2552 Fried saffron milk-caps

Ryzhiki zharenye

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


Wipe young saffron milk-caps dry and fry them in a large quantity of butter, but do not overcook them or let them dry out. Cool the mushrooms, stand them upright in a jar (as they grow with the caps on top), and pour on that same barely warm butter in which they were fried. The butter should completely cover the mushrooms and extend above them to a width of 3 or 4 fingers. Tie a bladder round the jar and store in a dry, cold place. Refry lightly when using the mushrooms in winter.