Is it possible to fry salted saffron milk caps with potatoes? How to fry saffron milk caps at home. for the recipe for salted saffron milk caps you will need

Many people make marinated or salted saffron milk caps, believing that in this form they are most delicious. However, many people also like these mushrooms fried. Therefore, information on how to fry saffron milk caps in a frying pan will not be superfluous. It's never too late to learn new recipes.

Cooking features

In order for fried saffron milk caps to turn out truly delicious, you should know some of the features of cooking them in a frying pan.

• Before cooking, saffron milk caps must be thoroughly cleared of forest debris. They have a hat specific shape, in which blades of grass and needles often accumulate, so it is convenient to use an old toothbrush to clean them. After cleaning, the saffron milk caps need to be washed.
• Pre-treatment of saffron milk caps includes more than just washing. They should be sorted out, throwing away the spoiled ones (wormy saffron milk caps are often found). Good specimens need to be cut into several parts (4–8 depending on size). It is desirable that each piece includes a fragment of the cap and stem. An exception can be made only for young mushrooms, the size of which is already small. It's also worth keeping in mind that some recipes call for using whole mushroom caps. If you choose this one, then you only need to cut off the stems from the mushrooms, which can also be fried in a frying pan or used to prepare mushroom caviar.
• It is not necessary to boil the saffron milk caps; some recipes do not include this stage of processing. However, in most cases, saffron milk caps are still boiled in salted water for 15–20 minutes.
• You cannot fry saffron milk caps all the time under the lid; it must be removed at least temporarily so that excess moisture from the mushrooms can evaporate. Otherwise, instead of appetizing saffron milk caps in the frying pan, you will find a shapeless mass.
• When using spices, it is important not to overdo it so that they do not overwhelm the pleasant aroma of the mushrooms.

Otherwise, the specifics of preparing fried saffron milk caps depend on the recipe.

Ryzhiki fried with onions

• saffron milk caps – 0.5 kg;
• vegetable oil– 50 ml;
• onions – 0.2 kg;

Cooking method:

• Sort, wash the saffron milk caps and cut them into small pieces.
• Boil (15 minutes in salted water).
• When the water has drained, place the saffron milk caps on a preheated frying pan and heat without oil until some of the moisture has evaporated from them.
• Pour oil into the pan and, stirring the mushrooms occasionally, fry them for 10–15 minutes.
• Add diced onions to the mushrooms, salt and ground black pepper if desired, stir.
• Fry until the onion turns golden.
• Reduce heat and cover the pan with a lid. Simmer the saffron milk caps for 5 minutes and place on plates.

Frying saffron milk caps in a frying pan according to this recipe is not at all difficult. You don’t even need to boil them first, but simply pour boiling water over them. But in this case they need to be cut very finely.

Ryzhiki fried with potatoes

• saffron milk caps – 0.6-0.7 kg;
• vegetable oil – 100 ml;
• potatoes – 0.5 kg;
• onions – 0.2-0.3 kg;
• salt, ground black pepper - to taste.

Cooking method:

• Boil the washed and cut into 4-6 pieces saffron milk caps for a quarter of an hour in salted water, drain them in a colander.
• Peel the potatoes and cut into small cubes.
• Peel the onions and cut into half rings.
• Heat half the oil in a frying pan and add the saffron milk caps.
• Fry the mushrooms with the lid open until excess liquid has evaporated.
• Add the onion and continue to fry until it turns golden.
• Pour in the remaining oil and add the potatoes. Fry, stirring occasionally, until the potatoes are done. A few minutes before, salt and pepper the dish.

Roasted saffron milk caps with potatoes are usually served with sour cream and herbs, but even without them they turn out very tasty and filling. If you wish, you can fry mushrooms not on a vegetable stove, but on butter. In this case, the dish will turn out even more aromatic and tender.

Ryzhiki fried in flour

• medium-sized or large saffron milk caps – 0.5 kg;
• wheat flour – 50 g;
• salt – 10 g;
• vegetable oil - how much will be needed;
• greens - for decoration.

Cooking method:

• Thoroughly peel raw saffron milk caps, wash them, pour boiling water over them and dry with a napkin.
• Cut off the caps: they and the legs will need to be fried separately.
• Mix flour with salt. Add some ground black pepper if desired.
• Heat oil in a frying pan.
• Dredge mushroom caps in flour and fry on all sides until crispy. Cover with a lid and simmer for 5–10 minutes over low heat.
• Do the same with the legs.
• Place the caps and stems on a plate and sprinkle with chopped herbs.

The saffron milk caps fried according to this recipe turn out very beautiful, appetizing and crispy.

Ryzhiki fried in sour cream

• saffron milk caps – 1 kg;
• sour cream – 0.2 kg;
• onion – 0.2 kg;
• vegetable or melted butter – 60–80 ml;
• salt, seasonings - to taste.

Cooking method:

• Wash the saffron milk caps and cut into small pieces.
• Cut the onion into cubes.
• Fry the saffron milk caps in oil for 10 minutes.
• Add the onion and fry the mushrooms with it for another 10 minutes.
• Season with salt and pepper and cover the pan with a lid. Simmer mushrooms in sour cream for 15–20 minutes.

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

Fried saffron milk caps for the winter

Composition (per 1 l):

• saffron milk caps – 1 kg;
• vegetable oil – 0.2 l;
• salt – 5 g.

Cooking method:

• Boil the prepared (washed and chopped) saffron milk caps for 15 minutes.
• Heat the oil in a deep frying pan with a thick bottom.
• Place the saffron milk caps in the oil and fry them for 30 minutes. Add salt 5 minutes before readiness.
• Place the mushrooms in sterilized jars and cover with the oil in which they were fried. Close nylon covers and store in a cool place after cooling.

The saffron milk caps will be better stored if the oil, before pouring it into the mushrooms in jars, is mixed half and half with table (9 percent) vinegar - according to this recipe, fried saffron milk caps are prepared for the winter in Bulgaria.

It’s worth frying saffron milk caps in a frying pan at least once - using any of the above recipes, they are easy to prepare, and the result will exceed expectations.

It's time to pick mushrooms, which mushroom pickers are really looking forward to. Over the weekend we went for a walk around pine forest, we got some butter, we came across a few saffron milk caps at random! Of course, there weren’t enough saffron milk caps for pickling, but we were very happy with the mushroom appetizer with sour cream!

Saffron milk caps deservedly occupy an honorable place among boletus mushrooms after porcini mushrooms and milk mushrooms. Few people know that Peter I loved saffron milk caps very much, saffron milk caps were considered a delicacy, they were sent abroad and cost like expensive champagne! Ryzhiki are considered the most easily digestible among mushrooms, and in terms of calorie content they are not inferior to meat and chicken. Saffron milk caps deservedly occupy an honorable place among boletus mushrooms after porcini mushrooms and milk mushrooms. The photo shows what pure pine saffron caps look like, with a characteristic pattern of circular waves on the cap and, unlike spruce saffron caps, they have a beautiful red color; in places where they are broken or cut, the color begins to change from orange to dirty green. Mushroom pickers have one sign of how to distinguish a real saffron milk cap from a false one. poisonous mushroom: at the place where the camelina breaks, the mushroom begins to secrete carrot-colored juice, and the false mushroom begins to secrete a juice color that is white. Because of the milky carrot juice, the camelina is classified as a milky mushroom.

Sharing my recipe delicious dish of fried saffron milk caps with sour cream.

The preparation and storage of saffron milk caps is varied; most often they are salted and pickled for the winter; saffron milk caps are very tasty with fried potatoes, I'll tell you, How Can cook saffron milk caps with sour cream.

For the recipe for mushrooms (mushrooms) with sour cream we will need:

• Fresh saffron milk caps - 10-15 pieces,
• Onion – 1 pc.,
• Butter – 1 tablespoon,
• Sour cream – 1 glass,
• Salt,

To prepare saffron milk caps, you can use a breading of flour or breadcrumbs, then the sour cream sauce will be thicker.

How to cook saffron milk caps with sour cream

Despite the fact that camelina is a noble mushroom and young mushrooms can be eaten raw with salt, I prefer to first boil all the mushrooms with the onion and drain this water. I do the same with saffron milk caps.

I have compiled all the photos of the recipe for fried saffron milk caps in sour cream into a video slide show, I invite you to view:

As you can see, nothing complicated, simpler and faster are just saffron milk caps in the forest, strung on a stick and cooked over a fire!

There is another one recipe for delicious saffron milk caps sour cream sauce with cheese.

The process of preparing saffron milk caps with sour cream and cheese differs only in that the fried saffron milk caps are placed in a baking dish, filled with sour cream, sprinkled with cheese and placed in a preheated oven for 10 minutes until a beautiful golden crust forms.

Recipe for salted mushrooms
from Elena Bazhenova,

This is dry salting of saffron milk caps; fresh, clean mushrooms are simply sprinkled with salt and laid in layers. During pickling, saffron milk caps produce juice, the mushrooms cook quickly, and after a few days they can be eaten. The saffron milk caps turn out crispy and very tasty!

For the recipe for salted saffron milk caps you will need:

• Saffron milk caps,

How to salt saffron milk caps, see the video recipe:

1. How to salt saffron milk caps, see the video recipe:

3. Garlic - 3 cloves

4. Dill - bunch

5. Peppercorns - 10 pieces

6. Salt - 4 teaspoons

Salted saffron mushrooms

Salting of saffron milk caps occurs at home, in a place convenient for you. We clean the mushrooms from dirt, place them in a bowl of water and rinse them thoroughly. Place clean saffron milk caps in a saucepan, fill with water and put on fire. Cook for 5 minutes after the water boils. During cooking, skim off any foam that forms. Ready mushrooms Place in a colander and allow time for excess water to drain.

Place mushrooms in layers in a small bowl. Sprinkle the first and subsequent layers of mushrooms with salt, chopped garlic and spices. Place a weight on top and put it in the refrigerator. It is recommended to salt saffron milk caps at a refrigerator temperature of up to 7 degrees. The time for pickling mushrooms is 40-45 days. Place the salted saffron milk caps in jars, close the lid and store until winter. Bon appetit!

Fry the saffron milk caps in a frying pan after preliminary boiling. Fry the saffron milk caps until golden brown.

How to fry saffron milk caps

Camelina mushrooms - 500 grams
Vegetable oil - 30 milliliters
Onions - 1 head
Any greens - a bunch
Salt - half a teaspoon

How to fry saffron milk caps
1. Wash the saffron milk caps and remove the soil with a soft brush.
2. Place the saffron milk caps in a saucepan, add cool water so that it covers the saffron milk caps entirely.

5. Cut the saffron milk caps into medium-sized pieces of arbitrary shape.
6. Place a dry frying pan over moderate heat, heat for several minutes, add oil.
7. Place the saffron milk caps in a frying pan with butter and fry for 20 minutes, so that all the resulting moisture evaporates and the mushrooms set into a crust.
8. Chop the peeled onion into thin half rings.
9. Wash the greens and chop them.
10. Add the onion to the mushrooms in the frying pan, stir, fry for 5 minutes until the onion softens.
11. Place fried saffron milk caps on a flat dish, sprinkle with herbs.

How to stew saffron milk caps in sour cream

Products
Camelina mushrooms - 500 grams
Onions - 1 head
Sour cream - a third of a glass
Butter (can be vegetable) - 50 grams

How to fry saffron milk caps with sour cream
1. Clean the saffron milk caps from forest debris, wash them, and remove the soil with a soft brush.
2. Place the saffron milk caps in a saucepan, pour in cool water until it completely covers them.
3. Place the pan with saffron milk caps over medium heat and cook after boiling for 20 minutes.
4. Place the saffron milk caps in a colander and leave for 5 minutes.
5. Cut the saffron milk caps into large pieces.
6. Place a frying pan over medium heat, add butter and melt it.
7. Place mushrooms in melted butter and fry for 30 minutes, stirring occasionally.
8. Peel the onions and chop them into thin half rings.
9. Add onion to mushrooms, fry for 10 minutes.
10. Put sour cream in a frying pan with saffron milk caps, mix well, keep on the burner for 10 minutes.

How to fry saffron milk caps for the winter

Products
Ryzhiki - for 1 liter jar 1 kilogram of saffron milk caps
Vegetable oil - 5 tablespoons
Salt - 1-2 tablespoons

Roasting saffron milk caps for the winter
1. Wash the saffron milk caps and soak them in cool water for 10 minutes so that all forest debris floats to the surface.
2. Remove the saffron milk caps from the water, wash them again, cut off the dark and earthy areas.
3. Remove excess moisture from the saffron milk caps with a paper towel.
4. Place a deep, thick-walled frying pan over medium heat, add any animal fat or vegetable oil so that it almost completely covers the saffron milk caps, and heat the oil.
5. Place saffron milk caps in hot oil, cover with a lid, and fry them in oil for 30 minutes.
6. Remove the lid, add a teaspoon of salt, fry without a lid for 15 minutes to evaporate excess liquid.
7. Wash the jars and lids for rolling with soda, sterilize: place the jars in an unheated oven on a wire rack with the neck down, turn on 150 degrees, hold the jars for 15 minutes, remove.
8. Keep the lids in boiling water for several minutes.
9. Spoon hot fried saffron milk caps into jars, leaving 3 centimeters on top to the neck.
10. Pour the fat remaining after frying the mushrooms into each jar of saffron milk caps; it should cover the mushrooms in the jar by 1.5 centimeters.
11. If the remaining fat is not enough, you need to heat a new portion of oil in the frying pan.
12. Roll up the jars and store in a cool place.

To prepare fried saffron milk caps, you don’t need to know any special secrets; these mushrooms are completely unpretentious in preparation and grow only in clean areas. You can fry not only freshly harvested forest harvest, but also use salted or homemade preparations, diversifying a simple home menu.

How to fry saffron milk caps?

Fried saffron milk caps, the recipes for which are simple and hassle-free, taste very appetizing; they perfectly retain their incomparable forest flavor during any heat treatment. Therefore, during the cooking process, you should not complicate the dish with spice mixtures or highly spicy ingredients.

1. These mushrooms only grow in coniferous forests, so there is no point in worrying about their harmfulness.
2. There is no need to clean them; the long stem is cut off during collection, and the sand that has accumulated under the cap is easily washed out under running water.
3. The most delicious saffron milk caps fried in butter, and the onion will help to better reveal the mushroom flavor; experienced chefs advise not to neglect this advice.
4. Fried saffron milk caps, the recipe of which contains sour cream or yogurt, always comes out more tender, but they are added after turning off the stove so that the dairy product does not curdle.
5. The caps of saffron milk caps are dense and have a good shape, so breading them in flour, breadcrumbs and batter is a pleasure. The resulting appetizer has a crispy crust and soft mushroom filling.

Every mushroom picker should prepare fried saffron milk caps with onions. After washing and peeling the mushrooms, they should be thoroughly dried. The onions are sautéed first to obtain maximum amount aromatic onion juice, it 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 cook, you need to follow only one rule: cook the main ingredients in different frying pans until half cooked. An appropriate addition would be dried dill and chopped green onions, which are sprinkled on the finished dish. The dish is served in the company of salted or pickled vegetables.

Ingredients:

• saffron milk caps – 500 g;
• potatoes – 5-7 pcs.;
• butter and vegetable oil;
• salt;
• onion – 1 pc.;
• dried dill – 1 tsp;
• green onions - 3-4 feathers.

Preparation

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.

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.

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, the result is very delicious snack hastily.

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.

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

They will be an ideal addition to a simple side dish of cereals, vegetables or pasta. This delicious creamy gravy will transform the most boring and boring menu and add new interesting notes to a simple dish. The best addition would be fresh chopped dill, which should be sprinkled over the roast 5 minutes before serving.

Ingredients:

• saffron milk caps – 500 g;
• onion – 1 pc.;
• sour cream – ½ tbsp.;
• oil, salt;
• dill – 20 g.

Preparation

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.

Ryzhiki fried with egg - very original solutions for a variety of morning meals. 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.

Considering that they are already ready to eat, you won’t need to cook the salted fried saffron milk caps for a long time. The ideal dish with preparation is cabbage solyanka with potatoes. Everyone will appreciate this dish, it turns out to be very satisfying and incredibly rich, it is served without a side dish, because it is already quite self-sufficient.

Ingredients:

• salted saffron milk caps – 1 jar 0.5 l;
• white cabbage – 500 g;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• carrots – ½ pcs.;
• salt, oil.

Preparation

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.

You can make saffron milk caps in any way: with onions, sour cream, in flour or in batter. With the help of frozen hats, you can realize any idea that comes to mind. Considering that mushrooms must be washed and boiled before freezing, they are already suitable for frying; you just need to defrost them and use them for their intended purpose.

Fried saffron milk caps with potatoes is a tasty and aromatic mushroom dish that you can serve for lunch and dinner. It is especially tasty with sour cream or thick classic yogurt. When creating it, you can add a little mushroom seasoning - the taste and aroma of the dish will only benefit from this! Immediately after picking, rinse fresh saffron milk caps thoroughly in water, removing all contaminants. You can fry them with onions, but I prefer to add them to plates that have already been prepared. green onions so that the onion does not interrupt the mushroom flavor.

Collect only proven mushrooms, being careful not to add unfamiliar ones to your basket, especially if your children will also eat dishes with them!

So, let's prepare necessary products and let's start cooking!

Wash the mushrooms very thoroughly in water, especially from the bottom under the caps. Cut into small pieces. Peel the potato tubers, rinse them in water and cut them into slices.

Heat the vegetable oil in a frying pan and fry the potato slices in it until golden brown - about 5-10 minutes over medium heat.

Add chopped mushrooms to the pan, salt and pepper the slices. Remember that after adding salt, the mushrooms will release liquid and shrink by half, so there will be very little of them left in the container!

Fry for another 7-10 minutes, evaporating all the liquid and frying the mass. Keep an eye on the potatoes - they may start to “stick” to the pan! This means that the dish is completely ready!

Chop the washed green onions, place the fried saffron milk caps and potatoes on a plate and sprinkle them with herbs. Serve warm.