Origin: Soria. Níscalos are one of the most popular mushrooms in our country and one of the most appreciated in the kitchen. It is also known as robellón, rebollón, guíscano, guízcano. And it is one of the easiest to identify. Its most common color is orange, although it can have green tones. The cap usually has circles marked on it. The stem is quite short and thin with spots. The underside of the cap is formed by gills and this is what will help us identify them. They usually grow in humid pine forests throughout Spain. Rain usually helps their growth, which is why they need to grow in damp soil. They need sunlight.
Properties and benefits:
Like all mushrooms, níscalos are a very nutritious food with very few calories. They are a source of vitamin A, niacin, and vitamins C and D, with less presence of the B group. In terms of minerals, they contain quite a bit of potassium and phosphorus and in smaller amounts, magnesium, selenium, and calcium. By containing potassium, they help to cleanse our body by promoting liquid elimination. Due to their high water content, they are very good for our intestinal transit. They are good for maintaining a healthy immune system, as they help with defenses. They combat constipation.
Nutritional value per 100g:
Calories 23.80 kcal.
Fat 0.80 g.
Cholesterol 0 mg.
Sodium 3 mg.
Carbohydrates 0.20 g.
Fiber 4.70 g.
Sugars 0.20 g.
Proteins 1.60 g.
Storage and tips:
Níscalos usually have a lot of dirt, so even if you buy them packaged, they must be cleaned very well before consuming. Never wash them with water directly from the tap. Ideally, clean them with a brush or toothbrush and finish with a damp cloth. And dry them very well before starting to cook them. Once clean, you can store them in a container and consume them within 24 hours.
Recipe and uses in the kitchen:
Níscalos offer multiple options in the kitchen, whether grilled, baked, or in stews they are especially good as they absorb all the flavor. You can also make stewed níscalos; you will need to sauté a chopped onion and 3 cloves of garlic. Once they are sautéed, add the chopped níscalos, sauté for about 5 minutes. Pour in a glass of white wine, turn up the heat and wait until the alcohol evaporates. Once evaporated, add half a glass of water or broth, a little salt, and thyme. Cook for about 12 minutes until the broth has reduced and the níscalo is soft.