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Peck's Milk Mushroom
A brick-red to ruddy-orange, dry-capped milk cap of eastern hardwood forests, most common in the Appalachians. Its copious white latex does not change color quickly, but it dries slowly yellowish to greenish. The taste is quickly burning-acrid. Gertrude Burlingham described it in 1908 from North Carolina.
Not recommended. The sources consulted give no reliable edibility data. The burning-acrid taste makes it unpalatable, and acrid milk caps are generally avoided because many cause GI upset. Do not confuse with the mild-tasting, edible Lactifluus volemus, whose latex browns tissue.
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
