Several recipes for preparing milkweed mushrooms. Poisonous milkweed mushrooms (with photo) Oak milkweed method of preparation

The milkweed is a conditionally edible mushroom of the Russula family. Lacteal mushrooms owe their name to the presence of vessels in the pulp containing milky juice, which flows out when the fruiting body is damaged. In older specimens and during dry seasons, the milky sap dries out and may be absent.

Below you will find a photo and description of various types of lacticaria mushroom (faded, ordinary, orange, brown, brownish, hygrophoroid, pungent, orange and stunted).

Cap of the common milkweed (Lactarius trivialis) (diameter 5-22 cm): shiny even in dry weather, with dark rings. Changes color and shape depending on the age of the mushroom: in young mushrooms it is dark and gray, rather convex; in older ones it is purple and brown, and then ocher or yellow, flatter and even depressed. Dense, maybe with small dimples. The edges are wavy, curved, and often curl inward.

Leg (height 4-10 cm): pale gray or light ocher, cylindrical, sometimes swollen, but always hollow. A little slimy and sticky.

Pay attention to the photo of the common milkweed: its plates are frequent, thin (occasionally wide), mostly yellow or cream in color, with rusty spots.

Pulp: thick and fragile. Mostly white, but brownish under the skin itself, and red at the base. The milky juice is very bitter and, when exposed to air, changes color to yellow or slightly greenish. It has a peculiar odor reminiscent of fish.

Doubles: none.

When it grows: from mid-July to the end of September.

Where can I find: in damp places and lowlands of all types of forests, most often near pine, spruce and birch trees. Hides in thick grass or moss. The common milkweed is not afraid of insect pests.

Eating: fresh or salted, subject to prior soaking to remove bitterness. When cooked, it changes color to bright yellow or orange. Very popular among housewives in Finland.

Not applicable.

Other names: smoothy, alder, hollow, yellow hollow, gray milk mushroom.

Faded milky: photo and application

Cap of the white milkweed (Lactarius vietus) (diameter 4-9 cm): gray, lilac, lilac or gray-brown, eventually fading to white or grayish. Slightly convex or prostrate. The center is slightly depressed, but with a small tubercle and is usually darker than the edges, which are turned towards the inside. The surface is often uneven. It feels sticky and wet, with twigs or leaves stuck to it.

As you can see in the photo, the faded milkweed has a smooth, sometimes slightly curved leg. Its height is 5-9 cm. The color is white or light brown, lighter than the cap. The shape is cylindrical.

Records: thin, narrow and very frequent. The color is cream or ocher, turning gray at the point of pressure.

Pulp: white or gray, with acrid milky juice. Thin, very fragile.

Doubles: none.

When it grows: from mid-August to early October.

Where can I find: in deciduous and mixed forests, especially often near birch trees. Prefers damp and swampy places.

The use of the lacticaria in cooking is limited - since the pulp of the mushroom is very thin, it is not particularly popular. Only the largest specimens are salted and pickled.

Use in folk medicine: does not apply.

Other names: sluggish milkweed, swamp wave.

Edible brownish lacticaria mushroom

Cap of the brown milkweed (Lactarius fuliginosus) (diameter 5-12 cm): brown or dark chocolate, fragile, changes shape from convex to strongly depressed. The edges are usually folded. Velvety to the touch.

Leg (height 5-11 cm): white or light brown, but always white at the very base. Cylindrical in shape, velvety to the touch.

Records: frequent, have a pinkish or buffy tint.

Pulp: fragile and whitish, turns pink when cut and when exposed to air. It has a sharp, but not bitter taste; freshly cut mushrooms have a distinct fruity aroma.

Doubles: brown milkweed (Lactarius lignyotus), which has a darker cap and a longer stem.

When it grows: from early July to mid-September in the forests of Europe.

Where can I find: in deciduous forests next to oaks and beeches.

The brownish lacticaria mushroom is considered edible due to the fact that it is eaten more often than other species. This mushroom is dried and salted, but only after careful temperature treatment. In Russia, it is a traditional component of pickles, but residents of Western Europe consider it unsuitable for human consumption.

Use in folk medicine: does not apply.

Other names: sooty milkweed, dark brown milkweed.

Brown milk mushroom

Cap of the brown milkweed (Lactarius lignyotus) (diameter 3-9 cm): dark chestnut or black-brown. In young mushrooms it is convex, often with a small tubercle in the center. Over time, it becomes prostrate, and later depressed. Velvety to the touch, occasionally with a few wrinkles. The edges are always wavy and slightly pubescent.

Leg (height 4-10 cm): hard and solid, cylindrical in shape, often the same color as the cap or slightly lighter. Velvety to the touch.

Records: wide, firmly attached to the cap. Usually white, in old mushrooms they are slightly yellowish, and when pressed they acquire a distinct reddish tint.

Pulp: white or light yellow in color, when cut it acquires a reddish tint. The milky juice is watery and non-caustic. There is no pronounced smell or taste, although almost all related mushrooms have a pleasant aroma.

Doubles: laticifers resinous black (Lactarius picinus) and brownish (Lactarius fuliginosus). But the resinous black one can be distinguished by its extremely caustic milky sap and the lighter color of the stem, while the brownish one grows exclusively in deciduous forests.

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

Where can I find: Brown milkweed can be found on acidic soils of coniferous forests.

Eating: exclusively caps (the stems are very hard), which are usually salted or pickled.

Use in folk medicine: does not apply.

Other names: moorhead milk mushroom, wood milkweed.

Edible hygrophoroides mushroom (Lactarius hygrophoroides)

Hat (diameter 4-10 cm): predominantly brown in color, sometimes with a brown or reddish tint. In young mushrooms it is slightly convex or flat, while in older mushrooms it is slightly depressed. Dry to the touch.

Leg of the hygrophoroid milkweed (Lactarius hygrophoroides) (height 3-8 cm): dense, slightly lighter than the cap.

Records: descending and sparse, white or light cream in color.

Pulp: very brittle, white, with white milky juice.

Doubles: red-brown milk mushroom (Lactarius volemus), in which, unlike the hygrophoroid, the milky juice changes color from white to brownish.

When it grows: from the end of June to mid-October in countries of the Eurasian continent with a temperate climate.

Where can I find: The hygrophoroid milkweed can only be found in deciduous forests, most often near oak trees.

Eating: fried, salted and pickled.

Use in folk medicine: does not apply.

Milky mushroom (Lactarius pyrogalus)

Hat (diameter 4-7 cm): from flesh to olive or cream color. In young mushrooms it is round with a pronounced apex, in mature ones it is concave with slightly wavy edges. Covered with mucus, the amount of which increases significantly in humid weather and after rain.

Leg (height 3-7 cm): similar in color to the cap, dense and slightly tapered. Old mushrooms may be completely hollow.

Records: light yellow, sparse and thick.

Pulp: dense, off-white or light gray. When broken, it emits a very pleasant mushroom smell. The taste is pungent, which is why the mushroom got its name.

Twins of the stinging milkweed (Lactarius pyrogalus): lacticifers: pale (Lactarius vietus), hornbeam (Lactarius circellatus), neutral (Lactarius quietus) and sharp (Lactarius acris). The faded one can be distinguished by the purple hue of the cap and the neighboring tree (it grows under birch trees), while the hornbeam grows exclusively under hornbeams. The neutral milkweed has a pungent odor and a darker cap color. The spicy one has a milky juice that turns red in the air, while the juice of the burning red milkweed is white or light yellow and does not darken.

The stinging milkweed grows from mid-August to early October in many countries in Europe and Asia.

Where can I find: in deciduous forests, mainly near hazel, or dense bushes. Prefers illuminated areas of the forest. You will never find the stinging milky milkweed in the dark, wet lowlands.

Eating: only in salted form.

Use in folk medicine: does not apply.

Other names: burning milkweed, garden milkweed.

Orange milky mushroom and its photo

Orange milkweed cap (Lactarius mitissimus) (diameter 4-12 cm): usually orange or rich apricot color, very thin. In young mushrooms, it is slightly convex or flat, but over time it changes to funnel-shaped.

Leg (height 3-11 cm): cylindrical in shape, the same color as the cap. In young mushrooms it is dense, but over time it often becomes hollow.

Records: not very frequent, cream-colored.

If you look closely at the photo of the orange milkweed, you will notice bright red spots on its plates.

Pulp: dense, usually light orange. Does not have a pronounced smell or taste.

Doubles: the young milkweed is brownish (Lactarius fuliginosus), but it has a darker cap color and a long stem.

When it grows: from mid-July to early October in countries of the Eurasian continent with a temperate climate.

Where can I find: The non-caustic milkweed is found by mushroom pickers in forests of various types, usually near oaks, spruce and birch trees. It can burrow very deeply into moss litter.

Eating: usually in salted or pickled form.

Use in folk medicine: does not apply.

Other names: non-caustic milkweed.

Conditionally edible mushroom stunted lacticaria

Caped milkweed (Lactarius tabidus) (diameter 3-7 cm): red, orange or brick. In young mushrooms it is convex and with a small tubercle in the center, in mature ones it is spread out or even slightly depressed.

Leg (height 2-6 cm): the same color or slightly lighter than the cap.

Milky people are hot and milky in the photo
The color of the cap is gray-flesh or gray-olive (photo)

Milky-hot 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 broad-leaved forest, as well as in bushes.

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

Grows next to hazel and other species.

Found from August to October.

The stinging milky milky has no poisonous counterparts.

The stinging milky milkweed belongs to the third category. Suitable only for pickling, but after pre-boiling.

Camphor milkweed in the photo

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

The mushroom cap is convex-tubercular, eventually turning into a funnel-shaped one, retaining a small tubercle in the middle. The edge of the cap is wavy and slightly ribbed.

The diameter is about 5 cm. The surface of the cap is smooth, dry, matte, reddish-brown or dark red, with a purple-burgundy middle. The spore-bearing plates are narrow, adherent, first pinkish-yellow, and then brownish.

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

Its height is about 5 cm, and its diameter is about 0.5 cm. The surface of the leg is smooth, matte, and white-pubescent at the base. It is painted the same color as the cap, but the bottom is purple-red. The pulp is thin, brittle, tender, reddish-brown in color, tasteless, with a characteristic smell of camphor. The milky juice is white and does not change upon contact with air.

Camphor milkweed belongs to the second category. It is best used as food in salted form.

The milkies are sticky in the photo
The pulp is white, dense, with a peppery taste.

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

Grows in deciduous and coniferous forests.

Found 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 milkweeds, lactic acid fermentation occurs, which reduces the pungency and makes it more pleasant.

Milky gray-pink in the photo

Milky gray-pink is a rather rare, lamellar mushroom, in some reference books referred to as inedible milk mushroom or roan milkweed. It grows in small groups or numerous colonies, forming bunches, from the second half of July to the beginning of October. As its main habitat, it prefers mossy areas of soil in pine or mixed forests, as well as blueberry thickets and the surrounding swamps.

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

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

The plates are brittle, narrow, descending, first yellowish, then pink-ocher. The stem is up to 8 cm high, cylindrical, colored in the color of the cap; in old mushrooms the stem is hollow, pubescent with mycelium in the lower part. The pulp is dense, brittle, not burning, pinkish-yellow or orange when freshly cut, with a strong spicy smell of hay and dried mushrooms. The milky juice is colorless, not hot. In certain weather, the funnels of old mushrooms and moss nearby are covered with white-pink spore powder

It grows among mosses in pine forests with high peat soil.

It has no poisonous counterparts, but can be confused with the burning-caustic Molokankas.

It differs from them in its colorless, non-burning juice.

The milkies are zoneless and pale

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

Milky zoneless (Lactarius azonites) has a cap with a diameter of 3–8 cm. The cap is dry, matte. Grey, nut-gray in color, covered with small spots of a lighter shade. Ivory colored plates. When damaged, the pulp and plates take on a reddish-coral tint. The milky juice is white, slightly pungent.

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

Spore powder. Whitish.

Habitat. In deciduous forests, it prefers oak.

Season. Summer autumn.

Similarity. Similar to some other milkweeds, but distinguished by a gray cap without zones and a coral color of damaged flesh.

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

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

Pale milkweed (Lactarius pallidus) is a rare conditionally edible agaric mushroom that grows singly or in small groups from mid-July to late August in deciduous and mixed forests. It is distinguished by stable yields that do not depend on weather conditions.

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

Pale milkweed belongs to the third category of mushrooms. Soaking in cold water or boiling deprives its pulp of bitterness, as a result of which the mushrooms can be used for pickling.

Spore powder. Light ocher.

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

Season. Summer autumn.

Similarity. With pepper milk mushroom (L. piperatus), but it has a very acrid milky juice that turns gray-green in air.

Use. The mushroom can be salted.

This video shows lacticians in their natural habitat:

Oak and lilac milkmen

Oak milky in the photo
Lactarius quietus in the photo

Oak milkweed (Lactarius quietus) has a cap with a diameter of 5–8 cm. The cap is first flat-convex, later funnel-shaped. The skin is dry, slightly sticky in wet weather, reddish-brown, reddish-brown with vague concentric zones. The plates are adherent or slightly descending, frequent, light brown, becoming brick-reddish with age. The pulp is light brown, brittle, the milky juice is whitish, and does not change color in air. The taste is soft, bitterish when ripe, the smell is slightly unpleasant, bug-like.

The stem is 3–6 cm high, diameter 0.5–1.5 cm, cylindrical, smooth, hollow, the same color as 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 smell.

Use. Edible, can be salted.

Lilac milky in the photo
(Lactarius uvidus) in the photo

Lilac milky (Lactarius uvidus) has a cap with a diameter of up to 8 cm. The cap is at first convex, later spread out and even depressed in the center, and is mucous in wet weather. The edges are rolled up, slightly pubescent. Color light gray, gray-violet, yellowish-violet. The plates are whitish-pink. The pulp and plates become purple when damaged. At the fracture, white milky juice is released, which also changes color to purple. The taste is pungent, the smell is inexpressive.

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, it prefers willows and birches.

Season. Summer autumn.

Similarity. It is similar to the lilac or dog milk 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 fresh taste.

Use. Consumed salted after soaking or boiling.

Milkworms non-caustic and common

The non-caustic milkweed in the photo
The hat is smooth, bright orange (photo)

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

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

The stem is round, 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 laticifers, the milky sap is released less abundantly. When in contact with air, its color does not change.

The non-caustic milkweed belongs to the fourth category of mushrooms. After preliminary soaking or boiling, young mushrooms can be pickled.

Spore powder. Yellowish.

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

Season. Summer autumn.

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

Use. You can add salt after boiling.

Common milkweed in the photo
(Lactarius trivialis) in the photo

Common milkweed, Gladysh (Lactarius trivialis) has a cap with a diameter of 5-20 cm. The cap is at first convex, later it becomes flat or flat-depressed. The skin is sticky, shiny and smooth when dry. The color is initially leaden or violet-gray, later pinkish-brownish, gray-pink-yellowish, almost without zones, sometimes with spots or circles along the edge. The plates are thin, adherent or slightly descending, cream-colored, later yellowish-pink. The milky juice is white, caustic, and in air gradually acquires a grayish-green color. The pulp is brittle, whitish, under the skin with a gray-violet tint, the smell is fruity.

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

Spore powder. Yellowish.

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

Season. August – October.

Similarity. With silverweed (L. flexuosus), which has a dry cap and a solid stem; with the lilac milkweed (L. uvidus), whose milky sap turns purple in air.

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

The milkies are fragrant and white

Fragrant milkweed in the photo
Dry, wavy hat (photo)

The aromatic milkweed is a conditionally edible agaric mushroom, also known as fragrant milk mushroom or fragrant milkweed. Grows in small groups from early August to late September. It is found, as a rule, in damp areas of soil in mixed or coniferous forests in close proximity to alder, birch or spruce.

The mushroom cap is convex, but as it grows 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, finely fibrous, and after rain it is covered with a thin layer of mucus. It is colored pinkish or yellowish-gray with darker concentric zones. The spore-bearing plates are frequent, slightly descending, first pale yellow and then yellowish-brown.

The leg is round, 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. The pulp is thin, brittle, with a characteristic aroma reminiscent of coconut. It produces a large amount of sweet-tasting white milky juice, which does not change upon contact with air.

The aromatic milkweed 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 smell.

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

White milkweed is a rather rare conditionally edible agaric 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 mushroom cap is convex, with curved edges, but as it grows 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 blurry pattern of concentric yellowish zones.

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

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

Milkers are faded and brownish

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

Faded milkweed is a conditionally edible agaric mushroom, in some reference books referred to as the marsh moth or the sluggish 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 round, 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 hat, just a little 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.

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

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

Over time, the convex cap of young mushrooms first becomes prostrate, with a small 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 may completely fade, becoming dirty yellow. The spore-bearing plates are narrow, adherent, white in color, which gradually changes to yellow.

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

Brownish milkweed belongs to the second category of mushrooms and has good taste. It can be eaten without prior soaking and boiling. In cooking, it is used for preparing all kinds of dishes and for pickling.

Milky brown and watery milky

Brown milkman in the photo
Wood milky in the photo

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

The mushroom cap 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 drooping chopped edges. Its surface is dry, velvety, wrinkled, dark brown, sometimes even black, with a whitish coating in some cases. The plates are sparse, adherent, first white and then yellow.

The leg is round, 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 grooved, the same color as the cap, slightly lighter at the base. The pulp is thin, hard, elastic, practically odorless, but with a bitter taste. The milky juice, which it secretes in large quantities, upon contact with air changes its initially white color to yellow, gradually turning into reddish or reddish.

Brown milkweed belongs to the second category of mushrooms. Only the caps are eaten because their flesh is softer. You can prepare all kinds of dishes from them. In addition, mushrooms are used for pickling.

Watery-milky milky in the photo
The surface of the cap is smooth, dry, matte (photo)

The watery milky milkweed is a rare conditionally edible agaric mushroom, which grows singly or in small groups from early August to late September in deciduous, broad-leaved and mixed forests. The yield of the mushroom depends on weather conditions, so it does not consistently bear abundant fruit.

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

The surface is smooth, dry, matte, yellowish-brown in young mushrooms, reddish-brown in mature ones. The pulp is thin, watery, soft, light brown in color, with an original fruity smell. The milky juice is colorless and has a sharp but not pungent taste.

Watery milky fungus belongs to the third category of fungi. It is consumed as food after preliminary soaking or boiling, most often in the form of pickles.

Milkies neutral and sharp

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

The neutral milkweed is a rare conditionally edible lamellar mushroom. Other names are oak milk mushroom and oak milkweed. Grows singly or in small groups from early July to late October. Peak harvests typically occur in August. Likes to settle in dense grass at the foot of old oak trees in oak forests, deciduous and mixed forests.

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

The spore-bearing plates are narrow, first yellowish in color, 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, the same color as the cap. The pulp is dense, brittle, fleshy, odorless, but with a bitter taste, first white and then reddish-brown. The milky juice is white; its color does not change in air.

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

Milky sharp in the photo
The pulp is dense, elastic, fleshy (photo)

Acute milkweed is a rare conditionally edible agaric mushroom, which 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 location 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 and lilac and umber

Milky lilac in the photo
The surface of the cap is matte, dirty pink (photo)

The lilac milkweed is a rather rare conditionally edible agaric mushroom., which grows singly or in small groups during one month - September. It is easiest to find in moist areas of soil in coniferous and deciduous forests, especially adjacent to oak or alder.

In young mushrooms the cap is flat-convex, in mature ones 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. The plates are narrow, adherent, and colored lilac-yellow. The leg is round, 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. The milky juice is bitter and retains its original white color upon contact with air.

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

Umber milky in the photo

Umber milkweed is a rare conditionally edible agaric mushroom, which grows singly or in small groups during the first month of autumn. Growth areas are deciduous and coniferous forests.

The mushroom cap 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, matte, dry, brownish or reddish brown.

The spore-bearing plates are forked, adherent, first fawn and then yellow. The leg 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 air, and is practically odorless and tasteless. The milky juice secreted by the pulp retains its white color in air.

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

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

The spiny milkweed 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 damp 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 are no longer smooth. Its diameter is about 6 cm. The surface of the cap is matte, dry, covered with small scales, colored reddish-pink with darker, almost burgundy concentric zones. The spore-bearing plates are narrow, adherent, first fawn and then yellow. The stem is round, in some mushrooms it is 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. The milky sap is caustic and in air it quickly changes its color from white to green.

The spiny milkweed does not contain toxins harmful to the human body, but due to its low taste and especially pungent odor of the pulp, it is not consumed as food.

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

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

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

The plates descend along the stalk, sparse, often tortuous, pale yellow. The stalk is 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 lacticians, the description of which is given above:

Mushroom Milky hot-milky (photo)

Milky mushroom faded (photo)

During the autumn period, the issue of collecting mushrooms is always relevant. Not all people are well versed in certain varieties. In our article we want to talk about the common milkweed. What kind of mushroom is this, what does it look like and is it edible?

What is the name of the mushroom associated with?

Common milkweed is a conditionally edible mushroom that belongs to the Russula family. It got its name due to the fact that its pulp contains ducts with milky juice. As soon as the fruiting body is slightly damaged, the juice begins to flow out. Very old specimens may not contain milky fluid in dry years.

Common milkweed: photo and description

Milky mushrooms are lamellar mushrooms of the Russula family. The radius of the mushroom cap can be from 4 to 11 centimeters. Its surface always shines, even in sunny but dry weather. Circles are visible on top of it. As the mushroom ages, the color of the cap also changes. If young representatives have a dark bluish color and a convex cap shape, then the old ones acquire a purple or brown color, and subsequently yellow and rusty. The cap gradually becomes flatter and even depressed. Its surface is quite dense, and sometimes there are even pits on it. The edges of the cap can be wavy or curved, and often even curl inward.

The height of the leg reaches 8-10 centimeters. It can be colored gray or red. The shape of the leg is cylindrical. But inside she is empty. The common milkweed has incredibly brittle but dense flesh. It crumbles easily. This is due to the fact that there are practically no fibers in its composition. The pulp inside but near the surface is colored brown. The milky juice makes it bitter. When it comes into contact with air, the milky liquid turns yellow.

Most of the milkweeds were considered inedible by experts due to the too caustic juice. However, it is incredibly difficult to distinguish between different types of mushroom because they are so similar. Even experienced mushroom pickers do not always cope with this task. Therefore, novice mushroom pickers should not take them into the basket at all. There are no doppelgängers in lacticians.

People call these mushrooms differently: alder mushrooms, smooth mushrooms, hollow mushrooms, gray milk mushrooms, yellow hollow mushrooms.

Where do milkies grow?

The first common milkweeds appear in the second half of July. You can collect them until the end of September. Mushrooms grow actively, of course, in damp, rainy weather. They prefer damp places, which is why they grow in lowlands in mixed, coniferous and deciduous forests. As a rule, they are collected under birch or coniferous trees. Mushrooms hide in moss or tall grass. Insects do not touch the lacticaria. Mushrooms also grow along the banks of ponds and swamps. But mushrooms do not like hot regions, preferring more moderate latitudes. Therefore, they are found in the forests of European countries, in the central and middle regions of Russia, in the Urals, Western Siberia and even in the Far East.

The common lacticaria mushroom (photos and descriptions are given in the article) has many types. However, as already mentioned, outwardly it is quite difficult to distinguish them. Therefore, it is worth looking at some varieties in more detail.

Hot milky mushroom

The stinging milkweed is a conditionally edible species. It is very rarely found in our forests. As a rule, it grows on clay soils. It can also grow in well-lit forests among shrubs. Most mushrooms grow singly and only occasionally in groups. You can meet them from early August to early October. The mushroom has a small cap, the diameter of which is approximately six centimeters. It is smooth to the touch and slightly concave in the center. On top it is painted gray-beige. The mushroom contains a very caustic milky juice that does not change color when in contact with air. The stem of the mushroom is painted the same color as the cap. This type of milkweed belongs to the third category. Such mushrooms can only be salted, and they must first be boiled or soaked.

Camphor milkweed

Another variety of the common milkweed (photo is given in the article) is the camphor milkweed. It is also rare to find such a mushroom in our forests. They do not grow alone, but gather in groups. They grow from late July to early October. The yield of mushrooms is completely independent of weather conditions. They grow in damp places in any forest.

The camphor milkweed has a convex tuberculate cap. In old mushrooms it becomes funnel-shaped. The edges of the cap are uneven, with a characteristic waviness. The color of the mushroom can be brown and reach a red-orange hue. And in the center of the cap there is a dark purple area.

Milky sticky

The sticky milkweed is conditionally edible, according to some experts, and inedible, according to others. The size of its cap is average, about five centimeters. In young mushrooms it has a convex shape, and in old ones, on the contrary, it has a concave shape. The caps are painted gray and have an olive tint, but there are also brown specimens. Most often, this type of milkweed can be found in deciduous forests or between spruce and pine trees in mid-summer.

Milky gray-pink

This type of milk mushroom is popularly called differently - inedible mushroom, amber milk mushroom, gray-pink milk mushroom, etc. Gray-pink milk mushroom is considered an inedible mushroom.

Its cap is gray-pink in color, which is how it got its name. In diameter it can reach from 8 to 15 centimeters. The hat has a round shape. Its central part may have a tubercle or a depression. In young mushrooms, the edges of the cap are neat and curved inward. With age, the edges begin to open up. In general, the color of this type of mushroom is very difficult to describe. There are brown gray and pink shades. The surface of the hat is dry and velvety.

The flesh of the mushroom is thick and brittle. It has a very intense aroma and pungent taste. The milky juice has a watery appearance and is released in small quantities. Adult mushrooms may not contain any juice at all. The thick and short stems of the mushroom, as a rule, do not exceed 5-8 centimeters in height. In cases where the gray-pink lacticaria (photo and description are given in the article) grows in mosses, the height of the leg can be significantly greater.

Where does the inedible milk mushroom grow?

Gray-pink milkweed is a mushroom that grows in swamps. It can be found among pines and birches, in mosses. It grows from August to September. When favorable conditions occur, there can be a lot of mushrooms.

In Russia, such a mushroom is often classified as conditionally edible. But in foreign literature it is defined as mildly poisonous. And in our country, such mushrooms are often considered inedible. It is worth noting that this species can be classified as low-value. Therefore, collecting milkweed makes sense in the complete absence of commercial varieties. Mushrooms have a very strong specific smell, which usually scares away mushroom pickers.

Related species

The inedible milk mushroom has related species that grow in different regions. One of them is the zoneless milkweed, which is common in Eurasia. This mushroom is found in deciduous forests. Can grow in groups or alone. They appear from July to September, but in lean years they may not grow at all.

The zoneless milkweed is an edible mushroom. It is perfect for pickling and pickling. For cooking, it is recommended to collect only young mushrooms.

Another related species is oak milk mushroom, or zonal. It is distributed everywhere, preferring deciduous forests with birches, beeches and oaks. Oak milk mushroom is conditionally edible, so it needs to be soaked before cooking to remove unnecessary bitterness.

Edible milkweeds

As we have already mentioned, the common milk mushroom has many similar varieties. Previously, we listed some types of edible and conditionally edible species. They also include the purple-tinged milkweed, non-caustic, fragrant, faded, white, brownish.

Among the laticifers there are also poisonous representatives that are incredibly dangerous to humans. It is better to never put such mushrooms in your basket. When collecting milkweeds, you need to be very careful not to take a poisonous mushroom. And to do this, you need to have an idea of ​​what inedible species look like.

Thyroid milky

The shield millet is a poisonous species. The mushroom cap reaches five centimeters in diameter. When young, it has curved edges, which later gradually open up. The surface of the cap is covered with a large amount of mucus. The cap is yellow with a brownish or rusty tint. When pressed, its color changes to gray or brown. The thyroid milkweed, like other varieties, has a milky sap that initially flows white and then turns blue.

Other types of poisonous milkweeds

Gray milkweed is also a poisonous species. Its name clearly characterizes its peculiarity. The mushroom cap is small, reaches no more than three centimeters in diameter, and is colored gray. Mushrooms prefer to grow under alder trees.

Other poisonous forms include pink milky, dark brown, pale sticky, brown, lilac, bitter, wet, watery milky, prickly.

Harm and benefits from milkmen

The common lacticaria mushroom (photo shown in the article) contains valuable amino acids - leucine, glutamine, tyrosine and arginine. In addition, the pulp contains fatty acids: stearic, butyric, palmitic and acetic. Mushrooms are rich in essential oils, phosphatides and lipoids. Common milkweed (smooth) contains fiber and glycogen, but lacks starch. No less interesting is the set of microelements of mushrooms: Ca, K, P, J, Cu, Zn, As. Surprisingly, an antibiotic called lactarioviolin has been found in certain varieties, which is effective in the fight against tuberculosis.

Other varieties of laticifers have a positive effect, for example, in cholelithiasis, purulent and acute conjunctivitis. And some contain an antibacterial substance that is effective in the fight against Staphylococcus aureus.

Common milkweed is an excellent mushroom for pickling and pickling. During such processing, a fermentation process occurs in it, due to which a characteristic sour taste appears, which is highly valued in Russian pickles. The milkweed is a fairly fleshy mushroom, so it can be used after preliminary boiling for preparing other dishes.

Most of the bitterness present in mushrooms disappears during heat treatment, so thoroughly fried milk mushrooms can also be eaten. When finished, smoothies will have a characteristic slightly bitter taste, as if seasoned with black pepper. Northern peoples have long respected milkweeds, using them in cooking. The natural bitterness of mushrooms repels pests from them. For this reason, smoothies are least susceptible to damage by all kinds of worms and insects. In Finland, for example, since time immemorial there has been a recipe for cooking milkweed on a grill or fire.

Still, smoothies must be prepared with extreme caution, since these are conditionally edible mushrooms. The mushrooms are pre-soaked. This is done in order to neutralize the bitterness of the milky juice, which can cause eating disorders, diarrhea and vomiting in people.

conclusions

Gladysh, or common milkweed, is a mushroom whose taste properties can only be appreciated by true gourmets and true mushroom pickers. Properly prepared milkfish are tasty and have their fans. However, it is worth remembering about the preliminary primary processing of smoothies. It’s not for nothing that milkweed has long been popular in its salted form. To prepare such mushrooms, you need to spend a lot of time on all the preparatory stages. The process is not at all simple and even labor-intensive. At one time, people appreciated the long period of fruiting of mushrooms and their high yield. Currently, the economic importance of milkweed has decreased significantly due to difficulties in preparing it. But from them they have learned to obtain valuable antibiotics, which are widely used in modern medicine.

They have a huge variety of species. Among them there are edible, conditionally edible and inedible. In order to understand which mushrooms can be collected and which can be dangerous, you need to understand their types - more on this later in the article.

White milk mushroom conditionally edible. Its cap can grow up to 8 centimeters in diameter. It is flat in shape, and in the middle there is a pronounced funnel. The edges are folded and sharp. The skin of the white milk mushroom is covered with mucus, so it is slippery and smooth. Its color is light gray, sometimes with a brownish tint. The leg can reach a height of 7 centimeters and 3.5 cm in width. It itself is thick, hard and easily broken, and has a cylindrical shape that tapers closer to the cap. It is whiter in color than the cap.

The pulp of this variety of milkweed is white in color and has a faint apple smell and is almost tasteless.

The white milkweed grows only in the forest. The period for collecting these mushrooms begins in August and ends in September.

Important!Milk mushrooms should not be eaten without special processing. This can cause severe poisoning.

The mushroom is considered inedible. The pale sticky milk mushroom has a small cap that grows to a maximum of 5 centimeters in diameter. It forms a funnel, straightens towards the edges and then descends. The skin is predominantly dark yellow, slippery and smooth; if pressed, it darkens. The plates descend very slightly towards the stem, are placed close and quite narrow.
The leg of the milkweed can have the following dimensions in centimeters: up to 6 in height and up to 1.5 in width. It is slightly curved, rough and tapering downward. Usually painted in a color that is a shade lighter than the cap.

The pulp is predominantly white, but when exposed to air it turns yellow almost instantly. It tastes quite sharp, even burning, with an apple scent.

The pale sticky milk mushroom grows in forests dominated by spruce. You can meet him from July to September.

The mushroom is considered inedible, however, it is consumed salted and pickled. The cap can, as a rule, be no more than 6 centimeters in diameter. It creates a funnel in the middle, then it is slightly convex, and towards the edges it becomes straight. If you touch the skin, it seems smooth and dry. The cap can be colored from brown to red-brown with a tint of ocher. The descending plates are located close to each other, they are quite thin and straight.
The leg is shaped like a mace, reaches 6 centimeters in height and 0.5 centimeters in width. It is smooth and brittle to the touch, and does not differ in color from the cap.

The pulp is pungent to taste, loose, without a specific odor. The color is predominantly white and can only sometimes be cream.

Bitter milk mushroom grows in any forests, and it is usually collected in July and August.

Important!Milkweeds are considered a “heavy” product for the digestive system. They are not recommended to consume more than three hundred grams per day.

Wood milky

Wood milk mushroom belongs to conditionally edible mushrooms The cap is usually large, reaching 10 centimeters in diameter. At first it has a bent shape, then straightens, the edge is sharp and smooth. The skin of the mushroom is usually covered with wrinkles, dry, and velvety to the touch. Most often painted dark brown, black and umber are less common. The plates are predominantly descending and have a white color.
The leg reaches a height of 10 centimeters and only 1 centimeter in width. It is velvety to the touch, hard, and painted the same color as the cap.

The structure of the pulp varies from fairly dense to loose. The taste is not very expressive: it either has no taste or is a little sweet. If you make a cut, the flesh turns red.

This mushroom grows in coniferous or mixed forests on the ground or tree. The collection period begins in July and lasts until October.

Burning milky milk mushroom conditionally edible. The diameter of its cap can reach 6 centimeters. It is usually smooth and brown or yellow in color. The cap is convex, with a funnel in the middle, and feels a little slimy to the touch. The plates under the cap are located from top to bottom close to each other and often.
The pulp of the milkweed is white, dense, almost tasteless. A special feature is the juice of the mushroom, which has a distinct smell and a very pungent taste.

The leg of the hot milky milk mushroom reaches a maximum of 5 centimeters in height, and its width is 5 times less. It is widest at the base and narrows closer to the ground. The color of the leg is the same as the cap, in rare cases it may be a little lighter.

This mushroom lives on soils that contain a lot of clay. The favorite habitat is deciduous, mixed forests. You can find the hot milky milk mushroom from early August to October under large trees.

The yellowish-brown milk mushroom is classified as conditionally edible mind. The hat is carrot-brown in color, with a diameter of no more than 4 centimeters. It itself is fleshy, has a papillary tubercle that is curved and later straightens. The edge of the cap is even, smooth and pointed at the end. The skin of the mushroom is usually dry and smooth.
The plates are located often and close, narrow, cream-colored. The leg reaches 5 centimeters in height and 0.6 centimeters in width. Most often it is club-shaped and brittle. It is smooth to the touch, hollow inside, and colored the same as the cap.

The pulp of the mentioned mushroom has a pungent taste, is loose and practically odorless.

The yellowish-brown milk mushroom grows in any type of forest. A favorite place is the pine rhizome. Grows in August and October in small groups.

Did you know?Salty milk mushroomvery effectivein the fight against warts and skin inflammations.

This type of milk mushroom poisonous. Its cap can be up to 8 centimeters in diameter. It has a funnel in the middle, it is dense in texture, creamy, often with blurry brown spots. The plates are thin, frequent over the entire surface of the cap.
The pulp is white, mostly sharp, with a dense texture. The leg reaches 8 centimeters in height, about a centimeter in width. It is club-shaped and feels brittle, dry and crumbly to the touch. Most often found in cream shades.

This milkweed grows from August to October in deciduous forests.

Milky red-brown

Scientists classify the red-brown milk mushroom as edible. It is distinguished by a red cap, the diameter of which is about 8 centimeters. The cap itself is flat, fleshy and depressed, and has a papillary tubercle. At first it may be bent, but later it straightens out, becomes sharp, and sometimes acquires a short-ribbed edge.
At first, the skin on the top of the mushroom is smooth and sticky, but later becomes dry and rough. If you squeeze its surface, blue or dark spots appear. The plates are densely spaced and are reddish-cream in color, less often ocher-pink.

The peculiarity of the pulp is that at first it is sweetish, and later becomes bitter. By itself it is dense. The leg of the red-brown milk mushroom reaches 4 centimeters in height and up to 0.5 centimeters in width. The shape resembles a mace, a cylinder. The texture of the leg is hard and smooth, and the color is the same as the cap, or a little lighter.

The usual place for growth of red-brown milk mushrooms is mixed or coniferous forest. Their collection begins at the end of June and lasts until September inclusive.

Did you know?There is a mushroom that whistles when it releases spores. It's called the "devil's cigar."

edible mushrooms The size of the cap reaches 15 centimeters. A characteristic feature is a pronounced funnel in the middle, which evens out towards the edges. The edges are sharp and slightly bent towards the ground. The dark brown or brown cap feels smooth and sticky. Thin plates descend smoothly to the stem, placed often and close to each other, cream or light brown. When damaged they become purple in color.
The leg grows up to 7 centimeters in height and up to 2.5 centimeters in width, cylindrical, tapering towards the ground. Dry to the touch, hard and durable. It is no different in color from the cap, and you can see brown stripes on it.

The taste of the pulp is bitter and pungent, its color is white or cream, and if broken, it becomes purple or light lilac.

Purple milk mushroom grows in all forests except coniferous ones. The collection lasts three months from the beginning of August.

This type of milk mushroom inedible. The cap is flat, slightly convex closer to the edges, and can be up to 10 centimeters in diameter. Slippery and smooth to the touch. It is painted predominantly in dirty gray or gray and brown. The plates descend smoothly, are placed close to each other, and are brittle. When pressed, the color changes to lilac-lilac.
The leg has characteristic yellow spots, resembles a cylinder, and is hollow inside. To the touch, this part of the mushroom is quite smooth, hard and slippery, covered with mucus.

The pulp is white, distinguished by its bitter-sharp taste. When broken in air, it immediately turns purple.

Wet milk mushroom loves the moisture of mixed and coniferous forests, where it is found throughout the fall.

This milk mushroom is classified as edible species It is distinguished by a large bright red cap, reaching a diameter of 10 centimeters. The cap itself is dense, with a funnel and wavy, smooth edges. At the beginning they are straight, but later they acquire a concave shape. The skin of the milkweed is very slippery, smooth, shiny, colored red or brownish-purple, sometimes spotted. The descending plates are often placed close to each other, they are thin and brittle.
The leg of this milkweed reaches 6 centimeters in height and 1.5 in width. More often, these milk mushrooms are found with cylindrical legs that are empty inside, sometimes narrowed closer to the ground. They are hard and very slippery to the touch, but smooth, and are identical in color to the cap. Sometimes there is a spotted color.

The pulp is dense in texture, white or brown. It is characterized by excessive pungency and a very strong odor, characteristic of umbrella mushrooms.

The meat-red milk mushroom prefers to live in deciduous forests, rarely growing in coniferous or other forests. Mushroom pickers begin hunting for it in mid-summer and end in October.

Pepper milk mushrooms are safe to eat. His white and rather large hat reaches a diameter of 15 centimeters. Usually it resembles a funnel, pressed into the middle, then becomes flat towards the edge and descends. The skin is dry and smooth to the touch, mostly rough in the middle. The plates descend to the stem, are placed very close to each other, brittle and thin, painted exclusively white.
The stem of the mushroom reaches 8 centimeters in height and 2 centimeters in width. Very hard to the touch, smooth, cylindrical in shape, tapering towards the ground.

The white or creamy flesh is very sharp and does not change color when broken.

It is rare to see one pepper milk mushroom: as a rule, they grow in groups. They prefer to live in any forests except coniferous ones from mid-summer to mid-autumn.

This mushroom is classified as inedible. The cap reaches a diameter of 6 centimeters. At first it is flat in shape, then straightens, becoming sharp towards the edge. It differs from others in that it has a scaly skin. It is rough and dry, colored terracotta or ocher-pink interspersed with gray scales. The plates descend to the stem, are located close to each other, and are quite thin.
The leg reaches 7 centimeters in height and 1 in width. It is shaped like a cylinder that expands closer to the ground. It is hard and brittle to the touch, white in color.

The pulp is slightly yellow or whitish, slightly bitter in taste and pungent, the smell is not very pronounced.

Gray milk mushroom grows in August–September in forests where there is a lot.

Lilac milk mushroom belongs to the category conditionally edible. Its flat cap can grow up to 8 centimeters in diameter, has a smooth and dry skin, and sometimes has scales. The skin is lilac-pink, fades to flesh-colored. The cap-colored plates smoothly descend to the stem and are located often and close to each other.
The leg grows up to 7 centimeters in height and up to 1 in width. It is the color of a hat, resembles a cylinder, smooth to the touch, but very brittle.

The white pulp tastes sweet, but over time it can become pungent and does not have a pungent odor.

This mushroom likes to grow in forests where alder predominates; it is located on logs, less often on the soil. You can find the lilac milkweed from the last month of summer until October.

This type of milkweed is classified as edible. The cap is small and reaches a diameter of 5 centimeters. In the middle it looks like a depressed funnel, which straightens out and develops into a ragged wavy edge. The skin is dryish, but smooth, ocher-brown or light brown. The cap-colored plates descend smoothly to the stem, short, thin.
The leg of the sphagnum milk mushroom reaches 7 centimeters in height and 1 centimeter in width. The inside is hollow and resembles a cylinder, bare and rough to the touch, and does not differ in color from the cap. The white or creamy pulp has no specific odor, is very brittle and almost tasteless.

You can find this mushroom in sphagnum moss in mixed coniferous forests starting in August for two months.

This type of milkweed is classified as inedible species The cap is 6 centimeters in diameter, often flat, sometimes raised closer to the edge. The skin of the mushroom is velvety and smooth, brown or dark brown. The plates are thin, descending, and are not very close to each other. They are usually lighter than the cap, cream or ocher yellow.
The leg grows no more than 8 centimeters in height and up to 2 centimeters in width. By itself, it is cylindrical in shape, brittle and hard, smooth. It is painted the same color as the cap, sometimes found in a lighter tone. If you press it, it turns dark red.

The pulp is quite dense. Usually white, but turns red when damaged, without a strong odor.

Dark brown milk mushrooms are found in all forests, except coniferous ones, in the last month of summer and the first month of autumn.

The pink milky belongs to conditionally edible representatives of the fungal family. Its hat is up to 10 centimeters in diameter, pleasant to the touch, similar to velvet, smooth. It is colored predominantly gray-pink, sometimes pink-red individuals are found. This variety is characterized by a convex cap in the middle, which straightens closer to the edge. The cap-colored plates are close to each other, thin, and frequent.
The leg reaches 7 centimeters in height and 2 centimeters in width. The shape is predominantly cylindrical, sometimes tapering towards the top.

The white pulp is moderately bitter in taste.

Starting from the last summer month, pink milk mushrooms are collected in coniferous and mixed forests. The collection period ends at the beginning of October.

The mushroom is classified as inedible. The size of the cap is small, reaching 6 centimeters in diameter. It itself is flat, has a small funnel in the middle, and sinks closer to the edge. It is colored predominantly red-pink. It feels rough, rough and dry to the touch. The plates descend to the stem, are located close to each other, small, thin.
The cap-colored stem grows up to 5 centimeters in height and up to 1 centimeter in width. The shape resembles a cylinder that gradually tapers towards the ground.

The color of the flesh can vary from white to ocher. The peculiarity is that when pressed it turns green.

The spiny milkweed loves moisture and prefers any forests except coniferous ones. The growth period lasts 4 months starting in July.

This type of milk mushroom inedible. A hat with a funnel in the middle, which flattens out closer to the edge, does not exceed 6 centimeters in diameter. It is colored ocher-yellow and darkens to dark brown when pressed. It feels very slimy to the touch. The plates are short and located close to each other.
The pulp is dense and white, but when exposed to air it very quickly turns purple. The taste can be either very bitter or sweetish. It has a rather pleasant aroma.

The mushroom stem is brittle, cylindrical, hollow. It is slimy and hard to the touch, its color does not differ from the cap.

9 once already
helped

Poisonous milkweed is ubiquitous in forests - it is a mushroom dangerous to human health, which should not end up in a mushroom picker’s basket. The descriptions presented on this page will help you distinguish and identify inedible lactiferous mushrooms. Photos of lacticiferous mushrooms accompany all the proposed botanical characteristics of the species.

Thyroid milky

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

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

Golden milky milkweed

The cap is 4-8 cm in diameter, thin-fleshy, flat, soon funnel-shaped, with a tucked, then straight, thin, smooth edge. The skin is sticky in wet weather, then dry, bare, smooth, light terracotta, cream, ocher-orange, fawn, with intermittent ocher zones that are almost invisible in mature specimens. The plates are descending, frequent, narrow, with plates, white, becoming ocher-cream. The milky juice is white, quickly turns lemon-yellow in air, and tastes pungent. Leg 3-7 X 0.7-1.5 cm, cylindrical or club-shaped, brittle, hollow, dry, bare, smooth, light ocher, with dark ocher lacunae, hairy at the base. The pulp is loose, fragile, creamy, has a sharp taste, without much odor. Spore powder is creamy.

The golden milky plant forms an association with birch (Betula L.). It also grows in mixed forests, in groups, rarely, in August - September.

Milky dark brown

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

The plates are descending, sparse, narrow, with plates and anastomoses, in a young state the same color as the cap, with age - grayish-ocher, ocher-yellow, powdered with spore mass, turning pink when pressed. The milky juice is white, turns red in the air, at first tasteless, then bitter. The stem is 3-8 x 0.5-2 cm, cylindrical, often narrowed towards the base, hard, hollow or hollow, thin-velvety, smooth, the same color as the cap or a shade lighter, when pressed it becomes dirty red. The pulp is dense, white, reddening when cut, with a slightly bitter taste, without much odor.

The dark brown milkweed forms an association with birch (Betula L.). Grows in deciduous and mixed forests, in small groups, merging at the base with several basidiomes, infrequently, in August - September. Inedible.

Pale sticky milkweed

The cap is 3-5 cm in diameter, convex, then funnel-shaped, prostrate, unevenly wavy, with a drooping edge. The skin is smooth, slimy, when dry it becomes glossy, from flesh-pink to dark yellow, with a purple or lilac tint, and when pressed it slowly becomes dirty gray or turns black. The plates are slightly descending, narrow, of moderate frequency, light ocher or with a rich yellow tint and with yellow droplets from milky juice. The milky juice is whitish, initially quite abundant, bitter, and after some time becomes hot and spicy. The stalk is 3-6 x 0.7-1.5 cm, slightly curved, narrowed downwards, slightly flattened, longitudinally grooved, mucous, a shade lighter than the cap. The pulp is whitish, slowly turns yellow in air, with a burning taste and apple smell. The spore powder is yellowish.

The pale sticky milkweed forms an association (Picea A. Dietr.). Grows in spruce and mixed with spruce forests, in groups, infrequently, in July - October. Inedible.

Milky gray

The cap is 3-6 cm in diameter, thin-fleshy, initially flat, then flat-prostrate, with a sharp papillary tubercle, the edge is initially lowered, then becomes straight, sharp, smooth.

The skin is dry, felt-scaly, pinkish-ocher, terracotta, the scales are lead-gray, and with age they become the same color as the surface of the cap. The plates are descending, frequent, forked, with plates, pinkish-ocher. The milky juice is white and does not change in air. Leg 3-7 x 0.4-0.9 cm, cylindrical, sometimes widened towards the base, brittle, hollow, felt, the same color as the cap, white-pubescent at the base. The pulp is white or slightly yellowish, has a slightly pungent taste, without much odor. The spore powder is yellowish.

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

Milky 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, finely scaly, silky-fibrous, granular-flaky in the center, becomes bare with age, cracking, yellowish-clay-brownish or brownish-brown, lilac-pinkish-grayish, pinkish-ochreous-grayish, without zones. The plates are descending, thin, frequent, whitish, yellowish, creamy-ochreous, ocher. The milky juice is watery-white, scanty, does not change in air, the taste ranges from sweetish to bitterish. The stem is 5-9 x 0.5-2 cm, smooth or slightly swollen, usually hollow at maturity, the same color as the cap, lighter at the top, with a powdery coating, with whitish fibers at the bottom. The pulp is whitish-fawn, thin, fragile, with a sweetish taste and the smell of coumarin, which intensifies when dried. Spore powder is light cream.

The pink milkweed forms an association with spruce (Picea A. Dietr.), pine (Pinus L.) and birch (Betula L.). It also grows in mixed forests, singly and in small groups, infrequently, in July - October. Inedible (poisonous).

Milky brown

The cap is 2-5 (8) cm in diameter, thin-fleshy, depressed, funnel-shaped, with a papillary tubercle and an initially drooping, soon straight wavy edge. The skin is dry, bare, smooth, chestnut to olive brown in color, darker in the middle, lighter towards the edges, 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 spore mass. The milky juice is watery-whitish, and after a few minutes in air it becomes dark yellow, with a pungent, pungent taste. The stem is 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 at the stem, becomes sulfur-yellow when cut, has a pungent taste, with a slight pleasant odor. With FeSO4 after some time it turns olive-brown. The spore powder is creamy.

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

Milky bitter

The cap is 3-5 cm in diameter, thin-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. The milky juice is watery-white, does not change color in air, with a mild taste, although after some time it may become bitter. Leg 3-5 x 0.4-0.6 cm, club-shaped, brittle, hollow, glabrous, smooth, the same color as the cap. The pulp is loose, white, creamy, tastes fresh, slowly spicy, odorless. Spore powder is ocher.

The bitter milkweed 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.

Milky lilac

The cap is 5-8 (10) cm in diameter, thin-fleshy, initially flat, then flat-prostrate 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 lilac-pink to red, fading with age to lilac-pinkish, flesh-lilac. The plates are descending, frequent, forked, with plates, pinkish-ocher. The milky juice is white; the color does not change in air. The stem is 3-7 x 0.4-1 cm, cylindrical, sometimes widened towards the base, brittle, hollow, pinkish-ochreous. The pulp is whitish, initially sweetish in taste, then slowly acrid, without any particular odor. The spore powder is white (in young specimens) to creamy (in old specimens).

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

Milky wet

The cap is 2-10 cm in diameter, thin-fleshy, flat, depressed, with a tubercle and a sharp, smooth edge. The skin is greasy, slimy in wet 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, cream-colored, and purple when wounded and pressed. The milky juice is white, quickly turning purple in the air. Leg 6-8 x 0.8-1.5 cm, cylindrical, hollow, mucous, with yellowish spots, lilac. The pulp is dense, white, quickly turns purple in the air, has a slowly bitter-sharp taste, and is odorless. Spore powder is ocher.

The wet milky plant 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.

Milky spiny

The cap is 2.5-4 (6) cm in diameter, very thin-fleshy, with thin veins on the surface, initially flat, then flat-spread, depressed, with a sharp papillary tubercle. The edge is thin, slightly ribbed, drooping, and can straighten with age. The skin is pinkish-red to lilac-carmine-red, dry, tomentose-roughly scaly (scales up to 2 mm in height). The plates are short descending, narrow, thin, frequent, forked, with plates, pinkish-ochre, when pressed they become olive-brown. The milky juice is white, does not change in air, is quite abundant, at first has a mild taste, later it becomes slightly bitter. The leg is 3-5 x 0.2-0.8 cm, lilac-pink, never has an ocher tone in color, cylindrical, slightly narrowed towards the base, initially formed, becoming hollow with age. The pulp is whitish to pale ocher, when pressed it acquires a greenish tint, with a mild taste and no particular odor. Spore powder is light ocher.

The thorny milkweed forms an association with birch (Betula L.) and alder (Alnus Mill.). Grows in moist deciduous and mixed forests, in groups, among sphagnum, infrequently, in July - September. Inedible.

Watery milky milkweed

The cap is 2-4 cm in diameter, thin-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-colored, with reddish-brown spots. The milky juice is watery-white, does not change in air, with a mild taste. Leg 4-7 x 0.2-0.4 cm, cylindrical, smooth, yellow, darker at the base. The pulp is loose, white, turning brown with age, tastes fresh, without much odor.

The milkweed 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 milkweed in the photo and remember it so as not to take it in the forest: