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Peppery Milk Cap
Lactifluus piperatus, the peppery milk cap, is a large white milk cap with exceptionally crowded gills and copious white, extremely acrid latex. It is mycorrhizal with hardwoods. Molecular work found at least ten lineages under this name worldwide with no overlap among continents, so North American material may be distinct species.
Edibility disputed; not recommended. It is extremely acrid raw and can irritate the lips and tongue. Some authors list it as inedible or poisonous, while in parts of Europe (Russia, Finland) it is eaten after drying, parboiling, or repeated boiling and pickling. Similar white species include L. glaucescens (reported as poisonous), L. vellereus, L. deceptivus and Russula delica.
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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 Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
