Chocolate milky or Rufous milk cap

Cap 3-7 cm, convex with a bump in the center at first, then flattening out with a distinct umbo. Color deep black, velvety sooty, almost black in young specimens, browner in old ones. The surface is dry, finely velvety, with characteristic fine radial grooves or wrinkles. The cap margin is often wavy.

Cap 3-10 cm, convex at first with a small umbo in the center, then flattened and finally funnel-shaped with a depressed center. Reddish brown, russet, brick-red; darker when young, paler and faded when old. The surface is dry, matte, slightly sticky in wet weather. The cap margin is even, inrolled in young specimens.

Gilled hymenophore. The gills are moderately crowded, attached or slightly decurrent. Color white or creamy white; against the black cap they're visible even from a distance — this is the most striking identification feature. Where damaged, the gills turn pink. They exude white milk. Spore print cream.

Gilled hymenophore. Gills crowded, narrow, adnate or slightly decurrent. Whitish to cream, taking on a russet tint with age, like the cap. When damaged, they release white milk. Spore print cream.

Stem 4-8 cm tall, 0.5-1 cm thick, slender, cylindrical, often characteristically elongated toward the base (like a «ballerina's leg»), hollow in mature specimens. Same color as the cap — blackish-brown, often with distinct lengthwise wrinkles or «ribs». The surface is finely velvety; no ring and no volva.

Stem 4-8 cm tall, 0.7-1.5 cm thick, cylindrical or slightly tapering toward the base, often hollow in mature specimens. Same color as the cap or slightly paler. The surface is dry, smooth, with no ring and no volva, often with whitish down at the base.

Flesh whitish to cream, thin, tender. When damaged it exudes white milk that gradually turns pink in air and takes on a reddish-brown tint. When cut, the flesh itself also turns pink where it touches the milk.

Flesh whitish or pinkish, firm in the cap, fibrous in the stem. When damaged, it releases abundant white milk that does not change color or turn yellow in the air. This is an important diagnostic feature — white, stable milk.

Smell faint, mushroomy, neutral. The raw flesh and milk taste mild, with no heat and no bitterness, faintly sweetish. Mature specimens may have a faint bitterish aftertaste.

Smell faint, slightly resinous, with no distinctive notes. The raw flesh and milk taste very hot, sharp, peppery. This is the best diagnostic: lick it and you’ll feel a sharp burning sensation on your tongue.