Content
- 1 What to do with saffron milk caps
- 2 How long to cook saffron milk caps
- 3 Recipes for cooking camelina mushrooms
- 4 Cooking tips
- 5 Conclusion
You can cook saffron milk mushrooms in different ways, resulting in a surprisingly tasty dish every time. They are stewed, baked and added to baked goods. Before you start cooking, you need to know how to properly prepare a forest product and choose the perfect recipe.
What to do with saffron milk caps
Not everyone knows what methods there are for preparing saffron milk caps, believing that they are only salted. This product makes a very tasty variety of dishes, which are prepared from the caps and legs of the forest product.
What to cook from the legs of saffron milk caps
Traditionally the stems are cut off and discarded as they are a bit tough. Therefore, some chefs are sure that the finished dish cannot turn out tender. In fact, such a conclusion is completely unfounded.
To make them as soft as possible, boil them for 40 minutes in salted water. The camelina stems are then used for various cooking recipes.They are fried, stewed with vegetables and meat, baked, and also prepared in aromatic sauces.
What to cook from caps of saffron milk caps
To cook delicious saffron milk caps, you need to leave only strong and whole caps. Then boil them for 15 minutes in salted water and dry.
The prepared product is added to stews, pies, soups and simply fried with the addition of vegetables and meat.
What to cook from overgrown saffron milk caps
Mushroom pickers prefer to collect strong and small saffron milk caps, but often only overgrown ones are found. But there is no reason to be upset, since they can easily be used. They can be used in all recipes in the same way as regular-sized mushrooms. They are first boiled for 40 minutes, then cut into portions.
How long to cook saffron milk caps
It is important to cook saffron milk mushrooms correctly so that they turn out delicious. First, fill them with cold water and leave for 2 hours. This preparation will relieve them of bitterness. Then the water is changed and boiled for half an hour. After this, other ingredients are added to them, according to the recipe recommendations.
Recipes for cooking camelina mushrooms
Recipes for dishes made from saffron milk caps are famous for their variety. Boiled mushrooms themselves are already a tasty and ready-made dish, especially if you season them with mayonnaise or sour cream. With the addition of meat, cereals and vegetables, they will become much more appetizing and tastier. Below are the best and most delicious cooking variations that are ideal for feeding the whole family.
Fried saffron milk caps
Preparing fried saffron milk caps does not take much time. But even the most fastidious gourmets will appreciate the result.
Simple recipe
You will need:
- saffron milk caps – 1 kg;
- thick sour cream – 150 ml.
How to cook:
- Cut the pre-cooked mushrooms into portions. Place in a dry frying pan. There is no need to add oil, as the product will release a lot of juice during frying.
- Fry for 5 minutes with the lid closed, then remove and cook until the liquid has completely evaporated.
- Add sour cream. Cook until desired thickness.
With potato
You will need:
- saffron milk caps – 750 g;
- onions – 350 g;
- black pepper;
- olive oil – 110 ml;
- potatoes – 550 g;
- salt.
Cooking process:
- Cut the mushrooms into 4 parts. Add water and boil. Drain in a colander. Place into the frying pan. Pour in half the oil. Fry until all the liquid has evaporated.
- Cut the potatoes into cubes.
- Place chopped onion in a saucepan. When the vegetable turns golden, add the potatoes and pour in the remaining oil. Cook until soft. Sprinkle with salt and pepper. Mix.
Baked saffron milk caps
Dietary and tasty dishes from saffron milk caps are obtained by baking the products in the oven. For cooking, use heat-resistant glass containers or clay pots.
With cheese
You will need:
- saffron milk caps – 1 kg boiled;
- onion – 200 g;
- sour cream – 350 ml;
- chanterelles – 300 g;
- cheese – 270 g of hard varieties;
- potatoes – 350 g;
- coarse salt;
- bell pepper – 250 g.
How to cook:
- Grate the cheese on a coarse grater. Cut the bell pepper into strips.
- Add some salt to the sour cream and beat a little with a mixer. Cut the potatoes into bars.
- Place chopped onion in a heatproof container. The next layer is bell pepper, then potatoes. Add some salt.
- Distribute the boiled mushrooms, previously cut into large pieces. Add salt. Drizzle with sour cream.
- Place in the oven. Temperature – 180°C. Cook for half an hour.
- Sprinkle with cheese shavings. Cook for a quarter of an hour. The crust should become golden brown.
In cheese sauce
You will need:
- saffron milk caps – 750 g;
- greenery;
- onion – 450 g;
- sour cream – 800 ml;
- processed cheese – 200 g;
- coarse salt;
- cream – 200 ml;
- hops-suneli – 5 g;
- pepper.
How to cook:
- Boil the mushrooms. Cut and put into pots.
- Melt butter in a frying pan. Add chopped onion. Cook until golden brown.
- Warm the cream, but do not boil. Add chopped processed cheese. Stir until dissolved. Cool slightly. Combine with sour cream. Add salt and spices. Mix.
- Place the onions in the pots and pour over the sauce. Place in the oven. Cook for half an hour. Temperature range – 180°. Decorate with greens.
Stewed saffron milk caps
Fragrant, juicy mushrooms are ideal for stewing. For cooking, take dishes with a thick bottom. A saucepan is ideal. The entire process is carried out on the minimum burner setting so that the heat is evenly distributed and the food does not burn. Cooking saffron milk caps at home is not difficult if you correctly understand the principle of stewing.
With rice
You will need:
- onion – 250 g;
- saffron milk caps – 350 g;
- pepper;
- rice – 550 g;
- soy sauce – 50 ml;
- water.
How to cook:
- Chop the onion. Place in a saucepan with hot oil. Sauté for 5 minutes.
- Boil the saffron milk caps. If necessary, cut into several pieces. Send to the bow. Close the lid. Turn the heat to low. Simmer for 7 minutes.
- Wash the rice grains. Pour into a saucepan. Spice up. Drizzle with soy sauce.
- Fill with water so that it exceeds the rice level by 2 cm.
- Close the lid. Cook for 20 minutes. Mix.
With potatoes
You will need:
- potatoes – 650 g;
- water – 150 ml;
- parsley – 10 g;
- sea salt;
- saffron milk caps – 550 g;
- onion – 80 g;
- black pepper – 5 g.
How to cook:
- Pour water over the saffron milk caps. Cook for a quarter of an hour. Drain in a colander.
- Cut the potatoes. Place in a saucepan or frying pan with a thick bottom.
- Chop the onion. Send to potatoes. Add some salt and pepper. To fill with water. Close the lid.
- Turn on the minimum burner mode. Simmer for 20 minutes. Open the lid.
- Cook until the liquid has completely evaporated. Sprinkle with chopped herbs.
Camelina soup
This hot, tender first course will captivate everyone with its taste from the first spoon.
You will need:
- saffron milk caps – 800 g boiled;
- greenery;
- butter – 50 g;
- black pepper;
- onion – 130 g;
- cream – 300 ml;
- salt;
- vegetable broth – 1 l;
- celery – 1 stalk;
- flour – 25 g.
How to cook:
- Pour the broth over the saffron milk caps. Add chopped onion and celery. Cook for 7 minutes.
- Melt butter in a frying pan. Add flour. Fry for 2 minutes. Pour in some broth. Stir and pour into soup. Stirring constantly, cook for 3 minutes. Beat with a blender until smooth.
- Pour in the cream. Salt and sprinkle with pepper. Mix. Remove from heat when the first signs of boiling appear.
- Pour into bowls. Sprinkle with chopped herbs. Garnish with mushroom pieces.
Camelina salad
Light and dietary salad options will serve as an excellent snack during the working day. The dish will also decorate a festive feast.
With cucumber
You will need:
- saffron milk caps – 200 g;
- dill;
- potatoes – 200 g boiled;
- sunflower oil – 60 ml;
- pickled cucumber – 70 g;
- peas – 50 g canned;
- sauerkraut – 150 g;
- onion – 130 g.
How to cook:
- Pour water over the saffron milk caps. Place on medium heat.Cook for a quarter of an hour.
- Chop mushrooms, cucumber and potatoes. Chop the onion. Mix.
- Add peas, cabbage and chopped dill. Add oil and stir.
With tomatoes
You will need:
- saffron milk caps – 250 g boiled;
- salt;
- onion – 130 g;
- greenery;
- sour cream – 120 ml;
- tomatoes – 250 g.
How to cook:
- Cut the tomatoes into cubes. Cut large mushrooms into pieces.
- Chop the onion. Combine prepared products.
- Add salt. Add sour cream and stir. Sprinkle with chopped herbs.
You should not prepare the salad in large quantities according to the suggested recipe. Tomatoes quickly release juice and lose their taste.
Camelina stew
Dishes made from fresh saffron milk caps are nutritious, low in calories and light. The stew that is prepared with vegetables and meat is especially tasty. To improve the taste, you can use any broth instead of water.
Vegetable
You will need:
- saffron milk caps – 160 g;
- green onions – 30 g;
- onions – 90 g;
- black pepper – 5 g;
- garlic – 20 g;
- carrots – 90 g;
- salt;
- white cabbage – 50 g;
- vegetable oil – 50 ml;
- bell pepper – 150 g;
- water – 150 ml;
- green peas – 60 g;
- cherry – 60 g.
How to cook:
- Peel, rinse and chop the mushrooms. Boil in salted water. The process will take 20 minutes. Be sure to remove any foam that forms from the surface. Place in a colander and wait until the water has completely drained.
- Cut the onion into rings and the carrots into strips. Shred the cabbage. Cut the pepper into strips.
- Place all prepared products in a frying pan. Pour in the oil. Place over medium heat and simmer, stirring regularly, for 7 minutes.
- Cut the cherry tomatoes into quarters.Place into the frying pan. Sprinkle with pepper and salt. Pour in water. Close the lid. Simmer for a quarter of an hour.
- Chop the garlic finely. Send to vegetables. Add peas. Stir and cook for 2 minutes. Sprinkle with chopped green onions.
Meat
You will need:
- pork – 500 g;
- saffron milk caps – 200 g;
- potatoes – 1 kg;
- onion – 260 g;
- vegetable oil;
- tomatoes – 450 g;
- salt;
- water – 240 ml;
- zucchini – 350 g;
- black pepper;
- tomato paste – 150 ml;
- carrots – 380 g;
- parsley – 20 g;
- bell pepper – 360 g;
- dill – 20 g.
How to cook:
- Cut the pork into cubes. Warm up the saucepan. Pour in the oil. Add the meat and fry until golden brown.
- Chop the onion into small cubes. Chop the pre-boiled mushrooms. You will need carrots in slices. Place into the frying pan. Stir and fry until the vegetables are soft.
- Cut the zucchini into cubes. If it is young, then there is no need to pre-clean it. Chop the potatoes. Stir and transfer to a cauldron.
- Pour boiling water over the tomatoes. Remove the skin. Cut into cubes. Chop the bell pepper and combine with the potatoes.
- Pour tomato paste over meat. Mix. To cover with a lid. Cook for 5 minutes. Transfer to a cauldron.
- Turn on medium heat. Pour in water. Add chopped greens. Close the lid. Cook for 40 minutes.
Pies with saffron milk caps
An original Russian dish - pies. They turn out especially tasty with saffron milk caps. The unique forest aroma and nutritional properties will not leave anyone indifferent.
With eggs
You will need:
- yeast dough – 700 g;
- salt;
- saffron milk caps – 600 g;
- pepper;
- onion – 450 g;
- eggs – 3 pcs.;
- vegetable oil.
How to cook:
- Boil mushrooms in salted water for 20 minutes. Place in a colander and wait until all the liquid has drained.
- Cut into pieces.Place in a frying pan with oil. Cook until golden brown. Cool.
- Fry chopped onion in oil until soft. Peel the boiled eggs and cut into small cubes. Stir in fried vegetables.
- Combine prepared products. Add salt. Sprinkle with pepper and stir.
- Roll out the dough thinly. Cut into squares. Place the filling in the center of each. Connect the corners. Blind the edges.
- Transfer to a baking sheet. Leave for a quarter of an hour. The dough will rise a little.
- Place in a hot oven. Temperature – 180°C.
- Cook for half an hour.
With potatoes
You will need:
- puff pastry – 500 g;
- salt;
- saffron milk caps – 500 g;
- egg – 1 pc.;
- potatoes – 650 g;
- vegetable oil;
- onion – 260 g.
How to cook:
- Boil the mushrooms in salted water for 20 minutes. Remove with a slotted spoon and place on a towel. All moisture should be absorbed. Grind and fry in a frying pan with oil.
- Boil the peeled potatoes until soft. Blend with a blender until pureed.
- Fry the chopped onion separately in oil. Combine all prepared products. Add salt.
- Roll out the dough. This must be done as subtly as possible. Cut out circles using a cup. Place the filling in the center. Connect the edges.
- Grease a baking sheet with oil. Lay out the pieces, which should not touch each other.
- Brush the pies with beaten egg using a silicone brush. Place in a hot oven. Cook for 40 minutes. Temperature – 180°C.
Cooking tips
To ensure the most delicious dishes, you should follow simple recommendations:
- You cannot fry saffron milk caps in butter, otherwise they will burn and ruin the finished dish. It is better to use vegetable oil and add butter at the end of cooking to give it a special taste.
- You cannot buy or pick mushrooms along the route, as they quickly absorb all harmful substances.
- To make the dish tasty, be sure to thoroughly clean the raw materials from forest debris and soil. Broken and damaged specimens are rejected.
- You should adhere to the cooking time recommended in the recipes, otherwise the mushrooms will turn out dry.
Conclusion
As you can see, you can cook saffron milk mushrooms in different ways. If you follow the step-by-step description, then everyone will definitely succeed in the proposed dishes the first time. During the cooking process, you can focus on the taste preferences of your family and add your favorite products to the composition.
