Fried saffron milk caps with potatoes

Name: Fried saffron milk caps with potatoes
Total time: 1 h 20 min
Yield: 4
Ingredients: 300 g Saffron milk caps; 3 Potato; 1 Bulb onions; to taste Salt; 2 tablespoon Vegetable oil; 10 g Greenery

A tasty and aromatic dish of potatoes and saffron milk caps! It is unlikely that anyone will be able to refuse fried potatoes with wild mushrooms when they smell the aroma of this dish. It's hard to resist. This dish is simple in composition and method of preparation, which even an inexperienced housewife can handle, and is suitable even for the menu of fasting and vegetarians. Because wild mushrooms, including saffron milk caps, are rich in protein and very filling, which allows them to be put on the same level as meat. And during the wild mushroom picking season, potatoes and mushrooms are most likely fried by all lovers of mushroom dishes.

58

48583

Ella Wilson

Author of the recipe

Calories

199Kcal

Protein

5gram

Fat

9gram

Carbs

26gram

*Nutritional value of 1 serving

Ingredients

Servings: 4

300g

3

1

to taste

2tablespoon

10g

Step-by-step preparation

Cooking time: 1 hr 20 mins

STEP 1
Let's prepare the ingredients.
STEP 2
We clean the saffron milk caps from leaves, debris and soil, and remove wormy mushrooms. Fill them with cold water and rinse thoroughly. Place the mushrooms in an enamel pan, add water, add a little salt and cook for 30 minutes over medium heat, from the moment the water boils. Drain the water from the pan. Then we put the mushrooms in a colander, rinse them again with water, and let the mushrooms dry.
STEP 3
Wash, peel, and cut the potatoes into strips or other shapes as desired. Rinse the chopped potatoes again under running cold water and place them on a paper towel to absorb excess liquid. Thanks to this action, the potatoes will not fall apart and become loose during frying.
STEP 4
Peel the onions and finely chop them. Heat the vegetable oil in a frying pan. Fry the onions until golden brown.
STEP 5
Place the saffron milk caps in the pan with the onions. If the mushrooms are small, then leave them whole; if they are large, cut them into halves, quarters or cubes as desired and to taste.
STEP 6
Fry the mushrooms and onions for fifteen minutes under the lid, periodically stir the contents of the pan with a wooden spatula. Fry over medium heat. Add potatoes to the mushrooms. We turn down the fire. First fry covered for about 10 minutes. Then remove the lid, mix the mushrooms and potatoes carefully with a wooden spatula so as not to break the potatoes.
STEP 7
Fry for about 10 more minutes without a lid, periodically carefully turning the contents of the pan so that the potatoes brown evenly. Add salt to taste and mix gently. Turn off the fire. Serve to the table. Do not close the pan with a lid before serving so that the potatoes do not become soft. If desired, you can sprinkle chopped fresh herbs on top. Bon appetit!

Comments on the recipe

Corason

28.08.2023

4.9

I took the recipe for fried saffron milk caps with potatoes as a basis and prepared potatoes with champignons. The recipe is very simple and not complicated from the available products. And due to the other mushrooms that didn’t have to be cooked, the cooking process was completely sped up. First, I fried the onions in refined oil. Added chopped champignons in slices and cooked for 10 minutes, stirring. Then I added potato strips and cooked for 15 minutes under the lid, and then without the lid until done. The potatoes were stewed well under the lid and became soft. From the spices I added salt and freshly ground pepper. The dish is so aromatic that I tried it straight from the frying pan. The perfect combination of mushrooms, onions and potatoes. It turned out very tasty and satisfying. A wonderful dish for an everyday table. It's easy to cook and everyone is full. It's hard to refuse potatoes with mushrooms. It's very tasty! Many thanks to the author!

Anna

28.08.2023

4.5

How many minutes to cook saffron milk caps? Time seems to have passed there...