Fried russula: recipes, how to prepare for the winter

Wild mushrooms are a popular and tasty product. Russulas are quite common in forests. There are several varieties of them. As a rule, this species is classified as a product for everyday cuisine, so it is less in demand among mushroom pickers than porcini mushroom.

There are a large number of different dishes in cooking, one of the ingredients of which are these gifts of the forest. Mushrooms are consumed fried, baked, stewed, boiled and salted. Fried russula are especially popular. They can be prepared using different devices. Both a frying pan and an oven are suitable for this purpose.

How to cook fried russula

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.

Important! Experts recommend peeling mushrooms with red and bright blue caps, since during frying such russula can add bitterness to the dish.

Step-by-step preparation

1. Boil a sufficient amount of water, add a few heaped tablespoons of salt and carefully place the mushrooms in the bowl. Cook for about 1/3 hour over moderate heat until the product settles to the bottom, remembering to remove the foam that forms on the surface. After the specified time, add the spicy ingredients.
2. Throw several sheets of cherries into the bottom of sterilized jars, arrange the mushrooms and fill them with brine. Seat tightly.

Tip: to avoid possible bitterness, you can soak the russula for 3 hours in cool water, making sure that it does not sour. Change the fluid if necessary.

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.

How long should you cook?

Not everyone knows how to cook russula before frying. Many people boil them like potatoes, and then you can immediately forget about the whole consistency. Others wonder: “Do we even need to cook them?” The answers to this question vary, but to get rid of the bitterness and dust ingrained in the mushrooms, it is enough to brew them in the same way as instant dishes:

1. pour boiling water over it;
2. wait no more than 7 minutes;
3. cool.

Let's return to the question of how long to cook russula before frying. If you overcook mushrooms in boiling water, then in addition to the unaesthetic appearance of falling apart fibers, you will get a dish that will lose all its beneficial properties and settle as dead weight in the body.

But there is another way, without losing the beneficial properties, to soak the bitterness from mushrooms:

• If you have a red russula in your hands, immediately separate the skin from the cap, since in this species the main bitterness comes from it as a defensive reaction.
• Place the russula in salted water for about an hour, then rinse and proceed to the next stage of preparation.

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.

Important! Russulas will crumble less if you first scald them with boiling water.

Step-by-step recipe with photos

Well, let’s figure out how to fry russula in a frying pan? Let's take the products from the list.

Russulas need to be washed well and cleared of forest debris and soil.

Then I advise you to boil them - and all the excess will remain in the broth, and cutting them will become easier - they will stop crumbling.

Boil them for 10-15 minutes, drain them in a colander, and in the meantime fry the onion in sunflower oil.

Cut the boiled russula into strips, cubes - as you wish.

And add to the frying pan to the onion, lightly fry until the moisture evaporates.

Season with butter and let it melt.

Let's brown the russula a little - and on the table!

Excellent fried russula are ready! Serve them with potatoes in any form - a snack that no one has ever refused! Here's a junk mushroom for you!

Bon appetit!

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.

Important! Many housewives note that the addition of lemon juice gives this dish an exquisite taste.

Fried russula with onions

Required ingredients:

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

Preparation:

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

Important! As a side dish for fried russula, dishes made from vegetables, rice or buckwheat are good.

Fried russula with sour cream

Required ingredients:

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

Cooking process:

1. Peel the onion and chop finely. Sauté in oil until golden brown, then remove from heat.
2. 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.
3. A couple of minutes before readiness, add fried onions, sour cream and salt.
4. Bring to a boil and remove from heat.
5. Finely chop the greens and decorate the dish.

Important! For complete confidence in the readiness and safety of fried russula, it is recommended to cover the frying pan with a lid during the cooking process. In this case, the mushrooms will be stewed in a large amount of boiling mushroom juice.

Fried russula in batter

Required ingredients:

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

Cooking process:

1. Peel and rinse the russula. Whole or chopped pieces are suitable for cooking.
2. 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.
3. Pour oil into a frying pan and heat it well on the stove.
4. Dip each piece in the batter, then place in a hot frying pan.
5. Fry on both sides until a golden crust forms.
6. Place the finished pieces on paper towels to absorb excess fat.

Mushrooms with potatoes - a complete dinner

Compound:

• Russula – 500 g
• Potatoes – 7 pcs.
• Onions – 2 pcs.
• Vegetable oil - for frying
• Salt and pepper - to taste
• Greens - to taste

Preparation:

1. Wash and peel the russula well. Cut them into strips and pour boiling water over them.
2. Peel the potatoes and onions. Cut the onion into cubes and potatoes into strips.
3. Heat vegetable oil in a frying pan, add russula and fry for 5 - 7 minutes, then add potatoes.
4. Fry the ingredients without stirring until golden brown.
5. Add salt, pepper, stir and fry again until golden brown.
6. Add onion and cook for another 5 minutes.
7. Serve fried russula with potatoes along with tomatoes and cucumbers, sprinkled with chopped herbs.

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:

1. Select raw materials. Spoiled, wormy and old ones are not suitable for freezing.
2. Soak in hot water for 1-2 hours, then brush off dirt with a toothbrush.
3. Large mushrooms can be chopped, but do not chop them too much.
4. Boil in lightly salted water for at least 30 minutes, then rinse with cold water and wait 10 minutes.
5. 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.
6. A couple of minutes before it’s ready, add salt and pepper to taste, then cool.
7. 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.

Important! When freezing, you must make sure that the bag is sealed tightly, since mushrooms tend to absorb surrounding odors.

Instead of bags, you can use pre-sterilized jars. To do this, you need to transfer the fried mushrooms into prepared containers and add about 10 ml of sunflower oil. After this, roll up the lid tightly and place in salted water. Sterilize for 1 hour. This product can be stored for up to 8 months in the cellar or refrigerator.

Important! Fried russula, when stored for the winter, should be cooled slowly by wrapping the jars in a blanket.

Marinated russula with onions

This simple recipe for spicy mushrooms will allow you to always be fully equipped - a jar of preparations will turn even ordinary boiled potatoes into a delicious dish.

Number of servings: 40

Cooking time: 1 hour 10 minutes

Energy value

• calorie content – ​​15.2 kcal;
• proteins – 1.1 g;
• fats – 4 g;
• carbohydrates – 1.9 g.

Ingredients

• Russula – 2 kg;
• onion – 500 g;
• laurel – 5 leaves;
• table vinegar 9% – 150 ml;
• sweet peas – 5 pcs.;
• cloves – 5 pcs.;
• granulated sugar – 30 g;
• rock salt – 50-60 g;
• water – 3 l.

Step-by-step preparation

1. Treat the jars to ensure they are free of bacteria. This can be done in the microwave.
2. Place the mushrooms, peeled from the top film, into a saucepan, add 2 liters of water, add 2 teaspoons of rock salt and boil until tender.
3. At the same time, make a marinade on a nearby burner by adding 1 liter of water with the necessary spices, chopped onion rings and vinegar. Boil for 10 minutes, no longer. When the mushrooms are ready, use a slotted spoon to transfer them to the marinade. Leave on the stove for 2-4 minutes. Distribute among jars and close.

Tip: Be sure to try the marinade, as everyone's preferences may be different. If you think the liquid is sour, add sugar.

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.

Important additions to the recipe

• It is better to boil the russula first, and then use it as you wish - they will stop crumbling.

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What to do if russulas taste bitter after frying

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

1. Soak in salted water for 1-2 hours.
2. Remove the film from the caps, as it can impart a bitter taste.
3. 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.

It will be delicious soon

Let's consider it fried. There are many recipes for cooking them in a frying pan, and they differ mainly in the ingredients.

Recipe one

What you will need:

Preparation:

• Heat a frying pan over high heat and add butter. If there is a heating indicator, wait until the center of the pan turns red.
• Place the onions along with the bouillon cube. When the onion is fried, add it, but do not remove it too far.
• After this, start frying the russula. This will only take 3-5 minutes over high heat.
• A minute before the mushrooms are ready, reduce the heat to low, add the onion, and then sour cream.
• Stir thoroughly so that nothing burns.

Sprinkle the finished dish with herbs and can be served as a snack.

Recipe two

What you will need:

Preparation:

• Peel the onion and garlic and then finely chop. Fry them until soft in a frying pan over medium heat.
• Cut the prepared mushrooms into strips and add to the previous ingredients.
• After this, add lemon juice and spices. Mix thoroughly and cook for 3-5 minutes over high heat.

Sprinkle the finished mushrooms with herbs and serve with fried meat or as a sauce in pasta.

Recipe three: mushrooms with potatoes

What you will need:

Preparation:

• Wash and peel the potatoes, and then cut them into small strips.
• Heat a frying pan with oil and add the potatoes. Fry until the first signs of a beautiful golden crust appear.
• While the frying process is in progress, coarsely chop the mushrooms.
• Remove the skins from the onion and garlic, then finely chop.
• After these manipulations, add all the remaining ingredients to the frying pan.
• Mix thoroughly so that everything can cook through.

After cooking, sprinkle with herbs and treat to guests and household members.

When cooking any recipe, you should not overcook the russula, since it is unlikely that anyone will want to eat coals. Do not forget that when frying, a lot of water evaporates from mushrooms and they decrease in volume. Therefore, you should calculate the amount of seasonings and salt towards the end of cooking. Don’t be afraid to experiment with additives, because fried mushrooms go well with almost any flavor. Fried russula with potatoes demonstrates the taste qualities of such mushrooms at their best. As with any recipe, adding sour cream will only emphasize the tenderness of the taste.

Russula is a wonderful mushroom belonging to the lamellar genus and the Russula family. More than 270 species of russula are known, most of which are edible.

They have the widest distribution area and are found almost throughout the entire territory of Russia. The mass “hunt” for them begins in August and September. You can meet them in deciduous and pine forests, on the edges, in clearings and on the side of the road. This valuable and tasty mushroom can be distinguished by the following characteristics. His cap is hemispherical, becoming flatter with age, slightly compressed in the central part. Usually it reaches a diameter of 9-10 cm. The russula pulp is strong, somewhat dry, white in color, and has a pleasant aroma. The leg is smooth and dense. The color of the cap can be different - pink, burgundy, gray-greenish, and yellowish. In this article we will tell you how russula is prepared. Cooking this mushroom does not present any particular difficulties, and most importantly, every cook can easily choose a recipe to their liking. After all, there are a lot of options - stewing, pickling, salting, and baking.

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:

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.

Ingredients:

Peeled onions

1 kg

Nutritional value per (100 grams)

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Russulas grow everywhere. Mushroom pickers often simply ignore them, even kick them, and take them only when they don’t pick up any other mushrooms. And unlike them, I always take russula! Because it is the most aromatic mushroom, and “zherekha” made from russula is the most delicious delicacy! There is another option for preparing russula - fry them with onions and simmer in sour cream. It turns out very tasty. A kind of “russula julienne”. And adding parsley to a dish makes it more expressive and aromatic. The peculiarity of preparing russula is that they are eaten immediately after collection. They are cleaned, but not washed. Therefore, they remain crispy when cooked.

Russulas in batter

August-September is the time for fresh forest mushrooms! The first fried boletuses in sour cream, aromatic, tasty, healthy. Or mushroom gravy for potato pancakes. And when such dishes become a little boring, you can experiment - cook russula in batter. These mushrooms grow often and thickly, just have time to collect them. Make this recipe just once and you won't be able to put it down until the plate is empty.

Ingredients

• Russulas (hats) – 12-16 pcs. different sizes.

For the batter:

• Eggs – 2 pcs.
• Flour – 100-120 gr.
• Milk – 100 grams.
• Spices to taste.

Fresh russula need to be cleaned and make sure there are no worms inside. Then wash thoroughly and cut off the stems.

Boil the mushrooms until tender, drain in a colander, and cool.

Prepare the batter: beat two eggs into a bowl.

Shake them, then add flour and spices. Grind thoroughly with a fork or whisk to avoid lumps.

Gradually add milk, stirring.

The batter should be approximately as thick as sour cream with 20% fat content - it should flow more viscously from a spoon.

Dip each russula cap into batter on both sides.

Place in a heated frying pan with enough vegetable oil.

Fry on both sides until the batter is ready.

Ready-made russula in batter can be placed on a common dish and garnished with parsley.

Russulas in batter

Russula... Who doesn’t know these simple mushrooms?!
Usually they are not very harvested during the mushroom season. But one day, they told me a recipe for preparing these mushrooms - it’s very simple, and now we don’t pass by russula. But not every year they have a harvest, to our great regret. We've been preparing this delicious dish for 15 years now. Nothing complicated, but it turns out incredibly delicious! On Sunday I treated Vetla to these mushrooms. I brought just a little, because now not all mushrooms dare to eat, remembering the frequent cases of poisoning. But here in the North, we haven’t heard of this, we know mushrooms, and we only take those that we know well. Vetla appreciated it, and at the request of Belka and Vladi I am sharing the recipe.

Last week, in the evening, after work, we went to the forest. We collected two buckets, and half of them were russula. These are the clearings we found:

You need to take strong russulas, but for this dish it is better to have a flat cap.

At home, sort out the mushrooms, be sure to remove the thin skin from the cap, rinse well and boil for 15-20 minutes in salted water. I try to select only the caps; the stems will get in the way; it’s better to set them aside for other dishes, for example, mushroom caviar. Now I've been browsing the Internet and they suggest cooking raw russula. You can probably do it this way, but I prefer to boil it.

Prepare the batter: egg, a couple of spoons of sour cream (you can use milk or kefir), half a cup of flour, salt. Sometimes I can add finely chopped dill. If you have beer at home, it makes an excellent batter - beer, egg and flour. I make the batter to the consistency of pancakes.

Now it's simple. Heat vegetable oil in a frying pan. Dip the russula in the batter and deep-fry on one side first, and turn over when browned.

It tastes like chicken or meat. Simply incredibly tasty both hot and cold! The most important thing is that there are a lot of russula! Yesterday, having prepared two plates of russula, I went to the station to meet Vetla, and when I returned, I found only three lonely russulas... So photo next time!