Saffron milk cap mushroom pâté

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.

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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 and unique fall appetizer.

You might want to use it before serving other fall mushroom dishes, such as pear potato soup with black trumpets, tagliatelle with porcini, porcini pizza, black trumpet risotto, 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

Saffron milk cap recipes

Saffron milk cap tartlets

Breaded saffron milk caps

Wild mushroom recipes you might like

Black trumpet mushroom jam

Black trumpet risotto

Pear potato soup with black trumpets

Bulgur risotto with chanterelle mushrooms

Porcini pizza

Tagliatelle with porcini

Porcini risotto

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