Provenance : France, Spain.

Season : From August to November.

Habitat : Grows in grassy areas under conifers and especially pinewoods.

Savour : Characteristic, slightly peppery.

Cooking tips :

The Safron Milkcap is one of ther most prized mushrooms in « Provençale » and Spanish cuisine.

It is prepared fried in olive oil, grilled on the barbecue and keeps in oil or vinegar.

NB : The Safron Milkcap’s flesh secretes an orange latex which greens naturally in contact with air.