Harvesting russula for the winter: recipes for cooking mushrooms

In deciduous and coniferous forests, you can find beautiful and tasty russula mushrooms in large quantities, although some mushroom pickers are in no hurry to pick them, as they hope to meet their more noble relatives. Such an attitude towards representatives of this mushroom family is completely undeserved, since in terms of their taste and energy value they are not inferior to other, more popular types of mushrooms. From them you can cook a lot of delicious dishes for everyday or festive table. Cooking russula for the winter allows you to keep their taste and freshness for many months and wait for the next harvest.

There are many varieties of russula, which differ from each other not only in the color of the hats, but also in taste. This must be taken into account when choosing a processing method, since some are practically devoid of bitterness that appears in mushrooms due to the accumulation of lactic acid, while others, on the contrary, are so bitter that they are practically inedible when boiled and fried. This variety of russula requires soaking in water with salt. It will be possible to eat them with such processing in one to two weeks.

Some desperate and always in a hurry mushroom lovers are sure that some varieties of russula can be eaten the very next day after salting. However, such a statement is erroneous, of course, death is unlikely after such a meal, however, nausea, weakness, dizziness and other signs of poisoning are provided.

To avoid such troubles, you need to cook russula correctly. They can be salted cold or hot, fried and cooked from them pate. Let’s try to figure out how to cook russula for the winter. Recipes with photos are given below.

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Cold salting of russula for the winter

A recipe for cold pickling will help prepare russula mushrooms for the winter.

Ingredients:

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• 5 kg russula;
• 1 L of water;
• 0,5 kg of salt;
• 5 dill inflorescences;
• 10 cloves of garlic;
• currant leaves.

Preparation:

1. Gently rinse the russula and soak for 2 days in cold water, which must be changed three times a day (morning, afternoon and evening). The last time you need to soak them in salted water for 6-8 hours. For 5 liters of water, add 100 g of salt;
2. Dill inflorescences need to be disassembled into twigs, garlic should be peeled and cut into thin plates;
3. Rinse currant leaves and put on the bottom of the pan;
4. Divide the soaked mushrooms into 10 parts and put them on the bottom of the pan, caps down, shifting each layer with garlic plates and a small amount of dill and sprinkling with two tablespoons of salt;
5. After all parts of the mushrooms are laid, you need to fill them with 1 liter of cool water, cover with gauze, press down on top with a wooden disc, plate or lid of a smaller diameter and set oppression;
6. Place the container in a cool place, to which the temperature does not rise above 6-7 ° C for 5 days.

After this time, you can add layers of fresh, pre-soaked mushrooms on top and also sprinkle them with salt.

Russula prepared in this way can be eaten two weeks after the last layer of mushrooms was placed in the container. In the same period of time, you can transfer them to jars, pour in brine, close with nylon lids and send them to the refrigerator for storage.

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Hot way to cook russula for the winter

There is also a recipe for cooking russula mushrooms for the winter in a hot way.

Ingredients:

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• 1 kg russula;
• 1,5 L of water;
• 8 sweet peas;
• 100 g currant leaves;
• 4 bud of carnation;
• 50 g cherry leaves;
• salt.

Preparation:

Russula for the winter with horseradish and garlic

Harvesting russula for the winter and recipes for preserving and cooking mushrooms are a very relevant and discussed topic, so there are a huge number of ways to prepare these delicious mushrooms.

Russula with horseradish and garlic are very tasty and fragrant.

Ingredients:

• 1 kg of mushrooms;
• 1,5 liters of water for cooking;
• 50 g salt;
• 1 garlic head;
• 2 dill inflorescences;
• 5 leaves of horseradish.

Preparation:

1. Place pre-soaked and peeled mushrooms in a saucepan, add water and boil, constantly removing foam from the brine;
2. When they sink to the bottom of the pan, you need to throw them into a colander;
3. Place the mushrooms in a sterile bowl, add the peeled and sliced ​​garlic, sprinkle with salt and mix gently;
4. Sterilize jars, put horseradish leaves and dill branches on the bottom, mushrooms on top of them. They need to be thoroughly crushed with a spoon;
5. On top of the mushrooms, you need to cover with another leaf of horseradish, put a leaf of horseradish and dill, pour boiling brine and roll up.

After cooling, you need to place the jars with mushrooms in the refrigerator. It will be possible to eat mushrooms within a week after rolling.

Dry recipe for harvesting russula for the winter

You can also prepare russula mushrooms for the winter according to a recipe called dry.

Ingredients:

• 1 kg of not bitter russula;
• 60 g salt.

Preparation:

1. Wash and dry mushrooms;
2. Cut into large pieces and sprinkle with salt;
3. Mix everything thoroughly and fold the sterilized jars;
4. The containers must be covered with clean gauze, set oppression and put in the refrigerator.

After 3 weeks, the mushrooms will be ready to eat. Before eating russula prepared in this way, you need to soak them in plain water to remove excess salt.

The recipe for mushroom caviar from russula for the winter

It turns out very tasty caviar from russula for the winter, the recipe for cooking is quite simple.

Ingredients:

• 250 grams of russula;
• 200 grams of onions;
• 1 carrots;
• 70 ml of vegetable oil;
• 15 ml of vinegar;
• fresh herbs to taste;
• bay leaf, salt and pepper.

Step-by-step instructions for preparing russula for the winter according to this recipe are as follows:

1. Cut the prepared mushrooms into pieces, put in an enamel bowl;
2. Add water, salt, cook for 30 minutes, while every 5 minutes you need to remove the foam and mix the mushrooms;
3. As soon as the brine becomes transparent, and the mushrooms sink to the bottom, they need to be removed with a slotted spoon and immediately twisted in a meat grinder;
4. Wash the carrots and onions, peel them, grate the carrots, cut the onion into cubes, sauté the vegetables over high heat and add to the twisted mushrooms;
5. Add vegetable oil, vinegar, spices to the mass, mix thoroughly and simmer everything together over low heat for 50-60 minutes.

After the specified time, it is necessary to transfer the mushroom mass into scalded dry jars and roll up. After cooling, mushroom caviar from russula for the winter, prepared according to the recipe described above, must be sent for storage in a cool and dark place.

Recipe for freezing russula for the winter

If you don’t have time or desire for salting or cooking caviar, and you need to save the mushroom harvest at all costs, freezing russula for the winter will come to the rescue, the recipe of which is very simple. It is enough to sort, clean and wash the mushrooms, dry them thoroughly. Then you need to put them in tight plastic bags for freezing, trying to leave as little air in them as possible, seal them tightly and send them to the freezer.