Níscalo or rovellón, tips and recipes to enjoy one of the most common and consumed mushrooms in Spain.
Níscalo (Lactarius deliciosus and Lactarius sanguifluus) is one of the most common edible mushrooms in Spain. Although not the best mushroom for cooking, it is certainly the most sought after in pine forests and forests between spring and autumn.
Its characteristic orange color makes Níscalo easily recognizable by any type of person, even if he is not an expert. Visually, the fox should be fresh and uniform in color before cutting it. When we cut it, we need to check that there are no parasites in the trunk and inside, such as worms, which usually appear when the fox has been outdoors for a long time.
Once at home, we just need to clean it before cooking. For this we will use a brush and a damp cloth. Do not put it under water, as part of its taste will be lost. If we are going to cook the fox right now, nothing is happening, if we want to save it for another day, we will do it in the fridge. If it takes a few days, keep in mind that the fox will acquire an intense green color over time.
Personally, in the fox season I usually go out with my family to look for foxes for two reasons. The former, just like our parents with us, taught our children to recognize a mushroom that is delicious in any dish, alone or with other ingredients such as potatoes, rice, meat, fish, etc., as you can see in the following links:
Recipes with chanterelles:
Níscalos in sauce with pasta
Cream of chanterelles with egg yolk and spicy
Scrambled eggs with chanterelles
Spaghetti with chanterelles
Chicken breasts with chanterelles, acerola and chestnuts
Stewed quail with chanterelles
Níscalos with garlic
Omelet of chanterelles and ham
Fox stew and pork cheeks
Toast with chanterelles and mushrooms
Now is your time.