Lactaria, Fungi From Which A Latex Escapes

delicious milk

The lactarians (Lactarius) belong to the great Russulaceae family. Their main characteristic is to let escape milk or latex when cut either in the flesh or slats. Although the kind Lactarius around 150 species, only some of them are edible, and only a few are worth the trip.

How to find and recognize the different lactams?

The blood lactarian and the delicious lactarian are collected from September to November while the milk lactarian abundant meets from July to autumn, more or less early depending on the fungus and weather.

The blood lactarian and the delicious lactarius grow mainly in the pine forests, rather in the south of France where it is warmer, for the first. Milky milk lactate develops mainly under hardwoods (beech trees) and more rarely under conifers. We find some everywhere in France.

The color of the milk or latex varies from white for the milky milk-lily to red for the blood lactate, orange for the lactarian delicious, and even gray for the aged lactate which is not edible.

The blood lactarius (Lactarius sanguifluus)

The blood lactarian also called "Catalan" or "vinous" can be recognized by its hat (4 to 10 cm) dug in the center, reddish orange or pinkish, even vinous (hence the name!), With tight blades, little decurrent in the same tones, lighter than the hat. The foot (2 to 5 cm high) is orangey reddish or purplish dug with winey dimples. The flesh is thick, brittle, red. Its good smell corresponds to its flavor, the most tasty of all lactarians.

The delicious lactarius (Lactarius deliciosus)

The delicious lactarius (photos), called "Barigoule" or "saffron", sometimes "Catalan" by mistake, also forms a hat (4 to 10 cm) dug in the center and marked concentric zones salmon orange that become duller, greenish, at maturity. Its little recurrent blades, tight, are orange. The foot (3 to 7 cm high) orange also green when mature, and also has darker dimples. It picks up when it is still orange: it is good but less fine than the blood lactarius. Be careful, after having eaten it, you will pee red: do not worry!

Milky lactarius (Lactarius volemus)

The lactated milk lactate, called "vachotte" or "cowhide", has a hat (5 to 15 cm) very matt, orange-colored tendency red, smooth then crackled. Its slightly recurrent, tight blades are fairly light orange cream with rust spots when it is ripe. The flesh is thick, brittle, creamy, but its smell is not very pleasant, reminiscent of that of seafood or soap, while it is yet edible.

Among the edible lactarians, let us also mention the following rather mediocre from a point of view flavor:

  • Odorous lactic acid (Lactarius glyciosmus)
  • Peppermint (Lactarius piperatus)
  • Overturned milk (Lactarius controversus)
  • Velvety lactose (Lactarius vellereus)
  • Hateful Lactaire (Lactarius deterrimus)
  • Whey milk lactate (Lactarius vinosus)

Which mushrooms can look like milkworts?

The delicious lactarian

The delicious lactarian can be confused with the detestable lactate which has no dimples on the foot and is found only under the spruces. In case of confusion, nothing serious since it is also edible even if it is less good.

The blood lactarian and the delicious milk are alike: by breaking them, the color of the milk that escapes will allow you to identify them, red for the first, orange for the second. The blood lactate may also be confused with another edible, the milk-lactated milk, whose flesh is red but whose hat is marked with concentric zones.

Milky milk lactate can be confused with other lactams, but the abundance of milk when cut and its characteristic smell prevents any real doubt.

However, there are non-edible lactarians to avoid:

  • Lactaire toisonned (Lactarius torminosus): too pungent and digestive disorders - fluffy hat edge.
  • Leaded lactate (Lactarius plumbeus or turpis): far too bitter - big size
  • Hot Milk Milk (Lactarius pyrogalus): far too pungent - yellowing milk as it dries
  • Old-fashioned milk (Lactarius vietus): Too bitter
  • Red lacteal (Lactarius rufus): Too bitter

As always with mushrooms, as soon as you have the slightest doubt, seek the advice of a mycologist pharmacist.

How to cook lactams?

After picking, cut the earthy feet, brush them if necessary and wipe them with a damp cloth but avoid immersion in a bowl of water. You can cut the biggest ones.

To cook them, you can sauté them in a skillet over high heat. Remove the water that is de-watering it to prevent it from becoming too soft. Then, they will accompany the sauce of simmered dishes, risotto or fresh pasta, an omelette or you can also simply enjoy them sautéed in butter with a persillade...

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