Woolly milkcap

The woolly milkcap (Lactarius torminosus) is definitely one of the most popular mushrooms in Finland. When small, the mushroom is so pretty that it catches the eye. The woolly milkcap is a common mushroom throughout the country, from mossy mixed forests with birch trees and dry heathland forests to birch stands growing on fell slopes in Lapland.

Characteristics

The pale red or brown red cap has zones. When young, the edge of the cap folds inwards and has long hair. When old, the mushroom is nearly bald. The cap often has a dent in the middle. The gills are the same colour but paler than the cap.

The stem is the same colour as the cap or slightly paler, evenly thick, hollow and smooth, with a white band at the top. The flesh is white and breaks easily. The latex is white with a red tinge, and leaks easily when the mushroom is broken. The latex does not change colour. The mushroom has a fresh smell.

There are two smaller mushrooms growing in Finland that resemble the woolly milkcap. The downy milk cap is not very common and grows in drier locations, roadbeds and on lawns. The hoary milkcap grows in moist locations and peatlands. Both can be used for cooking similarly to the woolly milkcap. The yellow milkcaps, in other words the northern bearded milkcap (the latex stains the flesh and gills purple) and the scrobiculate milk cap (the latex turns sulphur yellow), are hairy. They are also excellent mushrooms for cooking.

Use

In addition to the traditional mushroom salad, the woolly milkcap is an excellent choice for soups, sauces, stews, casseroles and game dishes. In rainy summers, the woolly milkcap may pop up as early as July. Like other milkcaps, its best season is usually from mid-August to late September.

Preparation

All of the mushroom is usually used. Prepare the stem, the cap and the gills if they are clean of maggots. We recommend cleaning your mushrooms while picking. Remove the dirty end of the stem and use the brush in your mushrooming knife to remove dirt and debris. Cut the mushroom in half and check for maggots. Like its name suggests, the woolly milkcap is hairy, but you do not need to remove the hairs.

The scientific name of the woolly milkcap is Lactarius torminosus. Lactarius means ‘milky’ and torminosus means ‘tormenting’ or ‘causing colic’. A raw woolly milkcap has a strong and extremely sour taste. That is why the mushrooms must be boiled in plenty of water for 10 minutes before use and preservation. The boiling time starts when all of the water starts to boil. After boiling, discard the water and rinse the mushrooms under cold, running water.

Preservation

Salting is the most common way to preserve woolly milkcaps. The mushrooms can also be boiled and then frozen.