Saffron milk cap or Lactarius resimus

Cap 8–20 cm across, convex or flat in young mushrooms, then funnel-shaped. The surface is smooth or slightly sticky, white or creamy white, and may have yellowish concentric zones. The margin is inrolled and fluffy, fringed with white hairs — a hallmark of the species.

Cap 4–15 cm across, convex at first, then funnel-shaped. Surface smooth or slightly sticky, bright orange or brick-rusty, with darker concentric zones. Turns greenish when damaged.

Gills crowded, narrow, decurrent, white or cream. When damaged they release abundant white milk that doesn't change color in the air (unlike some related species). The bitter milk is the reason soaking is a must.

Gills crowded, narrow, decurrent, bright orange, turning green when damaged. They release an orange milk that stays unchanged or slowly turns green — this is the key identification feature.

Stem 3–7 cm tall, 2–4 cm thick, firm, solid (hollow in old mushrooms), cylindrical or narrowing toward the base. White or slightly yellowish in color, smooth. No ring and no volva.

Stem 3–8 cm tall, 1–2.5 cm thick, cylindrical, solid (in young ones), hollow in mature ones. Surface orange, smooth, turning green when damaged. Often has small pits. No ring.

Flesh firm, brittle, white. When damaged it releases plenty of white, hot milk with a very acrid taste. After proper soaking or salting, the acridity disappears completely.

Flesh firm, orange-yellow or orange, slowly turning green on exposure to air when damaged. Releases an orange milk whose taste is mild or slightly acrid depending on where it grows. The mushroom tastes pleasant, slightly resinous.

Smell fresh, pleasant, slightly fruity or with notes of fresh flour. The characteristic “milk cap” aroma, familiar to anyone who has ever salted them — unobtrusive and pleasant even when raw.

Smell pleasant, fruity-resinous, with light notes of conifer forest. The aroma survives salting and pickling, giving the food a distinctive woodland character.