How to distinguish white milk mushrooms from bitterness and false: video, photos and the main differences between edible mushrooms
For a seasoned mushroom picker, the question of how the milk mushroom differs from the squeak will not cause long reflection. He is well aware of all the differences that make it possible to exclude the risk of falling into the basket of inedible and dangerous specimens in terms of poisoning. We also offer you to learn about how to distinguish white milk mushrooms from bittersweet, violin, volushka, ryadovka and other mushrooms that have an external resemblance. The page contains comparative characteristics and full descriptions of similar types of mushrooms. Be sure to see how to distinguish white milk mushrooms from false ones in the photo, where all the typical signs are illustrated. This will help you feel more confident when hunting quietly in the forest. Collect mushrooms very carefully. Recently, cases of poisoning have become more frequent when eating seemingly familiar types of mushrooms. In fact, there is an active mimicry and poisonous mushrooms become very similar to edible ones in their appearance.
The main differences between the mushrooms
The cap is round, usually concave inward, funnel-shaped, white or yellowish, with large rusty spots, damp, slightly fluffy, with a large fringe at the edges. The plates are white, yellowish. The pulp is white, dense, juicy, thick, secreting a bitter milky juice, especially when broken. The leg is short, white, hollow inside. They belong to "lamellar" mushrooms, in which the lower part of the caps consists of delicate plates. Next, we will consider the main differences between mushrooms and a number of mushrooms that are similar in appearance.
Grows in birch and mixed forests with an admixture of birch. It is rather rare, but sometimes in large groups, from July to October. The cap is large, up to 20 cm in diameter, in young mushrooms, white, rounded-convex, then funnel-shaped, with a furry edge tucked down, white or slightly yellowish, often with faintly noticeable watery concentric stripes. In damp weather, it is slimy, for which this mushroom is called "raw weight". The pulp is white, firm, brittle, with a spicy odor.
Milky juice is white, acrid, bitter in taste; in the air it becomes sulfur-yellow.
The plates descending along the pedicle, white or cream, with a yellowish margin, wide, sparse. The stem is short, thick, naked, white, sometimes with yellowish spots, in mature mushrooms it is hollow inside. Conditionally edible, first category. Used for pickling, less often for pickling. Salted milk mushrooms have a bluish tint.
What is the difference between a white lump and a black one
Grows in coniferous and deciduous forests. It occurs singly and in groups from July to October, and sometimes in November. The hat is up to 20 cm in diameter, almost flat, with a depression in the middle and a curled edge. Later, the cap becomes funnel-shaped with straightening edges. The surface is slightly sticky, olive brown, lighter towards the edge. The first thing that distinguishes white milk from black is the color of the outer color. Blades are dirty whitish, later with brownish spots. Darken when pressed.
The leg is short, thick, solid at first, then hollow. The pulp is firm, white or grayish-white, with abundant white pungent milky juice, darkens at the break. Black milk mushrooms are good for salting. Thoroughly washed and soaked, they lose their bitterness, their flesh becomes crispy, dense. When salted, the cap takes on a beautiful dark violet-cherry color. Salted black milk mushrooms do not lose their strength and taste for years. Conditionally edible, third category.
The difference between a white load and a load
The podgruzdya's hat is more concave than that of a real pommel, less fluffy. In young underloads, the edges of the cap are also turned inward, but not completely lowered.Hat and rare white plates. The pulp is white, when broken, a bitter milky juice is released. Dry surface and white color are the hallmarks of this mushroom.
It grows from late July to late autumn. The main difference between white podgruzdka and milkweed is that it is found in coniferous, deciduous and mixed forests of the northern part of the forest zone. It grows from July to October. A white hat - up to 20 cm in diameter - first flat-convex with a curved edge and depression in the middle, then funnel-shaped with a straightening edge, pure white, sometimes with brownish-yellow spots (tan marks). The leg is up to 5 cm long, even, first solid, then hollow, white. The pulp is white, does not change at the break, the pulp is moist in the tissue of the cap, and acrid in the plates. The plates are descending, narrow, clean, sometimes forked to the outer edge, bifurcated, white.
Usually this mushroom is salted. The salty podgruzdok acquires a slightly brownish color. In many places, white lumps are called “dry lumps”, in contrast to true lumps, which usually have a slightly slimy cap. White podgruzdki differ from real milk mushrooms in other ways. The edges of their caps are not pubescent, the pulp does not contain milky juice. Conditionally edible, second category, used salted and pickled. In the northern half of the forest zone, there is another type of podgruzka - black podgruzdok. The cap is up to 15 cm in diameter, flat-convex with a depression in the middle and with a curled edge, later funnel-shaped, naked, slightly sticky, from a dirty gray to dark brown color.
The pulp is white or grayish white, without milky juice.
Plates are frequent, greyish-dirty in color, turn black when pressed. For the dark color of the cap, the mushroom is sometimes called "grain", and for the fragile flesh - "black russula". These mushrooms are often wormy. Its plates are very caustic. For salting, it must be boiled. Salted and boiled, it is dark brown in color. Conditionally edible, third category, used only for salt. Salted mushrooms turn black.
See the difference between milk mushrooms and loads in the photo, which shows the main differences.
What is the difference between milk mushrooms and waves
It grows from the end of August until the first frost, mostly alone in birch and mixed forests, mainly in the northern part of the forest zone. The hat is up to 12 cm in diameter, at first flat with a dimple in the center and with a curled edge, later funnel-shaped, fibrous, furry at the edge, woolly. Let's figure out how milk mushrooms differ from waves and how to differentiate them in the field.
In damp weather, the cap is sticky in the middle, pink or yellowish-pink, with pronounced dark concentric zones. The plates are adherent or descending, thin, white or slightly pinkish. Leg up to 6 cm long, up to 2 cm in diameter, cylindrical, hollow, one-color with a cap. The pulp is loose, brittle, white or pinkish, with a white, pungent, caustic milky juice. Volnushka is used for salting. Salt it only after thorough soaking and boiling, otherwise the mushrooms can cause severe irritation of the gastric mucosa. It is best to take young fungi for salting, up to 3-4 cm. Their hat is strong, with an edge wrapped deep inside. Such small waves are called "curl". When salted, it has a pale brown color with an admixture of pink, retains pronounced dark zones. In the northwestern and central regions of the country and in the Urals, usually at the edges of young birch forests from the beginning of August to October, you can find a white wave (belyanka). It is in many ways similar to the pink wave, but smaller than it. The cap is up to 6 cm in diameter, fluffy-silky, first convex, later funnel-shaped, white with yellowish-reddish, as if blurred spots, with a wrapped hairy edge. White milky juice is spicy, sometimes bitter. The plates are light fawn, slightly pinkish, adherent or descending, frequent, narrow.The leg is dense, brittle, short, smooth. The pulp is white or slightly pinkish. Belyanka is sometimes confused with a white load. But in the latter, the cap is much larger, and is bare or slightly pubescent along the edge. It goes only into salting after preliminary soaking in water or scalding with boiling water. Belyanka is appreciated for its delicate pulp and pleasant taste. Light brownish when salted. The mushroom is conditionally edible, of the second category.
Differences between a violin and a lump
Quite often found in coniferous and deciduous forests of the middle zone, in large groups, from mid-June to mid-September. A hat with a diameter of up to 20 cm, initially flat-convex, depressed in the middle, with a curled edge. The difference between the violin and the weight is that later the cap becomes funnel-shaped with a wavy, often cracked edge. The surface is dry, slightly pubescent, pure white, later slightly buffy. The plates are sparse, whitish or yellowish. Leg up to 6 cm long, thick, somewhat narrowed at the base, solid, white. The pulp is coarse, dense, white, later yellowish, with abundant white pungent-acrid milky juice. The collected mushrooms in the basket rub against each other and emit a characteristic creak. For this they were called "violinists", "squeaks". Mushroom pickers do not always take these mushrooms, although they are used for salting, becoming strong and acquiring a mushroom smell. The fungus turns white with a bluish tinge and creaks on the teeth. The mushroom is conditionally edible, of the fourth category. Used for salt and fermentation. Beforehand, it must be soaked and boiled to remove bitterness.
How to distinguish white milk mushroom from bitterness
You need to know how to distinguish the white milkweed from the bitterness, since it is found everywhere, but mainly in the northern half of the forest zone. Prefers somewhat moist forests. Usually grows in large groups. The cap is up to 8 cm in diameter, at first flat-convex, then funnel-shaped, usually with a tubercle in the middle, dry, silky, red-brown. The plates are descending or adherent, frequent, pale reddish-yellowish, usually with a white coating from spores. The leg is up to 8 cm long, even, cylindrical, first solid, then hollow, light reddish brown, with white felt at the base. The pulp is dense, at first white, then slightly reddish-brown without any special smell. The milky juice is white and very pungent, it is not for nothing that the mushroom was called bitter. Because of the very bitter, pungent taste, the mushrooms are only salted, they must be boiled beforehand and only after that they are salted. Salted mushrooms are dark brown in color, with a noticeable sharp tubercle on the cap. The mushroom is conditionally edible, of the fourth category.
Differences between a black breast and a pig
Pig, a genus of lamellar mushrooms. The difference between a pig and a lump is that it has a cap with a diameter of up to 20 cm, initially convex, then flat, funnel-shaped, with an inward-curved edge, velvety, yellow-brown, sometimes with an olive tint. The pulp is light brown, darkening on the cut. The plates are descending, connected at the bottom by transverse veins, easily separated from the cap. Leg l. up to 9 cm, central or shifted to the side, narrowed downward, of the same color with the cap. The fungus grows in forests of various types, in large groups, from July to October, it can form mycorrhiza.
It is imperative to know the difference between a black mushroom and a pig, since in recent years a pig has been classified as a poisonous mushroom (it can cause poisoning, even fatal). It contains substances that lead to a decrease in erythrocytes in the blood. Moreover, the manifestation of poisoning depends on the individual characteristics of the human body and can occur both a few hours later and several years after the use of these mushrooms. The fat pig is distinguished by its larger size, dark brown velvety leg. Forms mycorrhiza or settles on wood. Conditionally edible. Pigs have the ability to accumulate harmful compounds of heavy metals.
What is the difference between a lump and a row of spruce
Grows on sandy soil in coniferous, mainly pine forests from August to autumn frosts, singly and in small groups. It is distributed everywhere, but it is quite rare. The cap is up to 10 cm in diameter, fibrous, slimy-sticky, initially flat-convex, then half-open, from light gray to dark gray, often with a yellowish or purple tint, darker in the center than along the edge, with radial dark stripes ...
The most important thing, what distinguishes the milk mushroom from the spruce row is that its pulp is not brittle, white, does not turn yellow in the air, with a faint smell of flour, fresh in taste. The plates are white, then light yellow or bluish-grayish, rare, wide. The leg is up to 10 cm long and up to 2 cm thick, even, white, then yellowish or grayish, fibrous, sits deep in the soil. The mushroom is edible, the fourth category. Used boiled, fried, salted and pickled.
Differences between the white milk and the belyanka volvushka
In the northwestern and central regions of the country and in the Urals, usually at the edges of young birch forests from the beginning of August to October, you can find a white wave (belyanka). It is in many ways similar to the pink wave, but smaller than it. The difference between a white milkmaid and a white lump is as follows: a cap with a diameter of up to 6 cm is fluffy-silky, at first convex, later funnel-shaped, white with yellowish-reddish, as it were, blurred spots, with a wrapped hairy edge.
White milky juice is spicy, sometimes bitter. The plates are light fawn, slightly pinkish, adherent or descending, frequent, narrow. The leg is dense, brittle, short, smooth. The difference between milk mushrooms and waves is that their flesh is always white, and not slightly pinkish. Belyanka is sometimes confused with a white load. But in the latter, the cap is much larger, and is bare or slightly pubescent along the edge. It goes only into salting after preliminary soaking in water or scalding with boiling water. Belyanka is appreciated for its delicate pulp and pleasant taste. Light brownish when salted.
What is the difference between a false weight and a real one
The first thing that distinguishes a false breast from a real one is a hat with a diameter of 4-12 cm, dense fleshy, convex or flat-spread to funnel-shaped, sometimes with a tubercle, at first with a bent, and later with a lowered edge, dry, silky-fibrous, fine-scaled, with age almost glabrous, ocher-fleshy-reddish, ocher-dirty pinkish-gray or pinkish-brownish, when dry with vague spots. The plates are descending, narrow, thin, whitish, later pinkish-cream and orange-ocher. Leg 4-8 × 0.8-3.5 cm, cylindrical, dense, eventually hollow, tomentose, hairy-tomentose at the base, cap-colored, lighter in the upper part, mealy. The pulp is yellowish with a reddish tinge, in the lower part of the leg it is reddish-brownish, sweet, without a special smell (in dried form with the smell of coumarin); milky juice is watery, sweet or bitter; it does not change color in air. Grows in moist coniferous and deciduous forests. Forms fruiting bodies in July - October. Poisonous mushroom.
See how to distinguish white milk from false in the video, which shows all the features.