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Germany · Baden- Württemberg · Alb- Donau- Kreis| Common Animals Fish Mushrooms Flora |
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Lactarius volemus |
July: The Dry Lactarius continues fruiting.
Edible after soaking and heat treatment. Considered a traditional mushroom for pickling in Russia. Valued for its rich taste and aroma.
Cap 5–12 cm wide, light brown with concentric rings. Stem firm, white with brown spots.
Grows in mixed and deciduous forests, often under birches and aspens Found from July to October
Harvest only fresh mushrooms with intact cap and stem. Pay attention to the characteristic milky latex.
Cut with a knife, clean from debris and leaves. Better to soak in cold water before cooking to remove bitterness. Soak and boil before consumption.
Cap: Fleshy, light brown with concentric rings
Stem: Firm, white with brown spots
Stem: Firm, white with brown spots
Pickled Dry Milk Cap (Pickling)
Traditional winter preservation method
Traditional winter preservation method
1. Soak mushrooms for 2-3 days, changing water regularly.
2. Boil in salted water for 15 minutes.
3. Marinate with vinegar, salt, sugar, and spices.
2. Boil in salted water for 15 minutes.
3. Marinate with vinegar, salt, sugar, and spices.
Fried Dry Milk Cap (Frying)
Delicate taste with slight bitterness
Delicate taste with slight bitterness
1. Slice mushrooms and fry in butter.
2. Season with salt and cook until golden brown.
3. Serve with potato side dish.
2. Season with salt and cook until golden brown.
3. Serve with potato side dish.