Fried Pickled Saffron Milk Caps
Description
A simple way to stock up for later. Here is a simple recipe for fried marinated saffron milk caps. The recipe is extremely simple and clear, and most importantly the result is unusual and delicious. The mushrooms keep for up to six months in a cool place, such as the refrigerator or a cellar. They pair very well with any side dishes. Wishing you a good mood. The preserve is ready for winter storage.
Instructions
- 1
Step 1
The saffron milk caps should be carefully sorted, washed, and boiled in salted water for 15–20 minutes.
- 2
Step 2
Sterilize the jars for storing mushrooms.
- 3
Step 3
Heat vegetable oil in a frying pan, add boiled mushrooms, and fry them over medium heat, stirring, for about 25 minutes. Salt to taste; it's better to fry with the lid on. Then transfer the mushrooms to a plate.
- 4
Step 4
Arrange the salted milk mushrooms in sterilized jars, leaving 2 cm at the top for the marinade. The marinade will be the oil in which the mushrooms were fried.