Poached Shaggy Ink Caps Recipe

Origin: Britain Period: Traditional

Ingredients:

12 young shaggy ink caps
1 garlic clove, grated
100ml milk
salt and black pepper, to taste

Poached Shaggy Ink Caps Preparation:

Method:

Combine the milk, garlic and mushrooms in a pan. Season to taste, bring to a simmer, then poach the mushrooms gently for 5 minutes. Remove from the poaching liquid with a slotted spoon and serve immediately.

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