Poplar milk cap or Fleecy milk cap

Cap 7-20 cm — one of the largest milk caps. Convex at first with a thickly downy inrolled margin, then flattened and finally funnel-shaped with a depressed center. Color white, creamy white, in mature specimens with characteristic pink or wine-colored “blotches” and spots, with barely visible concentric zones. The surface is slightly sticky in wet weather, and thickly downy at the margin in young specimens.

Cap 8-25 cm — the largest white milk cap, very fleshy. Hemispherical at first with a thickly downy inrolled margin, then flattened and finally funnel-shaped. Color white, creamy white, in old specimens with an ochre or dirty-yellow tint, especially in the center. The surface is characteristically felted, downy, soft to the touch, like suede or felt. The downiness is especially noticeable at the margin.

Gilled hymenophore. Gills crowded, narrow, adnate or slightly decurrent. Color pale pink to pinkish cream — a characteristic feature of the species that sets it apart from other large white milk caps. When damaged, they release white milk. Spore print pale pink to creamy pink.

Gilled hymenophore. Gills distant (which sets it apart from L. piperatus with its crowded gills), broad, adnate or slightly decurrent. Color creamy white, turning yellowish or ochre with age, graying where damaged. They release white milk. Spore print white to pale cream.

Stem 3-7 cm tall, 1.5-3 cm thick — massive, short, cylindrical or slightly tapering toward the base, firm in young specimens. Color white or with a pink tint. Surface smooth, slightly sticky in wet weather, no ring and no volva.

Stem 3-6 cm tall, 1.5-4 cm thick — massive, short, cylindrical or thickened toward the base, very firm. Color white to cream. The surface is downy, like the cap, especially in the upper part. No ring and no volva.

Flesh white, very dense, fleshy. When damaged it releases plenty of white milk, which does not change color or turn yellow in the air. The cut flesh itself also stays white or with a faint pink tint.

Flesh white, very dense, fleshy, even “woody” — a characteristic feature of the species; the mushroom is sturdy and rarely wormy. When damaged it releases plenty of white milk, which slowly turns yellow in the air after 1-2 hours. The cut flesh itself may also turn slightly yellow.

Smell faint, mushroomy, with no distinct notes. Taste of the raw flesh and milk — very burning, sharp, peppery. Don't taste it raw — it will cause blisters on your tongue.

Smell faint, mushroomy, slightly earthy in old specimens. Taste of the raw flesh and milk — very burning, peppery, sharp, with a characteristic “dirty” aftertaste. Don't taste it raw.