Russula is wonderful mushroom belonging to the lamellar genus and the Syroezhkov 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. Distinguish this valuable and delicious mushroom possible according to 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. The preparation of this mushroom does not present any particular difficulties, and most importantly, every culinary specialist can easily choose a recipe to his liking. After all, there are many options - and stewing, and pickling, and salting, and baking.

Delicious russula: methods of preparation and processing

This mushroom is characterized by a high fragility of the pulp, so it must be collected and transported as carefully as possible so as not to damage or break it. 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 cook russula different 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 salted mushrooms

So, for cooking delicious cold appetizer you will need the following ingredients:

mushrooms - 1 kg;
4 tbsp salt per 2 liters of water;
10 cloves of garlic;
spicy herbs - dill, tarragon, mint.

We bring to your attention cold way salting. After thorough cleaning and washing, cut the russula into plates and place them in a brining container. Add garlic, herbs, salt and water there. Leave the mushrooms to salt for 12 hours. Everything, 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 salt 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, salt and seasonings to the mushrooms. Potatoes should be fried separately, and then combine the ingredients in a deep saucepan.

A mushroom lover is faced with 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. Good luck with your culinary experience!

I would like to clarify: the name of such a mushroom should not be interpreted too literally. Indeed, out of more than 30 species, only a few are suitable for eating raw. Other varieties need careful heat treatment. Admit it, it's worth it. Russula dishes are delicious both in terms of appetizing appearance and taste.

Cooking recipes do not press the cook into strict limits, on the contrary, they open the way for any experiments. Despite the fact that russula is common in our area, it is too underestimated. Sometimes such an ingredient can become a decisive touch in a delicious culinary work or an overseas wondrous dish.

Warm salad with russula and chicken giblets: recipe with photo

If you don't know how to make russula, start experimenting with salads. Recipe warm dish with mushrooms and chicken liver - what you need. Such an unusual salad can easily replace a full breakfast or dinner, leaving behind light notes of distant Italy.

Required Ingredients:

chicken liver - 300 g
fresh russula - 130 g
large bell pepper- 1 PC.
small pasta- 1 handful
vegetable oil - 3 tbsp.
parsley
basil greens
olive mayonnaise- 3 tablespoons
salt and pepper mixture

Step-by-step instruction:

If you have collected or bought russula mushrooms in advance, cooking will not be difficult. Rinse them well, remove small specks and cut into thin slices (or quarters).
chicken liver rinse, dry, cut into small pieces. Fry the giblets in vegetable oil (under the lid) for 10 minutes.
Boil small pasta until tender in salted water.
Fry a whole bell pepper in a hot, lightly oiled pan on all sides. Then remove the core and root, and cut the fruit into strips of any convenient thickness.
Fry the prepared russula mushrooms in the remaining oil for at least 20 minutes, salt and season them with a mixture of peppers.
Mix all hot and cooled ingredients together. Season the salad with mayonnaise, sprinkle with finely chopped parsley, garnish with basil sprigs.

On a note! In such a salad, they often use long-boiled chicken ventricles instead of the liver. It's all about taste.

How to cook russula: pasta with mushrooms in a creamy sauce

Just the name of this dish instantly causes a brutal appetite. Imagination draws a combination of flavors of soft mushrooms, tender cream and spicy garlic. And the incredibly appetizing view of fresh spaghetti nests excites everyone taste buds. Pasta with mushrooms is one of the best way cheese making. Roasted or stewed, they can be used as a dressing for any side dish.

Step-by-step instruction:

To prepare russula mushrooms, wash them, cut into pieces and fry in vegetable oil over moderate heat.
Boil durum wheat spaghetti in salted water. Be careful, overcooked pasta have an unpresentable appearance and not too pleasant taste.
Add chopped garlic to the skillet with mushrooms. After 2-3 minutes, send the cream there.
To make the sauce more silky, add a little milk to it 5 minutes before the end of cooking.
Drain the spaghetti in a colander, and then place it on a plate in a neat nest.
Pour the base of the dish with the liquid part of the sauce, and put the mushrooms in the middle. Powder everything Italian herbs and grated cheese.
As soon as the cheese is melted, serve the dish to the table.

On a note! If you do not know how to cook fried russula, check out this process in more detail. Poorly processed mushrooms can cause minor stomach troubles. Edible russula, the recipes of which are presented with us, can be slightly boiled before cooking.

How to fry russula: roast with mushrooms at home

It would seem, what else can be prepared from russula? The recipe for the good old grandmother's roast in pots immediately comes to mind. Popular Russian dish it used to be cooked in an oven, thanks to which it acquired a delicious taste and smell. Today, the roast is stewed or baked in ovens, giving it an unusual flavor. additional ingredients and herbs. If you love russula, the recipe for a dish with a rich taste and mouth-watering aroma, look further.

Required Ingredients:

pork pulp - 400 g
russula - 400 g
carrot - 1 pc.
onion - 0.5 pcs.
potatoes - 800 g
sunflower oil - 4 tbsp.
black pepper
solid salted cheese- 200 g
garlic - 3 cloves
meat or vegetable broth- 600 ml

Step-by-step instruction:

Rinse the pork pulp, dry it and cut into cubes of 3x3 cm. Fry the meat in vegetable oil, salt and pepper it.
Peel and cut the onion into half rings, carrots into circles, potatoes into the same cubes as pork.
Wash the russula and boil over moderate heat for at least 20 minutes. Next, throw the mushrooms into a colander and fry in a pan in a small amount of oil.
Mix all prepared ingredients in a large bowl and arrange in clay pots. Pour 100 - 150 ml of broth into each container.
Sprinkle the future roast with grated cheese on top and place in a preheated oven. Bake the dish at 220C for at least 1-1.5 hours.
After the allotted time, check the potatoes for readiness. If it is soft, the pots can be taken out.
Serve roast with mushrooms in the same clay pots hot.

Cooking russula dishes is not particularly difficult. In many ways, they are similar to mushrooms. Such a versatile mushroom will find its place in any culinary masterpiece: from savory sauces to savory pies.

Russula are fairly common mushrooms. There are many types of them, and among them there are inedible ones. The less red on the mushroom cap and the more blue, yellow and green, the tastier it will be. Since ancient times, people have been preparing russula in many ways, but it is believed that they taste best when salted.

How to salt russula?

Russula, like boletus, are one of the most common mushrooms. They grow in many places and are unpretentious in this regard. They dry and marinate perfectly, but the best thing is to salt them!

Recipe for salting russula with blueberry sprig

Compound:

Mushrooms - 2 kg
Garlic - 5 cloves
Salt - 1 tbsp.
Blueberries - a small branch

Cooking:

Place the mushrooms in a bowl and clean with sharp knife, also remove dirt and debris.
After cleaning the russula, rinse thoroughly, transfer to another bowl and soak in cold water for 10 min. Then you need to drain the water and transfer the russula to the pan.
On top of the mushrooms, put peeled and cut in half garlic cloves, add salt and a broken sprig of blueberries.
After completing all these steps, cover the pan with a lid and leave for 12 hours.
After this time, onion and vegetable oil should be added to the mushrooms. Everything - russula are ready!

Salt mushrooms with cherry leaves

Compound:

Russula - 2 kg
Black peppercorns - 6 pcs.
Cherry leaves - 6 pcs.
Salt - 3 tablespoons

Cooking:

Wash the mushrooms, peel and put in a saucepan, cover them with salt, add cherry leaves and peppercorns. Mix, cover.
After 2 hours, the mushrooms must be placed under a press and left in a cool place for a week.
An appetizer made according to this recipe is very tasty!

Let's add a currant aftertaste to a familiar dish

Compound:

Mushrooms - 2 kg
Currant leaves - 10 pcs.
Garlic - 5 cloves
Horseradish - 1 sheet
Salt - 3 tablespoons

Cooking:

Peel the mushrooms, wash them, put them in a saucepan, sprinkle with salt, add a horseradish leaf, currant leaves and peeled garlic cloves, press everything with a plate and put under a press.
The top layer should be regularly monitored - it should be completely covered with brine, drying should not be allowed.
Every 2 days, a solution of salt and water should be added to the mushrooms. This should be done within 40 days.
After this time, the mushrooms should be transferred to glass jars, close the lids and store in a cold cellar.
Before serving, mushrooms cooked according to this recipe should be washed, sprinkled with onions and poured with vegetable oil.

How to fry russula: ways

Russula begin to appear in the month of June, but experienced mushroom pickers I advise you not to collect them before August. Because of the name, it may seem that these mushrooms can be eaten raw, but this is far from the case! They are suitable for almost any heat treatment, including frying. By the way, you can cook them this way in several ways.

Method 1. Peel the mushrooms, rinse and separate the caps from the legs. Place the caps in salt water for 10 minutes, then remove, transfer to a colander to drain all the liquid from them. Then you should make any batter with flour, dip the mushroom caps there and place on hot pan, you need to cook them until they are reddened.

With the legs you need to do the same. After frying, the mushrooms need to be transferred to the pan, pour the rest of the batter and bring to readiness over the fire. This dish can be served as a side dish or appetizer.

Method 2. Peel 1 onion and 2 cloves of garlic, chop everything and fry until soft on butter. Thoroughly peel 300 g of russula, rinse and cut into strips, and then put to the onion and garlic and pour 1 tbsp. l. lemon juice with spices. Mix everything and fry over high heat until cooked. Such mushrooms can be served with meat, rice, potatoes or even pasta.

Method 3. Mushroom legs will not be needed here. The caps should be separated, washed and cleaned, then transferred to a towel, and after all the liquid has drained, they should be salted and left for a while. At this time, you can cook batter. To do this, mix the egg yolk and 100 g of flour, gradually pouring milk into it. The batter should not turn out thick, but also not become liquid. After milk, spices and herbs should be poured into it. In a separate container, you need to beat the protein with a mixer and then gradually introduce it into the batter. Now every mushroom hat it is necessary to dip in batter and fry in hot vegetable oil until tender.

In addition to these methods, russula can be fried with onions, potatoes, stewed in sour cream. And baked mushrooms are no less tasty.

How many to cook?

Many housewives are wondering - how and how much it is necessary to cook mushrooms such as russula? In general, in order to cook them, first of all, it is necessary to remove the bitterness that is inherent in them from the mushrooms; for this, they should be soaked before cooking. After that, the mushrooms must be sorted out and only healthy and strong ones should be selected for cooking, and then washed well in running water.

Now it's time to transfer the russula to clean water and put on fire. After the water boils, the mushrooms must be boiled for another half hour, while salting them and adding spices. The foam that will form during cooking must be removed. After the mushrooms are cooked, they need to be discarded in a colander and can be served! Usually, soups are not cooked from russula, because their bitterness can spoil the broth. But, despite this, there is a recipe for soup with russula, the taste of which is excellent and no bitterness is felt at all!

Compound:

Russula - 250 g
Onion - 1 pc.
Potatoes - 3 pcs.
Carrot - 1 pc.
Bay leaf - 2 pcs.
Black peppercorns - to taste
Dry dill - 1 tbsp.
Butter - 2 tbsp.
Water - 1 l

Cooking:

Wash mushrooms and finely chop.
Pour water into a saucepan and boil it. Mushrooms and peeled and chopped potatoes should be dipped in boiling water, and then peppercorns and bay leaf should be added.
Finely chop the onion and fry in butter with grated carrots for 5 minutes.
After frying, the vegetables must be transferred to the mushrooms and add the dill.
Cook all this for about 10 minutes and that's it - the soup is ready!

Today we will talk about the most common mushrooms in our country - russula. They taste great useful properties They are widely used in cooking.

Description and appearance

Russula belongs to the lamellar genus. Family - russula. It includes about thirty varieties. Our today's hero is deservedly called the most common edible mushroom. It is difficult to find a person who has not tried or at least not heard about russula.

They grow mainly in coniferous and deciduous forests. They appear in June, but the best period for collection is from early August to September.

Mushroom caps are different as it depends on the species. There are pinkish russula, yellow, green and so on. Let's take a closer look at the varieties of fungus.

Kinds

Green

This is an edible mushroom with an easily removable skin for 2/3 of the cap. The hat itself is green in color, can be depressed or convex, the surface is sticky. The stem is cylindrical, almost completely white. There are grooves on the edges of the cap. The pulp is brittle, white in color, has a characteristic bitter taste. Before use, it is recommended to boil it to get rid of bitterness. You need to collect young individuals, in which the edges are lowered.

yellow

The hat has a bright yellow color, the surface is dry, the shape is flat or convex. The stem is white, but turns gray as the fungus grows. The pulp resembles cotton wool in structure, white. Orange-yellow under the skin, darkens when cut. An edible variety of russula that is best boiled or salted. After cooking, the flesh becomes dark. It is recommended to collect young mushrooms, in which the edges are lowered.

Blue-yellow

The skin is removed by 2/3 of the cap. The cap itself can have a dry or sticky surface, green or brown in the center, and predominantly purple-gray along the edges. The flesh is white, but may have a purple hue, cotton-like. The taste is not caustic, the structure is strong. The leg is white, dense, but eventually becomes hollow. Perhaps the best variety of russula in terms of taste. It is recommended to cook, salt and pickle

Inedible pungent caustic

It is an inedible variety of mushroom. The hat has a convex shape, slightly depressed, red shades and shiny. The stalk at the base is predominantly pink. At young mushroom spherical hat. The pulp is white, brittle, the taste is burning. bad taste- cause of inedibility. Plus, it can cause gastrointestinal upset.

bilious

Edibility is not precisely defined, therefore salting is allowed, but only after a very long soaking. The hat has a convex shape, then the center is pressed in, the color is straw yellow. The edges of the fungus are initially smooth in structure, but over time they acquire stripes. The flesh is pale yellow, pungent and acrid.

Pale buff

It has a barrel-shaped stem, a strong structure, a whitish tint with an admixture of brown. The cap is smooth, ocher-yellow. At first, the shape is convex, but over time it becomes prostrate. The pulp is dense structure, white, brittle, slightly darker on the cut. The taste is quite pungent. This is a conditionally edible variety of russula, which is boiled and salted.

Bolotnaya

The leg is club-shaped, firm, but sometimes it can be hollow. The color is pink or white. The hat is fleshy, convex in shape, slightly squeezed in the middle. The edges are blunt. The pulp is white, dense in young mushrooms, but becomes loose over time. It has a characteristic fruity odor. This edible kind, which is boiled and salted.

Maiden

Expanded leg to the base, first solid, then hollow. The structure of the stem is fragile, the color is whitish or yellowish. The hat is initially convex, but then becomes prostrate. Color brownish-gray or yellowish-gray. The flesh is white or yellow, brittle. The edges of the cap are ribbed, thin. Edible look.

Turkish

The hat has a wine-red color, orange or black. The surface is shiny. At first, its shape is hemispherical, but with age it becomes depressed. The leg is white, club-shaped. The pulp is white in color with a characteristic fruity odor and a brittle structure. Edible look.

food

It has a dense, white leg. The hat is flat-convex, may have a pink, reddish or brownish uneven color. The pulp is dense and white, the taste is not caustic at all. Perhaps one of the most delicious russula, which are boiled for further consumption, are great for drying, marinating, salting and preparing second courses.

greenish

The leg has a white color, brownish scales at the base. In a mature mushroom, the hat becomes prostrate. Prior to that, matte, fleshy, hemispherical. The pulp is white in color, dense in texture, can be a little spicy, but not pungent in taste. You can safely call one of the most delicious varieties of russula. Suitable for salting, pickling, drying.

Bureyaya

The leg is white, may have a reddish tint. As it grows, it becomes brownish. The cap of young individuals is hemispherical, while in older individuals it is wide, brown or burgundy. The center is usually darker. The pulp is white, has a characteristic smell of shrimp or herring. Before use, it is necessary to boil for a long time to eliminate bad smell. Suitable for salting and marinating.

Where does it grow

This mushroom grows in almost all forests. He loves the neighborhood with moss, edges, clearings. But most often grows on roadsides. Russula begins to be collected in June, and the peak of the season is August-September.

Today, science distinguishes about 30 varieties of this fungus that grow in Russia.

Peculiarities

I would like to talk about some of the features and facts associated with this mushroom and its varieties.

There is one theory according to which the mushroom was named. It is based on the fact that when salted, the mushroom quickly becomes suitable, while the rest of the mushrooms require at least a few days. In this regard, russula can be used supposedly in its raw form.
You need to look for mushrooms in deciduous, coniferous and mixed forests. They are not uncommon in swamps. You can go after them in May, and end the season in October. The main condition for the possibility of their search is rains.
On the inside of all russula there are white plates, and all legs are white. They do not have rings, films and scales. After cutting, the mushrooms remain white.
During the collection, it is important to take into account the peculiarity of the fungus. They are extremely fragile. Therefore, they are collected, as a rule, separately from other types of mushrooms.
To make it easier for yourself to clean the russula, pour boiling water over them before processing.
It is easy to remove the film from the mushroom, but it is not always worth doing. This is explained by the fact that the film will not allow the mushroom to fall apart during cooking.
If the taste of the mushroom turned out to be bitter, you have a caustic russula in front of you. To eliminate this taste, you need to sprinkle them with salt, put them in the refrigerator overnight, and boil them the next day.
The bitter taste after cooking indicates the need to remove the film from the hat. Even if this does not help, drain the water, fill in a new one and boil the mushrooms for another 20 minutes.

How to choose and where to buy

You can buy such mushrooms only from private traders, mushroom pickers who came to the market to sell the harvested crop. The most important thing is to learn how to choose them correctly.

The fact is that russula is often confused with pale grebe. Now we will tell you how to avoid such a mistake.

Real russula has a smooth, white stem shape. There are no membranes, inside the leg is dense or hollow. The pulp is extremely fragile, on the cut it can rarely change color, darken. If you see spots of red or purple on the hat, do not take such a mushroom: most likely, this is a false russula.

Choose the most dense mushrooms, avoid dry and old individuals. The best in terms of quality are yellow and blue-green russula. This is perhaps a real delicacy. Many believe that these varieties are suitable for eating raw.

Watch the following video about russula mushrooms, how best to collect them and what to make of them.

Storage methods

Once you have collected the mushrooms, be sure that they will not lose their properties in the next 24-48 hours. But keep in mind that in this case it is impossible to wet the russula, but immediately place it in the refrigerator.

Salted and pickled mushrooms can be consumed within 12 months. Dried ones can last more than a year.

It is extremely important that even after drying, the russula does not lose such important alimentary fiber and amino acids. Only protein leaves, which leaves about 30-40% of the original amount

Nutritional value and calories

Everything here looks interesting and useful. This dietary product, from which, however, you can get significant benefits.

For 100 grams of product there are:

Chemical composition

These mushrooms are very rich in useful elements, vitamins and minerals. This determines the abundance of useful properties, as well as pleasant taste qualities.

Of the main vitamins that are beneficial to humans and present in russula, we can distinguish:

Vitamin PP;
Vitamins B1, B2;
Vitamin C;
Vitamin E.

As for minerals, it should certainly be noted here: Fe, K, P, Na, Mg, Ca.

Beneficial features

It just so happened that nature chose russula to enrich them with vitamins PP and B2. They are of great importance for human health and the functioning of our body.
Burning-caustic and purple russula act as an antibacterial agent, help to cope with abscesses.
They are very useful for those who are faced with serious diseases of the gastrointestinal tract.
Due to the low calorie content of the mushroom, it is perfect for those who are struggling with being overweight.
Russula is nutritious, creates a feeling of fullness, after which you do not want to eat. As a result, they help in the fight against obesity.
They are recommended to eat to prevent the formation of blood clots, as well as provide protection against blood clotting.
With the help of russula, milk is curdled, creating an incredibly healthy fermented milk product. It is useful for people who suffer from problems with the heart and blood vessels.

Harm and contraindications

There are several contraindications for people who should not consume these types of mushrooms. Namely:

Individual intolerance to the components of the fungus by a person;
Serious disorders in the work of the heart, kidneys, liver;
Not recommended for children under the age of 12;
Contraindicated in pregnant women, as well as women in the period breastfeeding child.

In general, many doctors believe that russula can be given to children after 7 years. But in limited quantities and only the most delicious and safe types.

As for adults, they also should not overly abuse russula - no more than 150 grams per day. Delicious and high-quality types of russula are no exception.

Application

In cooking

Perhaps it is the sphere of cooking that allows you to fully appreciate all the taste possibilities of this mushroom. Yes, it has excellent beneficial properties, but cook some dish from russula, and you can no longer refuse it. This will be your favorite mushroom.

Please note that before use, the mushrooms must be filled with water and aged for several hours. Before the main processing processes, that is, frying, salting, pickling, it is advisable to boil them for 5 minutes. This will eliminate the bitterness.

Now we will share with you several recipes for making russula. Namely, we will tell you how to properly salt, marinate them and how to boil them correctly.

Salty

Take a set of the following ingredients:

One small onion;
3 tbsp vegetable oil;
3 garlic cloves;
1 kilogram of fresh edible russula;
4 tbsp rock salt;
A few blueberry leaves.

Cooking:

Clean the mushrooms from dirt, rinse, place in a saucepan, add a little salt. Peel the garlic, cut it into small plates and place on the mushrooms. Cover the mushrooms with blueberry sprigs and place for 12 hours in a dark and cool place. Now pour the chopped onion on top, add the oil and mix everything. Place the mushrooms in prepared jars, close. As you pack the mushrooms, add more russula to the jars until the jar is full. After about 30 days, the mushrooms are ready to eat.

Pickled

Russula can be marinated in several ways. Now we will describe them to you.

Vinegar Recipe

Clean the mushrooms properly, if necessary, remove the film from the cap, cut the legs short.
Boil water, pour mushrooms with it. Place on fire, bring to a boil, turn off and leave to cool.
In the meantime, prepare the jars.
Mushrooms after cooling, discard in a colander.
Leave currant or cherry leaves in prepared jars, although both can be used. Also put bay leaves, dill umbrellas. To improve the taste, add some sprigs of tarragon. Divide the mushrooms into jars.
Make a marinade based on 250 ml of water - 50 ml of vinegar and 25 grams of rock salt. Make brine based on the number of available mushrooms.
Boil the marinade, pour it into jars with mushrooms.
Place the jars in a wide pot of water to sterilize. After boiling water, keep the jars on fire for 20 minutes.
Take out the containers, screw on the lids. Mushrooms are ready.

with garlic

Please note that for 1 kilogram of russula you will need a large tablespoon of salt. You can use garlic as you wish. Mushrooms in this way of pickling will not be stored for long, but you are unlikely to resist not to eat them all at once.

So, you need to cook according to this recipe as follows:

Rinse the mushrooms, remove all dirt;
Peel the garlic, cut it into thin slices;
Place the mushrooms in a jar or pan, but be sure to head down;
The layers are sprinkled with salt and garlic;
You need to withstand mushrooms for 14 days by placing the jars in a cold place;
After 2 weeks, you can serve. It goes well with vodka, has a sharp and rich taste.

With onions

You will need these ingredients:

Purified water - 400 ml;
1 kilogram of russula with hard caps;
250 ml of vinegar;
Several buds of cloves;
300 grams of onions;
Lavrushka leaves;
Allspice (peas);
1 tsp Sahara;
1 large tablespoon of rock salt.

Cooking:

Peel the mushrooms, fill them with water and boil for about 15 minutes, then throw them in a colander so that all the liquid is glass. Pour water into the pan, add the indicated spices, salt, sugar, small onions. Bring the mixture to a boil, then pour in the vinegar. Dip the boiled russula into this marinade and boil for 5 minutes. Distribute the hot mushrooms among the jars, and let the brine stand on the fire for another 2-3 minutes. Pour the brine into jars and close them with lids.

How to cook

Now let's talk in more detail about how to cook these mushrooms correctly.

Before boiling, they must be thoroughly washed, sorted out to find the strongest specimens.
Clean them from dirt, put in a pan. Now pour cold water at the rate of 1 volume of mushrooms per 2 volumes of water.
Place the pot over medium heat, bring to a boil, then lower the flame.
Next, watch for the formation of foam, which must be removed during cooking. Then add some salt bay leaf and black peppercorns.
After boiling water, mushrooms are boiled for 30 minutes.
In no case do not use the water left after boiling russula for food.

Chops from russula

Not many dare to fry russula. But in vain. They turn out very tasty. Served as independent dish, or used with a side dish. Some even manage to fry russula chops.

To make chops, take peeled russula, choose the largest and flattest hats, put them in cold salt water for a while. After that, discard in a colander.

The hat should be dipped in the prepared batter. Next, the mushroom is sprinkled with breadcrumbs for breading. You need to fry quickly, the fire must be strong. Then place all the russula together in a pan, pour in the batter that should have remained. Now fry your mushrooms, but already on low heat. This will take about 15 minutes.

Russula is not very suitable for making soup, because it creates a characteristic bitter taste.

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 stem reaches 10 cm, and the thickness is up to 4 cm. Most russula are edible: the mushroom tastes better when its hat is painted in a less bright saturated color.

Russula fried in sour cream

Compound:

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

Cooking:

Peel the russula, rinse, dry and cut into cubes. Heat the oil in a frying pan, put the mushrooms and fry a little. While the mushrooms are cooking, peel the onion and cut it into half rings. Add sour cream and salt to the pan with mushrooms. Boil sour cream and add onions. 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 Onions - 2 pcs. Salt and spices - to taste Parsley - for decoration Vegetable oil- for frying

Cooking:

Prepare the russula, finely chop them. Peel the onion and chop finely. Mix onion and mushrooms, fry the mass in vegetable oil until tender. Hard boil the eggs. Grate the whites on coarse grater, mix with mushrooms and mayonnaise, salt. 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:

Peel the russula and boil in salted water. Peel onions and carrots. Grate the carrots on a coarse grater, chop the onion into cubes. Boiled russula cut into strips and fry with onions and carrots. Chicken meat (boiled or smoked) cut into cubes. Boil eggs, cut or grate. Cucumbers cut into cubes or half rings. Grate cheese on a coarse grater. In a deep salad bowl, mix all the ingredients, salt, pepper and add chopped nuts. 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.