| 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 | |
| Synonyms[1] | |
|
Agaricus piperatus L. (1753) | |
Lactifluus piperatus | |
|---|---|
 | 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.