Nordic mushrooms – get to know the species
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Bearded Milkcap

Bearded Milkcap

Lactarius torminosus
Edible
★★☆☆☆
Taste rating: 2 out of 5

How to identify it

Cap
Convex to expanded, pink to yellow-red and zoned, with a distinctly bearded cap margin.
Underside
Yellow-white to pinkish gills, attached to slightly decurrent.
Stem
Light red-pink and smooth.
Smell
No strong smell is given as the main characteristic.

Occurrence and habitat

Grows with birch in pastures as well as deciduous and mixed woodland.

Preparation

Bearded Milkcap must be boiled in plenty of water, and the cooking water must be discarded before further preparation. After parboiling it can be fried or used in stews.

Recipe suggestions

Creamy Bearded Milkcap stew: prepare the mushroom according to the recommended method. Then fry with onion in butter, add cream and simmer for a few minutes. Season with salt, black pepper and parsley.

Images – study the mushroom from several angles

Click an image to display it as the main image.

Main image – Bearded Milkcap
Main image
Cap / Top – Bearded Milkcap
Cap / Top
Underside – Bearded Milkcap
Underside
Stem – Bearded Milkcap
Stem
Habitat – Bearded Milkcap
Habitat
⚠ Important safety information

Must be boiled in plenty of water, which is then discarded. The burning white milk is an important characteristic.

Facts and sources

Sources
Svampguiden; SLU Artdatabanken / Artfakta as an ongoing reference source
Fact text compiled and checked 2026-09-27