Foragers in Northern Europe are known for keeping their mushroom hunting grounds secret. This is most true in regards to the saffron milk cap. Named for its orange-yellow color and the ochre liquid it exudes when cut, this mushroom is prized for its flavor and aroma.
It’s a meaty beast boasting flavors of beef, whiskey, and soy sauce. The texture when reconstituted is crunchy, meaning it will hold up well to grilling and functions well in chunky sauces.
When fresh, the saffron milk cap is often pickled. Dried, it can be used as a flavoring agent for other pickles such as fish, eggs, or cauliflower.
|Ingredients||Dried saffron milk cap mushrooms.|
|Basic Preparation||Rinse saffron milk cap mushrooms thoroughly in plenty of cold water. To reconstitute, place mushrooms in a non-reactive bowl and pour boiling water on mushrooms to cover. Let sit at least 20 minutes or until mushrooms are tender.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||American, Asian, Chinese, European, French|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||Russia|
|Dietary Notes||May Contain Naturally Occurring Sulfites.|
The information provided for this product is for educational purposes only. This information has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease.
We recommend that you consult with your physician or qualified healthcare practitioner before making any significant change in your diet.
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