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 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.
Advice! Experts recommend processing and cooking all collected mushrooms at once. They can be stored in the refrigerator without loss of quality for only 2-3 days.
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.
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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.
Calorie content of foods possible in the dish
- Jacket potatoes – 74 kcal/100g
- Fried potatoes – 192 kcal/100g
- Ripe potatoes – 80 kcal/100g
- Boiled potatoes – 82 kcal/100g
- Baked potatoes – 70 kcal/100g
- Mashed potatoes – 380 kcal/100g
- Fresh saffron milk caps – 17 kcal/100g
- Vegetable oil – 873 kcal/100g
- Salt – 0 kcal/100g
- Onions – 41 kcal/100g
- Greens – 41 kcal/100g
- Fresh frozen soup greens in packaging – 41 kcal/100g
Calorie content of foods: Ryzhiki, Potatoes, Onions, Salt, Vegetable oil, Greens
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;
- ? 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.
Calorie content of fried saffron mushrooms
Fried saffron milk caps have a high nutritional value. They saturate the body with protein and relieve hunger for a long time. At the same time, the calorie content per 100 g of product is only 17.4 kcal. The fat content in this fried product is minimal - only 0.8 g. The protein volume is almost 2 g. Carbohydrates, in turn, are about 0.5 g. The benefit of the fried product for the human body lies in the rich content of vitamins and minerals.
Comment! It is advisable to eat fried mushrooms in the first half of the day, as they are considered quite heavy for the digestive system.
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;
- ? 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.
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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.
Selection and preparation of ingredients
To prepare various dishes, you need to select those mushrooms that will give them the right taste and aroma. Saffron milk caps are quite unremarkable, but have a distinct smell. This type of mushroom is ideal for making julienne, risotto, and also simply for frying. However, if you want to marinate them, you should remember that the consistency of the mushroom will be soft; for such processing it is better to choose champignons or porcini mushrooms.
Having collected saffron milk caps in the forest or bought them at the market, before cooking, be sure to rinse them under running water and clear them of soil. Worms are very fond of these mushrooms, so to get rid of them you need to soak the harvested crop in water for a while.
Important! These representatives of the forest world are the only ones that do not need to be boiled before further preparation. They have a watery consistency, due to which the mushroom may lose its shape during such processing.
