Description and distribution
Milk mushroom is a lamellar mushroom of the Russula family. In European countries, all types of milk mushrooms are considered unfit for food, as they taste bitter. In Russia, this mushroom has been collected for a long time and was considered very useful and valuable.
What it looks like:
- The cap is 5-10 cm in size, in rare cases it can reach 20 cm. In young specimens it is flat, later it takes on a funnel-shaped shape with rolled edges. The surface is wet and sticky. The color of the cap is milky white, sometimes yellowish.
- The leg is 3-5 cm in height, hollow inside with a white or light yellow, smooth surface.
- The pulp is dense, white in color with a specific fruity smell. The juice at the break is white and darkens over time when exposed to air. The taste is acrid, bitter
- The plates are wide, frequent and white-yellow in color.
Milk mushrooms are common in most of Russia, mainly in the northern regions. They are found in deciduous and mixed forests with a predominance of birch, linden, and pine trees.
Comfortable temperature for mushroom growth is 8-10 degrees. Therefore, the collection time is July-September, and in the southern regions - the autumn months.
Harm to the body
You need to “communicate” with mushrooms with caution. Although such a product has a positive effect on the human body, it can also be harmful.
First of all, it should be taken into account that milk mushrooms belong to the group of conditionally edible mushrooms. Therefore, if the conditions for their preparation are not followed, you can get poisoned. The second condition is that milk mushrooms should be collected away from industrial enterprises, highways and other environmentally unclean places. They are like a sponge, absorbing all sorts of harmful substances from the atmosphere.
Another reason why harm is caused to the body is milky juice (this is a kind of protection against insects). When cooked, it loses its toxicity. Upon contact with a raw mushroom, the juice gets on the skin of the hands. If hygiene is not observed, poison can enter the body, albeit in small doses.
Excretion of milky juice on the inside of the milk mushroom cap
The product may also cause harm if there are problems with the gastrointestinal tract. Due to its density, this mushroom is a “heavy” food, so it takes a long time to digest.
What are the benefits of milk mushrooms?
Due to their high protein and dietary fiber content, these mushrooms can be compared to meat products. They quickly satisfy hunger, and due to their low fat content they can be an element of diet food for weight loss.
The main beneficial properties of milk mushrooms include:
- Normalization of blood sugar levels;
- Stimulation of intestinal function;
- Improving the functioning of the nervous system;
- Strengthening immunity;
- Improving kidney condition due to the diuretic effect;
- Relieving inflammation;
- Prevention of tuberculosis.
Salted milk mushrooms have particular benefits for the body. During salting, the fermentation process starts. Active enzymes cleanse the blood, normalize digestion, have anti-sclerotic properties, and remove toxins.
The nutritional value
In addition to the energy components that provide sufficient calorie content, milk mushrooms also contain other elements that make mushrooms a valuable food product.
Table - Components of a mushroom
| Element | per 100 g of product |
| Moisture | 89,0 |
| Alimentary fiber | 1,45 |
| Ash | 0,47 |
| Disaccharides and monosaccharides | 0,50 |
Vitamins and minerals
The benefits of milk mushrooms are largely due to the presence of vitamins, the list of which is given in the table below.
Table - Content of minerals and vitamins in the product
| Element | mg |
| Ascorbic acid (C) | 8,0 |
| Niacin equivalent (NI) | 0,3 |
| Riboflavin (B2) | 0,2 |
| Thiamine (B1) | 0,03 |
The presence of natural micro and macroelements in the composition of milk mushrooms was not detected. But the benefits of milk mushrooms do not decrease because of this.
Only with correct and controlled use of this product will it have a positive effect on the health of the human body.
How to cook milk mushrooms: recipes
In some countries, milk mushrooms are considered inedible. It's all about the bitter taste of fresh mushrooms. They can only be eaten if they are properly cooked. You can get rid of the bitter taste if you soak the milk mushrooms for 2-4 days.
How to soak milk mushrooms correctly
Pour the mushrooms, cleaned of debris and dirt, completely with cold, clean water. It is important that the water completely covers the body of the mushrooms. To prevent the mushrooms from floating, the container with them must be covered with a glass dish or a lid of smaller diameter.
Every 6-7 hours the water must be replaced with fresh water.
Rules of caution
If prepared and stored correctly, salted milk mushrooms will provide benefits, and they cannot cause harm. You need to follow certain rules when making a tasty and healthy product.
Milk mushrooms, like all other mushrooms, take nutrients from the soil. For this reason, they cannot be collected near busy highways, landfills, cities, or industrial facilities.
Inexperienced mushroom pickers may confuse milk mushrooms with false or poisonous mushrooms. If you have the slightest doubt, it is better not to take such a mushroom. This will help avoid poisoning. To remove toxic substances, the mushrooms are pre-soaked in cold salted water for 1.5 days.
It is better to throw away spoiled mushrooms, with traces of animal bites or insect activity.
The collected forest gifts must be processed on the same day. There are a variety of mushroom recipes to suit every taste. The shelf life of salted milk mushrooms is 6 months. Then they lose their taste and some of their beneficial properties.
When salting and pickling, jars should not be sealed, this increases the risk of developing botulism. An ordinary polyethylene lid is sufficient.
Application in cosmetology
Cosmetologists are enterprising people. They will find useful substances that can improve the appearance and take care of the skin from the inside in almost any product, fruit, blade of grass or berry. Milk mushrooms were no exception. Moreover, the content of vitamin D and other microelements in them can improve the condition of the skin, making it smooth and youthful, prevent aging, relieve inflammation, and also strengthen hair, making it even more beautiful. That is why milk mushroom extract and powder from them are included in some preparations aimed at preserving the beauty and youth of the fair half of humanity. But you can do without expensive cosmetics, and try to make magic preparations yourself, using mushrooms and familiar products.
Anti acne
Compound:
- Milk mushrooms – 1–2 pcs.
- Sour cream.
Chop the soaked and prepared mushrooms and combine with sour cream, which will be needed until the mass becomes homogeneous, but not liquid. Then apply the mixture to a cleansed face and leave for 10 minutes, then wash with warm water.
Experts recommend repeating the procedure no more than twice a week.
For even and smooth skin
Compound:
- Milk mushrooms – 1–2 pcs.
- Lemon juice.
Soak and chop the mushrooms. Combine with a little lemon juice and stir. Apply to the skin for 10-15 minutes, and then rinse your face with warm water.
Nourishing mask
Compound:
- 2 tbsp. crushed milk mushrooms.
- 1 tbsp. oatmeal.
Combine flakes crushed in a coffee grinder with mushrooms chopped in a blender, mix and apply to face for 10 minutes. Wash with warm water.
For shiny hair
Compound:
- 1 glass of kefir.
- 2 caps of milk mushrooms, crushed.
- 2 tbsp. honey
- 2 drops of lemon juice.
Mix all components and apply to dry hair, starting from the roots and along the entire length. Next, put on a plastic cap and wrap your head with a towel for 5 minutes. After this, rinse your hair with shampoo.
Chemical composition
To evaluate how much benefit consuming salted milk mushrooms brings, it’s worth looking at their chemical composition.
- These forest gifts contain substances such as:
- B vitamins - improve the development of nerve cells, help maintain healthy skin, nails and hair. In terms of the amount of these vitamins, milk mushrooms are superior to cereals and vegetables;
- vitamin C - awakens the body's protective functions, promotes blood thinning, eliminating the likelihood of blood clots;
- vitamin PP - participates in hormone formation, stimulates the activity of the nervous system;
- vitamin D - normalizes blood clotting, prevents thyroid disease;
- phosphorus - builder of bone and muscle tissue; zinc - ensures normal growth and development of cells, improves the functioning of the gastrointestinal tract;
- lipids - have a beneficial effect on the functioning of the liver;
- tryptophan - calms the nervous system, acting as a mild sleeping pill;
- beta glucans - have a beneficial effect on the mental system. Scientists suggest that, thanks to the large number of mushrooms in the Lenten meals of Christians in the old days, they were able to perfectly maintain immunity at the end of winter, when the body is usually weakened. The substances also prevent the development of cancer cells;
- copper - participates in the formation of hemoglobin;
- fiber - helps remove harmful contaminants from the body, such as toxins and waste;
- styrene - block cholesterol, stimulate the production of hormones.
Why are they classified as conditionally edible?
This group includes mushrooms that can be eaten after certain processing. Or having an unpleasant aftertaste that can be eliminated.
The toxin mutagen nekatorin was discovered in milk mushrooms. In fresh mushrooms its concentration is up to 20 mg/kg. After processing, it remains 4 times less, which does not lead to symptoms of poisoning.
However, you should not eat these mushrooms prepared in the wrong way. Milk mushrooms can be harmful to people with stomach problems. It is also dangerous to eat mushrooms collected within the city or in an environmentally polluted area.
