Saffron milk caps in batter: photos, videos and step-by-step recipes for preparing mushrooms at home

Category: Mushroom picker's kitchen

Ryzhiki have always been considered popular mushrooms, from which you can prepare a dish of any complexity.

Due to their versatility, they can be fried, stewed, salted, pickled, dried and frozen. However, it is stewed saffron milk caps that are called the most delicious, aromatic and refined. The preparation of stewed saffron milk mushrooms originates in traditional Russian cuisine, although previously the fruiting bodies were not stewed, but simmered in a large Russian oven.

Today it is exotic, but even on a regular stove you can prepare an amazingly tasty dish. In addition, a variety of ingredients are added to the mushrooms: meat, potatoes, carrots, as well as cereals, which will add satiety and flavor to the appetizer. If you add vegetables to the mushrooms, the dish can be called vegetarian.

Saffron milk caps stewed in sour cream, with the addition of onions and hard cheese go especially well.

The taste of such a dish will surprise not only you, but also your guests. Before serving the mushrooms, it is best to garnish them with chopped parsley, dill, basil or rosemary leaves. Stewed saffron milk caps can be consumed both hot and cold.

To make saffron milk caps tasty, before cooking they should first be cleared of forest debris and any spoiled or broken ones should be discarded.
Next, rinse them well in plenty of water, stirring with your hands.
The saffron milk caps can be boiled before stewing, or they can be stewed raw, first lowering them for 3-5 minutes. into boiling salted water.

It is worth noting that for stewing mushrooms, take deep dishes with a thick bottom, for example, a frying pan or a stewpan. The process itself is carried out only on minimal heat so that the saffron milk caps are stewed slowly and do not burn.

1 A simple recipe for stewed saffron milk caps in sour cream
2 Fried saffron milk caps, stewed for the winter with butter
3 Roasted saffron milk caps in sour cream, cooked in a slow cooker
4 Recipe for saffron milk caps stewed in sour cream with potatoes
5 Ryzhiki, stewed with vegetables in sour cream
6 Ryzhiki, stewed in cream: side dish recipe

Fried saffron milk cap dish: classic recipe with video

A classic recipe for a dish of 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:

How to cook saffron milk mushrooms in batter with onions

How to cook saffron milk caps in batter so that they turn out unusual in taste, crispy and aromatic? For example, thanks to onions, mayonnaise and ketchup, the batter acquires unusual, but very delicate and pleasant flavors.

500 g saffron milk caps;
2 onions;
3 eggs;
½ tsp. salt;
1 tbsp. l. mayonnaise;
1 tbsp. l. ketchup;
6 tbsp. l. flour;
¼ tsp. ground black pepper;
Vegetable oil - for frying.

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.

Saffron milk caps in batter: photos, videos and step-by-step recipes for preparing mushrooms at home

Encyclopedia "Mushroom-Info"Mushroom dishesDishes made from saffron milk capsRisk saffron milk caps in crispy batter

Saffron milk caps in batter are an unusual and tasty appetizer that is prepared not only for your family’s daily menu. Such an original dish can be confidently placed on the festive table. And if you have never tried saffron milk caps in crispy batter, then be sure to prepare this quick appetizer.

Below are several recipes for preparing saffron milk caps in batter at home to replenish your culinary “arsenal” with the best ideas for original snacks.

Golden mushrooms fried in crispy batter will not leave anyone indifferent. The fruit bodies can be cut into pieces, or they can be fried whole.

The batter can be cheese, onion, garlic, beer or mayonnaise - there are no limits to your imagination to improve batter recipes.

It is worth noting that the batter will always turn out crispy if the added water or milk is cold. Therefore, before cooking, place the liquid in the freezer for a few minutes, but do not let it freeze.

Saffron milk caps in batter can be combined with fish, any type of meat and vegetables. Use the following recipes showing how to properly prepare saffron milk caps in batter, and you will be convinced that this is the best appetizer for all occasions.

How to fry saffron milk caps in batter: a recipe for a crispy snack

The recipe for saffron mushrooms fried in batter is an appetizer that will create a sensation at the table. Any connoisseur of gourmet dishes will be surprised by such a tasty and crispy mushroom dish. Therefore, you can safely start preparing it, in a word, pamper your family and guests!

400 g of identical small saffron milk caps;
2 eggs;
100 ml cold milk;
70 g flour;
3-4 tbsp. l. breadcrumbs;
Salt and ground black pepper - to taste;
Vegetable oil (the saffron milk caps should float freely in the fat).

We suggest using a step-by-step recipe with photos of preparing saffron milk caps in batter.

The saffron milk caps are cleaned of contaminants, washed in cold water, and the ends of the legs are cut off.

Boil in salted water for 15 minutes and place on a paper towel to drain and dry.

Beat cold milk and eggs with a whisk until smooth.

The mushrooms are first dipped into the milk-egg mixture, then immediately rolled in flour.

Dip again in the egg mixture and sprinkle thoroughly with breadcrumbs.

Dip into boiling vegetable oil and fry until golden brown.

Serve hot, placed on lettuce leaves and adding fresh vegetables.

How to cook saffron milk mushrooms in batter with onions

500 g saffron milk caps;
2 onions;
3 eggs;
½ tsp. salt;
1 tbsp. l. mayonnaise;
1 tbsp. l. ketchup;
6 tbsp. l. flour;
¼ tsp. ground black pepper;
Vegetable oil - for frying.

A step-by-step description will show you how to properly fry saffron milk caps in batter with onions.

Peel, wash the mushrooms, place on a kitchen paper towel and leave to drain.
Cut off the stems completely, leaving only the caps, and sprinkle the plates with salt.
Grate the onion on a fine grater, beat in the eggs, add ground pepper and beat with a whisk.
Add mayonnaise, ketchup and beat again until smooth.
Add flour, mix well and start preparing the saffron milk caps.
Heat enough vegetable oil in a deep saucepan so that the mushrooms literally float in it.
Dip the mushroom caps well into the batter and place in the oil.
Fry on one side until golden brown and turn over to the other.
Fry in the same way, remove with a slotted spoon onto a paper towel and leave to drain excess fat.
Serve hot with vegetable salad.

How to fry saffron milk caps in batter with garlic

When some special event is expected, delicious feast dishes come to mind. So, this recipe with a photo of cooking saffron mushrooms in batter is an original find for any housewife.

10 large saffron milk caps;
300 ml water;
100 g starch;
200 g flour;
Vegetable oil;
3 tbsp. l. sesame;
Salt - to taste;
5 cloves of garlic;
1 tsp. baking powder.

A step-by-step recipe will show you how to fry saffron milk caps in batter.

Combine sifted wheat flour with salt, starch and baking powder, mix.
Combine cold water and 3 tbsp. l. vegetable oil, whisk and pour into flour.
Beat with a whisk until smooth, making a pancake-like dough.
Add sesame seeds and crushed garlic, stir and leave for 20 minutes. put in the refrigerator.
Cut the saffron milk caps into slices no more than 5 mm thick.
Heat 300 ml of vegetable oil in a deep frying pan.
Dip pieces of mushrooms into garlic batter and immediately place in boiling oil.
Fry until golden brown, about 3-5 minutes. On the one side.
Place on a paper towel, let excess fat drip off and serve as a hot snack with mashed potatoes and vegetable salad.

Recipe for saffron milk caps fried in beer batter

The recipe for saffron milk caps fried in batter is a wonderful mushroom appetizer for your whole family and invited guests.

Although the dish is prepared quite simply and quickly, the end result is a flavorful dish with a crispy, savory crust.

700 g saffron milk caps;
2 eggs;
150 g corn flour;
300 ml dark beer;
Salt and ground black pepper - to taste;
Vegetable oil;
150 g processed cheese.

A step-by-step recipe for preparing saffron mushrooms in batter will help you properly distribute your energy while working.

The saffron milk caps are cleaned, washed, the stems are cut off, and the caps are placed in boiling water.
Boil for 15 minutes. and place on a paper towel to drain and cool well.
Beat eggs, pour in 1 tbsp. l. butter, add beer and flour.
Salt to taste, pepper and whisk until smooth.
Grind the processed cheese, add it to the batter and mix well again.
Caps of saffron milk caps are dipped in beer batter and immediately placed in heated oil.
Fry on both sides until golden brown and place on a napkin to drain excess fat.
Served with meat or fish, as well as dry white wine.

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.

Saffron milk caps – 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 in 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.

How to cook saffron milk caps in batter with pepper

The benefits of camelina mushrooms cannot be overestimated due to their ability to remove heavy metals from the body. In addition, fruiting bodies in any form are tasty and aromatic. Especially prized are saffron milk caps cooked in batter with the addition of hot pepper.

500 g saffron milk caps;
1/3 tsp. caraway;
½ tsp. ground red pepper;
1 tsp. ground black pepper;
2 cloves of garlic;
1 bunch of dill;
Vegetable oil;
½ tbsp. wheat flour;
1 egg;
100 ml milk;
1 tsp. Sahara;
Salt - to taste.

So, how to properly cook saffron milk caps in batter with pepper to create a delicious oriental dish?

The mushrooms are cleaned, washed and placed on a paper napkin to drain.
The legs are cut off (you can use them to make soup or make caviar).
An egg is beaten into the milk, salt, sugar, a mixture of ground peppers, cumin, crushed garlic and chopped herbs are added.
Beat until smooth, add flour, beat thoroughly and leave for 10 minutes. in a refrigerator.
The caps are dipped in batter, placed in boiling vegetable oil and fried until golden brown on both sides.
Place the finished mushrooms on a paper towel and leave for 10 minutes to drain off the fat.

Ryzhiki are quite versatile mushrooms that can be stewed, pickled, salted, or fried. In addition, many housewives make them into an incredible snack - saffron milk caps in batter. This dish is suitable not only for a family dinner, but also for a holiday table.

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;
Onions – 1 pc.;
Pickled cucumbers – 2 pcs.;
Tomato paste – 2-3 tbsp. l.;
Salt, pepper, vegetable oil;
Lemon, sour cream, capers.

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

How to pickle boletus saffron milk caps using the hot method - method No. 1

I like this method better, it is quite simple to prepare. If you use this method, the result will definitely please you. And it doesn’t matter how many mushrooms you have collected, you just need to properly prepare the brine, in which the saffron milk caps should completely fit. This method is also good because the heat treatment is minimal, which means that all vitamins and nutrients are preserved during salting.

The ingredients are taken per 1 kg of mushrooms. Depending on their ingredients, they can be proportionally reduced or, conversely, increased.

Garlic – 2-3 cloves
Allspice peas – 3-4 pcs.
Cloves – 2-3 pcs.
Dill umbrellas - 2 pcs.
Horseradish leaves - 1-2 pcs.

For brine, take 50 g of salt per 1 liter of water.

How to salt

Step 1. First of all, we clean the mushrooms from forest debris. Then we rinse it under running water, you can use a foam sponge for washing dishes, this will make it easier to wash off any remaining debris from the cap. There is an opinion that it is enough to wipe the saffron milk caps with a dry cloth. But in my opinion, it’s better to rinse them well with water so that there are no health problems later. We pay special attention to the underside of the cap, where debris lingers between the plates and is sometimes difficult to wash out.

Step 2. Wash the dill and horseradish leaves. Peel the garlic and cut the cloves into slices.

Step 3. Prepare the brine. For every liter of hot water (but not boiling water) add 1 tbsp. l. salt with a large heap, allspice peas and cloves. I didn’t have a lot of saffron milk caps, so I prepared a little brine. Stir the liquid thoroughly until the salt crystals dissolve.

Step 4. Place a horseradish leaf and dill umbrellas on the bottom of a container or pan.

and place the washed mushrooms on it. Place dill umbrellas and chopped garlic cloves between them.

Step 5. Fill with prepared brine,

Cover the top with another leaf of horseradish. Lightly press down on the sheet so that the brine appears on its surface. You can put a little pressure on top. Leave for 1-2 hours until the brine has cooled.

You can try the brine. If your taste seems like there is not enough salt, add according to your taste. But remember that during the pickling process, the mushrooms will absorb some of the salt, and the brine will not seem so salty. So be careful when adding salt.

As soon as the brine has cooled to room temperature, the salted saffron milk caps are ready. You can already eat them. They turned out very tasty and at the same time retained their red color.

If you are preparing mushrooms for the winter, then place them in sterile jars and close the lids tightly. Store in a cool place.

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 making a 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.

Salted mushroom soup

This soup is made from mushrooms harvested for future use. Adding milk removes the taste of salted mushrooms.

Ingredients:

Salted saffron milk caps – 1 cup
Onion – 2 onions
Egg – 2 pieces
Potatoes – 6 tubers
Vegetable oil – 2 tablespoons
Water – 0.6 liters
Dill - to taste
Milk – 0.25 liters
Green onions - to taste

Preparation:

Chop the mushrooms into slices, place in a saucepan, add water, and cook for 30 minutes. Boil the peeled potatoes separately whole. Fry the finely chopped onion, then put it in the pan with the mushrooms and cook for ten minutes. Add frying, cook for another ten minutes. Pour in milk, cook for five minutes. Scramble 2 eggs in a cup, pour the soup into it while stirring and cook for a couple of minutes.

When serving, you can sprinkle with fresh dill.

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.