This mushroom is patchily distributed across most of England and Wales (it’s more common in Scotland), but on the Continent – and particularly in Spain – it even more highly prized than cepes. This recipe is heavily based on one on Roger Philips’s excellent website.
150 g flageolet beans
1 small leek
1 cloves garlic
1 green pepper
1 red pepper
450 g (1 lb) milk caps
Salt and pepper
Thyme
Soak the beans overnight, then cook until soft. Clean the mushrooms and chop roughly, stalks included. Chop leek, garlic and peppers. Fry in hot olive oil until brown. Add mushrooms and simmer gently until the mushrooms are soft and the liquid is reduced (milk caps ooze a lot of water while cooking). Add beans and thyme and cook the mixture for another 10-15 minutes. Flavour with pepper and salt. Use as a side dish, but particularly delicious with roast lamb. For more recipes and ideas see Roger Philips’ great website – http://www.rogersmushrooms.com
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