How to cook russula - features, best recipes, useful tips

The return of summer to its native land is marked by the arrival of the gardening and barbecue season, and, of course, the mushroom season. Above the ground, on trunks and in ravines, champignons, boletus mushrooms, chanterelles and other “summer fruits” begin to grow, which, in addition to the season, are similar in the uniqueness of their taste, but how real is this taste?

How to cook russula quickly and tasty

World experience suggests that most cooks and housewives use mushrooms as an ingredient that is not inferior in importance to the notorious greens, such as onions and parsley. Because of this, sometimes the exotic and subtle aroma of the fruiting bodies is lost against the background of a large number of spices, oils or other herbal ingredients (in addition, they are often overcooked or undercooked).

And so that this doesn’t happen to you, we specifically wrote an article about how to avoid such shortcomings and properly prepare mushrooms while preserving their natural and original taste, and as an “experimental” we chose perhaps the most famous mushrooms of this season - russula.

Against the background of several recipes with them, we will help you understand: at what temperature they should be processed, whether they can be fried, what to mix with, what not to mix with and in what proportions, and so that no one reading the article wastes the products by repeating below With the described cooking recipes, we have described in detail the nuances of the preliminary preparation and cleaning of these mushrooms. We wish you good luck and bon appetit in advance!

Processing before cooking russula

There are many opportunities to prepare mushrooms for the everyday menu or to make preparations from them for the winter. However, russula must be processed before cooking.

• After the russula are brought from the forest, they need to be filled with water for 2 hours.
• Sort through: throw away all those spoiled by insects and those affected by worms.
• Remove the film from the caps, rinse again and place on a sieve or wire rack to drain all the liquid.

The recipes offered in the article will show you how to properly cook russula mushrooms. They use the simplest and most affordable ingredients. In addition, preparing these mushrooms does not require much effort and time. By following our tips and recommendations, you can prepare delicious and aromatic dishes.

First stage

You need to sort through the mushrooms, once again examining each one carefully, questioning your decision to take this specimen. What if you made a mistake and the mushroom is false or even poisonous? You can find out how to understand whether the mushroom in front of you is a false one or a real one here>>> and here>>>

Therefore, before cooking, all mushrooms need to be examined again, and anything that raises the slightest doubt should be thrown out. It is better to throw away an edible mushroom than to eat a poisonous one.

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Preparing russula for the winter: marinating recipe with photos

Most housewives consider pickled russula to be one of the most favorite preparations for the winter.

• Main product - 4 kg;
• Black pepper - 15 peas;
• 9% vinegar - 400 ml;
• Salt - 3 s. l.;
• Sugar - 2 tbsp. l.;
• Bay leaf - 7 pcs.
• Water - 1.5 l;
• Carnation buds - 10 pcs.

Check out the photo recipe for preparing russula for the winter to properly and consistently marinate mushrooms.

After preliminary cleaning and washing, the mushrooms are filled with water so that it covers the russula by no more than 3 cm.

Cook for 15 minutes over low heat, regularly skimming off the foam.

Prepare the marinade: combine salt and sugar in water, as well as all the spices except vinegar.

Boil for 3-5 minutes and slowly pour in all the vinegar.

Remove the mushrooms from the water with a slotted spoon and immediately immerse them in the marinade.

Boil for 15 minutes, put into jars, having previously sterilized the lids.

Roll it up, cover it with an old fur coat or blanket, and leave it to cool.

For storage, transfer to a cold place - in a cellar or on a refrigerator shelf.

Description and characteristics of edible mushroom

Russula rosea belongs to the genus Russula (Russula) of the Russulaceae family. This species has the following names: Russula beautiful, Russula pink, Russula pale pink. Latin names: Russula rosea, Russula lepida, Russula rosacea.

Reference! It is believed that russula got its name due to the ability to eat the mushroom raw. However, the taste of these fruiting bodies is quite bitter; they can be eaten only after heat treatment.

The cap of the russula is semi-round at a young age; as the fruiting body matures, it becomes flattened and may crack at the edges. The diameter of this part is from 3 to 11 cm. The surface is dry, velvety to the touch; if the forest is humid or it has just rained, it becomes slippery. The edges are smooth. The color of the cap is carmine red, the central part is brighter, after rain it can turn lemon. The skin fits very tightly, is difficult to peel off, and often cracks.

The hymenophore (lower part of the cap) is a dense lamellar layer; the plates can be intertwined or branched. Their color is light cream, and they are loosely attached to the mushroom. The spores are warty, spherical, with a pronounced mesh. The color of the powder is light cream.

The flesh is firm, white when cut, and reddish under the skin. May turn gray when broken.

Important! A distinctive feature of rose russula is its fruity-mint smell and pleasant, non-bitter taste.

The leg has a regular cylindrical shape. Hard, thin, white at the top and pinkish at the bottom, with barely noticeable reddish veins.

A little history

This species was first described in 1796 by Jacob Christian Gottlieb Schaeffer, a German mycologist. He also assigned the binomial name Russula rosea to the mushroom.

Video

Method for preparing russula mushrooms with garlic and horseradish

The next method of preparing russula mushrooms by marinating will make your preparation spicy and crispy. Against the background of classic pickling, the version with garlic and horseradish will differ in taste. The main factor is proper preparation of russula, which will help preserve the aroma and taste of mushrooms for many months.

• Main product - 3 kg;
• Water - 1.5 l;
• Dill sprigs - 4 pcs.;
• Currant leaves - 10 pcs.;
• Horseradish root (chopped) - 2 tbsp. l.;
• Salt - 3.5 tbsp. l.;
• Sugar - 2 tbsp. l.;
• 9% vinegar - 100 ml;
• Garlic cloves - 10 pcs.;
• Black pepper - 7-10 pcs.

1. After the mushrooms are cleaned, they are boiled for 15 minutes in salted water.
2. Sprigs of dill, currant leaves, sliced ​​garlic cloves, horseradish and pepper are distributed at the bottom of the jars.
3. The mushrooms are placed on a mesh and allowed to drain completely.
4. Place in jars and begin preparing the marinade.
5. Dissolve salt and sugar in water, boil for 3-5 minutes and add vinegar.
6. Let it boil again and fill the jars with mushrooms.
7. Roll up, turn over and cover with an old coat or fur coat.
8. Allow to cool and take out into a cool and dark room.

Cooking in batter

Ingredients:

• mushrooms - 300 g;

• sunflower oil;
• two chicken eggs;
• wheat flour - 4 tablespoons;
• salt;
• a glass of unsweetened soda.

Step-by-step preparation procedure:

1. Peel the mushrooms, rinse, cut into small cubes.
2. Now start preparing the batter. You need to beat the eggs and flour, slowly pouring water into it. Add salt. Achieve the consistency of low-fat sour cream.
3. The frying pan is thoroughly greased with vegetable oil and heated over high heat.
4. Mushrooms are rolled in batter and placed to fry. Fry first on one side, then on the other until golden brown.
5. To get rid of excess fat, the finished dish is placed on paper napkins.

Russulas cooked in batter have a richer taste, and the crispy crust makes the dish especially piquant. It goes well with various sauces.

Recipe for fried russula with potatoes

Fresh russula makes an excellent complete lunch or dinner. Cook mushrooms with fried potatoes, season with herbs, and be surprised at how tasty the dish turns out. The recipe for making russula with potatoes is quite simple, and most importantly, an affordable option.

• Main product - 1 kg;
• Onions - 4 pcs.;
• Garlic cloves - 5 pcs.;
• Potatoes - 500 g;
• Vegetable oil - 50 ml;
• Lemon juice - 2 tbsp. l.;
• Butter - 100 g;
• Salt - to taste.
• Greenery.

A recipe with a photo showing how to cook russula will be a visual aid for its implementation.

1. Peel the onions and garlic cloves and finely chop them into cubes.
2. Sauté in a hot frying pan with ½ part butter.
3. After cooking, cool the russula and cut into slices.
4. Combine with vegetables, add the remaining butter and pour in the juice.
5. Add salt, stir and fry over low heat with the lid open for 15-20 minutes until the mushrooms turn golden.
6. Peel the potatoes, wash them, cut them into strips and fry until golden brown.
7. Combine vegetables and mushrooms, mix, add salt, season with chopped herbs.

How to fry russula with sour cream in a frying pan

Take:

• Fresh russula – 800 gr.
• Bulb.
• Sour cream – 200 ml.
• Salt, allspice, oil.

How to fry:

1. Prepare the mushrooms, sort, rinse, and dry a little.
2. If necessary, soak for several hours. Then drain the liquid.
3. Chop the onion into small cubes and place in a well-heated oil in a frying pan. Sauté until transparent.
4. Cut the mushrooms into pieces and add to the onion. Soon the mushrooms will release juice. Fry over medium heat until the juice has evaporated almost completely.
5. Add sour cream, salt the dish, season with pepper. Simmer over low heat for about 15 minutes, no more.

How to cook russula mushrooms with potatoes in a slow cooker

In the modern world, almost every housewife has an assistant in the kitchen - a multicooker. How to deliciously cook russula mushrooms with potatoes in this device?

• Mushrooms and potatoes - 700 g each;
• Butter - 100 g;
• Onion - 2 pcs.;
• Garlic - 3 cloves;
• Ground black pepper - ½ tsp;
• Salt - to taste.

1. Boil the washed russula for 10 minutes in salted water, let drain on a sieve.
2. While the mushrooms are cooking, peel the vegetables: cut the potatoes into strips, and the onions into half rings.
3. Place the russula and vegetables cut into pieces into the multicooker bowl, add butter, salt, chopped garlic and ground pepper.
4. Mix thoroughly and turn on the device in the “Frying” mode for 30 minutes.
5. After the signal, open the lid, sprinkle the dish with chopped herbs, let stand for 10 minutes and serve.

Precautions for eating russula

In appearance, russula resemble some mushrooms that contain poisonous enzymes. Therefore, you need to collect russula in the company of experienced mushroom pickers, or arm yourself with strong theoretical knowledge. Also, despite the eloquent name of the mushroom, it is not advisable to eat it first without thermal treatment.

Russula, like any other mushroom, is difficult for the stomach and takes a lot of time to digest. It is not recommended to eat russula for those people who have peptic ulcers, decreased secretion of enzymes and gastric juice, or suffer from pancreatic diseases.

The average portion of cooked russula should not be more than 200 grams. It is this volume of mushrooms eaten that the body can absorb at one time without much effort. Children under 14 years old are contraindicated to eat russula due to their still weak digestive system.

How to cook russulas after harvesting with vegetables and ham

Preparing russula at home may also include baking the product in the oven.

• Main product - 500 g;
• Tomatoes - 2 pcs.;
• Onion - 2 pcs.;
• Carrots - 1 pc.;
• Garlic - 3 cloves;
• Hard cheese - 300 g;
• Rice - 5 tbsp. l.;
• Ham - 200 g;
• Salty crackers - 15 pcs.;
• Sour cream (fat) - 5 tbsp. l.;
• Sunflower oil;
• Salt.

How to cook russula correctly so that your household will be shocked by the originality of the dish?

1. In this version, the russula is only cleaned and washed, but not boiled. The mushrooms will undergo heat treatment in the oven at high temperature.
2. Cut off the stems and cut into small cubes, cook the rice until tender.
3. Peel the onion, carrots and garlic, chop and fry in oil until golden.
4. Add the chopped ham and fry everything together for another 5-7 minutes.
5. Chop the crackers into pieces with your hands, chop the tomatoes finely, and grate the cheese on a coarse grater.
6. Mix everything: mushroom stems, vegetables, crackers, rice, tomatoes and sour cream.
7. Salt the finished mass to taste, fill the caps with russula and sprinkle with a layer of cheese.
8. Place the stuffed caps on a greased baking sheet and place in a hot oven.
9. Bake at 190°C for 35-40 minutes.

Cold salting

How to pickle russula coldly at home? Pickle lovers should focus their attention on this recipe, because thanks to it you can prepare an excellent appetizer for the holiday table.

You will need:

Take a clean frying pan in which grated carrots and chopped bell peppers are fried. Everything is fried for 3-5 minutes.

• mushrooms - 1 kg;
• water - 0.25 ml;
• salt - 100 g;
• two bunches of dill;
• three cloves of garlic;
• two black currant leaves.

The delicacy is prepared as follows:

1. First you need to soak the mushrooms (two days is enough). At the same time, do not forget to change the water twice a day.
2. The mushrooms are placed in a container with salted water for approximately 6 hours.
3. Currant leaves are placed on the bottom of the pan, and then russula, sprinkled with salt, chopped garlic and spices.
4. The mushroom mass is poured with a glass of water and pressed with some heavy object. After two weeks, the pickles will be ready to eat.

Cooking russula with onions and sour cream

Fried russula with onions turn out very tasty, and if you add sour cream, the dish turns out delicious and aromatic. Use the recipe for making russula with a photo of the final result.

• Main product - 1 kg;
• Onions - 4 heads;
• Sour cream (low-fat) - 150 ml;
• Vegetable oil;
• Salt;
• Ground black pepper - ½ tsp.

1. After cleaning and washing the mushrooms, boil them for 10 minutes in salted water.
2. Remove to a sieve to drain completely and cut into pieces.
3. Peeled onions are cut into cubes and fried in oil until soft.
4. Mushrooms are fried in oil until golden brown.
5. Combine onions and mushrooms, add salt, pepper, pour sour cream and mix well.
6. Cover with a lid and simmer for 10 minutes over low heat.

If desired, you can decorate the dish with chopped dill or parsley.

Freezing forest products

It often happens (especially in fruitful years) that there is literally nowhere to put the mushrooms. All dishes with them have been tried, and all jars have been closed. Then it's time to remember about freezing. When frozen, the product can be stored for more than a year, while still being used to prepare your favorite dishes.

Recommendations for freezing mushrooms:

1. Before sending mushrooms to the freezer, they are prepared: sorted, cleaned of dirt, grass and leaves, and washed.
2. In addition, it is advisable to soak and boil this variety of mushrooms before freezing. If desired, they can be fried.
3. After cooking, it is advisable to dry the mushrooms and then package them in sealed bags.
4. The mushroom mass is stored in the freezer.

Russulas are tasty, healthy and nutritious mushrooms that beginning mushroom pickers mistakenly confuse with toadstools. These common mushrooms, like no other, are suitable for preparing all kinds of dishes. Any housewife who has mastered the process of preparing russula will confirm that such mushrooms can become a table decoration, and they are digested in the stomach faster than other types of edible mushrooms.

Published on March 16, 2018 by samsonmain. The entry was published in the Edible section. Bookmark the permalink.

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Recipe for making russula soup

How to make soup from russula so that this rich dish will not leave anyone indifferent? It is worth saying that it can diversify your usual menu and become a favorite for every family member.

• Main product - 600 g;
• Potatoes - 7 pcs.;
• Water - 3 l;
• Onion - 2 heads;
• Bell pepper - 2 pcs.;
• Carrots - 1 pc.;
• Garlic - 3 cloves;
• Vegetable oil;
• Sour cream - 5 tbsp. l.;
• Salt;
• Bay leaf - 2 pcs.;
• Greenery.

For the recipe for making russula mushrooms, it is better to use a step-by-step description in order to make the soup correctly and tasty.

1. The potatoes are peeled and washed, cut into strips and placed in boiling water.
2. The washed russulas are cut into cubes, fried for 15 minutes and chopped onion is added, fried for 5-7 minutes.
3. In a separate frying pan, sauté carrots grated on a coarse grater, then add pepper cut into noodles and fry for 5 minutes.
4. As soon as the potatoes are cooked until half cooked, add mushrooms with onions, carrots and peppers.
5. Boil for 15 minutes, add chopped garlic, bay leaf and add salt.
6. Continue cooking until done and pour into plates, garnishing with herbs and adding 1-2 tbsp. l. sour cream.

Russula soup can also be prepared in a slow cooker, which will simplify the preparation of the dish and save you time.

Second phase

Peel and cut the mushrooms into large pieces. It is necessary to remove all twigs, dirt, and carefully cut off all remaining soil from the legs. You also need to peel off the thin film on the cap from boletus and russula.

You also need to check the mushrooms for worms. In an ideal world, it would be better not to collect wormy ones at all, but in reality, mushrooms already come out of the ground with worms in hot weather.

If the stem and cap are very heavily covered with worm holes, then it is better to part with such a mushroom, but if there are few traces, then you will have to put a piece of mushroom with worms in salt water, then they will very soon leave the mushroom.

It is best to boil these mushrooms after the worms have been expelled. Any mushrooms, especially those with a sponge under the cap and not plates, absorb water well. Therefore, if you throw them into a frying pan, it will turn out to be porridge. So we boil the wormy mushrooms, after which they can be stewed with sour cream, baked, or made into a pie filling.

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How to properly prepare mushroom caviar from russula

How to properly prepare mushroom caviar from russula to make a universal dish for appetizers or a filling for homemade baked goods?

• Main product - 2 kg;
• Onion - 1 kg;
• Carrots - 500 g;
• Vegetable oil;
• Salt and ground black pepper - to taste.

A visual video showing how to cook russula will help you make a truly delicious dish.

1. Boil pre-cleaned and washed russula in water for 15 minutes.
2. Drain the water and fry the mushrooms in a dry frying pan until the liquid evaporates.
3. Add oil and fry until golden brown.
4. Peel the carrots and onions, chop and fry until tender.
5. Grind the mushrooms and vegetables in a meat grinder and place them in a frying pan.
6. Add salt and pepper, mix and simmer in a saucepan for 40 minutes over low heat.
7. You can eat it right away, or you can distribute it into jars, close the lids and put it in the refrigerator.

The composition of russula, as well as their benefits for the body

• The chemical composition of russula is varied. They contain protein compounds and essential fatty acids, polysaccharides, minerals in the form of salts of phosphorus, magnesium, sodium, calcium, and iron. The amount of minerals, of course, is small, but with regular consumption of mushrooms, they can supplement the human body with useful elements.
• Nature has endowed russula with the following vitamins: B, C, PP, E.
• The most amazing thing about russula is that they are tasty, filling, but low in calories. 100 grams of boiled russula contains only 19 kcal.
• Fried or stewed mushrooms have more calories due to the addition of vegetable oil and other ingredients.
• Russulas are recommended for cleansing the gastrointestinal tract.