The Saffron Milk Cap mushroom, recognized by its vibrant orange to red-orange cap, is a prized find for foragers. Typically associated with coniferous trees and found in late summer to fall, these mushrooms release a saffron-colored liquid when cut. Edible and popular in culinary use, they have a peppery taste. Saffron Milk Caps are often sautéed, adding both color and a unique flavor to dishes. Foragers need to accurately identify them to avoid potential toxic look-alike species. Their distinct appearance and culinary appeal make them a sought-after addition to foragers' baskets.
Convex with a depression in the centre when young becoming shallowly funnel-shaped. Salmon pink/orange with darker concentric rings. Green areas especially on aging or bruising.
Orange becoming white towards the centre of the stem. Exudes carrot coloured milk which will turn green after drying.
Gills pale pink/saffron becoming carrot coloured and eventually bruising green. Gills running slightly down the stem and quite crowded.
Pale ochre to pale salmon coloured. Ellipsoid with ridges. You should scrape your spores into a small pile to get an accurate spore colour.
Orange to salmon pink with darker spots or shallow depressions or pits. Can have green markings.
Good with a crisp texture. Will turn your meal orange.
