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The zonal millechnik is a representative of the Syroezhkov family, the Millechnik genus. Also known as the lactarius or oak mushroom. The Latin name for this species is Lactarius zonarius.
Where the zonal milkman grows
It is considered a fairly common species, it grows almost everywhere. The zonal milk mushroom, the photo of which is presented below, prefers deciduous forests, forming mycorrhiza with birches, oaks, beech. It can grow either one at a time or in small groups.
What does the zonal milk look like?
A favorable time for the development of this species is the period from July to October.
The fruiting body of the zonal lactarius is presented in the form of a cap and a leg. The cap is very fleshy, reaches 10-15 cm in diameter. At the initial stage of development, it is funnel-shaped, with age it becomes flat with raised and sharp edges. The surface is dry, becomes sticky during the rainy season. Smooth to the touch, always bare. The color ranges from cream to ocher shades. In young specimens, thin orange zones can be seen, which disappear with age. From the inner cap there are narrow, frequent, descending plates. Painted white or cream, in rainy weather - reddish.
The stalk of the zonal lactarius is firm, dry, naked, central, cylindrical in shape. It becomes hollow over time. Smooth, creamy or ocher to the touch; reddish spots or bloom appear during rainstorms. The pulp is dense, firm, white in young specimens, buffy in mature ones. On the cut, the color remains unchanged. The zonal millennium is characterized by a burning, pungent taste. Has no pronounced odor.
Spore powder colored ocher
Is it possible to eat a zonal milkman
The zonal milchik belongs to the category of conditionally edible mushrooms. However, eating is recommended only after special processing. One of the necessary steps is to soak the gifts of the forest, as this species has a bitter taste. But it is worth noting that many housewives skip the above steps and just boil them before cooking.
False doubles
In appearance, the zonal lactic acid is similar to the following varieties:
- Milky watery milky is a conditionally edible specimen. Initially, the cap is flat-convex, after a while it becomes goblet with the edges bent inward. It differs from the species under consideration in the high wateriness of the milky juice, as well as in the darker plates.
- Serushka is considered a conditionally edible mushroom and a fairly common culinary variety. At the initial stage of ripening, the cap is flat-convex, after a while it becomes funnel-shaped with a noticeable depressed center. It is possible to distinguish it from the zonal milky by its gray color with a lead or pinkish tinge of fruit bodies. Also, the flesh of the double exudes a spicy mushroom aroma.
- Pine mushroom is an edible mushroom and is distinguished by an orange color, turns red at a break, and then acquires a greenish tint. The double tastes bitter, but exudes a pleasant fruity aroma.
Collection rules and use
Going in search of the zonal milkman, it should be remembered that this species grows near deciduous trees, especially near oak and birch. Mushrooms can be located both in groups and one at a time. In order not to damage the mycelium, the leg of each specimen should be cut off with a knife. They are not edible when raw. However, very tasty dishes can be obtained from this ingredient, but only after preliminary processing. To do this, you should:
- To clear the zonal lactarias from forest debris, cut off the legs.
- Soak the gifts of the forest in a large container, pressing down with oppression from above.
- Soak for 24 hours, changing the water at least twice.
- Boil the mushrooms without adding salt for about 15 minutes.
After processing, zonal lactic acid makers can be fried, boiled, pickled.
Conclusion
Despite the fact that the zonal milkman is not a very popular species among other gifts of the forest, it is suitable for a variety of dishes. These mushrooms are fried, boiled, frozen. According to the housewives, they are most delicious when salted. But before preparing this or that dish, you need to remember that zonal milkmen require preliminary heat treatment to eliminate bitterness.
