In autumn you can not miss in Balearic gastronomy the “esclata-sang” (Lactarius deliciosus, L. sanguifluus), mushroom classified as excellent baked, grilled, it is also a great complement to stews, hunting stews (partridge, rabbit or hare) and very good in stew with potatoes and spanish sausage.
1/2 kg. of “Esclata-sangs” (mushrooms)
2 cloves of garlic
2 hot peppers (optional)
1 small glass of white wine
1 small glass of oil
1 small glass of water
1 teaspoonful of flour
Heat the oil in an earthenware pot and add the garlic (well-chopped). Sauté until the garlic has almost reached a golden colour. Add the (Lactarius deliciosus, L. sanguifluus) “Esclata-sangs” mushrooms (cleaned and cut up into pieces) and sauté them for about 5 minutes.
Add the flour, white wine and water, and stir. Add the hot peppers, if you like, and let it boil for another 5 minutes.
Add a pinch of salt and sprinkle on the chopped parsley.