Rufous milk cap or Coconut milk cap

Cap 3-10 cm, convex at first with a small umbo in the center, then flattened and finally funnel-shaped with a depressed center. Reddish brown, russet, brick-red; darker when young, paler and faded when old. The surface is dry, matte, slightly sticky in wet weather. The cap margin is even, inrolled in young specimens.

Cap 2-5 (rarely up to 7) cm, convex at first with a small bump in the center, then flattened and finally with a depressed center. Color grayish-lilac, lilac-brown to flesh-gray, fading with age. Surface dry, finely fibrous or mealy, with no distinct zones. Cap margin even, slightly inrolled in young specimens.

Gilled hymenophore. Gills crowded, narrow, adnate or slightly decurrent. Whitish to cream, taking on a russet tint with age, like the cap. When damaged, they release white milk. Spore print cream.

Gills. The gills are crowded, narrow, adnate or slightly decurrent. Color pale cream with a pinkish or ochre tint, darkening with age. When damaged they exude a little white milk. Spore print cream.

Stem 4-8 cm tall, 0.7-1.5 cm thick, cylindrical or slightly tapering toward the base, often hollow in mature specimens. Same color as the cap or slightly paler. The surface is dry, smooth, with no ring and no volva, often with whitish down at the base.

Stem 3-6 cm tall, 0.4-0.8 cm thick, slender, cylindrical, hollow in mature specimens. Paler than the cap — light lilac or flesh-colored. Surface smooth, with no ring and no volva.

Flesh whitish or pinkish, firm in the cap, fibrous in the stem. When damaged, it releases abundant white milk that does not change color or turn yellow in the air. This is an important diagnostic feature — white, stable milk.

Flesh delicate, thin, whitish with a lilac tint, watery in the stem. When damaged it exudes a little white milk that doesn't change color in the air. The cut flesh doesn't darken either.

Smell faint, slightly resinous, with no distinctive notes. The raw flesh and milk taste very hot, sharp, peppery. This is the best diagnostic: lick it and you’ll feel a sharp burning sensation on your tongue.

A distinct smell of fresh coconut — this is the main diagnostic feature. It's especially noticeable as the mushroom dries or when you break the cap. The raw flesh tastes faintly bitterish, not acrid, but unpleasant.