Lactifluus Volemus & Wild Blueberry Salad – Forage your way to an amazing flavour combination

Well, hello there, fellow forager! Looks like you’ve stumbled upon my latest kitchen experiment – a wild foraged salad starring the dynamic duo of Lactifluus Volemus & Wild Blueberry.

p.s. – Lactifluus Volemus is just a fancy Latin word for Tawny Milkcap mushrooms 😀

I know what you’re thinking… mushrooms and berries in a salad? Sounds about as appetising as pine cones and orange peel! But let me tell you how this ingenious combination of flavours came to be, so that you can fully appreciate the intricacies of the dish and the health benefits that both Tawny Milkcap and Wild Blueberry bring to the table.

Continue reading below recipe 🙂

Lactifluus Volemus & Wild Blueberry Salad – Forage your way to an amazing flavour combination

Difficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

A wild foraged salad of Lactifluus Volemus & Wild Blueberry? Sounds about as appetising as pine cones and orange peel! But let me tell you how this ingenious combination of flavours came to be, so you can fully appreciate the intricacies of the dish.

Ingredients

• Butter for Baking (60g) [2.1 oz]

• Red onions (1 medium-sized)

• Tawny Milkcap mushrooms (200g) [7.1 oz]

• Wild Blueberry (100g) [handful]

• Red Paprika (1 large)

• 1 Cob of Boiled Corn or half of can

• Basil leaves (a handful)

• Parsley (a handful)

• Olive Oil 2 tbsp

• Salt to taste

• Garlic (2 cloves)

• Scallions (1 stalk)

Directions

• Clean the Tawny Milkcap mushrooms and slice them into bite-sized pieces.
• Finely chop the red onions, red paprika, garlic, and scallions. Set aside.
• If using fresh corn, boil or grill the corn cob until slightly charred. Then, remove the kernels from the cob and set them aside.
• In a large skillet or frying pan, melt the butter over medium heat.
• Sauté the onions for a minute or two, and then add the sliced Tawny Milkcap mushrooms to the pan. Sauté them until they turn golden brown and release their nutty aroma. This should take about 10 minutes. Set aside to cool.
• In a mixing bowl, combine the butter-baked Tawny Milkcap mushrooms, wild blueberries, red paprika, and corn kernels (if using).
• Tear, or cut the basil leaves and parsley into the bowl and mix everything gently to distribute the flavors evenly.
• Add to the rest of the ingredients olive oil, a pinch of salt, and the chopped garlic.
• For maximum flavor infusion, cover the salad bowl and let it sit together for at least 10 minutes before serving.
• Serve the Lactifluus Volemus & Wild Blueberry Salad as a refreshing and nutritious side dish or as a light meal on its own.
• Enjoy your delicious foraged creation, celebrating the union of wild flavors in a wholesome and delightful salad!

Recipe Video

Notes

• If you plan to forage for Tawny Milkcap mushrooms and Wild blueberry, ensure you have proper identification skills or accompany an experienced forager. Some wild mushrooms can be toxic, so be cautious. Explore turbotasty.com for foraging guides!
• Mushroom Cleaning**: Gently brush off any dirt or debris from the Tawny Milkcap mushrooms with a soft brush or cloth. Avoid washing them as they may become soggy.
• Balancing Flavors**: Adjust the quantity of wild blueberries to your liking. If you prefer a more tangy taste, you can also add a splash of balsamic vinegar to the dressing.

How to safely forage Wild Blueberry – Wild Blueberry, foraging, Wild Blueberry Health Benefits and forager risks

How to safely forage Tawny MIlkcap(Lactifluus Volemus) – free PDF with mushroom identification tips & tricks

You’re just in time to hear the exciting origin story of my new signature salad starring the dynamic duo of earthy Lactifluus Volemus & Wild Blueberry.

It all began on a sunny Saturday morning when I was walking through my well-researched woods near my home. I stumbled upon a patch of Lactifluus volemus, also known as Tawny Milkcaps.

After carefully harvesting the mushrooms, I was about to toss them into my basket when a flash of deep blue colour caught my eye – a vast tangle of wild blueberry bushes, which is how I ended up with these gems.

On the way home, I began to daydream about all the ways I could use my foraged finds. And then it hit me – why not put them together? They grow in the same bloody place. The more I thought about it, the more excited I became. The earthiness of the mushrooms would go so well with the sweet-sour pop of fresh blueberries. And adding a few other things I have for salads at home would really take it to the next level!

Oh boy, the textures, the flavours… it was a symphony in my mouth. One moment the sweetness sings, then the umami richness of the mushrooms resonates, before giving way to the final notes of wild berries.

I hope my tale of origin has convinced you to try this recipe the next time you come across Lactifluus Volemus & Wild Blueberry on a foraging trip. Part of the fun is making it your own – maybe different mushrooms or berries, herbs, cheeses, nuts. Get creative! For me, the magic is in the unexpected combinations, the alchemy of combining flavours straight from the source. It deepens my connection with nature and makes me feel intimately connected to the land that bore these gifts. Now get out there and start foraging, tasting and tantalising those taste buds! Let me know what wonderful salad creations you come up with. Happy foraging!

Below is the nutrition table for one serving of the Lactifluus Volemus & Wild Blueberry Salad when served as a side dish (recipe for 2 persons).