Milk-Cup Red Mushrooms in the oven are made with The ‘red’ mushroom 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 the Oven
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. In this recipe I will have the first way of cooking, in the oven, which could easily fall in my favorite way of cooking these meaty and tasty mushrooms. While not a necessity, I also added in the dish some whole fresh green onions.
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Milk-Cup Red Mushrooms in the Oven
Ingredients
- 1 kg Red Wild Mushrooms
- 50 ml EVOO , Extra Virgin Olive Oil
- 3 teaspoons Dry Oregano , crushed
- 1 tablespoon fresh Parsley , leaves picked and finely chopped
- 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.
- Preheat the oven to 190 degrees C, grill element on and rack in the middle.
- In a large rectangular non-stick oven dish add the mushrooms facing up, pour the oil allover, sprinkle with the oregano and season with salt and pepper.
- Add in the oven and after 15 minutes of cooking take out the dish from the oven and gently toss. Cook for further 10 minutes.
- Serve in a flat dish and sprinkle the parsley allover.
