Russulas, despite their name, cannot be eaten raw, like any other wild mushrooms. Can be eaten only after heat treatment. The cap and white stem of these mushrooms are brittle and fragile, so preparing them is difficult even for experienced housewives. The taste of the final dish depends on how long you cook the russula. It is important not to overdo the cooking time so that the crumbly, aromatic pulp does not turn into a homogeneous mass.
How long to cook russula until done
How to cook russula
You will need: russula, water for cooking, salt
1. Before cooking, you need to sort out the russula well, since you can only cook small, strong and healthy mushrooms. 2. Rinse the mushrooms thoroughly with cold water and place in a saucepan. 3. Pour cold water over the mushrooms so that its volume is twice the volume of the mushrooms. 4. Wait until it boils over medium heat, then reduce it. 5. The foam that appears when cooking mushrooms should be removed. 6. You also need to add salt, a few black peppercorns and a bay leaf. 7. Russula should be cooked for 30 minutes after the water boils. 8. Unlike other mushrooms, the water remaining after cooking russula cannot be used.
The simplest recipe
You can prepare a delicious mushroom soup using the recipe presented. It's extremely simple. First of all, you need to prepare the following components:
- 400 grams of russula
- 4 medium sized potatoes
- 50 grams vermicelli
- 1 chicken cube
- A little greenery
First of all, mushrooms brought from the forest must be thoroughly washed, peeled and stems trimmed. Cut the russula into small slices. Peel the potatoes and cut into cubes.
Boil the mushrooms in clean water for 15 minutes. After this, you can add the prepared potatoes and continue cooking for about 15 minutes.
All that remains is to add vermicelli, chicken cubes and some greens. Cook the soup after this for about 10 minutes. The finished dish can be served with sour cream. This recipe makes for an easy, everyday meal that is very nutritious.
How to salt russula
Products
Russula - 1 kilogram Garlic - 3-4 cloves Vegetable oil - 3 tablespoons Blueberry leaves - several pieces Onion - 1 small onion Salt - 4 tablespoons
How much and how to salt russula
Clean fresh russula from dirt, rinse carefully, place in a saucepan, sprinkle with salt. Peel the garlic, cut into thin petals, add to the mushrooms. Cover the russula with blueberry sprigs and leave in a cool, dark place for 12 hours. Then sprinkle with chopped onions, add sunflower oil and mix well. Place the russula in sterilized jars, close and add russula until the jar is completely filled. After 30 days, your salted russula are ready!
“Sunny” with carrots, onions and zucchini
This is the case when additional vegetables are tasty to cut. Zucchini is the basis here. Our favorites! How easily they adapt to the mushroom character. We will get a very tender dish, which, however, will have something to chew. A wonderful ensemble not only for bread, but also as a side dish.
According to the algorithm, the recipe is similar to the previous ones, but will require sterilization. But we don’t need to pre-boil the mushrooms. If you have a choice, it is better to take plate ones or a mixture of them with tubular ones.
We need:
- Zucchini - 2 kg
- Fresh mushrooms - 800 g
- Tomatoes – 800 g
- Onion – 500 g
- Carrots – 300 g
- Salt - 2 tbsp. spoons
- Turmeric - 1 tbsp. spoon
- Sugar - 60-80 g
- Vegetable oil – 250 ml (150+100)
- Apple cider vinegar (6%) - 5 teaspoons
Important details.
- The preservation yield is about 4.5 liters.
- We use young zucchini entirely. Remove the skin and seeds from the old ones. It is convenient to scrape out the latter with a spoon.
How to cook.
Cut the zucchini into small cubes. Chop the tomatoes in the same size (you can peel them). Chop the onion even finer. Three carrots on a grater.
Grind the washed and lightly air-dried mushrooms through a meat grinder. If you want to cut it, then cut it to the size of the zucchini.
In a large saucepan, fry the onion and add turmeric and salt. Zucchini goes with them - simmer the mixture for 15 minutes over low heat. Then add the tomatoes and sugar and simmer for another 10 minutes.
During this time, fry the mushrooms separately with butter so that the liquid evaporates a little. Place the compacted mushroom mass into a saucepan. Stir and simmer gently for up to 10 minutes.
Taste for salt and add vinegar at the very end. Can be placed in sterilized jars. We will send them for short sterilization and seaming. For jars of 500-700 ml - 15 minutes.
Let the caviar cool, wrapped up, as usual. Store in a cool and dark place.
Canning mushrooms requires maximum concentration from the cook, especially in terms of the safety of these preparations. This has always been the main requirement for products closed for the winter, but for mushrooms it needs to be tripled.
To make mushroom caviar from boiled mushrooms both tasty and safe, you need to adhere to the following rules:
- Sterile containers, careful sorting of products and their cleaning - this should be in the first place, and in second place is pasteurization, because it is with its help that all pathogenic flora can be destroyed.
- If the recipe involves boiling all the ingredients, then you need to understand that the mushroom has a denser structure, which means they need to be cooked longer than other products.
- Basically, caviar is prepared from mushrooms and vegetables, which are almost half saturated with water. Therefore, it is advisable to take it filtered.
- The safety of the product and its shelf life will depend on the quality of sealing of the cans.
- In recipes without sterilization, the amount of natural preservatives needs to be increased, but the taste of the product suffers.
- Spices not only improve the taste of preserves, but can also serve as antimicrobial agents. This includes turmeric, pepper, bay, etc.
- Fresh spices are added a few minutes before the end of cooking so that their aroma and taste are better preserved.
How to cook russula for salad
Products
Russula - 100 grams Chicken egg - 2 pieces Dill - 1 sprig For dressing Vegetable oil - 30 grams Salt, vinegar, pepper - to taste (vinegar can be replaced with lime juice)
Russula salad recipe
1. Boil the russula, cut into strips. 2. Hard-boil the eggs, peel, cool and cut into cubes. 3. Mix eggs with russula. 4. For dressing - mix vegetable oil, vinegar, salt and pepper. 5. Sprinkle finely chopped dill on the salad.
Fun facts about russula
— Russula can be found in coniferous, deciduous, mixed forests or even in a swamp. You can start collecting them in May and finish in October: the main thing is that there is rain.
— All russulas have white plates on the inside of the cap and all have white legs, without rings, without scales or films. The cut of the russula remains white.
— When collecting russula, you should take into account that they are very fragile. Russulas are usually collected separately from other mushrooms so that forest debris from other wetter mushrooms does not mix with broken russulas. To prevent the russula from breaking during cleaning, it is better to immediately scald it with boiling water.
— The film from the cap of the russula is easily removed, but this is not necessary, since sometimes thanks to it, the mushroom does not fall apart during cooking.
— If the russula has a bitter taste, it is a caustic russula. To get rid of bitterness, you need to sprinkle the mushrooms with salt and put them in the refrigerator overnight, then boil them.
— If russulas are bitter
, you need to clean them from the film on the cap. At the same time, red russula are most often bitter - you can first try to peel only them. If cleaning does not help get rid of the bitterness, then you should change the water and boil the russula for another 20 minutes.
— The calorie content of russula is only 19 kcal/100 grams.
— The benefits of russula are due to the content of vitamins B1 (regulates the functioning of the nervous system), B2 (growth and health of the skin, nails, hair), C (immune processes in the body), E (protection of cell membranes) and PP (health of the circulatory system).
Features and varieties
Russula is a lamellar mushroom that is found in all regions of our country. Mushroom pickers often neglect them, since it is not easy to bring these mushrooms home - they are brittle and can crumble into dust in a basket. In addition, mistrust of russula is caused by the large difference in the properties and taste of these mushrooms.
Few people know that there are 13 varieties of russula, each with different characteristics. They can be divided into three categories, which need to be discussed in more detail:
Delicious
This group includes 4 varieties:
Russula is greenish (or scaly). Its skin is covered with greenish convex spots, and the cap is often torn. Among all varieties, it is the leader in taste.
Russula food. The caps are pink-brown in color and covered with mucus. When cut, they dry out and become dull.
Greenish russula looks like a toadstool, which increases the risk of error. Mushroom pickers need to be extremely careful.
Blue-green. The hat can have not only green, but also steel-gray, bluish and even purple tints. The plates are flexible, which distinguishes this type from other varieties.
Whole. The cap is initially spherical, the tip of maturity rises upward and takes the shape of an umbrella with a concave apex.
It is necessary to distinguish these varieties well from less valuable or inedible varieties, since they have considerable similarities.
Edible
Common types of russula that do not differ in special taste include:
Float (swamp). The cap is red, the flesh is white, brittle.
Fading. An orange-red cap with a slimy film (it dries out in mature specimens).
Light yellow. The cap is spherical in shape, becoming flat with age. The color is lemon yellow, the flesh is initially white, becoming gray with age.
These mushrooms have no value; there is no harm or benefit from them. You can pick them if you want mushrooms, but they won’t make a gourmet meal.
Inedible
It would be more correct to call this group conditionally edible, but since eating them is extremely risky, it is better to consider them completely inedible. Some varieties are completely poisonous, so you need to know all the varieties and distinguish them well from other varieties:
Ocher yellow. Outwardly similar to the yellow variety, but the color is dirty, closer to brown.
Golden yellow. Conditionally edible, but tasteless mushroom. The spore powder is yellow; it is distinguished by this feature.
Green. The hat is an unpleasant, swampy shade.
Beautiful. The color is blood red, the flesh is bitter and tasteless.
Purple-brown. It has a specific tobacco smell and is very bitter.
Stinging. This is the most dangerous of all varieties, it tastes very acrid, with a fruity smell. This is a poisonous species that you need to be careful with.
It must be borne in mind that some varieties are very similar, which can cause confusion and have unpleasant consequences.
How to cook soup with russula
Ingredients for soup (4-liter saucepan)
Russula - 300 grams Noodles - a decent handful Potatoes - 3 medium potatoes Onion - 1 head Carrots - 1 piece Bay leaf - a couple of leaves Black pepper - a few peas Fresh dill - a few sprigs Salt - to taste Butter - 3x3 centimeter cube Sour cream - to taste
How to cook soup with russula
1. Peel, wash and cut the russula. Peel the potatoes and cut into 1 cm cubes. 2. Pour water into a saucepan, add russula, bring to a boil and cook for 10 minutes. Add potatoes, salt and seasonings and continue cooking. 3. Peel the onions and carrots, finely chop the onions, grate the carrots on a coarse grater. 4. Heat a frying pan, melt the butter on it, add the onions and after a couple of minutes of frying the onions, add the carrots. 5. Fry the carrots and onions for another 5 minutes, then add the frying to the soup. Add noodles and cook for another 5 minutes. 6. Serve russula soup with sour cream and chopped dill.
Before marinating
All recipes for marinating russula require heat treatment. Important conditions for this process:
- cooking time from the moment of boiling – no more than 15 minutes;
- the liquid level should cover the mushrooms by 2-3 cm;
- You don’t need to add any spices or seasonings to the water, they will all be in the marinade.
Attention! It is better to heat treat mushrooms immediately before marinating, so they will better retain their taste and aroma.
Appetizer of boiled russula
Products
Russula - 250-350 grams Green onions - 1-2 feathers Lettuce - 3-4 leaves Ham - 25 grams Vegetable oil - 1-2 teaspoons Parsley (can be replaced with dill) - 1 small sprig Salt - to taste
Russula snack recipe
1. Boil the russula, cool and cut into thin strips. 2. Rinse the lettuce, onions and herbs with water and dry with a napkin. 3. Chop the onion and chop the herbs. 4. In a large bowl, carefully mix russula, herbs, and green onions. 5. Add a little salt and add vegetable oil. 6. Mix again. 7. Place lettuce leaves on a flat dish or plate and place the appetizer on them. 8. Thinly slice the ham and roll it into rolls. 9. Decorate the appetizer with rolls. 10. Place a sprig of parsley on top.
