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Stew from saffron milk caps is suitable for daily meals and holiday tables. The rich taste and unsurpassed aroma will definitely delight all guests and family. You can cook stew with vegetables, meat and cereals.
Secrets of making saffron milk stew
The main principle of a juicy, aromatic, tasty stew is slow stewing. Mushrooms, meat, vegetables or cereals should be simmered over low heat so that they can absorb each other’s taste. If tomatoes are present in the composition, they are added at the end of cooking.
Before cooking, the mushrooms are carefully sorted. Do not use those sharpened by insects. Pour in salted water and leave overnight. After preparation, use according to the recipe recommendations.
To give the mushroom dish a richer taste, meat, poultry, smoked sausage, and herbs are added to the composition.
Adding spices at the end of cooking will add warmth to the dish, and paprika will improve its appearance.
Recipes for saffron milk stew
Compared to other mushrooms, saffron milk caps are digested much easier and faster, so they are ideal for dietary nutrition.In the proposed recipes it is recommended to use fresh mushrooms, but in winter they can be replaced with salted or frozen ones.
Stew of saffron milk caps with potatoes and sour cream
Potatoes with mushrooms simmered in a delicate sour cream sauce will not leave anyone indifferent. The stew turns out juicy, tender, perfectly baked.
You will need:
- potatoes – 450 g;
- flour – 15 g;
- salt - to taste;
- fresh saffron milk caps – 350 g;
- water;
- sour cream – 250 ml;
- pepper - to taste;
- butter – 120 g.
How to cook:
- Cut the potatoes into medium-sized cubes. Pour some water. Add some salt. Close the lid and simmer until soft.
- Chop mushrooms that have been pre-soaked overnight in salted water. Send to potatoes.
- Pour flour into sour cream. Beat. There should be no lumps left. Pour over mushrooms.
- Sprinkle with pepper. Mix. Simmer until fully cooked over low heat.
Stew of saffron milk caps with rice and potatoes
A slightly unexpected version of the stew combined with aromatic fresh mushrooms, rice and potatoes will amaze the family and guests with unusual shades of flavors.
You will need:
- saffron milk caps – 300 g;
- greens – 30 g;
- rice – 80 g;
- pepper;
- tomato paste – 40 ml;
- garlic – 3 cloves;
- carrots – 260 g;
- water – 250 ml;
- sea salt;
- butter – 40 ml;
- potatoes – 750 g.
How to cook:
- Cut the carrots into thin strips. Melt the butter in a saucepan and pour in the prepared vegetable.
- Peel the mushrooms, rinse, then cut into large pieces. Send to carrots.
- Combine water with tomato paste and finely chopped garlic cloves. Pour into a saucepan.
- Cut the potatoes into cubes. Transfer to mushrooms. Close the lid and simmer for 7 minutes.
- Rinse the rice and add to the potatoes. Switch the fire to the lowest setting. Cook with the lid closed for 25 minutes.
- Add some salt. Sprinkle with pepper and chopped fresh herbs. Mix. Leave without heat for 10 minutes. The lid must be closed at this time.
Stew of saffron milk caps with meat
The dish turns out to be satisfying, tasty and healthy, and the recipe captivates with its simplicity.
You will need:
- potatoes – 450 g;
- carrots – 150 g;
- saffron milk caps – 350 g fresh;
- pepper;
- pork – 350 g;
- bell pepper – 200 g;
- sour cream – 250 ml;
- salt;
- eggplant – 200 g;
- flour – 20 g;
- butter – 130 g.
How to cook:
- Clean the mushrooms. Pour water and cook for a quarter of an hour. Drain the liquid.
- Grate the carrots on a medium or coarse grater. Cut the eggplants and bell peppers into small pieces. Cut the meat into cubes. Size – 1x1 cm.
- Melt the butter in a saucepan. Lay out the pork, after 5 minutes add carrot shavings and mushrooms. Fry the meat pieces until golden brown.
- Cut the potatoes into cubes. Place in a baking dish. Sprinkle with salt and pepper. Place the sliced eggplants and cover with fried foods.
- Salt the sour cream. Add pepper and flour. Beat with a mixer. Water the workpiece.
- Place in the oven. Temperature – 180°. Bake for half an hour.
Tomato stew with saffron milk caps
An appetizing stew can be prepared as a one-time meal or a nutritious preparation for the winter.
You will need:
- saffron milk caps – 3.5 kg;
- pepper;
- onion – 1 kg;
- salt;
- tomato paste – 500 ml;
- carrots – 1 kg;
- water – 250 ml;
- vegetable oil – 450 ml;
- garlic – 500 ml.
How to cook:
- Remove debris from mushrooms. Rinse. Pour water and cook for a quarter of an hour. Be sure to remove the foam during the process.
- Drain the liquid. Place the mushrooms in a colander until all the water is completely drained.Cut into large pieces.
- Grate the carrots on a coarse grater. Dilute tomato paste in water.
- Cut the onions into half rings.
- Pour oil into the pan. When it boils, add onions and carrots. Stir and simmer over medium heat for 10 minutes. Add mushrooms and chopped garlic cloves.
- Sprinkle with salt, then pepper. Mix. Switch the heat to low. Simmer for half an hour with the lid closed.
- Transfer to prepared jars. Roll up.
Stew from saffron milk caps in a slow cooker
In a slow cooker, all products are simmered at a constant temperature and retain their nutritional qualities as much as possible. According to the proposed recipe, the stew is stewed in its own juice, so it turns out tender and aromatic.
You will need:
- saffron milk caps – 300 g;
- pepper;
- bell pepper – 350 g;
- pork – 300 g pulp;
- vegetable oil;
- onion – 130 g;
- salt;
- potatoes – 300 g.
How to cook:
- Pour water over the washed mushrooms. Cook for half an hour. Cut into slices.
- Cut the potatoes into bars. Pepper, meat, onion - medium cubes.
- Place all prepared products in the bowl of the device. Pour in a little oil. Sprinkle with salt and pepper. Mix.
- Set the “Quenching” mode. Set the timer for 1 hour.
Calorie content
Saffron milk caps are low-calorie foods, so they are allowed for consumption during a diet. The calorie content of the proposed recipes differs slightly depending on the products used.
100 g of saffron milk stew with potatoes and sour cream contains 138 kcal, with rice and potatoes – 76 kcal, with meat – 143 kcal, with tomato paste – 91 kcal, and cooked in a slow cooker – 87 kcal.
Conclusion
Properly prepared saffron milk stew is always tasty and juicy, and if you follow all the recommendations, it turns out right the first time, even for inexperienced housewives.During the cooking process, you can experiment by adding zucchini, tomatoes, hot peppers and your favorite spices, thus creating new works of culinary art each time.
