In Russia, where mushroom picking, cooking and eating is a big part of the culture, tourists may find themselves saffron milk cap tasting as a fun and exciting activity. Their name comes from their beautiful saffron colour and the orange milky liquid inside of them, and they’re an amazing source of fibre with a nutty, woody taste that has hints of umami and a meaty texture.
Saffron milk cap mushrooms can be fried in olive oil with garlic, parsley, cream or red wine, as well as marinated, salted or pickled, or added to stews and soups. They also add rich flavours to risottos and pasta dishes.
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