Cocina mexicana
Grilled Saffron Milk Cap with Hierba Santa
Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →
Yield: 4 servings · Time: 20 min · Difficulty: Easy
Ingredients
- 400 g saffron milk cap (Lactarius deliciosus), cleaned and thickly sliced
- 8 hierba santa leaves (Piper auritum)
- 2 cloves garlic, minced
- 2 tablespoons olive oil or lard
- Sea salt to taste
- Lemon for serving
Simbiosis Products Used
- Fresh seasonal mushrooms from The Shrooms Bar & Deli (subject to availability)
- A pinch of 8-Mushroom Powder at the end, for umami depth (optional)
Preparation
- Clean the mushroom with a damp cloth, without washing it under running water, and cut it into thick slices.
- Heat a griddle or comal with a little oil or lard over medium-high heat.
- Sauté the garlic for a few seconds, being careful not to burn it, then add the mushroom; roast for 4 to 5 minutes per side until browned and the flavor intensifies.
- Briefly heat the hierba santa leaves on the comal and wrap each portion of roasted mushroom.
- Serve immediately with sea salt and a squeeze of lemon.
Functional Note
The saffron milk cap (Lactarius deliciosus) is a wild, seasonal rainy-season mushroom prized for its vibrant orange color, firm texture, and an earthy, slightly fruity flavor. Roasted and wrapped in hierba santa, it provides plant-based protein and fiber to a hunter-gatherer style meal. Always identify wild mushrooms with an expert or nanacatera before consuming them.
Informational content; not a substitute for medical attention. Simbiosis products are food supplements: they are not medications and do not cure, treat, or prevent diseases.