Bearded Milkcap. ⚠️
This mushroom is described as inedible in many books as it contains toxins that can only be removed when cooking. However, the Russians and the Finnish have been consuming this mushroom for many moons. As mentioned they cook the mushroom to remove toxins which then makes it edible. It’s also a familiar practice to pickle the mushroom. The flavour is described as hot and peppery. I’m yet to try one for myself.
It’s fairly easy to ID, with it’s ‘beard’ like edge to the cap. And the white ‘milk’ that it exudes. You will likely find them in sandy soil under birch trees.
Scientific Name: Lactarius pubescens
Happy foraging!