Mata, M., D. Penjor and S. Pradham. 2010. Fungi of Bhutan. National Mushroom Centre, Ministry of Agriculture and Forests, Thimphu, Bhutan.
Local name: Om Shamong
Edibility: Edible when well cooked.
Habitat: Terrestrial and scatted to gregarious.
Description: Cap: 5-15 cm wide, at first convex becoming flat, with a shallow central depression, the margin even, smooth or slightly wrinkled, whitish, sometimes yellowish tan. Hymenophore: The gills are attached to the stem or running slightly down, crowded, many forking at the ends of the gills, white in colour becoming pale cream. Stem: 2-8 cm tall, up to 2 cm wide, white, more or less equal or tapering somewhat to the base, smooth and solid. Flesh: White, thick and hard. Milk: White and sometimes drying greenish or yellowish. Spore Print: White.
Comments: The dull dry white cap very crowded narrow gills, extremely peppery taste, and copious white milk which form distinctive set characters. It has a similar form to Russula brevipes and Russula delica, but those species lack latex.There are several similar, medium-sized to large whitish, acrid milk caps with white latex, including L. neuhoffii, with large spores and only moderately gills that are sometimes pale pinkish.