Pepper Milkcap
Lactarius rufus
Edible
★★★☆☆
Taste rating: 3 out of 5
How to identify it
Cap
The cap is reddish-brown to brick-brown, convex when young and later funnel-shaped.
Underside
The gills are pale to cream-coloured and closely spaced.
Stem
The stem is cylindrical, paler than the cap and often somewhat hollow in older specimens.
Smell
Mild.
Occurrence and habitat
Common in coniferous woodland, especially with spruce and pine, often on more acidic soil.
Look-alike species
These mushrooms can resemble Pepper Milkcap. Look closely at features, habitat and images to see the differences.

Bearded milkcap
Lactarius torminosus
★★★★★
Fair edible mushroom
See the species features above and always compare several characteristics.
Read more about Bearded milkcap ›Preparation
Pepper Milkcap is strongly bitter and traditionally needs parboiling or soaking before further preparation. Follow current species-specific advice.
Recipe suggestions
After suitable pre-treatment it can be pickled with vinegar, water, salt, sugar and spices.
Images – study the mushroom from several angles
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⚠ Important safety information
Raw Pepper Milkcap is strongly bitter. Eat it only after reliable identification and suitable pre-treatment.
Raw Pepper Milkcap is strongly bitter. Eat it only after reliable identification and suitable pre-treatment.
Facts and sources
Sources
Svampguiden; SLU Artdatabanken/Artfakta. Fact text compiled for Svampboken.
Svampguiden; SLU Artdatabanken/Artfakta. Fact text compiled for Svampboken.
Checked batch 05 – fact text compiled against