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Estonia · Tartu · Elva| Common Animals Fish Mushrooms Flora |
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Lactarius rufus |
July: The Red Milkcap continues fruiting.
Conditionally edible, requires boiling. Requires thorough processing in folk cuisine due to bitterness. Commonly used in salted and pickled dishes.
Grows in coniferous and mixed forests. Cap is rusty colored with prominent latex.
Collect in coniferous and mixed forests from July to October Choose young firm mushrooms with bright rusty caps
Pay attention to orange-red latex presence. Do not confuse with inedible bitter milkcaps.
Rinse and soak for several hours to remove bitterness. Boil in salted water for 10–15 minutes before cooking. Boil for at least 15 minutes.
Cap: Frying, boiling after pre-treatment
Stem: Tough, usually discarded
Stem: Tough, usually discarded
Fried Rusty Milkcap (Frying)
Pre-boil and slice before frying
Pre-boil and slice before frying
1. Soak mushrooms for several hours.
2. Boil 10 minutes in salted water.
3. Slice and fry in butter until golden brown.
2. Boil 10 minutes in salted water.
3. Slice and fry in butter until golden brown.
Rusty Milkcap Soup (Boiling)
Use pre-treated mushrooms
Use pre-treated mushrooms
1. Boil mushrooms for 15 minutes.
2. Add to broth with vegetables.
3. Cook until done, season to taste.
2. Add to broth with vegetables.
3. Cook until done, season to taste.