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.
Preparation: Discard stems before use.
Usage: Young 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.
Preparation: Discard stems before use.
Usage: Young 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.
Preparation: Discard stems before use.
Usage: Young 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
