The current warm autumn is the perfect time to collect this species of mushroom. It already appears in Europe in early summer, but the largest amounts of this species can be found in autumn. It appears in coniferous and mixed forests, it is often hidden under a layer of leaves.

Although many people see it in the forest, few choose to harvest it for culinary purposes. And this is a mistake, because it is a very tasty edible mushroom.

In principle, it can be confused with only one species, but it is also easy to distinguish. A similar inedible species is Lactarius piperatus, which, when damaged, mainly from the side of the gills, releases a white burning milk. Tasty pigeon does not emit such a substance.

The cap of this mushroom can reach up to 20 cm in diameter. It is very fleshy and hard. It has a white color with cream discoloration, with age these discolorations may be brown. The brim of the hat is rolled up and the surface is dry and dull.

The gills are dense, of various lengths, narrow and thin, white in color. The leg is very massive, firm and hard, cylindrical in shape, but relatively short. It's full inside.

The flesh, like the leg, is very fleshy and hard with a mushroom-fruity flavor and a delicate mushroom aroma. This species is an edible mushroom, valued by many mushroom pickers.

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