Have you (too) fallen under the spell of saffron milk caps and want to try something new? These underrated orange mushrooms aren’t just beautiful – they’re packed with nutrients like no others and carry a unique, earthy flavor with a hint of cheesy fruitiness that’s undoubtedly irresistible.
With a few simple ingredients and less than twenty minutes of your time, you can make a rich, savory saffron milk cap pâté that feels like pure indulgence. This will be your luxury “deliciosus” jar with a little touch of spice and a whole lot of woodland magic.
Saffron milk cap spell caught in a jar
Saffron milk caps (lactarius deliciosus) are a mushroom many people easily pass by while searching for porcini or chanterelles. Ironically, they’re so “ordinary” that hardly anyone pics them.
However, for those who are already familiar with their delicious flavor, these mushrooms always feel like a new find of gold. They consistently bring a smile to my face; they’re my secret favorite among mushrooms.
Thriving in coniferous forests, they seem unbothered by cooler temperatures, making them a common find even in late autumn. Nothing much troubles them, and as long as they have their favorite mycorrhizal trees around, they won’t stop growing even at higher elevations.
These orange beauties often grow in clusters, so gathering enough in one spot for a hearty lunch or dinner is not unusual. The tastiest are the younger ones, whose caps are still rounded and curled under.
We have already written about their incredible nutritional value, and their health-promoting effects are nothing to be joked about.
If you’ve tried our breaded saffron milk caps and saffron milk cap tartlets, you’ll probably fall in love with this pâté. It has that unique, fruity-cheesy like taste that only saffrons can deliver and paired with a piece of homemade bread, it will surely make an outstanding fall appetizer.
You might want to use it before serving other fall mushroom dishes, such as tagliatelle with porcini, porcini pizza, porcini risotto or bulgur risotto with chanterelles. Can you add it to a pizza? Absolutely!
And yes, it also stores like a dream – you can keep it in the fridge for up to a week or freeze it to enjoy these underrated gems long after the season ends.
Must have ingredients
SAFFRON MILK CAP MUSHROOMS – They are the star of the show! Skip the rinse – just remove pine needles and debris, and gently clean them with a towel to preserve their flavor and texture.
GARLIC – Garlic is non-negotiable – it harmonizes beautifully with the earthy mushrooms and complements the cream for a flavor-packed combination.
AN ONION – Slice as thin as possible. For a milder touch, swap it with shallots or young onions.
CREAM – Heavy cream (36-40% fat) ensures a silky, spreadable consistency and adds richness. If you like it cheesier, swap the cream for cream or good melting cheese.
BUTTER – Butter brings richness, depth, and a velvety texture to the pâté. It’s a natural flavor enhancer. We also used it as a sealing layer on top to keep your pâté fresh and protected from air exposure.
THYME – A pinch of thyme will amplify the savory aspect of the pâté while complementing the untamed forest-like flavor of the saffron milk caps.
MARJORAM – This herb adds a warm, slightly sweet, and citrusy note with just a hint of spice, pairing surprisingly well with mushrooms.
SALT AND BLACK PEPPER – I strongly recommend using fresh ground black pepper; however, powdered black pepper will also do the trick.
FRESH PARSLEY – Parsley will lift the pâté and add some fresh lightness. Use sparingly so it doesn’t overpower the mushrooms’ unique aroma.
Easy saffron milk cap paté recipe
STEP 1: Start by brushing off any dirt, pine needles, or debris from your saffron milk caps. Remove the stems and clean them gently with a dry kitchen towel – no rinsing, you want to keep all that forest goodness intact. Don’t panic if they turn green when bruised; that’s just their quirky charm and totally normal. Slice them into thin strips.
STEP 2: Dice an onion into tiny pieces. Peel your garlic and either chop it finely or crush it (because garlic deserves a little drama).
STEP 3: Melt the butter in a frying pan, and once it heats up enough, add onions and garlic. Saute until it gets nicely smelly and translucent.
STEP 4: Next, add the saffron milk caps. Add salt and black pepper and cook slowly over medium heat. Rushing mushrooms can make them bitter. Stir often to keep things moving and avoid any burning.
STEP 5: Sauté for about 10 minutes, letting the water evaporate as the mushrooms soften and shrink. A fancy hint – add a splash of white wine for extra depth.
STEP 6: Taste-test your mushrooms to make sure they’re fully cooked. Then, add a half cup of heavy cream to the pan and sprinkle with a pinch of thyme and marjoram. Cook for another 5 minutes until the cream thickens and everything is beautifully fused. Toss in some fresh parsley.
STEP 7: Let the mixture cool slightly – it should be warm, not hot – before transferring it to your blender or food processor. You can use a hand stick hand blender instead.
STEP 8: Blend for a minute or two until smooth and creamy, scraping the sides as needed. No big chunks should be visible
STEP 9: If you wish to enjoy your saffron milk cap pâté the same day, let it settle in the fridge for a while. Give it a few hours to let flavors fully mingle. For storage, pack it into a clean jar and keep it in the refrigerator.
STEP 10: If you plan to store your saffron milk cap pâté for longer (this can be done for up to a week in the fridge), it’s time to seal the jar with melted butter on top.
STEP 11: Gently pour it over the pâté until it forms a thin, even layer completely covering the surface. When chilled, the butter layer will solidify and prevent air from reaching the pâté, keeping it fresh for much longer.
STEP 12: Lastly, serve your saffron milk cap pâté on freshly baked or lightly toasted bread. Bon Appetit, dear mushroom lovers!
A few tips for a perfect pâté
Pick fresh, healthy-looking saffron milk caps. They shouldn’t be stored longer than 24 hours before preparing the pâté.
Younger saffron milk caps with still enrolled margins will generally taste better and contain more beneficial nutrients than older mushrooms.
Skip the rinse. The remains of leaves, needles and debris can be removed by hand. I prefer using a dry kitchen towel over rinsing them. Also, cleaning them in the forest before they hit the basket saves you quite some hassle.
To prevent saffron milk caps from turning green, pluck the whole mushroom without cutting it. Handle them as gently as possible to reduce bruising.
Saute mushrooms thoroughly. Cook them over low heat until they release their moisture and turn golden. This enhances their flavor and prevents the pâté from becoming watery.
Balance the flavors. Saffron milk caps are already uniquely aromatic, so be careful not to add too much spices and override their fruity aroma.
You can replace the butter (or part of it) with cream cheese for a cheesier taste. However, remember that the chilled butter gives your pâté the texture and desired consistency.
For a vegan version, use oil and ground nuts like hazelnuts or walnuts instead of butter. This will create a much thicker spread, tasting almost like a pesto, but hey, it does taste good!
Give the pâté enough time to rest before serving, at least one hour in the refrigerator. This will allow the pâté to solidify decently and all the aromas to fuse perfectly into a delicious magic mushroom pâté.
Pair your saffron milk cap pâté with rustic homemade bread or crispy toast. For an extra treat, serve it alongside a glass of white wine and enjoy the ultimate autumn indulgence.
Warning: It’s so good you might not want to share.
How to store it
You can store your saffron milk cap pâté in the refrigerator in a closed container or a jar for up to two days.
If you want to keep it longer, seal the jar with melted butter. The butter will prevent air exposure and extend freshness for up to seven days in the refrigerator. Do not store it at room temperature.
As well known, blanched and frozen saffron milk caps tend to taste somewhat bitter when thawed. However, we tested freezing our pâté, and we are happy to report that when saffron milk caps are fully cooked (with added herbs and butter), the thawed pâté tastes as great as fresh.
It’s still a mushroom, though, so don’t keep it in the freezer for over three months. Thaw it overnight in the refrigerator.
Saffron milk cap pâté FAQs
Yes, it doesn’t contain any gluten-containing ingredients.
The best and tastiest way to make saffron milk cap pate vegan is to replace the butter with olive oil and nuts like hazelnuts or walnuts. Another great alternative is cooked kasha or chickpeas.
Saffron milk cap pâté is versatile and can enhance many dishes beyond a spread. You can add it to pasta sauce, use it as a stuffing for ravioli or dumplings, or as a topping for grilled meats and roasted vegetables. It also works beautifully as a filling for savory pastries, a layer in sandwiches or wraps, or even a dip for crackers and fresh veggies.
Mushroom pâtés often include rich ingredients like butter, cream, or cheese, which can be more challenging for some pregnant women to digest and may cause discomfort or nausea.
Although pinot noir or cabernet are the classic choices for mushroom pate, we find a glass of Chardonnay to melt perfectly with saffron milk caps aroma.
Mushroom recipes you might like
Bulgur risotto with chanterelle mushrooms
Lazanki with sauerkraut and mushrooms
Saffron milk cap (lactarius deliciosus) pâté
EQUIPMENT
- 1 frying pan
INGREDIENTS
- 300 g saffron milk cap mushrooms
- 80 g butter
- 100 ml heavy cream
- 1 onion
- 5 cloves of garlic
- thyme
- marjoram
- salt
- black pepper
- fresh parsley
INSTRUCTIONS
- Brush off dirt, pine needles, and debris from the saffron milk caps. Remove the stems and clean gently with a dry kitchen towel. Don't rinse. Slice into thin strips.
- Finely dice the onion and chop or crush the garlic.
- Melt butter in a frying pan. Sauté the onion and garlic over medium heat until fragrant and translucent.
- Add the sliced mushrooms, season with salt and black pepper, and cook slowly. Stir often to prevent burning.
- Sauté for 10 minutes, letting the water evaporate. Optional: Add a splash of white wine for extra flavor.
- Taste-test the mushrooms. Once fully cooked, stir in ½ cup heavy cream, thyme, and marjoram. Cook for another 5 minutes until thickened, then mix in fresh parsley.
- Let the mixture cool slightly before blending. Use a blender or hand blender to puree until smooth and creamy.
- Chill the pâté in the fridge for a few hours to let the flavors meld. Store in a clean jar.
- For longer storage, seal the jar with a layer of melted butter to keep it fresh for up to a week.
- Serve on fresh or toasted bread. Bon appétit!
NOTES
Nutrition
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