emmabrewda.com

In deciduous and coniferous forests, beautiful and tasty russula mushrooms can be found 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 the representatives of this mushroom family is completely undeserved, since in their taste and energy value they are not inferior to other, more popular types of mushrooms. They can be used to prepare many delicious dishes for everyday or festive meals. Cooking russula for the winter allows you to preserve 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 caps, but also in taste. This must be taken into account when choosing a processing method, since some are practically devoid of the 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 kind of russula requires soaking in water and 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 believe that some varieties of russula can be eaten the very next day after pickling. However, such a statement is erroneous, a lethal outcome, of course, after such a meal is unlikely, however, nausea, weakness, dizziness and other signs of poisoning are provided.

To avoid such troubles, you need to cook the russula correctly. They can be salted cold or hot, fried and made into pate. Let's try to figure out how to cook russula for the winter. Cooking recipes with photos are shown below.

Cold salting russula for the winter

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

Ingredients:

• 5 kg russula;
• 1 liter 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 (in the morning, at lunchtime and in the 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, peel the garlic and cut into thin plates;
3. Rinse the currant leaves and put on the bottom of the pan;
4. Divide the soaked mushrooms into 10 parts and spread on the bottom of the pan, caps down, shifting each layer with garlic plates and a little dill and sprinkling with two tablespoons of salt;
5. After all the 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 disk, a plate or a lid of a smaller diameter and set the oppression;
6. Place the container in a cool place, where the temperature does not rise above 6-7 ° C for 5 days.

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

You can eat russula prepared in this way two weeks after the last layer of mushrooms has been placed in the container. In the same period of time, you can transfer them to jars, fill with brine, close with nylon lids and send them for storage in the refrigerator.

The hot way to cook russula for the winter

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

Ingredients:

• 1 kg russula;
• 1.5 liters of water;
• 8 sweet peas;
• 100 g of currant leaves;
• 4 carnation buds;
• 50 g of cherry leaves;
• salt.

Preparation:

Wash russula, soak soak for a day in cold water, then rinse

Transfer to a saucepan and add 1 liter of water

Boil water and put pepper, cloves and spicy leaves in the brine;

Cook over low heat, removing the foam from the surface of the water until the mushrooms sink to the bottom and the brine becomes transparent. After that, you need to put the russula in sterile jars, pour boiling brine and roll up. Store them in a cool place, such as a cellar or basement. They will become ready to use within 10 days after capping.

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 aromatic.

Ingredients:

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

Preparation:

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

After cooling down, you need to place the jars of 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 make russula mushrooms for the winter according to a recipe called dry.

Ingredients:

• 1 kg of non-bitter russula;
• 60 g of salt.

Preparation:

1. Wash and dry the mushrooms;
2. Cut into large pieces and cover with salt;
3. Mix everything thoroughly and fold sterilized jars;
4. Cover the containers with clean gauze, set the oppression and refrigerate.

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

Recipe for making mushroom russula caviar for the winter

Caviar from russula for the winter is very tasty, the recipe is quite simple.

Ingredients:

• 250 grams of russula;
• 200 grams of onions;
• 1 carrot;
• 70 ml of vegetable oil;
• 15 ml 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 stir the mushrooms;
3. As soon as the brine becomes transparent and the mushrooms sink to the bottom, they need to be taken out with a slotted spoon and immediately twisted in a meat grinder;
4. Wash and peel the carrots and onions, grate the carrots, cut the onions 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 to scalded dry jars and roll up. After cooling, the 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.

Freezing russula recipe for the winter

If you do not have the time or desire for salting or cooking caviar, and you need to preserve the mushroom harvest at all costs, freezing russula for the winter will come to the rescue, the recipe for which is very simple. It is enough to sort out, peel 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.