Milk parchment (Lactarius pergamenus) photo and description

Description and places of distribution of the mushroom peppers, photo

In the forest zone of the middle zone, by the beginning of autumn, various types of milky mushrooms with caustic sap bear fruit abundantly. They have been able to manage them on the territory of Russia for a long time, soaking and salting this crop as a winter harvest. Pepper milk is one of such milkmen.

Description

Pepper milk (Lactarius piperatus) belongs to the class of agaricomycetes, russula family, lactic acid genus.

Has the following distinctive features:

the cap is white or with a cream shade, with a diameter of 5 to 20 cm. In the center it is covered with reddish spots and cracks. In young specimens, it has a slightly convex shape with tucked edges, later it becomes funnel-shaped, wavy along the edge. The surface is matte, smooth or slightly velvety;
often located narrow plates are whitish at first, later cream. Descend to the leg, sometimes bifurcate;
spores are whitish;
the leg is white and dense, tapering towards the base, up to 8 cm high, up to 4 cm thick, solid, smooth or with slight wrinkles;
the flesh is brittle, but at the same time dense, white in color. Pepper milk is considered conditionally edible because of the pronounced pungency of the white milky juice, acrid and thick. When in contact with air, it often acquires a greenish-olive or bluish tint.

Spreading

This milky grows both singly and in numerous groups, forming in rows and circles. Prefers sufficiently nutritious loams without moisture stagnation in deciduous, mixed, much less often coniferous forests. Refers to mycorrhizal - growing in symbiosis with tree roots.

Widely distributed in the temperate zone, tends to the northern, cool regions. There, the peppercorn appears in July and bears fruit until the first days of November. In the more southern parts of the range, this mushroom begins to grow a little later, from August.

Similar types and differences from them

Pepper is similar to its related milky mushrooms:

aspen mushroom (Lactarius controversus). Its characteristic feature is orange-pink plates. The leg is grayish or pinkish in color.
The violin (Lactarius vellereus), which is distinguished by the pile on the stem and cap, as well as more sparsely spaced plates.
The parchment lump (Lactarius pergamenus) has a relatively elongated stem and wrinkled cap.
Glaucous Milk (Lactarius glaucescens). Its description is close to the species characteristics of pepper, but the milky juice of this fungus, initially white, becomes gray-greenish when dried, and turns yellow under the influence of a KOH solution.

Cooking use

According to its taste characteristics, pepper milk is referred to the fourth category of nutritional value. Its preparation includes the obligatory soaking. This procedure will remove the excess pungency of the milky juice. This is followed by salting. A month later, the pepper milk mushrooms prepared in this way are ready for use.

Application

Sometimes these mushrooms are dried, ground into powder, and then used as a hot seasoning, which works as well as selected chili peppers.

In addition, pepper milk mushrooms suppress the development of Koch's bacillus, the causative agent of tuberculosis, and folk healers have long used these mushrooms, frying them, to heal kidney and cholelithiasis.

Since ancient times, milky mushrooms have been able to harvest and use them correctly in the Slavic lands. Pepper milk, which is not known in the West, or is classified as inedible, can also be salted for future use, used as a spicy seasoning, and even used as a medicine.

Milk parchment (parchment milkman, Lactarius pergamenus) photo and description, where and how it grows

Description of parchment weight

This species got its name due to several features: "lump" - because it is most often found in heaps, heaps, and parchment - because of the parchment-matte surface of the cap and leg.

Description of the hat

The size of a dense, fleshy cap usually reaches 10 cm in diameter. But in some sources there is information that individual specimens grow up to 20 cm. In young mushrooms, the shape of the cap is convex. As it grows, its edges rise more and more upward, a funnel-shaped shape is created. The center is concave. The cap is dry to the touch, it can be wrinkled or smooth. Skin color is white, yellowish in adult specimens, sometimes with darker, ocher spots.

Miller parchment refers to lamellar mushrooms. It has adherent, narrow, frequent, cream-colored, white, yellowish discs.

The pulp is dense, white. Gives off a large amount of milky juice. It does not change its white color when cut.

Leg description

The leg is strong, dense, smooth. Regardless of the degree of maturity of the fruiting body, the stem is always white. Its shape is cylindrical, narrowing at the bottom. Height - from 5 to 10 cm. Inside the leg is solid, does not have a characteristic "hole". She also exudes milky juice abundantly. The liquid is very caustic, white in color.

Where and how it grows

The habitat of the parchment load is a huge territory of the temperate zone from Western Europe to the eastern part of Siberia. The species often grows in the neighborhood with peppercorns. But unlike them, who prefer only mixed forests with a predominance of oaks and birches, parchment milk is found in deciduous and mixed forests. It is very rare to find it among conifers. It forms mycorrhiza with both deciduous and coniferous plants.

Prefers calcareous soils. Forming vast colonies, it can withstand even drought conditions. Thanks to this feature, it feels comfortable both on open edges and in the thick of the forest.

The fruiting period occurs in August - September, often in very large groups.

Is the mushroom edible or not

From the point of view of edibility and taste, the species cannot be ranked among the first-class mushrooms. Conditionally edible parchment lactarius have a bitter taste. To remove it, the pulp is thoroughly soaked. After that, the mushrooms acquire nutritional value, according to their nutritional value, they are referred to the fourth category.

Preparation for the winter parchment mushrooms requires adherence to technology so that bacteria do not get into the jars during salting. Eating a spoiled product is dangerous for the development of botulism.

Doubles and their differences

The parchment milkman does not have poisonous and inedible twins. Outwardly, it shows a very strong resemblance to several species.

Pepper milk

The similarity is so great that it is ranked among the varieties of pepper milk. The latter still has several differences:

smooth, not wrinkled surface of the cap;
shorter leg, up to 7 cm;
staining of the juice on the cut in a yellowish tint, this sign does not always appear;
the size of the cap can be much larger, up to 30 cm.

Felt and bluish lump

Other representatives of the genus Millechniks, similar to parchment mushrooms, are felt and glaucous mushrooms. The first differs in the surface of the cap, it is "furry". In the second, the juice turns greenish in air.

However, even the confusion of these species does not matter much for the reason that they all belong to the same family and are conditionally edible. You can eat them after proper processing.

Interesting Parchment Weight Facts

True lovers of quiet hunting can tell a lot of interesting facts about the parchment load:

The species is extremely rare. In the Moscow region, it was even listed in the Red Book.
Studying it is not easy, not only because it is difficult to find in the forest, but also because of the similarity to the peppermint.
Salted milk mushrooms have useful properties: they relieve inflammation, help with lung diseases, and they are also used in folk medicine to prevent stone formation in the urinary and gall bladder, and in the kidneys.
Mushrooms are rich in vitamin D, and therefore have a beneficial effect on the immune system, on the condition of the skin and hair.

Conclusion

The parchment mushroom, although it can be found infrequently, and it is easy to confuse with congeners, is valued by mushroom pickers for the fact that it is almost never affected by worms. And salted milk mushrooms always take pride of place among mushroom preparations for the winter.

Similar types and differences from them

Pepper is similar to its related milky mushrooms:

aspen mushroom (Lactarius controversus). Its characteristic feature is orange-pink plates. The leg is grayish or pinkish in color.
The violin (Lactarius vellereus), which is distinguished by the pile on the stem and cap, as well as more sparsely spaced plates.
The parchment lump (Lactarius pergamenus) has a relatively elongated stem and wrinkled cap.
Glaucous Milk (Lactarius glaucescens). Its description is close to the species characteristics of pepper, but the milky juice of this fungus, initially white, becomes gray-greenish when dried, and turns yellow under the influence of a KOH solution.

Nutritional qualities, benefits and harms

100 g contains:

1.8 g protein;
0.5 g fat;
0.8 g of carbohydrates.

Calorie content - 16 kcal.

Vitamins of group B, which are found in abundance in all milkmen, serve as the prevention of depression and neurosis. Other substances contained in them are useful for patients with tuberculosis - they neutralize the bacteria that excite it (which, of course, has found application in pharmaceuticals).

Also, milkmen help with kidney failure and urolithiasis, neutralize many toxins and serve as a diuretic. Due to the fact that, with a high nutritional value, they do not contain much glucose, they are often advised to be included in their diet for diabetics.

The poplar mushroom, however, also has a number of harmful properties. Firstly, when using an improperly prepared mushroom, you can get poisoning (this is due to the milky juice contained in its pulp). Secondly, even if the mushroom is cooked correctly, it is rather poorly digested. Therefore, in large quantities, milkmen, like other mushrooms, are not recommended to be consumed. It is especially harmful for those suffering from stomach ulcers, gastritis or other diseases of the digestive system.

As you can see, collecting aspen mushrooms is not devoid of sense: in salted form, they are edible and bring noticeable benefits to the body. They are also very nutritious, so vegetarians can eat them instead of meat.

Application

Sometimes these mushrooms are dried, ground into powder, and then used as a hot seasoning, which works as well as selected chili peppers.

Real milk

Real photo

Systematics. Class - Basidiomycetes, order - Russulales, family russula - Russulaceae, genus Mlechnik - Lactarius.

Real lactose - Lactarius resimus... Real milk mushroom is also called raw milk mushroom, white milk mushroom (Ural, Volga region), pravsky milk mushroom (Siberia), wet milk mushroom (Kazakhstan, Western Siberia).

Collecting mushrooms is like hunting. It is necessary to get up early, at about six o'clock in the morning. Otherwise, the risk of finding cut legs increases.

The search for the fungus is carried out in birch forests, since the real milk mushroom forms mycorrhiza with it - a symbiosis of the mycelium of the fungus with the roots of the tree.

Walking through the forest, you need to look very carefully at all the irregularities and bumps of the soil, especially near the stumps and under the birches, since the cap may be completely hidden under the fallen leaves or needles. Milk mushrooms do not like light, therefore they grow mainly in dark, humid places, slightly nestling on the ground. For convenience, you can take a long stick with you and use it to check the contents of the tubercles.

The real description

Diameter hats 5-20 cm, initially flat-convex, later acquires a funnel-shaped shape with a pubescent edge wrapped inward, dense.

Skin milky white or slightly yellowish, wet, slimy, has unclear concentric zones, most often with adhering particles of litter and soil.

Leg 3-7 cm in height, 2-5 cm in diameter, smooth, cylindrical, white or slightly yellowish, sometimes with yellow pits or spots, hollow.

Pulp mushroom is strong, dense, white, with a characteristic odor that resembles that of fruit. Milky juice tastes pungent, white, becomes sulfur-yellow in the air. The mushroom is moist to the touch, even in dry weather.

LPs fungus are quite frequent, slightly descending along the stem, wide, white with a yellowish tinge.

Spore powder yellowish in color.

The variability of the mushroom is real

In old mushrooms, the plates turn yellow, the leg becomes hollow. There may be a brown spot on the cap. The color of the plates can vary from yellowish to cream in color.

Ecology and distribution of the fungus

Found in mixed and deciduous forests: pine-birch, with linden undergrowth, birch. Forms with birch mycorrhiza... Distributed in the North of Russia, in Western Siberia, in the Urals, in Belarus, in the Upper and Middle Volga regions. Grows in large groups. Not common.

For favorable fruiting, the optimum temperature is 8-10 ° C on the soil surface. Season - July-September, in the southern regions (Middle Volga region, Belarus), August-September.

The edibility of the mushroom is real

Milk is a real edible or conditionally edible mushroom of the 1st category.After collecting the mushrooms, they begin to process them. The mushrooms are cleaned, washed, cut off the legs with mycelium particles, put them in a container with water and sprinkled with salt. Salting milk mushrooms is a troublesome business. Soaking is carried out for at least three days. In this case, it is necessary to change the water three times a day. Thus, toxic compounds are removed from the mushroom, because of which it is considered conditionally edible.

Real photo:

Real photo

The classic cold way of pickling milk mushrooms

Before salting, the mushrooms are soaked in salted and acidified water (10 g of salt and 2 g of citric acid per 1 liter of water). Soaking is carried out for 2 days, while the water is changed in the morning and evening. Then the mushrooms are placed on the bottom, in prepared containers, caps down, sprinkling with salt at the rate of 40-50 g per 1 kg of mushrooms. When the container is filled, the mushrooms are covered with a clean cloth, a circle is placed on top and a small weight is placed on it. After 2-3 days, the mushrooms become denser and juice is released, a new portion of mushrooms is added to them, observing the same rules. This is done until the sediment of the mushrooms stops. Do not remove the load! The mushrooms must be covered with the formed brine. If it is not enough, then you can add salted boiled water and increase the weight. The filled containers are taken out in the cold for 35-40 days.

Glaucous Milk (Lactarius glaucescens)

The group of white milk mushrooms includes a glaucous mushroom, as well as a parchment mushroom. This species grows in the deciduous forests of Eurasia. A feature of the species is the presence of yellow-gray spots on the surface of the cap. All other descriptions are the same.

The milky sap of the bluish weight quickly curls up at the break and turns a little green. This makes it look like a pile of peppercorns. The distinction between these species for mushroom pickers does not really matter. All these species, although similar, belong to conditionally edible mushrooms.And these species do not have poisonous twins in nature.

Forms mycosis only with deciduous trees. Harvested from July to September. In cooking, they are used only for salting.

Important! Because of the caustic and bitter milky juice, milk mushrooms are rarely affected by pests. To get rid of its bitterness, milk mushrooms must be soaked: white milk mushrooms - a day, black - several days

The water is changed three times a day and salt is added to it.

Botanical characteristic

The fruit body of the peppercorn has a typical cap-toothed structure. Its mushroom cap can be from 6 to 30 cm in diameter.It changes its shape as the mushroom matures:

at the initial stage, in young specimens, the cap is convex, its edges are bent towards the mushroom leg;
over time (in adult specimens) it becomes funnel-shaped, the edges straighten and become wavy.

The surface is usually in shades of white, sometimes milky, matte, smooth or velvety to the touch. The central part of the mushroom cap is noticeably darker than the edges. Under mechanical stress, the cap cracks, and it is covered with specks of a yellow-brown hue.

The mushroom plates are often planted, narrow in width, descend along the mushroom stem, in some cases bifurcate. Many short plates are located between the main large plates. The initial white color changes over time to a milky cream.

The mushroom leg grows up to 4-8 cm in length, its diameter is up to 1.2-3 cm. It is closer to white in color. The structure is solid and dense, the surface is smooth or slightly wrinkled. Closer to the base, the leg narrows.

Irina Selyutina (Biologist):

As it turned out, there is a reaction with a solution of ferrous sulfate (FeSO₄), in which the flesh turns into a creamy pink color. But when applied to a cut of caustic potassium (KOH) - alkali, its color does not change.

The mushroom pulp is whitish, dense, but brittle.

False milk mushrooms

It is definitely impossible to single out clearly pronounced "false" (that is, completely inedible or poisonous) among the mushrooms. But when collecting and cooking, it is recommended to treat the following types with special care:

peppercorn (Lactarius piperatus);
violin (Lactarius vellereus);
camphor milk (Lactarius camphoratus);
parchment milk (Lactarius pergamenus).

Pepper and violin

Pepper milk

They are very similar in appearance to a dry lump (white podgruzdok). They have creamy white, dry funnel-shaped caps without a tucked "edge" along the edge. But they are distinguished by higher legs and an abundant release of milky juice, which turns bluish or olive green in the pepper milk, and in the violin, after drying, in a red-brown hue.

A characteristic feature of the pepper mushroom is a very hot peppery taste that disappears only after thorough soaking. And mushroom pickers can easily identify the squeaky by the squeak that appears when a damp knife or tooth is drawn along the edge of its cap.

Parchment weight

The parchment mushroom (Lactarius pergamenus) found in mixed forests is very similar to the pepperoni. But his flesh is not so sharp, the cap turns yellow with age and has a slightly wrinkled surface. And the milky juice that stands out from her does not change color. But theoretically, these milk mushrooms are conditionally edible. But by many mushroom pickers and authors, they are recognized as inedible because of their unpleasant taste and harder pulp. Although some lovers, by the way, successfully dry pepper mushrooms, prepare a seasoning powder from it and use it instead of regular pepper.

Mushroom camphor

Camphor milky

The papillary milk mushroom or camphor lactarius got this name due to its characteristic odor. Its intensity weakens in adulthood and is replaced by the aroma of ripe coconut. But the danger of this fungus is that it accumulates too much muscarinic substances.By the way, even after processing, they can persist and, if they enter the esophagus, cause poisoning.

Outwardly, this mushroom should be identified by a brown (from light shade to dark with a purple tint) cap and yellow-creamy plates. The shape of the cap of the camphor is often flat with a depressed center. And on the cut of the leg in the center, the red flesh is clearly visible, from which the characteristic smell emanates. The flesh of the cap quickly becomes dark after breaking. But the milky juice does not change color in air. One of the surest ways to identify a camphor fungus is to press your finger on the surface of the cap. After that, a brown spot with a rich golden brown tint usually appears.

Despite the fact that the camphor mushroom is also considered conditionally edible, it is difficult to determine the level of its toxicity at home. Therefore, it is better to refrain from collecting it altogether.

Practical use

Pepper milk is used in cooking and medicine.

Cooking

The mushroom belongs to the 4th category of gastronomic value. Due to the specific pungent-bitter taste, pepper milk is considered inedible or conditionally edible, but only after prolonged preliminary soaking, prolonged heat exposure and salting, which allows you to remove the stinging taste of milky juice.

Irina Selyutina (Biologist):

Although pepper milk mushrooms are not in great demand among Russian fans of mushroom dishes because of their specific taste, however, everyone who cooked them is sure that properly processed mushrooms can compete in taste with species that have a higher gastronomic characteristic.

The collected pepper mushrooms must be soaked in cold water for 1-2 hours immediately upon returning from the forest (this will make them more resistant to mechanical stress) and you can process them thoroughly and without problems. The processing is as follows:

Remove the skin from the cap with a knife.
Remove the plates (they do this for large mushrooms, but do not touch the small ones).
Cut off the leg, leaving the "stump" flush with the cap and remove the outer layer from it. By the way. If the leg is "gnawed" by slugs, it is removed completely.

After that, the mushrooms are thoroughly washed and sent for a long soaking - 3 or more days. Having folded it into a deep dish, place the container in a cold place, fill it with water. The water is changed several times a day to completely remove the bitterness. The peppermill is then ready to use.

Advice. Wear rubber gloves to prevent the milky juice from staining your hands and causing irritation.

In some cases, lactarius is dried by grinding into a powdery mixture and used as a seasoning instead of hot pepper in cooking.

Medicine

Pepper milk is used for medicinal purposes. It has a neutralizing and destructive effect on the tubercle bacillus (Koch's bacillus). Traditional healing uses peppermint to treat kidney and cholelithiasis. Mushroom pulp is pre-fried.

Description and places of distribution of the mushroom peppers, photo

Description

Pepper milk (Lactarius piperatus) belongs to the class of agaricomycetes, russula family, lactic acid genus.

Has the following distinctive features:

the cap is white or with a cream shade, with a diameter of 5 to 20 cm. In the center it is covered with reddish spots and cracks. In young specimens, it has a slightly convex shape with tucked edges, later it becomes funnel-shaped, wavy along the edge. The surface is matte, smooth or slightly velvety;
often located narrow plates are whitish at first, later cream. Descend to the leg, sometimes bifurcate;
spores are whitish;
the leg is white and dense, tapering towards the base, up to 8 cm high, up to 4 cm thick, solid, smooth or with slight wrinkles;
the flesh is brittle, but at the same time dense, white in color. Pepper milk is considered conditionally edible because of the pronounced pungency of the white milky juice, acrid and thick. When in contact with air, it often acquires a greenish-olive or bluish tint.

Spreading

Similar types and differences from them

Pepper is similar to its related milky mushrooms:

aspen mushroom (Lactarius controversus). Its characteristic feature is orange-pink plates. The leg is grayish or pinkish in color.
The violin (Lactarius vellereus), which is distinguished by the pile on the stem and cap, as well as more sparsely spaced plates.
The parchment lump (Lactarius pergamenus) has a relatively elongated stem and wrinkled cap.
Glaucous Milk (Lactarius glaucescens). Its description is close to the species characteristics of pepper, but the milky juice of this fungus, initially white, becomes gray-greenish when dried, and turns yellow under the influence of a KOH solution.

Cooking use

Application

Sometimes these mushrooms are dried, ground into powder, and then used as a hot seasoning, which works as well as selected chili peppers.

Real milk mushroom: photos and properties

Family: Russulaceae.

Synonyms: white milk mushroom, raw milk mushroom, wet milk mushroom, pravsky milk mushroom.

Description. The cap is large, 10-20 cm in diameter, at first white, rounded-convex or almost flat, then funnel-shaped, with a furry edge turned down, slightly yellowish, with barely noticeable watery annular zones.

Pay attention to the photo of a real load: the surface of its cap is very slimy, especially in wet weather. The pulp of the mushroom is white, dense, fleshy, firm, with a pleasant specific aroma

The milky juice is white, pungent, bitter; in the air it immediately becomes sulfur-yellow. The plates are white or cream, with a yellowish edge, wide, sparse. The stalk is strong, even, 3-5 X 1.5-3 cm, naked, white, sometimes with yellowish spots, when ripe it is hollow inside.

This type of mushroom is common in the temperate zone of Russia, in birch forests, forests with the participation of birch, not often, but in places abundantly. Fruiting in July-October.

Similar species. Despite the presence of many other white milkers, the real milk mushroom is too characteristic to be confused with something.

Application in folk medicine: The properties of the mushroom make it possible to use this mushroom in diseases of the stomach and blennorrhea (acute purulent conjunctivitis).

Collection and procurement rules: Young fruiting bodies are collected, used boiled without salt (stomach diseases). For the treatment of blenorrhea, milky juice is collected.

Cooking Uses: Considered the tastiest of the milk mushrooms. Requires preliminary boiling and / or soaking, used for salting and pickling, sometimes for frying (after boiling).

Yellow Milk (Lactarius scrobiculatus)

Refers to conditionally edible species. Grows in coniferous or birch forests of Eurasia with a temperate climate.

The hat is 6-28 cm in diameter, golden yellow, smooth. The shape of the cap changes as the mushrooms grow. On its lower side there are plates on which there may be brown spots. The leg grows up to 12 cm in height, with bright yellow grooves, strong, sticky, although empty inside. The flesh of the mushroom is white, but turns yellow at the break. Thick milky juice is also characteristic. The smell is faint, but pleasant. Prefers to grow on limestone soils.

It is eaten after soaking and boiling. For treatment in folk medicine, it is used in the form of a decoction for cholelithiasis.

Important! Milk forms mycorrhiza with birch, thanks to which it receives more water and minerals, and it receives carbohydrates, amino acids and phytohormones from the tree.