Saffron milk cap (lactarius deliciosus) pâté

saffron milk cap mushroom pate served on rustic bread

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Saffron milk cap (lactarius deliciosus) pâté

Homemade saffron milk cap pâté with butter, onions, garlic and spices

Servings

Prep Time 5

Cook Time 20

Total Time 25

EQUIPMENT

1 frying pan

INGREDIENTS

US Customary - Metric

300 g saffron milk cap mushrooms
80 g butter
100 ml heavy cream
1 onion
5 cloves of garlic
thyme
marjoram
salt
black pepper
fresh parsley

INSTRUCTIONS

Brush off dirt, pine needles, and debris from the saffron milk caps. Remove the stems and clean gently with a dry kitchen towel. Don't rinse. Slice into thin strips.
Finely dice the onion and chop or crush the garlic.
Melt butter in a frying pan. Sauté the onion and garlic over medium heat until fragrant and translucent.
Add the sliced mushrooms, season with salt and black pepper, and cook slowly. Stir often to prevent burning.
Sauté for 10 minutes, letting the water evaporate. Optional: Add a splash of white wine for extra flavor.
Taste-test the mushrooms. Once fully cooked, stir in ½ cup heavy cream, thyme, and marjoram. Cook for another 5 minutes until thickened, then mix in fresh parsley.
Let the mixture cool slightly before blending. Use a blender or hand blender to puree until smooth and creamy.
Chill the pâté in the fridge for a few hours to let the flavors meld. Store in a clean jar.
For longer storage, seal the jar with a layer of melted butter to keep it fresh for up to a week.
Serve on fresh or toasted bread. Bon appétit!

NOTES

Use fresh mushrooms. Select healthy-looking saffron milk caps and prepare them within 24 hours for the best flavor and texture. Younger mushrooms with rolled caps taste better and are more nutrient-rich.

Skip the Rinse. Clean mushrooms with a dry kitchen towel or brush to remove debris.

Cleaning them in the forest saves time later. Gently pluck the entire mushroom to reduce bruising and prevent it from turning green (this is normal but avoidable to an extent).

Cook mushrooms over low heat until golden, and their moisture evaporates. This enhances their flavor and keeps the pâté from being watery.

Saffron milk caps have a naturally fruity, aromatic taste. Use spices sparingly to let their unique flavor shine.

For a cheesier pâté, replace some butter with cream or good, melting cheese. For a vegan option, use oil and ground nuts like hazelnuts or walnuts.

Chill the pâté for at least an hour before serving to allow flavors to meld and the texture to set.

Pair with rustic bread, toast, or crackers. You can also add it to pasta, stuff it into ravioli or pastries, or top grilled meats or veggies with it.

Keep pâté in a sealed jar in the fridge for up to 2 days. Cover it with melted butter for extended storage (up to 7 days) to prevent air exposure.

Fully cooked pâté freezes well for up to 3 months without bitterness. Thaw overnight in the fridge before enjoying.

Author: Food nutters

Calories: 324kcal

Cost: $4

Course: Appetizer, Snack

Cuisine: American, East Euroean, Slavic, Spanish

Keyword: mushroom, mushrooms, pate, saffron milk cap

Nutrition