Sautéed Saffron Milk Cap Mushrooms in Farm Butter
Wild orange saffron milk cap mushrooms (Lactarius deliciosus) pan-seared in rich pasture butter with garlic and fresh mountain thyme.
Ingredients
Ingredients
Step-by-Step Method
Clean Mushrooms
Gently brush off any pine needles and forest debris with a damp cloth. Cut larger caps into quarters and leave smaller ones whole.
Heat Pan
Heat a wide cast iron skillet over medium-high heat. Add the farm butter and let it melt until frothy.
Sear
Add the mushrooms in a single layer. Sauté undisturbed for 5-6 minutes until their edges take on a golden caramelized crust.
Season
Add the thinly sliced garlic, fresh thyme leaves, sea salt, and freshly ground black pepper. Toss for another 2 minutes until aromatic.
Serve
Serve sizzling hot straight from the skillet alongside crusty rustic bread.
Chef's Tips & Tricks
Never soak wild saffron milk caps in water; gently wipe clean with a damp cloth. Sear over high heat in hot butter so they brown crisply without boiling in their own moisture.