Lactarius resimus or Lactarius insulsus

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 5-12 cm, convex at first with an inrolled margin, later funnel-shaped. Cream to cream-ochre, with clear concentric darker zones of ochre or light brown. The surface is dry or slightly sticky in wet weather, with fine down near the margin in young specimens.

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, becoming cream to pale ochre with age. When damaged, they release white milk. Spore print cream to pale ochre.

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, 1-2 cm thick, cylindrical or slightly tapering toward the base, firm in young specimens, often hollow in mature ones. Whitish to cream, often with small ochre “pits” (scrobiculae) — a characteristic feature of some milk caps.

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, firm, brittle. When damaged, it releases plenty of white milk that does not change color in the air. The cut flesh does not darken or turn yellow either.

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, with no distinctive notes. The raw flesh and milk taste very hot, sharp, peppery. Don’t taste it raw — it will raise blisters on your tongue.