How to properly process, cook and fry russula mushrooms: the best recipes for mushroom dishes. Mushroom jellied pie, mushroom pea soup, salad, meatloaf, rice with russula: recipe

For our ancestors, preparing russula at any time of the year was not difficult and was considered commonplace, since mushrooms were an everyday food, just like porridge or bread. In the summer they were fried, steamed, baked, stewed, in the winter they were salted, dried, pickled. Today, russula is a delicacy that is given pride of place in home cooking.

How to cook russula

How to properly process russula mushrooms for cooking and frying

Despite its name, which misleads many, russula is not recommended to be eaten raw. At the same time, they require less processing than other mushrooms. Russulas do not need to be soaked for 24 hours, they do not need to be boiled 3 times, etc. The correct processing of these mushrooms is as follows:

If you pick mushrooms yourself, then carefully inspect your basket while still in the forest. Throw out old and too large mushrooms, as well as those russulas that are damaged by worms, beetles, etc.
At home, immediately rinse the mushrooms under running water. If there are a lot of them, fill the bath with water and rinse the mushrooms in it. Before flushing the water, be sure to remove all debris from it. After washing, you can boil and fry the mushrooms.

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 russula mushrooms?

Next, transfer the russula into a large container, fill them with water so that they are completely covered with it.
The fire under the pan should be strong, bring the water to a boil, reduce the heat under the container, and be sure to remove the resulting foam.
Season the container with spices if desired, with salt without fail and cook the mushrooms for another 40 minutes.
If desired, you can boil the mushrooms 2 times, but as practice shows, russulas do not need such careful processing.
Place the finished mushrooms in a colander and let the water completely drain from them; then the mushrooms can be used to prepare various dishes.

How to fry russula mushrooms?

As for frying russula , we can say the following:

You can fry already boiled mushrooms or raw and soaked in water. If you want to fry boiled mushrooms, this process will take you 10 minutes. since the russula are already ready and just need to be fried a little.
If you want to fry raw mushrooms, wash them and let them sit for a couple of hours. water, then rinse again, peel if necessary, chop and fry over medium heat for about 25 minutes.
Of course, during the cooking process you need to add salt, spices, onions and garlic to the mushrooms - these ingredients will make the taste of russula more piquant.

Russulas can be prepared in several ways

Pre-treatment of mushrooms

To make the dishes tasty and healthy, after harvesting the russula you need:

Soak in cold water for 1 hour.
Rinse under running water.
Remove debris and clean up dirt.

Remove damaged parts and wormy mushrooms, trim the stems.
Use a brush to remove the thin sticky film from the cap.

If this is not done, the mushroom will definitely taste bitter, because a special milky enzyme accumulates in it. Moreover, this substance can cause digestive upset and even general intoxication. The enzyme is usually released into water and partially dissolved during heat treatment.

Ready-made sorted and peeled mushrooms must be placed in boiling water before cooking.

There are two ways:

Pour boiling water over the mushrooms for 10-15 minutes.

Mushrooms are placed in boiling water and cooked for up to 20 minutes.

After heat treatment, the mushroom becomes soft and pliable. To preserve its shape as much as possible, after boiling water, the russula is placed in cold water. Sudden temperature changes help maintain density and integrity.

Expert opinion

Evgeny Shekhov

Mushroom picker with 12 years of experience, lives in the capital. For a long time now, he and his wife have not missed a single silent hunting season.

The water in which the mushrooms were located cannot be used for food due to the high content of toxins in it with a characteristic bitter taste. Before preparing soups or other hot dishes, russula is pre-boiled.

Before heat treatment, raw mushrooms can be lightly sprinkled with coarse salt. It also draws out bitterness well and neutralizes toxic substances.

In conclusion, it is worth saying that russula is less popular among mushroom pickers, but is very tasty and satisfying when prepared correctly. You don’t need to tinker with it for a long time and wait for it to pickle. Moreover, russula can be used to prepare first, hot courses, snacks and all kinds of side dishes.

This mushroom goes well with all foods, while maintaining its individuality in any dish. The main nuance is preliminary heat treatment, which helps remove bitterness and toxins.

Russula mushrooms fried with onions and herbs: recipe

This dish is prepared very quickly and simply. At the same time, it can be added to various side dishes or eaten as an independent dish.

Raw russula – 1 kg
Onion – 2-3 pcs.
Garlic – 5 cloves
Dill, parsley - 1 bunch each
Refined vegetable oil – 4 tbsp.
Butter – 1 tbsp.
Salt, pepper, paprika - at your discretion

Fried mushrooms
We will prepare the deliciousness in this way:

Wash the russulas and remove any debris from them if necessary. Next, soak the mushrooms in salt water and wait about 1 hour. After this, the mushrooms will be ready for further cooking.
Peel the onion and cut it into small cubes or, if desired, half rings. In principle, it is impossible to spoil mushrooms with onions, so those who love this vegetable can take 3 or 4 onions.
Peel the garlic and chop it with a knife. If you like your dish spicier, use more garlic.
We wash the greens, dry them and chop them.
Pour the specified amount of vegetable oil into the frying pan and add butter to it. When the oil mixture is hot, add the mushrooms to the pan and fry them for 10 minutes.
After the specified time, add the onion to the container and continue cooking the ingredients for 10 minutes.
Next, season the contents of the pan with spices and salt. Also add garlic and herbs to the pan, mix the ingredients and cook for another 5 minutes.

Quick recipe

Frozen mushrooms can be cooked with onions, sour cream and potatoes, just like fresh ones. But you shouldn’t expect the same taste and texture density. Russulas themselves are quite loose, and after freezing they will lose their shape even more.

Over high heat, the mushrooms will quickly melt and develop a crust before they begin to fall apart. You need to add the onion later otherwise it will burn. The remaining ingredients are at the discretion of the cook or according to the recipes presented above.

Properly prepared russula will appeal not only to mushroom lovers, but also to those who are wary of this product. Dishes from forest gifts can diversify your diet in winter and summer, serving them simultaneously with hot side dishes or vegetables - raw and stewed. Also remember the benefits of mushrooms for the body - they are a valuable source of vegetable protein, minerals, vitamins and fiber. So don’t forget to prepare delicious and low-calorie russula for your loved ones and guests.

Russula mushrooms fried with potatoes: recipe

Perhaps fried potatoes with aromatic mushrooms are the first dish that is prepared as soon as this product appears in the house. The deliciousness turns out to be very satisfying, and if you add spices and herbs to the dish, it will also be very aromatic.

Boiled russula – 0.5 kg
Potatoes – 10 pcs.
Onion – 1 pc.
Garlic – 3 cloves
Green onion feathers - a couple of pieces.
Refined vegetable oil – 5 tbsp.
Oregano, salt, nutmeg, pepper - at your discretion

Mushrooms with potatoes
Next, follow these instructions for preparing the dish:

For this recipe, we will use cooked mushrooms, but you can use them fresh if you wish. So, we wash the product, soak it in salted water for 1 hour, then boil the russula for literally half an hour.
Peel the potatoes, wash them and chop them into small pieces of any shape.
Peel the onion and cut into small cubes.
Peel and grate the garlic.
Wash and chop the onion feathers.
Pour oil into the frying pan and wait until it heats up. Place the potatoes in a container and fry for another 10 minutes. over medium heat. After the specified time, turn the contents of the pan, add onions to the potatoes and fry the ingredients for another 10 minutes.
Then add russula and garlic to the pan, season all ingredients with salt and spices and cook for 15 minutes.
In 5 min. Before the end of the cooking process, sprinkle the contents of the pan with green onions.

Some types of edible russula

Let's briefly look at the main features of the most common varieties of edible russula :

Name	Characteristic signs
Marsh Russula	The cap is red or with a brownish tint, slightly sticky. The plates of young mushrooms are white, then creamy-yellow. White leg
Brown Russula	The color of the cap is purplish-red to brown, with a striped-tubercular edge. The plates are light cream, later brownish. The leg is white or with pinkish-violet spots, turning brown. The smell is reminiscent of herring
Greenish Russula	Fleshy gray-green cap with a yellowish or bluish tint and characteristic cracks. The diameter of the cap reaches 15 cm
Ocher Russula	The yellow cap is convex in shape with the edges curved inwards. The leg is massive, dense and dry. Thin plates are painted cream color
Food russula	The light brown cap, up to 9 cm in diameter, sometimes has a pinkish tint. In wet weather the cap becomes a little sticky
Russula	The cap is gray with a purple or olive tint, the plates are light cream. White leg
Blue-yellow russula	The cap is bluish or lilac, with a yellow or brownish-yellow center. As it grows, it changes from hemispherical to flat. Wrinkled skin does not separate well from the pulp
Whole russula	A flat dark brown or red-brown cap with a depression in the center and wavy edges. Sticky skin separates easily from pulp

Some types of edible russula have poisonous counterparts. After watching this video, you will learn how to distinguish green russula from pale toadstool:

Pea soup with russula mushrooms: how to cook?

Mushroom soups turn out very appetizing and aromatic. As a rule, they are cooked in meat broth, but if desired, you can cook the soup in mushroom broth.

Fresh russula – 600 g
Potatoes – 2 pcs.
Soup set – 1 pc.
Onion – 1.5 pcs.
Peas – 70 g
Carrot – 1 pc.
Refined sunflower oil – 3 tbsp.
Parsley – 1 bunch
Bay leaf, salt, ground black pepper - at your discretion

Mushroom soup
The dish should be prepared as follows:

Initially, you need to deal with the peas, since they do not always cook quickly and are not always well-cooked. Therefore, we wash the peas several times and then soak them in water for several hours (1-3 hours). During this time, it will swell a little and cook in the soup much faster.
Meanwhile, prepare other ingredients and cook chicken broth. In order to cook the broth, rinse the soup set, put it in a saucepan and fill it with water (4 liters), cook for 40 minutes, be sure to skim off the foam that will collect during the cooking process.
Peel the potatoes and cut them into cubes.
Peel the onion and chop into small pieces.
Wash the carrots and grate them or cut them into cubes.
Wash the parsley, dry it and finely chop it.
After the specified time, we take out the soup set from the cooked broth. If desired, the meat can be separated from the bone and returned to the pan.
Place the peas in a container and cook the soup for 10 minutes.
At this time, we clean, wash the russula, and chop them if necessary. Boil once for 20 minutes. in salted water.
Next, put the cooked mushrooms and potatoes into the pan and continue to cook the soup for another 10 minutes.
Pour vegetable oil into a frying pan and fry the onions and carrots for 7 minutes.
Place the roast into the soup, season it with salt and spices, also add parsley to the pan and let the soup simmer for another 5-7 minutes.
This dish is very tasty to eat with garlic croutons made from black bread.

Pasta with meat, russula mushrooms and cheese with gravy: recipe

This delicacy will surely appeal to many, because it turns out very tasty and aromatic. By the way, this dish can also be prepared for a holiday table, as a replacement for traditional potatoes and meat.

Fresh russula – 700 g
Chicken pulp – 0.5 kg
Pasta – 0.5 kg
Sunflower oil – 3 tbsp.
Onion – 1 pc.
Tomato sauce – 4 tbsp.
Sour cream – 4 tbsp.
Boiled water – 100 ml
Garlic – 3 cloves
Parsley – 1 bunch
Cheese – 250 g
Oregano, basil, salt, ground black pepper - at your discretion

Delicious pasta
Next, follow these instructions for preparing the dish:

We clean the mushrooms from twigs and leaves and soak them in salted water for 1 hour. Next, wash the russula and boil for 20 minutes.
Chicken meat can be replaced with pork or veal. Wash the pulp, dry it and cut into small pieces.
Peel the onion and chop into cubes.
Peel the garlic and cut it with a knife.
Wash the parsley, dry it and chop it coarsely.
Grate the cheese; if desired, you can use regular hard cheese or Parmesan.
Pour vegetable oil into a frying pan and fry the russula in it for 5 minutes.
Next, add the meat to the mushrooms and cook the food for another 5-7 minutes.
Then add the onion there and fry the ingredients for 5 minutes.
After the specified time, add tomato sauce and sour cream to the pan and mix the ingredients. If necessary, add a little boiled water to the container to make the gravy more liquid, and simmer the contents of the pan for about 5 minutes.
Add garlic, parsley, spices, salt to the container and cook for a couple more minutes. Next, turn off the heat under the frying pan.
Pour water into a separate container and add some salt, wait until it boils.
After this, add the pasta to this water and cook as indicated in the instructions on the package. If you bought the pasta without packaging, cook it in the standard way, about 5-10 minutes. in boiling water, but do not overcook them.
We combine pasta and gravy in a large container and sprinkle the dish with cheese, or put the pasta and gravy immediately on portioned plates and flavor the dish with cheese in each plate.
This delicacy should be eaten hot.

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).

Russula mushrooms baked with rice and cheese: recipe

Russula baked with rice turns out very tasty, and such a dish is unlikely to harm anyone’s figure. Perhaps this is why this dish has won so many fans.

Fresh russula – 1 kg
Round rice – 1 cup
Tomatoes – 2 pcs.
Onion – 2 pcs.
Garlic – 4 cloves
Cheese – 200 g
Dill – 1 bunch
Low-fat sour cream – 250 ml
Olive or vegetable oil – 3 tbsp.
Provencal herbs, salt, ground black pepper - at your discretion
Boiling water – 2 cups

Rice with mushrooms and cheese
To treat yourself and your family to this dish, follow these instructions:

We wash the rice several times in cold water, then put it in a saucepan, pour boiling water into it, cook the rice for about 15 minutes. under a closed lid. If desired, the water can be slightly salted.
Wash the russula, clean it if necessary and soak for half an hour in salted water.
Wash the tomatoes and cut into slices.
We wash the dill, dry it and chop it.
Peel the onion and cut into half rings.
Peel the garlic and grate it.
Grind the cheese using a grater.
Pour the specified amount of oil into the frying pan and wait until it heats up. Next, fry the mushrooms on it for 10 minutes.
Then add the onion to the pan, season the contents of the pan with salt and spices, and cook the ingredients for another 5 minutes.
In a separate container, combine sour cream, dill and garlic.
We take the form in which we will bake russula with rice, and put rice in it as the first layer, distribute it evenly, seasoning it a little with spices.
Next, add the mushrooms and onions to the rice, lightly compacting the ingredients.
Place tomatoes on top of the mushroom layer.
Fill the contents of the mold with sour cream, garlic and dill.
Place the mold in a preheated oven for half an hour.
Next, sprinkle the dish with cheese and let it stand in the oven for another 5 minutes so that the cheese is completely melted.
It is advisable to serve the dish hot.

Recommendations for storing canned russula

Having prepared delicious pickled russula, be careful about storing the product. We invite you to familiarize yourself with the main recommendations:

Having sealed the jars, let them brew for several weeks and only then open the canning, however, this advice does not apply to the “quick” recipe for preparing russula with butter;
store canned mushrooms in sealed jars for no longer than 1 year in the pantry or basement, and under nylon lids for 3-4 months in the refrigerator;
if you plan to store pickled mushrooms under nylon lids in the refrigerator, add 2-3 tablespoons of vegetable oil to each jar before sealing - it will protect the preservation from mold.

Meatloaf stuffed with russula mushrooms: cooking in a frying pan

The process of preparing this delicacy is quite labor-intensive, but the result is definitely worth it. This dish will decorate any table, be it festive or everyday.

Chicken fillet – 2 pcs.
Boiled russula – 100 g
Prunes – 3 pcs.
Hard cheese – 100 g
Pickled cucumbers – 1 pc.
Vegetable oil – 5 tbsp.
Parsley - a couple of sprigs
Oregano, pepper, paprika, salt - at your discretion
Lettuce leaves - for serving

Juicy roll
We will prepare the dish in this way:

First, wash and dry the chicken fillet. To prepare this delicacy, fillet must be large enough and always whole. If you wish, you can take turkey fillet, but in this case, take a small product and take into account the amount of other ingredients, since turkey fillet is much larger than chicken fillet.
Now we make a longitudinal cut on each fillet, but do not cut the fillet into 2 parts. This way we will get something like a round piece of fillet. We beat each piece a little with a culinary hammer, but do it carefully so as not to damage the meat. Season the fillet with salt and spices and let it marinate.
At this time we will prepare all other products. We wash the mushrooms, soak them in salted water for 1 hour and wash them again.
Wash the prunes, pour boiling water over them for a couple of minutes, then cut into strips.
Chop the cucumber into small cubes.
Grate the cheese or cut it into small pieces.
Wash the lettuce leaves and dry them.
Wash the parsley, dry it and chop it.
Pour 2 tbsp into the pan. oil and fry the mushrooms in it for 15 minutes.
Next, place mushrooms in the middle of each fillet.
Add prunes to one fillet, pickled cucumber to the other.
We also put cheese on each fillet and season the delicacy a little more with salt and spices to taste.
Next we need to form the fillet into rolls; for this you can use a needle and thread or toothpicks. For those who are preparing the dish for the first time, a needle and thread is better.
We roll each fillet as tightly as possible and sew up all the edges or fasten them with toothpicks.
Pour the remaining oil into the frying pan and place the rolls in it; cook the dish under a closed lid for 10 minutes. During this time, the rolls need to be turned over once.
Next, open the lid and cook the dish for another 10 minutes.
Transfer the finished delicacy to a dish decorated with lettuce leaves. Sprinkle the rolls with chopped herbs.
Since each delicacy contains cheese inside, it is best to serve them hot.

Features of preparing russula

Experienced housewives know about the peculiarities of preparing forest products, which helps preserve all its beneficial properties. In terms of taste, this mushroom is classified into conditional category 3, but this in no way detracts from its nutritional value.

Contains:

nitrogenous compounds (protein concentrated in the mushroom cap) - 3.1%;
fats - from 1 to 3%;
carbohydrates - 1.8% (instead of plant starch there is animal starch - glycogen and sugars, which give the mushroom its sweetness);
water - 91%

Calorie content per 100 g of product is 21 kcal. The low calorie content characterizes mushrooms as a dietary product that helps those who want to lose weight.

In addition, russula contains vitamins A and D (no less than in butter), PP, group B and a little vitamin C.

The chemical composition of russula includes: iron, potassium, sodium, phosphorus, zinc. They are poorly digested due to the presence of fungal fiber - fungin, similar in composition to insect chitin.

Given this feature, it is useful to grind russula. Every housewife should take note of this and have dried russula mushroom powder at her disposal. You can add it everywhere: to first and second courses, hot appetizers, sauces, unsweetened pie fillings. This addition stimulates the appetite, the taste of the dish becomes rich and piquant.

Preparing russula for cooking

The following features of their preparation are associated with the properties inherent only to russula:

Heat treatment for this type of mushroom is minimal or completely excluded from the technological process.
They take into account the high degree of fragility of russula when cooking, and therefore do not always clean the caps from the hard-to-separate skin. There are other methods to remove their bitterness (soaking, boiling, scalding with boiling water).
Mushrooms do not have a strong taste or smell, so when preparing them, spices, seasonings, sauces, marinades, etc. are used.
Russula can easily be confused with the deadly toadstool. Therefore, before cooking, mushrooms are carefully sorted, regardless of where they were purchased. If there is the slightest doubt, the mushroom is thrown away.
Do not cook mushrooms in aluminum pans: the russulas change color, lose vitamins and acquire an unpleasant aftertaste.

Russula mushroom and chicken giblets salad: recipe

This salad is considered warm because all the ingredients are mixed hot or warm. Since the dish will contain pasta, it will be very filling and perfect for a hearty breakfast or lunch.

Small pasta - 2 handfuls
Chicken liver – 150 g
Chicken hearts – 150 g
Fresh russula – 300 g
Sweet pepper – 1.5 pcs.
Greens – 1 bunch
Low-fat sour cream – 5 tbsp.
Refined vegetable oil – 4 tbsp.
Salt, ground black pepper, paprika, Italian herbs - at your discretion

Juicy salad
We will prepare a warm salad like this:

The russula should be washed, soaked for half an hour in salted water and rinsed again.
The liver and hearts must be washed and chopped into small pieces.
Wash the pepper, remove the core and cut into half rings.
We wash the greens, dry them and chop them coarsely.
Pour the specified amount of oil into the frying pan and fry the mushrooms in it for 7 minutes.
Next, add the giblets to the mushrooms and cook the ingredients for another 10 minutes. stirring constantly.
Then add pepper to the frying pan, season the contents of the container with salt and spices and cook for a couple more minutes. According to the recipe, the hearts turn out to be quite hard, if you don’t like this, first boil them for half an hour, and then send them to the frying pan.
Pasta should be boiled in salted water according to the instructions, then drain the liquid from the container and rinse the pasta if necessary.
In a deep container, combine the pasta and the contents of the frying pan. Mix the ingredients, add herbs and sour cream, season with a little more salt and spices if necessary, and mix the salad.
Serve the dish warm. If desired, chicken livers and hearts can be replaced with ventricles, but in this case they will need to be boiled before frying.

What dishes are best prepared from russula?

Russula dishes are presented in a wide range. They are tasty, satisfying, economical, and the mushrooms themselves are affordable. Prepared with mushrooms:

salads, julienne, rolls, pastas, salads - cocktails (recipe: fried mushrooms, chicken, nuts, prunes, cream, mayonnaise);
sandwiches, pastas, caviar, pates;
fillings for pies, kulebyak, vol-au-vents, baskets, croutons;
mushroom soups, borscht, solyanka, cream soups.

They are good baked, fried, stewed, stuffed, in the form of stews, cutlets, and mushroom kebabs. The list of dishes is endless, but they have no equal when they are properly salted by an experienced housewife. Only saffron milk caps and milk mushrooms can compete.

How to cook russula with potatoes

Jellied pie with russula mushrooms in the oven: recipe

Russulas are versatile mushrooms; they can be used to prepare a wide variety of dishes, and pies are no exception. The jellied pie with these mushrooms turns out very aromatic and satisfying.

Fresh russula – 500 g
Chicken egg – 4 pcs. (2 pcs for dough and 2 pcs for filling)
Butter – 70 g
Onion – 2 pcs.
Cheese – 100 g
Rice – 0.5 cups
Kefir – 1.5 cups
Salt – 1 tsp. no slide
Soda - half a tsp.
Flour – 7 tbsp. (you may need a little less or more)
Salt, pepper, Provencal herbs - at your discretion

Mushroom pie
Prepare the pie as follows:

Wash the mushrooms, soak them in salted water for half an hour and rinse again.
Boil 2 eggs for 9 minutes. after the water boils, then cool them with cold water, peel and chop into small cubes or three on a grater.
Peel the onion and cut into small pieces.
Three cheese on a grater.
Wash the rice several times in cold water and cook until tender.
In a separate container, beat the eggs with salt, then add kefir and soda to this egg mixture. Sift the flour and gradually add it to the liquid mixture, knead the dough. According to the recipe, it will turn out like liquid sour cream.
Pour oil into a frying pan and fry mushrooms in it for 10 minutes.
Next, add the onion to the russula and cook the ingredients for another 5 minutes.
Pour half of the dough into the form in which we will bake the pie.
In a container, mix rice, mushrooms, eggs, season the ingredients with spices and, if necessary, salt, distribute this mixture evenly over the batter.
Next, pour the remaining dough into the mold and sprinkle cheese on top of it.
We send the cake to bake in a preheated oven for half an hour.

As you can see, you can prepare delicious dishes from russula, which is unsightly at first glance; you just need a little time and your desire.

Places of distribution and time of collection

The most delicious species, the russula, lives in deciduous or mixed lowland forests under beech, oak and birch trees. The collection time extends from the beginning of June until the end of August. The common type is valued above others for its pleasant taste, nutty aroma and dense pulp.

Russula wavy is collected from late summer to mid-October and is found in mixed and deciduous forests, on plains and in mountainous areas. The species forms fairly strong, dense fruiting bodies, and therefore is loved by mushroom pickers no less than the previous one.

Green russula often grows under birch trees, forming mycorrhizae with these trees, as well as in light oak forests. The harvest season is in late summer and September. And even in warm October you can come across entire clearings of greenish mushrooms.

The fragile caps, not having time to emerge from the ground, quickly open, attracting hordes of insects to the appetizing pulp. Old specimens are especially fragile and, when collecting them, you can bring home a basket of mushroom crumbs.

Experienced mushroom pickers take only the tight fruiting bodies of young mushrooms, carefully placing them in a basket. They are cut off together with the leg, which is suitable for food, and at the same time checked for worms.