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
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
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⚠ Important safety information
Identify with certainty. The abundant white milk and characteristic smell are important features.
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.
Svampguiden; SLU Artdatabanken/Artfakta. Fact text compiled for Svampboken.
Checked batch 05 – fact text compiled against