Saffron Milk Cap
About
The Saffron Milk Cap, formally known as Lactarius deliciosus, is a type of edible mushroom found widely distributed in Europe and parts of the United States. The mushroom is considered a delicacy in many European nations including Spain, where it is also known as Robellons, and Great Britain.
Information
Other names: Lactarius deliciosus
Translations: Safrāns Piena Cap, Pušyninė rudmėsė, Saffron Lapte Cap, Šafran Mlijeko Cap, Saffron sữa Cap, Cap Milk Saffron, Saffron Melk Cap, केसर दूध कैप, Saffron Cap Leite, Рыжик, Saffron Cap Γάλα, الزعفران الحليب كاب, 사프란 밀크 모자, Saffron Mléko Cap, Шафран млека Капа, 藏红花牛奶第, Safrà Cap Llet, Žafran Mleko Cap, Saffron Mlieko Cap, Zafferano Milk Cap, זעפרן שווי חלב, Saffran Mjölk Cap, Safron Susu Cap, サフランミルクキャップ, Cap lait au safran, Reizker, Safran Mælk Cap, Azafrán Cap Leche, Рижик, Saffron rousku, Шафранът Мляко Cap
Physical Description
The Saffron Milk Cap mushroom has a bright colored cap usually colors from orange to yellow. Like many of the other mushrooms, the caps have a small depression in the middle. As well, the edges of the cap are usually fringed up. These mushrooms can grow to a pretty large size too.
Colors: Bright Orange, Light Brown, Tan, Black spots
Tasting Notes
Flavors: nutty, woodsy
Mouthfeel: Crunchy, Tender
Food complements: Spirulina spaghetti
Wine complements: Pinot gris
Selecting and Buying
Seasonality: august, september, opctober, november
Peak: september, opctober
Choosing: Most of the time saffron milk caps can be found in the markets during the fall - which is their season. As there is normally a plentiful harvest, there should be large quantities of mushroom available. The wild harvested mushrooms are normally a lot more expensive than the cultivated ones.
Buying: You can purchase at your local farmer market, wholefoods center or order online when in season.
Procuring: Saffron Milk Cap mushrooms are often found inhabiting conifer forests, and grow on sandy soil.
Preparation and Use
Cleaning: Because of the soil type that they grow in, it is important to brush and clean the saffron milk cap mushroom properly and carefully before eating them or cooking them. Keep note that you should be eating the mushrooms almost immediately after washing them or soaking them in water though.
Conserving and Storing
Keep in a cool place wrapped in brown paper, Saffron Milk Caps can last up to one week.
