Lactarius rufus
(Scop.) Fr.
RussulaceaeMushrooms
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(c) Матвей Киселёв, some rights reserved (CC BY-NC), uploaded by Матвей Киселёв
(c) Матвей Киселёв, some rights reserved (CC BY-NC), uploaded by Матвей Киселёв
iNaturalist · cc-by-nc
(c) Mika Tomta, some rights reserved (CC BY-NC), uploaded by Mika Tomta
(c) Mika Tomta, some rights reserved (CC BY-NC), uploaded by Mika Tomta
iNaturalist · cc-by-nc
(c) Warren Cardimona, some rights reserved (CC BY-NC), uploaded by Warren Cardimona
(c) Warren Cardimona, some rights reserved (CC BY-NC), uploaded by Warren Cardimona
What to Eat
Edible parts: Mushroom, Fungus
The fruiting body is edible.
Documented Toxic Effects
diarrheagastrointestinal disorderstomach crampsvomiting
Source: Encyclopedia of Life TraitBank. Toxicity often varies by plant part — consult the hazards section above for preparation-specific details.
Where to Find It
It is a temperate plant.
Europe, Finland, Russia, Scandinavia,
Countries: Andorra, Albania, Austria, Bosnia & Herzegovina, Belgium, Bulgaria, Belarus, Switzerland, Cyprus, Czechia, Germany, Denmark, Estonia, Spain, Finland, France, United Kingdom, Greece, Croatia, Hungary, Ireland, Iceland, Italy, Liechtenstein, Lithuania, Luxembourg, Latvia, Monaco, Moldova, Montenegro, North Macedonia, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Russia, Sweden, Slovenia, Slovakia, San Marino, Ukraine
How to Identify
A mushroom in the Russulaceae family found in temperate regions.
Wikipedia
Source ↗Lactarius rufus is a common, medium-sized member of the mushroom genus Lactarius, whose many members are commonly known as milkcaps. It is known by the common name of the peppery milk cap, rufous milkcap, or the red hot milk cap in North America. It is dark brick red in color, and grows with pine or birch trees. It is suspected of being poisonous but has some regional culinary uses.
References (3)
- Boa, E. R., 2004, Wild edible fungi and their importance to people. FAO Non Wood Forest Products Booklet 17
- Li, H., et al, 2020, Reviewing the world’s edible mushroom species: A new evidence-based classification system. Compr Rev Food Sci Food Saf. 2021;20:1982–2014.
- Pelkonen, R., et al, 2008, Element Concentrations in Wild Edible Mushrooms in Finland. The Finnish Environment 25
