Secrets of growing mushrooms at your own dacha. Growing porcini mushrooms, boletus, saffron milk caps, milk mushrooms, chanterelles

Milk mushroom is a favorite of experienced mushroom pickers and real gourmets. In the old days, milk mushrooms were collected in whole cartloads, and even salted in barrels. Milk milk can cure tuberculosis, diabetes, and emphysema. These mushrooms contain amino acids that are important for humans, and some types of milk mushrooms are superior to meat in protein content.

Characteristics and properties

The real milk mushroom is an edible mushroom with a funnel-shaped cap up to 18 cm in diameter and the edges turned down. The hat is slimy to the touch, grayish in color with spots and plates on inside. The stem is cylindrical, up to 4 cm thick and up to 9 cm high, spotted, hollow inside in mature mushrooms.

Milk mushrooms live in symbiosis with the root system of trees growing on the site, forming mycorrhiza with them. Growing up in families, it’s quite possible to pick up a basket full of mushrooms in a mushroom meadow.

All milk mushrooms are laticifers - when cut, they secrete a pungent-tasting milky juice with an apple aroma. The pulp is dense, white.

Varieties of milk mushrooms grow in different deciduous plantings and differ in appearance by color, aroma, and taste of milky juice. Depending on the subspecies, they belong to the second or third category and are conditionally edible.
Varieties

There are several types of milk mushrooms.

The real one is the first category, it grows in birch forests and young forest plantations.
Black - nigella belongs to the third category (forest edges, clearings, country roads, alder and birch plantings).
Turning blue - turns blue when touching the plates.
Aspen, Oak (saffron milk cap) - belong to the second category and are varieties of real milk mushrooms growing in the corresponding area.

Breeding methods

You can breed it by purchasing ready-made mycelium of milk mushrooms in an online store or try growing mycelium from spores of a wild ripe mushroom.

Site organization

The area where it is planned to plant milk mushroom mycelium must be well fertilized with peat. Deciduous trees (larch, birch, willow, poplar, hazel) under the age of 4 years must grow on the territory.

Sowing time

The mycelium is formed from May to September. Purchased at winter time mycelium can be planted in a heated greenhouse.

Preparation for sowing mycelium

The acquired mycelium is sown in a prepared substrate: a mixture of disinfected soil with sterilized hardwood sawdust with hot steam.

It is also advisable to have moss from the place where milk mushrooms actually grow, fallen leaves, and soil of appropriate acidity. You can try growing it on husks or straw.

Sowing and caring for mycelium

The general principle of growing mycelium at home involves sowing wild mushroom spores in an environment as close as possible to natural conditions or created artificially with additional feeding of nutrient solutions (aqueous solutions of sugar and yeast).

Amateur mushroom growers practice planting pieces of overripe mushrooms in containers with peat and sawdust after saturating such a substrate with a nutrient solution. Next, the container is closed with a lid with a small hole and left at a temperature of 23 - 25 degrees for 3 months.

During this time, mycelial hyphae should develop in the substrate. The container is then placed in a dark place with a temperature of 6 degrees and stored until disembarkation.

Preparing the site and planting mycelium

The soil at the planting site is disinfected with a lime solution (50 g per 10 liters of water). To do this, the prepared holes around the deciduous tree are spilled with this solution.

The holes are installed as close as possible to the root system of the patron tree and filled halfway with the prepared substrate. Pieces of purchased or grown milk mushroom mycelium are laid out on top, and the substrate is added until the holes are completely filled. The soil is compacted, and pieces of moss and fallen leaves are laid out on top.

Growing in a basement or room involves planting the mycelium of milk mushrooms in a plastic bag filled with a prepared substrate with slits through which the milk mushrooms should germinate. The mycelium will develop gradually up to 5 years.

Care consists of watering the patron tree and the area with the mycelium. During the dry season, watering one tree per week should be at least 30 liters of water. On hot days, plantings should be protected from overheating. In winter, the planting site is covered with fallen leaves.

Caring for mycelium planted in bags consists of maintaining optimal conditions indoor microclimate. A temperature of about 20 degrees should be maintained until the fruiting bodies appear (a year after laying).

Pests

Milk mushrooms grown in an artificial environment, as a rule, are not affected by natural fungal pests.

Harvesting

After the sprouts appear, milk mushrooms gain marketable weight within a week. Harvesting usually begins in July and continues until August. Mushrooms are cut at the root or twisted out.

The milk mushrooms must be thoroughly boiled and the water drained. Pay special attention to cleaning and washing the collected mushrooms.

Milk mushrooms are famous for their excellent and rich taste, which is why they have earned respect from mushroom pickers. The principle of growing milk mushrooms is simple and involves two breeding options.

The first is much simpler and more reliable: you need to purchase mycelium and place it in the substrate. After a year, you can begin to harvest the harvest, which lasts up to five years.
The second option is to independently collect spores from the fungus and subsequently develop the mycelium.

The first method is preferable, since the second is not always effective. If the process were completely predictable, it would be easy to set up at home on any scale. At the same time, an experienced mushroom grower can handle this approach to breeding milk mushrooms.

At home, it is impossible to guarantee the correct development of the mycelium of milk mushrooms

Both methods of growing milk mushrooms require high-quality mycelium (mushroom sprouts) properly placed in prepared soil. You will also need deciduous trees, no older than 4 years old, and soil with a high peat content.

The best helpers when growing milk mushrooms will be:

hazel,
birch,
poplar,

Wood preparation involves sterilizing sawdust. You also need small pieces of moss collected from the places where milk mushrooms grow, and not a large number of fallen leaves.

You can also grow mushrooms on straw or husks.

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Substrate preparation and mycelium planting

The substrate must be prepared in advance, using wood from trees that are successfully adjacent to the milk mushrooms. To grow bountiful harvest milk mushrooms, you will need a substrate in which disinfected soil is mixed with sawdust, previously sterilized by steaming. This substrate must be used to fill the holes dug next to the tree. It is better if they are located as close to the root system as possible. Next, you can proceed to planting the mycelium in the substrate.

You can grow good milk mushrooms if you approach the procedure with the utmost care:

first fill the holes halfway with the substrate,
place pieces of mycelium on top,
add substrate and compact tightly.

To disinfect the soil, it is necessary to spill each planting site with a liter of lime mortar. When preparing it, 50 g of lime is diluted in 10 liters of water. After this, the holes should be covered with prepared pieces of moss and leaves.

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Time of mycelium formation

Most favorable period for laying mycelium - time from May to September. It is possible to grow mycelium at home even if it is purchased in late autumn or winter, but this will require the use of special conditions, which should preferably be reproduced only in a greenhouse. Milk mushrooms love moisture very much, so in the hot summer they will need to be covered, protected from the sun's rays and taken care of with regular, abundant watering. It is necessary to water each tree on which milk mushrooms grow weekly with three buckets of water.

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Growing indoors

Selecting a room is not difficult. Both a basement and a small shed are suitable for growing milk mushrooms. The mycelium mixed with the substrate is placed in a polyethylene bag, in which holes should be made - through them the milk mushrooms will begin to grow. Normal growth requires a constant temperature of +21 degrees. With this regime, seedlings will appear within a few weeks.

After germination, the bags should be transferred to a place with good lighting and temperature +15 degrees. Milk mushrooms at home reach marketable size within a week after the first sprouts, which allows you to start harvesting very soon.

Gruzd

Characteristics and properties

The real milk mushroom is an edible mushroom with a funnel-shaped cap up to 18 cm in diameter and the edges turned down. The hat is slimy to the touch, grayish in color with spots and plates on the inside. The stem is cylindrical, up to 4 cm thick and up to 9 cm high, spotted, hollow inside in mature mushrooms.

All milk mushrooms are laticifers - when cut, they secrete a pungent-tasting milky juice with an apple aroma. The pulp is dense, white.

There are several types of milk mushrooms.

Breeding methods

You can breed it by purchasing ready-made mycelium of milk mushrooms in an online store or try growing mycelium from spores of a wild ripe mushroom.

Site organization

Sowing time

The mycelium is formed from May to September. Mycelium purchased in winter can be planted in a heated greenhouse.

Preparation for sowing mycelium

The acquired mycelium is sown in a prepared substrate: a mixture of disinfected soil with sterilized hardwood sawdust with hot steam.

It is also advisable to have moss from the place where milk mushrooms actually grow, fallen leaves, and soil of appropriate acidity. You can try growing it on husks or straw.

Sowing and caring for mycelium

During this time, mycelial hyphae should develop in the substrate. The container is then placed in a dark place with a temperature of 6 degrees and stored until disembarkation.

Preparing the site and planting mycelium

The soil at the planting site is disinfected with a lime solution (50 g per 10 liters of water). To do this, the prepared holes around the deciduous tree are spilled with this solution.

Caring for mycelium planted in bags involves maintaining optimal microclimate conditions in the room. A temperature of about 20 degrees should be maintained until the fruiting bodies appear (a year after laying).

Pests

Milk mushrooms grown in an artificial environment, as a rule, are not affected by natural fungal pests.

Harvesting

After the sprouts appear, milk mushrooms gain marketable weight within a week. Harvesting usually begins in July and continues until August. Mushrooms are cut at the root or twisted out.

The milk mushrooms must be thoroughly boiled and the water drained. Pay special attention to cleaning and washing the collected mushrooms.

Milk mushroom is famous for its very unique and excellent taste properties, which actually deserves respect from any mushroom picker. The act of growing milk mushrooms is not difficult and can offer 2 breeding options.
1st method the simplest and most reliable: you need to purchase mycelium and place it in the substrate. After a year, the first harvests can be harvested, lasting no more than five years.
2nd method consists in providing independent collection of spores from milk mushrooms and the subsequent development of the mycelium.
1st method the better, which is close to the natural growing method, since the 2nd method is not always justified. This method with its complete predictability in 100% cultivation at home, it would have long ago displaced all other options for growing mushrooms. At the same time, a competent mushroom grower can also take a more complex approach to growing milk mushrooms.
By growing milk mushrooms on your own, it is impossible to give a favorable outcome for the development of the mycelium.
Both methods of growing mushrooms require excellent mycelium (the shoot of the milk mushroom), the right way laid in soil that is beneficial for milk mushrooms. Here you will also need deciduous trees, no more than four years old, and soil with a large amount of peat.

The best helpers for growing mushrooms are: hazel trees

birch trees, willows, and willows. Sawdust must be thoroughly sterilized. You will need moss, torn into small lumps, found in places where milk mushrooms grow, and some fallen leaves of the above trees. You can grow milk mushrooms on regular straw and husks.

How to prepare the substrate and plant mycelium

The substrate must be prepared in advance using wood from a tree that is adjacent to the milk mushroom. In order to grow a large harvest of mushrooms, you will need a substrate in which sterile soil is mixed with sawdust, thoroughly sterilized by steaming. With this substrate you need to fill the holes dug next to the tree. The best option will be if they are placed as close to the root as possible. Next you need to move on to planting the mycelium in the substrate.

You can grow high-quality milk mushrooms if you approach the procedure with greater responsibility:

First, fill the hole halfway with the substrate,
place pieces of mycelium on top,
sprinkle the substrate and compact thoroughly.

To disinfect the soil, it is worth pouring a liter of lime solution into each hole. When preparing it, 50 grams of lime are diluted in ten liters of water. After which the holes should be covered with prepared pieces of moss and leaves.

How to prepare the substrate

The most favorable time for laying mycelium is from spring to autumn. You can grow mycelium at home even if you purchased it in winter, but this will require the creation of a special condition, which can be reproduced in a greenhouse or greenhouse. The mushroom loves humid conditions, so in the hot summer it is better to cover it, protecting it from direct sunlight and do not forget about regular, abundant watering. It is worth spilling three or four buckets of water every day on each tree where mushrooms grow.

How to Grow Mushrooms Indoors

Choosing a room for breeding milk mushrooms is quite easy. Suitable for breeding milk mushrooms basement, or an ordinary shed. The mycelium mixed with the substrate is placed in a plastic bag, in which holes need to be made - through which the milk mushrooms will begin to grow. Normal growth requires regular temperature regime at +20 degrees. Under a certain regime, seedlings will appear within a couple of weeks.

After germination, the package should be moved to a well-lit place with a temperature of plus fifteen degrees. Mushrooms in at home reach marketable size seven days after the first sprout, which will allow harvesting to begin in the near future.

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Growing milk mushrooms

Milk mushrooms are quite tasty mushrooms, especially in pickles. Therefore in Lately In addition to growing the well-known champignons and oyster mushrooms, amateur gardeners began to breed milk mushrooms. The principle of breeding milk mushrooms is to place the mycelium of the fungus in a prepared substrate and after a year over the next 5 years you can harvest. This is the first method - it is simpler and more reliable. The second is to collect mushroom spores and develop the mycelium independently. This method is not always effective, since there is no guarantee that the milk mushroom mycelium will develop correctly. Otherwise, the cultivation of milk mushrooms would have been carried out on a production scale for a long time. However, if you are an experienced mushroom grower, then this method of growing milk mushrooms is within your power. Growing milk mushrooms begins with acquiring high-quality mycelium. In addition, you will need a hardwood tree that is no more than 4 years old. The best “companions” for milk mushrooms are birch, poplar, willow, and hazel. It is necessary to prepare soil with a high peat content. Prepared and pre-treated (sterilized) sawdust, but straw or husks can be used instead. You need to take care in advance of small pieces of moss, which is best cut off in those places where milk mushrooms usually grow. It is also advisable to have a small amount of harvested fallen leaves.

The substrate must be prepared in advance, since there is no guarantee that the mycelium will take root safely, although it is known which trees the milk mushrooms coexist with well. To prepare the substrate, disinfected soil is mixed with sterilized, steamed sawdust. Then dig 3 small holes (20 cm deep and 10 cm in diameter) next to the tree, closer to the roots. However, the procedure for planting mycelium should be done extremely carefully so as not to damage the root system.

Fill the holes halfway with the prepared substrate. Place pieces of mycelium on top. Place a little more substrate on top of the mycelium, compacting tightly. Prepare a lime solution for watering at the rate of 50 grams of lime per 10 liters of water. Each place should receive at least 1 liter of water. This procedure helps disinfect the soil. The holes are covered on top with moss and fallen leaves. The most favorable time for planting mycelium directly into the ground is from May to September. If the mycelium was purchased in late autumn or winter, you can use special greenhouse conditions. Milk mushrooms are moisture-loving creatures, so in hot summers it is necessary to protect them from excessive influence sun rays, and also take care of abundant watering (about three buckets of water should be carefully poured under each tree once a week).

White breast

White milk mushroom, is one of the most popular mushrooms in Russia. It is highly valued for its nutritional qualities, although it is classified as a conditionally edible mushroom (due to its bitter juice, which is removed by cooking or soaking). This mushroom is a frequent guest on tables. It is usually consumed salted, less often used for pickling.

The white breast has the Latin name Lactarius resimus and belongs to the genus of laticifers of the Russula family. Popularly, this mushroom has many names: real milk mushroom, raw milk mushroom, Pravsky milk mushroom. Grows in birch forests or mixed forests with an admixture of birch from July to September. Distributed in the European part of Russia in Transbaikalia and Siberia, found in the Volga region and the Urals.

The white milk mushroom mushroom grows mainly in large groups or, as people say, “milk mushrooms”, hence its name - milk milk mushroom. The cap of the mushroom is most often white, but can vary from yellowish to cream. There are brown spots on the cap. Old mushrooms turn yellow.

CHEAT WHITE - PHOTO

White breast:: mushroom pleasure

Description

White or real breast milk is a very tasty edible mushroom of category 1, used salted or after boiling for about 10-15 minutes. Some mushroom pickers soak milk mushrooms for 2-3 days before boiling. cold water. In Rus', people collected white breasts in cartloads, put them in gunny bags, tied them and lowered them into the river for washing and soaking. These were the ones legendary times regarding milk mushrooms.

You will need:

1. Mycelium “Mushroom pleasure” - 1 pack.

2. Deciduous tree (at least 4 years old), preferably birch, or poplar, hazel or willow.

3. Soil for indoor plants with high peat content – 5 l.

4. Moistened sawdust deciduous wood (instead you can use moistened straw or buckwheat, sunflower husks) – 1 kg.

5. Shovel.

6. Moss, leaf litter.

Growing method:

Favorable time for planting mycelium “White breast” - all year round.

If you purchased mycelium between October and April, then to speed up the harvest time, you can plant the mycelium at home in a box with substrate (see point 1) for the mycelium to grow. Make 10-15 holes in the substrate, place pieces of mycelium in the holes, then fill them with substrate. From May, the already overgrown mycelium should be planted in the ground according to the instructions.

If you purchased mycelium from May to September, you can immediately plant the mycelium in the ground.

1. Substrate preparation: mix the soil with moistened softwood sawdust.

2. Dig 3 holes with a diameter of 10 cm and a depth of 20 cm near the tree around the circumference.

3. Fill the wells up to half the depth with a pre-prepared substrate, then arrange the pieces of mycelium into the wells, at the rate of 1/3 of a bag per 1 well. Fill the hole with substrate to the brim and compact tightly. Fill the hole with substrate to the brim and compact it tightly.

4. Carefully and slowly pour 1 liter of water with the addition of lime into each well (to disinfect the soil) at the rate of 50 g per bucket of water. Then moisten the soil around the holes - at least 1 bucket of water with lime for each place. Cover the seeded holes with a layer of moss, leaf litter, and branches.

In summer it is necessary to periodically moisten the soil around the holes. For each tree - at least 3 buckets of water once a week.

Fruiting

On next year After sowing, under favorable weather conditions, the first mushrooms will appear. In a year, when the mycelium has finally taken root, the harvest will be 2 times larger. Fruiting up to 3-5 years.

Productivity

In one year you can collect 5-15 pieces from one tree.

Compound

Mushroom mycelium “White breast” in a 60 ml substrate.

How to grow mushrooms? all methods of growing mushrooms.

People have been looking for the answer to this question for a very long time. And this is understandable. It would be wonderful to grow mushrooms in the beds, like cabbage or carrots. And in the forest it’s not bad either. Sow in the nearest forest and harvest annually. If you need white ones, get them; if you need milk mushrooms for the winter, collect them too. People began growing mushrooms more than 2 thousand years ago. This was done by the ancient Greeks, the peoples of the South - East Asia, Italy and France. And even now they are grown in Western Europe and the USA, champignons, oyster mushrooms and honey mushrooms are grown. And Japan even exports grown shiitake mushroom. Annual production is more than 120 thousand tons per year. On the Korean peninsula and in China, the beipin mushroom and honey fungus are grown, in France and Germany - champignons, truffles and other mushrooms.

In Russia, edible mushrooms began to be grown in the second half of the 19th century. Most often, the essence of sowing mushrooms was that crushed mature mushrooms were added to the soil under the trees. The results were different and not constant - sometimes the mushrooms grew, and sometimes they did not grow. The yearbook “Forest and Man” reports that in 1878 in the journal “Bulletin” Russian society gardening" No. 4, an article by N.D. was published. Nikitin "Breeding experiments edible mushrooms"The article reported that the author brought upper layer soil from an old grove rich in mushrooms into a new birch planting and the next year I received a harvest of boletus. Inspired by success, the author began to conduct more complex experiments. He moved old and broken saffron milk caps from one spruce grove to another and also received a harvest. These were the first positive experiments in growing mushrooms described in the scientific literature. As for amateur mushroom growers, their experiences also deserve attention. There are known cases of growing birch, aspen, saffron milk mushrooms, black milk mushrooms, butter mushrooms, volushki and porcini mushrooms. Here are some examples. In the Bryansk region, N.E. Fedorova received 9 years good harvests porcini mushrooms. The “secret” of her success was that she created with her painstaking work on personal plot a corner of nature, completely identical with places of abundant growth of porcini mushrooms in forest lands. Seed material pieces of stems, caps and tubular parts of fruiting bodies were used, that is, ordinary mushroom peelings, which during the processing of mushrooms are abundantly contaminated with spores.

Agronomist J. Balodis, grew honey mushrooms. For cultivation, he used stumps from cut trees. I sowed honey fungus spores on them, for which I took the caps of mature mushrooms, laid them plates down on paper, then shook the spores into a jar of water, shook them up and poured this mixture into the cracks of the stumps. Sometimes I watered them periodically and after a while honey mushrooms appeared on them.

Method for growing porcini mushrooms: take mature mushrooms (6-8 days old), separate the tubular part where the spores are located, and chop it into pieces up to 2 cubic meters. cm in size, dry for an hour and a half under a gauze tent and sow into “pockets.” We make “pockets” with a spatula under the turf, put 2 - 3 pieces of mushroom in each pocket. After this, we seal the seam of the pocket. In the second or third year, as a rule, mushrooms appear.

Designed by cheap way growing oyster mushroom on straw, which has found application throughout the world. Mushrooms are grown at a temperature of 15 - 20 degrees. The harvest is harvested every 1 - 2 weeks. The material for planting is prepared as follows: the mycelium is sown in a specially prepared medium, then packed in bags and sent for growing mushrooms. Good results are obtained when growing champignons; in many countries this is an entire industry. It is widely cultivated in special premises - champignon farms, greenhouses, greenhouses, basements, old mines. They are grown in 70 countries around the world, the leading places being occupied by the USA, France, Japan, Germany, England, Korea, and China.

So, the question of whether it is possible to grow mushrooms should be answered in the affirmative. There are currently 12 species of mushrooms grown in the world. These are mainly champignons, oyster mushrooms, ring mushrooms, truffles, honey mushrooms, etc.

Mushrooms » raw milk mushrooms

Summer is in full swing. The first waves of boletus, aspen and porcini mushrooms have already passed. But the rains continue, which means we should expect more and more new species to appear. Of particular interest to mushroom pickers at this time are different kinds milk mushrooms After all, it is unknown what autumn will be like, and whether there will be milk mushrooms by September. And salting milk mushrooms for the winter is a matter of honor for any self-respecting mushroom picker.

Raw milk mushroom (Lactarius resimus) (wet milk mushroom, real milk mushroom) is the most valuable pickled species. The main advantage of this mushroom over others is its amazing aroma. Raw milk mushrooms smell so strong and good that when approaching a cluster of them in the forest, you can smell their incomparable fresh smell from a few meters away.

Milk mushrooms are also attractive in appearance: they have a beautiful pale yellow color with a brown tint, as well as a surprisingly pretty fringed edge of the cap.

Raw milk mushrooms usually appear by mid-July. However, if it is not there at this time, then we can expect its mass appearance in August-September, but only after prolonged rains.

Abundant harvests of raw milk mushrooms do not happen every year, but if the season turns out to be a mushroom season, then you can count on the most impressive results.

At the height of fruiting, in one day you can completely provide your family with salted milk mushrooms for the whole year.

Raw milk mushrooms grow in large groups, preferring relatively sparse light birch or mixed forest. These mushrooms love to settle on grassy edges, which is why they are not easy to detect.

If you find one mushroom, then probe the surface within a radius of 10-15 meters from the place where it was found - you will probably find at least a few more mushrooms.

Very often, raw milk mushrooms grow on hummocks, mounds, and around holes among young birch trees. In general, raw milk mushroom prefers all kinds of uneven terrain, even not pronounced ones, and not necessarily depressions.

Collecting raw milk mushrooms is a very exciting activity, which can be compared to following an animal that constantly confuses its tracks. Milk mushrooms grow in intermittent paths, which can hardly be called that - they are constantly interrupted, go from the edges deep into the forest, there are “families” of milk mushrooms, consisting of 1-2 mushrooms, having found which you begin to carefully examine the area, but you still don’t find mushrooms, wasting time.

However, this process of collecting raw milk mushrooms is typical for the lean season. In a good year, you won’t have to look for milk mushrooms for long, but knowledge of the places will play a decisive role in this case, too.

Pavel Sergeevich Pomytkin

Want to learn how to grow mushroom mycelium? Fast, profitable, all year round. And at the same time earn from 32,000 rubles per month.

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Milk mushrooms

Word "milk" comes from the Church Slavonic “gruzdie”, “breast” - collective from the word “breast”, “heap”. Mushrooms are so named because they grow in families, in heaps. If you find a place where milk mushrooms are located, the basket is immediately filled, from which comes the specific smell of fragrant milk mushrooms. The fact is that these mushrooms smell even from a distance.

There are several types of milk mushrooms in nature: real, yellow, aspen, oak, black, white milkweed (rusk), pepper, blue, purple (serushka, seryanka) and others.

Real milk mushroom

In the Volga region and the Urals, real milk mushrooms are called raw milk mushrooms due to the slightly mucous surface of the cap. In Siberia, this mushroom is called pravsky, that is, real.

Meet milk mushrooms present from July to October, not often, but abundantly, most of all in the northern and northwestern regions of the RSFSR, in the north of the central regions, in the Upper and Middle Volga region, in the Urals and in Western Siberia. They grow in birch and mixed forests.

The cap is 10–20 cm in diameter, in young mushrooms it is almost flat or depressed in the middle, with a fluffy-shaggy edge rolled inward, later funnel-shaped, mucous, from milky white to slightly yellowish, often with faint concentric transparent glassy stripes, sometimes with brownish spots . The plates are white with a yellowish edge. The pulp is white, dense, but brittle, and has a pungent, pleasant “mushroom” smell. The leg is short, cylindrical, hollow inside.

Black breast

It grows mainly in birch forests and young birch-alder forests, on the edges, along clearings and roads, near clearings, in favorable years - in very large families from July to October, until frost.

The cap is up to 20 cm in diameter; the young mushroom has a flat cap, with a depression in the middle, and a slightly pubescent, downward-curved edge. With age, the cap becomes funnel-shaped. The color is greenish-brown or greenish-black, somewhat lighter at the edges. Because of its dark-colored cap, the mushroom is called nigella or gypsy. The plates are dirty white, frequent, thin, later with small brownish spots. The flesh of the mushroom is strong, dense, grayish-white, and when broken it secretes a caustic milky juice, which then darkens. The leg is short, thick, at first solid, then hollow, almost the same color as the cap.

The mushroom is edible, category 3, but in taste it is superior to the mushrooms classified in category 2. When salting milk mushroom black acquires a beautiful dark cherry color. When pickled, it has an advantage over other milk mushrooms, since it retains its strength and taste for three years.

Aspen milk mushroom

It grows in damp aspen and poplar (sedge) forests; it is rare, usually in groups in July - September. The cap is up to 20 cm in diameter, dirty-whitish, slightly fluffy along the edge, with brownish or reddish spots and colorless concentric zones. The plates are very dense, creamy pink. The leg is dense, short, narrowed towards the base, and white.

Milk mushrooms

How to grow milk mushrooms?

Instructions

Milk mushrooms are quite tasty wild mushrooms that are ideal for pickling. Therefore, recently, amateur gardeners have begun to actively grow, in addition to champignons, milk mushrooms. The principle of growing these mushrooms is to correctly plant the mushroom sprouts in previously prepared soil, and within a year you can harvest a rich harvest of milk mushrooms.

This is perhaps the only way to grow milk mushrooms, simple and reliable in its implementation. The second method is based on independently collecting mushroom spores and growing sprouts for further planting in prepared soil. This method usually turns out to be ineffective because there is no guarantee that the mycelium or sprouts of the milk mushroom will develop correctly.

Otherwise, the problem of how to grow milk mushrooms would have been solved on a production scale and for quite a long time. But for an experienced “mushroom grower” this method of growing mushrooms is suitable. The process of growing milk mushrooms begins with the purchase of high-quality sprouts. In addition, you will also need a deciduous hardwood tree no more than four years old.

It is best to take birch, poplar, willow or hazel as “companions” for milk mushrooms. First you need to prepare soil containing peat, sterilized sawdust, straw or husks, small pieces of moss, which are best collected exactly in those places where milk mushrooms grow in their natural environment. It is also advisable to stock up on a small amount of fallen leaves.

To prepare a substrate for planting mushrooms, disinfected soil must be mixed with sterilized and steamed sawdust. Then dig three small holes 20 cm deep and 10 cm in diameter next to the tree, closer to the roots. It is important to remember that the procedure for growing milk mushrooms and planting sprouts requires care. The prepared holes should be filled halfway with the prepared substrate, and the mycelium should be laid out on top, and more substrate should be sprinkled on top.

It is necessary to prepare a lime solution for watering in advance. Pour a solution to disinfect the soil into each hole, and then cover each with moss and fallen leaves. The most favorable time for planting mushrooms is considered to be the period from May to September. Milk mushrooms are moisture-loving mushrooms, so in dry and hot summers it is necessary to protect the planting sites from excessive sun, and also to ensure that they are sufficiently watered.

Ecology of consumption. Homestead: Plant mushrooms. “Who will plant them, these are mushrooms.” But you can plant them, I checked it in practice. The fact is that mushrooms reproduce in two ways. With the help of mycelium (here we are powerless, the main thing is not to harm). And also - spores that ripen in the cap.

Plant mushrooms. “Who will plant them, these are mushrooms.” But you can plant them, I checked it in practice. The fact is that mushrooms reproduce in two ways. With the help of mycelium (here we are powerless, the main thing is not to harm). And also - spores that ripen in the cap.

Everyone knows the “witch’s rings”, when mushrooms grow in a ring. The explanation here is simple. The cap is round, not far from the ground, the spores are poured out "under itself". The next year the fungi grow in a small dense ring. And again, everyone gathers dust for themselves. And after 10-15 years the ring reaches a diameter of 1-2 meters. This effect should be used, especially for the propagation of mushrooms in the forest, on a summer cottage, or on an alpine hill.

This is done simply. As a rule, a mushroom picker, having found an old flabby or wormy mushroom, simply leaves it on the ground, and even turns the cap upside down. This makes absolutely no sense. That's how I do it. I take the hat and put it on a spruce branch, or pin it on a dry one. This kills two birds with one stone.

Firstly, the cap does not rot, but dries, the spores ripen and spread dust over a large area. You look, and several new foci of mycelium are emerging. Secondly, the mushroom dries. And in winter, at the hungriest time for animals, you look and see what kind of hare, squirrel or bird will please.

Your work is 5 seconds, and the benefits are great. If each mushroom picker picks at least 20-30 mushrooms per trip, then there will be more and more mushrooms, not fewer and fewer. Leave mushrooms to your descendants, do not deprive them of this pleasure.Source - Do It Yourself magazine

Mushrooms on the plot

It’s hard to believe, but up to 30 species of a wide variety of mushrooms can be grown in a garden plot. Of course, some of them settle in our gardens on their own, but we simply do not notice some of them, others we kick with our feet, considering them toadstools. However, despite the strong commitment of our compatriots to porcini mushrooms, milk mushrooms and similar gifts of the forest, it would not hurt to reconsider our attitude towards some of them, growing literally under our feet, edible and tasty, but unfamiliar.

Thus, in Europe, the lilac-legged row is considered one of the most delicious mushrooms. In our area it grows on potato ridges. The dissonant name dung beetle does not detract from the value of this mushroom, which can grow on the lawn, shady place on manured garden soil. When fried to taste, the white shaggy dung leaves behind the most delicious mushrooms. Umbrella mushrooms, ring mushrooms, and several types of champignons readily grow on composts. One cap of a motley umbrella is enough for a whole frying pan. What can we say about shiitake - about the healing properties of this mushroom with Japanese name legends are made.

My own practical experience confirms that you can grow wild mushrooms in your garden plot - porcini mushrooms, boletus mushrooms, butter mushrooms and others.

Very often on garden plots field or forest mushrooms appear by self-sowing. Slender pigweed is often found in beds with cucumbers if birch trees grow nearby. On our lawn, fertilized with fertile substrate, two species grow by self-sowing edible mushroom plutea. Sometimes milkweeds are found in abundance in gardens. violins, morels and other mushrooms.

In addition to forest and field mushrooms, tree mushrooms grow successfully in the open-air garden -different types oyster mushrooms honey mushrooms are summer, autumn and winter, and it’s hard to believe. - shiitake. You can successfully grow champignons and ring mushrooms in compost beds. Now let’s take a closer look at the mentioned mushrooms and how to grow them in the garden. plot.

Macorhiza mushrooms

These are fungi that live in symbiosis with trees, that is, their fruiting bodies are formed only after the introduction of mycelium into the roots of trees and the formation of mycorrhiza, or. in other words, mushroom root. This is why many cap mushrooms grow only in the forest. Moreover, often a certain mushroom is associated with a certain type of tree, as evidenced by the popular names of these mushrooms: boletus, boletus, boletus, etc. Different mushrooms have different preferences for soil fertility and its acidity.

The relationship between a tree and a fungus is generally as follows: the host tree stimulates the growth of the mycelium only if it lacks minerals. obtained from the soil. Then the branched hyphae of the fungus begin to supply the tree with mineral salts and water from the top layer of soil in exchange for carbohydrate nutrition in the form of tree sap with sugars. Therefore, porcini mushrooms are more likely to appear under a birch tree on poor sandy soil than on fertile soil. The question arises, how to make wild mushrooms grow in the garden?

Porcini

Porcini mushroom, or boletus (Boletus edulis). - the tubular mushroom is, without a doubt, the most welcome guest, both in the kitchen and in the garden. His nutritional value and the taste benefits are difficult to overestimate. For someone who grew up in Russia, no mushrooms smell as pleasant as dried porcini mushrooms.

Describe appearance porcini mushroom makes no sense, it is not familiar, except perhaps to newborns. But what about porcini mushrooms growing under different trees, differ from each other in appearance, which is not without interest.

Those. that grow under birch trees, the cap is light, the flesh is tender and, according to some mushroom pickers, the most delicious. Porcini mushrooms growing under the spruce are darker. And the most beautiful white mushroom, with a red-brown cap, grows under a pine tree. It is believed that each of these varieties of porcini mushroom forms mycorrhiza only with its own tree species.

Porcini mushroom in terms of dry matter contains 41% protein, which is more than any other mushroom and significantly more than meat (31%).

Porcini mushrooms prefer sandy soils if they grow under birch trees; on fertile soils with a high nitrogen content, their fruiting bodies are formed less well. Although under oak trees, which are much more demanding of soil fertility, porcini mushrooms are likely to grow in rich soil.

The birch form of the porcini mushroom is more common, since there are birch trees in almost every forest. The porcini mushroom prefers to grow under fairly mature trees - twenty years old and older. If they are not there, then it is best to bring young birch trees from the forest, but those that grew not far from the mature birch tree where porcini mushrooms were noticed.

In this case, one can hope that the tree roots already have mycorrhiza.

It is easier to grow porcini mushrooms in a garden plot if there are mature birch trees there. I have tested two methods. The first method is simple, but not effective enough. It consists of simply laying out pieces of mature mushroom under the leaf litter within a radius of 1.5 m from the trunks of birch trees. The second method turned out to be more productive; it is based on preparing a suspension of spores isolated from old mushrooms and sowing them.

Preparing a spore suspension at home

From the caps of large mature (and even overripe) porcini mushrooms collected in the forest under birch trees, you need to separate the tubular layer (hymenophore), where spores are formed, pass this mass through a meat grinder, transfer it to a container with water (1-2 kg of mushroom mass per 10 l water) and mix thoroughly. Then add 15 g of dry baker's yeast to the mixture, mix again and leave everything to brew (for convenience, the mixture can be poured into three-liter jars) at room temperature for two weeks. Soon, foam with pulp particles and small debris forms on the surface of the liquid.

There will be a clear liquid in the middle part of the container, and spores will collect in a layer of several centimeters at the bottom.

Adding baker's yeast spores to a suspension is very effective in stimulating their germination. Yeast is a nutritious substrate and also contributes to the mixing of the crushed mass of mushroom pulp and the release of spores.

Sunlight falling on the plantation in the morning and evening stimulates the fruiting of the porcini mushroom.

The foam from the surface should be carefully removed with a spoon, the water should be carefully drained, and the sediment with spores from different containers should be combined into one jar and left to settle for another week. After this, drain the supernatant liquid again, and pour the remaining suspension with spores into plastic liter bottles and store in the refrigerator.

The finished spore suspension sometimes acquires a not very pleasant odor, but remains viable for a year.

It is advisable to use the spore suspension within a month after preparation, since long-term storage spore activity decreases.

Sowing spores and caring for a mushroom plantation

Before sowing, the suspension with spores must be diluted with water in a ratio of 1:100. pour the liquid evenly under the birch trees (you can use a watering can with a strainer) and wait for the harvest. At good care behind the plantation, porcini mushroom fruiting bodies may appear as early as next year. What does this care involve?

As you know, all mushrooms love high soil and air humidity. Therefore, during the dry season, crops must be watered and protected from the hot midday sun. In the area for growing porcini mushrooms, under trees, it is advisable to plant shrubs or other plants that create light shade and protect the area from the sun on the south side.

Watering is needed not only during the development of mycelium in the soil, but also after the appearance of ovarian bodies. In the afternoon, when the sun’s rays no longer reach the plantation due to the crowns of tree trees and bushes, it is advisable to arrange a light “mushroom rain”. that is, watering with a fine spray of water that has warmed up during the day.

After the night, the mushroom caps are moistened with morning dew, then the moisture evaporates, and at this time the mushroom grows, since along with the evaporation of moisture, nutrients enter it from the mycelium. Then watering and drying the caps in the evening also stimulates the growth of the fruiting body.

Adding mineral fertilizers to the soil can have Negative influence on the development of mycelium, so they should not be used on a mushroom plantation.

Growing porcini mushrooms in garden plots with different conditions

In 2006, two different areas were “seeded” with a suspension of porcini mushroom spores collected in the forest and prepared using the technology described above: one in the Moscow region, the other in the Tver region. Rarely growing birch trees were present on a plot of two hundred square meters near Moscow of different ages, in the second area young birch trees grew. Previously, porcini mushrooms were not found in both garden plots. In previous years, pig mushrooms, russula and boletus mushrooms were found on a site in the Tver region. In addition to the different ages of birch trees in different areas, the differences in conditions were as follows: in 2007, which was considered non-fungal due to the dry summer, regular watering was carried out on the site near Moscow, while there was no watering on the site in the Tver region. Probably these reasons led to different results, namely: on the first site, my labors were rewarded with 20 porcini mushrooms for three waves of fruiting in August, on the second, porcini mushrooms never appeared.

Porcini mushrooms and boletus mushrooms are in a competitive relationship, so it is better to sow their spores in different areas isolated from each other with birch trees.

Obviously, the presence of old birch trees and regular watering have a beneficial effect on the growth of porcini mushrooms. One of possible reasons The absence of mushrooms in the second area, in my opinion, is the presence of boletus mycelium, which is in competition with the porcini mushroom and suppresses the development of its mycelium.

Boletus and boletus

Both of these tubular mushroom widespread in our forests, including those near Moscow. They. undoubtedly popular among compatriots and very tasty.

Boletus (Leccinum) is represented by two species. The boletus L. aurantiacum grows in collaboration with aspen - a beautiful mushroom with a red cap and a stalk covered with red scales.

Unfortunately, aspen is a rare tree species in the garden.

Another species of boletus - L. vulpinum - is found under pine trees. It has a darker cap and black scales on the stem. Gardeners, especially in recent years, are willingly planting pine trees and other conifers on their plots.

Boletuses grow better in poor sandy soils than in rich ones.

The fruiting bodies of both species have a bright taste and a strong, pleasant smell that is different from other mushrooms. Boletuses are little affected by insect larvae and are well stored. This is the perfect mushroom for stir-fries. The mushroom pieces, which partially retain their shape when fried, form a tasty crust. Fried boletuses have a slightly sour taste. Mahra (tubular layer), as a rule, is also suitable for soup and roast. The broth turns out dark, but thin slices of boletus caps with terry become a decoration for the mushroom soup.

Many gourmets place boletus in first place for taste, fried and boiled.

Boletus mushrooms have an undeniable advantage over porcini and aspen mushrooms: the likelihood of their appearance in the garden plot after sowing is much higher.

Boletus or common boletus (Leccinuni scabrum). The taste is closest to porcini mushroom. When young, it has dense flesh and a beautiful velvety cap; in older boletuses, the terry becomes loose. This mushroom is in many ways inferior to porcini and boletus in consistency. Its less dense fruit body contains more water and does not store well. The legs of boletus quickly become hard and fibrous. To make boletus mushrooms more attractive in dishes, remove the terry and pre-blanch them to remove some of the excess water.

With proper care of the boletus plantation, its harvests are more frequent and higher than those of the porcini mushroom. At regular moisturizing land they can appear under birch trees on their own. In a garden plot where the growth of mushrooms is under constant supervision, boletus mushrooms do not have time to worm themselves; they can be collected in a timely manner, although natural conditions these mushrooms are strongly affected by insect larvae and quickly deteriorate.

Sowing spores and caring for a mushroom plantation in a garden plot

A joint suspension of boletus and boletus was prepared in the same way as in the case of porcini mushroom. When settled in jars, boletus spores settled in the form of a dark layer. The boletus spores mostly remained mixed with the pulp and did not precipitate well, so it was necessary to use a suspension of spores along with the pulp.

Sowing of boletus and boletus was carried out in August 2006 on a garden plot in the Moscow region throughout its entire territory, except for two acres allocated for porcini mushroom.

In dry times, the soil was regularly moistened, as on a plantation with porcini mushrooms. The mushroom plot was protected from direct sunlight during the day thanks to plantings, but was illuminated by morning and evening sun. When fruiting bodies appeared, watering was done daily.

Mushroom harvest

By sowing the spores, we hoped that the boletus would take root on the roots of pine trees, and the boletus would take root on the roots of birch trees. In 2006, one boletus grew on this site, but in 2007 there were none. The boletus mushrooms gave big harvests. To be fair, it must be said that boletus mushrooms were found in this garden plot in 2006 before our sowing. But in the non-mushroom year of 2007, there were several times more of them than in the wet mushroom year of 2006.

However, we do not lose hope for good boletus “harvests” in the future: the appearance of even a single mushroom inspires confidence.

Chanterelles and dry milk mushrooms

Chanterelles and milk mushrooms are also mycorrhizal fungi. These mushrooms have gnmenophores. where the spores ripen, in the form of plates, which is why they are called lamellar. The fox is in symbiosis with coniferous species trees, although it is also found in deciduous forests, and dry milk mushrooms form mycorrhiza with birch trees. Both mushrooms prefer calcareous soil. The true chanterelle (Cantharellus cibarius) grows steadily from June until frost, constantly and everywhere, even in a dry year.

In Europe, and even in Russia, many prefer chanterelles to other mushrooms. There are reasons for this. They are bright yellow so they are easy to find. They often come across in groups, so you can collect quite a lot of them. Even those who are not particularly knowledgeable about mushrooms know that chanterelles are not poisonous. Chanterelles often appear spontaneously in garden plots if there are coniferous trees there.

Concerning taste qualities chanterelles, then their taste and smell, although mushroom, are weak. They are good for frying, as they do not fry much, but it is better to cook them together with other, more aromatic mushrooms. published

Before boiling, some mushroom pickers soaked white milk mushrooms, put them in gunny bags, tied them and lowered them into the river for washing and soaking. These were the legendary times regarding white milk mushrooms.
To grow white milk mushroom you will need:
mycelium of white milk mushroom;
deciduous tree (at least 4 years old), preferably birch, or poplar, hazel or willow;
soil for indoor plants with a high peat content - 5 l;
moistened sawdust of deciduous wood (instead you can use moistened straw or buckwheat, sunflower husks) - 1 kg;
moss, leaf litter.
Growing method
The favorable time for planting white milk mushroom mycelium is all year round. If you purchased mycelium from October to April, then to speed up the harvest time, you can plant the mycelium in a box with substrate at home. To overgrow mycelium, make 10-15 holes in the substrate, place pieces of mycelium in the holes, then fill them with substrate. From May, the already overgrown mycelium should be planted in the ground according to the instructions.
If you purchased mycelium between May and September, you can immediately plant the mycelium in the ground.
1. Substrate preparation: mix the soil with moistened hardwood sawdust or moistened straw or husk - your choice.
2. Dig 3 holes with a diameter of 10 cm and a depth of 20 cm near the tree around the circumference.
3. Fill the wells to half the depth with the pre-prepared substrate, then place the pieces of mycelium into the wells at the rate of 1/3 of the bag per well. Fill the hole with substrate to the brim and compact it tightly.
4. Carefully and slowly water each hole with 1 liter of water with the addition of lime (to disinfect the soil) at the rate of 50 g per bucket of water. Then moisten the soil around the holes - at least 1 bucket of water with lime for each place. Cover the sown holes with a layer of moss, leaf litter, and branches. The survival of the mycelium is greatly affected by the addition of certain nutrients during sowing. Recommended feeding: 20 granules of Ecoberin or Healthy Garden per 10 liters of water.
5. In summer, it is necessary to periodically moisten the soil around the holes. For each tree - at least 3 buckets once a week.
It should be noted that soaking with the certified preparation Baikal EM-1 (not to be confused with counterfeits of Baikal EM-1) increases the germination of mushrooms by 40-70%.
The next year after sowing in June, under favorable weather conditions, the first mushrooms will appear. In a year, when the mycelium has finally taken root, the harvest will be twice as large. When using the certified drug Baikal EM-1, fruiting increases by 2-3 years.
Productivity
Fruiting lasts up to 5 years. In one year you can collect up to 5-15 pieces from one tree.
Release form
White milk mushroom mycelium in 60 ml substrate.

To all mushroom pickers and lovers delicious snack dedicated. In this material we will study in detail information about milk mushrooms. It will be interesting.

The breast is considered a real Russian mushroom. In Western, Eastern and southern countries they don't even know about them.

In our region, these mushrooms were able to firmly enter the consciousness of every person. They are considered the most wonderful forest gift, and therefore have won the hearts of our compatriots.

In many regions of Russia, for example, in Siberia, these mushrooms were one of the types of industrial mushrooms for a long period of time. Ideal nutritional properties combined with widespread fruiting are why they are in demand among people.

The main purpose of the mushroom is pickling. Other dishes must be prepared from salted preparations. But mushrooms are not suitable for frying, stewing and other similar cooking methods.

Milk milk contains so much protein that it can easily replace meat. The particular benefit of the mushroom is that it is used to create drugs that fight tuberculosis. After all, the components of the mushroom are able to neutralize the dangerous Koch bacillus. Next, we will consider in detail the types of mushrooms.

Edible milk mushrooms - yellow, black, white, pepper, wet, poplar, aspen, red, parchment, bluish, oak: varieties, description, photographs

There is a very large assortment of milk mushrooms. Let's take a closer look at the most popular of them:

The mushroom cap has a diameter of approximately 12 cm. In itself, it is flat, convex, over time it becomes funnel-shaped, fleshy, dry, red-brown, matte.
The cap of mature mushrooms is dark red or red-brown. Some species have light circles on the cap.

The mushroom pulp is thin and has the aroma of resinous wood. The juice is burning, caustic, white, quite plentiful. When the mushroom begins to age, it becomes covered with a white coating.
The stem of the mushroom is 10 cm, no more than 2 cm thick. Young mushrooms have a whitish surface, old mushrooms have a pink or rusty-red surface.

Marsh milk mushroom

The marsh species is considered lamellar. Milk mushrooms grow on the ground in small groups. The mushroom itself breaks easily and is very fragile.
The marsh milk mushroom is found almost everywhere; it loves wet areas and lowlands. The mushroom season begins in early summer and ends in November. However, August or September is considered the peak season.

The mushroom has a cap measuring 5 cm, spread out, in some cases the cap looks like a funnel. In the central part there is a sharp tubercle. The hat may have a reddish, red-brown, brick color.
The stem of the mushroom is quite dense, covered with fluff at the bottom. The color is the same as the color of the cap, sometimes a little lighter.

Oak milk mushroom

This type considered lamellar. The plates of the fungus are wide and have a whitish-pink or reddish-orange color.

The cap of the mushroom is wide, funnel-shaped. The leg is dense, smooth and narrowed at the bottom.
The juice is sharp and white. The surprising thing is that when it comes into contact with air, it does not change color at all.

Yellow breast

The mushroom cap has a diameter of up to 10 cm in the form of a rounded funnel with a slightly curled edge
The color of the yellow milk mushroom is golden yellow. The pulp is white, which turns yellow after contact

The juice is snow-white, after contact with air it changes color to grayish-yellow
The stem of the mushroom is shortened, thick, up to 9 cm long and up to 4 cm wide.

The diameter of the mushroom cap is from 6 cm to 30 cm. It can be flat, convex or slightly depressed in the central part.
The skin is white or covered with small spots Pink colour. Sometimes there are individuals with small fluff on the surface of the cap.

The flesh of the mushroom is white, breaks well, has a slightly fruity smell, and is spicy in taste.
The leg is up to 8 cm long, strong, white or pink.

Parchment milk mushroom

The hat can be 10 cm in size. Flat and slightly convex, over time it becomes funnel-shaped. White, turns yellow after a while

The surface of the cap is wrinkled or smooth
The flesh of the mushroom is snow-white and bitter. The leg is elongated, white, narrow at the bottom

The cap is up to 18 cm in diameter, slightly convex. Becomes funnel-shaped after a certain time
The surface is cream, white, matte. Often covered with red spots and cracks in the center

The flesh of the mushroom is white, breaks easily
After the cut, a sticky and very thick white milky juice emerges, which changes to greenish

This species has fairly dense flesh, which produces an unusual milky juice when cut. This juice is acrid and burning. Collapses after contact with air

The cap is flat, depressed in the center, dry, smooth, sometimes shaggy
The leg is up to 9 cm long. It is narrow and dense at the bottom.

Black breast

The cap is very large, sometimes reaching 20 cm in diameter. It is depressed in the central part
In wet weather the cap becomes covered with mucus and becomes sticky

The leg can grow up to 8 cm in width up to 3 cm
The color of the cap is constantly changing, from olive to brown.

This mushroom is not found often. As a rule, the mushroom grows in poplar and aspen forests

The hat reaches a diameter of 20 cm, is flat, convex, has curved edges
The mushroom stem is short, dense, pink or white.

Also called white, wet
The mushroom cap is large, up to 20 cm in diameter.
The young milk mushroom has a white cap, round and convex

Over time, the mushroom cap becomes funnel-shaped
The pulp is snow-white, fleshy, has a specific smell
The stem of the mushroom is strong, smooth, up to 5 cm in length and up to 3 cm in width.

This mushroom is reddish brown in color
The diameter of the cap can reach up to 20 cm
The surface of the cap is matte, light brown
Very rarely bright orange or red

In damp weather, the surface of the mushroom becomes covered with mucus, so it becomes sticky
The pulp is brittle and can be white or reddish. A mushroom that has been recently cut has the aroma of boiled crabs or smells like herring.

There are also other milk mushrooms found in nature, but they are rarer. But there are many types of mushrooms.

White and black milk mushrooms: benefits and harms

Many people claim that mushrooms are either edible or poisonous. However, there are also conditionally edible ones. This category includes black milk mushrooms.

Professional mushroom pickers, of course, know about this. But beginners don’t know this. This type of mushroom is called conditionally edible because it contains poison.

If you simply fry black milk mushrooms in a frying pan, then this poison will not disappear anywhere. As a result, you can get severely poisoned or even die.

Such mushrooms must be washed thoroughly, and then cooked for 3 hours. Only in this way will all the poison disappear.

White milk mushroom brings to the human body both harm and benefit. It all depends on how well the mushroom is prepared.

Where, in what forest do milk mushrooms grow?

There are situations when in one forest there will be a lot of mushrooms, in another there will be very few or only poisonous ones. Choosing the right forest is a huge success in finding them. If you decide to go for milk mushrooms, pay attention to our recommendations:

The forest should be neither young nor old. After all, mushrooms have not yet appeared in a very young forest, and the old forest is very overgrown.
Low grass should grow around each tree. As a rule, mushrooms are practically not found in tall grass.

Choose a forest that is very humid or try to go in the morning when dew has fallen.
In a good area you can smell mushrooms. In the area where you want to find milk mushrooms, there is usually a mushroom smell and a moist aroma.

When to pick milk mushrooms?

If you decide to go in search of a milk mushroom, then you should consider the following: as a rule, this mushroom grows in lowlands, because they do not like dry soil. If sandy or dry soil predominates in the forest where you are going, then you don’t have to look for milk mushrooms there.

Now let's figure out exactly when it is necessary to collect these mushrooms. It all depends on their variety:

Look for oak or aspen mushrooms at the end of July and until the end of September
It is better to look for blue milk mushrooms closer to August and until the end of this month
You can start collecting yellow and pepper milk mushrooms from mid-summer until the end of August
If you want to find the black species, then head into the forest in July. They will grow there until September

Of course, the terms that we have offered you are considered only conditional. Remember that when you collect these mushrooms, make sure that the forest is sufficiently moist. Because milk mushrooms do not grow in dry soil.

In addition, take a closer look at the local vegetation. If you notice horsetail, then you will not find mushrooms in this area. This plant is considered the first sign that the soil in this forest is acidic. But milk mushrooms don’t like such soil.

Are there false milk mushrooms, poisonous, what do they look like, how to distinguish them from real ones?

Among the large assortment edible species mushrooms, milk mushrooms are given one of the first places. There is no mushroom picker who can bypass this mushroom, since it is distinguished by its rather bright and nutritious taste.

It's a shame, but you can often find false squeaky mushrooms, which have a number distinctive features. In addition, the papillary milk mushroom may end up in the basket. It can cause quite serious poisoning.

If you want to understand what exactly this mushroom looks like, you need to see a real one in person. You also need to get to know the main distinctive features, compare these signs with the appearance of false mushrooms.

The initial appearance of the cap of an edible mushroom is this: the cap is convex and has curled edges. Over time, the cap takes on a different shape. Its edges rise, creating a funnel shape in the central part.
The cap of the edible mushroom is moist and quite dense. May have a white or cream color. As a rule, it is covered with twigs, dirt, and mucus.
The plates of the edible mushroom are white, with yellow edges. The edges themselves are wide or quite loose. If you take a false mushroom, then it has dense, hard and thick plates that look unnatural. Often, it is thanks to the plates that one can distinguish a real milk mushroom from a poisonous one.
Real milk mushrooms have a large amount of milky juice.
The edible mushroom has only white flesh.

Milk mushroom is a mushroom that has a large number of false twins. But many of these mushrooms are considered conditionally edible, since according to certain characteristics they are similar to real ones.

What poisonous mushroom can be confused with milk mushroom?

The milkweed, which has a gray-pink color, is very similar to the white milk mushroom. It should not be eaten as it is considered deadly to the human body.

This mushroom has a cap up to 12 cm wide, dense, fleshy, convex or flattened in the form of a funnel. From the very beginning, the cap of the mushroom has bent edges, which eventually droop, dry out, and become covered with small scales. As the mushroom ages, its cap becomes bare, becomes red, pink or pink-brown, and after drying, blurry spots appear on the cap.

The leg of the milkweed is dense, up to 8 cm long and up to 4 cm wide. The shape is in the form of a cylinder. The flesh of the mushroom is yellow with a red tint. The bottom of the leg is colored reddish-brown. The milkweed grows from mid-summer to mid-autumn.

Mushrooms similar to black and white milk mushrooms: description, photo

There are a large number of mushrooms that resemble milk mushrooms in appearance.

People call this mushroom white mushroom. Volnushki are very similar in appearance to milk mushrooms.
The mushrooms have a funnel-shaped cap, the diameter of which is approximately 9 cm.
The hat has downward curved edges. Young moths are white, but over time they turn yellow.
The mushroom is considered edible and belongs to category 3.
The common mushroom, milk mushroom, is inferior in two respects: own size and by density. This mushroom is considered edible.

It is recommended to marinate or salt it. But before that you need to soak it so that the bitterness disappears.
Volnushki grow in deciduous and mixed forests where young birch trees are present.
The period of their growth and development ranges from August to mid-autumn.
Often these mushrooms are found in western Russia in the form of small groups. However, in some regions of the country they grow quite abundantly.

White loader:

The name of the mushroom indicates that this representative in appearance resembles a milk mushroom. Pogruzdok refers to russula.
This mushroom is edible and is included in category 2. The hat comes in different colors - from light shades to darker ones.

In dark mushrooms, the flesh becomes dark after cutting. The dark load is inferior to the milk load in color.
Light representatives have lighter flesh, which retains its original shade.
White podgrudok has no milky juice at all. It can be pickled or salted without soaking it in advance.
This mushroom is found in central Russia in mixed and deciduous forests.

The mushroom is very rare. In appearance it resembles a milk mushroom
It got its own name because its cap tends to change in contrast. Young white mushroom

After a while it becomes dark, almost black
The pulp of the mushroom gives off a menthol flavor
The mushroom is, of course, edible. Included in category 3
It does not need to be soaked to cook.

How to distinguish a black milk mushroom from a pig?

The pig mushroom is considered to be a lamellar mushroom. It differs from the milk mushroom in that the size of its cap is 20 cm
The young mushroom has a convex, and over time flat, funnel-shaped, velvety, yellow-brown cap
The flesh of the mushroom has a light brown tint, which darkens after cutting.
The plates of the mushroom in the lower part are connected by cross veins
These veins can be separated from the cap without any problems

Leg length is narrow, plain, approximately 9 cm
It is located in the center or slightly to the side
As a rule, the mushroom is found in a variety of forests, in the form of large groups
Breeding period is from mid-summer to mid-October

A fat pig has a larger size. Its color is dark brown, and the stem of the mushroom is velvety. In the first and second types, a large number of harmful compounds accumulate, including heavy metals.

How to distinguish a white milk mushroom from a toadstool?

The white milk mushroom does not have a thickening in the form of a tuber, which is located at the bottom of the toadstool's stem. The toadstool itself is considered a rather dangerous mushroom. Basically, its appearance resembles that of russula.

The grebe has a green cap, in some cases almost white. There is a ring on the stem of the mushroom near the cap. If you do not want to confuse this mushroom with a white milk mushroom, remember next rule: mushrooms that are intended for pickling have a hole in the stem. This indicates that this or that mushroom is considered edible.

How to process milk mushrooms after harvesting?

You need to know that each mushroom tends to deteriorate quickly, therefore, they need to be washed and cleaned as quickly as possible.

To begin, wipe the mushroom with a dry piece of cloth.
Then remove dark places from it and clean the leg from dirt.
If the mushroom is very dirty or wormy, then it must be placed in cool, salty water.
After soaking the mushroom, you can cook it.

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