TuesdayOrange: Preparing & cooking fresh Lactarius deliciosus

Lactarius deliciosus, commonly known as saffron milk cap or red pine mushroom, it's an edible mushroom very much appreciated on a culinary level (I leave you the recipe at the end)!

I leave you a sequence of photos where I prepare and cook a few that I harvested one morning in the forest ...

Its orange color is wonderful and its latex makes a fantastic sauce!

Lactarius deliciosus III.jpg
Lactarius deliciosus © David Germano | All rights reserved

Lactarius deliciosus.jpg
Lactarius deliciosus © David Germano | All rights reserved

Lactarius deliciosus II.jpg
Lactarius deliciosus © David Germano | All rights reserved

Lactarius deliciosus I.jpg
Lactarius deliciosus © David Germano | All rights reserved

My recipe:

  1. Heat some quality olive oil in the pan,add a bay leaf and a good handful of chopped garlic cloves
  2. Let it cook until the garlic turns a blond color and then add the mushrooms. Cook for a few minutes, until the mushrooms release their orange latex
  3. Add a teaspoon of thick balsamic vinegar sauce and reduce. Cook until the orange sauce becomes thick.
  4. At that time season with salt and black pepper.

Ready to serve ... Simple and good!

Cheers !!!

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