Edibility of milk mushrooms and their description (+29 photos)

Milk mushrooms (Lactarius) are among the most popular mushrooms in our forests. They belong to the Russulaceae family and are distinguished by their lamellar structure. The name literally means "milk-producing." This is because the flesh contains a milky-like juice that exudes when the fruit is damaged.

Overripe specimens (as well as mushrooms during prolonged droughts) may lack this juice altogether. In Europe, the vast majority of milk mushrooms are considered inedible and even poisonous. In Russia, milk mushrooms are considered conditionally edible, but are widely consumed due to their safety—a detailed description and photographs make them easy to identify in the forest.

Characteristic features of milk mushrooms

The genus includes approximately 400 species of mushrooms. Milkweeds have both common and unique characteristics, depending on the species.

Description of the mushroom's appearance and photo

Depending on the specific species, the cap size can vary by up to 8 cm. Young specimens are characterized by the cap margin being close to the stem. As they mature, the cap becomes flat, funnel-shaped, or flat-concave. The edges of the fruit are usually smooth, but can also be wavy.

The cap color can vary widely, from white to dark olive. The cap's color may change as it grows. The cap's surface texture can be velvety or smooth, scaly, or slightly pubescent.

The raw flesh of mushrooms has a pungent flavor, but some fruits have bland or slightly sweet flesh. Its color remains unchanged wherever cut. The flesh is colored in pale shades of brown, cream, or fawn. Most species have a faint odor, while some are completely odorless. Some varieties have a very distinctive aroma.

The stem is cylindrical, as clearly visible in the photo. The stem color is usually the same as the cap. The stem height varies between 5 and 8 cm. The stem can be smooth and dry, although some fruits have slimy, sticky stems.

Place of distribution

Mushrooms of this genus can be found almost anywhere in the world. Their fruits grow practically everywhere—in Africa, Australia, North and South America, and Eurasia. These mushrooms are most common in the temperate climates of the Northern Hemisphere, where they can be found as early as June.

In dry weather, the harvest is expected in August-September. Mushrooms thrive in damp forests and forest edges, in parks and meadows near trees. Milk mushrooms live symbiotically with most deciduous and coniferous trees, most commonly birch, beech, oak, spruce, and pine.

This species is often found in the central regions of Russia and in Altai. They can be found in the Vladimir, Amur, Pskov, and Saratov regions. This genus is quite common in Russian forests, so finding mushrooms is very easy.

Rules and conditions of collection

These mushrooms bear fruit from July to mid-October. Most varieties are cold-resistant and moisture-loving, which facilitates rapid growth in the fall. They grow briefly, forming only two layers of fruiting bodies.

It's best to forage for forest bounty in the company of an experienced mushroom picker. Milk mushrooms have many inedible and poisonous look-alikes, which, if consumed, can cause severe food poisoning.

Conditionally edible milk mushrooms

All edible species share certain common characteristics: a characteristic milky sap and a uniformly colored spore powder. The genus has many species, but the following conditionally edible fruits are considered the most popular:

• Young milkcaps are dark blue-gray in color, turning purple and brown with age, then yellow or ochre. Dark rings can be seen on the cap. They are consumed only after soaking for a long time;

  

• The milk cap has a prostrate or convex gray-brown cap that turns light gray over time. The fruit's surface is uneven, moist, and sticky to the touch. Only large specimens are used for pickling and marinating, as the flesh is very thin.

  

• The cap of the brownish milkcap is dark brown or brown. The velvety cap is convex when first growing, becoming sunken with age. Its edges are slightly curved. This mushroom is popular among mushroom pickers; it is salted, dried, and pickled after being boiled.

  

• The brown milkcap has a dark brown or blackish-brown, depressed cap, which, when young, is convex with a small tubercle in the center. The cap is velvety to the touch, and its edges are wavy and slightly pubescent. The stems of this specimen are considered inedible because they are too tough.

  

• The hygrophorus lactarius is an edible mushroom. Its brown cap sometimes has a red or brown tint. The flesh is white, and when damaged, a milky substance oozes out. The fruit is used in a variety of dishes;

  

• The cap of the milky mushroom ranges from olive to cream in color. Mature specimens are characterized by a concave cap with a wavy edge. The raw flesh has a pungent flavor and a pleasant mushroom aroma.

  

Inedible species

Inedible milk caps are not considered poisonous, but they are not eaten due to their poor taste. The most common of these include:

1. The sticky milkcap has a shiny, sticky cap that's gray-green in color. Dark circles can be seen on the surface. The flesh has a peppery, rather pungent flavor.

   

2. The cap of this gray-pink milk cap reaches 12 cm in diameter, funnel-shaped with inverted edges. The color is brownish-pink. The flesh is bitter in taste and has a distinct, unpleasant odor.

   

3. The liverwort can be found in pine forests. It has a liver-brown color and a smooth cap. The flesh is pale brown and acrid.

   

4. The dark milkcap is distinguished by its rather small size: the cap diameter is up to 3 cm, the stem height is up to 2-3 cm. The cap color is ochre-brown.

   

5. The resinous-black milkcap has a velvety, russet-brown cap up to 10 cm in diameter. The flesh is white, turning pink where cut. The fruiting body has a fruity aroma and a peppery taste.

   

Beneficial properties, medicinal use and restrictions on consumption

Milk mushrooms have long been used in folk medicine to treat purulent wounds, kidney diseases, and other ailments. Most species have antitumor and antibacterial properties. The fruits contain vitamins that have a beneficial effect on the nervous system and help prevent the development of multiple sclerosis.

Medicines made from milk mushrooms help treat kidney stones. The bluish milk mushroom contains a natural antibiotic that is detrimental to staphylococci. Scientists have discovered lactarioviolin, an antibiotic that helps destroy tuberculosis bacteria, in some fruits.

Most mushrooms of this genus are conditionally edible, so they require heat treatment before consumption. Avoid harvesting near highways, factories, and plants; it's best to do so in ecologically clean areas. Consuming these mushrooms is not recommended for those with gastrointestinal illnesses, or during pregnancy or breastfeeding.

Recipes and cooking features

Mushrooms of this genus can be fried, boiled, and pickled, but their flavor is muted in this way. Salted and pickled milk mushrooms have a good flavor. Saffron milk caps don't require long soaking, but bitter mushrooms, milk mushrooms, and volnushki (white milk caps) should be soaked for a while in cold water.

Here are some delicious recipes:

• If your basket is full of saffron milk caps, it's a great excuse to treat your loved ones to some fried mushrooms. The harvest is washed and cleared of forest debris. Each mushroom is cut into 5-7 pieces and placed in a preheated frying pan with sunflower oil.

  

  The heat should be medium to allow the water in the mushroom mixture to evaporate more quickly. Once the water has evaporated, reduce the heat and sauté for about 15 minutes. At this point, you can add finely chopped onion and salt and sauté for about five more minutes.

• To prepare delicious Korean-style mushrooms, you will need the following ingredients:
  • milk mushrooms (any bitter mushrooms);
  • sugar;
  • soy sauce;
  • table vinegar;
  • fresh garlic;
  • hot pepper;
  • ground coriander.

    

  The fruits are pre-boiled 2-3 times for 30 minutes, changing the water each time. It's best to leave a slightly bitter taste, which will add a special piquant flavor to the dish. The boiled fruits are seasoned with soy sauce, sugar, and a little vinegar. The resulting mixture is thoroughly mixed, adding the necessary spices. The finished dish should be left to rest for several hours in the refrigerator.

Answers to frequently asked questions

Milk mushrooms are quite common throughout Russia. They are considered a fall harvest, as they thrive in high humidity and tolerate cold temperatures. Many varieties are poisonous, so it's important to be well-versed in identifying the species to avoid exposure.