Aug 25, 2013. Given that there has been an abundance of Lactarius corrugis and L. volemus the past two weeks, I thought it would be good to post a nice vegetarian pasta dish recipe for these delicious mushroom. Again, it’s from Fisher and Bessette’s Field to Kitchen Guide
Pasta with Lactarius and Provenςal Sauce.
1/4 cup olive, peanut or safflower oil
8 medium L. volemus or L. corrugis thinly sliced.
3 to 4 medium tomatoes
1 generous dash of lemon juice
2 cloves garlic, minced
1 handful minced fresh Italian parsley
Spaghetti or vermicelli
Grated Parmesan cheese.
Heat oil in large skillet over medium heat. Add mushrooms and cook for 10 minutes, stirring frequently. Dip tomatoes into boiling water for 10 seconds. Slip off the skins, core (remove seeds and pulp), chop and add to mushrooms. Add lemon juice; season to taste with salt and pepper. Add garlic and parsley.
Cook pasta until tender; drain well. Serve topped with sauce and generously sprinkled with Parmesan cheese.