Warm, rainy weather.

The Real Milk Cap forms mycorrhizal associations primarily with birch trees. It is typically found in mature birch forests, mixed forests containing birch, as well as on forest edges.

The season for "quiet hunting" (referring to the picking of mushrooms) for milk caps (Lactarius resimus) begins from mid - July and continues until the end of September, peaking in August.

To find Lactarius resimus (also known as the Boletus milk cap or woolly milk cap), you should focus on its typical habitats and seasonal activity patterns:

Habitat:

- Ecosystem: Deciduous forests, mixed forests with beech, oak, birch, and occasionally coniferous trees.
- Soil Type: Prefers well - drained, slightly acidic soils rich in organic matter.
- Canopy Cover: Look for areas with moderate canopy cover where light filters through but isn't too dense.

Seasonal Activity:

- Fruiting Period: Late summer to early autumn (August - October in temperate regions).

Search Tips:

1. Forest Floor Inspection: Since they tend to grow partially buried under leaf litter, carefully part the leaves and debris to reveal any emerging fruiting bodies.
2. Mounds and Bumps: As mentioned, search for small humps or mounds in the soil that may indicate mushrooms pushing up from below.
3. Signs of Growth: Check for signs like yellowish - brown discoloration of the ground or slight bulges in the duff layer.
4. Companion Plants: Focus your search near host tree species such as beeches and oaks, which form mycorrhizal relationships with these fungi.
5. Weather Conditions: After periods of rain followed by warm weather is an ideal time for fruiting.
6. Use a Small Trowel or Brush: Gently dig around suspicious spots to uncover hidden mushrooms without damaging them.

Lactarius resimus, commonly known as the Red - gilled Bolete or Ox - blood Milkcap, typically grows in groups. However, it can occasionally be found growing singly within its preferred habitats such as coniferous and mixed forests, often under pine trees. Its fruiting season usually spans from late summer to autumn.

To reliably distinguish Real Milk Cap (Lactarius resimus) from similar - looking mushrooms such as Pepper Milk Cap (Lactarius piperatus), White Volnushka (Lactarius pubescens), Aspen Milk Cap (Lactarius rufus), and the poisonous White Fly Agaric (Amanita virosa), consider these key features:

1. Morphological Features

- Cap:
- Real Milk Cap: Convex to flat cap with a diameter of 5 - 15 cm, smooth surface, slightly sticky when moist, pale yellowish - brown to creamy - white color.
- Pepper Milk Cap: Smaller cap size (4 - 8 cm), dark brown to blackish - brown, often with concentric zones.
- White Volnushka: Cream - colored to whitish - yellow, hairy or downy texture on top.
- Aspen Milk Cap: Yellowish - buff to orange - brown, usually larger than resimus.
- White Fly Agaric: Large cap (6 - 20 cm), pure white, sometimes with faint greenish tinge due to chlorophyll.
- Gills:
- Real Milk Cap: Decurrent gills (running down stem), creamy - white to pale yellow, becoming paler with age.
- Other species: Similar decurrent gill structure but differing colors or patterns.
- Stem:
- Real Milk Cap: Stout, club - shaped, creamy - white, slightly bulbous at base, smooth or finely fibrillose.
- White Fly Agaric: Taller, cylindrical, pure white, often covered with small white scales or warts.

2. Lactiferous Properties

- Real Milk Cap: Produces abundant latex that is initially white but turns slightly yellowish upon exposure to air.
- Pepper Milk Cap: Latex is white but quickly becomes yellow - green.
- White Volnushka: Latex is milky white, slow to appear and less copious compared to resimus.
- Aspen Milk Cap: Latex is also white but more viscous and slower - flowing.
- White Fly Agaric: No latex production.

3. Odor and Taste

- Real Milk Cap: Pleasant odor reminiscent of almonds or vanilla; mild taste.
- Pepper Milk Cap: Strongly acrid and peppery taste.
- White Volnushka: Faint, nondescript odor; bland taste.
- Aspen Milk Cap: Sweet, pleasant odor; mild flavor.
- White Fly Agaric: Distinctive unpleasant odor, toxic.

4. Hymenium Reaction

- Real Milk Cap: Cut flesh does not change significantly in color.
- White Fly Agaric: Flesh may turn yellowish or olive - green when cut, indicating toxicity.

5. Ecology and Habitat

- Real Milk Cap: Found in mixed forests, especially under birch trees, common across Europe including Russia.
- Pepper Milk Cap: Also found in coniferous and mixed forests.
- White Volnushka: Common in broadleaf forests, particularly oak woodlands.
- Aspen Milk Cap: Typically grows near aspens and poplars.
- White Fly Agaric: Often associated with conifers, especially fir and pine trees.

Final Recommendations for Safe Identification

1. Use multiple characteristics together (cap appearance, gill structure, latex properties, habitat).

* Is it possible to poison oneself with the Real Milk Cap (Lactarius resimus*)? The importance of proper preliminary processing.

Answer

The Real Milk Cap, scientifically known as Lactarius resimus, is a mushroom species that belongs to the genus Lactarius. It is commonly found across Europe and parts of Asia, including Russia. This mushroom has a distinct appearance characterized by its large size, yellowish - brown cap, and milky latex (latex) that exudes from its gills when cut or damaged.

Toxicity and Edibility:

- Edible Status: While generally considered edible, Lactarius resimus can cause digestive discomfort if not properly processed before consumption. This includes symptoms such as nausea, vomiting, diarrhea, and stomach cramps.
- Toxic Potential: Although not typically classified as highly toxic, improper preparation may lead to mild gastrointestinal issues due to the presence of toxins like lactaric acid and other compounds that are naturally present in this mushroom variety.

Proper Preliminary Processing:

1. Soaking: Soak the mushrooms in cold water for at least 24 hours, changing the water several times during this period. This helps leach out bitter substances and potential toxins.
2. Cooking: Thorough cooking is essential. Cooking methods should include boiling or steaming to further reduce any remaining harmful components.
3. Avoid Overconsumption: Even after proper preparation, consuming excessive amounts might still result in minor digestive upset.
In conclusion, while Lactarius resimus is widely regarded as an edible mushroom, careful handling and thorough preliminary treatment are crucial to ensure safety and avoid adverse reactions.

First Aid for Accidental Consumption of Raw or Undercooked Lactarius resimus Mushrooms
1. Immediately Stop Eating: If you suspect you've consumed a potentially harmful mushroom species such as Lactarius resimus, stop eating it immediately.
2. Drink Plenty of Water: Drink water to dilute the toxins and help flush them out of your system.
3. Induce Vomiting (if necessary): If symptoms appear within an hour after ingestion, consider inducing vomiting by drinking warm salty water or using ipecac syrup (only if advised by medical professionals).
4. Seek Medical Attention: Contact poison control hotline or visit a hospital emergency room. Provide information about the mushroom type and amount consumed.
5. Symptoms to Monitor: Watch for signs like nausea, vomiting, diarrhea, abdominal pain, dizziness, or hallucinations. These can indicate toxicity.
6. Do Not Self - Treat Severe Symptoms: For severe reactions, do not attempt home remedies - professional medical intervention is crucial.
7. Prevention Measures: Always cook mushrooms thoroughly before consuming them. Avoid eating wild mushrooms unless positively identified by an expert mycologist.
If you're unsure whether Lactarius resimus was properly prepared or have any concerns, it's best to seek immediate medical advice.

Taxon: Lactarius resimus

Key Identification Features

- Cap: Mucous surface, funnel - shaped (infrequently convex), with a pubescent, rolled - in margin.
- Coloration: White overall, frequently developing yellowish spots as it matures.
- Milky Juice: White and acrid, turning sulfur - yellow upon exposure to air.
- Gills (plates): Decurrent, slightly pinkish or yellowish in hue.

Safety Considerations

Lactarius resimus is generally considered inedible due to its bitter taste and acrid milk. It should not be consumed without proper knowledge of preparation methods or local culinary traditions. Additionally, always exercise caution when identifying mushrooms for consumption by consulting multiple reliable sources and ideally cross - referencing with an experienced mycologist before ingesting any wild - gathered mushroom species.

To address your question about Lactarius resimus (a member of the genus Lactarius, commonly known as milk caps), let's break down the key points regarding its identification and safety based on the provided statement:

Key Points for Identification

1. Genus: Lactarius
- This genus is characterized by producing latex or "milk" when cut or damaged.
2. Species: resimus
- Known as the "slippery jack," this mushroom has a distinctive appearance with yellowish to orange - brown cap and stem that often appears slimy or sticky.
3. Habitat
- Commonly found in coniferous forests, particularly under pine trees.
4. Physical Characteristics
- Cap: Yellowish - orange to brownish - red, convex to flat, sometimes with a central depression.
- Gills: Decurrent (running down the stem), pale yellow to cream - colored.
- Latex: White, turning slightly greenish when exposed to air.
- Stem: Slimy, often with longitudinal grooves, same color as the cap but paler towards the base.

Safety Considerations

The main rule you mentioned - prolonged soaking and boiling - is crucial for safe consumption. Here’s why:
1. Digestibility Issues
- Many species within the Lactarius genus can be difficult to digest raw due to their high mucilaginous content and potential toxins.
2. Detoxification Process
- Prolonged cooking helps break down these compounds, making them more palatable and less likely to cause digestive discomfort.
3. Preparation Method
- Soak the mushrooms in water for several hours or overnight.
- Boil thoroughly for at least 20 - 30 minutes before using in recipes.
By following these steps, you minimize any potential risks associated with consuming Lactarius resimus.

Final Answer

Identification:
Lactarius resimus (Slippery Jack): A medium - sized mushroom with a yellowish - orange to brownish - red cap, decurrent gills, and a slippery stem. It produces white latex that turns slightly greenish upon exposure to air. Usually found in coniferous forests.
Safety Rule:
All milk caps, including Lactarius resimus, must undergo prolonged soaking followed by thorough boiling to ensure they are safe and easy to digest.

The best container for collecting milk caps (Lactarius resimus) is indeed a wicker basket. Wicker baskets provide excellent ventilation, which helps prevent the mushrooms from sweating and spoiling during collection and transport. Additionally, their flexible structure allows for gentle handling of the delicate mushrooms, minimizing damage to their fragile gills and caps. Other suitable options include perforated plastic containers or mesh bags, but a traditional wicker basket remains the most recommended choice for optimal preservation and care of these mushrooms.

When processing Lactarius resimus (commonly known as Milk Caps), boiling is often recommended to improve their taste and reduce any potential gastrointestinal discomfort caused by the latex they exude. Here’s a typical process for preparing them:

Steps:

1. Soak: First, thoroughly rinse the mushrooms to remove dirt and debris. Then, soak them in cold water for about 1 - 2 hours to help leach out some of the bitterness or milky latex.
2. Boil: After soaking, drain the mushrooms and place them into fresh boiling water. Boiling typically takes around 15 - 20 minutes. This helps further break down any remaining toxins or bitter compounds.
3. Rinse Again: Once boiled, drain the mushrooms again and rinse briefly under running water to remove any lingering latex residue.
4. Cook Further: After boiling, you can proceed with your preferred cooking method - frying, sautéing, stewing, etc., depending on the recipe you're using.
In summary, yes, it is advisable to boil Lactarius resimus for approximately 15 - 20 minutes after soaking to ensure safety and enhance flavor.

When harvesting Lactarius resimus (commonly known as the milk cap mushroom), it's important to consider both sustainable practices and preservation of the mycelium for future fruiting.

Recommended Method: Twisting

- Why twisting is better:
By gently twisting the mushroom stem at its base rather than cutting it with a knife, you minimize damage to the surrounding mycelial network. This method helps ensure that the mycelium remains intact and undamaged, promoting continued growth and regeneration of new fruit bodies in subsequent seasons.
- How to do it correctly:
Hold the mushroom by its stem near ground level and give it a gentle but firm twist until it comes away from the soil. This should be done carefully so as not to tear the stem or disturb the soil around it.

Avoid Cutting

Cutting the mushroom off at the base can leave behind small fragments of stem tissue embedded in the substrate. These remnants may rot and potentially introduce pathogens into the mycelium, reducing its health and viability over time.
By following these guidelines, you'll help maintain healthy populations of this edible mushroom species while ensuring sustainable harvesting practices.

To clean a Lactarius resimus (also known as the Red - cap or Scarlet Waxcap) mushroom from debris while still in the forest, follow these steps:
1. Brush off loose dirt and debris: Use a soft - bristled brush or a small, dry cloth to gently remove any visible soil, leaves, twigs, or other forest debris from the surface of the mushroom.
2. Wipe with damp cloth if necessary: If there is stubborn dirt that won't come off easily with just brushing, you can use a slightly moistened cloth or paper towel to carefully wipe down the mushroom's cap and stem. Avoid using too much water, as this may damage the delicate structure of the mushroom.
3. Trim base of stem: Cut away any parts of the stem that are dirty or damaged by simply trimming them with a knife or scissors. This will help keep your harvest cleaner without needing extensive washing later on.
4. Avoid excessive handling: Handle the mushrooms minimally to prevent bruising or damaging their texture. Keep them intact for better preservation during transport back home.
5. Store properly: Place cleaned mushrooms into a breathable container such as a basket or mesh bag to allow air circulation and prevent moisture buildup inside the packaging.
By following these simple cleaning techniques directly in the forest, you'll minimize further contamination and reduce the need for extensive cleaning once you're back at home.

To properly soak Lactarius resimus (milk caps), follow these detailed steps for optimal harvesting and processing:

Steps for Proper Soaking

1. Initial Cleaning:
Before soaking, gently brush off any dirt or debris from the mushrooms using a soft brush or damp cloth. Avoid washing them under running water at this stage as it can damage their structure.
2. Soaking Duration:
The recommended soaking period is typically between 3 to 5 days. This extended time helps remove bitterness and makes the mushrooms more palatable.
3. Water Changes:
Change the soaking water every 2 - 3 times per day. This frequent water change ensures that any bitter compounds are effectively leached out of the mushrooms.
4. Temperature Control:
Keep the soaking water at room temperature. Aim for temperatures around 18 - 22°C, which facilitates better extraction of bitter substances without compromising the texture of the mushrooms.
5. Post - Soaking Rinse:
After completing the soaking process, rinse the mushrooms thoroughly with clean water to remove any remaining residue.
By following these guidelines, you will ensure that your Lactarius resimus are properly prepared for further cooking or preservation steps.

Cold Salting Method for Lactarius Resimus Mushrooms

Ingredients:
- Fresh Lactarius resimus mushrooms
- Salt (preferably coarse sea or kosher salt)
- Horseradish root, grated
- Dill sprigs and seeds
- Garlic cloves, peeled and sliced
- Currant leaves (optional but traditional)
- Optional spices: black peppercorns, juniper berries, bay leaves

Step - by - Step Recipe:

1. Preparation of Mushrooms:
- Clean the mushrooms carefully by brushing off any dirt or debris. Use a damp cloth or soft brush to avoid damaging the delicate structure.
- Remove stems if desired (stems can be used separately for soups or broths).
- Slice caps into even pieces about 1 - 2 cm thick.
2. Layering Process:
- Line the bottom of a clean glass jar or ceramic container with a layer of currant leaves (if using), followed by a thin layer of coarse salt.
- Add a layer of mushroom slices approximately 4 - 5 cm high.
- Sprinkle generously with salt, ensuring each piece is well - coated.
- Scatter some grated horseradish, dill seeds, and a few dill sprigs over the mushrooms.
- Place a couple of garlic slices on top, then add optional spices like black peppercorns or juniper berries.
3. Repeat Layering:
- Continue this process until the jar is almost full, making sure that the final layer consists of salt and herbs.
- Press down gently to compact the contents without crushing the mushrooms too much.
4. Sealing and Storage:
- Cover the top layer with a piece of cheesecloth or paper towel secured with an elastic band to allow air circulation while preventing dust from entering.
- Store in a cool, dark place at room temperature for 3 - 4 weeks. This allows the flavors to develop fully through natural fermentation.
5. Fermentation Check:
- After two weeks, check the progress by opening the jar slightly. If necessary, press down the mushrooms again to ensure they remain submerged under their own juices.
- Once fully fermented, transfer the sealed jar to the refrigerator where it will keep for several months.
6. Serving:
- Before serving, rinse the mushrooms briefly under cold water to remove excess salt.
- Enjoy as part of a traditional Russian appetizer platter alongside bread, smoked fish, or pickles.
This classic method preserves the unique flavor and texture of Lactarius resimus mushrooms, enhancing them with a tangy, herbal complexity perfect for cold winter meals.

Hot Salting Method for Lactarius resimus Mushrooms
The mushroom species Lactarius resimus (also known as the "red milkcap") has a distinctly bitter taste when raw or improperly prepared. However, it can be transformed into an excellent culinary ingredient through various methods of hot salting. Here are two common approaches to hot salting this mushroom and their differences:

1. Cold Water Preparation ("Cold Soak")

- Process:
The mushrooms are first soaked in cold water overnight or for several days, changing the water frequently to leach out most of the bitterness. This step is crucial because Lactarius resimus contains a compound called lactaric acid that causes its bitter flavor.
- Cooking:
After soaking, the mushrooms are boiled briefly (5 - 7 minutes), then drained thoroughly.
- Salting:
Once cooked, they are placed in sterilized jars with layers of salt between each layer of mushrooms. The mushrooms are left to marinate under pressure for about three weeks before being consumed.
- Pros:
- More thorough removal of bitterness.
- Retains more natural texture and color.
- Traditional Russian recipe often used in regions like Karelia and the Urals.
- Cons:
- Time - consuming due to prolonged soaking period.
- Requires regular attention during preparation.

2. Hot Water Preparation ("Boiling")

- Process:
Instead of cold soaking, the mushrooms are directly boiled in water for 15 - 20 minutes. This boiling process helps reduce some of the bitter compounds but not as effectively as the cold soak method.
- Salting:
After boiling, the mushrooms are rinsed and then packed into jars with salt, following the same procedure as above.
- Pros:
- Faster preparation time compared to cold soaking.
- Easier to execute without requiring multiple steps.
- Cons:
- Less effective at removing bitterness.
- May result in mushrooms losing some of their firmness and vibrant color.

Which One Is Better?

- If you're looking for maximum flavor retention and minimal bitterness, the cold soak method is superior. It requires more effort and time but yields mushrooms with a richer, less harsh taste.
- For those who prefer convenience over perfection, the hot water boiling method works well. It's quicker and still produces edible results, though the final product may have slightly stronger residual bitterness.
In traditional Russian cuisine, particularly in regions where Lactarius resimus is commonly harvested, the cold soak method is considered the gold standard for preserving these mushrooms.

Lactarius resimus, commonly known as the milk cap or woolly milkcap, takes different amounts of time depending on the salting method used:
- Cold Method: This traditional approach involves layering the mushrooms with salt and allowing them to cure over a longer period. It typically requires 1.5 - 2 months before the mushrooms are fully cured and ready to eat.
- Hot Method: In this faster technique, the mushrooms are first blanched or cooked briefly before being salted. This reduces the overall curing time significantly, usually taking about 1 - 1.5 months until readiness.
In both methods, it's important to ensure proper conditions such as adequate brine concentration and consistent temperature control to achieve optimal results.

Real milk cap mushrooms (Lactarius resimus) are indeed edible and can be fried. However, due to their high water content and somewhat bitter taste when raw or undercooked, they require proper preparation before frying.

Salt Preparation

Salting is a traditional method used for Lactarius species, including the real milk cap, as it helps remove excess moisture and reduces any potential bitterness. Here’s how you can do it:
1. Pre - salting: Slice the mushrooms into even pieces and place them in a colander or sieve over a bowl. Add a generous amount of coarse salt (about 1 - 2 tablespoons per kilogram of mushrooms).
2. Leave to drain: Let the mushrooms sit for about 6 - 8 hours, or overnight. This process draws out the liquid and mellows the flavor.
3. Rinse and dry: After salting, rinse the mushrooms thoroughly with cold water to remove the salt. Then pat them dry with paper towels or let them air - dry briefly.

Frying Process

Once properly prepared, here’s how to fry them:
1. Heat oil: Use a large skillet or pan and heat some vegetable oil or butter until hot but not smoking.
2. Add mushrooms: Place the drained mushrooms in the hot oil. Spread them evenly so that each piece gets direct contact with the surface.
3. Cook on medium - high heat: Stir occasionally to ensure even cooking. The mushrooms will start to shrink and release more liquid. Continue cooking until most of the liquid evaporates and the mushrooms become golden brown.
4. Seasoning: Season with salt and pepper to taste. You may also add garlic, herbs, or spices according to your preference.
5. Serve: Once cooked through and crispy, serve immediately.
By following these steps, you'll end up with tender, flavorful, and well - cooked real milk caps that are safe and delicious to eat.

Salted milk caps (Lactarius resimus), a type of wild mushroom prized for their unique texture and flavor, gain their characteristic crispiness and aroma through careful selection of spices and meticulous preparation techniques.

Crispiness:

1. High Water Content: Milk caps have a high water content when fresh. Proper salting draws out moisture, which helps to create a firm, almost crunchy texture.
2. Salt Concentration: Salt acts as a natural dehydrating agent. When properly brined or dry - salted, it extracts excess liquid from the mushrooms, leaving them with a satisfyingly crisp bite.
3. Preparation Method: Traditional methods often involve layering the mushrooms with salt and weights to press out additional moisture over time. This process enhances both the texture and preservation.

Fragrance:

1. Natural Aromatics: Lactarius species naturally possess earthy, woodsy notes that intensify during the curing process. These flavors become more pronounced after salting.
2. Spice Blends: Adding spices such as garlic, dill seeds, black peppercorns, bay leaves, juniper berries, and caraway seeds amplifies the overall scent profile. The combination of these herbs and spices infuses the mushrooms with complex layers of aroma.
3. Maturation Period: Allowing the salted mushrooms to mature further develops their flavor compounds, leading to deeper, richer scents.
By combining precise salting techniques with judicious use of complementary spices, traditional recipes bring out the best qualities of this versatile mushroom variety.

* Yes, it's possible to freeze soaked or boiled milk caps (Lactarius resimus*) for later salting, but there are some important considerations and steps you should follow to ensure the best quality of your mushrooms after freezing.

Arguments Supporting This Answer

1. Freezing as a Preservation Method:
Freezing is an effective way to preserve food by slowing down microbial growth and enzymatic activity. When done correctly, this method can maintain the texture, flavor, and nutritional value of mushrooms until they’re ready for further processing like salting.
2. Preparation Before Freezing:
- Soaking: If you're planning to salt the mushrooms later, soaking them first helps remove excess latex (milk), which can make them bitter when salted directly.
- Boiling: Boiling milk caps before freezing can help reduce their moisture content and start breaking down enzymes that might otherwise affect their taste during storage.
3. Steps for Proper Freezing:
- Cool Down After Preparation: Ensure the mushrooms have cooled completely after boiling or soaking to prevent condensation inside the packaging.
- Proper Packaging: Use freezer - safe containers or bags to avoid freezer burn and contamination. Use a vacuum sealer if available for better preservation.
- Label and Date: Clearly label the package with the date of preparation to track how long they've been stored.
4. Post - Freeze Handling:
- Thaw frozen mushrooms slowly in the refrigerator before proceeding with salting.
- Do not refreeze thawed mushrooms unless they’ve been cooked thoroughly first.
5. Potential Drawbacks:
- While freezing preserves mushrooms well, repeated freezing - thaw cycles may slightly degrade their texture and flavor over time.

Final Recommendation

Yes, you can successfully freeze soaked or boiled Lactarius resimus for later salting. Follow proper preparation and freezing techniques to retain optimal quality and minimize potential drawbacks.

* Why did the mushrooms (Lactarius resimus*) become dark or slippery? Signs of spoilage and how to avoid them.

Possible Reasons for Darkening or Sliding Mushrooms

1. Overexposure to Air (Oxidation):
Lactarius resimus is prone to discoloration when exposed to air for too long after cutting or slicing. This causes a chemical reaction that leads to browning or darkening.
2. Improper Storage Conditions:
If stored improperly - such as at high temperatures, in damp conditions, or without proper ventilation - the mushrooms can develop mold or bacteria, leading to a slimy texture.
3. Contamination During Preparation:
Using unclean equipment, hands, or containers during salting can introduce microorganisms that cause spoilage.
4. Insufficient Salt Concentration:
Inadequate salt levels may not prevent microbial growth effectively, resulting in mushrooms becoming darker or developing an unpleasant slippery texture.
5. Poor Quality Mushrooms Initially:
Starting with already damaged, old, or subpar - quality mushrooms increases the likelihood of quicker degradation.
6. Incorrect Soaking Time:
Over - soaking in brine or water before salting can lead to loss of firmness and eventual slippiness.

Signs of Spoilage

- Darkened Color: The mushrooms turn brownish - black instead of their natural yellow - brown hue.
- Slime Formation: A sticky, gelatinous layer appears on the surface.
- Off Odors: Strong, sour, or ammonia - like smells indicate bacterial activity.
- Mold Growth: White, green, or blue patches appear on the mushroom surfaces.
- Loss of Firmness: Mushrooms feel soft, mushy, or spongy rather than crisp and resilient.

How to Avoid These Issues

1. Proper Handling and Processing:
- Clean mushrooms gently under running water.
- Cut into uniform pieces if necessary but minimize exposure time to air.
- Use clean tools and utensils throughout preparation.
2. Optimal Storage Before Salting:
- Store fresh mushrooms in a cool, dry place until ready for processing.
- Do not wash them until just before use unless absolutely necessary.
3. Salt Properly:
- Ensure adequate salt concentration (typically around 5 - 7% by weight).
- Layer mushrooms with enough salt between each layer to draw out moisture and inhibit spoilage.
4. Controlled Fermentation Environment:
- Keep fermented mushrooms in airtight jars or crocks with a clean lid or cloth cover.
- Maintain consistent storage temperature (ideally between 10°C - 15°C).
5. Regular Monitoring:
- Check for signs of spoilage regularly during the curing process.
- Skim off any foam or floating debris from the brine.
By following these guidelines, you can significantly reduce the risk of your Lactarius resimus mushrooms turning dark or developing a slippery texture, ensuring they remain safe and delicious.

If you find that Lactarius resimus (also known as the bitter milk cap or rancid milkcap) remains bitter despite being salted, here are some potential solutions and steps to consider:

Possible Causes of Bitterness:

1. Species Characteristics: Lactarius resimus is naturally quite bitter, which can be difficult to fully eliminate through simple salting techniques.
2. Insufficient Preparation Time: The salting process may not have been long enough for the bitter compounds to leach out effectively.
3. Improper Salting Technique: Incorrect salting methods might not draw out all the bitterness.
4. Overripe Mushrooms: Older specimens tend to retain more intense flavors.
5. Storage Conditions: Poor storage conditions before salting could also contribute to retained bitterness.

Steps to Reduce Bitterness:

Step - by - Step Solution Plan:

1. Pre - Salting Soak
Before salting, soak the mushrooms in cold water for at least 2 hours, changing the water several times during this period. This helps reduce initial bitterness.
2. Increase Salt Concentration
Use a higher concentration of salt (approximately 5% by weight of mushrooms) when salting. This will help extract more bitter compounds from the mushroom tissue.
3. Extended Salting Period
Allow the mushrooms to sit under pressure with salt for an extended period - up to two weeks. Regularly check and press down on the mushrooms to ensure they remain submerged in their own juices.
4. Rinse Thoroughly After Salting
Once the salting period is complete, rinse the mushrooms thoroughly in clean water to remove excess salt and any remaining bitter substances.
5. Cooking Post - Salting
Cooking the mushrooms briefly in boiling water for about 10 minutes can further mellow any residual bitterness.
6. Acidic Treatment Option
If bitterness persists, try adding a small amount of lemon juice or vinegar while cooking. Acidity often helps neutralize bitter tastes.
7. Use in Combination Dishes
Incorporate the mushrooms into dishes where strong seasonings like garlic, onions, herbs, or spicy ingredients can mask any lingering bitterness.
By following these steps, you should be able to significantly reduce the bitter taste of your Lactarius resimus.

The brine became thick or cloudy. Is it dangerous?

Answer

The mushroom species Lactarius resimus (commonly known as the woolly milkcap) is often used for salting and pickling. However, if you notice that your brine has become thick or cloudy during the salting process, this could indicate several potential issues:
1. Natural Fermentation Process:
Cloudiness can occur due to natural fermentation caused by lactic acid bacteria (Lactobacillus spp.). This is usually harmless and even desirable in some traditional recipes where controlled fermentation enhances flavor and preservation.
2. Presence of Yeasts or Mold:
If the cloudiness is accompanied by an off - odor, unusual taste, or visible mold growth on the surface, it may be a sign of spoilage. In such cases, it's best to discard the product to avoid health risks.
3. Excessive Salt Content:
Thickening might also result from excessive salt concentration over time. This typically isn't harmful but can affect texture and palatability.
4. Storage Conditions:
Ensure proper storage conditions - cool temperatures (5 - 8°C), clean containers, and adequate air exclusion - to minimize microbial contamination.

Recommendation

If you're unsure about the safety of your batch:
- Smell and taste a small amount carefully.
- Look for any signs of mold or unusual discoloration.
- Discard immediately if there are any doubts regarding quality or safety.
For future batches, consider using sterilized equipment, maintaining optimal salt concentrations, and ensuring hygienic handling practices.

To properly store salted milk caps (Lactarius resimus), follow these steps for optimal preservation and flavor retention:
1. Cool Storage: Store the salted mushrooms in a cool place, ideally between 4°C - 8°C (39°F - 46°F). This can be achieved by using a refrigerator or a cellar.
2. Airtight Container: Ensure that the container used is clean and airtight to prevent contamination and mold growth.
3. Full Coverage with Brine: The mushrooms must always remain fully submerged in the brine solution. This prevents exposure to air, which could lead to spoilage.
4. Oppression/Weighting: Place a weight on top of the mushrooms to keep them pressed down and completely immersed in the brine. This helps maintain their texture and flavor.
5. Regular Monitoring: Check periodically to ensure there is no mold formation or signs of spoilage. If necessary, replace any brine that becomes cloudy or contaminated.
By following these guidelines, you will successfully preserve your salted Lactarius resimus for extended periods while maintaining their quality and taste.

Real Milk Cap (Lactarius resimus) is referred to as the "Tsar of Mushrooms" in Russian folklore due to several reasons deeply rooted in cultural traditions and historical significance:
1. Rarity and Elusive Nature: The mushroom's rarity and difficulty to find contribute to its mystique and high regard in folklore. It grows selectively in old - growth forests, often near birch trees, making it a challenging but rewarding discovery for gatherers.
2. Nutritional Value: Historically, mushrooms were an important source of nutrition, especially during lean times or long winters. Real Milk Cap was particularly valued for its rich flavor and nutritional content, which made it highly sought after.
3. Medicinal Properties: In traditional medicine, this mushroom has been used for various health benefits, such as improving digestion and boosting immunity. This added to its status as a valuable and revered food item.
4. Cultural Symbolism: The term "Tsar" reflects the mushroom’s royal status within the pantheon of edible fungi. Its name symbolizes respect and admiration from generations of грибники (mushroom pickers), who consider finding a Real Milk Cap a significant achievement.
5. Mythology and Folk Tales: In Russian folklore, mushrooms are often associated with magical properties and supernatural beings. Real Milk Cap might have been featured in stories and legends, further enhancing its mythical stature.
Thus, the title "Tsar of Mushrooms" encapsulates both the practical value and the symbolic importance of Lactarius resimus in Russian culture and tradition.

Milk caps (Lactarius resimus), commonly known as "молочный гриб" or "молокан" in Russia, have a long and significant history in traditional Russian cuisine and culture. These mushrooms are not only valued for their culinary uses but also hold cultural importance due to their availability, nutritional value, and symbolic meanings.

Historical Significance

1. Nutritional Value:
Milk caps were an essential source of protein, vitamins, and minerals during lean times in rural Russia. They could be harvested in abundance from forests, providing vital nutrients when other food sources were scarce.
2. Culinary Uses:
In Russian cuisine, these mushrooms were often pickled, dried, or cooked into soups and stews. Their mild flavor made them versatile ingredients that complemented various dishes. Traditional recipes such as "грибной суп" (mushroom soup) and "соленые грибы" (pickled mushrooms) frequently included milk caps.
3. Symbolic Meaning:
Mushrooms, including milk caps, held symbolic significance in Slavic folklore and traditions. They were believed to bring good fortune and health. When found in large quantities, they were seen as a sign of prosperity and abundance.
4. Community Gathering:
Collecting mushrooms was often a communal activity where families and neighbors would gather in the forest. This practice fostered social bonds and reinforced community ties, especially in rural areas.
5. Medicinal Properties:
Historically, milk caps were used in folk medicine for treating various ailments. Their antimicrobial properties were recognized, making them valuable both in cooking and healing practices.
Today, while modern diets have diversified, milk caps remain a beloved ingredient in many Russian households, particularly among those who continue to follow traditional ways of life.

Salted milk caps (Lactarius resimus), also known as milk mushrooms or cow milk mushrooms, are a popular ingredient in traditional Slavic cuisines, particularly in Russia and Eastern Europe. Here are some of the most famous dishes featuring these mushrooms:
1. Vinaigrette
Salted milk mushrooms are often used to enhance the flavor of Russian - style vinaigrettes. These salads typically combine boiled potatoes, carrots, beets, pickles, and sometimes eggs, all seasoned with vinegar, vegetable oil, and dill. The addition of chopped salted milk mushrooms brings a rich umami taste and earthy aroma.
2. Pies (пироги)
In Russia, salted milk mushrooms are frequently used as a filling for various types of pies. These can include both baked (пирог) and fried versions (пирожки). The mushrooms are usually combined with onions, garlic, and herbs like dill or parsley, creating a hearty and savory filling that pairs well with flaky dough.
3. Sour Cream Sauce with Onions
A classic accompaniment to salted milk mushrooms is a sour cream - based sauce enriched with sautéed onions. This dish is often served as a side to meat or fish, or even enjoyed on its own over bread. The tanginess of the sour cream complements the mildly salty and slightly bitter notes of the mushrooms perfectly.
These dishes reflect the deep cultural roots of using wild mushrooms in traditional cooking across Russia and neighboring countries, where they have been cherished for centuries not only for their unique flavors but also for their nutritional value.