Saffron milk caps: The hidden treasures of forests

Its unique taste and aroma make it one of the most sought-after mushrooms. It's best to look for them near pines, which they especially favour. Saffron milk cap mushrooms like sandy soil and can also be found on the edges of young pine forests. It's also worth straining your eyes – they often grow in clusters, so if you spot one, there's a good chance you'll find more around it.

Imagine an orange plate gradually forming a depression in the centre over time. That's what the cap of a saffron milk cap mushroom looks like. Its surface is usually smooth, and the edges are slightly rolled up. Over time, the cap becomes more funnel-shaped, and characteristic darker rings resembling water ripples appear on its surface. Underneath the cap, there are densely packed, orange gills. They are slightly lighter than the cap and run slightly down the stem.

The most characteristic feature of the saffron milk cap mushroom is the orange milk it secretes. When you damage the mushroom, carrot-coloured juice flows out. Interestingly, this milk changes colour to green after a while in the air. This feature proves that you have found a true saffron milk cap mushroom.

Always collect only those mushrooms that you can identify with 100 percent certainty. If you have any doubts, consult with an experienced mushroom picker or take the specimens to the nearest Sanepid station.

Saffron milk cap mushrooms picked in the forest are best prepared in a pan with butter and garlic. The aroma will fill the house and make your mouth water instantly.

This is how our mothers and grandmothers prepared saffron milk cap mushrooms—it's one of the best ways to enjoy them.

Ingredients:

• 200 grams of saffron milk cap mushrooms,
• 2 tablespoons of butter,
• 2 small garlic cloves,
• salt and freshly ground pepper

Method of preparation:

1. Clean the saffron milk cap mushrooms with a soft brush or a damp cloth. Remember not to wash them under running water, as they will absorb too much water and lose their flavour.
2. Cut the saffron milk cap mushrooms into smaller pieces. Smaller caps can be left whole.
3. On hot butter, sauté the garlic cloves crushed through a press.
4. Add the saffron milk cap mushrooms to the hot butter with garlic. Fry on medium heat, stirring often, until all the juice released evaporates.
5. Season the saffron milk cap mushrooms to taste at the end of frying.

Serve the ready saffron milk cap mushrooms as a standalone appetiser with fresh bread or as a side dish for dinner. Enjoy!