Unfortunately, the saffron milk cap somewhat resembles the pink woolly milkcap in appearance, which belongs to the conditionally edible mushrooms. The main difference between these two mushrooms is in the milky juice: in the saffron milk cap it is whitish, while in the woolly milkcap it is colorless.
From the long-standing experience of many foragers, there is a well-known folk saying about saffron milk caps. Here it is:
If one of your guests grabs a knife in the early morning and heads out under the fir trees to hunt for saffron milk caps and boletus, then the New Year has arrived.
Saffron milk caps are wonderful mushrooms, not only for their attractive look but also for their flavor. This is a very tasty mushroom, perfect salted or pickled. Many gourmets adore fried saffron milk caps, as they have an unusual, slightly spicy flavor. Others, on the contrary, believe the best saffron milk caps are raw. That's why there are salad recipes that call for exactly raw saffron milk caps. Boiled saffron milk caps, by the way, keep their orange or red color even in a pretty little soup. This property can safely be used in cooking as a decorative touch. And in soup, saffron milk caps are no worse than porcini. They are also great for making mushroom okroshka.
The most common saffron milk cap is the so-called spruce milk cap, and along with it the pine milk cap. As you can tell from the names, these mushrooms grow mainly in coniferous forests, and for almost two seasons in a row — from early summer to mid-autumn. This mushroom came to be called "ryzhik" in Germany (Reizker) and in Hungary (Rizike) as well.
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