Saffron Milky Cap Fritters (Ryzhky-Khriashchi V Tisti)
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Ingredients
| Fresh red or | | greenish spotted saffron milky cap mushrooms (or cultivated mushrooms) | | 1 cup | horseradish | | 1 cup | sour cream | | 1 cup | flour | | 1 tsp. | baking powder | | 1/2 tsp. | salt | | 1 tbsp. | sugar (or to taste) | | 1 | egg | | 1/3 cup | milk or | | beer | | 1 tsp. | oil |
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Instructions
Mushrooms and Sauce:
Wipe mushrooms with a damp towel, and cut large ones in half lengthwise. Parboil milky caps for 5 minutes in lightly salted water, drain, and dry on paper towels. Mix horseradish and sour cream.
Batter for Fritters:
Sift 1 cup flour with baking powder, salt, and sugar. Mix liquids and beat into flour until smooth. Allow to stand for about 1 hour. Chill before using, overnight if possible. Dip mushrooms individually in batter, coating well. Drop into about 2 inches of hot fat and cook until golden. Drain on paper towels.
Place on a platter, sprinkle with salt, and garnish with lemon wedges. Serve with horseradish-sour cream sauce sprinkled with a little paprika for color.
Author's Comments
Lactarius deliciousus and Lactarius sagufluus are highly prized fungi on all mushrooms eaters' lists. These fungi are prevalent in coniferous woods in mountainous regions. When one is lucky enough to gather some for a snack or an appetizer, it is indeed an occasion for a special mushroom party. Cultivated mushrooms may be substituted for milky caps, though the taste will not be the same. The batter may also be used to cover vegetables and fruit; use more sugar for fruit, and beer instead of milk for vegetables.
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