Nordic mushrooms – get to know the species
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Almond Milkcap

Almond Milkcap

Lactifluus volemus
Edible
★★★★★
Taste rating: 5 out of 5

How to identify it

Cap
The cap is convex to flat, orange-brown to reddish-brown and often somewhat velvety.
Underside
The gills are crowded, cream-white to yellowish and release abundant white milk when damaged.
Stem
The stem is stout, pale to orange-brown and often slightly tapered towards the base.
Smell
Clearly fish-like or shellfish-like in older specimens.

Occurrence and habitat

Grows in deciduous and mixed woodland, often with oak, beech or spruce.

Look-alike species

These mushrooms can resemble Almond Milkcap. Look closely at features, habitat and images to see the differences.

Bearded milkcap
Bearded milkcap
Lactarius torminosus
★★★★★
Fair edible mushroom

See the species features above and always compare several characteristics.

Read more about Bearded milkcap ›

Preparation

Cook thoroughly by frying or other heating. Its firm texture is well suited to frying.

Recipe suggestions

Fry sliced specimens in butter until browned. Serve with garlic, parsley and roasted potatoes.

Images – study the mushroom from several angles

Click an image to display it as the main image.

⚠ Important safety information

Identify with certainty. The abundant white milk and characteristic smell are important features.

Facts and sources

Sources
Svampguiden; SLU Artdatabanken/Artfakta. Fact text compiled for Svampboken.
Checked batch 05 – fact text compiled against