This recipe uses locally available wild mushrooms, that can be foraged in the pine forests of the Canobolas State Forest. They are autumn mushrooms and can be foraged from March to May most years. The mushrooms are orange in colour and only grow around pine trees.
If foraging in the forest please make sure that the mushrooms you pick are correctly identified before taking them into the kitchen to prepare.
The saffron milk cap mushrooms are quite meaty in texture and cope with high heat cooking, as in a stir fry or slow Tagine style cooking. They also retain their beautiful orange colour after cooking.
400g saffron milk cap mushrooms (if not available use a variety of mushrooms available)
6 tbsp soy sauce
1.5 tbsp honey
2 tbsp unsalted butter
Salt and pepper to taste
Garnish dish with chopped spring onions
Clean and soak the mushrooms in cold salty water (2 tbsp of salt) for 10 minutes. Then wash them in cold water and dry with paper kitchen towel.
Slice mushrooms into pieces.
Heat butter in a pan, add mushroom slices and cook for several minutes, then add the soy sauce and honey.
Continue to cook until most of the liquid has been absorbed by the cooking process, about 10 minutes, or when the mushrooms are cooked through.
Serve immediately with chopped spring onions to garnish.
Season with chilli or pepper (optional) and serve with beer or a cool-climate Rose.
Serves 4-5 people.
Bon Appetit… Robbie – The Market Cat 🍄🍄🍄