Cooking fried saffron milk caps: the most delicious recipes. Recipe: Potatoes with mushrooms in sauce - With salted saffron milk caps in onion and sour cream sauce How to fry saffron milk mushrooms with potatoes
Many people make marinated or salted saffron milk caps, believing that in this form they are most delicious. However, many people also like these mushrooms fried. Therefore, information on how to fry saffron milk caps in a frying pan will not be superfluous. It's never too late to learn new recipes.
Cooking features
In order for fried saffron milk caps to turn out truly delicious, you should know some of the features of cooking them in a frying pan.
- 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.
Otherwise, the specifics of preparing fried saffron milk caps depend on the recipe.
Ryzhiki fried with onions
- saffron milk caps – 0.5 kg;
- vegetable oil – 50 ml;
- onions – 0.2 kg;
Cooking method:
- Sort, wash the saffron milk caps and cut them into small pieces.
- Boil (15 minutes in salted water).
- When the water has drained, place the saffron milk caps on a preheated frying pan and heat without oil until some of the moisture has evaporated from them.
- Pour oil into the pan and, stirring the mushrooms occasionally, fry them for 10–15 minutes.
- Add diced onions to the mushrooms, salt and ground black pepper if desired, stir.
- Fry until the onion turns golden.
- Reduce heat and cover the pan with a lid. Simmer the saffron milk caps for 5 minutes and place on plates.
Frying saffron milk caps in a frying pan according to this recipe is not at all difficult. You don’t even need to boil them first, but simply pour boiling water over them. But in this case they need to be cut very finely.
Ryzhiki fried with potatoes
- saffron milk caps – 0.6-0.7 kg;
- vegetable oil – 100 ml;
- potatoes – 0.5 kg;
- onions – 0.2-0.3 kg;
- salt, ground black pepper - to taste.
Cooking method:
- Boil the washed and cut into 4-6 pieces saffron milk caps for a quarter of an hour in salted water, drain them in a colander.
- Peel the potatoes and cut into small cubes.
- Peel the onions and cut into half rings.
- Heat half the oil in a frying pan and add the saffron milk caps.
- Fry the mushrooms with the lid open until excess liquid has evaporated.
- Add the onion and continue to fry until it turns golden.
- Pour in the remaining oil and add the potatoes. Fry, stirring occasionally, until the potatoes are done. A few minutes before, salt and pepper the dish.
Roasted saffron milk caps with potatoes are usually served with sour cream and herbs, but even without them they turn out very tasty and filling. If you wish, you can fry mushrooms not in vegetable oil, but in butter. In this case, the dish will turn out even more aromatic and tender.
Ryzhiki fried in flour
- medium-sized or large saffron milk caps – 0.5 kg;
- wheat flour – 50 g;
- salt – 10 g;
- vegetable oil - how much will be needed;
- greens - for decoration.
Cooking method:
- Thoroughly peel raw saffron milk caps, wash them, pour boiling water over them and dry with a napkin.
- Cut off the caps: they and the legs will need to be fried separately.
- Mix flour with salt. Add some ground black pepper if desired.
- Heat oil in a frying pan.
- Dredge mushroom caps in flour and fry on all sides until crispy. Cover with a lid and simmer for 5–10 minutes over low heat.
- Do the same with the legs.
- Place the caps and stems on a plate and sprinkle with chopped herbs.
The saffron milk caps fried according to this recipe turn out very beautiful, appetizing and crispy.
Ryzhiki fried in sour cream
- saffron milk caps – 1 kg;
- sour cream – 0.2 kg;
- onion – 0.2 kg;
- vegetable or melted butter – 60–80 ml;
- salt, seasonings - to taste.
Cooking method:
- Wash the saffron milk caps and cut into small pieces.
- Cut the onion into cubes.
- Fry the saffron milk caps in oil for 10 minutes.
- Add the onion and fry the mushrooms with it for another 10 minutes.
- Season with salt and pepper and cover the pan with a lid. Simmer mushrooms in sour cream for 15–20 minutes.
Saffron milk caps fried according to this recipe can be used as a sauce for potatoes, buckwheat porridge, and pasta.
Fried saffron milk caps for the winter
Composition (per 1 l):
- saffron milk caps – 1 kg;
- vegetable oil – 0.2 l;
- salt – 5 g.
Cooking method:
- Boil the prepared (washed and chopped) saffron milk caps for 15 minutes.
- Heat the oil in a deep frying pan with a thick bottom.
- Place the saffron milk caps in the oil and fry them for 30 minutes. Add salt 5 minutes before readiness.
- Place the mushrooms in sterilized jars and cover with the oil in which they were fried. Close with nylon lids and store in a cool place after cooling.
The saffron milk caps will be better stored if the oil, before pouring it into the mushrooms in jars, is mixed half and half with table (9 percent) vinegar - according to this recipe, fried saffron milk caps are prepared for the winter in Bulgaria.
It’s worth frying saffron milk caps in a frying pan at least once - using any of the above recipes, they are easy to prepare, and the result will exceed expectations.
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.
- These mushrooms grow only in coniferous forests, so there is no point in worrying about their harmfulness.
- 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.
- 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.
- 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.
- 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.
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
- Sauté onion half rings in oil.
- Place randomly cut caps and fry until the liquid evaporates.
- Add salt, stir, fry until the mushrooms are ready.
- Serve with any side dish while the mushrooms are still hot.
Fried saffron milk caps with potatoes - recipe
To cook, 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
- Heat vegetable oil in one frying pan and fry the potato strips until half cooked.
- In a second frying pan, melt the butter, throw in the onion, wait until it becomes transparent, add the chopped caps.
- Mix half-ready products in one frying pan, add salt and season with dried dill.
- Simmer the fried saffron milk caps under the lid until done.
- Before serving, sprinkle with chopped onions.
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
- Sauté a quarter of an onion ring in butter.
- Add chopped saffron milk caps and fry until the liquid evaporates.
- Add salt, stir, fry until done.
- Add chopped garlic, stir. Turn off the fire.
- Sprinkle with chopped dill and onion, cover with a lid.
- Serve the fried mushrooms with garlic after 5 minutes.
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
- Salt the processed and well-dried mushrooms.
- Roll generously in flour.
- Fry in hot oil until golden brown.
- Place on paper towels to absorb excess oil.
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
- Dry the mushrooms well with a towel and add salt.
- Make a dough from eggs, water, butter and flour, add salt.
- Dip each cap first in flour, then in batter. Fry in oil until golden brown.
- Place the caps on a paper towel to absorb excess fat.
- Serve the appetizer hot while the crust is crispy.
Ryzhiki fried in sour cream - recipe
They will be an ideal addition 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
- Sauté onion half rings in oil, add randomly chopped mushrooms.
- Add salt, fry until fully cooked, turn off the heat.
- Add sour cream, stir, sprinkle with dill.
- Roasted saffron milk caps with sour cream are served as a side dish after 5 minutes.
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 piece;
- eggs – 3 pcs.;
- cheese – 50 g;
- salt, oil.
Preparation
- Finely chop the onion and sauté until transparent.
- Add chopped mushrooms, fry until tender, add salt.
- Whisk the eggs in a bowl, add salt, and pour into the pan with the mushrooms.
- Sprinkle with cheese and cover with a lid.
- Cook fried saffron milk caps with eggs for 5 minutes.
- The dish should be served immediately while it is still fluffy.
Considering that they are already ready to eat, you won’t need to cook the 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
- Fry the cabbage, add potato strips, stir and add salt.
- Fry until half cooked, add chopped onion and grated carrots, stir. Simmer under the lid.
- Add salted mushrooms, stir, simmer for 5-7 minutes.
- Serve the dish hot, after 15 minutes of infusion.
You can make saffron milk caps in any way: with onions, sour cream, in flour or in batter. With the help of frozen hats you can realize any idea that comes to mind. Considering that mushrooms must be washed and boiled before freezing, they are already suitable for frying; you just need to defrost them and use them for their intended purpose.
In autumn the season of saffron milk caps begins. And autumn this year is warm, so saffron milk caps are also available in October. For many, these mushrooms are their favorite. They are marinated, salted, cooked in flour, like chops. And also fried with potatoes. Today I’ll tell you how to fry saffron milk caps with potatoes.
The proportions of potatoes and mushrooms can be changed in any direction. You can take a few mushrooms and a lot of potatoes, or you can do the opposite. It is better to use young saffron milk caps, although this is not necessary. It is enough if the mushrooms are strong and not wormy. And in the fall, mushrooms are not wormy, which is very convenient.
Saffron milk caps need to be washed especially carefully; a lot of forest debris usually sticks to them. You have to pay attention to literally every mushroom and wash each one thoroughly to remove debris and dirt. We put the washed mushrooms to boil in salted water. From boiling, cook the saffron milk caps for half an hour.
Then drain the mushrooms in a colander and wash them again under running water.
Now you can cut the mushrooms into thin strips.
Fry the mushrooms in sunflower oil until golden brown. Do not overcook, otherwise the mushrooms will become dry.
Meanwhile, chop the onion.
Add the onion to the mushrooms and fry a little more along with the onion, stirring constantly.
Peel the potatoes and cut into thin slices. Potatoes for frying can be cut into circles, semicircles, slices - as you wish.
Add potatoes to the pan with the saffron milk caps. Stir and fry covered over medium heat.
After a few minutes, the potatoes can be stirred. That's when we salt it. Cover with a lid again and now reduce the heat. During the process, you can stir again, but we try not to do this often so that the potatoes do not fall apart. Fry until as brown as you like.
Sprinkle the finished potatoes with chopped dill or other herbs.
Fried potatoes with saffron milk caps can be eaten on their own or with some pickles and jams. Ketchup also goes well with fried potatoes.
Mushroom dishes are rightfully considered a real delicacy. This snack has a delicious aroma and delicate, soft flavor notes. Rush mushrooms are especially popular. Recipes for this dish may vary. But one of the most delicious and simple options is saffron milk caps fried in sour cream.
In addition to their gastronomic advantages, these mushrooms have another undeniable advantage - they are perfectly absorbed by the body and saturate it with protein and vitamin A. Our recipe with photos and detailed step-by-step cooking instructions will help novice housewives and will be useful for experienced cooks.
Advice: Before cooking, it is better to soak forest products for about half an hour. This way the dirt will fall away on its own, all that remains is to rinse the mushrooms.
Ingredients
Servings: – +
- saffron milk caps ½ kg
- onion 2 pcs.
- sour cream 30% fat300 g
- salt to taste
- ground black pepper1 small pinch
- vegetable oil3 tbsp.
- Bay leaf 2-3 pcs.
- fresh herbs (parsley, dill)1 bunch
Per serving
Calories: 91 kcal
Proteins: 3.3 g
Fats: 7.7 g
Carbohydrates: 3.5 g
30 min. Video recipe Print
Before cooking, mushrooms must be washed. Clean each fruit from soil, sand and other debris.
Place the saffron milk caps in a deep saucepan, fill with water so that the forest products float freely in the liquid. Add some salt. Throw in bay leaves. There is no need to cook the fruits for a long time. 20 minutes after boiling is enough.
Drain the saffron milk caps in a colander. Cool slightly. Rinse again under running water. Dry for 15 minutes. Cut large mushrooms into several pieces. Leave small specimens whole.
Remove the skins from the onions. Chop into cubes.
Pour vegetable oil into a hot frying pan. After a few moments, add the onion there. Fry until golden over medium heat.
Then add the mushrooms. After 7-10 minutes, the saffron milk caps should be browned. Next add sour cream. Mix the ingredients.
Add some salt. Throw in a pinch of ground pepper. Simmer for no more than 2 minutes.
30 seconds before the end of cooking, add finely chopped herbs. Mix. It's time to serve the yummy food from the forest.
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The delicacy can be varied with a traditional Russian side dish. Ryzhiki, fried with potatoes in sour cream, will be an excellent option for a tasty hearty dinner. The dish is easy to prepare.
Only 6-7 potatoes should be added to the above recipe. They will need to be peeled and cut into neat, even strips. Send the fruits to fry in a separate frying pan in vegetable oil. The potatoes should be covered with a beautiful golden brown crust. Typically this process takes 20 minutes over medium heat.
Place the mushrooms, sautéed with onions, into a bowl with potatoes. Stir. Season with sour cream. Salt and add spices. To add a fresh touch, you can garnish with herbs or finely chopped green onions.
Advice: to make the dish more dietary, use low-fat classic yogurt without sugar instead of sour cream.
No less appetizing delicacy can be made from prepared ingredients. If you have a pickled mushroom appetizer in your basement, making a quick dinner won't be difficult.
Salted saffron milk caps with sour cream are a dish that can help out if you have unexpected guests. In 20 minutes the food will be ready. All that remains is to open a can of rolled tomatoes and slice fresh bread. Before cooking, mushrooms must be rinsed under running water. Then drain in a colander and leave for 10 minutes to allow the liquid to drain. Next, we follow the same instructions as with fresh mushrooms, but fry them for no more than 5 minutes. For aroma during roasting, you can add a few sprigs of fragrant rosemary.
Ryzhiki in sour cream with or without potatoes turn out amazingly tasty, with delicate creamy notes and a forest aroma. Even the most picky gourmets will appreciate the dish.
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Potatoes with mushrooms - what could be tastier?! Only potatoes with salted saffron milk caps and sour cream sauce! The perfect combination of flavors and ease of preparation make this dish one of my favorites.
I peel the potatoes and fill them with water so they don’t darken. I cut it into strips and place it in heated sunflower oil.
I made my own saffron milk caps. I salt them hot. For 1 kg of saffron milk caps I take 2 tablespoons of salt, allspice peas, a couple of bay leaves, ground black pepper - not the eye, currant leaves - about 20 pieces. I pour boiling water over the saffron milk caps, then rinse them in cold water and dry them. I put salt in an iron bucket - I put it in layers: a layer of saffron milk caps, a layer of leaves and spices. There is a napkin on top and it is sure to bend. It turns out very tasty!
I take pickles out of my supplies, wash them, and cut them into small cubes.
And I send it to the potatoes. I cover it with a lid.
I'm preparing the sauce. To do this, I take a large onion, cut it into small cubes, and put it in a saucepan for frying.
When the onion is fried until golden brown, I add sour cream to it - 180 g (standard small jar). I always take 15% fat, because it will still need to be diluted a little with water to the consistency of a thin sauce. I think this fat content is optimal, although this, of course, is up to your taste. When small “bubbles” begin, I add a little water to the sauce, put it on very low heat and stir constantly. I add some spices - pepper, ground herbs.
When the sauce boils, add it to the potatoes. Mix well and leave to simmer a little more over low heat under the lid.
