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.
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.
Lactifluus Volemus with Shrimp, Garlic and Parsley
- 1 10 inch saute pan
- 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
- 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.