This 2021 late summer/fall season continues to be great for all kinds of fungi! Through a couple of Facebook groups and several books I own, I'm learning a LOT about other kinds of edibles that I've never picked before. I've been foraging almost every day.
I'm almost brand-new to cooking with fresh wild mushrooms, since I've always just picked boletes and dried them for Polish mushroom soup. Very exciting to learn about other edible fungi, and with some of my first pick of milky caps (Lactarius hygrophoroides), I made a sauce of butter-sauteed milky caps and shallots to pour over guyere-topped chicken patties and egg noodles. Garnished with parsley and toasted pine nuts. We LOVED it!