Dishes with saffron milk caps - 8 cooking recipes

Unfortunately, the appearance of saffron milk caps is somewhat reminiscent of pink moth, which is a conditionally edible mushroom. The main difference between these two types of mushrooms is in the milky juice: in saffron milk caps it is whitish in color, and in saffron milk mushrooms it is colorless. According to the personal experience of many residents of the Russian Federation, there is a proven folk sign associated with saffron milk caps. Here is this sign: If one of your guests grabs a knife in the morning and climbs under the tree to look for saffron milk caps and boletus mushrooms, it means that the New Year has come. Rizhiki are wonderful mushrooms not only for their attractive appearance, but also for their taste. This is a very tasty mushroom that is ideal in salted and pickled forms. Many gourmets love fried saffron milk caps because they have an unusual, slightly spicy taste. Others, on the contrary, believe that the best saffron milk caps are raw. Therefore, there are salad recipes that require raw saffron milk caps. Boiled saffron milk caps, by the way, remain orange or red in some nice soup. This property of saffron milk caps can be safely used in cooking as a decoration element. And in soup, saffron milk caps are no worse than porcini mushrooms. Saffron milk caps are also excellent for making mushroom okroshka. The most common among saffron milk caps in Russia is the so-called spruce saffron milk cap (spruce saffron milk cap), and along with it pine saffron milk cap. As can be understood from the names, such saffron milk caps grow mainly in coniferous forests and for almost two seasons in a row - from early summer to mid-autumn. Following the residents of Russia, this mushroom began to be called “saffron milk cap” both in Germany (Reizker) and in Hungary (Rizike).