Tasty dannies (LACTARIUS WE) is a fungus that can play the first violin in the kitchen, and in laboratories arouses the interest of biochemists. In 2022, researchers from Kunming University of Science and Technology described peptides umami isolated from this species – compounds that give it a deep, “meat” aftertaste after heat treatment, and at the same time supporting digestive processes. In 2025, a team from Bengbu Medical University showed that polysaccharides from Mlecza used in mice on a high -fat diet reduced the level of lipids in the blood and strengthened the intestinal barrier. This discovery may be important in the prevention of obesity and metabolic diseases.
However, that’s not all. Already in 2020, scientists from South China University of Technology proved that the isolated LVP polysaccharide has an immunomodulatory effect – Increases the mass of thymus and spleen and stimulates the activity of macrophages, i.e. the body’s first line of defense. In practice, this means that “fudge” is real support for immunity.
Therefore, tasty dancing is a fully edible species, valued in Asia and Europe cuisines. Contains Protein (up to 37% dry matter), B vitamins, vitamin C, polyphenols and flavonoids. His health potential is more and more confirmed in research. However, as in the case of all wild -growing mushrooms, the place is the key place: pure soil is a guarantee that the “fudge” will be tasty, but also fully safe for our health.
Dropa tasty, known among mushroom pickers as a “fudge”, is a species that does not epatient with flashy colors, but can enchant with subtle beauty and expressive morphological features. The hat of young specimens is semicircular, like a tense dome, with time flattens and slightly concave in the middle. The color ranges from light brown to warm orange, sometimes with apricot tone or gentle marble. The skin remains matte, slightly moist, never slippery, which distinguishes it from many other species. The plates are thick, creamy or light yellow, often forked at the shore, converging on the shaft. The latter is full, solid, in a color similar to the hat, sometimes with small cavities.
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The most recognizable sign of “fudge” is a heavy, white milk flowing after breaking the plates – dense and sticky, which after contact with the air can lightly brown. Its taste is mild, with a delicate hint of bitterness, reminiscent of walnut. The smell of fresh fruiting bodies can be controversial – many compare it to herring or fish marina. However, this is an aroma that disappears after heat treatment, giving way to nut-spa notes.
The season on Mlecza continues from June to October, with the culmination in August and Septemberespecially after warm, moist days. It grows in both deciduous and coniferous forests, most often under beeches, oaks, hornbeam or pine trees, preferring clay soils. It is found individually or in small groups. It is worth remembering that it is confused with Lactifluus corrugis – a species with a more wrinkled hat and a less intense smell – that’s why experienced mushroom pickers always check milk, plaques and aroma.
In the Polish and Eastern European tradition, the tasty hats It is fried in butter or clarified butter, often with the addition of onions and fresh herbs. Such a short, intensive processing allows you to maintain the firmness of the parenchyma and bring out the natural notes of Umami. It is popular in Lithuanian and Russian cuisine cold solar – The fermentation process gives mushrooms a slightly spicy, complex taste. Marinating in vinegar with a bay leaf, allspice and garlic This, in turn, is a way to prepare an aromatic appetizer that can be aged for months.
After harvesting, the fudge should be thoroughly cleaned of mulch residues, needles and sand, preferably with a soft brush or a damp cloth. If the taste of the milk seems too intense or slightly bitter, you can briefly boil it in salted water and pour the decoction – Thanks to this, the aroma will become milder. Avoid long frying at a very high temperature to maintain as much natural taste and nutritional values as possible. And most importantly – collect dairy only in places distant from roads, industrial plants or areas with dubious cleanliness of the environment. In a forest free of pollution, the “fudge” will repay with a full, nut-spilled taste that cannot be mistaken for any other mushroom.
