People treat russula in different ways: someone loves, but someone does not consider them edible mushrooms at all. Meanwhile russula are delicious and nutritious gifts of the forest. The name itself suggests that they are ready to eat even raw! However, there are many recipes for delicious russula dishes, and one of them is original pancakes. Their taste is striking in its unexpectedness: it looks like a chop made from meat or chicken. Try it and see!
Mushroom preparation
For this dish, strong russula with a wide and flat cap are best suited. Freshly picked mushrooms should be sorted out, a thin colored film should be removed from the cap, the legs should be separated - they are not needed, so they can be used for another dish, for example, for julienne or mushroom caviar.
Rinse the hats well and put them on a paper towel to drain all the moisture. Further, if you wish: you can boil the mushrooms for 10 minutes in salted water, or you don't have to boil it - it's even better. If the mushrooms have been cooked, then dry them again on a paper towel.
Batter preparation
For 10 pieces of russula hats, you will need 2 eggs, half a glass of milk, 2 tablespoons of flour, 0.5 teaspoon of salt, a pinch of ground black pepper. All components must be mixed well using a mixer. The consistency of the batter should be like a pancake.
For the same amount of mushrooms, you will need 2 eggs, 150 ml of light beer, 1 tablespoon of vegetable oil, 2-3 tablespoons of flour. Mix and beat everything. Add chopped dill or granulated garlic (garlic powder) if desired.
Making pancakes
Pour vegetable oil into a large frying pan in a layer 0.5 cm thick, heat. Each russula hat must be bathed well in batter so that the dough flows into all the cavities between the plates. Put the caps in a deep-frying pan with the plates facing up, fry well, then turn over and cook until tender - until light golden brown. You can serve both hot and cold; Serve sour cream well with russula pancakes.
note
The color of russula caps indicates their taste. Mushrooms with brown, greenish, purple or pinkish skin on the cap do not taste bitter, so they do not need to be boiled first; but russula with red caps are best boiled so that they do not taste bitter. Blanching before frying with yellow russula also helps to get rid of the slight moldy odor.
