How to cook russula mushrooms - 10 cooking recipes

Among the variety of mushrooms in the forest, russulas occupy a large number. There are a huge number of species and varieties of this mushroom. These are black russula, greenish russula, yellow russula, gray russula and this is not the whole list.

You don't have to be a mushroom expert. It is only worth remembering that it is better to collect valuable mushrooms, and not to fill the basket with unnecessary russula. So, one of the most delicious russulas is considered to be greenish russula. It has a meaty base, is not bitter, and you can try it raw, after salting it with salt.

But the beautiful red russula is not the mushroom that should be taken because it is the only one of all that has a bitter taste. Why? This is easy to explain: russulas with red caps most often grow in swampy places. And since we know from the school curriculum that mushrooms are a kind of sponge, red russula absorbs everything unnecessary from swampy places. This is why it has bitterness. Such russula can ruin your entire dish, so you shouldn’t collect it.

The main thing to remember is that the favorite place of russula is deciduous forest, mixed forest and coniferous forest, which means that russula grows almost everywhere.

If we look at russula from the other side, then their main problem is fragility. This mushroom is so fragile that it quickly breaks in your hands. These mushrooms should be collected carefully and stored separately from the main mushrooms.

If we return to the main question “why are russulas bitter?”, we can add that growing near roads and chemical plants, they will also become nasty, and the bitterness in the mushrooms will be noticeable. Therefore, we do not recommend picking mushrooms in such places.

In conclusion, I would like to say that mushroom pickers treat russula differently. Some people don’t collect this mushroom at all, considering it a weed, while others take it when there is no harvest of other mushrooms. Don't go home with an empty basket. Therefore, if you collected russula in the forest, sort them out at home. Sort out the red-capped mushrooms and set aside for processing. To get rid of the bitterness in russula mushrooms, you need to carefully remove the film on the cap (the red one). You can soak the mushrooms in salted water for an hour. Drain the water and boil for about 20 minutes. Then all the bitterness will go away from the mushrooms, and your dish will not be spoiled.

We hope we have revealed to you the main secrets of the bitterness of russula and the fight against this disease. Russula goes well with boletus and boletus. Frying these mushrooms all together is a pleasure. Real jam!

Fried russula is one of the most common dishes that can be prepared from these mushrooms. However, in cooking there is a huge variety of recipes that allow you to make a real masterpiece if you follow certain rules.

How to clean russula for frying

The cleaning procedure is practically no different from cleaning other mushrooms. To do this, first of all they should be checked for integrity. Then soak in cold water, carefully remove the skin from the caps and cut out the darkened areas. You should start processing as soon as possible, since russula begin to deteriorate after 5-6 hours. The next important step is to rinse under cool water. However, there is an opinion that it is not necessary to remove the skin from the cap. This is due to the fact that they are very fragile and can simply crumble.

How to cook russula mushrooms - cooking secrets

About 20 species of russula grow in the forests of Russia, differing in the color of their caps. In principle, all russula are suitable for human consumption, but there are several species that are considered conditionally edible. The latter include mushrooms with pink or red caps, as they are capable of producing bitterness.

Experienced mushroom pickers prefer russulas with light green and gray caps. The lamellar ones with a brown or gray cap are especially valued; they are loved for their pleasant nutty taste and aroma.

But experienced housewives are wary of russulas of red and pink color. The first thing you need to know for sure is that these mushrooms need to be soaked. All others are allowed to be cooked without pre-processing. If there is a need to remove bitterness, soak the mushrooms in cold water for 12-24 hours. During this time, every 6 hours the water must be drained and replaced with new one.

Before cooking, sort through the mushrooms and mercilessly throw away any wormy, old or rotten ones. Clean off the debris, cut off the mycelium, pull off the film from the caps.

Do I need to soak russula before frying?

In the forest you can find quite a few varieties of these mushrooms, some of them have a bitter taste. That is why experienced chefs recommend soaking them in cold and lightly salted water for 1 to 2 hours before frying. It is worth noting that the soaking time depends on the volume of mushrooms. So, if the pieces are about 1 kg, then you can soak them for only 1 hour. There is another way that will eliminate the unpleasant aftertaste. To do this, before frying the forest products, pour boiling water over them and wait 7 minutes. But if you overexpose it, there is a chance that the mushrooms will lose their attractive appearance. However, both procedures will help remove the bitterness from fried russula and give the dish a richer taste. In both cases, after soaking, the mushrooms must be placed in a colander or sieve to drain all unnecessary liquid.

What to do with over-salted mushrooms?

If you over-salted mushrooms and only noticed it in winter, no problem. Over-salted mushrooms are soaked in clean cold water for 2 hours, changing the water every 30 minutes. After which it is served with onions and vegetable oil. An excellent addition to over-salted mushrooms would be boiled potatoes.

Over-salted mushrooms can be used to cook soup with foods that will remove excess salt - carrots, rice, pearl barley, sour cream. In this case, the soup itself should not be salted.

If fried mushrooms are too salty, you can add flour, cream or sour cream to them and simmer everything together. You can boil the potatoes without salt and mix them with over-salted mushrooms.

Over-salted mushrooms with boiled rice will be an excellent filling for pies.

Over-salted mushrooms are used to make a sauce for boiled pasta, with onions and carrots fried until golden brown.

Over-salted pickled mushrooms are used for salads and vinaigrettes, instead of pickled cucumbers or zucchini.

In any of these cases, a dish with over-salted mushrooms is not additionally salted, or added salt if there is less salt in the mushrooms and the mushrooms themselves than other products.

If bitterness remains in the salted mushrooms, this indicates that they were not properly prepared for pickling. There is no way to fix this anymore. Eating or not eating such mushrooms is voluntary. You can try to correct their taste by soaking them in clean water.

You shouldn’t over-salt mushrooms either!

How to fry russula in a frying pan

Many housewives are interested in the question of how to properly fry russula. At the very beginning, you need to clean and rinse the mushrooms. Then the legs should be separated from the caps and cut into rings or strips. If the mushroom cap is large, then it can be cut in half, only then into slices. The debris from the records can ruin the dish, so it is better to throw it away. After this, you can proceed to direct frying. As a rule, mushrooms are fried in vegetable oil without a lid over medium heat. As soon as the pieces begin to dry out, remove the pan from the stove.

Not all housewives know whether it is possible to fry russula with other mushrooms. Experts do not recommend mixing mushrooms, since russula is very delicate and can lose its shape when cooked together with species that are more solid in consistency. But a dish with the addition of porcini mushrooms in small quantities will become even tastier. If the russula produces pink juice during frying, then most likely a blood-red type of mushroom got into the frying pan. They have a pink or wine color, as well as a pungent taste and pungent odor. You should be careful with such mushrooms, as they can spoil the dish.

An unusual recipe for fried russula with ham and rice

Until recently, this type of mushroom was considered second-class.
There were a lot of them in the forests, and it was difficult to bring them home in their entirety due to their excessive fragility. Nowadays russulas are treated with great respect. Therefore, they began to serve it not only with potatoes, but also with such a noble side dish as rice. At first glance, the dish seems strange, but once you try it, it will definitely become a favorite. Ingredients:

russula – 400 g;
tomato - 1 pc.;
boiled rice - as much as will go in;
onion – 1 pc.;
carrots – 1 pc. (small);
hard cheese - 150 g;
ham – 130 g;
seasonings, salt, pepper - to taste;
vegetable oil – 2 tbsp;
mayonnaise – 3 tbsp.

Preparation: Prepare the mushrooms for subsequent work with them. Select russulas with large caps intact and separate them from the stem. Rub with your favorite spices, pepper, salt and leave to marinate a little. Finely chop the mushroom stems and onions, and grate the carrots. Fry the vegetables in vegetable oil and combine with boiled rice. Add chopped ham, chopped tomato and grated cheese there.

Mix the whole mass thoroughly until it has a homogeneous consistency, taste it and add salt if necessary. Fill the russula caps with the prepared filling and place a small amount of mayonnaise on top. Fry in vegetable oil for 15 minutes under the lid, and then 10 minutes over medium heat without it. Serve russula with rice and ham as a separate dish, garnished with grated garlic and herbs.

Recipes for fried russula

There are a huge number of recipes for making russula, they differ mostly in ingredients. These mushroom dishes are quite simple to make, so even beginners can easily master the recipes presented below and cook delicious fried russula.

Fried russula with onions

onions – 3 pcs.;
garlic – 4 cloves;
fresh mushrooms – 500 g;
salt and spices - to taste;
3 tbsp. l. lemon juice;
butter – 70 g.

Chop the onion and garlic and fry in butter over low heat.
Chop the pre-processed fresh russula and add it to a common frying pan.
Add salt, lemon juice, pepper and spices.
Fry for 30 minutes over low heat, stirring occasionally.

Fried russula with sour cream

mushrooms – 0.5 kg;
onions – 2 pcs.;
sour cream – 5 tbsp. l.;
fresh herbs;
salt - to taste;
Sunflower oil - for frying.

Peel the onion and chop finely. Sauté in oil until golden brown, then remove from heat.
Peel the russula, rinse and boil for 5 minutes, place in a colander and let the water drain. Cut them into cubes or strips and fry separately from the onion.
A couple of minutes before readiness, add fried onions, sour cream and salt.
Bring to a boil and remove from heat.
Finely chop the greens and decorate the dish.

Fried russula in batter

mushrooms – 0.5 kg;
sunflower oil - for frying;
chicken eggs – 3 pcs.;
5 tbsp. l. flour;
1 tbsp. l. sparkling water;
salt - to taste.

Peel and rinse the russula. Whole or chopped pieces are suitable for cooking.
To make the batter, you need to combine the eggs with flour, add salt and thoroughly beat the resulting mass, gradually adding water. The consistency should be like low-fat sour cream.
Pour oil into a frying pan and heat it well on the stove.
Dip each piece in the batter, then place in a hot frying pan.
Fry on both sides until a golden crust forms.
Place the finished pieces on paper towels to absorb excess fat.

How long to cook

The time it takes to cook mushrooms depends on their density. For russula it is about 40 minutes.

How to boil:

Sort through all the russula, removing spoiled and cutting out damaged areas.
Remove dirt. Remove the film from the cap.
Place in a colander and rinse thoroughly with cold water.
Place a pan of water on the fire and wait until it boils.
Place mushrooms in it. Be sure to add salt (10–20 g of salt per 1 liter of water).
As soon as the mixture boils, foam will begin to form. It must be constantly removed and the contents stirred so that the mushrooms do not stick to the bottom of the pan.
Add bay leaf and a few black peppercorns to the broth to give the dish additional flavor.

Important! If the mushrooms begin to sink to the bottom, then they are cooked and it’s time to turn off the fire.

For soup

If russula are intended for soup, then be careful. They produce bitterness, which can easily spoil the dish. Therefore, before boiling, cooks recommend soaking the mushrooms for 1 hour. In spring, summer and autumn, russula accumulates bitterness in different ways. Therefore, there is no uniform requirement for soaking time. Just taste them. If they are not bitter, you can cook them.

Before frying

Most of the contents of mushrooms are water. Considering the porous structure of the fruiting body, the amount of water in them increases during soaking. This moisture can prevent the mushroom from browning.

Therefore, a number of rules need to be applied:

After soaking the russula, place it on a dish and dry it a little.
For frying, use a frying pan with thick walls so that it retains heat well and distributes heat evenly.
Make the heat medium or higher than medium. This is necessary so that moisture evaporates from the pan at the same speed at which it is formed.
Add salt at the end of frying. This will keep the texture of the russula softer. You can also add spices to taste.

Did you know? The Latin name for Russula
is Russula, which means “red” because of its reddish cap.
Fried russula goes well with all types of vegetables, sour cream, and onions. They are also mixed with other mushrooms and seasoned with dill, parsley, garlic, lemon juice, black pepper, and other spices. And then they are used to prepare salads, snacks and fillings in baked goods.

Until ready

Classic boiling begins with the selection of dishes. Take a pan that does not react with acids and alkalis: enameled or stainless steel. Turn the heat to high and bring the water to a boil.

Boiling step by step:

Add mushrooms to boiling water and stir with a slotted spoon.
Reduce flame to medium. As foam forms, remove it.
15 minutes after boiling, add salt, pepper and bay leaf to the solution.
Cook for about 20 minutes more.
Drain the mushrooms in a colander.

Important! The decoction of russula is not left for further use, as it will contain bitterness.

How to prepare fried russula for the winter

You can delight your family with mushroom dishes all year round. To do this, you just need to prepare supplies in advance. There are different recipes for preparing fried russula for the winter.

It is very convenient to freeze fried russula, since such preparations make the process easier and save time on cooking in the future. So, if necessary, the housewife will only have to take the mushrooms out of the freezer and heat them up. To properly freeze fried mushrooms, follow the instructions:

Select raw materials. Spoiled, wormy and old ones are not suitable for freezing.
Soak in hot water for 1-2 hours, then brush off dirt with a toothbrush.
Large mushrooms can be chopped, but do not chop them too much.
Boil in lightly salted water for at least 30 minutes, then rinse with cold water and wait 10 minutes.
Fry the prepared mushrooms in a dry frying pan. After 2 minutes, pour a small amount of sunflower oil. Fry while stirring gently for 20 minutes.
A couple of minutes before it’s ready, add salt and pepper to taste, then cool.
Pack the fried product into small special bags for freezing and squeeze out the air. Fried russulas can be stored frozen for up to 18 months.

Preparing the product for canning

To get a tasty and safe snack for human health, mushrooms need to be properly prepared for canning.

The preparation of russula must be carried out according to the following instructions:

All collected forest gifts are sorted. Only elastic and unspoiled mushrooms are suitable for preservation.
Then all debris and dirt is removed from the product using a knife.
The lower sections of the legs are cut off.
The caps are separated from the legs. Mushrooms are placed in cool water.
All mushroom caps are cleared of film and washed again under tap water.
Large mushrooms are cut into pieces.
The entire processed mushroom mass is placed in a bowl, filled with fresh salted water and brought to a boil. After boiling, the product is cooked for another half hour. At this time, any foam that appears on the surface of the water should be removed.
The boiled gifts of the forest are placed in a colander and then on a dry towel to remove excess liquid.

After the entire mushroom mass has been prepared, it can be preserved for the winter.

Why do russulas become bitter when fried?

You can find many varieties in the forest, but only one variety of russula can add bitterness to a dish - red, or as it is commonly called blood-red. Therefore, mushroom pickers generally do not advise putting such a “specimen” in the basket. As a rule, this variety is found in swampy areas. Like a sponge, it absorbs everything unnecessary, which is why an unpleasant bitter taste appears. It is also worth mentioning the environmental aspect, since mushrooms growing near chemical plants and roads also accumulate a lot of harmful substances, which can negatively affect the taste. It is believed that russula tastes better when its cap is painted in a less bright, saturated color.

Edible types of russula

There are several dozen edible russula. Not all of them grow in Russia; some are rare. Most of the tops are colored gray-green, yellow or blue.

Russula food

This species is one of the most delicious varieties. It is born with a semicircular cap, which then flattens out, and an indentation forms in the center. The color is brown with different shades: gray, lilac, beige, green, and there are also white mushrooms. The peel is removed by half. Under the cap, frequent light plates are clearly visible, in which club-shaped or ovoid spores mature.

The leg is a smooth cylinder, without thickening along its entire length. The lower part is yellow-brown or the same as the cap. The pulp is dense, crispy, with a faint nutty flavor.

The harvest begins in mid-summer and ends in September. Mushrooms are found in forests with coniferous or deciduous trees. A related gray variety often grows nearby.

Russula brownish or aromatic

Russula brownish has a large cap with a diameter of up to 10 cm. It gradually turns from convex to flat. The skin can be burgundy or brown-olive. When it's dry outside, it's matte, in the rain it becomes velvety or glossy, and it's easy to clean. The plates are fused with the stalk, white, but as the mushroom grows they acquire a yellowish-brown color.

The leg resembles a cylinder or a club and has a shade of red carmine. In young mushrooms it is solid, in older ones it is hollow. When scrapped, the flesh turns brown, hence the name of the mushroom. After drying, the smell of shrimp is noticeable. The mycelium is in symbiosis with pine and spruce trees.

Marsh Russula

Russula Bolotnaya is very tasty

Swamp russula is one of the most delicious varieties. Unlike other edible species, it has a red tint to the cap, which turns orange in older bodies. The top (cap) is fleshy and convex, the skin is dry. The plates are frequent, branched, and adhere to the stem. They are brown or creamy yellow.

The leg is about 10 cm in length, average thickness (1-3 cm), resembles a spindle or a club. It is hollow inside and has a pinkish tint on the outside. Young russula mushrooms have dense pulp, which becomes loose over time. The time of intensive fruiting occurs at the end of summer and the first weeks of autumn. The species grows in deciduous and mixed forests. The mycelium grows together with the root system of oak, spruce, pine or birch trees, forming mycorrhiza.

Russula fork

Russula forked, or heteroplateous, has a funnel-shaped cap, 5-12 cm in diameter. It is colored in different shades of brown, sometimes gray, yellow or greenish, with an olive spot in the middle. The plates grow densely and go down; they have a creamy, green-yellow tint with small brown spots. The skin on top is dry, removed only at the edges, in the center of the cap it can be velvety.

The leg tapers downward and is strong. After rains, yellow spots form on it. The pulp is dense, crunchy, and turns slightly yellow when broken. It grows next to deciduous trees, ripens closer to autumn, mushrooms gather in small groups.

Russula brown-violet

The brown-violet russula has a fleshy cap with wavy edges and a funnel shape. The color is purple with a brown tint, sometimes burgundy. The skin is sticky and becomes dry in dry weather with a matte sheen. It is removed from less than half the radius of the cap from the edge. The plates branch and grow to the stem. At first they are milky white, as the spores mature they slightly change color and become creamy.

The leg has a pronounced thickening in the center, the base is narrow, with a yellowish tint. The pulp is loose and breaks easily. The mycelium enters into symbiosis with birch and spruce trees. It is recommended to harvest in early autumn: then the mushroom grows in groups.

Russula blue

The azure, or blue edible, russula has a cap color reminiscent of an amethyst stone. Sometimes olive and lilac shades are visible. It has a dense and thick cap, the skin is easily removed, and the top is covered with a cobweb-like bluish coating. The plates are frequent and branch at the stem.

The stem of the russula is thickened, narrowed at the top, white, the structure varies from dense to spongy. In young mushrooms it is covered with velvety pubescence. The pulp breaks easily, tastes sweetish, without aroma. This species is found under spruce trees in August and September.

Russula white and black

Russulas of this species are often called “black and white russula”. They are characterized by caps with a diameter of 7-12 cm and an off-white color, which, as the mushroom matures, changes to brown or almost black. It is concave in the middle, the edges are slightly wavy or straight. The plates forming the hymenophore are narrow and frequent, of different lengths and turn black in mature mushrooms. The leg is short, plump with a dense middle. Russulas of this variety resemble milk mushrooms, but milky juice does not appear at the site of the incision. The taste of the mushroom has a minty note. The variety grows among mixed trees and is harvested until early October.

Russula maiden

This type of russula is characterized by a thin-fleshed cap, flat in shape or with a small dent in the center, and grooved edges. The color of the mushroom on top is brick or brown-lilac, and fades over time. The plates grow densely, at first they are white, over time they become beige, they branch near the stem and are fused with it. The skin peels off easily and becomes darker in color in the rain.

The leg has the shape of a spindle or cylinder, is thick, and when cut it will take on a dirty yellow color. The middle of the leg is spongy or hollow. The pulp is fragile and turns yellow when damaged. This russula tastes sweetish and has no aroma. Grows under spruce, pine, beech, oak and fir.

Russula blackening

The second name of the species is black podgrudok. It belongs to the group of conditionally edible mushrooms. The pulp has a slight bitterness, but is not poisonous. The cap turns from convex to flat in mature mushrooms, with a central depression. The color is brown, then almost black, more intense in the middle. Aging mushrooms develop cracks on the surface. At high humidity, the skin is sticky; debris, pine needles, and fallen leaves collect on it.

Hymenophore pink-brown, sometimes black. The plates are thickened and sparse. The leg is elongated and cylindrical, first white, then brown. When cut, the flesh turns pink. The species grows in the forests of Western Siberia, Karelia, and is also found in Western Europe.

Russula greenish, or scaly

Russulas are universal in use

Greenish or scaly at the beginning of life it has a semicircular cap, then a depression appears in the center, the edges turn out. Color green or gray-green. The skin cracks on the periphery, has small scales on top, and is easily cleaned up to almost half the surface of the cap. The plates are rare, white in young specimens, fawn in older specimens.

The leg is fleshy and dense, cylindrical in shape. The pulp has an original nutty flavor. It is considered one of the most delicious, suitable for frying, stewing, and pickling.

Irina Selyutina (Biologist):
Despite the fact that in terms of its taste, the greenish russula resembles a related species - the green russula, but outwardly this species is very similar to the pale toadstool, as a result, it is often avoided by mushroom pickers. This is connected, as you understand, with the enormous danger to human life and health that the toadstool poses.
For your information. Unlike the greenish russula, the green cap of the russula species has a grassy green, sometimes yellowish-brown color.

The autumn variety appears in September, grows in deciduous forest, prefers acidic soil.

Russula stinking, or pig

Stinky, valui, svinushka or tolokoniknik, is considered a conditionally edible mushroom, has a bitter taste. The cap is first semicircular, then straightens. Its color comes in violet, purple, brown, and olive shades. The skin on top is covered with mucus and is rough. The hymenophore plates are dirty white and, when damaged, secrete dark juice.

The stem is thickened, dense, with a reddish tint, which becomes gray in old mushrooms. The flesh is fleshy and turns brown when cut. The species got its name because of its interesting smell. Some compare it to herring, to others the aroma resembles almonds or oatmeal, and to others it resembles rancid oil. To prevent the pork from becoming bitter, they are pre-soaked and then boiled in several waters. They are suitable for salting and marinating.

Did you know? Salted valui is an invariable attribute of folk stories, as a delicacy amazing in its taste. These mushrooms are even mentioned by V.A. Soloukhin in the book “The Third Hunt”.

Russula golden

A rare golden variety found in deciduous forests. The hat gradually turns from semicircular into flat with a slight indentation in the center. Color in red-yellow, orange and brick tones, reminiscent of gold. The plates are rare, with branches (sometimes multiple times), ocher color.

The stem is dense; in old mushrooms, the inside is filled with cotton-like contents. The surface is rough, scaly. The shade is white, gradually turning brown. The middle is strong at first, but softens with age. There is no smell, the taste is soft, sweetish.

Russula almond or cherry laurel

Almond or cherry russula has a convex cap when young, which becomes concave by the time the spores ripen. The color first resembles yellow ocher, then becomes brown. The plates are frequent, with sharp edges, of unequal length, and in old age they acquire a rusty color.

The leg is cylindrical, brown and fleshy below. This russula tastes a little hot, has a pronounced almond aroma, which is why it is called almond. The species grows in deciduous or mixed forests; the mycelium forms a symbiosis with oaks and beeches.

What to do if russulas taste bitter after frying

The following steps to follow during cooking will help get rid of bitterness:

Soak in salted water for 1-2 hours.
Remove the film from the caps, as it can impart a bitter taste.
Boil and drain the water. If the taste remains the same, the procedure can be repeated in new water.

If these options did not cope with the task, then, most likely, an inedible “specimen” crept among the russula. In this case, it is better not to take risks. Unfortunately, there is no way to fix a spoiled dish - it will have to be thrown away.

Methods for storing the finished product

Now, it would seem, the work is done, now wait until winter and enjoy the results. But in reality, if you do not follow the simple rules for storing sealed jars, you may be left without goodies - mold will cover them or the mushrooms will simply begin to rot.

Below are some rules, following which you will preserve the finished product.

Mushrooms are best stored in cool rooms, such as a basement or pantry. The room must be well ventilated and closed from light. For those who do not have such rooms, a refrigerator is used. At a temperature of 3-6 degrees Celsius, mushrooms are stored only for up to 8 months, except for those that contain sunflower oil - it increases the shelf life up to a year.

Proper sealing technique ensures that mold spores cannot get under the lid. In this matter, it is very important that the marinade completely covers the mushrooms and goes all the way to the neck.

For greater reliability, it is recommended to check the blockage at least once a month. If mold does appear, do not despair! Remove damaged mushrooms and rinse in a sieve with plenty of boiling water. Then you will have to make a marinade according to an identical recipe, boil the russula in it, and then roll it up again in sterilized jars.

Calorie content of fried russula

The calorie content of these fresh mushrooms is only 19 kcal per 100 g of product, but probably few people would agree to eat them raw. And the calorie content of fried russula is largely determined by the presence of vegetable oil, which the mushrooms readily absorb, since they have a porous structure. Below is the calorie table:

With sunflower oil

Despite the huge difference in calorie content, fried this food product is also beneficial for the body, as it contains a large amount of nutrient fiber, beneficial vitamins and microelements, including proteins.

a widespread mushroom that can be found without much effort in almost any forest;
fried russula have a spicy taste and pleasant aroma;
belong to inexpensive varieties of mushrooms;
There are many recipes in cooking that allow you to create real masterpieces without much effort or skill.

Among the existing technologies for processing russula, frying is considered the best, according to experienced housewives. With this heat treatment, the mushroom becomes soft with a rich taste and alluring aroma.

In order to figure out how to properly cook mushrooms, making fried russula perfect, and maintaining their attractive appearance, you need to familiarize yourself in detail with the most popular recipes.

How to bake russula mushrooms in the oven

Required:

Mushrooms – 300 gr.
Rice - a glass.
Tomato.
Onion.
Carrot.
Garlic cloves – a couple.
Soft cheese – 150 gr.
Ham – 100 gr.
Salty crackers – 5 pcs.
Mayonnaise – 2 large spoons.
Sunflower oil, salt, herbs, pepper.

How to cook:

Boil and cool the rice cereal.
Divide the peeled mushrooms into caps and stems. Place the caps separately, add salt and sprinkle with seasonings.
Grate the carrots, chop the onions, crush the garlic with a press.
First fry the onion cubes, then add carrot chips. When the vegetables are fried, add the garlic and ham cut into small cubes.
Combine cooled rice with fried rice, add half of the grated cheese. Salt and pepper.
Stuff the russula caps with the mixture and place the pieces in the mold. Spread with mayonnaise and sprinkle with cheese. Bake at 200 o C, cook until the cheese is browned.

Preparing russula for cooking

It is not difficult to get an impeccable result when preparing dishes from fried unpretentious russula mushrooms. The main thing to remember is the basic rules of preparation and preparation:

washing mushrooms under cold water is a mandatory procedure before starting any culinary procedures;
It is not necessary to remove the top film, with the exception of those mushrooms in which it is bright red or blue;
When preparing dishes, pre-cooking can be avoided;
soaking russula in cold water for about 1 hour makes dishes richer, eliminating unwanted bitterness;
all “manipulations” must be careful, since the mushroom cap itself is very thin and delicate.

The tasty and aromatic dishes offered in the photo with detailed recipes for fried russula will whet your appetite and the desire to create something savory and nutritious.

How to cook russula with fried and boiled potatoes?

Potatoes with mushrooms are a tasty and nutritious combination. There are easy and interesting recipes for preparing dishes with such ingredients. This combination is suitable for both holidays and everyday menus. The process of preparing russula with boiled and fried potatoes is simple. And even a novice cook can cope with the classic recipe.

To prepare fried potatoes with mushrooms you will need:

russula - 400-500 g;
potatoes - 500-700 g;
onions - 2 pcs.;
sunflower oil for frying - 2-3 tbsp. l.;
salt - to taste;
basil, thyme, ground black pepper.

Initially, you need to prepare the mushrooms: peel, wash and pour boiling water over them. Then you should cut them into large pieces and fry them until golden brown in vegetable oil for 5-10 minutes.

Place the peeled and sliced potatoes on the fire with the rest of the ingredients. Season all ingredients and add salt to taste. Fry in a pan for about 15 minutes. Add chopped onion to the ingredients. Continue cooking for another 5-10 minutes until golden brown. Various pickles are perfect for these fried potatoes with russula. For example, pickled or pickled cucumbers.

How to cook russula with potatoes

For boiled potatoes with wild mushrooms you will need the same ingredients as for the previous dish. The cooking method is as follows:

Fry finely chopped onion until golden brown.
Add pre-peeled russula to the onion. Cook for about 30-40 minutes until the moisture is gone. During heat treatment, products must be salted and peppered. If desired, you can season with high fat sour cream or cream.
Peel the potato tubers and cut into pieces. Boil in lightly salted water.
Add the boiled potatoes to the mushrooms, then simmer the mixture under the lid for about 15 minutes.

Before serving, the dish can be decorated with chopped herbs. Most often, green onions, parsley or dill are used for this purpose. Various pickles or fresh vegetables are suitable for this treat: tomatoes, bell peppers, cucumbers.

Russulas have a spicy and delicate taste, so they perfectly complement both meat and vegetable dishes. To ensure that the taste is not spoiled by bitterness, mushrooms must be processed accordingly.

How to prepare russula for cooking

Russula fried with onions: step-by-step recommendations

The most common recipe for easy preparation of fried russula does not require significant culinary experience or skills, just follow the step-by-step recommendations:

Peel 3 onions and 4 cloves of garlic. Chop the vegetables and fry in 70 g of butter over low heat.

Add prepared and chopped 500-600 g of mushrooms to the vegetables in the frying pan. Simmer for 30 minutes, adding 10-15 ml of lemon juice, salt, pepper, spices.

Such fried russula with onions can be eaten as an addition to a side dish: potatoes, rice, buckwheat.

Russula casserole in the oven - recipe with cheese

A very easy to follow recipe that casserole lovers will love. You can also bake boletus mushrooms , and other recipes can be found on another page.

Necessary:

Fresh mushrooms – 600 gr.
Cheese – 200 gr.
Sour cream – ¾ cup.
Butter – 3 large spoons.
Flour - a large spoon.
Mint, oregano - optional.

Cooking:

Chop the russula and fry in a frying pan until the juice has evaporated. Add flour, stir. Fry together for about 3 minutes.
Pour in sour cream, cook, stirring, for a couple of minutes.
Transfer the fried mushrooms into the pan. Sprinkle with dry mint, basil, oregano.
Grate the cheese with large shavings and sprinkle on top in an even layer. Place small pieces of butter around the perimeter.
Place in the oven for 20 minutes. The dish is ready when a golden brown crust forms on the surface.

Russula fried in sour cream: a classic recipe

Many mushroom dishes are considered classic only with the addition of sour cream sauce. But even here there are no difficulties when preparing fried russula in homemade sour cream. The entire technological process includes simple procedures:

Chop two onions and sauté in vegetable oil until golden brown.
Finely chop 500 g of russula, washed and pre-soaked, into cubes and fry in a separate frying pan for no more than 15 minutes.
Add fried onions, 100 ml of homemade sour cream, salt and spices to taste to the mushrooms. To fully prepare the dish, let all ingredients simmer for 5-10 minutes and remove from heat.

This delicacy can be served as a stand-alone treat or in addition to side dishes. You can use chopped herbs as a decoration, which will not only add color to the dish, but also make it more aromatic.

Russula soup - a simple recipe

I won’t bore you with descriptions of complex cooking options; I’ll give you the simplest soup for every day.

We take:

Mushrooms – 500 gr.
Potatoes – 5 tubers.
Onions, carrots.
Water – 2-2.5 liters.
Oil, salt, herbs, pepper.
Vermicelli - a handful.

Cook:

Place water on the stove; when it boils, throw in the potatoes cut into soup strips.
After 10 minutes, add vermicelli. When the potatoes are cooked, add the fried onions and carrots to the pan. Add some salt and pepper.
Check the readiness of the vermicelli, let the dish boil strongly and turn off the burner. When serving, sprinkle with herbs.

How to properly prepare fried russula for the winter

Cold winter evenings can be much more cozy and fragrant if you prepare fragrant appetizers of fried mushrooms for a family dinner. Such a delicacy can bring you back to the hot summer, filling your house with the smell of the forest and pleasant, sincere conversations. To prepare all kinds of mushroom treats, you need to prepare in advance and stock up on fried russula in the cellars for the winter. By taking prepared semi-finished products from cool places, any housewife can create a real culinary masterpiece that will decorate a holiday table or family meals.

How to properly prepare mushroom caviar from russula

How to properly prepare mushroom caviar from russula to make a universal dish for appetizers or a filling for homemade baked goods?

Main product – 2 kg;
Onion – 1 kg;
Carrots – 500 g;
Vegetable oil;
Salt and ground black pepper - to taste.

A visual video showing how to cook russula will help you make a truly delicious dish.

Boil pre-cleaned and washed russula in water for 15 minutes.
Drain the water and fry the mushrooms in a dry frying pan until the liquid evaporates.
Add oil and fry until golden brown.
Peel the carrots and onions, chop and fry until tender.
Grind the mushrooms and vegetables in a meat grinder and place them in a frying pan.
Add salt and pepper, mix and simmer in a saucepan for 40 minutes over low heat.
You can eat it right away, or you can distribute it into jars, close the lids and put it in the refrigerator.

Tips on how to remove bitterness from fried russula

A special feature of russula is the presence of bitterness in some of its varieties. Therefore, quite often young housewives have a question about how to properly remove the bitterness from fried russula. In order to avoid such a situation, you must follow the following tips when preparing them:

Remove the film from the caps, which can impart a bitter taste.
Soak the mushrooms in salted water and let them stand for 1-2 hours.
Boil for an hour and drain the water. If bitterness is still noticeable, the procedure can be repeated in fresh water.

If after all the described procedures there is a bitter taste, there is a possibility that an inedible “specimen” could have crept in among the mushrooms. It’s better not to take risks here and be extremely careful!

Varieties and beneficial properties of mushrooms

A person who knows a lot about mushrooms can easily distinguish edible russula from inedible ones. For those who doubt their knowledge, or cannot at all determine the suitability of a mushroom for cooking, below are the varieties of russula that can be eaten:

Food grade - has a creamy brown cap, may also have a pink tint, and has nutty notes in the taste. The diameter of the cap does not exceed 9 centimeters. In conditions of high humidity it becomes slightly sticky.
Green - has, accordingly, greenish shades, the cap significantly exceeds the diameter of the previous subspecies, and can reach 15 centimeters.
Solid - has a deep brown color, an almost flat cap.
Blue-green - the appearance lives up to its name. In addition, the records have a special feature - increased flexibility.
Swamp - the color is close to burgundy, and the cap resembles a slightly opened bell.
Fading - has a palette of shades, starting from orange and ending with red. Habitat: coniferous forest.
Light yellow - can be distinguished by its spherical cap.

If you come across a mushroom in the forest and cannot remember its name, you can determine its edibility by its color: the presence of blue and green colors indicates a sweetish-nutty taste, and the presence of red shades indicates pungency.

Despite the fact that the mushrooms are called “russula”, it is not recommended to eat them raw. But you won’t have to wait long for pickling – already the next day the pickled mushrooms are ready for consumption.

Russula, despite its widespread distribution, contains many useful microelements. They include dietary fiber, vitamins, and microelements that are important for cleansing the intestines. The low calorie content will allow you to consume mushrooms during your diet.

In addition, the chemical composition contains a special enzyme - russulin, which is capable of very actively curdling milk: for 100 liters of milk only half a gram of the substance is needed, the curdling process will occur in just 30 minutes.

Marinating at home

Store-bought analogues of pickled mushrooms are distinguished by the fact that the canned food in them is not only aromatic, but also crispy and hard . You can also prepare a similar delicacy at home and make the mushrooms just as appetizing.

The main ingredients of this marinated dish are:

a kilogram of fresh russula;
several sprigs of dill
a couple of cloves of garlic;
3 currant leaves;
a small root of horseradish;
30 grams of salt;
a teaspoon of sugar;
peppercorns;
a tablespoon of vinegar.

To prepare the dish you will need a kilogram of fresh russula.
The step-by-step cooking recipe begins with preparing containers for canning - sterilizing the jars:

Dill, currant leaf, garlic are chopped, horseradish is cut into thin slices.
Prepared spices are placed at the bottom of the jars, prepared russula, cut into small pieces, are transferred.
Dissolve salt and sugar in a liter of water, bring to a boil, add vinegar.
Pour marinade over mushrooms in jars, cover with lids, and set aside until cool.

After cooling, the crispy mushrooms are stored in a cool place. This dish is considered a delicious cold appetizer; it is served with potatoes or any other side dish.

Delicious russula: methods of preparation and processing

This mushroom is characterized by highly fragile pulp, so it must be collected and transported with the utmost care so as not to damage or break it. Before cleaning, we recommend placing the mushrooms in a bowl of water and leaving them to soak for 20 minutes. This way you can easily and quickly clean them of sand and dirt. After this, you need to clean the russula with a sharp knife, cut off all the bad and wormy places, remove the skin from the cap and stem. 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 prepare russula in different ways. Let's talk about the most popular ones. Russulas can be a delicious stand-alone dish - a cold appetizer that is perfect for the holiday table.

Russula. Making excellent salted mushrooms

So, to prepare a delicious cold snack 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 a cold salting method. After thorough cleaning and washing, cut the russula into plates and place them in a container for pickling. Add garlic, herbs, salt and water there. Leave the mushrooms to salt for 12 hours. That's it, you can already taste the russula. Serve the dish seasoned with vegetable oil. If desired, you can add onions cut into thin half rings to the mushrooms. Bon appetit!

Russula: preparing stewed mushrooms

One of the ways to prepare russula is stewing. Wash, peel well and chop the mushrooms. Prepare a deep frying pan and place it on the fire. Place mushrooms in it, add a little water, peppercorns, bay leaves, cloves, curry leaves. Add salt and cook over low heat, stirring the dish 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, we advise you to prepare all the ingredients separately and combine them before serving. Before frying, russulas do not need to be boiled; they should be peeled, washed, cut and placed in a frying 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 faces 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. Successful culinary experiences to you!

Preparation with ginger

There are many options for preparing delicious mushroom snacks; marinating russula is a simple process. However, sometimes you want to get something special and unique as a result. Those housewives who have a cold cellar for storing preserves can use the recipe for marinating russula with ginger and red onion.

For such a snack, the ingredients are initially prepared:

kilogram of russula;
a few cloves of garlic;
a piece of ginger about 5 cm long;
a pair of red onions;
a glass of vinegar;
3 teaspoons salt;
70 milliliters of soy sauce.

There are many options for preparing delicious mushroom snacks; marinating russula is a simple process

Mushrooms for pickling are prepared in the traditional way, but they are first boiled in water without adding salt:

Garlic is chopped into small cubes, ginger is crushed using a grater.
The onion is cut into half rings, mixed with salt, ginger and garlic.
Transfer the mixture to the mushrooms, mix well, pour in soy sauce and vinegar.
Transfer the prepared mushroom mixture into sterile containers and send to a cold place. After a couple of days, the mushrooms are mixed so that they are evenly saturated with the marinade.

The vinegar in the recipe can be replaced with lemon juice; these mushrooms will be less spicy, but more gentle. If you don’t have a cellar, such a snack can be stored in the refrigerator, especially since it can be stored for several weeks or several months.