Genus Lactarius

At the end of this year mushrooming season I would like to comment on the genus Lactarius.
The few species are fairly common in Southern Ontario. They show in Summer and Fall, but the most useful are flashes found in late September and October. They are almost 100% free of bug infestation.

The mushrooms in this genus are relatively easy to recognize, and generally they are very similar to Genus Russula. The main attributes are:

• they are terrestrial (grow on the ground - never on wood)
• ring is not present
• the stem is of uniform diameter with no bulb at  the bottom, frequently hollow in mature specimens
• the cap colors are usually vivid and many are zonated (concentric zones)
• when damaged, gills and body exude latex ("milk") - some copiously
• the gills are attached to the stem or running down
• the cap margin is usually inrolled when young, but cap gets funnel shaped in maturity
• the flash of the mushroom is relatively brittle 

 During summer months I usually find Lactarious volemus and Lactarius hygrophoides. Both are part of the "orange milky" group. Both have a velvety feel and superficially look very similar. Volemus comes in small groups, frequently single mushroom, while hygrophoides creates flushes. I find them exclusively in deciduous woods, under various hardwood trees. They both produce copious amounts of "milk", but volemus also have fishy smell and leaves stains on everything (use gloves!). Both are good edibles, in my opinion, although volemus has pretty bad reputation as "mediocre" and outright bad.

 Lactarius hygrophoides has wide spread gills with somewhat yellow tinge. Stem is usually shorter and they hide under leaf debris.

 

Lactarius volemus has very dense gills and longer stem.

Very rarely I find one more member of the orange milky group - Lactarius corrugis. Darker in general, the cap is roughly pitted - hence the name. I find this one not very good edible. The best for me so far is dried and used in soup.


Late in august two more Lactarius species start to show, sometime in great flushes - Lactarius indigo and Lactarius deliciosus.  They are good and versatile edibles, in my opinion similar in taste and quality. Indigo is, well, indigo colored, although mature specimens tend to obtain silver-blue color. Lactarius deliciousus exudes orange milk that quickly turns green, staining mushroom green. The stem usually has mottled look and turns hollow in mature specimens. Lactarius deliciousus is excellent baked, cooked in stews, dried, pickled, fermented etc. I find both of this species under conifers. Indigo seems to prefer pine, while deliciousus is less picky.

20150717 Genus Russula.

It is the time of the year when in my part of Southern Ontario woods explode with Russulas.This genus is very easy to recognize, even for the total beginner. In summary:

• mid-size, beautiful and colorful
• always terrestrial (growing on the ground, not on wood)
• white or yellowish gills and stalks
• stalks are of uniform width (there is no bulb at the bottom) 
• there is no ring
• older specimens frequently have almost funnel shaped cap 
• they are very brittle and crumble easily (hence common name "brittle gills")
• spore print is light

Here are several examples:

But when it comes to species, the problems start. Around 750 worldwide species of  mushrooms compose the genus Russula. It is extremely hard, even for very experienced person to confidently determine species. Variations of color within same species is great. Furthermore, the slugs, squirrels and mushroom flies love them, making finding untouched specimen almost impossible. If you overcome all this, it is very hard to transport specimens from the woods to your kitchen table. You usually end up with bunch of mushroom pieces.

For all this reasons I usually do not bother with picking his type of mushrooms.

20150713 King Bolete

Today I stumbled upon group of King bolete (Boletus edulis) under the spruce trees. They are certainly one of the best there is. Excellent  to prepare simply with some butter. Easy to preserve dried or pickled. Very easy to recognize. The color can vary from tan to dark  brown, frequently lighter away from the center; cap is dry and when young hard; the tubes are white, turning yellow and green as mushroom ages.The stem is reticulated (net-like ridges all over); meet is white and does not change when cut. Unfortunately, bugs and slugs love this mushroom and it is a challenge to find unspoiled specimens.

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I also found some specimens of Boletus subvelutipes, that superficially looks similar, but this one is poisonous.The giveaway are red pores and dramatic blue flash when cut.

Unusually early there were some Granular-Dotted Bolete (Sullus granulatus)/ Pretty good edible, sometimes really abundant. Easy to dry. It can be a little labor intensive  since caps need to be peeled. The cap is slimy and stem has numerous glands -dark dots (hence the name).

20150708 Main Loop and Heritage Trail

Today there were  oysters everywhere. It was possible to pick several perfect bunches for pickling.

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Unfortunately oyster last very short time and quickly get infested by bugs, not to mention eaten by slugs.
The Pluteus cervinus (Deer mushroom) is also around. This one varies in color greatly, but always grows on the well rotten wood (even if it is invisible under surface). It is edible, but unsubstantial and very fragile. It is hard to get them home in one piece.

Stumbled upon one amanita, Amanita vaginata (I think), some chanterelles and group of mature reishi (Ganoderma tsugae).

This is how harvest looked on my kitchen table:

And this is the end result, pickled and dry:

2015707 Headwaters Trail

In coniferous parts of the woods there is a number of Fly Agaric mushrooms (Amanita muscaria) They are of the Great Lakes type, big and mainly orange/yellow:

At this time of the year, actually through out the whole summer and fall, oysters are present. Species from genus Russula   are just starting:

This early in season it is rare to find king bolete. This one is a perfect specimen, firm intact.

20150705 Main Loop

Found today some oyster mushrooms and fair number of chantrelles. Despite all the book sources claiming that chantrelles are resistant to bugs, I find them always very infested. Oysters have extremely small worms, hard to spot, but they change complete feel of the mushroom. The best remedy is to dry nice looking mushrooms. That eliminates any kind of tenants for sure. Experimented with making conserve using small puffballs and oysters.

   

Found a single American cesar mushroom (I think), and great number of worm like coral (Clavaria vermicularis)

   

Also first pair of Xerula furfuracea: