Lactarius Recipes

Saffron Milk Caps with Cream

	225g	Saffron Milk Caps
	2tbsp	Olive Oil
	1	Garlic Clove
	6tbsp	Double Cream
	2tbsp	Parsley
		Salt and Black Pepper to taste

Blanch then dry the Saffron Milk Caps. Cut up then gently heat them in a frying pan until the liquid has evaporated. Heat everything but the cream for 30 minutes. Add the cream and cook for 15 minutes. Serve as starter on toast.

Can also use chaterelles or Hedgehog Fungi

• Preparation - 10
• Cooking - 45
• Feeds - 3/4
• Region - Italy
• Source - DK - The mushroom book