Fried Saffron Milk Caps with Potatoes
A tasty, fragrant dish of potatoes and saffron milk cap mushrooms! Once the aroma hits, hardly anyone can turn down fried potatoes with wild mushrooms — it's hard to resist. Simple in both ingredients and method, it's easy enough for a first-time cook, and it even works for a vegetarian or meatless menu. Wild mushrooms, saffron milk caps included, are high in protein and very filling, which puts them right up there with meat. And come mushroom-foraging season, just about everyone who loves mushrooms fries up a batch of potatoes with them.
Cooking method
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Step 1:
Gather the ingredients.
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Step 2:
Clean the saffron milk caps of any leaves, debris, and soil, and discard any wormy mushrooms. Cover them with cold water and rinse thoroughly. Put the mushrooms in an enameled pot, cover with water, add a little salt, and boil for 30 minutes over medium heat, counting from when the water comes to a boil. Drain the pot. Then tip the mushrooms into a colander, rinse once more, and let them dry.
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Step 3:
Wash and peel the potatoes, then cut them into matchsticks or any shape you like. Rinse the cut potatoes again under cold running water and lay them on a paper towel to absorb the excess moisture. This keeps the potatoes from falling apart or turning mushy while frying.
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Step 4:
Peel and finely chop the onion. Heat the vegetable oil in a skillet and fry the onion until golden.
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Step 5:
Add the mushrooms to the onion in the pan. Leave small ones whole; cut larger ones into halves, quarters, or cubes, however you like.
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Step 6:
Fry the mushrooms with the onion for fifteen minutes under a lid over medium heat, stirring the pan now and then with a wooden spatula. Add the potatoes to the mushrooms and turn the heat down. Fry covered for about 10 minutes first. Then take off the lid and gently stir the mushrooms and potatoes with a wooden spatula so the potatoes don't break up.
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Step 7:
Fry another 10 minutes or so uncovered, gently turning the contents of the pan from time to time so the potatoes brown evenly. Salt to taste and stir gently. Turn off the heat and serve. Don't cover the pan before serving, or the potatoes will go soft. Top with chopped fresh herbs if you like. Enjoy!
Caloric content of the products possible in the composition of the dish
- Mature potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Fresh saffron milk caps - 17 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Frozen soup greens (package) - 41 kcal/100g
- Fresh herbs - 41 kcal/100g
