Mushroom mushroom: description, recipes, false and edible species. Mayor's Milky (Lactarius mairei) Faded and brownish milky

The real breast has always been loved since ancient times. It does not grow in the south of our country, but lives in the Urals, the Volga region and Belarus.

It lives in birch forests with an admixture of spruce. The name of the mushroom is translated as "heap", as this species sits in groups in the clearings. In one place you can immediately pick up a whole basket of mushrooms. Under the leaves you need to look for them with a stick. Our grandfathers got up at 5 in the morning to go hunting for a delicacy.

The hat is white, reaches a diameter of 20 cm. It is turned down, the edges are shaggy. Mushrooms are very hard to find, they hide under the leaves. What are mushrooms in general?

Where to look for a real mushroom (video)

Description of edible types of mushrooms

real breast

Completely snow-white, tubular hat. Milky juice at the site of damage turns yellow. The hat is terry on the edge. In Russian traditions, this mushroom is considered the best for pickling. Grows in families. The leg is hollow inside.

Gallery: mushroom mushroom (25 photos)

Black breast

The black breast is also popularly called the nigella for the dark color of the hat. From the wrong side it is tubular, white-yellow. They are found in our forests, but not everywhere. It is believed that they need to be “tinkered” with for a long time during processing, but they are good for salting. Grows in birches, young forests. Together with black mushrooms, pigs grow. Black booties love to dig into the leaves. They must be white on the inside.

Black breast

Yellow breast

Yellow milk mushrooms are valued on a par with white ones. They grow near water, streams, in thickets, near fallen trees. Unlike the white mushroom, it does not have a furry hat. Funnel-shaped cap, leg consists of dark dimples, hollow inside. Milky juice is released from the fungus and quickly turns yellow in the air. It is bitter, which is why it is soaked. Yellow milk mushrooms go exclusively for pickles.

Young yellow milk mushrooms are buried in the moss and are difficult to see. It has a bent edge, moisture is concentrated in the plates. Rarely is it corrupted. Collection in September.

Bitter breast

This species is all salted, the people call it bitter. It belongs to the genus Milky. He has a rather thin leg, only not hollow, but solid. Where you cut off, bitter milky juice appears. Fairly large in size. Most often funnel-shaped, reddish-brown in color. There is a small bump in the center of the cap. The bitterness grows in coniferous forests, and mixed.

The pulp is dense, slightly brownish and dryish. It is often confused with rubella, but rubella has a hollow stem and a small size.

Bitter breast

Inedible mushrooms

Milky gray-pink

He loves swamps, damp places, grows in mosses. It is not collected due to the smell of rusty metal. Arranged like all Milky, funnel-shaped already in young age, the leg is straight and not hollow. It is almost always dry, even when it rains. Its surface is fleecy, pleasant to the touch. The people called him "the people's breadcrumbs". There is very little milky juice; large ones have a hole in the leg.

milky brown

Rarely found in damp places. The brown milky is confused with the brown one. The brown leg is darker, the color of the underside of the cap is more creamy. Some people use it for salting.

Milky sluggish

Mushroom dirty gray, small. Funnel-shaped hat, hollow stem. Becomes greyish-greenish.

Milky gray-pink

Purple breast

It is confused with the yellow mushroom. Occurs rarely. When damaged, its plates begin to acquire a purple hue. The leg is hollow inside, tapers to the bottom, dense. The mushroom itself is yellowish on all sides. Purple mushrooms are hairier than yellow ones. They go for pickles.

rubella

Small mushrooms, when cut, milky juice is released. In young specimens, the juice is not bitter. The mushroom is thin-fleshy, always grows in very large groups. Rarely collected.

Milky camphor

Has a specific smell plates on the seamy side of the hat are pink. Hats are brown with a red tint. Found in coniferous forests. It is edible, but is not taken by mushroom pickers because of its smell.

Purple breast

Useful and medicinal properties of mushrooms

Lactarius resimus is also very popular in Russian cuisine. The breast is used by patients with tuberculosis. The natural antibiotic is successfully used in pharmaceuticals. It is recommended for diabetics to regulate sugar levels. Because of the increased calorie content, the breast is hard to digest. The dry matter of the mushroom contains 32% protein. It is a source of vitamin B12.

A large amount of fiber in the composition can cause stomach problems. Improper preparation leads to the disease botulism. Experts note that this is due to improper canning. Mushroom exposed to radiation, so it cannot be collected near motorways. Mushrooms provide our body with good bacteria and are an excellent vegetarian dishes. The benefits of the mushroom are also expressed in the fact that when it is used, neuroses are reduced.

When grown in liquid culture, the mycelium of Lactarius resimus produces a mixture of fatty acids and various compounds such as chroman-4-one, anifinic acid, 3-hydroxyacetylindole, ergosterol and cyclic dipeptides. The use of mushrooms is the prevention of atherosclerosis and diseases of the genitourinary system.

How to distinguish milk mushrooms (video)

How to distinguish a false breast from a true one

The loader does not toxic doppelgangers. There is a creaker mushroom, similar to the real one, but even it is considered edible. It does not have such a pleasant taste as a real mushroom, so you should know in advance about the differences.

He does not have a fringe on his hat, if you rub your teeth against it, it will creak. The tubular layer under the hat is yellow. Skripun loves birch forests and donkeys. A real mushroom grows in mixed forests. A skripun is never wormy.

When and where mushrooms are harvested in Russia

The hunting season for the mushroom falls on July-September. Likes birches, willows, mountain ash plantations. Prefers damp places where mosses and ferns grow.

Milk mushrooms are very hard to find, they hide under the leaves.

How to cook delicious mushrooms

Hot salting of real mushrooms

• The first step is to select others from the mushrooms. Rinse everything several times with water. With an old toothbrush, we erase the dirt and carry out surface treatment. We cut the legs and leave to soak for a day. In this case, the water is changed during this time 3-4 times. We put the cleaned mushrooms in a bucket.
• Transfer the mushrooms to a large bowl. Now we make a brine: for 1 liter of water, 3 large tablespoons of salt. We mix everything and pour our mushrooms. We are waiting for everything to boil, after 5 minutes we throw everything into a colander. At the same time, we put the brine with which the jars are poured, all in the same proportion. We turn everything off, let the water drain and the mushrooms cool.
• For salting, we use peppercorns, garlic cloves, dill umbrellas. We take 0.5-0.7 liter jars, for one jar 3 peppercorns and 2 cloves of garlic. Add the seasonings to leave room for the brine. Large mushrooms cut into 2-3 parts. We put mushrooms on the seasonings, and then the words layer of seasonings. Pour everything with brine and leave overnight. In the morning you need to top up, as the amount of brine will decrease. Close with a plastic lid, everything will be ready in 2-3 months.

Milk mushrooms are often harvested for the winter

Crispy pickled mushrooms

• To prepare the brine, we need mustard, garlic, oyster mushroom and blackcurrant leaves. We need dill, horseradish, salt, sugar and bay leaf. For salting, it is better to choose small breasts. One kg of mushrooms must be boiled to remove the bitterness. After boiling, cook the mixture for 10-15 minutes, do not forget to remove the foam. All bitterness will go away.
• Mushrooms are sent to a colander, they must also be washed with boiling water.
• We prepare the brine based on 1 liter: 3 peppercorns, a dill branch, 3 bay leaves, 5 blackcurrant leaves, 5 oyster mushroom leaves.
• Now put on fire and wait until it boils, add 2 tbsp. l salt and 2 tbsp. spoons of sugar. The brine boils.
• At the bottom of the jar we put chopped, 2 cloves of garlic, 1 tsp there. mustard and a pinch of paprika, a sprig of dill. Then we lay out a layer of mushrooms in half, then put horseradish leaves, a branch of dill, 2 cloves of garlic and continue to lay the mushrooms.
• We cover everything with horseradish, dill, 1/3 tsp. mustard and a clove of garlic. The mixture is poured with a boiling solution. We clean the jars in a dark place, after a day we put them in the pantry.

How to fry milk mushrooms (video)

Milk mushrooms in batter

Clean the milk mushrooms, beat off and sprinkle generously with salt. Then leave for 3-4 hours and cook in batter. We cut the mushrooms into pieces. We will make batter on mineral water: 2 eggs, 300 g mineral water and 300 g flour and a pinch of salt. We mix everything. We will fry with a sufficient amount of oil in a deep frying pan.

The milk mushroom does not have poisonous copies, all representatives of the Mlechnikov are conditionally edible. You should read about their differences before walking through the forest.

Gallery: mushroom mushroom (40 photos)

In the forests, poisonous lactic acid is found everywhere - this is a mushroom dangerous to human health, which should not fall into the mushroom picker's basket. Distinguish and identify inedible mushrooms milkers will help the descriptions that are presented on this page. Photos of lactic mushrooms accompany all the proposed botanical characteristics of the species.

Milky thyroid

The cap is 3-5 (10) cm in diameter, convex at first, then flatly procumbent, concavely procumbent with age, sometimes with a tubercle in the center, with a folded hairy margin. The skin is mucous or sticky, often with an indistinctly expressed one concentric zone, ocher-yellow, brownish-yellow, becomes from lilac-gray to brownish-violet when pressed. The plates are attached, shortly descending, moderately frequent, narrow with plates, cream, turn lilac when pressed, then become lilac-gray, brownish. The milky juice is white, rapidly turning purple in the air, at first plentiful, may disappear with time, the taste is changeable: from sweet through bitter to caustic. Leg 3-5 (8) x 0.5-1.5 cm, cylindrical or expanding towards the base, hard, hollow, slimy, of the same color as the cap. The pulp is dense, white, quickly turning purple in the cut, the taste is sweetish at first, with time it becomes caustic-bitter, with pleasant smell. Creamy spore powder.

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

Milky golden milky

The cap is 4-8 cm in diameter, thinly fleshy, flat, soon funnel-shaped, with a folded, then straight, thin, smooth edge. The skin is sticky in wet weather, then dry, naked, smooth, light terracotta, cream, ocher-orange, fawn, with discontinuous buffy zones, which are almost invisible in mature specimens. The plates are descending, frequent, narrow, with plates, white, becoming ocher-cream. The milky juice is white, quickly becomes lemon-yellow in the air, and tastes pungent and caustic. Leg 3-7 X 0.7-1.5 cm, cylindrical or club-shaped, brittle, hollow, dry, glabrous, smooth, light buffy, with dark buffy lacunae, hairy at the base. The pulp is friable, fragile, creamy, spicy in taste, without any special smell. Creamy spore powder.

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

Milky dark brown

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

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

Dark brown milky forms an association with birch (Betula L.). It grows in deciduous and mixed forests, in small groups, growing together at the base of several basidiomas, infrequently, in August - September. Inedible.

Milky pale sticky

The hat is 3-5 cm in diameter, convex, then funnel-shaped, prostrate, unevenly wavy, with a lowered edge. The skin is smooth, slimy, becomes glossy when dry, from flesh-pink to dark yellow, with a violet or lilac tint, slowly becomes dirty gray or blackens when pressed. 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 plentiful, bitter, after some time burning-sharp. Leg 3-6 x 0.7-1.5 cm, slightly curved, narrowed down, slightly flattened, longitudinally striated, slimy, one tone lighter than the cap. The flesh is whitish, slowly turning yellow in the air, with a burning taste and an apple smell. Spore powder is yellowish.

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

milky gray

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

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

Gray milky forms an association (Alnus incana (L.) Moench) and birch (Betula L.). It 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-prostrate, 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 naked with age, cracking, yellowish-clay-brownish or brownish-brown, lilac-pinkish-grayish, pinkish-ocher-grayish, without zones. The plates are descending, thin, frequent, whitish, yellowish, creamy-buffy, buffy. The milky juice is watery-white, scanty, does not change in the air, the taste is from sweetish to bitterish. Leg 5-9 x 0.5-2 cm, smooth or slightly swollen, usually hollow by maturity, of the same color with a cap, lighter above, with powdery coating, below with whitish fibers. The flesh is whitish-yellow, thin, brittle, with a sweetish taste and smell of coumarin, which is enhanced by drying. Spore powder is light cream.

The pink milky forms an association with spruce (Picea A. Dietr.), pine (Pinus L.) and birch (Betula L.). It 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, thinly fleshy, depressed, funnel-shaped, with a papillary tubercle and at first lowered, soon a straight wavy edge. The skin is dry, bare, smooth, from chestnut to olive brown, darker in the middle, lighter towards the edge, fading to almost white. The plates are slightly descending, frequent, narrow, with plates, at first reddish-ocher, becoming dirty rusty-brown with age, often covered with spore mass. The milky juice is watery-whitish, in the air after a few minutes it becomes dark yellow, with a burning-acrid taste. Leg 3-5 (7) x 0.4-0.8 cm, cylindrical, strong, becomes hollow with age, smooth, of the same color as the cap, covered with white mycelium at the base. The flesh is brittle, light ocher, reddish in the stalk, becoming sulfur-yellow in the cut, pungent in taste, with a slight pleasant smell. With FeSO4 it turns olive brown after a while. Spore powder is creamy.

Forms an association with spruce (Picea A. Dietr.). It 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, thinly 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, buffy. The milky juice is watery-white, does not change color in the air, with a mild taste, although after some time it can become bitter. Leg 3-5 x 0.4-0.6 cm, club-shaped, brittle, hollow, naked, smooth, of the same color as the cap. The pulp is loose, white, creamy, tastes fresh, slow sharp, odorless. Spore powder is ocher.

The bitter milkweed forms an association with oak (Quercus L.) and birch (Betula L.). It 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, thinly fleshy, at first flat, then flat-prostrate with a sharp papillary tubercle. The edge is lowered at first, then becomes straight, sharp, smooth. The skin is dry, finely felt-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-buff. The milky juice is white, the color does not change in the air. Leg 3-7 x 0.4-1 cm, cylindrical, sometimes expanded towards the base, brittle, hollow, pinkish-buff. The flesh is whitish, initially sweetish in taste, then slowly spicy, without much odor. The spore powder is white (in young specimens) to cream (in old ones).

The lilac milky forms an association with alder (Alnus Mill.). It 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, in wet weather slimy, pale grayish or almost white, without zones, when dried - grayish-brown, yellowish-brown, with barely noticeable zones. The plates are descending, frequent, narrow, with plates, cream, lilac when injured 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, purple. The pulp is dense, white, quickly turning purple in the air, the taste is slowly bitter-sharp, odorless. Spore powder is ocher.

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

Milky prickly

The cap is 2.5-4 (6) cm in diameter, very thin-fleshy, with thin veins on the surface, at first flat, then flat-procumbent, depressed, with a sharp papillary tubercle. Edge thin, slightly ribbed, lowered, may straighten with age. The skin is pinkish-red to lilac-carmine-red, dry, felt-coarse-scaly (scales up to 2 mm in height). The plates are shortly descending, narrow, thin, frequent, forked, with plates, pinkish-buff, turning olive brown when pressed. The milky juice is white, does not change in the air, quite plentiful, at first it has a mild taste, later it is a little bitter. Leg 3-5 x 0.2-0.8 cm, lilac-pink, never has an ocher tone in color, cylindrical, slightly narrowed towards the base, first made, becomes hollow with age. The flesh is whitish to pale ocher, turning greenish when pressed, with a mild taste, without much odor. Spore powder is light ocher.

The prickly milky forms an association with birch (Betula L.) and alder (Alnus Mill.). It grows in humid deciduous and mixed forests, in groups, among sphagnum, infrequently, in July - September. Inedible.

milky watery milky

The cap is 2-4 cm in diameter, thinly fleshy, flat, then depressed, with a papillary tubercle, with a sharp wavy edge. The skin is smooth or wrinkled, cracking when dry, dark brown, black-brown, dark brown, red-brown. The plates are descending, of moderate frequency, wide, with plates, cream, with reddish-brown spots. The milky juice is watery-white, does not change in the 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 any special smell.

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

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

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Incertae sedis (of uncertain position)
• Order: Russulales (Russulovye)
• Family: Russulaceae (Russula)
• Genus: Lactarius (Milky)
• View: Lactarius mairei (Mayor's Milky)

Synonyms for the name of the mushroom:

• Lactarius zonatus;
• Lactarius pearsonii.

Mayor's Milkweed (Lactarius mairei) is a small mushroom from the Russulaceae family.

External description of the fungus

Mayor's Milky (Lactarius mairei) is a classic fruiting body consisting of a cap and a stem. The fungus is characterized by a lamellar hymenophore, and the plates in it are often located, adhere to the stem or descend along it, have a cream color, and are highly branched.

Mer's milky pulp is characterized by medium density, whitish color, burning aftertaste that appears a short time after eating the mushroom. The milky juice of the mushroom also tastes burning, does not change its color under the influence of air, the aroma of the pulp is similar to fruit.

The Mayor's cap is characterized by a curved edge in young mushrooms (it straightens as the plant reaches maturity), depressed central part, smooth and dry surface (although in some mushrooms it may feel like felt to the touch). A fluff runs along the edge of the cap, consisting of hairs of small length (up to 5 mm), resembling needles or spikes. The color of the cap varies from light cream to clay cream, and spherical areas radiate from the central part, painted in pinkish or clayey saturated color. Such shades reach about half the diameter of the cap, the size of which is 2.5-12 cm.

The length of the mushroom stem is 1.5-4 cm, and the thickness varies between 0.6-1.5 cm. The shape of the stem resembles a cylinder, and to the touch it is smooth, dry, and does not have the slightest dent on the surface. In immature mushrooms, the stem is filled inside, and as it ripens, it becomes empty. It is characterized by a pink-cream, cream-yellow or cream color.

Fungal spores are ellipsoid or spherical in shape, with visible ridge areas. Spore sizes are 5.9-9.0*4.8-7.0 µm. The color of the spores is predominantly cream.

Habitat and fruiting period

Mayor's milkweed (Lactarius mairei) is found mainly in deciduous forests, grows in small groups. The fungus of this species is widely distributed in Europe, South-Western Asia and Morocco. Active fruiting of the fungus occurs from September to October.

Edibility

Mayor's milky (Lactarius mairei) belongs to the number, suitable for eating in any form.

Similar species, distinctive features from them

Mayor's milky (Lactarius mairei) is very similar in appearance to, however, unlike its pink color, Mayor's milky is characterized by a cream or creamy-white shade of the fruiting body. A little pink color remains in it - in a small area in the central part of the cap. In other respects, the milky is the same as the named type of volushka: there is hair growth along the edge of the cap (especially in young fruit bodies), the fungus is characterized by zoning in staining. Initially, the taste of the mushroom has a slight sharpness, but the aftertaste remains sharp. The difference from the milkweed is that it forms mycorrhiza with oaks, and prefers to grow on soils rich in lime. Pink volnushka is considered mycorrhiza-forming with birch.

The fungus, called Mayor's milky mushroom, is listed in the Red Books of several countries, including Austria, Estonia, Denmark, the Netherlands, France, Norway, Switzerland, Germany, and Sweden. The species is not listed in the Red Book of Russia, it is not in the Red Books of the constituent entities of the Russian Federation.

The generic name of the mushroom is Lactarius, which means milk-giving. The specific designation was given to the fungus in honor of the famous mycologist from France, René Maire.

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

Milky burning milky is a rare agaric , 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 forests, as well as in shrubs.

The mushroom is edible. Hat 3-6 cm, smooth, slightly concave, first with a tucked edge, then with a sharp edge unfolded, sometimes with drops of milky juice. The color of the cap is grey-flesh or grey-olive with faint concentric circles. In wet weather, the cap is slimy. Descending thin ocher-yellow plates with drops of milky juice. Milky juice is burning caustic, abundant white, does not change color in air. The leg of mature mushrooms is hollow, of the same color with a cap or lighter, up to 5 cm long. Its surface is smooth, dull, dry, yellowish-brown. Near the cap on the leg there is a lighter transverse stripe. The pulp is dense, white or grayish with a slight mushroom smell. The milky juice is bitter, white in color, which does not change upon contact with air.

Grows next to hazel and other species.

Occurs from August to October.

The milky-burning milky has no poisonous twins.

Milky-burning milky belongs to the third category. Suitable only for salting, but after pre-boiling.

Milky camphor in the photo

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

The cap of the mushroom is convex-tuberculate, with time it turns into a funnel-shaped one, retaining a small tubercle in the middle. The edge of the cap is wavy, 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, at first pinkish-yellow, and then brownish.

As can be seen in the photo, the leg of this species is rounded, straight, less often curved, in young mushrooms it is solid, in mature mushrooms it is hollow:

Its height is about 5 cm, and its diameter is about 0.5 cm. The surface of the leg is smooth, matte, white-pubescent at the base. Painted in the same color as the hat, but purple-red underneath. The flesh is thin, brittle, tender, reddish-brown in color, tasteless, with a characteristic smell of camphor. The milky juice is white and does not change when exposed to air.

Milky camphor belongs to the second category. In food, it is best used in salt form.

Milky sticky in the photo
The flesh is white, dense, with a peppery taste.

milky sticky conditionally edible. Cap 5-10 cm, convex, with rolled edges, later slightly depressed, with a dimple in the center, slimy when wet, sticky in dry weather, olive, gray or brownish. The plates are white, often located, slightly descending, with drops of milky juice. Leg 5-8 cm long, 1-2 cm thick, dense, hollow, lighter than the cap. The milky juice is white, plentiful, becoming olive in air. The flesh is white, dense, with a peppery taste.

Grows in deciduous and coniferous forests.

Occurs from July to September.

The sticky milky has no poisonous twins.

Requires pre-soaking. Suitable for cold pickling. With prolonged cold salting of bitter and caustic lactic acid, lactic acid fermentation occurs, which reduces the sharpness and makes it more pleasant.

Milky gray-pink in the photo

Milky gray-pink is a fairly rare agaric fungus, in some reference books referred to as an inedible breast or a roan lactic. Grows in small groups or numerous colonies, forming bundles, intergrowths, from the second half of July to early October. As the main habitat, it prefers mossy soils in pine or mixed forests, as well as blueberry thickets and the surroundings of swamps.

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

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

The plates are fragile, narrow, descending, first yellowish, then pink-buff. Leg up to 8 cm high, cylindrical, painted in the color of the cap, in old mushrooms the leg is hollow, pubescent in the lower part with mycelium. The flesh is firm, brittle, not burning pinkish-yellow or orange when freshly cut, with a strong spicy smell of hay and dried mushrooms. Milky juice is colorless, not burning. In certain weather, the funnels of old mushrooms and moss are covered with white-pink spore powder near

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

It does not have poisonous twins, but it can be confused with burning-caustic milkworts.

It differs from them in colorless, not burning juice.

Milky zoneless and pale

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

The milky one is zoneless (Lactarius azonites) has a hat with a diameter of 3–8 cm. The hat is dry, dull. Gray, walnut-gray, covered with small patches of a lighter shade. Ivory colored plates. The pulp and plates, when damaged, take on a reddish-coral hue. The milky juice is white, slightly spicy.

Leg 3–8 cm high, up to 1.5 cm in diameter, white, creamy at maturity, initially filled, later hollow, brittle.

Spore powder. Whitish.

Habitat. In deciduous forests, prefers oak.

Season. Summer autumn.

similarity. It is similar to some other milkers, but differs by a gray hat without zones and coral color of damaged flesh.

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

The milky one is pale in the photo
The surface of the cap is smooth, matte, dry.

milky pale (Lactarius pallidus) is a rare conditionally edible agaric that grows singly or in small groups from mid-July to late August in broad-leaved and mixed forests. Differs in the steady productivity which is not dependent on weather conditions.

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

The pale milky belongs to the third category of mushrooms. Soaking in cold water or boiling deprives its flesh of bitterness, as a result of which the mushrooms can be used for pickling.

Spore powder. Light ocher.

Habitat. In deciduous forests, prefers beech and oak.

Season. Summer autumn.

similarity. With pepper mushroom (L. piperatus), but it has a very caustic milky juice, which becomes gray-green in the air.

Use. The mushroom can be salted.

This video shows the milkers in natural environment a habitat:

Milky oak and lilac

Milky oak in the photo
Lactarius quietus pictured

Milky oak (Lactarius quietus) has a hat with a diameter of 5–8 cm. The cap is flat-convex at first, later funnel-shaped. The skin is dry, slightly sticky in wet weather, red-brown, reddish-brown with indistinct concentric zones. The plates are adherent or slightly descending, frequent, light brown, brick-reddish with age. The flesh is light brown, brittle, the milky juice is whitish, does not change color in the air. The taste is soft, bitter in maturity, the smell is slightly unpleasant, bug-like.

Leg 3–6 cm high, 0.5–1.5 cm in diameter, cylindrical, smooth, hollow, of the same color with a hat, rusty-brown at the base.

Spore powder. Yellowish ocher.

Habitat. In deciduous forests, next to oaks.

Season. July - October.

similarity. With milkweed (L. volemus), which is characterized by abundant white milky juice and herring smell.

Use. Edible, can be salted.

Milky lilac in the photo
(Lactarius uvidus) pictured

Milky lilac (Lactarius uvidus) has a hat up to 8 cm in diameter. The hat is convex at first, later prostrate and even depressed in the center, slimy in wet weather. The edges are tucked up, slightly pubescent. The color is light gray, gray-violet, yellowish-violet. The plates are whitish-pink. The pulp and plates turn purple when damaged. At the break, a white milky juice is released, which also changes color to purple. The taste is sharp, the smell is inexpressive.

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

Spore powder. White.

Habitat. In deciduous forests, prefers willows and birches.

Season. Summer autumn.

similarity. It looks like a lilac or dog mushroom (L. repraesentaneus), which grows in coniferous and mixed forests, mainly in the mountains, and has big sizes, a yellow hat with a shaggy edge and an almost insipid taste.

Use. It is used salty after soaking or boiling.

Milky and non-caustic

The milky one is not caustic 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. The peak of productivity falls on August-September. Most often found on mossy or covered with a thick layer of fallen leaves, soil areas in mixed and coniferous forests.

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

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

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

Spore powder. Yellowish.

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

Season. Summer autumn.

similarity. With lactic oak (L. quietus), which has a brownish color and indistinct concentric zones on the cap.

Use. You can salt after boiling.

Milky common in the photo
(Lactarius trivialis) pictured

Milky common, Gladysh (Lactarius trivialis) has a cap with a diameter of 5-20 cm. The cap is convex at first, later it becomes flat or flat-depressed. The peel is sticky, when dried, shiny, smooth. The color is initially lead- or violet-gray, later pinkish-brown, gray-pink-yellowish, almost without zones, sometimes with spots or circles along the edge. The plates are thin, adherent or slightly descending, cream, later yellowish-pink. Milky juice is white, caustic, in the air it 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, slimy, hollow. The color is grayish yellow or almost white.

Spore powder. Yellowish.

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

Season. August - October.

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

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

Milky fragrant and white

Milky fragrant in the photo
The hat is dry, wavy (photo)

Fragrant milky is a conditionally edible agaric, also known as fragrant milkweed or fragrant milkweed. Grows in small groups from early August to late September. It is found, as a rule, on moist soil areas in mixed or coniferous forests in close proximity to alder, birch or spruce.

The cap of the mushroom is convex, but in the process of growth it becomes prostrate, with a slight depression in the middle and thin edges. Its diameter is about 6 cm. The surface of the cap is dry, wavy, finely fibrous, covered with a thin layer of mucus after rain. Colored pinkish or yellowish grey colour with darker concentric zones. The spore-bearing plates are frequent, slightly descending, at 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 in color. The flesh is thin, brittle, with a characteristic aroma reminiscent of the smell of coconut. It produces a large amount of milky white juice, sweet in taste, which does not change upon contact with air.

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

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

The white milky is a rather rare conditionally edible agaric, 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 forests.

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

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

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

Milky faded and brownish

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

Faded milky is a conditionally edible agaric, in some reference books referred to as a swamp wave or sluggish lactic. It grows in small groups or numerous colonies from the second half of August to the end of September, invariably giving large yields. The peak harvest usually occurs in September. Favorite places habitats - areas of mixed or deciduous forests, as well as wet areas of soil near swamps.

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

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

Faded milky belongs to the third category of mushrooms. Perfect for salting, but requires pre-treatment, which deprives the pulp of bitterness.

Milky brownish in the photo
The surface of the cap is smooth, velvety (photo)

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

The convex cap of young mushrooms eventually becomes prostrate, with a slight bulge in the middle, and then funnel-shaped, with a thin wavy edge. Its diameter in mature mushrooms is about 10 cm. The surface of the cap is smooth, dry, velvety, brown or gray-brown, darker in the center. In dry and hot summers, pale spots may appear on the hat or it will 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, at first dense, and then loose, cream-colored, which, on contact with air, acquires pink shade. It secretes a white milky juice, pungent, but not bitter in taste, which quickly turns red in the air.

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

Milky brown and watery milky

Milky brown in the photo
Milky wood in the photo

Milky brown, or wood milky is a rather rare edible agaric, which grows singly and in small groups from mid-August to the end of September, giving the largest harvests at the end of the season. It occurs in coniferous forests, especially in spruce forests, at the foot of trees, as well as in dense and tall grass.

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

The stem is rounded, thinner at the base, solid inside, about 8 cm high and only about 1 cm in diameter. The surface of the stem is dry, velvety, longitudinally striated, the same color as the cap, slightly lighter at the base. The pulp is thin, firm, elastic, practically odorless, but with a bitter taste. The milky juice that she secretes in in large numbers, upon contact with air, it changes its initially white color to yellow, gradually turning into reddish or reddish.

The brown milky belongs to the second category of mushrooms. Only caps are eaten, as their flesh is softer. You can cook all kinds of dishes from them. In addition, mushrooms are used for salting.

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

The watery milky milky is a rare conditionally edible agaric, 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 differ in stable abundant fruiting.

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

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

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

Milky neutral and sharp

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

Milky neutral is a rare conditionally edible agaric mushroom. Other names are oak milkweed and oak milkweed. It grows singly or in small groups from early July to late October. The peak harvest usually occurs in August. He likes to settle in dense grass at the foot of old oaks in oak forests, broad-leaved and mixed forests.

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

The spore-bearing plates are narrow, at first yellowish in color, and then reddish-brown with brown spots. The leg is round, straight or curved, in young mushrooms it is solid, in mature ones it is hollow, about 6 cm high and about 1 cm in diameter. Its surface is smooth, dry, of the same color as the cap. The flesh is firm, 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 the air.

Milky neutral 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, which grows in small groups from the second half of July to the end of September, preferring soil areas overgrown with dense grass in broad-leaved, deciduous and mixed forests.

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

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, dry. The pulp is dense, elastic, rather fleshy, white in color, odorless. On the cut, it becomes first pink, and after a while it becomes red. Milky juice is caustic, white in color, which changes to red in air.

Acute lactic acid belongs to the second category of mushrooms. Most often it is salted, pre-soaked or boiled.

Milky and lilac and umber

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

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

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

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

Milky Umber in the photo

Umber milky is a rare conditionally edible agaric, which grows singly or in small groups during the first autumn month. Places of growth are deciduous and coniferous forests.

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

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 the air, practically odorless and tasteless. The milky juice secreted by the pulp retains its white color in the air.

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

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

The prickly milky is a rare inedible agaric, which grows singly or in small groups from mid-August to early October. The peak of productivity falls on the first decade of September. Most often it can be found in moist areas of the soil of mixed and deciduous forests, especially in birch forests.

The cap of the mushroom is flat-convex, but gradually a small depression forms on it, and the edges cease to be even. Its diameter is about 6 cm. The surface of the cap is matte, dry, covered with small scales, reddish-pink in color with darker, almost burgundy concentric zones. The spore-bearing plates are narrow, adherent, first fawn, and then yellow. The leg 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 flesh is thin, brittle, lilac in color, tasteless, but with an unpleasant pungent odor. The milky juice is caustic, in the air it quickly changes its white color to green.

The prickly milky does not contain toxins harmful to the human body, but due to low palatability and especially the pungent smell of pulp in food, it is not used.

Milky lilac in the photo
The pulp is white, dense (photo)

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

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

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

Conditionally edible, third category, used for salting.

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

Milky mushroom burning-milky (photo)

Milky mushroom faded (photo)