Lactarius resimus or Fleecy 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 8-25 cm — the largest white milk cap, very fleshy. Hemispherical at first with a thickly downy inrolled margin, then flattened and finally funnel-shaped. Color white, creamy white, in old specimens with an ochre or dirty-yellow tint, especially in the center. The surface is characteristically felted, downy, soft to the touch, like suede or felt. The downiness is especially noticeable at the margin.

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 distant (which sets it apart from L. piperatus with its crowded gills), broad, adnate or slightly decurrent. Color creamy white, turning yellowish or ochre with age, graying where damaged. They release white milk. Spore print white to pale 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 3-6 cm tall, 1.5-4 cm thick — massive, short, cylindrical or thickened toward the base, very firm. Color white to cream. The surface is downy, like the cap, especially in the upper part. 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.

Flesh white, very dense, fleshy, even “woody” — a characteristic feature of the species; the mushroom is sturdy and rarely wormy. When damaged it releases plenty of white milk, which slowly turns yellow in the air after 1-2 hours. The cut flesh itself may also turn slightly yellow.

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.

Smell faint, mushroomy, slightly earthy in old specimens. Taste of the raw flesh and milk — very burning, peppery, sharp, with a characteristic “dirty” aftertaste. Don't taste it raw.