Fried saffron milk caps with potatoes

Step 1

Sort the saffron milk caps, removing any wormy or rotten ones. Rinse them quickly under running water. Boil the saffron milk caps for ten minutes. Place in a colander. Cut into small slices.

Step 2

Wash and peel the potatoes. Cut into strips and place in a saucepan. Cover with cold water and let sit until ready to use. Chop the onion. Place in a frying pan with melted butter and fry for 5 minutes, stirring frequently.

Step 3

Add the saffron milk caps. Fry everything together for another 10 minutes over medium-low heat. Be careful not to burn the mushrooms and onions. Drain the potatoes in a colander, then pat dry with a towel. Fry them in a larger frying pan with vegetable oil until they are golden brown and soft inside.

Step 4

Add the saffron milk caps to the potatoes. Season with salt and pepper. Stir and cook, covered, for three minutes. Sprinkle with chopped dill before serving.

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