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The smooth, firm caps are convex when young, flattening out with age, and remain pure white through maturity. Underneath the cap, there are many white, crowded gills, and the white stem averages ten centimeters in height and has a dense, meaty consistency. Milky mushrooms are often found with multiple stems growing from a single base and do not lose their namesake color or discolor with age or handling. When cooked, Milky mushrooms are tender and chewy with a mild, oily flavor and an aroma similar to radishes. Seasons/Availability Wild Milky mushrooms are available in the late spring through summer, while the cultivated versions are available year-round. Current Facts Milky mushrooms, botanically classified as Calocybe India, are the only mushroom species both native to and cultivated in the hot, humid climate of India. Also known as Dhuth Chatta and Swetha mushrooms, Milky mushrooms were named for their milky white color, and their name comes from the ancient Hindu language of Sanskrit where the word for white is “Seth” or “Swetha” meaning “pure.” Milky mushrooms can still be found growing wild along roadsides and in fields and are favored for their nutrient-rich properties, long shelf life, and versatility in culinary applications. Nutritional Value Milky mushrooms are an excellent source of vitamins B2, E, and A, phosphorus, potassium, and selenium, and also contain calcium, vitamin C, iron, and zinc.