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| Saffron Milk Cap / Red Pine Mushroom Salad |
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If lucky enough, one can find one the most delicious mushrooms in the forest -
commonly known as saffron milk cap or red pine mushroom.
And what to do with such treasure?
Except classy pan-fried (on butter, lightly salted) and delectable marinated saffron milk caps
(see Mushrooms in Vinegar) the next choice would be a salad!
A truly delightful side dish for a seasonal supper.
- fresh red pine mushrooms
- sweet white onion
- cream
- salt, pepper to taste
- Peeled and cleaned mushrooms briefly boil in salted water..
You can chop the largest caps into smaller pieces.
Unfortunately, you have to come to terms with the fact that mushrooms will shrink when heat-treated :(
- Finely chop the onion.
Mix the onion with warm mushrooms - while cooling, the onion will take on the aroma of the mushrooms and will also soften a little.
- When cool enough, add cream (more rather then less).
Add salt and little pepper to taste.
Serve with bread and butter.
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