What is the saffron milk cap?

Saffron Milk Cap, formally known as Lactarius deliciosus , is the type of edible fungus found widely distributed in Europe and parts of the United States. The sponge is considered a delicacy in many European countries, including Spain, where it is also known as Robellons and the United Kingdom. The fungus in the United States is not so popular, although some regions are on a saffron milk cap for their high population of European immigrants. Like other mushrooms in the genus Lactarius , saffron milk cap radiates white, milk material when cut. More advanced mushrooms will form an almost funnel, such as shape, revealing clearly defined gills and a light yellow trunk. The mushrooms are the most delicious on a diameter of approximately three inches (eight centimeters) and should be solid and evenly colored. When Bruized, the saffron milk cap becomes green.

in Europe can be found on markets on marketsCertain milk saffron in early autumn, when the fungus is in the season. Saffron milk that holds in a cool place wrapped in brown paper can take up to one week. Mushrooms also take dry drying and can be found dried in many special stores. Saffron Milk Caps often command a high price when wild harvest, because mushrooms are elusive and have a limited season. While the saffron milk cap is cultivated, it must still achieve the main commercial state.

Saffron Milk Cap has a walnut, woody taste, which is excellent both raw and cooked. The texture of the fungus is slightly crispy and this quality will be left even after cooking, making it a popular complement to various meals. Many European nations serve mushrooms roasted in butter, but saffron dairy caps can also be myed in salads, pasta and fillings and steamed masses. The sponge also pairs well with creamy sauces and rich reductions, which is very popular in French cuisine.

because the shaftThe lactic caps often grow on sandy soil, the mushrooms should be gently brushed and washed before cooking. Brushing can be done at any time, but mushrooms should only be washed if they are used immediately. If the mushrooms have been colonized by flies, they can be soaked in a salt water solution for thirty minutes to force the insects.