Lactarius resimus or Woolly 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 4-12 cm, convex with a depressed center at first, then funnel-shaped. Pink, brick-pink to brick-red, with distinct darker concentric zones. The margin is inrolled, with a characteristic fluffy (downy) edge — hence the name “woolly.”

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 down the stem. Whitish or with a pinkish tint, turning cream with age. Spore print creamy-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 4-6 cm tall, 1-2 cm thick, cylindrical, hollow inside. Same color as the cap or slightly paler. 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 firm, releasing abundant white milk when damaged. The milk doesn't change color in the air. When cut, the flesh itself doesn't 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.

Faint mushroomy smell, slightly resinous. Raw flesh tastes acrid, sharp, with peppery notes. Don't taste it raw — it causes blisters on the tongue.