Cook the recipe for Stewed Saffron Milk Cap Mushrooms by Samantha Vallejo-Nágera (Samantha from Spain)

1 kg of níscalos

2 tablespoons of breadcrumbs

5 cloves of garlic

150 ml of dry sherry

Olive oil

1 bunch of parsley

Pepper

Shall

Recipe preparation

To begin, we wash the saffron milk cap mushrooms to remove any dirt they may have. We drain them and cut them into fairly large pieces.

In a frying pan over high heat with a little oil, sauté the chopped mushrooms until they release their water. Remove them from the pan with a slotted spoon and drain.

Chop the garlic. In another pan, pour a small cup of oil and fry the garlic until golden brown. Then add the mushrooms.

We fry the garlic and mushrooms well and add two tablespoons of breadcrumbs. We sauté them and pour in a small glass of dry sherry. We season with salt and pepper and let them cook for a few minutes.

We plate it and serve it sprinkled with chopped parsley.