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Lactic mushrooms: types, description. Mushrooms of the genus Mlechniki: photo and description of the species White milky harvesting for the winter

Mushrooms of the genus Milky belong to the Syroezhkov family. Their edibility category is low (3-4), however, despite this, milkers were traditionally revered in Russia. They are still being harvested, especially those varieties that are suitable for salting and pickling. In the mycological classification, there are about 120 species of Lactarius, about 90 of them grow in Russia.

The first lactic ones to grow in June are non-caustic and pale yellow ones. All lactic mushrooms are edible mushrooms, and they can be distinguished by the presence of juice at the cut points or breakages. However, they, like milk mushrooms, become edible after preliminary soaking in order to eliminate bitterness. They grow in groups.

The September milkers occupy large spaces compared to the August ones, getting closer and closer to swampy places, rivers and canals.

Milk mushrooms and milk mushrooms in October change color greatly after the first frost. This change is so strong that it is difficult to distinguish between them. It is possible to use in food, soak and salt only those milkers that have not changed their appearance and properties under the influence of frost.

You can find photos and descriptions of lactic mushrooms of the most common species on this page.

Lactarius mitissimus habitats: mixed and coniferous forests. They form mycorrhiza with birch, less often with oak and spruce, grow in moss and on litter, singly and in groups.

Season: July-October.

The cap has a diameter of 2-6 cm, thin, convex at first, later prostrate, becoming depressed in old age. There is often a characteristic tubercle in the center of the cap. The central region is darker. The distinguishing feature of the species is bright color caps: apricot or orange. The cap is dry, velvety, without concentric zones. The edges of the cap are lighter.

As you can see in the photo, the leg of this lactic mushroom is 3-8 cm tall, 0.6-1.2 cm thick, cylindrical, dense, then hollow, of the same color with a cap, lighter in the upper part:



The flesh of the cap is yellowish or orange-yellowish, dense, brittle, with a neutral odor. Under the skin, the flesh is pale yellow or pale orange, without much odor. The milky juice is white, watery, does not change color in the air, not caustic, but slightly bitter.

The plates, adherent or descending, thin, medium frequency, slightly lighter than the cap, pale orange, sometimes with reddish spots, slightly descending to the stem. The spores are creamy-buff in color.

Variability. Yellowish plates become bright ocher over time. The color of the cap varies from apricot to yellowish-orange.

similarity to other species. The milky one is similar to brown milkweed (Lactatius fuliginosus), in which the color of the cap and legs is lighter and a brownish-brown color is preferable, and the leg is shorter.

Cooking methods:

Milky pale yellow

Pale yellow milkweed (Lactarius pallidus) habitats: oak forests and mixed forests, grow in groups or singly.

Season: July August.

The cap has a diameter of 4-12 cm, dense, convex at first, later flat-prostrate, slightly depressed in the middle, mucous. A distinctive feature of the species is a pale yellow, pale buff or buffy-yellow hat.

Pay attention to the photo - this milky cap has an uneven color, there are spots, especially in the middle, where it has a darker shade:

The edge of the cap often has a strong striation.

Stem 3-9 cm high, 1-2 cm thick, hollow, the color is the same as that of the cap, cylindrical shape, in mature - slightly clavate.

The flesh is white, with a pleasant smell, the milky juice is white and does not change color in the air.

The plates are frequent, weakly descending along the stem or adherent, yellowish, often with a pinkish tinge.

Variability. The color of the cap and stem can vary from pale yellow to yellowish-buff.

similarity to other species. The pale yellow milky is similar to the white milky (Lactarius mustrus), whose cap color is white-gray or white-cream.

Cooking methods: edible after pre-soaking or boiling, used for salting.

Milky neutral

Habitats of the neutral milkweed (Lactarius quietus): mixed, deciduous and oak forests, growing singly and in groups.

Season: July-October.

The cap has a diameter of 3-7 cm, sometimes up to 10 cm, at first convex, later prostrate, becoming depressed in old age. A distinctive feature of the species is a dry, silky, mauve or pinkish-brown hat with prominent concentric zones.

Leg 3-8 cm high, 7-15 mm thick, cylindrical, dense, then hollow, cream-colored.

The flesh of the cap is yellowish or light brown, brittle, the milky juice does not change color in the light.

The plates are adherent and descending on the stem, frequent, cream or light brown, later becoming pinkish.

Variability: the color of the cap can vary from pinkish brown to reddish brown and creamy lilac.

similarity to other species. According to the description, the neutral milker looks like a good edible oak milkweed (Lactarius zonarius), which is much larger and has fluffy, curled-down edges.

Cooking methods: salting or pickling after pre-treatment.

Milky fragrant

Habitats of fragrant milkweed (Lactarius glyciosmus): coniferous and mixed forests,

Season: Aug. Sept.

The cap has a diameter of 4-8 cm, dense, but brittle, shiny, convex at first, later flat-prostrate, slightly depressed in the middle, often with a small tubercle in the center. The color of the cap is brownish-gray with a purple, yellowish, pinkish tinge.

Leg 3-6 cm high, 0.6-1.5 cm thick, cylindrical, slightly narrowed at the base, smooth, yellowish.

The pulp is fragile, brownish or reddish-brown. The milky juice is white, turns green in the air.

The plates are frequent, narrow, slightly descending, light brown.

Variability. The color of the cap and stem can vary from gray-brown to reddish-brown.

similarity to other species. The fragrant milky is similar to the umber milky, in which the cap is umber, gray-brown, the flesh is white, it turns brown on the cut, and does not turn green. Both mushrooms are used salted after preliminary boiling.

Cooking methods: edible mushroom, but requires preliminary mandatory boiling, after which it can be salted.

milky lilac

Lilac milkweed (Lactarius lilacinum) habitats: broad-leaved with oak and alder, deciduous and mixed forests, grow singly and in groups.

Season: July - early October.

The cap has a diameter of 4-8 cm, at first convex, later convex-prostrate with a concave middle. A distinctive feature of the species is the lilac-pink color of the cap with a brighter middle and lighter edges. The cap may have slightly visible concentric zones.

Leg 3-8 cm high, 7-15 mm thick, cylindrical, sometimes curved at the base, at first dense, later hollow. The color of the stem varies from whitish to yellow-cream.

The flesh is thin, whitish-pinkish or lilac-pink, non-corrosive, slightly pungent, odorless. The milky juice is plentiful, white, in the air it acquires a lilac-greenish color.

The plates are frequent, straight, thin, narrow, adherent and slightly descending along the stem, first cream, later lilac-cream with a purple tint.

Variability: the color of the cap can vary from pinkish brown to reddish cream, and the stalk from creamy brown to brown.

similarity to other species. The milky lilac is similar in color to smooth, or common milkweed (Lactarius trivialis), which is distinguished by rounded edges and pronounced concentric zones with a purple and brown tint.

Cooking methods: salting or pickling after pre-treatment.

Milky gray-pink

Habitats of the gray-pink milkweed (Lactarius helvus): deciduous and mixed forests, in swamps in moss among birches and firs, in groups or singly.

Season: July-September.

The hat is large, 7-10 cm in diameter, sometimes up to 15 cm. At first it is convex with curved edges down, silky fibrous with a depression in the middle. There is sometimes a small bump in the center. Edges straighten at maturity. Distinctive feature species are gray-pink, fawn, gray-pink-brown, gray-brown hat and a very strong smell. The surface is dry, velvety, without concentric zones. Dried mushrooms smell like fresh hay or coumarin.

The leg is thick and short, 5-8 cm high and 1-2.5 cm thick, smooth, hollow, gray-pink, lighter than the cap, whole, strong in youth, lighter in the upper part, powdery, later red-brown.

The flesh is thick, brittle, whitish-yellow, with a very strong spicy smell and a bitter and very burning taste. The milky juice is watery, in old specimens it may be completely absent.

Records of medium frequency, slightly descending on the stem, lighter than the cap. Spore powder is yellowish. The color of the plates is yellow-ocher with a pinkish tinge.

similarity to other species. By smell: spicy or fruity, grey-pink milky can be confused with oak milky (Lactarius zonarius), which is distinguished by the presence of concentric zones on a brownish hat.

Cooking methods. Milky gray-pink according to foreign literature are considered poisonous. In domestic literature, they are considered of little value due to their strong odor and are conditionally edible after processing.

Conditionally edible due to the strongly burning taste.

Milky camphor

Camphor milkweed (Lactorius camphoratus) habitats: deciduous, coniferous and mixed forests, on acidic soils, often among moss, usually grow in groups.

Season: September October.

The cap has a diameter of 3-7 cm, fragile and soft, fleshy, convex at first, then prostrate and slightly depressed in the middle. A distinctive feature of the species is a well-defined tubercle in the center of the cap, often ribbed edges and a juicy red-brown color.

Leg 2-5 cm tall, brown-reddish, smooth, cylindrical, thin, sometimes narrowed at the base, smooth in the lower part, velvety in the upper part. The color of the stem is lighter than that of the cap.

The pulp is dense, sweet in taste. The second distinctive property of the species is the smell of camphor in the pulp, which is often compared to the smell of a crushed bug. When cut, the pulp exudes white milky sweetish juice, but with a sharp aftertaste that does not change color in the air.

The plates are very frequent, reddish-brown in color, wide, with a powdery surface, descending along the stem. Spores are creamy white, elliptical in shape.

Variability. The color of the stem and cap varies from reddish brown to dark brown and brown red. The plates can be ocher or reddish in color. The flesh may have a rusty color.

similarity to other species. Camphor milky is similar to rubella (Lactarius subdulcis), which also has a reddish-brown cap, but does not have a strong camphor smell.

Cooking methods:

milky coconut

Habitats of coke milkweed (Lactorius glyciosmus): deciduous and mixed forests with birches, growing singly or in small groups.

Season: September October.

The cap has a diameter of 3-7 cm, fragile and soft, fleshy, convex at first, then prostrate and slightly depressed in the middle. A distinctive feature of the species is a gray-ocher hat with lighter thin edges.

Leg 3-8 cm high, 5-12 mm thick, cylindrical, smooth, slightly lighter than the cap.

The flesh is white, dense, with the smell of coconut, milky juice does not change color in the air.

The plates are frequent, light cream with a pinkish tinge, slightly descending on the stem.

Variability. The color of the cap varies from gray-ocher to gray-brown.

similarity to other species. The coconut milky is similar to the purple milky (Lactarius violascens), which is distinguished by a grayish-brown color with pale pinkish spots.

Cooking methods: salting after soaking or boiling.

Milky wet, or gray lilac

Wet milkweed (Lactarius uvidus) habitats: deciduous forests with birch and alder, in humid places. Grow in groups or singly.

Season: July-September.

The cap has a diameter of 4-9 cm, sometimes up to 12 cm, at first convex with an edge bent down, then prostrate, depressed, smooth. A distinctive property of the species is a strongly sticky, glossy and shiny cap, pale yellow or yellowish-brown, sometimes with small brownish spots and slightly prominent concentric zones.

Leg 4-7 cm long, 7-15 mm thick, pale yellow with yellowish spots.

This genus includes well-known volnushki, saffron mushrooms, milk mushrooms and more than 400 species, most of which are considered poisonous. All milkers found in Russia are used for food, most often salted or pickled. All these species are united by the ability to secrete a slightly bitter milky juice when damaged.

When salted, they are dense, tasty and crunchy. They can be cooked hot or cold. Any species is suitable for salting, but milk mushrooms and hollows are especially good for the first method, mushrooms and volnushki are especially good for the second. To obtain delicious snack, follow a few simple steps:

  1. Clean the mushrooms of debris, as bitterness remains in the leg during cooking, cut it off. Soak the mushrooms in a large saucepan, press down with oppression from above, completely submerged with water.
  2. Soak the milkers for a day, draining the water twice and filling it with clean water. During this time, the color of the salts will turn yellow, the blacks will turn burgundy, and the plates of the pepper mushrooms will turn green.
  3. Boil mushrooms in unsalted water. After 15 min. Once boiling, remove from heat and refrigerate.
  4. For salting, take an enameled pot or bucket, wash and scald with boiling water. Spread dill with currant leaves and mushrooms in layers, placing them with their caps up, sprinkle each with salt, periodically add garlic, cut in half. Put a flat plate or lid on top, put a load.

Put the pan in a cool place, after a week try the mushrooms, add salt if necessary. After a month, the mushrooms will be salted. They can be transferred to jars and stored in the refrigerator.

Recipe for fried milk mushrooms

They make a tasty and satisfying second course. It will need the following ingredients:

  • mushrooms - 0.5 kg;
  • sour cream 2 tbsp. l.;
  • oil - 50 g;
  • onion - 1 pc;
  • Bay leaf- 3 pcs.;
  • garlic - 1 clove;
  • salt to taste.

It is best to use mushrooms or volnushki, other types may be a little bitter. To get rid of an unpleasant aftertaste, cook milkers like this:

  1. Clean the mushrooms, remove the stem, cut into pieces. Soak them for 5 hours, rinsing and changing the water.
  2. Boil 15 min. in unsalted water, add bay leaf for flavor. Cool, rinse.
  3. Fry chopped onion until golden brown, add mushrooms to the pan, and after 10 minutes. sour cream, salt and spices, simmer for another 7 minutes.

Mushrooms served with boiled or fried potatoes. Cook immediately before serving, as the dish cannot be stored for more than a day.

The lactic acid contains trace elements useful for the body. It can be used to prepare various dishes, but it is most delicious when salted.

They have a huge variety of species. Among them there are edible, conditionally edible and inedible. In order to understand which mushrooms can be collected and which can be dangerous, you need to understand their types - more on that later in the article.

white mushroom conditionally edible. In diameter, its hat can grow up to 8 centimeters. It is flat in shape, and in the middle is a pronounced funnel. The edges are curved and sharp. The skin of the white mushroom is covered with mucus, so it is slippery and smooth. Its color is light gray, sometimes with a brownish tint. The leg can reach a height of 7 centimeters and a width of 3.5 cm. By itself, it is thick, hard and easily broken, has a cylindrical shape that tapers closer to the cap. It is whiter than the hat.

The pulp of this variety of milkers white color It has a faint smell of apple and is practically tasteless.

White milky grows only in the forest. The period of collecting these mushrooms begins in August and ends in September.

Important!Milk mushrooms should not be eaten without special treatment. This can cause severe poisoning.

Mushroom is considered inedible. The pale sticky mushroom has a small cap that grows up to a maximum of 5 centimeters in diameter. Forms a funnel, straightens to the edges and then falls. The skin is predominantly colored dark yellow, slippery and smooth, if pressed, it darkens. The plates descend quite a bit to the stem, are placed close and rather narrow.
The milky leg in centimeters can have the following dimensions: up to 6 in height and up to 1.5 in width. It is slightly curved, rough and tapers downwards. Usually painted in a color that is a tone lighter than the cap.

The flesh is predominantly white, but upon contact with air, it turns yellow almost instantly. It tastes quite sharp, even burning, with an apple smell.

A pale sticky mushroom grows in forests dominated by spruce. You can meet him from July to September.

Mushroom is considered inedible, however, it is consumed in salted and pickled form. The hat can be, as a rule, no more than 6 centimeters in diameter. It creates a funnel in the middle, then it is slightly convex, and it becomes straight towards the edges. If you touch the skin, it seems smooth and dry. The hat can be colored from brown to red-brown with a hint of ocher. The descending plates are located close to each other, they are quite thin and straight.
The leg is shaped like a mace, reaches 6 centimeters in height and 0.5 centimeters in width. To the touch it is smooth and brittle, the color does not differ from the hat.

The pulp is sharp, friable, without a specific smell. The color is predominantly white and only sometimes it can be cream.

The bitter mushroom grows in any forests, and it is harvested, as a rule, in July and August.

Important!Milky foods are considered a "heavy" product for digestive system. They are not recommended to consume more than three hundred grams per day.

Milky wood

The wood grain belongs to conditionally edible mushrooms. The hat is usually large, reaches a diameter of 10 centimeters. It has a bent shape at the beginning, then straightens, the edge is sharp and smooth. The skin of the fungus is usually covered with wrinkles, dry, velvety to the touch. It is painted most often in a dark brown color, black and umber are less common. The plates are predominantly descending, have a white color.
The leg reaches a height of 10 centimeters and only 1 in width. Velvety to the touch, firm, painted in the same color as the hat.

The structure of the pulp varies from quite dense to loose. Taste qualities not very expressive: it either has no taste, or a little sweetish. If you make an incision, the flesh turns red.

Such a mushroom grows in coniferous or mixed forests on the ground or on a tree. The collection period starts in July and lasts until October.

Burning milky breast conditionally edible. The diameter of his hat can reach 6 centimeters. It is usually smooth and brown or yellow in color. The cap is convex, with a funnel in the middle, slightly slimy to the touch. The plates under the hat are located from top to bottom close to each other and often.
The milky pulp is white, dense, almost tasteless. A special feature is the juice of the mushroom, which has a pronounced smell and a very burning taste.

The leg of the burning-milky milk mushroom reaches a maximum of 5 centimeters in height, and its width is 5 times less. At the base it is the widest, narrowing closer to the ground. The color of the stem is the same as the hat, in rare cases it can be a little lighter.

Such a mushroom lives on soils that contain a lot of clay. A favorite place of growth are broad-leaved, mixed forests. You can find a burning milky mushroom from early August to October under large trees.

Yellowish-brown breast is attributed to conditionally edible mind. The hat is brown-carrot in color, no more than 4 centimeters in diameter. By itself, it is fleshy, has a papillary tubercle, which is bent, and later straightens. The edge of the cap is even, smooth and pointed at the end. The skin of the mushroom is usually dry and smooth.
The plates are often and close, narrowish, cream-colored. The leg reaches 5 centimeters in height and 0.6 centimeters in width. Most often it has a club-shaped shape, brittle. It is smooth to the touch, hollow inside, painted in the same way as a hat.

The pulp of the mentioned fungus has a pungent taste, friable and practically does not smell.

The yellowish-brown mushroom grows in any type of forest. A favorite place is the rhizome of a pine tree. It grows in August and October in small groups.

Did you know?salty mushroomvery effectivein the fight against warts and inflammation of the skin.

This type of grub poisonous. Its hat can be up to 8 centimeters in diameter. It has a funnel in the middle, it is dense in texture, creamy, often with blurry brown spots. The plates are thin, frequent on the entire surface of the cap.
The pulp is white, mostly sharp, dense texture. The stem reaches 8 centimeters in height, about a centimeter in width. It is in the form of a club, it seems brittle, dry and loose to the touch. Most often found in cream shades.

Such milky grows from August to October in a deciduous forest.

Milky red-brown

Red-brown milk mushroom scientists refer to edible. It is distinguished by a red hat, the diameter of which is about 8 centimeters. The cap itself is flat, fleshy and depressed, has a papillary tubercle. At first it can be bent, but later straightens, becomes sharp, sometimes acquires a short-ribbed edge.
At first, the skin of the top of the fungus is smooth, sticky, and later becomes dry and rough. If you squeeze its surface, then blue or dark spots appear. The plates are placed densely and are reddish-cream in color, less often ocher-pink.

The peculiarity of the pulp is that at first it is sweetish, and later it becomes bitter. By itself, it is dense. The leg of the red-brown milk mushroom reaches 4 centimeters in height, up to 0.5 centimeters in width. The shape resembles a mace, a cylinder. The texture of the stem is firm and smooth, and the color is the same as the cap, or slightly lighter.

The usual place of growth of red-brown mushrooms is a mixed or coniferous forest. Their collection begins at the end of June and lasts until September inclusive.

Did you know?There is a mushroom that whistles when it releases spores. It's called the "devil's cigar".

edible mushrooms. The cap measures 15 cm. A characteristic feature is a pronounced funnel in the middle, which is aligned to the edges. The edges are sharp and slightly bent to the ground. Feels like a dark brown or brown hat is smooth, sticky. Thin plates descend smoothly to the stem, placed often and close to each other, cream or light brown. When damaged, they turn purple.
The leg grows up to 7 centimeters in height and up to 2.5 centimeters in width, cylindrical, tapering towards the ground. Feels dry, firm and durable. It does not differ in color from the hat, and brown stripes can be observed on it.

The taste of the pulp is bitter and pungent, it is white or creamy in color, and when broken, it becomes purple or light lilac.

Purple mushroom grows in all forests, except for conifers. The collection lasts three months from the beginning of August.

This type of grub inedible. The hat is flat, slightly convex closer to the edges, can be up to 10 centimeters in diameter. Feels slippery and smooth. It is painted mainly in dirty gray or gray with brown color. The plates descend smoothly, are placed close to each other, brittle. When pressed, they change color to lilac-purple.
The leg has characteristic yellow spots, resembles a cylinder, hollow inside. To the touch, this part of the fungus is quite smooth, hard and slippery, covered with mucus.

The flesh is white, with a distinct bitter-sharp taste. When broken in air, it immediately turns purple.

Wet milk mushroom loves the moisture of mixed and coniferous forests, where it occurs during autumn.

This breast belongs to edible types. It is distinguished by a large bright red hat, reaching a diameter of 10 centimeters. The cap itself is dense, with a funnel and wavy, smooth edges. At the beginning they are straight, but later they become concave. The milky skin is very slippery, smooth, shiny, red or brown-purple, sometimes spotted. Descending plates are often placed, close to each other, they are thin and brittle.
The leg of this milky reaches 6 centimeters in height, and 1.5 in width. More often these milk mushrooms are found with cylindrical legs empty inside, sometimes narrowed closer to the ground. To the touch they are hard and very slippery, but smooth, identical in color to the hat. Sometimes there is a spotted color.

The pulp is dense texture, white or brown. It is characterized by excessive sharpness and a very strong smell, characteristic of umbrella mushrooms.

The meat-red mushroom prefers to live in deciduous forests, rarely grows in coniferous or otherwise. Mushroom pickers start hunting for him in the middle of summer and end in October.

You can safely pepper to eat. His white and rather large hat reaches a diameter of 15 centimeters. Usually it resembles a funnel, depressed towards the middle, then becomes flat to the edge and descends. The skin is dry and smooth to the touch, mostly rough in the middle. The plates descend to the stem, are placed very close to each other, brittle and thin, painted exclusively in white.
The stem of the mushroom reaches 8 centimeters in height and 2 centimeters in width. Very hard to the touch, smooth, cylindrical, tapering towards the ground.

The white or creamy flesh is very sharp and does not change color when broken.

It is rare to find one pepper mushroom: as a rule, they grow in groups. They prefer to live in any forests except for conifers from mid-summer to mid-autumn.

This mushroom belongs to inedible. The hat reaches a diameter of 6 centimeters. In shape, it is at first flat, then straightens, becoming sharp towards the edge. It differs from others in that it has a scaly skin. It is rough and dry, painted in terracotta or ocher-pink color interspersed with gray scales. The plates descend to the stem, are located close to each other, rather thin.
The leg reaches 7 centimeters in height and 1 in width. The shape resembles a cylinder, which expands closer to the ground. Hard and brittle to the touch, white in color.

The flesh is slightly yellow or whitish, slightly bitter in taste and spicy, the smell is not pronounced.

A gray mushroom grows in August-September in forests, where there are many.

Lilac mushroom is classified as conditionally edible. Its flat cap can grow up to 8 centimeters in diameter, has a smooth and dry skin, sometimes there are scales. The skin is lilac-pink, fades to flesh. Cap-colored plates smoothly descend to the stem, are often and close to each other.
The leg grows up to 7 centimeters in height and up to 1 in width. It is the color of a hat, resembles a cylinder, is smooth to the touch, but very brittle.

The white flesh tastes sweet, but can become spicy over time, does not have a pungent odor.

This mushroom loves to grow in forests dominated by alder, placed on logs, less often on the ground. You can find a lilac milky from the last month of summer until October.

This type of lactic acid is referred to as edible. The hat is small and reaches a diameter of 5 centimeters. In the middle, it looks like a depressed funnel, which straightens out and develops into a ragged wavy edge. The skin is dryish, but smooth, ocher brown or light brown. Cap-colored plates descend to the stem smoothly, short, thin.
The leg of the sphagnum mushroom reaches 7 centimeters in height and 1 in width. It is hollow inside and resembles a cylinder, naked and rough to the touch, does not differ in color from the hat. The white or creamy flesh has no specific smell, is very brittle and almost tasteless.

You can find this mushroom in sphagnum moss in mixed, coniferous forests starting in August for two months.

This type of lactic acid is referred to as inedible types. The hat is 6 centimeters in diameter, often flat, sometimes rises closer to the edge. The skin of the mushroom is velvety and smooth, brown or dark brown. The plates are thin, descending, not very close to each other. Usually they are lighter than the cap, cream or ocher yellow.
The leg grows no more than 8 centimeters in height and up to 2 centimeters in width. By itself, it is cylindrical, brittle and hard, smooth. Painted in the same color as the hat, sometimes found a tone lighter. When pressed, it turns dark red.

The pulp is quite dense. Usually white, but turns red when damaged, without a strong odor.

There is a dark brown mushroom in all forests, except for conifers, in the last month of summer and in the first month of autumn.

The pink milky belongs to conditionally edible members of the mushroom family. Its hat is up to 10 centimeters in diameter, pleasant to the touch, similar to velvet, smooth. It is painted mainly in a gray-pink color, sometimes pink-red individuals are found. Characteristic of this species is a convex hat in the middle, which straightens closer to the edge. Cap-colored plates are close to each other, thin, frequent.
The stem reaches 7 centimeters in height and 2 centimeters in width. The shape is predominantly cylindrical, sometimes narrowing towards the top.

White flesh tastes moderately bitter.

Since the last summer month pink breast collected in coniferous and mixed forests. The collection period ends at the beginning of October.

The fungus belongs to inedible. The cap is small, up to 6 cm in diameter. By itself, it is flat, has a small funnel in the middle, falls closer to the edge. Painted mainly in red-pink color. Rough, rough and dry to the touch. The plates descend to the stem, are located close to each other, small, thin.
The cap-colored stem grows up to 5 centimeters in height and up to 1 centimeter in width. The shape resembles a cylinder, which gradually tapers to the ground.

The color of the flesh can vary from white to buff. A feature is that when pressed, it turns green.

The prickly lactifer loves moisture and prefers any forest, except for coniferous ones. The growing period lasts 4 months starting from July.

This type of load inedible. A hat with a funnel in the middle, which is aligned closer to the edge, is never more than 6 centimeters in diameter. It is painted in ocher-yellow color, when pressed it darkens to dark brown. Feels very slimy to the touch. The plates are short, located close to each other.
The flesh is dense and white, but very quickly becomes purple in the air. The taste can be both very bitter and sweetish. It has a rather pleasant aroma.

The stem of the mushroom is brittle, cylindrical, hollow. To the touch, slimy and hard, its color does not differ from the hat.

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Written by Nikolay Budnik and Elena Mekk.

Milky gray-pink in Russian reference books is classified as conditionally edible mushrooms(it is salted after soaking or boiling). Now this mushroom is classified as slightly poisonous. It grows among sphagnum moss in damp places, sometimes in large groups. This is a large, dense, reddish mushroom, always dry and rough, even in rainy weather.

Milky gray-pink on Uloma Zheleznaya is called "marsh cracker" and is collected extremely rarely. We do not take it because of the strong smell, which in the literature is defined as the smell of "coumarin" or the smell of hay. Of course, I would like to know what coumarin is, but we call this stink the smell of "rusty iron." This mushroom just grows in the swamps where iron was mined.

1. Milky gray-pink - a rather large and fleshy mushroom.

2. It can be found in damp places.

3. A mushroom rarely grows alone.

4. Usually these are whole groups of mushrooms.

5. This mushroom is already quite old.

6. This one is a little younger.

7. And here you see very young mushrooms.

8. Here are the favorite places of the grey-pink milky.

9. This is the edge of a pine swamp.

10. You see sphagnum moss and blueberry bushes among the pines.

10. Milky gray-pink relatively large mushroom

12. He is quite tall.

14. The mushroom stands on a rather long stalk.

15. In this photo we see already mature mushrooms.

16. Their hats have already become funnel-shaped.

17. This is the average size of a gray-pink milky.

18. A mushroom cap seems dry in any weather.

19. She is rough and fleecy.

20. The middle of the cap is slightly darker than the edges.

21. In young mushrooms, the edges of the cap are bent inward.

22. Gradually, the cap opens and becomes funnel-shaped.

23. This is how it looks after heavy rains. She is soaking wet.

24. In some mushrooms, a semblance of concentric rings appears on the hat.

24a. So the hat is attached to the stem.

25. The plates of the lactic grey-pink are frequent.

26. They are slightly lighter than the hat.

27. Here you can see the attachment of the plates to the leg.

28. And this is the same, only larger.

29. Sometimes white milky juice appears on the plates.

30. It is not abundant, but rather bitter.

31. And this is again the connection of the plates and the legs.

32. The same, only large.

33. The leg of the gray-pink milky is straight and rather thin.

34. Sometimes at the base the leg is slightly bent.

35. Inside the leg is solid, not hollow.

36. She is almost the same color as the hat.

37. This is what the leg looks like in a longitudinal section.

38. The leg is dense, without cavities, light in section.

39. The plates adjoin the leg in a special way.

40. The pulp of the mushroom is dense.

41. Let's look at the roughness of the hat again.

42. The pulp has a light fawn color.

43. She is quite fleshy and fat.

44. Milky juice almost does not stand out on the cut.

45. Here they are - gray-pink milkers.

Online store LitGid. Mikhail Vishnevsky's book "MUSHROOM PREPARATIONS: TRADITIONAL AND NEW RECIPES WITH AUTOGRAPH"

Mushrooms - cold salting


Salt milk mushrooms, boletus mushrooms, boletus, mushrooms
What you need: 5-6 cloves of garlic, peppercorns - 5-6 pcs., Large can be sea) salt - 3 tbsp. l., oak leaf - 2-3 pieces, 1 large leaf of horseradish, a bunch of ripe dill with an umbrella, cherry leaves - 3-4 pieces, mushrooms - 1 kg
What to do:
step 1
Sort the mushrooms, cut off the legs and very dirty places, then wash the caps thoroughly with a brush. Cut large mushrooms in half lengthwise. Leave small mushrooms whole. This applies to boletus mushrooms, porcini mushrooms. I salt them first. Separately from milk mushrooms and saffron mushrooms.

step 2
Lay milky mushrooms, mainly milk mushrooms, pigs, black mushrooms, in a plastic or enameled bucket without chips, sprinkle with a handful of coarse salt and pour cold water. Soak the mushrooms for 2-3 days, changing the water (already without salt) 3 times a day - otherwise they will turn sour.


step 3

Peel the garlic. Line the dishes for salting with horseradish leaves. Lay the soaked mushrooms with their hats down, adding salt to each layer and shifting with leaves, garlic, dill and pepper.

step 4
Lay clean gauze on the mushrooms, put a wooden circle and heavy oppression on top (for example, well-washed large stones). Cover with gauze and tie. After a couple of days, you can begin to report new portions of processed mushrooms. If there is too much brine, drain. If too little, increase the oppression.
The advice of the deli is to add a small red pepper to the salting of mushrooms for spiciness. Semisounds amazingly delicious.


Tips #2 from deli magazine

You can do almost anything with mushrooms, or you can do nothing - it depends on the mushroom. Mushrooms are boiled, fried, baked, dried, marinated and, of course, salted. Salted mushrooms, like pickles in general, are an important part of Russian cuisine (in many European countries, picklesI as such are completely unknown).
An important difference between salted and pickled mushrooms is the absence of vinegar, the rolesalt performs the preservative. The remaining ingredients are present - spicy herbs and leaves (dill, bay leaf, cherry, oak, horseradish, currant leaves), spices (peppercorns, garlic, cloves, coriander).
Here, almost all milkers salt, because there is nothing tastier - strong and crispy salted mushroom, royal camelina, shaggy wave, white milk mushroom or modest black, valuya, pig. All that we collect in the forest, tundra or taiga. And even in the endless steppe, it also happens.
Today we are talking about coldm salted mushrooms.
Inventory: Well if you have wooden barrel. But it doesn't matter if he doesn't. You can use any glass, glazed ceramic. It is more convenient if the dishes are in a vertical format, that is, rather higher than wider. Sothe area of ​​​​contact with air is reduced - this is important.

You also need a wooden circle, if not, a saucer will do, a river pebble is required for oppression.
The circle shouldclose the surface as much as possible, otherwise it will mold around the edges. It's not terrible, but it's troublesome to clean the mold. Usually, a boiled white rag is also laid under the circle.


Mushrooms mustus to be fresh - collected, strong, not wormy. Milkers are usually less prone to worms, except that their worms begin to eat their worms from the first minut life, but checkneed to eat. The legs of mushrooms are usually either hollow and brittle, ordense and cardboard taste, you just need to cut it off. There are usually a lot of mushrooms, so hats are enough. And they fit much tighter.
It is not necessary to wash the mushrooms specially, because they must be soaked. Until that caustic andor bitter milky juice. Two or three days, depending on the typeGriba. Not all milkers are very caustic, fears are exaggerated. In short, if the weather is cool and allows, soak for three days, two days will be enough in the heat, otherwise they will turn sour. Mushrooms should be mixed regularly, and the water should be changed at least twice a day.day. Soakneed to in large numbers water.During the soaking timemushrooms will just wash off and become clean and change color - that's right, don't worry. White milk mushrooms from pale yellow will become pale blue, and blackthey will become a red-purple color scheme, such a beautiful one.Now drain the water and let the mushrooms drain properly, in a large colander, for example. Basically everything is leftnothing - put the mushrooms in a container. Mushrooms are often salted with the same foxestyami and fragrances, like cucumbers. Oak leaves are a mustcurrant, cherry. Dill is a must, but you can dry seeds. Garlic,of course, howsame without him. Horseradish. Scald everything with boiling water, and lay the first layer onthe bottom is horseradish leaves, then mushrooms. Hats down, plates up. Sprinkle with salt- certainly large gray, better than stone. You need quite a lot of salt - a heaping tablespoon per kilogram of mushrooms. Shift the leaves, stuff the garlic cloves. And so to the very top. Mushrooms are usually stuffed intobolLarger capacity in several passes, as they are collected and compacted under weightoppression. Keep in mind that having laid the mushrooms to the top and crushing them with oppression, you have alreadyafter two sightsexpect that the level will drop by a third, or even more - the mushrooms are compacted, air comes out, which is what we need. When will you add the mushrooms?over, just drain the brine - a new one will run. Now wait about 40 days until rthe fish will finally be salted and reach. To perfection. Keep track of race levelssalt - if it evaporates, add salt water from above. Mold will appearthdig and don't worry, the mushrooms don't deteriorate from it, just remove it with clean gauze.But look carefully - if the mold goes inside, a layer of mushrooms will have tothrow it away, and it's always a pity. Keeping, of course, is best in the cold. At least on the balcony - usually at this time the weather is still allowed, almost until the end of October. I usuallybut I put the first salted mushrooms on the table on Pokrov. And the holiday is good, andmustache is excellent.