The saffron milk cap, queen of pine forests, sprout in coniferous forests with the arrival of autumn rains. They give off subtle pine aromas, their flavor is almond-like and they have a crispy, granular, brittle, and slightly firm texture. These, in particular, are small/medium in size or "button" mushrooms, harvested at just the right moment: when they are softest and least open. Their orange color alternates with greenish tones on the gills due to their natural oxidation.

Also known throughout our geography as Rovellons, Mízcalo, Esne Gorri, Piñutela, or Nizkalo, they adapt perfectly to a wide variety of recipes; from sautéed dishes, scrambled eggs, stews, casseroles, or almost any preparation we can imagine. This versatility and versatility in cooking, especially in medium and long cooking times, has made them one of the most appreciated and recognized mushrooms in Spain.

Their Latin name, Lactarius Deliciosus, refers to the white, sticky tears similar to latex that they release when cut. It is undoubtedly a unique and seasonal product that should not be overlooked.

Variety: Lactarius Deliciosus (Saffron milk cap) Minimum guaranteed weight: 400 gOrigin: SpainHarvest area: Coniferous forestsStorage: refrigerated from 2º to 6 ºCDoes not contain allergens
Unrehydrated fresh mushroomUncleaned mushroom to preserve all its aroma and flavor.Due to the characteristics of wild mushrooms, they may undergo alterations due to their ripeness acquiring greenish notes, a natural coloration in this type of mushroom.We recommend consuming them within the three days following receipt of your order.