Before we talk about how best to prepare russulas, it is important to remember that these mushrooms are very fragile. They even are harvested with difficulty, because they are brittle and basket to bring them home in one piece is hard enough. But if you have the opportunity to get a couple of baskets of good NHL season, take advantage of this opportunity necessarily.
Specific recipes for making this type of fungi is not. They are not suitable for soup, and dry them also undesirable. Very often, the mushrooms caught the acrid (sharp taste), so before you cook Russula they need a good soak. In other matters, these mushrooms not covered no restrictions – you have full freedom of action and fantasy, where you can use these mushrooms.
Very tasty they are combined with potatoes. The simplest recipe of Russula following:
• take required quantity of mushrooms – 500 g or more
• put water on the gas
• throw them in boiling water for 5-10 minutes
• then recline them in a colander
• put the pan, pour sunflower oil fry the potatoes and then cut back the onion
• put the mushrooms in the pan, stir and fry to desired consistency.
It fried better than others Russula mushrooms are suitable for boiled potatoes. They can also interfere with the fried potatoes, add to porridge, to make salads.
But you can still pickle Russula. Salted Russula, as the mushroom platter – a great delicacy.
Advice 2 : How to pickle Russula for the winter in banks
As the salt Russula hot
This method of pickling mushrooms allows you to output strong and crisp Russula.
You will need:
- a kilo of fungus;
- 50-60 grams of salt (two tablespoons);
- liter of water;
- 1/2 teaspoon of citric acid.
Russula clean and remove all the debris, cover the mushrooms with cold water and leave for an hour, and after time rinse. Fill Russula boiling water, in which pre-dissolve all cooked salt and put on fire. Cook the mushrooms for about five minutes, while constantly remove the foam formed on the surface. A minute before turning off the fire add water, a little citric acid. Drain the brine, mushrooms drain in a colander, then lay them in pasterizovannoye jars and cover with brine in which Russula cooked). Give the contents of the cans to cool, then close them with lids and store in a dark cool place. After a few days the mushrooms can be eaten. With this method of salting when unfolded mushrooms in jars you can add any spices to taste, for example, sprigs of dill, allspice, horseradish leaves and cherry Laurel.
As the salt Russula cold way
You will need:
one kilogram of the fungus;
three or four cloves of garlic;
- five leaves of black currant;
- one onion;
- three tablespoons of refined vegetable oil;
three tablespoons of salt (no slides).
Gently clean Russula from dirt, moss and grass, wash the mushrooms in cold water (mushrooms are fragile, so it should be done very carefully). Place mushrooms in a bowl, pour cold water and leave for five hours. After some time again rinse the mushrooms and let the water drain out. Put the mushrooms in wooden casks one layer, and on them - cut the garlic and salt. Repeat the layers until all the mushrooms, then lay on top of the mushrooms leaves, currants, wood, close the lid and put oppression. Allow the mushrooms to steep 12-18 hours, after which the mushrooms add the butter and chopped onion, stir, spread into pasterizovannoye banks and roll covers. To eat mushrooms will be ready a month later.