How to distinguish milk cap mushrooms from saffron milk cap mushrooms and what are their similarities (+20 photos)?

Volnushki (white milk cap) and saffron milk cap (red saffron milk cap) are among the most popular mushrooms in our country. These species are very similar, and it can be extremely difficult for an inexperienced mushroom picker to distinguish them. Both volnushki (white milk cap) and saffron milk cap (red saffron milk cap) belong to the genus Lactarius, which is characterized by the absence of fibers in the flesh. If you break open one of these mushrooms, you'll see juice or a white liquid.

The sap of most members of this genus is considered poisonous, but both milk caps and saffron milk caps pose no danger to humans. Europeans consider these species inedible, but in Russia they are collected and eaten pickled or salted. These two species are very similar, but in fact, they have many differences. The visual difference between milk caps and milk caps can be seen in the photo. Furthermore, each species has other distinctive features.

Description and characteristics of mushrooms

To understand the differences between milk caps and saffron milk caps, it's worth looking at their photos and detailed descriptions.

Chanterelles

Among milk mushrooms, saffron milk caps are considered the highest quality and most delicious. They include several species:

• real;
• spruce;
• pine forest;
• milky red.

The milky-red and pine milky caps are classified as lamellar. These two species are native to mixed forests. The spruce milky cap can be found in spruce forests.

The saffron milk cap has a bright yellow or yellow-tinged red cap. It appears quite dense and strong. The funnel-shaped cap is round, and its diameter varies from 5 to 18 cm. Concentric dark areas can be seen on the cap. The cap's surface is slippery, and after rain, it becomes sticky to the touch. The brittle stem is the same color as the cap. The stem is cylindrical, and as the saffron milk cap matures, the stem becomes hollow.

The flesh also has an orange hue, which first reddens and then turns green when cut. The gills are closely spaced and lighter in color. When pressed, the gills turn noticeably green.

The real saffron milk cap has distinctive features:

• shiny, slightly damp cap;
• the color of the top layer can be yellow, red-brown, reddish or orange;
• the surface of the mushroom has concentric circles, and sometimes a light coating can be seen;
• Young fruits have a convex cap, which over time becomes flat or concave.

The raw pulp has a pleasant taste and a slightly fruity aroma.

Volnushki

Quiet hunters often find mushrooms resembling saffron milk caps in spruce and birch forests—pink milk caps. They get their name from the word "vovna" (outside), as their caps are covered in barely noticeable fluff. They can be found in forests with sandy and flinty soil, most often under birch trees.

The mushroom cap grows 1.5-10 cm wide. In young specimens, it is convex, but with age, it becomes concave with inward-curving edges. The cap is covered with dense hairs, giving the milk cap its beautiful appearance.

The cap is light pink, sometimes with a yellow or gray tint. Wide, circular stripes are clearly visible. The flesh is pale pink and feels firm and dry to the touch. The densely arranged gills are the same color as the cap, but slightly lighter. The juice is yellowish-white.

The pale stem reaches 5 cm in height. It is smooth, dense, and sometimes with small dark dents. It can become hollow with age.

Not everyone likes the taste of cooked mushrooms. Raw volnukhi mushrooms are quite pungent, but this flavor disappears when cooked, although a slight spiciness remains. The mushroom's bitterness disappears after cooking.

Similar characteristics of the two species

Both species are closely related, belonging to the same genus. The juice of these mushrooms is considered poisonous in most countries, but in our country, they are a favorite pickling and consumed pickled and salted.

The first similarity between these two species is that they both inhabit birch groves and spruce forests. However, they can grow next to each other, which can be confusing for novice mushroom pickers. Externally, the mushrooms are very similar, as the milk cap can have either a pink or orange hue. Both mushrooms have concentric circles on their caps.

Under the cap of these mushrooms are densely packed gills, which are lighter in color than the surface of the mushroom. Mushroom pickers are most often confused by the appearance of young mushrooms, as both species have convex caps at this stage.

Characteristic differences

These two species have many more differences than might initially appear. To correctly identify the mushroom, it's important to be familiar with the following characteristics:

1. The smooth caps of saffron milk caps always have a reddish color, while volnukhi, with their shaggy caps, have a pinkish tint.
2. The juice of milk mushrooms is white, while that of saffron milk caps is carrot-colored.
3. There are circles on the top layer of both species, but in the volnushki they are more distinct.

   

4. If you compare mushrooms of the same age, then saffron milk caps are larger.
5. The cut site of the milk cap mushroom does not change color, but that of the saffron milk cap mushroom takes on a greenish-blue color.
6. Milk caps are more common in forests, as they are less demanding when it comes to habitat. Milk caps can only grow in ecologically clean areas, and always away from traffic and dust.
7. The cooked saffron milk cap darkens, and the volnushka mushroom becomes light gray.

The saffron milk cap is characterized by a funnel-shaped cap with smooth or slightly curved edges. The caps of the milk cap mushrooms are more spherical, with edges that are significantly rounded inward.

Saffron milk caps are considered a delicacy due to their rather pleasant flavor. Before cooking, they only need to be cleaned; there's no need for lengthy soaking.

Before cooking, milk mushrooms should be soaked in water for a couple of days to remove their bitterness. The water should be changed periodically during the soaking process. Only thoroughly soaked milk mushrooms should be used for pickling, as there is a risk of food poisoning. After pickling, wait about two months before eating.

Answers to frequently asked questions

Experienced mushroom pickers should know every detail about each mushroom—its color, smell, taste, and the habitats of different species. But many still have questions. Let's look at the most common ones:

When picking mushrooms, remember that they can absorb toxic substances from the surrounding environment. Therefore, they should only be collected in clean forests and away from car exhaust fumes. Despite their beneficial properties, they should be consumed with extreme caution and in small portions.