Fayolini (Lactarius vellereus)
- Pipin: Basidiomycota (Basidiomycetes)
- Ìpín: Agaricomycotina (Agaricomycetes)
- Kilasi: Agaricomycetes (Agaricomycetes)
- Ipele Subclass: Incertae sedis (ti ipo ti ko daju)
- Bere fun: Russulales (Russulovye)
- Idile: Russulaceae (Russula)
- Ipilẹṣẹ: Lactarius (Milky)
- iru: Lactarius vellereus (Fiddler)
- akosile
- Gbigbe
- wara
- Milk scraper
- Omi
violinist (Lat. A dairy farmer) jẹ fungus kan ninu iwin Lactarius (lat. Lactarius) ti idile Russulaceae.
Violin forms mycorrhiza with deciduous and coniferous trees, often with birch. In coniferous and deciduous forests, usually in groups.
Season – Summer-autumn.
ori violins ∅ 8-26 cm, , , first, then, with edges, bent in young mushrooms, and then open and wavy. The skin is white, all covered with white pile, just like the leg – 5-8 cm in height, ∅ 2-5 cm, strong, thick and dense, white. The white hat acquires either a yellowish or a reddish-brown hue with buffy spots. The plates cast a greenish or yellowish color, sometimes with ocher spots.
Records whitish, 0,4-0,7 cm wide, rather sparse, not wide, interspersed with short plates, more or less descending along the stem. Spores are white, cylindrical.
ẹsẹ violins – 5-8 cm in height, ∅ 2-5 cm, strong, thick and dense, white. The surface is felt, like the top of the hat.
Pulp white, very dense, hard but brittle, with a slight pleasant odor and a very pungent taste. At a break, it releases white milky juice, which practically does not change color when dried. The taste of milky juice is mild or very slightly bitter, not burning.
Variability: The white hat of the violinist turns yellowish, then reddish-brown with ocher spots. The plates cast a greenish or yellowish color, sometimes with ocher spots.
The violinist has a twin brother – lactarius bertillonii, visually indistinguishable. The difference is only in the taste of the milky juice: in the violinist it is soft, sometimes only slightly tart, while in the lactic Bertillon it is very burning. Of course, you need to carefully separate the milky juice from the pulp for “tasting”: the pulp of both types is very sharp. Potassium hydroxide solution (KOH) can also be used for identification: under its influence, the milky juice of L. bertillonii turns yellow and then orange, while the violin does not have such a reaction.
It differs from pepper mushroom (Lactarius piperatus) in rarer plates.
salted after soaking.