Michael Davis
Milk mushroom, also known as milk cap, is a common name for mushroom-forming fungi of the genera Lactarius, Lactifluus, and Multifurca, all in the family Russulaceae. The common and distinctive feature of milk mushrooms is the latex (milk) they exude when cut or bruised. Some milk mushrooms are edible and are considered a delicacy in certain parts of the world. One of the most well-known milk mushrooms is the saffron milk cap or red pine mushroom (Lactarius deliciosus), which is native to Europe and has been introduced to other parts of the world. Milk mushrooms form important associations with various tree species and are a valuable food source for wildlife.
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What You'll Learn
- Milk mushroom is a common name for fungi in the genera Lactarius, Lactifluus, and Multifurca
- They are characterised by the milky fluid (latex) they exude when damaged
- Some milk mushrooms are edible and quite delicious
- They are found natively in Europe, Africa, Asia, Central America, and Australia
- Milk mushrooms have been used in cuisines across the world, including in Russia, Poland, Cyprus, and India
Milk mushroom is a common name for fungi in the genera Lactarius, Lactifluus, and Multifurca
The Lactarius genus is large, with over 500 known species, mainly distributed in the Northern Hemisphere. Some species are also found in Northern Africa, tropical Africa, tropical Asia, Central America, and Australia. The genus Lactifluus contains mainly tropical species, but also some well-known northern milk caps. Multifurca contains only one species that exudes milk, M. furcata, found in North and Central America.
Many milk cap mushrooms are edible and quite delicious. For example, L. deliciosus, commonly known as the saffron milk cap or red pine mushroom, is one of the best-known members of the Lactarius genus. It is native to Europe but has been introduced to other countries along with pine trees, with which the fungus is symbiotic. L. deliciosus is very popular in Russia and is also consumed in Poland, Cyprus, India, and North America.
Another example of an edible milk cap mushroom is L. subdulcis, commonly known as the mild milk cap or beech milk cap. It is found in Europe, particularly at the base of beech trees, from late summer to late autumn. While L. subdulcis is considered edible, it is not commonly consumed due to its ivy-like taste and the availability of more preferable mushroom species during the same season.
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They are characterised by the milky fluid (latex) they exude when damaged
Milk mushrooms, or milk caps, are mushroom-forming fungi of the genera Lactarius, Lactifluus, and Multifurca, all in the family Russulaceae. They are characterised by the milky fluid (latex) they exude when damaged. This fluid is called latex, and it is a defining feature of milk-cap mushrooms. The latex is typically white or orange-red in colour and can vary in taste from mild to peppery or bitter. It is this fluid that gives the mushrooms their name.
The latex has a range of uses and is even considered a delicacy in some cultures. For example, in Cyprus, saffron milk caps are grilled on charcoal and dressed in olive oil and lemon or bitter orange. In Russia, they are often salted and preserved. The latex also has various medicinal properties and inhibitory activities.
The texture of the mushroom's flesh is described as brittle, and the colour can vary from white to brown, orange, or reddish-brown. Some species have a carrot-orange cap, while others are white or brown with a thin layer of flesh in the cap. Lactarius deliciosus, or saffron milk cap, is one of the most well-known milk-cap mushrooms and is considered a delicacy in many parts of the world. It has a carrot-orange cap and exudes an orange-red latex that does not change colour.
The milk-cap mushrooms form important associations with various tree species, including beech, birch, hazel, oak, and pine. They are considered late-stage colonizers, typically appearing in the later phases of vegetation succession. Some species are edible and highly valued for their taste, while others are not recommended due to their bitter or ivy-like taste.
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Some milk mushrooms are edible and quite delicious
Milk-cap mushrooms, also known as milk caps or milk mushrooms, are mushroom-forming fungi of the genera Lactarius, Lactifluus, and Multifurca, all in the family Russulaceae. The common and defining feature of their fruit bodies is the latex ("milk") they exude when cut or bruised. Some milk mushrooms are edible and quite delicious.
Lactarius deliciosus, commonly known as the delicious milk cap, saffron milk cap, or red pine mushroom, is one of the best-known members of the milk-cap genus Lactarius. It is native to Europe but has been introduced to other countries along with pine trees, with which the fungus is symbiotic. The mushroom has a carrot-orange cap that is convex to vase-shaped, often with darker orange lines in the form of concentric circles. The cap is sticky and viscid when wet but is often dry. L. deliciosus is one of the few ectomycorrhizal mushrooms that has been successfully cultivated. It is commonly consumed in Russia, Poland, Cyprus, India, and other countries. In Russia, for example, it is usually salted, while in Poland, it is traditionally served fried in butter, with cream, or marinated.
Lactarius subdulcis, commonly known as the mild milk cap or beech milk cap, is another edible mushroom in the genus Lactarius. It is brown in colour, with a large number of gills and a particularly thin layer of flesh in the cap. The mushroom is found from late summer to late autumn at the base of beech trees, either individually or in small groups. It is native to Europe and is absent in North America. Although considered edible, it is not particularly useful as food due to its ivy-like taste, and other mushrooms that appear simultaneously and in the same areas are often preferred.
In addition to L. deliciosus and L. subdulcis, there are likely other edible milk mushroom species within the genera Lactarius, Lactifluus, and Multifurca. However, proper identification is important, as some milk mushrooms are bitter or unpleasant-tasting, and incorrect consumption of wild mushrooms can have serious health consequences.
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They are found natively in Europe, Africa, Asia, Central America, and Australia
Milk-cap mushrooms, also known as Lactarius, are mushroom-forming fungi that exude latex, or "milk", when cut or damaged. They are characterised by their milk-like fluid, the texture of their cap surface, the taste of their latex and flesh, their odour, and the microscopical features of their spores and cap cuticle.
The Lactarius genus is native to Europe, Northern Africa, tropical Africa, tropical Asia, Central America, and Australia. It is one of the most prominent genera of mushroom-forming fungi in the Northern Hemisphere. The genus was first described by Christian Hendrik Persoon in 1797, with L. piperatus as the original type species.
Lactarius deliciosus, commonly known as the saffron milk cap or red pine mushroom, is native to Europe. It has been introduced to other countries, including Chile, Australia, New Zealand, and South Africa, along with pine trees, with which the fungus is symbiotic. L. deliciosus is one of the few ectomycorrhizal mushrooms that has been successfully cultivated and is considered one of the best-known members of the large milk-cap genus Lactarius.
Lactarius subdulcis, commonly known as the mild milk cap or beech milk cap, is native to Europe. It is found from late summer to late autumn at the base of beech trees, either individually or in small groups. It is considered edible but is not particularly useful as food due to its ivy-like taste and the availability of more preferable mushrooms during the same season.
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Milk mushrooms have been used in cuisines across the world, including in Russia, Poland, Cyprus, and India
Milk mushrooms, also known as milk caps, are mushroom-forming fungi that exude a milky fluid or "latex" when cut or damaged. They are characterised by their milk-like fluid, the texture of their cap surface, their taste, and the microscopical features of their spores. They are considered a delicacy in many parts of the world and have been used in various cuisines.
In Russia, milk mushrooms are typically salted and preserved, while in Poland, they are often fried in butter, served with cream, or marinated. Milk mushrooms are also popular in Cyprus, where they are grilled over charcoal and dressed with olive oil and lemon or bitter orange. They are also sautéed or stewed with onions, coriander, and red wine. Moving further east, milk mushrooms are widely consumed in India by the indigenous tribes of Meghalaya.
One of the most well-known milk mushrooms is the saffron milk cap or red pine mushroom (Lactarius deliciosus). This variety is native to Europe but has been introduced to other regions, including Chile, Australia, New Zealand, and South Africa. It is highly valued for its taste and is considered one of the best-known members of the milk-cap genus.
In addition to their culinary uses, milk mushrooms have been studied for their various bioactive compounds, such as sesquiterpenoids, aromatic volatiles, and pigments. They also have important associations with different tree species and are valued by wildlife, including animals and insects. Overall, milk mushrooms have played a significant role in global cuisine and continue to be a sought-after ingredient in various cultures.
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Frequently asked questions
Milk mushroom is a common name for mushroom-forming fungi of the genera Lactarius, Lactifluus, and Multifurca, all in the family Russulaceae.
The common and eponymous feature of their fruit bodies is the latex ("milk") they exude when cut or bruised. Some of them are edible.
Examples of milk mushrooms include L. deliciosus (saffron milk cap or red pine mushroom), L. pubescens (found with birch trees), and L. subdulcis (mild milk cap or beech milk cap).
Milk mushrooms are found in various parts of the world, including Europe, North America, Central America, South America, Africa, Asia, and Australia. They are often associated with different types of trees, such as beech, birch, hazel, oak, and pine.
