Fried saffron milk caps in sour cream: recipes for cooking mushrooms

Ryzhiki are valued, first of all, for their spicy taste and unique aroma, which are preserved in almost any dish. Although they have many other advantages. Fried or stewed saffron milk caps in sour cream in a frying pan can be prepared with a variety of ingredients. And in any case, it will be a dish worthy of being served at any holiday feast.

How to cook saffron milk caps in sour cream

Camelina mushrooms have many advantages over other lamellar mushrooms. Not only do they not necessarily need to be boiled before frying, they are very rarely wormy and practically do not shrink in size during heat treatment.

Frying saffron milk caps in sour cream is not difficult, but there are some peculiarities here too. First, they are fried in a frying pan with or without oil, separately or together with onions, using low heat and stirring occasionally. Only after all the moisture has completely left the mushrooms, sour cream is added to them and simmered over moderate heat until an aromatic mixture of light brown color is formed. And only in the very last minutes of frying add salt and, if necessary, various spices or herbs.

In fact, given the spicy aroma and taste of saffron milk caps themselves, spices are rarely used in their production.

After the pan with mushrooms is removed from the heat, it is recommended not to place the finished dish immediately on plates, but to let it brew for a quarter of an hour.

Recipes for saffron milk caps in sour cream in a frying pan

You can cook fried saffron milk caps with sour cream in a frying pan with different types of meat, vegetables, eggs, and even dried fruits. Salted and even pickled saffron milk caps are also quite suitable for frying.

A simple recipe for fried saffron milk caps in sour cream

The simplest recipe for making saffron milk caps in sour cream involves using only two main ingredients. You can add a little salt for taste, but only at the very end of cooking. There is no need even for vegetable oil, since the mushrooms are initially placed in a dry frying pan. And then, after the liquid released from the mushrooms has evaporated, the fats contained in the sour cream will help them fry well. It should be noted that most often fried saffron milk caps in sour cream are prepared without pre-cooking.

You will need:

• 1 kg of fresh saffron milk caps;
• 100 g thick sour cream.

Preparation:

1. Mushrooms are cleaned of forest debris, washed in cold water and drained in a colander to remove excess moisture.
2. Cut into pieces of a convenient size for eating and place in a heated dry frying pan.
3. Simmer for a while under the lid. Then it is removed to allow the liquid released from them during the heat treatment to evaporate.
4. Add sour cream and then fry until cooked, when the dish becomes thick enough.
   
5. Be sure to insist before serving and often decorate with sprigs of greenery.

Salted saffron milk caps with sour cream

Salted saffron milk caps are delicious on their own. But few people know that salted saffron milk caps fried in sour cream are an amazingly tasty and satisfying appetizer, which can also serve as an independent dish.

You will need:

• 500 g of salted saffron milk caps;
• 150-180 g 20% ​​sour cream.

Preparation:

1. Salted mushrooms are soaked for half an hour in cold water, after which they are laid out on a paper towel to dry.
2. Cut into convenient slices and place in a hot, dry frying pan and fry until all the liquid has evaporated.
3. Add sour cream and fry for at least another quarter of an hour over moderate heat.
4. Decorate the dish on the table with a sprig of basil, dill or parsley.

Mushrooms saffron milk fried with sour cream and onions

Onions, which are usually finely chopped with a sharp knife, can be added either at the very beginning of cooking or 10-15 minutes before the end of frying.

For 1 kg of mushrooms, usually 200 g of onions are used. All other ingredients and method of preparation do not differ from the traditional ones described above.

Saffron milk caps made according to this recipe can serve as a delicious, piquant sauce for any side dish: pasta, potatoes, buckwheat porridge.

Ryzhiki with chicken in sour cream

You can fry saffron milk caps with sour cream in a frying pan with the addition of meat. A dish made from them with chicken breast turns out surprisingly tasty.

You will need:

• 500 g of fresh saffron milk caps;
• 600 g chicken breast;
• 300 g sour cream;
• 50 ml vegetable oil;
• 50 ml milk;
• 2 onions;
• 2 tsp. red paprika;
• salt and ground black pepper - to taste.

Preparation:

1. The mushrooms are cleaned of debris, washed and fried in a frying pan heated with oil until golden brown.
2. The chicken breast is peeled and cut into small pieces comparable to the size of mushrooms.
3. The onion is chopped into thin half rings and lightly fried with the addition of vegetable oil.
4. Place chicken breast slices in a frying pan with onions and fry on all sides for 15 minutes.
5. Milk is poured there, fried mushrooms are added and, covering with a lid, all the products are simmered for about 10 minutes.
6. Finally, sour cream, sweet paprika and salt are added to the fried products. Mix everything thoroughly and simmer over low heat for about half an hour.

Recipe for saffron milk caps stewed in sour cream and eggs

Oddly enough, saffron milk mushrooms in sour cream go well with eggs. Due to the high protein content, the dish acquires additional satiety.

You will need:

• 400 g of salted saffron milk caps;
• 1 sweet bell pepper;
• 4 chicken eggs;
• 100 ml sour cream;
• 1 onion;
• salt, pepper, herbs - to taste and desire;
• 50 ml vegetable oil.

Preparation:

1. Salted mushrooms are soaked in cold water for half an hour to an hour so that it covers them completely.
   Comment! If you want to get mushrooms with a more delicate taste and consistency, you can soak them in milk instead of water.

2. Cut the onion into small cubes and the bell pepper into strips.
3. Heat a frying pan with vegetable oil and fry bell peppers and onions in it.
4. Mushrooms can be cut into pieces if desired or left whole and added to vegetables.
5. Beat eggs together with sour cream, add salt and black pepper.
6. Pour the resulting egg-sour cream mixture over the contents of the frying pan and, reducing the heat, fry over medium heat until cooked.

Recipe for fried saffron milk caps with sour cream and cheese

Well, cheese goes so well with any mushrooms that fried saffron milk caps with it and sour cream according to the recipe below with photos will not be inferior in taste to any holiday delicacy.

You will need:

• 1 kg of freshly picked saffron milk caps;
• 200 g onions;
• 200 ml sour cream;
• 150 g of any hard cheese.

The manufacturing technology is no different from that described above. Cheese is usually added 10 minutes before the dish is ready, when the mushrooms have already had time to lightly fry along with other ingredients.

The dish is considered ready if it is covered with an appetizing chestnut-colored cheese crust on top.

Ryzhiki in sour cream sauce with carrots

In this recipe, the mushrooms are pre-boiled before frying, which reduces the frying time.

You will need:

• 1 kg of fresh saffron milk caps;
• 2 carrots;
• 2 onions;
• 400 g sour cream;
• 70 ml vegetable oil;
• salt, pepper, herbs - to taste.

Preparation:

1. The mushrooms are washed and boiled in boiling water with salt for 10 minutes.
2. Place them in a colander, cool them and cut them into 2-4 pieces.
3. The onion is chopped into half rings, the carrots are peeled and grated on a coarse grater.
4. Heat the oil in a deep frying pan, first fry the onion until golden brown, then add the carrots.
5. Fry for another 5-7 minutes.
6. Add pieces of boiled saffron milk caps and fry the same amount.
7. Pour sour cream over the entire contents of the frying pan, stir and fry over medium heat for another quarter of an hour.
8. If desired, add herbs and spices.

Ryzhiki fried in flour in sour cream sauce

A dish according to this recipe can be prepared in literally 20 minutes and will pleasantly surprise guests who pay a surprise visit.

You will need:

• 500 g of medium-sized saffron milk caps (you can use previously defrosted caps);
• 50 g wheat flour;
• 150 ml sour cream;
• 70 ml vegetable oil;
• salt to taste;
• optional greens for decoration.

Preparation:

1. Raw mushrooms are thoroughly cleaned of forest dirt, washed, and dried on a napkin.
2. Cut off the caps or use ready-made ones, having previously defrosted them.
3. Mix flour with salt and roll mushroom caps in it.
4. Heat the oil in a frying pan and fry the camelina caps in it over high heat until a crispy crust forms on them.
5. Fill them with fermented milk product, cover with a lid and simmer over low heat for about 10 minutes.

Recipe for saffron milk caps with sour cream and prunes

This recipe amazes not only with its taste, but also with its originality and sophistication.

You will need:

• 600 g of fresh saffron milk caps;
• 200 g thick sour cream;
• 150 g prunes;
• 5 cloves of garlic;
• vegetable oil for frying;
• seasonings and salt - as desired and to taste.

Preparation:

1. The mushrooms are washed with water, dried and cut into convenient-sized pieces.
2. The prunes are poured with boiling water, left for 20 minutes, then chopped into strips.
3. After cleaning, the garlic is passed through a press.
4. First, fry the saffron milk caps in a frying pan in oil for 10 minutes, then add garlic and prunes and keep on the fire for the same amount of time.
5. Pour in sour cream, add salt and spices, stir and heat over low heat for another quarter of an hour.
6. The finished dish is traditionally decorated with green onions.

Calorie content of fried saffron milk caps with sour cream

Mushrooms are a well-known protein food, but saffron milk caps are especially distinguished by their high protein content. Despite the fact that sour cream appears in the dish, its calorie content is not too high. Per 100 g of product it is only 91 kcal (or 380 kJ).

The table below shows the main nutritional value of this dish per 100 g of finished product:

Conclusion

Even a novice cook who has not previously dealt with mushrooms can cook saffron milk caps in sour cream in a frying pan. After all, they are as easy to prepare as they are delicious in taste. And for an experienced housewife there is always scope for experimenting with the addition of new ingredients.

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