Saffron Milk Caps in Batter
Description
Works for both holidays and everyday meals. For the batter, only the caps are used, while the stems can be used to make soup or fry potatoes. Mushroom batter can be any kind — I make the simplest one based on milk. For crispy batter, the milk and eggs should be cold. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making saffron milk caps in batter. Sort through the mushrooms, removing any wormy ones. Clean them with a damp cloth to remove debris and dirt, and trim the stems at the base.
- 2
Step 2
Place the saffron milk caps in a pot, cover with water, add salt, and bring to a boil over medium heat. Cook the mushrooms for 15 minutes, drain in a colander, let the liquid drain off completely, and allow the mushrooms to cool.
- 3
Step 3
For the batter, mix cold milk, egg, salt, black pepper, and flour until smooth.
- 4
Step 4
Place the saffron milk caps in flour and coat them completely.
- 5
Step 5
Pour vegetable oil into a skillet and heat over medium heat. Dip each saffron milk cap in batter and arrange in the skillet in a single layer.
- 6
Step 6
Sauté the mushrooms on both sides over medium heat for 2–3 minutes, until golden brown. Transfer the cooked battered saffron milk caps onto paper towels, let rest for a few minutes, and serve.
- 7
Step 7
Done. Serve with herbs.