| Lactarius subvelutinus | |
|---|---|
Scientific classification  | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Russulales |
| Family: | Russulaceae |
| Genus: | Lactarius |
| Species: | L. subvelutinus |
| Binomial name | |
| Lactarius subvelutinus Peck (1904) | |
Lactarius subvelutinus is a member of the large milk-cap genus Lactarius in the order Russulales. [1] It was first described scientifically by American mycologist Peck in 1904. [2]
The Russulaceae are a diverse family of fungi in the order Russulales, with roughly 1,900 known species and a worldwide distribution. They comprise the brittlegills and the milk-caps, well-known mushroom-forming fungi that include some edible species. These gilled mushrooms are characterised by the brittle flesh of their fruitbodies.
Lactarius is a genus of mushroom-producing, ectomycorrhizal fungi, containing several edible species. The species of the genus, commonly known as milk-caps, are characterized by the milky fluid ("latex") they exude when cut or damaged. Like the closely related genus Russula, their flesh has a distinctive brittle consistency. It is a large genus with over 500 known species, mainly distributed in the Northern hemisphere. Recently, the genus Lactifluus has been separated from Lactarius based on molecular phylogenetic evidence.
Lactarius scrobiculatus, commonly known as the scrobiculate milk cap, is a basidiomycete fungus, belonging to the genus Lactarius, whose members are called "milk caps." Taxonomy places this species into subgenus Piperites, section Zonarii, subsection Scrobiculati. The distinctive fruiting bodies of this large fungus are locally common in forests throughout Europe and North America. It is regarded as inedible by some authors, but it is nevertheless eaten in parts of Europe.
William Chambers Coker was an American botanist and mycologist.
Lactarius helvus, commonly known as fenugreek milkcap, is a member of the large milkcap genus Lactarius in the order Russulales. Fruiting bodies can be found in Sphagnum moss in coniferous and deciduous woodland in Europe, and possibly North America, although considerable debate continues about the North American variety, formerly referred to as Lactarius aquifluus. Mushrooms are pale brown-grey or beige in colour and funnel-shaped, with colourless, watery milk. Its distinctive smell has been likened to fenugreek, celery, liquorice, or Maggi instant soup. Mildly toxic when raw, it has been implicated in the poisoning of 418 people near Leipzig in October 1949. However, it is used in small quantities as a spice when dried. Sotolon, the agent that gives the fungus its odour, also occurs in fenugreek, maple syrup and lovage.
Lactarius pyrogalus, commonly known as the fire-milk lactarius, is a species of inedible mushroom in genus Lactarius. It is greyish and differentiated from other grey Lactarius by its widely spaced, yellow gills. It is found on the forest floor in mixed woodland, especially at the base of hazel trees.
Lactifluus volemus, formerly known as Lactarius volemus, and commonly known as the weeping milk cap or bradley, is a species of fungus in the family Russulaceae. It is widely distributed in the northern hemisphere, in temperate regions of Europe, North America and Asia as well as some subtropical and tropical regions of Central America and Asia. A mycorrhizal fungus, its fruit bodies grow on the ground at the base of various species of trees from summer to autumn, either individually or in groups. It is valued as an edible mushroom, and is sold in markets in Asia. Several other Lactifluus mushrooms resemble L. volemus, such as the closely related edible species L. corrugis, but these can be distinguished by differences in distribution, visible morphology, and microscopic characteristics. L. volemus produces a white spore print and has roughly spherical spores about 7–8 micrometres in diameter.
Lactarius indigo, commonly known as the indigo milk cap, indigo milky, the indigo lactarius, or the blue milk mushroom, is a species of agaric fungus in the family Russulaceae. It is a widely distributed species, growing naturally in eastern North America, East Asia, and Central America; it has also been reported in southern France. L. indigo grows on the ground in both deciduous and coniferous forests, where it forms mycorrhizal associations with a broad range of trees. The fruit body color ranges from dark blue in fresh specimens to pale blue-gray in older ones. The milk, or latex, that oozes when the mushroom tissue is cut or broken — a feature common to all members of the genus Lactarius — is also indigo blue, but slowly turns green upon exposure to air. The cap has a diameter of 5–15 cm (2–6 in), and the stem is 2–8 cm (0.8–3 in) tall and 1–2.5 cm (0.4–1.0 in) thick. It is an edible mushroom, and is sold in rural markets in China, Guatemala, and Mexico. In Honduras, the mushroom is called a chora, and is generally eaten with egg; generally as a side dish for a bigger meal.
Lactarius chelidonium is a member of the large milk-cap genus Lactarius in the order Russulales. It was first described by American mycologist Charles Horton Peck in 1870.
Lactarius alnicola, commonly known as the golden milkcap, is a species of fungus in the family Russulaceae. The fruit bodies produced by the fungus are characterized by a sticky, vanilla-colored cap up to 20 cm (7.9 in) wide with a mixture of yellow tones arranged in faint concentric bands. The stem is up to 5 cm (2.0 in) long and has yellow-brown spots. When it is cut or injured, the mushroom oozes a white latex, which has an intensely peppery taste. The acrid taste of the fruit bodies renders them unpalatable. The fungus is found in the western United States and Mexico, where it grows in mycorrhizal associations with various coniferous trees species, such as spruce, pine and fir, and deciduous species such as oak and alder. It has also been collected in India. Two varieties have been named: var. pitkinensis, known from Colorado, and var. pungens, from Michigan.
Lactarius affinis, commonly known as the kindred milk cap, is a species of milk-cap mushroom in the family Russulaceae. It is found northeastern North America, where it fruits in the summer and fall, and is common in the Great Lakes region. Its fruit bodies have medium to large, slimy dull yellow or brownish caps. Although not considered poisonous, it is unpalatable because of its highly acrid taste.
Lactarius fumosus, commonly known as the smoky milkcap, is a species of fungus in the family Russulaceae.
Lactifluus deceptivus, commonly known as the deceiving milkcap, is a common species of fungus in the family Russulaceae. It is found throughout eastern North America on the ground in coniferous forests near hemlock or deciduous forests near oak, and in oak-dominated forests of Costa Rica. It produces large mushrooms with funnel-shaped caps reaching up to 25 cm (9.8 in) in diameter, on top of hard white stems that may reach 4–10 cm (1.6–3.9 in) long and up to 3 cm (1.2 in) thick. The gills are closely spaced together and yellowish-cream in color. When young, the cap is white in all parts, but the depressed center becomes dull brownish in age and breaks up into scales. The edge of the cap has a roll of cottony tissue that collapses as the cap expands. The surface of the stem—especially near the base—has a velvety texture. The mushroom "bleeds" a milky white acrid latex when it is cut or injured. Similar milk-cap species with which L. deceptivus might be confused include Lactifluus piperatus, L. pseudodeceptivus, L. caeruleitinctus, L. subvellereus, Lactarius arcuatus and Lactarius parvulus.
Lactarius argillaceifolius is a species of fungus in the family Russulaceae. The mushrooms produced by the fungus have convex to flattened drab lilac-colored caps that are up to 18 cm (7.1 in) wide. The cream-colored gills are closely spaced together and extend slightly down the length of the stem, which is up to 9 cm (3.5 in) long by 3.5 cm (1.4 in) thick. The mushroom produces an off-white latex when injured that stains the mushroom tissue brownish.
Lactarius rufulus, commonly known as the rufous candy cap, is a species of fungus in the family Russulaceae. The fruit bodies have fleshy brownish-red caps up to 10 cm (3.9 in) wide, and closely spaced pinkish-yellow gills. The stem is up to 12 cm (4.7 in) long and 3 cm (1.2 in) thick and colored similarly to the cap. The species, known only from California, Arizona, and Mexico, grows on the ground in leaf litter near oak trees. The fruit bodies resembles those of L. rufus, but L. rufulus tends to grow in clusters at a common base, rather than solitarily or in groups. A distinguishing microscopic characteristic is the near absence of large, spherical cells called sphaerocysts that are otherwise common in Lactarius species. Lactarius rufulus mushrooms are edible, and have an odor resembling maple syrup. They have been used to flavor confections and desserts.
Lactifluus corrugis, commonly known as the corrugated-cap milky, is an edible species of fungus in the family Russulaceae. It was first described by American mycologist Charles Horton Peck in 1880.
Lactarius xanthogalactus, commonly known as the yellow-staining milkcap is a poisonous species of fungus in the family Russulaceae. The species is found on the west coast of the United States and grows in the ground in association with hardwood and conifer trees. There are several other Lactarius species that bear resemblance to L. xanthogalactus, but most can be distinguished by differences in staining reactions, macroscopic characteristics, or habitat.
David Ross Sumstine was an American educator and mycologist.
Hypomyces lateritius is a parasitic ascomycete fungus that grows on certain species of Lactarius mushrooms, improving their flavor and densifying the flesh. Hosts include L. camphoratus, L. chelidonium, L. controversus,L. deliciosus, Lactarius indigo, L. rufus, L. salmonicolor, L. sanguifluus, L. semisanguifluus, L. tabidus, L. trivialis, and L. vinosus.