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France · Occitanie · Haute- Garonne| Common Animals Fish Mushrooms Flora |
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Lactarius deliciosus |
https://en.wikipedia.org/wiki/Lactarius_deterrimus
July: The peak of fruiting of the real saffron milk cap, mushrooms can be found in the forests.
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25 November, 2019
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15 October, 2019 -
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Edible, but may cause allergies in sensitive individuals. One of the most popular edible mushrooms in Russia. Commonly used for frying and pickling.
Grows in coniferous forests, mainly under pines. Exudes orange milk-like latex when damaged.
Collect in coniferous forests, especially under pines Look for them in summer and autumn after rains Note the reddish color and orange latex
Better to pick young mushrooms with firm flesh. Exudes orange latex when damaged.
Can be eaten fresh, fried, or pickled. Pre-boiling recommended to remove bitterness. Good for frying, pickling, salting.
Cap and stem: Frying, pickling, boiling
Fried saffron milkcap with onions (Frying)
Fry after pre-boiling
Fry after pre-boiling
1. Boil mushrooms for 10–15 minutes.
2. Fry with onions until golden.
2. Fry with onions until golden.
Pickled saffron milkcap (Pickling)
Pre-boil and pickle with vinegar and spices
Pre-boil and pickle with vinegar and spices
1. Boil mushrooms for 15 minutes.
2. Pickle with vinegar, garlic, and spices for 1–2 weeks.
2. Pickle with vinegar, garlic, and spices for 1–2 weeks.