Russula before boiling, clean from contamination, pour cold water, cook for minutes.

Before frying russula you can not boil.

How to cook russula

   1. Before cooking, russula should be sorted out well, since only small, strong and healthy mushrooms can be cooked.
  2. Rinse the mushrooms thoroughly with cold water and put in a pan.
  3. Pour the mushrooms with cold water so that its volume is twice the volume of the mushrooms.
  4. On a medium heat, wait for a boil, then reduce it.
  5. The foam that appears when boiling mushrooms should be removed.
  6. It is also necessary to add salt, a few peas of black pepper and bay leaf.
  7. Cook Russula should be 30 minutes after the water boils.
  8. Unlike other mushrooms, the water remaining after cooking the russula cannot be used.

How to salt russula

Products
  Russula - 1 kilogram
  Garlic - 3-4 cloves
  Vegetable oil - 3 tablespoons
  Blueberry leaves - a few pieces
  Onions - 1 small onion
  Salt - 4 tablespoons

How much and how to salt russula
  Peel fresh russula from dirt, rinse gently, put in a pan, pouring salt. Peel the garlic, cut into thin petals, add to the mushrooms. Cover the russula with sprigs of blueberries and leave in a cool dark place for 12 hours. Then sprinkle with chopped onions, add sunflower oil and mix well. Arrange the russula in sterilized jars, close and report the russula until the jar is full. After 30 days, your salty russula is ready!

How to cook russula before freezing

  1. Rinse the russula gently in water.
  2. Put the russula in a pan, add water, salt and cook for 20 minutes.
  3. After cooking, put the russula in a sieve, wait for the water to drain, and put it in plastic bags.
  4. Remove the russula in the freezer.
  After freezing, the mushrooms will be suitable for six months. They must be thawed at room temperature and then apply additional cooking - frying or cooking.

How to cook russula in broth

  A pound of raw meat will have 2 tablespoons of sunflower oil, 2-3 tablespoons of meat broth, salt and greens.
Thoroughly clean the russula and rinse, put in salted water, put on fire. Bring to a boil, put on a colander, then put in a saucepan with heated oil, add the broth, cover and simmer for about min. Serve with finely chopped herbs.

How to cook russula in salad

Products
  Russula - 100 grams
  Chicken Egg - 2 pieces
  Dill Greens - 1 sprig
  For refueling
  Vegetable oil - 30 grams
  Salt, vinegar, pepper - to taste (vinegar can be replaced with lime juice)

Russula Salad Recipe
  1. Boil the russula, cut into strips.
  2. Hard-boiled eggs, peel, cool and cut into cubes.
  3. Stir eggs with russula.
  4. For dressing - mix vegetable oil, vinegar, salt and pepper.
  5. Sprinkle salad with finely chopped dill.

Facts about russula

  - Russula can be found in coniferous and deciduous, mixed forests or even in a swamp. You can start collecting them in May, and finish in October: the main thing is that it rains.

All russula have white plates on the inside of the hat and all have white legs, without rings, without scales or films. The russula slice remains white.

When collecting russules, it should be noted that they are very fragile. Russula is usually collected separately from other mushrooms, so that forest debris from other more humid mushrooms does not mix with broken russula. So that the russula does not break during cleaning, it is better to scald them with boiling water immediately.

The film from the hat of the russula is easily removed, but this can not be done, because sometimes thanks to it, the mushroom does not fall apart during cooking.

If Russula has a bitter aftertaste, it is a caustic Russula. To get rid of bitterness, it is necessary to pour mushrooms with salt and put in the refrigerator for the night, then boil.

- If russula is bitter, it is necessary to clean them from the film on the hat. In this case, red russula is most often bitter - you can first try to clean only them. If cleaning did not help get rid of bitterness, then you should change the water and boil the russula for another 20 minutes.

Calorie russula - only 19 kcal / 100 grams.

The benefits of russula are due to the content of vitamins B1 (regulates the nervous system), B2 (growth and health of the skin, nails, hair), C (immune processes in the body), E (protection of cell membranes) and PP (health of the circulatory system).

How to cook russula soup

Soup Products (4 liter saucepan)
  Russula - 300 grams
  Noodles - a decent handful
  Potato - 3 medium potatoes
  Onions - 1 head
  Carrots - 1 piece
  Bay leaf - a pair of leaflets
Black pepper - a few peas
  Fresh dill - a few twigs
  Salt to taste
  Butter - a cube of 3x3 centimeters
  Sour cream to taste

How to cook russula soup
  1. Peel the russula, wash and cut it. Peel the potatoes and cut into cubes with a side of 1 centimeter.
  2. Pour water into a saucepan, put the russula, bring to a boil and cook for 10 minutes. Add potatoes, salt and seasonings, continue cooking.
  3. Peel the onions and carrots, finely chop the onions, grate the carrots on a coarse grater.
  4. Heat a frying pan, melt butter on it, put onions and after a couple of minutes of frying onions - carrots.
  5. Fry the carrots with onions for another 5 minutes, then put the frying in the soup. Add the noodles and cook for another 5 minutes.
  6. Serve russula soup with sour cream and chopped dill.

Boiled russula appetizer

Products
  Russula - 250-350 grams
  Chives - 1-2 feathers
  Lettuce - 3-4 leaves
  Ham - 25 grams
  Vegetable oil - 1-2 teaspoons
  Parsley (can be replaced with dill) - 1 small twig
  Salt to taste

The recipe for russula snacks
  1. Boil the russula, cool and cut into thin strips.
  2. Rinse the salad, onions and herbs with water and pat dry with a napkin.
  3. Chop onion and chop greens.
  4. In a large bowl, gently mix the russula, herbs, green onions.
  5. Slightly salt and pour over vegetable oil.
  6. Mix again.
  7. Put lettuce leaves on a flat dish or plate, and a snack on them.
  8. Thinly chop the ham and roll it into rolls.
  9. Garnish with appetizer rolls.
  10. Top with a sprig of parsley.

Russula is the most common mushroom in Russia. Russula mushrooms grow in any forests - deciduous, coniferous or mixed. These beautiful mushrooms are unfairly deprived of attention: mushroom pickers and cooks consider russula to be third-rate and take them only when other mushrooms are not found. Of course, taste is an individual matter, and for each type of mushroom you need to find your own approach or style, if you want. Russula can not be cooked in the same way as other mushrooms, and often this detail also scares off the cooks. In practice, russula mushrooms are even easier to cook than white, and the taste of salty russula can surprise with its nutty shades and make the culinary fantasy work to its fullest. There are many types of russules, they should be sorted out to determine the cooking method for each species and to cook these delicious mushrooms with confidence.

There are 13 main varieties of russula. They can be divided into 3 groups:
  . Tasty (4 varieties)
. Edible (3 varieties)
  . Inedible and poisonous

Delicious

Or russula is greenish  (Russula virescens). The hat is from 5 to 15 cm in diameter hemispherical in young mushrooms, then mushroom-shaped with a pit in the center and with inverted edges in mature mushrooms. The skin is light green or gray-green in color with white patches, often torn. The plates are white or fawn. The leg is thick, fleshy, dense. The pulp has a nutty flavor. It grows in deciduous forests in summer and autumn. This is a very delicious mushroom, considered the best among russula.

Attention! The scaly Russula is similar to a pale grebe - a deadly poisonous mushroom. Be extremely careful!

(Russula vesca). Hat 5–9 cm, pink or brown-pink, with an adhesive surface (matte when dried). Young russula have a hemispherical hat, mature - flat. The plates are rare, white or with red spots. The leg is white, fleshy. Food russula has a nutty flavor and a light mushroom aroma. It grows all summer and autumn in deciduous and coniferous forests. This is a delicious mushroom, one of the best among russula. It has a slight resemblance to the fly agaric, in contrast to which it does not have spots on the hat and "skirts" on the leg.

  (Russula cyanoxaniha). A hat from 5 to 15 cm, lilac, steel with a bluish tint or green with purple hues. In youth, spherical, then flat in shape with lowered edges with an adhesive surface. The plates are frequent, unbreakable, white. The pulp is white, dense in young mushrooms and curdled in mature ones. It grows in deciduous forests in summer and autumn. It differs from other russules in flexible plates.

  (Russula integra). Hat from 6 to 15 cm, spherical in youth and flat with raised edges in maturity. Coloring from brown-red to chocolate-brown. The platelets are milky white and then yellowish in color. The pulp is white, dense and brittle in young and yellowish, crumbly in mature mushrooms. It grows all summer and autumn in deciduous forests. It is necessary to distinguish russula whole from purplish-brown, which has a bitter taste.

Edible.

It can be noted that mushrooms without a pronounced taste fall into this group, which should be taken and cooked only if you really want mushrooms. However, these mushrooms are edible, they can be harvested: salt and pickle, give them any taste and aroma with the help of spices or use as fillings.

Russula marsh  or bobber (Russula paludosa). Hat 8-15 cm, bright red, dark in the center. Bell-shaped in youth, mature - with slightly edged edges. The adhesive film, the plates are white or yellowish, often grow to the stem, in the context may be reddish in color. The pulp is white, odorless. It grows mainly in coniferous forests in summer and autumn.

  (Russula decolorans). Hat 3-10 cm, orange-red, with an adhesive-mucous membrane in young mushrooms, dry and smooth in mature ones. Plates are frequent, white or oil-yellow in mature, and gray in old. Leg long, even, white in young and mature, gray in old. The flesh is white, turning gray with age. Summer and autumn are growing in coniferous forests. It is very important not to confuse the Russula fading with the burning-caustic Russula, in which the plates and spore powder are white and the flesh is gray.

  (Russula daroflava). The hat is 4-10 cm, dark yellow in color, spherical in young and flat in mature mushrooms. The plates are narrow, adhered to the peduncle, white in young, gray in mature. The flesh is tender, white in color, dense in young, loose and gray in mature. The smell is not expressed or absent. It grows in summer and autumn on peaty soil near birches.

Inedible and poisonous

This group includes conditionally edible and poisonous mushrooms. Yes, among russula there are a couple of species that are dangerous to eat.

Edible mushrooms can be eaten, but they can be either tasteless or difficult to process. These include (Russula ochroleuca) with a specific color of the hat, similar to yellow russula. You can distinguish it from yellow russula by color: the color of the ocher is dirty, the color of the yellow is bright and clean. Russula golden yellow  (Russula risigalina) is also edible, but has an inexpressive taste. It differs from yellow in smaller sizes (cap 3-7 cm) and egg-yellow spore powder. Russula green  (Russula aerguinea) with ugly hats of an unpleasant green (swamp) color of 5-10 cm in diameter. The mushroom is tasteless and, to everything else, looks like a pale toadstool. Russula beautiful  (Russula lepida) despite the name has bitter, hard and tasteless flesh. It differs in the blood-red color of the cap 5-10 cm in diameter. Russula purplish brown  (Russula badia) happens lilac-red in youth. Hat 8-12 cm, spore powder buffy. It has a specific smell resembling a cigar box. The taste is unpleasant, it can be very bitter.

(Russula emetica) is truly inedible and even poisonous. It has a hat of 5-10 cm, blood-red in color, which in rainy weather becomes ocher-yellow and slippery. Leg flat, white or pink, with brittle flesh. The flesh of the cap is white, reddish under the skin. It has an interesting fruity smell and a very pungent taste. Be extremely careful - the mushroom is poisonous!

Now that you have been warned and can distinguish a delicious russula from a poisonous one, do not be afraid to collect and cook them. Russula is very brittle. This is the main feature of this type of mushroom and its main drawback. Extraction from the grass, release from twigs and transportation should be neat, without jerking and shaking.

Inexperienced or novice mushroom pickers and culinary specialists, the name of the mushroom (russula) can be confusing. Raw these mushrooms do not eat, not accepted. If you wish, you can eat raw Russula - poison and die if it was the right kind, you can not. For the best taste, russula is pickled, salted, fried, stewed and boiled. Pickled and salted russula are best obtained, for which they got their name. Already after a day of salting Russula you can eat, just add the traditional mushroom dressing from oil and onions or garlic.

Pickling

Mushrooms should be washed, coarsely chopped or left whole, pour brine and put in a dark place. You can add a few peas of black pepper, currant leaves, dill or other odorous herbs.

Pickling

It differs from salting in that vinegar is added to the solution. It is usually used for canning, but in the case of russula it makes sense to pickle quickly without preservation. Thus, you can always have a ready-made cold snack in the refrigerator.

Frying

Mushrooms should be peeled, but not washed. Cut not too finely and fry in oil. Russula are fried quite quickly and it is very important not to turn them into coals, trying to get rid of the imaginary poison. Inedible or simply tasteless russules should be removed at the stage of sorting and not clogged with thoughts of poisoning during cooking. Doubt - cook.

Cooking

The russula is washed, cleaned, cut into medium pieces and boiled in two waters. Bring to a boil in the first water, boil for several minutes, then transfer the mushrooms to another container with boiling water and cook there for 15-20 minutes. For those who are suspicious, pre-soaking can be recommended.

Quenching

The best way to cook russula mushrooms. It combines cooking and frying, eliminating the doubts of even the most suspicious. There are two ways: rinse the mushrooms, peel, cut and lay in a layer in a pan. Stew, stirring occasionally. The second way: boil and simmer. More liquid will stand out - you can make, for example, a broth or sauce based on a liquid that is cast into a separate container, or you can just let the moisture evaporate. When stewing russula, you can add peppers (peas, whole chili peppers), bay leaf or curry leaves, cloves and generally enrich russula with different tastes. Although aesthetes claim that russula is already so tasty and that it is not necessary to spoil their wonderful nutty taste. Of course, there is no need to spoil, but you can strengthen it. If the nutty taste is not observed, then you can add sour cream and stew in it.

Fans of potatoes with mushrooms can be recommended to fry the potatoes separately and add separately fried Russula at the last stage of cooking - this way you can easily control the process of frying these fundamentally different ingredients. Similarly, you can do with other products: cook them separately from russula and mix at the last stage of cooking. Or do not mix and serve separately.

All the traditional mushroom recipes are applicable to russula, but salting remains the best cooking method. It is possible to salt Russula even in field conditions, which is what experienced hikers, hunters or summer residents use. As aromatic additives, cloves of garlic and odorous herbs are used. For quick salting, the garlic is cut into plates, the herbs are crushed, the salts are taken a little more than for long cooking.

Salty russula

Ingredients:
  500 g of mushrooms
  2 tbsp. tablespoons of salt (per 1 liter of water),
  5 cloves of garlic,
  herbs (blueberry sprouts, mint, tarragon, dill).

Cooking:
  Wash the mushrooms, put in a container for salting, add garlic, sprinkle with salt, add herbs and pour spring water. Leave on for 10-12 hours. Serve the mushrooms seasoned with butter. You can add onions.

Russula - very tasty, easy to prepare mushrooms, great cold appetizer, a great addition to potatoes and vegetables.

Alexey Borodin

Finally, the long-awaited mushroom season has come, and the first harvest is of course Russula. Such multi-colored mushrooms are very nice to collect, they are fragrant, tasty and quickly cooked. And also fried russula  can be prepared for the winter, just freezing them!

Ingredients:

• Russula freshly picked
• Small onion
• Sour cream
• Salt to taste
• Butter for frying

I take all the products by eye, if you like fried onions, then take a bigger head. As for sour cream, I put 5-6 tablespoons in a large pan of fried russula. If you want mushrooms to swim in sour cream sauce, then do not spare the sour cream - it will be very, very tasty !!!

1. Before frying, mushrooms should be prepared: sort, rinse and boil for 5-10 minutes in salted water. Surprisingly, 15 years ago we were not afraid to fry the russula without preliminary preparation, but now if they are not boiled they can be bitter.

2. Peel the onion, finely chop and fry it in butter until golden. Now send the chopped russula to the onion. We fry on medium heat until all the moisture has evaporated and the mushrooms begin to fry.

3. Put the sour cream, salt and mix. Stew for about 5 minutes and serve.

The best side dish for mushrooms will of course be potatoes.

Enjoy your meal!

Most types of russula are suitable for human consumption. Some varieties have a rather bitter aftertaste, which can be eliminated by cooking or soaking. After that they can be fried. It is impossible to single out any specific recipe for fried russula, since everyone selects the best way for cooking. We will consider recipes for preparing delicious and at the same time easy to prepare dishes with fried russula.

With the wrong preparation of these mushrooms, 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 for them is the best option.

If you first decided to cook fried russula, then be sure to keep in your hands a non-toxic kind of mushroom. Poisonous can be identified by the pulp 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 especially Russula, require careful processing and preparation.

How much to cook

How to cook Russula before frying, not everyone knows. Many cook them like potatoes, and then you can immediately forget about the whole consistency. Others ask themselves: “Do you need to cook them at all?” The answers to this question vary, but to get rid of bitterness and dust ingrained in mushrooms, it is enough to brew them in the same way as fast food:

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

We return to the question of how much to cook russula before frying. If you overdo the mushrooms in boiling water, then in addition to the unaesthetic appearance of decaying fibers, you will get a dish that will lose all its useful properties and will settle with a dead load in the body.

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

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

What you need to know before cooking

Russula is better not to mix with other mushrooms, as they are too tender and when cooked together with stiffer consistencies can simply fall apart.

It is believed 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 upset stomach. But if you can not help but try them raw, in small doses they are harmless to humans.

Piping hot

Is it possible to fry russula? Even despite the fact that some varieties of this fungus are conditionally edible, it is definitely possible to fry them. You can take any recipe for cooking fried mushrooms - they are all very simple.

We can say about russula that any cooking in other ways from frying will not bring enough pleasure, unless, of course, it is salting. The most delicious way to fry russula with potatoes.

It will be tasty soon

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

First recipe

What is needed:

Cooking:

• Heat the pan over high heat and put the butter. If there is a heating indicator, wait for the reddening of the core of the dishes.
• Spread onions with the stock cube. When the onion is fried, lay it out, but do not put it far.
• After this, start frying the russula. This will take only 3-5 minutes over high heat.
• A minute before the mushrooms are ready, reduce the fire to a minimum, add onions, and then sour cream.
• Stir thoroughly so that nothing burns.

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

Second recipe

What is required:

Cooking:

• Peel the onion and garlic, then chop finely. Fry them until tender in a skillet over medium heat.
• Cut the prepared mushrooms into strips and put to the previous ingredients.
• After that add lemon juice and spices. Stir well and cook for 3-5 minutes over high heat.

Sprinkle the cooked mushrooms with herbs and serve with fried meat or as gravy in a paste.

Recipe Three: Mushrooms with Potatoes

What is required:

Cooking:

• Wash and peel the potatoes, and then cut them into small strips.
• Heat a frying pan with butter and put the potatoes. Fry should be until the first signs of a beautiful golden crust.
• While the frying process is in progress, chop the mushrooms coarsely.
• Remove the husks from the onions and garlic, then chop finely.
• After these manipulations, add all remaining ingredients to the pan.
• Mix thoroughly so that everything can fry.

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

When cooking with any recipe, do not overcook the russula, since it is unlikely that anyone will want to eat coals. Do not forget that when frying, a lot of water evaporates from the mushrooms, and they decrease in volume. Therefore, the amount of seasoning and salt should be calculated by the end of the preparation. Do not be afraid to experiment with additives, because fried mushrooms are combined with almost any taste. Fried russula with potatoes in the best way exhibit the taste of such mushrooms. As in any recipe, the addition of sour cream will only emphasize the tenderness of the taste.

The gifts of the forest have a special energy and pleasant taste, which true gourmets will appreciate. For those who like mushroom dishes, russula will be a real find. The reasons for this are easily explained:

• widespread mushroom, which can be found without much effort in almost any forest;
• fried russula have a spicy taste and pleasant aroma;
• belong to inexpensive varieties of mushrooms;
• there are many recipes in cooking that allow you to create real masterpieces without much effort and skill.

Among the existing technologies for processing russula, the best, according to experienced housewives, is frying. With this heat treatment, the mushroom becomes soft with a rich taste and alluring aroma.

In order to figure out how to cook mushrooms correctly, making fried russula flawless, and preserve their attractive appearance, you need to familiarize yourself with the most popular recipes.

Preparing russula for cooking

To get a perfect result, preparing dishes from fried unpretentious russula mushrooms, is not difficult. The main thing to remember is the basic rules of preparation and preparation:

• washing mushrooms under cold water is a mandatory procedure before starting any culinary procedures;
• it is not necessary to remove the top film, except for those mushrooms in which it is bright red or blue;
• during cooking, you can avoid pre-cooking;
• soaking russula in cold water for about 1 hour makes the dishes more saturated, eliminating unwanted bitterness;
• all "manipulations" should be neat, since the mushroom cap itself is very thin and delicate.

Tasty and aromatic dishes, presented in the photo with detailed recipes for fried russula, will warm up your appetite and desire to create something savory and nutritious.

The most common recipe for easy preparation of fried russula does not require significant culinary experience or skills, just follow the step by step recommendations:

Peel 3 onions and 4 cloves of garlic. Grind vegetables and fry in 70 g of butter over low heat.

Prepared and chopped 500-600 g of mushrooms add to vegetables in a pan. Stew for 30 minutes, adding 10-15 ml of lemon juice, salt, pepper, spices.

Such fried russula with onions can be used as an addition to the side dish: potatoes, rice, buckwheat.

Russula fried in sour cream: a classic recipe

Many mushroom dishes are considered classic only with the addition of sour cream sauce. But even here there is no difficulty during the preparation of fried russula in homemade sour cream. The entire process includes simple procedures:

1. Chop and pass the two onions into vegetable oil until golden brown.
2. Finely washed and presoaked 500 g of russula, finely chop into cubes and fry in a separate pan for no more than 15 minutes.
3. To the mushrooms add fried onions, 100 ml of homemade sour cream, salt and spices to taste. For complete readiness of the dish, it is necessary to boil all ingredients for 5-10 minutes and remove from heat.

You can serve such a treat as an independent treat, or in addition to side dishes. As decoration, you can use chopped greens, which will not only add color to the dish, but also make it more fragrant.

How to cook fried russula for the winter

Cold winter evenings can be much more comfortable and aromatic if you prepare fragrant snacks from fried mushrooms for a family dinner. Such a delicacy can be returned in the hot summer, fill the house with the smell of the forest and pleasant spiritual conversations. To prepare all kinds of mushroom treats, you need to prepare in advance and stock up on fried russula in the cellars for the winter. Having taken prepared semi-finished products from cool places, any housewife will be able to create a real culinary masterpiece that will decorate the festive table or family meals.

For those who are wondering how to properly cook fried russula at home for the winter, the answer lies in the simple steps and recommendations of experienced professionals:

1. In order to remove the possible bitterness from some varieties of russula, it is necessary to soak them for 1-2 hours and boil over low heat for 40-50 minutes. Strain and rinse the cooked mushrooms under running water.
2. Russula cut into pieces of the desired shape and put on a dry frying pan, so that the water evaporates completely. After a couple of minutes, pour the vegetable oil and fry for 15-20 minutes, stirring gently.
3. In the last minutes of frying, salt and add spices to taste.
4. Pour the toasted mushrooms into sterilized jars, while leaving a little room for fat. After tightly rolling the lid, place the jars in salt water and sterilize for about an hour.

Modern freezers allow you to save fried mushroom semi-finished products in frozen form. To do this, ready-made mushrooms should be placed in plastic containers or special plastic bags, "let out" air and put in the freezer.

A feature of russula is the presence of bitterness in its individual varieties. Therefore, quite often among young housewives, the question arises of how to properly remove the bitterness of fried russula. In order not to clash with such a situation, you must follow the following tips during their preparation:

1. Remove the film from the hats, which can give a bitter taste.
2. Soak the mushrooms in salted water and let them stand for 1-2 hours.
3. Boil for an hour and drain the water. If you still feel bitterness, then the procedure can be repeated in fresh water.

If after all the procedures described there is a bitter taste, there is a possibility that among the mushrooms an inedible “specimen” could crept in. Here it is better not to take risks and be extremely careful!

How to cook russula with fried and boiled potatoes

The nutritious and spicy taste of mushrooms allows you to create amazingly delicious dishes that will please the household and pleasantly surprise guests. Today, there are many original recipes for making russula with fried and boiled potatoes. The most popular way to create such a delicious dish involves the simple steps:

1. Peel, cut into slices 500 g of russula and pour over boiling water.
2. Peel 700-800 g of potatoes and cut into strips. Grind two onions in the form of small cubes.
3. Fry the prepared mushrooms in vegetable oil for about 5-7 minutes, then add potatoes. Fry until golden brown - 20-30 minutes.
4. Add chopped onion, salt and pepper to the pan to taste and simmer for another 5 minutes over low heat.
5. Before serving, you can sprinkle the dish with herbs.

The proposed cooking method can be supplemented and improved with ingredients and sauces. Therefore, the question of how to cook delicious fried russula with potatoes, there is no single answer. An alternative recipe for a delicious mushroom treat provides the following step-by-step instructions:

1. Fry the onion in oil until golden brown.
2. Chopped prepared 500-600 g of mushrooms and fry with a small amount of vegetable or butter for about 40 minutes, until they completely give up excess moisture. Salt and add spices to taste.
3. In the russula add the fried onions and 100 ml of sour cream. Simmer all ingredients for 5-7 minutes under a closed lid.
4. Separately fry chopped potatoes. Its amount should be twice as many mushrooms - 1-1.2 kg. When the potatoes are ready, combine all the ingredients and leave to simmer for 5-10 minutes.

Potatoes can be combined in any form with mushrooms: boiled, stewed, baked. So, in the specified recipe, which describes the sequence of how easy it is to cook fried russula with boiled potatoes, you can make adjustments:

1. Peel 1 kg of potatoes, cut into quarters and cook in salted water.
2. In cooked fried mushrooms in sour cream, add cooked potatoes and simmer for 10-15 minutes.
3. Before serving, garnish with chopped herbs.

To spoil the mushroom treat is quite difficult, therefore, every housewife, adding her own "zest" to the classic recipes, creates unique culinary masterpieces with unsurpassed taste and aroma.