Woolly milk cap or Ugly milk cap

Cap 6–15 (up to 20) cm — a large, fleshy milk cap. At first convex with an inrolled, fuzzy margin, then flattened and finally funnel-shaped with a sunken center. Color dark olive, olive-black or brownish-black; young caps have a yellow-green tinge, old ones are almost black. In wet weather the surface is very sticky and slimy; in dry weather it is shiny, with darker concentric zones. The cap margin is densely downy in young specimens.

Cap 4-12 cm, convex with a depressed center at first, then funnel-shaped. Pink, brick-pink to brick-red, with distinct darker concentric zones. The margin is inrolled, with a characteristic fluffy (downy) edge — hence the name “woolly.”

Gills. The gills are crowded, narrow, adnate or slightly decurrent. Color pale yellow to cream, taking on a dark olive tinge with age. When damaged they darken to brown or black — a characteristic reaction. They exude white milk. Spore print cream.

Gilled hymenophore. Gills crowded, narrow, adnate or slightly decurrent down the stem. Whitish or with a pinkish tint, turning cream with age. Spore print creamy-white.

Stem 3–8 cm tall, 1–3 cm thick, cylindrical or thickening toward the base, solid when young, often hollow in mature specimens. Paler than the cap — olive-yellow to dingy olive, often with characteristic dark “scrobicules” (sunken pits). The surface is also sticky in wet weather; no ring and no volva.

Stem 4-6 cm tall, 1-2 cm thick, cylindrical, hollow inside. Same color as the cap or slightly paler. Surface smooth, with no ring and no volva.

Flesh whitish to yellowish, firm, slowly darkening to gray-brown when cut. When damaged it exudes plenty of white milk that does not change color in the air but leaves dark stains on the mushroom’s tissue. The reaction with alkali (KOH) is violet-black, which is also a diagnostic feature.

The flesh is white and firm, releasing abundant white milk when damaged. The milk doesn't change color in the air. When cut, the flesh itself doesn't darken or turn yellow either.

Smell faint, neutral, slightly resinous. Old specimens can smell dirty and earthy. The taste of the raw flesh and milk is extremely acrid, bitter and hot. Do not taste it raw.

Faint mushroomy smell, slightly resinous. Raw flesh tastes acrid, sharp, with peppery notes. Don't taste it raw — it causes blisters on the tongue.