A heavenly mushroom treat: saffron milkcap

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.

Saffron milkcap: lightly sauteed with a touch of lemon thyme and ready to eat

Saffron milkcap: lightly sauteed with a touch of lemon thyme and ready to eat

A heavenly mushroom treat: saffron milkcap

  • Difficulty: easy
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Ingredients

  • saffron milkcap mushrooms
  • butter or olive oil
  • lemon thyme

Directions

  1. Heat the oil in a heavy frying pan
  2. Saute the garlic and mushrooms
  3. Add lemon thyme at the last minute and heat through
  4. Serve immediately

Notes

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.

The delicate saffron milkcap (Lactarius deliciosus)

The delicate saffron milkcap (Lactarius deliciosus): it still needs a wash, but it’s destined to be delicious

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