Watery-zone Milk (Lactarius aquizonatus)
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (undefined)
- Order: Russulales
- Family: Russulaceae (Russula)
- Genus: Lactarius (Miller)
- Species: Lactarius aquizonatus (Watery-zone Milk)
Description: A hat with a diameter of up to 20 cm, white with a yellowish tinge, slightly slimy, shaggy edges, rolled down. On the surface of the cap there are subtle concentric light, watery zones. With age, the cap becomes funnel-shaped.
The pulp is elastic, dense, white, does not change color at the break, with a specific, very pleasant mushroom smell. Milky sap is white, very pungent, instantly turns yellow in air. The plates are wide, sparse, adherent to the peduncle, white or cream, cream-colored spore powder.
The length of the leg The weight of the watery-zone is about 6 cm, the thickness is about 3 cm, even, strong, hollow in adult mushrooms, the entire surface of the leg is covered with shallow yellowish depressions.
Doubles: Has some similarities with the white wave (lactarius pubescens), but much larger. It also looks like a white or dry milk mushroom (russula delica), which lacks white milky juice, a violin (lactarius vellereus), which is usually larger, with a felt surface of the cap and white milky juice, and a real milk mushroom (lactarius resimus), which, it seems that it does not grow on the territory of the Leningrad Region— The most important obvious distinguishing feature is the stuck together yellowed fringe at the bottom of the cap. It has no poisonous counterparts, considering that all these mushrooms are conditionally edible and are considered toadstools in Western Europe.
Note: Mushrooms grow in heaps, in piles, hence their name. Finding them is not so easy – milk mushrooms are skillfully disguised in black fallen leaves. The best weather conditions for the growth of mushrooms are warm nights and fogs, then the mushrooms grow very abundantly. In rainy weather, it often rots at a young age, because completely hidden in last year's foliage.
Edible: Conditionally edible mushroom. Some find it possible to pickle young milk mushrooms, but the main taste of the mushroom is revealed in a salty form. Before salting, preliminary treatment is necessary – boiling or soaking in order to remove the caustic juice.
Photo of the mushroom Watery-zone from the questions in recognition: