We took a break from the pottery studio to forage some chanterelle mushrooms (Cantharellus cibarius) and we stumbled upon these blue beauties!
We've only encountered the Indigo Milk Cap (Lactarius indigo) a handful of times before but never in this area so we were thrilled.
These mushrooms are edible and quite tasty *though be sure to always thoroughly cook any wild edible mushrooms before consuming*
We will take this Indigo Milk Cap home to sauté in some butter and garlic along with our chanterelles to add them to a veggie melody (onions, zucchini & bell peppers) to pair with chick peas and a homemade pesto.
Happy foraging!
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