Oak milkcap or Lactarius insulsus

The cap is 3 to 10 cm across, usually 4 to 8 cm, convex with an inrolled margin at first, then flattened with a shallow central dip and finally shallowly funnel-shaped; a central bump is rare.

It's a dull reddish brown, cinnamon or yellow-brown, darker in the centre, with faint darker concentric zones or rings of spots. The surface is matt and dry, though it can look a little shiny in wet weather.

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

The gills run slightly down the stem and are crowded and narrow, cream or pinkish buff at first, later reddish brown, often with rusty spots. Broken gills release plentiful white to creamy-white milk that doesn't turn bright yellow.

The spore print is cream with a slight salmon-pink tinge.

The gills are crowded and narrow, attached to the stem or running slightly down it. They're whitish, turning cream to pale ochre with age, and release white milk when damaged. Spore print cream to pale ochre.

The stem is 3 to 7 cm tall and 0.5 to 1.5 cm thick, the colour of the cap and darker reddish brown towards the base, cylindrical, often furrowed lengthways, solid at first and later hollow. There's no ring.

The stem is 3-6 cm tall and 1-2 cm thick, cylindrical or slightly tapering toward the base, firm when young and often hollow when mature. It's whitish to cream, often with small ochre “pits” (scrobiculae), a characteristic feature of some milk caps.

The flesh is firm, brittle and whitish, reddish brown in the stem base, and browns with age.

The flesh is white, firm and brittle. When damaged, it releases plenty of white milk that doesn't change colour in the air. The cut flesh doesn't darken or turn yellow either.

An oily smell, often said to be like bugs, strongest in old or drying caps. The taste is mild to slightly bitter, not hot.

The smell is faint and mushroomy, with nothing distinctive. The raw flesh and milk taste very hot, sharp and peppery. Don’t taste it raw — it will raise blisters on your tongue.