Lactarius resimus or Poplar 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 7-20 cm — one of the largest milk caps. Convex at first with a thickly downy inrolled margin, then flattened and finally funnel-shaped with a depressed center. Color white, creamy white, in mature specimens with characteristic pink or wine-colored “blotches” and spots, with barely visible concentric zones. The surface is slightly sticky in wet weather, and thickly downy at 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. Color pale pink to pinkish cream — a characteristic feature of the species that sets it apart from other large white milk caps. When damaged, they release white milk. Spore print pale pink to creamy pink.

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 — massive, short, cylindrical or slightly tapering toward the base, firm in young specimens. Color white or with a pink tint. Surface smooth, slightly sticky in wet weather, 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. When damaged it releases plenty of white milk, which does not change color or turn yellow in the air. The cut flesh itself also stays white or with a faint pink tint.

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 distinct notes. Taste of the raw flesh and milk — very burning, sharp, peppery. Don't taste it raw — it will cause blisters on your tongue.