Ryzhiki with potatoes fried in sour cream: how to cook, recipes

Content

1 How to cook saffron milk caps in sour cream with potatoes
2 Recipes for saffron milk caps with sour cream and potatoes
3 Calorie content of saffron milk caps with sour cream and potatoes
4 Conclusion

Saffron milk caps with potatoes fried in sour cream will instantly gather everyone in the household at the dinner table with their aroma. In addition, wild mushrooms are an excellent source of nutrients (phosphorus, potassium, magnesium) and vitamins A and B1.

How to cook saffron milk caps in sour cream with potatoes

Ryzhiki are mushrooms that are delicious in any form (fried, salted, pickled, dried, baked). With potatoes, you can fry, bake or stew them, resulting in an appetizing and nutritious dish, and an ingredient such as sour cream will make their aroma and taste more intense.

For each of the possible cooking methods, there are a number of general rules that should be followed in order for the dish to turn out:

Before cooking, the mushrooms are sorted, removing wormy and spoiled ones, washed under running water or soaked in large quantities for an hour.
Next, be sure to dry it by placing the mushrooms on a towel, caps down. If there are large specimens, they are cut into slices, but small young ones can be left whole.
It is better to boil adult large mushrooms in salted water before cooking.
You shouldn’t add a lot of different spices to the potatoes so as not to overwhelm the mushroom flavor; a couple of peppercorns and a bay leaf will be enough.

Recipes for saffron milk caps with sour cream and potatoes

Below are simple and tasty recipes for cooking wild mushrooms with potatoes and sour cream in a frying pan, in the oven and, the assistant of many modern housewives - a slow cooker.

A simple recipe for fried saffron milk caps in sour cream with potatoes in a frying pan

Potatoes fried with mushrooms is a very nourishing, tasty and aromatic dish, which, unfortunately, not every housewife can prepare. In order for both saffron milk caps and potatoes to reach readiness at the same time, you need to strictly follow the cooking sequence and observe the recommended proportions of ingredients:

600 g saffron mushrooms;
400 g potatoes;
200 g onion;
250 ml sour cream;
20 g chopped dill;
vegetable oil - for frying;
salt or soy sauce - to taste.

Cooking step by step:

Wash the mushrooms, peel and, if necessary, cut into slices. Then place them in a frying pan with a small amount of vegetable oil and fry until the liquid has completely evaporated.
While the mushrooms are fried, peel the onion and chop it into half rings, and cut the peeled potatoes into small cubes.
As soon as the saffron milk caps begin to turn golden brown, add onion half rings to them and cook everything together for another 10 minutes. In a separate frying pan, fry the potatoes in oil until half cooked.
Combine mushrooms and potatoes, add salt or soy sauce and fry until fully cooked. Then pour in sour cream, sprinkle with herbs, mix everything carefully, cover with a lid and turn off the heat.Let the dish sit for about 10 minutes and you can serve.

You can not add sour cream to the pan, but serve it separately so that everyone can put it on a plate according to their own taste, but then the dish will not have such a rich, creamy taste.

Advice! To prevent sour cream from curdling into unappetizing flakes in the pan, it should be at room temperature and with a high percentage of fat content.

Recipe for saffron milk caps in sour cream with potatoes in the oven

You can prepare fried wild mushrooms with potatoes and sour cream in portioned pots in the oven in a very appetizing way. The highlight of this recipe is that instead of lids, the pots are “sealed” with yeast dough cakes. This way, you immediately get both a hot roast and freshly baked bread to go with it. List of required products:

400 g saffron milk caps;
400 g potatoes;
250 ml sour cream;
200 g yeast dough;
vegetable oil;
salt and spices - to taste.

Progress:

Boil the potatoes in their jackets, cool, peel and cut into small slices.
Peel, wash and chop the mushrooms (it is better to select small specimens). Then fry them on high speed with vegetable oil until half cooked.
First fill the baking pots halfway with potatoes, and place mushrooms on top. Season with salt and pepper, pour sour cream over everything and cover with a yeast dough cake.
Place the filled pots in an oven preheated to 180 degrees for 30 minutes. Before serving, the dish can be decorated with fresh parsley or dill.

Advice! If you don’t want to bother with kneading the dough, you can use ready-made store-bought semi-finished puff pastry or yeast-free dough.

Without pots, this dish can be prepared in a large baking dish, laid out in layers, but in this case you will have to forget about serving portions.

Stewed saffron milk caps in sour cream with potatoes in a slow cooker

Cooking saffron milk caps with potatoes and sour cream in a slow cooker can be called “lazy cooking,” since you don’t have to worry about something burning. You just need to prepare all the products, put them in a multi-pan, start the desired program and wait for the end signal.

For a hearty treat in sour cream filling you will need:

500 g potatoes;
400 g saffron milk caps;
100 g onions;
120 g carrots;
100 ml water;
100 ml sour cream;
30 ml vegetable oil;
5 black peppercorns;
2 cloves of garlic;
salt, herbs - to taste.

Sequence of actions:

Pour a little vegetable oil into the bottom of the multicooker bowl, and add chopped onions, carrots, potatoes and mushrooms there. Pour in the recipe amount of water, close the lid and turn on the “Stew” option for 40 minutes.
At the end of the program, add sour cream, salt and spices to the multi-pan. Turn on the “Extinguishing” mode again for another 10 minutes.
Before serving, add chopped garlic and herbs to the potatoes with saffron milk caps.

Important! You should not add a lot of water to vegetables, since they and mushrooms will release a sufficient amount of their own juice during the stewing process.

Calorie content of saffron milk caps with sour cream and potatoes

The method of preparation, as well as the calorie content of sour cream, will affect the nutritional value of the finished dish. So, the fewest calories when cooking in a slow cooker, followed by a dish in a frying pan (due to the use of more oil for frying).Treats in pots in the oven will be high in calories due to the dough lids, and if you do not take them into account, then the nutritional value is the same as in a slow cooker.

Cooking method	Calorie content, kcal/100 g	Energy value
Cooking method	Calorie content, kcal/100 g	squirrels	fats	carbohydrates
In a frying pan	93,5	2,0	5,0	10,2
In the oven	132,2	2,9	7,0	14,4
In a slow cooker	82,0	2,25	3,73	10,6

Conclusion

Ryzhiki with potatoes fried in sour cream is a simple, at first glance, but very tasty dish, not only for the everyday menu, but also on a festive table it can replace an exquisite julienne or a hearty roast. Of course, the saffron milk caps in the recipe can be replaced with champignons available all year round, but it is with these wild mushrooms that the treat will become incredibly aromatic and appetizing.