Fried milk mushrooms
4 servings
30 minutes
Fried milk caps are a true delight for mushroom dish lovers. In this recipe, the mushroom caps undergo gentle thermal processing, revealing their rich flavor and appetizing aroma. Milk caps have been valued in Russian cuisine since ancient times; they were salted, pickled, and prepared in various ways. Here they are fried without oil to preserve their natural texture and then complemented with spicy garlic and fresh parsley. Light salt and olive oil enhance the flavor, making the dish simple yet exquisite. These mushrooms are perfect as a side dish for meat; their rich taste harmonizes with juicy steaks or roasted poultry. This dish brings warmth and coziness, reminiscent of traditional family dinners where loved ones gather around the table.
1
Separate the mushrooms into caps and stems, save the stems for a future soup, and rinse the caps under cold water, removing sand, moss, and pine needles if found. Cut the caps into larger pieces and place them in a pan, cover with a lid, and cook without oil over low heat for 10 minutes, shaking the pan. Drain the juice.
- Milk mushrooms: 0.5 kg
2
Salt the mushrooms, drizzle with oil, and sprinkle with finely chopped parsley and garlic. Mix well and cook on low heat, stirring, for 3 minutes. Serve immediately. This is a good side dish for meat.
- Salt: to taste
- Olive oil: 1.5 tablespoon
- Parsley: 3 stems
- Garlic: 1 clove