For an experienced mushroom picker, the question of how a milk mushroom differs from a squeaky mushroom will not be a reason for long thought. He knows very well all the differences that make it possible to eliminate the risk of inedible and poisonous specimens ending up in the basket. We invite you to learn how to distinguish white milk mushroom from mustard, violin, volnushka, row and other mushrooms that are similar in appearance. The page provides comparative characteristics and full descriptions of similar types of mushrooms. Be sure to look at how to distinguish white milk mushrooms from false ones in the photo, which illustrates all the typical signs. This will help you feel more confident during a “quiet hunt” in the forest. Pick mushrooms very carefully. Recently, cases of poisoning from eating seemingly familiar types of mushrooms have become more frequent. In fact, there is active mimicry and poisonous mushrooms become very similar to edible ones in appearance.
The cap is round, usually concave inward, funnel-shaped, white or yellowish in color, with large rusty spots, moist, slightly fluffy, with a large fringe along the edges. The plates are white, yellowish. The pulp is white, dense, juicy, thick, and secretes a bitter milky juice, especially when broken. The leg is short, white, hollow inside. They belong to the “plate” mushrooms, in which the lower part of the caps consists of delicate plates. Next, we will look at the main differences between milk mushrooms and a number of mushrooms that are similar in appearance.
Grows in birch forests and mixed forests with an admixture of birch. It is found quite rarely, but sometimes in large groups, from July to October. The cap is large, up to 20 cm in diameter, in young mushrooms it is white, rounded-convex, then funnel-shaped, with a shaggy edge turned down, white or slightly yellowish, often with faintly noticeable watery concentric stripes. In damp weather it is mucous, which is why this mushroom is called “raw milk mushroom”. The pulp is white, dense, brittle, with a spicy odor.
The milky juice is white, acrid, bitter in taste, and turns sulfur-yellow in air.
The plates descending along the stalk, white or cream, with a yellowish edge, wide, sparse. The stem is short, thick, bare, white, sometimes with yellowish spots, and 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 breast and a black one?
Grows in coniferous and deciduous forests. Occurs singly and in groups from July to October, and sometimes in November. The cap 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 a white mushroom from a black one is the color of the outer color. The plates are dirty whitish, later with brownish spots. They darken when pressed.
The leg is short, thick, at first solid, then hollow. The pulp is dense, white or grayish-white, with abundant white acrid milky juice, darkening at the break. Black milk mushrooms are good for pickling. Thoroughly washed and soaked, they lose their bitterness, their flesh becomes crispy and dense. When salted, the cap acquires a beautiful dark purple-cherry color. Black milk mushrooms in salting do not lose their strength and taste for years. Conditionally edible, third category.
The difference between a white load and a milk mushroom
The cap of the milk mushroom is more concave than that of a real milk mushroom, less fluffy. In young caps, the edges of the cap are also turned inward, but not completely lowered. The hat and rare plates are white. The pulp is white; when broken, a bitter milky juice is released. The dry surface and white color are the distinctive features of this mushroom.
Grows from late July to late autumn. The main difference between white mushroom and milk mushroom is that it is found in coniferous, deciduous and mixed forests in the northern part of the forest zone. Grows from July to October. The cap is white - up to 20 cm in diameter - at first flat-convex with a curved edge and a depression in the middle, then funnel-shaped with straightening edges, pure white, sometimes with brownish-yellow spots (scorches). The leg is up to 5 cm long, smooth, at first solid, then hollow, white. The flesh is white, does not change at the break, the flesh in the cap tissue is moist, in the plates it is caustic. The plates are descending, narrow, clean, sometimes forked towards the outer edge, bifurcated, white.
Usually this mushroom is salted. The salted load acquires a slightly brownish color. In many places, white milk mushrooms are called “dry milk mushrooms” in contrast to real milk mushrooms, which usually have a slightly slimy cap. White milk mushrooms differ from real milk mushrooms in other ways. The edges of their caps are not pubescent, and the flesh 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 podgrudok - black podgrudok. 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, glabrous, slightly sticky, from dirty gray to dark brown in color.
The pulp is white or grayish-white, without milky juice.
The plates are often grayish-dirty in color and turn black when pressed. Due to the dark color of the cap, the mushroom is sometimes called “grain”, and because of its fragile flesh – “black russula”. These mushrooms are often wormy. Its plates are very caustic. For salting, it must be boiled. When salted and boiled, it is dark brown in color. Conditionally edible, third category, used only for salting. Salted mushrooms turn black.
Look at the difference between milk mushrooms and subloads in the photo, which shows the main differences.
How do milk mushrooms differ from milk mushrooms?
It grows from the end of August until the first frost, mostly alone in birch forests and mixed forests, mainly in the northern part of the forest zone. The cap is up to 12 cm in diameter, at first flat with a hole in the center and with a rolled edge, later funnel-shaped, fibrous, shaggy and woolly along the edge. Let's figure out how milk mushrooms differ from milk mushrooms and how to differentiate them in the field.
In wet weather, the middle of the cap is sticky, pink or yellowish-pink, with pronounced dark concentric zones. The plates are adherent or descending, thin, white or slightly pinkish. The leg is 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 white, pungent, acrid milky juice. Volnushka is used for salting. It is pickled only after thorough soaking and boiling, otherwise the mushrooms can cause severe irritation of the gastric mucosa. It is best to take young mushrooms for pickling, up to 3–4 cm. Their cap is strong, with the edge curled deep inside. Such small waves are called “curls”. When salted, it has a pale brown color with an admixture of pink, and retains pronounced dark zones. In the northwestern and central regions of the country and in the Urals, usually on the edges of young birch forests from the beginning of August to October you can find the white moth. It is in many ways similar to the pink wave, but smaller. The cap, up to 6 cm in diameter, is fluffy-silky, at first convex, later funnel-shaped, white with yellowish-reddish, blurred spots, with a curled hairy edge. The white milky juice is pungent and sometimes bitter. The plates are light fawn, slightly pinkish, adherent or descending, frequent, narrow. The leg is dense, brittle, short, smooth. The flesh is white or slightly pinkish. Belyanka is sometimes confused with white podgruzdka. But the latter has a much larger cap, and the edge is bare or slightly pubescent. It is only used for pickling after preliminary soaking in water or scalding with boiling water. Belyanka is valued for its delicate pulp and pleasant taste. When salted it is light brownish. The mushroom is conditionally edible, second category.
Differences between violin and milk mushroom
Quite often found in coniferous and deciduous forests of the middle zone, in large groups, from mid-June to mid-September. The cap is up to 20 cm in diameter, at first flat-convex, depressed in the middle, with a curled edge. The difference between the violin and the milk mushroom 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. The leg is 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, pungent milky juice. The collected mushrooms in the basket rub against each other and make a characteristic creaking sound. For this they were called “violinists”, “creakers”. Mushroom pickers do not always take these mushrooms, although they are used for salting, becoming strong and acquiring a mushroom smell. The mushroom becomes white with a bluish tint and squeaks on the teeth. The mushroom is conditionally edible, category four. Used for salting and pickling. It must first be soaked and boiled to remove bitterness.
How to distinguish white milk mushroom from bitterling
You need to know how to distinguish white milk mushroom from bitterling, since it is found everywhere, but mainly in the northern half of the forest zone. Prefers somewhat damp forests. Usually grows in large groups. The cap is up to 8 cm in diameter, initially 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, smooth, cylindrical, at first solid, then hollow, light reddish-brown, with white felt at the base. The pulp is dense, at first white, then slightly red-brown without much odor. The milky juice is white and very caustic; it is not for nothing that the mushroom is called bitter. Because of the very bitter, pungent taste, mushrooms are only salted, they must be boiled first, and only then they are salted. When salted, the mushrooms are dark brown in color, with a noticeable sharp lump on the cap. The mushroom is conditionally edible, category four.
Differences between black milk mushroom and pig milk
Svinushka, a genus of lamellar mushrooms. The difference between a pig and a milk mushroom is that it has a cap with a diameter of up to 20 cm, initially convex, then flat, funnel-shaped, with an edge turned inward, velvety, yellow-brown, sometimes with an olive tint. The flesh is light brown, darkening when cut. The plates are decurrent, connected at the bottom by transverse veins, and are easily separated from the cap. Leg length up to 9 cm, central or shifted to the side, narrowed downwards, the same color as the cap. The mushroom grows in forests of various types, in large groups, from July to October, and can form mycorrhiza.
It is imperative to know the difference between black milk mushroom and pig mushroom, since in recent years pig mushroom has been classified as a poisonous mushroom (it can cause poisoning, even fatal). It contains substances that lead to a decrease in red blood cells in the blood. Moreover, the manifestation of poisoning depends on the individual characteristics of the human body and can occur either a few hours later or several years after consuming these mushrooms. The fat pig is distinguished by its larger size and dark brown velvety leg. Forms mycorrhiza or settles on wood. Conditionally edible. Pig animals have the ability to accumulate harmful compounds of heavy metals.
What is the difference between a milk mushroom and a spruce row?
Grows on sandy soil in coniferous, mainly pine forests from August until autumn frosts, singly and in small groups. Distributed everywhere, but quite rare. The cap is up to 10 cm in diameter, fibrous, mucous-sticky, initially flat-convex, then semi-prostrate, from light gray to dark gray in color, often with a yellowish or purple tint, darker in the center than along the edge, with radial dark stripes .
The most important thing that distinguishes milk mushroom from spruce row is that its flesh is not brittle, white, does not turn yellow in the air, has a faint smell of flour, and tastes fresh. The plates are white, then light yellow or bluish-grayish, sparse, wide. The leg is up to 10 cm long and up to 2 cm thick, smooth, white, then yellowish or grayish, fibrous, sits deep in the soil. The mushroom is edible, category four. Used boiled, fried, salted and pickled.
Differences between white milk mushroom and white milk mushroom
In the northwestern and central regions of the country and in the Urals, usually on the edges of young birch forests from the beginning of August to October you can find the white moth. It is in many ways similar to the pink wave, but smaller. The difference between the white milk mushroom and the white milk mushroom is as follows: the cap, up to 6 cm in diameter, is fluffy-silky, at first convex, later funnel-shaped, white with yellowish-reddish, blurry spots, with a curled hairy edge.
The white milky juice is pungent and 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 milk mushrooms is that their flesh is always white, and not slightly pinkish. Belyanka is sometimes confused with white podgruzdka. But the latter has a much larger cap, and the edge is bare or slightly pubescent. It is only used for pickling after preliminary soaking in water or scalding with boiling water. Belyanka is valued for its delicate pulp and pleasant taste. When salted it is light brownish.
What is the difference between a false breast and a real one?
The first thing that distinguishes a false breast from a real one is a cap with a diameter of 4-12 cm, densely fleshy, convex or flat-spread to funnel-shaped, sometimes with a tubercle, initially with a bent edge, and later with a drooping edge, dry, silky-fibrous, finely scaly, with age almost naked, ocher-meaty-reddish, ocher-dirty-pinkish-gray or pinkish-brownish, with vague spots when drying. The plates are descending, narrow, thin, whitish, later pinkish-cream and orange-ocher. The leg is 4-8×0.8–3.5 cm, cylindrical, dense, eventually hollow, tomentose, hairy-tomentose at the base, the color of the cap, lighter in the upper part, mealy. The pulp is yellowish with a reddish tint, the lower part of the stem is reddish-brownish, sweet, without much odor (when dried, it smells of coumarin); The milky juice is watery, sweet or bitter, and does not change color when exposed to air. Grows in moist coniferous and deciduous forests. Fruiting bodies are formed in July – October. Poisonous mushroom.
Watch how to distinguish a white milk mushroom from a false one in the video, which shows all the features.
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They have a huge variety of species. Among them there are edible, conditionally edible and inedible. In order to understand which mushrooms can be collected and which can be dangerous, you need to understand their types - more on this later in the article.
White milk mushroom conditionally edible. Its cap can grow up to 8 centimeters in diameter. It is flat in shape, and in the middle there is a pronounced funnel. The edges are folded and sharp. The skin of the white milk mushroom is covered with mucus, so it is slippery and smooth. Its color is light gray, sometimes with a brownish tint. 
The leg can reach a height of 7 centimeters and 3.5 cm in width. It itself is thick, hard and breaks easily, has a cylindrical shape that tapers closer to the cap. It is whiter in color than the cap.
The pulp of this variety of milkweed is white in color and has a faint apple smell and is almost tasteless.
The white milkweed grows only in the forest. The period for collecting these mushrooms begins in August and ends in September.
Important!Milk mushrooms should not be eaten without special processing. This can cause severe poisoning.
The mushroom is considered inedible. The pale sticky milk mushroom has a small cap that grows to a maximum of 5 centimeters in diameter. It forms a funnel, straightens towards the edges and then descends. The skin is predominantly dark yellow, slippery and smooth; if pressed, it darkens. The plates descend very slightly towards the stem, are placed close and quite narrow. 
The leg of the milkweed can have the following dimensions in centimeters: up to 6 in height and up to 1.5 in width. It is slightly curved, rough and tapering downward. Usually painted in a color that is a shade lighter than the cap.
The pulp is predominantly white, but when exposed to air it turns yellow almost instantly. It tastes quite sharp, even burning, with an apple scent.
The pale sticky milk mushroom grows in forests dominated by spruce. You can meet him from July to September.
The mushroom is considered inedible, however, it is consumed salted and pickled. The cap can, as a rule, be no more than 6 centimeters in diameter. It creates a funnel in the middle, then it is slightly convex, and towards the edges it becomes straight. If you touch the skin, it seems smooth and dry. The cap can be colored from brown to red-brown with a tint of ocher. The descending plates are located close to each other, they are quite thin and straight. 
The leg is shaped like a mace, reaches 6 centimeters in height and 0.5 centimeters in width. It is smooth and brittle to the touch, and does not differ in color from the cap.
The pulp is pungent to taste, loose, without a specific odor. The color is predominantly white and can only sometimes be cream.
Bitter milk mushroom grows in any forests, and it is usually collected in July and August.
Important!Milkweeds are considered a “heavy” product for the digestive system. They are not recommended to consume more than three hundred grams per day.
Wood milky
Wood milk mushroom belongs to conditionally edible mushrooms The cap is usually large, reaching 10 centimeters in diameter. At first it has a bent shape, then straightens, the edge is sharp and smooth. The skin of the mushroom is usually wrinkled, dry, and velvety to the touch. Most often painted dark brown, black and umber are less common. The plates are predominantly descending and have a white color. 
The leg reaches a height of 10 centimeters and only 1 centimeter in width. It is velvety to the touch, hard, and painted the same color as the cap.
The structure of the pulp varies from fairly dense to loose. The taste is not very expressive: it either has no taste or is a little sweet. If you make a cut, the flesh turns red.
This mushroom grows in coniferous or mixed forests on the ground or tree. The collection period begins in July and lasts until October.
Burning milky milk mushroom conditionally edible. The diameter of its cap can reach 6 centimeters. It is usually smooth and brown or yellow in color. The cap is convex, with a funnel in the middle, and feels a little slimy to the touch. The plates under the cap are located from top to bottom close to each other and often. 
The pulp of the milkweed is white, dense, almost tasteless. A special feature is the juice of the mushroom, which has a distinct smell and a very pungent taste.
The leg of the hot milky milk mushroom reaches a maximum of 5 centimeters in height, and its width is 5 times less. It is widest at the base and narrows closer to the ground. The color of the leg is the same as the cap, in rare cases it may be a little lighter.
This mushroom lives on soils that contain a lot of clay. The favorite habitat is deciduous, mixed forests. You can find the hot milky milk mushroom from early August to October under large trees.
The yellowish-brown milk mushroom is classified as conditionally edible mind. The hat is carrot-brown in color, with a diameter of no more than 4 centimeters. It itself is fleshy, has a papillary tubercle that is curved and later straightens. The edge of the cap is even, smooth and pointed at the end. The skin of the mushroom is usually dry and smooth. 
The plates are located often and close, narrow, cream-colored. The leg reaches 5 centimeters in height and 0.6 centimeters in width. Most often it is club-shaped and brittle. It is smooth to the touch, hollow inside, and colored the same as the cap.
The pulp of the mentioned mushroom has a pungent taste, is loose and practically odorless.
The yellowish-brown milk mushroom grows in any type of forest. A favorite place is the pine rhizome. It grows in August and October in small groups.
Did you know?Salty milk mushroomvery effectivein the fight against warts and skin inflammations.
This type of milk mushroom poisonous. Its cap can be up to 8 centimeters in diameter. It has a funnel in the middle, it is dense in texture, creamy, often with blurry brown spots. The plates are thin, frequent over the entire surface of the cap. 
The pulp is white, mostly sharp, with a dense texture. The leg reaches 8 centimeters in height, about a centimeter in width. It is club-shaped and feels brittle, dry and crumbly to the touch. Most often found in cream shades.
This milkweed grows from August to October in deciduous forests.
Milky red-brown
Scientists classify the red-brown milk mushroom as edible. It is distinguished by a red cap, the diameter of which is about 8 centimeters. The cap itself is flat, fleshy and depressed, and has a papillary tubercle. At first it may be folded, but later it straightens out, becomes sharp, and sometimes acquires a short-ribbed edge. 
At first, the skin on the top of the mushroom is smooth and sticky, but later becomes dry and rough. If you squeeze its surface, blue or dark spots appear. The plates are densely spaced and are reddish-cream in color, less often ocher-pink.
The peculiarity of the pulp is that at first it is sweetish, and later becomes bitter. By itself it is dense. The leg of the red-brown milk mushroom reaches 4 centimeters in height and up to 0.5 centimeters in width. The shape resembles a mace, a cylinder. The texture of the leg is hard and smooth, and the color is the same as the cap, or a little lighter.
The usual place for growth of red-brown milk mushrooms is mixed or coniferous forest. Their collection begins at the end of June and lasts until September inclusive.
Did you know?There is a mushroom that whistles when it releases spores. It's called the "devil's cigar."
edible mushrooms The size of the cap reaches 15 centimeters. A characteristic feature is a pronounced funnel in the middle, which evens out towards the edges. The edges are sharp and slightly bent towards the ground. The dark brown or brown cap feels smooth and sticky. Thin plates descend smoothly to the stem, placed often and close to each other, cream or light brown. When damaged they turn purple. 
The leg grows up to 7 centimeters in height and up to 2.5 centimeters in width, cylindrical, tapering towards the ground. Dry to the touch, hard and durable. It is no different in color from the cap, and you can see brown stripes on it.
The taste of the pulp is bitter and pungent; its color is white or cream, and if broken, it becomes purple or light lilac.
Purple milk mushroom grows in all forests except coniferous ones. The collection lasts three months from the beginning of August.
This type of milk mushroom inedible. The cap is flat, slightly convex closer to the edges, and can be up to 10 centimeters in diameter. Slippery and smooth to the touch. It is painted predominantly in dirty gray or gray and brown. The plates descend smoothly, are placed close to each other, and are brittle. When pressed, the color changes to lilac-lilac. 
The leg has characteristic yellow spots, resembles a cylinder, and is hollow inside. To the touch, this part of the mushroom is quite smooth, hard and slippery, covered with mucus.
The pulp is white, distinguished by its bitter-sharp taste. When broken in air, it immediately turns purple.
Wet milk mushroom loves the moisture of mixed and coniferous forests, where it is found throughout the fall.
This milk mushroom is classified as edible species It is distinguished by a large bright red cap, reaching a diameter of 10 centimeters. The cap itself is dense, with a funnel and wavy, smooth edges. At the beginning they are straight, but later they acquire a concave shape. The skin of the milkweed is very slippery, smooth, shiny, colored red or brownish-purple, sometimes spotted. The descending plates are often placed close to each other, they are thin and brittle. 
The leg of this milkweed reaches 6 centimeters in height and 1.5 in width. More often, these milk mushrooms are found with cylindrical legs that are empty inside, sometimes narrowed closer to the ground. They are hard and very slippery to the touch, but smooth, and are identical in color to the cap. Sometimes there is a spotted color.
The pulp is dense in texture, white or brown. It is characterized by excessive pungency and a very strong odor, characteristic of umbrella mushrooms.
The meat-red milk mushroom prefers to live in deciduous forests, rarely growing in coniferous or other forests. Mushroom pickers begin hunting for it in mid-summer and end in October.
Pepper milk mushrooms are safe to eat. His white and rather large hat reaches a diameter of 15 centimeters. Usually it resembles a funnel, pressed into the middle, then becomes flat towards the edge and descends. The skin is dry and smooth to the touch, mostly rough in the middle. The plates descend to the stem, are placed very close to each other, brittle and thin, painted exclusively white. 
The stem of the mushroom reaches 8 centimeters in height and 2 centimeters in width. Very hard to the touch, smooth, cylindrical in shape, tapering towards the ground.
The white or creamy flesh is very sharp and does not change color when broken.
It is rare to see one pepper milk mushroom: as a rule, they grow in groups. They prefer to live in any forests except coniferous ones from mid-summer to mid-autumn.
This mushroom is classified as inedible. The cap reaches a diameter of 6 centimeters. At first it is flat in shape, then straightens, becoming sharp towards the edge. It differs from others in that it has a scaly skin. It is rough and dry, colored terracotta or ocher-pink interspersed with gray scales. The plates descend to the stem, are located close to each other, and are quite thin. 
The leg reaches 7 centimeters in height and 1 in width. It is shaped like a cylinder that expands closer to the ground. It is hard and brittle to the touch, white in color.
The pulp is slightly yellow or whitish, slightly bitter in taste and pungent, the smell is not very pronounced.
Gray milk mushroom grows in August–September in forests where there is a lot.
Lilac milk mushroom belongs to the category conditionally edible. Its flat cap can grow up to 8 centimeters in diameter, has a smooth and dry skin, and sometimes has scales. The skin is lilac-pink, fades to flesh-colored. The cap-colored plates smoothly descend to the stem and are located often and close to each other. 
The leg grows up to 7 centimeters in height and up to 1 in width. It is the color of a hat, resembles a cylinder, smooth to the touch, but very brittle.
The white pulp tastes sweet, but over time it can become pungent and does not have a pungent odor.
This mushroom likes to grow in forests where alder predominates; it is located on logs, less often on the soil. You can find the lilac milkweed from the last month of summer until October.
This type of milkweed is classified as edible. The cap is small and reaches a diameter of 5 centimeters. In the middle it looks like a depressed funnel, which straightens out and develops into a ragged wavy edge. The skin is dryish, but smooth, ocher-brown or light brown. The cap-colored plates descend smoothly to the stem, short, thin. 
The leg of the sphagnum milk mushroom reaches 7 centimeters in height and 1 centimeter in width. The inside is hollow and resembles a cylinder, bare and rough to the touch, and does not differ in color from the cap. The white or creamy pulp has no specific odor, is very brittle and almost tasteless.
You can find this mushroom in sphagnum moss in mixed coniferous forests starting in August for two months.
This type of milkweed is classified as inedible species The cap is 6 centimeters in diameter, often flat, sometimes raised closer to the edge. The skin of the mushroom is velvety and smooth, brown or dark brown. The plates are thin, descending, and are not very close to each other. They are usually lighter than the cap, cream or ocher yellow. 
The leg grows no more than 8 centimeters in height and up to 2 centimeters in width. In itself, it is cylindrical in shape, brittle and hard, smooth. It is painted the same color as the cap, sometimes found in a lighter tone. If you press it, it turns dark red.
The pulp is quite dense. Usually white, but turns red when damaged, without a strong odor.
Dark brown milk mushrooms are found in all forests, except coniferous ones, in the last month of summer and in the first month of autumn.
The pink milky belongs to conditionally edible representatives of the fungal family. Its hat is up to 10 centimeters in diameter, pleasant to the touch, similar to velvet, smooth. It is colored predominantly gray-pink, sometimes pink-red individuals are found. This variety is characterized by a convex cap in the middle, which straightens closer to the edge. The cap-colored plates are close to each other, thin, and frequent. 
The leg reaches 7 centimeters in height and 2 centimeters in width. The shape is predominantly cylindrical, sometimes tapering towards the top.
The white pulp is moderately bitter in taste.
Starting from the last summer month, pink milk mushrooms are collected in coniferous and mixed forests. The collection period ends at the beginning of October.
The mushroom is classified as inedible. The size of the cap is small, reaching 6 centimeters in diameter. It itself is flat, has a small funnel in the middle, and sinks closer to the edge. Predominantly colored red-pink. It feels rough, rough and dry to the touch. The plates descend to the stem, are located close to each other, small, thin. 
The cap-colored stem grows up to 5 centimeters in height and up to 1 centimeter in width. The shape resembles a cylinder that gradually tapers towards the ground.
The color of the flesh can vary from white to ocher. The peculiarity is that when pressed it turns green.
The spiny milkweed loves moisture and prefers any forests except coniferous ones. The growth period lasts 4 months starting in July.
This type of milk mushroom inedible. A hat with a funnel in the middle, which flattens out closer to the edge, does not exceed 6 centimeters in diameter. It is colored ocher-yellow and darkens to dark brown when pressed. It feels very slimy to the touch. The plates are short and located close to each other. 
The pulp is dense and white, but when exposed to air it very quickly turns purple. The taste can be either very bitter or sweetish. It has a rather pleasant aroma.
The mushroom stem is brittle, cylindrical, hollow. It is slimy and hard to the touch, its color does not differ from the cap.
The shield lactifer prefers to live in deciduous forests, starting in August. It grows mainly in small groups.
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Milky mushrooms got their name from the fact that when they cut or break the cap, they release a kind of juice in the form of milk. It is a white, non-viscous liquid that undergoes changes in open air. Usually has a sharp, burning taste. This feature is characteristic mainly of edible mushrooms, which are used for pickling and canning. On this page you can learn about some milk mushrooms.
Milky mushroom juice and milkweed with photo
The cap is 6-12 cm in diameter, fleshy, convex, then concave, with a first tucked, then raised, straight, sharp, smooth edge. The skin is dry, velvety at first, then almost bare, smooth, dark reddish-brown, brownish-brown, reddish, can become rusty-ocher or light yellow, without zones. The plates are attached, briefly descending, frequent, wide, forked from the stem, with plates, cream-colored, turning brown when wounded. The milky juice of the mushrooms is white, and in the air it gradually turns brown, thickens and becomes viscous, like rubber. The leg is 6-8 x 1-2 cm, often narrowed at the bottom, hard, formed, pubescent, the same color as the cap. The pulp is dense, white, yellowish, turns brown in the air, tastes fresh, the smell resembles the smell of pear flowers. Spore powder is white.
The milkweed mushroom forms an association, and (Picea A. Dietr.). Grows in mixed forests, in large groups, often in August - October. Edible.
Look at the milkweed mushroom in the photos shown on this page below:
Photo gallery
Euphorbia mushroom and its photo
The cap is 5-10 cm in diameter, fleshy, funnel-shaped, initially with a tucked, then straight, slightly wavy, sharp, smooth edge. The skin is sticky in wet weather, then dry, bare, smooth, light ocher, ocher-yellow, cream, becoming orange or reddish with age, closer to the edge with zones. The plates are descending, frequent, narrow, with plates, white, cream. The milky juice is white, does not change in air, and tastes sharp or acrid.
Leg 2-4 x 1-2 cm, cylindrical, hollow, hard, dry, bare, smooth, white or slightly creamy-ochre, with small lacunae.
The pulp is hard, hollow, white, ocher in mature specimens, has a pungent taste, without much odor. Spore powder is ocher.
The spurge mushroom forms an association
Poisonous milkweed is ubiquitous in forests - it is a mushroom dangerous to human health, which should not end up in a mushroom picker’s basket. The descriptions presented on this page will help you distinguish and identify inedible lactiferous mushrooms. Photos of lacticiferous mushrooms accompany all the proposed botanical characteristics of the species.
Thyroid milky
The cap is 3-5 (10) cm in diameter, convex at first, then flat-spread, concave-spread with age, sometimes with a tubercle in the center, with a folded hairy edge. The skin is slimy or sticky, often with a vaguely defined one concentric zone, ocher-yellow, brownish-yellow, and when pressed it turns from lilac-gray to brownish-violet. The plates are attached, shortly descending, moderately frequent, narrow with plates, cream-colored, when pressed they turn purple, then become lilac-gray, brownish. The milky juice is white, quickly turns purple in the air, abundant at first, may disappear over time, the taste is changeable: from sweet through bitter to acrid. The leg is 3-5 (8) x 0.5-1.5 cm, cylindrical or widens towards the base, hard, hollow, mucous, the same color as the cap. The pulp is dense, white, quickly turning purple when cut, the taste is initially sweetish, over time it becomes acrid-bitter, with a pleasant smell. Spore powder is creamy.
Thyroid milky forms an association and. Grows in deciduous forests, in small groups, rarely, in August - October. Inedible.
Golden milky milkweed
The cap is 4-8 cm in diameter, thin-fleshy, flat, soon funnel-shaped, with a tucked, then straight, thin, smooth edge. The skin is sticky in wet weather, then dry, bare, smooth, light terracotta, cream, ocher-orange, fawn, with intermittent ocher zones that are almost invisible in mature specimens. The plates are descending, frequent, narrow, with plates, white, becoming ocher-cream. The milky juice is white, quickly turns lemon-yellow in air, and tastes pungent. Leg 3-7 X 0.7-1.5 cm, cylindrical or club-shaped, brittle, hollow, dry, bare, smooth, light ocher, with dark ocher lacunae, hairy at the base. The pulp is loose, fragile, creamy, tastes sharp, without much odor. Spore powder is creamy.
The golden milky plant forms an association with birch (Betula L.). It also grows in mixed forests, in groups, rarely, in August - September.
Milky dark brown
The cap is 3-6 (10) cm in diameter, flat-convex, then broadly funnel-shaped, with a wavy sharp edge. The skin is slightly sticky or short-velvety, smooth with age, brown, ocher-brown, grayish-brown, with a lighter edge.
The plates are descending, sparse, narrow, with plates and anastomoses, in a young state the same color as the cap, with age - grayish-ocher, ocher-yellow, powdered with spore mass, turning pink when pressed. The milky juice is white, turns red in the air, at first tasteless, then bitter. The stem is 3-8 x 0.5-2 cm, cylindrical, often narrowed towards the base, hard, hollow or hollow, thin-velvety, smooth, the same color as the cap or a shade lighter, when pressed it becomes dirty red. The pulp is dense, white, reddening when cut, with a slightly bitter taste, without much odor.
The dark brown milkweed forms an association with birch (Betula L.). Grows in deciduous and mixed forests, in small groups, merging at the base with several basidiomes, infrequently, in August - September. Inedible.
Pale sticky milkweed
The cap is 3-5 cm in diameter, convex, then funnel-shaped, prostrate, unevenly wavy, with a drooping edge. The skin is smooth, slimy, when dry it becomes glossy, from flesh-pink to dark yellow, with a purple or lilac tint, and when pressed it slowly becomes dirty gray or turns black. The plates are slightly descending, narrow, of moderate frequency, light ocher or with a rich yellow tint and with yellow droplets from milky juice. The milky juice is whitish, initially quite abundant, bitter, and after some time becomes hot and spicy. The stalk is 3-6 x 0.7-1.5 cm, slightly curved, narrowed downwards, slightly flattened, longitudinally grooved, mucous, a shade lighter than the cap. The pulp is whitish, slowly turns yellow in air, with a burning taste and apple smell. The spore powder is yellowish.
The pale sticky milkweed forms an association (Picea A. Dietr.). Grows in spruce and mixed with spruce forests, in groups, infrequently, in July - October. Inedible.
Milky gray
The cap is 3-6 cm in diameter, thin-fleshy, initially flat, then flat-prostrate, with a sharp papillary tubercle, the edge is initially lowered, then becomes straight, sharp, smooth.
The skin is dry, felt-scaly, pinkish-ocher, terracotta, the scales are lead-gray, and with age they become the same color as the surface of the cap. The plates are descending, frequent, forked, with plates, pinkish-ocher. The milky juice is white and does not change in air. Leg 3-7 x 0.4-0.9 cm, cylindrical, sometimes widened towards the base, brittle, hollow, felt, the same color as the cap, white-pubescent at the base. The pulp is white or slightly yellowish, has a slightly pungent taste, and has no particular odor. The spore powder is yellowish.
Gray milkweed forms an association with (Alnus incana (L.) Moench) and birch (Betula L.). Grows in alder forests, in small groups, on soil and wood, infrequently, in August - September, inedible.
Milky pink
The cap is 5-10 (15) cm in diameter, convex, then flat-spread, sometimes with a tubercle, often funnel-shaped, sometimes with a sinuous dissected edge. The skin is dry, finely scaly, silky-fibrous, granular-flaky in the center, becomes bare with age, cracking, yellowish-clay-brownish or brownish-brown, lilac-pinkish-grayish, pinkish-ochreous-grayish, without zones. The plates are descending, thin, frequent, whitish, yellowish, creamy-ochreous, ocher. The milky juice is watery-white, scanty, does not change in air, the taste ranges from sweetish to bitterish. The stem is 5-9 x 0.5-2 cm, smooth or slightly swollen, usually hollow at maturity, the same color as the cap, lighter at the top, with a powdery coating, with whitish fibers at the bottom. The pulp is whitish-fawn, thin, fragile, with a sweetish taste and the smell of coumarin, which intensifies when dried. Spore powder is light cream.
The pink milkweed forms an association with spruce (Picea A. Dietr.), pine (Pinus L.) and birch (Betula L.). It also grows in mixed forests, singly and in small groups, infrequently, in July - October. Inedible (poisonous).
Milky brown
The cap is 2-5 (8) cm in diameter, thin-fleshy, depressed, funnel-shaped, with a papillary tubercle and an initially drooping, soon straight wavy edge. The skin is dry, bare, smooth, chestnut to olive brown in color, darker in the middle, lighter towards the edges, fading to almost white. The plates are slightly descending, frequent, narrow, with plates, at first reddish-ocher, with age they become dirty rusty brown, often powdered with spore mass. The milky juice is watery-whitish, and after a few minutes in air it becomes dark yellow, with a pungent, pungent taste. The stem is 3-5 (7) x 0.4-0.8 cm, cylindrical, strong, becomes hollow with age, smooth, the same color as the cap, covered with white mycelium at the base. The pulp is fragile, light ocher, reddish at the stem, becomes sulfur-yellow when cut, has a pungent taste, with a slight pleasant odor. With FeSO4 after some time it turns olive-brown. The spore powder is creamy.
Forms an association with spruce (Picea A. Dietr.). Grows in spruce forests, on acidic soils, in small groups, infrequently, in September - October. Inedible.
Milky bitter
The cap is 3-5 cm in diameter, thin-fleshy, initially convex, then depressed, with a papillary tubercle and a long curved, then straight, smooth, sharp edge. The skin is dry, smooth, ocher-brown, red-brown, yellow-red, with a copper tint, fading to cream. The plates are descending, frequent, narrow, with plates, cream, ocher. The milky juice is watery-white, does not change color in air, with a mild taste, although after some time it may become bitter. Leg 3-5 x 0.4-0.6 cm, club-shaped, brittle, hollow, glabrous, smooth, the same color as the cap. The pulp is loose, white, creamy, tastes fresh, slowly spicy, odorless. Spore powder is ocher.
The bitter milkweed forms an association with oak (Quercus L.) and birch (Betula L.). Grows in deciduous, coniferous and mixed forests, in small groups, on soil and wood, infrequently, in July - September. Inedible.
Milky lilac
The cap is 5-8 (10) cm in diameter, thin-fleshy, initially flat, then flat-prostrate with a sharp papillary tubercle. The edge is initially lowered, then becomes straight, sharp, smooth. The skin is dry, thin tomentose-scaly, pale lilac, from dark lilac-pink to red, fading with age to lilac-pinkish, flesh-lilac. The plates are descending, frequent, forked, with plates, pinkish-ocher. The milky juice is white; the color does not change in air. The stem is 3-7 x 0.4-1 cm, cylindrical, sometimes widened towards the base, brittle, hollow, pinkish-ochreous. The pulp is whitish, initially sweetish in taste, then slowly acrid, without much odor. The spore powder is white (in young specimens) to creamy (in old specimens).
The lilac milkweed forms an association with alder (Alnus Mill.). Grows in alder forests, in small groups, on soil and wood, infrequently, in August - September. Inedible.
Milky wet
The cap is 2-10 cm in diameter, thin-fleshy, flat, depressed, with a tubercle and a sharp, smooth edge. The skin is greasy, slimy in wet weather, pale grayish or almost white, without zones; when dry it is grayish-brownish, yellowish-brownish, with barely noticeable zones. The plates are descending, frequent, narrow, with plates, cream-colored, and purple when wounded and pressed. The milky juice is white, quickly turning purple in the air. Leg 6-8 x 0.8-1.5 cm, cylindrical, hollow, mucous, with yellowish spots, lilac. The pulp is dense, white, quickly turns purple in the air, has a slowly bitter-sharp taste, and is odorless. Spore powder is ocher.
The wet milky plant forms an association with birch (Betula L.), pine (Pinus L.) and willow (Salicx L.). Grows in damp coniferous and mixed forests, in large groups, rarely, in August - September. Inedible.
Milky spiny
The cap is 2.5-4 (6) cm in diameter, very thin-fleshy, with thin veins on the surface, initially flat, then flat-spread, depressed, with a sharp papillary tubercle. The edge is thin, slightly ribbed, drooping, and can straighten with age. The skin is pinkish-red to lilac-carmine-red, dry, tomentose-roughly scaly (scales up to 2 mm in height). The plates are short descending, narrow, thin, frequent, forked, with plates, pinkish-ochre, when pressed they become olive-brown. The milky juice is white, does not change in air, is quite abundant, at first has a mild taste, later it becomes slightly bitter. The leg is 3-5 x 0.2-0.8 cm, lilac-pink, never has an ocher tone in color, cylindrical, slightly narrowed towards the base, initially formed, becoming hollow with age. The pulp is whitish to pale ocher, when pressed it acquires a greenish tint, with a mild taste and no particular odor. Spore powder is light ocher.
The spiny milkweed forms an association with birch (Betula L.) and alder (Alnus Mill.). Grows in moist deciduous and mixed forests, in groups, among sphagnum, infrequently, in July - September. Inedible.
Watery milky milkweed
The cap is 2-4 cm in diameter, thin-fleshy, flat, then depressed, with a papillary tubercle, with a sharp wavy edge. The skin is smooth or wrinkled, cracking when dry, dark brown, black-brown, dark brown, red-brown. The plates are descending, of moderate frequency, wide, with plates, cream-colored, with reddish-brown spots. The milky juice is watery-white, does not change in air, with a mild taste. Leg 4-7 x 0.2-0.4 cm, cylindrical, smooth, yellow, darker at the base. The pulp is loose, white, turning brown with age, tastes fresh, without much odor.
The milkweed forms an association with oak (Quercus L.) and spruce (Picea A. Dietr.). Grows in mixed and deciduous forests, in large groups, infrequently, in July - November. Inedible.
Look at the poisonous milkweed in the photo and remember it so as not to take it in the forest:
