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    Home » Wild Mushroom Recipes

    Lactifluus Volemus with Shrimp, Garlic and Parsley

    Published: Feb 24, 2019 Modified: Feb 18, 2023 by Alan Bergo This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe

    A simple saute of voluminous milk caps with shrimp, garlic and parsley is a fun side dish you can be creative with in a number of ways.

    Lactifluus volemus edible milkcap mushrooms
    Volemus.

    One of the most noticeable things about Voluminous Milk Caps (Lactifluus volemus) is their smell, a sort of strong, cheesy, crotchy aroma. Whatever you want to compare it to, it's strong, and it's noticeable, as long as the mushrooms are fresh.

    The smell fades as it cooks though, and transforms into  delicious, nutty, mushroomy-ness. Here's one of the first things I decided to make with them: a nod to the love of cooking saffron milk caps they have in Spain where they're known as niscalos or rovellones. 

    Serve this with some toasted bread to mop up any juices, or just wipe the pan with the bread and keep it to yourself. It's also great on top of some noodles tossed with olive oil, or on toast for an open faced sandwich or tartine.

    Lactarius volemus recipe
    lactifluus volemus
    Print Recipe
    3.30 from 10 votes

    Lactifluus Volemus with Shrimp, Garlic and Parsley

    A rich side dish of milkcap mushrooms cooked with shrimp and a touch of paprika.
    Prep Time5 minutes mins
    Cook Time5 minutes mins
    Total Time10 minutes mins
    Course: Appetizer, Side Dish
    Cuisine: American
    Keyword: Lactifluus, Milk Cap Mushrooms, Shrimp
    Servings: 2 Servings
    Calories: 193kcal
    Author: Alan Bergo

    Equipment

    • 1 10 inch saute pan

    Ingredients

    • 2 tablespoons cooking oil
    • 4 ounces fresh Lactarius volemus stems sliced ½ inch, caps quartered (roughly 2 cups of mushrooms)
    • 4 ounces fresh small shrimp I like to use 16/20 size here peeled and de-veined
    • 1 teaspoon minced fresh garlic
    • 1 pinch of sweet paprika
    • Good pinch of fresh chopped Italian parsley
    • 1 tablespoons unsalted butter
    • 1 tiny pinch crushed red pepper flakes
    • Kosher salt and fresh ground black pepper to taste
    • Splash of dry white wine

    Instructions

    • Heat the oil in a large skillet. When it's hot, add the mushrooms and shrimp and increase the heat to high until the shrimp and mushrooms are gently browned.
    • Reduce the heat to medium-low. Add the butter, paprika and garlic and cook for another minute until the garlic is no longer raw.
    • Season to taste with salt and pepper and crushed red pepper (optional), then add the wine and reduce by half. Finally toss in the parsley and serve immediately.

    Notes

    This is also really good with a handful of chopped fresh tomatoes added and served over polenta or pasta. 

    Nutrition

    Serving: 2oz | Calories: 193kcal | Carbohydrates: 1g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 37mg | Potassium: 168mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.3mg

    More

    Guide to Saffron Milk Caps

    lactifluus volemus
    « Venison Pot Roast with Chanterelle Stuffing
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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

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