Parchment Milk (Lactarius pergamenus)
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (undefined)
- Order: Russulales
- Family: Russulaceae (Russula)
- Genus: Lactarius (Miller)
- Species: Lactarius pergamenus (Milk parchment)
Milk parchment (lat.Lactarius pergamenus or Lactarius piperatus) is a mushroom of the genus Millechnik (lat.Lactarius) of the russula family (lat.Russulaceae).
Places of Collection: Parchment Milk (Lactarius pergamenus) sometimes grows in large groups in mixed forests.
Description: The parchment cap (Lactarius pergamenus) reaches up to 10 cm in diameter, flat-convex, then funnel-shaped. The color is white, yellowing with the growth of the mushroom. The surface is wrinkled or smooth. The pulp is white, bitter. Milky sap is white, does not change color in air. Plates descending along the pedicle, frequent, yellowish. The leg is long, white, narrowed downwards.
Differences: The parchment lump is very similar to the pepper lump, differs from it in a longer leg and a slightly wrinkled cap.
Usage: Milk parchment (Lactarius pergamenus) – conditionally edible mushroom, second category. Collected in August-September. The mushroom is suitable only for pickling after prolonged soaking.