Woolly milk cap or Bearded milk cap

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.”

Cap up to 9 cm, convex at first, becoming funnel-shaped with age. White or creamy-white, sometimes slightly darker in the center. Concentric zones are usually absent — that's the key difference from the Woolly milk cap. The margin is inrolled and downy (with whitish hairs).

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.

Gilled hymenophore. Gills crowded, narrow, adnate or slightly decurrent. Whitish, turning cream with age; when damaged they take on a yellowish tint from the milk. Spore print cream.

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.

Stem up to 5 cm tall, 0.8-1.5 cm thick, cylindrical, hollow or pithy inside. Pink or pinkish-white — paler than the cap. Surface smooth, with no ring and no volva.

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.

The flesh is white and brittle, releasing abundant white milk when damaged. The flesh doesn't darken in the air, but the milk may turn slightly yellow. Bitter taste.

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

Faint mushroomy smell. The milk is very bitter and acrid. Raw flesh tastes sharp and unpleasant. Don't taste it raw.