How to deliciously cook saffron milk mushrooms in sour cream: photos, recipes for preparing mushroom dishes

The time of the mushroom harvest always adds trouble to caring housewives.
However, these chores are very pleasant, because they allow you to deliciously feed your loved ones and guests with various mushroom dishes. Moreover, you can enjoy the fruiting bodies all year round if you prepare them for future use. One of the most popular types of mushrooms in our territory is camelina. It received universal love for its high taste and the presence of useful microelements. In addition, camelina is rightfully considered a universal fruiting body, because a lot of all kinds of dishes are made from it, as well as preparations for the winter.

How to prepare saffron milk caps for cooking

Ryzhiki in sour cream is a dish that has long been loved by all connoisseurs of home cooking. The 14 simple but very tasty recipes presented in this article will allow all housewives to organize an unforgettable lunch or dinner for their family. In addition, such a dish will add sophistication to any festive event.

Before preparing dishes from saffron milk caps in sour cream, you need to prepare the saffron milk caps: clean them of debris and adhering leaves. Then take a sharp knife and carefully cut off the lower parts of the legs, not missing any damaged areas on the cap. Rinse in cool water and then leave to drain. If dried fruit bodies are used, then they must be soaked in water or milk for 1-2 hours.

Frozen saffron milk caps are also often used in home cooking. Before frying, they need to be defrosted by putting them in the refrigerator for 7-10 hours (or better yet, overnight). This way, natural defrosting will take place, and the product will not lose its elasticity and nutrients.

Fresh saffron milk caps fried in sour cream: a simple recipe with photos

You can buy saffron milk caps in a store or collect them yourself. Be that as it may, every housewife wonders what to cook from the mushrooms brought home in order to arrange a delicious feast for the family? When processing the mushroom harvest, she will definitely leave some for frying. Fresh saffron milk caps fried in sour cream is one of the best dishes that will help with this.

0.7 kg of fresh fruiting bodies;
3-4 tbsp. l. sour cream;
Fresh herbs;
Salt, black pepper grains;
Bay leaf;
Vegetable (or butter) oil.

This simple recipe with photos will help you prepare delicious fried saffron milk caps in sour cream.

After cleaning the fruiting bodies, cut them into several parts. If you come across small specimens, then you shouldn’t cut them.
Place the frying pan over medium heat and pour a little vegetable oil into it.
Wait until the oil is hot enough and add fresh saffron milk caps to it.
Fry with the lid open until the liquid released from the mushrooms evaporates.
Combine sour cream with a few black peppercorns and a couple of bay leaves.
Add sour cream to the mushrooms, cover with a lid, reduce heat to low and simmer for 10-15 minutes.
At the end, add salt and sprinkle with chopped herbs.
Serve with boiled potatoes, pasta, cereals, as well as meat and fish dishes.

How to deliciously cook saffron milk caps in sour cream: step-by-step recipe

In recipes for making saffron milk caps, in addition to sour cream, other ingredients are used. In this case, it is proposed to combine frozen mushrooms with potatoes.

400 g frozen fruiting bodies;
500 g potatoes;
1 onion;
150 g sour cream;
Salt, pepper, fresh herbs;
Butter.

A step-by-step recipe will show you how to deliciously cook saffron milk caps in sour cream, combining them with potatoes.

Place thawed mushrooms in a frying pan with some heated butter.
Fry first until the liquid evaporates, and then, without reducing the heat, continue the process for another 5-10 minutes.
Transfer the prepared mushrooms to a separate plate and set aside, as they will be added almost at the very end.
Peel the onion and cut into half rings; do the same with the potatoes. Important: so that the potatoes do not fall apart during frying and have a crispy crust, they must be freed from starch. To do this, after cutting, the product must be immersed in cold water for 20-30 minutes and then dried with a kitchen towel.
Place the potatoes in a frying pan with butter and fry until half cooked.
Add onion and continue to fry for about 10 minutes.
Add mushrooms and sour cream to the pan, add salt and pepper and simmer over low heat for 15 minutes.
When serving, decorate the resulting dish with any fresh herbs.

How to make delicious soup from fresh saffron milk caps

The simplest recipe, but thanks to the addition of pearl barley, the dish will be very satisfying.

You will need:

Fresh mushrooms – 250 gr.
Pearl barley – 2 large spoons.
Bulb.
Butter - a piece.
Pepper, salt, dill.

You can add potatoes if you wish.

How to cook:

Soak the cereal in advance by filling it with cold water. After 1-2 hours, rinse the pearl barley and place it in a saucepan.
Pour in the required amount of water and let it cook.
At the same time, cut the onion into cubes and fry in oil. Add chopped saffron milk caps to the onion. Continue frying together for about 15 minutes.
When the cereal is almost cooked and becomes soft, transfer the frying, stir and add salt to the soup. Cook until the pearl barley is ready.
If you decide to add potatoes, add them together with mushrooms, as they cook quite quickly.
Shortly before the end of cooking, add chopped dill and pepper. Serve with sour cream.

Dish of salted saffron milk caps in sour cream: cooking technique

Many housewives, when preparing saffron milk caps in sour cream, use salted fruit bodies instead of fresh and frozen ones. Canned saffron milk caps combined with sour cream turn out very tasty and aromatic.

400 g of salted saffron milk caps;
2 onions;
200 g sour cream (fat content optional);
1 tbsp. l. (without a slide) wheat flour;
Salt pepper;
1 small bunch of green onions;
Vegetable oil.

The technique for preparing salted saffron milk caps in sour cream is described in the recipe below.

Soak mushrooms in cold water to remove excess salt. This procedure should take about 1 hour.
Heat a small amount of oil in a frying pan and add onion, peeled and cut into thin half rings or cubes.
Fry until soft and add soaked saffron milk caps.
After 5 min. frying, add sour cream mixed with flour and chopped green onions.
Stir, reduce heat and simmer with the lid closed for 10-15 minutes.
At the end, add pepper and taste; add more salt if necessary. You need to be careful when using salt, since canned saffron milk caps themselves are already salted.
Serve hot for tasting, complementing potato, pasta and meat dishes.

Cream soup of saffron milk caps

A very tasty first course worthy of inclusion in a restaurant menu.

We take:

Mushrooms.
Leeks, white part.
Heavy cream.
Potato.
Butter.
Salt, dill.

Preparation:

Finely chop the mushroom caps. Melt a piece of butter in a frying pan and add the slices.
Add the chopped white part of the leek. fry together for 5-10 minutes.
Add small cubed potatoes. Splash in some water or mushroom broth. Continue to simmer over low heat until the potatoes and mushrooms are ready (another 10-15 minutes).
Puree the mixture with a blender, pour in the cream. Pour in enough so that the soup is not too thick.
Place on the burner to warm up. Add salt, bring almost to a boil and let it brew a little.

Salted saffron milk caps with sour cream, onions and tomatoes: recipe with photos

Try frying salted saffron milk caps with sour cream, onions and tomatoes. This is an excellent addition to Italian pasta, as well as fried and boiled potatoes.

300 g of salted saffron milk caps;
2 onions;
200 ml sour cream;
3 medium tomatoes;
2 cloves of garlic;
2 tbsp. l. vinegar 6%;
1 tbsp. l. sugar (without a slide);
5 tbsp. l. cold water;
A mixture of ground peppers;
Vegetable oil.

Thanks to the step-by-step recipe with photos, frying salted saffron milk caps with sour cream will be quite easy.

Take 1 onion and chop it into half rings, transfer it to a separate plate.
Fill with water, vinegar and sugar, leave to marinate for 20 minutes.
Fry the second onion in vegetable oil until soft.
Add mushrooms (soak in cold water in advance) and pickled onions, continue to fry everything together over low heat for about 5 minutes.
Cut the tomatoes into cubes and add them to the mushrooms and onions.
Mix sour cream with chopped garlic and add to the pan, reduce the heat and simmer, covered, for 15 minutes.
Pepper to taste (no need to add salt), stir, and after 5 minutes. turn off the stove.

Recipe for saffron mushrooms with sour cream and eggs

A recipe for fried salted saffron milk caps with sour cream and eggs will help you organize a delicious breakfast or a quick snack.

400 g of salted saffron milk caps;
4 fresh chicken eggs;
100 ml sour cream;
1 bell pepper;
1 small onion;
Fresh dill and parsley (optional);
Salt, pepper, vegetable oil.

The recipe for preparing saffron mushrooms with sour cream and eggs is not at all complicated; for convenience, it is divided into stages.

As in the previous recipe, the salted fruiting bodies need to be soaked in cold water. By the way, you can use milk instead of water, then the mushrooms in the finished dish will taste more tender.
Fry chopped onions and bell peppers in a frying pan with vegetable oil.
Add mushrooms and continue to fry for a few more minutes.
Beat eggs with sour cream, add ground pepper.
Stir and pour the mushrooms into the pan, cover with a lid and reduce the heat so that the mass does not burn.
Fry until done, add a little salt at the very end and garnish with fresh herbs.

Salted mushroom soup - a simple recipe

Ready-made salted mushrooms can become the basis for preparing a delicious first course.

Required:

Salted saffron milk caps – 200 gr.
Milk - liter.
Potatoes – 3 tubers.
Onion.
Butter – 40 gr.
Seasonings and herbs to taste, salt.

How to cook:

Wash the mushrooms; if they are too salty, soak them, removing excess salt. Finely chop and place in a saucepan.
Chop the onion and fry in a frying pan until translucent. Peel the potato tubers and cut into soup strips.
Pour milk over the mushrooms, let it boil, and add the potato slices.
Cook over low heat until the potatoes are done.
Place the fried onions into the pan and season with your favorite spices. Taste the soup for salt and add salt if necessary. Greens are added directly to the plate.

Marinated saffron milk caps, fried with boiled potatoes in sour cream

Marinated saffron milk caps fried in sour cream with potatoes will be a very popular dish on your table. If there are canned fruit bodies in the basement, and there are potatoes and sour cream in the refrigerator, then it’s time to prepare it.

250-300 g pickled saffron milk caps;
3 potatoes;
150 ml sour cream;
½ tsp. ground paprika;
1 dried clove bud;
Ground black pepper;
Lemon pepper;
Salt, butter.

Marinated saffron milk caps are fried with sour cream and potatoes as follows:

The potatoes are peeled and cut into 1x1 cm cubes.
Then it is boiled until half cooked and removed using a slotted spoon into a separate plate.
Mushrooms are washed in water and dried on a kitchen towel or paper towel.
A small amount of butter is heated in a frying pan and boiled potatoes are laid out and fried until golden brown.
Add pickled fruit bodies and fry for 5-7 minutes.
Paprika, ground black, and lemon pepper are mixed in sour cream.
Pour the mixture into the pan with the mushrooms and potatoes and mix.
Salt to taste and then add cloves.
The dish is cooked over low heat for 10 minutes and then served.

Cooking features

Saffron milk caps are amazing mushrooms. They go well with many side dishes and foods. The Spaniards fry them whole. In Poland and the Balkans - served fried in butter. In Cyprus, it is fried over coals and served with various sauces or stewed with onions, coriander and red wine.

Here you will often find them in prepared preparations – salted and pickled. Have you tried frying? Those who have at least once tried fried saffron milk caps were captivated by this appetizing, aromatic dish.

Fried saffron milk caps diversify the daily menu and will decorate the holiday table. Their taste largely depends on knowing several secrets.

Before culinary manipulations, you need to carefully sort out the mushrooms and discard any wormy ones (they are often found).
Worthy for roasting - cut into several small pieces (4-8 depending on size). It’s good if each piece includes a fragment of the cap and stem. Some recipes call for the use of whole mushroom caps, for example, saffron milk caps in flour. In this case, you need to cut off the legs from them. There is no point in throwing away such a valuable product: the legs can be fried separately as an independent dish, or you can use them to make mushroom caviar for the winter.
Before frying, saffron milk caps must be cleared of forest debris. They have a cap of a specific shape - a real collection of pine needles, blades of grass, and sand. And insects in the lapels of hats are frequent guests. For “cleaning” it is convenient to use a toothbrush. After this procedure - water procedures. If this point is not given due attention, then the impression of the “zherekha” can be spoiled by at least the nasty crunch of sand on the teeth.
It is not necessary to boil the saffron milk caps; some recipes do not specify this stage of processing at all. But in most cases, saffron milk caps are still boiled in salted water for 15–20 minutes before frying.
It is not recommended to fry mushrooms under the lid. This method of frying will prevent excess moisture from escaping and instead of an appetizing dish you will end up with shapeless porridge. Cover with a lid 5–7 minutes before the end of cooking, then simmer over low heat.
The oil is added after all the liquid has evaporated. It is important not to overdo it with spices. They can drown out the mushroom flavor.
Ryzhiki are combined with other varieties of mushrooms. They can be combined with milk mushrooms, porcini mushrooms and even boletus mushrooms. You will get an assortment. Moreover, such a mushroom bouquet can not only be fried, but also canned.
The taste of the finished dish is complemented by sour cream, green onions, garlic and spices.

There are many recipes, and each one is worthy of attention.

With onion

“Zharekha” with onions is one of the most popular and easiest to prepare mushroom dishes.

Fried saffron milk caps with onions can also be frozen for later use.

We take:

one onion;
50 milliliters of vegetable oil;

500 grams of mushrooms;
salt and pepper - to taste.

Cooking:

Cut the processed saffron milk caps into pieces and boil for 15 minutes.
Place the mushrooms in a colander. Place on a heated frying pan. When all the liquid has evaporated, add vegetable oil.
After 10 minutes of frying (without a lid), finely chopped onion is added to the frying pan.
After the golden crust appears, close the lid and turn off the stove.

With potatoes

In August, when mushroom hunting begins, the potato harvest is in full swing. Therefore, a couple of “mushrooms and potatoes” are in great demand this season. Simple, fast and practically free.

We take:

0.6-0.7 kilograms of saffron milk caps;
100 milliliters of vegetable oil;
0.5 kilograms of potatoes;

0.2-0.3 kilograms of onions;
salt, spices - to taste.

Cooking:

Boil the washed and cut into 4-6 pieces saffron milk caps for 15 minutes in salted water, drain in a colander.
Peel the potatoes, cut them into small pieces, and cut the onions into half rings.
Place mushrooms on a heated frying pan. When all the liquid has evaporated, add oil.
Fry the mushrooms without a lid for 10 minutes.
Add the onion and continue to fry until it turns golden.
Next comes the potato wedges. Fry, stirring, until the potatoes are ready. A few minutes before the end of frying, add salt and pepper.

In flour

When you bring a lot of saffron milk caps from the forest, the question arises: what to do with them? It is clear that most of it will be spent on winter preparations, but it is worth leaving a little for preparing the next dinner or lunch. Have you tried everything - both in sour cream and with potatoes? It's time for the saffron milk caps fried in flour.

We take:

50 grams of flour;
500 grams of mushrooms;
10 grams of salt;

60 milliliters of vegetable oil;
a bunch of greenery.

Cooking:

The prepared mushrooms are dried using paper napkins.
We separate the hats from the legs.
Mix flour with salt in a separate container.
Gently roll the caps and legs in the flour mixture and place them on a flat surface. At this time, the oil in the frying pan should heat up.
Fry the saffron milk caps on each side until golden brown. Then simmer under a closed lid for 5 minutes.
Before serving, decorate with greens.

In cream

Cream will complement the mushroom flavor.

We take:

one onion;
1 kilogram of mushrooms;
70 ml vegetable oil;

200 milliliters of cream;
salt and seasonings - to taste.

Cooking:

Cut the prepared mushrooms into small pieces.
Finely chop the onion.
Fry the mushrooms until half cooked for 10 minutes. Then add onions to them.
After another 10 minutes, pour the cream into the pan. Close the lid and reduce the heat to low. The dish is cooked for another 5–7 minutes.

Ryzhiki with chicken cooked in sour cream

Ryzhiki with chicken cooked in sour cream is what you need to prepare a festive, family or romantic dinner.

0.5 kg of fresh or frozen saffron milk caps;
1 chicken breast;
1 tbsp. (250 ml) sour cream;
1 onion;
3 cloves of garlic;
½ tsp. curry;
Vegetable oil, salt and pepper.

Ryzhiki in sour cream with poultry meat are prepared according to the simple steps described below.

The chicken is peeled and boned, washed, dried with a paper towel and cut into small cubes.
Place in a common container, add curry, salt to taste, chopped garlic and 2 tbsp. l. sour cream, leave to marinate for 20-30 minutes. Instead of breast, you can use any part of the chicken, but remove the bones.
Mushrooms and onions, cut into cubes or half rings, are fried in a frying pan with vegetable oil.
Then the fried foods are transferred to a separate container, and instead the marinated chicken is fried in a frying pan.
After the meat acquires a golden crust, mushrooms and onions are added to it.
The mixture is poured with the remaining sour cream, seasoned with salt if necessary, mixed and left to simmer over low heat for 15-20 minutes.

Ryzhiki fried in sour cream with cheese and eggplant

Those who for some reason do not eat meat will definitely enjoy the dish of saffron milk caps fried in sour cream with cheese and eggplant.

3 small young eggplants;
350 g saffron milk caps (you can take salted or pickled ones);
2-3 cloves of garlic;
250 g sour cream;
150 g of hard cheese (you can use processed cheese);
Vegetable oil, salt, mixture of ground peppers;
Fresh greens.

The recipe for cooking fried saffron milk caps in sour cream is quite simple, you just need to follow the step-by-step description correctly.

Peel the eggplants and cut into cubes approximately 0.7 cm thick.
Sprinkle a little salt, stir and leave for 15-20 minutes so that the bitterness comes out of the vegetable.
After cleaning, cut the mushrooms into slices or cubes. If you use canned saffron milk caps, then they need to be soaked in water to remove salt.
Heat some oil in a frying pan, add mushrooms and eggplants, after squeezing them out of excess liquid with your hands.
Fry over high heat for 2-3 minutes, then reduce it to medium intensity and continue to fry for about 10 minutes.
Mix sour cream with chopped garlic and add to the pan with the rest of the ingredients.
Add salt and pepper and, reducing the heat to low, simmer the dish for 15 minutes. under a closed lid.
Open the lid and grate the cheese on top.
Cover again and simmer until the cheese melts.
At the very end, sprinkle the dish with chopped herbs and serve.

Fried saffron milk caps, stewed for the winter with butter

Ryzhiki are not only tasty, but also beautiful mushrooms that do not require special processing, like boletus, for example. It is easy to remove forest debris from them and rinse them from sand and soil. Try making stewed saffron milk caps for the winter, and they will replace a full dinner or lunch for you if you open a jar of this preparation and serve it with mashed potatoes or boiled rice.

2 kg of saffron milk caps;
300 g butter;
Salt and ground black pepper to taste.

The recipe for fried saffron milk caps stewed with butter is prepared in stages. I must say that even a novice cook can handle it.

Boil peeled and washed saffron milk caps in salted water with the addition of 2 pinches of citric acid.

Place in a colander to drain, then place on a kitchen towel to dry.

Place the mushrooms in a deep frying pan (if the saffron milk caps are large, chop them; if they are small, leave them whole).

Fry for 15 minutes, until most of the liquid has evaporated, and add vegetable oil.

Continue frying for another 15 minutes, stirring the mushrooms from time to time with a wooden spoon.

Distribute the mushrooms into sterilized 0.5 liter jars and close with tight nylon lids.

After cooling, put the mushrooms in the refrigerator and store for no more than 3 months.

Boiled saffron milk caps in sour cream with carrots and ham

Some housewives prefer to fry boiled saffron milk caps with sour cream. This method significantly saves time in the main process. Mushrooms are very tasty with carrots and ham.

500 g saffron milk caps;
1 carrot;
300 g ham;
1 onion;
300 g sour cream;
Canned green peas for decoration (optional);
Sunflower oil for frying;
Salt, black pepper (peas).

How to cook saffron milk mushrooms with sour cream, carrots and ham?

Fill the mushrooms with water, add a tablespoon of salt and boil until they settle to the bottom. Don’t forget to remove the foam formed during the process.
Drain the boiled fruit bodies through a colander and rinse under the tap.
Dry with a kitchen towel and then cut into pieces.
Peel the onion and cut into quarters, and also peel the carrots and grate them on a coarse grater.
Heat a little oil in a frying pan and add the onions and carrots.
Fry until soft, add mushrooms and ham, cut into strips.
Fry for 5 minutes. and add sour cream, salt and pepper to taste, mix well.
Simmer over low heat under a closed lid for 7-10 minutes. and turn off the stove.
Sprinkle canned peas on top and serve.

Ryzhiki, stewed in cream: side dish recipe

Ryzhiki, stewed in cream - a simple and quick recipe for a delicious side dish for meat, rice, buckwheat or potatoes. Even an “amateur” cook can master this cooking option.

1 kg of saffron milk caps;
200 ml cream;
50 g butter;
2 onions;
2 cloves of garlic;
Salt and ground black pepper to taste.

Cut the mushrooms into slices and fry until golden brown.
Add onion half rings and fry for 10 minutes. and add cream.
Reduce heat on the stove, add salt and pepper, and simmer for 15 minutes.
Add the diced garlic and immediately turn off the stove.
Leave for 5-7 minutes, place into portioned plates and serve.

How to cook saffron milk caps with sour cream, garlic and prunes

Ryzhiki with sour cream, garlic and prunes will perfectly decorate the festive and everyday table with their originality.

600 g saffron milk caps;
150 g prunes;
5 cloves of garlic;
200 g sour cream;
Salt, seasonings and vegetable oil.

How to cook saffron milk caps with sour cream yourself, adding piquant garlic and delicious prunes?

Pour prunes for 20 minutes. boiling water and then cut into thin strips.
Cut the saffron milk caps prepared for frying into slices or cubes.
Peel the garlic, squeeze through a press or finely chop.
First fry the mushrooms in oil, after 7-10 minutes. add prunes and garlic.
Pour in sour cream, stir, salt, pepper and simmer over low heat for 15-20 minutes.
If desired, garnish the dish with chopped green onions.

Legs of saffron milk caps fried in sour cream: recipe with step-by-step photos and description

You can also prepare saffron milk caps fried in sour cream. It happens that only the stems remain of your favorite fruiting bodies, as the caps turn out to be spoiled or are used for preparing other dishes. There is no need to throw them away, just cut off the hardened parts and start cooking.

700 g saffron milk caps (peeled);
¾ tbsp. sour cream;
1 onion;
Sunflower oil;
Spices: salt, pepper.

A recipe with step-by-step photos and description will help you fry the legs of saffron milk caps with sour cream yourself.

First of all, the mushroom stems need to be boiled in water, adding a few pinches of regular kitchen salt or sea salt.

After 15 min. When boiling, transfer the mushroom stems into a colander and rinse with plain water.

Place on a hot frying pan and fry for 3-5 minutes.

Add chopped onion and continue frying for another 5 minutes.

Add sour cream, salt and pepper to taste, simmer, covered, for about 15 minutes.

Ryzhiki in sour cream sauce

This recipe for saffron milk caps with sour cream is simple and harmonious; it can be prepared during the mushroom season, which lasts from July to October. The most productive month is August.

Rizhiki – 700 g;
Sour cream – 200g;
Onions – 2 pcs;
Butter;
Flour for breading mushrooms;
Pepper, salt;
Greenery.

Camelina is a noble species, so pre-cooking is not necessary. However, if you are afraid, you can boil them in salted water with the onion.

Rinse the mushrooms in plenty of water and let the liquid drain.
Cut the caps and stems into large pieces; small mushrooms can be left whole.
Lightly bread boiled or raw mushrooms in flour and place in a heated frying pan. Fry over low heat for 10 minutes. It is better to use butter for frying, so the mushrooms will be more aromatic and buttery.
Chop the onion and add it to the mushrooms, bring until half cooked.
Add salt and pepper to taste, pour in sour cream and simmer over low heat for about 30 minutes. If necessary, you can add a little water to the sauce.
Serve with herbs and your favorite side dish.

This is an excellent dietary dish that you can use to diversify your menu in the process of forming an ideal figure.

How to fry saffron milk mushrooms in sour cream using a slow cooker

Many housewives who have a multicooker in their kitchen fry saffron milk caps in sour cream in it. This convenient kitchen appliance not only saves time and effort during cooking, but also preserves nutrients.

0.7 kg of mushrooms;
2 onions;
1 tbsp. sour cream;
Salt, vegetable oil.

How should you fry saffron milk mushrooms in sour cream using a slow cooker?

Cut the fruit bodies prepared for frying into slices or pieces.
Peel and chop the onion, immerse it in the multicooker bowl, into which we first pour 1 tbsp. l. vegetable oil.
Setting the “Frying” or “Baking” mode, fry the onion until golden brown. This process should take approximately 10 minutes.
Place the mushrooms in the slow cooker on top of the onions, add sour cream.
Stir, season with salt, set the “Stew” function for 50-60 minutes. Typically, you don't need to use any additional spices other than salt for saffron milk caps. However, if you wish, you can add a couple of cloves, a bay leaf and a mixture of ground peppers.
At the same time, you can prepare a side dish: boiled potatoes, pasta, porridge, etc.

How to fry saffron milk caps in a frying pan - a simple recipe

If you plan to serve mushrooms with meat or as a side dish, fry them simply, without any special frills.

Compound:

Saffron milk caps – 400 gr.
Lard – 80 gr.
Onion - head.
Salt.

Preparation:

Chop a piece of lard into small cubes and place in a frying pan. When it melts a little, add the diced onion.
Next, send the saffron milk caps cut into pieces. Do not leave the stove, as the dish must be stirred frequently.
After the mushroom juice has evaporated, fry for 10 minutes until the mushrooms are beautifully browned.

How to cook saffron milk caps with tomatoes in sour cream, baked in the oven

Ryzhiki, baked with sour cream in the oven, are also considered a popular dish for the festive, as well as everyday table. This recipe is a bit like cooking meat the French way, but instead of meat, mushroom caps are used.

500 g caps of saffron milk caps;
200 ml thick sour cream;
1 tbsp. l. flour (without a slide);
3 tomatoes;
150-200 g hard cheese;
3 cloves of garlic;
Fresh herbs;
Salt, pepper, vegetable oil.

Below is a description showing how to cook saffron milk caps in sour cream in the oven.

Sprinkle the caps of the saffron milk caps with salt and pepper and set aside.
Combine crushed garlic and flour in sour cream.
Lightly grease the baking dish with vegetable oil and place the mushroom caps.
Pour over sour cream and garlic sauce and place tomato slices on top.
Next, grate the cheese in one layer and sprinkle with chopped herbs.
Place the pan in the oven and bake at 180°C until fully cooked.

Red caps in batter

Remember the slogan: “don’t be sad - crunch.” The dish will be appreciated by lovers of crispy snacks. You can make any batter - with beer, with cheese or with water. I suggest making onion.

Onion – 2 heads.
Eggs - a couple.
Mayonnaise - spoon.
Ketchup - spoon.
Flour.
Saffron milk caps.
Salt, oil.

Mix eggs, ketchup, mayonnaise in a bowl.
Grate the onions on a fine grater and add to the mixture. Mix well. Season with salt and pepper.
Add flour, determine the amount yourself. The batter should be liquid, like pancake batter.
Boil the mushroom caps (10 minutes is enough). Drain the broth and thoroughly dry the preparations.
Pour oil into a frying pan and heat it well. Dip the caps in the batter and place in the oil. Fry until golden brown. Place the finished dish on paper napkins to drain excess oil.