Dried Pine Mushroom/Saffron milk cap (Lactarius Deliciosus) - 1 bunch - approx 50g
 
Saffron milk cap mushrooms are high in beta-carotene, which gives these mushrooms their characteristic color. They also contain protein, iron, magnesium, phosphorus, potassium, sodium, and calcium. It is important to note that the mushroom may cause urine to turn an orange-red color, which is a harmless side effect of eating the mushrooms.
 
Saffron milk cap mushrooms are best suited for both raw and cooked applications such as sautéing, grilling, and boiling. They can be consumed fresh, sliced in salads, or simply dressed lightly in olive oil and salt. Saffron Milk-caps are a reliable and staple wild mushroom in European cuisine. They are renowned for their delicious nutty and earthy flavours and stand out for their crisp texture. Use these dried mushrooms simply by re-hydrating what you intend to use and store the rest in the air-tight package. They can also be used in pasta, stuffing, soups, stews, served on toast, cooked in cream-based sauces and served over meat such as poultry or beef, pickled, or dried and ground as a flavoring agent for stocks and sauces. Saffron milk cap mushrooms pair well with parsley, rosemary thyme, cumin seed, chives, onions, garlic, meats such as steak, poultry, lamb, pork, and fish, eggs, cauliflower, stinging nettles, carrots, tomatoes, potatoes, lemon juice, bitter orange juice, red wine, yogurt, and Marcona almonds.
 
They are hand-picked, processed in Maceden Ranges. Stocks are very limited and will not last!
 
They will keep up to 2 weeks when stored stem-up in a paper bag in a refrigerator.
They can also be stored in the freezer in a sealed bag for several months.