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Spain · Comunidad Valenciana · Castellón| Common Animals Fish Mushrooms Flora |
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Lactarius sanguifluus |
July: The peak of fruiting of the pine saffron milk cap, mushrooms can be found in pine forests.
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25 September, 2021
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Edible, requires proper processing. Valued by mushroom pickers for its bright flavor and aroma. Commonly used in cooking for frying and pickling.
Grows in pine forests, often in groups. Exudes red latex when damaged.
Collect in pine forests Look for them in summer and autumn after rains Note the bright orange color and red latex
Better to pick young, firm mushrooms. Exudes red latex when damaged.
Pre-boiling recommended to remove bitterness. Can be fried, pickled, or dried. Used in cooking similarly to real saffron milk cap.
Cap and stem: Frying, pickling, drying
Fried pine saffron milkcap (Frying)
Pre-boil to remove bitterness
Pre-boil to remove bitterness
1. Boil mushrooms for 10–15 minutes.
2. Fry in oil until golden brown.
2. Fry in oil until golden brown.
Pickled pine saffron milkcap (Pickling)
Pickle after pre-boiling
Pickle after pre-boiling
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.