Dishes of saffron milk caps with potatoes: Russian cuisine recipes

Today, dishes made from saffron milk caps with potatoes are included in the restaurant menu of Russian cuisine.
However, previously this dish was a necessary attribute only for the peasant table. But as already noted, over time they began to put it in the category of gourmet, using it not only in home cooking. The proposed recipes with step-by-step descriptions will tell you in detail how to properly prepare saffron milk caps with potatoes and understand all the intricacies of the process. This dish can be cooked in a deep frying pan, in the oven or in a slow cooker. Therefore, the choice will depend on your preference and the preferences of your family.

Ryzhiki with potatoes cooked in a slow cooker

Saffron milk caps with potatoes cooked in a slow cooker are an easy dish even for novice cooks. A home “helper” will save you not only energy, but also time. Kitchen appliances make the cooking process a real pleasure.

• Rizhiki - 500 g;
• Potatoes - 300 g;
• Onions and carrots - 1 pc.;
• Salt - to taste;
• Vegetable oil;
• Dried herbs (any) - 2 pinches.

Saffron milk caps with potatoes in a slow cooker are prepared according to a recipe with a step-by-step description.

Peel the potatoes, wash and cut into thin strips.

Fry until half cooked in vegetable oil, adding a little salt to taste.

Cut the peeled saffron milk caps into pieces and fry separately until golden brown.

We also peel the onions and carrots, chop them into cubes, and fry each vegetable separately until tender.

Place potatoes in a multicooker bowl, then onions, mushrooms and carrots.

Sprinkle with salt, dried herbs, pour in 50 ml of vegetable oil, close the lid and turn on the “Stew” mode for 40 minutes.

After the signal, the finished dish can be decorated with chopped herbs before serving.

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Salted saffron milk caps for the winter - recipes

Preparing mushrooms for the winter is task number one for all self-respecting mushroom pickers. And therefore... we salt and marinate.

Recipe No. 1. Classic, traditional, proven by more than one generation of mushroom pickers recipe for preparing saffron milk caps for the winter at home.

• Mushrooms – 1 kg.
• Salt – 50 gr.

How to pickle saffron milk caps for the winter at home:

1. Prepare the saffron milk caps for pickling - sort them, wash them, cut off the long stems. The next steps are as simple as possible: lay the saffron milk caps in layers, sprinkling them with salt.
2. Place pressure on top. At first, after a couple of days, juice will begin to stand out, this is normal, do not be alarmed.
3. The saffron milk caps will be ready in a month or a month and a half, not earlier.

Recipe No. 2. Video method for hot pickling of saffron milk caps.

Recipe for salted saffron milk caps with stewed potatoes and garlic in a slow cooker

The next recipe in a slow cooker is cooking salted saffron milk caps with potatoes. The main ingredient in the dish is quite nutritious, as it contains a large amount of protein. Therefore, the prepared dish will be able to create a feeling of satiety for everyone who consumes it.

• Mushrooms - 600 g;
• Potatoes - 400 g;
• Onion - 1 head;
• Vegetable oil;
• Garlic cloves - 1 pc.;
• Ground black pepper - 1 tsp;
• Salt - to taste.

In this recipe, stewed potatoes with saffron milk caps, cooked in a slow cooker, are an excellent dinner option for the whole family.

1. Cut the salted saffron milk caps into pieces and add cold water, leaving to soak for 30 minutes.
2. Rinse and place in a colander to drain.
3. Peel the potatoes, wash and cut into thin strips.
4. Peel the onion, cut into rings, heat a little oil in the multicooker bowl and add, turning on the “Fry” mode.
5. Fry for 5 minutes. until golden brown and add mushrooms.
6. Continue frying in the same mode for 10 minutes.
7. As soon as the liquid has evaporated, add the potatoes and add a little more oil.
8. Close the lid, fry for 30 minutes. until the beep.
9. Add salt, add ground black pepper to taste and add chopped garlic.
10. Stir, close the lid and change the mode to “Stewing” or “Baking”, setting the time to 20 minutes.
11. Serve the dish only hot.

Recipes for fried saffron milk caps

Before frying saffron milk caps, you should familiarize yourself with the step-by-step recipe. There are several options for preparing them. Each of them deserves special attention, but you should focus on your own taste. The taste of fried mushroom dishes is well complemented by sour cream, green onions, garlic and spices.

Ryzhiki fried with onions

One of the most popular dishes among mushroom pickers is fried saffron milk caps with onions. The cooking process itself is not complicated. Cleaning ingredients can be more time-consuming than frying.

Components:

• one onion;
• 50 ml vegetable oil;
• 500 g mushrooms;
• salt and pepper - to taste.

Cooking process:

1. Thoroughly washed saffron milk caps are cut into cubes and boiled for 15 minutes.
2. After cooking, the main ingredient is placed in a colander to get rid of excess liquid.
3. The next step is to place the mushroom raw materials into a preheated frying pan. When all the liquid has evaporated, add oil.
4. After 10 minutes of frying, add finely chopped onion into the frying pan.
5. After the golden crust appears, close the lid and turn off the heat.

Ryzhiki fried in flour

At first glance, it may seem that cooking fried mushrooms in flour is too difficult. But a step-by-step recipe with photos will help you prepare delicious fried saffron milk caps without much difficulty.

Ingredients:

• 50 g flour;
• 60 ml vegetable oil;
• 500 g mushrooms;
• 10 g salt;
• a bunch of greenery.

Recipe:

1. The main components are thoroughly washed and dried using paper napkins.
2. The hats must be separated from the legs.
3. Mix flour with salt in a separate container.
4. The caps and legs are carefully rolled in the flour mixture and placed on a flat surface. At this time, the oil in the frying pan should heat up.
5. The saffron milk caps are fried on each side until golden brown. After that, they are simmered under a closed lid for 5 minutes.
6. The fried dish is decorated with herbs before serving.

Ryzhiki fried in cream

Cream perfectly complements the mushroom flavor. Therefore, the fried dish according to this recipe must be prepared at least once.

Components:

• one onion;
• 1 kg of mushrooms;
• 70 ml oil;
• 200 ml cream;
• salt and seasonings - to taste.

Cooking algorithm:

1. Mushroom raw materials are thoroughly washed and cut into small pieces.
2. Do the same with onions.
3. Fry the mushrooms for 10 minutes until half cooked. Then onions are added to them.
4. After another 10 minutes, pour cream into the pan. Close the lid and reduce the heat to low. In this state, the dish is cooked for another 5-7 minutes.

Royal fried saffron milk caps

To get a delicious mushroom dish, it is not necessary to use rarely found products. The recipe for frying saffron milk caps royally involves the use of the following components:

• one head of onion;
• 1 tbsp. l. salt;
• 400 g saffron milk caps;
• wheat flour - by eye.

Cooking process:

1. Finely chopped mushroom products are boiled and excess liquid is removed.
2. Add flour and salt to them and mix thoroughly.
3. The resulting mixture is placed in a frying pan and fried until golden brown.
4. It is recommended to serve the fried dish with sour cream.

Fried saffron milk caps with egg

It may seem strange, but the forest product goes well with eggs. In addition to its interesting taste, the recipe is quick to prepare. This fried dish is high in protein.

Ingredients:

• four chicken eggs;
• 4 tbsp. l. milk;
• 200 g saffron milk caps;
• 50 ml vegetable oil;
• salt and pepper - to taste.

Cooking algorithm:

1. The mushrooms are washed and boiled in salted water for 7 minutes.
2. Meanwhile, beat eggs with milk in a separate container.
3. Boiled mushrooms are sent to a heated frying pan.
4. After 7 minutes of frying, they are poured with egg mixture.
5. The dish is brought to readiness under a closed lid over low heat.

Ryzhiki fried with garlic

Garlic can decorate absolutely any dish. In addition to its bactericidal effect, it is known for its spicy aroma. Garlic perfectly complements the delicate mushroom flavor. At the same time, to achieve the desired result, it is not necessary to add it in large quantities.

Ingredients:

• 500 g saffron milk caps;
• a bunch of green onions;
• ½ onion;
• one clove of garlic;
• 20 g dill;
• 40 g butter;
• salt.

Cooking principle:

1. Finely chopped onions are fried in butter until half cooked.
2. Add diced saffron milk caps to the frying pan.
3. 5 minutes before cooking, add finely chopped garlic to the dish.
4. After turning off the stove, add greens to the frying pan and cover it with a lid.

Recipe for boiled saffron mushrooms with potatoes in a slow cooker

A recipe for boiled saffron milk caps with potatoes, cooked in a slow cooker, is the most favorite dish among connoisseurs of mushroom dishes. The taste of mushrooms and vegetables is not inferior to a dish cooked in a Russian oven. You don't have to worry about the ingredients burning or losing their nutritional properties. Potatoes and saffron milk caps in a slow cooker are a hearty lunch for the whole family.

• Mushrooms - 600 g;
• Potatoes - 6 pcs.;
• Onion - 1 head;
• Sour cream - 3 tbsp. l.;
• Vegetable oil - for frying;
• Salt and ground pepper - to taste.

A step-by-step description of the recipe will show you how to properly cook saffron milk caps with potatoes in a slow cooker.

1. After cleaning the mushrooms, cut them into several pieces and add salt.
2. Peel the potatoes, cut into thin strips, salt and pepper in a separate bowl.
3. Also chop the peeled onion into cubes and combine with mushrooms.
4. Pour a little oil into the multicooker bowl and add mushrooms and onions.
5. Turn on the “Frying” mode on the multicooker panel for 15 minutes.
6. Add potatoes, stir, add 3 tbsp. l. vegetable oil and pour in sour cream.
7. Change to the “Extinguishing” mode for 40 minutes. and after the beep, serve.
8. Thanks to sour cream, the potatoes will become soft, and the saffron milk caps will be juicier and more aromatic.

Fried potatoes with mushrooms and onions in a slow cooker

My grandmother fried mushrooms and potatoes in a cast-iron frying pan in a Russian stove; it’s a pity, but I don’t have that luxury. Although the multicooker is a good replacement for my stove, in particular, fried potatoes with mushrooms in the multicooker turn out simply wonderful.

I really love mushrooms, although they say that there is nothing healthy in them, but the taste and aroma are wonderful. My father was from the Vologda region, where mushroom picking is an industry. Every year we went to the village and, of course, we couldn’t do without picking mushrooms.

No, we didn’t hand them over to the state, but drying, marinating, boiling and frying them is a sacred matter. And since then, every time I cook mushrooms, I remember how we got up at 4-5 in the morning, it was just starting to get light, and went into the forest.

We walked for a long time, until lunch, then returned home, dumped boxes of mushrooms, had lunch and walked back. Those who could no longer walk remained to process mushrooms.

To the children it seemed like hard labor, but somehow gradually we got involved and even fell in love with this business - collecting really is addictive. Especially when there is no shortage of mushrooms.

Ingredients:

• Mushrooms – 120 gr.
• Potatoes – 500 gr.
• Onion – 2 pcs.
• Salt – 3 gr.
• Spices - to taste
• Butter – 10 gr.
• Vegetable oil – 10 ml.

Method for preparing fried potatoes with mushrooms in a slow cooker

In fact, you can take any mushrooms, but out of season champignons are the only mushrooms that can be bought fresh. And no frozen mushrooms can compare with fresh mushrooms. However, you can also use frozen ones – the best, of course, are porcini mushrooms. Most of all I like to mix champignons, white mushrooms and honey mushrooms. But today I only have champignons, I cut them into slices.

I put a piece of butter into a heated slow cooker and fry the mushrooms, and throw in finely chopped onions. It is best to fry mushrooms in butter - this will reveal their taste and aroma more clearly.

By the way, if you use porcini mushrooms, you will understand by the change in color that they are already fried - the dark brown caps will lighten to a golden color. I add a little salt to the mushrooms and add potatoes to them.

By the time I fry the mushrooms, my potatoes have already been peeled and cut into medium cubes.

I set “Baking” for 30 minutes (total cooking time 45 minutes). Cook with the lid open or closed - it's up to you, it depends on whether you want a crispy crust or soft, slightly stewed potatoes. It’s delicious this way and that. You can stir the potatoes lightly during cooking if you want them to brown on all sides.

I salt the finished potatoes at the very end - otherwise they will fall apart during the cooking process. I put it in a ceramic dish - ideally with a lid - with thick walls that retains heat, garnish with a sprig of rosemary - it will give the dish a subtle pine aroma - I let it “soak” a little and serve.

Potatoes with mushrooms are prepared in the DEX multicooker.

Source: https://multipovarenok.ru/zharenyj-kartofel-s-gribami-i-lukom-v-multivarke.html

Potatoes with saffron milk caps and cheese, baked in the oven

The recipe for saffron milk caps cooked in the oven with potatoes and cheese can be made by any cook, regardless of experience.

The main thing is to carry out all the cooking processes correctly.

• Mushrooms - 700 g;
• Potatoes - 500 g;
• Sour cream - 3 tbsp;
• Onion - 3 heads;
• Salt - to taste;
• Paprika - 2 tsp;
• Vegetable oil - for frying;
• Hard cheese - 300 g.

Potatoes with saffron milk caps baked in the oven turn out delicious and can become the main dish on the dinner table.

1. Wash, peel and chop all products: potatoes into slices, onions into half rings, mushrooms into cubes.
2. Fry the fruit bodies in vegetable oil until golden brown.
3. Add onions, stir and continue frying for 10 minutes.
4. Grease a baking dish with oil, layer raw potatoes, and top with mushrooms and onions.
5. Mix sour cream with salt, paprika and grated cheese.
6. Pour the sour cream mixture over the potatoes and mushrooms and place in a hot oven.
7. Bake potatoes with mushrooms for 40 minutes. at a temperature of 180°C.

Classic fried saffron milk caps with onions

To prepare a fragrant and tasty dish you need the following ingredients:

• fresh saffron milk caps - 0.5 kg;
• 3-4 heads of onions;
• sunflower oil - 40 ml;
• salt pepper.

1. Step-by-step preparation of the dish should begin with processing the mushrooms. The saffron milk caps must be thoroughly washed and cleared of debris.
2. Cut the mushrooms into large cubes and boil for 15 minutes in salted water.
3. Drain the mushrooms and fry in a hot frying pan for 10 minutes.
4. Cut the onion into half rings and add to the mushrooms. Mix. Fry until golden brown.
5. Add salt and pepper to taste. Cover with a lid for 5 minutes and let simmer. The dish is ready!

The taste of mushrooms will become more interesting if you replace onions with fresh green onions. Plus you can add a clove of garlic.

Saffron milk caps with potatoes in pots: step-by-step recipe

The recipe for saffron milk caps stewed with potatoes in clay pots is a dish for those who love tasty and satisfying food. This dish can diversify any side dish from your daily menu, and served in pots will decorate even a holiday table.

• Mushrooms - 600 g;
• Potatoes - 600 g;
• Broth (chicken or mushroom) - 2 tbsp.;
• Carrots and onions - 1 pc.;
• Garlic cloves - 4 pcs.;
• Salt and a mixture of ground peppers - to taste;
• Vegetable oil - for frying;
• Chopped basil and/or parsley.

Saffron milk caps with potatoes are prepared in pots according to the described step-by-step recipe.

1. Peeled potatoes are cut into small cubes and a greased pot is filled 1/3 full.
2. Onions and carrots are peeled, washed and chopped: onions into cubes, carrots on a coarse grater.
3. Fry in oil until golden brown and spread on potatoes.
4. Pre-peeled and washed saffron milk caps are cut into slices, sprinkled with salt, crushed garlic and a mixture of ground peppers.
5. Mix and place on top layer for frying.
6. Fill each pot about ½ full with broth, cover with a lid and place in a preheated oven.
7. Set the temperature to 180°C and bake for 40-50 minutes.
8. When serving, decorate the dish with chopped herbs.

Fried saffron milk caps - simple recipes

Recipe No. 1. The simplest but most delicious recipe for fried mushrooms, no doubt you will like it.

Take:

• Saffron milk caps – 400 gr.
• Onions – 1 pc.
• Lard – 80 gr.
• Salt.

Cooking:

1. Cut the lard into cubes, throw in a frying pan, add onion, chopped saffron milk caps and fry, stirring often.

Recipe No. 2. You will see the next option by watching the video:

Recipe No. 3. Ryzhiki in sour cream, fried. A very simple recipe, unpretentious. We take:

• Saffron milk caps.
• Sour cream.
• Bulb.
• Crackers, white.
• Salt, dill, black pepper.

Step-by-step preparation:

1. Peel the saffron milk caps, boil in salted water for about 10 minutes. Drain the water and place the mushrooms in a frying pan.
2. Fry the onion separately and add to the saffron milk caps. Pepper, add salt and dill. Fry until golden brown.
3. Pour in sour cream, add crackers (do not add too much, in moderation). Let it boil and after a couple of minutes turn off the heat.

How to cook a casserole of saffron mushrooms, onions and potatoes

A casserole of saffron milk caps with potatoes is not just an everyday dish prepared for household members. It can be served at any holiday table.

• Mushrooms - 600 g;
• Potatoes - 6 pcs.;
• Onion - 4 heads;
• Butter - 100 g;
• Hard cheese - 200 g;
• Sour cream - 1 tbsp;
• Allspice - 5 peas;
• Bay leaf - 2 pcs.;
• Salt - to taste;
• Breadcrumbs.

Cooking saffron mushrooms with potatoes in the form of a casserole does not take much time, but the result is amazing.

1. Peeled and washed saffron milk caps are cut into thin slices.
2. The top layer is removed from the onion, cut in half, and then chopped into thin half rings.
3. The baking dish is greased with butter and sprinkled with breadcrumbs.
4. Peeled potatoes are cut into thin slices and spread on breadcrumbs.
5. Sprinkle with salt, lay out allspice and bay leaf.
6. Next, lay out slices of saffron milk caps, add salt again and lay onion half rings on top.
7. The cheese, grated on a coarse grater, is mixed with sour cream and distributed as a top layer.
8. Small pieces of butter are distributed over the entire surface of the casserole.
9. Cover with baking foil and place in a hot oven.
10. Bake for 40-50 minutes. at a temperature of 180-190°C.
11. The casserole can be eaten not only hot, but also cold, after cutting it into portions.

Ryzhiki fried in sour cream

A classic for preparing delicious mushrooms is saffron milk caps fried with sour cream.

Take:

• Mushrooms.
• Onion.
• Sour cream.
• White bread crackers.
• Salt, sunflower oil, pepper, dill.

How to fry:

1. Boil the peeled mushrooms in salted water. After 10 minutes, drain the saffron milk caps in a colander. Wait for the broth to drain.
2. Place the mushrooms in the pan and start frying.
3. In a separate frying pan, saute the diced onion. When the onions turn golden, transfer to the mushrooms.
4. Pepper and add salt to the dish, continue cooking over moderate heat until the saffron milk caps are browned.
5. Pour in sour cream, throw in crackers. Don't put a lot, add a small handful, they will crunch nicely. Mix well, let fry for a couple of minutes and remove from the stove.

Option on how to cook saffron milk mushrooms with potatoes in cream (with video)

Another option for preparing saffron milk caps is with potatoes in cream. It will appeal to everyone who loves to eat delicious food and does not suffer from remorse about their figure.

By filling the main ingredients with cream, you can get a tender and flavorful dish for a romantic dinner.

• Mushrooms - 800 g;
• Onion - 2 pcs.;
• Potatoes - 7 -8 pcs.;
• Vegetable oil;
• Garlic cloves - 4 pcs.;
• Cream - 400 ml;
• Parsley - 1 bunch;
• Salt and ground black pepper - to taste.

We invite you to watch a video on how to cook saffron milk mushrooms with potatoes in cream.

1. Peel, wash and cut all ingredients: mushrooms into cubes, potatoes into thin slices, onion into half rings, garlic into small cubes.
2. Fry each ingredient separately in vegetable oil until tender (fry the onion with garlic).
3. Mix mushrooms, potatoes, onions and garlic, add salt and pepper to taste.
4. Mix the cream thoroughly with the chopped herbs, combine with the main mass and place in a baking dish.
5. Turn on the kitchen equipment at 180°C and bake for 30 minutes.
6. Divide the dish into portion plates and serve hot.

How to fry salted mushrooms: a step-by-step recipe

Fried salted mushrooms are a delicious and satisfying appetizer loved by gourmets. Therefore, few people know how to properly fry salted saffron milk caps.

• Salted saffron milk caps;
• Bulb onions;
• Vegetable oil.

The recipe showing how to fry saffron mushrooms is described in stages - use it.

1. Soak mushrooms for 30-40 minutes. in cold water and place on a kitchen towel to drain.
2. Cut into pieces and place in a dry, hot frying pan, fry until the liquid evaporates.
3. Add oil, stir and fry for 15 minutes. over medium heat.
4. Add the onion cut into half rings, stir and continue frying until the onion is ready.

Important: if only mushrooms and onions are fried, then salt should not be added, since the canned fruit bodies already contain a sufficient amount of it. However, additional products, such as potatoes, need to be salted.

If desired, you can use chopped parsley, dill or basil to decorate the dish.

How to properly stew saffron milk caps with potatoes and cream in a frying pan

The simplicity of preparing a dish of saffron milk caps with potatoes and cream makes it accessible in any kitchen at home.

• Mushrooms - 500 g;
• Potatoes - 7 pcs.;
• Heavy cream - 300 ml;
• Garlic - 3 cloves;
• Vegetable oil - for frying;
• Allspice and black pepper - 4 peas each;
• Salt - to taste;
• Chopped dill and/or parsley - 2 tbsp. l.

A step-by-step description will tell you how to properly stew saffron milk caps with potatoes and cream.

1. Remove the top layer from the potatoes, wash and cut into thin slices no more than 3-4 mm.
2. After preliminary cleaning, cut the mushrooms into slices and place in a hot frying pan.
3. Salt to taste, pour in 2-3 tbsp. l. vegetable oil and fry for 20 minutes. over low heat.
4. Heat 50 ml of oil in a separate frying pan and add potato slices.
5. Add salt, pepper, stir 3-4 times so that all the potatoes are in the oil.
6. Fry until half cooked, about 15 minutes, gently stirring the potatoes from time to time to prevent burning.
7. Combine crushed garlic cloves with cream, pepper and chopped herbs, mix thoroughly.
8. Combine potatoes and mushrooms with cream, stir, close the lid on the pan and simmer for 15-20 minutes.
9. It is better to serve the dish hot, arranged in half-portioned plates.

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

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.

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.

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.

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.

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.

How to fry frozen saffron milk caps?

You can prepare fried saffron milk mushrooms 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.

Ingredients:

• frozen saffron milk caps – 200 g;
• cheese – 100 g;
• flour – 2 tbsp. l.;
• egg – 1 pc.;
• salt, oil.

Preparation

1. Defrost the saffron milk caps and dry with a towel. Add salt.
2. Roll in flour.
3. Dip in beaten egg.
4. Breaded in grated cheese.
5. Fry until golden brown on both sides.
6. Serve breaded fried saffron milk caps hot while the crust is crispy.

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How to deliciously cook saffron milk caps with potatoes and mayonnaise

This option for preparing saffron milk caps with potatoes is recommended to be seasoned with mayonnaise, which will make the dish nourishing and aromatic. And adding hard cheese will give the side dish a special, refined aroma. The dish can be used as a hearty lunch or as a side dish for baked chicken.

• Mushrooms - 700 g;
• Potatoes - 300 g;
• Onion - 3 heads;
• Vegetable oil;
• Wheat flour - 1.5 tbsp. l.;
• Mayonnaise - 6 tbsp. l.;
• Hard cheese - 200 g;
• Ground black pepper - 1 tsp;
• Marjoram - 1 pinch;
• Basil or parsley (optional);
• Salt - to taste.

Find out how to deliciously cook saffron milk caps with potatoes from the step-by-step recipe described below.

1. The top layer is removed from the onion, cut into cubes and placed in a frying pan.
2. Add flour, mix with onion and sauté in vegetable oil until golden brown.
3. After preliminary cleaning, the mushrooms are cut into cubes and added to the onions.
4. Fry for 15 minutes. over low heat and add potatoes, which are pre-peeled and cut into thin rings.
5. Cover the pan with a lid and simmer the potato-mushroom mixture over low heat for 15 minutes.
6. Mayonnaise is combined with salt, ground pepper, marjoram and grated cheese.
7. The whole mass is mixed, poured into the mushrooms and potatoes, covered with a lid and simmered for another 15 minutes.
8. Before serving, the dish is sprinkled with chopped herbs.

How to fry saffron milk caps in flour in a frying pan: appetizer recipe

Ryzhiki, fried in flour, are an excellent appetizer that can complement the assortment of your holiday and everyday table.

• Fresh saffron milk caps (medium and large, but not old);
• Flour;
• 2 chicken eggs;
• ? tsp sweet ground paprika;
• Salt and vegetable oil.

How should you fry saffron milk caps in flour in a frying pan?

1. Beat the eggs a little with a fork and add paprika, as well as salt and pepper.
2. Remove the stems and any adhering debris from the mushrooms, rinse and dry with a paper towel.
3. Dip each cap of the fruiting body in the egg and roll in flour.
4. Place in a frying pan heated with oil and fry on both sides for about 2 minutes. on each side.
5. Use parchment, paper or cloth towel to remove excess fat from fried mushrooms.
6. When serving, sprinkle with chopped fresh herbs.

How to cook saffron milk mushrooms with potatoes and minced meat

We offer another delicious combination - saffron milk caps, potatoes and minced meat.

The finished dish based on the recipe for saffron mushrooms with potatoes and meat turns out tender and aromatic. And the added butter gives a pleasant milky taste.

• Potatoes - 6 pcs.;
• Mushrooms - 500 g;
• Onion - 2 heads;
• Minced meat (preferably chicken) - 300 g;
• Butter - 3 tbsp. l.;
• Sour cream - 5 tbsp. l.;
• Salt and ground black pepper - to taste.

Find out how to cook saffron milk mushrooms with potatoes yourself from the detailed description.

1. We wash the mushrooms, peel them, remove the tips of the stems and chop them into slices.
2. Remove the top layer from the onions, cut into half rings and mix with mushrooms.
3. Place in a hot frying pan, add 1 tbsp. l. butter and fry over medium heat for 15 minutes.
4. In a separate pan, fry the minced chicken until cooked, mix with mushrooms and onions.
5. Peel the potatoes, rinse them in water to remove dirt and cut them into strips.
6. Place on a kitchen towel and let dry.
7. Fry in butter until cooked, constantly stirring with a wooden spatula, avoiding burning.
8. Mix potatoes with mushrooms, minced meat, salt and pepper to taste.
9. Add sour cream, stir, cover the pan with a lid and simmer over low heat for 20 minutes.
10. After cooking, place the dish in a large plate and serve.

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.

Features of saffron mushrooms

Did you know that this type of mushroom has been considered a delicacy since ancient times? And all because of their special taste. Saffron milk caps are well absorbed by the digestive system and do not cause heaviness or discomfort.

Among the traditional methods of preparing saffron milk caps, the following culinary processing options are distinguished: frying, boiling, stewing, baking. In addition, these mushrooms lend themselves well to preservation.

How to eat saffron milk caps correctly and safely, what recipes for preparing saffron milk caps to surprise your guests, and what methods of preparing saffron milk caps to use, read on.

How to cook saffron mushrooms by frying them with an egg

You can also use a combination of mushrooms and eggs for a hearty meal. How to quickly fry saffron milk caps with eggs and feed hungry family members?

• 1 kg of saffron milk caps;
• 2 pcs. onions;
• 4 chicken eggs;
• 4 tbsp. l. butter;
• Salt - to taste;
• Parsley and dill.

1. Boil pre-cleaned saffron milk caps, place in a colander and leave to drain.
2. Cut into pieces and place in a preheated frying pan, add oil and fry for 20 minutes.
3. Peel the onion, cut into rings, add to the mushrooms, add salt, mix and fry until done.
4. Beat the eggs with chopped herbs until smooth and pour over the mushrooms and onions.
5. Add salt, cover and simmer until done.
6. It is best to serve hot.

As you can see, preparing saffron milk mushrooms by frying them with an egg is not at all difficult.

What to do with saffron milk caps after collection

Saffron milk caps are very susceptible to worms, so the success of delivery to the place of their preparation largely depends on proper collection and packaging. After cutting, each specimen requires careful inspection and breaking. Wormy mushrooms or parts thereof must be discarded.

The container should not be very large; it is better to transfer each layer of saffron milk caps with paper or a clean cloth to avoid mechanical damage.

Processing rules

After collecting, the first thing to do is to properly process the collected mushrooms. Experienced experts advise not to put off this task, otherwise you may lose the entire forest harvest at once. You can peel mushrooms both at home and right in the forest.

Mushroom picking

Proper processing includes:

• sorting, removing rotten and damaged parts;
• cleaning adhered earth, leaves, blades of grass and moss;
• cutting off hardened sections of legs;
• placing mushrooms in a closed glass, wooden, enamel or plastic container.

How to store

Saffron milk caps cannot be stored fresh for a long time and are difficult to transport. 3-4 hours after collection at room temperature they begin to deteriorate. If they are exposed to direct sunlight, this period is even shorter. In the refrigerator, the spoilage process can be slowed down by up to 24 hours, if you make sure to perform the initial processing of the mushrooms without using water.

Storing saffron milk caps

In the future, only those mushrooms that retain elastic and strong flesh should be used for food.