Delicious recipes: how to cook saffron milk mushrooms. How to fry saffron milk caps in a frying pan saffron milk caps recipes

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Saffron milk caps are wild mushrooms that got their name from the bright orange color of their cap. The period of their collection begins at the end of July and ends with the first frost. Saffron milk caps are not so easy to find in the forest; they grow in the grass in small groups and you need to try to see the mushrooms, despite their striking color.

These mushrooms have long been considered a delicacy, not only because of the difficulty in collecting, but also because of their special taste. Unlike most mushrooms, eating saffron milk caps does not cause heaviness or discomfort in the stomach, and young mushrooms can be eaten even raw. However, it is still better to cook saffron milk caps in traditional ways - fry, boil, stew and bake. And this is far from full list what can be done with these useful forest inhabitants.

Food preparation

Preparing saffron milk caps requires special care, because these mushrooms grow in the ground, and mushroom worms love them very much. Freshly picked mushrooms should be thoroughly processed before cooking:

get rid of wormy specimens, clean from dirt, rinse under running water, you can leave in a basin of water for an hour;
drain the water and place the mushrooms, caps down, on a flat surface;
Very young mushrooms can be immediately sprinkled with salt and left for 90 minutes, you will get a quick and unusual cold appetizer;
For preparing any dishes, older mushrooms are pre-boiled for 15-20 minutes.

Dishes made from saffron milk caps

Ryzhiki are good fried, salted, stewed, boiled and pickled.

Fried

Before frying, it is advisable to boil the saffron milk caps for about ten minutes in salted water. They are fried with onions, potatoes, cabbage, meat and vegetables. For frying, use butter or vegetable oil, pork fat. Frying time is about 20 minutes. Mushrooms are fried separately from other ingredients or placed in the same frying pan 10-15 minutes before they are fully cooked.

You don’t need to add a lot of spices and seasonings to saffron milk dishes, just a little salt, pepper and bay leaf. For frying, you can use not only a stove, but also a slow cooker or an air fryer. Fried mushrooms added to the filling for pancakes, pizza, pies, puff pastries and pies, and prepared with them in snacks and salads.

Stewed

If you cover the mushrooms with a lid during the frying process, they will stew in their own juice. In addition, during the stewing process you can add any liquid - vegetable or meat broth, cream, milk, sour cream, tomato juice or soy sauce. To thicken the gravy, roll the mushrooms in flour before frying.

Every lover of mushroom dishes needs to know the classic recipe for stewed saffron milk caps with sour cream.

We will need:

12 pcs. saffron mushrooms;
1 medium-sized onion;
200 ml sour cream;
15 grams of butter;
flour for breading mushrooms;
spices.

Cooking method:

Clean the mushrooms from dirt and rinse in a bowl of water.
Cook for 15 minutes.
Drain in a colander.
Cut large mushrooms into 3-4 parts, leave small ones.
Chop the onion with a knife and fry in butter.
Sprinkle the mushrooms with flour, add to the onion, fry until the liquid has evaporated.
Pour in sour cream, reduce heat and simmer covered for 10-12 minutes.
You can add grated cheese to this dish and bake in the oven, slow cooker or microwave for 10 minutes.

First meal

Ryzhiki provide a rich, aromatic broth, on the basis of which various first courses and sauces are cooked. With these mushrooms you can prepare soups with meat and vegetable broth, cheese soups and puree soups. In addition, they are added to solyanka, okroshka and borscht.

Methods for preparing saffron milk caps

Dishes are prepared not only from fresh mushrooms For longer storage, saffron milk caps are salted, pickled, fermented and dried. Let's look at each method in more detail.

Salted saffron milk caps

Salted saffron milk caps are especially good; there are two main ways in which mushrooms can be salted.

First way:

saffron milk caps are prepared: cleaned, wormy and rotten mushrooms removed, washed;
lay out in a layer up to 7 cm with caps down, too long legs should be trimmed;
each layer is covered with salt - 50 grams per 1 kg of mushrooms;
Place a cloth-wrapped plate on top, which must be pressed down with heavy pressure to compact the mushrooms.

In just 24-48 hours the saffron milk caps will give juice, and they will be ready in a month.

Second way:

boil clean mushrooms for 5 minutes;
place in cheesecloth, sieve or colander;
Place in a container in even layers, filling each layer with salt, bay leaf, pepper, chopped garlic and dill sprigs;
press down with pressure and put in the refrigerator or basement for 45 days.

Pickled

For this method, only mushroom caps are used. Pickled mushrooms are considered healthier than salted ones, since lactic acid promotes better absorption of mushrooms.

The fermentation process is simple:

the caps are washed, poured with boiling water and placed in a colander;
prepare the filling - mix water, salt, add sugar and whey;
put in pre-prepared containers, cover with salt and fill with marinade;
Press the mushrooms under pressure; they should always remain in the liquid.

The saffron milk caps will be ready in 2-3 weeks.

Pickling

Pickled saffron milk caps have a milder taste without the bitterness that is inherent in salted and pickled mushrooms. They are added to salads, toppings, and served as a gourmet snack.

Cooking method:

Pour salted boiling water over the prepared mushrooms;
drain in a colander and cool;
prepare the marinade at the rate of 3⁄4 cups of water, 1 spoon of salt, a few peppercorns per 1 kilogram of saffron milk caps;
boil the marinade over low heat for 25 minutes;
pour half a glass of vinegar into the warm, but not hot, marinade;
pour the marinade over the mushrooms and cook for 12-15 minutes;
Arrange the mushrooms in jars, strain the liquid and pour into the mushrooms, close with a lid;
store in a cellar, on the balcony in a cool, dark place or refrigerator.

Pickled saffron milk caps are especially good in salads, seasoned with sour cream, mayonnaise, olive oil and vinegar. Here is one of many recipes:

250 grams of pickled saffron milk caps;
100 grams of fat sour cream;
1 egg;
a bunch of green onions;
6 large spoons of green peas;
salt and pepper to taste.

Cooking method:

hard boil the egg, cool and cut into cubes;
Cut large mushrooms into halves or quarters, leave small ones intact;
finely chop the green onions, mix with sour cream and spices;
mix mushrooms, egg, peas and pour in sour cream and onion dressing.

Secrets of delicious cooking of saffron milk caps

To fully enjoy saffron milk dishes and get the most out of them, you need to know some secrets:

First of all, you should choose the right saffron milk caps. Edible species have bright orange colored caps; the crack produces carrot-colored juice with a pleasant aroma. The pungent aroma and white color of the liquid indicate that the mushroom is not edible.
These mushrooms do not like large amounts of spices and spices; a few peppercorns, salt and bay leaves are enough.
Saffron milk caps are stored frozen, dried, salted, pickled and canned.
When salting, it is very important that the mushrooms are completely in the brine; if the liquid has evaporated, you need to add salted boiled water to the bowl.
Mold is removed with gauze soaked in salt water.
Potato, pea and vegetable puree, porridge, and pasta are served as a side dish for main courses of saffron milk caps.

Video recipe: saffron milk caps with potatoes fried in a slow cooker

Saffron milk caps are considered one of the most common types of mushrooms, but many people mistakenly underestimate their usefulness and do not know how tasty the preparations can be. There are many options for preparing dishes with this ingredient, so it is recommended to find out in advance about the benefits of the product, which recipes are the most popular, and what are the features of preparing saffron milk caps for the winter.

The mushrooms got their name due to the characteristics appearance in the form of a bright red color. This color is given by beta-keratin, which, when ingested by the human body, is converted into vitamin A. This element is necessary for the normal functioning of the visual organs.

The presence of a large amount of vitamins, mineral salts, ash substances, and saccharides has a beneficial effect on the condition of the human body. Eating them improves the structure of hair, nails, and skin. Camelinas contain lactrioviolin, which is a unique antibiotic of natural origin and is capable of suppressing the activity of bacteria.

Due to the presence of this effect, mushrooms are often used in recipes. traditional medicine, for therapy inflammatory diseases, including tuberculosis.

The advantage of saffron milk caps over other varieties is their easy digestibility by the body, and in terms of the amount of amino acids they contain, they are equal to meat. At the same time, the product has great energy value, according to this criterion it exceeds the performance of beef, chicken meat and eggs.

Clean and soak mushrooms

Today there are a huge number of recipes with saffron milk caps. They can be boiled, fried, stewed, salted, eaten with sour cream or fresh with salt. For getting delicious dish It is important to properly clean and process mushrooms. They can be soaked, but experienced connoisseurs of saffron milk caps say that this is not necessary. In practice, the difficulty is to thoroughly wash the mushrooms, and soaking in water for 1 hour makes this process easier.

How to prepare raw materials:

saffron milk caps are carefully sorted - they are highly susceptible to worm invasion, so this must be done quickly;
the raw materials are placed in a colander and thoroughly washed, completely getting rid of forest debris;
The raw materials are laid out on a flat surface, preferably caps down, and left to dry.

Preparing mushrooms for the winter

At home, there are a wide variety of ways to prepare saffron milk caps; they can serve as an independent snack or as a side dish for other dishes. In order to prepare them for the winter, the following options can be used:

canning;
pickling;
fermentation.

The method of preparing the preparation for the winter is influenced by the taste preferences and size of the mushrooms. Small saffron milk caps are often salted and fermented; larger representatives are used for canning and frying. When working, it is important to adhere to the following recommendations:

edible saffron milk caps have a bright orange cap, show a carrot-like color when broken, and a pleasant aroma; specific bad smell and the appearance of a white liquid indicates the unsuitability of the material;
saffron milk caps do not like a lot of spices; using a couple of peppercorns and bay leaves is enough; when pickling, 50 grams of salt per 1 kilogram of raw material is required;
If mold appears on the surface, it can be removed with gauze previously soaked in a salt solution.

Camelinas can be used in combination with other products or act as the main ingredient.

Hot marinated

Many people prefer to pickle saffron milk caps, as this eliminates the bitterness characteristic of salted and pickled mushrooms. The advantage of this method is that the finished product can be used as an independent dish, in salads, and fillings for pies. The amount of main ingredients is determined depending on the volume of raw materials. To marinate 1 kilogram of saffron milk caps you will need:

water - ¾ cup;
salt - 1 teaspoon;
peppercorns - 4 pieces;
vinegar 6% - 0.5 cups.

To marinate mushrooms, perform the following steps:

pour boiling water over the saffron milk caps in a colander and cool;
prepare a marinade from water, salt, pepper;
the raw materials are boiled in the solution for 25 minutes;
add vinegar to the pan;
cook the mixture for 15 minutes;
put into jars.

The marinade must completely cover the mushrooms, otherwise they will begin to become moldy. After cooling, the workpieces are placed in a refrigerator or dark cellar.

Canning with seasonings

In traditional classic recipe Only salt is used. Canning with seasonings requires a long cooking period, but its advantage is the unique taste of the mushrooms, which are crispy and aromatic. The following ingredients are used:

saffron milk caps - 3 kilograms;
salt - 150 grams;
oak, currant or cherry leaves;
dill - 1 bunch;
cloves - 3 pieces;
bay leaf - 3 pieces;
black pepper - 15 pieces.

Plant leaves are scalded with boiling water. The raw materials are soaked in water for 4 hours, dried and laid out in layers of 6 centimeters. Each new level is sprinkled with seasonings. Leaves are placed on top of the top layer. The container is placed under pressure and stored in a cold place for 25 days. After 5 days, a lot of juice should be released; if this does not happen, then add boiled salted water.

The liquid should always cover the surface of the mushrooms.

Salted saffron milk caps without sterilization

Small mushrooms just need to be sprinkled with a little salt for 1.5 hours to get a delicious cold snack. With this method, they are thoroughly sprinkled with fine salt and placed in the refrigerator for 48 hours, stirring occasionally.

You can prepare salted saffron milk caps without sterilization using 2 main methods. The first does not involve boiling, and the product is simply covered with salt, the second requires preliminary heat treatment. In the option without sterilization and cooking mushrooms, perform the following steps:

Boil the processed mushrooms for 5 minutes;
the raw materials are placed in a colander to drain the water;
Place mushrooms in even layers in a container, sprinkle each layer with salt, add bay leaf, chopped garlic, and pepper;
oppression is placed on top of the mushrooms, the workpiece is put into the refrigerator or underground for 45 days.

The calculation of salt is carried out so that there are 50 grams of salt per 1 kilogram of raw materials. Jars of water are used to increase the weight of the oppression.

Dry pickling recipe

Mushrooms prepared for pickling are placed in containers, alternating a layer of saffron milk caps of no more than 7 centimeters with salt, the amount of which should be 50 grams for each kilogram of raw materials. Pressure is placed over the filled container; after 24 hours the product will begin to release juice. The finished treat will be ready in 30 days.

Pickled mushrooms

For the recipe, only mushroom caps are used, which should keep their shape and not be too large. This option for processing saffron milk caps, compared to the salting method, is considered more useful, since the lactic acid released during the process contributes to better absorption of the product.

The process looks like this:

the caps are placed in a colander and poured over with boiling water;
A filling solution is prepared from water, sugar, salt and whey;
the raw materials are placed in a container and filled with whey mixture;
the product is placed under pressure, the liquid should completely cover the caps.

The ready-to-eat dish is received after 2-3 weeks.

Cold preservation recipe

The cold method allows you to preserve as completely as possible beneficial features product. The recipe will require salt and mushrooms in a proportion of 50 grams per 1 kilogram; if desired, you can add dill and garlic. Mushrooms are laid out in layers, caps down, each new one is sprinkled with salt. The top of the container is covered with horseradish leaves, which prevents the workpiece from molding.

After 7 days, the workpiece is checked, transferred to jars, filling them with the released juice. If necessary, fill the containers to the level of the neck with saline solution.

You can prepare saffron milk caps tasty and quickly for the winter using the hot pickling method. For 1 kilogram of raw materials you will need:

salt - 7 grams;
water - 150 milliliters;
citric acid - 1.5 grams.

A marinade is prepared from the listed ingredients. At the same time, the jars are sterilized using any of the possible methods. When using baking soda, it is important to ensure that no residue remains on the inside of the container.

Mushrooms are dipped into the boiling marinade for 15 minutes, then they are placed in dry jars. Pour the boiling marinade over the mushrooms and cover with lids. The jars are removed to a place of permanent storage only after they have completely cooled.

With vegetables and rice in jars

This recipe allows you to get a product that is very convenient for consumption on the go, and also makes it possible, if necessary, to quickly prepare a treat for guests. To do this you will need:

mushrooms - 1 kilogram;
tomatoes - 2 kilograms;
onions, carrots, sweet peppers - 1 kilogram each;
rice - 1 kilogram;
sunflower oil - 400 milliliters;
salt, pepper - to taste.

Step-by-step instruction:

grate the carrots on a coarse grater and place them in a saucepan in hot oil;
fry for 10 minutes;
add chopped onion and pepper, fry for another 10 minutes;
add pieces of mushrooms, tomatoes and rice boiled until half cooked;
The mixture is simmered until the rice is cooked, at which point salt and black pepper are added.

Jars with the product are sterilized for 20 minutes and, after cooling, put into the cellar.

Recipe for fried saffron milk caps for the winter

Fried saffron milk caps are universal, they can be eaten cold or warmed, used for making soups and as a side dish, and used as a filling for baking. For the recipe you will need:

mushrooms - 2 kilograms;
turnip onions - 4 pieces;
bell pepper - 1 kilogram;
tomato paste - 3 tablespoons
water - 100 milliliters;
vinegar 9% - 1 tablespoon;
vegetable oil;
salt, sugar and pepper - to taste.

Ring-shaped onions and chopped mushrooms are fried in oil in a frying pan. The temperature regime is chosen to be medium, it is necessary to achieve complete evaporation of moisture. Separately stewed peppers are added to the main mass, and the mixture is kept on the fire for 30 minutes, stirring constantly. A couple of minutes before the end of the process, add salt, pepper, bay leaf and vinegar. The resulting product is distributed into sterilized jars, placed in water for 30 minutes to boil, covered with lids.

After rolling, the containers are put under a blanket to cool.

When are mushrooms ready to eat?

Cooking time directly depends on the chosen method. When using the express method, the finished product is obtained in 2-4 hours. When pickling or canning, the average period varies from 3 to 5 weeks, while the smaller the mushrooms, the shorter the period.

How to store the finished product

Canned mushrooms in glass jars can be stored in the refrigerator or cellar. The optimal temperature is considered to be from 2 to 4 C; lowering the value below 0 C will lead to freezing of the workpiece, and the mushrooms will lose their taste. When the temperature rises above 7 C, souring and bacterial growth will begin, which will cause product spoilage.

Pickled saffron milk caps can be stored in the refrigerator at a temperature of 8-10 C for at least 40 days. At the first sign of cloudiness or the appearance of mold, the brine is drained and refilled with newly prepared brine. Pickled mushrooms cannot be stored for long periods of time, so it is recommended to consume them within a week after they are ready. To extend their life, they need to be sterilized.

When storing pickled mushrooms, it is important to ensure that the liquid completely covers the mushrooms. If there is insufficient liquid, top it up using salted water. If there is a suspicion that the process of spoilage has begun, the mushrooms can be re-boiled, hot-processed or processed into caviar.

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 specific shaped cap, 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 pieces (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.

Video recipe for the occasion:

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 in vegetable oil, but in 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 with nylon lids 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.

Today you will learn how to cook saffron milk mushroom: fry, stew in sour cream, prepare for the winter - salt and marinate. There is a mushroom growing in Russian forests, for which I have special feelings. In Rus' it was called the “Grand Duke” and it was always believed that, if it tasted inferior to porcini mushrooms, it was only slightly inferior. I completely agree with our ancestors, the mushroom is incredibly tasty, it is only important to prepare it correctly.

Camelina mushrooms - cooking recipes

It always seemed to me that he was from a fairy tale. And it turned out that I was not mistaken. According to an old legend, saffron milk caps appeared on earth thanks to a gnome. More precisely, his hat.

Typically, gnomes do not like meeting people. They hide because they are constantly asking for something. But among them there was a little gnome who eagerly communicated with people. He wore an orange hat and helped everyone, especially poor people. To whom he will give a handful of gold coins, to whom he will lead to a treasure. But people, being ungrateful creatures, often amazed the gnome with greed. And in the end, they were so tired that he was tired of empathizing with them and... disappeared forever. He left only a parting gift for people - a hat on the grass.

The bright orange hat turned into a beautiful saffron mushroom. It is quite possible that the gnome gave a gift to people with a hint: if you want to have money, earn it! Collect mushrooms and sell them.

This is what they did in Tsarist Russia. Saffron milk caps grew visibly and invisibly in the forests. And Russia was famous for its salted saffron milk caps all over the world. From pre-revolutionary Russia, from the Urals, saffron milk caps were sent in bottles all the way to France. And they say that they cost more than the famous French champagne.
We won’t give the mushrooms to the French, we’ll cook them ourselves: salt them, marinate them for the winter, boil them, dry them, stew them. We will prepare soup and main courses.

And just some advice:

There is no need to soak mushrooms before cooking.
Remove debris, wipe with a damp cloth, and pour boiling water over it.

Fresh saffron milk soup

You will need:

Saffron milk caps – 250 gr.
Pearl barley – 2 tbsp. spoons.
Onions – 1 pc.
Butter – 1 tbsp. spoon.
Dill, sour cream, pepper and salt - use the quantity at your discretion.

Preparation:

Rinse and soak the pearl barley for at least an hour. Then add water and cook until almost done.
Cut the saffron milk caps prepared for cooking and fry them together with onions. Add to soup.
All that remains is to add salt, pepper and cook until done. Shortly before finishing, add the chopped dill, leaving a little for garnishing the finished mushroom soup. Serve with sour cream.

Fried saffron milk caps - simple recipes

Recipe No. 1. The simplest but most delicious recipe for fried mushrooms will no doubt please you.

Take:

Saffron milk caps – 400 gr.
Onions – 1 pc.
Lard – 80 gr.
Salt.

Cooking:

Cut the lard into cubes, throw in a frying pan, add onion, chopped saffron milk caps and fry, stirring frequently.

Recipe No. 2. You will see the next option by watching the video:

Recipe No. 3. Ryzhiki in sour cream, fried. A very simple recipe, unpretentious.
We take:

Saffron milk caps.
Sour cream.
Bulb.
Crackers, white.
Salt, dill, black pepper.

Step-by-step preparation:

Peel the saffron milk caps, boil in salted water for about 10 minutes. Drain the water and place the mushrooms in a frying pan.
Fry the onion separately and add to the saffron milk caps. Pepper, add salt and dill. Fry until golden brown.
Pour in sour cream, add crackers (do not add too much, in moderation). Let it boil and after a couple of minutes turn off the heat.

Recipe for vegetable stew from saffron milk caps

The recipe calls for potatoes, but you can replace them with cabbage, or even add both.
Take:

Potato.
Saffron milk caps.
Flour.
Sour cream.
Salt, dill, parsley and pepper.

Cut the peeled potatoes into cubes and boil. The potatoes should be almost ready. Do not add too much water; it should only cover the potatoes.
Add chopped saffron milk caps to the potatoes.
Add a little flour to the sour cream (a small jar of 230 g will need 10 g of flour) and stir so that there are no lumps.
Pour sour cream into the pan with the saffron milk caps and potatoes, add salt, pepper and stir.
Place the contents of the pan in a mold and place in the oven to simmer at 180 degrees.
When vegetable stew baked and golden brown, garnish with parsley and dill.

Salted saffron milk caps for the winter - recipes

Preparing mushrooms for the winter is task number one for all self-respecting mushroom pickers. And therefore... we salt and marinate.

Recipe No. 1. A classic, traditional recipe for preparing saffron milk caps for the winter at home, proven by more than one generation of mushroom pickers.

Mushrooms – 1 kg.
Salt – 50 gr.

How to pickle saffron milk caps for the winter at home:

Prepare the saffron milk caps for pickling - sort them, wash them, cut off the long stems. The next steps are as simple as possible: lay the saffron milk caps in layers, sprinkling them with salt.
Place pressure on top. At first, after a couple of days, juice will begin to stand out, this is normal, do not be alarmed.
The saffron milk caps will be ready in a month or a month and a half, not earlier.

Recipe No. 2. Video method for hot salting saffron milk caps.

Pickled saffron milk caps - a recipe for the winter

And pearl barley.

Probably, the saffron milk caps inherited something from the gnomes from the fairy tale. Bright, with red caps, they can hide in the grass, and standing side by side, they are sometimes difficult to notice. But if you find it, you’ll find a whole family at once!

And if you know how to cook saffron mushrooms, investing not only knowledge, but also your soul, then all winter you will listen to words of gratitude from your loved ones.

A mushroom harvest brought from the forest poses a difficult task for all housewives. So, after the initial cleaning, you need to decide on the processing method. They use some of the fruiting bodies for canning, the rest are used for preparing lunch or dinner. If we talk about specific types of mushrooms that are ideal for both of the mentioned purposes, then saffron milk caps will definitely be on the list of leaders.

This article answers the question that worries many novice housewives: what dishes can be prepared from saffron mushrooms? Experienced cooks are also encouraged to familiarize themselves with the recipes provided in order to successfully replenish their “treasury” of mushroom dishes.

It must be said that saffron milk caps, although they are laticifers, do not need to be subjected to preliminary heat treatment. Additionally, these versatile fruiting bodies can be dried and frozen for winter use. The following 10 simple recipes with photos will make saffron milk dishes welcome on your table at any time of the year.

A classic recipe for fried saffron milk caps will help you out if you need to quickly set the table for a family meal or a friendly meeting. Using it, every housewife will prepare a tender, but at the same time satisfying and aromatic dish.

Camelina mushrooms – 0.8 kg;
Onions – 0.3 kg;
Butter – for frying;
Salt and a mixture of ground peppers - to taste;
Chopped greens (any to taste) - 2 tbsp. l.

After cleaning, the saffron milk caps are washed, cut into pieces and placed on a kitchen towel to remove excess moisture.
Place in a hot frying pan with melted butter and fry for 15 minutes.
Peel the onion, wash it in water and chop it. The cutting shape is chosen as desired: cubes, rings or half rings.
Combine with mushrooms, add salt, add pepper to taste, mix and continue to fry, reducing heat to low, for about 15 minutes.
When serving, the dish is decorated with chopped herbs.

We also suggest watching a video recipe for a dish of saffron milk caps fried in a frying pan:

Recipe for making saffron milk caps with cheese in a slow cooker

This dish of saffron milk caps is suggested to be made in a slow cooker. In addition to the fruiting bodies themselves, potatoes and cheese are added to the kitchen machine. So, without wasting extra time and effort, you can prepare an excellent dish that will decorate not only your everyday table.

Camelina mushrooms – 1 kg;
Potatoes – 500 g;
Hard or processed cheese – 150-180 g;
Onions – 5 pcs.;
Butter – 70 g;
Salt - to taste;
Paprika and ground black pepper - 1 tsp each.

A slow cooker will turn cooking a dish of saffron mushrooms into a pleasure.

Cut the peeled and washed mushrooms into pieces, chop the potatoes and onions into cubes after peeling.
Place a little butter in the multicooker bowl, turn on the “Fry” mode and add the onion, fry with the lid open until golden.
Remove the onion and add potatoes, add a little oil, stir, fry for 30 minutes.
Add mushrooms, onions, salt, pepper and sprinkle with paprika.
Sprinkle grated cheese on top and turn on the “Fry” mode for 40 minutes.
After the signal, do not open the lid, but leave it to steep for 20 minutes.

The most delicious dish of saffron milk caps with potatoes: step-by-step recipe

Many lovers of home cooking believe that dishes made from saffron milk caps are the most delicious, especially when combined with potatoes. For example, you can stuff potatoes with your favorite mushrooms and then bake them in the oven.

Rizhiki – 500 g;
Potatoes – 7 pcs. (choose one size);
Onion – 1 pc.;
Garlic – 2 cloves;
Mayonnaise – 2 tbsp. l.;
Hard cheese – 200 g;
Salt, pepper, vegetable oil.

A dish of potatoes with saffron milk caps will be easy to prepare if you follow the step-by-step recipe.

Boil the potatoes in their skins, cool slightly and remove the skins.
Cut the saffron milk caps into small cubes and fry along with the onion for vegetable oil.
Place in a separate plate, add mayonnaise and crushed garlic.
Cut each potato in half and take out the middle, giving it a boat shape.
Mash the potatoes removed from the middle and add to the fried mushrooms.
Add salt and pepper to the resulting mass, then mix thoroughly.
Stuff each potato boat and place in a single layer on a parchment-lined baking sheet.
Grate the cheese on top and bake at 180° until done.
If desired, garnish the dish with chopped herbs.

Dish of saffron milk caps stewed in sour cream

As already noted, saffron milk caps can be bought in a store or collected with your own hands. Be that as it may, every housewife wonders what to cook from the mushrooms brought home in order to arrange a delicious feast for the family? Among all the various dishes made from saffron milk caps, I would like to mention saffron milk caps in sour cream. When processing the mushroom harvest, she will definitely leave some for frying.

Fresh fruiting bodies – 0.7 kg;
Sour cream – 5 tbsp. l.;
Fresh herbs;
Salt, black pepper grains;
Bay leaf;
Vegetable (or butter) oil.

To prepare a delicious dish of saffron mushrooms, check out the recipe.

After cleaning the fruiting bodies, cut them into several parts. If you come across small specimens, then you shouldn’t cut them.
Place the frying pan over medium heat and pour a little vegetable oil into it.
Wait until the oil is hot enough and add fresh saffron milk caps to it.
Fry with the lid open until the liquid released from the mushrooms evaporates.
Combine sour cream with a few black peppercorns and a couple of bay leaves.
Add sour cream to the mushrooms, cover with a lid, reduce heat to low and simmer for 10-15 minutes.
At the end, add salt and sprinkle with chopped herbs.
Serve with boiled potatoes, pasta, cereals, as well as meat and fish dishes.

A dish of fresh saffron milk caps: a recipe for a delicious pie

Recipes for fresh saffron milk caps also include baking. A delicious and tender pie is a great opportunity to pamper your family and friends for the next meal. In this case, we will use puff pastry without yeast, which can be freely purchased in the store.

Fresh saffron milk caps – 0.5 kg;
Minced meat – 0.3 kg;
Onion – 1 pc.;
Puff pastry – 0.5 kg;
Fresh chicken egg for brushing the pie;
Salt, pepper and vegetable oil.

A dish of fresh saffron milk caps will turn out delicious if you follow the step-by-step description.

First, we give the mushrooms primary treatment, namely: we clean them of debris and rinse them in water.
We cut it into slices or small pieces, and then put it in a frying pan to fry.
When all the moisture from the mushrooms has evaporated, add the minced meat and chopped onions.
Fry the mixture for about 15 minutes, and in the meantime make the dough.
Take the larger half and roll it into a layer.
Place the layer in a greased baking dish and distribute the filling evenly.
We also roll out the smaller half of the dough and decorate the top of the pie, for example, making a basket. You can completely cover the pie with the second part of the dough, but then you need to make holes all over the surface with a toothpick.
Brush with beaten egg and bake in the oven for 35-40 minutes, setting the temperature to 180°.

Recipe for the first course of frozen saffron milk caps

Not only main courses are made from saffron milk caps, and this recipe is proof of that. This soup is nice to make in winter when you have frozen fruiting bodies on hand.

Frozen saffron milk caps – 500 g;
Potatoes – 3-5 pcs.;
Water – 1.5 l;
Onion – 1 pc.;
Pickled cucumbers – 2 pcs.;
Tomato paste – 2-3 tbsp. l.;
Lemon, sour cream, capers.

Let's prepare a delicious first course of frozen saffron milk caps according to the recipe with step by step description.

Peel the potatoes, cut them into cubes and set them to boil in water.
Heat a small amount of vegetable oil in a frying pan and fry the diced onion.
Add cucumbers, diced or grated on a medium grater.
Fry for 2 minutes. and add the defrosted mushrooms and continue frying for 5-7 minutes.
Add tomato paste and dilute the mass in a frying pan with 3-4 tbsp. l. potato broth.
When the potatoes are cooked, add the frying, salt and pepper to taste.
Cook for 10-15 minutes, then turn off the stove and let the soup brew.
Serve to the table, season with sour cream and garnish with a slice of lemon and capers.

Dish of pickled saffron milk caps: salad recipe

Home cooking also often includes dishes made from pickled saffron milk caps. Traditionally, such fruiting bodies are included in various salads, as well as fillings for dough products. We suggest doing delicious salad of saffron milk caps with chicken breast.

Pickled saffron milk caps – 350 g;
Chicken breast – 1 pc.;
Fresh cucumber – 2-3 pcs.;
Canned peas – ½ can;
Bell pepper – 1 pc.;
Mayonnaise or sour cream;
Salt.

A recipe with photos will help you prepare a dish of saffron mushrooms correctly:

Rinse the mushrooms in water and dry on a kitchen towel.

Divide the chicken breast into fillets and boil, adding a few black peppercorns and a couple of bay leaves to the broth.

If there are large specimens in canned mushrooms, then they need to be cut into pieces. Small mushrooms can be left whole or cut in half.

Cut the boiled fillet into pieces and place in a common container.

Add mushrooms, as well as cucumbers and bell peppers cut into cups.

Add canned peas there, add salt to taste and season with mayonnaise. You can make a dressing by taking mayonnaise and sour cream in equal proportions. Mix everything well and place in a salad bowl.

Dish of dried saffron milk caps: soup recipe

Dried saffron milk soup is a dish that will captivate any gourmet with its taste and aroma.

A handful of dried fruiting bodies;
Potatoes – 4-5 pcs.;
Melted butter – 2 tbsp. l.;
Onions and carrots - 1 pc.;
Garlic – 1 clove;
Bay leaf – 1 pc.;
Fresh herbs (any);
Salt, pepper, sour cream.

The first dish of saffron milk caps will certainly turn out appetizing and rich if you follow the step-by-step recipe.

Dried fruit bodies should be soaked in water or milk and kept until they swell.
Then rinse, dry slightly and cut into small pieces.
Peel the potatoes, cut them and boil them in 2 liters of water. Next add raw carrots, diced or grated on a coarse grater.
In a frying pan with butter, fry chopped onions and mushrooms until tender.
When the potatoes are almost cooked, add the roast and finely chopped garlic, simmer for 10 minutes.
Salt, pepper, add bay leaf, and after a couple of minutes. turn off the stove.
Serve with sour cream and chopped herbs.

A dish of saffron milk caps for the winter: the best caviar recipe

This recipe will preserve a dish of saffron milk caps for the winter. We are talking about mushroom caviar, which will always help out if you need to organize a quick snack or make a filling for pies, pizzas, tartlets, etc.

Ryzhiki (you can take frozen ones) – 1 kg;
Onion – 3 pcs.;
Salt, pepper, vegetable oil;
Vinegar 9% – 1.5 tbsp. l.

Camelina caviar will make the best dishes on your table if prepared correctly.

Peel fresh saffron milk caps, rinse and dry on a kitchen towel. If you take a frozen semi-finished product, then you need to defrost it by placing it on the refrigerator shelf overnight.
Peel the onion, cut into 4 parts and grind through a meat grinder.
Do the same with the mushrooms, and then combine everything together in one frying pan with vegetable oil.
Fry for 10 minutes. over high heat, stirring the mixture every minute.
Then reduce the heat intensity and continue frying for another 20 minutes.
Salt, pepper, add vinegar, cover and simmer for 10 minutes.
Divide the mixture into sterilized jars, close with tight plastic lids and take out to a cool room, allowing the preparation to cool completely.

What other main courses are made from boiled saffron milk caps: meatball recipe

What other dishes from saffron milk caps are made at home? We suggest preparing delicious meatballs for lunch or dinner. Before cooking, you should first boil the fruiting bodies in salted water for 10 minutes.

Boiled saffron milk caps – 200 g;
Buckwheat – 150 g;
Onions and carrots - 1 pc.;
Tomato paste – 3 tbsp. l.;
Sugar – 1 tbsp. l.;
Wheat flour – 2 tbsp. l. + 2 tbsp. l. for breading;
Salt, vegetable oil;
Parsley.

Similar dishes made from boiled saffron milk caps will decorate even a festive feast.

After boiling, dry the mushrooms on a paper towel and pass through a meat grinder.
Boil the buckwheat until tender and also grind it using a meat grinder.
Peel the onion, cut it in half and finely chop one half, then add it to the mince.
Add 2 tbsp. l. flour, salt to taste, and then stir well.
Form meatballs, roll each one in flour and fry in a frying pan with vegetable oil.
In a frying pan in vegetable oil, fry the second half of the onion and grated carrots.
Add tomato paste, sugar and salt to taste, dilute the mixture with water.
Simmer for 5 minutes, then pour the resulting sauce over the meatballs and place on the stove.
Simmer over low heat for 15-20 minutes, covering with a lid.
When serving, garnish the dish with fresh parsley.