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MILK MUSHROOMS

Lactarius and Lactifluus

THESE TWO GENERA of medium to large mushrooms exude latex when the gills or flesh are cut or damaged. Sometimes the latex is scant or watery, and close observation is needed to see it. They are treated in older field guides as all being in the genus Lactarius. Macroscopically they are very much alike. General characteristics include white, cream, buff, or yellowish spore deposits; fleshy but rather brittle caps and stems; no partial veil or volva; and a mycorrhizal association with trees. They are rather squat mushrooms, with the cap often being wider than the stem’s length. Their sister genus is Russula, whose species do not exude latex when cut or damaged, and most species are very brittle. Keys are organized here into three groups: species with acrid white latex; species with mild white latex; and species with colored latex. Several of the species in the genus Lactifluus with mild-tasting latex are considered to be good edibles.

Lactarius peckii

Lactifluus lignyotus

Lactarius aspideoides

Lactifluus volemus v. flavus

Key to the Milk Mushrooms, Lactarius and Lactifluus

Latex acrid or peppery, whitish

Latex rapidly becoming yellow on exposure

1. Under oaks, without prominent reddish-brown stains: Lactarius chrysorrheus (p. 38)

2. Under conifers, with reddish-brown stains: Lactarius vinaceorufescens (p. 39)

Latex not rapidly changing color on exposure

1. Cap whitish; gills very crowded: Lactarius piperatus (p. 40)

2. Cap whitish; gills close to subdistant; covered at first with a pseudo partial veil that does not attach to the stem; mature cap margin slightly stretchy from the remains of the pseudo veil: Lactarius deceptivus (p. 41)

3. Cap whitish; gills subdistant or occasionally close; no pseudo veil; cap margin not stretchy: Lactarius subvellereus var. subdistans (p. 42)

4. Cap bay red to brownish red; dry; not usually zoned; under conifers: Lactarius rufus (p. 44)

5. Cap: orangish brown to brick red; dry; zoned under oaks: Lactarius peckii (p. 43)

6. Cap orange to yellowish; viscid to tacky; latex may slowly turn yellowish: Lactarius croceus (p. 45)

7. Cap gray to pinkish gray; dry; odor of coconut; under conifers: Lactarius hibbardiae (p. 46)

8. Cap gray to olive gray or olive buff; dry; under broadleaf trees, especially beech; odor not of coconut: Lactarius cinereus (p. 47)

9. Cap dark olive brown to yellowish brown: Lactarius sordidus (p. 51)

10. Cap buff, white, or yellowish; distinctly zoned: Lactarius psammicola (p. 49)

11. Cap pinkish brown; latex slowly staining tissues greenish: Lactarius allardii (p. 50)

12. Cap white to cream, yellow to ochraceous at the center; latex slowly staining tissues yellow: Lactarius maculatipes (p. 48)

Latex mild, copious, white to cream

1. Cap orange to yellowish; gills distant to subdistant: Lactifluus hygrophoroides (p. 58)

2. Cap orange to yellowish; gills close; fishy odor: Lactifluus volemus (p. 59)

3. Cap brownish to brownish orange; often wrinkled: Lactifluus corrugis (p. 60)

4. Cap whitish; fishy odor: Lactifluus luteolus (p. 62)

5. Cap blackish brown: Lactarius lignyotus (p. 61)

Latex mild to slightly peppery, variously colored

1. Latex red; staining tissues greenish; cap pinkish silver: Lactarius subpurpureus (p. 56)

2. Latex watery or white; cap reddish brown; under broadleaf trees: Lactarius quietus var. incanus (p. 57)

3. Scant blue latex, becoming greenish; blue to silver cap: Lactarius indigo (p. 52)

4. Latex orange to red; not staining tissues green: Lactarius thyinos (p. 53)

5_. Latex orange to red; staining gills and flesh green: Lactarius deterrimus (p. 54)

6. Latex orange to red, staining gills greenish; flesh bluish: Lactarius chelidonium (p. 5)

SCIENTIFIC NAME: Lactarius chrysorrheus Fr.

SYNONYM: Lactifluus chrysorrheus (Fr.) Kuntze

COMMON NAME: Yellow Drop Milk Cap

FAMILY: Russulaceae

CAP: Up to 3-1/2 in. wide; whitish with brownish spots, pinkish buff; yellowish buff, convex to nearly flat, developing a depressed center; surface faintly zonate at times, moist, sub viscid in wet weather

FLESH: Whitish becoming yellow rather quickly when exposed; thin; odor not distinctive; taste acrid

GILLS: Whitish or very pale yellowish; attached or subdecurrent; close; edges even; no partial veil

LATEX: White, quickly changing to yellow on exposure; not staining the tissues; acrid, often starting mildly acrid and then increasing in intensity; rather copious

STEM: Up to 3 in. long; whitish; generally equal; hollow in age; base hairy at times; surface bald, apex moist to tacky

SPORE PRINT: Buff to yellowish

ECOLOGY: Mycorrhizal with oaks; scattered to gregarious in humus in broadleaf woods; summer and early fall; common

EDIBILITY: Not edible; acrid; gastrointestinal poisonings have occurred with this mushroom

COMMENTS: This mushroom will likely be transferred to the genus Lactifluus in the near future. It is a common component of the summer, oak woods mushroom flora. Compare with Lactarius vinaceorufescens (p. 39), a common species associated with conifers. It has white latex, quickly changing to yellow on exposure, and it develops sordid reddish-brown stains on the cap, gills, and stem.

Lactarius chrysorrheus

SCIENTIFIC NAME: Lactarius vinaceorufescens A. H. Sm.

SYNONYM: None

COMMON NAME: Yellow-Staining Milk Cap

FAMILY: Russulaceae

CAP: Up to 4 in. wide; convex to broadly convex, becoming nearly flat; margin incurved at first; buff, cinnamon pink, cinnamon, vinaceous brown in age; surface viscid, bald, faintly zoned, or with water spots

FLESH: White to pinkish, staining yellow when exposed; fairly thick; odor not distinctive; taste acrid

GILLS: Whitish to pinkish buff, with pinkish to brownish stains, becoming reddish to reddish brown in age; attached to the stem or subdecurrent; close; edges even; no partial veil

LATEX: White on exposure, quickly becoming bright yellow; taste very acrid

STEM: Up to 3 in. long; whitish to pinkish buff with reddish-brown stains; generally equal or slightly enlarged downward; becoming hollow; base with whitish to brown hairs; surface dry, rather smooth, bald

SPORE PRINT: White to pale yellow

ECOLOGY: Mycorrhizal with pines; scattered to gregarious in humus and moss in conifer or mixed woods, often under white pine; summer and fall; common

EDIBILITY: Not edible; acrid

COMMENTS: This species can often be found in large numbers in pine plantations. It often fruits late in the season. Compare with Lactarius chrysorrheus (p. 38), which also has latex that quickly turns yellow. It lacks the overall reddish-brown staining and is usually associated with oaks.

Lactarius vinaceorufescens

SCIENTIFIC NAME: Lactifluus piperatus (L.) Roussel

SYNONYM: Lactarius piperatus (L.) Pers.

COMMON NAME: Peppery Milk Cap

FAMILY: Russulaceae

CAP: Up to 5-1/2 in. wide; white to creamy white, at times with tan stains in age; convex to flat, becoming depressed in the center to vase shaped; surface dry, bald, not zoned, at times finely wrinkled

FLESH: White, sometimes with yellowish tinges; very firm; odor not distinctive; taste very acrid

GILLS: White to cream, at times with yellowish areas; attached to subdecurrent; very crowded; forking; edges even; no partial veil

LATEX: White, slowly yellowish on exposure; not staining tissues or at times staining the gills yellowish; copious; very acrid

STEM: Up to 3 in. long; white; firm, solid; equal or tapering slightly downward; surface bald, dry

SPORE PRINT: White

ECOLOGY: Mycorrhizal with oaks and other broadleaf trees; scattered to gregarious in humus, grass, and moss; summer and fall; common

EDIBILITY: Not edible; acrid

COMMENTS: Compare with Lactifluus deceptivus (p. 41), which has a pseudo veil, and Lactifluus subvellereus var. subdistans (p. 42), which has subdistant gills. Lactifluus glaucescens (not illustrated) is nearly identical. It differs in having latex that dries greenish.

Lactifluus piperatus

SCIENTIFIC NAME: Lactifluus deceptivus (Peck) Kuntze

SYNONYM: Lactarius deceptivus Peck

COMMON NAME: Deceptive Milk Cap

FAMILY: Russulaceae

CAP: Up to 9 in. wide; white; convex with a broadly depressed center; surface bald, velvety, in age with brown scales, sometimes forming from the center outward; margin enrolled, covering the gills at first and remaining as a stretchy tissue layer at the extreme margin

FLESH: White; thick; firm; coarse; staining brown; odor not distinctive, becoming pungent in age; taste very acrid

GILLS: White or cream, becoming tan in age; attached to subdecurrent; close to subdistant; edges even; forking at times; no true partial veil, but covered when young by a membranous pseudo veil that is not attached to the stem

LATEX: White, unchanging, staining the flesh and gills brown; copious; acrid taste

STEM: Up to 4 in. long; white with brown stains in age; equal or tapering downward; surface dry, velvety, or bald, at times becoming scaly in age

SPORE PRINT: White to pale yellowish buff

ECOLOGY: Mycorrhizal with oak and hemlock; single, scattered, or gregarious in humus or moss in broadleaf and conifer forests; summer and fall; common

EDIBILITY: Not recommended; acrid

COMMENTS: At times this large, white mushroom is one of the most prominent mushrooms in the woods. Two common, white, milk mushrooms with acrid latex, Lactifluus piperatus (p. 40) and Lactifluus subvellereus (p. 42) lack the marginal pseudo veil. Russula brevipes (p. 34) has a very similar appearance but lacks latex.

Lactifluus deceptivus

SCIENTIFIC NAME: Lactifluus subvellereus (Peck) Nuytinck

SYNONYM: Lactarius subvellereus var. subdistans Hesler and A. H. Sm.

COMMON NAME: Fleecy Milk Cap

FAMILY: Russulaceae

CAP: Up to 6 in. wide; white with yellowish or grayish areas; convex with a depressed center, at times becoming funnel shaped; surface dry, velvety to slightly wooly, at times with minute cracks; margin enrolled at first, not cottony but may be floccose in age

FLESH: White, changing to yellowish when cut; compact; hard; odor not distinctive; taste strongly acrid

GILLS: Whitish, becoming yellowish; attached to subdecurrent; subdistant to distant; often with hyaline droplets; narrow; some forking; edges even; no partial veil

LATEX: White, slowly changing to yellow on exposure; staining gills brownish to pinkish brown; copious; strongly acrid

STEM: Up to 2 in. long; white with yellowish or brownish areas; equal or tapered downward; solid; surface dry, velvety

SPORE PRINT: White

ECOLOGY: Mycorrhizal with oaks and possibly other broadleaf trees; single, scattered, or gregarious in lawns, moss, and humus under broad leaf trees in parks and woodlands; summer and early fall; common

EDIBILITY: Not edible; acrid

COMMENTS: The subdistant to distant gills will separate this species from Lactifluus piperatus (p. 40), which has crowded gills, and from Lactifluus deceptivus (p. 41), which has closer gills and a pseudo veil that leaves a cottony margin.

Lactarius subvellereus var. subdistans

SCIENTIFIC NAME: Lactarius peckii Burl.

SYNONYM: None

COMMON NAME: Peck’s Milk Mushroom

FAMILY: Russulaceae

CAP: Up to 4 in. wide; orangish brown to brick red, usually with darker concentric zones; broadly convex with a depressed center; surface dry, bald or slightly roughened, occasionally scaly; margin enrolled at first

FLESH: Pale vinaceous brown, not staining when cut; firm; odor not distinctive; taste strongly acrid

GILLS: Pale cinnamon to reddish brown, darker in age or with dark-brown stains; attached to subdecurrent; close; rather narrow; edges even; no partial veil

LATEX: White on exposure; not staining tissues; copious; strongly acrid

STEM: Up to 2-1/2 in. long; tan or colored like the cap, only paler; equal; becoming hollow in age; surface dry, with a whitish bloom when young

SPORE PRINT: White

ECOLOGY: Mycorrhizal with oaks; scattered to gregarious in soil and litter in broadleaf and mixed woods; summer and early fall; common

EDIBILITY: Not edible; acrid

COMMENTS: Tasting the acrid latex of this species will clearly set it apart from Lactifluus volemus (p. 59) and similar species.

Lactarius peckii

SCIENTIFIC NAME: Lactarius rufus (Scop.) Fr.

SYNONYM: None

COMMON NAME: Red Hot Milk Mushroom

FAMILY: Russulaceae

CAP: Up to 3-1/2 in. broad; bay red to dark brownish red, at times with a whitish bloom when young; rarely zoned; convex becoming flat with a depressed center, umbonate at times; surface moist to dry, not viscid, bald; margin incurved at first, becoming uplifted

FLESH: White with a pinkish or purplish tinge; odor not distinctive; taste intensely acrid

GILLS: Whitish to pinkish tan or darker in age; attached to subdecurrent; narrow; close to crowded, not changing color when damaged; edges even; no partial veil

LATEX: White, unchanging when exposed; not staining tissues; abundant; very acrid, sometimes slowly

STEM: Up to 3-1/2 in. long; colored like the cap; equal or tapering downward; surface bald, dry with a whitish bloom when young

SPORE PRINT: Cream to white or yellowish

ECOLOGY: Mycorrhizal with conifers, especially pines and spruce; often in bogs and wet woods but also in poor soil in dry situations; single, scattered, to gregarious in soil, humus, and moss; late summer and fall; common

EDIBILITY: Not edible; acrid

COMMENTS: There are many similar colored milk mushrooms. This one is set apart by its intensely acrid taste, lack of a distinctive odor, and by its conifer habitat.

Lactarius rufus

SCIENTIFIC NAME: Lactarius croceus Burl.

SYNONYM: None

COMMON NAME: None

FAMILY: Russulaceae

CAP: Up to 4 in. wide; bright orange to yellowish orange, fading in age to pale yellow or yellowish tan, at times with zones of darker orange; convex to broadly convex to nearly flat with a depressed center in age; surface viscid when wet, shiny when dry

FLESH: White, staining yellow to orangish yellow when bruised; thick; odor fruity; taste bitter to acrid

GILLS: Whitish, pale yellow to yellowish tan; staining yellow where cut or damaged; attached to subdecurrent; close to subdistant; broad; edges even; no partial veil

LATEX: White slowly turning to yellow; staining gills and flesh yellow; scant; odor not distinctive; taste bitter or acrid, sometimes slowly

STEM: Up to 2-1/2 in. long; whitish, pale orangish yellow or colored like the cap; equal; stuffed becoming hollow; at times with brownish spots; surface bald, at times velvety at the base, dry

SPORE PRINT: Pale yellow

ECOLOGY: Mycorrhizal with oaks; single to scattered in humus and moss in broadleaf and mixed woods; summer and fall; common

EDIBILITY: Not edible; acrid

COMMENTS: Compare with Lactifluus volemus (p. 59), which has a dry cap and mild-tasting latex. Lactarius psammicola (p. 49) is similar but has a paler and more distinctly zonate cap and often larger size.

Lactarius croceus

SCIENTIFIC NAME: Lactarius hibbardiae Peck

SYNONYM: Lactarius mammosus Fr.

COMMON NAME: Coconut Milk Cap

FAMILY: Russulaceae

CAP: Up to 3 in. wide; ruddy gray; pinkish brown to dark pinkish gray, paler with age; convex to broadly convex, becoming flat with a depressed center, umbonate at times; surface fibrillose, dry, not striate

FLESH: Whitish, pinkish gray or pinkish brown; odor similar to coconut; taste acrid

GILLS: Cream to pinkish buff, slowly staining brownish where injured; attached to the stem; close to subdistant; edges even; no partial veil

LATEX: White or watery; rather abundant; acrid

STEM: Up to 3-1/2 in. long; whitish or colored like the cap, at times with brownish areas; equal or tapering downward; becoming hollow; surface dry, pruinose

SPORE PRINT: Pale cream

ECOLOGY: Mycorrhizal with conifers; scattered to gregarious in moss or humus, often with hemlock and white pine; late summer and fall; fairly common

EDIBILITY: Unknown

COMMENTS: This is the only mushroom with a coconut odor that one is likely to encounter in the Appalachians. A much paler mushroom with a similar odor is Lactarius glyciosmus (not illustrated), which to the author’s knowledge has not been found here.

Lactarius hibbardiae

SCIENTIFIC NAME: Lactarius cinereus Peck

SYNONYM: Lactarius cinereus var. fagetorum Hesler and A. H. Sm.

COMMON NAME: None

FAMILY: Russulaceae

CAP: Up to 2-3/4 in. wide; olive gray to olive buff, with faint violet tinges at times; convex, becoming flat with a depressed center; surface bald or slightly hoary, not zoned, viscid when wet

FLESH: White, unchanging when cut; odor not distinctive; taste acrid

GILLS: White to cream colored, not staining when damaged; attached to subdecurrent; close; edges even; no partial veil

LATEX: White, unchanging on exposure; acrid; usually fairly abundant

STEM: Up to 3 in. long; colored like the cap or paler; equal becoming enlarged downward; becoming hollow; surface slightly viscid, becoming dry and shiny

SPORE PRINT: Pale yellow

ECOLOGY: Mycorrhizal; scattered to gregarious in humus and moss in broadleaf and mixed woods, usually under beech; summer and early fall; common

EDIBILITY: Unknown

COMMENTS: This is a common mushroom wherever beech is found. The species described here is probably Lactarius cinereus var. fagetorum. It is macroscopically very similar to Lactarius cinereus var. cinereus (not illustrated). Spore measurements are needed to separate the two.

Lactarius cinerus

SCIENTIFIC NAME: Lactarius maculatipes Burl.

SYNONYM: None

COMMON NAME: None

FAMILY: Russulaceae

CAP: Up to 4 in. wide; whitish to cream, yellowish or ochraceous at the center, convex to flat with a depressed center and uplifted margin at maturity; surface viscid, bald, at times with pockmarks, obscurely zoned, most often near the margin

FLESH: White, slowly staining yellow; firm; odor not distinctive; taste slowly acrid

GILLS: Whitish, pinkish buff, becoming yellowish; bruising tan; attached to subdecurrent; close to crowded; narrow; sometimes forked; no partial veil

LATEX: White, slowly becoming yellow on exposure; staining tissues yellow; taste slowly acrid

STEM: Up to 3 in. long; whitish; staining yellow; equal or tapering downward; surface with shallow pits, viscid when fresh

SPORE PRINT: Buff to yellowish

ECOLOGY: Mycorrhizal with oaks; scattered to gregarious in humus or grass in broadleaf woodlands and parks; summer and fall; fairly common

EDIBILITY: Unknown

COMMENTS: The pale viscid cap, acrid latex, and pitted stem are key identification features.

Lactarius maculatipes

SCIENTIFIC NAME: Lactarius psammicola A. H. Sm.

SYNONYM: None

COMMON NAME: None

FAMILY: Russulaceae

CAP: Up to 6 in. wide; distinctly zoned with yellowish and buff or whitish and buff zones; convex with a central depression; surface bald, viscid; margin arched and enrolled, hairy in Lactarius psammicola var. psammicola

FLESH: Whitish or with pinkish-cinnamon stains; thick; odor not distinctive; taste acrid

GILLS: Whitish, pinkish buff to cinnamon buff, bruising darker; attached to subdecurrent; close; infrequently forking; edges even; no partial veil

LATEX: White; drying buff; slowly staining tissues pinkish cinnamon; very acrid

STEM: Up to 2 in. long; whitish, discoloring brownish where handled; equal or tapering downward; central or off-center; hard; becoming hollow in age; surface dry, pitted at times

SPORE PRINT: Pinkish buff

ECOLOGY: Mycorrhizal with oaks and possibly other broadleaf trees; scattered to gregarious in grass and humus; summer and early fall; fairly common

EDIBILITY: Not edible; acrid

COMMENTS: This rather large mushroom with a zoned cap is most commonly seen under oaks in parks and cemeteries. Two forms are recognized. Lactarius psammicola f. psammicola (not illustrated) has a hairy margin, and Lactarius psammicola f. glaber lacks the hairy margin. The latter form is the most common.

Lactarius psammicola

SCIENTIFIC NAME: Lactifluus allardii (Coker) De Crop

SYNONYM: Lactarius allardii Coker

COMMON NAME: None

FAMILY: Russulaceae

CAP: Up to 6 in. wide; pinkish brown to reddish brown, whitish where covered by leaves; convex with an enrolled margin, becoming flat with a central depression; surface dry, not zoned, bald or, at times, velvety, not striate

FLESH: White, slowly staining pinkish and then greenish when cut; thick; firm; odor not distinctive, becoming pungent in age; taste acrid

GILLS: Whitish, staining green where damaged; attached to subdecurrent; close to subdistant; forked; edges even; no partial veil

LATEX: White at first, becoming greenish and eventually brown on exposure; copious; taste acrid

STEM: Up to 2 in. long; whitish or tinged the color of the cap; equal or tapering down; surface bald, dry

SPORE PRINT: White to creamy white

ECOLOGY: Mycorrhizal; scattered to gregarious under oak in broadleaf and mixed woodlands; summer and fall; occasional

EDIBILITY: Unknown; not recommended owing to the acrid taste

COMMENTS: Until recently this mushroom was placed in the genus Lactarius. The cap surface resembles that of the very common Russula compacta (p. 24), which lacks latex and has brown-staining gills.

Lactifluus allardii

SCIENTIFIC NAME: Lactarius sordidus Peck

SYNONYM: Lactarius turpis (Weinm.) Fr.

COMMON NAME: Sordid Milk Cap

FAMILY: Russulaceae

CAP: Up to 5 in. wide; dark yellowish brown, dark olive brown at the center, at times obscurely zoned; convex to broadly convex, becoming flat, depressed in the center; surface moist or dry, viscid when wet, at first with a felt-like surface

FLESH: White with a pinkish hue, or yellowish; firm; odor not distinctive; taste mild at first, becoming very acrid

GILLS: White to yellowish, staining dull brown to olive brown where damaged; attached to subdecurrent; close; narrow to medium broad; some forking; edges even; no partial veil

LATEX: White to whitish on exposure, not changing, or becoming slightly greenish; staining the gills brown; usually copious; acrid

STEM: Up to 3 in. long; olive or brownish olive, streaked or spotted; surface viscid when wet, with occasional pockmarks; solid becoming hollow

SPORE PRINT: Whitish to cream or pale buff

ECOLOGY: Mycorrhizal; solitary to scattered in moss or humus in conifer and mixed woodlands; late summer and fall; occasional

EDIBILITY: Not edible; acrid

COMMENTS: Considered a synonym of Lactarius turpis by some investigators, Lactarius sordidus has drab colors that make it easily overlooked. A similar species with a darker greenish-black cap is Lactarius atroviridis (not illustrated). It is found under oaks and in mixed woods. Most would not find any of this milk cap group very attractive.

Lactarius sordidus

SCIENTIFIC NAME: Lactarius indigo (Schwein.) Fr.

SYNONYM: None

COMMON NAME: Indigo Milk Cap

FAMILY: Russulaceae

CAP: Up to 5 in. wide; blue and silver zones, fading in age to grayish silver with traces of blue, the zones disappearing, at times bruising green; convex to convex depressed, becoming broadly funnel shaped; surface viscid, bald, at times appearing varnished; margin turned under at first

FLESH: Whitish, quickly staining dark blue when exposed; firm; thick; odor not distinctive; taste mild or slightly bitter

GILLS: Indigo blue, dark greenish where damaged, fading to bluish gray and at times with yellowish tints; broadly attached to the stem; crowded; edges even; no partial veil

LATEX: Dark blue, slowly becoming dark green on exposure; staining tissues green; rather scant; taste mild or slightly bitter

STEM: Up to 3 in. long; silver gray with bluish tints, often colored like the cap; usually equal or tapering in either direction; solid at first, becoming hollow; surface viscid at first, soon dry, usually with dark-blue spots

SPORE PRINT: Cream

ECOLOGY: Mycorrhizal with oaks and pines; scattered to gregarious in humus and moss; summer and fall; occasional to locally common

EDIBILITY: Edible

COMMENTS: This is perhaps the most distinctive mushroom in the parks and woodlands of Appalachia. Indigo-blue gills and silvery-blue caps combine with sparse, blue latex to make a unique combination.

Lactarius indigo

SCIENTIFIC NAME: Lactarius thyinos A. H. Sm.

SYNONYM: Lactarius salmonicolor R. Heim and Leclair

COMMON NAME: None

FAMILY: Russulaceae

CAP: Up to 4-1/2 in. wide; orange and whitish, often in concentric zones especially toward the margin; convex to broadly convex, becoming flat with a depressed center; surface viscid, bald

FLESH: White to cream or with orange tints, not staining green; rather thin; odor not distinctive; taste not distinctive, or astringent and slightly disagreeable

GILLS: Yellowish orange to orange, staining orange then wine red; attached to subdecurrent; close to subdistant; medium broad; sometimes forked; edges even; no partial veil

LATEX: Orange on exposure, very slowly turning to wine red; scant; taste mild, becoming astringent

STEM: Up to 3 in. long; various shades of orange; equal or tapering toward the base; hollow in age; surface viscid when wet, bald, at times with shallow pits

SPORE PRINT: Pale yellowish

ECOLOGY: Mycorrhizal with conifers; single to scattered in moss or litter in high altitude, wet conifer, and mixed woods; summer and fall; occasional, and at times common in its preferred habitat

EDIBILITY: Edible

COMMENTS: This is an attractive species common to the boggy woods of Eastern Ontario and New England. It is likely a glacial relict species, which continues to survive on the higher mountains of the Appalachians. Lactarius deterrimus (p. 54) is similar, but its latex stains the tissues green.

Lactarius thyinos

SCIENTIFIC NAME: Lactarius deterrimus Gröger

SYNONYM: Lactarius deliciosus var. deterrimus (Gröger) Hesler and A. H. Sm.

COMMON NAME: False Saffron Cap

FAMILY: Russulaceae

CAP: Up to 4 in. wide; orange at first, then greenish, infused with orange buff, at times yellowish or whitish, zonate at times; convex to broadly convex to nearly flat in age; becoming depressed in the center; surface viscid when wet, bald; margin turned under at first

FLESH: Stem: Up to 2-1/2 in. long; pale orange to whitish, staining reddish and then green; odor and taste not distinctive

GILLS: Orange with reddish-brown or green stains; attached to subdecurrent; subdistant; moderately broad; not forking; edges even; no partial veil

LATEX: Orangish red, unchanging on exposure; staining tissues reddish or green; scanty; mild tasting

STEM: Up to 2 in. long; orange, staining greenish where handled; stuffed becoming hollow; equal; surface smooth, bald

SPORE PRINT: Pale buff

ECOLOGY: Mycorrhizal with conifers, reported with spruce, hemlock, and white pine; scattered to gregarious in wet woods in moss and humus; late summer and fall; locally common

EDIBILITY: Edible; reported as mediocre by some and good by others

COMMENTS: This is a member of the Lactarius delicosus group. The mushroom described here is likely different than the species with the same name in Europe. DNA study is needed to sort out this complex. The similar Lactarius thyinos (p. 53) can be found at high elevations. It lacks green staining. See the comments under Lactarius chelidonium (p. 55) regarding the problems with field identification of this species and Lactarius deterrimus.

Lactarius deterrimus

SCIENTIFIC NAME: Lactarius chelidonium Peck

SYNONYM: Lactarius chelidonioides A. H. Sm.

COMMON NAME: None

FAMILY: Russulaceae

CAP: Up to 3 in. wide; color extremely variable, pale greenish buff, orangish brown, grayish yellow, pinkish brown, or various combinations of these colors, sometimes green in wet weather; sometimes slightly zonate; convex, becoming broadly convex, and then flat with a depressed center, finally funnel shaped; surface bald, slightly viscid when wet; margin turned under at first

FLESH: Blue with orange tones, especially near the gills; odor not distinctive, or slightly fragrant; taste mild, or slightly peppery

GILLS: Dingy yellow, yellowish brown, greenish, or olive buff; attached to subdecurrent; narrow; close to crowded; developing orange or green stains that in wet weather can occasionally turn reddish purple; edges even; no partial veil

LATEX: Dingy yellowish to yellowish brown, staining gills greenish; very scant; taste mild

STEM: Up to 2 in. long; colors similar to the cap or bluish; equal or enlarged downward; rather tough; surface fairly smooth, bald

Spore Print: Pale buff to yellowish

ECOLOGY: Mycorrhizal with pine; often in plantations, where it fruits scattered to gregarious in the needle duff; late summer and fall; occasional to locally common

EDIBILITY: Edible of fair quality

COMMENTS: Recent DNA studies indicate that North American collections of this mushroom are a match for North American collections of what has been called Lactarius deterrimus (p. 54). This is a problem for field identification since the two varieties have different-colored latex and different-colored flesh. It is likely that a new name will be created, combining both species into one.

Lactarius chelidonium

SCIENTIFIC NAME: Lactarius subpurpureus Peck

SYNONYMS: None

COMMON NAME: Wine Red Milk Mushroom

FAMILY: Russulaceae

CAP: Up to 4 in. wide; silvery pink or red blended with pinkish gray, at times spotted greenish; convex with a central depression; margin incurved at first; surface moist or tacky, bald, at times faintly striate in age

FLESH: Whitish to pinkish, staining reddish and finally greenish; odor not distinctive; taste mild or slightly bitter

GILLS: Pinkish to wine red, with red and green stains where damaged; attached to subdecurrent; moderately broad; subdistant; edges even; sometimes forked near the stem; no partial veil

LATEX: Wine red; scant; staining tissues reddish and then green; taste mild to faintly acrid

STEM: Up to 3 in. long; colored like the cap, with green stains at times; equal; becoming hollow; surface viscid when wet, bald down to the white mycelium coated base, with reddish spots at times

SPORE PRINT: Cream

ECOLOGY: Mycorrhizal with hemlock and possibly other conifers; single or scattered in humus or moss in conifer or mixed woods; late summer and fall; fairly common

EDIBILITY: Edible

COMMENTS: This is an easily identified milk mushroom. The latex is very scanty and seldom produces droplets.

Lactarius subpurpureus

SCIENTIFIC NAME: Lactarius quietus var. incanus Hesler and A. H. Sm.

SYNONYM: None

COMMON NAME: Oak Milk Cap

FAMILY: Russulaceae

CAP: Up to 4 in. wide; various shades of reddish brown, usually darker in the center, at times with tan, or purplish hues, sometimes zoned, often with a whitish dusting at first; convex to flat with a depressed center; surface bald or roughened, dry, usually not striate or obscurely so in age; margin incurved at first, becoming expanded to uplifted

FLESH: Whitish or pale pinkish buff; unchanging when cut, or turning slightly pinkish; odor not distinctive, or faintly of maple flavoring; taste mild, or slowly becoming slightly acrid

GILLS: Whitish, pale pinkish or yellowish, becoming brownish spotted, cinnamon in age; attached to subdecurrent; close; edges even; no partial veil

LATEX: White and thick at first, soon becoming watery; not staining tissues; usually scant in age; mild or slowly weakly acrid

STEM: Up to 5 in. long; whitish; often becoming colored like the cap, usually with brown stains; equal or enlarged below; solid becoming hollow; surface dry; silky at first

SPORE PRINT: Pinkish buff

ECOLOGY: Mycorrhizal with oaks; scattered in litter and humus in broadleaf woodlands; summer and fall; common

EDIBILITY: Unknown

COMMENTS: Compare with Lactarius mutabilis (not illustrated), which occurs with conifers and has a white to cream spore deposit and mild-tasting, white latex.

Lactarius quietus var. incanus

SCIENTIFIC NAME: Lactifluus hygrophoroides (Berk. and M. A. Curtis) Kuntze

SYNONYM: Lactarius hygrophoroides Berk. and M. A. Curtis

COMMON NAME: None

FAMILY: Russulaceae

CAP: Up to 3-1/4 in. wide; dull orange, pinkish orange, or brownish orange; convex to flat with a central depression; surface dry, bald, velvety at times, not zonate; margin turned under at first, becoming uplifted in age

FLESH: White; firm but brittle; unchanging when exposed; odor and taste not distinctive

GILLS: White, cream, or yellowish buff; unchanging when cut; attached to subdecurrent; subdistant to distant; broad; cross-veined; edges even; no partial veil

LATEX: White, unchanging on exposure, not staining the gills or flesh; copious; mild tasting

STEM: Up to 2-1/2 in. long; orangish brown to orangish yellow; equal; solid; surface dry and bald

SPORE PRINT: White

ECOLOGY: Mycorrhizal; scattered to gregarious in moss or humus in broadleaf and mixed woodlands; it is often found in sandy soil along streams; summer and early fall; common

EDIBILITY: Edible

COMMENTS: Its closest look-alike is Lactifluus volemus (p. 59), which has closer gills and prefers a more upland forest. The subdistant to distant gills and mild latex are key features.

Lactifluus hygrophoroides

SCIENTIFIC NAME: Lactifluus volemus (Fr.) Kuntze

SYNONYM: Lactarius volemus (Fr.) Fr.

COMMON NAMES: Bradley, Leatherback, Apricot Milk Cap, Tawny Milk Cap

FAMILY: Russulaceae

CAP: Up to 4 in. wide; orange to orangish brown, paler in age; convex to broadly convex, becoming nearly flat with a central depression; surface dry, bald, velvety at times; margin incurved at first and at times wrinkled

FLESH: White; staining brownish; thick; firm; brittle; odor fishy; taste mild

GILLS: White to cream; attached to subdecurrent; close; often forked; with brown stains where damaged; moderately broad; edges even; no partial veil

LATEX: White at first, becoming creamy white and eventually brownish; staining tissues tawny brown; copious; sticky; mild tasting

STEM: Up to 4-1/2 in. long; colored like the cap but paler; equal or tapering slightly downward; surface dry, bald

SPORE PRINT: White

ECOLOGY: Mycorrhizal with oaks and possibly other broadleaf trees; single or scattered in lawns or humus and moss in broadleaf woods and parks; summer and early fall; common

EDIBILITY: Edible and considered by many as very good. The fishy odor disappears when cooked

COMMENTS: Compare with Lactifluus hygrophoroides (p. 58), which has distant gills, and Lactifluus corrugis (p. 60), which has a darker, wrinkled cap. All three have copious, mild-tasting latex and are edible. Lactifluus volemus has a fishy odor that disappears on cooking. Its sticky latex leaves brown stains on fingers, countertops, and baskets. Reports indicate that slow cooking is the best way to bring out the flavor of this mushroom. A yellow variety has been called Lactifluus volemus var. flavus.

Lactifluus volemus

SCIENTIFIC NAME: Lactifluus corrugis (Peck) Kuntze

SYNONYM: Lactarius corrugis Peck

COMMON NAME: CORRUGATED MILK CAP

FAMILY: Russulaceae

CAP: Up to 7-1/2 in. wide; variable in color, dark grayish brown, reddish brown, to vinaceous brown, at times deep orange, paler in age; convex, becoming broadly convex and finally flat; surface velvety, dry; not zoned, wrinkled to corrugated, especially near the margin, not striate

FLESH: Whitish, staining brown; thick; firm; odor mild, becoming slightly fishy in age; mild tasting

GILLS: Pale cinnamon pink, pale golden brown; sometimes yellowish to whitish, staining brown where damaged; attached to subdecurrent; close; edges even; no partial veil

LATEX: White, unchanging; staining gills and flesh brown; copious; mild tasting

STEM: Up to 4 in. long; colored like the cap, only paler, at times orangish; equal; solid; surface dry, smooth, bald, or velvety

SPORE PRINT: White

ECOLOGY: Mycorrhizal; solitary, gregarious, or scattered in humus, moss, or soil under broadleaf trees, especially oaks; summer and early fall; common

EDIBILITY: Edible

COMMENTS: Lactifluus volemus (p. 59) is very similar. It usually has a brighter orange cap, paler gills, and a strong fishy odor. Lactarius peckii (p. 43) has similar colors. It has acrid latex and a zonate cap. Lactarius rufus (p. 44) has acrid latex and occurs with conifers.

Lactifluus corrigis

SCIENTIFIC NAME: Lactarius lignyotus Fr.

SYNONYM: Lactifluus lignyotus (Fr.) Kuntz

COMMON NAME: Chocolate Milky

FAMILY: Russulaceae

CAP: Up to 4 in. wide; striking blackish brown, fading to dingy yellowish brown in age; convex to flat, with the margin uplifted in age; umbonate; surface dry, velvety, not zoned, at times wrinkled, not striate

FLESH: White, staining rosy pink to dull reddish when cut; brittle; odor not distinctive; taste mild or slightly bitter

GILLS: White, becoming ochraceous tan in old age, bruising red; attached to subdecurrent; subdistant; edges even; no partial veil

LATEX: White, abundant; unchanging; staining the gills reddish; mild or slightly bitter tasting

STEM: Up to 4-1/2 in. long; colored like the cap but usually paler; equal or enlarged downward; solid; at times with longitudinal ridges at the apex; surface dry, velvety

SPORE PRINT: Buff to ochre

ECOLOGY: Mycorrhizal with conifers and broadleaf trees, including spruce and oak, often found in moss in bogs; gregarious to scattered; summer and fall; common

EDIBILITY: Not recommended; reports vary, probably not poisonous

COMMENTS: This is a common spruce associate in the higher Appalachians. There are several varieties, including Lactarius lignyotus var. canadensis, which has dark gill edges, and Lactarius lignyotus var. nigroviolascens, which has flesh that stains dark violet. Lactarius lignyotellus (not illustrated) is a smaller species that has dark gill edges. Lactarius gerardii (not illustrated) has more distant gills and is usually paler.

Lactifluus lignyotus

SCIENTIFIC NAME: Lactifluus luteolus (Peck) Verbeken

SYNONYM: Lactarius luteolus Peck

COMMON NAME: None

FAMILY: Russulaceae

CAP: Up to 2-1/2 in. wide; white to buff, or pale yellowish with tan or yellow stains; convex to flat with a shallow, central depression; surface dry, velvety, somewhat uneven or wrinkled, not zoned or striate

FLESH: White, staining slowly brown where cut; odor fishy; taste not distinctive

GILLS: White to cream, staining brown; attached to subdecurrent; rather thick; close to subdistant; edges even; no partial veil

LATEX: White; unchanging; staining all parts of the mushroom brown; copious; sticky; mild tasting

STEM: Up to 2-1/2 in. long; colored like the cap; equal or tapering downward; solid or stuffed; surface dry, with a velvety bloom, often with brown stains

SPORE PRINT: White to cream

ECOLOGY: Mycorrhizal; usually gregarious or scattered in humus or moss in broadleaf woods, especially with oak; summer and fall; occasional to locally abundant

EDIBILITY: Edible; fishy odor disappears on cooking

COMMENTS: This species is often found along trails in sandy soil.

Lactifluus luteolus