Lactifluus hygrophoroides

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Lactifluus hygrophoroides
Lactarius hygrophoroides 15959.jpg
Scientific classification edit
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Russulales
Family: Russulaceae
Genus: Lactifluus
L. hygrophoroides
Binomial name
Lactifluus hygrophoroides
  • Lactarius hygrophoroides (Berk. & M.A.Curtis) (1859)

Lactifluus hygrophoroides (formerly Lactarius hygrophoroides) is a member of the milk-cap genus Lactifluus in the order Russulales. It was first described scientifically by Miles Joseph Berkeley and Moses Ashley Curtis in 1859 as a species of Lactarius,[1] and was historically known by this name until the systematics of milk-cap species were recently revised.[2] It is a choice edible,[3] although some report its taste to be mild.[4]

See also[edit]


  1. ^ Berkeley MJ, Curtis MA (1859). "Centuries of North American fungi". Annals and Magazine of Natural History. III. 4 (22): 284–96. doi:10.1080/00222935908697127.
  2. ^ Verbeken A, Van de Putte K, De Crop E (2012). "New combinations in Lactifluus. 3. L. subgenera Lactifluus and Piperati". Mycotaxon. 120: 443–50. doi:10.5248/120.443. hdl:1854/LU-3150382.
  3. ^ Phillips, Roger (2010) [2005]. Mushrooms and Other Fungi of North America. Buffalo, NY: Firefly Books. p. 109. ISBN 978-1-55407-651-2.
  4. ^ Miller Jr., Orson K.; Miller, Hope H. (2006). North American Mushrooms: A Field Guide to Edible and Inedible Fungi. Guilford, CN: FalconGuide. p. 99. ISBN 978-0-7627-3109-1.

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