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Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
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Hygrophorus milk cap (Lactifluus hygrophoroides) is an edible mushroom that can be found in the eastern United States. It fruits late summer to early fall.
The Hygrophorus milk cap forms mycorrhizal relationships with oaks and potentially other hardwoods. It grows singularly on the ground near its host tree.
The cap is pale orange to reddish-brown colored and velvety to the touch. Gills are light cream-colored and widely spaced. The mushroom produces a white latex that does not change color. The mushroom does not have a strong smell, which is unique for milk caps. Spore print is white to pale cream.
The Hygrophorus milk cap can be sautéed or added to soup or omelets. It has a mild flavor and meaty texture. It also dries well for preservation.
The Hygrophorus milk cap could be confused for the also edible Voluminous milk cap (Lactarius volemus). The Voluminous milk cap produces white latex that stains brown and has a fishy scent.
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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.
