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!

Wild Mushrooms and Asparagus Frittata

This recipe is for generic “wild” mushrooms, so I use it for the three amigos, posted on 8-8-2012: mixed Lactarius volemus, L. corrugis, and L. hygrophoroides

4 cups sliced wild mushrooms
2 Tbs butter
1 small onion, finely chopped
2 lg. yellow bell peppers, cut into ¼-inch strips
3 lbs. fresh asparagus, trimmed and cut into ¼-inch pieces
10 large eggs
½ cup cream
1 Tbs dried parsley
1 cup shredded Colby or Monterey Jack cheese
1½ tsp salt
¼ tsp freshly ground black pepper

Butter a 13x9x2-inch baking dish. Heat oven to 3500 F

Melt 1 Tbs butter in large skillet and cook bell peppers and chopped onions over low-medium heat until tender, about 10 minutes

In a separate skillet, melt remaining 1 Tbs butter, and sauté mushrooms over medium heat, stirring frequently, until tender and liquid has evaporated

Meanwhile, blanch asparagus pieces in boiling water for 1 minute. Drain in a colander, rinsing under cold water.

Beat eggs in a large bowl. Mix in cream, cheese, parsley, salt and pepper.
Add asparagus, bell pepper mixture, and the mushrooms.

Pour into prepared baking pan. Bake for 30-35 minutes in the middle of the oven until golden and set. Cool

Serves 10-12 if accompanying a meal or six to eight as a main course.

Source: Mushrooms of the Southeastern United States, Bessette et. a;, page 347.

Note: I cut this by half for three people. I use whole black pepper ground with mortar and pestle. I use ONE well-seasoned cast iron skillet – no need to butter it. I replace half of the butter with olive oil when sautéing. Cook the peppers and remove. Cook the mushrooms and remove. Mix the eggs, peppers, mushrooms and pour mix back into original skillet. Always use a chilled water rinse to stop the parboiling on the asparagus.

 Also: Only feeds one teenager