Saffron milk caps commonly grow near young spruces, and sometimes by pines or in mixed forests. They can also be found in sun-lit glades.

The mushrooms are orange and have darker streaks on the top surface of the cap (dirty-green stains appear on the damaged surface). The edge of the cap is inrolled, with a delicate hollow in the centre. On the internal side of the cap there are gills running down the stipe. Mature mushrooms reach cap diameter ranging from 4 to 10 cm, and the stem is 3-6 cm tall. It has a low base.

When damaged, the mushroom exudes “milk” – hence the name of the species.
In Poland, saffron milk caps are considered some of the tastiest mushrooms. They are normally served sautéed in butter, but can also be marinated and preserved. They are not suitable for drying.