Poplar milk cap or Peppery 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 5-15 cm, convex at first with an inrolled margin, then flattened and finally funnel-shaped with a depressed center. Color white, creamy white, in mature specimens with a faint yellowish or ochre tint, especially in the center. Surface smooth, dry, matte, without zones, without a downy margin — this sets it apart from the “gruzd” group (Lactarius resimus, woolly milk cap, L. controversus).

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 with the most characteristic feature of the species — very crowded, thin, narrow gills that run down the stem. No other milk cap has gills this crowded. Color creamy white, graying where damaged. They release plenty of white milk. Spore print white.

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 4-8 cm tall, 1.5-2.5 cm thick, cylindrical or slightly tapering toward the base, firm, sometimes with small cavities in mature specimens. Color white. Surface smooth, dry, 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, brittle. When damaged it abundantly releases white milk (there's a lot of it — a characteristic feature). The milk slowly turns yellow in the air after 1-2 hours; the reaction with alkali (KOH) is orange-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 resinous. Taste of the raw flesh and milk — extremely burning, sharp, purely peppery, without bitterness — one of the hottest among the milk caps. Touch your tongue to the cut and you'll feel a sharp “black pepper” sensation.