Just recently, no one would have thought of frying vodka. It turned out that even those mushrooms that are traditionally collected for pickling and pickling for the winter can delight us with delicious dishes. And if you don’t know how to properly prepare volushki for the second course, then the answer is simple: look at the recipes and cook. Volnushki delight connoisseurs of mushroom dishes with their unique taste. They are simply fried, cooked with potatoes, sour cream, in batter, and added to the filling of pies.
At first glance, in appearance, volnushki are very reminiscent of the well-known saffron milk caps , but they are not related, as I recently told you how to prepare them. They taste similar to milk mushrooms. In fact, mushrooms belong to the russula family; I also introduced you russula recipes The difference from their counterparts is that volnushki contain bitter milky juice, so they must be soaked before cooking. But to the question, is it possible to cook vodnushki and enjoy delicious dishes, the answer is yes.
Preliminary preparation
Volnushki different methods of preparation
The main feature of Volnushki is that their flesh is bitter when raw, and if these mushrooms are eaten without prior preparation, you can also develop a slight eating disorder.
The rules for the preliminary preparation of waves are quite simple:
- When collecting, it is better to take only young fruiting bodies, with a cap diameter of up to 7 cm. Young mushrooms have less bitterness, and their flesh is more elastic, and the taste is richer.
- The collected fruiting bodies must be carefully sorted, removing damaged fragments and washed under running water.
- To eliminate bitterness, volushki are soaked in water for 2–3 days, periodically changing the water.
- The soaked mushrooms are boiled for 30 minutes, the resulting broth is drained.
After this, the mushrooms are ready for further culinary processing, or for storing for future use.
The procedures listed above are the basic principles of preparing trumpets for further use. You can come across stories of mushroom pickers who prepare these mushrooms for consumption according to a simplified scheme, or even fry them without any preliminary procedures. Whether this is correct or not is difficult to say, but each of them does this at their own peril and risk.
General characteristics of the mushroom and its types
There are several types of this mushroom, but they all look about the same. The cap is characterized by a convex shape when young and flat when mature. There is a depression in the middle of the mushroom cap. The diameter varies from 4 to 12 cm.
The leg is strong and hard, and as it develops it turns pale pink. The plates are frequent, descending along the edges.
In most European countries, the mushroom is considered a conditionally edible mushroom, since it contains a thick, oily juice with a bitter taste. Because of this feature, the wave is not particularly popular in Europe.
But in Russia this mushroom is popular and loved by many precisely because of its specific piquant taste. Dishes made from it do not have an unpleasant aftertaste if the trumpets are prepared correctly.
This mushroom is widespread everywhere. The largest families of moths are found in forests where birch trees grow. It is with these trees that volnushki form a fungal root. They support each other throughout their entire existence.
Volnushki appear in the forests by mid-summer. If the weather is warm and at the same time rainy, you can expect a harvest of tremors as early as June.
The most famous varieties of waves are:
- Pink . This mushroom reaches especially large sizes. It has a pinkish color. The cap of the pink wave can reach 15 cm in diameter. The mushroom grows very quickly and reaches impressive sizes in 3-4 days.
- White . The sizes of this type of waves are slightly smaller than those of pink ones. The diameter of the cap varies from 4 to 10 cm. It is white with a cream tint. Old white hairs turn yellow and become brittle.
White Volnushka (White)
There are also twins of Volnushka - mushrooms that have an external resemblance to this species. These include the pale and ordinary lacticaria, brown and brownish. They are considered edible.
The inedible twins of the moths include the sticky and prickly milkweed, as well as the liver milkweed.
The nutritional value
Volnushki - different methods of preparation
Volnushki are rich in substances beneficial to human health. Typically, collectors eat two types of this mushroom - White Volnushka and Pink Volnushka.
In 100 gr. Volnushki Pink contains:
- Proteins – 3.09 gr.
- Fats – 0.34 gr.
- Carbohydrates – 3.26 g.
Calorie content per 100 g. product – 22 kcal.
Vitamin content
Vitamin C – 2.1 mg, Vitamin D – 0.2 mcg, Vitamin B 12 – 0.04 mcg, Ergocalciferol – 0.2 mcg, Dihydrophylloquinone – 1 mcg, Thiamine – 0.081 mg, Riboflavin – 0.402 mg.
Recipes for dishes from Volnushki
There are many ways to prepare these mushrooms. The recipes presented below are extremely simple, do not require expensive ingredients, and are accessible to every lover of tasty and uncomplicated mushroom dishes.
Marinating tremors
Volnushki different methods of preparation
In this case, already soaked and boiled fruiting bodies are used.
Required:
- Volnushki – 1 kg.
- Water – 1 liter.
- Bay leaf – 3 pcs.
- Black pepper, peas – 10 pcs.
- Allspice, peas – 5 pcs.
- Cloves – 5 pcs.
- Salt – 1 tbsp. spoon.
- Sugar – 1 tbsp. spoon.
- Vinegar essence – 1 tbsp. spoon.
Cooking:
- Add salt, sugar and spices to boiling water. Cook the mixture over medium heat for 2 minutes.
- Add mushrooms and vinegar essence to the pan, simmer over low heat for 5 minutes.
- Place the volnushki tightly in sterilized jars, fill with marinade and close with lids.
- Sterilize the jars by boiling them in a saucepan. Then turn the hot jars over onto their lids, wrap them warmly and leave them to cool in a dark, cool place for two days.
- Store the finished product in the refrigerator or cellar.
Hot Salting Volnushki
Volnushki different methods of preparation
Required:
- Volnushki – 250 gr.
- Acetic acid (70%) – half a teaspoon.
- Garlic – 6 medium sized cloves.
- Salt – 2 tablespoons.
Cooking:
- Rinse the fruiting bodies under running water, then soak them for 6 hours, changing the water every hour and a half.
- Place the mushrooms in a saucepan with water, add salt, stir and cook for 20 minutes.
- Place the garlic at the bottom of a sterilized jar, add the boiled mushrooms and pour in the marinade.
If jars with salted volushki will be stored in a cellar or refrigerator, you don’t have to put in vinegar; if you don’t have a special storage room, then before closing the lids, you need to add acetic acid.
How to soak?
Due to the juice that mushrooms secrete, they can taste bitter. To get rid of the unpleasant taste, you need to soak the volnushki for a long time. But simply pouring liquid over the mushrooms is not enough. To soak the waves, you need to mix cold water with salt. You don’t need to add too much of the latter; the liquid should turn out just a little salty, and not brine. It is soaking that will help remove the bitterness from the waves.
As for the soaking time, the rule should be followed: the longer, the better. Ideally, it will take at least a day for the mushrooms to become tasty. But it’s better if they stay in the water for three days.
To prevent the water from stagnating during soaking and causing an unpleasant aroma to appear, you need to change the water twice a day.
Cold Salting
Volnushki different methods of preparation
Required:
- Volnushki – 250 gr.
- Salt – 2 tbsp. spoons.
- Horseradish leaves – 2 pcs.
- Currant leaves – 2 pcs.
- Cherry leaves – 2 pcs.
- Garlic – 2 medium sized cloves.
- Dill in stems – 2 pcs.
- Bay leaf – 2 pcs.
- Allspice peas – 5 pcs.
Cooking:
- Rinse the mushrooms under running water and soak for 12 hours, changing the water every two hours.
- Cut the fruiting bodies into two parts.
- Cut the garlic into slices.
- Pour a layer of salt onto the bottom of a suitable container, lay out some of the horseradish leaves, cherries and currants and dill in an even layer.
- Place an even layer of mushrooms on top of the layer of leaves, add salt and pepper and place another layer of leaves. Repeat the procedure as much as the size of the container requires. There should be a layer of leaves on top.
- Press the workpiece with a weight on top and put it away for three days in a cool and dark place.
- After three days of keeping under load, the workpiece must be put in the refrigerator. The dish will be ready to eat in a month.
Canning
Preparing conditionally edible mushrooms, which include volushki, involves first boiling them in a large amount of water. Volnushki are usually salted (cold, less often hot) or pickled.
In order to extend the shelf life of salted trumpets, they are preserved. The recipe is simple. Place the pickled mushrooms in a colander with care, removing any crumpled or damaged mushrooms. The brine is allowed to drain, the mushrooms are washed with cold clean water (boiled or spring water) and the excess liquid is allowed to drain again. Place in glass half-liter jars, add several peas of pepper (allspice and black) and one bay leaf. The brine used for ripening the mushrooms is boiled, strained and poured into jars with the addition of 2 tbsp. l. vinegar (5%) so that the brine does not reach 1.5 cm to the top of the neck. If there is not enough brine, it is supplemented with hot boiled water with the addition of salt (20 g per liter).
Cover the jars with lids, place them in a container with hot (40 degrees) water and sterilize at low boil for 40 minutes. After that, the jars are hermetically sealed, checking the quality of the seal, and left to cool.
Volnushki in Batter
Volnushki different methods of preparation
Required:
- Volnushki – 150 gr.
- Parsley stem – 1 pc.
- Dill stalk – 1 pc.
- Bay leaf – 2 pcs.
- Chicken egg – 1 pc.
- Flour - one and a half tablespoons.
Cooking:
- Rinse the mushrooms under running water and let them soak for two days, periodically changing the water.
- Boil the mushrooms for 30 minutes, adding salt, vinegar, parsley and bay leaf, and cool.
- Beat the egg and flour into a homogeneous mass.
- Dip the volnushki in batter and fry in a frying pan in oil until crispy.
Useful properties and restrictions on use
Gastronomic interest in these varieties of laticifers is due to the fact that many valuable chemical compounds were found in their composition:
- carbons;
- B vitamins;
- microelements;
- antibacterial components;
- alimentary fiber;
- amino acids.
All of them together provide the healing properties of laticifers, among which the following are worth highlighting:
- due to its low calorie content, volushka promotes rapid saturation and can be included in the diet menu;
- natural carbons improve the well-being of patients with diabetes;
- a complete set of vitamins has a positive effect on the condition of the skin, hair and nails;
- mushrooms are useful for diseases of the cardiovascular system;
- the general level of immunity is strengthened.
Beneficial properties of the mushroom
However, in some cases, the use of mushrooms may be contraindicated. In particular, it is worth abandoning the waves:
- patients with pancreatitis and digestive disorders;
- pregnant and lactating women;
- children under seven years old;
- people who have undergone surgery to remove the gallbladder.
Stewed Volnushki with sour cream
Volnushki different methods of preparation
Required:
- Volnushki – 700 gr.
- Dry white wine – 150 ml.
- Sour cream – 250 ml.
- Butter – 3 tbsp. spoons.
- Sunflower oil – 2 tbsp. spoons.
- Onions – 2 pcs. medium size.
- Cumin stalk – 2 pcs.
- Salt and a mixture of peppers - to taste.
Cooking:
- Cut the pre-prepared mushrooms into small slices.
- Fry the onion, cut into half rings, in a frying pan in oil.
- Add mushrooms, butter, spices and finely chopped cumin to the pan. Mix everything thoroughly and fry over medium heat for 10 minutes.
- Carefully add wine to the dish and simmer everything over low heat for 7 minutes.
- Add sour cream, mix thoroughly and simmer over medium heat for 25 minutes.
The dish is ready!
Fried potatoes with fried potatoes
Volnushki different methods of preparation
Required:
- Volnushki – 400 gr.
- Potatoes – 500 gr.
- Onions – 1 pc.
- Vegetable oil – 50 ml.
- Salt and pepper - to taste.
Cooking:
- Cut the pre-prepared volushki and fry in oil in a frying pan.
- In a separate frying pan, fry the onion, cut into half rings, until golden brown, then add it to the mushrooms.
- Peel the potatoes, cut into cubes, rinse again with water and dry a little. Then fry it in oil in a frying pan where you previously cooked the onions, until almost done.
- Add mushrooms and onions to the potatoes, add salt and pepper and cook everything together over medium heat until fully cooked.
The dish is ready! It is good to serve it with fresh vegetables and herbs.
Quick frying method
A very simple recipe with no unnecessary ingredients. To deliciously fry mushrooms, they must be combined with onions, a little salt and pepper. For 1 kg of boiled mushrooms, 2 small onions will be enough. Spices can be added to fried tremors to taste.
Recipe:
Peel the onion and cut it into thin strips or small cubes.
Heat the frying pan and fry the onion in butter or corn oil for 5 minutes.
The volnushki are cut into wide strips. Small mushrooms can be fried whole.
The mushrooms are sent to a frying pan, mixed with onions, and fried for 5-7 minutes until golden brown. Add some salt and pepper.
In general, little time is spent on preparation. If you do not take into account the pre-cooking stage, you will have to stand at the stove for no longer than 15 minutes. You can eat fried volushki with home-style potatoes, rice, or stewed meat.
Pie with fritters and chicken fillet
Volnushki different methods of preparation
Required:
- Volnushki – 200 gr.
- Chicken fillet – 300 gr.
- Chicken egg – 1 pc.
- Onions – 1 pc.
- Garlic – 2 cloves.
- Vegetable oil – 2 tbsp. spoons.
- Flour – 2 tbsp. spoons.
- Butter – 30 gr.
- Puff pastry – 500 gr.
- Egg yolks – 1 pc.
- Milk – 100 ml.
- Chicken broth – 100 ml.
- Salt, pepper, other spices - to taste.
Cooking:
- Fry finely chopped onion and garlic in a frying pan in oil until they begin to turn golden, then add the frills to them and fry everything together for 10 minutes.
- Cut the chicken fillet into slices and also fry in a frying pan.
- Melt the butter in a frying pan, fry the flour a little, then add the broth, milk, mix thoroughly so that there are no lumps, add all the other filling ingredients, mix and cook everything together for 10 minutes.
- Grease a baking dish with vegetable oil, roll out the dough and divide it into two parts. Place the first one in the mold, place the cooled filling on it in an even layer, then close the second part of the dough on top and roll up the edges.
- Brush the top of the pie with egg yolk and bake in the oven at 180 degrees. within half an hour.
Volnushki, from ancient times, delight connoisseurs of mushroom cuisine with their rich mushroom taste, and the availability of these mushrooms for collection, and the incredible simplicity of the recipes for their preparation, allow anyone to easily enjoy them.
