Gathering a good harvest of russula even for an inexperienced person is not difficult, because they grow from May to October among deciduous and coniferous trees, even climb into swampy places. Some consider these mushrooms "weedy" for their unpresentability and fragility, but the dishes made from them are tasty, juicy and aromatic. The main thing is to properly cook russula mushrooms.
Collection and preparation of raw materials
Experienced lovers of quiet hunting know that russula should be collected in a separate container or bag. Lamellar caps, thin legs break quickly, contaminating the entire crop. Due to their fragility, the mushrooms should be washed carefully, without the need not to remove the surface film - it ensures the integrity of the fruit bodies.
However, it is advisable to carefully remove the attractive red film with a sharp knife. The fact is that these types of russula in an unpeeled form will taste bitter and ruin the whole dish.
Do I need to cook russula, how to cook them in a pan so that the mushrooms crunch pleasantly, please with juiciness and rich taste?
Fried russula
You do not need to boil peeled and washed mushrooms - they do not require prolonged heat treatment, and besides, after cooking, the roast will not be so tasty. If you are afraid of bitterness, separate the red caps from the others and pre-boil them for 20 minutes in salted water, then fry with the rest of the russula.
Alternatively, red caps can be kept for 4-5 hours in salted water (25 g per 2 L), rinsed in a colander and then fry.
To add more juiciness to the dish for a pound of mushrooms, take a couple of large onions, chop in half rings and sauté with two tablespoons of butter.
Cut the russula into small pieces, mix with the onion and a tablespoon of freshly squeezed lemon juice. Season with salt to taste and fry the mushrooms for 15 minutes uncovered over medium heat.
Stewed russula with herbs
You can cook russula mushrooms with herbs - this is a hearty dish in itself and a great addition to potatoes. Bring 600 g of purified raw materials to a boil in salted water, rinse with cool water in a colander and simmer with two tablespoons of sunflower oil until the juice boils away. Combine with chopped fresh dill and serve.
If you want to try stewed russula in winter, cooking homemade products will differ only slightly. Do not put greens; place the freshly cooked mushrooms hot in a sterilized container and cover with sunflower oil so that it forms a two-centimeter layer above the russula. Roll up the cans and store in the cold for six months.
How to quickly salt russula
Lovers of salted mushrooms can enjoy a juicy snack a month after preparation. To do this, a kilogram of russula must be cleaned and carefully washed, and allowed to drain. Place the mushrooms in an enamel bowl, sprinkling with coarse salt (only four tablespoons are enough).
Add 4 peeled and chopped garlic cloves, cover with cherries, currants or blueberries. Keep cool and dark for 12 hours. Then mix russula with chopped onion and three tablespoons of vegetable oil, transfer to sterilized jars. Close tightly with plastic caps for a month.
Pickled russula
Fragile lamellar mushrooms are extremely tasty in marinades, only the raw materials for such a harvest must be carefully processed. Remove the film from all the hats and cook the russula for 20 minutes in salted water, then discard in a colander.
A liter of cold water is enough to marinate a couple of kilograms of mushrooms. Put 10 g of granulated sugar and 40 g of coarse salt, half a peeled onion, 3-4 bay leaves, a dozen allspice peas and 5-6 clove buds in it. Bring the marinade to a boil and simmer for 5 minutes.
Pour in 0.4 liters of 9% vinegar, then put boiled russula in a bowl with marinade and keep on fire for another 5 minutes. Place a few onions, cut into rings, into the boiling mixture.
Remove the mushrooms with a slotted spoon, put in a sterilized container, and boil the marinade for an additional 15 minutes and pour into jars. Roll up containers, keep in the dark and cool until the beginning of the winter season.
Now that you know how to cook russula mushrooms, you can experiment and come up with your own specialties. These gifts of the forest make great pie fillings, mushroom soups and sauces. Bon Appetit!
