Russula Mushrooms - Recipes, Properties and How to Cook. Recipe: Fried Russula - Very Sweet Mushroom

Russula - low-calorie and mild-tasting mushrooms. They contain only 19 kcal, a lot of protein, vitamins, carbohydrates and trace elements. Lecithin, which is part of the composition, prevents the deposition of cholesterol. Cooks love this mushroom for its ease of preparation: it is boiled, fried, dried, pickled and salted. Russula perfectly complement salads, vegetable and meat dishes.

How to clean russula?

Cleaning russula is no different from cleaning other mushrooms. It is better to start it at the collection stage. Feel free to remove places eaten by insects and worms, remove leaves, twigs, needles and other debris. Arriving home, soak the russula in cold water, remove the skin from the hats, cut out the darkened places and check the mushrooms again for worms. Remember that russula spoils very quickly, so you only have 5 hours to cook them.

The last step in cleaning mushrooms is rinsing. There is an opinion that they need to be washed as little as possible, otherwise, they lose their taste. Mushrooms that are being prepared for drying are generally not recommended to be washed. Peeled, washed and dried russula can be prepared in any way you like.

Russula: what do edible mushrooms look like?

In order not to get poisoned, when collecting russula, you need to know how they look and not confuse them with poisonous and inedible mushrooms. This species has a number of distinguishing features that make it possible to distinguish them from the turntable 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 plain sight.

Before cutting the mushroom, carefully inspect the hat. In all young russula, it looks like a small ball. As the fungus grows, the cap becomes flat. In older russula, it changes shape, resembles a funnel. Almost all of these mushrooms have a smooth cylindrical stem and snow-white color. Russula can reach considerable sizes.

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

Most russula are edible: the mushroom tastes better when its hat is painted in a less bright saturated color.

What to do with russula: simple and original recipes

Russula fried in sour cream

Compound:

• Russula - 500 g
• Sour cream - 2 tbsp.
• Onion - 1 pc.
• Greens - to taste
• Salt - to taste

Cooking:

1. Peel the russula, rinse, dry and cut into cubes.
2. Heat the oil in a frying pan, put the mushrooms and fry a little.
3. While the mushrooms are cooking, peel the onion and cut it into half rings.
4. Add sour cream and salt to the pan with mushrooms. Boil sour cream and add onions.
5. Sprinkle the finished russula with chopped herbs and serve with mashed potatoes or buckwheat porridge.

Tartlets with russula: recipe

Compound:

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

Cooking:

1. Prepare the russula, finely chop them.
2. Peel the onion and chop finely.
3. Mix onion and mushrooms, fry the mass in vegetable oil until tender.
4. Hard boil the eggs. Grate the whites on a coarse grater, mix with mushrooms and mayonnaise, salt.
5. Fill the tartlets with the resulting mass, grate the yolks on top and garnish with parsley leaves.

Salad with russula

Compound:

• Russula - 300 g
• Chicken fillet - 300 g
• Eggs - 3 pcs.
• Pickled cucumbers - 3 pcs.
• Processed cheese - 1 pc.
• Onion - 1 pc.
• Carrot - 1 pc.
• Walnuts - 100 g
• Salt and pepper - to taste
• Vegetable oil - for frying
• Mayonnaise - for dressing

Cooking:

1. Peel the russula and boil in salted water.
2. Peel onions and carrots.
3. Grate the carrots on a coarse grater, chop the onion 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 eggs, cut or grate.
7. Cucumbers cut into cubes or half rings.
8. Grate cheese on a coarse grater.
9. In a deep salad bowl, mix all the ingredients, salt, pepper and add chopped nuts.
10. Dress the salad with mayonnaise and serve.

Russula is one of the most common mushrooms that can be found in the forest. Many mushroom pickers love them for visibility and accessibility. You can cook any dish from russula, 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 specimens that seem suspicious to you.

Russula is one of the most common mushrooms that can be found in any forest. Unfortunately, in cooking they are considered third-rate, and many mushroom pickers do not collect them at all. And in vain, because from russula you can cook a large number of different dishes. This type of mushroom is somewhat different from others in the way of cooking, and therefore it scares away many housewives. One of the most common technologies for making russula is frying.

Fried russula: recipe

Compound:

• Russula - 500 g
• Onion - 2 pcs.
• Garlic - 5 cloves
• Butter - 50 g
• Lemon juice - 1 tbsp
• Salt and pepper - to taste
• Greens - to taste

Cooking:

1. Peel the onion and garlic. Finely chop the onion, and pass the garlic through a press.
2. Saute vegetables in a skillet with butter.
3. Russula cut into slices, add to the onion and garlic, pour in the lemon juice.
4. Salt and pepper to taste, mix well and fry over high heat.
5. Serve fried russula with potatoes, pasta or a separate dish. In addition, they are advised to add to salads, soups, pies.

Russula fried with potatoes

Compound:

• Russula - 500 g
• Potatoes - 7 pcs.
• Onion - 2 pcs.
• Salt and pepper - to taste
• Greens - to taste

Cooking:

1. Wash and clean the russula well. Cut them into strips and pour over boiling water.
2. Peel potatoes and onions. Cut the onion into cubes, potatoes into strips.
3. Heat vegetable oil in a frying pan, add russula and fry for 5-7 minutes, then add potatoes.
4. Fry the ingredients without stirring until golden brown.
5. Salt, pepper, stir and fry again until golden brown.
6. Add onion and fry for 5 more minutes.
7. Serve fried russula with potatoes along with tomatoes and cucumbers, sprinkled with chopped herbs.

Russula fried in sour cream

Compound:

• Russula - 1.5 kg
• Onion - 3 pcs.
• Garlic - 5 cloves
• Sour cream - 500 ml;
• Bay leaf - 4 pcs.
• Vegetable oil - for frying
• Salt and pepper - to taste
• Greens - to taste

Cooking:

1. Clean the russula by removing the colored film from the caps. Wash the mushrooms and chop coarsely.
2. Cut the onion into cubes or half rings, finely chop the greens, pass the garlic through a press.
3. Pour vegetable oil into a heavy bottomed pan and heat. When the oil is hot, add the onion and fry until golden brown.
4. Add the russula to the onion and fry together for 10 minutes over medium heat. Mushrooms should be fried.
5. Lastly add salt, pepper and bay leaf. Mix everything and add sour cream.
6. Simmer the russula in sour cream over low heat for about 10 - 15 minutes.
7. At the end of the stew, add chopped greens and chopped garlic.

Russula Chops: Recipe

Compound:

• Russula caps - 30 pcs.
• Breadcrumbs - 100 g
• Eggs - 5 pcs.
• Flour - 6 tbsp
• Sour cream - 5 tablespoons
• Salt and pepper - to taste
• Vegetable oil - for frying

Cooking:

1. Peel the russula, select wide and flat hats.
2. Put the caps in salted water and leave for a while, then drain in a colander.
3. In a clean and deep bowl, prepare the batter: mix eggs, flour, sour cream, salt and pepper.
4. Dip the caps of russula into the prepared batter, then sprinkle with breadcrumbs and fry in sunflower oil until cooked.
5. Put the russula chops together, pour over the remaining batter and fry over low heat for 15 minutes.

Baked russula: recipe

Compound:

• Russula - 50 g
• Tomatoes - 1 pc.
• Onion - 1 pc.
• Garlic - 5 cloves
• Carrot - 1 pc.
• Cheese - 200 g
• Ham - 150 g
• Rice - 1 tbsp.
• Salted crackers - 7 pcs.
• Mayonnaise - 3 tbsp.
• Vegetable oil - for frying
• Salt and spices - to taste

Cooking:

1. Clean the russula from the films and cut off the legs. Salt and season each hat with your favorite spices.
2. Boil the rice in salted water until tender. At this time, clean the vegetables.
3. Finely chop the onion, grate the carrots on a coarse grater, cut the mushroom legs into small cubes, and pass the garlic through a press.
4. Cut the tomato into cubes, grate the cheese on a medium grater, crumble the cracker into large crumbs, cut the ham into cubes.
5. Fry onion, carrot, garlic and ham in a pan.
6. Mix the prepared mass with rice and add a little grated cheese, chopped tomatoes and cracker crumbs. Salt the mass to taste.
7. Fill the russula caps with the finished mass, brush with mayonnaise and sprinkle with the remaining cheese.
8. Sprinkle the caps with oil, spread on a baking sheet and put in an oven preheated to 190 degrees for half an hour.
9. Baked russula are very tasty and satisfying, served as a separate dish or snack.

How much to fry russula?

As a rule, russula are fried for 15 - 20 minutes over medium heat without a lid. Before frying mushrooms, you can soak them in salt water for 1 hour, then peel and rinse thoroughly. This method will help get rid of the bitterness of russula, which can be after ordinary frying.

Russula are tasty, healthy and nutritious mushrooms, which many unknowingly compare with toadstools. In fact, any dish can be prepared from these common mushrooms: salt, bake, fry, stew, cook soups, make salads, etc. Many housewives who have learned how to cook russula will say that they do not taste bad at all, and are more beneficial for the body, as they are easier to digest than ordinary mushrooms.

In cooking, russula are considered second-rate mushrooms, but when cooked, they turn out to be very tasty, you just need to correctly select other ingredients. We will look at how to fry russula with potatoes according to a quick recipe (preliminary heat treatment of mushrooms is not required). Thanks to one trick, the russula will not spread over the pan in a shapeless mass, but will remain elastic.

The total cooking time is 45 minutes. The finished dish is suitable for both a simple dinner and a festive table. It is advisable to use young potatoes with firm flesh and a minimum starch content.

Ingredients:

• potatoes - 1 kg;
• russula mushrooms - 600 grams;
• onions - 1 piece;
• vegetable oil - 3 tablespoons;
• butter - 2 tablespoons;
• salt - to taste;
• ground black pepper - to taste (optional).

Together with russula, you can add a few porcini mushrooms to the pan, then the dish will become even tastier.

Recipe for russula with potatoes

1. Rinse the mushrooms in cold water, remove any debris that has surfaced. Carefully sort out the russula, removing wormy and spoiled ones. Only young, dense flesh without flaws is suitable. If the mushrooms have lain for more than a day, cut off the lower part of the leg.

2. Pour boiling water over the russula, wait until the water has cooled to room temperature. Thanks to scalding with boiling water, mushrooms will not fall apart when fried in a pan.

3. Drain the broth, rinse the russula with cold running water, peel the caps from the skin - pick up the edge of the film with a thin knife and pull it towards you.

4. Cut the onion into small cubes.

5. Heat a mixture of vegetable oil and butter in a pan. Add the onion, cook over medium heat until translucent, stirring occasionally.

6. Cut each mushroom into 4-6 pieces, add to the onion in the pan, mix. Salt (preferably use fine salt). You can lightly pepper with black ground pepper.

7. Fry russula with onions for 10 minutes, stirring occasionally. Almost all the liquid should boil away from the mushrooms, while it is important to ensure that the onion does not burn.

8. Peel and wash the potatoes, then cut into thin strips or sticks, put in a deep bowl, salt and mix. Leave for 5 minutes, then add to the skillet.

9. Fry potatoes with russula over medium heat for 10 minutes under a lid, then another 8-10 minutes without a lid until cooked.

10. Best served hot straight from the pan. The dish goes well with fresh chopped herbs, vegetables and sour cream.

Russula can be found more often than others in Russian forests. It is easy to find them both in deciduous and coniferous forests. Mushroom pickers are sometimes in no hurry to pick russula, hoping to find more noble mushrooms. And it's completely undeserved. Russula are in no way inferior to other mushrooms in their taste. From them you can cook a lot of dishes, including preparations for the winter. One of the most popular snacks are pickled russula. Cooking it is not difficult at all, the main thing is to choose the right recipe for cooking.

Currently, 13 types of russula are known. And only 7 of them are edible. The use of the rest can lead to serious poisoning. Therefore, before choosing a recipe for pickling russula, you need to make sure that you have edible mushrooms in front of you.

You can eat the following types:

1. Food. It can be recognized by its pink or light brown hat, which does not exceed 9 cm in diameter. In wet weather, the surface of the hat becomes slightly sticky. This type of mushroom is characterized by a slight nutty flavor and a pleasant aroma.
2. Greenish. Its distinctive feature is a light or gray-green hat, the diameter of which does not exceed 15 cm.
3. Whole. This mushroom is colored chocolate brown. The cap of a young russula is flat with slightly curved edges.
4. Blue-green. The color of her hat can vary from steel to green with a purple tint. It can be distinguished from other species by flexible plates.
5. Bolotnaya. The hat has a bright red color, which becomes a few tones darker towards the center. Young mushrooms are bell-shaped.
6. Fading. A sticky film forms on the surface of the cap of this orange-red mushroom in wet weather. Such russula must be sought in coniferous forests.
7. Light yellow. This species has a spherical cap. The mushroom is practically odorless.

From the above types of russula, you can cook a tasty and nutritious snack that you can treat your loved ones all winter. The main thing is to know how to pickle russula correctly and choose the best recipe.

How to prepare russula for pickling?

There are several ways to pickle these mushrooms. But the result will be successful only on the condition that you carefully prepare the mushrooms.

First of all, mushrooms brought from the forest must be carefully examined. Throw away any specimens that show wormholes or signs of decay.

Clean the russula from large debris. Transfer them to a colander and rinse thoroughly under running water. It is advisable to remove the film from the surface of the cap with a sharp steel knife. Try to cut the leg as high as possible.

Place the mushrooms in a saucepan and cover with hot water. Put it on fire and bring to a boil. Boil for a few minutes. It remains only to choose the appropriate recipe and start pickling russula.

traditional recipe

An appetizer for the winter will turn out to be especially tender if you use a traditional recipe for its preparation.

In addition to five kilograms of mushrooms themselves, prepare:

• 800 ml vinegar 9%.
• 20 black peppercorns.
• 80 grams of salt.
• 10 laurel leaves.
• 15 grams of sugar.
• 2 liters of water.
• 15 cloves.

Immediately after preparing the mushrooms, you should start preparing the marinade for russula. To do this, boil water and put pepper, cloves and laurel in it. Send salt and sugar there. This mixture must be boiled for at least five minutes. At the very end of cooking, add vinegar.

Dip the russula into the prepared marinade and boil them for 10 minutes. Then it will be possible to decompose the finished dish into sterilized jars and cork with plastic lids. Such an appetizer for the winter should be stored in the basement or refrigerator.

With the addition of horseradish

This recipe will allow you to prepare a savory snack for the winter. It will especially appeal to those who love dishes with a bright taste.

For one kilogram of mushrooms, you will need the following amount of other ingredients:

• A couple of sprigs of dill.
• 2 cloves of garlic.
• 3 currant leaves.
• Fuck root.
• Liter of water.
• Tablespoon of salt.
• A teaspoon of sugar.
• Black peppercorns.
• A tablespoon of vinegar 70%.

At the bottom of pre-sterilized jars, put a small amount of blanched dill, a couple of slices of horseradish root, currant leaves, a clove of garlic and a few black peppercorns. Put pre-prepared and boiled mushrooms in jars.

Marinade for russula is prepared very simply. To do this, mix boiling water with salt and sugar. Bring to a boil and add vinegar.

Pour mushrooms with prepared marinade. It remains only to cork the jars with plastic lids and a delicious snack for the winter is ready.

With the addition of onions

Onion gives an interesting taste to pickled russula. Therefore, to prepare an unusual snack, you can use the following recipe.

For him it is necessary:

• 1 kg russula.
• 0.5 liters of water.
• 250 ml vinegar 9%.
• a couple of laurel leaves.
• A few peas of allspice.
• 300 grams of onions.
• Cloves to taste.
• A teaspoon of sugar.
• Tablespoon with a slide of salt.

After you have finished preparing the mushrooms, start preparing the marinade. To do this, put cloves, laurel and pepper in boiling water. Send sugar and salt there. Then dip the onions into the marinade. If they are too large, then it is better to cut them into several pieces. Bring the mixture to a boil and boil for 10 minutes. Arrange the mushrooms in jars and pour over the boiling marinade. Seal with plastic lids and cool at room temperature. This dish should be stored in the refrigerator.

If you managed to collect a lot of russula in the forest, then choosing one of the above recipes, you can cook a dish that will not leave anyone indifferent.

Russula are the most common mushrooms that grow in any forest. Although they are classified as third-class in taste, there are many ways to prepare delicious dishes from them.

Russula are the most common mushrooms growing in any forest.

Despite the name of mushrooms, raw fruits can be consumed only a few species of more than three dozen varieties available. Usually fruiting bodies require heat treatment.

How to clean and prepare russula for cooking

Cleansing russula is identical to the processing of other edible representatives of the mushroom kingdom. Damaged fruiting bodies and forest debris must be removed during the collection process.

The crop that remains in the basket must be soaked at home in cold water. All insects that remain inside the fruit must leave them. Then you should remove the skin from the hats and cut out the damaged or darkened areas. Since russula cannot be stored for a long time, they must be processed within 5 hours.

At the last stage of preparing mushrooms, they need to be washed. In the event that the russula is planned to be dried, then they should not be washed at all.

How to clean russula (video)

How to fry russula

The most common way to cook russula among housewives is frying. Peeled mushrooms are washed in cold water. After that, the legs are separated from the caps and cut into strips. If desired, the caps can be cut into thin rings. If the hat is large (more than 7 cm), for convenience, it must be cut into two parts, and then lengthwise into plates. It is recommended to cut the mushrooms on a cutting board, laying it with plates down. In order not to spoil the dish, the dust from the plates does not need to be fried, it must be thrown away.

The product ready for frying is thrown into a frying pan heated with oil. As soon as the pieces of the fruit began to dry out, you should turn off the fire.

How much time and how to cook russula

Proper processing of mushrooms involves removing their inherent bitterness. First of all, the fruits must be soaked, and then sorted out, selecting healthy specimens with a strong structure for cooking.

Place the peeled russula in a bowl, pour fresh water, and put on fire. The composition must be boiled for 30 minutes. At this time, salt and spices should be added. Then strain with a colander. This type of mushroom gives the broth bitterness, so they are not used for making soups.

What is best to cook from russula

There are different ways to cook common mushrooms. The most popular of them are salting and frying, but each housewife chooses according to her taste.

During the process, it is important to follow certain rules so as not to spoil the taste of the dish. Russula is practically not used in the preparation of first courses and for drying. But there are many recipes that can diversify the table.

The best russula dishes

The amount of protein in fruits is comparable to meat, so they are often chosen as an alternative by vegetarians. 100 g of the product contains only 19 kcal, as well as vitamins, trace elements and a small percentage of fats and carbohydrates. In view of this, mushrooms are included in the diet. Along with high nutritional value, the russula dish does not overload the body.

How delicious to cook russula in a pan

There are several ways to cook mushrooms in a pan. Some prefer to fry them with potatoes, others with sour cream. Every housewife has her own signature dish. In order to fry a forest product in sour cream, you will need:

• 3/4 cup sour cream;
• 2 onions;
• vegetable oil.

Cooking technology includes:

1. Boil the sorted and washed mushrooms with salt for about 5 minutes. Then strain through a colander.
2. Cut the fruits into strips and fry. Add chopped onion, salt and pour sour cream.
3. Mix all the contents of the pan and boil. Sprinkle with chopped herbs before serving.

It turns out very tasty roast with potatoes, which even an inexperienced cook can handle. Need to stock up:

• potatoes (6 pcs.);
• mushrooms (200 g);
• bulb.

Walkthrough:

1. Cut the peeled potatoes into cubes and cover with water.
2. Cut the washed fruits into plastics.
3. In a deep container, heat the oil and fry the diced onion with mushrooms for 8-10 minutes, remembering to stir. Salt and pepper.
4. Immerse potatoes in a dish with mushrooms, add water so that it covers all the contents.
5. After boiling, reduce the heat and simmer for a third of an hour until the potatoes become soft.

How to cook russula soup (video)

How to pickle russula for the winter

Depending on the purpose of salting (for the winter or for quick cooking), a method is chosen that can be cold, hot or fast.

For quick cold pickling, place 0.5 kg of mushrooms in a container, add 5 cloves of garlic, spices (mint, parsley, dill and others to taste), salt (2 tablespoons per 1 liter of water) and pour water. After 12 hours the product is ready for use.

Cold salting allows you to prepare forest gifts for future use. It is required to dissolve salt (50 or 100 g per 1 liter of water, depending on the storage temperature: up to 5 ° C or higher) and pour in a solution of russula. Put oppression on top. To remove bitterness, it is recommended to change the water daily for the first 3 days. Sprinkle with spices to add flavor. The duration of salting is 1.5 months.

Salt can also be hot, which differs from cold pre-heat treatment. Due to this, the brittle pulp becomes more elastic. Soaked fruits should be placed in an enamel container, pour water and boil. For 1 kg of crop 1.5 liters of water. Then add spices (peppercorns, cloves) and mix. Readiness is determined by the fact that the mushrooms settle to the bottom.

Russula soup recipe

Making soup is really easy. The recipe will require the following products:

• 250 g mushrooms;
• 1 onion;
• 3 potatoes;
• 1 carrot;
• peppercorns;
• Bay leaf.

Management:

1. Finely chop the forest product. Peel potatoes and cut into cubes.
2. Bring water to a boil and add potatoes with mushrooms and spices.
3. Fry chopped vegetables in butter for 5 minutes. Then add to the pan and season with dill. After 10 minutes, the soup is ready.

Delicious russula salad

Cooks love this mushroom for its ease of preparation. It is not only salted, fried or pickled, but also used as an addition to salads. For 300 grams of russula you need to take:

• 300 g of chicken meat;
• 100 g of walnut;
• egg;
• a couple of pickles;
• 1 pack of processed cheese;
• 1 pc. onions and carrots.

Detailed salad preparation process:

1. Boil mushrooms and cut into strips, onion into cubes, grate carrots.
2. Place vegetables with mushrooms in the pan.
3. Cut meat and cucumbers into cubes. Grate or chop boiled eggs and cheese.
4. Combine all prepared foods, add spices, mayonnaise and add nuts.

Cooking russula in the oven

Forest harvest can be used as a filling for pies.

1. From 2 eggs and 100 g of flour make a batter by adding salt and pepper.
2. Cut 300 g of mushrooms into cubes, which are fried, previously dipped in batter.
3. Saute 200g leek until soft.
4. Cut out a circle from the puff pastry and lay it in such a way that the shoes are formed. Spread fried onions and mushrooms on top.
5. For the sauce, mix sour cream (150 g) with eggs (3 pcs.), Add salt, pepper and mushroom seasoning. Pour them a cake.

Bake for about an hour in an oven preheated to 180 degrees. The dough should be browned.

The recipe for delicious mushroom caviar from russula

• 1.5 kg of fresh raw materials;
• 200 g each tomato, sweet pepper and carrots;
• 300 g of onion;
• 25 ml of vinegar 9%;
• 300 ml vegetable oil.

Cooking process:

1. Boil the washed russula for 30 minutes, regularly removing the foam. Then strain through a colander.
2. After removing moisture, scroll in a meat grinder.
3. Fry vegetables cut into pieces.
4. Fry the onion, then add the tomatoes, carrots and bell peppers.
5. Grind prepared vegetables using a meat grinder. Mix with mushrooms.
6. Take a container with a thick bottom. Pour oil. Move mushrooms with vegetables into it, pour sugar (15 g or to taste), salt and black pepper.
7. Simmer the mixture over low heat, stirring constantly, otherwise it will burn.
8. At the final stage, add vinegar and mix.

How to cook russula in batter (video)

Rolled cans must be kept in a dark, cool place. Knowing the features of cooking russula, you can come up with your own recipes. Mushrooms make delicious soups, fried foods, sauces and pie fillings.

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