Lactarius subdulcis

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Lactarius subdulcis, commonly known as the mild milkcap, is a species of mushroom belonging to the large genus Lactarius, within the Russulaceae family. It is found in various parts of Europe and North America, where it forms mycorrhizal associations with a variety of trees, particularly with oaks and conifers. This symbiotic relationship is crucial for the nutrient exchange between the soil and the trees, making Lactarius subdulcis an important species in forest ecosystems.

Description

Lactarius subdulcis features a cap that ranges from 4 to 10 cm in diameter, initially convex before becoming more flattened or slightly depressed in the center as it matures. The cap's color can vary from pale ochre to a more pronounced orange-brown, often with a darker center. The margin of the cap is smooth and can become slightly wavy in older specimens.

The gills are adnate to slightly decurrent, crowded, and pale cream in color, sometimes with a slight salmon hue. The spore print of Lactarius subdulcis is cream to pale ochre. The stem is cylindrical, measuring 4 to 7 cm in height and 1 to 2 cm in width, with a color similar to the cap but paler.

One of the distinguishing features of this species is its mild, slightly sweet latex (milk), which does not change color upon exposure to air. This is in contrast to many other Lactarius species, which have latex that changes color and often has a more acrid taste.

Habitat and Distribution

Lactarius subdulcis is predominantly found in deciduous and mixed woodlands, especially in areas dominated by oaks and conifers. It prefers moist, well-drained soils rich in organic matter. The fruiting season extends from late summer to autumn.

In Europe, it is widely distributed, being found from the northern reaches of Scandinavia down to the Mediterranean regions. In North America, its presence has been recorded in both the United States and Canada, though it is less common than in Europe.

Edibility

The mild milkcap is considered edible, though it is not regarded as one of the more desirable Lactarius species due to its relatively bland taste. It is sometimes collected for consumption in parts of Europe, where it may be used in soups and stews or pickled as a delicacy.

Conservation

Currently, there are no major conservation concerns for Lactarius subdulcis, as it is relatively widespread and common in many parts of its range. However, like many fungi, it could be susceptible to changes in forest management practices, pollution, and climate change, which could impact its mycorrhizal host trees and, by extension, the populations of Lactarius subdulcis itself.

See Also

• Mycorrhiza
• Lactarius
• Edible mushrooms