Breaded Saffron Milk Caps is a modern British recipe for a starter made from saffron milk cap mushrooms that are breaded and then fried. The full recipe is presented here and I hope you enjoy this classic British version of: Breaded Saffron Milk Caps.
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This recipe is usually employed for parasol mushrooms or Agaricus mushrooms (eg field mushrooms) but this experiment shows that it works just as well with saffron milk caps (and other edible milk caps).
Ingredients:
500g saffron milk cap mushrooms
4 eggs
250g plain flour
150g fine breadcrumbs
120ml oil
5 garlic cloves, crushed and minced
salt and freshly-ground black pepper, to taste
Method:
Clean the mushrooms with a dry piece of cloth and remove the stems. Sprinkle the mushrooms with salt then smear the crushed garlic on the inner sides of the caps. Season all over with freshly-ground black pepper.
Take three bowls. Add the flour to the first, beat the eggs together in the second then add the breadcrumbs to the third.
Place a frying pan over medium heat and add in the oil. Whilst the oil is heating coat the mushrooms by first dusting with flour then dipping in the egg mixture and then coating with breadcrumbs. If you want a thicker breading then dip back in the egg and then coat with breadcrumbs once more. Continue like this until all the mushrooms have been breaded.
When breaded and ready, fry them for few minutes on each side in the hot oil. When the mushrooms start frying, reduce the heat to medium. Continue frying until the mushrooms become golden brown and crunchy on the outside.
