Milky gray-pink - description of where it grows, poisonous mushroom

If for the first time you see a gray-pink lactarius, it may seem that a fruit body, similar to a breast and a thunderfish, flaunts before your eyes. In common people, people call this mushroom - a hybrid. If you follow the data obtained from foreign sources, then this variety is classified as slightly poisonous. It is not very appreciated among our compatriots, because there is no reliable data regarding edibility. But certain categories of people are soaked for a long time, boiled, then salted and consumed as specimens.

Description

1. The gray-pink lactarius is understood as a plastic fungus, which belongs to the russula family and the genus of lactic. Otherwise, these instances are called a gray-pink inedible sackcloth, as well as an amber or roan lactarius.
2. As for the description, the tip is round in format, but can be flattened or convex. In young animals, the extreme parts of the hat bend inward. Mature specimens have a top format like a funnel. There is a small mound in the central part.
3. In its diameter, the upper section grows to 15 cm, but this is more the exception than the usual phenomenon. The peel on the hat is smooth, dry, velvet. The hue varies and can be brownish-pink, gray-pink, sand-gray with a yellowish tinge. It all depends on the territorial affiliation of each instance.
4. The base has the format of a cylinder, it is quite straight and smooth, light. In shade, the leg sometimes coincides with the color of the apex. Closer to the hat, the base is whitish. In young animals, the leg is dense, and in mature specimens it can be hollow or partially hollow. It extends up to 7 cm in length with a thickness of 1.5 cm.
5. The soft part breaks quickly; when cut, juice like water is released. It will not change color when weathering; it will remain the same. The pulp is bleached, white with gray. May come close to a yellow-white tone. It tastes bitter, burns. The smell is spicy, reminiscent of chicory.
6. On the inner section of the apex there are plates that only slightly settle on the leg. They are pigmented in pink, beige or whitish tone. Color spores can be cream, pink, or yellow.
7. Now we will study distribution. These mushrooms prefer to settle in a swampy area near pines and birches. They live next to the moss, found from the end of summer until the middle of the fall season. The largest number of fruiting bodies can be found in September-October in favorable weather.

Virulence

1. If we take into account foreign literature, then it is mentioned that the fruiting bodies considered are weakly poisonous mushrooms. In the Russian Federation, such an instance is referred to as an inedible or edible, but of little value fruit.
2. Experienced mushroom pickers argue that if you do not pay attention to a specific smell, then such a mushroom is practically no different from ordinary milkers. If you cannot find more successful specimens in the forest, then you can pay attention to the gray-pink lactarius.

The properties

1. The fruits in question and similar species contain an impressive amount of valuable amino acids. Glutamine, arginine, leucine and tyrosine stand out among the main ones. In addition, the pulp of fruiting bodies is saturated with fatty acids. Among these, palmitic, stearic, vinegar and oil should be distinguished.
2. Almost all representatives of fungi of this species are rich in lipoids, phosphatides and essential oils. There is a huge amount of glycogen and fiber in an ordinary milkman, and there is no starch in it at all. In addition, the fungus is saturated with an abundance of trace elements.In one of the species found a natural antibiotic - lactarioviolin. It helps to effectively fight tuberculosis.
3. Also, many types of milkers have a positive effect on the human body. Valuable chemical compounds make it possible to combat gallstone disease, acute and purulent conjunctivitis. The fruit contains an antibacterial substance that effectively inhibits Staphylococcus aureus.
4. If you want to pickle mushrooms, then for such purposes it is best to choose an ordinary milkman. Due to processing in this way, fermentation occurs in the composition of the fruiting body. Because of this, a pleasant sour aftertaste appears. It is this characteristic that is very much appreciated for pickling mushrooms.

The fruits in question are quite fleshy. Not all mushroom pickers are in a hurry to use the mushroom in cooking. The reason for this is a very unusual smell. Otherwise, after preliminary boiling, such fruiting bodies can be used without problems for preparing other dishes.

Video: Lactarius gray pink (Lactarius helvus)