Summer russula recipes. Russula fried in sour cream

Most types of russula are suitable for eating. Some varieties have a rather bitter taste that can be removed by boiling or soaking. After that, they can be fried. It is impossible to single out any specific recipe for fried russula, as everyone chooses the best cooking method for themselves. We will look at recipes for preparing delicious and at the same time easy-to-cook dishes with fried russula.

If these mushrooms are cooked incorrectly, you can spoil the whole taste of the dish, so you should follow certain rules. These mushrooms are completely unsuitable for drying and first courses. Therefore, frying is the best option for them.

If you decide to cook fried russula for the first time, then be sure to make sure that you do not have a poisonous type of mushroom in your hands. Poisonous can be identified by the flesh of a burning-caustic color. Please note: green russula and pale grebe are very similar to each other!

Even if you have collected edible russula, they must first be boiled before frying. Without this manipulation, you risk not only the taste of the dish, but also your health. All mushrooms, and even more so russula, require careful processing and preparation.

How much to cook

Not everyone knows how to cook russula before frying. Many of them are boiled like potatoes, and then you can immediately forget about the whole consistency. Others ask the question: “Do they need to be boiled at all?” The answers to this question vary, but to get rid of bitterness and dust that has eaten into mushrooms, it is enough to brew them in the same way as instant dishes:

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

Let's return to the question of how much to cook russula before frying. If you overexpose the 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 a dead weight in the body.

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

• If you have a red russula in your hands, immediately separate the skin from the cap, since in this species it is she who gives the main bitterness as a defensive reaction.
• Put the russula in salt water for about an hour, then rinse and proceed to the next step of cooking.

What you need to know before cooking

It is better not to mix russula with other mushrooms, as they are too tender and can simply fall apart when cooked together with tougher textures.

There is an opinion that these mushrooms can be eaten without any processing, but this is not entirely true. Russula contains bitterness, which, of course, will not kill a person, but can cause quite unpleasant sensations and indigestion. But if you can't resist trying them raw, in small doses they are harmless to humans.

Piping hot

Is it possible to fry russula? Even though some varieties of this mushroom are conditionally edible, you can definitely fry them. You can take any recipe for cooking fried mushrooms - they are all very simple.

It can be said about russula that any of their cooking in ways other than frying will not bring enough pleasure, unless, of course, it is salting. The most delicious way to fry russula with potatoes.

Soon it will be delicious

Consider fried. There are many recipes for their preparation in a pan, and they differ mainly in components.

Recipe one

What you need:

Cooking:

• Heat a skillet over high heat and add butter. If there is a heating indicator, wait for the core of the cookware to turn red.
• Spread the onion along with the bouillon cube. When the onion is fried, put it out, but do not remove it far.
• After that, start frying russula. It will take only 3-5 minutes on high heat.
• A minute before the mushrooms are ready, reduce the fire to a minimum, add the onion, and then the sour cream.
• Stir thoroughly so that nothing burns.

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

Recipe two

What will be required:

Cooking:

• Peel the onion and garlic and then chop finely. Fry them until soft in a skillet over medium heat.
• Cut the prepared mushrooms into strips and put to the previous ingredients.
• Then 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 gravy in pasta.

Recipe three: mushrooms with potatoes

What will be required:

Cooking:

• Wash and peel the potatoes, and then cut them into medium-sized strips.
• Heat up a frying pan with oil and add the potatoes. Fry until the first signs of a beautiful golden crust.
• 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 pan.
• Mix thoroughly so that everything can be fried.

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

When cooking with any recipe, you should not overcook the russula, as 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, the amount of seasonings and salt should be calculated by the end of cooking. Do not be afraid to experiment with additives, because fried mushrooms are combined with almost any taste. Russula fried with potatoes at its best show the taste of such mushrooms. As in any recipe, adding sour cream will only emphasize the tenderness of the taste.

In the European part of Russia, mushroom pickers are already actively scouring in search of their favorite seasonal delicacy. However, they, for the most part, neglect russula. This is probably due to the fact that this species, if not understood in its classification, can be dangerous to human health. In addition, this mushroom is quite fragile - it can be problematic to bring it home intact.

However, those who are practically savvy in the choice of russula prepare delicious home-made dishes for themselves and their families, which the most demanding guests are also unlikely to refuse.

the site has collected five dishes that can be prepared using an undeservedly neglected mushroom.

Russula soup with cream

Mushroom soup, without a doubt, acquires the status of a real delicacy when cream is added during the cooking process. Pay no less attention to this dairy product when choosing than a mushroom. Cream, whenever possible, should be fresh and natural.

What do you need?

- 600 grams of russula

- 1 onion

- Butter and olive oil

- 1 liter of milk

- 1 cup cream

- 1 carrot

- 2 tablespoons flour

How to cook?

Boil the processed mushrooms in salted water for about 15 minutes, and then chop the russula in a blender or with a meat grinder. Next, melt the butter in a saucepan, put the mushrooms there, as well as the carrots and onions, cut into halves. Pour the food with water and simmer over low heat for about 40 minutes.

Separately, in a frying pan, heat the olive oil, on which fry the flour. In a liter of fresh milk mixed with a glass of water, dilute this flour. Put the mixture on fire and bring to a boil. After that, put only mushrooms into it - carrots and onions are no longer needed. Boil it all for 20 minutes.

Salt the soup and add a glass of heavy cream. After five minutes, it will be possible to remove the dish from the fire and serve it to the table.

Mushroom soups are one of the most popular dishes in Russia. Photo: www.globallookpress.com

Roast with russula at home

A dish in pots, from which it breathes warmth and comfort, may well turn out from russula. The main thing in cooking a roast is to feel the atmosphere yourself and imagine that you will create not with the help of an ordinary oven, but with a real Russian oven.

What do you need?

- 400 grams of pork

- 400 grams of russula

- 1 carrot

- Half an onion

- 800 grams of potatoes

- 4 tablespoons vegetable oil

- Salt

- Black pepper

- 200 grams of hard salted cheese

- 3 cloves of garlic

- 600 ml meat or vegetable broth

How to cook?

Cut the potatoes in the same cube as the pork. Chop carrots into circles, and onions into half rings. Wash the processed russula and boil them over moderate heat for at least 20 minutes. Throw the mushrooms in a colander, and then fry in a pan in a small amount of oil.

Take a large bowl and mix all the prepared ingredients. Next, spread it over clay pots and pour 100-150 ml of pre-prepared meat or vegetable broth into each container. Add shredded cheese on top.

Send the pots to the preheated oven. Bake roast with russula for at least an hour at a temperature of 220 degrees. Readiness can be checked on potatoes after the allotted time. If it is soft - try and enjoy the dish. Serve better in the same pots.

Mushrooms in pots - a cozy and tasty dish. Photo: www.globallookpress.com

Russula fried in sour cream

In addition to cream, sour cream gives a special taste to russula, like many other mushrooms.

What do you need?

- 400 grams of russula

- 4 cups sour cream

- 2 onions

- Greenery

- Salt

How to cook?

Clean and wash the onion. Sort the russula, clean and rinse thoroughly. Boil these mushrooms in boiling salted water for about five minutes, drain in a colander - let the water drain.

Onion cut into small cubes. Fry it in hot oil until golden brown, remove from heat. Cut the russula into strips, fry in hot oil separately from the onion until tender. Add the previously fried onion to the mushrooms, pour in the sour cream, salt and mix. Bring the dish to a boil and hold for two minutes, then remove from heat.

Finely chopped dill can be added to russula before serving.

Sour cream will give russula a special taste. Photo: www.globallookpress.com

Stewed russula

Mushrooms look very good and just stewed in meat broth. Stew russula, it turns out, is also very tasty. However, this dish may not be to everyone's taste, so you can cook it quite a bit to start - for one or two servings.

What do you need?

- 500 grams of russula

- 300 ml of meat broth

- 2 tbsp vegetable oil

- Salt

How to cook?

Sort, clean and rinse the mushrooms. Put the russula in a saucepan, cover with water and put on fire, then bring to a boil. After that, put the russula in a colander and let the water drain. Heat vegetable oil in a frying pan. Gently place the prepared mushrooms into it. Pour the meat broth into the russula, salt, mix and cover. Russula should be stewed for 30 minutes.

Russula can be dangerous - understand the classification and pay special attention to the processing of the fungus. Photo: www.globallookpress.com

Russula baked with rice and ham

Many people like to serve mushrooms with the maximum amount of various ingredients. Sometimes these experiments are very successful. Russula, for example, can be cooked with rice, crackers and ham at the same time.

What do you need?

- 400 grams of russula

- 1 tomato

- 1 head of onion

- 1 carrot

- 150 grams of cheese

- 120 grams of ham

- Salted Cracker

- 3 tablespoons vegetable oil

- 2 tablespoons mayonnaise

How to cook?

Process the russula, free them from the legs. Sprinkle with herb seasoning, salt and pepper. For the filling, boil rice until cooked, then add fried carrots, onions, mushroom legs, finely chopped ham and a couple of chopped garlic cloves to it. Mix the mass and add grated hard cheese, diced tomato and crackers crushed into crumbs. Salt to taste.

Russula hat - ideal for a delicious filling. Photo: www.globallookpress.com

Put the filling in the mushroom caps (ideally, so that they are large). Grease with a brush with mayonnaise, sprinkle with oil and bake for 25 minutes in the oven at a temperature of 190 degrees.

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

Blue-green (gray) russulas are alarming for many with their color, but experienced mushroom pickers know that dishes from these mushrooms are excellent. Green (swamp shade) russula are of little use for food. Pink and yellow russula have practically no taste, despite their nutritional value, and those who appreciate not only taste but also aroma in mushroom dishes do not eat them. Bright red russula with a fruity smell should not be collected, it is believed that the mushroom is poisonous.
These fragile mushrooms grow everywhere and are very unpretentious. Their main drawback is brittleness, so you need to collect them very carefully and put them in a basket with hats down.
Russula can be dried, pickled, fried, but best of all - salt. They are unusually tasty when salted, and there are a lot of types of salting these mushrooms.

One of the most ancient recipes for making salty russula. This is how our distant ancestors salted mushrooms during the time of Kievan Rus. The cooking process is long, but worth it. Russula are crispy, fragrant and appetizing.

Ingredients:

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

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

How to cook russula for the winter:

1. Rinse the mushrooms well and place them in cold salt water for several hours to remove the caustic milky juice and remaining insects. Cooking is not required.
2. Next, the mushrooms need to be washed again, put in a clean container with their hats down, sprinkle with the indicated spices and leaves, add fern leaves to the very top of the dish last.
3. Fill with water and place under oppression for 40 days.

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

How to pickle russula mushrooms with hot peppers

A peculiar recipe for those who love spicy spicy mushrooms. In winter, russula prepared in this way will not only please with its taste, but also add warmth to a friendly party.

Ingredients:

• 1 kg. russula;
• 3 tbsp non-iodized table salt;
• small chili pepper;
• 5-7 leaves of laurel;
• water.

How to salt russula recipe:

1. Rinse the mushrooms, pour salt water for 2-3 hours.
2. Peel the hot pepper from the seeds and cut into pieces.
3. Put the mushrooms in glass jars scalded with boiling water, adding bay leaf, salt and pepper to each layer.
4. Pour boiling water over, roll up the jar and leave in a warm place for several days.

Salted russula mushrooms with bird cherry and juniper

The original recipe, according to which mushrooms acquire a balsamic and slightly sweet taste. In this form, they go well with homemade liqueurs.

Ingredients:

• water;
• kilogram of mushrooms;
• 20 g of bird cherry berries (can be bought at a pharmacy);
• 10 g of juniper berries;
• 1 tsp allspice peas;
• table salt non-iodized (3 tablespoons).

Russula salty recipe:

1. Gently rinse the russula, remove the skin from the caps, soak for several hours in cold salted water.
2. Carefully place the mushrooms in a clean jar, adding salt, a few bird cherry and juniper berries to each layer.
3. Fill the jar filled with mushrooms and spices with hot water, let cool and store in the refrigerator.

Mushrooms prepared in this way can also be used in vegetable salads.

How to pickle russula at home

Russula prepared according to this recipe has a rather unusual taste: slightly spicy, spicy and fresh.

Ingredients:

• russula - 1000g;
• 4 tbsp table salt non-iodized;
• 1 sprig of dill;
• 1 small bunch of cilantro;
• 3 sprigs of mint;
• 3 sprigs of tarragon (tarragon);
• 2 cloves of garlic;
• water.

Salt russula recipe for the winter:

1. Rinse the greens, chop, mix and mash well.
2. Remove the skin from the caps of the washed russula, cut the mushrooms into slices.
3. In sterilized jars, carefully lay mushrooms and herbs in layers, sprinkle evenly with salt, carefully tamp, add garlic on top and pour hot water.
4. After two weeks, you can serve ready-made mushrooms on the table with onion half rings and vegetable oil.

Salt russula for the winter recipes

The splendid aroma of mushrooms can be perfectly emphasized with the tart taste of oak leaves and the spicy accent of cumin. Collect oak leaves must be green.

Ingredients:

• 1 kg russula;
• 4 tbsp non-iodized table salt;
• 1 tbsp cumin;
• 12-15 oak leaves;
• allspice peas (1 tablespoon);
• water.

How to pickle russula for the winter in jars:

1. Rinse the russula well, soak in salt water to remove bitterness.
2. Then put them in sterilized jars, layering them with oak leaves, sprinkling with cumin, pepper and salt.
3. When the jar is full, fill with hot water and roll up.
4. After a week, you can open a jar of mushrooms, serve them on the table and enjoy a luxurious fragrant forest bouquet.

In addition to the cold method of salting, there is also a hot one. Its advantages are that it is much faster than cold, and the mushrooms become more elastic during the cooking process, you can put them in jars without fear of damage.

How to deliciously pickle russula in a hot way

Soaked in spices and oil, mushrooms become unusually tasty. Before serving, they can be sprinkled with a green onion - and a wonderful snack is ready.

Ingredients:

• russula - 1 kg;
• garlic (2-3 cloves);
• allspice peas (2 teaspoons);
• bay leaf (5-6 pieces);
• dill (5-7 small inflorescences);
• non-iodized table salt (3-4 tablespoons)
• refined sunflower oil (by measure).

How to pickle russula in a hot way:

1. Rinse the mushrooms well, hold for an hour in salt water, boil with salt in a saucepan for 20 minutes, stirring and removing the foam from time to time.
2. Put them in sterilized jars with caps down, adding seasonings in layers.
3. When the contents of the jar are level with its hangers, the mushrooms must be carefully tamped and sunflower oil should be added about 1 cm above their level.
4. After a few days, the mushrooms will be ready, you need to store them in the refrigerator.

How to salt russula hot

Cherry leaves will add a unique fruity-resinous flavor to the mushroom dish. You can strengthen it with the help of cloves, you get a spicy and very appetizing dish.

Ingredients:

• 1000 g russula;
• coarse salt (3 tablespoons);
• cherry leaf (7-8 pieces);
• water;
• cloves (5-6 pieces);
• black peppercorns (1 tsp)

Hot salting of russula:

1. Rinse russula, hold in salt water for 3 hours to remove bitterness.
2. Boil water, carefully put the russula in a saucepan, salt, boil for 20 minutes, periodically removing the foam. Reduce the heat when the mushrooms settle to the bottom.
3. Add spices and boil for another 5-7 minutes over low heat.
4. Then spread the mushrooms with spices in pre-sterilized jars, pour over the brine and roll up.

But that's not all. There is another way to pickle these beautiful colorful mushrooms - without using water. This method is preferred by some precisely because all the nutritional components remain in the mushrooms themselves, while the purity of the product is ensured by the action of the dill-salt mixture.

How to salt russula in a cold way

According to this recipe, mushrooms do not need to be washed before salting. And only russula of a special kind are suitable for him - with hats of blue-green color. You don’t have to worry about the hygienic side of the dish: salt will do its job perfectly, and no foreign organisms will remain in the mushrooms themselves.

Ingredients:

• mushrooms - 1 kilo;
• rock salt, 1 glass;
• dill seed, 2 tbsp

Salting russula in a cold way:

1. Wipe the mushrooms with a damp cloth, remove the basal part, carefully clean the caps with a brush.
   Prepare the pickling mixture from coarse salt and dill seeds.
2. Place the mushrooms in a ceramic or glass wide bowl with the legs up and thoroughly cover with a mixture, then cover with a clean napkin and a small load (for example, a well-tied bag of water), and then send to the refrigerator.
3. After a couple of weeks, the russula is ready and you can eat them. Dry salted mushrooms turn out juicy, crispy, appetizing, as if fresh from the forest, it is a pleasure to serve them to the table and please the household and guests.

As you can see, the list of types of salting russula and components for it is very wide. Having tried some of them, you can choose those that will suit your taste, and stop there or come up with your own recipe. Well, the inexhaustible gifts of the forest will always provide gourmets with scope for gastronomic delights. Bon appetit!

You can also find out on our portal how to make a blank or.

Calories: Not specified
Cooking time: Not indicated

Want to cook russula fried with potatoes? We offer you a wonderful recipe for cooking. 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 cook fried russula with potatoes for dinner or a festive feast according to my recipe.



Ingredients:
- 1 onion;
- 800 grams of russula;
- 1 kilogram of potatoes;
- 3 tablespoons refined vegetable oil
- 2 tablespoons butter,
- fine salt to taste.

Recipe with photo step by step:

Rinse the russula well in cool water, remove forest debris. Sort through the mushrooms and if there are worms, discard them. For frying, take only young, dense mushrooms. You can add a few porcini mushrooms to the russula. The taste of fried potatoes will only get better from this.




Fill with 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 russula well under running cool water and peel the russula caps from the skin. 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. Once the butter has melted, add the onion. Fry, stirring, until it becomes transparent. Make the fire a little less than medium so that the onion does not burn.






Russula cut into 4 pieces each mushroom. Don't cut them too small. You can cut off the lowest part from the leg if the russula have lain for more than a day before you started cooking them. Put the russula to the onion and mix well. Season with fine salt. You can add quite a bit of ground black pepper. Although, most likely, it will be superfluous. Potatoes with russula are very tasty and fragrant. Fry mushrooms with onions for another 10 minutes, stirring occasionally. Make sure the onion doesn't burn. Mushrooms will release liquid. By the time you add the potatoes, they should be gone. She will boil.




Peel potatoes. It is better, of course, to take young potatoes. You can simply scrape it with a knife, or remove the peel with a metal sponge for washing dishes. Cut the potatoes into cubes, put in a deep bowl, salt and mix. Let it stand for a couple of minutes. Put the potatoes on the mushrooms. Fry for 10 minutes under the lid, then fry without a lid for another 10 minutes.




Serve hot with fresh herbs and fresh vegetables. They say that it tastes much better if you eat it straight from the pan. Believe me, it's true. Bon appetit!

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 cooking fried russula.
Russula are wonderful mushrooms, you can cook many different dishes with them - just bake in the oven with salt or minced meat, you can cook soup or stew potatoes. But the most delicious dish is still fried russula ... sweet, mouth-watering.
Russula come in different colors, yellow, orange, red, burgundy and even green.
When there are a lot of white ones in the mushroom season, I almost don’t look at russula, and if I take it, then only bright red, huge or light pink, plump ones. But this year the season began with russula and I really wanted to cook a huge pan of delicious fried mushrooms and eat them just like that, without a side dish.
So, let's start cooking...

Russula I clean from the skin.

I wash them whole under running water.
I deliberately do not cut them into pieces before washing, they are very fragile.

Pour a little sunflower oil into the 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 leaves the first run.

Cover the pan with a lid and start simmering over low heat.

After a while, the mushrooms will begin to give juice. We remove the excess amount of mushroom juice.

And add the remaining chopped russula. We also cover the pan with a lid and simmer.

Now it's time to think about salt and seasonings.
I have a choice of two salting options - plain table salt or sea salt with dry herbs.
In this recipe, I use plain 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 put the onions on top. We do not cover with a lid, on low heat we bring the dish to readiness.

During frying, the mushroom juice is gradually evaporated, and the mushrooms are saturated with onion juice. Over time, the bow is completely invisible.

Mushrooms turned out juicy, sweet and very appetizing.
It can be served with any side dish, or you can eat it just like that.

I like to sprinkle with sweet paprika, the taste becomes even more original. But that's in my opinion.

Bon Appetit everyone!

Cooking time: PT01H00M 1 hour