Northern milkcaps
The slimy lead Lactarius (Lactarius trivialis) is a common sight anywhere in Finland. High-yielding, filling and versatile, the slimy lead Lactarius is a popular mushroom to forage and cook with. For the tastiest mushroom salad, opt for salted slimy lead Lactarius. The slimy lead Lactarius is also one of our most important commercial varieties of mushrooms.
Habitat
In August-October, the slimy lead Lactarius grows in various types of mossy spruce forest and mixed forest, especially in moist places with thick moss. It can also be found in birch stands growing on fell slopes. The slimy lead Lactarius is a mycorrhizal mushroom. In other words, it forms a mycorrhiza, a symbiotic association, with trees. Search for it close to spruce and birch trees.
Characteristics
The slimy lead Lactarius is a fleshy, large or medium-sized mushroom. The domed cap of a young mushroom is purplish grey-brown and often has dark areas and spots. The edges of the cap turn inward. As the mushroom ages, the colour of the cap becomes lighter and the shape turns more flat or even funnel-like. When moist, the surface of the cap is very slimy. The stem is usually hollow. The gills are dense, adnate and almost white. The cheese-like flesh feels flaky. The latex is white and slowly turns grey-green as it dries. The green bits that appear when boiling and preserving the mushrooms come from the latex and are harmless.
The northern milkcap (Lactarius utilis) is another mushroom in the genus Lactarius. The cap of the northern milkcap is thinner, paler, slimier and more watery than that of the slimy lead Lactarius. Commercially, these species are sold under the common name northern milkcaps and can be foraged and used in the same way. The taste of both of the northern milkcaps is tart and fresh. When pre-boiled, they make for an excellent ingredient in various foods.
Other milkcaps, smaller than the northern milkcaps and with a thinner cap, include the grey milkcap (L. vietus) and the purple staining milk cap (L. uvidus). The latex of the grey milkcap grows grey slowly over time. The purple staining milk cap is a very slimy mushroom, and as its name suggests, its latex stains the gills and the flesh purple. Both can be picked and pre-boiled like other milkcaps.
Käsittely, käyttö ja säilöntä
Go mushrooming when there is no rain and use an airy basket with a lid. Always pick mushrooms whole and only pick healthy, firm mushrooms that you are sure you can identify and know are edible.
Do not wait until you get home to clean your mushrooms; we recommend cleaning them in the forest. Remove any debris and the dirty end of the stem. Cut the mushrooms in half or into smaller pieces to check for maggots. You do not need to remove the stem, hair or slime of milkcaps. Clean and cut the mushrooms as quickly after picking as possible. If necessary, cut the mushrooms into smaller pieces.
To remove the tart taste, northern milkcaps are boiled in plenty of water for about 5 minutes before cooking or preserving. The time starts when the water starts to boil. Skim the foam off the top. Finally, pour out the water and rinse the mushrooms with plenty of cold water.
Northern milkcaps are a great ingredient in various dishes, such as soups, meat loaves, pies, cabbage rolls and, of course, mushroom salad. Boiled milkcaps can be preserved by salting, freezing or pickling.