Lactarius salmonicolor or Woolly milk cap

Cap 4-12 cm across, when young convex with an inrolled margin, becoming with age flattened and spread out with a funnel in the center. The cap skin is smooth, slimy in wet weather, dry and matte in dry weather. Color distinctly salmon-orange, often with darker concentric zones and greenish spots where damaged. The margin is smooth, even, not fluffy — an important difference from the woolly milk cap.

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.”

Gilled hymenophore — the gills are adnate or slightly decurrent, crowded, orange to salmon-pink, turn green 30-60 min after being touched. Spore print yellowish to ochre-orange.

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 3-6 cm tall, 1-2 cm thick, cylindrical, hollow inside when old. Color the same salmon-orange tone as the cap, with characteristic darker shallow pits on the surface — a typical feature of saffron milk caps ("dents"). No ring.

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 thin, brittle, salmon-orange. When damaged it releases orange milk, which gradually (after 30-60 min) turns wine-red in the air, while the flesh turns green where cut — a characteristic reaction that sets it apart from L. deliciosus (whose milk clearly turns green). Smell fruity-resinous, pleasant, taste mild, sweetish, not bitter.

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.

Pleasant, fruity and resinous with a hint of conifer needles — typical of saffron milk caps.

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