Edible Wild Mushrooms
Lactarius deliciosus, commonly known as the Saffron Milk Cap and Red Pine mushroom.
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| Lactarius Deliciosus |
Is a widely collected mushroom in the Iberian Peninsula. It is used in Spanish cuisine, being probably the most popular wild mushrooms in the country naming them Níscalos o Rovellones.
One recipe
recommends they should be lightly washed, stir fry whole cap down in olive oil
with a small amount of garlic and served in raw olive oil and parsley.
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| Red Pine Mushroom - Garlic, olive oil and parsley |
But the possibilities of recipes
are endless. High in fibre and vitamins, mushrooms are also fat- and
cholesterol-free since they are food of plant origin with high water content.
They offer a great contribution of potassium, vegetable iron, B complex
vitamins and carotenes to the body.
They are consumed fresh since
their physical characteristics deteriorate as time passes.
Ideal for autumn dishes as in rices.
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| Red Pine Mushroom - With assortment of beans |
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| Red Pine Mushroom - As a garnish for chicken with tomatoes,onion, garlic, parsley. |
