Saffron Milk Caps with Cream is a modern British recipe (based on an Italian original) for a starter of saffron milk cap mushrooms blanched in salted water and finished in a cream sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Saffron Milk Caps with Cream.
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This is a classic method of preparing saffron milk caps, though you could also substitute chanterelles or hedgehog fungus. The base recipe originated in the north-east of Tuscany, Italy where it’s typically served as a sauce for pasta or an accompaniment to meat. It also works very well for breakfast or as a snack served on top of toasted bread.
Ingredients:
450g saffron milk caps
4 tbsp extra-virgin olive oil
2 garlic cloves, very thinly sliced
salt and freshly-ground black pepper, to taste
150ml double cream
4 tbsp flat-leaf parsley, chopped
Method:
Bring a pan of salted water to a boil. Add the saffron milk caps and blanch for 3 minutes then drain in a colander and set aside to drain before cutting into pieces.
Place the chopped mushrooms in a pan over medium heat and cook until the excess liquid has evaporated away.
Heat the olive oil and garlic in a pan for 1 minute then add the mushrooms and season to taste. Cook gently for 30 minutes then add the cream. Bring to a simmer and cook for 5 minutes more.
Adjust the seasoning to taste then mix in the chopped parsley and serve.
This makes a great starter or breakfast dish served on toast.
