in Eastern Europe, Poland

Saffron milk caps from the pan, a mushroom dish

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Ingredients for 4 servings:

  • 1 kg mushrooms (chanterelle mushrooms)
  • 100 g butter
  • some salt
  • possibly cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Traditional Polish cuisine

Clean the mushrooms, wash them quickly, and trim the stems. Drain them in a sieve with the stalks facing down. Heat the butter in a large pan, add the mushrooms, stalks facing up, and fry over high heat. After a few minutes, turn them over and fry on the other side. Season the hot mushrooms with salt and serve in the same pan they were fried in. Serve with bread (preferably black bread) or toast. You can also add a few tablespoons of cream to the fried mushrooms, mix everything together, and bring to a boil briefly. Serve with buckwheat groats.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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