Marinated Lactarius

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.

Marinated Lactarius

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.

Potato & Ramps Hash

Potato and Ramp Hash (serves 4)

  • 2-3 large thin skin potatoes (I use Yukon Gold or other white/yellow  potato)
  • 4 oz.  pancetta or bacon, chopped
  • 2 – 3 Tb.  olive oil
  • a handful  (about 10) ramps, cleaned
  • salt and  pepper to taste

Heat a large black iron skillet  medium heat. Add pancetta, and cook for a few minutes before stirring. Meanwhile, dice potatoes (leaving skin on). Cook pancetta over medium/low heat, stirring occasionally until it begins to crisp and a good bit of fat renders out. Push pancetta to the sides of the pan and add diced potatoes to pan.

You may need to add oil at this point. Shake the pan a few times to get the potatoes coated with the oil pretty evenly.

Chop the ramps into small pieces, white parts and green. After 3 or 4 minutes, check the potatoes and stir well. Add the ramps to the skillet.  Stir often to distribute the ramps and pancetta throughout the potatoes, and to get them brown on all sides. The potatoes should take about 20 minutes to get a nice golden brown crisp throughout.

Add salt and pepper to taste. Serve immediately topped with a pan-fried sunny side up or poached egg.

Wild Turkey w/Morel Sauce

Wild Turkey with Creamy Morel Sauce
Excellent with Potato & Ramp Hash)


4 prepared turkey breast cutlets (see below)
1 to 2 tablespoons margarine or butter
2 to 3 ounces fresh morels or 1/2 ounce dried morels, rehydrated
2 tablespoons sliced green onion (substitute ramps)
1 clove garlic, minced (substitute ramps)
1 1/4 cups half-and-half, light cream, or milk
1 tablespoon all-purpose flour
1 tablespoon dry sherry
Salt and pepper
Fresh herbs (optional)


Cut any large morels into bite-size strips. Sauté morels, green onion, and garlic (or substituted ramps) in the butter for 3 to 4 minutes or until tender.

Add flour to make a roux. Deglaze pan with sherry. Add cream and stir. Bring to boil for one minute. Reduce heat and reduce sauce to desired consistency, adding sherry to adjust.  Season to taste with salt and pepper.

Spoon some of the sauce over turkey cutlets; Reserve some for the table when serving. If desired, garnish with fresh herbs. Note: Cutlets may have enough herbs for your taste in their coating. Makes 4 servings.

Wild Turkey Cutlets


4 ea. 4-5 oz.  of the breast. Note-the narrow end cuts near the pointed end of the breast may be butterflied. Pound to flatten to ½ thick slices

1.5 tsp. Salt
1 tsp Fresh Sage leaves, minced finely. Or ½ tsp dried rubbed sage
½ tsp. Fresh Thyme leaves minced finely. Or substitute ½ tsp dried thyme
3/4 cup All purpose flour
2 ea. Whole eggs
1 cup Milk
1 1/2 cup dried breadcrumbs. (Panko or Japanese white breadcrumbs are excellent)
1-cup  vegetable oil for shallow-frying


Season the turkey on both sides to taste

Mix the eggs and the milk with a fork or wire whip thoroughly.

Bread the cutlets buy dredging first into the flour, coating but shaking off excess. Then into the egg wash, coating again. Finally dredge into the breadcrumbs and press slightly to adhere the crumbs to the cutlet. Place on plate or tray in a single layer.

Heat the oil to medium in a cast iron skillet or saute-frying pan. Add the cutlets and allow to cook golden brown over medium heat, turn and lightly brown the other side. The heat must be moderate to allow the cutlet to cook inside properly. Conversely, don’t put them into a cool pan or the cutlets will absorb fat needlessly. The temperature of the fat in the pan should be about 325 degrees F.

Remove the cutlets and transfer to a plate and tent with foil until serving.