Saffron Milk Cap (vivid saffron-colored sap it
produces) is an orange-colored European wild
mushroom. Has mild, nutty, woodsy flavor and
a slightly crunchy texture.
Most commonly served sautéed in butter
or olive oil to enhance the nutty flavor. Shaved
into salads or added to stuffing, casseroles,
soups and stews. Cook in cream sauce to
accompany pasta, chicken or fish.
Reconstitute: Rinse throughly and soak in
boiling water for 15-20 min, agitating
occasionally, drain and rinse. (Save the
saffron colored soaking liquid, to add back
into sauces and soups)
