How to cook russula tasty

Russulae are low-calorie and mushroom-flavored mushrooms. They contain only 19 kcal, a lot of protein, vitamins, carbohydrates and microelements. The lecithin contained in the composition prevents cholesterol deposition. Cooks love this mushroom for ease of cooking: it is boiled, fried, dried, pickled and salted. Russula perfectly complement salads, vegetable and meat dishes.

How to clean russula?

Cleaning syroezhek is no different from cleaning other mushrooms. It is better to start it at the collection stage. Feel free to remove pitted places by insects and worms, remove leaves, twigs, needles and other garbage. When you come home, soak the russula in cold water, remove the peel from the caps, cut off the darkened places and check the mushrooms again for the presence of worms. Remember that russula very quickly deteriorate, so you have only 5 hours to prepare them.

The last stage of cleaning mushrooms is washing. It is believed that they should be washed as little as possible, otherwise, they lose their taste. Mushrooms that are prepared for drying should not be washed at all. Peeled, washed and dried russules can be prepared in any way you like.

Russula: What do edible mushrooms look like?

How to clean russula?

In order not to get poisoned, when collecting syroezhek you need to know how they look and not to confuse them with poisonous and poorly edible mushrooms. This species has a number of distinctive features that allow them to be distinguished between turndown and inedible. Unlike other mushrooms, russula do not hide in shady places and do not disguise themselves as fallen leaves. On the contrary, they grow in sight.

Before cutting the mushroom, carefully inspect the cap. In all young russula she looks like a small ball. As the mushroom grows, the cap becomes flat. In older russules, it changes shape, resembles a funnel. Almost all of these mushrooms have a flat leg of a cylindrical shape and snow-white color. Seeds can reach significant sizes.

The color of this type of mushroom is different, it can be of the same color or with various shades: yellow, purple, red, green, brown and even black. The cap inside is plate-shaped, may have different shades - from ocher to white. The length of the leg reaches 10 cm, and the thickness - up to 4 cm.

Most russules are edible: the mushroom is tastier when its cap is painted in a less bright saturated color.

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What to do with russula: simple and original recipes

Mushrooms fried in sour cream

Russula roasted in sour cream

Composition:

  • Russula - 500 g
  • Sour cream - 2 tbsp.
  • Onions - 1 pc.
  • Greens to taste
  • Salt - to taste
  • Vegetable oil - for frying

Cooking:

  1. Peel russules, rinse, dry and cut into cubes.
  2. Heat the butter in a pan, put the mushrooms and fry for a while.
  3. While the mushrooms are cooking, peel the onions and cut them into half rings.
  4. Add sour cream and salt to the pan to the mushrooms. Boil sour cream and add onions.
  5. Sprinkle the ready russules with chopped greens and serve to the table along with mashed potatoes or buckwheat porridge.

Delicate tartlets with mushroom notes

Tartlets with russula: recipe

Composition:

  • Russula - 500 g
  • Eggs - 3 pcs.
  • Tartlets - 10 pcs.
  • Mayonnaise - 200 g
  • Onions - 2 pcs.
  • Salt and spices - to taste
  • Parsley - for decoration
  • Vegetable oil - for frying

Cooking:

  1. Prepare russula, finely chop them.
  2. Peel the onions and chop finely.
  3. Mix onions and mushrooms, fry the mixture in vegetable oil until cooked.
  4. Eggs boil hard boiled. Protein rub on a coarse grater, mix with mushrooms and mayonnaise, salt.
  5. Fill tartlets with the resulting mass, rub yolks on top and garnish with parsley leaves.

Russula salad

Russula salad

Composition:

  • Russula - 300 g
  • Chicken fillet - 300 g
  • Eggs - 3 pcs.
  • Salted cucumbers - 3 pcs.
  • Processed cheese - 1 pc.
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Walnuts - 100 g
  • Salt and pepper to taste
  • Vegetable oil - for frying
  • Mayonnaise - for refueling

Cooking:

  1. Peel the ryeozhki and boil in salted water.
  2. Peel the onions and carrots.
  3. Grate the carrots and chop the onions into cubes.
  4. Boiled russula cut into strips and fry with onions and carrots.
  5. Chicken meat (boiled or smoked) cut into cubes.
  6. Boil, slice or grate the eggs.
  7. Cucumbers cut into cubes or half rings.
  8. Cheese grate on a coarse grater.
  9. In a deep salad bowl, mix all the ingredients, salt, pepper and add the chopped nuts.
  10. Season the salad with mayonnaise and serve.

Russae are some of the most common mushrooms that can be found in the forest. Many mushroom pickers love them for visibility and accessibility. You can make any dishes from russules, be it a salad, soup or roast. The main thing is not to confuse them with poisonous mushrooms! Therefore, be especially careful during the collection, do not take those copies that seem suspicious to you.

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