Oak milkcap or Mild milk cap

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 2–5 (rarely up to 7) cm across, convex at first with a small bump in the centre, then flattening and finally depressed in the middle. It often has a noticeable umbo, which sets it apart from other small milk caps. The colour is reddish-brown or flesh-brick, fading with age. The surface is dry, smooth, matte and without zones.

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, adnate or slightly decurrent, pale cream to flesh-pink, darkening with age. When damaged, they release watery white milk. The spore print is cream.

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 0.4–0.8 cm thick, slender, cylindrical or slightly tapering toward the base, and hollow in mature mushrooms. It's the same colour as the cap or a little lighter, smooth, with no ring and no volva.

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

The flesh is thin, tender and brittle, reddish-brown, and doesn't change colour when cut. The milk is whitish, clear and watery, sparse, and doesn't change colour or turn yellow in the air.

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, in some specimens pleasant, with a slight fruity note. The raw flesh and milk taste mild, faintly sweetish, with no burning and no bitterness (mature specimens sometimes have a faintly bitterish aftertaste). This is the most characteristic feature of the species.