Cut it. Orange milk bleeds from the gills. That is the saffron milkcap. The cap is bright orange, three to ten centimetres across, with concentric rings and a slightly sticky surface when wet. The gills are orange, crowded, and attached to the stem. The stem is orange, often with darker spots, three to six centimetres tall. Cut or bruise the mushroom and it exudes orange milk. That is the defining feature. No other orange mushroom bleeds orange milk. The milk stains greenish over time, a useful clue for identification. It is mycorrhizal, forming symbiotic relationships with pine trees. In New Zealand, it is found only under introduced pine trees. It hitched a ride from Europe, probably in imported soil or tree roots, and has made itself at home in our pine plantations. Edible and highly prized in Europe. The flesh is firm and peppery, with a rich, mushroomy flavour. Fry it in butter. Pickle it. Dry it and use it in soups. It is a delicacy, the kind that foragers keep secret. The Maori name is not recorded. Another introduced fungus, arriving without invitation, bringing its orange milk with it. In New Zealand, it is common in pine plantations in autumn. Look under pine trees, in the needle litter. The orange caps are hard to miss. Cut one and watch the milk bleed. That is the saffron milkcap. That is the saffron milkcap. Orange, milky, and delicious. A mushroom that bleeds when you cut it and tastes like Europe, growing under a pine tree in New Zealand.