Described originally by Giovanni Antonio Scopoli, and later by the Swedish father of modern mycology Elias Magnus Fries.

The flesh is white, as is the (abundant) milk, which tastes mild initially, gradually becoming very hot, and acrid after a minute or so.

[2] It is common in northern California, and the Pacific Northwest from late summer to early winter.

[3] Lactarius rufus is generally not recommended for consumption,[3][4] even being considered poisonous due to the presence of toxins which may cause gastric upset.

[5][6] However, it is used in some places as a condiment after special treatment,[1] and mycologist David Arora notes that it is eaten in Scandinavian countries after canning, and also mentions that there may be edibility differences in North American and European versions of the mushroom.