The Tawny Milkcap mushroom isn’t some of those average mushrooms. Its deep, earthy umami flavor will knock your socks off! This is the kind of taste that wild mushroom aficionados dream about.
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What’s the big deal with this tawny milkcap mushroom?
Well, it’s got this amazing, firm texture that stays perfect no matter how you cook it. And here’s a fun twist: when fresh, it’s super aromatic and can turn anything it touches a crazy brown.
But once it’s baked, oh man, it turns into a delicate, unforgettable delight.
On the right, I have prepared a blog post to help you identify tawny milkcap mushroom – beginner-friendly mushroom.
When foraging for mushrooms, always be 100% sure that you know what you have in your basket. If in doubt, throw it away or ask mushroom experts to help you identify it. Online resources are for information only.
Sauteed Milkcap Mushroom Recipe
Tawny Milkcap Mushroom On Toasted Garlic Bread
The Tawny Milkcap mushroom isn’t some of those average mushrooms. Its deep, earthy umami flavor will knock your socks off! This is the kind of taste that wild mushroom aficionados dream about.
Ingredients
Tawny Milkcap Mushrooms: Enough for 4 people
3 cloves of garlic
3/4 cup olive oil (2 dcl)
1 bunch of fresh parsley (about 1 cup, finely chopped)
Salt to taste
4 -8 slices of your favorite bread
Directions
- Prepare the Mushrooms
- Clean the Tawny Milkcap mushrooms and cut them into bite-sized pieces.
- Sauté the Mushrooms: Heat a pan over medium-high heat. Add a drizzle of olive oil and sauté the mushrooms until they’re golden and tender. Set aside.
- Make the Garlic-Parsley Mixture
- In a small bowl, combine the minced garlic, finely chopped parsley, a pinch of salt, and the remaining olive oil. Stir well to mix.
- Prepare the Bread
- Brush the bread slices with the garlic-parsley oil, making sure to get a good amount of garlic and parsley infused oil on each slice.
- Toast the Bread
- Toast the bread in a pan or oven (375°F (190°C)). Bake for 10 minutes, flipping halfway, until crispy and golden.
- Assemble
- Once the bread is toasted, top each slice with a generous amount of sautéed mushrooms. Drizzle any leftover garlic-parsley mixture over the top.
How to make sauteed mushrooms even better
Add white wine to the mushrooms while they cook for extra flavour, or add some freshly grated Parmesan cheese before serving for a creamy, umami twist on your twany miklcap mushroom bread.
Mushrooms substitutes
If you can’t find Milkcap mushrooms, don’t worry! You can use other mushrooms like chanterelles, porcini, hedgehog or common mushrooms like cremini or portobello. Use mushrooms with a firm texture and rich flavour. They go well with garlic and parsley.
Recipes with tawny milkcap mushroom
Nutrition table for tawny milkcap mushroom toasted bread (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Total Fat | 20 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 0 mg |
| Sodium | 180 mg |
| Total Carbohydrate | 15 g |
| Dietary Fiber | 2 g |
| Sugars | 1 g |
| Protein | 4 g |
| Vitamin A | 15% DV |
| Vitamin C | 10% DV |
| Calcium | 4% DV |
| Iron | 8% DV |
Interesting article about Lactifluus Volemus
Turbo Tasty’s Collection of Wild Mushroom Recipes
Among the many wild mushroom recipes on my blog, canned wild mushrooms (pickled chanterelle recipe), chanterelle & sparassis crispa soup, sparassis crispa recipes stand out from the crowd. If you are interested, please check them out.
