Stew of Lactarius with Potatoes and Pork Belly
This hearty stew brings together tender potatoes, rich pork belly, and the bold, peppery flavor of wild Lactarius mushrooms. In late summer, Minnesota forests are flush with orange-staining Lactarius species—often confused with their European cousin Lactarius deliciosus, but more likely L. salmoneus or L. thyinos, especially in cedar-rich areas. These mushrooms, known for their striking color and distinctive latex, hold up beautifully to slow cooking and lend an earthy depth to savory dishes.
Inspired by professional chef and mushroom enthusiast Chad Hyatt of Chad’s Wild Mushroom Lab, this recipe is a flavorful tribute to the versatility of Lactarius mushrooms. It’s a satisfying dish perfect for showcasing these wild foraged fungi, and it adapts well to most edible members of the Lactarius family.
Ingredients
Instructions
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Sear off the pork belly, cooking it dry on a medium flame.
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Set pork belly aside.
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Use the rendered fat to cook everything else that follows.
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Add the Lactarius to the fat that rendered out from the pork belly and slowly cook until browned.
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Set mushrooms aside.
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Slowly cook down the onion.
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When well cooked, but not browned, add back the mushrooms, stir in the potatoes, and season well with salt and paprika.
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Make a picada by crushing garlic and parsley into a paste.
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Stir the picada into the pan.
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Deglaze the pan with a generous amount of white wine.
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Add enough water to cover the ingredients, and simmer until the potatoes are soft.
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At this point, add the crispy pork belly back to the stew and adjust the seasoning.
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Garnish with parsley for color and serve with toasted crusty bread.
Note
If possible use pimenton de la vera (real Spanish paprika). The pimenton’s mild smoky flavor penetrates everything, giving the whole dish great depth, and the whole house a beautiful smell.