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Mushroom picking took place in October. Milk mushrooms (from the Lactarius genus) are a popular choice for mushroom picking due to their unique flavors and textures. Some types, like the saffron milk cap (Lactarius deliciosus), are highly sought after for their culinary value, while others may be collected for traditional uses.
Key Characteristics of Milk Mushrooms:
Milk-like exudate: When cut or broken, they ooze a milky substance from their gills or flesh.
Cap texture: Often smooth and sticky when fresh, sometimes with a dimpled or indented center.
Gills: Often decurrent (running down the stalk) and brittle.
Color: They vary in color, with species ranging from bright orange (like saffron milk caps) to whites, browns, and even purples.
Types of Milk Mushrooms:
Saffron Milk Cap (Lactarius deliciosus):
Orange or reddish caps with greenish spots as they age.
Grows under pine trees.
Edible and highly prized.
Peppery Milk Cap (Lactarius piperatus):
White caps with a sharp, peppery taste.
Edible when prepared properly but used more for its spice-like flavor.
Woolly Milk Cap (Lactarius torminosus):
Light pinkish or orange, with a woolly texture.
Considered toxic when raw but is sometimes consumed in certain cultures after proper preparation.
Lactarius Indigo:
Blue-colored mushroom with a unique, mild taste.
Found in hardwood forests.
Mushroom Picking Tips:
Season: Milk mushrooms are often found in autumn, though this can vary depending on your region.
Habitat: They typically grow in symbiosis with trees (mycorrhizal), so look for them under conifers or hardwoods, depending on the species.
Identification: Always use a field guide and check for distinct characteristics, especially the "milky" exudate.
Culinary Use: Some milk mushrooms need to be boiled or pickled to remove bitterness or toxins. Others, like Lactarius deliciosus, can be sautéed or added to stews.

And in this video we will show Mushroom picking (oyster mushrooms)    • Foraging Wild Oyster Mushrooms  

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