Let's boil saffron milk cap mushrooms

BEFORE BOILING:

Before cooking fresh saffron milk cap mushrooms we clean, we wash and dry.

HOW TO BOIL:

Saffron milk cap mushrooms thrown into the cold water to provide sufficient water to the mushrooms were completely covered it. Saffron milk cap mushrooms cook for 15-20 minutes. Time start to count from the moment of boiling water. In the event of doubt as to the species of mushrooms cooked replace the water during cooking (1-2 times) or give up their consumption! If we do not have any doubt, changing the water during cooking it is not necessary. When cooking, we take off the foam. At the end of the cooking water with salt. For flavor you can add pepper, ginger, allspice, nutmeg, marjoram, bay leaf. Cook covered. Cooked mushrooms are soft and delicate.

ONCE BOILED:

When cooked saffron milk cap mushrooms drain off and dry.

SERVING TIPS:

Saffron milk cap mushrooms can be a treat or added to other dishes (groats, rice or vegetables). They can also be very good main ingredient of mushroom soup, sauce or marinade.

Bon appétit!



See how to boil dried and frozen mushrooms.