Como conservar niscalos

How to hydrate dried tomatoes the easy way!

For the vinaigrette, cut the clementines and with the peels and pulp, put in a pan with the juice and vinegar, let reduce for 30 minutes, put in a blender and emulsify with the hazelnut oil and a little olive oil. Season with salt and pepper.
Clean the chanterelles with a brush, to remove any soil that may be found. Chop the garlic and parsley very finely, and put the mushrooms on a griddle, when they get hot add the garlic, parsley and olive oil when they release juice, turn them over and place the cheese on top of each one of them. Place on a plate and dress with the mandarin vinaigrette. Easy and very tasty.

Flora in the moras river. sierra de baza, granada

The níscalo, also known as robellón, rebollón, revollon, guíscano, guízcano or pinetell, among many other names and appellatives, is one of the easiest species to identify and distinguish in its natural environment, and also usually stands out in the markets.
It is a fungus of the Russulaceae family, of which there are more than a thousand catalogued species, and belongs to the genus Lactarius. Normally, when we talk about chanterelles, we refer to the specific species of Lactarius deliciousus, the most widespread and consumed, although this mushroom genus also includes other edible -and some inedible- mushrooms with which it is sometimes confused or treated indistinctly.
It is a mushroom that attracts attention for its reddish color, which can tend towards greener or browner tones depending on the soil where it grows. The cap is marked by concentric circles of cream or paler color, surrounding a center of darker red hue.
The lower part of the cap, the hymenium, which is one of the key parts for recognizing edible mushrooms, is formed by thin, tight, narrow, decurrent lamellae, also orange. The flesh is firm and hard, compact, somewhat brittle if broken with the hands, and the internal color is a paler shade of orange or yellow.

Font roja natural park (alcoy and ibi, alicante)

The milk cap, also known as robellón, rebollón, revollon, guíscano, guízcano or pinetell, among many other names and nicknames, is one of the easiest species to identify and distinguish in its natural environment, and also usually stands out in the markets.
It is a fungus of the Russulaceae family, of which there are more than a thousand catalogued species, and belongs to the genus Lactarius. Normally, when we talk about chanterelles, we refer to the specific species of Lactarius deliciousus, the most widespread and consumed, although this mushroom genus also includes other edible -and some inedible- mushrooms with which it is sometimes confused or treated indistinctly.
It is a mushroom that attracts attention for its reddish color, which can tend towards greener or browner tones depending on the soil where it grows. The cap is marked by concentric circles of cream or paler color, surrounding a center of darker red hue.
The lower part of the cap, the hymenium, which is one of the key parts for recognizing edible mushrooms, is formed by thin, tight, narrow, decurrent lamellae, also orange. The flesh is firm and hard, compact, somewhat brittle if broken with the hands, and the internal color is a paler shade of orange or yellow.

Collecting mushrooms in sierra de las nieves

The chanterelles are a type of mushrooms known by all, although depending on the region where we are the chanterelles receive other names such as rovelló, robellón, esclata-sang, mízcalo, fungus royo or ziza gorri among many other names.
These chanterelles are from the mountains of Fredes, a village in the Valencian Community at an altitude of 1,090 meters, surrounded by lush forests of pine, oak, oak, etc.. Not all the forests there produce chanterelles and not all of them are found in large quantities, that is a secret that every mushroom hunter jealously guards.
The chanterelles are a very characteristic variety of mushrooms, they have an orange color and a cap in which you can see the concentric circles in almost reddish orange tones. Another detail is their blood rust color (hence the name esclata-sang) under the cap, a particularity that is more noticeable depending on the area where they have been collected.

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