Campfire Pan-Crisped Saffron Milk Caps

Campfire Spruce milkcaps Total Time: 25 min Servings: 2 servings Difficulty: Easy

Fresh saffron milk caps require no parboiling — fried straight in hot butter until crispy at the edges with a tender juicy center.

Campfire Pan-Crisped Saffron Milk Caps Images are illustrative

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Instructions

  1. Brush mushrooms clean, trim stems, and keep caps whole.
  2. Melt butter in hot skillet until bubbling.
  3. Place caps flat side down first.
  4. Fry 4-5 minutes per side until edges crisp up.
  5. Season with salt and pepper and serve sizzling.

Forager's Tip

Never boil or blanch saffron milk caps! They are culinary royalty when pan-fried raw.

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