In fact, even within Europe, there are different species of “Saffron Milk Caps” which are close to indistinguishable. That’s why they’re sometimes referred to as the Lactarius deliciosus complex. Even if the field guides on both sides of the “pond” say Lactarius deliciosus, it’s well known that this name encompasses a group of yet-to-be-described species. The truth is, you don’t get the same species in North America as you do in Europe. The second is more related to the nature of the mushroom itself. In the United States, the most appreciated mushrooms are those with a meat-like texture, not the squishy, spongy, or slimy. They have a brittle, spongy texture that is not familiar to the American palette. Milk Caps are often considered to have a granular texture some even consider them mealy. While I don’t think anyone has done a proper analysis of why this is, there are probably at least two reasons why I think this is the case. You never see them in markets or specialty produce stores that carry other wild mushrooms. And, while they readily occur in almost every mushroom-producing region of the United States, many seasoned foragers show no interest in them. Various forms of Saffron Milk Caps are also readily enjoyed in Poland, France, the Czech Republic, Italy, Mexico, and almost any mushroom-loving culture on the planet.

Known as Robellon (in Catalonia) or Niscalo (in the rest of the country), they are by far the most popular mushroom in all of Spain. Sometimes they place them at the entrance of the store to tempt customers in other times they place them next to the cash register to entice a last-minute craving during your purchase. During mushroom season in Barcelona for example, every produce store you walk into proudly displays their box of fresh milk caps. While they aren’t exactly revered in the United States, in many different parts of the world people absolutely adore them. While we don’t know too much about his gastronomic interests, it wouldn’t be far-fetched to think these were likely some of his favorite mushrooms. While he had the honor of naming a plethora of mushrooms, including Chanterelles, King Boletes, and Hedgehogs, only the Saffron Milk Cap was privileged with a name meaning delicious. The Saffron Milk Cap, known scientifically as Lactarius deliciosus, was originally described in 1753 by the father of taxonomy, Carl Linnaeus. This article was written by Timo Mendez, a freelance writer and amateur mycologist who has foraged wild mushrooms all over the world. Orange Milk Cap or Non-Staining Milk Cap (Lactarius thyinos) is a saffron milk cap species in the Northeastern US.

Indigo rain cook