How tasty to cook russula: recipes for the best dishes

Rawhide is one of the honorable trophies of any skillful mushroom picker. This mushroom successfully hides in dense foliage or in layers of moss. Many mushroom pickers do not like russula because of thin fragile pulp. But everyone knows that with the right preparation, they are insanely delicious and useful.

I want to clarify: the name of such a mushroom should not be treated too literally. After all, from more than 30 species only a few are suitable for consumption in raw form. The remaining varieties need careful heat treatment. To admit, it's worth it. The dishes from the russet are delicious both in their appetizing appearance and in their taste.

Recipes of cooking do not squeeze the cook into strict frames, on the contrary - open the way to any experiments. Despite the fact that the russet is common in our area, it is too underestimated. Sometimes such an ingredient can be a decisive touch in a delicious culinary product or an overseas wonderful dish.

Warm salad with russula and chicken giblets: a recipe with a photo

If you do not know how to prepare a russula, start experimenting with salads. The recipe for a warm dish with mushrooms and chicken liver is what you need. Such an unusual salad can easily replace a full breakfast or dinner, leaving a light note of distant Italy.

Necessary ingredients:

• chicken liver - 300 g
• Fresh russet - 130 g
• large Bulgarian pepper - 1 pc.
• small pasta - 1 handful
• vegetable oil - 3 tbsp.
• parsley greens
• basil greens
• olive mayonnaise - 3 tablespoons
• salt and a mixture of peppers

Step-by-step instruction:

1. If you pre-gathered or bought mushrooms russula, cooking is not difficult. Rinse them thoroughly, peel them off small cuts and cut into thin plates (or quarters).
2. Chicken liver rinse, dry, cut into small pieces. Fry the giblets in vegetable oil (under the lid) for 10 minutes.
3. Boil the small pasta until completely cooked in salted water.
4. Whole bell pepper fry on a hot, lightly oiled frying pan on all sides. Then remove the core and root, and cut the fruit into strips of any convenient thickness.
5. Prepared mushrooms russula fry the remaining oil for at least 20 minutes, season with salt and season with a mixture of peppers.
6. Mix all the hot and cooled ingredients. Season the salad with mayonnaise, pritrusite finely chopped parsley, decorate the branches of basil.

On a note! In such a salad often use long-boiled chicken ventricles instead of liver. It's all about taste.

How to cook russula: pasta with mushrooms in creamy sauce

Just the name of this dish instantly causes a brutal appetite. Imagination is a combination of flavors of soft mushrooms, tender creams and piquant garlic. And the incredibly appetizing look of fresh spaghetti nests excites all the taste buds. Pasta with mushrooms is one of the best way to prepare russules. Fried or fried, they can be used as a filling to any side dish.

Necessary ingredients:

• Spaghetti from durum wheat - 350 g
• cream - 200 ml
• Fresh russules - 200 g
• small pasta - 1 handful
• garlic - 3 teeth
• olive oil
• cream cheese - 70 g
• milk - 50 ml
• a mixture of Italian herbs
• salt

Step-by-step instruction:

1. To prepare mushrooms russet wash them, cut them into pieces and fry in vegetable oil on moderate fire.
2. Spaghetti from hard wheat wheat boil in salted water. Be careful, digested pasta is unpresentable and not very pleasant.
3. In the frying pan with mushrooms add crushed garlic. After 2-3 minutes, send cream there.
4. To make the sauce become more silky, add a little milk to it 5 minutes before the end of cooking.
5. Spaghetti throw in a colander, and after - lay out on a plate neat nest.
6. Pour the base of the dish with a liquid portion of the sauce, and place the mushrooms in the middle. Sprinkle with Italian herbs and grated cheese.
7. As soon as the cheese melts, serve the food to the table.

On a note! If you do not know how to prepare roede sauces, read this process in more detail. Poorly treated mushrooms can cause minor trouble with the stomach. Edible russula, the recipes of which are presented here, you can slightly boil before preparing the dish.

How to fry a russula: roast with mushrooms at home

It would seem that you can still cook from the russet? The recipe of the old-good grandmother's fry in the pots immediately comes to mind. A popular Russian dish was cooked in the oven earlier, thanks to which it acquired a delicious taste and smell. Today, the hot stew or bake in the oven, giving it an unusual flavor with additional ingredients and herbs. If you like russula, a recipe for a dish with a rich taste and mouth-watering aroma, look further.

Necessary ingredients:

• Pork pulp - 400 g
• russula - 400 g
• carrots - 1 pc.
• onions - 0.5 pcs.
• potatoes - 800 g
• Sunflower oil - 4 items of l.
• salt
• black pepper
• hard salted cheese - 200 g
• garlic - 3 slices
• meat or vegetable broth - 600 ml

Step-by-step instruction:

1. Porridge rinse, dry and cut into cubes in 3x3 cm. Fry the meat in vegetable oil, salt and pepper it.
2. Onion peel and cut into half rings, carrots - circles, potatoes - the same cubes as pork.
3. Rice rinse and cook on moderate heat for at least 20 minutes. Further throw the mushrooms to a colander and fry in a pan in a small amount of oil.
4. All the prepared ingredients are mixed in a large bowl and spread over clay pots. Pour into each container of 100 - 150 ml of broth.
5. The future roast on top with grated cheese and put in a preheated oven. Bake at 220C for at least 1-1.5 hours.
6. After the allotted time, check the potatoes for availability. If it is soft, pots can be extracted.
7. Serve the roast with mushrooms in the same clay pots in the hot state.

Preparation of dishes from russules is not very difficult. In many respects they are similar to champignons. Such a universal mushroom will find its place in any culinary masterpiece: from piquant sauces to lush pies.