lactarius deliciosus [the day after]

I was so excited when I got home last night that I prepared the mushrooms in the simplest and, I think, best way possible. I gave them a wash to get the grit and other yucky bits out, chopped them up into bite-sized pieces and fried them in some good-quality virgin olive-oil along with some garlic to really bring out the flavour. I finished the cooking process by lightly seasoning with salt and freshly ground black pepper.

I ate it as an accompaniment to the cumin-heavy pork curry and fried spinach my Mum had already prepared by the time I got home. May I just say that even though I nearly fried the buggery out of it, the milk-caps maintained the firm texture. It was definitely a new but worthwhile experience. If you haven't tried them before, get into it. Long live mushrooms! :)