Pan-Fried Saffron Milk Caps
A great dish for both winter and summer — give it a try! You can make these pan-fried saffron milk caps with either frozen or fresh mushrooms; either way, be sure to boil them before frying. This recipe uses only the caps — save the stems to fry separately or use in another dish. You don't have to use unrefined sunflower oil in the herb dressing; feel free to swap in any oil you like.
nadini
Recipe author
Pan-Fried Saffron Milk Caps
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 %
2 g
Fats 71 %
20 g
Carbohydrates 21 %
6 g
202 kcal
GI:
33
/
0
/
67
- Wash the mushrooms thoroughly and boil them in salted water for 30 minutes, timing from the moment the water comes to a boil.
- Meanwhile, wash the parsley and dill and chop them as finely as you can. Peel the garlic and press it straight into the herbs. Pour in the sunflower oil and stir to combine.
- Drain the boiled saffron milk caps in a colander and cut off the stems. Dredge the caps in flour and fry them in vegetable oil on both sides until crisp and golden brown.
- Arrange the mushrooms on a plate, top with the herb-and-garlic dressing, and serve with your favorite side dish.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Fresh saffron milk caps - 17 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
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