It cannot be said that many dishes are prepared from fresh saffron milk caps, but you can serve some interesting things on the table. Soups are prepared from the forest red beauty, fried in a frying pan with potatoes or in sour cream, casseroles and other delicacies are made. They also prepare it for the winter. You and I have already salted and pickled saffron milk caps, and I won’t dwell on these recipes in detail; I invite you to get acquainted with them on other pages of the site.
Today I am sharing recipes for dishes, and if you prepare them correctly, then when you come from the forest, you can simply and quickly set the table for dinner or a family lunch.
Do you know what saffron milk caps were called in Rus'? They were called the “Grand Duke” because they knew and were able to prepare amazingly delicious everyday dishes for the winter. Previously, in our forests there was such an abundance of red-haired beauty that we supplied even distant France with pickles. Mushrooms were valued no less than the famous local champagne, and were even more expensive.
- 1 How to fry saffron milk caps in a frying pan - a simple recipe
- 2 Ryzhiki, fried with potatoes in sour cream (step by step)
- 3 Ryzhiki fried in sour cream
- 4 Ryzhiki with potatoes, baked in sour cream
- 5 Mushrooms saffron milk baked in the oven with cheese
- 6 How to make delicious soup from fresh saffron milk caps
- 7 Cream of saffron milk soup
- 8 Salted saffron milk soup - a simple recipe
- 9 Red caps in batter
- 10 Video recipe: cooking saffron milk caps the royal way
How to fry saffron milk caps in a frying pan - a simple recipe
If you plan to serve mushrooms with meat or as a side dish, fry them simply, without any special frills.
Compound:
- Saffron milk caps – 400 gr.
- Lard – 80 gr.
- Onion - head.
- Salt.
Preparation:
- Chop a piece of lard into small cubes and place in a frying pan. When it melts a little, add the diced onion.
- Next, send the saffron milk caps cut into pieces. Do not leave the stove, as the dish must be stirred frequently.
- After the mushroom juice has evaporated, fry for 10 minutes until the mushrooms are beautifully browned.
Preliminary preparation
Before putting saffron milk caps in a saucepan, oven or frying pan, they need to be prepared for further culinary use.
Mushrooms should be processed as quickly as possible after harvesting, as they begin to deteriorate very quickly. It is better to start processing saffron milk caps no later than 3 hours after collection.
- Fruiting bodies must be thoroughly cleaned of dirt and forest debris, rotten or insect-damaged specimens must be removed, and where the area of damage is not very large, they must be cut out with a knife. The most stubborn stains can also be scraped off with a knife blade or removed with an old toothbrush.
- It is necessary to trim the very tip of the mushroom stem.
- Next, the mushrooms are washed under running water, except in cases where they are intended to be dried. Then they are simply wiped with a slightly damp cloth.
Now the saffron milk caps are ready to be used to prepare various delicious dishes!
Ryzhiki fried with potatoes in sour cream (step by step)
A royal dish! I have never eaten anything tastier; it is not for nothing that in Rus' saffron milk caps have always been treated with great reverence. The aroma of the dish will drive you crazy.
Ingredients:
- Saffron milk caps – 400 gr.
- Onion - head.
- Potatoes – 4 pcs.
- Sour cream – 2 large spoons.
- Butter, butter – 50 gr.
- Sunflower oil - for frying.
- Salt pepper.
How to cook:
Sort the mushrooms, removing any debris, and rinse thoroughly. Cut into arbitrary pieces.
Chop the onion into small cubes.
Pour sunflower oil into the frying pan and melt a piece of butter. Place the onion shredder and fry.
Place mushroom slices. Continue frying.
Saffron milk caps will not produce much juice, and it will evaporate quickly. Salt the dish and add a little pepper. Roast for approximately 15 minutes.
At the same time, work on the potatoes. Peel it and divide into thin strips.
Add sour cream to the pan, stir the contents. Simmer over low heat for 5-7 minutes.
Place potato strips. Continue frying until the potatoes are cooked. Adjust the taste for salt, turn off the burner.
Features of the type and useful properties
The saffron milk cap from the genus Mlechniki of the Russula family is a lamellar edible mushroom of the first category. Named for its characteristic copper-red color with orange hues. It has a flat cap (15 cm) depressed in the center with concentric grooves. The leg is cylindrical, hollow. When broken, an orange-reddish milky juice is released.
Ryzhik Real
Contains large quantities of beta-carotene, ascorbic acid and natural forms of B vitamins, saccharides, fiber and ash substances, mineral salts of magnesium, calcium, phosphorus, sodium and iron, which is very beneficial for human health. Lactarioviolin, a natural antibiotic, allows them to be used as a therapeutic drug against bactericidal diseases.
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:
- Boil the peeled mushrooms in salted water. After 10 minutes, drain the saffron milk caps in a colander. Wait for the broth to drain.
- Place the mushrooms in the pan and start frying.
- In a separate frying pan, saute the diced onion. When the onions turn golden, transfer to the mushrooms.
- Pepper and add salt to the dish, continue cooking over moderate heat until the saffron milk caps are browned.
- 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.
Description
Unfortunately, the appearance of saffron milk caps is somewhat reminiscent of pink moth, which is a conditionally edible mushroom. The main difference between these two types of mushrooms is the milky juice: in saffron milk caps it is whitish in color, while in saffron mushrooms it is colorless.
According to the personal experience of many residents of the Russian Federation, there is a proven folk sign associated with saffron milk caps. Here is the sign:
If one of your guests grabs a knife in the morning and climbs under the tree to look for saffron milk caps and mushrooms, it means the New Year has arrived.
Ryzhiki are wonderful mushrooms not only for their attractive appearance, but also for their taste. This is a very tasty mushroom that is ideal in salted and pickled forms. Many gourmets love fried saffron milk caps because they have an unusual, slightly spicy taste. Others, on the contrary, believe that the best saffron milk caps are raw. Therefore, there are salad recipes that require raw saffron milk caps. Boiled saffron milk caps, by the way, remain orange or red in some nice soup. This property of saffron milk caps can be safely used in cooking as a decoration element. And in soup, saffron milk caps are no worse than porcini mushrooms. Saffron milk caps are also great for making mushroom okroshka.
The most common among saffron milk caps in Russia is the so-called spruce saffron milk cap (spruce saffron milk cap), and along with it pine saffron milk cap. As can be understood from the names, such saffron milk caps grow mainly in coniferous forests and for almost two seasons in a row - from early summer to mid-autumn. Following the residents of Russia, this mushroom began to be called “saffron milk cap” both in Germany (Reizker) and in Hungary (Rizike).
Ryzhiki with potatoes baked in sour cream
Instead of the potatoes suggested in the recipe, you can use cabbage. Then the dish will turn out to be less calorie and suitable for dietary nutrition.
Necessary:
- Mushrooms.
- Potato.
- Flour – 10 gr.
- Sour cream – 230 ml.
- Dill, parsley, salt, pepper.
How to cook:
- Peel the potato tubers and cut into cubes. Boil in a small amount of salted water (the liquid should barely cover the slices).
- Sort through the mushrooms, chop as desired, and add to the pan with the potatoes.
- Place sour cream in a bowl, add flour, stir, breaking up any lumps.
- Pour the sour cream mixture into the pan, add salt and pepper. Stir the contents of the pan thoroughly.
- Pour the mixture into the pan and place it on the middle rack of the oven. bake at 180 o C until the dish is golden brown. Decorate with greens.
Mushrooms saffron milk baked in the oven with cheese
Take:
- Mushrooms – 400 gr.
- Cream – 200 ml.
- Cheese – 100 gr.
- Bulb.
- Salt, oil.
Preparation:
- Finely chop the mushrooms, do the same with the onions.
- First fry the saffron milk caps in a frying pan, then add the onions to them. Cook until nicely browned.
- Transfer the roast into a mold or pots. Pour in the cream and sprinkle with grated cheese.
- Bake at 200 o C until golden brown crust appears.
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.
The most popular recipes for dishes with marinated mushrooms
So, how to prepare salads with mushrooms and saffron milk caps. Marinated, they are an indispensable ingredient in salads, for which sour cream, mayonnaise, olive oil, and vinegar are used. Try the recipe below and you will be pleasantly surprised.
Ingredients for preparing a delicious dish with pickled saffron milk caps:
- the mushrooms themselves – 250 grams;
- fat sour cream – 100 grams;
- egg – 1 pc.;
- green onions - a bunch;
- green peas – 6 tbsp. l.;
- pepper and salt to taste.
How to prepare a hearty appetizer with saffron mushrooms using this recipe? Very simple! Steps for preparing pickled mushrooms and peas:
- The egg is hard boiled and then cut into cubes.
- Mushrooms are cut into halves or quarters; small ones can be left whole.
- Green onions are finely chopped and mixed with spices and sour cream.
- Mushrooms, eggs, peas are mixed and poured with sour cream sauce.
Cream soup of saffron milk caps
A very tasty first course worthy of inclusion in a restaurant menu.
We take:
- Mushrooms.
- Leeks, white part.
- Heavy cream.
- Potato.
- Butter.
- Salt, dill.
Preparation:
- Finely chop the mushroom caps. Melt a piece of butter in a frying pan and add the slices.
- Add the chopped white part of the leek. fry together for 5-10 minutes.
- Add small cubed potatoes. Splash in some water or mushroom broth. Continue to simmer over low heat until the potatoes and mushrooms are ready (another 10-15 minutes).
- Puree the mixture with a blender, pour in the cream. Pour in enough so that the soup is not too thick.
- Place on the burner to warm up. Add salt, bring almost to a boil and let it brew a little.
Salted mushroom soup - a simple recipe
Ready-made salted mushrooms can become the basis for preparing a delicious first course.
Required:
- Salted saffron milk caps – 200 gr.
- Milk - liter.
- Potatoes – 3 tubers.
- Onion.
- Butter – 40 gr.
- Seasonings and herbs to taste, salt.
How to cook:
- Wash the mushrooms; if they are too salty, soak them, removing excess salt. Finely chop and place in a saucepan.
- Chop the onion and fry in a frying pan until translucent. Peel the potato tubers and cut into soup strips.
- Pour milk over the mushrooms, let it boil, and add the potato slices.
- Cook over low heat until the potatoes are done.
- Place the fried onions into the pan and season with your favorite spices. Taste the soup for salt and add salt if necessary. Greens are added directly to the plate.
Collection time
The general ripening season for saffron milk caps in Russia is July–September. At suitable temperature and humidity, mushrooms begin to grow in June and continue to grow until mid-autumn. The exact time of collection depends on their variety.
| Type of saffron milk caps | Mass collection months |
| Real | Late August – early September |
| Spruce | Aug. Sept |
| Red | July – October |
Red caps in batter
Remember the slogan: “don’t be sad - crunch.” The dish will be appreciated by lovers of crispy snacks. You can make any batter - with beer, with cheese or with water. I suggest making onion.
We take:
- Onion – 2 heads.
- Eggs - a couple.
- Mayonnaise - spoon.
- Ketchup - spoon.
- Flour.
- Saffron milk caps.
- Salt, oil.
How to do:
- Mix eggs, ketchup, mayonnaise in a bowl.
- Grate the onions on a fine grater and add to the mixture. Mix well. Season with salt and pepper.
- Add flour, determine the amount yourself. The batter should be liquid, like pancake batter.
- Boil the mushroom caps (10 minutes is enough). Drain the broth and thoroughly dry the preparations.
- Pour oil into a frying pan and heat it well. Dip the caps in the batter and place in the oil. Fry until golden brown. Place the finished dish on paper napkins to drain excess oil.
