Fried Delicious Milk-Cap

This year’s one of the biggest discoveries: Delicious Milk-Cap can be eaten right away after picking, don’t need to be preboiled and soak in water for few days! Nice!

I was a bit afraid to taste it at first cause my family never ate Delicious Milk-cap fried. In our family, only mushrooms from the forest for frying are boletus and chanterelles.

Now I have my new favorite frying mushroom – Delicious Milk-Cap.

Fried Delicious Milk-Caps

  • Servings: 1
  • Difficulty: easy
  • Print

It's pity I don't have plenty of Delicious Milk-Caps in the forest



  • 200 grams Delicious Milk-Caps
  • 1 onion
  • 1 tbsp sour cream
  • salt to taste


  1. Wash mushrooms and roughly chop.
  2. In a frying pan heat an oil and add mushrooms. Stir-fry for a minute.
  3. Chop the onion and add to mushrooms. Kepp stir-frying until golden brown.
  4. Add sour cream and heat until bubbling. Enjoy on the toast or straight from the frying pan!


9 thoughts on “Fried Delicious Milk-Cap

  1. Glad you found them. Your recipe sounds exactly how I first ate wild mushrooms in Romania, in autumn 1993. I don’t know what kind of mushrooms they were, one or two different kinds I think collected within 100 metres of the smallholding I was visiting in the village of Zamostea (grandparents of the family with which I was boarding for my first 6 months in Romania). The only difference they (and subsequently I) at the creamy mushrooms with raw garlic cloves, a bit of a a shock then to an Englishman but I grew to love it.

    Liked by 1 person

      1. Petronela has a similar problem but eats it anyway and complains afterwards 😆. She eats it mostly as ‘mujde’, a ‘necessity’ for Romanians (or rather Moldavians) with fried carp. It’s raw garlic crushed in a bit of oil, milk or water. I make your recipe quite often, but with much more sour cream and with cultivated mushrooms. I wish I could collect wild ones instead.

        Liked by 1 person

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