Uses of Tawny Milkcap

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[php snippet=1]Tawny Milkcap, also scientifically known as Lactarius volemus is a fungus species in the family Russulaceae. It is widely distributed in northern hemisphere, in temperate regions of Europe, Asia, North America and some subtropical and tropical regions of Central America and Asia. The fruit bodies grow on a ground at a base of various species of trees from summer to autumn either individually or in groups. It produces a white spore print and has roughly spherical spores which measures 7–8 micrometers in diameter. The color of the mushroom varies from apricot to tawny and the cap is upto 11 cm (4 ½ in) wide. Gills on underside of the cap are pale golden yellow which are closely spaced and sometimes forked. The cap is 2-5 inches wide and smooth with dry and velvety feel.  Upper part is orange-brown in color. The edges of mushroom cap turn up and become bowl shaped. They have dark, russet color and turns almost pale yellow when they get older. Stalk is 4 inches tall and orange but has darker streaks in it. It is found in warm temperate regions and some tropical and subtropical regions of the Northern Hemisphere.

Facts About Tawny Milkcap

Name Tawny Milkcap
Scientific Name Lactarius volemus
Name in Other Languages Spanish: Lactario anaranjado, Esnato, Lechera, esnato, lactario anaranjado, Llaterola roja, Lleterola roja;
Catalan–Valencian: Lleterolas, Lleterola blanca;
German: Milchbrätling;
Basque: Esnato, Basque Urritz perretxiko
Size Diameter of 5 to 11 cm (2–​4 ½ in)
Color Apricot to tawny
Stem 4 and 12 cm (​1 ½  and 5 in) high and 1 and 1.5 cm (0.4 and 0.6 in) thick
Gills Adnate to slightly decurrent, brittle, narrow
Spores Spherical, 7–8 micrometres in diameter
Flesh White and firm
Spore deposit Whitish
Spores 6–11 × 6.5–9 μm, globose to subglobose
Cap 11 cm wide
Taste Mild delicious
Fruit Season Summer-fall


Fruit body has fleshy and firm cap with velvety or smooth surface and the shape changes with maturity. It has typical diameter of 5 to 11 cm (2–4 ½ in), its colour ranges from apricot to tawny. The color of the cap varies in North American, European and Asian specimens. The height of the stem varies between 4 and 12 cm (1 ½ and 5 in) and has lighter coloration than cap. Gills are adnate to slightly decurrent, narrow, brittle, quite closely spaced and sometimes forked. When bruised, a pale golden yellow color turns brown.


Cap is fleshy and firm, 4-15 cm, initially convex, then flat-convex, finally depressed at the center, cyathiform. Cuticle is not detachable, irregularly wrinkled, velvety, dry, opaque, cracked with dry weather towards the margin.


Gills are attached to the stem or running slightly down. It is creamy white and discoloring to brown when injured.


Stems are normally cylindroid, 5-3 cm but are swollen or tapered at the base. The extension of the gills and concolor to the cap but paler and discoloring dark brown when touched.


Flesh is compact, firm, thick at center of the cap, cream-white staining slowly brown in the cap and in the bark of the stem.


Latex is abundant, viscous, white then dirty cream with mild taste.

Culinary uses

  • The mushroom is used in thick sauces and casseroles.
  • It is preserved in salt. Soak it in cold water overnight before used.
  • Tawny milkcaps are used in mushroom salads, soups, sauces, pastries and meat loaf or as toppings for pizza.
  • Add it to foods after boiling.





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