Mlechnik is a conditionally edible mushroom of the Russula family. Lactic mushrooms owe their name to the content in the pulp of vessels with milky juice, which flows out when the fruiting body is damaged. In older specimens and in dry seasons, the milky sap dries up and may be absent.
Below is a photo and description of the lactic fungus of various types (faded, ordinary, orange, brown, brownish, hygrophoric, pungent, caustic, orange and stunted).
Common lactic cap (Lactarius trivialis) (diameter 5-22 cm): shiny even in dry weather, with dark rings. It changes color and shape depending on the age of the fungus: in young mushrooms it is dark and gray-gray, rather convex; in old ones it is lilac and brown, and then ocher or yellow, flatter and even depressed. Dense, may be with small dimples. The edges are wavy, curved, often wrapped inward.
Leg (height 4-10 cm): pale gray or light ocher, cylindrical, sometimes swollen, but always hollow. A little slimy and sticky.
Pay attention to the photo of an ordinary lactic: its plates are frequent, thin (occasionally wide), mostly yellow or cream in color, with rusty spots.
Pulp: thick and fragile. Mostly white, but brownish under the skin, and reddish at the base. Milky juice is very bitter, when interacting with air it changes color to yellow or slightly greenish. It has a peculiar smell, reminiscent of fish.
Doubles: missing.
When growing: from mid-July to the end of September.
Where can I find: in damp places and lowlands of all types of forests, most often near pines, spruces and birches. Hiding in thick grass or moss. An ordinary milkman is not afraid of insect pests.
Eating: fresh or salted, subject to pre-soaking to remove bitterness. When cooked, it changes color to bright yellow or orange. It is very popular in blanks with the hostesses of Finland.
Not applicable.
Other names: smooth, alder, hollow, yellow hollow, gray breast.
Milky faded: photo and application
Faded lactic cap (Lactarius vietus) (diameter 4-9 cm): gray, lilac, lilac or gray-brown, fading to white or grayish with time. Slightly convex or prostrate. The center is slightly depressed, but with a slight tubercle and is usually darker than the edges wrapped towards the inside. The surface is often uneven. Feels sticky and moist, with sticky twigs or leaves.
As you can see in the photo, the faded milky has a smooth, sometimes slightly curved leg. Its height is 5-9 cm. The color is white or light brown, lighter than the cap. The shape is cylindrical.
Records: thin, narrow and very frequent. Cream or ocher in color, gray at the point of pressing.
Pulp: white or gray, with caustic milky juice. Thin, very fragile.
Doubles: missing.
When growing: mid-August to early October.
Where can I find: in deciduous and mixed forests, especially often near birches. Prefers damp and marshy places.
The use of faded milkweed in cooking is limited - since the pulp of the mushroom is very thin, it is not very popular. Salt and marinate only the largest specimens.
Application in traditional medicine: does not apply.
Other names: milky sluggish, swamp wave.
Edible milky mushroom brownish
Brown milk cap (Lactarius fuliginosus) (diameter 5-12 cm): brown or dark chocolate, brittle, changes shape from convex to strongly depressed. The edges are usually folded over. Velvety to the touch.
Leg (height 5-11 cm): white or light brown, but always white at the base. Cylindrical, velvety to the touch.
Records: frequent, have a pinkish or buffy hue.
Pulp: fragile and whitish, turning pink when cut and exposed to air. It has a sharp, but not bitter taste, freshly cut mushrooms have a distinct fruity aroma.
Doubles: brown milkweed (Lactarius lignyotus), which has a darker cap and a longer stem.
When growing: from early July to mid-September in the forests of Europe.
Where can I find: in deciduous forests next to oaks and beeches.
The brownish milky mushroom is considered edible due to the fact that it is more often eaten than other species. This mushroom is dried and salted, but only after careful heat treatment. In Russia, it is a traditional component of pickles, and the inhabitants of Western Europe consider it unsuitable for human consumption.
Application in traditional medicine: does not apply.
Other names: milky sooty, milky dark brown.
brown lactic mushroom
Brown lactic cap (Lactarius lignyotus) (diameter 3-9 cm): dark chestnut or black-brown. In young mushrooms, it is convex, often with a small tubercle in the center. Over time, it becomes prostrate, and later depressed. Velvety to the touch, occasionally with a small amount of wrinkles. The edges are always wavy and slightly pubescent.
Leg (height 4-10 cm): hard and solid, cylindrical in shape, often of the same color with a hat or a little lighter. Velvety to the touch.
Records: wide, firmly attached to the hat. Usually white, in old mushrooms slightly yellowish, when pressed, they acquire a distinct reddish tint.
Pulp: white or light yellow in color, on the cut it acquires a reddish tint. The milky juice is watery and non-caustic. There is no pronounced smell and taste, although almost all related mushrooms have a pleasant aroma.
Doubles: tarry black (Lactarius picinus) and brownish (Lactarius fuliginosus) milkers. But the resinous black can be distinguished by its extremely caustic milky juice and the lighter color of the stem, while the brownish one grows exclusively in deciduous forests.
When growing: from the beginning of August to the end of September in the countries of the Eurasian continent with a temperate climate and the Asian part of Russia.
Where can I find: brown milkweed can be found on acidic soils of coniferous forests.
Eating: only caps (the legs are very hard), which are usually pickled or pickled.
Application in traditional medicine: does not apply.
Other names: moor-headed breast, wood lactiferous.
Edible mushroom lactarius hygrophoroides (Lactarius hygrophoroides)
Hat (diameter 4-10 cm): predominantly brown, sometimes with a brown or reddish tint. In young mushrooms, it is slightly convex or flat, while in older mushrooms it is slightly depressed. Dry to the touch.
The leg of the lactarius hygrophoroid (Lactarius hygrophoroides) (height 3-8 cm): dense, slightly lighter than the cap.
Records: descending and rare, white or light cream.
Pulp: very brittle, white, with white milky juice.
Doubles: red-brown breast (Lactarius volemus), in which, in contrast to the hygrophoroid, the milky juice changes color from white to brownish.
When growing: from the end of June to mid-October in the countries of the Eurasian continent with a temperate climate.
Where can I find: hygrophorous milkweed can only be found in deciduous forests, most often near oaks.
Eating: fried, salted and pickled.
Application in traditional medicine: does not apply.
Milky milky mushroom (Lactarius pyrogalus)
Hat (diameter 4-7 cm): from flesh to olive or cream. In young mushrooms it is rounded with a pronounced apex, in mature mushrooms it is concave with slightly wavy edges. Covered with mucus, the amount of which increases significantly in wet weather and after rain.
Leg (height 3-7 cm): similar in color to the hat, dense and slightly narrowed. Old mushrooms can be completely hollow.
Records: light yellow, rare and thick.
Pulp: dense, off-white or light gray. When broken, it emits a very pleasant mushroom smell. The taste is pungent, which is why the mushroom got its name.
Twins of the milky milky (Lactarius pyrogalus): lactarius faded (Lactarius vietus), hornbeam (Lactarius circellatus), neutral (Lactarius quietus) and sharp (Lactarius acris). Faded can be distinguished by the purple tint of the cap and the neighbor tree (grows under birches), and the hornbeam grows exclusively under hornbeams. The neutral lactic has a pungent odor and a darker cap color. The spicy milky juice turns red in the air, while the juice of the burning red milky is white or light yellow and does not darken.
Milky-burning milky grows from mid-August to early October in many countries of Europe and Asia.
Where can I find: in deciduous forests, mostly near hazel, or dense shrubs. Prefers lighted areas of the forest. You will never find a burning milky milky in dark and wet lowlands.
Eating: only in salted form.
Application in traditional medicine: does not apply.
Other names: burning lactic, garden lactic.
Milky mushroom orange and his photo
Orange milkweed cap (Lactarius mitissimus) (diameter 4-12 cm): usually orange or deep apricot, very fine. In young mushrooms, it is slightly convex or flat, eventually changing to funnel-shaped.
Leg (height 3-11 cm): cylindrical shape, the same color with a hat. In young mushrooms, it is dense, often becoming hollow with time.
Records: not very frequent, cream color.
If you look closely at the photo of the orange lactic, you can see bright red spots on its plates.
Pulp: dense, usually light orange. It does not have a pronounced smell and taste.
Doubles: the young milky is brownish (Lactarius fuliginosus), but it has a darker cap color and a long stem.
When growing: from mid-July to early October in the countries of the Eurasian continent with a temperate climate.
Where can I find: non-caustic milkweed is found by mushroom pickers in forests of various types, usually near oaks, spruces and birches. It can burrow very deep into the moss bedding.
Eating: usually salted or pickled.
Application in traditional medicine: does not apply.
Other names: lactic acid is not edible.
Conditionally edible milky mushroom stunted
Milky cap (Lactarius tabidus) (diameter 3-7 cm): red, orange or brick. In young mushrooms it is convex and with a small tubercle in the center, in mature mushrooms it is prostrate or even slightly depressed.
Leg (height 2-6 cm): the same color or slightly lighter than the cap.
They have a huge variety of species. Among them there are edible, conditionally edible and inedible. In order to understand which mushrooms can be collected and which can be dangerous, you need to understand their types - more on that later in the article.
white mushroom conditionally edible. In diameter, its hat can grow up to 8 centimeters. It is flat in shape, and in the middle is a pronounced funnel. The edges are curved and sharp. The skin of the white mushroom is covered with mucus, so it is slippery and smooth. Its color is light gray, sometimes with a brownish tinge. The leg can reach a height of 7 centimeters and a width of 3.5 cm. By itself, it is thick, hard and easily broken, has a cylindrical shape that tapers closer to the cap. It is whiter than the hat.
The flesh of this variety of milky whites has a slight smell of apple and is almost tasteless.
White milky grows only in the forest. The period of collecting these mushrooms begins in August and ends in September.
Important!Milk mushrooms should not be eaten without special treatment. This can cause severe poisoning.
Mushroom is considered inedible. The pale sticky mushroom has a small cap that grows up to a maximum of 5 centimeters in diameter. Forms a funnel, straightens to the edges and then falls. The skin is predominantly colored dark yellow, slippery and smooth, if pressed, it darkens. The plates descend quite a bit to the stem, are placed close and rather narrow. 
The milky leg in centimeters can have the following dimensions: up to 6 in height and up to 1.5 in width. It is slightly curved, rough and tapers downwards. Usually painted in a color that is a tone lighter than the cap.
The flesh is predominantly white, but upon contact with air, it turns yellow almost instantly. It tastes quite sharp, even burning, with an apple smell.
A pale sticky mushroom grows in forests dominated by spruce. You can meet him from July to September.
Mushroom is considered inedible, however, it is consumed in salted and pickled form. The hat can be, as a rule, no more than 6 centimeters in diameter. It creates a funnel in the middle, then it is slightly convex, and it becomes straight towards the edges. If you touch the skin, it seems smooth and dry. The hat can be colored from brown to red-brown with a hint of ocher. The descending plates are located close to each other, they are quite thin and straight. 
The leg is shaped like a mace, reaches 6 centimeters in height and 0.5 centimeters in width. To the touch it is smooth and brittle, the color does not differ from the hat.
The pulp is sharp, friable, without a specific smell. The color is predominantly white and only sometimes it can be cream.
The bitter mushroom grows in any forests, and it is harvested, as a rule, in July and August.
Important!Milky foods are considered a "heavy" product for the digestive system. They are not recommended to consume more than three hundred grams per day.
Milky wood
The wood grain belongs to conditionally edible mushrooms. The hat is usually large, reaches a diameter of 10 centimeters. It has a bent shape at the beginning, then straightens, the edge is sharp and smooth. The skin of the fungus is usually covered with wrinkles, dry, velvety to the touch. It is painted most often in a dark brown color, black and umber are less common. The plates are predominantly descending, have a white color. 
The leg reaches a height of 10 centimeters and only 1 in width. Velvety to the touch, firm, painted in the same color as the hat.
The structure of the pulp varies from quite dense to loose. Taste qualities are not very expressive: it either has no taste or is slightly sweet. If you make an incision, the flesh turns red.
Such a mushroom grows in coniferous or mixed forests on the ground or on a tree. The collection period starts in July and lasts until October.
Burning milky breast conditionally edible. The diameter of his hat can reach 6 centimeters. It is usually smooth and brown or yellow in color. The cap is convex, with a funnel in the middle, slightly slimy to the touch. The plates under the hat are located from top to bottom close to each other and often. 
The milky pulp is white, dense, almost tasteless. A special feature is the juice of the mushroom, which has a pronounced smell and a very burning taste.
The leg of the burning-milky milk mushroom reaches a maximum of 5 centimeters in height, and its width is 5 times less. At the base it is the widest, narrowing closer to the ground. The color of the stem is the same as the hat, in rare cases it can be a little lighter.
Such a mushroom lives on soils that contain a lot of clay. A favorite place of growth are broad-leaved, mixed forests. You can find a burning milky mushroom from early August to October under large trees.
Yellowish-brown breast is attributed to conditionally edible mind. The hat is brown-carrot in color, no more than 4 centimeters in diameter. By itself, it is fleshy, has a papillary tubercle, which is bent, and later straightens. The edge of the cap is even, smooth and pointed at the end. The skin of the mushroom is usually dry and smooth. 
The plates are often and close, narrowish, cream-colored. The leg reaches 5 centimeters in height and 0.6 centimeters in width. Most often it has a club-shaped shape, brittle. It is smooth to the touch, hollow inside, painted in the same way as a hat.
The pulp of the mentioned fungus has a pungent taste, friable and practically does not smell.
The yellowish-brown mushroom grows in any type of forest. A favorite place is the rhizome of a pine tree. It grows in August and October in small groups.
Did you know?salty mushroomvery effectivein the fight against warts and inflammation of the skin.
This type of grub poisonous. Its hat can be up to 8 centimeters in diameter. It has a funnel in the middle, it is dense in texture, creamy, often with blurry brown spots. The plates are thin, frequent on the entire surface of the cap. 
The pulp is white, mostly sharp, dense texture. The stem reaches 8 centimeters in height, about a centimeter in width. It is in the form of a club, it seems brittle, dry and loose to the touch. Most often found in cream shades.
Such milky grows from August to October in a deciduous forest.
Milky red-brown
Red-brown milk mushroom scientists refer to edible. It is distinguished by a red hat, the diameter of which is about 8 centimeters. The cap itself is flat, fleshy and depressed, has a papillary tubercle. At first it can be bent, but later straightens, becomes sharp, sometimes acquires a short-ribbed edge. 
At first, the skin of the top of the fungus is smooth, sticky, and later becomes dry and rough. If you squeeze its surface, then blue or dark spots appear. The plates are placed densely and are reddish-cream in color, less often ocher-pink.
The peculiarity of the pulp is that at first it is sweetish, and later it becomes bitter. By itself, it is dense. The leg of the red-brown milk mushroom reaches 4 centimeters in height, up to 0.5 centimeters in width. The shape resembles a mace, a cylinder. The texture of the stem is firm and smooth, and the color is the same as the cap, or slightly lighter.
The usual place of growth of red-brown mushrooms is a mixed or coniferous forest. Their collection begins at the end of June and lasts until September inclusive.
Did you know?There is a mushroom that whistles when it releases spores. It's called the "devil's cigar".
edible mushrooms. The cap measures 15 cm. A characteristic feature is a pronounced funnel in the middle, which is aligned to the edges. The edges are sharp and slightly bent to the ground. Feels like a dark brown or brown hat is smooth, sticky. Thin plates descend smoothly to the stem, placed often and close to each other, cream or light brown. When damaged, they turn purple. 
The leg grows up to 7 centimeters in height and up to 2.5 centimeters in width, cylindrical, tapering towards the ground. Feels dry, firm and durable. It does not differ in color from the hat, and brown stripes can be observed on it.
The taste of the pulp is bitter and pungent, it is white or creamy in color, and when broken, it becomes purple or light lilac.
Purple mushroom grows in all forests, except for conifers. The collection lasts three months from the beginning of August.
This type of grub inedible. The hat is flat, slightly convex closer to the edges, can be up to 10 centimeters in diameter. Feels slippery and smooth. It is painted mainly in dirty gray or gray with brown color. The plates descend smoothly, are placed close to each other, brittle. When pressed, they change color to lilac-purple. 
The leg has characteristic yellow spots, resembles a cylinder, hollow inside. To the touch, this part of the fungus is quite smooth, hard and slippery, covered with mucus.
The flesh is white, with a distinct bitter-sharp taste. When broken in air, it immediately turns purple.
Wet milk mushroom loves the moisture of mixed and coniferous forests, where it occurs during autumn.
This breast belongs to edible types. It is distinguished by a large bright red hat, reaching a diameter of 10 centimeters. The cap itself is dense, with a funnel and wavy, smooth edges. At the beginning they are straight, but later they become concave. The milky skin is very slippery, smooth, shiny, red or brown-purple, sometimes spotted. Descending plates are often placed, close to each other, they are thin and brittle. 
The leg of this milky reaches 6 centimeters in height, and 1.5 in width. More often these milk mushrooms are found with cylindrical legs empty inside, sometimes narrowed closer to the ground. To the touch they are hard and very slippery, but smooth, identical in color to the hat. Sometimes there is a spotted color.
The pulp is dense texture, white or brown. It is characterized by excessive sharpness and a very strong smell, characteristic of umbrella mushrooms.
The meat-red mushroom prefers to live in deciduous forests, rarely grows in coniferous or otherwise. Mushroom pickers start hunting for him in the middle of summer and end in October.
You can safely pepper to eat. His white and rather large hat reaches a diameter of 15 centimeters. Usually it resembles a funnel, depressed towards the middle, then becomes flat to the edge and descends. The skin is dry and smooth to the touch, mostly rough in the middle. The plates descend to the stem, are placed very close to each other, brittle and thin, painted exclusively in white. 
The stem of the mushroom reaches 8 centimeters in height and 2 centimeters in width. Very hard to the touch, smooth, cylindrical, tapering towards the ground.
The white or creamy flesh is very sharp and does not change color when broken.
It is rare to find one pepper mushroom: as a rule, they grow in groups. They prefer to live in any forests except for conifers from mid-summer to mid-autumn.
This mushroom belongs to inedible. The hat reaches a diameter of 6 centimeters. In shape, it is at first flat, then straightens, becoming sharp towards the edge. It differs from others in that it has a scaly skin. It is rough and dry, painted in terracotta or ocher-pink color interspersed with gray scales. The plates descend to the stem, are located close to each other, rather thin. 
The leg reaches 7 centimeters in height and 1 in width. The shape resembles a cylinder, which expands closer to the ground. Hard and brittle to the touch, white in color.
The flesh is slightly yellow or whitish, slightly bitter in taste and spicy, the smell is not pronounced.
A gray mushroom grows in August-September in forests, where there are many.
Lilac mushroom is classified as conditionally edible. Its flat cap can grow up to 8 centimeters in diameter, has a smooth and dry skin, sometimes there are scales. The skin is lilac-pink, fades to flesh. Cap-colored plates smoothly descend to the stem, are often and close to each other. 
The leg grows up to 7 centimeters in height and up to 1 in width. It is the color of a hat, resembles a cylinder, is smooth to the touch, but very brittle.
The white flesh tastes sweet, but can become spicy over time, does not have a pungent odor.
This mushroom loves to grow in forests dominated by alder, placed on logs, less often on the ground. You can find a lilac milky from the last month of summer until October.
This type of lactic acid is referred to as edible. The hat is small and reaches a diameter of 5 centimeters. In the middle, it looks like a depressed funnel, which straightens out and develops into a ragged wavy edge. The skin is dryish, but smooth, ocher brown or light brown. Cap-colored plates descend to the stem smoothly, short, thin. 
The leg of the sphagnum mushroom reaches 7 centimeters in height and 1 in width. It is hollow inside and resembles a cylinder, naked and rough to the touch, does not differ in color from the hat. The white or creamy flesh has no specific smell, is very brittle and almost tasteless.
You can find this mushroom in sphagnum moss in mixed, coniferous forests starting in August for two months.
This type of lactic acid is referred to as inedible types. The hat is 6 centimeters in diameter, often flat, sometimes rises closer to the edge. The skin of the mushroom is velvety and smooth, brown or dark brown. The plates are thin, descending, not very close to each other. Usually they are lighter than the cap, cream or ocher yellow. 
The leg grows no more than 8 centimeters in height and up to 2 centimeters in width. By itself, it is cylindrical, brittle and hard, smooth. Painted in the same color as the hat, sometimes found a tone lighter. When pressed, it turns dark red.
The pulp is quite dense. Usually white, but turns red when damaged, without a strong odor.
There is a dark brown mushroom in all forests, except for conifers, in the last month of summer and in the first month of autumn.
The pink milky belongs to conditionally edible members of the mushroom family. Its hat is up to 10 centimeters in diameter, pleasant to the touch, similar to velvet, smooth. It is painted mainly in a gray-pink color, sometimes pink-red individuals are found. Characteristic of this species is a convex hat in the middle, which straightens closer to the edge. Cap-colored plates are close to each other, thin, frequent. 
The stem reaches 7 centimeters in height and 2 centimeters in width. The shape is predominantly cylindrical, sometimes narrowing towards the top.
White flesh tastes moderately bitter.
Starting from the last summer month, pink mushrooms are harvested in coniferous and mixed forests. The collection period ends at the beginning of October.
The fungus belongs to inedible. The cap is small, up to 6 cm in diameter. By itself, it is flat, has a small funnel in the middle, falls closer to the edge. Painted mainly in red-pink color. Rough, rough and dry to the touch. The plates descend to the stem, are located close to each other, small, thin. 
The cap-colored stem grows up to 5 centimeters in height and up to 1 centimeter in width. The shape resembles a cylinder, which gradually tapers to the ground.
The color of the flesh can vary from white to buff. A feature is that when pressed, it turns green.
The prickly lactifer loves moisture and prefers any forest, except for coniferous ones. The growing period lasts 4 months starting from July.
This type of load inedible. A hat with a funnel in the middle, which is aligned closer to the edge, is never more than 6 centimeters in diameter. It is painted in ocher-yellow color, when pressed it darkens to dark brown. Feels very slimy to the touch. The plates are short, located close to each other. 
The flesh is dense and white, but very quickly becomes purple in the air. The taste can be both very bitter and sweetish. It has a rather pleasant aroma.
The stem of the mushroom is brittle, cylindrical, hollow. To the touch, slimy and hard, its color does not differ from the hat.
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Milky mushrooms grow in most regions of our country, they are also found in many European countries, as well as on other continents. Moreover, they are divided into edible, conditionally edible and inedible. There are also poisonous milkers, which are strictly forbidden to eat. But even such edible "gifts of the forest" are not eaten raw.
Description of lactic mushrooms
Milkers belong to the Syroezhkov family. Translated from Latin, this name means "giving milk." These mushrooms are named so because, when cut or broken, they secrete a milky juice that resembles milk in color and consistency.
They belong to the category of conditionally edible. The cap of an ordinary milky in a radius can be from 4 to 11 cm, it shines even in dry sunny weather, circles are clearly visible on it over the entire surface. Its color changes with the age of the milker: young mushrooms are painted dark gray, their caps are convex, the old ones are purple or brown, later yellow or rusty, becoming flatter, sometimes even depressed. The surface is very dense, sometimes small pits may appear on it. The edges of the cap may be wavy or curved, often turning inwards.
The legs are 8–10 cm high, gray or rusty in color, their shape is cylindrical, empty inside, they can be swollen, often covered with mucus, and sticky to the touch. From the underside, frequent plates are visible, their colors are yellow or cream, interspersed with ocher colors.
The flesh is firm but very brittle.. It crumbles easily, as there are practically no fibers in its composition. Its color is white, but near the surface - with a brown tint, near the legs - with a red tint. Milky juice gives the pulp a characteristic bitterness, in contact with air, its color becomes yellow with a greenish tint. Its aroma is characteristic, similar to the smell of fresh fish. Spores have the shape of an ellipse, their ornamentation is spinal or warty. The color of the spore powder is yellow or cream.
Most milkers are considered inedible, as their juice is too edible. But it is quite difficult to distinguish between the types of these mushrooms, because they are very similar to each other, sometimes even experienced mushroom pickers confuse the types of lactic mushrooms, and novice mushroom pickers simply prefer not to put them in a basket.
These mushrooms do not have twins.
Other names for milkers
These mushrooms have many names among the people: smoothies, alders, hollows, yellow hollows, gray breasts. They are also called by the color of their hats.
Distribution and period of fruiting lactic
The first lactic mushrooms appear in the second decade of July, and the last such mushrooms can be collected in the last decade of September. But these mushrooms actively begin to grow in rainy cool weather.
Milkweeds prefer damp places, usually grow in lowlands in coniferous, mixed or deciduous forests, usually collect them either under coniferous trees or under birch trees. They usually hide in tall grass or among moss. Insects usually do not eat the caps of these mushrooms. Also found along the banks of swamps or reservoirs. In hot climates, they usually do not grow, they prefer temperate latitudes. Therefore, the places of growth of milkers are forests in European countries, middle and central regions of our country, in Western Siberia, in the Urals, and also in the Far East.
Features of the milky common (video)
Edible types of milkers
There are a lot of edible types of lactic acid, but it is not always possible to distinguish between them. Therefore, it is necessary to familiarize yourself with photographs of all these species before going into the forest for a “silent hunt”.
This species is quite rare in forests. It usually settles on heavy clay soils, or in well-lit forests or among bushes. Burning-milky lactifers often grow singly, less often - in groups from the first decade of August to the first decade of October. Their hats are small - up to 6 cm in diameter, smooth to the touch, slightly concave in the center, gray-beige in color. Milky juice is very caustic, white in color, does not change color even when in contact with air. The legs are hollow, cylindrical in shape, the same color as the cap.
These mushrooms belong to category 3, they only salt it, but first you need to soak and boil it.
This variety of milkers is also found infrequently in forests. Alone, these mushrooms do not grow, but only in groups from the second decade of July to the first decade of October. Moreover, their growth is not affected by weather conditions. Grow well on moist soils in all types of forests.
The cap is tuberculate, convex, in old mushrooms it is funnel-shaped, and retains a tubercle in the center. Its edges are wavy. The color of the surface is brown with a red tint, or red, and in the center is purple with a burgundy tint. The plates with spores are yellow with a pinkish tint. And in old mushrooms - a brown tint.
milky sticky
This mushroom is conditionally edible. The size of the cap is medium (about 5 cm in radius), in young lactators it is convex, in old it is concave. The color of the surface is gray with an olive tint, but can also be brown.
Mushrooms are found either among deciduous trees or among pines and spruces from mid-summer to early autumn.
Other types of edible milkers:
- grey-pink;
- zoneless;
- pale;
- oak;
- lilac;
- non-caustic;
- ordinary;
- fragrant;
- White;
- faded;
- brownish.
Where do milkers grow (video)
Poison milkers
These types of milkers are dangerous to human health, so it is better not to collect them in your basket. To distinguish them from edible varieties of such mushrooms, you need to carefully consider their photographs and read the description.
The caps of these mushrooms are up to 4-5 cm in radius, in young mushrooms they are slightly convex, but gradually it straightens, the edges are fleecy, slightly concave inward.
The surface is sticky with a fairly large amount of mucus. Sometimes you can see several circles on the hat. Its color is yellow with a rusty or brownish tinge. When pressed, it changes color to grayish-lilac or violet-brown. The plates are of medium thickness, cream-colored, changing color when pressed to lilac with a brown or gray tint. The milky juice is white at first, but after a while it becomes lilac; it tastes sweet at first, but then becomes pungent.
The leg is cylindrical, empty inside, sticky, in color - the same as the hat.
The cap is up to 3 cm in radius, fleshy, flat, but becomes more prostrate with age, the edges are lowered in young fungi, but straighten with age. Hat color is grey. The pulp is white or with a yellow tint, the spores are yellow.
These mushrooms grow near the alder in groups from early August to late September. There are other types of inedible milkers:
- pink;
- pale sticky;
- dark brown;
- Brown;
- bitter;
- lilac;
- wet;
- spiny;
- watery milky.
The benefits and harms of milkmen
The composition of these mushrooms includes such valuable amino acids as tyrosine, glutamine, leucine, arginine. They also contain fatty acids:
- palmitic;
- stearic;
- oil;
- acetic.
In addition, they include phosphatides, essential oils, and lipoids. The milkers contain glycogen, fiber, but there is no starch in their composition.
Of the macro- and microelements, K, P, Ca, J, Zn, Cu, As are found in the lactifers. And in some varieties, an antibiotic such as lactarioviolin was found, which helps fight the causative agent of tuberculosis.
How to distinguish milky from russula (video)
Milky mushrooms in cooking
Different types of edible milkers are usually either salted or pickled. At the same time, fermentation takes place faster in mushrooms, so these pickled mushrooms are the most delicious. Usually, before salting or pickling, they are either soaked for a long time or boiled in several waters so that the causticity or bitterness of their juice disappears. And only then you can start preparing them. And in northern countries, these mushrooms are cooked on a fire - they are baked on skewers on a fire (or on a regular grill).
Edible types of lactifers are most often only salted or pickled, so they are not classified as universal mushrooms. But you need to carefully collect them so as not to put inedible or poisonous varieties in the basket.
In the forests, poisonous lactic acid is found everywhere - this is a mushroom dangerous to human health, which should not fall into the mushroom picker's basket. The descriptions that are presented on this page will help to distinguish and identify inedible lactic mushrooms. Photos of lactic mushrooms accompany all the proposed botanical characteristics of the species.
Milky thyroid
The cap is 3-5 (10) cm in diameter, convex at first, then flatly procumbent, concavely procumbent with age, sometimes with a tubercle in the center, with a folded hairy margin. The skin is mucous or sticky, often with an indistinctly expressed one concentric zone, ocher-yellow, brownish-yellow, becomes from lilac-gray to brownish-violet when pressed. The plates are attached, shortly descending, moderately frequent, narrow with plates, cream, turn lilac when pressed, then become lilac-gray, brownish. The milky juice is white, rapidly turning purple in the air, at first plentiful, may disappear with time, the taste is changeable: from sweet through bitter to caustic. Leg 3-5 (8) x 0.5-1.5 cm, cylindrical or expanding towards the base, hard, hollow, slimy, of the same color as the cap. The pulp is dense, white, quickly turning purple in the cut, the taste is sweetish at first, with time it becomes caustic-bitter, with a pleasant smell. Creamy spore powder.
The thyroid milky forms an association and. It grows in deciduous forests, in small groups, rarely, in August - October. Inedible.
Milky golden milky
The cap is 4-8 cm in diameter, thinly fleshy, flat, soon funnel-shaped, with a folded, then straight, thin, smooth edge. The skin is sticky in wet weather, then dry, naked, smooth, light terracotta, cream, ocher-orange, fawn, with discontinuous buffy zones, which are almost invisible in mature specimens. The plates are descending, frequent, narrow, with plates, white, becoming ocher-cream. The milky juice is white, quickly becomes lemon-yellow in the air, and tastes pungent and caustic. Leg 3-7 X 0.7-1.5 cm, cylindrical or club-shaped, brittle, hollow, dry, glabrous, smooth, light buffy, with dark buffy lacunae, hairy at the base. The pulp is friable, fragile, creamy, spicy in taste, without any special smell. Creamy spore powder.
The milky golden milky forms an association with birch (Betula L.). It also grows in mixed forests, in groups, rarely, in August - September.
Milky dark brown
Cap 3-6 (10) cm in diameter, flat-convex, then wide-funnel-shaped, with a wavy sharp edge. The skin is slightly sticky or short-velvety, smooth with age, brown, ocher-brown, grayish-brown, with a lighter edge.
The plates are descending, sparse, narrow, with plates and anastomoses, in the young state of the same color as the hat, with age they are grayish-ocher, ocher-yellow, powdered with spore mass, turn pink when pressed. The milky juice is white, turns red in the air, tasteless at first, then bitter. Leg 3-8 x 0.5-2 cm, cylindrical, often narrowed towards the base, solid, made or hollow, thin velvety, smooth, of the same color with a cap or a tone lighter, becomes dirty red when pressed. The flesh is dense, white, reddening in the cut, with a slightly bitter taste, without much odor.
Dark brown milky forms an association with birch (Betula L.). It grows in deciduous and mixed forests, in small groups, growing together at the base of several basidiomas, infrequently, in August - September. Inedible.
Milky pale sticky
The hat is 3-5 cm in diameter, convex, then funnel-shaped, prostrate, unevenly wavy, with a lowered edge. The skin is smooth, slimy, becomes glossy when dried, from flesh-pink to dark yellow, with a violet or lilac tint, slowly becomes dirty gray or blackens when pressed. The plates are slightly descending, narrow, of moderate frequency, light ocher or with a rich yellow tint and with yellow droplets from milky juice. The milky juice is whitish, initially quite plentiful, bitter, after some time burning-sharp. Leg 3-6 x 0.7-1.5 cm, slightly curved, narrowed down, slightly flattened, longitudinally striated, slimy, one tone lighter than the cap. The flesh is whitish, slowly turning yellow in the air, with a burning taste and an apple smell. Spore powder is yellowish.
Milky pale sticky forms an association (Picea A. Dietr.). Grows in spruce and spruce-mixed forests, in groups, infrequently, in July-October. Inedible.
milky gray
The cap is 3-6 cm in diameter, thinly fleshy, at first flat, then flat-prostrate, with a sharp papillary tubercle, the edge is first lowered, then becomes straight, sharp, smooth.
The skin is dry, felt-scaly, pinkish-buff, terracotta, the scales are lead-gray, with age they become the same color as the surface of the cap. The plates are descending, frequent, forked, with plates, pinkish-buff. The milky juice is white and does not change in air. Leg 3-7 x 0.4-0.9 cm, cylindrical, sometimes expanded towards the base, brittle, hollow, felt, of the same color with a cap, white-pubescent at the base. The flesh is white or slightly yellowish, tastes slowly spicy, without much odor. Spore powder is yellowish.
Gray milky forms an association (Alnus incana (L.) Moench) and birch (Betula L.). It grows in alder forests, in small groups, on soil and wood, infrequently, in August - September, inedible.
milky pink
The cap is 5-10 (15) cm in diameter, convex, then flat-prostrate, sometimes with a tubercle, often funnel-shaped, sometimes with a sinuous dissected edge. The skin is dry, finely scaly, silky-fibrous, granular-flaky in the center, becomes naked with age, cracking, yellowish-clay-brownish or brownish-brown, lilac-pinkish-grayish, pinkish-ocher-grayish, without zones. The plates are descending, thin, frequent, whitish, yellowish, creamy-buffy, buffy. The milky juice is watery-white, scanty, does not change in the air, the taste is from sweetish to bitterish. Leg 5-9 x 0.5-2 cm, smooth or slightly swollen, usually hollow by maturity, of the same color with a cap, lighter above, with powdery coating, below with whitish fibers. The flesh is whitish-yellow, thin, brittle, with a sweetish taste and smell of coumarin, which is enhanced by drying. Spore powder is light cream.
The pink milky forms an association with spruce (Picea A. Dietr.), pine (Pinus L.) and birch (Betula L.). It grows in mixed forests, singly and in small groups, infrequently, in July - October. Inedible (poisonous).
milky brown
The cap is 2-5 (8) cm in diameter, thinly fleshy, depressed, funnel-shaped, with a papillary tubercle and at first lowered, soon a straight wavy edge. The skin is dry, bare, smooth, from chestnut to olive brown, darker in the middle, lighter towards the edge, fading to almost white. The plates are slightly descending, frequent, narrow, with plates, at first reddish-ocher, becoming dirty rusty-brown with age, often covered with spore mass. The milky juice is watery-whitish, in the air after a few minutes it becomes dark yellow, with a burning-acrid taste. Leg 3-5 (7) x 0.4-0.8 cm, cylindrical, strong, becomes hollow with age, smooth, of the same color as the cap, covered with white mycelium at the base. The flesh is brittle, light ocher, reddish in the stalk, becoming sulfur-yellow in the cut, pungent in taste, with a slight pleasant smell. With FeSO4 it turns olive brown after a while. Spore powder is creamy.
Forms an association with spruce (Picea A. Dietr.). It grows in spruce forests, on acidic soils, in small groups, infrequently, in September - October. Inedible.
Milky bitter
The cap is 3-5 cm in diameter, thinly fleshy, initially convex, then depressed, with a papillary tubercle and a long curved, then straight, smooth, sharp edge. The skin is dry, smooth, ocher-brown, red-brown, yellow-red, with a copper tint, fading to cream. The plates are descending, frequent, narrow, with plates, cream, buffy. The milky juice is watery-white, does not change color in the air, with a mild taste, although after some time it can become bitter. Leg 3-5 x 0.4-0.6 cm, club-shaped, brittle, hollow, naked, smooth, of the same color as the cap. The pulp is loose, white, creamy, tastes fresh, slow sharp, odorless. Spore powder is ocher.
The bitter milkweed forms an association with oak (Quercus L.) and birch (Betula L.). It grows in deciduous, coniferous and mixed forests, in small groups, on soil and wood, infrequently, in July - September. Inedible.
milky lilac
The cap is 5-8 (10) cm in diameter, thinly fleshy, at first flat, then flat-prostrate with a sharp papillary tubercle. The edge is lowered at first, then becomes straight, sharp, smooth. The skin is dry, finely felt-scaly, pale lilac, from dark lilac-pink to red, fading with age to lilac-pinkish, flesh-lilac. The plates are descending, frequent, forked, with plates, pinkish-buff. The milky juice is white, the color does not change in the air. Leg 3-7 x 0.4-1 cm, cylindrical, sometimes expanded towards the base, brittle, hollow, pinkish-buff. The flesh is whitish, initially sweetish in taste, then slowly spicy, without much odor. The spore powder is white (in young specimens) to cream (in old ones).
The lilac milky forms an association with alder (Alnus Mill.). It grows in alder forests, in small groups, on soil and wood, infrequently, in August - September. Inedible.
milky wet
The cap is 2-10 cm in diameter, thin-fleshy, flat, depressed, with a tubercle and a sharp smooth edge. The skin is greasy, in wet weather slimy, pale grayish or almost white, without zones, when dried - grayish-brown, yellowish-brown, with barely noticeable zones. The plates are descending, frequent, narrow, with plates, cream, lilac when injured and pressed. The milky juice is white, quickly turning purple in the air. Leg 6-8 x 0.8-1.5 cm, cylindrical, hollow, mucous, with yellowish spots, purple. The pulp is dense, white, quickly turning purple in the air, the taste is slowly bitter-sharp, odorless. Spore powder is ocher.
Milkweed (moist) forms an association with birch (Betula L.), pine (Pinus L.) and willow (Salicx L.). It grows in damp coniferous and mixed forests, in large groups, rarely, in August - September. Inedible.
Milky prickly
The cap is 2.5-4 (6) cm in diameter, very thin-fleshy, with thin veins on the surface, at first flat, then flat-procumbent, depressed, with a sharp papillary tubercle. Edge thin, slightly ribbed, lowered, may straighten with age. The skin is pinkish-red to lilac-carmine-red, dry, felt-coarse-scaly (scales up to 2 mm in height). The plates are shortly descending, narrow, thin, frequent, forked, with plates, pinkish-buff, turning olive brown when pressed. The milky juice is white, does not change in the air, quite plentiful, at first it has a mild taste, later it is a little bitter. Leg 3-5 x 0.2-0.8 cm, lilac-pink, never has an ocher tone in color, cylindrical, slightly narrowed towards the base, first made, becomes hollow with age. The flesh is whitish to pale ocher, turning greenish when pressed, with a mild taste, without much odor. Spore powder is light ocher.
The prickly milky forms an association with birch (Betula L.) and alder (Alnus Mill.). It grows in humid deciduous and mixed forests, in groups, among sphagnum, infrequently, in July - September. Inedible.
milky watery milky
The cap is 2-4 cm in diameter, thinly fleshy, flat, then depressed, with a papillary tubercle, with a sharp wavy edge. The skin is smooth or wrinkled, cracking when dry, dark brown, black-brown, dark brown, red-brown. The plates are descending, of moderate frequency, wide, with plates, cream, with reddish-brown spots. The milky juice is watery-white, does not change in the air, with a mild taste. Leg 4-7 x 0.2-0.4 cm, cylindrical, smooth, yellow, darker at the base. The pulp is loose, white, turning brown with age, tastes fresh, without any special smell.
Milky milky milky forms an association with oak (Quercus L.) and spruce (Picea A. Dietr.). It grows in mixed and broad-leaved forests, in large groups, infrequently, in July - November. Inedible.
Look at the poisonous milker in the photo and remember it so as not to take it in the forest:
