It can be about 15cm height, with an 8-20 cm hat, first hemispheric and finally flattened, with straight and slightly fluted margin. The cuticle, which is separable, is smooth and gleaming, a little lubricate in wet climate, reddish orange, which over time yellowish and becomes paler. Sometimes it can present remainders of veil. Meat is tender, white, except under the cuticle and on the external part of the foot, which is a beautiful yellow of egg yolk and with white volva at the bottom of the foot. Its scent is soft and its taste is sweet.
Its development is typical of this kind of mushrooms: when it is born, it is like an egg (this is why we call it ou), later it emerges the foot that brings the closed hat on top; When the hat opens and spreads, the veil that until that time covered the layers rips by the edge and falls forming the typical ring of the amanitas, that hangs mid-air from the foot. Time of the year: from spring until the beginning autumn, as it is not at all a lover of the cold. Habitat: cork oaks, holm oaks, oaks and chestnuts. You can eat it as much as raw, fried, cut into thin slices and macerated with olive oil.
Content: 35-40grs
Producer: Bolets Prades
Changes and returns
|
Legal warning and cookies-Terms of use
|
Privacy
Follow us on Facebook
Follow us on Google+
Follow us on Pinterest
Download our APP Android and iPhone
