Conditionally edible milk mushrooms: photo and description

Conditionally edible milk mushrooms: photo and descriptionMilk mushrooms are widespread in Russia. Most often they can be found in the Urals and Siberia. Westerners believe that these mushrooms should not be eaten, but they are wrong. In fact, milk mushrooms are conditionally edible mushrooms, just the process of preparing them involves a lot of trouble.

Below you can find a photo and description of black mushrooms and other types of these mushrooms: oak, pepper and blue mushrooms.

Conditionally edible oak lump

Category: conditionally edible.

Cap of oak mushroom (Lactarius quietus) (diameter 3-9 cm): brown or reddish, in young mushrooms it is usually almost flat, becomes convex over time. The edges of the cap are sometimes curled towards the inside. Dry to the touch.

Leg (height 3-7 cm): solid, in old mushrooms it is almost always hollow, cylindrical in shape. It does not differ in color from the cap, except that it is darker near the ground.

Conditionally edible milk mushrooms: photo and descriptionConditionally edible milk mushrooms: photo and description

Pay attention to the photo of an oak mushroom: its plates are frequent and narrow, very thin.

Flesh: brittle, white, pinkish at the cut. When cut or broken, it emits a pleasant scent of fresh hay.

Doubles: gray-haired (Lactarius flexuosus) and watery-milky milkweed (Lactarius serifluus). But the hat of the serushka has a grayish tinge, and the lacquer has a pungent smell and the hat is much darker.

When it grows: from mid-July to late September in the northern half of Europe.

Where to find it: In mixed and deciduous forests, most often next to oak trees, as the name suggests.

Eating: only suitable for salting due to its low taste.

Application in traditional medicine (data have not been confirmed and have not been clinically tested!): In the treatment of urolithiasis.

Other names: neutral milkman, oak milkman, calm milkman.

Black milk mushroom: photo and description

Category: conditionally edible.

You can get an idea of ​​what a black lump (Lactarius necator) looks like by looking at the photo:

Conditionally edible milk mushrooms: photo and descriptionConditionally edible milk mushrooms: photo and description

Hat (diameter 6-22 cm): dark brown or dark olive, usually flat, with a small depression in the center, but may also be funnel-shaped. The edges of the cap are usually bent towards the inside. In dry weather, it is dry and smooth to the touch, in wet weather it becomes sticky and sticky.

Leg (height 4-10 cm): usually the same color as the cap, less often lighter. Expands upward, covered with mucus. In young mushrooms it is solid, in old it becomes almost hollow.

Plates: frequent and thin, descending to the peduncle.

Flesh: brittle, white in color, which turns gray at the cut and when exposed to air. Produces a pleasant mushroom aroma.

Doubles: absent, black milk mushroom according to the description does not have any similar species.

When it grows: from early July to mid-October in temperate countries of the Eurasian continent.

Eating: after thorough soaking (at least 40 hours), boiling and peeling, the mushroom is very tasty when salted. Black milk mushrooms salted in jars can retain high taste for up to three years. It takes a long time to cook to remove the bitterness.

Conditionally edible milk mushrooms: photo and descriptionConditionally edible milk mushrooms: photo and description

Black mushrooms can be found in the bright corners of deciduous and mixed forests, often next to birch trees on uneven soil (potholes, hills and holes).

Often a black lump hides in moss or grass under fallen leaves

Application in folk medicine (data have not been confirmed and have not undergone clinical trials!): As an antibacterial agent, in particular for difficult angina.

Important! Do not be alarmed if black milk mushrooms turn bright purple, cherry or red after cooking. This is a common property of these mushrooms.

Other names: olive-black milk mushroom, black nest, black nest, black nest, gypsy, black spruce milk mushroom, olive brown milk mushroom, boiled.

Milk camphor – conditionally edible mushroom

Category: conditionally edible.

Conditionally edible milk mushrooms: photo and descriptionConditionally edible milk mushrooms: photo and description

Camphor cap (Lactarius camphoratus) (diameter 4-8 cm): matte, usually brown or reddish. In young mushrooms, it is flat, becoming concave over time. Smooth to the touch.

Leg (height 3-7 cm): fragile, cylindrical in shape and usually the same color as the cap. Expands from bottom to top. In young mushrooms it is solid, in old ones it is hollow.

Plates: frequent, light pink. Older mushrooms can be almost brown.

Flesh: same color as outer surface. It emits a characteristic smell of camphor or crushed bedbugs, for which the mushroom got its name.

Doubles: absent (due to characteristic odor).

When it grows: from early August to late September in temperate countries of the Eurasian continent.

Where can you find it: on acidic soil of coniferous and deciduous forests.

Eating: subject to long preliminary soaking to remove a specific odor, you can eat in salty form.

Application in traditional medicine (data not confirmed and did not undergo clinical studies!): It is believed that a decoction of camphor milk can help with fever and severe headaches.

Other names: camphor lactarius.

Pepper milk: photo and description

Category: conditionally edible.

Capsicum cap (Lactarius piperatus) (diameter 5-20 cm): usually white, very rarely light cream in color, which is more concentrated in the center and much lighter at the edges. In young mushrooms, it is rounded, later becomes almost horizontal, and then it is pronounced funnel-shaped. The edges are bent towards the inside, but then straighten and become wavy. Smooth and pleasantly velvety to the touch.

Leg (height 3-10 cm): lighter than the cap, dense and solid, expanding from bottom to top. Smooth to the touch, may be slightly wrinkled.

Conditionally edible milk mushrooms: photo and descriptionConditionally edible milk mushrooms: photo and description

As you can see in the photo, the pepper mushroom has frequent, smoothly descending to the leg of the plate.

Flesh: white and very brittle, very pungent in taste. The milky juice is thick and acrid, has a white color that does not change over time.

Doubles: parchment milk mushrooms (Lactarius pergamenus) and glaucous (Lactarius glaucescens), fiddler (Lactarius vellereus). The parchment lump has a longer stem and characteristic wrinkles on the cap. The milky juice of a bluish color becomes greenish when dried. And the violinist has a light fluff on the hat.

When it grows: from early July to mid-October in the countries of northern Eurasia.

Where can you find it: in wet and clayey places of mixed and deciduous forests.

Eating: can be salted after careful heat treatment. Thanks to its pungent taste, powdered dried mushroom can be a worthy substitute for black pepper.

Application in traditional medicine (data not confirmed and not passed clinical studies!): Fried – as a reliable remedy in the treatment of kidney stones. In addition, scientists were able to isolate a substance from the pepper mushroom that kills tubercle bacilli.

Blue milk mushroom and its photo

Category: conditionally edible.

Hat of the blue lump (Lactarius repraesentaneus) (diameter 5-15 cm): usually yellow, which turns purple or blue at the point of pressure, which is why the mushroom got its name. In young mushrooms, it is slightly convex, over time it changes to a more open or slightly depressed. The pubescent edges are bent towards the inner side. Mucous to the touch in wet weather.

Conditionally edible milk mushrooms: photo and descriptionConditionally edible milk mushrooms: photo and description

As you can see in the photo of a blue mushroom, the mushroom has a yellow leg 5-9 cm high, slightly lighter than the cap, cylindrical, often hollow.

Plates: narrow, medium frequency, lemon or yellow, which darkens when pressed.

Flesh: thick and firm, creamy, light brown or yellow. With white milky juice, which turns purple when interacting with air.

Doubles: none.

When it grows: from mid-August to early October.

Where to find it: in coniferous and mixed forests, often near spruce and birch trees.

Eating: not pickled, as not only mushrooms turn blue, but also liquid. In cooking, it is used boiled or fried.

Application in traditional medicine: not applicable.

Other names: yellow blue lactose, purple lump, lilac golden yellow lilac, dog milk.

Conditionally edible aromatic lump

Category: conditionally edible.

Conditionally edible milk mushrooms: photo and descriptionConditionally edible milk mushrooms: photo and description

Lactarius glyciosmus cap (diameter 4-8 cm): pale brown or beige, can fade to light yellow. Usually funnel-shaped, in a young fungus it is flat or even convex. Dry to the touch, with slight pubescence.

Leg (height 2-7 cm): the same color as the cap, smooth and loose, has a cylindrical shape. Older mushrooms are hollow.

Blades: frequent and thin, beige or flesh-colored.

Flesh: white, does not change color when cut or broken. Freshly cut mushroom smells like coconut.

Doubles: pale lactarius (Lactarius vietus) and teat (Lactarius mammosus). The faded one has a larger and stickier cap, while the nipple cap is darker and has a pointed tubercle in the center.

When it grows: from early August to late September in the temperate zone of the Eurasian continent.

Where to find: most often in deciduous forests, near birches and alders, among fallen and rotting leaves.

Eating: it goes well with other mushrooms when salted, although it is considered a mushroom of low quality, therefore it belongs to conditionally edible.

Application in traditional medicine: not applicable.

Other names: aromatic lactarius, coconut lactarius, fragrant lactarius, malt, fragrant lactarius.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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