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    Home » Wild Mushroom Recipes » Mushroom Appetizers and Starters

    Lactifluus Volemus with Shrimp, Garlic and Parsley

    Published: Feb 24, 2019 Modified: Dec 3, 2022 by Alan Bergo This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe
    Lactifluus volemus edible milkcap mushrooms

    Volemus.

    One of the most noticeable things about 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
    2.88 from 8 votes

    Lactifluus Volemus with Shrimp, Smoked Paprika, Garlic and Parsley

    A rich side dish of milkcap mushrooms cooked with shrimp and a touch of smoked paprika
    Course: Appetizer, Side Dish
    Cuisine: American
    Keyword: Lactifluus, Milk Cap Mushrooms, Shrimp
    Servings: 2

    Ingredients

    • 2 ounces fresh Lactarius volemus stems sliced ½ inch, caps quartered (roughly 2 cups of mushrooms)
    • 2 ounces fresh small shrimp I like to use 16/20 size here peeled and de-veined
    • Tiny pinch of smoked paprika
    • 1 teaspoon minced fresh garlic
    • Good pinch of fresh chopped Italian parsley
    • 2 tablespoons unsalted butter
    • 1 tablespoon extra virgin olive oil
    • Kosher salt and fresh ground black pepper to taste
    • Splash of dry sherry

    Instructions

    • Heat the butter and olive oil until sizzling add the mushrooms and shrimp and increase the heat to high until the shrimp and mushrooms are gently browned.
    • Add the paprika and garlic and cook for a few moments.
    • Season to taste with salt and pepper, then add the sherry and de-glaze. Finally toss in the parsley and serve immediately.

    More

    Saffron Milk Caps: Niscalos or Rovellones

    lactifluus volemus

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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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