2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Russula is a wonderful mushroom belonging to the lamellar genus and the Russula family. More than 270 types of russula are known, most of which are edible.
They have the widest distribution area and are found almost throughout Russia. Mass "hunting" for them begins in August and September. You can meet them both in deciduous and pine forests, on the edges, in clearings and on the side of the road. This valuable and tasty mushroom can be distinguished by the following characteristics. His hat is hemispherical, becoming flatter with age, slightly compressed in the central part. Usually it reaches a diameter of 9-10 cm. Russula pulp is strong, somewhat dry, white in color, has a pleasant aroma. The leg is flat and firm. The color of the hat can be different - and pink, and burgundy, and gray-greenish, and yellowish. In this article we will tell you how russula is prepared. Cooking this mushroom does not present any particular difficulties, and most importantly, every cook can easily pick up a recipeto your liking. After all, there are many options - stewing, pickling, s alting, and baking.
Delicious russula: cooking and processing methods
This mushroom is characterized by high brittleness of the pulp, so it must be collected and transported as carefully as possible so as not to damage or break. Before cleaning, we advise you to place the mushrooms in a basin of water and leave them to soak for 20 minutes. This way you can easily and quickly clean them of sand and dirt. After that, it is necessary 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 russula in various ways. Let's talk about the most popular. Russula can become a delicious independent dish - a cold appetizer that is perfect for the festive table.
Russula. Cooking excellent s alted mushrooms
So, to prepare a delicious cold snack, you will need the following ingredients:
- mushrooms - 1 kg;
- 4 tbsp s alt per 2 liters of water;
- 10 garlic cloves;
- spicy herbs - dill, tarragon, mint.
We bring to your attention a cold method of s alting. After thorough cleaning and washing, cut the russula into plates and place them in a brining container. Add garlic, herbs, s alt and water there. Leave the mushrooms to s alt for 12 hours. All,russula can already be tasted. Serve the dish to the table, seasoned with vegetable oil. If desired, onions can be added to the mushrooms, cut into thin half rings. Bon appetit!
Russula: cooking stewed mushrooms
One of the ways to cook russula is stewing. Rinse, clean well and cut the mushrooms. Prepare a deep frying pan, put it on the fire. Put mushrooms in it, add some water, peppercorns, bay leaf, cloves, curry leaves. Season with s alt and cook over low heat, stirring occasionally. If desired, you can add a few tablespoons of sour cream to the mushrooms. If you are planning to stew (fry) potatoes with mushrooms, then we advise you to cook all the ingredients separately, and combine them before serving. Russula does not need to be boiled before frying, it should be cleaned, washed, cut and placed in a pan with heated vegetable oil. You can add onions, s alt and seasonings to the mushrooms. Potatoes should be fried separately, and then combine the ingredients in a deep saucepan.
A mushroom lover has a difficult choice, because in any form, russula, the preparation of which is not too difficult, has a special delicate "nutty" taste and pleasant aroma. Have a successful culinary experience!
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