Saffron milk cap mushrooms
Orange-capped mushrooms with firm flesh that holds its texture in stews. They provide water, some fibre and few calories.
What it offers and why to use it
Orange-capped mushrooms with firm flesh that holds its texture in stews. They provide water, some fibre and few calories. Remove soil with a brush or cloth; rinse briefly if needed and dry. Cook thoroughly in sautés, rice dishes and stews.
Orange-capped mushrooms with firm flesh that holds its texture in stews. They provide water, some fibre and few calories.
From shopping to cooking
Choose
Buy identified mushrooms from a reliable supplier, firm and without slimy areas. Never identify wild mushrooms solely from a photograph.
Store
Refrigerate in a ventilated container or paper bag and use promptly. Avoid leaving them wet.
Prepare
Remove soil with a brush or cloth; rinse briefly if needed and dry. Cook thoroughly in sautés, rice dishes and stews.
How to make the most of it
Good pairings
Use in the recipe quantities to complement vegetables, pulses or sauces.
How to substitute it
A substitute must account for texture, intensity and allergens; equal quantities are not always suitable.
Recipes with saffron milk cap mushrooms
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