Saffron milk caps with garlic and parsley

Name: Saffron milk caps with garlic and parsley
Prep time: 10 min
Cook time: 10 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: Saffron milk cap mushrooms (rovellons); Garlic cloves; Extra virgin olive oil; Pink salt; Fresh parsley

Vegetables

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Today I'm making rovellons with garlic and parsley, a simple recipe to enjoy the rich flavor of these wild mushrooms without complicating things in the kitchen. Also known as níscalos, I cook them in a skillet with finely chopped garlic and a good extra virgin olive oil. I finish with that fresh touch of parsley that I love so much: just a few ingredients that complement the mushrooms without masking their flavor.

If you're looking for how to cook rovellons, this recipe is ready in 20 minutes and makes two servings. I find it makes the perfect side dish for a simple lunch or dinner. The secret is cleaning the mushrooms well, patting them dry, and keeping an eye on the garlic so it doesn't burn or turn bitter.

For more simple sides, I recommend my Microwave artichokes with garlic and ham and Roasted cauliflower with eggs and cheese.

Prep: 10 minCook: 10 minServes: 2

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Ingredients

Here are the ingredients you need

Saffron milk cap mushrooms (rovellons)
Garlic cloves
Extra virgin olive oil
Pink salt
Fresh parsley

Step by step

Method

1Clean the mushrooms thoroughly and cut them into pieces if they are large.
2Add them to a frying pan with a drizzle of olive oil.
3Season with salt to taste, cover, and cook for 5 min so they release all their liquid.
4Add the finely chopped garlic and sauté until lightly golden.
5Finally, stir in the freshly chopped parsley.
6Done! Our saffron milk caps with garlic and parsley are ready.

Frequently asked questions

How do you clean rovellons before cooking them?

Brush away any dirt with a soft brush or a damp cloth and trim off any damaged parts. If they are very dirty, rinse them briefly under running water and dry thoroughly; avoid soaking them in water.

How long do rovellons with garlic and parsley keep in the fridge?

Store them in an airtight container in the fridge and eat within 2-3 days. Refrigerate them within two hours of cooking and reheat only the portion you're going to eat.

Can I use regular salt instead of pink salt?

Yes, you can use regular table salt without changing the recipe. Add it gradually and adjust to taste.