Oak milkcap or Yellowdrop 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 4-9 cm, convex at first with an inrolled margin, then flattened and finally depressed in the centre. It's pale pink, flesh-pink or salmon, with faint concentric zones or none at all. The surface is smooth and dry, slightly sticky in wet weather.

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, narrow, adnate or slightly decurrent, pale cream to yellowish, and white in young mushrooms. When damaged, they exude white milk that quickly turns yellow. 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 3-7 cm tall and 0.8-1.5 cm thick, cylindrical or slightly club-shaped, and hollow in mature mushrooms. It's paler than the cap, cream to pale pink. The surface is smooth, with no ring or volva.

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

The flesh is whitish, and when cut it quickly turns yellow, becoming sulphur yellow or bright yellow within 10-30 seconds. The milk starts out white, but within literally 5-15 seconds it vividly turns yellow. This is its most characteristic reaction and an unmistakable identifying feature.

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 special about it. The raw flesh tastes sharp, peppery and acrid, with a bitterish aftertaste. Do not taste it raw.