How to deliciously and correctly fry saffron milk mushrooms at home: recipes for delicious dishes

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.

We take a knife and clean the fruiting bodies from various contaminants.
We remove minor damage, if any, and also cut off the hardened parts of the legs.
We rinse thoroughly or, better yet, leave it in water for 20-30 minutes, after lightly salting it.
Remove from the water, transfer to a colander, and let drain.
Cut into pieces or leave whole if they are small.
Heat a small amount of oil in a frying pan and lightly sauté the onion, cut into cubes or half rings.
Add the mushrooms and continue to fry over medium heat for 10 minutes.
Reduce heat to low and cover with a lid and simmer for 15 minutes.
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.
When the mushrooms are cooked, it is better to leave them for 10-15 minutes to steep.
When serving, you can garnish each serving with chopped parsley and dill.

How to deliciously fry saffron milk mushrooms with the addition of mayonnaise

Ryzhiki fried with mayonnaise is a universal dish for all occasions! It can be prepared for lunch, or as a hearty and flavorful snack for a romantic dinner. How to deliciously fry saffron milk caps with mayonnaise and diversify your family’s daily menu?

1 kg of saffron milk caps;
3 pcs. onions;
5 tbsp. l. mayonnaise;
Salt - to taste;
Vegetable oil;
1 tsp. ground black pepper;
3 garlic cloves.

You will learn how to fry saffron mushrooms with the addition of mayonnaise by looking at the step-by-step description of the recipe.

Pre-treated mushrooms are boiled in salted water for 15 minutes.
Remove with a slotted spoon and place on a paper towel.
Cut into small pieces and place in a dry, hot frying pan and fry for 15 minutes. over medium heat.
Peel the onion, cut into cubes and fry in vegetable oil until soft, combine the mushrooms with the onion and mix.
Fry for 10 minutes, season with salt and pepper, add crushed garlic cloves and mayonnaise.
Stir and simmer under a closed lid for 10 minutes.
For a more piquant taste, you can pour 1-2 tbsp into the mushrooms with mayonnaise. l. lemon juice (optional).
Let it brew for 5-7 minutes. before serving. It can be served as a side dish to the main course, both hot and cold.

How to fry saffron milk caps with potatoes and onions in a frying pan

One of the most famous products that goes well with mushrooms is potatoes. By combining these 2 ingredients together, you can get a very tasty, satisfying and aromatic dish. However, before frying saffron milk caps and potatoes in a frying pan, you need to prepare everything in advance.

0.5 kg of saffron milk caps and the same amount of potatoes;
2 onions;
Vegetable oil;
Salt;
Pepper;
1-2 pcs. bay leaf.

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

Fresh mushrooms need to be processed: cleaned of dirt and rinsed in cold water. You can take frozen fruiting bodies, but first defrost them on the bottom shelf of the refrigerator.
Peel the potatoes, cut into slices and soak in water for 20 minutes to remove unnecessary starch.
You also need to remove the skin from the onions and cut into half rings.
Fry the onions and mushrooms in a frying pan with vegetable oil until the liquid evaporates, then transfer to a separate plate and set aside.
Remove the potatoes from the water and dry on a kitchen towel.
Place in the pan where the saffron milk caps and onions were fried, adding a little oil.
Fry until half cooked over medium heat, remembering to stir constantly.
Add the onion and mushroom mixture to the potatoes, reduce heat and fry until fully cooked.
At the end, add salt, pepper and bay leaf.

How to make delicious soup from fresh saffron milk caps

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

You will need:

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

You can add potatoes if you wish.

How to cook:

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

Recipe for frying saffron milk caps in a frying pan with sour cream and garlic

No less popular is the recipe for saffron milk caps fried in a frying pan in sour cream.

Lunch, dinner, friendly gatherings and even a festive feast will be decorated with this incredibly tasty dish.

0.7 kg saffron milk caps;
2 onions;
2 cloves of garlic;
4 tbsp. l. sour cream;
Fresh herbs;
Salt, black pepper (peas);
Vegetable oil.

The recipe description will show you how to fry saffron milk caps in a frying pan with sour cream.

Place peeled and sliced mushrooms in a frying pan.
Add a little oil and put on high heat.
When the liquid released during frying begins to evaporate, reduce the heat to medium and continue frying for a couple of minutes.
Add onion, chopped into half rings or cubes, and fry until tender.
Add sour cream and crushed garlic, stir and simmer over low heat for 7-10 minutes, at the end add salt and a few peppercorns.
Garnish with fresh herbs and serve.

Ryzhiki fried in sour cream

Compound:

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.

Ryzhiki, fried according to this recipe, can be used as a sauce for potatoes, buckwheat porridge, and pasta.

How to cook saffron milk caps in a frying pan by frying them with potatoes and chicken

Fried saffron milk caps in a frying pan can also be prepared with potatoes and chicken.

350 g saffron milk caps;
4 potatoes;
300 g chicken fillet;
½ tsp. curry;
Sour cream (optional);
Greenery;
Salt, pepper and vegetable oil.

How to cook saffron milk caps in a frying pan with potatoes and chicken?

Boil the potatoes in their skins, peel and cut into small cubes.
After cleaning and washing the saffron milk caps, cut into slices.
Also cut the poultry meat into cubes about 1 cm thick.
In a preheated frying pan, first fry the chicken, then add the mushrooms.
Fry for 10 minutes, then add potatoes.
After a few minutes, pour in sour cream, the amount of which is taken as desired. You don’t have to add it at all, it will still turn out very tasty.
Salt, pepper, add curry and simmer over low heat for 3-5 minutes.
Turn off the heat and serve, garnished with herbs.

Recipe for frying saffron mushrooms with onions

If you want to pamper your household with a delicious lunch or dinner, we offer one more recipe for frying saffron mushrooms - with the addition of onions. Preparing the dish will not require much effort on your part, the main thing is to cut and fry all the ingredients, and the rest will be done by the taste and aroma of wild mushrooms.

1 kg of saffron milk caps;
5 pieces. onions;
4 tbsp. l. butter;
½ tbsp. l. Sahara;
Salt - to taste.

You can learn how to deliciously fry saffron mushrooms from the step-by-step description below.

After pre-treatment, dry the saffron milk caps on a kitchen towel and cut into pieces.
Boil in salted water and remove with a slotted spoon into a colander and leave to drain.
Peel the onion, cut into half rings and fry in half the butter until soft.
Add mushrooms, oil, mix and fry over low heat until golden brown.
At the end of frying, add mushrooms and onions to taste and add sugar, which will enhance the taste of the dish.
Serve with mashed potatoes or boiled rice.

How to deliciously fry saffron milk caps in a frying pan with an egg

You can fry saffron milk caps in a frying pan with an egg, how to do it? Everything is very simple, and also fast. Instead of fresh saffron milk caps, you can also take frozen, pickled or salted ones.

200 g saffron milk caps (fresh or canned);
4 chicken eggs;
4-5 tbsp. l. milk or water;
Salt pepper;
Vegetable oil.

A recipe with a photo will help you make saffron milk caps delicious in a frying pan.

After cleaning, the mushrooms are boiled in salted water for 5-7 minutes. If you use a canned product, you must first soak it for 20-30 minutes.

The eggs are beaten into one common container, water or milk is added, as well as a little salt and pepper.

Lightly beat the mixture with a whisk or fork.

Place chopped saffron milk caps into a frying pan in heated oil and fry for 3-5 minutes.

Pour in the resulting egg mixture, cover with a lid and continue to fry over low heat until cooked.

At the very end you can add salt if necessary.

Cooking features

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

Here you will often find them in prepared preparations – salted and pickled. Have you tried frying? Those who have at least once tried fried saffron milk caps were captivated by this appetizing, aromatic dish. Fried saffron milk caps diversify the daily menu and will decorate the holiday table. Their taste largely depends on knowing several secrets.

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

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

With onion

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

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

We take:

one onion;
50 milliliters of vegetable oil;
500 grams of mushrooms;
salt and pepper - to taste.

Cooking:

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

With potatoes

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

We take:

0.6-0.7 kilograms of saffron milk caps;
100 milliliters of vegetable oil;
0.5 kilograms of potatoes;
0.2-0.3 kilograms of onions;
salt, spices - to taste.

Cooking:

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

In flour

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

We take:

50 grams of flour;
60 milliliters of vegetable oil;
500 grams of mushrooms;
10 grams of salt
a bunch of greenery.

Cooking:

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

In cream

Cream will complement the mushroom flavor.

We take:

one onion;
1 kilogram of mushrooms;
70 milliliters of vegetable oil;
200 milliliters of cream;
salt and seasonings - to taste.

Cooking:

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

Calorie content

Fried saffron milk caps have high nutritional value. They saturate the body with protein and relieve hunger for a long time. Wherein:

calorie content per 100 grams – only 17.4 kcal;
fat content is minimal - 0.8 g;
protein volume – almost 2 g;
carbohydrates – about 0.5 g.

IMPORTANT! It is recommended to eat any mushrooms in the first half of the day: they are quite a heavy product for digestion.

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;
½ tsp. sweet ground paprika;
Salt and vegetable oil.

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

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

Recipes for fried saffron milk caps - how to cook them correctly

“Royal mushrooms” have been valued at all times, but now the secrets of preparing this product are gradually being lost. Saffron milk caps are often confused with other species or, due to doubts, ignored. In fact, the taste of these mushrooms is worth the time spent on them.

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.

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.

Fried saffron milk caps with onions

A classic way to create a delicious dish for a hearty family dinner. The speed of the process is due to the simplicity and minimum set of products.

How to fry saffron milk caps in a frying pan for the winter: preparation recipe

You can fry saffron milk caps in a frying pan for the winter, how to do it? I must say that this is a very convenient preparation, since in winter you have a ready-made dish at hand, which is simply heated and served - in combination with other ingredients and just like that.

Saffron milk caps;
Vegetable oil;
Salt.

After pre-treatment, the saffron milk caps should be cut into pieces.
Place in a frying pan and fry until the liquid has evaporated.
Then add enough vegetable oil to cover the mushrooms.
Fry over low heat for 20-25 minutes, then add salt.
First, select mushrooms into sterilized jars, leaving 3 cm of empty space to the top, and then pour hot oil.
Close with tight nylon lids or roll up with metal ones.
After cooling, store it in the basement or put it in the refrigerator.

Also watch a video showing how to cook saffron milk caps in a frying pan for the winter.

How to deliciously fry saffron milk caps with sour cream: recipe with video

Ryzhiki with sour cream is a dish that has become traditional in many cuisines around the world.

1 kg of saffron milk caps;
3 pcs. onions;
5 tbsp. l. butter;
1.5 tbsp. sour cream;
Salt - to taste.

How to deliciously fry saffron milk caps with sour cream to make a hearty snack with a surprisingly harmonious, rich taste?

We prepare all the ingredients for the cooking process: peel, wash the onion and cut into small cubes, peel, wash and finely chop the mushrooms.
Heat a frying pan, add butter and add chopped onion.
Fry for 5-7 minutes. and add mushrooms.
Add salt to taste and fry over medium heat for 15 minutes.
Add sour cream, mix thoroughly, bring to a boil and remove from heat.
Let it brew for 10 minutes, decorate (if desired) with chopped herbs and serve. This dish goes well with boiled potatoes or rice.

In addition, we also suggest watching a video showing how to fry saffron milk caps in sour cream.

How to cook fried saffron milk mushrooms

There is nothing complicated in cooking fresh, just picked saffron milk caps. All you have to do is choose the right seasoning. In some cases, herbs or vegetables are added to the dish. The easiest way is to fry the saffron milk caps in a frying pan with a little oil. But you can also use a cauldron for these purposes. Sunflower oil is poured into the container only after all the liquid has evaporated from the mushrooms. There is no need to close the lid. It is important to periodically stir the fried saffron milk caps with a wooden spatula. Their readiness is indicated by the appearance of a golden crust. It is permissible to fry not only fresh, but also canned varieties. In this case, no pre-cooking is needed.

Is it possible to fry saffron milk caps raw?

Ryzhiki can be fried raw. But the cooking time will increase to 25-30 minutes. They won't be bitter about it. It is also noteworthy that this variety does not require additional soaking. They are completely hassle-free to prepare.

Is it possible to fry saffron milk caps with other mushrooms?

Despite the fact that fried saffron milk caps have a rather rich taste, they go well with other varieties of mushrooms. They can be combined with milk mushrooms, porcini mushrooms and even boletus mushrooms. The presented specimens will make a good assortment, which can not only be fried, but also pickled for the winter.

How long to fry saffron milk caps in a frying pan?

The duration of cooking depends on whether the main ingredient has been boiled beforehand. If not, the cooking time can be half an hour. If the mushroom product has been boiled, it should not be fried for longer than 20 minutes. The power of the stove is also important in this matter.

Fried saffron milk caps: step-by-step recipe with photos for easy preparation

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Fried saffron milk caps: step-by-step recipe with photos for easy preparation
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How can you quickly and deliciously fry saffron milk caps with minimal effort?

Features of preparing saffron milk caps

To make saffron milk caps really tasty, you need to follow some rules.

According to their structure, mushrooms have an irregularly shaped cap. Dirt and grass often accumulate in the tubercles and depressions of the mushroom cap, so it is very important to rinse the mushrooms well. It is better to do this using a toothbrush.
Mushrooms must be carefully sorted before washing, as they are very often wormy.
It is not necessary to boil the saffron milk caps. Some recipes exclude this processing step. However, to avoid false mushrooms, it is better to boil saffron milk caps in salted water to protect yourself.
When frying mushrooms, you do not need to use a lid, since saffron milk caps can overcook and clump very much.

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.

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.
Cut the mushrooms into large cubes and boil for 15 minutes in salted water.
Drain the mushrooms and fry in a hot frying pan for 10 minutes.
Cut the onion into half rings and add to the mushrooms. Mix. Fry until golden brown.
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.

Potatoes with fried saffron milk caps

An easy and at the same time incredibly tasty recipe that even a novice cook can do. For a successful dish you need to take:

fresh saffron milk caps – 700 g;
new potatoes – 500 g;
2-3 large onions;
salt pepper.

The step-by-step recipe begins with processing the mushrooms. It is necessary to peel and boil the mushrooms in salted water.
Drain the water and let the mushrooms rest.
Peel the potatoes and cut into long pieces.
Peel the onion and cut into half rings. Mix together with potatoes.
Heat a frying pan and add mushrooms. Fry for 5-7 minutes.
Add onions and potatoes to mushrooms. Fry for another 10 minutes until the onion turns golden.
Cook the dish until the potatoes become soft.
Add salt and pepper to taste.

It is better to serve the dish with sour cream and green onions, so the saffron milk caps will acquire an extraordinary taste and aroma.

Fried saffron milk caps “Shlyapka”

The name of the dish suggests frying only the mushroom caps. To prepare an original dish you need the following products:

large saffron milk caps, preferably with a whole cap – 500 g;
sunflower oil – 40 ml;
2-3 medium onions;
wheat flour - 3 tablespoons;
salt pepper;
greens for decoration.

Mushrooms must be washed and cleaned of dirt and grass. Dry with a napkin.
Separate the caps from the mushrooms.
Mix wheat flour along with salt and pepper.
Roll the caps from the saffron milk caps in the flour mixture and fry in a hot frying pan until crispy.
Cover the mushrooms with a lid and let simmer.
Fry the onion in half rings separately and serve as a side dish for the mushrooms.
It is better to serve the dish hot. Season the mushrooms with herbs.

A simple homemade recipe will help you serve mushrooms beautifully, and the taste and aroma of saffron milk caps will be remembered for a long time.

Fried saffron milk caps in oil

Sometimes you really want to feel the taste of fresh mushrooms in winter. And, fortunately, there is a recipe that will help make your wish come true.

To prepare fried saffron milk caps in oil you need:

fresh saffron milk caps – 1 kg;
sunflower oil – 200 ml;
salt pepper.

Pre-peeled and washed saffron milk caps must be cut into large pieces and boiled in salted water for 20 minutes.
Place the mushrooms in a colander and let them drain.
Place the saffron milk caps in a frying pan and add plenty of oil. Fry for half an hour over low heat. Finally, add salt and pepper to the mushrooms.
Sterilize jars and lids.
Transfer the prepared mushrooms into jars and pour in the oil in which they were fried right up to the lid. Some housewives use a trick - before pouring oil over the mushrooms, they mix the oil with table vinegar in equal proportions. This nuance will help preserve the mushrooms for a long time.

Having looked at several popular recipes, we can say one thing - cooking saffron milk caps is a pleasure. Mushrooms are prepared very quickly and easily. Even a novice cook can handle many of the recipes.

Ryzhiki are best served hot. Potatoes and rice are perfect as a side dish for mushrooms. Do not add too much salt to the dish, as mushrooms can absorb salt. It's better to do this when the mushrooms are ready.

Do you need to boil saffron milk caps before frying them?

Many housewives are interested in whether it is necessary to boil saffron milk caps before frying, how this is done correctly and how long this procedure takes.

Indeed, it is best to boil the mushrooms before frying - this will give them a more pleasant and delicate taste.

When starting to boil, the mushrooms must be thoroughly sorted, washed and cleaned so that not a single blemish remains on them.

Let's consider how to cook saffron milk caps before frying and how much so that they reach the required condition:

Thoroughly peeled, washed and dried mushrooms should be placed carefully, so as not to accidentally damage them, on the bottom of a pan or basin previously filled with cold water.
Rinse the mushrooms again, and then drain this water and pour in new water.
Now put the bowl with mushrooms on the fire, bring to a boil and then boil. How long to cook? 15-20 minutes is enough.

As a result of this simple procedure, saffron milk caps will acquire a truly delicate and refined taste. After preliminary boiling, you can proceed to the next stage - preparing fried, salted or.

How to prepare saffron milk caps for frying

In order not to be disappointed with the final result, you need to properly fry saffron mushrooms. Particular attention should be paid to collection and preparation. It is important to learn to distinguish them from wavefish. The main distinguishing feature is the hat. It shouldn't have a gun on it. When cut, saffron milk caps release milky juice. The color of the mushroom itself turns brown at the cut site.

Before cooking, the raw materials are thoroughly cleaned of forest dirt and leaves. Bugs and various blades of grass can accumulate in the cap. Therefore, it is important to rinse them thoroughly. If you do not pay due attention to this, a characteristic crunch may appear when chewing.

All raw materials must be placed in a deep container filled with water. Products are cleaned of debris using a special brush. To simplify the task, you can immediately cut the product into four parts. There is no need for pre-cooking. But this will not affect the taste in any way. Therefore, some mushroom lovers boil them for 15 minutes in salted water.

Recipe for saffron milk caps fried in beer batter

The recipe for saffron milk caps fried in batter is a wonderful mushroom appetizer for your whole family and invited guests.

Although the dish is prepared quite simply and quickly, the end result is a flavorful dish with a crispy, savory crust.

700 g saffron milk caps;
2 eggs;
150 g corn flour;
300 ml dark beer;
Salt and ground black pepper - to taste;
Vegetable oil;
150 g processed cheese.

A step-by-step recipe for preparing saffron mushrooms in batter will help you properly distribute your energy while working.

The saffron milk caps are cleaned, washed, the stems are cut off, and the caps are placed in boiling water.
Boil for 15 minutes. and place on a paper towel to drain and cool well.
Beat eggs, pour in 1 tbsp. l. butter, add beer and flour.
Salt to taste, pepper and whisk until smooth.
Grind the processed cheese, add it to the batter and mix well again.
Caps of saffron milk caps are dipped in beer batter and immediately placed in heated oil.
Fry on both sides until golden brown and place on a napkin to drain excess fat.
Served with meat or fish, as well as dry white wine.

Calorie content of saffron mushrooms in batter

The energy value of this fresh product is only 22.3 kcal. However, the calorie content of saffron milk caps in batter exceeds the calorie content of fresh mushrooms by 9 times. So, the energy value of this dish per 100 g is 203 kcal. This significant difference is due to the fact that the product is fried in a large amount of oil. That is why in many recipes the final step is to place the finished dish on a paper towel, and only after that can it be transferred to a common plate. This is necessary so that excess fat remains on the napkin, thereby reducing the calorie content of the product slightly.