Fried russula: cooking recipes, how to prepare for the winter

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

Is it possible to fry russula

From the name of these mushrooms, it may come to mind that they can be eaten raw. But this is not entirely true, because they have a rather bitter and unpleasant taste. But russula is great for almost any type of heat treatment. Thus, they can be fried in a pan, marinated, made into pate and blanks for the winter.

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 places. Processing should begin as soon as possible, since russula begins to deteriorate after 5-6 hours. The next important step is rinsing under running cool water. However, there is an opinion that it is not necessary to remove the skin from the hat. This is due to the fact that they are very fragile and can simply crumble.

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 slightly salted water for 1 to 2 hours before frying. It should be noted that the soaking time depends on the volume of mushrooms. So, if the blanks are about 1 kg, then they can be soaked for only 1 hour. There is another way that will eliminate the unpleasant aftertaste. To do this, before frying the gifts of the forest, they are poured with boiling water and wait 7 minutes. But if overexposed, then there is a possibility that the mushrooms will lose their attractive appearance. Nevertheless, 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 so that all unnecessary liquid is glassed.

How to fry russula in a 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 hats and cut into rings or straws. If the mushroom cap is large, then it can be cut in half, only then into plates. The dust from the records can ruin the dish, so it’s best to throw it away. After that, 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, the pan is removed from the stove.

Not all housewives know if it is possible to fry russula with other mushrooms. Experts do not recommend mixing mushrooms, since russulas are very tender and, when cooked together with species that are harder in consistency, can lose their shape. But a dish with the addition of white mushrooms in a small amount will become even tastier. If the russula gave pink juice during frying, then most likely a blood-red mushroom got into the 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 ruin the dish.

How much to fry russula in a pan

It takes 15 to 30 minutes to cook the russula on the shortbread, depending on the size of the pieces. As a rule, they are cooked until all the liquid has evaporated. And the readiness of fried mushrooms will be reported by a slightly noticeable golden crust.

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 below and cook delicious fried russula.

Fried russula with onions

Necessary ingredients:

• onion – 3 pcs .;
• Garlic – 4 cloves;
• fresh mushrooms – 500 g;
• salt and spices to taste;
• 3 Art. liter. lemon juice;
• Butter – 70

Preparation:

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

Fried russula with sour cream

Necessary ingredients:

• mushrooms – 0,5 kg;
• onion – 2 pcs .;
• sour cream – 5 tbsp. l .;
• fresh greens;
• salt – to taste;
• sunflower oil – for frying.

Cooking process:

1. Peel the onion, finely chop. Saute in oil until golden brown, then remove from heat.
2. Russula clean, rinse and boil for 5 minutes, put in a colander and let the water drain. Cut them into cubes or strips, 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.

Fried russula in batter

Necessary ingredients:

• mushrooms – 0,5 kg;
• sunflower oil – for frying;
• eggs of chicken – 3 pcs .;
• 5 Art. l flour;
• 1 st. l. carbonated water;
• salt – to taste.

Cooking process:

1. Peel and wash the sprouts. For cooking, whole or chopped blanks are suitable.
2. For batter, you need to combine the eggs with flour, add salt and beat the resulting mass thoroughly, gradually pouring in 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 the hot skillet.
5. Fry on both sides until a golden crust forms.
6. Place the finished pieces on paper towels to absorb excess fat.

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 stocks in advance. There are different recipes for making fried russula for the winter.

It is very convenient to freeze fried russula, as such preparations facilitate the process and save time on cooking in the future. So, if necessary, the hostess will only have to get the mushrooms from the freezer and warm them up. To properly freeze fried mushrooms, you should follow the instructions:

1. Select raw materials. Spoiled, wormy and old are not suitable for freezing.
2. Soak in hot water for 1-2 hours, then brush with a toothbrush to remove dirt.
3. Large mushrooms can be chopped, but do not grind too much.
4. Boil in lightly salted water for at least 30 minutes, then rinse with cold water and wait 10 minutes.
5. Fry prepared mushrooms in a dry frying pan. After 2 minutes, pour a small amount of sunflower oil. Cook with gentle stirring for 20 minutes.
6. Salt and pepper to taste for a couple of minutes until ready, then cool.
7. Pack the fried product in small special bags for freezing and squeeze out the air. Fried russula in frozen form is stored for up to 18 months.

Instead of bags, you can use pre-sterilized jars. To do this, it is necessary to transfer the fried mushrooms into prepared containers, pour over about 10 ml of sunflower oil. After that, tightly roll up the lid and place in salt water. Sterilize 1 hour. You can store such a product for up to 8 months in a cellar or refrigerator.

Why are russula bitter when frying

Many varieties can be found in the forest, but only one variety of russula can give bitterness to the dish – red, or as it is commonly called blood red. Therefore, mushroom pickers generally do not advise putting such a “copy” 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 aftertaste appears. It is also worth mentioning the environmental aspect, since mushrooms growing near chemical plants and roads also gain a lot of harmful substances, which can affect the taste not for the better. It is believed that russula is tastier when its hat is painted in a less bright saturated color.

What to do if russula is 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 give a bitter taste.
3. Boil and drain 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 “copy” crept in among the russula. In this case, it is better not to risk it. Unfortunately, a spoiled dish cannot be fixed in any way – it will have to be thrown away.

Calorie fried russula

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

Despite the huge difference in caloric content, this fried food product is also good for the body, because it contains a large amount of dietary fiber, useful vitamins and minerals, including proteins.

Conclusion

A hostess with any level of training will be able to cook fried russula, the main thing is to follow the basic rules. It is important to rinse the mushrooms under running water before any culinary procedures. It is not necessary to always remove the film from the cap, with the only exception being “instances” of blue or bright red. Soaking mushrooms in water will relieve them of possible bitterness. All actions must be careful, as the caps of russula are very delicate and thin.