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Svovelriske, Lactarius scrobiculatus. Svovelgul til gullgull, hatt 8-20 cm. Fuktig skog, fortrinnsvis der det er gran. Unge hatter har sterkt innrullet kant, denne er korthåret eller skjegget. Utvokset er soppen traktformet. Vanlig i Sør-Norge og i Trøndelag, forekommer også i Nordland. Skarp smak, ubetydelig lukt. Spiselig etter avkoking eller salting. Skal være tatt ut av pensum for soppsakkyndigprøven.
Lactarius scrobiculatus is a basidiomycete fungus, belonging to the genus Lactarius, whose members are called "milk caps." Lactarius scrobiculatus produces large agaricoid fruiting bodies which arise from soil. The cap has an eye-catching orange to yellow coloration and is covered with small scales arranged in indistinctive concentric rings. The surface is wet, glossy and slimy especially in wet weather. The cap may be wide, with a large diameter (about 15 cm in mature specimens), but with a depressed centre and slightly inrolled margin. The gills are crowded and coloured cream to yellow, with darker patches being present sometimes. When cut, the gills bleed copious amounts of a white to cream milk (latex), which soon darkens to yellow. The stem, in relation to the cap, is quite short and stubby. It forms mycorrhizal relationships and appears to prefer damp, shady and boggy areas. The fruiting bodies appear in troops, sometimes forming fairy rings and only rarely occur singly. Some European authors consider Lactarius scrobiculatus inedible.It is collected and eaten in parts of eastern Europe and Russia after salting, pickling and thorough cooking. Consuming it irritates the gastrointestinal tract, causing symptoms of gastrointestinal syndrome.Careful preparation seeks to neutralise the acrid taste. This usually involves a process of boiling, during which the water is discarded.

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Filename: svovelriske_lactarius_scrobiculatus.jpg
Copyright: Bente Haarstad
Image Size: 5616x3744 / 2.0MB; www.bentehaarstad.no; Agaricales Ausa Europe European Lactarius scrobiculatus Norden Norge Norway Norwegian mushrooms Scandinavia Scandinavian musrooms Selbu Skandinavia Sør-Trøndelag autumn basidiomycete botanical forest forest floor fruktlegemer funghi fungi fungus granskog gule risker halmgul høste in the woods matsopp etter avkoking milk caps mushroom må avkokes natur nature nordiske sopper norsk norske sopper norwegian plukke sopp risker sanke skog skogbunn skogbunnarter sopp sopplukking soppsanking soppskog spore-bearing fruiting body of a fungus svovelriske the Spotted Milkcap mushroom tidligere pensum wild mushrooms in Norway Øsa
Contained in galleries: Lactarius - Risker

Svovelriske, Lactarius scrobiculatus. Svovelgul til gullgull, hatt 8-20 cm. Fuktig skog, fortrinnsvis der det er gran. Unge hatter har sterkt innrullet kant, denne er korthåret eller skjegget. Utvokset er soppen traktformet. Vanlig i Sør-Norge og i Trøndelag, forekommer også i Nordland. Skarp smak, ubetydelig lukt. Spiselig etter avkoking eller salting. Skal være tatt ut av pensum for soppsakkyndigprøven.<br />
Lactarius scrobiculatus is a basidiomycete fungus, belonging to the genus Lactarius, whose members are called "milk caps." Lactarius scrobiculatus produces large agaricoid fruiting bodies which arise from soil. The cap has an eye-catching orange to yellow coloration and is covered with small scales arranged in indistinctive concentric rings. The surface is wet, glossy and slimy especially in wet weather. The cap may be wide, with a large diameter (about 15 cm in mature specimens), but with a depressed centre and slightly inrolled margin. The gills are crowded and coloured cream to yellow, with darker patches being present sometimes. When cut, the gills bleed copious amounts of a white to cream milk (latex), which soon darkens to yellow. The stem, in relation to the cap, is quite short and stubby. It forms mycorrhizal relationships and appears to prefer damp, shady and boggy areas. The fruiting bodies appear in troops, sometimes forming fairy rings and only rarely occur singly. Some European authors consider Lactarius scrobiculatus inedible.It is collected and eaten in parts of eastern Europe and Russia after salting, pickling and thorough cooking. Consuming it irritates the gastrointestinal tract, causing symptoms of gastrointestinal syndrome.Careful preparation seeks to neutralise the acrid taste. This usually involves a process of boiling, during which the water is discarded.