Menthol brittlegill or Lactarius resimus

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 6-15 cm across; in young mushrooms hemispherical to flat with an inrolled margin, later becoming funnel-shaped. Color pure white when young, turning gray, ash-gray, then blackish with age. Surface smooth, slightly sticky in wet weather.

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 — the gills are attached to the stem, moderately crowded (unlike R. nigricans, where they are distant). In young mushrooms — whitish, when damaged they blacken with no red stage. Spore print white.

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 3-7 cm tall, 1.5-3 cm thick, thick, cylindrical. Color white when young, gray to blackish with age. Surface smooth. No ring.

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 firm, fleshy, white when young. When cut, it blackens IMMEDIATELY to gray-black, with no red stage — the key difference from R. nigricans. Faint, pleasant mushroomy smell.

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, pleasant, mushroomy, with no distinctive notes.