Source: Shaiith, AdobeStockSaffron milk caps are appetizing just by their appearance, but that's far from their only virtue. These mushrooms have a very unusual and even slightly spicy flavor, which is why they are highly valued by chefs. We're sharing 15 interesting recipes for cooking saffron milk caps at home!
1. Marinated Saffron Milk Caps for Winter
Source: vsegriby.ruLet's start with the simplest and most versatile preparation.
You will need: 1 kg saffron milk caps, 2 tbsp salt, 500 ml water, 2 bay leaves, 8 peppercorns, 6 clove buds, 1 tsp vinegar essence, 20 g dill.
Preparation: Sort the saffron milk caps, cover them with salted water for a couple of hours, then rinse. After that, cover the mushrooms with clean water, bring to a boil, and drain in a colander. Separately, boil 500 ml of water for the marinade with salt and spices.
Add the saffron milk caps, cook for 20 minutes, pour in the vinegar essence, add chopped dill, and remove from heat after 1 minute. Arrange the mushrooms in sterilized jars, pour the marinade over them, sterilize in a pot of water for about 10 minutes, and seal.
2. Salted Saffron Milk Caps without Vinegar for Winter
Source: mirtesen.ruAn alternative recipe for mushrooms in their own juice.
You will need: 1 kg saffron milk caps, 20 allspice peppercorns, 50 g salt, 10 bay leaves, 2 cloves garlic, 10 g currant leaves.
Preparation: Sort and soak the saffron milk caps for a couple of hours in salted water, then rinse and drain in a colander. Sprinkle the bottom of a pot with salt, layer the mushrooms, and cover with the remaining salt, spices, and sliced garlic. Leave everything under a press for 2 weeks in a cool place. Arrange the saffron milk caps in sterilized jars, pour the remaining brine over them, and seal with lids.
3. Saffron Milk Cap Ragout with Vegetables
Source: nvkz-tub.ruBoth light and hearty – a true culinary find.
You will need: 140 g saffron milk caps, 80 g onion, 80 g carrots, 40 g cabbage, 120 g bell pepper, 50 g cherry tomatoes, 50 g green peas, 15 g garlic, 20 g green onions, spices.
Preparation: Rinse and sort the saffron milk caps, then parboil them for 20 minutes after boiling and drain in a colander. Thinly slice the onion, carrots, bell pepper, and cabbage, put them together in a pan, and sauté over medium heat for 5-7 minutes.
Add the saffron milk caps, quartered tomatoes, spices, and 120 ml of water. Simmer everything covered for another 15 minutes, then add chopped garlic, green onions, and peas. Remove the ragout from heat after 2 minutes.
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4. Saffron Milk Caps with Potatoes
Source: letsgophotos.ruA hearty and simple dish with saffron milk caps for a family dinner.
You will need: 300 g saffron milk caps, 3 potatoes, 1 onion, 10 g herbs, spices.
Preparation: Boil the saffron milk caps for half an hour in boiling water, then rinse and drain in a colander. Finely chop and fry the onion until golden, add the sliced saffron milk caps and fry for another 15 minutes covered, then add the potatoes cut into sticks. Fry for 10 minutes covered, then another 10 minutes uncovered, stirring occasionally. Season and sprinkle with herbs.
5. Saffron Milk Caps with Chicken
Source: gribnikwiki.ruIn a delicate creamy sauce – simply a perfect combination!
You will need: 300 g chicken fillet, 1 onion, 200 g saffron milk caps, 1 cup cream, spices.
Preparation: Boil the saffron milk caps for half an hour in boiling water, rinse, drain in a colander, and slice. Cut the chicken into medium pieces and season to taste. Slice the onion into feathers and fry it with the mushrooms for 10 minutes over medium heat. Add the chicken fillet and fry for another 10 minutes, stirring. Pour in the cream and simmer the dish for 15 minutes over low heat, covered.
6. Saffron Milk Cap Caviar for Winter
Source: karamelcafe.ruAnother foolproof way to preserve saffron milk caps for winter.
You will need: 500 g saffron milk caps, 2 liters water, 120 g carrots, 100 g onion, 250 ml vegetable oil, 20 ml vinegar, 15 g salt, spices.
Preparation: Boil the mushrooms in boiling water for half an hour, drain in a colander, and chop. Then lightly fry the saffron milk caps in vegetable oil over medium heat and add the chopped vegetables. Fry everything together until soft and season.
Pass everything through a meat grinder or blend the caviar. Add more salt and spices to taste, pour in the vinegar, and arrange the mushroom caviar in sterilized jars. Additionally, sterilize them in a pot of water for 10-15 minutes and seal.
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7. Omelet with Saffron Milk Caps
Source: dzen.ruTo save time on boiling mushrooms, just chop them finely.
You will need: 600 g saffron milk caps, 3 eggs, 320 g onion, 50 ml sour cream, spices, herbs.
Preparation: Finely chop and fry the mushrooms until golden, stirring. Add the finely chopped onion and continue frying until soft. Whisk the eggs with sour cream, spices, and herbs, pour this mixture over the saffron milk caps, and cook the omelet covered until done.
8. Fried Saffron Milk Caps with Herbs
Source: pksnab.ruThere are different ways to fry saffron milk caps, and here's one of the most delicious.
You will need: 500 g saffron milk caps, 40 g flour, 20 g each of garlic, dill, parsley, and green onions, vegetable oil, spices.
Preparation: Boil the saffron milk caps for 30 minutes in boiling water, rinse, and drain in a colander. Then dredge the mushrooms in flour and fry until golden brown over medium heat. Finely chop all the herbs with garlic and mix everything with vegetable oil. Place the fried saffron milk caps on a plate and drizzle with the prepared dressing.
9. Creamy Saffron Milk Cap Soup
Source: pinterest.comCreamy mushroom soups have long become a classic.
You will need: 300 g saffron milk caps, 3 potatoes, 1 onion, 1 carrot, 1 liter water, 1 liter milk, spices.
Preparation: Finely chop the onion and carrot, and fry them for 5 minutes. Add the diced potatoes, cover with water, and bring to a boil. Add the rinsed and sliced saffron milk caps, and cook for half an hour. Season the soup, pour in the milk, and cook for another 10 minutes.
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10. Saffron Milk Caps in Sour Cream
Source: vego-kolbasa.ruFor an even brighter and more golden hue – add a little turmeric.
You will need: 500 g saffron milk caps, 1 onion, 120 ml sour cream (20% fat), spices, 1 bay leaf.
Preparation: Boil the saffron milk caps for 20 minutes in boiling water, drain in a colander, and slice. Mince the onion and fry everything together until the mushrooms are golden, stirring. Add the sour cream, spices, and bay leaf, and simmer everything for another 10-15 minutes covered over low heat.
11. Saffron Milk Cap Soup with Vermicelli
Source: litmap.ruA wonderful variety for your daily diet.
You will need: 500 g saffron milk caps, 3 potatoes, 1 onion, 1 carrot, 40 g vermicelli, 10 g butter, 0.5 tbsp vegetable oil, 1 bay leaf, 4 allspice peppercorns, 1.2 liters water, salt and spices.
Preparation: Rinse and slice the saffron milk caps into small pieces. Fry the minced onion in a mixture of the two oils until translucent, add the mushrooms, and fry everything for about 20 minutes until the moisture evaporates. Add the sliced potatoes, grated carrots, and pour in the water.
Add the bay leaf, peppercorns, salt, and spices to taste. Bring to a boil and simmer for 10-15 minutes over low heat. Add the vermicelli and cook the soup for another couple of minutes until it's done, then let it steep covered.
12. Baked Saffron Milk Caps with Cheese
Source: dzen.ruA classic cooking method suitable for all mushrooms.
You will need: 500 g saffron milk caps, 1 red onion, 20 g butter, 2 tbsp olive oil, 5 tbsp heavy cream, 70 g hard cheese.
Preparation: Rinse the saffron milk caps, parboil them for 20 minutes in boiling water, and slice. Slice the onion into feathers and fry it together with the mushrooms until the moisture evaporates in a mixture of oils. Add the cream, season to taste, mix, and place the saffron milk caps in a baking dish. Sprinkle everything with grated cheese and bake in the oven for 15 minutes at 200 degrees Celsius.
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13. Saffron Milk Cap Roast in Pots
Source: zdorovogotovim.ruParboil fresh saffron milk caps for 20 minutes; frozen ones only need to be thawed.
You will need: 500 g beef, 500 g saffron milk caps, 700 g potatoes, 1 eggplant, 1 carrot, 1 onion, 70 g hard cheese, 100 g sour cream, spices.
Preparation: Roughly chop the onion and saffron milk caps, fry them together for 10 minutes, and transfer to pots. Separately, fry the meat cut into medium pieces until golden brown and add it to the pots. Dice the remaining vegetables, fry for 7 minutes, and also add them to the pots. Season, pour in sour cream and a little water, sprinkle everything with grated cheese, and bake the pots in the oven for 45 minutes at 190 degrees Celsius.
14. Saffron Milk Cap Pilaf
Source: pigmine.ruVegan pilaf with mushrooms – delicious, light, and healthy.
You will need: 600 g saffron milk caps, 300 g onion, 300 g carrots, 250 g rice, 2 heads garlic, 0.5 tsp each of cumin, turmeric, and ground black pepper, salt and spices.
Preparation: Parboil the saffron milk caps for 20 minutes, pat dry, and slice. Slice the carrots into sticks and the onion into half-rings. Fry the onion until soft, add the mushrooms, and fry until the moisture evaporates. Add the carrots and fry for another 3 minutes.
Season and mix, then add the rinsed rice on top. Insert the garlic heads, peeled from their outer skins, into the rice. Pour in hot water so that it covers the rice by 2 cm. Cook the pilaf for approximately 25-30 minutes until the rice is done.
15. Saffron Milk Caps in Tomato Sauce
Source: gribychistim.ruThis preparation can be eaten immediately or canned for winter in sterilized jars.
You will need: 2 kg saffron milk caps, 150 g tomato paste, 150 ml vegetable oil, 300 g onion, 300 g carrots, 8 allspice peppercorns, 3 bay leaves, 150 ml water, 1 tsp each of salt and sugar, spices.
Preparation: Boil the saffron milk caps for half an hour, rinse, and drain in a colander, then return to a clean pot. Add the tomato paste diluted in water, oil, and all the spices. Also add the onion sliced into half-rings and grated carrots. Mix, bring everything to a boil until juice is released, then simmer for 1 hour over low heat.