Saffron Milk Cap Mushrooms, Dried
Lactarius deliciosus / Red pine mushroom
In Soviet Russia, mushroom forages you.
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.|
|Recommended Applications||Sauté saffron milk cap mushrooms in butter or olive oil to enhance the nutty flavor. Cook in cream sauce to accompany pasta, chicken or fish. Save the soaking liquid, which turns a beautiful saffron color, to add back into sauces, soups, and stews.|
|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.|
|Cuisine||Indian, Iranian, Italian, Moroccan, Southeast Asia|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||3 Years|
|Country of Origin||Serbia|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|