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Catalan Saffron Milkcaps
Created by AndrewM, Saturday, 23 August 2014


Inspired by Valentina Pavlovna (Wasson), mother of ethnomycology.

  • 8 oz. fresh saffron milkcaps, sliced if large, left whole if small
  • 4 oz. bulk chorizo sausage
  • 1/2 C. chopped, peeled tomatoes
  • 2 T. chopped flat leaf parsley
  • 1 t. chopped fresh garlic
  • Kosher salt and pepper, to taste
  • 2 T. extra virgin olive oil for garnishing, preferably a peppery Spanish variety (optional)
  • High quality bread, crust removed and toasted
  1. In a large saute pan, render the fat from the chorizo and brown it lightly. With a slotted spoon, remove the chorizo, leaving the fat in the pan. Reserve the chorizo until needed.
  2. Heat the remaining fat and add the saffron milkcaps. Cook the saffron milkcaps on medium-high heat until lightly browned and caramelized, about 5 minutes. Season the mushrooms lightly with salt.
  3. Add the garlic, stir and cook for 1 minute. Add the tomatoes, reserved chorizo and parsley and cook for 5 minutes more. Double check the seasoning for salt and pepper, then serve immediately on toast garnished with a drizzle of the olive oil.
Additional Tips

Courtesy of Alan Bergo, Executive chef of the Salt Cellar Restaurant in St. Paul MN.

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