A relative of the saffron milk cap turns out to be firmer and sweeter — mushroom pickers are wrong to ignore it.

      18:04 August 17 Russian News

      AI photo progorodnn.ru

      Podmolochnik, a forgotten delicacy with unique properties

      Podmolochnik is a mushroom that is often underestimated. This meaty member of the milkcap family is distinguished by its firm texture, slightly sweet taste, and unique biochemical properties. It is not only safe but also quite interesting from culinary and scientific perspectives.

      One of the key features of podmolochnik is its milky juice. When damaged, the mushroom releases an abundant white sap that darkens instantly, literally within 15–30 seconds, becoming almost black. This does not indicate the mushroom is poisonous; it is the result of an enzymatic reaction. The enzyme tyrosinase oxidizes phenolic compounds in the sap, forming harmless melanin polymers. This reaction serves as a reliable natural marker, preventing confusion with poisonous mushrooms in the European part of Russia. The only similar species, Lactarius corrugis, grows in North America and is distinguished by a fuzzy cap.

      Unlike many other milkcaps, podmolochnik does not contain bitter lactaric acid, which explains its pleasant, slightly sweet taste when raw and its rich flavor after thermal processing. Mature mushrooms may have a slight “herring” or “crab” aroma due to volatile compounds formed during lipid breakdown. However, this smell disappears when cooked, giving way to pleasant nutty and caramel notes, especially pronounced when frying thanks to the Maillard reaction.

      Podmolochnik stands out among edible milkcaps for its density of about 0.85 g/cm³. This makes it very economical: even a small amount of mushrooms yields a significant volume of product. The flesh of the mushroom does not become mushy and holds its shape well when stewed, fried, or salted, because its chitin-glucan cell walls are resistant to the osmotic pressure of brine. The mushroom is thermostable: its proteins coagulate at around 80°C, which helps maintain ideal consistency even during prolonged cooking.

      Podmolochnik is versatile in cooking:

      - For frying, to enhance flavor and speed up the process, slices can be pre-dried for 20 minutes at 50°C. This will give them a crispy texture and nutty notes.

      - For cold salting, using vacuum containers reduces fermentation time to 25 days instead of the usual 40–50, resulting in crisp and piquant mushrooms.

      - Drying is the optimal way to preserve aroma and beneficial substances such as ergosterol — a precursor to vitamin D2. Lyophilization (freeze-drying) is the most effective but costly method. Ordinary air-drying or using a dehydrator also gives good results. Dried podmolochniks are excellent for soups and sauces, adding depth of umami flavor.

      Collecting podmolochniks is advantageous for several reasons. The absence of poisonous look-alikes in Russian forests makes them safe to gather with basic knowledge. The mushroom is rich in easily digestible protein (up to 94% after enzymatic extraction), minerals (for example, potassium), and a precursor to vitamin D. Podmolochnik forms mycorrhiza with oak, beech, and pine, helping trees absorb nutrients. Its mycelium recovers in one season, unlike boletes, which suffer more from harvesting. It is important to cut the stem about 1 cm above the ground to promote regeneration of the fungal bed.

      Research shows that podmolochnik extracts have natural antimicrobial properties capable of extending the shelf life of bread. Its glutamates and guanylates enhance the flavor of other foods.

      Podmolochnik is not just a seldom-collected mushroom. It is a source of flavor with a unique nutty note, a dense and meaty texture, and high culinary resilience. The quickly darkening sap is not a flaw but a reliable sign of its safety. By collecting podmolochnik, you not only open up new gastronomic horizons but also treat the forest ecosystem with care. This mushroom deserves to be appreciated.

      Pickers often overlook podmolochnik, preferring better-known species, but its taste qualities and benefits make it an excellent find. “The blackening sap is an absolutely safe chemical reaction that only confirms you have found podmolochnik,” explains mycologist Svetlana Ivanova. “It is one of the most ‘honest’ mushrooms; it is hard to confuse it.”

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      More news about the event:

      - A relative of the saffron milk cap turns out to be denser and sweeter — mushroom pickers ignore it for no reason

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       Podmolochnik, a tasty and healthy mushroom worth rediscovering

       Podmolochnik is a mushroom valued for its dense structure and slightly sweet taste. 20:14 17.08.2025 ProDzer.Ru - Dzerzhinsk

      - A relative of the saffron milk cap turns out to be denser and sweeter — mushroom pickers ignore it for no reason

       18:04 August 17

       Russian News

       AI photo progorodnn.ru

       Podmolochnik, a forgotten delicacy with unique properties

       Podmolochnik is a mushroom that is often underestimated. 18:37 17.08.2025 ProGorodNN.Ru - Nizhny Novgorod

      Regional news on the topic:

      - A relative of the saffron milk cap — dense, sweet, and meaty: mushroom pickers don’t collect it, and that’s a pity!

       From the prochepetsk.ru archive

       This sturdy, meaty relative of the saffron milk cap is undeservedly overlooked. 03:52 17.08.2025 Prochepetsk.ru - Kirovo-Chepetsk