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United States · Michigan · Keweenaw| Common Animals Fish Mushrooms Flora |
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Lactarius badiosanguineus |
July: The Brown Milkcap is at the peak of the season, commonly found.
Edible after soaking and boiling. Valued in Russia as a tasty edible mushroom. Used for pickling and cooking.
Cap 5–10 cm wide, brown with reddish hues. Stem firm, light brown, up to 8 cm long.
Grows in mixed and coniferous forests, especially under pines and birches Found from August to September
Harvest young, undamaged mushrooms with firm flesh. Pay attention to the characteristic latex color when damaged.
Clean debris with a soft brush. Soaking recommended to remove bitterness. Soak and boil before consumption.
Cap: Brown with reddish hues, fleshy
Stem: Firm, light brown
Stem: Firm, light brown
Fried Brown Milk Cap (Frying)
Aromatic and tasty mushroom
Aromatic and tasty mushroom
1. Slice mushrooms and fry in butter.
2. Season with salt and cook until golden brown.
3. Serve with a side dish.
2. Season with salt and cook until golden brown.
3. Serve with a side dish.
Pickled Brown Milk Cap (Pickling)
Traditional preservation method
Traditional preservation method
1. Boil mushrooms for 10-15 minutes.
2. Marinate with vinegar, salt, sugar, and spices.
3. Store in a cool place.
2. Marinate with vinegar, salt, sugar, and spices.
3. Store in a cool place.