Lactarius piperatus (Scop. ex Fr.) S. F. Gray. Pfeffer-Milchling, Lactaire poivré, Vache blanche Peppery Milkcap. Cap 6–16cm across, convex with concave to widely funnel-shaped centre, creamy white, surface matt and glabrous. Stem 30–70 x 20–30mm, cylindrical or tapering towards the base, white. Flesh thick, white. Gills decurrent, crowded and narrow, white then creamy. Milk white; taste very hot and acrid. Spore print white (A). Spores elongate-elliptic, ornamented as L. vellereus, 6.5-9.5 x 5–7.5µ. Habitat deciduous woods. Season summer to early winter. Frequent. Edible but not recommended -avoid; used dried as seasoning or fresh after parboiling in some places, even then retaining an unpleasant taste and difficult to digest. (Never eat any mushroom until you are certain it is edible as many are poisonous and some are deadly poisonous.) Distribution, America and Europe. Easily distinguished from L. vellereus by its taller stature, glabrous cap and crowded gills.
Comment Lactarius piperatus var. glaucescens (Crossland) Smith & Hesler is easily distinguished by observing the way the latex droplets dry greenish on the gills.
Although in Britain we not eat this mushroom it is eaten in Eastern Europe and Russia. I had an email from Simona Visa in Romania who said they fry or grill it with a little butter and salt and find it delicious. I have also eaten it but I find it far to peppery hot on the tongue.