If you have not tried those beautiful mushrooms before, you do not know what you are missing out. They are beautiful orange colour mushrooms that I usually pick with my family during autumn months in Oberon NSW. This is a very nice area to visit. It is so quiet in the forest and we usually have picnic there and cook those beautiful mushroom as soon as we pick them. Saffron Milk Caps only grow near pine trees.

Another of the many names of the Saffron Milk Cap is the Red Pine Mushroom or simply the Pine Mushroom. In Victoria and New South Wales, the prime time of year to forage for Saffron Milk Caps is after autumn rainfall. The best locations for Saffron Milk Caps are Macedon in Victoria, Mt Crawford in the Adelaide Hills and the Oberon area of New South Wales. As those mushrooms age, become damaged or when they are bruised they tends to turn green.

However, be warned, if you eat many Saffron Milk Caps your urine may turn an orange-red colour. It is not something to worry about, as it is a harmless side effect due to the high beta-carotene levels in the mushroom. Saffron Milk Caps are suitable for sautéing, grilling, and boiling. They can be included with pasta meals, risotto, stuffing, soups, stews, served on toast with scrambled eggs, cooked in cream-based sauces and served over meat, pickled, or dried and ground as a flavouring agent for stocks and sauces. Another benefit of foraging for Saffron Milk Caps is that they are free. These mushrooms easily sell for upwards of $40 per kilo in Australia.

I love cooking with those mushrooms in autumn. Once I pick them, I keep some in the fridge, some I dry and some I cook and freeze to use for later. In the fridge, they can last for up to 5 days. Once I dry the mushrooms, I use them for stock or make risotto or pasta with it. My favourite recipe of all is the one with scrambled eggs. I put some vegetables with it as well.



200g Milky saffron mushrooms

2 eggs

1 small onion

Half a red capsicum

1 spring onion

Handful of spinach

Handful of chives

Salt and pepper

1 tbsp Olive oil


Put the olive oil and onions in the pan. Stir-fry for 2 minutes than add mushrooms. Stir-fry for 5 minutes. Then add capsicum and spring onion. Stir-fry for another 5 minutes. Egg two eggs and spinach. Cook for another minute constantly stirring. Once it is cooked, add the chives, salt and pepper.

Hope you enjoy this delicious recipe!

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