Gluten-free option: use buckwheat flour and gluten-free breadcrumbs.
Breaded Saffron Milk Caps
Breaded and pan-fried saffron milk caps recipe
EQUIPMENT
- 3 bowls
- 1 frying pan
INGREDIENTS
- 1.1 lb saffron milk cap mushrooms
- 3 eggs
- 1 cup flour
- 1.5 cups breadcrumbs
- ⅓ cup oil
- 5 cloves of garlic
- 2 tsp salt
- 1 tsp black pepper
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INSTRUCTIONS
- Wipe 1.1 lb (500 g) saffron milk caps with a dry cloth and remove any forest debris.
- Trim the stems flush with the caps. Sprinkle the gill side with 1 tsp (6 g) salt and 1 tsp of black pepper. Crush 5 garlic cloves and press them into the gills.
- Fill three shallow dishes: 1 cup (120 g) flour in the first, 3 beaten eggs in the second, and 1½ cups (170 g) breadcrumbs in the third.
- Dust each cap with flour, dunk it in egg, then press it firmly into the crumbs until evenly covered. Set the coated caps aside.
- Warm ⅓ cup (80 ml) olive oil in a large skillet. When it shimmers, add the mushrooms and cook over medium heat for about 3 minutes.
- Turn them over and cook until both sides are crunchy and well browned. Lower the heat if the coating darkens too quickly.
- Transfer to kitchen paper to blot off the excess oil, and serve while hot. Enjoy!
NOTES
TIPS:
Choose young caps. Flat-topped young mushrooms coat evenly and have the best flavor. Older caps turn funnel-shaped and lose quality. Lactarius deterrimus (false saffron milk cap) is a fine substitute.
Cook within a day. If they can’t go straight into the pan, refrigerate them for no more than 24 hours.
Green marks are harmless. Saffron milk caps discolor wherever they’re bruised, but this doesn’t affect safety. Handle them gently anyway.
Blot after frying. Kitchen paper soaks up the extra oil and keeps the crust from going greasy.
Best eaten hot. Leftovers can be chilled and eaten the same day, but the coating softens, so skip reheating and freezing.
Note: Nutrition values are an estimate. The figures for saffron milk caps come from published studies, but mushroom nutrition varies by season and location. The numbers also depend on the brands you use and how much oil the breading soaks up.
NUTRITION
Serving: 274g ~Calories: 539kcal ~Carbohydrates: 63g ~Protein: 15g ~Fat: 25g ~Saturated Fat: 3g ~Polyunsaturated Fat: 7g ~Monounsaturated Fat: 13g ~Trans Fat: 0.1g ~Cholesterol: 123mg ~Sodium: 929mg ~Potassium: 497mg ~Fiber: 3g ~Sugar: 3g ~Vitamin A: 181IU ~Vitamin C: 1mg ~Calcium: 113mg ~Iron: 8mg