Milky agric
Lactarius deliciosus
Closely related to the Russula in the genus Lactarius. The species in this genus are generally firmer and larger than those of the genus Russula. What sets them apart taxonomically from the Russulas is the fact that when the flesh is brocken, it exudes a milk (lactate), hence the name. One mushroom, the L. piperatus, yields a milk hotter than Tabasco sauce. Another, the L. deliciosus, is among the finest wild mushrooms in the forest and exudes an orange milk. This mushroom is often prepared by being wrapped in bacon and placed in a hot oven for five minutes. The crunchiness of the mushroom and the smokiness of the bacon combine for a burst of sensory joy.
Other excellent species include L. camphoratus, which smells like maple when dried, L. Subpurpureus, which is a light and shiny reddish color, L. vellereus, volenus, coorugis, chelidonium, fuliginosis, indigo (particularly good pickled in salads), and sanguifluus. All of these varieties are excellent eating mushrooms. They do not become as buggy as the Russulas, and they are not as brittle. The flavor characteristics are similar to the Russulas, however, and they can be prepared in any of the ways for fresh wild mushrooms. The blanching extract is average in quality. Brining and canning are the best methods of preservation
