Yellow Milk (Lactarius scrobiculatus)
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (undefined)
- Order: Russulales
- Family: Russulaceae (Russula)
- Genus: Lactarius (Miller)
- Species: Lactarius scrobiculatus (Yellow Milk)
- Load the yellow
- Scraper mushroom
- Waves yellow
- Pitted lactus
Places of collection: Yellow Milk (Lactarius scrobiculatus) Grows in the northern part of the forest zone and in Siberia, in spruce, fir, sometimes in mixed forests, preferring young spruce and pine forests, less often settles in birch forests, on clay soil. In the coniferous forest, the yellow lump grows under the trees even in October.
Description: A yellow hat of Gruzdz (Lactarius scrobiculatus) with a diameter of 7-10 cm, rounded-convex, then prostrate, crow-shaped-depressed in the center, with a curled edge. The color is golden yellow. The surface is felt-woolly with more or less pronounced zones, slimy, sticky. The flesh is white, yellowing on contact. Milky sap is white, changing color to gray-yellow in the air (the color of milky sap does not change in rainy weather), with a sharp bitter taste. The plates descending along the stem are whitish or creamy with a pink tint. The leg is short, thick (up to 3 cm), the same color as the cap, with irregularly rounded, often oblong brownish spots. Leg up to 8 cm long, up to 3.5 cm thick, dense, smooth, white.
Differences: Only yellow milk mushrooms have an intense yellow color. Yellow milk mushrooms are very similar to real milk mushrooms. They have approximately the same size, the edges of the caps are also pubescent and rolled down. They are similar in taste.
Use: Conditionally edible mushroom, first category. Harvested in July – September. The mushroom is salted, pickled. When salted, it becomes yellowish-brown with a gray tint, the flesh is slightly greenish. The pubescence of the edge remains.
Photo of the mushroom Yellow milk from the questions in recognition: