The Fungi Forage, Saffron Milk Cap Mushrooms
As the seasons turn and bring forth a new world of gardening potential, one season emerges from the soil to take the crown. Autumn brings a different kind of excitement to gardening, a new energy that feels palpable from within the gardener.
I believe this feeling is brought forward by the emergence of Fungi, Mushrooms or as they are soon to be widely known ‘Funga’, a new term to sit alongside Flora & Fauna. What emerges from the soil as a mushroom is actually the fungi’s fruiting body. It emerges to release its spores to spread for the following seasons bounty. We as humans have been taking advantage of this part of the fungi life cycle since the beginning of time. As food, medicine and a source of fun and escapism. Looking into the future there will come a day when we will be using them as strong building materials and within the fashion and textiles industries.
Foraging for mushrooms is a delight of the autumn season. It reconnects us back to our ancestral roots when we lived in hunter gatherer societies. It connects us to our geographical location, environment and ecosystems around us. It grounds our soul deep within the earth almost as though the mycelium in the soil is reach up and grabbing hold of us and our inner world, holding us still, present and safe for just a moment. Sounds a bit hippy dippy, yes, but it’s true, when I forage, I feel mindful and present. I feel wild.
Today we are foraging for Lactarius deliciosus known as saffron milk cap mushrooms or saffies. After a deluge of rain followed by a nice sunny day the saffies have come to play. Emerging from the soil around pine tree plantations easily found hiding beneath fallen pine needles.
Saffies are characterised by their orange-red cap, which as it ages, can grow to the size of a dinner plate in optimal conditions. The cap is irregular in shape, with concentric circles and reddish-orange markings. Its stalk is stout, hollow, and tapers at the base. The gills underneath are orange and bruise easily, turning green-blue.
The mushroom overall bruises very easily which is why you don’t find this type of mushroom sold in supermarkets. They don’t transported or keep well.
It’s important to note that these mushrooms are variable in looks and if you are NOT 100% sure of what you are looking at, you should leave them alone. Consuming the wrong mushroom can lead to death.
If you are new to foraging, it is important to take the advice or mentorship of someone who has the experience. I’ve found a lot of communities have experts who run classes and courses on foraging.
Saffron Milk Caps are found from Northern New South Wales down through Victoria and into Tasmania around easter time after autumnal rains. For overseas readers, Saffies are also found in North America & Europe and has been introduced to many different countries throughout the world. The rule of thumb for saffies is as follows: if you're not in the vicinity of a genuine pine tree, then you won't find the Saffron Milk Cap mushroom (pine mushroom). The name "pine mushroom" isn't arbitrary; it specifically requires the presence of true pine trees. This excludes native species like Norfolk pines, Bunya pines, or casuarinas. The Saffron Milk Cap is intimately tied to authentic exotic pine trees for its habitat.
Diego Bonetto has fantastic foraging and identification resources on his website.
Harvesting Saffron Milk Caps takes some care. Use a sharp knife and cut the stem low down, don’t just yank them from the soil this will disturb the mycelium below. You’ll want to handle them with care as they bruise easily and look unsightly very quickly. Don’t become frenzied and take more than you can eat in one night. 2-4 mushrooms should be plenty for a meal. This ensures the fungi is left to complete their fruiting and sporing cycle, allowing plenty to grow for next year. It also means the next forager to come along has some to take home for dinner as well.
Over the past couple of years I have brought home a couple of extra Saffron Milk Caps to inoculate the soils under my radiata pine trees and last year we had our first home grown Saffie! I was completely ecstatic! But we didn’t eat it, we left it in the ground to complete its life cycle to continue to produce for the following season. This year depending on the amount that pop up we may have our first home harvest! I will keep you updated!
