It's Autumn in Australia and that means that it is saffron milk cap season! If you've foraged these uniquely gorgeous mushrooms you'll know they don't last long so here are 5 recipes using saffron milk cap mushrooms!
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This is one of my favourite things to do with Saffron Milk Cap Mushrooms because it preserves them for a bit longer so that you can enjoy them for weeks after you pick them!
At the risk of sounding immodest I have to say that this is a super pretty tart made even prettier by the beautiful shade of saffron milk caps! It's also delicious with a filling made with garlic, ash brie and parmesan cheese.
You don't have to use Saffron Milk Caps in this Hungarian mushroom soup but they suit this soup absolutely perfectly. You can also make this Hungarian mushroom soup as rich and creamy as you would like!
This is another recipe where the colour of Saffron Milk Caps shine. This Mushroom, Sage & Thyme Strudel is super easy but pays dividends when you slice it open to see the mushrooms inside.
This mushroom and chestnut gnocchi is all about Autumn flavours. A home made gnocchi is made using chestnut flour and is combined with chestnuts and mushrooms!
So tell me Dear Reader, have you ever picked saffron milk cap mushrooms? What do you like to do with them? Here's a guide to picking saffron milk cap mushrooms if you want to give it a try!