Beech milk cap or Ugly milk cap

Cap 4–10 cm, at first convex with an inrolled margin, then flattened with a sunken center. Color grayish-olive or olive-brown, with darker concentric zones or spots. The surface is very sticky and slimy in wet weather — the most characteristic feature. In dry weather it is shiny and smooth. The cap margin is even, slightly inrolled in young specimens.

Cap 6–15 (up to 20) cm — a large, fleshy milk cap. At first convex with an inrolled, fuzzy margin, then flattened and finally funnel-shaped with a sunken center. Color dark olive, olive-black or brownish-black; young caps have a yellow-green tinge, old ones are almost black. In wet weather the surface is very sticky and slimy; in dry weather it is shiny, with darker concentric zones. The cap margin is densely downy in young specimens.

Gills. The gills are crowded, narrow, adnate or slightly decurrent. Color whitish to cream-gray; when damaged they exude white milk, and the damaged spots turn gray or green. Spore print cream.

Gills. The gills are crowded, narrow, adnate or slightly decurrent. Color pale yellow to cream, taking on a dark olive tinge with age. When damaged they darken to brown or black — a characteristic reaction. They exude white milk. Spore print cream.

Stem 3–6 cm tall, 1–1.5 cm thick, cylindrical or slightly tapering toward the base, hollow in mature specimens. Paler than the cap — gray-olive or cream-gray. The surface is also slightly sticky in wet weather; no ring and no volva.

Stem 3–8 cm tall, 1–3 cm thick, cylindrical or thickening toward the base, solid when young, often hollow in mature specimens. Paler than the cap — olive-yellow to dingy olive, often with characteristic dark “scrobicules” (sunken pits). The surface is also sticky in wet weather; no ring and no volva.

Flesh whitish to grayish-green, firm, not watery. When damaged it exudes plenty of white milk that slowly turns gray or green in the air and leaves dark gray stains on the gills. The cut flesh itself also slowly turns gray.

Flesh whitish to yellowish, firm, slowly darkening to gray-brown when cut. When damaged it exudes plenty of white milk that does not change color in the air but leaves dark stains on the mushroom’s tissue. The reaction with alkali (KOH) is violet-black, which is also a diagnostic feature.

Smell faint, neutral, slightly resinous. Old specimens may develop a moldy smell. The taste of the raw flesh and milk is extremely acrid, hot and peppery. Do not taste it raw.

Smell faint, neutral, slightly resinous. Old specimens can smell dirty and earthy. The taste of the raw flesh and milk is extremely acrid, bitter and hot. Do not taste it raw.