Delicatessen of autumn, protagonist of the forest.
The arrival of the cold changes the forest, and with generosity it gives us a collection of succulent and delicate pleasures for the palate.
Lactarius deliciosus.
His name already says it all. It is the jewel of the territory, in few places in the world this mushroom catches so many aromas and subtleties. Good to eat alone or accompanied, The best is to grill them.
Between light and shadow ... the magic of finding the first, a real pleasure.
Lactarius sanguifluus.
Its interior is colored flesh with blood, depending on the place it is collected, it can be as appreciated as Deliciosus.
Hygrophorus russula.
This mushroom is usually preserved with salt, of gelatinous meat, it is appraised to enrich the stews, where it absorbs the aromas of the meat.
Craterellus cornucopioides.
It is not a dandy, it is a very aromatic mushroom that reminds us of the truffle, which is used to flavor the dishes.
Ready to eat.
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