Harvesting russula for the winter: recipes cooking mushrooms

In deciduous and coniferous forests it is possible in large quantities meet beautiful and tasty russula mushrooms, although some mushroom pickers are in no hurry to pluck them as they hope to meet more their noble relatives. This attitude towards representatives of this mushroom family is completely undeserved since their taste and energy value are not inferior other, more popular types of mushrooms. You can cook from them many delicious dishes for everyday or festive the table. Cooking russula for the winter allows you to save their taste and freshness for many months and wait for the next harvest.

There are many varieties of russula that differ apart from each other not only in the color of the hats, but also in taste. It is necessary consider when choosing a processing method, since some are practically devoid of bitterness appearing in mushrooms due to the accumulation of milk acids, while others, on the contrary, are so bitter that in boiled and fried almost inedible. This sort of russula requires soaking in water with salt. You can eat them with this treatment will be in one to two weeks.

Some desperate and eternally rushing mushroom lovers are sure that some varieties of russula can be eaten already the day after salting. However, such a statement is mistaken, fatal outcome, of course, after such a meal unlikely, however, nausea, weakness, dizziness and others signs of poisoning are provided.

To avoid such troubles you need to russula correctly Cook. They can be salted cold or hot, fried and prepare paste from them. Let’s try to figure out how to cook russula for the winter. Recipes with photos are given below.

Cold salting russula for winter

Prepare Russula mushrooms for the winter will help the cold recipe salting.

Ingredients:

• 5 kg russula;
• 1 liter of water;
• 0.5 kg of salt;
• 5 inflorescences of dill;
• 10 cloves of garlic;
• currant leaves.

Cooking:

1. Rinse the russula gently and soak for 2 days in cold water that needs to be changed three times a day (morning, afternoon and evening). The last time you need to soak them in salted water for 6-8 hours. On the 5 l of water you need to add 100 g of salt;
2. Dill inflorescences need to be sorted into twigs, peeled garlic and cut into thin plates;
3. Rinse currant leaves and put on the bottom of the pan;
4. Soaked mushrooms divided into 10 parts and spread to the bottom pans, hats 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 stacked, you need to pour them 1 liter of cool water, cover with gauze, press down on top with wooden disc, plate or cover of a smaller diameter and install oppression;
6. Place the container in a cool place to which the temperature is not rises above 6-7 ° C for 5 days.

After this time, you can report on top layers of fresh, pre-soaked mushrooms and also sprinkle them with salt.

You can eat Russula prepared in this way two weeks after the last layer of mushrooms. In the same time period, you can transfer them to banks, pour brine, close with nylon covers and send to refrigerated storage.

A hot way to cook russula for the winter

There is also a recipe for making Russula mushrooms hot for the winter way.

Ingredients:

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

Cooking:

Wash and clean the Russula, soak it for a day in cold water, then rinse

Transfer to pan and add 1 liter of water

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

Simmer, removing foam from the surface of the water until until the mushrooms sink to the bottom, and the brine becomes transparent. After that it is necessary to arrange the russula in sterile banks, pour boiling brine and roll. Keep them in a cool room, such as a cellar or basement. Ready for they will become use after 10 days after capping.

Russula for the winter with horseradish and garlic

Harvesting russula for the winter and recipes for preservation and cooking mushrooms are a very relevant and discussed topic, therefore there are huge ways to make these delicious mushrooms quantity.

Russula with horseradish and garlic.

Ingredients:

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

Cooking:

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

After cooling, you need to place the jars of mushrooms in the refrigerator. You can eat mushrooms a week after rolling.

Dry recipe for preparing russula for the winter

You can also harvest russula mushrooms for the winter to do a recipe called dry.

Ingredients:

• 1 kg of not bitter russula;
• 60 g of salt.

Cooking:

1. Wash and dry the mushrooms;
2. Cut into large pieces and cover with salt;
3. Mix everything thoroughly and fold sterilized banks;
4. Capacities need to be covered with clean gauze, set oppression and put in the refrigerator.

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

The recipe for mushroom caviar from russula for the winter

It turns out very tasty caviar from russula for the winter, the recipe The cooking is quite simple.

Ingredients:

• 250 grams of russula;
• 200 grams of onion;
• 1 carrot;
• 70 ml of vegetable oil;
• 15 ml of vinegar;
• fresh herbs to taste;
• bay leaf, salt and pepper.

Step-by-step instructions for preparing russula for the winter This recipe is as follows:

1. Prepared mushrooms cut into pieces, put in enameled dishes;
2. Add water, salt, cook for 30 minutes, every 5 minutes you need to remove the foam and mix the mushrooms;
3. As soon as the brine becomes transparent and the mushrooms sink to the bottom, you need to get them with a slotted spoon and immediately twist them in a meat grinder;
4. Wash carrots and onions, peel, grate carrots, onions cut into cubes, sauté vegetables over high heat and add to twisted mushrooms;
5. Add vegetable oil, vinegar, spices to the mass, carefully mix and simmer all together over low heat for 50-60 minutes.

After the specified time, it is necessary to shift the mushroom mass into scalded dry cans and roll up. After cooling, mushroom caviar from russula for the winter, prepared according to the recipe described above, you need send to storage in a cool and dark place.

Russula freeze recipe for winter

If you don’t have time or desire for salting or cooking caviar, and you need to preserve the mushroom crop at all costs, on help will come by freezing russula for the winter, the recipe of which is very is simple. Enough to sort, peel and wash the mushrooms, thoroughly to dry them. Then you need to put them in dense polyethylene packages for freezing, trying to leave as little as possible in them air tightly close them and send them to the freezer.