E fa'afefea ona fa'atumauina le lanu meli agarics pe a kuka

To preserve the beautiful light shade of young mushrooms, add a little citric acid to the water when boiling mushrooms. Experienced housewives manage to maintain a beautiful color even during prolonged cooking and even when stewing. If you don’t have a lemon on hand, add half a spoonful of vinegar and boil the mushrooms well.

Although forest mushrooms will never be as light as those grown on farms. Wild specimens have a darker color and a more pronounced rich aroma, which is especially appreciated by all gourmets and lovers of forest paths.

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