Since we have touched on the topic of mushrooms, it is worth noting that any kind of mushroom plant must be well processed. Given the current environmental situation, mushroom processing should be done even better.
Before we talk about how best to cook russula, it is important to remember that these mushrooms are very fragile. They are even collected with difficulty, because they are brittle and in a basket it is quite difficult to bring them home as a whole. But if you have the opportunity to get a couple of baskets of good russula, be sure to take advantage of this opportunity.
There are no specific recipes for preparing this type of mushroom. They are not suitable for soup, and it is also undesirable to dry them. Very often mushrooms come across caustic (with a spicy aftertaste), therefore, before cooking 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.
They are very tasty combined with potatoes. The simplest recipe for russula is as follows:
• take the required amount of mushrooms - 500 g or more
• we put water on gas
• put them in boiling water for 5-10 minutes
• then we put them in a colander
• put a frying pan, pour in sunflower oil, fry the potatoes and then chop the onion there
• put the mushrooms in a frying pan, stir and fry until the desired consistency.
It is fried russula that are better than other mushrooms for boiled potatoes. They can also be mixed with fried potatoes, added to cereals, and made into salads.
But you can also salt russula. Lightly salted russula, like a mushroom platter, is an excellent delicacy.
