Lactifluus piperatus

Lactifluus piperatus
Scientific classification
Domain:	Eukaryota
Kingdom:	Fungi
Division:	Basidiomycota
Class:	Agaricomycetes
Order:	Russulales
Family:	Russulaceae
Genus:	Lactifluus
Species:	L. piperatus
Binomial name
Lactifluus piperatus (L.) Roussel (1806)
Synonyms[1]
Agaricus piperatus L. (1753) Agaricus acris Bull. (1785) Agaricus lactifluus var. piperatus (L.) Pers. Lactaria piperata (L.) Pers. Lactarius piperatus (L.) Pers. (1797) Lactifluus piperatus (L.) O.Kuntze (1891)

Lactifluus piperatus Mycological characteristics
	Gills on hymenium
	Cap is convex
	Hymenium is decurrent
	Stipe is bare
	Spore print is white
	Ecology is mycorrhizal
	Edibility is edible but not recommended

Lactifluus piperatus (synonym Lactarius piperatus), commonly known as the blancaccio, is a semi-edible basidiomycete fungus of the genus Lactifluus. Despite being edible, it is not recommended by some because of its poor taste, though can be used as seasoning when dried. The fruiting body is a creamy-white mushroom which is funnel-shaped when mature, with exceptionally crowded gills. It bleeds a whitish peppery-tasting milk when cut. Widely distributed across Europe and eastern North America, Lactifluus piperatus has been accidentally introduced to Australia. Mycorrhizal, it forms a symbiotic relationship with various species of deciduous tree, including beech, and hazel, and fruiting bodies are found on the forest floor in deciduous woodland.