Milk-Cup Red Mushrooms in a Saucepan are made with The ‘red’ mushroom grown near pine trees and found in our area of the world, and not only, during the early months of winter just after some rain followed by some days of sunshine. The scientific name is Lactarius deliciosus, commonly known as the saffron milk cap and red pine mushroom.
Milk-Cup Red Mushrooms in a Saucepan
The most common ways to be cooked is on the charcoal or in the oven grill, in a saucepan or in a casserole, the latter usually including onions. As I already experimented with the 1st and 3rd methods, I decided that it was time to try the saucepan for my meaty and tasty mushrooms. While not a necessity, I flambéed these mushrooms with Greek Brandy.
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Milk-Cup Red Mushrooms in a Saucepan
Ingredients
- 1 kg Red Wild Mushrooms
- 50 ml EVOO , Extra Virgin Olive Oil
- 2 teaspoons Dry Oregano , crushed
- 60 ml Greek Brandy , Metaxas preferably
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- Take a large bowl and fill it with water. Add the flour and mix well. Add the mushrooms and gently toss. The flour will help get rid of the dirt. Place each mushroom on running water and gently make sure that the dirt is gone. Place in a colander facing down so that the mushrooms dry as much as possible.
- Take a large saucepan and place on medium-high heat. Add the oil and wait for a minute or two to heat up.
- Add the mushrooms facing up and sauté for 3 minutes. Turn on the other side and sauté for further 3 minutes.
- Pour the brandy and swivel the pan for the alcohol to ignite. Toss and let the alcohol evaporate. Sprinkle with the oregano and season with salt and pepper and serve.
