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Peppery milk cap

Lactarius piperatus

A species of Milk-caps, Also known as Peppery lactarius, White peppery milk-cap

Mushrooms in the Lactarius genus, including peppery milk cap, leak a milky substance from their gills. Peppery milk cap is unique because its milk has an overpowering pepper taste. This mushroom was first described by Carl Linnaeus, the famed father of modern taxonomy.

Cap Diameter:

10 - 16 cm

Odor:

Mildly mushroomy but not distinctive.

General Info About Peppery milk cap

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Attributes of Peppery milk cap

Cap Diameter

10 - 16 cm

Height

4 - 10 cm

Cap

Convex, becoming weakly funnel-shaped; whitish to cream; surface is matt to slightly shiny

Cap Shape

Convex, Flat, Depressed

Cap Surfaces

Smooth

Gills

Very crowed; cream, sometimes tinted orange

Gill Attachment

Decurrent

Stem

2 - 8 cm long, 1 - 2.5 cm thick; white, brown; equal, or tapering a little to base, bald, solid, smooth

Stem Shapes

Tapering

Stem Surfaces

Smooth

Flesh

Very firm; white, exuding a white latex

Ring

Ringless

Spore Print Color

White

Odor

Mildly mushroomy but not distinctive.

Body Color

Brown

Yellow

White

Flesh Bruises

The flesh or milk does not discolor when bruised or cut.

Flesh exude liquid when injured

Yes

Growth Form

Scattered, Gregarious

Nutrient Gathering

Mycorrhizal

Substrate

On soil

You can find Peppery milk cap by these plants:

Oaks, Pines

Occurence Habitats

Deciduous Woodland, Mixed Woodland

Species Status

Apparently widely distributed east of the Rocky Mountains

Endangered Species

How to Identify Peppery milk cap

Fruiting Body Cap Flesh

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Habitat of Peppery milk cap

The peppery milk cap likes oak and beech trees. As a mycorrhizal fungus, it forms a symbiotic relationship with trees, growing on the ground near the roots of its host tree.

Distribution Area of Peppery milk cap

Eastern North America,Europe,Africa,Asia

Hunting Values of Peppery milk cap

The taste is spicy, but some regions utilize unique cooking methods for consumption.

Uses of Peppery milk cap

Peppery milk cap is considered edible with precautions due to its peppery taste which can be mitigated by thorough cooking or drying. Despite not being a popular choice, it is valued by some foragers during its autumn fruiting season. Peppery milk cap must be handled with care; consuming it raw or undercooked may cause gastrointestinal discomfort. Always ensure proper identification and preparation before consumption to avoid health risks.

Scientific Classification of Peppery milk cap

Phylum

Club fungi

Class

Mushroom-forming fungi

Order

Russulales

Family

Russulaceae

Genus

Milk-caps

Toxicity and Edibility of Peppery milk cap

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Edibility of Peppery milk cap

Peppery milk caps are edible, though they are avoided by many due to their extremely strong, peppery taste. In areas that tend to have a higher tolerance for spiciness, including India and parts of eastern Europe, peppery milk caps are more sought after. Oftentimes, they are dried and used (conservatively) as an additive in soups or other dishes.

Similar Species to Peppery milk cap

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Lactifluus subvellereus

Similar Species

Peppery milk cap

Confusing Aspects of Lactifluus subvellereus and Peppery milk cap?

Both Peppery milk cap and Lactifluus subvellereus have similar white to cream coloring and cap shapes, leading to misidentification.

How to Differentiate Between Lactifluus subvellereus and Peppery milk cap?

Peppery milk cap: The milk stays white or slowly turns yellowish even after exposure to air, and does not stain white paper.

Lactifluus subvellereus: The milk slowly turns slightly yellowish upon exposure to air, staining white paper yellow.

Fleecy milk-cap

Similar Species

Peppery milk cap

Confusing Aspects of Fleecy milk-cap and Peppery milk cap?

Both Peppery milk cap and Fleecy milk-cap have similar white to cream coloring and cap shapes, leading to misidentification.

How to Differentiate Between Fleecy milk-cap and Peppery milk cap?

Peppery milk cap: Has closely packed gills.

Fleecy milk-cap: Features more distant and broad gills.

Tips for Finding Peppery milk cap

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When is the Best Time to Find Peppery milk cap

Forage for peppery milk cap in late summer to fall, post rainfall, with mild temperatures and moist ground conditions. Best in cooler periods of the day, like early morning or late afternoon.

What are the Ideal Soil Conditions for Peppery milk cap

Moist, well-drained, and rich in organic matter.

What are Some Tips for Finding Peppery milk cap

Search in deciduous woods, focusing especially around oak and beech trees.
Look for peppery milk cap in places where the ground is well-drained but retains moisture.
Check for peppery milk cap growing individually or in groups, sometimes forming dense clusters.
Inspect areas with a thick layer of leaf litter, as peppery milk cap could be emerging through.
Gently clear away debris around the base of trees to reveal any hidden peppery milk cap.

How to Clean and Preserve Peppery milk cap

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How to Clean Peppery milk cap

To clean peppery milk cap, gently shower them in a bowl of water, briefly tossing to dislodge dirt; avoid soaking. Lift from the water, then pat dry. This minimizes water absorption, preserving their integrity. Use this method for quick and effective cleaning.

Tips on Dry Preservation of Peppery milk cap

Drying Methods

Dehydrator Drying, Oven Drying, Air Drying

Drying Duration

6 - 12 months

Store in airtight containers in a cool, dark, dry place with low humidity.

Dehydrator drying: Most efficient for moisture-rich fungi, maintaining consistent temperature and air flow.

Oven drying: Use at lowest setting to allow gradual moisture removal without cooking.

Air drying: Requires warm, dry, well-ventilated area, slower but energy-efficient.

Tips on Freezing Preservation of Peppery milk cap

Freezing Methods

Blanching Before Freezing

Freezing Duration

10 - 12 months

Blanching before freezing: Brief submersion in boiling water followed by rapid cooling before freezing.

Tips on Refrigeration Preservation of Peppery milk cap

Refrigerating Methods

Paper Bag Storage, Perforated Plastic Bag Storage, Cloth Wrapping, Container with Absorbent Lining

Temperature

2 - 4 ℃

Refrigerating Humidity

85 - 90 %

Refrigerating Duration

5 - 7 days

Paper Bag Storage: Store in paper bags to allow air circulation and reduce moisture buildup.

Perforated Plastic Bag Storage: Use perforated bags to prevent moisture condensation while allowing some air flow.

Cloth Wrapping: Wrap mushrooms in a damp cloth to maintain humidity without direct moisture contact.

Container with Absorbent Lining: Place mushrooms in a container lined with fresh paper towels to absorb excess moisture.

Common Questions People Also Ask

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More Mushrooms That Are Similar to Peppery milk cap

Short-stemmed russula

Russula brevipes