Fried saffron milk caps - the best ideas for preparing delicious mushroom dishes

Fried saffron milk caps - the best ideas for preparing delicious mushroom dishes

To prepare fried saffron milk caps, you don’t need to know any special secrets; these mushrooms are completely unpretentious in preparation and grow only in clean areas. You can fry not only freshly harvested forest harvest, but also use salted or homemade preparations, diversifying a simple home menu.

How to fry saffron milk caps?

Fried saffron milk caps, the recipes for which are simple and hassle-free, taste very appetizing; they perfectly retain their incomparable forest flavor during any heat treatment. Therefore, during the cooking process, you should not complicate the dish with spice mixtures or highly spicy ingredients.

1. These mushrooms grow only in coniferous forests, so there is no point in worrying about their harmfulness.
2. There is no need to clean them; the long stem is cut off during collection, and the sand that has accumulated under the cap is easily washed out under running water.
3. The most delicious saffron milk caps are fried in butter, and onions will help to better reveal the mushroom flavor; experienced chefs advise not to neglect this advice.
4. Fried saffron milk caps, the recipe for which contains sour cream or yogurt, always turn out more tender, but they are added after turning off the stove so that the dairy product does not curdle.
5. The caps of saffron milk caps are dense and have a good shape, so breading them in flour, breadcrumbs and batter is a pleasure. The resulting appetizer has a crispy crust and soft mushroom filling.

Cooking features

• Before cooking, saffron milk caps must be thoroughly cleared of forest debris. They have a specific shaped cap, in which blades of grass and needles often accumulate, so it is convenient to use an old toothbrush to clean them. After cleaning, the saffron milk caps need to be washed.
• Pre-treatment of saffron milk caps includes more than just washing. They should be sorted out, throwing away the spoiled ones (wormy saffron milk caps are often found). Good specimens need to be cut into several parts (4–8 depending on size). It is desirable that each piece includes a fragment of the cap and stem. An exception can be made only for young mushrooms, the size of which is already small. It's also worth keeping in mind that some recipes call for using whole mushroom caps. If you choose this one, then you only need to cut off the stems from the mushrooms, which can also be fried in a frying pan or used to prepare mushroom caviar.
• It is not necessary to boil the saffron milk caps; some recipes do not include this stage of processing. However, in most cases, saffron milk caps are still boiled in salted water for 15–20 minutes.
• You cannot fry saffron milk caps all the time under the lid; it must be removed at least temporarily so that excess moisture from the mushrooms can evaporate. Otherwise, instead of appetizing saffron milk caps in the frying pan, you will find a shapeless mass.
• When using spices, it is important not to overdo it so that they do not overwhelm the pleasant aroma of the mushrooms.

How to fry saffron milk mushrooms with onions?

Every mushroom picker should prepare fried saffron milk caps with onions. After washing and peeling the mushrooms, they should be thoroughly dried. The onions are sauteed first to get the maximum amount of aromatic onion juice, which will help reveal the best properties of saffron milk caps. There is no point in adding spices to the dish; it will already be very appetizing.

Ingredients:

• saffron milk caps – 500 g;
• onion – 1 pc.;
• butter – 100 g;
• salt.

Preparation:

1. Sauté onion half rings in oil.
2. Place randomly cut caps and fry until the liquid evaporates.
3. Add salt, stir, fry until the mushrooms are ready.
4. Serve with any side dish while the mushrooms are still hot.

Fried saffron milk caps with potatoes - recipe

To prepare fried saffron milk caps with potatoes, you need to follow only one rule: cook the main ingredients in different frying pans until half cooked. An appropriate addition would be dried dill and chopped green onions, which are sprinkled on the finished dish. The dish is served in the company of salted or pickled vegetables.

Ingredients:

• saffron milk caps – 500 g;
• potatoes – 5-7 pcs.;
• butter and vegetable oil;
• salt;
• onion – 1 pc.;
• dried dill – 1 tsp;
• green onions - 3-4 feathers.

Preparation:

1. Heat vegetable oil in one frying pan and fry the potato strips until half cooked.
2. In a second frying pan, melt the butter, throw in the onion, wait until it becomes transparent, add the chopped caps.
3. Mix half-ready products in one frying pan, add salt and season with dried dill.
4. Simmer the fried saffron milk caps under the lid until done.
5. Before serving, sprinkle with chopped onions.

Calorie content of foods possible in the dish

• Jacket potatoes – 74 kcal/100g
• Fried potatoes – 192 kcal/100g
• Ripe potatoes – 80 kcal/100g
• Boiled potatoes – 82 kcal/100g
• Baked potatoes – 70 kcal/100g
• Mashed potatoes – 380 kcal/100g
• Fresh saffron milk caps – 17 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g
• Onions – 41 kcal/100g
• Greens – 41 kcal/100g
• Fresh frozen soup greens in packaging – 41 kcal/100g

Calorie content of foods: Ryzhiki, Potatoes, Onions, Salt, Vegetable oil, Greens

Ryzhiki fried with garlic - recipe

Fried saffron milk caps in a frying pan have a very interesting taste, complemented by the aroma of garlic. Do not overdo it with its use; one clove for 500 g of mushrooms is enough. It is better to cut the clove into slices, so it will release more juice into the dish. Fresh dill and onions are good greens.

Ingredients:

• saffron milk caps – 500 g;
• onion – ½ pcs.;
• garlic – 1 clove;
• dill – 20 g;
• green onions - 4 feathers;
• salt, oil.

Preparation:

1. Sauté a quarter of an onion ring in butter.
2. Add chopped saffron milk caps and fry until the liquid evaporates.
3. Add salt, stir, fry until done.
4. Add chopped garlic, stir. Turn off the fire.
5. Sprinkle with chopped dill and onion, cover with a lid.
6. Serve the fried mushrooms with garlic after 5 minutes.

Preparation and boiling

Before frying the mushrooms, forest debris is removed from them. The interesting concave-shaped cap accumulates pine needles, grasses and leaves; it is easier to get rid of them by using an old toothbrush.

Forest products must be carefully sorted, removing spoiled specimens with wormholes or rot. The dark brownish color of the mushroom indicates its old age or deterioration.

Peeled saffron milk caps should be washed well, cut into pieces, 4 pieces if the mushrooms are small, and 8 pieces if they are large. Each piece should have parts of the cap and stem remaining. You can't cut young mushrooms. Some recipes recommend using the whole cap of each mushroom, then the stem is cut off and used in the preparation of mushroom caviar or separately fried in a frying pan; in any case, very tasty mushrooms are obtained.

Ryzhiki are not always boiled, but most recipes recommend cooking. To do this, turn on medium heat and cook for 15 to 20 minutes. It is not recommended to fry mushrooms with a lid on the pan at all times; it should be removed periodically or slightly opened to allow the mushroom juice to evaporate.

Tip: Add seasonings sparingly to the roast so as not to overpower the natural mushroom flavor.

It’s best to fry mushrooms during the season when there are a lot of them. The collection begins in July, at the end of the month, and ends when the first frosts arrive. In addition to being fried, saffron milk caps are stewed, salted and pickled.

Ryzhiki fried in flour

Roasted saffron milk caps whole in flour are easy and quick to prepare. It is important to prepare the mushrooms immediately: rinse thoroughly, remove twigs, sand, cut off any remaining stems. It is important to dry the caps well using a paper towel. The saffron milk caps are fried until golden brown, resulting in a very tasty quick snack.

Ingredients:

• mushroom caps – 10 pcs.;
• flour for breading;
• salt, oil.

Preparation:

1. Salt the processed and well-dried mushrooms.
2. Roll generously in flour.
3. Fry in hot oil until golden brown.
4. Place on paper towels to absorb excess oil.

How to fry saffron milk caps in batter?

Delicious and very appetizing fried saffron milk caps in batter are very easy to prepare. The dough can be made according to the basic recipe from three ingredients - flour, eggs and butter, or supplemented with yogurt or soda, then you will need more flour, but the result will be crispier. The hats retain their shape well, so this dish is well suited for snacking with strong drinks.

Ingredients:

• caps of saffron milk caps – 15-20 pcs.;
• flour – 4 tbsp. l.;
• egg – 1 pc.;
• soda – 1/3 cup;
• vegetable oil – 1 tbsp. l.;
• salt.

Preparation:

1. Dry the mushrooms well with a towel and add salt.
2. Make a dough from eggs, water, butter and flour, add salt.
3. Dip each cap first in flour, then in batter. Fry in oil until golden brown.
4. Place the caps on a paper towel to absorb excess fat.
5. Serve the appetizer hot while the crust is crispy.

Ryzhiki fried in sour cream - recipe

Fried saffron milk caps in sour cream are the perfect complement to a simple side dish of cereals, vegetables or pasta. This delicious creamy gravy will transform the most boring and boring menu and add new interesting notes to a simple dish. The best addition would be fresh chopped dill, which should be sprinkled over the roast 5 minutes before serving.

Ingredients:

• saffron milk caps – 500 g;
• onion – 1 pc.;
• sour cream – ½ tbsp.;
• oil, salt;
• dill – 20 g.

Preparation:

1. Sauté onion half rings in oil, add randomly chopped mushrooms.
2. Add salt, fry until fully cooked, turn off the heat.
3. Add sour cream, stir, sprinkle with dill.
4. Roasted saffron milk caps with sour cream are served as a side dish after 5 minutes.

Recipes for all tastes

Every housewife's cookbook will definitely have a place for mushroom dishes.
Pickled, pickled, salted, boiled, fried, stewed fruit bodies appear on the tables of many Russian families with enviable consistency. Among all the representatives of the mushroom “kingdom,” saffron milk caps stand out especially. The vast majority of “quiet hunting” lovers are familiar with these mushrooms, as they are very common in our territory. They are loved not only for their attractive appearance, but also for their high taste, and therefore they are always collected in whole baskets. Thus, saffron milk caps cooked in a frying pan are considered one of the most important delicacies that you simply cannot refuse.

If you need to quickly organize a delicious lunch, dinner, or even set a festive table, then the suggested recipes will be of help.

How to fry saffron milk caps in a frying pan and when to salt mushrooms?

This recipe is used by everyone without exception, and especially by those who are just starting their culinary journey. There are no additional products or combinations here, which, in turn, will allow you to enjoy exclusively mushroom taste.

• 0.6 kg of fresh saffron milk caps;
• 1-2 onions;
• Salt, vegetable oil.

The following is a detailed recipe for frying saffron mushrooms in a frying pan.

1. We take a knife and clean the fruiting bodies from various contaminants.
2. We remove minor damage, if any, and also cut off the hardened parts of the legs.
3. We rinse thoroughly or, better yet, leave it in water for 20-30 minutes, after lightly salting it.
4. Remove from the water, transfer to a colander, and let drain.
5. Cut into pieces or leave whole if they are small.
6. Heat a small amount of oil in a frying pan and lightly sauté the onion, cut into cubes or half rings.
7. Add the mushrooms and continue to fry over medium heat for 10 minutes.
8. Reduce heat to low and cover with a lid and simmer for 15 minutes.
9. When and how to salt saffron milk caps that are fried in a frying pan? It is better to do this at the very end, just before turning off the stove. The amount of preservative is determined purely individually, so throw in a couple of pinches, mix and taste. If there is not enough salt, add more, but do not overdo it.
10. When the mushrooms are cooked, it is better to leave them for 10-15 minutes to steep.
11. When serving, you can garnish each serving with chopped parsley and dill.

How to cook fried saffron milk caps with eggs?

Fried saffron milk caps with eggs are a very original solution for a varied morning meal. The dish has a completely unusual taste, is prepared quickly and will appeal to every lover of tasty and original breakfasts. The cheese for this treat should be creamy with a pleasant, unobtrusive flavor.

Ingredients:

• caps of saffron milk caps – 5-7 pcs.;
• onion – ¼ pcs.;
• eggs – 3 pcs.;
• cheese – 50 g;
• salt, oil.

Preparation:

1. Finely chop the onion and sauté until transparent.
2. Add chopped mushrooms, fry until tender, add salt.
3. Whisk the eggs in a bowl, add salt, and pour into the pan with the mushrooms.
4. Sprinkle with cheese and cover with a lid.
5. Cook fried saffron milk caps with eggs for 5 minutes.
6. The dish should be served immediately while it is still fluffy.

Delicious potatoes with mushrooms - fry and simmer in a slow cooker

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Potatoes with mushrooms... Just these words immediately create an appetite. This simple and inexpensive dish has been consistently popular for many years. With the invention of multicookers, it has become even easier to prepare it and achieve a richer taste than when cooked in a frying pan.

There are two main ways to prepare potatoes with mushrooms - frying and stewing. The second option has a lower calorie content and is perfect for supporters of a healthy diet.

How to fry salted mushrooms?

Considering that canned mushrooms are already ready to eat, you won’t need to cook salted fried saffron milk caps for a long time. The ideal dish with preparation is cabbage solyanka with potatoes. Everyone will appreciate this dish, it turns out to be very satisfying and incredibly rich, it is served without a side dish, because it is already quite self-sufficient.

Ingredients:

• salted saffron milk caps – 1 jar 0.5 l;
• white cabbage – 500 g;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• carrots – ½ pcs.;
• salt, oil.

Preparation:

1. Fry the cabbage, add potato strips, stir and add salt.
2. Fry until half cooked, add chopped onion and grated carrots, stir. Simmer under the lid.
3. Add salted mushrooms, stir, simmer for 5-7 minutes.
4. Serve the dish hot, after 15 minutes of infusion.