Authentic Landaise-Style Delicious Milk Caps: Traditional French Mushroom Recipe

• blood milk caps
  600 g
• goose fat
  1/2 glass
• Bayonne ham
  150 g
• chopped parsley
  2 tablespoons
• flour
  1 tablespoon
• Tursan white wine
  1 glass
• salt and pepper mill
• chicken broth
  1 glass

• Clean the young, very fresh milk caps and remove the stems. Gently brown the caps in goose fat.
• Finely chop the ham with some milk caps and parsley. Once the caps are nicely browned, remove them from the pan and add the mince. Stir and cook for 2 minutes.
• Sprinkle with flour, moisten with Tursan white wine, season with salt and pepper. Stir for 2 minutes.
• Add the chicken broth and browned milk caps, then simmer gently for 20 minutes.

Difficulty: [usr 2]

Also known as Barigoule, bricked, Catalan, Red cow, Polish, Roussillon, sanguine, or pine mushroom orange.

Cap: 5 to 15 cm, fleshy, initially convex with rolled edges, then flattening into a cup or funnel shape; smooth and slimy, orange-red with darker concentric zones, spotting greenish.

Gills: Fairly close, fragile, orange and decurrent, staining green when handled.

Stem: 3.5 to 7 x 1 to 2 cm, firm then hollow, brittle; cylindrical matching the cap color, often with small surface dimples.

Flesh: Firm and brittle, white turning orange on exposure, greening with age; exudes orange milk that stains urine; pleasant aroma with a mildly acrid taste.

Habitat: Common from August to late October under pines and spruces in mixed forests, especially grassy areas.

Milk caps with red or orange milk and greening flesh are edible; 'The Sanguine' rivals the Delicious in flavor.

Source: 60 Mushrooms by Philippe Joly, a trusted mycologist's guide.