Milk-Cup Red Mushrooms with Onions in a Casserole
[featured-images]Milk-Cup Red Mushrooms with Onions in a Casserole 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 with Onions in a Casserole
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 which I chose for this recipe for these meaty and tasty mushrooms.
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Milk-Cup Red Mushrooms with Onions in a Casserole
Ingredients
- 1 kg Red Wild Mushrooms
- 100 ml EVOO , Extra Virgin Olive Oil
- 3 medium Yellow Onions , halved and thinly sliced
- 150 ml red Wine
- 3 teaspoons Dry Oregano , crushed
- ½ teaspoon Cumin , ground to powder
- 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. When dry cut the mushrooms in thick slices.
- Add the EVOO in a large 30 cm casserole on medium heat for 1 minute. Add the onions and sauté for 3 minutes. Then add the mushrooms, toss and let cook for 6-8 minutes in their released water.
- Season with the salt and pepper along with the cumin and cook for a further minute.
- Pour the wine along with the coriander, turn up the heat and allow to reduce to until only the oil is left.
