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Estonia · Tartu · Tähtvere| Common Animals Fish Mushrooms Flora |
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Lactarius resimus |
July: The peak of fruiting of the true lactarius, mushrooms can be found in the forests.
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22 September, 2023
Marje Eelma -
13 August, 2023Allar Antson -
5 August, 2023Maiu Kivest
Conditionally edible, requires soaking and cooking. Traditionally collected and preserved in Russia and Eastern Europe. Commonly used for festive dishes and preserves.
Grows in groups in coniferous and mixed forests. Has characteristic milky latex and bitter taste when fresh.
Search in coniferous and mixed forests, especially near pine and spruce Collect in summer and early autumn after rains Look for mossy areas with fallen needles
Characterized by white milky latex that turns yellowish when dry. Has a wavy cap with a depressed center.
Must be soaked for several days to remove bitterness. Clean from needles and forest debris before cooking. Most often used pickled.
Cap and stem: Salting, pickling, boiling
Pickled true milkcaps (Pickling)
Traditional winter appetizer
Traditional winter appetizer
1. Soak mushrooms for 3–5 days, changing water.
2. Boil mushrooms for 15 minutes.
3. Pickle with vinegar, salt, spices, and onion.
2. Boil mushrooms for 15 minutes.
3. Pickle with vinegar, salt, spices, and onion.
Salted milkcaps (Salting)
Classic preservation method
Classic preservation method
1. Soak and boil mushrooms, then layer with salt.
2. Press down in containers.
3. Store in cold for several months.
2. Press down in containers.
3. Store in cold for several months.