⅓cupextra virgin olive oilpreferably a middle eastern brand
⅔cupflavorless oilsuch as grapeseed or canola
Instructions
Sauce
Toast the cumin seed in a pan in the oven for 5 minutes at 350. Grind the seeds to a powder using a molcajete or a coffee grinder.
Mix the ground cumin, fresh lemon, cilantro, salt, and garlic to the yoghurt, and reserve until needed.
Mushrooms
Clean the saffron milkcaps and inspect for dirt and debris, if needed, brush them clean with a towel or quickly swish under cold water to remove any foreign objects. If you wash them, allow them to drain on paper towels or cloths for ten minutes or so before frying, changing the towels as needed if they become too wet.
Once the mushrooms are dry again, trim the stems, leaving about an inch before the cap, then cut them into equal sized pieces. I find if the mushrooms are very large, I like to quarter them, if they are small I leave them whole, If they are medium sized, I halve them.
Begin to heat a very wide saute pan with the oil. Mix the flour with the ground cayenne to taste, then toss the saffron milkcaps in it. Gently tap excess flour off of the mushrooms and then add to the pan, making sure the mushrooms don't touch each other, you may have to work in batches.
Cook the mushrooms until golden brown and crisp, then remove to a paper towel to drain excess oil, sprinkling them with ¼ teaspoon salt while they are still warm to help the salt adhere. Serve immediately with the cumin yoghurt sauce drizzled over them or on the side as a dip.