How much to cook russula: before frying, freezing and salting

Russula (lat. Rússula) is a very popular variety of mushrooms found in forests. This representative of the Russula family contains a complex of useful nutrients, for example, vitamins of group B, as well as C, E. In order to preserve these beneficial substances after heat treatment of the product, it is necessary to follow all the rules and recommendations for the cooking time interval. How much to cook russula until cooked depends on the chosen option for preparing the final dish of mushrooms.

Is it necessary to boil russula 

The name of this mushroom species can be misleading as to the fact that members of the Russula family are suitable for eating raw. However, this is not true for a number of reasons:

1. Like any other types of mushrooms, russula tend to absorb all radiation products and toxic substances from the soil and the environment, and their heat treatment, in particular, boiling, will have a beneficial effect on reducing the content of nutrients in the finished dish.
2. The protein contained in russula is quite difficult to digest by the human body. To facilitate this process, you need to boil the mushrooms before using them in the preparation of any culinary dishes.
3. Some representatives of russula have a slightly bitter aftertaste, the cooking process will help get rid of it.

There are about 40 representatives of the Syroezhkov family. All of them differ from each other in one way or another, including color: there are greenish, blue, yellow-orange, bluish-green, reddish representatives.

It should be borne in mind that red specimens are conditionally edible products and therefore they require somewhat more heat treatment than other representatives of this family.

Before proceeding directly to cooking russula, it is necessary to carry out a number of preparatory actions:

• clean the russula from large forest debris and pest-affected specimens;
• Rinse the mushroom raw material thoroughly under a slight pressure of running water.

Photo of boiled russula:

How long to cook russula until cooked 

How many minutes to cook russula until cooked depends on the preparation of which dish in question. The average duration of such a procedure is about half an hour. In doing so, the following recommendations must be observed:

1. Only strong and healthy specimens should be cooked. Otherwise, during the boiling process, the mushrooms will completely fall apart and lose their attractive appearance.
2. In order to properly cook the product, the volume of liquid used must be at least twice the volume of boiled products.
3. The liquid that remains after the completion of the cooking process is strictly not recommended for use in food. This is due to the fact that all harmful substances remain in it (which the fungus absorbs during growth) and an unpleasant bitter aftertaste.

The sequence of actions during cooking should be as follows:

• before boiling representatives of the Syroezhkov family, it is necessary to carefully sort them out, leaving only strong and healthy ones;
• place the selected specimens in a pre-prepared container for cooking, after washing them under running water of low temperature;
• fill the prepared container with cool water;
• bringing the liquid to a boil, switch the fire mode to the “min” mark;
• add a small pinch of salt, spices, a bay leaf, a couple of black peppercorns;
• the foam formed during the cooking process should be removed, periodically monitoring the process of its formation;
• after boiling water, it remains to cook for about half an hour.

How much to cook russula before freezing 

A very common option for harvesting russula for the winter period is to freeze them. This process involves the preliminary boiling of the representatives of the Syroezhkovs. Cook them before freezing as follows:

• carefully sort out the collected “forest meat”;
• rinse all high-quality specimens under a low-pressure running stream of water;
• move the mushrooms into a saucepan, pour the required amount of clean water, cook for about 20 minutes. in lightly salted water.

How much to boil russula before frying 

Fried mushrooms are an excellent option for a second course for lunch or dinner. The cooking process must also precede frying. Cooking fresh russula before frying is necessary as follows:

• sort out mushrooms, clean them of forest debris and wormy specimens, rinse;
• place the product in a saucepan, add water in a 2: 1 ratio;
• cook for 10 minutes. after boiling water.

Mushrooms processed in this way are suitable for stewing, frying or baking in the oven.

How much to cook russula before salting 

Salting russula can occur in two different ways:

1. Cold method (does not involve the boiling process).
2. Hot (includes the cooking process).

Russula should be cooked hot before salting as follows:

• pre-process the mushrooms;
• boil on a medium-intensity fire for 7 – 10 minutes. after boiling.

How much to cook russula before marinating 

There are many different recipes for pickling russula. Most of them involve boiling before direct pickling for a short period of time (no more than 15 minutes). At the same time, the pre-harvested crop must be carefully sorted out, washed and boiled in a saucepan with water so that the liquid covers the total volume of mushrooms by no more than 2-3 cm.

How long to cook russula for soup 

The preparation of soup from representatives of the Russula family involves their additional boiling before the direct preparation of the main course.

You need to cook russula for making soup like this:

• select suitable specimens;
• cut into small pieces;
• boil for 10 min. after boiling water, drain the liquid;
• wash mushrooms.

After completing this procedure, the russula is ready for making soup.

Recipes for boiled russula 

There are many options for dishes that can be prepared from boiled russula. All of them are distinguished by their exquisite taste and aroma and will not leave anyone indifferent at the dinner table.

Rolls of boiled russula

Ingredients required:

• boiled mushroom raw materials – 250-300 g;
• a small bunch of green onions;
• lettuce – 3-4 leaves;
• ham (replacement with high-quality boiled sausage is acceptable) – 30 g;
• sunflower oil (without flavors) – 2 tsp;
• parsley / dill (to taste) – a small bunch;
• salt – a small pinch.

Sequence of preparation:

1. Boil the mushrooms ahead of time.
2. Chop green onions, parsley or dill.
3. In a small container, combine the chopped russula and chopped greens.
4. Season all the ingredients with a pinch of salt and sunflower oil, mix everything well.
5. Place the prepared stuffing into thinly sliced ​​ham slices and roll it into a roll. You can additionally strengthen the snack using a wooden skewer.

You can serve the appetizer on a large flat dish, placing ham rolls with mushrooms on green lettuce leaves.

Mushroom caviar from boiled russula

Ingredients:

• boiled russula – 1 kg;
• bulb bulb – 0,5 kg;
• fresh carrots – 4 pcs.;
• garlic – 4 teeth;
• sunflower oil – 300 ml;
• vinegar 9% – 50 ml;
• greens (parsley/dill) – 2 bunches;
• bay leaf – 3 — 4 pcs.;
• freshly ground black pepper and coarse salt – according to taste preferences.

How to cook:

• finely chop the onion and fry;
• carrots, chopped on a coarse grater, fry in vegetable oil;
• boiled russula, along with fried onions and carrots, pass through a meat grinder;
• place the resulting mass in a pre-prepared container, in which also add salt, vinegar, pepper, chopped garlic cloves, finely chopped herbs and butter, mix everything thoroughly;
• simmer the resulting product over low heat for about 90 minutes.

The finished product must be stored in a cool place.

Conclusion 

It is necessary to cook russula until cooked, observing the time interval indicated in the recipe for preparing the selected dish. It should be remembered the importance of this procedure in the process of preparing mushrooms for eating. Adhering to all the necessary recommendations on the procedure for boiling and the time of heat treatment of mushrooms, there is no doubt about the safety of the product while maintaining its beneficial properties and unsurpassed taste.