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.
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.
Product Style
Whole
Cuisine
Indian, Iranian, Italian, Moroccan, Southeast Asia
Handling / Storage
Store in a cool, dry place.
Shelf Life
3 Years
Country of Origin
Serbia
Irradiated
Yes
Dietary Preferences
All Natural, Gluten-Free, Kosher Parve, Non-GMO
Allergen Information
None Specified
Reviews
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