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.

Recipe – Lactarius corrugis and Pasta

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.

Ingredients

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.

  Serves 2-4

Indigo Eggs

It looks like I need to add an update to my previous post on Indigo Milky Caps. Yesterday, Derek and I found over 30 very young and tender ones in the same general area with each patch having anwhere from a couple to a dozen. They were all fresh with caps mostly still inrolled. No larval damage. We were able to spot them because Derek could see the very small blue cap edge edges peeking out from under the hardwood leaves.
Plans are to make our Milky Cap fritatta again, but we made a test first to see how the color would end up and if they were grainy tasting. I’m happy report that they were delicious cooked in a few eggs. You can see in the picture below that the eggs turned greenish. Unfortunately we had not cooked up any ham, so we didn’t get all-natural green eggs and ham, but we sure discussed it. By the way, eggs and lobster mushrooms will give you “pink eggs” for your ham – I am!