Mild milk cap or Rufous 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. Often with a noticeable umbo in the center, which sets it apart from other small milk caps. Color reddish-brown, flesh-brick, fading with age. Surface dry, smooth, matte, without zones.

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.

Gilled hymenophore. Gills crowded, narrow, adnate or slightly decurrent. Color pale cream to flesh-pink, darkening with age. When damaged, they release watery 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 or slightly tapering toward the base, hollow in mature specimens. Same color as the cap or a little lighter. Surface smooth, 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 thin, tender, brittle, reddish-brown, does not change color when cut. The milk is whitish, clear and watery, sparse, and does not change color or turn yellow on exposure to air.

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.

Smell faint, mushroomy; in some specimens slightly pleasant with a fruity note. Taste of the raw flesh and milk — mild, faintly sweetish, with no burning and no bitterness (sometimes with a faintly bitterish aftertaste in mature specimens). This is the most characteristic feature of the species.