By the middle of July, foragers should be finding a fair number of edible members of the Lactarius genus (see my August 2012 post). Here’s another way to prepare them, according to Theresa Rey Oursler in the Asheville Mushroom Club cookbook. I adjust the recipe to fit how many mushrooms I have. Note the ratio of oil and vinegar – pretty sour, so adjusting toward a typical vinaigrette mix of 3 oil to 1 vinegar may be something you want to try. Also, rice wine vinegar is milder.
2 lb Lactarius mushrooms quartered (L. volemus, L. corrugis, L. hygrophoroides)
1/4 c lemon juice
1/2 cup olive oil
1 cup white vinegar or red wine vinegar
2 tsp salt
1/4 tsp black pepper
3 cloves garlic – crushed
1 tsp dried oregano
1 tsp dried dill or basil
1/2 tsp mace
Place the mushrooms in pan and cover with water. Add lemon juice; bring to a boil. Reduce heat and simmer 5-10 minutes. Drain and discard liquid. Bring remaining ingredients to a boil in a separate pan; remove from heat. Pour hot marinade over mushrooms; cool to room temperature. Cover and store in refrigerator, mixing occasionally, Serve cold.