Saffron milkcap mushrooms are nothing like our normal Australian field mushrooms. It’s not just their colour: they have a delicate flavour that we should treasure. Saute them in a little olive oil or butter and serve them for a fine autumn breakfast.
A heavenly mushroom treat: saffron milkcap
- saffron milkcap mushrooms
- butter or olive oil
- lemon thyme
- Heat the oil in a heavy frying pan
- Saute the garlic and mushrooms
- Add lemon thyme at the last minute and heat through
- Serve immediately
If you like creamy pastas, then they can be used to make a beautifully delicate creamy mushroom fettuccine. All you need is the mushrooms and some cream, garlic, spring onions, parsley and, of course, the pasta.