Fried saffron milk caps with potatoes is a tasty and aromatic mushroom dish that you can serve for lunch and dinner. It is especially tasty with sour cream or thick classic yogurt. When creating it, you can add a little mushroom seasoning - the taste and aroma of the dish will only benefit from this! Immediately after picking, rinse fresh saffron milk caps thoroughly in water, removing all contaminants. You can fry them with onions, but I prefer to add them to plates that have already been prepared. green onions so that the onion does not interrupt the mushroom flavor.
Collect only proven mushrooms, being careful not to add unfamiliar ones to your basket, especially if your children will also eat dishes with them!
So, let's prepare necessary products and let's start cooking!
Wash the mushrooms very thoroughly in water, especially from the bottom under the caps. Cut into small pieces. Potato tubers peel, rinse in water and cut into slices.
Heat it in a frying pan vegetable oil, fry the potato slices in it until golden brown - about 5-10 minutes over medium heat.
Add chopped mushrooms to the pan, salt and pepper the slices. Remember that after adding salt, the mushrooms will release liquid and shrink by half, so there will be very little of them left in the container!
Fry for another 7-10 minutes, evaporating all the liquid and frying the mass. Keep an eye on the potatoes - they may start to “stick” to the pan! This means that the dish is completely ready!
Chop the washed green onions, place the fried saffron milk caps and potatoes on a plate and sprinkle them with herbs. Serve warm.
Saffron milk caps are rightfully considered symbols of autumn, and although the season for collecting them begins in July, all autumn images depict these juicy orange caps. Salted, fried, pickled, boiled, in salad - these mushrooms have no restrictions on cooking methods.
Today we will look at the favorite recipe of many - cooking saffron milk caps with potatoes. Depending on the combination of different products, you can get completely different dishes prepared for different occasions.
Ingredients:
- Ryzhiki – 600 g;
- Potatoes – 400 g;
- Onions – 2 medium-sized pieces;
- Salt pepper;
- Sunflower or corn oil;
- Fresh greens.
Cooking method
You can prepare saffron milk caps with potatoes either fresh or frozen.
Serve the dish in portions, garnish with your favorite herbs, and use sour cream or cream as a sauce. The process of cooking saffron milk caps with potatoes will take approximately 35–40 minutes, including all preparatory activities.
Fried potatoes with saffron milk caps in sour cream
Ingredients:
Cooking method
Another way to please yourself with a mushroom dish is to cook saffron milk caps with potatoes in sour cream. Sour cream is added to the traditional ingredients, which allows you to achieve a rich taste and enhance the mushroom aroma.
- Rinse the mushrooms.
- Boil them for 15–20 minutes in lightly salted water.
- Peel the potatoes and cut them into rings or strips. For better frying, dry it with a paper towel.
- Pour vegetable oil into a preheated frying pan, heat it and spread the potatoes evenly. Fry on both sides.
- Peel the onion, cut into rings, add it to the potatoes, mix. Cover the dish with a lid.
- Chop the mushrooms; small ones can be sent whole to the pan.
- At this stage, you can add salt, pepper and butter.
- Fry the saffron milk caps and potatoes for about 10 minutes.
- It's time for the "secret" ingredient that creates a special tandem with mushrooms - sour cream. By the way, you can use cream as a substitute. Leave the dish on the stove for another 5 minutes and turn it off.
Ryzhiki with potatoes in sour cream will definitely become your signature dish for a family dinner!
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Mushroom dishes are rightfully considered a real delicacy. This snack has a delicious aroma and delicate, soft flavor notes. Rush mushrooms are especially popular. Recipes for this dish may vary. But one of the most delicious and simple options are saffron milk caps fried in sour cream.
In addition to gastronomic advantages, these mushrooms have another an undeniable advantage- they are perfectly absorbed by the body and saturate it with protein and vitamin A. Our recipe with photos and detailed step by step instructions cooking will help novice housewives and will be useful for experienced cooks.
Advice: Before cooking, it is better to soak forest products for about half an hour. This way the dirt will fall away on its own, all that remains is to rinse the mushrooms.
Ingredients
Servings: – +
- saffron milk caps ½ kg
- onion 2 pcs.
- sour cream 30% fat300 g
- salt to taste
- ground black pepper1 small pinch
- vegetable oil3 tbsp.
- Bay leaf 2-3 pcs.
- fresh herbs (parsley, dill)1 bunch
Per serving
Calories: 91 kcal
Proteins: 3.3 g
Fats: 7.7 g
Carbohydrates: 3.5 g
30 min. Video recipe Print
Before cooking, mushrooms must be washed. Clean each fruit from soil, sand and other debris.
Place the saffron milk caps in a deep saucepan, fill with water so that the forest products float freely in the liquid. Add some salt. Throw in bay leaves. There is no need to cook the fruits for a long time. 20 minutes after boiling is enough.
Drain the saffron milk caps in a colander. Cool slightly. Rinse again under running water. Dry for 15 minutes. Cut large mushrooms into several pieces. Leave small specimens whole.
Remove the skins from the onions. Chop into cubes.
Pour vegetable oil into a hot frying pan. After a few moments, add the onion there. Fry until golden over medium heat.
Then add the mushrooms. After 7-10 minutes the saffron milk caps should be browned. Next add sour cream. Mix the ingredients.
Add some salt. Throw in a pinch of ground pepper. Simmer for no more than 2 minutes.
30 seconds before the end of cooking, add finely chopped herbs. Mix. It's time to serve the yummy food from the forest.
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The delicacy can be varied with a traditional Russian side dish. Ryzhiki, fried with potatoes in sour cream, will be an excellent option for a delicious hearty dinner. The dish is easy to prepare.
Only 6-7 potatoes should be added to the above recipe. They will need to be peeled and cut into neat, even strips. Send the fruits to fry in a separate frying pan in vegetable oil. The potatoes should be covered with a beautiful golden brown crust. Typically, this process takes 20 minutes over medium heat.
Advice: Place the mushrooms, sautéed with onions, into a bowl with potatoes. Stir. Season with sour cream. Salt and add spices. To add a fresh touch, you can garnish with herbs or finely chopped green onions.
to make the dish more dietary, use low-fat classic yogurt without sugar instead of sour cream. No less appetizing delicacy can be made from prepared ingredients. If you have a salted mushroom appetizer in your basement, then quick hand
Salted saffron milk caps with sour cream are a dish that can help out if you have unexpected guests. In 20 minutes the food will be ready. All that remains is to open a can of rolled tomatoes and slice fresh bread. Before cooking, mushrooms must be rinsed under running water. Then drain in a colander and leave for 10 minutes to allow the liquid to drain. Next, we follow the same instructions as with fresh mushrooms, but you need to fry them for no more than 5 minutes. For aroma during roasting, you can add a few sprigs of fragrant rosemary.
Ryzhiki in sour cream with or without potatoes turn out amazingly tasty, with delicate creamy notes and a forest aroma. Even the most picky gourmets will appreciate the dish.
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Potatoes with mushrooms - what could be tastier?! Only potatoes with salted saffron milk caps and sour cream sauce! The perfect combination The flavors and ease of preparation make this dish one of my favorites.
I peel the potatoes and fill them with water so they don’t darken. I cut it into strips and send it to preheat sunflower oil.
I made my own saffron milk caps. I salt them hot. For 1 kg of saffron milk caps, I take 2 tablespoons of salt, allspice peas, a couple of bay leaves, ground black pepper - not an eye, 20 currant leaves. I pour boiling water over the saffron milk caps, then rinse them in cold water and dry it. I put salt in an iron bucket - I put it in layers: a layer of saffron milk caps, a layer of leaves and spices. There is a napkin on top and it is sure to bend. It turns out very tasty!
I take pickles out of my supplies, wash them, and cut them into small cubes.
And I send it to the potatoes. I cover it with a lid.
I'm preparing the sauce. To do this, I take a large onion, cut it into small cubes, and put it in a saucepan for frying.
When the onion is fried until golden brown, I add sour cream to it - 180 g (standard small jar). I always take 15% fat, because it will still need to be diluted a little with water to the consistency of a thin sauce. I think this fat content is optimal, although this, of course, is up to your taste. When small “bubbles” begin, I add a little water to the sauce, put it on very low heat and stir constantly. I add some spices - pepper, ground herbs.
When the sauce boils, add it to the potatoes. Mix well and leave to simmer a little more over low heat under the lid.
Mushroom season is in full swing! The abundance of forest gifts this year is simply amazing. White and redheads, saffron milk caps and chanterelles, boletus and volushki... Mushrooms for every taste! Just have time to cook. But how?
Probably the most popular way cooking fresh mushrooms - fry them with potatoes. You can fry almost anything edible mushrooms. But they taste completely different. Today I prepared fried saffron milk caps with potatoes in a slow cooker according to the recipe that I’ll introduce you to now, and it turned out so delicious!
For some reason, many mushroom pickers underestimate saffron milk caps. Some people believe that they can only be salted. Indeed, salted saffron milk caps are a truly magnificent snack that will take its rightful place both on everyday and festive table. But not everyone knows that saffron milk caps can be prepared in many other ways. Meanwhile, fried saffron milk caps with potatoes are in no way inferior to chanterelles prepared in a similar way (I told you how to fry them last year). And they compete more than worthy with noble boletus.
And frying mushrooms and potatoes in a slow cooker is as easy as shelling pears. Including saffron milk caps. And in this recipe, our miracle saucepan makes life easier for the housewife. She fries saffron milk caps and potatoes very delicately, and you don’t have to worry about them burning. And the food turns out very tasty! The potatoes simply melt in your mouth, and the mushrooms crunch so deliciously on your teeth. Tasty, healthy and very satisfying!
- 300 grams of fresh saffron milk caps
- 1 kg potatoes
- 2 onions
- 2 cloves of garlic
- 1 dessert spoon of salt
- 2-3 tablespoons sunflower oil
Let's prepare all the necessary ingredients for the dish. Wash the mushrooms and clean them from dirt, leaves and twigs with a sponge or soft brush. Large mushrooms can be cut into halves.
Peel the potatoes, onions and garlic.
Cut the onion into cubes. Finely chop the garlic 
Cut the potatoes into cubes. 
Pour vegetable oil into the bowl and turn on the baking or frying mode. Pour the onion and garlic into a heated bowl and fry for 5-10 minutes until translucent. possible under closed lid
As soon as the mushrooms and onions are fried, add the potatoes cut into cubes. Add salt and mix. 
Close the lid. Turn on the baking mode for 30 minutes. 
After 15 minutes, open the lid and mix the top potatoes with the bottom, but carefully. As soon as the signal sounds, let the mushrooms and potatoes stand under the closed lid for about 10 minutes, so that it reaches them, and put them on plates. You can eat, bon appetit! 
See also the video recipe for cooking fried saffron milk caps with potatoes in a slow cooker.