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The brownish milky (Lactárius fuliginósus) is a lamellar mushroom from the Syroezhkovy family, the genus Millechnikov. Its other names:
- the milky is dark brown;
- sooty milky;
- brownish champignon, from 1782;
- Halorius brownish, from 1871;
- brownish milky, since 1891
Where does the brownish milky mushroom grow
The brownish milky is widespread in the northern and temperate latitudes of Europe. In Russia, it is quite rare. Prefers deciduous and mixed forests, birch forests, glades, ravines. Loves shaded, humid places, grows singly and in small groups.
Begins to bear fruit in July and leaves in September.
Brownish milky forms a symbiosis with beech and oak
What does a brownish milky look like?
Young fruiting bodies resemble neat buttons with rounded-conical caps. The edges are strongly tucked inward with a roller, a small tubercle stands out at the top. As it grows, the cap straightens first into a spread-umbrella-shaped shape with edges bent down, then becomes disc-shaped, with straight edges or slightly concave. The tubercle in the center can be distinct or almost imperceptible, and there is also a wavy depression. Sometimes the cap can give radial cracks. It grows from 2.5 to 9 cm.
Millechnik brownish has an almost uniform color - from sandy-beige to reddish-brown, the color of coffee with milk. In adult specimens, randomly spaced spots appear. The center may be darker. The surface is smooth, velvety, matte, sometimes covered with a light gray, ash bloom, dry.
The plates are thin, even, accreted to the pedicle, sometimes descending. Creamy white in young mushrooms, then changes to a pinkish coffee color. The pulp is current, crunchy, white-gray, then yellowish. A weak fruity aroma is felt, the taste is neutral at first, then pungent. The juice is thick white, reddens quickly when exposed to air. Spore powder of fawn color.
The leg is relatively thick, flat, cylindrical in shape. It grows from 1.8 to 6 cm, 0.5 to 2 cm thick. The color is brown, pale beige, white at the root. The surface is smooth, velvety, dry. Often, the legs of several specimens grow together into one organism.
Brownish millechnik in a clearing in a mixed pine-beech forest
Is it possible to eat brownish milky
Brownish milky is classified as conditionally edible fungi of category IV. After a short soaking and heat treatment, it is suitable for preparing various dishes. It is mainly used for salting for the winter in hot, cold and dry ways.
False doubles
The brownish milky is very similar to other representatives of its genus:
Miller is resinous black. Conditionally edible.Differs in a more saturated color of the cap, the color of dark chocolate.
This species prefers to settle in coniferous and mixed forests, loves the neighborhood with pine trees
Brown Miller (Lactarius lignyotus). Conditionally edible. His cap is darker, brownish-brown, hymenophore plates are wide. The color of the pulp at the break turns pink more slowly.
The fungus grows mainly in coniferous forests.
Collection rules
You need to look for brownish milky in damp lowlands, not far from water bodies, in places shaded by grass or low bushes. It is better to collect young specimens, they are tastier when salted and there are no worms in them.
Gently cut the mushrooms found with a knife at the root, pushing apart the forest floor, or turn them out in a circular motion. Place in a basket in rows, with plates upwards, separating large legs.
In adult specimens, the legs are hollow inside, in young specimens, they are solid.
How to cook brownish milky
Sort out the mushrooms. Throw away moldy, tainted, wormy specimens. Clean from forest debris, cut off the roots. Cut large caps and legs into 2-4 parts. Brownish milky does not require long soaking, 1-2 days are enough:
- Place the mushrooms in an enamel container.
- Pour cold water, press down with a lid with oppression so that all fruit bodies remain under water.
- Change water twice a day.
At the end of soaking, the mushrooms are ready for further processing.
Millechnik brownish fermented for the winter
This is an excellent appetizer for everyday and festive tables. Pickled mushrooms can be used to cook pickles, bake pies and pizzas.
Required products:
- mushrooms - 2.8 kg;
- coarse gray salt - 150-180 g;
- sugar - 40 g;
- garlic - 6-10 cloves;
- dill stalks with umbrellas - 3-5 pcs.;
- horseradish, oak, currant, cherry leaf (which are available) - 4-5 pcs.;
- a mixture of peppers and peas to taste.
Cooking method:
- Put the mushrooms in a saucepan, add water, boil and cook over low heat for 15-20 minutes, removing the foam.
- Peel the greens and garlic, rinse, prepare the enamel dishes without chips - wash with baking soda and pour over with boiling water.
- Put leaves and spices on the bottom, spread the mushrooms on them in plates upwards in rows, without squeezing.
- Sprinkle each layer with salt and sugar, put leaves and spices between them.
- Place the dill and horseradish last, press down with an inverted lid, plate or round wooden board, place a jar of water or a bottle on top.
- The weight of the oppression should be such that at least a centimeter of liquid protrudes.
- Cover the crockery with a clean cloth and store in a cool place.
After a week, you can see how the fermentation process goes. If a musty smell appears, it means that there is not enough salt, you must add a solution of 40 g per 1 liter of water. You should also add water if there is not enough liquid on the surface. Once every 15 days, the contents should be pierced with a spatula or the handle of a slotted spoon to the bottom so that the liquid “plays”. The fermented brownish lactarius will be ready in 35-40 days.
If mold appears during the fermentation process, it must be removed
Conclusion
Brownish milky is almost never found on the territory of Russia. Its distribution area is the deciduous forests of Europe. He loves the neighborhood of oaks and beeches, settles in damp lowlands, river floodplains, next to old swamps, in ravines and on clearings. Of all the milkmen, it has the most delicate taste. You can collect it from July to September. It is mainly used for pickling or pickling for the winter. It has no poisonous counterparts; it differs from representatives of its own species by its rapidly turning pink pulp and mild taste of milky juice.
