INGREDIENTS
- 500 g saffron milk cap mushrooms
- 4 eggs
- 2 cups flour
- 2 cups bread crumbs
- 1/2 cup oil
- 5 cloves of garlic
- salt, black pepper
INSTRUCTIONS
- Clean the mushrooms with a dry piece of cloth and remove the stems.
- Sprinkle them with salt and crush the garlic. Place the mushrooms on a flat, clean surface and add the garlic on the inner side of the mushrooms. Sprinkle with black pepper.
- Prepare three bowls with flour, mixed eggs and bread crumbs. While heating the oil in a frying pan, coat the mushrooms one by one first with flour, next dip them in the egg mixture and finally add them in the bowl with bread crumbs.
- When breaded and ready, fry them for few minutes on each side in hot oil. When the mushrooms start frying, reduce the heat to medium. Fry until you notice them they becoming golden brown and crunchy on the outside.
NOTES
- Use fresh, young and healthy-looking saffron milk caps for frying. When the mushroom gets older, its surface won't be flat anymore. A good substitution for fried saffron milk caps is also false saffron milk caps (Lactarius Deterrimus).
- Don't keep your saffron milk caps in the refrigerator for more than 24 hours.
- Handle and clean the mushrooms gently because the surface will turn green when bruised. The mushrooms are still edible.
- Drain the mushrooms on a dry towel when fried to prevent the fried saffron milk caps from containing too much oil.
- It's best to serve and eat breaded and pan-fried saffron milk caps while they are still fresh and hot. You can store them in the refrigerator for a few hours, but freezing and/or reheating is not recommendable.
Nutrition
Calories: 239kcal