Camphor milky (Lactarius camphoratus)
Systematics:
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (undefined)
- Order: Russulales
- Family: Russulaceae (Russula)
- Genus: Lactarius (Miller)
- Species: Lactarius camphoratus (Camphor milky)
Other names:
Camphor milk
Miller camphor belongs to the russula family, a lamellar type of mushrooms.
Grows in Eurasia, the forests of North America. Prefers conifers and mixed forests. Mycorrhiza with conifers. Likes to grow in acidic soils, rotting litter or wood.
In Russia, it is often found in the European part, as well as in the Far East.
The cap of the lactarius at a young age has a convex shape, at a later date it is flat. There is a small tubercle in the middle, the edges are ribbed.
The surface of the cap is covered with a smooth matte skin that can vary in color from dark red to brown.
The plates of the fungus are frequent, wide, while running down. The color is slightly reddish, in some places there may be dark spots.
The cylindrical leg of the lactarius has a brittle structure, a smooth surface, its height reaches about 3-5 centimeters. The color of the stem is exactly the same as that of the cap of the mushroom, but it may become darker with age.
The pulp is loose, has a specific, not very pleasant smell (reminiscent of camphor), while the taste is fresh. The mushroom has abundant milky juice, which has a white color that does not change in the open air.
Season: July to late September.
The mushroom has a very strong specific smell, and therefore it is quite difficult to confuse it with other species of this family.
Camphor milky is an edible mushroom, but its taste is low. They are eaten (boiled, salted).
Photo of the mushroom Miller camphor from the questions in recognition:
2018.04.01 
2016.11.24
