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, mushroomyness. Here’s one of the first things I decided to make with them: a nod to the love of cooking milkcaps they have in Spain, and the tendency of the volemus milky caps to smell fishy, sometimes before I even see them in the woods.
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.
Lactifluus Volemus with Shrimp, Smoked Paprika, Garlic and Parsley
- 2 ounces fresh Lactarius volemus stems sliced 1/2 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
- 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
- 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.