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Russula (lat. Rússula) is a very popular variety of mushrooms found in forests. This representative of the russula family contains a complex of useful nutrients, for example, vitamins of group B, as well as C, E. In order to preserve these useful substances after heat treatment of the product, all rules and recommendations for the cooking time interval must be observed. How much russula to cook until cooked depends on the chosen option for preparing the final mushroom dish.
Do I need to boil russula
The name of this mushroom species can be misleading that members of the russula family are edible raw. However, this is not true for a number of reasons:
- Like any other types of mushrooms, russules tend to absorb all radiation products and toxic substances from the soil and the environment, and their heat treatment, in particular, boiling will have a beneficial effect on reducing the content of nutrients in the finished dish.
- The protein that is contained in russules is quite difficult for the human body to absorb. To facilitate this process, you need to boil the mushrooms before using them in the preparation of any culinary dishes.
- Some russula have a slightly bitter aftertaste, the cooking process will help get rid of it.
There are about 40 representatives of the Syroezhkov family. All of them differ from each other in one way or another, including in color: there are greenish, blue, yellow-orange, bluish-green, reddish representatives.
It should be borne in mind that red specimens belong to conditionally edible products and therefore they require slightly more heat treatment than other representatives of this family.
Before proceeding directly to cooking russula, it is necessary to carry out a number of preparatory steps:
- to clear russula from large forest debris and specimens affected by pests;
- thoroughly rinse the mushroom raw material under a slight pressure of running water.
Photos of boiled russula:
How long to cook russula until tender
How many minutes to cook russula until cooked depends on what kind of dish you are talking about. The average duration of such a procedure is about half an hour. In this case, the following recommendations must be observed:
- Only strong and healthy specimens should be boiled. Otherwise, during the boiling process, the mushrooms will completely fall apart and lose their attractive appearance.
- In order to properly cook the product, the volume of the liquid used must exceed the volume of the cooked products, at least twice.
- The liquid that remains after the completion of the cooking process is strictly not recommended for use in food. This is due to the fact that it contains all the harmful substances (which the mushroom absorbs during the growth process) and an unpleasant bitter taste.
The sequence of actions during cooking should be as follows:
- before cooking representatives of the Syroezhkovy family, you must carefully sort them out, leaving only strong and healthy ones;
- place the selected specimens in a pre-prepared cooking container, after rinsing them under running water at a low temperature;
- fill the prepared container with cool water;
- bringing the liquid to a boil, switch the fire mode to the "min" mark;
- add a small pinch of salt, spices, a laurel leaf, a couple of black peppercorns;
- the foam formed during the cooking process should be removed, periodically monitoring the process of its formation;
- after boiling water, about half an hour remains to cook.
How much to cook russula before freezing
A very common option for harvesting russula for the winter period of time is their freezing. This process involves the preliminary boiling of the representatives of the Syroezhkovs. Cook them before freezing as follows:
- carefully sort out the collected "forest meat";
- rinse all high-quality specimens under a low-pressure running stream of water;
- move the mushrooms to a saucepan, pour the required amount of clean water, cook for about 20 minutes. in slightly salted water.
How much to boil russula before frying
Fried mushrooms are an excellent second course for lunch or dinner. The boiling process must also precede frying. Cook fresh russula before frying as follows:
- sort out mushrooms, clean them of forest debris and wormy specimens, rinse;
- place the product in a saucepan, add water in a 2: 1 ratio;
- cook for 10 minutes. after boiling water.
Mushrooms processed in this way are suitable for stewing, frying or roasting in the oven.
How much to cook russula before salting
Salting russules can be done in two different ways:
- Cold method (does not involve a boiling process).
- Hot (includes the cooking process).
Cook russula before salting in a hot way as follows:
- pre-process the mushrooms;
- boil on a medium-intensity fire for 7 - 10 minutes. after boiling.
How much to cook russula before pickling
There are many different recipes for pickling russula. Most of them involve boiling for a short period of time (no more than 15 minutes) before direct marinating. In this case, the pre-harvested crop must be carefully sorted out, washed and boiled in a saucepan with water so that the liquid covers the total volume of the mushrooms by no more than 2 - 3 cm.
How long does it take to cook russula for soup
Cooking soup from representatives of the russula family involves additional boiling them before directly preparing the main dish.
You need to cook russula for making soup like this:
- select suitable copies;
- cut into small pieces;
- boil for 10 minutes. after boiling water, drain the liquid;
- rinse the mushrooms.
After completing this procedure, the russula are ready to cook the soup.
Boiled russula recipes
There are many options for dishes that can be prepared from boiled russula. All of them are distinguished by exquisite taste and aroma and will not leave anyone indifferent at the dinner table.
Boiled russula rolls
Ingredients required:
- boiled mushroom raw materials - 250-300 g;
- a small bunch of green onions;
- lettuce - 3-4 leaves;
- ham (substitution for high-quality boiled sausage is acceptable) - 30 g;
- sunflower oil (no flavors) - 2 tsp;
- parsley / dill (to taste) - a small bunch;
- salt - a small pinch.
Cooking sequence:
- Boil the mushrooms in advance.
- Chop green onions, parsley or dill.
- In a small container, combine the chopped russula and chopped greens.
- Season all ingredients with a pinch of salt and sunflower oil and mix well.
- Place the prepared filling in thinly sliced ham slices and roll it into a roll. You can additionally strengthen the snack using a wooden skewer.
The appetizer can be served on a large flat platter by placing the ham and mushroom rolls on the green lettuce leaves.
Mushroom caviar from boiled russula
Ingredients:
- boiled russula - 1 kg;
- bulb onion - 0.5 kg;
- fresh carrots - 4 pcs.;
- garlic - 4 teeth;
- sunflower oil - 300 ml;
- vinegar 9% - 50 ml;
- greens (parsley / dill) - 2 bunches;
- laurel leaf - 3 - 4 pcs.;
- freshly ground black pepper and coarse salt - to taste.
How to cook:
- finely chop onions and fry;
- carrots, chopped on a coarse grater, fry in vegetable oil;
- mince boiled russula along with fried onions and carrots;
- Place the resulting mass in a previously prepared container, into which also add salt, vinegar, pepper, chopped garlic cloves, finely chopped herbs and oil, mix everything thoroughly;
- simmer the resulting product over low heat for about 90 minutes.
The finished product must be stored in a cool place.
Conclusion
It is necessary to cook russula until cooked, observing the time interval specified in the recipe for the selected dish. It should be remembered the importance of this procedure in the preparation of mushrooms for eating. Adhering to all the necessary recommendations on the boiling procedure and the time of heat treatment of mushrooms, there is no doubt about the safety of the product while maintaining its useful properties and unsurpassed taste.
