• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Forager | Chef
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Interviews
    • Partnerships
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×
    Home » Wild Mushroom Recipes

    Lactifluus Volemus with Shrimp, Garlic and Parsley

    Published: Feb 24, 2019 Modified: Feb 18, 2023 Author: Alan Bergo

    Jump to 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 Pin Recipe
    3.70 from 13 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
    Seared Prawns with Kale and Coral / Ramaria Mushrooms »

    Reader Interactions

    Comments

    1. Dan

      August 22, 2024 at 9:15 pm

      5 stars
      All I had was smoked paprika, but it worked out very well. It's very rich. I could see this a top noodles with white sauce. Excellent recipe.

      I shouldn't have eaten a quarter pound my first time out, but I couldn't help myself. They are not only very good, they have a taste very different from any other mushroom. I hope they freeze well. I have another QP.

      Reply
      • Alan Bergo

        August 23, 2024 at 9:32 am

        Hey Dan, yes they have a different taste and texture. Good little mushroom. 4 oz might be a little much, but I haven't heard of many people having issues with these.

        Reply
    2. Jenny B

      September 17, 2023 at 8:17 pm

      5 stars
      Oh my goodness!! I LOVED this recipe. I did have to negotiate a few ingredients (reg & smoked paprika for sweet paprika, Pinot Grigio for dry dry white wine) bc I didn’t have all I my pantry.
      Thank you so much for sharing with the world.
      I also made your broiled lions mane crab cakes & Sicilian chix of woods mushroom recipe this past year and have been so pleasantly surprised with joy (I think the lion’s mane came from you 😉).
      Note: I’m an equal opportunity foodie and don’t discriminate meat vs plant based- if it’s yummy & mostly healthy I’m happy.
      I WILL buy your recipe book.

      Reply
      • Alan Bergo

        September 18, 2023 at 3:06 pm

        Hey thanks Jenny.

        Reply
    3.70 from 13 votes (11 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    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.

    More about me →

    Get The Book

    the forager chef's book of flora
    The Forager Chefs Book of Flora

    As Seen On

    Footer

    Privacy

    Subscribe

    Be the first to hear what I'm doing

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Forager | Chef LLC® Accessibility Statement

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.