Wild mushroom salad baskets
Nutrient content per basket: Calories 20 kcal Carbs 3 g Fat 1 g Protein 1 g
* The cap is up to 10 centimetres (3.9 in) in diameter. It is dark brick, bay, or red-brown. At first it is convex, and often has a small central boss (umbo), but later flattens, eventually acquiring a shallow central depression. The surface is dry and matt. The concolorous, but paler stem often becomes hollow with age. The gills are slightly decurrent, cream, becoming coloured as the cap later, only paler. The spore print is creamy white, with a slight salmon tinge. The flesh is white, as is the milk, which tastes mild initially, gradually becoming very hot, and acrid after a minute or so.
* Lactarius rufus appears from late spring to late autumn. It is frequent in the northern temperate zones in Europe and North America. It is most commonly found with pine trees, but can also appear with birch, or spruce. It is common in northern California, and the Pacific Northwest from late summer to early winter.
* Lactarius rufus is generally not recommended for consumption. However, it is used in some places as a condiment after special treatment,and mycologist David Arora notes that it is eaten in Scandinavian countries after canning, and also mentions that there may be edibility differences in North American and European versions of the mushroom. It is one of the most common wild mushrooms harvested for food in Finland. In order to eat these mushrooms, you will have to cook them approximately 10 minutes in plenty of water. After this, you can either preserve them in vinegar or salt water or freeze them lightly salted. These mushrooms make a great salad, with mayonnaise, cream and onions. Be careful when tasting for identification purposes, and only take a tiny piece. The delayed action effect masks an extremely hot (maybe the hottest) mushroom.
Recipe for 20 baskets
20 bread baskets
200 g wild mushroom
2 tablespoons of vegan yogurt
2 tablespoons vegan salad dressing
1 tablespoon vegan mayonnaise
half a teaspoon of black salt
with a pinch of ordinary salt
Chop wild mushrooms into small pieces (you can also use pickled champignons). Then peel the onion and chop it into even smaller pieces.
In a bowl, add mushrooms, onions, yogurt, mayonnaise, salad dressing, black salt, and regular salt. Mix everything together.
Take a basket, add a tablespoonful of filling and garnish with green onions if desired. Bon Appetit!
You can find this recipe and many interesting ideas in February's Vegan Magazine! Find out more about their activities here-> Vegan magazine
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