For an experienced mushroom picker, the question of how a milk mushroom differs from a squeaky mushroom will not be a reason for long thought. He knows very well all the differences that make it possible to eliminate the risk of inedible and poisonous specimens ending up in the basket. We invite you to learn how to distinguish white milk mushroom from mustard, violin, volnushka, row and other mushrooms that are similar in appearance. The page provides comparative characteristics and full descriptions of similar types of mushrooms. Be sure to look at how to distinguish white milk mushrooms from false ones in the photo, which illustrates all the typical signs. This will help you feel more confident during a “quiet hunt” in the forest. Pick mushrooms very carefully. Recently, cases of poisoning from eating seemingly familiar types of mushrooms have become more frequent. In fact, there is active mimicry and poisonous mushrooms become very similar to edible ones in appearance.

The cap is round, usually concave inward, funnel-shaped, white or yellowish in color, with large rusty spots, moist, slightly fluffy, with a large fringe along the edges. The plates are white, yellowish. The pulp is white, dense, juicy, thick, and secretes a bitter milky juice, especially when broken. The leg is short, white, hollow inside. They belong to the “plate” mushrooms, in which the lower part of the caps consists of delicate plates. Next, we will look at the main differences between milk mushrooms and a number of mushrooms that are similar in appearance.

Grows in birch forests and mixed forests with an admixture of birch. It is found quite rarely, but sometimes in large groups, from July to October. The cap is large, up to 20 cm in diameter, in young mushrooms it is white, rounded-convex, then funnel-shaped, with a shaggy edge turned down, white or slightly yellowish, often with faintly noticeable watery concentric stripes. In damp weather it is mucous, which is why this mushroom is called “raw milk mushroom”. The pulp is white, dense, brittle, with a spicy odor.

The milky juice is white, acrid, bitter in taste, and turns sulfur-yellow in air.

The plates descending along the stalk, white or cream, with a yellowish edge, wide, sparse. The stem is short, thick, bare, white, sometimes with yellowish spots, and in mature mushrooms it is hollow inside. Conditionally edible, first category. Used for pickling, less often for pickling. Salted milk mushrooms have a bluish tint.

What is the difference between a white breast and a black one?

Grows in coniferous and deciduous forests. Occurs singly and in groups from July to October, and sometimes in November. The cap is up to 20 cm in diameter, almost flat, with a depression in the middle and a curled edge. Later, the cap becomes funnel-shaped with straightening edges. The surface is slightly sticky, olive-brown, lighter towards the edge. The first thing that distinguishes a white mushroom from a black one is the color of the outer color. The plates are dirty whitish, later with brownish spots. They darken when pressed.

The leg is short, thick, at first solid, then hollow. The pulp is dense, white or grayish-white, with abundant white acrid milky juice, darkening at the break. Black milk mushrooms are good for pickling. Thoroughly washed and soaked, they lose their bitterness, their flesh becomes crispy and dense. When salted, the cap acquires a beautiful dark purple-cherry color. Black milk mushrooms in salting do not lose their strength and taste for years. Conditionally edible, third category.

The difference between a white load and a milk mushroom

The cap of the milk mushroom is more concave than that of a real milk mushroom, less fluffy. In young caps, the edges of the cap are also turned inward, but not completely lowered. The hat and rare plates are white. The pulp is white; when broken, a bitter milky juice is released. The dry surface and white color are the distinctive features of this mushroom.

Grows from late July to late autumn. The main difference between white mushroom and milk mushroom is that it is found in coniferous, deciduous and mixed forests in the northern part of the forest zone. Grows from July to October. The cap is white - up to 20 cm in diameter - at first flat-convex with a curved edge and a depression in the middle, then funnel-shaped with straightening edges, pure white, sometimes with brownish-yellow spots (scorches). The leg is up to 5 cm long, smooth, at first solid, then hollow, white. The flesh is white, does not change at the break, the flesh in the cap tissue is moist, in the plates it is caustic. The plates are descending, narrow, clean, sometimes forked towards the outer edge, bifurcated, white.

Usually this mushroom is salted. The salted load acquires a slightly brownish color. In many places, white milk mushrooms are called “dry milk mushrooms” in contrast to real milk mushrooms, which usually have a slightly slimy cap. White milk mushrooms differ from real milk mushrooms in other ways. The edges of their caps are not pubescent, and the flesh does not contain milky juice. Conditionally edible, second category, used salted and pickled. In the northern half of the forest zone there is another type of podgrudok - black podgrudok. The cap is up to 15 cm in diameter, flat-convex with a depression in the middle and with a curled edge, later funnel-shaped, glabrous, slightly sticky, from dirty gray to dark brown in color.

The pulp is white or grayish-white, without milky juice.

The plates are often grayish-dirty in color and turn black when pressed. Because of the dark color of the cap, the mushroom is sometimes called “grain”, and because of its fragile flesh – “black russula”. These mushrooms are often wormy. Its plates are very caustic. For salting, it must be boiled. When salted and boiled, it is dark brown in color. Conditionally edible, third category, used only for salting. Salted mushrooms turn black.

Look at the difference between milk mushrooms and subloads in the photo, which shows the main differences.

How do milk mushrooms differ from milk mushrooms?

It grows from the end of August until the first frost, mostly alone in birch forests and mixed forests, mainly in the northern part of the forest zone. The cap is up to 12 cm in diameter, at first flat with a hole in the center and with a rolled edge, later funnel-shaped, fibrous, shaggy and woolly along the edge. Let's figure out how milk mushrooms differ from milk mushrooms and how to differentiate them in the field.

In wet weather, the middle of the cap is sticky, pink or yellowish-pink, with pronounced dark concentric zones. The plates are adherent or descending, thin, white or slightly pinkish. The leg is up to 6 cm long, up to 2 cm in diameter, cylindrical, hollow, one-color with a cap. The pulp is loose, brittle, white or pinkish, with white, pungent, acrid milky juice. Volnushka is used for salting. It is pickled only after thorough soaking and boiling, otherwise the mushrooms can cause severe irritation of the gastric mucosa. It is best to take young mushrooms for pickling, up to 3–4 cm. Their cap is strong, with the edge curled deep inside. Such small waves are called “curls”. When salted, it has a pale brown color with an admixture of pink, and retains pronounced dark zones. In the northwestern and central regions of the country and in the Urals, usually on the edges of young birch forests from the beginning of August to October you can find the white moth. It is in many ways similar to the pink wave, but smaller. The cap, up to 6 cm in diameter, is fluffy-silky, at first convex, later funnel-shaped, white with yellowish-reddish, blurry spots, with a curled hairy edge. The white milky juice is pungent and sometimes bitter. The plates are light fawn, slightly pinkish, adherent or descending, frequent, narrow. The leg is dense, brittle, short, smooth. The flesh is white or slightly pinkish. Belyanka is sometimes confused with white podgruzdka. But the latter has a much larger cap, and the edge is bare or slightly pubescent. It is only used for pickling after preliminary soaking in water or scalding with boiling water. Belyanka is valued for its delicate pulp and pleasant taste. When salted it is light brownish. The mushroom is conditionally edible, second category.

Differences between violin and milk mushroom

Quite often found in coniferous and deciduous forests of the middle zone, in large groups, from mid-June to mid-September. The cap is up to 20 cm in diameter, at first flat-convex, depressed in the middle, with a curled edge. The difference between the violin and the milk mushroom is that later the cap becomes funnel-shaped with a wavy, often cracked edge. The surface is dry, slightly pubescent, pure white, later slightly buffy. The plates are sparse, whitish or yellowish. The leg is up to 6 cm long, thick, somewhat narrowed at the base, solid, white. The pulp is coarse, dense, white, later yellowish, with abundant white, pungent, pungent milky juice. The collected mushrooms in the basket rub against each other and make a characteristic creaking sound. For this they were called “violinists”, “creakers”. Mushroom pickers do not always take these mushrooms, although they are used for salting, becoming strong and acquiring a mushroom smell. The mushroom becomes white with a bluish tint and squeaks on the teeth. The mushroom is conditionally edible, category four. Used for salting and pickling. It must first be soaked and boiled to remove bitterness.

How to distinguish white milk mushroom from bitterling

You need to know how to distinguish white milk mushroom from bitterling, since it is found everywhere, but mainly in the northern half of the forest zone. Prefers somewhat damp forests. Usually grows in large groups. The cap is up to 8 cm in diameter, initially flat-convex, then funnel-shaped, usually with a tubercle in the middle, dry, silky, red-brown. The plates are descending or adherent, frequent, pale reddish-yellowish, usually with a white coating from spores. The leg is up to 8 cm long, smooth, cylindrical, first solid, then hollow, light reddish-brown, with white felt at the base. The pulp is dense, at first white, then slightly red-brown without much odor. The milky juice is white and very caustic; it is not for nothing that the mushroom is called bitter. Because of the very bitter, pungent taste, mushrooms are only salted, they must be boiled first, and only then they are salted. When salted, the mushrooms are dark brown in color, with a noticeable sharp lump on the cap. The mushroom is conditionally edible, category four.

Differences between black milk mushroom and pig milk

Svinushka, a genus of lamellar mushrooms. The difference between a pig and a milk mushroom is that it has a cap with a diameter of up to 20 cm, initially convex, then flat, funnel-shaped, with an edge turned inward, velvety, yellow-brown, sometimes with an olive tint. The flesh is light brown, darkening when cut. The plates are decurrent, connected at the bottom by transverse veins, and are easily separated from the cap. Leg length up to 9 cm, central or shifted to the side, narrowed downwards, the same color as the cap. The mushroom grows in forests of various types, in large groups, from July to October, and can form mycorrhiza.

It is imperative to know the difference between black milk mushroom and pig mushroom, since in recent years pig mushroom has been classified as a poisonous mushroom (it can cause poisoning, even fatal). It contains substances that lead to a decrease in red blood cells in the blood. Moreover, the manifestation of poisoning depends on the individual characteristics of the human body and can occur either a few hours later or several years after consuming these mushrooms. The fat pig is distinguished by its larger size and dark brown velvety leg. Forms mycorrhiza or settles on wood. Conditionally edible. Pig animals have the ability to accumulate harmful compounds of heavy metals.

What is the difference between a milk mushroom and a spruce row?

Grows on sandy soil in coniferous, mainly pine forests from August until autumn frosts, singly and in small groups. Distributed everywhere, but quite rare. The cap is up to 10 cm in diameter, fibrous, mucous-sticky, initially flat-convex, then semi-prostrate, light gray to dark gray in color, often with a yellowish or purple tint, darker in the center than along the edge, with radial dark stripes .

The most important thing that distinguishes milk mushroom from spruce row is that its flesh is not brittle, white, does not turn yellow in the air, has a faint smell of flour, and tastes fresh. The plates are white, then light yellow or bluish-grayish, sparse, wide. The leg is up to 10 cm long and up to 2 cm thick, smooth, white, then yellowish or grayish, fibrous, sits deep in the soil. The mushroom is edible, category four. Used boiled, fried, salted and pickled.

Differences between white milk mushroom and white milk mushroom

In the northwestern and central regions of the country and in the Urals, usually on the edges of young birch forests from the beginning of August to October you can find the white moth. It is in many ways similar to the pink wave, but smaller. The difference between the white milk mushroom and the white milk mushroom is as follows: the cap, up to 6 cm in diameter, is fluffy-silky, at first convex, later funnel-shaped, white with yellowish-reddish, blurry spots, with a curled hairy edge.

The white milky juice is pungent and sometimes bitter. The plates are light fawn, slightly pinkish, adherent or descending, frequent, narrow. The leg is dense, brittle, short, smooth. The difference between milk mushrooms and milk mushrooms is that their flesh is always white, and not slightly pinkish. Belyanka is sometimes confused with white podgruzdka. But the latter has a much larger cap, and the edge is bare or slightly pubescent. It is only used for pickling after preliminary soaking in water or scalding with boiling water. Belyanka is valued for its delicate pulp and pleasant taste. When salted it is light brownish.

What is the difference between a false breast and a real one?

The first thing that distinguishes a false breast from a real one is a cap with a diameter of 4-12 cm, densely fleshy, convex or flat-spread to funnel-shaped, sometimes with a tubercle, initially with a bent edge, and later with a drooping edge, dry, silky-fibrous, finely scaly, with age almost naked, ocher-meaty-reddish, ocher-dirty-pinkish-gray or pinkish-brownish, with vague spots when drying. The plates are descending, narrow, thin, whitish, later pinkish-cream and orange-ocher. The leg is 4-8×0.8–3.5 cm, cylindrical, dense, eventually hollow, tomentose, hairy-tomentose at the base, the color of the cap, lighter in the upper part, mealy. The pulp is yellowish with a reddish tint, the lower part of the stem is reddish-brownish, sweet, without much odor (when dried, it smells of coumarin); The milky juice is watery, sweet or bitter, and does not change color when exposed to air. Grows in moist coniferous and deciduous forests. Fruiting bodies are formed in July – October. Poisonous mushroom.

Watch how to distinguish a white milk mushroom from a false one in the video, which shows all the features.

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Lactarius is a genus of mushrooms with the scientific name Lactrarius, which means milky. This genus includes the famous, popularly beloved saffron milk caps and milk mushrooms, as well as mushrooms such as volushki, nigella, bitters, rubellas, serushki, spurges, smoothies, and so on and so forth.

There are many varieties of milkweed: white, brown, brownish, sluggish, hot milky, lilac, flesh-red, neutral, ordinary, umber. They belong to the third category. The milky fruit is not caustic and sweetish - to the fourth. Laticaria grow in both coniferous and deciduous forests; they prefer damp, low-lying places. These mushrooms appear at the end of July or beginning of August and disappear at the end of September, in October.

In appearance, milkweeds are somewhat similar to saffron milk caps, but the color of the caps can be brown-gray, crimson-red, grayish-yellow, white, gray-olive, brown, red-brown, etc.

Some lacticaria are small, with a cap diameter of up to 6-8 centimeters (faded lacticaria), and larger ones with a cap up to 15 centimeters in diameter (gray-pink, common and others). Most milkweeds have caustic and slightly pungent juice. The legs of milkweeds are the same color with the cap or a little lighter.

Milkweeds are usually consumed only in salted form.

Lactarius glyciosmus (Fr.) Fr.

Grows in coniferous and mixed forests in August - September.

The cap is 3-7 cm in diameter, at first slightly convex with a drooping edge, then spread out with a thin, even or slightly drooping edge, pitted or slightly depressed, often with a small tubercle, sometimes irregularly curved or with an uneven surface, finely fibrous, sticky in wet weather, painted in gray-yellow-pinkish shades: gray-pink, lilac-gray, pale ocher, brownish-yellowish, yellowish-fawn, cream, yellowish-grayish, with inconspicuous darker narrow concentric zones

The pulp is thin, whitish or reddish-brown, then creamy, with a distinct coconut aroma. The milky juice is white, turns slightly green in the air, slightly sweetish, and in old mushrooms it is slightly pungent.

The plates are attached with a tooth to the stem, frequent, pale ocher. The spore powder is yellowish. The spores are broadly oval, finely warty.

The leg is 2-6 cm long, 0.3-1.2 cm thick, cylindrical, hollow, whitish with a faint yellowish tint.

The mushroom is conditionally edible, little known, consumed fresh, as well as in pickling along with other laticifers.

The pale milk mushroom (lat. Lactarius pallidus) is a mushroom of the genus Milky (lat. Lactarius) of the Russulaceae family (lat. Russulaceae). Conditionally edible.

Description
The cap is 4-12 cm, first convex, then funnel-shaped and depressed. The skin is smooth, slimy, pale ocher-fawn.
The plates descend along the stalk, sometimes branched, the same color as the cap.
The spore powder is pale ocher. Spores 8 6.5 µm, almost round, spiny, amyloid.
The stem is 7-9 cm in height, up to 1.5 cm, the same color as the cap, cylindrical, hollow, smooth.
The pulp is thick, white or creamy, with a pleasant smell and slightly pungent taste.
The milky juice is abundant, white, tasteless, then becomes pungent, and does not change color in air.

Ecology and distribution

Forms mycorrhiza with oak and beech. It is found quite rarely in oak forests and deciduous forests mixed with oak, in small groups.

Season: July - August.

Similar species
Sticky milkweed (Lactarius blennius) is conditionally edible, the milky sap darkens when it dries, the mushroom grows under birch trees.
Lactarius curtus has a burning milky juice.

Faded milkweed is a conditionally edible agaric mushroom, in some reference books referred to as swamp milkweed or flaccid milkweed.

It grows in small groups or numerous colonies from the second half of August to the end of September, invariably producing large harvests. Peak harvests typically occur in September. Favorite habitats are areas of mixed or deciduous forests covered with a thick layer of moss, as well as moist areas of soil near swamps.

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

Depending on the habitat, a poorly visible pattern of concentric zones may appear on the surface of the cap of mature mushrooms. The plates are frequent, descending onto the stem, first creamy and then yellow. The leg is rounded, sometimes slightly flattened, straight or curved, at the base it can be thinner or thicker, hollow inside, about 8 cm high with a diameter rarely exceeding 0.5 cm.

Its surface is smooth, moist, the same color as the cap, only slightly lighter. The pulp is thin, brittle, grayish in color, practically odorless, but with a bitter taste. It produces a caustic milky sap, which upon contact with air changes its white color to olive-gray.

Faded milkweed belongs to the third category of mushrooms. Perfect for pickling, but requires pre-treatment, which removes the bitterness from the pulp.

Grows in deciduous and mixed forests in August - September.

The cap is up to 7 cm in diameter, smooth, dry, first flat, then funnel-shaped, with a curved edge, brownish-reddish-brown.

The pulp is thin, brownish-reddish. The milky juice is whitish-watery, slightly pungent, and does not change color in air.

The plates are adherent to the stem, frequent, thin, yellow-ocher. Spore powder is light ocher. The spores are round and spiny.

The leg is up to 7 cm long, up to 1.25 cm thick, cylindrical, hollow, smooth, sometimes bent, initially yellowish-brownish, in old age the same color as the cap.

The mushroom is conditionally edible, third category, little known, eaten salted.

Lactarius ligniotus Fr.

Grows in deciduous and mixed forests under birch, spruce and pine trees in August - September.

The cap is 3-4 cm in diameter, with a papilla in the center, velvety, wrinkled, chestnut, brown or black-brown.

The pulp is white or slightly yellowing, becoming reddish-saffron when cut. The milky sap is watery-white and turns pink in air.

The plates are sparse, descending along the stem, first white, then ocher, turning red when pressed. Spore powder is ocher-yellow. The spores are round and spiny.

The stem is up to 12 cm long, 0.5-2.0 cm thick, the same color as the cap.

The mushroom is edible, second category. Use fresh, salted (after boiling for about 20 minutes). It is better to collect only caps, without hard stems, especially from mature mushrooms.

The cap can be up to 10 cm in diameter, flat, gray-ash or smoky gray with pale concentric rings, not sticky, but moist.

The plates descending along the stem are cream-ocher, thin and sparse.

Hollow leg, the same color as the hat or a little lighter. grayish or white flesh.

Abundant, white, milky juice, very pungent in taste, dries in the air into gray lumps on the plates.

It grows from August to October in sparse mixed or deciduous forests, in bushes, in clearings, and on the edges.

Among the many species of laticifers, this mushroom is relatively easy to recognize by its camphorous smell. The caps are 2.5-6 cm in diameter, at first strongly convex with tucked edges, then from open to deepened in the middle, matte, red-brown when wet, from flesh-colored to flesh-red when dry. The plates are initially reddish-brown, then with a purple tint, and become brownish when damaged. The stem is the same color as the cap, smooth, 3-8 cm long and 4-10 mm thick. The milk is watery-whitish, the taste is mild, the smell is camphorous. The spores are colorless with an amyloid spiny ornament, almost spherical, 7.5-8.5 x 6.5-7.5 µm.

It is found scatteredly and often in June - October in groups in deciduous, mixed and coniferous forests. Edible.

Similar to the edible milkweed (Ladarius serifluus), which has a darker cap - from chestnut-brown to almost black-brown - and yellowish plates.

Grows in deciduous forests, prefers aspen and birch forests, sometimes in large groups, from August to October.

The cap is up to 12 cm in diameter, at first convex with a curved edge, then depressed, slightly funnel-shaped, with a small tubercle in the center, grayish-brown with a purple tint, with unclear concentric zones.

The pulp is white or yellowish, dense, bitter, and turns purple when cut. The milky juice is not caustic, bitterish, white, and turns purple in the air (a characteristic feature).

The plates are frequent, thin, adherent or slightly descending, whitish, creamy, turning purple when pressed. The spores are ovoid, warty.

The leg is cylindrical, 4-6 cm long, 1-2 cm thick, hollow, the same color as the cap.

The mushroom is conditionally edible, third category. used salted (after soaking 1-2
day or after boiling for about 20 minutes).
Similarity with the edible milkweed, from which it differs in its place of growth, fleshier, denser flesh that noticeably turns purple in the air

The cap can be up to 10 cm in diameter, at first flat-convex, then funnel-shaped, violet-dirty or gray-pink with dark spots, a thin, wavy edge, and has darker, sometimes noticeable concentric rings. The cream-colored plates adhere to the stem and acquire a lilac color when touched.

The smooth, hollow stem, cylindrical, yellowish or white with spots and a hint of purple, is slightly bent. The flesh is white or slightly yellowish, acquiring a purple tint when broken. White milky juice, acrid and bitter, turns purple in the air.

The wet lacticaria mushroom grows from August to September in low areas of mixed forests. Conditionally edible. Used for pickling together with other mushrooms.

Cap: 3-6 (8) cm in diameter, at first convex with a drooping edge, then spread out, depressed, sometimes with a tubercle, with a thin, wavy-curved, sometimes slightly ribbed edge, smooth, without concentric zones, bright orange, brownish orange, with a brighter center and a yellowish edge

Lamellae: frequent, thin, wide, sometimes forked, adherent or slightly descending, yellowish or cream, then ocher, sometimes with red spots.

Ocher spore powder

Leg: 3-8 cm long and 0.5-1 cm in diameter, cylindrical, even, smooth, solid, then cellular, almost hollow, one color with a cap or lighter

Pulp: thin, brittle, orange-whitish, without much odor. The milky juice is not abundant, not caustic, watery-white, does not change color in air

Habitat: from mid-July to the end of October (mostly throughout August and September) in coniferous and mixed forests (with birch, spruce), in moss and on litter, singly and in small groups, not rarely, annually

Conditionally edible mushroom (4 categories), used salted (after a short soaking and boiling for about 15 minutes). It is better to collect young, less brittle mushrooms

Acute milkweed is a rare conditionally edible agaric mushroom that grows in small groups from the second half of July to the end of September, preferring areas of soil covered with dense grass in broad-leaved, deciduous and mixed forests.
The mushroom cap is convex, but gradually becomes prostrate and depressed, with a diameter of about 6 cm. Its surface is dry, matte, sometimes lumpy. Painted gray with a variety of shades of brown. The edge of the cap is lighter, as if faded.

Depending on the habitat of the mushroom, narrow concentric zones may appear on the cap. The plates are thick, adherent, white-yellow in color, and turn reddish when pressed. The leg is round, 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 and dry. The pulp is dense, elastic, quite fleshy, white, odorless. When cut, it turns pink at first, and after a while red. The milky juice is caustic, white in color, which changes to red in air.

Acute milkweed belongs to the second category of mushrooms. Most often, it is salted after first soaking or boiling it.
Milky gray-pink

It grows in damp pine forests, often on the outskirts of sphagnum bogs, from July to September.

The cap is 5-15 cm in diameter, dry, dull brown, sometimes with a gray tint, at first flat, then deeply funnel-shaped, with a curled edge, with a silky sheen in dry weather.

The pulp is light yellow, fawn. The milky juice is watery-white, does not change in air, and is slightly pungent.

The plates descending along the stalk are first whitish, then fawn. Spore powder is light ocher. The spores are round.

The stem is up to 9 cm long, up to 1.5 cm thick, cylindrical, hollow, the same color as the cap, lighter and mealy on top, with whitish fibers below.

The mushroom is conditionally edible, little known, used salted and pickled along with other mushrooms. Suitable for drying. When dried, it smells strongly of fresh hay.

The lilac milkweed has a cap up to 8 cm in diameter, at first flat, then funnel-shaped, pink-lilac, fibrous-fluffy, without concentric rings. The plates adherent to the stem are frequent, ocher with a tinge of lilac.

The hollow stem of the milkweed mushroom is lilac, slightly flattened, curved or straight, buffy, floury in the upper part. Whitish-pink pulp, with a mushroom smell. Abundant, white milky juice, bitter.

The lilac milkweed grows in September - October in slightly damp places in mixed forests, mainly with alder.

grows in September - October in slightly damp places of mixed forests, mainly with alder.

Conditionally edible, used in pickling with other mushrooms.

This mushroom can be found in oak forests in August-September. It grows singly or in large groups.

the cap is up to 10 cm in diameter, funnel-shaped, velvety, wrinkled in the middle, dark brown or dark chocolate, fading to off-white. The edges of the cap are uneven and sinuous. The flesh is white, turning yellow when broken. The milky juice is white, turns orange when exposed to air, the taste is not bitter, slightly pungent.

The plates descending along the stem are sparse, first white, then ocher-yellow. Spore powder is ocher-yellow.

The leg is up to 22 cm long, 1.5 cm thick, the same color as the cap, velvety-mealy, dense.

The dark brown milkweed is edible and belongs to the second category. Used boiled and salted.

The main principle of the mushroom picker is: “if in doubt, don’t take it!” But, unfortunately, not everyone follows this rule, and every year hospitals are filled with unlucky lovers of “silent hunting”. There are, however, mushrooms that are not poisonous, but for many reasons mushroom pickers try not to take them. It is these mushrooms that include creaks (violins) or false milk mushrooms. The whole problem is that creaks are much less healthy than white milk mushrooms and, in addition, they have a specific taste, which makes them quite difficult to cook. If you don’t want to bother with squeaky mushrooms for a long time and are aiming to feast exclusively on white milk mushrooms, we suggest considering a number of features in which these mushrooms differ.

Appearance

White milk mushrooms– tasty and healthy mushrooms (belong to the first category in terms of nutritional value and nutritional value). Externally, they are quite easy to identify: a large cap (from 5 to 20 cm), there is a fringe along the edges, the edges of a young mushroom are curved inward, and the older mushrooms have a funnel-shaped cap. As the mushroom matures, it acquires a yellowish tint. Experienced mushroom pickers do not recommend taking milk mushrooms with rusty spots on the cap - this indicates that the milk mushrooms are old. The cap of the milk mushroom is covered with mucus and most often dirty, since it opens even when the milk mushroom itself is in the ground. The aroma that is inherent in milk mushrooms is interesting; it is fruity. When cut, the white milk mushroom exudes a white milky juice, which turns yellow or brown when in contact with oxygen.

White milk mushroom

Although creaky, or false mushroom, refers to conditionally edible mushrooms, not everyone considers it as such. Its appearance is almost the same as that of a real milk mushroom, but it belongs to the fourth category of usefulness. The squeaky mushroom looks like this: there is a twenty-centimeter cap on a short stem, there is no fringe, but the plates under the cap are dark yellow in color, thickness and density. The main distinguishing feature of the squeaker is the characteristic creaking sound that it makes if you rub the cap on your teeth. Squeaky bugs are almost never wormy, and much less debris sticks to their cap.

Skripun

Taste

If you lick the root of a raw milk mushroom, it will turn out to be sweet. Skripun, on the contrary, is a very bitter mushroom.

Growth

Milk mushrooms love mixed forests, birch and occasionally coniferous ones. You can start “hunting” for milk mushrooms as early as mid-July, and the last milk mushrooms are found even at the end of September. Finding them can be difficult, since milk mushrooms skillfully hide in the leaves. Milk mushrooms grow mainly in groups.

Skripun also prefers birch and aspen forests. The growing period is approximately from July to October.

Conclusions website

1. The milk mushroom has a fringe, the creaking fish does not.
2. The breast has a yellowish tint, and the squeak is milky white.
3. The skreakon's plates are thick, rough, and dark yellow.
4. The creak makes a squeaking sound if you run the cap, for example, over a tooth.
5. Milk milks are often found wormy, but squeaky milk mushrooms are never found.
6. Milk mushrooms begin to grow in June, and creaks a little later - in July.
7. Milk milk always have an untidy appearance; a lot of debris sticks to their slippery cap; squeaky milk mushrooms are much cleaner.

Volnushki. Their name comes from the Latin word, which means “milk” or “milk-giving.” All these mushrooms belong to the Russula family. As a rule, in Europe, most species of these mushrooms are considered inedible, and some are even poisonous. While in Russia many are consumed as food after undergoing additional processing, such as salting or pickling. Such mushrooms are called conditionally edible. The mushroom about which the story will go is exactly one of them - the common milkweed.

a brief description of

Common milkweed, smooth milkweed, spurge, hollow milkweed, milkweed, blue milk mushroom, smooth mushroom... This mushroom has quite a few names. It belongs to a large species of laticifers, the Russula family. The main difference between this kind of mushrooms is the secretion of a pulp or spore-bearing layer of juice, similar to. Milk plants have a specific bitter taste. Like many other representatives of this species, smoothie is considered a conditionally edible mushroom. Mycologists classified it as this species because it requires additional processing before use and has some limitations in preparation.

In European cuisine, where they like to use everything in its natural, raw form, the common milkweed is classified as a poisonous mushroom and is prohibited for consumption. And in our area, conditionally edible mushrooms are subjected to prolonged soaking, salting or repeated boiling, with repeated removal of the broth. And only then can such mushrooms be eaten.

The milkweed has a fairly wide cap, sometimes reaching up to 18 cm in diameter. One of its names - smoothie - was given precisely because of its smooth, fleshy cap. When it rains it becomes slippery. In young mushrooms it is more convex, but with age it settles and becomes depressed. The color varies from violet-lilac to fawn or even fawn-brown. In older varieties it fades and becomes pale lilac or yellowish-brown with barely visible concentric zones, or without them at all. The leg is smooth, cylindrical in shape. Has the same color as the hat. With age, it loosens and becomes hollow. The laticifer's plates are often light-colored; when damaged, they acquire a dark grayish color, mainly due to the milky sap. The pulp of the smoothie is dense, strong, white in color with a slight creamy tint. The juice released from it is white and milky in color. When dry it turns olive yellow. The pulp is very bitter in taste and has a specific smell. The spores are elliptical with ridge-like or warty ornamentation. The spore powder is pale, yellowish or cream in color.

Distribution areas and similar species

Smoothies are widespread in deciduous and coniferous forests of Eurasia. They often form mycorrhiza with trees such as spruce, pine or birch. They love high humidity, so they can often be found in large groups along swamps or on moss-covered soil, where conditions for growth and reproduction are most optimal. The common milkweed is one of the most common species of the genus of milkweeds. It grows in temperate latitudes, so it can be found with equal success in the forests of Europe, Siberia, the Urals, and even the Far East. The peak of fruiting of the smoothie occurs at the beginning of August and lasts until the end of October - the time when the greatest amount of precipitation falls. Cool autumn evenings, filled with the fresh aroma of warm rain, are their favorite time to appear.

Gladysh, or common milkweed, is a fairly recognizable mushroom, but it is often confused with such representatives of the same species as (Lactarius flexuosus) and red milkweed (Lactarius hysginus). But if you look closely, you can note some differences that are not immediately obvious. So, for example, the surface of the cap of the serushka is dry to the touch, the stem is solid, narrowed towards the base, and short. It tastes much sharper and sharper. And the meat-red milkweed is distinguished by its dark, terracotta color and pungent strong aroma. Gladysh also has similarities with the flaccid milkweed (Lactarius vietus), the juice of which turns gray under the influence of the external environment. And also with the gray lilac milky (Lactarius uvidus), the juice of which in the air acquires a lilac-violet hue.

Composition and beneficial properties

The nutritional value of mushrooms depends on many different conditions. For example, young varieties contain much more nutrients, and fresh ones contain almost 90% of them. The lacticaria contains such valuable ones as:, leucine and. They are easily absorbed by the body and do not spend much money on breakdown. Mushrooms contain such a useful substance as lecithin. Their number ranges from 0.1 to 0.9%. They also contain fatty acids:

• palmitic acid;
• stearic acid;
• butyric acid;
• acetic acid.

Milkweeds, like other representatives of this genus, contain phosphatides, essential oils and lipoids. In terms of carbohydrate composition, mushrooms are very close to vegetables, but there are others that are characteristic only of this class: sugar alcohols,. Their content reaches 16%. They do not contain glycogen, but they do contain glycogen, which in its composition resembles glycogen of animal origin. In mineral composition, laticifers are rich in, and. They contain things like and arsenic. They also contain substances such as mycoinulin and parodextrin, which are responsible for covering the mushrooms during long-term storage, as well as tregazolyte and lycosote, which provide their taste and nutritional value.

Some of the representatives of this class, due to their beneficial properties and valuable chemical composition, are used in the field of medicine. For example, from camelina and red camelina, the antibiotic lactarioviolin was identified during the process of secreting its milky juice, which has a negative effect on the bacteria that cause tuberculosis. Other types of lacticifers have a positive effect on cholelithiasis, acute and purulent conjunctivitis and other visual lesions. And some even contain antibiotics that inhibit the development of pathogenic bacteria, including Staphylococcus aureus.

Use in cooking

Common milkweed is a first-class mushroom for pickling and pickling. During this processing, fermentation quickly occurs in it, due to which the smoothie acquires its characteristic sourish taste, which is so valued in Russian pickles. The mushroom is quite meaty, which allows it to be used after preliminary boiling for preparing various dishes. Most of the bitterness of the milkweed disappears during heat treatment, so well-fried mushrooms can also be eaten without subjecting them to cooking beforehand. In the finished dish, such smoothies will have a piquant, spicy, slightly bitter taste, like seasoned mushrooms. Northern peoples have long revered this mushroom and often use it for culinary purposes. After all, their natural bitter taste repels pests, so milkweeds are less susceptible to attack by insect larvae and worms than other mushrooms. And since ancient times, Finland has had its own original recipe for making smoothies baked over a fire or grill.

Salting the common milkweed

Immediately before pickling, mushrooms should be soaked in water for several days. The infused water must be changed periodically. This is done in order to remove the bitterness. After this, the milkies are blanched for about 10 minutes. The correct course of the primary processing process is important, since its violation can lead to unnecessary consequences in the form of loss of the taste of the mushroom or intestinal upset. Cold and hot methods are used for salting the common milkweed. Hot is characterized by preliminary boiling of mushrooms after primary processing. The cold method skips this process.

Mushrooms in Korean

To prepare the dish you will need:

• smoothies or other bitter mushrooms;
• soy sauce;
• sugar;
• vinegar;
• ground coriander;
• garlic;
• hot red pepper;
• sesame;
• cilantro.

First boil the mushrooms several times, draining the processed water. It is advisable to leave a slight bitter aftertaste for piquancy. Season the prepared milkweed with soy sauce, add and sprinkle with vinegar. Mix all this and taste the marinade to adjust the taste. Then sprinkle generously with spices. Pre-fry in vegetable oil and pour the resulting mixture into the mushrooms. Add fresh green cilantro, mix everything and cool. After this, the Korean mushrooms are ready and can be served. Regular, non-bitter mushrooms are not suitable for this recipe, since having their own delicate taste, they will simply get lost in the spices and the dish will not give the desired taste and effect.

Harm and dangerous properties

Since the common milkweed belongs to the conditionally edible class of mushrooms, it cannot be eaten without preliminary processing. This must be done in order to neutralize the effect of bitter milky juice, which, if it enters the human body, can cause vomiting, diarrhea, and eating disorders.

Collection and storage

It is good to pick mushrooms in dry weather, since if collected in rain or damp conditions, they can spoil faster. It is best to do this in the morning, when their aroma is stronger and their structure is stronger.

Mushroom pickers must comply with several conditions:

• collect only known types of mushrooms;
• use wicker baskets in which the mushrooms are well ventilated and remain fresh longer;
• lay with their caps down, and long-legged ones sideways.
• When collecting, twist or swing, then they are easier to separate.

It must be remembered that cutting mushrooms with a knife is not recommended, otherwise this may lead to rotting of the entire mycelium.

Fresh mushrooms are a perishable product. They need to be stored in a cool, ventilated area, or in the fresh air under a canopy. Usually they are scattered in a thin layer on a specially prepared surface: on tables, clean flooring, tarpaulin. They should not be piled up, kept in barrels, or exposed to direct sunlight or high humidity. The shelf life of milkweeds before pre-treatment should not exceed four hours.

conclusions

Common milkweed, or gladysh, is a mushroom that can only be appreciated by true mushroom pickers or gourmets. But if you prepare it correctly, using preliminary primary processing of the product, it can make itself loved by the average consumer. It turns out divine when salted, but requires a long and labor-intensive preparation process. These mushrooms bear fruit for quite a long time, when other mushrooms have already faded, so in fact they have no competitors. And thanks to their high yield, they often appear on the tables of hospitable hosts and even on store shelves.

Some of the representatives of the lacticifer species have found widespread use in modern medicine. Valuable antibiotics are extracted from their milky juice, which help in the treatment of dangerous diseases such as tuberculosis and staphylococcus. Also, their beneficial properties make it possible to fight purulent eye infections and are effective against cholelithiasis.

It is important to remember how to properly collect and store these mushrooms so as not to expose yourself to the risk of poisoning or cause an eating disorder. And also, do not forget that in European countries this mushroom is considered poisonous, and only thanks to careful primary processing is it allowed to be consumed in our regions.

Milky (lat. Lactarius) is a genus of mushrooms of the Russulaceae family, order Russulaceae, class Agaricomycetes, department Basidiomycetes.

Milkweeds are distinguished by the presence of white or colorless juice in their pulp. Thanks to this feature, the Latin name appeared Lactarius- “giving milk”, “milk”. Milk mushrooms, volnushki, bitter mushrooms, serushki - all these mushrooms are part of the genus Lacticaria and are distinguished by similar characteristics.

Milky: photo and description of the genus of mushrooms. What do lacticians look like?

Milky mushrooms are mushrooms with thin or thick fleshy, dense but brittle fruiting bodies, mostly of medium or large size. Their cap and stem are homogeneous (homogeneous) and do not separate from each other without breaking, as, for example, in. There are stocky mushrooms with a thick stem, approximately equal in length to the diameter of the cap ( Lactarius deliciosus, Lactarius pubescens, Lactarius turpis), and there are also species in which a small cap fits on a long, relatively thin stalk ( Lactarius camphoratus, Lactarius lignyotus). Fungi of this genus lack both a private and a general veil.

The cap of milkweeds can be funnel-shaped, depressed, convex-spread or convex. In young mushrooms it is straight or convex with the edge turned down. White or brightly colored (yellow, orange, grey, pink, brown, blue, lilac, olive black), with a wavy, straight or ribbed edge. With age, some mushrooms change the color of their fruiting bodies.

The surface of the milkweed cap is dry or slimy, smooth, scaly, fleecy or velvety, plain or with concentric circular zones and depressions - lacunae. Cap size – from 8 to 40 cm ( Lactarius vellereus). The stunted milkweed (lat. Lactarius tabidus) and dark milky (lat. Lactarius obscuratus) the cap is capable of swelling by absorbing water.

The hymenophore of these mushrooms is lamellar. The lamellar plates descend to varying degrees on the stalk, attaching to it strongly in some species and slightly in others. The plates with anastomoses or notched are either white or painted in bright colors: pink, bluish, pale ocher, cream. Can change color when touched. For example, the plates of the lilac milky (lat. Lactarius violascens) are initially white or creamy yellow, turning purple when squeezed.

A characteristic feature of laticifers and russula in general is the mesh pattern on their spores. The cells themselves, intended for reproduction, are often spherical, broadly oval or oval in shape. The spore powder is white, ocher or yellowish-cream.

Spores of the aromatic milkweed under a microscope. Photo credit: Jason Hollinger, CC BY-SA 2.0

The leg of the milkweed is attached to the cap in the center; its shape is regular cylindrical, flattened or narrowed towards the base. It is white or the same color as the cap, sometimes hollow inside, more often with chambers or filled. The surface is smooth, dry, less often mucous and sticky.

Some species have depressions (lacunae) that are colored slightly darker than the rest of the skin of the leg. The height of the leg of the milkweed is 5-8 cm, its diameter is 1.5-2 cm.

The pulp of the milkweeds is fragile, white or with a brown, cream or fawn tint. In air it can change color. It contains conducting thick-walled hyphae with milky juice.

The color of the milky sap and its change in air are an important systematic feature by which species of the genus are distinguished. Most often it is white, but in some species in the air it slowly turns green, gray, yellow, purple, red, etc. In the North American milkweed it is blue (lat. Lactarius indigo) the juice, like the entire fruiting body, is blue.

Where and when do milky mushrooms grow?

Mushrooms of the genus lacticaria grow throughout the world, found on the following continents: Eurasia, Africa, Australia, North America, South America. But they are especially abundant in the temperate zone of the Northern Hemisphere. Here the laticifers form fruiting bodies in the summer in June-July. If the summer is dry, then “fruiting” is postponed to August-September. Since most species are cold-resistant and moisture-loving, they can bear fruit especially abundantly in the fall. But lacticifers do not grow for long, forming only 2 layers of fruiting bodies.

If there are prolonged rains in the spring, then the lacticifers will be very rare, since they do not like excessive moisture.

Mushrooms of this genus live in symbiosis with many species of deciduous (usually with) and coniferous trees. Brown milkman (lat. Lactarius lignyotus) forms mycorrhiza with, white milkweed (lat. Lactarius musteus) – s, brownish milky (lat. Lactarius fuliginosus) – with and beech, pale milky (lat . Lactarius vietus) - with birch.

Mushrooms usually grow in damp places of the forest or on its edges, but they are also found in parks and meadows where there are tree roots. They most often settle in the soil, sometimes on rotten wood or in moss. The temperature favorable for their development ranges from 10-20°C. The fruiting bodies live for 10-15 days, after which they rot. More often, lacticaria grow in groups, some of them can form “witch rings”, for example saffron milk caps and milk mushrooms.

Types of milkmen, names and photos

There are about 120 species of this genus in the world. About 90 of them are known in Russia. Their fruiting bodies vary in shape, color and size. Among the laticifers there are good edible mushrooms, conditionally edible and inedible, but there are no poisonous or deadly ones. And yet, some authors mention the inedible orange milkweed (lat. Lactarius porninsis) as poisonous. Perhaps the wet milkweed (lat. Lactarius uvidus).

Edible milkweeds

• The saffron milk cap is real,pine, or ordinary (lat. Lactarius deliciosus, “delicacy milky”)

Other synonyms: saffron milk cap, noble, autumn. Grows in pine forests from June to October.

Young mushrooms have a convex cap, while mature mushrooms have a funnel-shaped cap. Its diameter is 3-11 cm, it is orange with olive dark zones. The flesh of the camelina is orange, brittle, the milky juice is orange, changing color in the air. The leg is 2-8 cm long, 2-2.5 cm in diameter, hollow, smooth, orange.

• Black breast, or nigella (lat. Lactarius necator, Lactarius turpis)

Edible mushroom. Russian synonyms: black duplyanka, chernysh, olive-black milk mushroom, gypsy, black lips, black spruce milk mushroom, pigtail, varen, olive-brown milk mushroom. Forms mycorrhiza with birch. Grows in August-October in birch and mixed forests, on the edges, prefers bright places.

The mushroom cap is often spread out, with a slightly depressed center and the edge turned downwards. Its diameter is from 7 to 20 cm, the color is olive-brown, almost black with or without barely noticeable dark olive circles. The pulp is white, browning when cut, brittle. The milky juice is white and has a sharp taste. The leg is up to 2.5 cm thick, up to 6 cm high, tapering downwards. There are depressed spots (lacunae) on its surface. The fruiting body of the blackberry becomes slimy in damp weather.

Basically, the mushroom is eaten salted; when pickled, it turns dark cherry. The preparation is stored for several years without losing its taste.

• Real breast milk (lat. Lactarius resimus)

In Russia, this milk mushroom has local and popular names: white, wet, raw or pravsky. It is found in the European part of Russia, Western Siberia, Belarus, and Kazakhstan. Grows in forests and groves where there are birch trees, from July to September.

The cap of the true milk mushroom is up to 20 cm in diameter, initially white and convex, later funnel-shaped and yellowish, with a curved, pubescent edge. There are faint watery rings on the cap. The leg is thick, cylindrical, 3-7 cm high, up to 5 cm in diameter. White or yellowish, with indentations of different colors, hollow. The plates are white with a yellowish tint, slightly descending along the stem.

The mushroom is eaten salted. It is recommended to soak it before salting.

• The breast is red-brown (lat. Lactarius volumemus)

Russian synonyms: milkweed, euphorbia, poddubyonok, podresnik, rednushka, gladykh, smoothysh. Grows in deciduous and coniferous forests in groups in July-October.

The cap is fleshy, yellowish or reddish-brown, without concentric zones, often with a tubercle in the middle, up to 15 cm in diameter. The flesh is yellowish or whitish, dense and sweet, the milky juice is white. The leg is up to 6-10 cm long, up to 3 cm in diameter, tapering downwards, white or the same as the cap, velvety.

Red-brown breast milk is considered edible, even a delicacy in European countries. Still, to get rid of the unpleasant odor, it is advisable to boil it first. You can also fry, salt, marinate.

• Milky blue (lat. Lactarius indigo)

Edible mushroom. Found in Asia, North and South America. Forms mycorrhiza with deciduous and evergreen trees.

The diameter of its cap is 5-15 cm. It is bright, indigo-colored, with lighter concentric zones. In young milkweeds the cap is sticky and convex, in mature ones it is spread out or funnel-shaped with a rolled edge. The plates are also blue, turning green when damaged. They lighten with age. The leg of the milkweed is up to 6 cm high, up to 2.5 cm in diameter, and has a regular cylindrical shape. Sometimes the surface of the entire mushroom may have a silvery tint. The pulp of the milkweed is either light or blue, turning green in the air. The milky juice is caustic, also blue and also turns green when oxidized.

• Red saffron milk (lat. Lactarius sangu i fluus )

Edible mushroom. It grows in summer and autumn in coniferous forests in areas dominated by mountains.

A mushroom with an orange-red or blood-red cap, 5-15 cm in diameter, with greenish spots and zones. With a cylindrical stalk up to 6 cm high, tapering towards the cap and covered with a powdery coating. With wine-red milky juice that does not change color in the air or acquire a purple tint.

• Spruce mushroom (spruce) (lat. Lactarius deterrimus )

Edible mushroom. Found in coniferous forests in summer and autumn.

The cap is orange, with dark rings, 2-8 cm in diameter, with a non-pubescent edge. The stem is 3-7 cm high, 1-1.5 cm in diameter, orange, hollow in mature mushrooms. The pulp is orange, when damaged it quickly turns red, then turns green, and has a pleasant fruity aroma. There is a lot of milky juice in the body of the mushroom. Initially it is red or with an orange tint. Turns green when in contact with air.

The taste of the mushroom is pleasant, not pungent.

Conditionally edible milkweeds

• Oak milk mushroom,zonal laticifer,milk mushroom group, or oak camelina (lat. Lactarius insulsus , Lactarius zonarius var. insulsus )

Conditionally edible mushroom. Forms mycorrhiza with beech, hazel, oak, grows in deciduous forests in July-September.

The cap is 5-15 cm in diameter, dense, fleshy, convex at a young age, later funnel-shaped or irregularly shaped, resembling an ear. The edge of the cap of a young mushroom is turned down; in a mature one it is unfolded, thin and wavy. The skin of the cap is yellowish-brown with an ocher tint, sometimes very light, almost yellow or skin-colored, with watery concentric zones. The leg is short: up to 6 cm in length, up to 3 cm in diameter. Cylindrical or narrowed towards the base, first white, then yellowish with brownish pits, not pubescent. The milky juice is watery-white and does not change in air.

• Gruzd yellow (lat. Lactarius scrobiculatus)

Conditionally edible mushroom. Russian synonyms: podskrebysh, yellow podgruzd, yellow volnukha. It grows in coniferous and birch forests in August-September, often forming mycorrhiza with spruce or birch.

The hat is 10-20 cm in diameter, flat-concave, with a rolled fluffy edge. The skin of the cap is first white, then yellowish with faint watery concentric zones. The milky juice is very bitter, white, and turns sulfur-yellow in air. The stem is up to 9 cm high, up to 4 cm in diameter. Cylindrical, white, smooth, hollow in mature mushrooms.

Consumed salty. Bitterness is removed by pre-soaking or boiling.

• Volnushka pink (lat. Lactarius torminosus)

Other Russian names: volnyanka, volzhanka, volvenka, volvyanitsa, volminka, volnovha, rubella, krasulya, decoction. This conditionally edible mushroom grows in symbiosis with birch in mixed and deciduous forests. Found from June to October.

The cap of the moth is initially convex, later straight, up to 15 cm in diameter, with a depressed darker center, pink, pinkish-red, yellowish-orange, light nutty, fleecy, with a downward-turned edge. The villi form circular zones that differ in tone. The pulp is pale yellow, sharp in taste, the milky juice is white and does not change color in the air. The leg is up to 7 cm long, up to 2 cm in diameter, pubescent, pale pink, empty inside. It tapers slightly towards the base.

The mushroom is most often consumed salted and pickled. Volnushki are eaten 40-50 days after salting. If insufficiently cooked, pink trumpet can cause intestinal disorders.

• Volnushka white, in Siberia - whitefish (lat. Lactarius pubescens)

Conditionally edible mushroom. It forms mycorrhiza with birch and grows in deciduous and mixed forests from August to September.

The cap is white or pinkish, up to 15 cm in diameter, without concentric rings, pubescent, and may be mucous. The stem is cylindrical, gradually tapering towards the base, white, often covered with villi. Its length can reach 4 cm, thickness - 2 cm. With age, the entire mushroom turns yellow.

It is usually eaten salted.

• Violin (lat. Lactarius vellereus)

In Russia, this mushroom is also called felt milk mushroom, squeaky mushroom, squeaky mushroom, milkweed, milk scraper, and subshrub. Violin grows in mixed and coniferous forests, in groups, in summer and autumn.

The mushroom cap is white, slightly pubescent, with yellow spots, up to 26 cm in diameter. The pulp is very bitter, white. The leg is short, up to 6 cm long and up to 3.5 cm thick. It is consumed salted after soaking and boiling.

• Gorkushka (lat. Lactarius rufus)

Synonyms: red bitter, bitter, bitter milk, bitter goat, putik. Grows in symbiosis with birch and coniferous trees. Found in groups in pine forests, deciduous forests, under hazel from June to October.

The cap is reddish-brown with a tubercle in the middle, up to 8-10 cm in diameter. The pulp has a peppery taste, the milky juice is thick and white, and does not change color in the air. The leg is up to 8 cm long, up to 1.5 cm thick, reddish, covered with white down.

The mushroom is eaten salted, after preliminary boiling.

• Gruzd aspen (lat. Lactarius controversus)

A conditionally edible mushroom that grows in moist deciduous forests in August-September. Forms mycorrhiza with aspen, poplar and willow.

The cap is fleshy, convex in young mushrooms, funnel-shaped in mature mushrooms with a wavy or downward fluffy edge. White with reddish or pink spots and faintly visible concentric zones, sticky in wet weather. The diameter of the cap is 6-30 cm. The flesh is white. The milky juice is white, caustic, and does not change color in air. The leg is up to 6-8 cm high, up to 3 cm in diameter.

Eaten salty.

• Serushka, or gray nest ( aka gray milkweed, gray-lilac milk mushroom, subordice, plantain, serukha) (lat. Lactarius flexuosus)

Grows in June-October in mixed, aspen and birch forests and on their edges.

The cap is 5-10 cm in diameter, convex in young mushrooms, funnel-shaped with a wavy edge in mature ones. The skin of the cap is smooth, brownish-gray or light leaden, with barely noticeable rings. The flesh of the mushroom is dense and white. The milky juice is caustic, white, and does not change color in air. The leg is up to 9 cm long, up to 2.5 cm in diameter, cylindrical, hollow, the same color as the cap. The species differs from other laticifers by its rare yellowish plates.

The mushroom is eaten salted.

• Milky neutral (lat. Lactarius quietus)

The cap is up to 8 cm in diameter, dry, brown, with darker, clearly visible or indistinct circles. At first it is convex, then concave, but always with a smooth edge. The milky juice is watery-white, non-caustic, and does not change color in air. The stem is up to 6 cm high, up to 1 cm in diameter, light, cylindrical, hollow in mature mushrooms.

Due to its specific smell, oak milkweed is not particularly popular, although it is found quite often. Some sources classify the neutral lacticaria as an edible mushroom and call it the oak lacticaria.

• Common milkweed, or smoothy (lat. Lactarius trivialis)

A conditionally edible mushroom, it forms mycorrhiza with soft tree species, especially birch, and is often found in damp coniferous and deciduous forests. Common in the northern temperate zone.

A species with a large fleshy cap, which often becomes spotted, with well-defined concentric zones. The color of the entire fruiting body varies from violet-gray to yellow-gray. The brittle white pulp secretes an acrid white juice, which, when dried, leaves greenish spots on the plates. The cap is 6-20 cm in diameter, smooth, slippery, spread out with a depressed middle and a folded edge. It may fade with age. The leg has the same shade as the cap. It can be very long - from 4 to 10 cm, 1-3 cm in diameter.

• Pepper milk mushroom (lat. Lactarius piperatus)

Mycorrhiza-forming plant with trees in well-drained soil. Found in deciduous and mixed forests of the northern temperate zone.

A large mushroom with a whitish fruiting body, brittle flesh, very dense plates and a smooth, outstretched cap pressed in the center. The diameter of the white or cream-colored cap is 8-20 cm. The stem is up to 15 cm long, up to 4 cm in diameter. The milky juice is caustic, white, and in air either does not change or becomes olive-green or yellowish.

Due to its pungent taste, milk mushrooms are considered inedible. But, in fact, it is conditionally edible, since it can be salted after soaking and boiling.

• Camphor milkweed,camphor milk mushroom (lat. Lactarius camphoratus)

It forms mycorrhiza with conifers, less often with deciduous trees. Grows in mixed, coniferous and deciduous forests on loose, acidic soil. Sometimes found in moss or on rotting wood.

A dark red-brown mushroom with a depressed cap in the center or with a central tubercle. The diameter of the cap is 3-6 cm. The leg is quite long - 3-6 cm and thin - with a diameter of 4-8 mm with a purple-brown base. The milky juice is watery, white, and does not change color when flowing out.

The camphor lacticaria exudes a very strong characteristic odor, making it difficult to confuse it with other species of the genus.

• Milky spiny (lat. Lactarius spinosulus)

Grows in symbiosis with birch. It is found infrequently, in mixed and deciduous forests in August-September.

The cap of the mushroom is pinkish-red with red-burgundy rings and red scales. Its diameter is 2-6 cm. A mature mushroom has a straight cap with a depressed middle and a curved or straight, often wavy edge. The plates are fawn or bright orange. The stem is up to 0.8 cm in diameter and up to 5 cm in height. The milky juice is not caustic, initially white, turning green in the air, tastes sweetish at first, then pungent.

Usually this milkweed is considered inedible, but many classify it as a mushroom suitable for pickling.

• Fragrant milkweed (lat. Lactarius glyciosmus)

Synonyms: aromatic milkweed, fragrant milkweed, coconut milkweed, fragrant milkweed, sweet milkweed. Grows in mixed and coniferous forests in August-September.

The cap is up to 7 cm in diameter, brownish-gray, with a lilac, yellowish or pink tint, pubescent and dry. Flesh-colored plates. The pulp is whitish or reddish-brown. The milky sap is white and turns green in the air. The stem is lighter than the cap, up to 6 cm long, up to 1.2 cm in diameter, empty inside with age.

A conditionally edible mushroom, it is used salted and as a seasoning.

• Non-caustic milkweed (orange milkweed) (lat. Lactarius mitissimus , Lactarius aurantiacus )

It grows in symbiosis with birch, oak and spruce and is quite common. Settles in forest litter and moss.

A hat with a diameter of up to 6 cm, apricot color, without rings. In mature mushrooms it is funnel-shaped with a tubercle in the middle, thin, dry and velvety. The milky juice is watery and white, and does not change color when flowing out. Leg up to 8 cm high, up to 1.2 cm in diameter. It is hollow, cylindrical, the same color as the cap.

The mushroom cap is 4-6 cm in diameter, convex, then widely funnel-shaped, depressed, with a blunt, initially finely pubescent, then smooth edge. Mucous, shiny when dry, yellowish-white, brownish in the center, very rarely with barely noticeable watery zones. The stem is 3-6 cm high, 1-2.5 cm in diameter. Cylindrical, tapering towards the base, white, longitudinally wrinkled. The pulp is white, the milky juice is watery-white and not pungent.