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Saffron Milk Cap and Vegetable Stew

Looking for a light day? This makes a great dinner! This saffron milk cap stew works for lunch or dinner. It's low in calories, very light, and tasty. Instead of water for the braise, you can use mushroom or vegetable stock, and you can also finish the stew with tomato sauce. (Saffron milk caps are a prized orange wild mushroom; you can substitute any fresh mushroom you like.)

liliaaAuthor avatar
Recipe author
Ginger stew
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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 13 % 2 g
Fats 47 % 7 g
Carbohydrates 40 % 6 g
84 kcal
GI: 100 / 0 / 0
    1. Wash and clean the saffron milk caps, cut them into large pieces, and boil them in lightly salted water for 20 minutes from the time it comes to a boil, skimming off the foam as they cook. Then drain the mushrooms in a colander and let the liquid run off.
    1. Peel the onion and cut it into thin half-rings. Peel the carrot and cut it into thin strips; cut the cabbage the same way. Seed and derib the bell pepper, wash it, and cut it into strips.
    1. Put all the vegetables in a skillet, add the vegetable oil, set it over the heat, and cook over medium heat, stirring.
    1. Wash the tomatoes and cut them into quarters. Add the mushrooms and cherry tomatoes to the skillet, season with salt and black pepper to taste, pour in 100–150 ml (about 1/2 to 2/3 cup) of water, cover, and braise the vegetables and mushrooms for 15 minutes.
    1. Peel the garlic, mince it finely, and add it to the vegetables along with the green peas. Stir and cook for another 1–2 minutes. Taste and adjust the seasoning if needed.
  • And that's it—the dish is ready. Serve it sprinkled with chopped green onion.
  • Enjoy!

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

  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh saffron milk caps - 17  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Green peas fresh - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Cherry tomatoes - 15  kcal/100g

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