Saffron Milk Cap - Lactarius Deliciosus
Eshed Haklai

A Chinese study on Lactarius deliciosus examined its antioxidant activity and its effects on blood sugar regulation. The findings showed that the mushroom has a strong ability to scavenge free radicals, thereby protecting against oxidative damage. In addition, an alcoholic extract of the mushroom inhibited enzymes involved in carbohydrate digestion and glucose absorption; alpha-amylase and alpha-glucosidase, thus contributing to the regulation of elevated blood sugar levels.
Another study conducted in Serbia in 2022 supports the conclusion that Lactarius deliciosus has antioxidant activity and adds that the mushroom also exhibits a protective effect against genetic mutations that may lead to cancer development, as well as antibacterial activity.

A Turkish study that examined Lactarius extracts using different solvents, along with an additional study published in 2016, also demonstrated that Lactarius deliciosus has antibacterial, antioxidant, and anticancer properties.
Interestingly, Lactarius deliciosus has not been studied for anti-inflammatory or immune-enhancing activity, effects that are commonly associated with mushrooms in general. Another important note is that the studies were not conducted in humans. Nevertheless, the mushroom was found to contribute to general health and to the protection of body cells.
Overall, Lactarius deliciosus is not only a highly nutritious mushroom but may also support overall health, as demonstrated in several studies. Its texture is meaty and relatively low in moisture, a unique quality that lends itself well to cooking, for example in the following dishes:

Recipes:

Creamed Saffron Milk Cap
Recipe by Yara Aviran

Ingredients:
5 saffron milk caps
1 onion, thinly sliced
2 cloves garlic, crushed
1 carton heavy cream (or coconut milk)
2 sprigs thyme (preferably fresh)
Salt
Black pepper
Nutmeg
Optional: grated Parmesan cheese
Preparation:
Clean the mushrooms and slice them into slices about 1 cm thick.
Sauté the mushroom slices briefly in a little olive oil until lightly browned (no long cooking needed).
Remove the mushrooms to a bowl. Sauté the onion until golden.
Add the cream or coconut milk. Season with salt, pepper, nutmeg, thyme leaves, and crushed garlic. Allow the sauce to reduce. Taste and adjust seasoning as needed.
Once the cream or coconut sauce thickens significantly, return the mushrooms to the pan for a brief combining step. Do not cook for too long, so the mushrooms retain their texture.
Optionally garnish with additional thyme and Parmesan.

Chinese-Style Stir-Fried Saffron Milk Caps
Recipe by Yara Aviran

Ingredients:
4 saffron milk caps, cleaned and sliced
1 onion, sliced
3 cloves garlic, sliced
¼ head of cabbage, sliced
2 carrots, cut into thin sticks
¼ package bean sprouts
½ bell pepper, sliced into strips
½ cup snow pea pods, halved
½ cup broccoli florets
1 cm fresh ginger, grated
5 tablespoons soy sauce
1 tablespoon crushed garlic
Salt
Black pepper
For garnish (optional): chopped peanuts and cilantro
Note: The vegetables can be adjusted freely according to taste.
Preparation:
Sauté the onion until golden. Add the carrots and sauté until lightly browned. Add the saffron milk caps and stir-fry briefly. Add the bell pepper strips and broccoli florets for a short sauté, then add the cabbage, bean sprouts, snow peas, and sliced garlic (working from firmer vegetables to softer ones).
Cook for about 5 minutes (not too long, to keep the vegetables crisp).
Add soy sauce, ginger, crushed garlic, salt, and pepper. Cook a little longer, just until the sauce thickens slightly and coats everything.
Transfer to a serving bowl and sprinkle with chopped peanuts.
Best served with rice.

Enjoy!