Mushroom and Toadstools / How to Distinguish Easily the Differences Between Edible and Poisonous Fungi

Chapter 32: Pear-Milk Mushroom. Fig. 26.

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About This Book

A practical field guide that helps readers separate edible from poisonous fungi through clear descriptions and nature-based illustrations of dozens of species. It supplies indices of common and scientific names, engraved plates of twenty-nine edible and thirty-one poisonous species, and short diagnostic notes on appearance, habitat, and handling. Introductory remarks discuss safe collecting and eating practices, such as choosing fresh specimens, avoiding overconsumption, and caution for beginners. The author emphasizes careful comparison with the plates, offers to identify specimens sent for inspection, and relates occasional personal cautions from earlier mistakes. The volume mixes botanical observation with culinary advice to encourage informed, cautious use of wild fungi.

Pear-Milk Mushroom. Fig. 26.

(Lactarius volemum.)508.

This species is recognized by its very rich coloration, firm flesh, mild taste, white milk (changing to a dull dark umber-colour where the plant is bruised or broken), white gills becoming warm yellow-buff, and the full sienna top; the stem is solid, and the plant grows in woods.

The taste of this plant, when fried, has aptly been compared to lamb’s kidney, and resembles in flavour the only other edible Lactarius—viz. L. deliciosus, fig. 11. It is a rare species in this country.