Saffron Milk Cap RECIPES

Hungarian Soup With Saffron Milk Caps

Hungarian Soup with Saffron Milk Caps

Ingredients:

 

3 tbsp butter

1 onion (diced)

1 garlic clove (crushed)

1 tsp sea salt

pinch pepper

4 tsp fresh dill (chopped)

12g dried saffron milk caps

1 & 1/2 tbsp sweet paprika

2 tbsp plain flour

1 cup milk

2 cups vegetable stock

1 tbsp soy sauce

1/2 cup saffron milk cap stock

1 tsp saffron milk cap powder

1/4 cup sour cream

 

Serves three people

 

Porcini or slippery jack mushrooms may be used in place of saffron milk cap mushrooms.

 

Instructions:

 

Soak dried saffron milk cap mushrooms in small bowl with one cup of hot water for 20 minutes. Swish around to wash. Save liquid for use as stock.

 

Crush garlic and chop onion and dill.

 

Melt butter (1 tbsp) in pot. Add onion and garlic and cook on medium to high heat for about 5 minutes. Add saffron milk cap mushrooms, dill, salt and pepper and cook for further 3-5 minutes. Stir in paprika and set aside.

 

In a separate pot melt butter (2 tbsp) and stir in plain flour. Cook on medium heat while continuously whisking until mixture turns golden brown.

 

Add milk, vegetable stock, soy sauce, saffron milk cap stock and saffron milk cap powder. Constantly stir until smooth and bring to boil. Stir in mixture prepared earlier. Reduce to low heat, cover and simmer for 10-15 minutes, stirring occasionally.

 

Stir in sour cream.

 

Serve in bowls and garnish with a dollop of sour cream and fresh parsley or fresh dill.

 

Jó étvágyat!

 


Creamy Pasta With Saffron Milk Caps

Creamy pasta with saffron milk caps

Ingredients:

 

1 tbsp olive oil

1/2 onion

2 garlic cloves (crushed)

250g chicken breast (diced)

1 tsp sea salt

pinch pepper

15g dried saffron milk caps

5 sun-dried tomatoes (sliced)

100ml saffron milk cap stock

250ml cream

1 tbsp saffron milk cap powder

25g parmesan cheese (grated)

200g penne pasta

fresh chives (chopped)

 

Serves two people

 

Instructions:

 

Soak dried saffron milk cap mushrooms in small bowl with one cup of hot water for 20 minutes. Swish around to wash. Save liquid for use as stock.

 

Chop onion, crush garlic and slice sun-dried tomatoes. Cut chicken breast to bite sized cubes.

 

Add onion, garlic and oil to frying pan and cook on medium to high heat for 2-3 minutes or until soft. Add chicken and cook for 5 minutes or until browned. Season with salt and pepper.

 

Add saffron milk cap stock, saffron milk caps and sun-dried tomatoes and cook covered for 2-3 minutes. Reduce heat to low.

 

Stir in cream, saffron milk cap powder and parmesan cheese, cooking for further 2-3 minutes.

 

Meanwhile, cook penne pasta according to packet instructions, then drain.

 

Add penne to frying pan and stir in with sauce. Serve on plates and garnish with chopped chives.

 

Buon Appetito!

 


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