Russula is a wonderful mushroom belonging to the lamellar family and the family of russula. More than 270 species of russula are known, most of which are edible.
They have the widest distribution area and are found almost throughout the territory of Russia. A massive "hunt" for them begins in August and September. You can meet them in the deciduous and in the pine forest, at the edges, on the clearing and on the side of the road. This valuable and tasty mushroom can be distinguished by the following characteristics. The hat is hemispherical, with age, becoming flatter, slightly compressed in the central part. Usually it reaches a diameter of 9-10 cm. The russula flesh is strong, somewhat dry, white in color, has a pleasant aroma. The leg is flat and dense. The color of the hat can be different - and pink, and burgundy, and gray-greenish, and yellowish. In this article we will describe how russula is prepared. The preparation of this mushroom does not present any special difficulties, and most importantly, every culinary specialist can easily choose a recipe for himself. After all, there are a lot of options - and stewing, and pickling, and pickling, and baking.
Tasty Russula: methods of preparation and processing
This mushroom is characterized by a high fragility of the pulp, so it is necessary to collect and transport it as carefully as possible so as not to damage or break. Before cleaning, we advise you to put the mushrooms in a bowl of water and leave to soak for 20 minutes. So you can easily and quickly clean them of sand and dirt. After that, you need to clean the russula with a sharp knife, cut off all the bad and wormy places, remove the skin from the hat and legs. After processing and washing it is recommended to boil the mushrooms for 40 minutes in order to remove the bitterness. After processing, it is possible to prepare russules in different ways. Let's talk about the most popular. Russula can become a delicious independent dish - a cold appetizer that goes well with the festive table.
Russula. Cooking Excellent Salted Mushrooms
So, to prepare a delicious cold snack, you will need the following ingredients:
- mushrooms - 1 kg;
- 4 tbsp salt in 2 liters of water;
- 10 cloves of garlic;
- spicy herbs - dill, tarragon, mint.
We bring to your attention a cold method of salting. After thorough cleaning and washing, cut the russula into plates and place them in a container for salting. Add garlic, herbs, salt and water there. Leave the mushrooms to salted for 12 hours. Everything, russula can already be tasted. Serve the dish flavored with vegetable oil. If desired, onions can be added to the mushrooms, cut into thin half rings. Enjoy your meal!
Russula: cooking stewed mushrooms
One of the methods for making russula is stewing. Rinse, peel, and chop mushrooms. Prepare a deep frying pan, put it on the fire. Put mushrooms in it, add a little water, peppercorns, bay leaf, cloves, curry leaves. Salt and cook on a gentle fire, occasionally stirring the dish. If desired, you can add a few tablespoons of sour cream to the mushrooms. If you plan to stew (fry) potatoes with mushrooms, then we advise you to cook all the ingredients separately, and combine them before serving. Before frying, the russula does not need to be boiled, they should be cleaned, washed, cut and placed in a pan with heated vegetable oil. Onions, salt and seasonings can be added to mushrooms. Potatoes should be fried separately, and then combine the ingredients in a deep saucepan.
The mushroom lover has a difficult choice, because any kind of russula, the preparation of which is not too difficult, has a special delicate "nut" taste and a pleasant aroma. Successful to you culinary experiences!