Embedded Files
The saffron milk cape, Lactarius deliciosus, which "bleeds" red/orange when cutting the stem (see picture below). They grow following significant rain in a humid forested area. The tend to grow in groups, meaning that if you find one, there should be several in the same site.
Preparation
- Pick
- Brush to clean
- Lightly wash if really dirty
Conservation
- Fry them in olive oil or "schnitzel" them by putting them in flour, then in beaten egg egg and finnally cover them with bread crimps before frying them.
- Can be frozen, but best eaten fresh!
Cooking
- Fry whole cap down in olive oil with garlic and serve with olive oil and parsley
- More recipes on Forager Chef...
Google Sites
Report abuse