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Saffron Milk Caps ready for shipping

Lactarius deliciosus (called “saffron milk cap” or by its Catalan name “rovellons”) is the one of the mushroom genus Lactarius that is considered to be the most deliciously tasting. It has a juice or “milk” inside that does not change colour. In the Girona area northeast of Catalonia, Spain this type of mushroom is called a “pinatell” because it is collected near wild pine trees.

Sample Recipe

225g Saffron Milk Caps
2tbsp Olive Oil
1 Garlic Clove
6tbsp Double Cream
2tbsp Parsley
Salt and Black Pepper to taste

Blanch then dry the Saffron Milk Caps. Cut up then gently heat them in a frying pan until the liquid has evaporated. Heat everything but the cream for 30 minutes. Add the cream and cook for 15 minutes. Serve as starter on toast.

Saffron Milk Caps

Fresh Saffron Milk Caps