Since we have touched on the topic of mushrooms, it is worth noting that any kind of mushroom plants should be well processed. Given the current environmental situation, mushroom processing should be even better.
Pick your recipe
Before we talk about how to cook Russula, it’s important to remember that these mushrooms are very fragile. They are even collected with difficulty, because they are fragile and in a basket to bring them home in general is quite difficult. But if you have the opportunity to get a couple of baskets of good russula, take this opportunity necessarily.
There are no specific recipes for the preparation of this type of mushroom. They are not suitable for soup, and drying them is also undesirable. Very often mushrooms come across caustic (with a sharp taste), so before you cook the russula they need to be thoroughly soaked. In other matters, no prohibitions apply to these mushrooms - you have complete freedom of action and imagination, where you can use these mushrooms.
Very tasty they are combined with potatoes. The simplest recipe for russula is as follows:
• take the required number of mushrooms - 500 g or more
• put water on gas
• throw them in boiling water for 5-10 minutes
• then throw them in a colander
• put a frying pan, pour the sunflower oil, fry the potatoes and then chop the onion there
• put the mushrooms in a pan, mix and fry to the desired consistency.
It is fried russula that is better than other mushrooms for boiled potatoes. They can also be mixed with fried potatoes, added to cereals, made salads from them.
But you can still salt the russula. Lightly salted russula, like mushroom platter, is an excellent delicacy.
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How to cook russula mushrooms