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Koreshikha (Saffron Milk Cap Skillet)

A great lunch or dinner for saffron-milk-cap lovers. When we bring these mushrooms home from the woods, we clean and wash them, salt-cure the caps, and use the stems for soup or for koreshikha.

Svetlana BessmertnayaAuthor avatar
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 5 g
Fats 40 % 6 g
Carbohydrates 27 % 4 g
90 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

  1. Step 1:

    Step 1

    Set a skillet over the heat and pour in the vegetable oil. Dice the onion and fry it.

  2. Step 2:

    Step 2

    Rinse the mushrooms, squeeze them dry, and add them to the onion. Fry for about 10 minutes.

  3. Step 3:

    Step 3

    Pour in the milk. Mine was real goat's milk.

  4. Step 4:

    Step 4

    In a separate bowl, crack the eggs and beat them with a fork.

  5. Step 5:

    Step 5

    Stir the mixture in the skillet now and then so the milk doesn't boil over. Cook for 15 minutes.

  6. Step 6:

    Step 6

    Pour in the eggs and simmer another 15 minutes. Season with salt and pepper.

  7. Step 7:

    Step 7

    Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Fresh saffron milk caps - 17  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Ground hot pepper - 21  kcal/100g

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