Inedible milkers (milk mushrooms) can be found in moist forests of mixed and deciduous types. Basically, these mushrooms grow near birches, but some species are also found in mountainous areas.

Below you can find a description of three types of inedible milkers: prickly, sticky and hepatic. Also, your attention will be offered photographs of these mushrooms and the names of their counterparts.

Lactarius spinosulus cap (diameter 3-8 cm): pinkish to reddish brown, possibly with small red scales. Usually either slightly convex, or practically prostrate, sometimes becomes depressed over time. The edges are jagged and wavy.

Leg (height 4-8 cm): usually curved and hollow. The same color as the cap, darkens noticeably at the point of pressure or cut.

Pulp: ocher or white, in old mushrooms it can be greenish. Virtually odorless, but the taste is very pungent.

Plates: yellow, firmly adherent to the leg.

Doubles: pink wave (Lactarius torminosus), however, it is smaller and extremely fragile flesh.

When it grows: from the beginning of August to the end of September in the countries of the Eurasian continent with a temperate climate.

Where can I find: in moist forests of mixed and deciduous type. Prefers neighborhood with birches.

Eating: not used.

Not applicable.

Mushroom sticky

Lactarius blennius hat (diameter 4-11 cm): gray-green, often with dark concentrated areas. The edges are lighter than the center. In a young mushroom, the cap is slightly convex, flattens over time and even becomes slightly concave.

Leg (height 4-8 cm): slightly lighter than the cap, sticky to the touch.

Plates: thin and frequent, white.

Pulp: white, brittle, odorless, but with a strong peppery taste. The thick milky juice of the milky mushroom, sticky in the sun, changes color to green or olive.

Doubles: zoned milky (Lactarius circellatus), which grows only under hornbeams.

When it grows: from late July to mid-October in many countries of Europe and Asia.

Where can I find: only in deciduous forests next to birches and beeches. Occasionally found in mountainous areas.

Eating: not used.

Application in traditional medicine: does not apply.

Important! Some scientists believe that the sticky lactarius contains a dangerous dose of toxic substances, the properties of which have not been fully understood, so in no case should you eat this mushroom.

Other names: the lactarius is slimy, the lactarius is gray-green, the milk is gray-green.

Inedible hepatic lactic acid

Cap of the hepatic lactarius (Lactarius hepaticus) (diameter 3-7 cm): brown, sometimes with an olive tint. Impressed or funnel-shaped. Absolutely smooth, no wrinkles or flakes.

Leg (height 3-6 cm): slightly lighter than the cap, cylindrical in shape.

K: Wikipedia: Articles without images (type: unspecified)

Similar species

• Lactarius rufus- Bitter - milky juice does not change color in air.
• Lactarius badiosanguineus- the cap is more shiny, reddish-brown.
• Lactarius theiogalus- The milky is stunted - the cap is much lighter, the milky sap also turns yellow in the air.

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Notes (edit)

Links

• : taxonomy on the site Species Fungorum(English)

Literature

• Thomas Læssøe, Gary Lincoff. Mushrooms. - II. - L.: Dorling Kindersley Limited, 2002. - S. 51. - 304 p. - ISBN 0789489864.

An excerpt characterizing the Liver Millechnik

- Count, Count! - shouted Berg, just as lively as Boris, running up from the other side, - Count, I was wounded in my right hand (he said, showing a bloody hand, tied with a handkerchief) and remained in the front. Count, I hold the sword in my left hand: in our breed the von Bergs, Count, were all knights.
Berg was still saying something, but Rostov, not listening to him, had already gone on.
Having passed the guard and the empty gap, Rostov, in order not to get back into the first line, as he came under the attack of the cavalry guards, drove along the line of reserves, far bypassing the place where the hottest shooting and cannonade were heard. Suddenly, in front of him and behind our troops, in such a place where he could not in any way foresee the enemy, he heard close rifle fire.
"What could it be? - thought Rostov. - An enemy in the rear of our troops? It can't be, thought Rostov, and the horror of fear for himself and for the outcome of the whole battle suddenly came over him. - Whatever it was, however, - he thought, - now there is nothing to go around. I must look for the commander-in-chief here, and if everything perished, then my business is to perish together with everyone. "
The foreboding that suddenly found on Rostov was confirmed more and more, the further he drove into the space occupied by crowds of heterogeneous troops, located behind the village of Prats.
- What? What? Who are they shooting at? Who's Shooting? Asked Rostov, leveling up with the Russian and Austrian soldiers who fled in mixed crowds across his path.

In the forests, the poisonous lactarius is ubiquitous - this is a mushroom dangerous to human health, which should not fall into the basket of the mushroom picker. The descriptions that are presented on this page will help to distinguish and identify inedible milky mushrooms. Photos of milky mushrooms accompany all the proposed botanical characteristics of the species.

Thyroid milky

The cap is 3-5 (10) cm in diameter, initially convex, then flat-spread, with age, concave-spread, sometimes with a tubercle in the center, with a bent hairy edge. The skin is slimy or sticky, often with a vaguely pronounced one concentric zone, ocher-yellow, brownish-yellow, when pressed becomes from lilac-gray to brownish-violet. The plates are attached, shortly descending, moderately frequent, narrow with plates, cream-colored, turn purple when pressed, then become purple-gray, brownish. Milky juice is white, turns purple in the air, at first abundant, may disappear over time, the taste is changeable: from sweet through bitter to pungent. Leg 3-5 (8) x 0.5-1.5 cm, cylindrical or expanding towards the base, solid, hollow, slimy, of the same color as the cap. The pulp is dense, white, quickly lilac on the cut, the taste is sweetish at first, over time it becomes pungent and bitter, with a pleasant smell. Spore powder, cream.

The thyroid milky forms an association and. Grows in deciduous forests, in small groups, rarely, in August - October. Inedible.

Milky Milky

The cap is 4-8 cm in diameter, finely fleshy, flat, soon funnel-shaped, with a tucked, then straight, thin, smooth edge. The peel in damp weather is sticky, then dry, naked, smooth, light terracotta, cream, ocher-orange, pale yellow, with intermittent ocher zones, which are almost invisible in mature specimens. The plates are descending, frequent, narrow, with plates, white, becoming ocher-cream. Milky sap is white; in air it quickly becomes lemon-yellow; it tastes pungent and pungent. Stem 3-7 X 0.7-1.5 cm, cylindrical or clavate, brittle, hollow, dry, naked, smooth, light buffy, with dark buffy lacunae, hairy at the base. The pulp is friable, fragile, creamy, with a spicy taste, without a special smell. Spore powder, cream.

The golden milky milky forms an association with birch trees (Betula L.). Grows in mixed forests, in groups, rarely, in August - September.

Miller dark brown

The cap is 3-6 (10) cm in diameter, flat-convex, then wide-funnel-shaped, with a wavy sharp edge. The skin is slightly sticky or short-velvety, smooth with age, brown, buffy-brown, grayish-brown, with a lighter edge.

The plates are descending, rare, narrow, with plates and anastomoses, in a young state the same color as the cap, with age - grayish-ocher, ocher-yellow, powdered with a spore mass, turn pink when pressed. Milky juice is white, turns red in air, at first tasteless, then bitter. The leg is 3-8 x 0.5-2 cm, cylindrical, often narrowed towards the base, hard, full or hollow, fine velvety, smooth, the same color as the cap or a tone lighter, turns dirty red when pressed. The pulp is dense, white, reddening on the cut, with a slightly bitter taste, without a special smell.

The dark brown miller forms an association with birch trees (Betula L.). Grows in deciduous and mixed forests, in small groups, growing together in bases of several basidiomas, infrequently, in August - September. Inedible.

Miller pale glutinous

The cap is 3-5 cm in diameter, convex, then funnel-shaped, uneven-wavy, with a lowered edge. The skin is smooth, slimy, when dry it becomes glossy, from flesh pink to dark yellow, with a purple or lilac tint, when pressed slowly turns dirty gray or blackens. The plates are slightly descending, narrow, of moderate frequency, light ocher or with a rich yellow tint and with yellow droplets from milky juice. Milky juice is whitish, initially quite plentiful, bitter, after a while burning-pungent. The leg is 3-6 x 0.7-1.5 cm, slightly curved, narrowed downward, slightly flattened, longitudinally furrowed, slimy, one tone lighter than the cap. The pulp is whitish, slowly turns yellow in air, with a burning taste and an apple smell. Spore powder, yellowish.

Pale-glutinous milky forms an association (Picea A. Dietr.). Grows in spruce and forests mixed with spruce, in groups, infrequently, in July - October. Inedible.

Miller gray

The cap is 3-6 cm in diameter, finely fleshy, at first flat, then flat-spread, with a sharp papillary tubercle, the edge is lowered at first, then becomes straight, sharp, smooth.

The skin is dry, tomentose-scaly, pinkish-ocher, terracotta, the scales are lead-gray, with age they become the same color as the surface of the cap. The plates are descending, frequent, forked, with plates, pinkish-buffy. Milky juice is white, unchanged in air. Leg 3-7 x 0.4-0.9 cm, cylindrical, sometimes widened towards the base, brittle, hollow, felt, of the same color with the cap, white-pubescent at the base. The pulp is white or slightly yellowish, with a delayed taste, without any special smell. Spore powder, yellowish.

The gray miller forms an association (Alnus incana (L.) Moench) and birch (Betula L.). Grows in alder forests, in small groups, on soil and wood, infrequently, in August - September, inedible.

Miller pink

The cap is 5-10 (15) cm in diameter, convex, then flat-spread, sometimes with a tubercle, often funnel-shaped, sometimes with a sinuous dissected edge. The skin is dry, fine-scaled, silky-fibrous, granular-flaky in the center, becomes bare with age, cracking, yellowish-clay-brownish or brownish-brown, lilac-pinkish-grayish, pinkish-ocher-grayish, without zones. The plates are descending, thin, frequent, whitish, yellowish, creamy-buffy, buffy. Milky juice is watery-white, scanty, unchanged in air, taste from sweetish to bitter. Leg 5-9 x 0.5-2 cm, even or slightly swollen, usually hollow at maturity, the same color as the cap, lighter above, with a mealy bloom, below with whitish fibers. The pulp is whitish-pale, thin, fragile, with a sweetish taste and a coumarin smell, which intensifies when dried. Spore powder is light cream.

The pink miller is associated with spruce (Picea A. Dietr.), Pine (Pinus L.) and birch (Betula L.). Grows in mixed forests, singly and in small groups, infrequently, in July - October. Inedible (poisonous).

Miller brown

The cap is 2-5 (8) cm in diameter, finely fleshy, depressed, funnel-shaped, with a papillary tubercle and at first a lowered, soon straight wavy edge. The skin is dry, glabrous, smooth, from chestnut to olive brown, darker in the middle, lighter towards the edge, fading to almost white. The plates are slightly descending, frequent, narrow, with plates, at first reddish-ocher, with age they become dirty-rusty-brown, often powdered with a spore mass. The milky juice is watery-whitish, in the air after a few minutes it becomes dark yellow, with a pungent, pungent taste. Leg 3-5 (7) x 0.4-0.8 cm, cylindrical, strong, becomes hollow with age, smooth, the same color as the cap, covered with white mycelium at the base. The pulp is fragile, light ocher, reddish in the stem, becomes sulfur-yellow in the cut, it tastes pungently pungent, with a slight pleasant odor. With FeSO4, after a while, it turns olive brown. Spore powder creamy.

Associated with spruce (Picea A. Dietr.). Grows in spruce forests, on acidic soils, in small groups, infrequently, in September - October. Inedible.

Bitter milky

The cap is 3-5 cm in diameter, finely fleshy, initially convex, then depressed, with a papillary tubercle and a long curved, then straight, smooth, sharp edge. The skin is dry, smooth, ocher-brown, red-brown, yellow-red, with a copper tint, fading to cream. The plates are descending, frequent, narrow, with plates, cream, ocher. Milky juice is watery-white, does not change color in air, with a mild taste, although after a while it can become bitter. Stem 3-5 x 0.4-0.6 cm, clavate, brittle, hollow, naked, smooth, of the same color as the cap. The pulp is loose, white, creamy, fresh on the palate, slowly spicy, odorless. Spore powder, ocher.

Bitter miller forms an association with oak (Quercus L.) and birch (Betula L.). Grows in deciduous, coniferous and mixed forests, in small groups, on soil and wood, infrequently, in July - September. Inedible.

Lilac miller

The cap is 5-8 (10) cm in diameter, finely fleshy, initially flat, then flat-spread with a sharp papillary tubercle. The edge is initially lowered, then becomes straight, sharp, smooth. The skin is dry, thin-tomentose-scaly, pale lilac, from dark purple-pink to red, fading with age to lilac-pinkish, flesh-lilac. The plates are descending, frequent, forked, with plates, pinkish-buffy. Milky juice is white, color does not change in air. Stem 3-7 x 0.4-1 cm, cylindrical, sometimes widened towards the base, brittle, hollow, pinkish-buffy. The flesh is whitish, initially sweetish in taste, then slowly spicy, without a special smell. Spore powder is white (in young specimens) to cream (in older specimens).

The lilac miller forms an association with the alder (Alnus Mill.). Grows in alder forests, in small groups, on soil and wood, infrequently, in August - September. Inedible.

Millechnik wet

The cap is 2-10 cm in diameter, finely fleshy, flat, depressed, with a tubercle and a sharp, smooth edge. The skin is greasy, slimy in damp weather, pale grayish or almost white, without zones, when dry, it is grayish-brownish, yellowish-brownish, with barely noticeable zones. The plates are descending, frequent, narrow, with plates, creamy, lilac when injured and pressed. Milky sap is white, rapidly turning purple in air. Leg 6-8 x 0.8-1.5 cm, cylindrical, hollow, slimy, with yellowish spots, lilac. The pulp is dense, white, quickly lilac in the air, the taste is delayed bitter-sharp, odorless. Spore powder, ocher.

Wet (damp) milky forms an association with birch (Betula L.), pine (Pinus L.) and willow (Salicx L.). Grows in damp coniferous and mixed forests, in large groups, rarely, in August - September. Inedible.

Thorny milky

The cap is 2.5-4 (6) cm in diameter, very finely fleshy, with thin veins along the surface, at first flat, then flat-spread, depressed, with a sharp papillary tubercle. The edge is thin, slightly ribbed, lowered, can straighten with age. The peel is from pinkish-red to lilac-carmine-red, dry, tomentose-coarse-scaly (scales up to 2 mm in height). The blades are shortly descending, narrow, thin, frequent, forked, with blades, pinkish-buffy, when pressed become olive-brown. Milky juice is white, does not change in air, quite abundant, at first it has a mild taste, later it tastes a little bitter. Stem 3-5 x 0.2-0.8 cm, lilac-pink, never ocher in color, cylindrical, slightly narrowed towards the base, first completed, becomes hollow with age. The pulp is from whitish to pale ocher, from pressing it acquires a greenish tint, with a mild taste, without a special smell. Spore powder, light ocher.

The prickly miller is associated with birch (Betula L.) and alder (Alnus Mill.). Grows in moist deciduous and mixed forests, in groups, among sphagnum, infrequently, in July - September. Inedible.

Milky milky

The cap is 2-4 cm in diameter, finely fleshy, flat, then depressed, with a papillary tubercle, with a sharp wavy edge. The skin is smooth or wrinkled, cracking when dry, dark brown, black-brown, dark brown, red-brown. The plates are descending, of moderate frequency, wide, with plates, cream, with reddish-brown spots. Milky juice is watery-white, does not change in air, with a mild taste. Stem 4-7 x 0.2-0.4 cm, cylindrical, smooth, yellow, darker at the base. The pulp is loose, white, turns brown with age, the taste is fresh, without a special smell.

Milky watery milky forms an association with oak (Quercus L.) and spruce (Picea A. Dietr.). Grows in mixed and deciduous forests, in large groups, infrequently, in July - November. Inedible.

Look at the poisonous milkman in the photo and remember it so as not to take it in the forest:

Burning milky milky in the photo
The color of the cap is gray-flesh-colored or gray-olive (photo)

Burning milky milky is a rare lamellar mushroom which grows singly or in small groups from early August to early October. It prefers to settle on clay soils or in open, illuminated areas of mixed, deciduous and deciduous forest, as well as in shrubs.

The mushroom is edible. The cap is 3-6 cm, smooth, slightly concave, first with a tucked edge, then with an expanded sharp edge, sometimes with drops of milky juice. The color of the cap is gray-flesh-colored or gray-olive with weak concentric circles. In wet weather, the cap is slimy. Descending thin buffy-yellow plates with droplets of milky juice. Milky juice is pungently pungent, abundant white, does not change color in air. The stem of mature mushrooms is hollow, of the same color with the cap or lighter, up to 5 cm long. Its surface is smooth, dull, dry, yellowish-brown in color. There is a lighter transverse stripe near the cap on the stem. The pulp is dense, white or grayish with a weak mushroom odor. Milky sap is bitter, colored white, which does not change upon contact with air.

Grows next to hazel and other breeds.

Occurs from August to October.

The burning milky milky has no poisonous twins.

The stinging milky milky belongs to the third category. Suitable only for salting, but after boiling.

Camphor milky in the photo

Camphor milky is a rather rare edible lamellar mushroom which grows in exceptionally small groups from mid-July to early October. A high-yielding species that bears fruit abundantly, regardless of weather conditions. Loves moist soil at the foot of trees in coniferous, deciduous and mixed forests.

The cap of the mushroom is convex-tuberous, eventually turns into a funnel-shaped one, keeping a small tubercle in the middle. The edge of the cap is wavy, slightly tubular.

Diameter about 5 cm. The surface of the cap is smooth, dry, matte, reddish-brown or dark-red, with a violet-burgundy center. Spore-bearing plates are narrow, adherent, pinkish-yellow at first, and then brownish.

As you can see in the photo, the leg of the miller of this species is round, straight, less often curved, in young mushrooms it is solid, in mature mushrooms it is hollow:

Its height is about 5 cm, and its diameter is about 0.5 cm. The surface of the leg is smooth, dull, white pubescent at the base. Painted in the same color as the hat, but below it is violet-red. The pulp is thin, brittle, tender, reddish-brown in color, tasteless, with a characteristic camphor smell. Milky juice is white, does not change upon contact with air.

The camphor milky belongs to the second category. It is best used in food salted.

Millers sticky in the photo
The pulp is white, firm, with a peppery flavor.

Milky sticky conditionally edible... The cap is 5-10 cm, convex, with curled edges, later slightly depressed, with a dimple in the center, mucous when moistened, sticky in dry weather, olive, gray or brownish. The plates are white, often located, slightly descending, with drops of milky juice. The leg is 5-8 cm long, 1-2 cm thick, dense, hollow, lighter than the cap. Milky juice is white, plentiful, turns olive in the air. The pulp is white, firm, with a peppery flavor.

Grows in deciduous and coniferous forests.

Occurs from July to September.

The sticky milky has no poisonous counterparts.

Pre-soaking is required. Suitable for cold pickling. With prolonged cold salting of bitter and caustic milkers, lactic acid fermentation occurs, which reduces the pungency and makes it more pleasant.

Gray-pink milky in the photo

Miller pink-gray is a rather rare, lamellar mushroom, in some reference books referred to as inedible milk mushroom or roan milk. Grows in small groups or in numerous colonies, forming bundles-intergrowths, from the second half of July to early October. As the main habitat, it prefers mossy soil in pine or mixed forests, as well as thickets of blueberries and the vicinity of swamps.

The mushroom is inedible. The cap is 10-15 cm, concave, dry, matte finely scaly, at first flat with a tucked edge, then prostrate, widely depressed, funnel-shaped with a wavy curved edge.

Pay attention to the photo - the lactarius mushroom of this type has a gray-pink, pinkish-beige, yellowish or brownish cap with a darker middle without concentric zones:

The plates are brittle, narrow, descending, yellowish at first, then pink-buffy. The leg is up to 8 cm high, cylindrical, colored in the color of the cap, in old mushrooms the leg is hollow, pubescent in the lower part with mycelium. The pulp is firm, brittle, not burning pinkish-yellow or orange on a fresh cut, with a strong spicy smell of hay and dried mushrooms. Milky juice is colorless, not pungent. In certain weather, the funnels of old mushrooms and moss are covered with pink and white spore powder nearby.

Grows among mosses in pine forests with high-moor peat soil.

It has no poisonous counterparts, but it can be confused with caustic molokanki.

It differs from them in colorless, not pungent juice.

Millers are zoneless and pale

Zoneless millechnik in the photo
The hat is flat, with a recess in the center (photo)

Zoneless Miller (Lactarius azonites) has a hat with a diameter of 3–8 cm. The hat is dry, matte. Gray, nut-gray in color, covered with small heels of a lighter shade. Ivory plates. The pulp and plates, if damaged, take on a reddish-coral hue. Milky juice is white, weakly sharp.

The leg is 3–8 cm high, up to 1.5 cm in diameter, white, creamy at maturity, filled at first, later hollow, fragile.

Spore powder. Whitish.

Habitat. In deciduous forests, prefers oak.

Season. Summer autumn.

Similarity. It is similar to some other milkers, but differs in a gray cap without zones and a coral color of damaged pulp.

Use. Most likely inedible, in some Western sources it is characterized as suspicious.

Pale Miller in the photo
The surface of the cap is smooth, matte, dry.

Pale miller (Lactarius pallidus) is a rare conditionally edible lamellar mushroom that grows singly or in small groups from mid-July to late August in deciduous and mixed forests. Differs in stable productivity, not depending on weather conditions.

Its surface, as a rule, is smooth, but it can also be cracked, shiny, covered with a thin layer of sticky mucus, painted in a yellowish or fawn color. The spore-bearing plates are narrow, the same color as the cap. The leg is round, straight, even or thinner at the base, hollow inside, about 9 cm high with a diameter of only about 1.5 cm.The flesh is thick, fleshy, firm, white or cream-colored, with a pleasant mushroom aroma and bitter, but not pungent taste. Gives off a large amount of white milky juice, which does not change its color on contact with air.

The pale milky belongs to the third category of mushrooms. Soaking in cold water or boiling takes away the bitterness from the pulp, so the mushrooms can be used for pickling.

Spore powder. Light ocher.

Habitat. In deciduous forests, he prefers beech and oak.

Season. Summer autumn.

Similarity. With a load of pepper (L. piperatus), but it has a very caustic milky juice that turns gray-green in the air.

Use. The mushroom can be salted.

This video demonstrates lactariuses in their natural habitat:

Millers oak and lilac

Miller oak in the photo
Lactarius quietus pictured

Miller oak (Lactarius quietus) has a hat 5–8 cm in diameter... The cap is initially flat-convex, later funnel-shaped. The skin is dry, slightly sticky in wet weather, red-brown, reddish-brown with vague concentric zones. The plates are adherent or weakly avoiding, frequent, light brown, brick-reddish with age. The pulp is light brown, brittle, the milky juice is whitish, it does not change color in the air. The taste is mild, bitter at maturity, the smell is slightly unpleasant, buggy.

The leg is 3–6 cm high, 0.5–1.5 cm in diameter, cylindrical, smooth, hollow, of the same color with the cap, rusty-brown at the base.

Spore powder. Yellowish ocher.

Habitat. In deciduous forests, next to oak trees.

Season. July - October.

Similarity. With milkweed (L. volemus), which is distinguished by its abundant white milky juice and herring scent.

Use. Edible, can be salted.

Lilac milky in the photo
(Lactarius uvidus) pictured

Lilac milky (Lactarius uvidus) has a cap with a diameter of up to 8 cm. The cap is initially convex, later prostrate and even depressed in the center, mucous in wet weather. Tucked edges, slightly pubescent. The color is light gray, gray-violet, yellowish-violet. The plates are whitish-pink. The pulp and plates turn purple when damaged. At the break, a white milky sap is released, which also changes color to purple. The taste is spicy, the smell is expressionless.

The leg is up to 7 cm high, up to 1 cm in diameter, cylindrical, slightly tapering towards the base, dense, sticky.

Spore powder. White.

Habitat. In deciduous forests, prefers willows and birches.

Season. Summer autumn.

Similarity. It looks like a lilac or canine mushroom (L. repraesentaneus), which grows in coniferous and mixed forests, mainly in the mountains, and has a large size, a yellow cap with a shaggy edge and an almost insipid taste.

Use. It is consumed salted after soaking or boiling.

Millers not caustic and common

Millechnik not edible in the photo
The hat is smooth, bright orange (photo)

Miller non-caustic is a rare conditionally edible lamellar mushroom which grows singly or in small groups from mid-July to late October. Yields peak in August-September. Most often found on mossy or covered with a thick layer of fallen leaves areas of soil in mixed and coniferous forests.

The cap of the mushroom is first convex, then prostrate-depressed, with thin wavy edges. Its diameter is about 8 cm. The surface of the cap is smooth, moist, of a bright orange color, more saturated in the center. Spore-bearing plates are wide, adherent, of pure yellow color, on which small red spots appear over time.

The stem is rounded, at first solid, then cellular and finally hollow, about 8 cm high and about 1 cm in diameter. The surface is smooth, matte, the same color as the cap. The pulp is thin, brittle, tender, tasteless and odorless, white with a slight orange tint. Compared to other lactates, milky juice secretes less abundantly. On contact with air, its color does not change.

Non-caustic milky belongs to the fourth category of mushrooms. After preliminary soaking or boiling, young mushrooms can be salted.

Spore powder. Yellowish.

Habitat. In deciduous and coniferous forests, usually in groups.

Season. Summer autumn.

Similarity. With oak milky (L. quietus), which has a brownish color and unclear concentric zones on the cap.

Use. Can be salted after boiling.

Common miller in the photo
(Lactarius trivialis) pictured

Common Miller, Gladysh (Lactarius trivialis) has a cap with a diameter of 5-20 cm. The cap is convex at first, later becomes flat or flat-depressed. The skin is sticky, shiny and smooth when dry. The color is initially lead or violet-gray, later pinkish-brownish, gray-pinkish-yellowish, almost without zones, sometimes with specks or circles along the edge. The plates are thin, adherent or weakly descending, creamy, later yellowish-pink. Milky sap is white, acrid; in air it gradually acquires a grayish-green color. The pulp is brittle, whitish, under the skin with a gray-violet tinge, the smell is fruity.

Leg. Height 4-7 cm, diameter 2-3 cm, cylindrical, slimy, hollow. The color is grayish yellow or almost white.

Spore powder. Yellowish.

Habitat. In moist coniferous and mixed forests, sometimes in large colonies.

Season. August - October.

Similarity. With a gray hat (L. flexuosus), in which the cap is dry, the leg is solid; with lilac lilac (L. uvidus), in which the milky juice turns purple in the air.

Use. The mushroom is edible, suitable for pickling after soaking or boiling.

Millers fragrant and white

Fragrant miller in the photo
The hat is dry, wavy (photo)

Aromatic milky is a conditionally edible lamellar mushroom, also known as aromatic lactarius or fragrant lactarius. Grows in small groups from early August to late September. It is found, as a rule, on moist soil in mixed or coniferous forests in the immediate vicinity of alder, birch or spruce.

The cap of the mushroom is convex, but in the process of growth it becomes prostrate, with a small depression in the middle and thin edges. Its diameter is about 6 cm. The surface of the cap is dry, wavy, fine-fibered, after rain it is covered with a thin layer of mucus. Colored pinkish or yellowish gray with darker concentric zones. Spore-bearing plates are frequent, weakly descending, at first pale yellow, and then yellowish-brown.

The stem is rounded, sometimes slightly flattened, hollow inside, about 6 cm high and about 1 cm in diameter. Its surface is smooth, dry, light yellow or light brown in color. The pulp is thin, brittle, with a characteristic aroma reminiscent of the smell of coconut. It produces a large amount of white milky juice, sweetish in taste, which does not change upon contact with air.

Aromatic milky belongs to the third category of mushrooms. It is eaten only after preliminary boiling (at least 15 minutes), as a result of which it completely loses its odor.

Miller white in the photo
The surface of the cap is smooth, covered with a thin layer of sticky mucus (photo)

White miller is a rather rare conditionally edible lamellar mushroom, which grows singly and in small groups from late August to early October. Most often, it can be found on sandy soils, as well as in mossy areas of dry mixed and coniferous forests, especially pine.

The cap of the mushroom is convex, with curved edges, but in the process of growth it changes, becoming like a wide funnel with a diameter of about 8 cm. Its surface is smooth, covered with a thin layer of sticky mucus and has a blurred pattern of concentric yellowish zones.

Spore-bearing plates are forked, descending, grayish. The stem is rounded, straight, with a thickening in the center and a thin lower part, hollow inside, about 6 cm high and about 3 cm in diameter. Its surface is smooth, dry, matte, the same color as the plates. The pulp is thick, fleshy, firm, dense, white, with a pleasant mushroom smell and bitter taste. Gives off a large amount of white milky sap, which retains its color upon contact with air.

White miller belongs to the second category of mushrooms. It is eaten after pre-processing - soaking or boiling. As a result, its pulp ceases to be bitter, and mushrooms can be used to prepare various dishes.

Millers are faded and brownish

Faded milky in the photo
The mushroom cap is convex, with curved edges (photo)

Faded milky is a conditionally edible lamellar mushroom, in some reference books referred to as a marsh wave or a sluggish milky. Grows in small groups or in numerous colonies from the second half of August to the end of September, invariably giving large yields. Yields usually peak in September. Favorite habitats are areas of mixed or deciduous forests covered with a thick layer of moss, as well as wet areas of soil near swamps.

The cap of the mushroom is convex, with curved edges, but gradually it becomes prostrate-depressed, with a slight bulge in the middle and wavy edges. Its diameter is about 8 cm. The surface of the cap is smooth, damp, after rain it is covered with a thin layer of mucus sticky to the touch. It is painted in a grayish or brownish-lilac color, which in dry and hot summers fade almost to white.

Depending on the habitat, a poorly distinguishable pattern from concentric zones may appear on the surface of the cap in mature mushrooms. The plates are frequent, descending to the pedicle, first cream, and then yellow. The leg is rounded, sometimes slightly flattened, straight or curved, at the base it may be thinner or thicker, hollow inside, about 8 cm high with a diameter rarely exceeding 0.5 cm.Its surface is smooth, moist, of the same color as hat, only slightly lighter. The pulp is thin, brittle, painted in a grayish color, practically odorless, but with a bitter taste. It produces a pungent milky sap, which, on contact with air, changes its color from white to olive gray.

The faded milky belongs to the third category of mushrooms. Ideal for pickling, but requires pre-treatment that removes bitterness from the pulp.

Brownish milky in the photo
The surface of the cap is smooth, velvety (photo)

Brownish milky is an edible lamellar mushroom which grows from mid-July to early October. You need to look for it in dense grass, on soils overgrown with moss, as well as at the foot of birch and oak in deciduous, broad-leaved or mixed forests.

The convex cap of young mushrooms over time becomes at first prostrate, with a slight bulge in the middle, and then funnel-shaped, with a thin wavy edge. Its diameter in mature mushrooms is about 10 cm. The surface of the cap is smooth, dry, velvety, brown or gray-brown in color, darker in the center. In dry and hot summers, pale spots may appear on the cap or it will completely fade, becoming dirty yellow. Spore-bearing plates are narrow, adherent, white in color, which gradually changes to yellow.

The stem is rounded, thicker at the base, hollow inside, about 6 cm high and about 1 cm in diameter. Its surface is smooth, dry, of the same color as the cap. The pulp is soft, firm at first, and then loose, cream-colored, which, on contact with air, acquires a pink tint. It produces a white milky juice, pungent but not bitter in taste, which quickly turns red when exposed to air.

Brownish milky belongs to the second category of mushrooms, has good taste. It can be eaten without preliminary soaking and boiling. In cooking, it is used to prepare all kinds of dishes and for salting.

Milky brown and watery milky

Miller brown in the photo
Woody milky in the photo

Brown milky, or woody milky is a rather rare edible lamellar mushroom which grows singly and in small groups from mid-August to late September, producing the largest yields at the end of the season. It is found in coniferous forests, especially in spruce forests, at the foot of trees, as well as in dense and tall grass.

The cap of the mushroom is convex, with a blunt tubercle in the middle, but gradually it takes the shape of a funnel with a diameter of about 8 cm with lowered chopped edges. Its surface is dry, velvety, wrinkled, painted dark brown, sometimes even black, with a whitish coating in some cases. The plates are rare, adherent, first white and then yellow.

The leg is rounded, thinner at the base, solid inside, about 8 cm high with a diameter of only about 1 cm. The surface of the leg is dry, velvety, longitudinally furrowed, the same color as the cap, slightly lighter at the base. The pulp is thin, firm, firm, almost odorless, but with a bitter taste. Milky sap, which it secretes in large quantities, upon contact with air, changes its initially white color to yellow, gradually turning into reddish or reddish.

The brown milky belongs to the second category of mushrooms. Only caps are eaten, since their flesh is softer. All kinds of dishes can be prepared from them. In addition, mushrooms are used for pickling.

Milky watery milky in the photo
The surface of the cap is smooth, dry, matte (photo)

Milky milky is a rare conditionally edible lamellar mushroom which grows singly or in small groups from early August to late September in deciduous, deciduous and mixed forests. The yield of the mushroom depends on weather conditions, therefore, it does not differ in consistently abundant fruiting.

Initially, the cap of the lactarius is flat-convex, but in the process of growth it becomes like a funnel with lobed-sinuous edges about 6 cm in diameter.The surface of the cap is smooth, dry, matte, reddish-brown in color, lighter at the edges. Spore-bearing plates are narrow, adherent, yellow colored. The leg is rounded, straight, less often curved, about 6 cm high and about 1 cm in diameter.

The surface is smooth, dry, dull, yellowish-brown in young mushrooms, reddish-brown in mature ones. The pulp is thin, watery, soft, light brown in color, with an original fruity aroma. Milky sap is colorless, has a sharp, but not pungent taste.

Milky milky belongs to the third category of mushrooms. It is eaten after preliminary soaking or boiling, most often in the form of pickles.

Millers neutral and pungent

Miller neutral in the photo
The surface of the cap is matte, dry (photo)

Miller Neutral is a rare conditionally edible lamellar mushroom. Other names are oak milk and oak milkman. Grows singly or in small groups from early July to late October. Yields usually peak in August. Likes to settle in dense grass at the foot of old oak trees in oak forests, deciduous and mixed forests.

The cap of the mushroom is convex, with curved edges, in the process of growth it becomes like a wide funnel with straight, sometimes wavy edges. Its diameter is about 10 cm. The surface of the cap is dull, dry, uneven, brownish-red in color with darker concentric zones.

Spore-bearing plates are narrow, at first yellowish, and then reddish-brown with brown spots. The stem is round, straight or curved, solid in young mushrooms, hollow in mature ones, about 6 cm high and about 1 cm in diameter. Its surface is smooth, dry, of the same color as the cap. The pulp is dense, brittle, fleshy, odorless, but with a bitter taste, at first white and then reddish brown. Milky sap is white, its color does not change in air.

The neutral milky belongs to the fourth category. It can be salted, but before that it must be soaked in cold water or boiled.

Sharp milky in the photo
The pulp is dense, elastic, fleshy (photo)

Acute miller is a rare conditionally edible lamellar mushroom which grows in small groups from the second half of July to the end of September, preferring areas of soil overgrown with dense grass in deciduous, deciduous and mixed forests.

The cap of the mushroom is convex, but gradually becomes prostrate-depressed, with a diameter of about 6 cm. Its surface is dry, dull, sometimes lumpy. It is painted gray with a wide variety of shades of brown. The edge of the cap is lighter, as if burnt out. Depending on the habitat of the fungus, narrow concentric zones may appear on the cap. The plates are thick, adherent, white-yellow, and reddish when pressed.

The leg is rounded, thinner at the base, hollow inside, can be slightly offset from the center, about 5 cm high and about 1 cm in diameter. Its surface is smooth, dry. The pulp is dense, elastic, rather fleshy, white, odorless. On the cut, it becomes pink at first, and after a while red. The milky juice is acrid, is colored white, which changes to red in air.

The sharp milky belongs to the second category of mushrooms. Most often it is salted after soaking or boiling.

Millers and lilac and umber

Lilac miller in the photo
The surface of the cap is matte, dirty pink (photo)

Lilac miller is a rather rare conditionally edible lamellar mushroom, which grows singly or in small groups during one month - September. It is easiest to find it on moist soil in coniferous and deciduous forests, especially in the vicinity of oak or alder.

In young mushrooms, the cap is flat-convex; in mature mushrooms, it becomes funnel-shaped, with thin drooping edges. Its diameter is about 8 cm. The surface of the cap is dry, matte, finely pubescent, dirty pink or lilac in color. The plates are narrow, adherent, painted in a lilac-yellow color. The leg is rounded, may be slightly flattened, hollow inside, about 8 cm high and about 1 cm in diameter. Its surface is smooth and dry. The pulp is thin, brittle, tender, white or pinkish, tasteless and odorless. Milky sap is bitter and retains its original white color upon contact with air.

The lilac miller is best salted, but first it should be soaked for several days in cold water or boiled ( drain the water!).

Umber miller in the photo

Umber miller is a rare conditionally edible lamellar mushroom which grows singly or in small groups during the first month of fall. Places of growth are deciduous and coniferous forests.

The cap of the mushroom is convex, with curved edges, but over time it becomes like a funnel with cracked or lobed-tuberous edges. Its diameter is about 7–8 cm. The surface of the cap is smooth, dull, dry, brownish or reddish brown.

Spore-bearing plates are forked, adherent, first yellow, and then yellow. The stem is rounded, thinner at the base, solid inside, about 5 cm high and about 1–1.5 cm in diameter. Its surface is smooth, dry, grayish in color. The pulp is thin, brittle, elastic, turns brown in the air, practically odorless and tasteless. The milky juice secreted by the pulp retains its white color when exposed to air.

Umber miller belongs to the third category of mushrooms. Like most milkmen, it is primarily suitable for salting, but first it must be boiled for at least 15 minutes.

Thorny milky in the photo
The surface of the cap is matte, covered with small scales (photo)

The prickly miller is a rare inedible lamellar mushroom which grows singly or in small groups from mid-August to early October. The peak yield occurs in the first ten days of September. Most often it can be found in moist soil areas of mixed and deciduous forests, especially in birch forests.

The mushroom cap is flat-convex, but gradually a small depression forms on it, and the edges cease to be even. Its diameter is about 6 cm. The surface of the cap is matte, dry, covered with small scales, painted in a reddish-pink color with darker, almost burgundy concentric zones. Spore-bearing plates are narrow, adherent, first fawn, and then yellow. The stem is round, in some mushrooms flattened, straight or curved, hollow inside, about 5 cm high and about 0.5 cm in diameter. Its surface is smooth, dry, the same color as the cap. The pulp is thin, brittle, lilac in color, tasteless, but with an unpleasant pungent odor. Milky sap is acrid; in air it quickly changes from white to green.

Thorny milky does not contain toxins harmful to the human body, but due to its low taste and a particularly pungent smell of pulp, it is not consumed.

Lilac milky in the photo
The pulp is white, dense (photo)

Serushka (gray lactarius) grows in mixed forests with birch and aspen, on sandy loam and loamy soils, in damp low-lying places. Occurs from July to November, usually in large groups.

The cap of the gray hat is relatively small - 5–10 cm in diameter, fleshy, dense, dull, dry, in young mushrooms it is convex with a tucked edge, in mature mushrooms it is funnel-shaped, grayish-violet in color with a lead tint, with noticeable dark concentric stripes. The pulp is white, dense, milky juice of a watery or white color, does not change in air, the taste is very pungent.

Plates descending along the pedicle, rare, often sinuous, pale yellow. Leg up to 8 cm long, up to 2 cm thick, light gray, sometimes swollen, hollow in mature mushrooms.

Conditionally edible, third category, used for pickling.

These photos show the milkmen, the description of which is given above:

Mushroom Milky hot-milky (photo)

Faded mushroom Miller (photo)