This is not a mushroom for novice foragers as it looks very like the deadly poisonous Clitocybe dealbata or rivulosa and great care should be taken when trying to identify this species.
|Common Names||The Miller (EN), The Sweetbread Mushroom, Cap Melinydd (CY), Bruzdniczek Największy (PL), Kajsza Lisztgomba (HU)|
|Scientific Name||Clitopilus prunulus|
|Average Mushroom height (CM)||5|
|Average Cap width (CM)||10|
White to porcelain white with a fine suede like surface when dry. Starts fairly round but develops very uneven lobed edges and a depressed centre.
White turning to pink as the pink spores colour them. Strongly decurrent, running down the stem.
White with slight grey hints and not always joined to the middle of the cap and can be quite eccentric.
Can look very like the Deadly Poisonous Clitocybe dealbata or rivulosa although these generally grow in rings in grassland. The best id for The Miller is the smell, like raw dough in polite company but described more accurately as spermatazoic in some mycology books.
Taste / Smell
Strong mushroom taste when cooked but smells of raw dough.
These look uncannily like st georges too at a glance. Are there any obvious differences in telling these apart?
The St Georges Mushroom has a stouter stem, a lot more flesh above the gills and has a distinct smell of either sawdust, paper or watermelon, depending who you ask and the Miller is smaller, thinner, has decurrent gills and smells of raw dough. The Miller prefers a woodland or hedgerow habitat, the St Georges prefers open grassland although can occasionally be found in grass next to hedgerows or woodland.
St. George’s day is in March, the miller would not be around then
I recently found a bunch of very large Miller looking mush in and around an old tree stump in a hedgerow. The caps were 30ish cm wide and they smelt very mealy strong. All other descriptions just like the Miller. Any ideas?
They sound like the Giant Funnel but without seeing them, I can’t give you an ID.
Keep finding miller type mushrooms that have a strong mustard taste on the tongue when raw. Any ideas?
See the milkcaps, some of the white milkcaps are strongly peppery.