How to cook saffron milk mushrooms with meat: delicious recipes

Ryzhiki, as one of the most delicious mushrooms, can not only be salted or pickled for the winter.
You can prepare juicy and aromatic meat with saffron milk caps, which will take first place on the list of your favorite hearty dishes. Although there is a wide variety of ways to cook meat with mushrooms, every experienced housewife has her own little secrets to improve their taste and aroma. For example, this includes adding some spices and herbs during cooking.

Recipes for making saffron milk caps with meat do not take much time spent in the kitchen. The main thing is to prepare all the products and observe the cooking time intervals correctly. It is worth saying that special attention is always paid to the preparation process, since the final result of the dish depends on it.

Classic

The recipe for pies with saffron milk caps is very simple. Have to take:

about 300 g of wheat flour;
2 tbsp. butter;
2 tbsp. sour cream (can be replaced with yogurt in the same amount);
1/4 tsp. soda;
1/2 tsp. salt;
1 chicken egg;
500 g mushrooms;
200 g vegetable oil;
3 onions;
pepper and spices to taste.

First you need to prepare the dough. Finely chop the mushrooms and fry thoroughly in vegetable oil. Add onions and peppers to the pan. Cool the mixture. Form pies from the finished dough and filling and fry in hot oil.

Italian notes

The recipe for pizza with saffron milk caps will appeal to many gourmets. This dish beckons with its aroma and mild taste. To make a pizza with a diameter of 30 cm (8 servings), you will need:

230 g pizza dough (you can use ready-made or make it yourself);
250 g boiled saffron milk caps;
200 g onion;
3 tbsp. tomato sauce;
2 tbsp. vegetable oil (preferably odorless);
50 g cheese (Parmesan is ideal, but any other hard variety will do).

The pizza preparation process consists of several stages:

First you need to prepare the filling. Pour oil into a frying pan and add mushrooms and diced onions. Fry over low heat until the vegetables are browned. Let cool.
Grate the cheese. You can use any grater.
Pre-turn on the oven at 190°C.
Place the dough on a floured table. Form it into a thin layer. You can do this with a rolling pin (roll out) or your hands (stretch). The thickness of the dough should not exceed 5 mm.
Line a baking sheet with baking parchment and sprinkle with flour. Place the dough on it.
Spread the dough layer with tomato sauce and spread the filling evenly. Cover everything with grated cheese.
Place in the oven for 15 minutes.

Serve the pizza hot. You can add more grated cheese on top.

Ryzhiki fried with meat in tomato sauce

Ryzhiki fried with meat in tomato sauce is a rather unexpected preparation. Fragrant and juicy meat fried with mushrooms in a frying pan is a very successful combination of products. And if in addition to this there is tomato sauce, then a wonderful decoration for the festive table is guaranteed.

400 g pork or chicken;
400 g saffron milk caps;
2 tbsp. l. soy sauce;
3 medium carrots;
Vegetable oil - for frying;
Salt - to taste;
200 ml tomato sauce;
A pinch of cinnamon;
1 tsp. paprika.

Cut the meat into thin slices, pour in soy sauce, sprinkle with paprika, cinnamon, salt and put in the refrigerator for 40 minutes.
While the meat is marinating, clean the mushrooms, rinse thoroughly to remove sand and dirt and cut into small pieces.
We peel off the top layer of carrots, rinse them in water and chop them using a Korean grater.
Heat a deep frying pan, add oil and begin the process of frying the meat, first draining some liquid from it.
The meat should be fried over high heat, which will retain the juice inside and give the pieces an attractive golden color.
Add mushrooms and carrots, and if necessary, add salt to taste.
Fry over low heat for 20 minutes, add tomato sauce and simmer under a closed lid for 15 minutes.
After removing the lid from the pan, continue to simmer the meat and mushrooms for another 10 minutes, stirring continuously to prevent burning.

Preparation for the winter

How to cook saffron milk caps for the winter? They can be salted. Salted mushrooms are stored in a cool room at a temperature of about +5...+6°C. If it gets colder, they will begin to break and lose their extraordinary taste. If the temperature rises, the saffron milk caps will simply turn sour. To improve storage, you can put a leaf of horseradish on top.

For pickling to be successful, the mushrooms must be covered with brine. And so that they do not lose their color, before salting they need to be poured with boiling water for a few minutes.

How to properly prepare salted saffron milk caps? According to the recipe, you need to take 1 kg of saffron milk caps and 50 g of salt. First, sort and peel the mushrooms, removing the stems. Place them in a prepared bowl, caps down, sprinkle each layer with salt. Close tightly and place a weight on top. As soon as the mushrooms settle, add a new layer. Usually it takes about a month to pickle.

Top 15 recipes for preparing saffron milk caps for the winter using hot and cold methods, with and without sterilization

Saffron milk caps are considered one of the most common types of mushrooms, but many people mistakenly underestimate their usefulness and do not know how tasty the preparations can be. There are many options for preparing dishes with this ingredient, so it is recommended to find out in advance about the benefits of the product, which recipes are the most popular, and what are the features of preparing saffron milk caps for the winter.

Composition and beneficial properties

The mushrooms got their name due to the peculiarities of their appearance in the form of a bright red color. This color is given by beta-keratin, which, when ingested by the human body, is converted into vitamin A. This element is necessary for the normal functioning of the visual organs.

The presence of a large amount of vitamins, mineral salts, ash substances, and saccharides has a beneficial effect on the condition of the human body. Eating them improves the structure of hair, nails, and skin. Camelinas contain lactrioviolin, which is a unique antibiotic of natural origin and is capable of suppressing the activity of bacteria.

Due to the presence of this effect, mushrooms are often used in traditional medicine recipes for the treatment of inflammatory diseases, including tuberculosis.

The advantage of saffron milk caps over other varieties is their easy digestibility by the body, and in terms of the amount of amino acids they contain, they are equal to meat. At the same time, the product has high energy value; according to this criterion, it exceeds that of beef, chicken and eggs.

Clean and soak mushrooms

Today there are a huge number of recipes with saffron milk caps. They can be boiled, fried, stewed, salted, eaten with sour cream or fresh with salt.

To obtain a tasty dish, it is important to properly clean and process mushrooms. They can be soaked, but experienced connoisseurs of saffron milk caps say that this is not necessary.

In practice, the difficulty is to thoroughly wash the mushrooms, and soaking in water for 1 hour makes this process easier.

How to prepare raw materials:

saffron milk caps are carefully sorted - they are highly susceptible to worm invasion, so this must be done quickly;
the raw materials are placed in a colander and thoroughly washed, completely getting rid of forest debris;
The raw materials are laid out on a flat surface, preferably caps down, and left to dry.

Next you need to decide on the cooking method. Most recipes involve heat treatment of saffron milk caps. When using the pickling method, it is better to choose small mushrooms.

Preparing mushrooms for the winter

At home, there are a wide variety of ways to prepare saffron milk caps; they can serve as an independent snack or as a side dish for other dishes. In order to prepare them for the winter, the following options can be used:

canning;
pickling;
fermentation.

The method of preparing the preparation for the winter is influenced by the taste preferences and size of the mushrooms. Small saffron milk caps are often salted and fermented; larger representatives are used for canning and frying. When working, it is important to adhere to the following recommendations:

edible saffron milk caps have a bright orange cap, show a carrot-like color when broken, and a pleasant aroma; a specific unpleasant odor and the appearance of white liquid indicate the unsuitability of the material;
saffron milk caps do not like a lot of spices; using a couple of peppercorns and bay leaves is enough; when pickling, 50 grams of salt per 1 kilogram of raw material is required;
If mold appears on the surface, it can be removed with gauze previously soaked in a salt solution.

Camelinas can be used in combination with other products or act as the main ingredient.

Hot marinated

Many people prefer to pickle saffron milk caps, as this eliminates the bitterness characteristic of salted and pickled mushrooms.

The advantage of this method is that the finished product can be used as an independent dish, in salads, and fillings for pies.

The amount of main ingredients is determined depending on the volume of raw materials. To marinate 1 kilogram of saffron milk caps you will need:

water - ¾ cup;
salt - 1 teaspoon;
peppercorns - 4 pieces;
vinegar 6% - 0.5 cups.

To marinate mushrooms, perform the following steps:

pour boiling water over the saffron milk caps in a colander and cool;
prepare a marinade from water, salt, pepper;
the raw materials are boiled in the solution for 25 minutes;
add vinegar to the pan;
cook the mixture for 15 minutes;
put into jars.

The marinade must completely cover the mushrooms, otherwise they will begin to become moldy. After cooling, the workpieces are placed in a refrigerator or dark cellar.

Canning with seasonings

In the traditional classic recipe, only salt is used. Canning with seasonings requires a long cooking period, but its advantage is the unique taste of the mushrooms, which are crispy and aromatic. The following ingredients are used:

saffron milk caps - 3 kilograms;
salt - 150 grams;
oak, currant or cherry leaves;
dill - 1 bunch;
cloves - 3 pieces;
bay leaf - 3 pieces;
black pepper - 15 pieces.

Plant leaves are scalded with boiling water. The raw materials are soaked in water for 4 hours, dried and laid out in layers of 6 centimeters. Each new level is sprinkled with seasonings. Leaves are placed on top of the top layer. The container is placed under pressure and stored in a cold place for 25 days. After 5 days, a lot of juice should be released; if this does not happen, then add boiled salted water.

The liquid should always cover the surface of the mushrooms.

Salted saffron milk caps without sterilization

Small mushrooms just need to be sprinkled with a little salt for 1.5 hours to get a delicious cold snack. With this method, they are thoroughly sprinkled with fine salt and placed in the refrigerator for 48 hours, stirring occasionally.

You can prepare salted saffron milk caps without sterilization using 2 main methods. The first does not involve boiling, and the product is simply covered with salt, the second requires preliminary heat treatment. In the option without sterilization and cooking mushrooms, perform the following steps:

Boil the processed mushrooms for 5 minutes;
the raw materials are placed in a colander to drain the water;
Place mushrooms in even layers in a container, sprinkle each layer with salt, add bay leaf, chopped garlic, and pepper;
oppression is placed on top of the mushrooms, the workpiece is put into the refrigerator or underground for 45 days.

The calculation of salt is carried out so that there are 50 grams of salt per 1 kilogram of raw materials. Jars of water are used to increase the weight of the oppression.

Dry pickling recipe

Mushrooms prepared for pickling are placed in containers, alternating a layer of saffron milk caps of no more than 7 centimeters with salt, the amount of which should be 50 grams for each kilogram of raw materials. Pressure is placed over the filled container; after 24 hours the product will begin to release juice. The finished treat will be ready in 30 days.

Pickled mushrooms

For the recipe, only mushroom caps are used, which should keep their shape and not be too large. This option for processing saffron milk caps, compared to the salting method, is considered more useful, since the lactic acid released during the process contributes to better absorption of the product.

The process looks like this:

the caps are placed in a colander and poured over with boiling water;
A filling solution is prepared from water, sugar, salt and whey;
the raw materials are placed in a container and filled with whey mixture;
the product is placed under pressure, the liquid should completely cover the caps.

The ready-to-eat dish is received after 2-3 weeks.

Cold preservation recipe

The cold method allows you to preserve the beneficial properties of the product as fully as possible. The recipe will require salt and mushrooms in a proportion of 50 grams per 1 kilogram; if desired, you can add dill and garlic. Mushrooms are laid out in layers, caps down, each new one is sprinkled with salt. The top of the container is covered with horseradish leaves, which prevents the workpiece from molding.

After 7 days, the workpiece is checked, transferred to jars, filling them with the released juice. If necessary, fill the containers to the level of the neck with saline solution.

Hot salting

You can prepare saffron milk caps tasty and quickly for the winter using the hot pickling method. For 1 kilogram of raw materials you will need:

salt - 7 grams;
water - 150 milliliters;
citric acid - 1.5 grams.

A marinade is prepared from the listed ingredients. At the same time, the jars are sterilized using any of the possible methods. When using baking soda, it is important to ensure that no residue remains on the inside of the container.

Mushrooms are dipped into the boiling marinade for 15 minutes, then they are placed in dry jars. Pour the boiling marinade over the mushrooms and cover with lids. The jars are removed to a place of permanent storage only after they have completely cooled.

With vegetables and rice in jars

This recipe allows you to get a product that is very convenient for consumption on the go, and also makes it possible, if necessary, to quickly prepare a treat for guests. To do this you will need:

mushrooms - 1 kilogram;
tomatoes - 2 kilograms;
onions, carrots, sweet peppers - 1 kilogram each;
rice - 1 kilogram;
sunflower oil - 400 milliliters;
salt, pepper - to taste.

Step-by-step instruction:

grate the carrots on a coarse grater and place them in a saucepan in hot oil;
fry for 10 minutes;
add chopped onion and pepper, fry for another 10 minutes;
add pieces of mushrooms, tomatoes and rice boiled until half cooked;
The mixture is simmered until the rice is cooked, at which point salt and black pepper are added.

Jars with the product are sterilized for 20 minutes and, after cooling, put into the cellar.

Recipe for fried saffron milk caps for the winter

Fried saffron milk caps are universal, they can be eaten cold or warmed, used for making soups and as a side dish, and used as a filling for baking. For the recipe you will need:

mushrooms - 2 kilograms;
turnip onions - 4 pieces;
bell pepper - 1 kilogram;
tomato paste - 3 tablespoons
water - 100 milliliters;
vinegar 9% - 1 tablespoon;
vegetable oil;
salt, sugar and pepper - to taste.

Ring-shaped onions and chopped mushrooms are fried in oil in a frying pan. The temperature regime is chosen to be medium, it is necessary to achieve complete evaporation of moisture.

Separately stewed peppers are added to the main mass, and the mixture is kept on the fire for 30 minutes, stirring constantly. A couple of minutes before the end of the process, add salt, pepper, bay leaf and vinegar.

The resulting product is distributed into sterilized jars, placed in water for 30 minutes to boil, covered with lids.

After rolling, the containers are put under a blanket to cool.

When are mushrooms ready to eat?

Cooking time directly depends on the chosen method. When using the express method, the finished product is obtained in 2-4 hours. When pickling or canning, the average period varies from 3 to 5 weeks, while the smaller the mushrooms, the shorter the period.

How to store the finished product

Canned mushrooms in glass jars can be stored in the refrigerator or cellar. The optimal temperature is considered to be from 2 to 4 C; a drop below 0 C will lead to freezing of the workpiece, and the mushrooms will lose their taste. When the temperature rises above 7 C, souring and bacterial growth will begin, which will cause product spoilage.

Pickled saffron milk caps can be stored in the refrigerator at a temperature of 8-10 C for at least 40 days. At the first sign of cloudiness or the appearance of mold, the brine is drained and refilled with newly prepared brine. Pickled mushrooms cannot be stored for long periods of time, so it is recommended to consume them within a week after they are ready. To extend their life, they need to be sterilized.

When storing pickled mushrooms, it is important to ensure that the liquid completely covers the mushrooms. If there is insufficient liquid, top it up using salted water. If there is a suspicion that the process of spoilage has begun, the mushrooms can be re-boiled, hot-processed or processed into caviar.

Source: https://DachaMechty.ru/retsepty/konservatsiya/ryzhiki-na-zimu.html

A little spice

What to do with saffron milk caps if you are tired of classic recipes for salted and fried mushrooms? You can prepare them in an original way. For spicy saffron milk caps you need to prepare:

1 kg of mushrooms;
1 horseradish leaf;
5 currant leaves;
3 bay leaves;
a few peas of allspice;
1/2 tsp. ground black pepper;
salt to taste.

What the cooking process for this dish looks like:

Peel the mushrooms and pour boiling water over them. Allow to cool and dry.
Take a deep bowl. Cover its bottom with currant leaves. Place bay leaves and peppercorns on top of them.
Place the saffron milk caps upside down. Pour salt previously mixed with ground pepper.
Place a horseradish leaf on top. Close it and press it down with something heavy.
Place in a cool place for about a month.

Stew

You can make a hearty and healthy stew from saffron milk caps. It will appeal to those who do not like to spend a long time fiddling around the stove.

Ingredients:

400 g potatoes;
300 g fresh mushrooms;
230 g sour cream;
10 g flour;
100 g butter;
salt and pepper to taste.

This set of products will make 4 servings. The recipe looks like this:

Cut the peeled potatoes into cubes. Boil it in salted water.
Cut the saffron milk caps. Add them to the potatoes.
Combine flour with sour cream. Beat the mixture and add it to the container with vegetables.
Salt and add pepper.
Pour into a baking dish and place in the oven, preheated to 180°C. Simmer until done.
Serve with finely chopped herbs.

How to cook saffron mushrooms - 9 most delicious recipes

Today you will learn how to cook saffron milk mushroom: fry, stew in sour cream, prepare for the winter - salt and marinate. There is a mushroom growing in Russian forests, for which I have special feelings.

In Rus' it was called the “Grand Duke” and it was always believed that, if it tasted inferior to porcini mushrooms, it was only slightly inferior.

I completely agree with our ancestors, the mushroom is incredibly tasty, it is only important to prepare it correctly.

Camelina mushrooms - cooking recipes

It always seemed to me that he was from a fairy tale. And it turned out that I was not mistaken. According to an old legend, saffron milk caps appeared on earth thanks to a gnome. More precisely, his hat.

Typically, gnomes do not like meeting people. They hide because they are constantly asking for something. But among them there was a little gnome who eagerly communicated with people. He wore an orange hat and helped everyone, especially poor people.

To whom he will give a handful of gold coins, to whom he will lead to a treasure. But people, being ungrateful creatures, often amazed the gnome with greed. And in the end, they were so tired that he was tired of empathizing with them and... disappeared forever.

He left only a parting gift for people - a hat on the grass.

The bright orange hat turned into a beautiful saffron mushroom. It is quite possible that the gnome gave a gift to people with a hint: if you want to have money, earn it! Collect mushrooms and sell them.

This is what they did in Tsarist Russia. Saffron milk caps grew visibly and invisibly in the forests. And Russia was famous for its salted saffron milk caps all over the world. From pre-revolutionary Russia, from the Urals, saffron milk caps were sent in bottles all the way to France.

And they say that they cost more than the famous French champagne. We won’t give the mushrooms to the French, we’ll cook them ourselves: salt them, marinate them for the winter, boil them, dry them, stew them.

We will prepare soup and main courses.

And just some advice:

There is no need to soak mushrooms before cooking.
Remove debris, wipe with a damp cloth, and pour boiling water over it.

Fresh saffron milk soup

You will need:

Saffron milk caps – 250 gr.
Pearl barley – 2 tbsp. spoons.
Onions – 1 pc.
Butter – 1 tbsp. spoon.
Dill, sour cream, pepper and salt - use the quantity at your discretion.

Preparation:

Rinse and soak the pearl barley for at least an hour. Then add water and cook until almost done.
Cut the saffron milk caps prepared for cooking and fry them together with onions. Add to soup.
All that remains is to add salt, pepper and cook until done. Shortly before finishing, add the chopped dill, leaving a little for garnishing the finished mushroom soup. Serve with sour cream.

Fried saffron milk caps - simple recipes

Recipe No. 1. The simplest but most delicious recipe for fried mushrooms, no doubt you will like it.

Take:

Saffron milk caps – 400 gr.
Onions – 1 pc.
Lard – 80 gr.
Salt.

Cooking:

Cut the lard into cubes, throw in a frying pan, add onion, chopped saffron milk caps and fry, stirring often.

Recipe No. 2. You will see the next option by watching the video:

Recipe No. 3. Ryzhiki in sour cream, fried. A very simple recipe, unpretentious. We take:

Saffron milk caps.
Sour cream.
Bulb.
Crackers, white.
Salt, dill, black pepper.

Step-by-step preparation:

Peel the saffron milk caps, boil in salted water for about 10 minutes. Drain the water and place the mushrooms in a frying pan.
Fry the onion separately and add to the saffron milk caps. Pepper, add salt and dill. Fry until golden brown.
Pour in sour cream, add crackers (do not add too much, in moderation). Let it boil and after a couple of minutes turn off the heat.

Recipe for vegetable stew from saffron milk caps

The recipe calls for potatoes, but you can replace them with cabbage, or even add both. Take:

Potato.
Saffron milk caps.
Flour.
Sour cream.
Salt, dill, parsley and pepper.

Cooking:

Cut the peeled potatoes into cubes and boil. The potatoes should be almost ready. Do not add too much water; it should only cover the potatoes.
Add chopped saffron milk caps to the potatoes.
Add a little flour to the sour cream (a small jar of 230 g will need 10 g of flour) and stir so that there are no lumps. Pour sour cream into the pan with the saffron milk caps and potatoes, add salt, pepper and stir.
Place the contents of the pan in a mold and place in the oven to simmer at 180 degrees. When the vegetable stew is baked and golden brown, garnish with parsley and dill.

Salted saffron milk caps for the winter - recipes

Preparing mushrooms for the winter is task number one for all self-respecting mushroom pickers. And therefore... we salt and marinate.

Recipe No. 1. Classic, traditional, proven by more than one generation of mushroom pickers recipe for preparing saffron milk caps for the winter at home.

Mushrooms – 1 kg.
Salt – 50 gr.

How to pickle saffron milk caps for the winter at home:

Prepare the saffron milk caps for pickling - sort them, wash them, cut off the long stems. The next steps are as simple as possible: lay the saffron milk caps in layers, sprinkling them with salt.
Place pressure on top. At first, after a couple of days, juice will begin to stand out, this is normal, do not be alarmed.
The saffron milk caps will be ready in a month or a month and a half, not earlier.

Recipe No. 2. - a method of hot pickling of saffron milk caps.

Pickled saffron milk caps - a recipe for the winter

You can find out how to marinate other mushrooms, I wrote. The wonderful recipe proposed today is perfect for pickling fresh boletus, boletus, and honey mushrooms.

Saffron milk caps – 3 kg. Try to choose small sizes.
Salt – 4 tablespoons.
Vinegar, essence – 1 dessert spoon.
Peppercorns – 8 pcs.
Water - 6 glasses.

Marinate:

To prepare pickled mushrooms, sort them out, wash them and put them in a saucepan (it is better to use enamel dishes for pickling). The water should completely cover the saffron milk caps, but you don’t need too much either.
Boil water with mushrooms and cook for exactly a minute. Skim off the foam, drain the saffron milk caps in a colander and rinse thoroughly.
Boil water and add salt. Place the saffron milk caps in boiling brine and cook for 6–7 minutes. At the end, add pepper and vinegar. Turn off the heat immediately.
Place the mushrooms in jars and fill with marinade to the very top. Sterilize and roll up. Half-liter jars need to be sterilized for 12 minutes, liter jars – 15.

Probably, the saffron milk caps inherited something from the gnomes from the fairy tale. Bright, with red caps, they can hide in the grass, and standing side by side, they are sometimes difficult to notice. But if you find it, you’ll find a whole family at once!

And if you know how to cook saffron mushrooms, investing not only knowledge, but also your soul, then all winter you will listen to words of gratitude from your loved ones.

Source: https://GalinaNekrasova.ru/kak-gotovit-griby-ryzhiki.html

Dutch beef with pickled saffron milk caps

Compound:

1.5 kg of meat;
1 onion;
1 carrot;
1 celery;
15 black peppercorns;
5 bay leaves;
1-2 tbsp. vegetable oil;
a little grated horseradish;
3 tbsp. pickled saffron milk caps.

To prepare you need to follow a few simple steps:

Salt the meat.
Place finely chopped onions, carrots and celery in a saucepan. Place meat, pepper, bay leaf and oil on them. Toast a little in the oven.
Slice the beef. Add grated horseradish, previously fried in oil.
Pour over the sauce left over from the roast.
Add mushrooms.
Simmer over medium heat until fully cooked.

Ryzhiki with meat and vegetables

Meat cooked with saffron milk mushrooms and the addition of vegetables is an excellent dish option even for the holiday table, not to mention a variety of everyday menu for your whole family.

This option turns out to be so tasty that you can’t just try it and forget it. It will amaze not only invited guests, but also your family members with its flavor shades. Try cooking meat with saffron mushrooms - it's worth it!

300 g pork without streaks;
200 g saffron milk caps;
1 piece each carrots and onions;
200 ml water;
2 cloves of garlic;
Vegetable oil;
3 tbsp. l. mayonnaise;
Salt and ground black pepper - to taste;
Parsley and/or dill.

The mushrooms are cleaned of forest debris and washed thoroughly in cold water to remove the sand.

Allow to drain, cut into slices and place on a kitchen towel.

Peel the onions and carrots, cut them into small cubes, add peeled and grated garlic.

Fry the vegetables in vegetable oil, add mushroom slices and fry for 10 minutes over low heat, stirring continuously with a spatula.

Slice the meat in a separate frying pan and fry until light golden brown (over high heat).

Add fried vegetables, stir and fry for 5 minutes.

Add mayonnaise, salt, pepper, pour in water and, covering with a lid, simmer over low heat for 30 minutes.

When serving, sprinkle the finished dish with chopped herbs.

Sauce

You can make a delicious sauce for meat from saffron milk caps. You need to take brown sauce, 1/2 cup mushrooms and 2 tbsp. wine or sour juice, such as apple juice. Finely chop the mushrooms and simmer in a small amount of vegetable oil. Mix with sauce. Boil a little over medium heat. At the end of cooking, add wine. Serve alongside roast beef, pork or veal.

Methods for preparing saffron milk caps are varied and simple. All you need to do is take a few simple ingredients, and in a couple of hours you can please your household with a fragrant and incredibly tasty dish. Ryzhiki are used both in traditional recipes and in original ones, for example, in pizza. Ryzhiki are rightfully considered mushrooms of the first category. They come first for many gourmets. In addition to taste, these mushrooms also have many beneficial properties. The dishes they make are satisfying and nutritious.

Camelina mushrooms: how to cook, recipes, photos and videos