{"id":2776,"date":"2009-10-21T17:24:47","date_gmt":"2009-10-21T15:24:47","guid":{"rendered":""},"modified":"2018-10-22T12:10:28","modified_gmt":"2018-10-22T10:10:28","slug":"rovellons-in-a-white-wine-sauce","status":"publish","type":"post","link":"https:\/\/www.masmallorca.es\/en\/gastronomy\/rovellons-in-a-white-wine-sauce.html","title":{"rendered":"&#8220;Esclata-sangs&#8221; (Red Pine mushrooms) in a white wine sauce"},"content":{"rendered":"<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-2760 size-full\" style=\"float: right; border: 0; margin-left: 20px; margin-right: 20px;\" title=\"&quot;esclata-sang&quot; (Lactarius deliciosus, L. sanguifluus), Red Pine mushroom\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Esclata-sang-amb-salsa_1.jpg\" alt=\"&quot;esclata-sang&quot; (Lactarius deliciosus, L. sanguifluus), Red Pine mushroom\" width=\"150\" height=\"108\" \/>In autumn you can not miss in <strong>Balearic gastronomy<\/strong> the &#8220;esclata-sang&#8221; (<em>Lactarius deliciosus, L. sanguifluus<\/em>), 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.<\/p>\n<p style=\"text-align: justify;\">\u00a0<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-2765 size-full\" style=\"border-color: initial; border-image: initial; float: left; margin: 50px 40px 10px 0px;\" title=\"&quot;esclata-sang&quot; (Lactarius deliciosus, L. sanguifluus), Red Pine mushroom\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Esclata-sang-amb-salsa_2.jpg\" alt=\"&quot;esclata-sang&quot; (Lactarius deliciosus, L. sanguifluus), Red Pine mushroom\" width=\"300\" height=\"246\" \/><\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Ingredients: <\/strong><\/p>\n<p>1\/2 kg. of &#8220;Esclata-sangs&#8221; (Red Pine mushroom)<br \/>\n2 cloves of garlic<br \/>\n2 hot peppers (optional)<br \/>\n1 small glass of white wine<br \/>\n1 small glass of oil<br \/>\n1 small glass of water<br \/>\n1 teaspoonful of flour<br \/>\nchopped parsley<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-2770 size-full\" style=\"border: 0px none; margin: 10px 0px 10px 20px; float: right;\" title=\"&quot;esclata-sang&quot; (Lactarius deliciosus, L. sanguifluus), mushroom\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Esclata-sang-amb-salsa_4.jpg\" alt=\"&quot;esclata-sang&quot; (Lactarius deliciosus, L. sanguifluus), mushroom\" width=\"200\" height=\"241\" \/><\/p>\n<p style=\"text-align: justify;\"><strong>Directions<\/strong><br \/>\nHeat the oil in an earthenware pot and add the garlic (well-chopped). Saut\u00e9 until the garlic has almost reached a golden colour.<\/p>\n<p style=\"text-align: justify;\">Add the (<em>Lactarius deliciosus, L. sanguifluus<\/em>) &#8220;Esclata-sangs&#8221; Red Pine mushrooms (cleaned and cut up into pieces) and saut\u00e9 them for about 5 minutes.<\/p>\n<p style=\"text-align: justify;\">Add the flour, white wine and water, and stir. Add the hot peppers, if you like, and let it boil for another 5 minutes.<\/p>\n<p style=\"text-align: justify;\">Add a pinch of salt and sprinkle on the chopped parsley.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-21771 size-full\" style=\"border: 0px none; margin: 10px 0px 10px 20px; float: right;\" title=\"&quot;esclata-sang&quot; (Lactarius deliciosus, L. sanguifluus), Red Pine mushroom\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Esclata-sang-amb-salsa_5.jpg\" alt=\"&quot;esclata-sang&quot; (Lactarius deliciosus, L. sanguifluus), Red Pine mushroom\" width=\"940\" height=\"610\" srcset=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Esclata-sang-amb-salsa_5.jpg 940w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Esclata-sang-amb-salsa_5-300x195.jpg 300w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2009\/10\/Esclata-sang-amb-salsa_5-768x498.jpg 768w\" sizes=\"(max-width: 940px) 100vw, 940px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In autumn you can not miss in Balearic gastronomy the &#8220;esclata-sang&#8221; (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. \u00a0<\/p>\n","protected":false},"author":1,"featured_media":21768,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[28],"tags":[],"class_list":["post-2776","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Majorcan Red Pine mushrooms in a white wine sauce | +Mallorca magazine<\/title>\n<meta name=\"description\" content=\"+Mallorca, Gastronomy: Majorcan Red Pine mushrooms in a white wine sauce. 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