What do milk mushrooms look like and what do they describe? (+27 photos)

Many mushrooms still go unnoticed among their more well-known counterparts. Yet some varieties combine valuable properties, excellent taste, and an unusual appearance. Volnushki mushrooms are a type of mushroom that can surprise and intrigue anyone who enjoys the "silent hunt."

Features of the species

The mushrooms grow quickly, reaching a diameter of up to 10 cm within a few days. Edible varieties are distinguished by their large size and grayish-pink color. The mushroom has many common names (otvarukha, volnyanka, volnukha, volvenka, volvyanitsa, krasulya, volzhanka, volminka, rubukha), demonstrating its popularity among the people.

Appearance and photo

These mycological creatures owe their name to the pattern on their caps, which resembles waves or concentric circles. They have the following characteristic features:

• the convex cap straightens out over time and even becomes funnel-shaped;
• pubescent underside of the cap;
• when cut, a thick milky juice with a pungent taste is released;
• grow in small groups;
• The pulp is dense and tolerates transportation well.

Some characteristics can be seen in the photo, while others can be found in the detailed descriptions of the species. Milk cap mushrooms have a distinctive appearance and are rarely confused with other mushrooms, but there are similar species that are best avoided.

You may be interested in:

How to distinguish milk caps from saffron milk caps and what are their similarities (20 photos)?
Some of the most popular mushrooms in our country are the volnushki (white milk cap) and saffron milk cap. These species are very similar, and to the inexperienced…Read more…

These mushrooms are typically light-colored, with slightly uneven caps and fuzz. In rainy weather, a sticky coating appears on the surface. When young, the stem is firm, but gradually becomes looser.

Morphology

This is a conditionally edible mushroom belonging to the genus Lactarius (Lactarius) and the family Russulaceae. The scientific name of the mushroom can be translated as "milkling," as all members of this group invariably secrete a thick, milky juice, more or less pungent in taste. This liquid is contained in the milky vessels contained within the flesh of the cap. If the mushroom is old, the juice is no longer secreted.

The mushroom's cap is quite large—up to 10-12 cm—and resembles a funnel, appearing slightly shaggy. The gills are arranged downward and are not brittle. The stem varies depending on the age of the fruit: in young mushrooms, it is dense, while in older ones, it is hollow.

Place of distribution

Most of these mushrooms grow in deciduous forests, preferring birch groves. They are most likely to be found in old plantings. They can be found in forests throughout the summer and fall.

Milkweeds are relatively undemanding of natural conditions, so they are found throughout the country. Some species require good lighting, while others thrive in shady, marshy areas.

You may be interested in:

How to distinguish real saffron milk caps from false ones (28 photos)?
Saffron milk caps are a popular forest delicacy in our country with an exquisite flavor. Their taste is comparable to…Read more…

Consumption

Scientists still can't come to a definitive conclusion about whether milky white mushrooms are edible. The doubt stems from the unpleasant aftertaste of their milky juice, which can only be eliminated by soaking the mushrooms in water for a long time. Because of this, these mushrooms are often classified as conditionally edible, meaning they can be eaten, but they have no distinctive flavor.

This opinion is disputed by Russian mycologists, who are convinced that some milk mushrooms are not only edible, but even recommended. Simple procedures allow mushrooms to be properly prepared for consumption, maximizing the preservation of their micronutrients and beneficial properties. Their distinctive flavor allows them to confidently hold their place among the most unforgettable dishes on the holiday table.

Collection rules

Milk cap mushrooms can be harvested beginning in midsummer, with pink ones appearing noticeably earlier than white ones. The active growth season continues until mid-autumn, depending on rainfall. When harvesting milk caps, carefully inspect each mushroom, avoiding damaged or old ones.

Types and their descriptions with photos

Among these members of the Russulaceae family, there are both valuable edible mushrooms and those that are practically inedible. They can be distinguished by their growing location and the appearance of their caps. Most milk mushrooms have a very similar, tangy flavor.

The most common varieties are white and pink milk caps, which are completely safe for humans. If desired, they can even be grown in your own garden.

White volnushka

This species is characterized by a uniform white coloration, without any distinct patterns on the cap. It is also known as the white milkcap or the white milkcap.

This representative of the mushroom kingdom does not grow particularly large and is distinguished by a darkened area in the central part of the top. As it ages, the fruiting body becomes loose and hollow, loses its elasticity, and is susceptible to pest infestation.

You may be interested in:

What is the appearance and description of saffron milk cap mushrooms and where do they grow (23 photos)?
Saffron milk caps are among the most common mushrooms in our country. They are popular not only for their exquisite taste,…Read more…

Pink volnushka

The pink variety, known as Volzhanka, boasts the largest size of all members of the species. Its name comes from the unusual color of its cap, while the flesh is typically plain white.

The edges of the cap are slightly curled downward, and it gradually deepens toward the center. The mushrooms grow in compact groups and thrive in shady areas.

Distinctive features of false species

False milk cap mushrooms closely resemble the pink variety, but are smaller and have an unpleasant taste. They can be distinguished by the hairless edge of the cap. The most similar species are found in the same area, confusing even experienced mushroom pickers. Some milkweeds are not only inedible, but can also cause eating disorders.

Edible

Among the edible counterparts of the volnyanka we can name:

1. The milk cap has a white or grayish-lilac hue. Just like the white milk cap, it has a dark spot in the center. The stem of this variety is very light and slightly curved.

   

   

   

2. The common milkcap is difficult to confuse with other varieties, but its light coloration can be misleading when young. Mature specimens acquire a bluish-gray color, almost reaching purple, giving the cap a bright sheen. The cap margins are wavy and curved inward, and the stem is grayish. The characteristic sap of this species turns green when cut.

   

3. The brown milkcap is distinguished by its dark, velvety cap. An interesting feature of this species is its pinkish milky sap with a fruity aroma.

   

4. The milky cap mushroom isn't as valuable as the milky cap. It has a slimy cap and grayish flesh. Despite its typical mushroom smell, these milky cap mushrooms have a very pungent, pepper-like flavor.

   

Inedible

Two types of milkweed are dangerous to humans:

1. The liverwort has a dark color throughout and a smooth, slightly concave cap. The juice quickly turns yellow when exposed to air, and the flesh is loose and brownish when broken. The mushrooms have a very unpleasant taste.

   

2. The rosy cap mushroom is very similar to the pink cap mushroom, but smaller. The cap may be reddish, but the flesh remains white. The mushroom has no odor and a very pungent taste.

Useful properties and restrictions on use

The gastronomic interest in these varieties of milk mushrooms is due to the fact that many valuable chemical compounds have been discovered in their composition:

• hydrocarbons;
• B vitamins;
• microelements;
• antibacterial components;
• dietary fiber;
• amino acids.

https://www.youtube.com/watch?v=q9-4uFSb6Gc

All of them together provide the medicinal properties of milkweed, among which the following are worth highlighting:

• Due to its low calorie content, volnushka promotes rapid satiety and can be included in a diet menu;
• Natural carbohydrates improve the well-being of patients with diabetes;
• a complete set of vitamins has a positive effect on the condition of the skin, hair and nails;
• mushrooms are useful for diseases of the cardiovascular system;
• the overall level of immunity is strengthened.

However, in some cases, the consumption of milk cap mushrooms may be contraindicated. Specifically, milk cap mushrooms should be avoided:

• patients with pancreatitis and digestive disorders;
• pregnant and lactating women;
• children under seven years of age;
• people who have undergone gallbladder removal surgery.

Cooking methods

Edible milk caps are most often salted or pickled. They should never be eaten raw, and even before cooking, they must be soaked in water. They can be made into healthy preserves using regular salt and citric acid.

Pepper is generally not used because the spiciness of the fruit offsets the spice's properties. Furthermore, there are simpler ways to prepare Volzhanka mushrooms while preserving their beneficial properties.

Cooking

For a kilogram of fresh milk caps, you'll need a tablespoon of salt and a sufficient amount of water. Before cooking, thoroughly clean them of any debris, hairs, or scales, rinse them, and trim off the stem (for smaller specimens, you can simply remove the tip of the stem).

Cook for 15-20 minutes, then change the water and simmer for a little longer. After this, you can prepare various dishes or begin pickling.

Frying

These mushrooms can also be fried. For 1 kg of milk mushrooms, you'll need two onions, one and a half tablespoons of salt, and spices to taste.

The washed and peeled mushrooms are boiled for half an hour, and the chopped onion is fried in a pan. Then the prepared milk mushrooms are added and fried for about 10 minutes.

Answers to frequently asked questions about milk mushrooms

Despite the distinctive milky flavor of their juice, milk mushrooms remain quite tasty and healthy. They are fairly easy to distinguish from their inedible counterparts and prepare at home. By following the proper harvesting and processing procedures, you can preserve all the mushroom's natural properties.