Today’s recipe for Power Pine Rings is another easy recipe that is quick and tasty and boy, does this one pack a punch. I have used pine rings for this recipe because I found some lovely specimens this morning and when they are this fresh, they are delicious. Their scientific name is Lactarius Deliciosus, and they are also known as saffron milk caps. You can use any mushrooms for this recipe, just keep in mind to be 1000000% sure of the species if you are foraging for wild mushrooms. Buttons and brown mushrooms as well as porcini and shitake mushrooms are excellent when cooked in this way. You can also mix them up if you like. This recipe is most suitable for a starter. If you are vegan, substitute the cannabutter for cannaoil.
Time: 15 minutes
Yield: 2 portions
Difficulty: medium
Ingredients:
8 oz. fresh mushrooms sliced fairly thick
1 clove crushed garlic
1 tsp. thyme
2 oz. cannabutter or cannaoil
1 onion cut into small dice
Salt and pepper to taste
Slice of fresh sourdough bread
Method:
Place a frying pan over high heat and add in half of the cannabutter.
Immediately add in the garlic and onions and fry them for a minute.
Add in the mushrooms and herbs and allow them to brown before flipping them over. This helps them to hold the structure.
Keep the heat high when cooking mushrooms.
Once the mushrooms are cooked remove the pan from the heat, add in the remaining cannabutter or cannaoil, and allow it to melt.
Immediately dish the mushrooms and serve as quickly as possible.
Use the bread to soak up any juices and butter on the bottom of the dish.
Any leftovers of these Power Pine Rings can be pureed into a pate.
