Roasted Saffron Milk Cap
Credit: Inizia ora
by Dr. Ayfer TAN, BFN Project Turkey
Preparation
Wash, dry, and cup up the saffron milk caps. Chop the onions and garlic and sauté them with olive oil in a frying pan. Once the onions are softened, add the saffron milk caps, and roast them until the liquid has evaporated. Then add parsley, salt and black pepper, stir gently, and serve.
05/12/2016
Savoury
Journal/Series: 1kg saffron milk caps
1 clove of garlic
1 onion
2 tbsp parsley
Salt and black pepper to taste
Savoury
Journal/Series: 1kg saffron milk caps
1 clove of garlic
1 onion
2 tbsp parsley
Salt and black pepper to taste
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