How to cook russula mushrooms

Good day to all! The mushroom season has begun and now you can forget about oyster mushrooms and champignons for a while. Today I'm making fried russula. Russulas are wonderful mushrooms, you can cook many different dishes with them - just bake them in the oven with salt or with minced meat, you can make soup or stew potatoes. But the most delicious dish is still fried russula... sweet, delicious. Russulas come in different colors, yellow, orange, red, burgundy and even green. When there are a lot of whites during the mushroom season, I hardly look at russulas, and if I do take them, it’s only bright red, huge ones, or light pink, plump ones. But this year the season began with russula and I really wanted to cook a huge frying pan of delicious fried mushrooms and eat them just like that, without a side dish. So, let's start preparing the dish...

I peel the russula.

I rinse them whole under running water. I deliberately do not cut them into pieces before washing, they are very fragile. I pour a little sunflower oil into the frying pan and cut the mushrooms into pieces. I have a lot of russula and they all didn’t fit in the pan, but it’s okay, we’ll add it again when the water drains from the first batch. Cover the pan with a lid and begin to simmer over low heat. After some time, the mushrooms will begin to release juice. Remove excess mushroom juice. And add the remaining chopped russula. Also cover the pan with a lid and simmer. Now it's time to think about salt and seasonings. I have two salting options to choose from - plain table salt or sea salt with dry herbs. In this recipe I use simple salt and white sweet onion. I cut the onion into thin strips and rub it between my palms so that the juice begins to stand out. Salt the mushrooms and place the onions on top. Do not cover with a lid; cook over low heat until cooked. During frying, the mushroom juice gradually evaporates, and the mushrooms are saturated with onion juice. Over time, the onion is completely unnoticeable. The mushrooms turned out juicy, sweet and very appetizing. You can serve it with any side dish, or you can eat it just like that. I like to sprinkle it with sweet paprika, the taste becomes even more original. But this is in my opinion.

Bon Appetit everyone!

Cooking time:
PT01H00M 1 hour.
Mushrooms such as russula are in great demand among modern housewives, as they have a piquant taste and pleasant aroma.

Ingredients

Russula mushrooms + —
+ —
— 2-3 pcs. + —
- 5-6 tbsp. + —
- to taste + -
- 1 tbsp. + —

Preparation

We clean the mushrooms, wash them, and cut them into pieces for easy frying.
Prepare the batter. Beat eggs, flour and salt, gradually add water. The consistency should resemble low-fat sour cream.
Pour vegetable oil into a frying pan and heat it thoroughly on the stove.
Cover the mushroom pieces in batter and place them for frying. Fry on both sides until golden brown.
Place on paper towels or napkins to absorb excess fat.

The batter gives the russula an even richer taste, and the crispy crust will not leave anyone indifferent! You can eat it with any sauce you like. Just dip into the sauce and enjoy the crispy mushrooms.

How to make russula: classic recipe

For lovers of fried mushrooms, russula will be a godsend. They will perfectly complement your breakfast and delight you with their taste.

Although mushrooms are called russula, it is not recommended to eat them raw. It is better to use the classic recipe presented below.

Ingredients

Russula - 500-600 g;
Garlic - 4 cloves;
Butter - 70 g;
Onions - 3 pcs.;
Lemon juice - 1 tbsp;
Fresh herbs;
Salt, pepper - to taste.

Preparation

Peel the onion and garlic, finely chop the onion, pass the garlic through a press. Fry vegetables in butter.
Cut the russula into slices, place in a frying pan with the vegetables, pour in lemon juice. Salt, pepper, sprinkle with herbs if desired.
Fry the russula for 15-20 minutes over medium heat.

Before frying, you can pour salt water over the mushrooms and leave for 1 hour. This dish is best served with mashed potatoes, rice and eggs.

Recipe for fried russula in a frying pan in batter

An interesting and original delicacy that can be served at a daily or holiday table.

Cooking time: 20 minutes

Number of servings: 6

Energy value

calorie content – 168.7 g;
fats – 6.3 g;
proteins – 5.9 g;
carbohydrates – 22.8 g.

Ingredients

russula – 0.5 kg;
chicken egg – 1 pc.;
mayonnaise – 2 tbsp. l.;
wheat flour – 150 g;
water – 70 ml;
garlic – 3 cloves;
salt, pepper - to taste;
sunflower oil – 15 ml.

Step-by-step preparation

Peel and rinse the mushrooms. Remove the films from them and cook over medium heat for 20 minutes.
Make the batter: mix mayonnaise, flour, egg, water and spices. Add crushed garlic.
Place the boiled russula in a colander to drain. Wait until it cools down a bit.
Carefully lower each cap into the batter and immediately place it in the oil heated in a frying pan.
Fry on both sides until golden brown.

Tip: fried russula in batter can be used as an independent dish or part of another, with the addition of a side dish.

How to fry russula with sour cream

Ingredients

Russula mushrooms - 500 g;
Sour cream - 4.5 tbsp;
Onions - 2 pcs.;
Salt - to taste;
Fresh greens.

Preparation

Peel the onion and chop finely. Sauté in heated sunflower oil until golden brown, then remove from heat.
We clean the russula from soil and leaves, rinse under running water and set to cook for literally 5 minutes. Place in a colander and let the water drain.
Cut the mushrooms into cubes or strips (as you like) and fry them separately from the onions. Bring to readiness, add onion, sour cream, and salt. Let it simmer for a couple of minutes and remove from heat.

Indeed, recipes for russula are more than varied. Do not deny yourself the opportunity to enjoy delicious dishes made from these mushrooms.

Russulas are one of the most common mushrooms that can be found in any forest. Unfortunately, in cooking they are considered third-rate, and many mushroom pickers do not collect them at all. But in vain, because you can prepare a large number of different dishes from russula. This type of mushroom is somewhat different from others in its cooking method, which is why it scares off many housewives. One of the most common technologies for preparing russula is frying.

Classic recipe

Russulas marinated according to the classic recipe will appeal to everyone, as they retain the aromas of forest and summer, have a unique taste and are well preserved throughout the long winter.

Russula can be eaten raw, but there are few lovers of this dish in the world, since unprocessed russula is bitter or has a burning aftertaste. There are many varieties of russula, differing in the color of the cap and, accordingly, in taste. It is important to know that the less red tint there is on the russula cap, the less bitterness it contains, and the more brown and bluish it is, the tastier they are and the stronger the delicate nutty flavor they have. The best varieties of these mushrooms have a pale green or gray-green cap, but you must be very careful not to confuse russula with toadstool.

Blue-green (gray) russula alarms many with its color, but experienced mushroom pickers know that dishes made from these mushrooms are excellent. Green (marsh-colored) russulas are unsuitable for food. Pink and yellow russula have virtually no taste, despite their nutritional value, and those who value not only taste but also aroma in mushroom dishes do not eat them. Bright red russula with a fruity smell should not be collected; the mushroom is considered poisonous. These fragile mushrooms grow everywhere and are very unpretentious. Their main drawback is their fragility, so they need to be collected very carefully and placed in a basket with the caps facing down. Russulas can be dried, pickled, fried, but best of all – salted. They are incredibly tasty when salted, and there are many types of pickling for these mushrooms.

One of the most ancient recipes for making salted russula. This is how our distant ancestors salted mushrooms during the times of Kievan Rus. The preparation process is long, but it's worth it. The russulas turn out crispy, aromatic and appetizing.

Ingredients:

mushrooms – 1 kilogram;
non-iodized or rock salt (4-5 tbsp);
water;
garlic (3 small cloves);
dill (1 bunch or 3-5 inflorescences);
horseradish leaf, black currant and fern.

In addition, you will need a large container - a saucepan or basin - a circle in size and pressure: a heavy stone or a large jar of water.

How to prepare russula for the winter:

Rinse the mushrooms thoroughly and place them in cold salted water for several hours to remove the caustic milky juice and remaining insects. No cooking required.
Next, the mushrooms need to be washed again, placed in a clean container with their caps down, sprinkled with the indicated spices and leaves, and lastly add fern leaves to the very top of the container.
Fill with water and place under oppression for 40 days.

Important: jars are not suitable for this procedure; the housewife will have to find a place for the container and be patient. From time to time you need to check the mushrooms to ensure they are completely in the liquid and add a 4% salt solution. Ready mushrooms are stored in the refrigerator, here you can already package them in sterilized jars.

Fried russula: classic recipe

Compound:

Russula – 500 g
Onions - 2 pcs.
Garlic – 5 cloves
Butter - 50 g
Lemon juice - 1 tbsp.
Salt and pepper - to taste
Greens - to taste

Preparation:

Peel the onions and garlic. Finely chop the onion and pass the garlic through a press.
Sauté vegetables in a frying pan with butter.
Cut the russula into slices, add to the onion and garlic, pour in lemon juice.
Add salt and pepper to taste, mix well and fry over high heat.
Serve fried russula with potatoes, pasta or as a separate dish. In addition, they are recommended to be added to salads, soups, and pies.

Recipe for fried russula with potatoes in a frying pan

An option for preparing mushrooms that will not “spread” in the dishes and will remain elastic. In combination with a popular root vegetable, russula can quite claim the title of “crown” dish.

Tip: It is recommended to use new potatoes with firm flesh.

Cooking time: 45 minutes

Number of servings: 10

Energy value

calorie content – 134.6 g;
fats – 5 g;
proteins – 3 g;
carbohydrates – 19.4 g.

Ingredients

russula – 600 g;
potatoes – 1 kg;
onion – 1 pc.;
butter – 2 tbsp. l.;
salt, pepper - to taste;
sunflower oil – 20 ml.

Step-by-step preparation

Pour boiling water over the prepared and sorted mushrooms and let cool to room temperature. It is this procedure that will allow them to maintain their shape.
Drain the broth and rinse the fruits with running water.
Remove the skin from the caps. If the mushrooms have been stored for longer than a day, remove the stems.
Chop the onion. Heat butter and sunflower oil in a frying pan. Fry the vegetable over medium heat until golden brown.
Cut each mushroom into 4 parts and pour the pieces into the frying pan. Stir, add spices.
Fry together for 10 minutes, stirring gently and making sure the onion does not burn. All liquid should boil away.
Peel and wash the potato tubers. Cut them into strips or small cubes. Place in a bowl, add salt and stir. Leave to steep for 5 minutes, then add to the mushrooms.
Fry everything together in a frying pan for no more than 10 minutes. under the lid, and then 10 more without it, until fully cooked.

Tip: if you add a few porcini mushrooms, it will be even tastier.

Mushrooms with potatoes - a complete dinner

Compound:

Russula – 500 g
Potatoes - 7 pcs.
Onions - 2 pcs.
Salt and pepper - to taste
Greens - to taste

Preparation:

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

Russula soup

The rich soup made from these mushrooms will not leave even the most fastidious gourmet indifferent. And those who are tired of the usual menu will certainly like this dish.

Compound:

mushrooms - 500 g;
potatoes - 5 pieces;
water - 2.5 l;
onions - 2 pieces;
red pepper - 2 pieces;
carrots - one piece;
garlic - 2 cloves;
sour cream - 3 tablespoons;
bay leaf - 2 pieces;
herbs, salt, spices - at your discretion.

Preparation:

Peeled and washed potatoes should be cut into strips and placed in a pan of boiling water.
The russulas are washed, cut into cubes and, after frying for 10 minutes, mixed with chopped onion. Simmer for five minutes.
Before the potatoes are ready, they are mixed with mushrooms, onions, carrots and peppers.
The mixture should be cooked for about 20 minutes, after which spices and salt are added to the soup.
Boil until fully cooked, then pour into separate plates and serve, garnished with a sprig of parsley or dill.

Anyone who doesn’t want to bother standing in front of the stove can try making this soup in a slow cooker.

Russula in sour cream - incredibly tasty!

Compound:

Russula - 1.5 kg
Onions - 3 pcs.
Garlic – 5 cloves
Sour cream - 500 ml;
Bay leaf - 4 pcs.
Vegetable oil - for frying
Salt and pepper - to taste
Greens - to taste

Preparation:

Clean the russula by removing the colored film from the caps. Wash the mushrooms and chop coarsely.
Cut the onions into cubes or half rings, finely chop the greens, pass the garlic through a press.
Pour vegetable oil into a frying pan with a thick bottom and place on fire. When the oil is hot, add the onion and fry until golden brown.
Add russula to the onion and fry together for 10 minutes over medium heat. The mushrooms should be fried.
Lastly, add salt, pepper and bay leaf. Mix everything and add sour cream.
Simmer the russula in sour cream over low heat for about 10 - 15 minutes.
At the end of the stew, add chopped herbs and chopped garlic.

Appetizer of boiled russula

Products
Russula - 250-350 grams Green onions - 1-2 feathers Lettuce leaves - 3-4 leaves Ham - 25 grams Vegetable oil - 1-2 teaspoons Parsley (can be replaced with dill) - 1 small sprig Salt - to taste

Russula snack recipe

1. Boil the russula, cool and cut into thin strips. 2. Rinse the lettuce, onions and herbs with water and dry with a napkin. 3. Chop the onion and chop the herbs. 4. In a large bowl, carefully mix russula, herbs, and green onions. 5. Add a little salt and add vegetable oil. 6. Mix again. 7. Place lettuce leaves on a flat dish or plate and place the appetizer on them. 8. Thinly slice the ham and roll it into rolls. 9. Decorate the appetizer with rolls. 10. Place a sprig of parsley on top.

Mushrooms stewed with sour cream are a classic. Try making russula using this recipe.

How to cook:

Peel the mushrooms and cut into large pieces, chop the herbs and garlic, cut the onion into half rings.
Fry the onion in hot vegetable oil. Add mushrooms and fry for 10 minutes. over medium heat.
Add pepper, salt, bay leaf and sour cream to the pan. Simmer for another 10 minutes.
When everything is almost ready, add garlic and herbs to the dish and remove it from the heat.

This mushroom sauce is suitable for porridge, potatoes, and pasta.

Spicy russula chops

Compound:

Russula caps - 30 pcs.
Breadcrumbs - 100 g
Eggs - 5 pcs.
Flour - 6 tbsp.
Sour cream - 5 tbsp.
Salt and pepper - to taste
Vegetable oil - for frying

Preparation:

Clean the russula, select wide and flat caps.
Place the caps in salted water and leave for a while, then drain in a colander.
In a clean, deep bowl, prepare the batter: mix eggs, flour, sour cream, salt and pepper.
Dip the russula caps into the prepared batter, then sprinkle with breadcrumbs and fry in sunflower oil until cooked.
Place the russula chops together, pour in the remaining batter and fry over low heat for 15 minutes.

What can be prepared from russula

Every housewife can cook delicious russula. The list of dishes is very large. Below are the most popular recipes with which you can set the table.

How to cook russula with potatoes

The most common cooking method in the summer is with new potatoes. But even in winter, the dish will give you the rich aromas of the hot season.

The grocery set is simple:

russula – 600 g;
garlic – 4 cloves;
young potatoes – 1 kg;
bulb;
butter and vegetable oil;
spices.

Cook, repeating all steps:

Chop the garlic and onion and sauté in a frying pan until transparent.
Add the russula cut into slices and fry for about 10 minutes until the juice evaporates.
Peel the potatoes, shape into strips and add salt. After a few minutes, send to the mushrooms.
First cook covered, and then fry until golden brown.

Serve the dish sprinkled with herbs and seasoned with sour cream.

How to cook dumplings with russula

More often you can find recipes for dumplings with potatoes. Cooking russula in this way will be a revelation for some.

dumpling dough – 0.5 kg;
starch - 2 tbsp. l.;
mushrooms – 0.5 kg;
sugar – ½ tsp;
green onions – ½ bunch;
ground black pepper, salt to taste.

Knead the dough.
You should start cooking by sorting out the russula. Even broken specimens will do, as they will twist. This look is sometimes bitter. To get rid of this, just soak them in water and dry.
Pass through a meat grinder and place in a colander lined with gauze. This will remove excess liquid.
Add finely chopped green onions, pepper, sugar and salt. The minced meat will be a little runny. Add starch, which will fix this.
Make dumplings using your favorite method and boil for no more than 5 minutes after boiling.

Be sure to add a piece of butter to the finished dish.

How to make russula salad

A very simple salad can be prepared with mushrooms after picking to enjoy a delicious meal.

boiled russula – 350 g;
carrots, onions - 1 pc.;
bell pepper – 1 pc.;
garlic – 4 cloves;
vinegar 6% – 50 ml;
salt, paprika and sugar - ½ tsp each;
refined oil – 50 ml;
pepper mixture;
coriander.

A description of all the steps will help you prepare a salad from fresh russula:

Cut boiled mushrooms and peeled peppers into strips.
Remove the skins from the onion and finely chop into half rings.
Grate carrots for Korean snacks.
Mix in a convenient container.
Heat the oil in a frying pan, throw in the crushed garlic and immediately pour into the prepared foods.
Add vinegar diluted with salt and sugar.
Add spices to taste so as not to overdo it.
Place in a cool place for 2 hours.

This snack keeps well in a glass container for a week.

How to cook meatloaf with russula

Every housewife should try preparing a roll with russula in the oven for the holiday table.

mushrooms – 400 g;
minced meat – 800 g;
carrots – 1 pc.;
egg – 1 pc.;
onion – 1 pc.;
butter and vegetable oil;
dill;
set of spices

Sauté the chopped vegetables first. When they turn golden brown, add soaked, dried and chopped russula. After the liquid has evaporated, add salt and pepper.
Break an egg into the minced meat, add the necessary spices and stir.
For convenience, you will need cling film on which to lay out the meat product in the form of a rectangle 1 cm thick.
Spread the mushroom filling in the middle without touching the edges.
Lifting the film from the long side, carefully roll the roll.
Transfer it to a piece of foil greased with vegetable oil. Close tightly.
Cook on a baking sheet in the oven at 200˚C for about 40 minutes.

10 minutes before the end, open and bake until a light crust appears. You can sprinkle with grated cheese for this.

How to make russula pie

Delicious mushroom pastries will help you have a pleasant evening.

puff pastry – 500 g;
eggs – 5 pcs.;
russula – 300 g;
flour – 80 g;
leek – 200 g;
sour cream – 150 g;
vegetable oil – 30 ml;
fresh herbs;
seasoning for mushrooms;
black pepper and salt.

Prepare russula. To avoid bitterness, first soak in water and then cut into pieces.
Make a batter from 2 eggs and flour. Dip mushrooms in it and fry on both sides in vegetable oil.
Sauté chopped leeks in the same fat. At the end, add chopped herbs and cool.
Roll out the dough, give it the desired shape and transfer it to a greased baking sheet.
Layer the fried onions first, and then the mushrooms.
Separately prepare the sauce from sour cream, remaining eggs and seasoning. Pour over top.
Place in a preheated oven for 50 minutes.

How to bake russula?

Compound:

Russula - 50 g
Tomatoes - 1 pc.
Onions - 1 pc.
Garlic – 5 cloves
Carrots - 1 pc.
Cheese - 200 g
Ham – 150 g
Rice - 1 tbsp.
Salty crackers - 7 pcs.
Mayonnaise - 3 tbsp.
Vegetable oil - for frying
Salt and spices - to taste

Preparation:

Peel the russula from films and cut off the stems. Salt each cap and season with your favorite spices.
Cook the rice in salted water until tender. At this time, peel the vegetables.
Finely chop the onion, grate the carrots on a coarse grater, cut the mushroom stems into small cubes, and pass the garlic through a press.
Cut the tomato into cubes, grate the cheese on a medium grater, crumble the crackers into large crumbs, cut the ham into cubes.
Fry onions, carrots, garlic and ham in a frying pan.
Mix the prepared mass with rice and add a little grated cheese, chopped tomatoes and cracker crumbs. Salt the mixture to taste.
Fill the caps of the russula with the prepared mixture, grease with mayonnaise and sprinkle with the remaining cheese.
Spray the caps with oil, place on a baking sheet and place in an oven preheated to 190 degrees for half an hour.
Baked russulas turn out very tasty and satisfying, served as a separate dish or snack.

How long to fry russula?

As a rule, russula are fried for 15 - 20 minutes over medium heat without a lid. Before frying mushrooms, you can soak them in salted water for 1 hour, then peel and rinse thoroughly. This method will help get rid of the bitterness of russula, which can be after regular frying.

The gifts of the forest have special energy and pleasant taste that true gourmets will appreciate. For those who like mushroom dishes, russula will be a real find. The reasons for this are easily explained:

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.

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.

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 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.

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.

For those who are wondering how to properly prepare fried russula at home for the winter, the answer lies in simple steps and recommendations from experienced specialists:

In order to remove possible bitterness from some varieties of russula, you need to soak them for 1-2 hours and boil them over low heat for 40-50 minutes. Strain the cooked mushrooms and rinse under running water.
Cut the russula into pieces of the desired shape and place in a dry frying pan so that the water completely evaporates. After a couple of minutes, pour in vegetable oil and fry for 15-20 minutes, stirring gently.
In the last minutes of frying, add salt and spices to taste.
Pour the fried mushrooms into sterilized jars, leaving a little room for fat. After tightly sealing the lid, place the jars in salt water and sterilize for about an hour.

Modern freezers allow you to keep fried mushroom semi-finished products frozen. To do this, you need to place the prepared mushrooms in plastic containers or special plastic bags, “release” the air and put them in the freezer.

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!

How to cook russula mushrooms

Collection and preparation of raw materials

Experienced lovers of quiet hunting know that russula should be collected in a separate container or bag. Lamellar caps and thin stems quickly break, contaminating the entire crop. Due to their fragility, mushrooms should be washed carefully, without having to remove the surface film - it ensures the integrity of the fruiting bodies.

However, it is still recommended to carefully remove the attractive red film with a sharp knife. The fact is that these types of russula, if unpeeled, will taste bitter and ruin the entire dish.

Do you need to cook russula, how to cook them in a frying pan so that the mushrooms have a pleasant crunch, delight you with juiciness and rich taste?

Fried russula

There is no need to boil peeled and washed mushrooms - they do not require long-term heat treatment, and after cooking, the roast will not be as tasty. If you are afraid of bitterness, separate the red caps from the others and first boil them for 20 minutes in salted water, then fry with the rest of the russula.

Alternatively, red caps can be kept in salted water (25 g per 2 l) for 4-5 hours, rinsed in a colander and then fried.

To make the dish more juicy, take a couple of large onions for half a kilo of mushrooms, chop them into half rings and sauté with two tablespoons of butter.

Cut the russula into small pieces, mix with onion and a tablespoon of freshly squeezed lemon juice. Add salt to taste and fry the mushrooms for 15 minutes without a lid over medium heat.

Stewed russula with herbs

You can cook russula mushrooms with herbs - this is a hearty dish in itself and an excellent addition to potatoes. Bring 600 g of purified raw materials to a boil in salted water, rinse with cool water in a colander and simmer with two tablespoons of sunflower oil until the juice boils away. Mix with chopped fresh dill and serve.

If you want to try stewed russula in winter, homemade preparation will differ only in small ways. Do not put greens; Place the freshly prepared hot mushrooms in a sterilized container and pour in sunflower oil so that it forms a two-centimeter layer above the russula. Roll up the jars and store in the cold for six months.

How to quickly salt russula

Fans of salted mushrooms can enjoy this juicy snack just a month after preparation. To do this, a kilogram of russula must be cleaned and washed carefully, and allowed to drain. Place the mushrooms in an enamel container, sprinkling with coarse salt (a total of four tablespoons is enough).

Add 4 peeled and chopped garlic cloves, cover with branches of cherries, currants or blueberries. Keep in the dark and cool for 12 hours. Then mix the russula with chopped onion and three tablespoons of vegetable oil, transfer to sterilized jars. Cover tightly with plastic lids for a month.

Pickled russula

Fragile lamellar mushrooms are extremely tasty in marinades, but the raw materials for such preparation must be carefully processed. Remove the film from all the caps and cook the russula for 20 minutes in salted water, then drain in a colander.

A liter of cold water is enough to marinate a couple of kilograms of mushrooms. In it put 10 g of granulated sugar and 40 g of coarse salt, half a peeled onion, 3-4 bay leaves, a dozen allspice peas and 5-6 clove buds. Bring the marinade to a boil and keep on fire for 5 minutes.

Pour in 0.4 liters of 9% vinegar, then place the boiled russula in a bowl with the marinade and keep on the fire for another 5 minutes. Place several onions, cut into rings, into the boiling mixture.

Remove the mushrooms with a slotted spoon, place in a sterilized container, boil the marinade for an additional 15 minutes and pour into jars. Roll up the containers and keep them in the dark and cool until the start of the winter season.

Now you know how to cook russula mushrooms and you can experiment and come up with your own signature dishes. These gifts of the forest make excellent pie fillings, mushroom soups and sauces. Bon appetit!

How to cook russula with fried and boiled potatoes

The nutritional value and savory taste of mushrooms allows you to create amazingly tasty dishes that will delight your household and pleasantly surprise your guests. Today there are many original recipes for making russula with fried and boiled potatoes. The most popular way to create such a delicious dish covers simple steps:

Peel, cut into slices 500 g of russula and pour over boiling water.
Peel 700-800 g of potatoes and cut into strips. Chop two onions into small cubes.
Fry the prepared mushrooms in vegetable oil for about 5-7 minutes, then add the potatoes. Fry until golden brown – 20-30 minutes.
Add chopped onion, salt and pepper to taste to the frying pan and simmer over low heat for another 5 minutes.
Before serving, the dish can be sprinkled with herbs.

The proposed cooking method can be supplemented and improved with ingredients and sauces. Therefore, there is no single answer to the question of how to deliciously cook fried russula with potatoes. An alternative recipe for a delicious mushroom treat provides the following step-by-step instructions:

Fry the onion in oil until golden brown.
Chop the prepared 500-600 g of mushrooms and fry with a small amount of vegetable or butter for about 40 minutes until they completely release excess moisture. Salt and add spices to taste.
Add fried onions and 100 ml of sour cream to the russula. Simmer all ingredients for 5-7 minutes with the lid closed.
Separately, fry the potatoes cut into strips. Its quantity should be twice as much as mushrooms - 1-1.2 kg. When the potatoes are ready, combine all the ingredients and leave to simmer for 5-10 minutes.

Potatoes can be combined with mushrooms in any form: boiled, stewed, baked. So, in the indicated recipe, which describes the sequence of how easy it is to cook fried russula with boiled potatoes, you can make adjustments:

Peel 1 kg of potatoes, cut into quarters and boil in salted water.
Add cooked potatoes to the cooked fried mushrooms in sour cream and simmer for 10-15 minutes.
Before serving, decorate the dish with chopped herbs.

It is quite difficult to spoil a mushroom treat, so every housewife, adding her own “zest” to classic recipes, creates unique culinary masterpieces with unsurpassed taste and aroma.

How to cook russula?

Russulas, the recipes for which can be very varied, despite the name, still require heat treatment and are not consumed raw. In order for the mushrooms to be tasty and to fully retain all their natural properties, it is necessary to adhere to certain rules when processing the product.

Depending on the variety, the mushrooms are simply sorted and washed, or they are soaked briefly in lightly salted water. This step is necessary when using russula with a bitter aftertaste.
Russula dishes do not require long-term heat treatment: 20-30 minutes of cooking, frying or stewing is enough to achieve the desired taste result.
If you wish, you can prepare russula for the winter using proven recipes and correct recommendations.

How to salt russula - a simple way

Russulas, the recipe for which will be described below without vinegar, are prepared without heat treatment and soaking, therefore, to implement the technology, you should choose specimens with greenish-blue caps without a bitter aftertaste. The resulting snack will surprise you with its excellent taste characteristics and stunning mushroom fragrance, which in this case is especially pronounced.

Ingredients:

Russula – 2 kg;
salt – 100 g;
dill seeds – 2 tbsp. spoons.

Preparation

The bottom of the pickling container is sprinkled with a mixture of salt and dill seeds.
Mushrooms are cleaned of dirt with a brush, placed in a bowl with their caps down, sprinkling the layers with salt and dill.
Press the mushroom mass with a weight and place it on the refrigerator shelf for 2 weeks.

How to salt russula using a hot method?

Next is how to prepare salted russula by hot salting. The herbs and spicy additives used in the recipe can be replaced with any others of your choice and taste: often the composition is supplemented with garlic cloves cut into several parts, bay leaves, herbs and dill seeds, mustard seeds.

Ingredients:

Russula – 2 kg;
water – 3 l;
salt – 100 g;
currant and cherry leaves - 10 pcs.;
cloves in buds – 7-8 pcs.;
allspice peas – 10-15 pcs.

Preparation

The prepared, washed russula are placed in a saucepan, filled with water and after boiling, salt, herbs, and spices are added.
Boil the mushrooms until all the specimens sink to the bottom and the brine turns light.
Salted russula are packaged in sterile jars, filled with boiling brine, sealed, wrapped until cool and stored in the refrigerator.

How to salt russula in a cold way?

The following recipe is somewhat more troublesome than the previous variations described, but the result is worth the effort and time. Both the taste and aroma of the preparation will surprise even picky gourmets, delighting them with its richness and incredible bright aroma.

Ingredients:

russula – 2.5 kg;
water – 0.5 l;
salt – 250 g;
dill umbrellas – 2 pcs.;
garlic – 5 cloves;
currant leaves – 3 pcs.

Preparation

Soak the russula for 2 days, changing the water twice daily (morning and evening).
Place the specimens in salted water, mixing 2.5 liters of liquid and 50 g of salt, and leave for 8 hours.
Place currant leaves on the bottom of the pan, and then mushrooms, sprinkling them with salt, dill and chopped garlic.
Pour 0.5 liters of water over the mushroom mass, press down with a weight and leave in the refrigerator for 2 weeks.

Russula caviar

The following recipe is about how to prepare russula in the form of caviar. Such a snack is perfectly stored for a long time in the refrigerator and can be prepared for the winter. If desired, you can supplement the composition of the treat with garlic, fresh tomatoes or reduce the amount of onions used.

Ingredients:

Russula – 0.5 kg;
onion – 400 g;
carrots – 2 pcs.;
vegetable oil – 150 ml;
vinegar 6% – 30 ml;
greens – 1 bunch;
laurel – 2 pcs.;
salt, pepper - to taste.

Preparation

The prepared mushrooms are boiled in salted water until they sink to the bottom, after which they are removed from the broth with a slotted spoon and twisted in a meat grinder along with sautéed onions and fried carrots.
Transfer the mixture to a saucepan or stewpan, add oil, vinegar, salt, pepper, herbs and bay.
Next, the russula is stewed for 1.5 hours, packaged in sterile jars and stored in the cold.

How to cook fried russula?

Next, you will learn how to cook fried russula. When using varieties without obvious bitterness, they can be used without prior boiling. The remaining mushrooms need to be soaked and then kept in boiling salted water for 20-30 minutes. The frying time of the product is significantly reduced.

Ingredients:

Russula – 0.5 kg;
onion – 250 g;
garlic – 3-5 cloves;
butter – 50 g;
lemon juice – 1 tbsp. spoon;

Preparation

Sauté chopped onions and garlic in oil.
Add chopped mushrooms and fry over high heat, stirring.
Season the fried russula with chopped herbs, heat for another 2 minutes and serve.

Russula soup - recipe

Russula soup can be cooked from both fresh and salted specimens, having first washed them and soaked them from excess salt. In this case, the classic set of onions, carrots and potatoes is used as filling. With the addition of small noodles or cereals, the hot dish will turn out even thicker and more satisfying.

Ingredients:

Russula – 0.5 kg;
onions and carrots – 2 pcs.;
potatoes – 5 pcs.;
laurel – 3-4 pcs.;
butter – 70 g;
water – 2-2.5 l;
salt, pepper, herbs - to taste.

Preparation

Boil prepared mushrooms in water, add potato cubes.
After 10 minutes of cooking, add onions and carrots, laurel, and pepper fried in oil, and cook the dish for another 10 minutes.
When serving, season the hot dish with herbs.

Russula with potatoes - recipe

The following recommendations will help you figure it out. The win-win combination of vegetables and mushrooms has long been used to implement many different ideas, thanks to which you can get boiled, stewed or, as in this case, fried culinary compositions.

Ingredients:

Russula – 0.5 kg;
potatoes – 800 g;
vegetable oil – 100 ml;
onion – 200 g;
garlic – 1 clove;
salt, pepper, herbs - to taste.

Preparation

Separately fry the chopped potatoes until golden brown and the prepared mushrooms until the moisture evaporates.
Combine the ingredients in a common bowl, add the onion, fry, season the contents to taste, add the garlic, and stir.
When ready, fried potatoes with russula are flavored with herbs and served.

Dumplings with russula - recipe

Thanks to their delicate taste and amazing aroma, the latter are especially tasty and appetizing. The filling can be prepared by frying the mushroom mass with onions in a frying pan or adding mashed potatoes and herbs to the filling. Margarine or butter will add softness to the dough.

Ingredients:

flour – 600 g;
water – 1 glass;
margarine or butter – 50 g;
egg – 1 pc.;
russula – 700-800 g;
onion – 200 g;
salt, pepper, herbs - to taste;
oil for frying – 70 g.

Preparation

Combine sifted salted flour with egg and margarine, add water, knead the dough.
Leave the base for 40 minutes, covering with film.
Russulas are fried in oil, adding onions.
Dumplings are made from the dough and filling and boiled for 7-10 minutes in salted water.

How to freeze russula?

When you have managed to fully enjoy the fresh taste of mushrooms and pickle them for future use, it’s time to freeze the russula for the winter. In this form, the products can be used throughout the year to prepare your favorite dishes and snacks, enjoying their excellent taste and incomparable mushroom aroma.

Before freezing russula, they must be properly prepared: sorted, removed from debris and washed.
In addition, most of the available varieties require pre-soaking and boiling.
After the mushrooms have sunk to the bottom during the cooking process, they are drained into a colander and left to drain.
If possible, dry the mushroom mass with paper towels, package it in sealed portion bags or containers, and squeeze out as much air as possible.
The product is sent to the freezer for storage.
If desired, you can also freeze fried russula.

Calories: Not specified

Cooking time:
Not specified
Do you want to cook russula fried with potatoes? We offer you a wonderful recipe. There is a little trick that will help make them very tasty and prevent them from crumbling. So, today I will tell you how to prepare fried russula with potatoes for lunch or a holiday feast according to my own recipe. Ingredients:
- 1 onion;
- 800 grams of russula; - 1 kilogram of potatoes; - 3 tbsp. refined vegetable oil - 2 tbsp. butter, fine salt to taste. Recipe with photos step by step:

Rinse the russula well in cool water and remove forest debris. Sort through the mushrooms and if there are any wormy ones, discard them. For frying, use only young, firm mushrooms. You can add a few porcini mushrooms to the russula. This will only make the fried potatoes taste better. Pour boiling water and wait until the water cools down. This must be done so that the russula does not fall apart during frying. Rinse the russulas well under running cool water and remove the skin from the russula caps. To do this, pick up the edge with a thin knife and pull. Peel the onion and cut into small cubes. In a frying pan, heat 3 tablespoons of refined vegetable oil and 2 tablespoons of butter. When the butter melts, add the onions. Cook, stirring, until translucent. Make the heat a little lower than medium so that the onions don't burn. Russula cut each mushroom into 4 pieces. You shouldn't cut them too finely. You can cut off the very bottom part from the stem if the russulas have been lying around for more than a day before you start cooking them. Add the russula to the onion and mix well. Season with fine salt. You can add just a little ground black pepper. Although, most likely, it will be redundant. Potatoes with russula are already very tasty and aromatic. Fry the mushrooms and onions for another 10 minutes, stirring. Be careful not to burn the onion. The mushrooms will release liquid. By the time you add the potatoes, they should be gone. It will boil away. Peel the potatoes. It is better, of course, to take young potatoes. You can simply scrape it with a knife, or remove the peel using a metal dishwashing sponge. Cut the potatoes into cubes, place in a deep bowl, add salt and stir. Let it sit for a couple of minutes. Add potatoes to mushrooms. Fry covered for 10 minutes, then fry uncovered for another 10 minutes. Serve with fresh herbs and fresh vegetables only when hot. They say it tastes much better if you eat it straight from the pan. Believe me, it's true. Bon appetit!

Mushrooms such as russula are in great demand among modern housewives, as they have a piquant taste and pleasant aroma.

Many people ask the question: how to fry russula in a frying pan, while maintaining the shape of the mushrooms, taking into account their characteristics and unsurpassed taste?

Russulas are quite easy to prepare, so novice cooks will easily master the recipes proposed in this article.

Before you begin, it is important to rinse the mushrooms under cold water, but be extremely careful: russula are very fragile and break easily!

Some people prefer to remove the top layer from the mushroom cap, but this is not necessary. From such operations, russula can simply crumble and lose their attractive appearance.

It is advisable to peel mushrooms with bright blue and red caps. During the frying process, they give off a bitter taste, which will greatly spoil the result of the dish.

After we have cleaned the russula, we proceed directly to cooking. There are different methods of frying and everyone can fully enjoy mushrooms in a version that suits them.

Ingredients

Russula mushrooms + —
+ —
— 2-3 pcs. + —
- 5-6 tbsp. + —
- to taste + -
- 1 tbsp. + —

Preparation

We clean the mushrooms, wash them, and cut them into pieces for easy frying.
Prepare the batter. Beat eggs, flour and salt, gradually add water. The consistency should resemble low-fat sour cream.
Pour vegetable oil into a frying pan and heat it thoroughly on the stove.
Cover the mushroom pieces in batter and place them for frying. Fry on both sides until golden brown.
Place on paper towels or napkins to absorb excess fat.

Fried russula: recipe

Compound:

Russula – 500 g
Onions - 2 pcs.
Garlic – 5 cloves
Butter - 50 g
Lemon juice - 1 tbsp.
Salt and pepper - to taste
Greens - to taste

Preparation:

Peel the onions and garlic. Finely chop the onion and pass the garlic through a press.
Sauté vegetables in a frying pan with butter.
Cut the russula into slices, add to the onion and garlic, pour in lemon juice.
Add salt and pepper to taste, mix well and fry over high heat.
Serve fried russula with potatoes, pasta or as a separate dish. In addition, they are recommended to be added to salads, soups, and pies.

Recipe for fried russula in a frying pan with sour cream

A small change to the usual way of cooking mushrooms, which will significantly expand the range of taste of your favorite product.

Cooking time: 20 minutes

Number of servings: 3

Energy value

calorie content – 102 g;
fats – 7.6 g;
proteins – 3.4 g;
carbohydrates – 5 g.

Ingredients

russula – 0.5 kg;
sour cream 20% – 200 ml;
onions – 2 pcs.;
sunflower oil – 20 ml;
salt - to taste;
fresh herbs - to taste.

Step-by-step preparation

Peel the vegetables and chop finely.
Heat vegetable oil in a frying pan and carefully add the onion to sauté. After waiting for its golden hue to appear, remove from heat.
If the mushrooms were pre-soaked, they can be cooked immediately. Otherwise, the fruits should be thoroughly washed under running water, peeled, and only then cooked.
Pour the russula with water in a small container and cook over medium heat for 5 minutes.
Place in a colander and allow excess liquid to drain well.
Chop the mushrooms and fry over high heat separately from the onions to form a crust.
Add onion to the russula, add sour cream and salt. Mix.
Bring the pan to a boil and keep it there for a few minutes.

Tip: It is recommended to sprinkle with fresh herbs only before serving in order to preserve the nutritional and taste qualities of the product.

Russula fried with potatoes

Compound:

Russula – 500 g
Potatoes - 7 pcs.
Onions - 2 pcs.
Salt and pepper - to taste
Greens - to taste

Preparation:

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

Russula fried with potatoes

Compound:

Russula – 0.5 kg;
potatoes – 0.75 kg;
onions – 0.2 kg;
refined vegetable oil – 80 ml;
salt, ground black pepper - to taste.

Cooking method:

After sorting and washing the russula, peel off the films and place in a saucepan.
Boil water in another saucepan or kettle, pour boiling water over the mushrooms, and leave for 10-15 minutes.
Drain the mushrooms, let them cool slightly and dry. Chop the russula with a knife.
Peel the potatoes and cut into small pieces.
Remove the skins from the onion and cut it into small cubes.
Heat oil in a frying pan and add onion. Fry it for 2-3 minutes.
Add mushrooms to the onions, fry the products together for 5 minutes.
Place the potatoes in the pan, salt and pepper them.
Fry the potatoes with mushrooms and onions until done.

With this recipe you will get a complete dish that does not require any additions.

Russula fried in sour cream

Compound:

Russula - 1.5 kg
Onions - 3 pcs.
Garlic – 5 cloves
Sour cream - 500 ml;
Bay leaf - 4 pcs.
Vegetable oil - for frying
Salt and pepper - to taste
Greens - to taste

Preparation:

Clean the russula by removing the colored film from the caps. Wash the mushrooms and chop coarsely.
Cut the onions into cubes or half rings, finely chop the greens, pass the garlic through a press.
Pour vegetable oil into a frying pan with a thick bottom and place on fire. When the oil is hot, add the onion and fry until golden brown.
Add russula to the onion and fry together for 10 minutes over medium heat. The mushrooms should be fried.
Lastly, add salt, pepper and bay leaf. Mix everything and add sour cream.
Simmer the russula in sour cream over low heat for about 10 - 15 minutes.
At the end of the stew, add chopped herbs and chopped garlic.

Recipe for russula fried in sour cream / cook.ru

mushrooms - 7 pcs.
vegetable oil - 1 tbsp.
sour cream - 1 tbsp.
onion - 1 onion
salt - to taste
dill, parsley, onions - to taste

Rinse the mushroom caps in cold water, scald with boiling water, drain in a colander and let the water drain. Then coarsely chop the mushroom caps, fry in oil and add sour cream. Boil the sour cream and sprinkle with finely chopped green onions or dill and parsley.

photo recipes step by step...

Fried chanterelles in potato baskets

Lines with in sour cream

Meatballs with cucumber sauce

Cheesecakes with saffron Other recipes:

Mushrooms with bean sprouts
Russula chops
Mushrooms fried with egg
Oyster mushrooms fried in batter
Cauliflower with butter
Oyster mushrooms in garlic marinade
Mushrooms in beer batter

Russula chops: recipe

Compound:

Russula caps - 30 pcs.
Breadcrumbs - 100 g
Eggs - 5 pcs.
Flour - 6 tbsp.
Sour cream - 5 tbsp.
Salt and pepper - to taste
Vegetable oil - for frying

Preparation:

Clean the russula, select wide and flat caps.
Place the caps in salted water and leave for a while, then drain in a colander.
In a clean, deep bowl, prepare the batter: mix eggs, flour, sour cream, salt and pepper.
Dip the russula caps into the prepared batter, then sprinkle with breadcrumbs and fry in sunflower oil until cooked.
Place the russula chops together, pour in the remaining batter and fry over low heat for 15 minutes.

The best russula recipes

Even a small amount of mushrooms makes any dish tastier. This circumstance explains the large list of everyday and holiday recipes for mushroom delicacies. There are mushroom dishes prepared according to classical canons, and there are also signature recipes that experienced housewives keep secret and surprise their loved ones with them at the festive table. Some of them require long and careful preparation (jellied dishes, stuffed potatoes, chicken galantines), but for some they do not require a lot of time for preparation.

How to cook russula in a frying pan?

The hunt for representatives of this type of mushroom begins early. Already in July you can notice yellow, greenish, pink or red mushroom caps on the hills and forest glades. And first of all, upon returning from the forest, mushroom pickers fry their trophy in a frying pan. It's tasty, aromatic and quick to prepare.

Russula recipe in a frying pan.

freshly picked mushrooms – 800 g;
onions – 2 heads;
sour cream – 200 g
salt - a pinch;
allspice – 1 tsp.
sunflower oil – 50 mg

Before frying, mushrooms should be cleaned and washed.
Pour boiling water over to remove bitterness and cool.
Chop the onion and fry it in vegetable oil until the color of light caramel.
Add russula, cut into large slices, to the onion.
Fry covered until the moisture evaporates and lightly browns.
Add sour cream, salt, lightly pepper, mix.
Simmer over low heat for 15 minutes and serve.

Russula soup recipe

Mushrooms in combination with noble breeds of sturgeon fish give the broth a subtle, delicate taste, making it aromatic and even more rich. Many housewives, like in the old days, cook such soups in clay pots, cast iron and simmer in the oven.

Cook russula soup with sterlet.

sterlet (butchered, chopped into pieces) – 700 g;
russula – 150 g fresh or 70 g dry;
flour - 0.5 tbsp. l.;
onion – 1 head;
lemon – 1 pc.;
parsley, dill (greens) - 2 medium bunches;
bay leaf, freshly ground allspice, salt - to taste;
dry white wine or Madeira – 1 tbsp. l.

Pieces of sterlet are placed in a clay pot and filled with cold water. Fry finely chopped onions, sprinkle 0.5 tbsp on top. l. flour, fry for another 2 minutes, add to the fish.
Chopped russula are also placed there.
Add bay leaf and allspice, salt, cover tightly and simmer slowly in the oven at +120°C for 45 minutes.
10 minutes before readiness, pour in 1 tbsp. l. white table wine or Madeira.
Pour the soup into bowls and season with herbs and lemon slices.

Appetizing russula salad

The secret to making a simple and delicious holiday salad is revealed in the recipe below. Only the specified varieties of cheese are used. Only in this combination is it tender and pleasant to the taste.

3 types of cheese – Parmesan, Maasdam, Lambert (in equal parts) – 600 g;
mushrooms – 800 g;
onions – 2 medium onions;
boiled eggs – 3 pcs.;
mayonnaise – 300 g;
salt, pepper - to taste.

Finely grate all the cheese and eggs. They mix.
Fry finely chopped onions and mushrooms in butter. Salt, pepper, cool.
Mix all the necessary ingredients in a bowl, season with mayonnaise and place in a salad bowl.

Cooking russula in the oven

Fans of baked mushroom dishes can cook russula in the oven. Recipes for preparing festive baked mushroom dishes are presented.

Dish 1. Russula with cheese, baked in the oven.

mushrooms – 600 g;
butter – 3 tbsp. l;
sour cream – ¾ cup;
wheat flour – 1 tbsp. l. flour;
grated Dor-blue cheese – 200 g;

The mushrooms are cleaned of debris, washed, cut into even slices and fried in oil in a frying pan.
Add wheat flour, mix, fry for another 3 minutes.
Add sour cream to the mushrooms and let it boil.
Transfer everything into a heatproof bowl. Sprinkle dry mint and oregano (or fresh basil leaves) on top.
Cover with a layer of grated cheese, sprinkle with butter and bake for 20 minutes until a beautiful cheese crust forms.

Dish 2. Stuffed chicken

chicken (large) – 1 piece;
russula – 500 g;
cheese (hard varieties) – 200 g;
basil, oregano, nutmeg, allspice - 1 tsp each;
garlic – 2 cloves;
sour cream – 2-3 tbsp. l.;
onion – 2 heads;
sunflower oil (unrefined) – 3 tbsp. l.

Make an incision along the back of the chicken carcass, carefully remove the skin, leaving it on the wings and lower parts of the limbs.
The bones are cut off at the joints and removed along with the chicken meat. The meat is separated from the bones and ground.
Chopped stems and caps of mushrooms scalded with boiling water are fried with chopped onions. Cool.
Mix mushrooms and minced meat.
Add grated cheese, spices, finely chopped garlic and sour cream. Salt, pepper and mix well. You can add 3 leaves of fresh basil.
Straighten the skin and fill it with minced meat, giving the shape of a whole chicken. The incision is sutured.
The outside of the chicken is salted, peppered, rubbed with garlic, covered with sour cream and placed on a greased baking sheet, back down.
Bake over medium heat until browned.
Before serving, remove the threads.

Delicious mushroom caviar from russula

Mushroom preparations for the winter always whet the appetite and decorate the holiday table. Such dishes also include russula caviar. Prepared for the winter, it will be a pleasant addition to your everyday dinner.

Russula caviar, canning recipe.

Ingredients (per 0.5 liter jar):

mushrooms (prepared) – 250 g;
fried onions – 180 g;
sunflower oil – 70 ml;
vinegar 6% -15 ml;
table salt - to taste.

The caps are peeled and the stems are scraped with a knife. Mushrooms are washed thoroughly in running water.
Place in an enamel pan, add 0.8 liters of water and 200 g of salt per 5 kg of mushrooms.
Cook over moderate heat for 30 minutes, stir constantly and skim off the foam.
When the mushrooms sink to the bottom of the dish and the brine turns light, take them out and grind them hot through a meat grinder.
The onions are fried until the color of light caramel and added to the mushrooms.
Oil and vinegar are also poured there, and finely chopped dill, parsley, and cilantro are added.
Everything is mixed and placed tightly in steamed jars.
Cover with lids and sterilize 0.5 liter jars for 40 minutes.
Serve cold as an appetizer.

There are recipes for mushroom caviar, which is prepared right before serving:

Boil 200 g of mushrooms and pass them through a meat grinder.
Chop 2 onions, fry them in 50 g of vegetable oil,
Add prepared mushrooms and simmer for 15 minutes.
Season the caviar with crushed garlic, vinegar (30 g), pepper, and salt.
Serve in a salad bowl, sprinkled with green onions.

How to pickle russula for the winter?

The best way to preserve russula at home is to salt them. It's easy to do, and the result exceeds all expectations.

This recipe does not remove the skin from the caps. After soaking, all forest dirt easily comes off the mushrooms. They become elastic and do not taste bitter when cooked. Salted mushrooms are especially tasty after adding sour cream and onions.

Preparation of russula using the salting method.

mushrooms – 1 kg;
salt – 45 g;
currant leaves – 7 pcs.;
garlic – 3 cloves;
dill, salt - to taste.

Without clearing the pine needles, the russulas are placed in an enamel bucket and soaked for a day.
After this, the mushrooms are washed, strained through a sieve, lightly squeezed and placed in a scalded enamel pan.
Add salt, grated garlic, torn currant leaves and finely chopped dill.
Placed under oppression.
Place in a cool place. After a month they are ready to eat.

How to cook russula in batter - video

All mushroom juices are retained in the batter if the batter is prepared correctly. It should be dense, the mushroom pieces should be small and immediately set in the boiling oil so that the juice does not leak out. In addition to the main components, the batter may include beer, mineral water, and champagne. The video shows how to properly cook russula in batter.

Baked russula: recipe

Compound:

Russula - 50 g
Tomatoes - 1 pc.
Onions - 1 pc.
Garlic – 5 cloves
Carrots - 1 pc.
Cheese - 200 g
Ham – 150 g
Rice - 1 tbsp.
Salty crackers - 7 pcs.
Mayonnaise - 3 tbsp.
Vegetable oil - for frying
Salt and spices - to taste

Preparation:

Peel the russula from films and cut off the stems. Salt each cap and season with your favorite spices.
Cook the rice in salted water until tender. At this time, peel the vegetables.
Finely chop the onion, grate the carrots on a coarse grater, cut the mushroom stems into small cubes, and pass the garlic through a press.
Cut the tomato into cubes, grate the cheese on a medium grater, crumble the crackers into large crumbs, cut the ham into cubes.
Fry onions, carrots, garlic and ham in a frying pan.
Mix the prepared mass with rice and add a little grated cheese, chopped tomatoes and cracker crumbs. Salt the mixture to taste.
Fill the caps of the russula with the prepared mixture, grease with mayonnaise and sprinkle with the remaining cheese.
Spray the caps with oil, place on a baking sheet and place in an oven preheated to 190 degrees for half an hour.
Baked russulas turn out very tasty and satisfying, served as a separate dish or snack.

How long to fry russula?

Russulas are tasty, healthy and nutritious mushrooms, which many unknowingly compare to toadstools. In fact, you can prepare any dish from these common mushrooms: pickle, bake, fry, stew, cook soups, make salads, etc. Many housewives who have learned to cook russula will say that they taste quite good, and are also healthier for the body, since they are easier to digest than ordinary mushrooms.

What dishes are best prepared from 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.

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.

Russulas are processed on the day of collection, but first they are prepared:

Clean mushrooms from debris. Leaves, moss, and pine needles are removed with a small brush, tassel or soft rag.
Forest debris stuck to the mushroom cap is scraped off with a knife. Mushroom plates are cleaned especially carefully.
Immerse the mushrooms in salt water to remove worms that have entered the mushrooms, and wash them after 2 hours.
Use a stainless steel knife to cut out dark areas damaged by forest pests.
Russula caps are peeled off so that they do not become slippery during cooking.
If the russula cannot be cooked immediately, they are placed in acidified cold water. Take 1 tsp per 1 liter of water. salt and citric acid on the tip of a knife. Peeled mushrooms will not darken, but you should not store them in water for a long time (no more than 2 hours).

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