Fried saffron milk caps: recipes for cooking in sour cream and flour, with potatoes and onions, photos

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 choose saffron milk caps

Young specimens are similar in appearance to saffron milk caps, but a characteristic feature that can instantly identify a saffron milk cap is the dark juice that appears on the cut. It manifests itself most when the integrity of the stem, rather than the cap, is damaged.

This is interesting: in terms of the content of nutrients and taste, saffron milk caps are on par with porcini mushrooms, which are more popular.

There are two conventional varieties: spruce and pine. The former look less attractive, but are just as valuable in terms of food. The latter are prettier in appearance and less likely to be affected by worms, preferring to live in less humid areas.

When collecting with your own hands or purchasing from hand, the main condition is to be able to correctly distinguish saffron milk caps from saffron milk caps: there should be no hairiness on the caps, and the juice on the cut should have a milky structure and a brown-yellow tint. Photos and videos will help you learn to navigate the variety of species. It is better to buy medium-sized mushrooms so that the cap is no more than 3 cm in diameter.

If not all mushrooms are used immediately, they can be kept for several days in the refrigerator, in the vegetable department, but away from any neighbors, with direct contact with whom the product will quickly deteriorate or become unsuitable for consumption, changing its taste and losing its presentation. . Eating such dishes is dangerous to health.

Selection and preparation of ingredients

To prepare various dishes, you need to select those mushrooms that will give them the right taste and aroma. Saffron milk caps are quite unremarkable, but have a distinct smell. This type of mushroom is ideal for making julienne, risotto, and also simply for frying. However, if you want to marinate them, you should remember that the consistency of the mushroom will be soft; for such processing it is better to choose champignons or porcini mushrooms.

Having collected saffron milk caps in the forest or bought them at the market, before cooking, be sure to rinse them under running water and clear them of soil. Worms are very fond of these mushrooms, so to get rid of them you need to soak the harvested crop in water for a while.

Important! These representatives of the forest world are the only ones that do not need to be boiled before further preparation. They have a watery consistency, due to which the mushroom may lose its shape during such processing.

How to prepare saffron milk caps

These are perhaps the only mushrooms that do not need cooking before the main preparation. They don't taste bitter. You can eat it fresh, but be sure to scald it with boiling water first.

To do this, the purified product is dipped in salted water and boiled for 15 minutes. After such a procedure, it will definitely be harmless and clean.

Important: before preparing the mushrooms, you should sort them out, as they often come across wormy ones.

Due to the specific shape of the cap, forest litter, moss and even spruce needles accumulate in the recess. The most convenient way to get rid of this is with an old toothbrush.

They become more tasty as a result of frying or stewing. Fans of “winter” mushrooms often pickle or salt saffron milk caps, which, after processing, go well with potatoes or vegetable salad.

The cooking recipes presented are among the most popular methods of consuming and preparing these mushrooms.

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.

Fried saffron milk caps: with potatoes and garlic

A banal dish from a simple set of products acquires a special piquancy thanks to seasoning. The aroma will not leave anyone indifferent. Fried saffron milk caps, with potatoes as an addition, compensate with their neutrality for the pungency and pungent smell of onions, acquiring a more refined taste.

Cooking time: 30 minutes

Number of servings: 6

Energy value

calorie content - 130.2 kcal;
proteins - 3.1 g;
fats - 6.6 g;
carbohydrates - 14.7 g.

Ingredients

saffron milk caps - 500 g;
potatoes - 500 g;
onion - 200 g;
vegetable oil - 100 ml;
garlic - 2 cloves;
spices - to taste.

Step-by-step preparation

Cut the prepared mushrooms into 4 parts.
Peel the potato tubers and chop into cubes.
Remove the skins from the onion and chop it into rings.
Pour the saffron milk caps onto the heated oil.
Fry without covering. The mushrooms should shrink in size.
Throw in the onion and keep it on the fire until browned.
Add the remaining oil and root vegetables. The latter should become soft over time.
At the end of cooking, add salt and pepper.

Omelette with zucchini and mushrooms Recipe

If you're a breakfast eater, get your family's day off to a good start with this low-calorie, high-fiber omelet recipe that's best paired with fresh fruit or organic protein. They will definitely thank you for this burst of energy!

Did you know?

Zucchini is a green vegetable that resembles a cucumber; it's low in calories but loaded with flavor, nutrients and antioxidants
Mushrooms come in different shapes and sizes, but they all contain different minerals and nutrients and can be prepared in different ways
Organic free-range eggs are produced by chickens that are allowed to roam outdoors and consume their natural diet of seeds, plants and worms
In addition to its many health benefits that help improve body functions, coconut oil contains lauric acid, which can destroy lipid-enveloped viruses such as HIV, herpes, and measles, to name a few.

Zucchini and egg omelette with mushrooms Recipe

Serving Size: 1

Compound

For the omelet

2 organic free-range eggs
1 tablespoon water
1/8 teaspoon sea salt
1 tablespoon Dr. Mercola's Coconut Oil
1/8 cup goat cheese
Freshly ground pepper

For filling

1/2 cup chopped zucchini
1/2 cup chopped mushrooms
1 cup spinach or ½ diced onion and bell pepper
1 tablespoon Dr. Mercola Coconut Oil

Procedure

Drizzle coconut oil into the pan. Add chopped zucchini, mushrooms and spinach (or onions and peppers). Cook until cooked through but not browned.
In a bowl, mix eggs, water, salt and ground pepper. Whisk until the mixture becomes foamy. In an 8- or 10-inch skillet with flared sides, heat coconut oil. Lift and tilt the pan to coat the edges.
Add egg mixture to skillet; cook over medium heat. Once the eggs are set, run a spatula around the edge of the pan, lifting the eggs and allowing the raw portion to drip underneath.
When the eggs are set but still shiny, start spooning the zucchini and mushrooms into the center of the omelet. Sprinkle goat cheese on top. Fold the omelette in half. Transfer to a warm plate.

(adapted from Healthy Recipes for Your Diet Type)

Zucchini omelette with mushrooms Cooking tips

For this healthy omelet recipe, you'll need to start with fresh, organic, free-range eggs . Make sure there are no cracks or holes in the shell, as germs can get inside. There are many ways to check its freshness, such as placing it in a bowl of water. If it floats, it's most likely old.

For zucchini , choose those with dark skin as they have more nutrients. Size doesn't matter. Small to medium-sized squashes, six to eight inches long and two inches in diameter (1), tend to be more flavorful than large ones. Be sure to store them in the refrigerator, tightly wrapped in plastic. 2

For mushrooms , choose those that appear firm and plump, have a creamy color and short, well-defined stems. The caps around the stems should be closed or slightly open, with pink or light brown gills. Store the mushrooms in the refrigerator for one to two days in their original packaging. 3 Although this recipe uses button mushrooms, you can also substitute other types of mushrooms, such as shiitake mushrooms.

It is important to use organic mushrooms and to clean them before cooking. You can do this by removing any dirt from the mushrooms with a damp paper towel or by lightly rinsing them. Never soak them because the mushrooms absorb a lot of liquid, making them difficult to cook. 4

Before sautéing vegetables or making omelettes, make sure the pan is hot enough and then drizzle with coconut oil. When the pan starts to smoke, it's time to add vegetables or eggs. Coconut oil is the only oil I recommend for cooking because it doesn't oxidize at high temperatures and has a smoke point of 350° Fahrenheit. 5

For our staple vegetables like zucchini and mushrooms, it's best to slice them as thinly as possible ahead of time so they cook faster, depending on the heat setting. Do not overcook them as they will become mushy and result in a mushy omelette. The ideal cooking time for them is four to five minutes. 6

For the eggs, it's a good idea to crack them each into separate bowls and combine them when you're ready to beat them. This way, you can easily throw away the rotten eggs and get a new one before whisking them into the mixture. Moreover, if you want your omelettes to be fluffy and golden, the cooking time should only be about 10 minutes to prevent them from burning. 7

Why is zucchini omelette with mushrooms healthy?

Omelette recipes around the world typically consist of a variety of meats and vegetables. In my version, I used ingredients that are available all year round and are delicious in their own right.

Organic Free Range Eggs

The buzzwords "organic" and "free-range" have been circulating in the natural health industry for some time, especially when it comes to dairy and poultry products.

For this healthy omelet recipe, I recommend organic free-range eggs. These eggs come from chickens that are free to roam outdoors, where they can consume their natural diet of seeds, plants, and worms. Chickens raised in factory farms that are kept in close quarters or fed corn, soy, cottonseed meal, and synthetic additives , do not provide nutritious free-range eggs. Here are some of the benefits you can get from free-range eggs:

The amino acids tryptophan and tyrosine, which play an important role in the prevention of cardiovascular disease and cancer
Increased amounts of omega-3 fatty acids, beta-carotene and vitamins A and E

Zucchini

This member of the pumpkin family is as healthy as it looks on the shelf. I like to use it in many of my healthy recipes because it is low in calories and high in fiber. In addition to being rich in antioxidants, B vitamins and folic acid, zucchini also contains large amounts of minerals such as:

Potassium
Iron
Manganese
phosphorus
Magnesium
zinc

Mushrooms

It is a known fact that the mushroom kingdom is very vast, given the different sizes, colors, shapes, and textures of each one. Despite these differences, many varieties can provide you with a host of health benefits. Mushrooms are known to be low in sodium and calories and also contain dietary fiber and antioxidants. They are also rich sources of the following vitamins and minerals:

Coconut oil

Many Americans routinely cook their food in huge quantities of vegetable oil, which not only oxidizes when heated, but also contains unhealthy omega-6 fats. This is where coconut oil comes in.

What sets coconut oil apart from the rest is its composition, especially the fatty acids. Sixty-five percent of the fat in coconut oil is in the form of medium-chain fatty acids (MCFAs), compared to other types of oils that are higher in long-chain fatty acids. 8 MCFAs are easier to digest and can penetrate cell membranes. This means that the fat you typically get from foods cooked in oil does not end up in your body's cells and reduce your energy. Instead, it does the opposite: benefits your body and increases your energy.

Coconut oil also helps your body function properly by supporting your immune system, metabolism, and thyroid function. It also provides you with:

Improving Heart Health
Lose weight if necessary
Direct source of energy
Healthy and young skin

+ Sources and links

Fried saffron milk caps in flour

Mushrooms made according to this recipe turn out crispy. Ideal for a hearty snack between lunch and dinner. As an addition to the side dish, they will replace a meat dish.

Cooking time: 15 minutes

Number of servings: 4

Energy value

calorie content - 180.9 kcal;
proteins - 4.3 g;
fats - 13.9 g;
carbohydrates - 9.7 g.

Ingredients

saffron milk caps - 500 g;
wheat flour - 50 g;
vegetable oil - 2 tbsp;
parsley - 10 g;
salt - 10 g.

Step-by-step preparation

Dry the mushrooms with a towel after dousing them with boiling water. Cut off the caps: fry them with the legs separately.
Salt and pepper the flour. Roll the caps in it and fry on both sides until a crust appears.
Simmer covered for 5 minutes.
Carry out a similar procedure with the legs.
Sprinkle with fresh herbs before serving.

Tips and tricks for making a cake

So that you can prepare the “Ryzhik” cake according to the classic recipe, and it turns out the best, I suggest you familiarize yourself with some recommendations.

The cakes must be baked as thin as possible. This way they will be better soaked and will give the impression that they are melting in your mouth.

To ensure that they are the same thickness and size, you can use a kitchen scale when dividing the dough into equal parts for accuracy.

When baking, the baking sheet should be sprinkled with flour or covered with parchment.

It is important not to overcook the cakes in the oven. Since they are very thin, they bake quickly. As soon as the cake is slightly browned, remove it from the oven. If this moment is missed, the cake may become bitter. By the way, to prevent burning, you can place a frying pan with water on the bottom of the oven.

After preparing the Ryzhik cake, keep it at room temperature for 1.5-2 hours, and then place it in the refrigerator for 10-12 hours. This will allow the cream to soak the cakes well and make them softer.

It is better to trim the edges of the cakes using a plate or lid that is smaller in diameter. This procedure can be done both before and after baking.

It is convenient to sprinkle the sides of the cake with crumbs or nuts using a smooth rectangular spatula.

To quickly prepare crumbs, the cake scraps are placed in a plastic bag, tied and rolled out using a rolling pin.

Fried saffron milk caps in sour cream

A unique sauce or goulash that goes well with poultry meat and almost any side dish. The main thing is to correctly calculate the moment to add sour cream: if you throw it together with mushrooms, the fermented milk product will curdle after a long heat treatment.

Cooking time: 15 minutes

Number of servings: 6

Energy value

calorie content - 127.2 kcal;
proteins - 3.4 g;
fats - 11.3 g;
carbohydrates - 3.1 g.

Ingredients

saffron milk caps - 1 kg;
sour cream 20% - 200 ml;
onion - 200 g;
vegetable oil - 60 ml;
spices - to taste.

Step-by-step preparation

Finely chop the prepared mushrooms.
Dice the peeled onion. Fry over medium heat for 10 minutes.
Add the vegetable and cook together for the same amount of time.
Add salt, pepper, add the fermented milk product and mix.
Simmer covered for 15 to 20 minutes.

Tip: fried saffron milk caps, first of all, in sour cream, this is an ideal option for pasta or porridge. But it’s better to add them to the side dish immediately before serving.

Fried wild mushrooms: nuances of preparation

Boletus, boletus, boletus, porcini mushrooms, and honey mushrooms are fried without prior boiling or soaking. You can make a mix of them by combining them in one pan.

Onions are added as desired. But for me, the most delicious mushrooms are made with onions. Also note that to fry 500 grams of raw mushrooms you need to take a frying pan with a diameter of at least 24 cm. Why? Yes, because at first they are voluminous, but during cooking they are reduced by half. If the diameter is small, you can add mushrooms in portions. So, we prepare based on 500 grams of mushrooms and 1 onion.

We clear the forest products from debris, cut the caps into slices, and the legs into circles in half, do not touch very small specimens

Attention! Do not wash wild mushrooms! They absorb moisture quickly and a lot, and the result is not a fried dish, but a stew. If you encounter severe contamination, you can clean it with a damp cloth or even cut it off with a knife.

Pour the mushrooms into a frying pan heated with oil, fry over medium heat until the moisture evaporates, stirring occasionally. Then cook under a closed lid for about 20 minutes, during which time we add finely chopped onion to the frying pan. If the mushrooms start to burn, you can add a little water.

Keep in mind that the dish itself is quite heavy on the stomach, so it is better to serve it not as an independent dish, but in addition to a side dish: pasta, potatoes, buckwheat, rice.

We recommend reading: Buckwheat with porcini mushrooms and onions Fried buckwheat with onions and carrots

Fried saffron milk caps with mayonnaise

The dish is prepared quickly, takes little time, but at the same time can complement a festive feast or make a home-cooked dinner more satisfying.

Cooking time: 15 minutes

Number of servings: 6

Energy value

calorie content - 214 kcal;
proteins - 3.2 g;
fats - 20 g;
carbohydrates - 5.1 g.

Ingredients

saffron milk caps - 800 g;
onions - 5 pcs.;
garlic - 3 cloves;
butter - 50 g;
cloves - 2 pcs.;
black peppercorns - 4 pcs.;
salt - to taste;
mayonnaise - 200 ml;
sour cream 20% - 100 ml.

Step-by-step preparation

Cut the prepared mushrooms into small pieces. If the saffron milk caps are too small, it is enough to divide them in half lengthwise.
Fry in melted butter until a crust forms.
Peel the onion, chop into thin rings and fry separately in butter until golden brown.
Combine the contents of two containers. Salt and add the rest of the spices.
Cook over low heat for 10 minutes.
Pour in mayonnaise combined with sour cream, stir. Boil.
Simmer covered for 10 minutes. Serve in portions, garnished with a sprig of herbs.

Mushroom pot made from salted saffron milk caps: an easy recipe

Some housewives prefer to make mushroom pickles from salted saffron milk caps. This original and easy recipe is becoming increasingly popular these days. The delicate texture of the mushrooms, pleasant taste and aroma - all this is combined in the finished first dish, the recipe for which is described below.

Salted saffron milk caps - 200 g;
Potatoes - 400 g;
Carrots and onions - 1 small piece each;
Rice - 2 tbsp. l.;
Vegetable oil;
Salt and pepper.

Peel and chop the potatoes, carrots and onions: potatoes - into cubes or cubes, onions - into cubes or thin half rings, grate the carrots.
Fill a 3-liter saucepan 2/3 full with water and bring it to a boil.
Send the potatoes and washed rice to cook, and in the meantime start frying.
In a frying pan in oil, fry the onions and carrots until golden, add salted mushrooms and continue frying for another 5 minutes.
When the rice is cooked, add the frying mixture to the pan, stir, add salt and pepper.
After 5-7 minutes. turn off the stove and let the soup brew a little.
Serve in portioned plates, garnishing each with a slice of lemon and fresh herbs.

Is it possible to prepare mushroom pickle from pickled saffron milk caps and how to do it?

Is it possible to make mushroom mushrooms from pickled saffron milk caps? In winter, real housewives always have a jar or two of canned mushrooms hidden for this purpose. For 3 liters of water you need to take:

Ryzhikov (marinated) - 300 g;
Rice - 2 tbsp. l.;
Potatoes - 4 pcs.;
Chicken egg - 1-2 pcs.;
Carrots - 1 pc.;
Garlic - 1 clove;
Bay leaf - 1 pc.;
Tomato paste - 1 tbsp. l.;
Vegetable oil for frying;
Salt and ground black pepper - to taste.

Mushroom pot, made from pickled saffron milk caps, has an original delicate taste and aroma. The presented recipe will show how to carry out each stage correctly.

Place a pan of water on the fire and let it boil.
After peeling, potatoes and carrots need to be chopped: grate the carrots or cut into small cubes, and cut the potatoes into cubes 1-1.5 cm thick.
Rinse the rice and place in boiling water along with the potatoes.
Then you need to fry while the food is cooking.
Fry the carrots in a frying pan with oil until tender, and then add pickled saffron milk caps and tomato paste.
Take a little boiling broth and dilute the paste, stir, leave to simmer over low heat for 5-7 minutes.
Add garlic passed through a press to the frying, stir and turn off the stove.
Place the contents of the frying pan into the pan, stir, add salt and pepper and boil for 10 minutes.
Break the egg into a separate container and beat lightly with a fork or whisk.
Pour the egg into the pan in a stream, stirring the soup constantly, and add the bay leaf.
After 2 min. turn off the heat and let stand for a while.

Fried saffron milk caps with eggs

A fresh idea for breakfast or lunch that will please your household and fill you up until your next meal. You will get a kind of omelette.

Cooking time: 20 minutes

Number of servings: 4

Energy value

calorie content - 201.4 kcal;
proteins - 5.3 g;
fats - 19 g;
carbohydrates - 2.4 g.

Ingredients

saffron milk caps - 600 g;
chicken eggs - 3 pcs.;
onions - 3 pcs.;
sunflower oil - 100 ml;
fresh herbs - 15 g;
spices - to taste.

Step-by-step preparation

Cut the prepared mushrooms into cubes and fry in oil until crust appears.
Peel the onion and cut into thin half rings.
Add to mushrooms. Salt and pepper.
Beat the eggs until slightly foamy. Add fresh herbs and stir.
Pour the resulting mixture over the mushrooms and onions and simmer covered for 5 minutes.
Serve in portions, cut like an omelette. You can add grated cheese.

Recipe for onion rings with cheese in batter

Kitchen equipment: frying pan with non-stick coating, large saucepan with a capacity of 1 liter, cutting board, spatula, cutlery (long knife, spoons), oven mitts, paper towels, scales.

Ingredients

Bulb onions	4 things.
Mozzarella	170-180 g
Chicken egg	3 pcs.
Wheat flour	170-200 g
Breadcrumbs	170-200 g
Sunflower oil	300-500 ml
Cream 20%	210 ml
Parmesan	50 g
Butter	25-30 g
Ground paprika	pinch
White pepper	taste
Nutmeg	taste
Table salt	taste

How to choose the right ingredients

Onions are the most important component of the dish, so choose them carefully if you want the product to turn out great. The peeled onion should not be rotten or lethargic, otherwise the onion rings in the batter will not be able to retain their shape during heat treatment.
Mozzarella should also be chosen meticulously, making sure to check the shelf life of the product indicated on the packaging. If you are unable to purchase this type of cheese, use another quality cream cheese instead.
To achieve better results when breading, I advise you to make your own breadcrumbs. It's quite simple: cut the bread crusts and stale rolls into pieces and dry them in the oven for about ten minutes, until they get a slightly rosy hue. Then grind the resulting crackers in a food processor or powerful coffee grinder.

Step-by-step cooking process

Cut 3 peeled onions into equal large rings.
Then cut 110-120 g of mozzarella into small strips.
Let's start assembling the products: distribute a strip of mozzarella along the inner surface of the thick onion ring.
Then insert an onion ring with a smaller diameter to fix the cheese.
As a result, you should have 10-12 onion rings with a layer of cheese. We place all the products on a cutting board and put it in the freezer for an hour - this is necessary so that the rings do not fall apart during cooking.
Chop 1 onion using a knife. You can also use a food processor with vegetable chopping attachments.
Place the frying pan over medium heat and melt the butter in it.
Pour in the prepared onion and simmer until soft, stirring with a spatula.
Pour 210 ml of cream into a saucepan and bring it to a low boil.
Pour the stewed onion into the hot cream and mix well. At the same time, do not remove the pan with cream from the stove.
Add 50-60 g of grated mozzarella and 50 g of Parmesan.
Stir, add table salt, a pinch of paprika and other spices to taste.
Cook the sauce for about another minute, stirring vigorously, then remove it from the stove.
Scatter 170-200 g of flour and 170-200 g of breadcrumbs into separate containers. Beat 3 eggs in a small bowl.
Roll the soaked onion rings in flour, then in beaten egg, then roll in flour again.
Dip the rings in the egg again, then roll in breadcrumbs.
Pour 300-500 ml of sunflower oil into a frying pan and heat it well.
Place the prepared rings in oil and fry until golden brown.
Place the finished products on paper towels to remove excess oil.
Place the rings in a serving dish, pour the sauce into a gravy boat and serve immediately.

Video recipe for making onion rings with cheese in batter

How to make delicious onion rings in batter? In the video below you can see the complete process of properly preparing this dish.

https://www.youtube.com/watch?v=35ST-R02VssVideo can't be loaded because JavaScript is disabled: Onion rings with cheese and cream sauce Hot appetizer – Onion rings with cheese Beer appetizer (https://www .youtube.com/watch?v=35ST-R02Vss)

Fried saffron milk caps in sour cream and mustard sauce

An original dish worthy of a restaurant menu, but used primarily as an appetizer for strong alcoholic drinks. Applicable as part of a second course, served with a light cereal side dish.

Cooking time: 20 minutes

Number of servings: 4

Energy value

calorie content - 152 kcal;
proteins - 5.3 g;
fats - 9.2 g;
carbohydrates - 15.5 g.

Ingredients

salted saffron milk caps - 500 g;
sour cream 20% - 200 ml;
red onion - 2 pcs.;
white wine vinegar - 50 ml;
buckwheat honey - 1 tsp;
Dijon mustard - 1 tbsp;
grated horseradish - 0.5 tbsp;
dill - 20 g;
sugar - 1 tsp;
dill seeds - 0.5 tsp;
salt - a pinch;
black pepper - a pinch.

Step-by-step preparation

Peel and chop the onion.
Combine sugar with vinegar and seeds. Place on low heat, stirring until there are no crystals.
Leave for 10 minutes, strain through a fine sieve.
Add raw onion rings and refrigerate to marinate.
Add spices to sour cream with mustard, honey and horseradish. Chop the green leaves. Mix everything.
Strain off the vinegar.
Season the mushrooms with the sauce and place the pickled onions on top.

Sauteed zucchini with mushrooms - Test recipes

When I came home last night, Tina told me that she had already eaten dinner and was not hungry.
So I went outside and started my grill, planning to throw in the New York steak (top sirloin). Looking into my refrigerator, I tried to think of a quick side dish that would make her join me while I ate. Tina loves flavorful vegetables, so when I saw zucchini and mushrooms, I knew I could cook something in the time it took to cook steak. Zucchini, also called Italian zucchini, is a summer squash that is sold year-round. The term "summer squash" refers to the fact that it can be eaten whole (as long as the winter squash has a tough shell that is discarded). In many markets, small zucchini (four inches long) will be sold as “zucchini,” while older, larger ones will be sold as “Italian zucchini.” They are both the same grade, but with different maturities. Smaller squashes tend to be more flavorful and easier to cook. Larger squashes have larger seeds and a seed cavity. This will make it easier to digest the zucchini to a mushy consistency.

Buy zucchini that is firm to the touch (if it's soft, it's going bad) and no more than eight inches long. Large zucchini seeds can add an undesirable texture to dishes (but are great for toppings). Wash the zucchini with a soft brush to remove the fine bristles on the surface (some people don't mind these, but they do irritate my hands). While the grill was heating up, I washed the two zucchini I had (about eight inches long each), cut off the ends, and discarded them (the ends, not the pumpkin). I then cut the squash lengthwise twice and cut into quarter inch pieces. I peeled about 4 ounces of mushrooms (cremini would probably have added more flavor to the recipe, but that's what I had on hand) and sliced them. I took a French shallot and chopped about one tablespoon. After running outside and putting my New York steak on the grill (with celery salt, kosher salt, and white pepper), I came back and heated a frying pan with one tablespoon of olive oil. When the oil began to shimmer, I threw in some chopped onion. -shallot and continue to move in the pan until it browns. Reducing the heat to medium-low, I tossed in the sliced mushrooms, tossed them around until the oil coated them evenly, and went outside to flip the steak. When I returned, I sprinkled the mushrooms with a pinch (two pinches or 1/8 teaspoon) of kosher salt. After a few seconds, I tossed them again to brown the other sides a little. Once a decent amount of liquid had evaporated from the mushrooms, I added the chopped squash to the pan with an extra pinch of salt. I also went outside to move the steak to the bottom of the grill to finish. Turning the heat back up to medium-high, I let the squash cook, stirring every ten or fifteen seconds. (At one point, I went outside to take the steak off the grill and let it sit to let the juices settle.) Once some of the squash had some brown, caramelized bits collecting on it, I turned off the heat and poured the vegetables into a bowl. .}?>

I took the bowl and walked over to Tina and brought it close enough for her to smell the smell. She joined me for dinner.}?>

Sauteed zucchini with mushrooms

(for two servings)

1 pound chopped zucchini			sauté (medium-high)
4 oz. champignons, sliced	cook (medium-low)
1 tbsp. chopped shallots		brown
1 tbsp. olive oil
1/8 teaspoon kosher salt
1/8 teaspoon kosher salt

Fried saffron milk caps with gravy

The recipe is quite simple and is designed for a cereal side dish. It can replace meat goulash and complement a hearty lunch. It can be stored for a long time in the refrigerator without losing its taste after heating.

Cooking time: 20 minutes

Number of servings: 4

Energy value

calorie content - 217.4 kcal;
proteins - 3.9 g;
fats - 18 g;
carbohydrates - 9.8 g.

Ingredients

saffron milk caps - 500 g;
sunflower oil - 60 ml;
onion - 1 pc.;
butter - 25 g;
flour - 50 g;
water - 100-200 ml.

Step-by-step preparation

Heat sunflower oil in a frying pan and add chopped mushrooms.
Fry without a lid until the moisture has evaporated.
Add diced or chopped onion into half rings. Once ready, sprinkle everything with flour.
Stir and add water. It is worth doing this slowly to achieve the desired consistency. You can use meat broth or diluted tomato juice.

Tip: if you add soy sauce, the dish will acquire a special piquancy.

Useful tips

To ensure that dishes made from frozen saffron milk caps delight you with their taste and aroma, you should listen to the advice of experienced chefs:

You should not overuse heat treatment when making saffron milk caps. Fresh frozen mushrooms are fried for about 15-20 minutes. For boiled mushrooms, 8-10 minutes is enough.
Ryzhiki have their own individual, distinct aroma and taste, so in dishes with them they usually either do not use spices at all, or use them to a minimum.
When defrosting raw mushrooms, leave them in a colander to drain the liquid, then rinse them in water and squeeze them lightly.

Fried saffron milk caps for the winter

This option is suitable both in the cold season and in the summer, for a special mood. Mushroom lovers usually store them for the winter, which often comes in handy when unexpected guests arrive.

Cooking time: 20 minutes

Number of servings: 6-8

Energy value

calorie content - 249.9 kcal;
proteins - 3 g;
fats - 26.2 g;
carbohydrates - 0.6 g.

Ingredients

saffron milk caps - 1 kg;
sunflower oil - 200 ml;
salt - 5 g.

Step-by-step preparation

Heat the oil. Place mushrooms cut in half there.
Fry for 20-30 minutes. Add salt at the very end.
Wash dishes for preservation.
Place a waffle towel in a large saucepan and heat the water in advance. Place the jars. Boil for 20 minutes.
After the procedure, leave it to dry, but not near the window, otherwise you will have to repeat all the manipulations.
Place the mushrooms in prepared containers and add the liquid in which they were cooked.
Roll up the lids and leave to infuse in a dark place.

The history of the Ryzhik cake

Before making the “Ryzhik” cake, I want to tell you about the history of its origin. The legend of its origin dates back to the time of Empress Elizaveta Alekseevna, the wife of Alexander I. She could not stand honey and dishes containing it. However, the new court chef did not know this and prepared a delicious honey cake.

The Empress was delighted and demanded to know the recipe. To the surprise of all the courtiers, having learned that the cook had put honey in it, she did not punish him, but rewarded him. Since then, the pie has been passed down from generation to generation and does not lose popularity today.

Now, every time before you prepare the Ryzhik cake, remember this story with a good ending and set yourself in a positive mood. And, believe me, the cake you will make is simply delicious.

How to fry frozen saffron milk caps

With the help of such mushrooms you can realize any idea. Before heat treatment, the raw materials must be washed and boiled, so there is no need to do this again.

Cooking time: 30 minutes

Number of servings: 2

Energy value

calorie content - 299.5 kcal;
proteins - 15.3 g;
fats - 19.5 g;
carbohydrates - 15.8 g.

Ingredients

frozen saffron milk caps - 200 g;
butter - 50 g;
hard cheese - 100 g;
flour - 2 tbsp;
egg - 1 pc.;
salt - a pinch.

Step-by-step preparation

Thaw mushrooms naturally or in the microwave. Dry with a waffle towel. Add salt.
Dredge in flour and dip into beaten egg. You will get a kind of batter.
Breaded with hard cheese, finely grated.
Fry on both sides. Best served hot while crispy.

It is not for nothing that the royal mushrooms acquired such an epithet. Monarchs loved to feast on them, which makes it easy to conclude: the product really deserves to be on your table. Cooking saffron milk caps is easy and quick, which also plays in their favor.

Mediterranean Mushroom and Zucchini Boats – Mushroom Council

Description

Grilled or baked, these mushroom squash boats are easy, versatile, and full of bright, vibrant summer flavors. They are ready in less than 20 minutes.

Recipe courtesy of Brooke Lark.

Scale 1x2x3x

Compound

3 small zucchini, cut in half
1 small tomato, finely chopped
¼ cup red bell pepper, finely chopped
1 ½ cups finely chopped bella mushrooms
2 tablespoons finely chopped onion
¼ cup black olives, finely chopped
1/3 cup crumbled feta cheese
3 tablespoons olive oil
2 tablespoons finely chopped parsley

Using a small spoon, scoop out the pits and seeds from the center of each squash half. Set aside.
In a large bowl, stir together tomatoes, bell peppers, mushrooms, onions, olives and feta cheese. Place a spoonful into the center of each zucchini. Drizzle with olive oil.
Bake in a preheated oven at 400 degrees for 20 minutes OR grill over medium-low heat until the squash is tender and crisp.