Saffron Milk Cup Mushrooms

I went mushrooming today in the Vulcan State Forest near Oberon, NSW. We came back with heaps of Saffron milk caps, which are pumpkin-orange and very pretty, and a few Slippery Jacks which have a sticky brown top and a spongy yellow underneath. I've never tasted Slippery Jacks, and was way too tired to actually try and cook them tonight - they are a little fiddly as you have to peel them and discard the stalks etc. So I cooked the saffron milk caps instead.

Fried Mushrooms

These were amazingly tasty! And such an autumnal colour!
I can see another foraging adventure in my future :)

3 onions
3 cloves garlic
1 nob butter melted in some olive oil
salt and pepper to taste
a whole heap of mushrooms

As you can tell this is a very imprecise recipe. Basically I heat up some olive oil, put some butter in that, then saute the onions and garlic until the onions are soft. Then I throw in chopped mushrooms and cook them until they are soft, seasoning near the end of cooking. Sometimes I may add  a little more butter depending on taste, sometimes not. It all just depends on the taste!


These mushies were just lovely. Lovely firm but yielding texture, with a lovely savouriness to them I find it hard to describe the varying tastes of mushrooms, but I have to say these really were delicious.