Mushrooms are a very nutritious product, which due to its unique structure and properties, biologists have attributed to the kingdom separate from plants and animals. Since ancient times, people have eaten them, and therefore have long learned to distinguish edible species and collect them so as not to be left without a crop for the next year.
The most popular are red foxes and small mushrooms, mushrooms and oyster mushrooms. However, they are all difficult after a long search, and under adverse conditions can easily die. While Russula is an unpretentious mushroom for the weather, it survives both in drought and in heavy rains, and therefore is the most fruitful. In the case of small rains every year, this particular species saves mushroom pickers. The mushrooms got their name, most likely, because the Russula is a mushroom that cooks incredibly quickly, and therefore becomes usable even when its other cousins still remain raw. In nature, there are about 150 of their varieties, and you can describe them externally with one proverb: "Thirty-five sisters, and all from different mothers." This characteristic is perfectly suitable for russula, since the color of their hats can vary from violet to gray and even yellow, and it can fade under the influence of sunlight or during heat treatment.
Mushroom stew
It is believed that the most delicious are
salted russula mushrooms. Recipes, however, say differently, since there are a huge number of ways to cook them: they can be cooked, fried and marinated, as well as used as a filling in pies and tartlets, and soups and salads can be prepared on their basis. So, for example, their combination with beans, meat and sour cream, buckwheat and potatoes is very tasty. Russula - unpretentious mushroom and in terms of cooking. Very tasty will be their combination with other forest counterparts - chanterelles and honey agarics. So, they can be used in stewed mushroom stew. For him, all the ingredients must first be washed and boiled in slightly salted water, and then transferred to a cauldron and, adding meat broth, stew under a closed lid for about half an hour, then sprinkle with chopped herbs.
Other recipes
Any soup will turn out to be very saturated if you add russula mushrooms to it. The preparation of such a dish is based on a beef bone broth, which is first added with onions, bell peppers and carrots, and then boiled beans. Mushrooms are laid when the beans are half ready, and cook until they are softened. This dish is served with sour cream and fresh bread. Russula - a mushroom that can be used in any filling of the pie, while not spoiling the taste. So, Russula can be added to tartlets, combined with boiled and finely chopped egg yolks, mayonnaise and sprinkled with a small amount of salt. And so that they have time to cook along with the dough, it is better to pre-fry them with green onions, parsley and dill in vegetable oil until half ready. Such a light dish will surely be glad to all family members.