Raw meat: cooking this delicious mushroom. Pickling and quenching

The russet is a wonderful fungus, belonging to the genus Platea and the Syroezhkov family. There are more than 270 species of russula, most of which are edible. They have the widest range of distribution and are found practically throughout the territory of Russia. Mass "hunting" for them begins in August and September. You can meet them in the deciduous and pine forests, on the fringes, on the glades and on the roadside. To distinguish this valuable and delicious mushroom is possible by the following characteristics. The hat is hemispherical, with age, becoming more flat, slightly compressed in the central part. Usually, it reaches a diameter of 9-10 cm. The pulp of the russet is strong, somewhat dry, color - white, has a pleasant aroma. The foot is flat and dense. The color of the cap may be different - pink, burgundy, and gray-greenish, and yellowish. In this article we will tell you how the russula is prepared. Preparation of this mushroom does not provide special difficulties, and most importantly, every cook can easily pick up a recipe for himself. After all, there are a lot of options - and quenching, and marinating, and pickling, and baking.

Tasty russules: methods of preparation and processing

This mushroom is characterized by high friability of the pulp, so collect and transport it as carefully as possible so as not to damage or break it. Before cleaning, we recommend placing the mushrooms in a basin of water and leaving to soak for about 20 minutes. So you quickly and easily clean them of sand and dirt. After this, it is necessary to clean the russula with a sharp knife, cut off all the bad and wormy places, remove the skin from the cap and legs. After processing and washing it is recommended to boil the mushrooms for 40 minutes, in order to remove the bitterness. After processing, it is possible to prepare russules in various ways. Tell you about the most popular. Rye can become a delicious independent dish - a cold snack, which is great for a festive table.

Rush rye. Preparation of excellent salted mushrooms

So, to prepare a tasty cold snack, you will need the following ingredients:

• Mushrooms - 1 kg;
• 4 tablespoons Salt to 2 liters of water;
• 10 cloves of garlic;
• Spicy herbs - dill, tarragon, mint.

We bring to your attention the cold way of salting. After thorough cleaning and washing, cut the russules onto the plates and place them in the salting container. Add garlic, herbs, salt and water. Leave the mushrooms to salivate for 12 hours. All russules can already be tasted. Serve the dish to the table, seasoned with vegetable oil. If desired, the mushrooms can be added to the finely cut semicircular onions. Bon Appetit!

Raw meat: cooking stewed mushrooms

One of the ways of making raw beets is extinguishing. Rinse, clean well and cut mushrooms. Prepare a deep frying pan, put it on the fire. Place mushrooms in it, add a little water, peppercorns, bay leaf, cloves, curry leaves. Salt and cook on low heat, stirring occasionally. If desired, you can add a few tablespoons of sour cream to the mushrooms. If you are planning to put out fry potatoes with mushrooms, then we advise you to prepare all the ingredients separately, and before feeding them to the table, combine them. Before frying the russula you do not need to boil, you should clean them, wash them, cut them and put them in a frying pan with preheated vegetable oil. To mushrooms, you can add onions, salt and seasonings. Potatoes should be fried separately, and then in a deep saucepan combine the ingredients.

Before a mushroom lover there is a difficult choice, because any kind of russula, the preparation of which is not too difficult, has a special delicate "nutty" taste and a pleasant aroma. Successful culinary experiences!