Grilled stuffed red pine mushrooms with cheese

September 29th, 2014 § 0

Autumn is the time for mushrooms.

The saffron milk cap or red pine mushroom (in Turkish melki and  Λακτάριος ο σολομόχρωμος in Greek) grows under pine trees during Autumn after a good rain.

In Turkey, this type of mushroom can be find in Balıkesir region as well as Western Blacksea like Bolu or Mengen.

It is also known as milky saffron mushroom, as it exudes a milky orange to apricot fluid when cut. The damaged mushroom turns to green colour.

These orange coloured mega mushrooms can be grilled and served as a savory food.

  • 1/2 kg saffron milk cap mushroom
  • extra virgin olive oil
  • 50 gr Cheddar cheese (grated)
  • 50 gr Parmesan cheese (grated)
  • Clean the mushrooms, but never soak in a bowl.

    Coat the mushrooms with extra virgin olive oil. Shake on a bit of salt and pepper.

    Fill each mushroom cap with generous grated Cheddar and Parmesan cheese.

    Place the mushrooms stuffing side up and grill them for about 20 minutes.

    Serve immediately.

    Fried red pine mushroom

    October 14th, 2013 § 0

    The saffron milk cap or red pine mushroom (in Turkish melki) grows under pine trees during autumn after warm sunny days and a good rain.

    They are abundant in pine plantations especially in lowland and shady areas.  In Turkey, this type of mushroom can be find in Balıkesir region as well as Western Blacksea like Bolu or Mengen.

    It is known as milky saffron mushroom , as it exudes a milky orange to apricot fluid when cut. The damaged mushroom turns to green colour.

    There are some poisonous lookalikes which can be mistaken with saffron milk cap easily.

    Commonly grow under pine trees during late summer to autumn, after warm sunny days and good rain. Often known as milky saffron, as they exude a milky orange sap when cut. Vibrant saffron-coloured cap, gills and stem. Firm texture. Full, roasted nut flavour.
    PreparationDiscard stems before use.
    UsageYoung pine mushrooms are tender and suitable with fresh pasta and egg-based dishes. Older, larger specimens require long, slow cooking ? best in casseroles and stews.

    - See more at: http://www.powerofmushrooms.com.au/did-you-know/mushroom-varieties/wild-mushrooms/#sthash.3fKX4Gn0.dpuf

    Commonly grow under pine trees during late summer to autumn, after warm sunny days and good rain. Often known as milky saffron, as they exude a milky orange sap when cut. Vibrant saffron-coloured cap, gills and stem. Firm texture. Full, roasted nut flavour. – See more at: http://www.powerofmushrooms.com.au/did-you-know/mushroom-varieties/wild-mushrooms/#sthash.3fKX4Gn0.dpuf
    Commonly grow under pine trees during late summer to autumn, after warm sunny days and good rain. Often known as milky saffron, as they exude a milky orange sap when cut. Vibrant saffron-coloured cap, gills and stem. Firm texture. Full, roasted nut flavour.
    PreparationDiscard stems before use.
    UsageYoung pine mushrooms are tender and suitable with fresh pasta and egg-based dishes. Older, larger specimens require long, slow cooking ? best in casseroles and stews.

    - See more at: http://www.powerofmushrooms.com.au/did-you-know/mushroom-varieties/wild-mushrooms/#sthash.3fKX4Gn0.dpuf

  • 1/2 kg saffron milk cap mushroom
  • 1/4 cup  extra virgin olive oil
  • 1/4 cup flour
  • salt
  • pepper
  • Clean and wash the mushrooms.

    Boil for about ten minutes. Dry them.

    Mix flour, salt with 1/4 cup water and make a batter.

    Dip the mushrooms into the batter, letting excess batter drip off.
    Deep fry in olive oil until golden.
    You can also saute them.
  • 1/2 kg saffron milk cap mushroom
  • 2 cloves of garlic (minced)
  • 3 T cup  extra virgin olive oil
  • dill
  • salt and pepper
  • After boiling the mushroom, put the olive oil into a large pan.

    Add minced garlic with  mushrooms and saute for 5 minutes.

    Add salt and pepper to taste.

    Before serving decorate with dill.

    Commonly grow under pine trees during late summer to autumn, after warm sunny days and good rain. Often known as milky saffron, as they exude a milky orange sap when cut. Vibrant saffron-coloured cap, gills and stem. Firm texture. Full, roasted nut flavour.
    PreparationDiscard stems before use.
    UsageYoung pine mushrooms are tender and suitable with fresh pasta and egg-based dishes. Older, larger specimens require long, slow cooking ? best in casseroles and stews.

    - See more at: http://www.powerofmushrooms.com.au/did-you-know/mushroom-varieties/wild-mushrooms/#sthash.3fKX4Gn0.dpuf

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