Otherwise known as milk-fed mushrooms or saffron milk cap and red pine mushrooms, are simply to die for!
Have a look below at the full recipe and don’t forget that you can always print it.
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Wild Red Mushrooms
Servings: 6 People
Ingredients
- 1 kg Red Mushrooms
- 60 ml EVOO , extra virgin olive oil, plus more for drizzling
- 25 ml Lemon Juice
- ½ tsp dry Garlic , granulated
- 1 tsp dry Oregano
- ½ tsp Sea Salt
- ½ tsp Coarse Sea Salt
- ½ tsp freshly cracked Black Pepper
Instructions
- Start by softly cleaning the mushrooms under running water using a soft brush. Keep aside and allow to dry for 1 hour.
- Place in a small bowl the oil along with the lemon, garlic, oregano, sea slat and whisk well to emulsify.
- Turn the oven on at max temperature, grill on and rack set at the second highest position.
- Take an oven proof dish and toss in the mushrooms. Brush all-over them the sauce and place in the oven cooking for 10-12’ flipping halfway through.
- Remove from the oven and cut in chunks those mushrooms that are quite big. Season with the coarse salt and the pepper, drizzle some more oil and/or lemon and serve.
