Welcome to the summary page for FabulousFusionFood's Wild Food guide to Curry Milkcap along with all the Curry Milkcap containing recipes presented on this site, with 2 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Curry Milkcap as a major wild food ingredient.

The cap is dark red to brown with edges that curl over slightly until the cap flattens out. The middle can be darker with a central depression and a persistent umbo. The gills inkish off white to tan darkening with age, slightly decurrent and fairly crowded. The milk, a feature of the milkcaps is clear with cloudy bits and does not change colour when dry. When tasting the milk it should be mild or possibly a bit sweet, not bitter or acrid.

The stipe (stem) is similar in colour to the cap darkening towards the base and very brittle. The flesh is similar to the cap colour with white marks and can be hollow. It is typically found mainly with pines and other coniferous trees but can be found in deciduous woodland growing with birch.

The spore print is typically cream coloured (but can vary from white to pale yellow) and is subglobose. The taste and/or smell is fairly indistinct until the mushrooms is dried, when it develops the smell of curry, fenugreek or camphor. Unusually for curry-smelling spices it retains the odour well upon drying.

This is a common species that can be confused with other LBJs (little brown jobs) but is most easily confused with other milkcaps. However, with the milk being clear with cloudy bits and the eventual smell of curry you should avoid confusion.

The curry milkcap can be eaten whole, but needs to be well cooked. It is most useful when dried, powdered and used as a flavouring to add to food during the cooking process. It is most useful as a spice added to curries.

L. camphoratus is gathered and sold in the United Kingdom and Yunnan Province, China.

Possible Confusion:

Other Milkcaps but with the milk being clear with cloudy bits and the eventual smell of curry you should avoid confusion.

For other edible mushrooms, see the guide to edible mushrooms

References:

[1]. David Evans Notes from field observations, tastings and cookery experiments.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants