Lactarius resimus or Bearded milk cap

Cap 8–20 cm across, convex or flat in young mushrooms, then funnel-shaped. The surface is smooth or slightly sticky, white or creamy white, and may have yellowish concentric zones. The margin is inrolled and fluffy, fringed with white hairs — a hallmark of the species.

Cap up to 9 cm, convex at first, becoming funnel-shaped with age. White or creamy-white, sometimes slightly darker in the center. Concentric zones are usually absent — that's the key difference from the Woolly milk cap. The margin is inrolled and downy (with whitish hairs).

Gills crowded, narrow, decurrent, white or cream. When damaged they release abundant white milk that doesn't change color in the air (unlike some related species). The bitter milk is the reason soaking is a must.

Gilled hymenophore. Gills crowded, narrow, adnate or slightly decurrent. Whitish, turning cream with age; when damaged they take on a yellowish tint from the milk. Spore print cream.

Stem 3–7 cm tall, 2–4 cm thick, firm, solid (hollow in old mushrooms), cylindrical or narrowing toward the base. White or slightly yellowish in color, smooth. No ring and no volva.

Stem up to 5 cm tall, 0.8-1.5 cm thick, cylindrical, hollow or pithy inside. Pink or pinkish-white — paler than the cap. Surface smooth, with no ring and no volva.

Flesh firm, brittle, white. When damaged it releases plenty of white, hot milk with a very acrid taste. After proper soaking or salting, the acridity disappears completely.

The flesh is white and brittle, releasing abundant white milk when damaged. The flesh doesn't darken in the air, but the milk may turn slightly yellow. Bitter taste.

Smell fresh, pleasant, slightly fruity or with notes of fresh flour. The characteristic “milk cap” aroma, familiar to anyone who has ever salted them — unobtrusive and pleasant even when raw.

Faint mushroomy smell. The milk is very bitter and acrid. Raw flesh tastes sharp and unpleasant. Don't taste it raw.