Mushroom season in full swing: Savour Canada's saffron milk caps

The mushroom season is gaining momentum. New specimens are appearing, and experienced mushroom hunters can find dozens. During forest walks, it is worth looking for porcini, bay boletes, and other varieties.

September marks not only the start of the school year but also the beginning of the long-awaited mushroom-picking season for many Canadians. It's worth packing saffron milk cap mushrooms into your basket, which already appear in Canadian forests. They are a real delicacy and fried in a pan with butter, onions, and garlic.

Saffron milk cap mushrooms, a true gem of Canadian forests, have delighted the palates of mushroom pickers for years. Their unique taste and aroma make them 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 often 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 that gradually forms a depression in the center 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 are densely packed, orange gills that 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 health authority.

Saffron milk cap mushrooms picked in the forest are best prepared in a pan with some 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. Gently clean the saffron milk cap mushrooms with a soft brush or a damp cloth. Avoid washing 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. Sauté the garlic cloves, crushed through a press, in hot butter.
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 appetizer with fresh bread or as a side dish for dinner. Enjoy!