How to recognize a walnut mushroom and its description (+23 photos)

The nut-shaped mushroom belongs to the genus Lactarius, which is part of the Russulaceae family. A distinctive feature of this mushroom is its lack of the strong bitterness typical of lactarius mushrooms. Besides its excellent taste, the fruit has medicinal properties, as it contains biologically active substances.

This mushroom is difficult to find in our country's forests; it's considered quite rare. To avoid missing the opportunity to add a walnut mushroom to your basket, carefully read its photos and detailed descriptions, and memorize its distinctive features.

Characteristic features and description of the walnut mushroom

The mushroom has several other common names: milkweed, poddubenok, krasnushka, gladysh, red-brown milk mushroom and podmolochnik.

Appearance, photo, morphology

The most important distinguishing feature of the milk cap, noticeable at first glance, is its color. The cap is most often red, but can also be brown with shades of brown or yellow. The cap is flat and dry to the touch.

The fruit's cap is quite fleshy and large. Its diameter can range from 5 to 20 cm. The cap is often funnel-shaped or spreading with a depressed center. Young fruits have a convex cap with a small pit in the center. The margins are concave inward, becoming quite thin with age. The surface is matte and may crack as the cap grows. The color ranges from light orange to brownish-red or burgundy.

The thick stem reaches 4 cm in diameter and grows up to 12 cm in height. In older mushrooms, a cavity forms inside the stem. The cylindrical stem is slightly swollen or flat. Its color is often a shade lighter than the cap.

The flesh is firm but crumbles easily. It is white and has a sweetish flavor and the aroma of cooked crab. The cut surface darkens and secretes a large amount of milky juice with a slightly bitter taste. The gills are white with a yellowish or pink tint.

Place of distribution

The Euphorbia nut mushroom is a relatively rare species that prefers damp, mossy areas. It can be found in mountainous regions, primarily in deciduous forests. Its fruiting body often forms mycorrhiza with coniferous or deciduous trees, most commonly oak and hazel. Euphorbia grows in small clumps and also solitary. It can be hunted as early as midsummer. It bears fruit through October.

Consumption

The red-brown milk cap belongs to flavor category 3 or 4 (according to various sources) and is conditionally edible, like all milk caps, meaning it requires cooking before use. It can be boiled, fried, and preserved for the winter in pickles and marinades.

Rules and conditions of collection

Experienced mushroom pickers advise familiarizing yourself with not only edible mushrooms but also poisonous ones. Picking mushrooms in nature reserves is prohibited; it's best to go to the nearest forest. If children are present while picking, explain to them that tasting mushrooms and berries is not recommended, as they can be deadly.

It is recommended to twist the fruiting body rather than pull it out of the soil. As a last resort, cut it off with a sharp knife, although it's believed that the cut site often rots, leading to the death of the entire mycelium. Pulling out the fruit damages the mycelium, meaning no more mushrooms will grow in that spot.

You shouldn't pick walnuts near roads or industrial areas, as these fruits have absorbed a lot of toxins and other harmful substances.

Distinction from false, inedible mushrooms

This fruit is difficult to confuse with other mushroom varieties. However, inexperienced mushroom hunters can easily mistake it for the gray-pink milk cap, which doesn't produce as much milky juice and smells like dry grass.

The Euphorbia hygrophorides is an inedible mushroom, so it's important to examine it carefully in the photo. Euphorbia is quite similar to some of its milky relatives. For example, the Euphorbia hygrophorides is edible, its milky sap doesn't change color, and its gills are much more widely spaced than those of the smooth milky mushroom.

The conditionally edible non-pungent milkcap is much smaller in size, and the cap is not covered with small cracks.

Useful properties and restrictions for the use of walnut mushrooms

The fruiting body of the walnut mushroom contains a large amount of protein, which is easily absorbed by the human body. It also contains other beneficial substances:

• thiamine;
• vitamin D;
• riboflavin;
• ascorbic acid.

This type of mushroom helps remove excess fluid and toxins from the body. It is often included in the diet of those on a diet and looking to lose weight.

Euphorbia is very popular in folk medicine due to its beneficial properties. The white juice contains the following substances:

• sugar alcohol;
• volemolide;
• sterol.

Rubbing the mushroom on the affected area can slow tumor growth with its juice. Tinctures made from the mushroom are used to treat varicose veins, hemorrhoids, and other conditions that promote vasodilation. The mushroom tincture should be taken twice daily, one teaspoon at a time. The same amount of tincture is also used for other ailments, such as ear infections, tonsillitis, and runny nose.

Medicines made from the fruit's juice can help treat a variety of ailments. They are even used for poisoning, by soaking a piece of bread in the infusion. For ulcers or gastritis, it is recommended to drink one teaspoon of the milky juice three times a day.

People with chronic gastrointestinal diseases, expectant and nursing mothers, and children under five should avoid excessive mushroom consumption. Avoid cooking suspicious mushrooms or those picked near dusty roads.

Recipes and cooking features

Euphorbia is best suited for pickling and salting. It can also be fried, boiled, and dried. There's no need to soak the mushroom for long periods before using, as it's not particularly bitter and is not susceptible to insect damage.

The simplest way to prepare arugula is cold salting. The harvested fruit is thoroughly rinsed in cold water, then laid in layers in a wooden barrel. Each layer should be sprinkled with table salt.

For 3 kg of mushrooms, you'll need 130-150 g of salt. The barrel (or other suitable container) is placed in a cold place for a month, after which the salted mushrooms can be tasted. If they are too salty, soak them in boiled cold water for several hours.

Milkweed doesn't require pre-soaking or boiling, so you can simply fry it in a pan or make a delicious creamy soup. For the soup (serves 10), you'll need the following ingredients:

• 800 g of walnuts;
• two medium onions;
• 200 g butter;
• 600 g milk;
• 500 ml of water;
• 3 tbsp flour;
• salt and ground black pepper – to taste.

First, melt the butter in a frying pan and fry the onion, sliced ​​into half rings, until golden brown. Fry the washed and finely chopped mushrooms for about 15 minutes. Meanwhile, add water to the pan and season with salt and pepper. Once boiling, add the contents of the pan.

Simmer for about 5 minutes, then slowly pour in the milk and bring to a boil. Carefully add the flour, stirring constantly. Remove the saucepan from the heat and blend the contents with a hand blender. Garnish the creamy soup with a sprig of herbs when serving.

Answers to frequently asked questions

The Euphorbia mushroom is quite difficult to find in our forests, and not every mushroom picker will add one to their basket. The fruit has a distinctive "fishy" aroma that not everyone enjoys. However, this mushroom has numerous beneficial properties and is widely used in folk medicine to treat a wide variety of ailments.