Lactarius torminosus: Characteristics, habitat and toxicity of the false chanterelle

Introduction to Lactarius torminosus

Milkman, Popularly known as false chanterelle o woolly chanterelle, is one of the most recognizable species of fungi in the genus lactarius, inside to the family russulaceae. It stands out not only for its striking and woolly appearance, but for its intensely acrid taste and toxicity when consumed raw. Although it has been used in some regions of northern and eastern Europe after careful preparation, it is generally not recommended for consumption.

Vernacular names and etymology

• Spanish: False chanterelle / Goat chanterelle
• Catalan: Goat Rovelló / Bedoll Goat Rovelló
• Euskera: It is not a mistake
• French: Fleece lactation
• Italian: Perversion of caliche
• German: Birken Reizker
• English: Wally lactarius

The gender lactarius It comes from the Latin lac, lactis (milk), by the milky latex that these species secrete when cut. The specific name torminosus It means “that causes colic” or “tormenting,” alluding to the digestive problems it can cause.

Classification and taxonomy

• Domain: eukarya
• Division: Basidiomycota
• Class: Agaricomycetes
• Order: russulales
• Family: russulaceae
• Gender: lactarius
• Species: Milkman

Macroscopic description of Lactarius torminosus

• Hat: Medium to large in size (4-15 cm in diameter), initially hemispherical or convex, then depressed in the center and umbilicated. It has a slimy surface in the center and very woolly margin with abundant white hairs, remnants of the universal veil. The hat is zonally colored in concentric circles of salmon, light orange, reddish, pink and white tones, with the center being darker or reddish.
• Sheets: Adnate to slightly decurrent, tight, narrow, creamy white to salmon pink in color, with a somewhat serrated and concolorous awn. When damaged, they secrete a white latex that does not change color.
• Foot: Central, cylindrical, fragile, narrowing at the base. 4 to 9 cm tall and 1 to 2 cm in diameter. Creamy or whitish in color with ochre spots and remnants of a veil in young specimens. Initially solid, it becomes hollow with maturity. It secretes white latex when cut.
• Meat: Dense, fragile, creamy white. Soft and pleasant fruity scent, but extremely pungent and spicy tasteWhen cut, it secretes a constant white latex. It may acquire a slight yellow tint on a white surface.
• Spores: Ovoid to subglobose, 7.5–10 x 6–7.5 μm, hyaline, amyloid, and reticulate. Spore color pale yellowish cream.
• Chemical reactions: With guaiac, it turns orange-red.

Microscopic and chemical identification

• Basidia: Tetrasporates, common in the genus.
• Spore printing: Cream to pale yellow.
• Hyphal structure: The latex flows through a system of branched lactic tubes throughout the sporophore.

Sensory characteristics

• Odor: Soft, fruity, sometimes reminiscent of turpentine.
• Taste: Extremely pungent and spicy, it can cause burning or even blistering of the tongue if eaten raw.

Habitat and ecology

El Milkman present an very characteristic ecology and distribution:

• Exclusive mycorrhiza with birch trees (Betula sp.) forming very specific symbioses, although occasionally it can be found in oak (Quercus) or beech (Fagus) groves, if there are birch trees present in the soil.
• Geographical distribution: Widely dispersed in temperate and cold zones of Europe, North Africa, temperate and boreal Asia, and North America.
• Time of appearance: mainly in autumn, although some specimens can be found in late summer, especially after heavy rains.
• Ambient: Prefer moist, acidic soil and light forests or open areas of birch. It may appear singly or in groups.

Ecological importance and role in the ecosystem

As a mycorrhizal fungus, Milkman plays a essential role in forest life, helping birch trees absorb water and nutrients from the soil and contributing to the health of birch forests. Furthermore, its toxicity, due to compounds such as villa, Act like chemical defense for the fungus, deterring animals from consuming it and regulating populations of fungal predators.

Toxicity of Lactarius torminosus

Is considered toxic through the digestive tract when consumed raw or insufficiently cooked. toxicity It is associated with a purgative or resinoid fungal syndrome, which manifests mainly by gastrointestinal trastornos, Such as nausea, vomiting, dolor abdominal y severe diarrheaSymptoms may occur between 15 minutes and 3 hours after ingestion and usually resolve spontaneously within a few days, although they can cause significant discomfort and even dehydration if vomiting and diarrhea are severe.

• Main toxic compounds: The meat contains several toxic sesquiterpenes such as villa, isovelleral and other unsaturated dialdehydes.
• El villa It is formed after the breakdown of the lactiferous cells in the fungus and acts as a defense mechanism, in addition to having antimicrobial properties.
• At concentrations of approximately 0,16 mg/g of mushroom, the velleral is sufficient to cause irritating effects.

Consumption Lactarius torminosus raw or undercooked It can be especially dangerous for children, the elderly, or sensitive individuals. It is important to remember that although in some Nordic countries it is consumed after prolonged cooking and soaking in brine, this process does not completely eliminate the risk and its consumption is not recommended outside of very specific culinary traditions.

Comparison and possible confusion with other species

Careful identification is essential to avoid accidents. Similar species include:

1. Lactarius pubescens: Similar but lighter, less zonal, with a hairy margin unique to birch. Smaller and also toxic.
2. Lactarius deliciosus (chanter chanterelle): Highly appreciated and edible, but the cap lacks a woolly margin, its gills and latex are orange, never white.
3. Lactarius scrobiculatus: Young specimens resemble L. torminosus, but their white latex quickly turns yellow and the stem has shiny depressed areas.
4. Lactarius cilicioides: Their caps are not zonate and the spores are smaller.
5. Lactarius controversus: The cap margin is not as woolly, with whitish to creamy laminae and larger spores.
6. Lactarius mairei: It resembles it in color, but grows under oak trees in calcareous soils and is much rarer.
7. Lactarius subtorminosus: Mild-tasting latex and smaller, almost spherical spores.

Key differences from the true chanterelle

• Milkman: Woolly cap margins, creamy-pink gills, unchanging white latex, pungent taste, toxic.
• A lovely milkman: Margins without woolliness, orange laminae and latex, mild flavor, edible.

Chemical properties and volatile compounds

• The fruiting body contains mainly ergosterol and other sterols such as ergosta-5/7-dien-3-ol, ergost-7-en-3-ol and ergosta-7,22-dien-3-ol.
• More than 25 volatile compounds have been identified that contribute to its odor, with the predominant one being 1-octen-3-one, typical of mushrooms.
• The sesquiterpenes present act as defensive toxins that may have, according to recent research, potential applications in medicinal chemistry.

Edibility and traditional gastronomic uses

Habitually is not consumed in most countries due to its unpleasant taste and toxicity. However, in regions of Northern and Eastern Europe like Russia and Finland, it has traditionally been consumed after subjecting it to long soakings in brine and prolonged cooking to minimize the content of toxic substances. Even so, this practice is not recommended outside of very specific cultural uses, as it remains a little-loved mushroom and potentially dangerous if not prepared properly.

Recommendations for collection and consumption

• Avoid collecting Lactarius torminosus for consumption unless you have experience and in-depth knowledge.
• Take photographs of suspicious specimens to consult with experts.
• Keep it out of traditional recipes if you are not absolutely sure of the identification and correct preparation.
• In case of poisoning, go immediately to a health center with a sample of the fungus to facilitate diagnosis.

Observations and field notes

• In some places where the birch trees are scarce, the false chanterelle is also rare.
• The woolly margin, the zonation of the cap and its almost exclusive association with birch make it an unmistakable mushroom for those who know it well.
• Their presence may indicate Acidic soils and good mycorrhizal health of birch trees.

The study and correct identification of Milkman are vital for fans of mycology and wild gastronomy. While their appearance may be attractive, it is worth remembering their toxicity and the risk of confusion with edible speciesA thorough understanding of their characteristics and habitat helps maintain safe harvesting and fosters respect for the fungal diversity of our forests.

Related article:

Characteristics, properties, varieties and culinary uses of chanterelles: a complete guide