The glaucous mushroom (Lactarius glaucescens) is a representative of the russula family, the genus Millechnik. Such mushrooms are quite often found in the regions of Russia, they belong to the category of edible ones, and therefore they are used in the preparation of various dishes by experienced chefs. The characteristic features of this specimen and their habitats are described below.
Description of the bluish milk
The glaucous lump is a fruiting body with a white convex cap and a medium-thick leg. This specimen, like many other representatives of the Mlechnik family, has a specific sap. But it is this species that emits a liquid that, in the open air, turns from white to grayish-greenish. The pulp is white and dense, has a woody, slightly honey aroma.
Description of the hat
At a young age, the cap of this specimen is white and convex with a slightly depressed center. After some time, it straightens out and acquires a funnel-shaped shape, and spots of a cream or ocher color appear on its surface. The diameter of the cap varies from 4 to 12 cm, but large specimens can also be found in nature - up to 30 cm.The surface is smooth and dry, and old mushrooms often have cracks. On the inside of the cap there are narrow cream-colored plates. With age, spots of an ocher shade appear on them.
The bluish mushroom has a rather dense and narrowed downward leg, the length of which can reach 9 cm. In young specimens, it is usually white, and with age, fawn spots may appear on it.
Where and how it grows
This type of mushroom most often grows in deciduous and mixed, less often in coniferous forests. Prefers calcareous soils. It can grow both singly and in groups in an open area, in the thicket of the forest. A favorable time for development is the period from July to October. They are widely distributed in the northern regions of the country due to the suitable cool climate.
Important! In more southern parts, mushrooms begin to grow a little later, around the end of August.
Is the mushroom edible or not
The glaucous milk mushroom belongs to the edible mushrooms of the second category. This copy has nutritional value, pleasant taste, but only after certain procedures. But if the rules of soaking are not followed, these gifts of the forest can spoil the taste of the prepared dish. They are mainly used for frying and salting.
How bluish milk mushrooms are cooked
The pulp of this type has a bitter taste, which is why pre-processing is required before cooking. So, there is an algorithm of actions before the direct preparation of mushrooms:
- Collected glaucous milk mushrooms to clear from forest debris. Remove stubborn dirt with a toothbrush and rinse.
- Cut off the legs.
- In adult specimens, scrape off the plates.
- Cook in salted water for 30 minutes, skimming off.
- After the time has elapsed, drain the broth and fill with new water.
- Cook for at least another 20 minutes.
Mushroom broth is not recommended for use. Experts advise adding a variety of spices to enhance the flavor of the dish.
Important! If you want to give the dish a tangy taste, secondary cooking of mushrooms is not required. In this case, the bluish milk mushrooms will taste a little bitter. They can serve as a standalone dish or as an addition to any side dish.
Doubles and their differences
There are no poisonous and inedible twins in the glaucous milk mushroom, and the following specimens are the most similar:
- Pepper milk. It has a white cap, with a diameter of 5 to 20 cm, as well as a smooth and wide leg up to 8 cm high. Like the glaucous mushroom, it has a burning, pungent juice secreted and belongs to conditionally edible mushrooms.
- The parchment lump. The diameter of the cap varies from 6 to 20 cm. In young specimens, the cap is white; with age, ocher or yellowish spots may appear on it. The leg, like that of a bluish-colored milkweed, tapers at the base, and its length is no more than 10 cm. The fruiting body secretes abundant milky acrid white juice. Most reference books classify this species as conditionally edible mushrooms.
Despite the external similarities of the above specimens with a bluish mushroom, the main difference is that only in the species under consideration, the secreted milky sap changes color from white to a greenish-olive or bluish tint.
The glaucous mushroom exudes a faint aroma and has a pungent taste. Only preliminary processing will help to remove bitterness, which should not be neglected in order to avoid poisoning. Most of the specimens of the genus Mlechnik are similar to each other, but the distinguishing feature from the twins is the secretion of sap, which, upon contact with air, acquires a greenish or bluish tint.