Harvesting russula for the winter: recipes for making mushrooms

In deciduous and coniferous forests, beautiful and tasty russula mushrooms can be found in large quantities, although some mushroom pickers are not in a hurry to pick them, as they hope to meet their more noble relatives. Such an attitude towards representatives of this mushroom family is completely undeserved, since in terms of taste and energy value they are not inferior to other, more popular types of mushrooms. From them you can prepare many delicious dishes for both everyday or holiday 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, which differ from each other not only in the color of hats, but also in taste. This should be taken into account when choosing a processing method, since some are practically devoid of bitterness that appears in mushrooms due to accumulation of lactic acid, while others, on the contrary, are so bitter that they are practically inedible when boiled and fried. This kind of russula requires soaking in water with salt. It will be possible to eat them with such processing in one to two weeks.

Some desperate and eternally hurrying mushroom lovers are sure that some varieties of russula can be eaten the very next day after salting. However, this statement is erroneous, a fatal outcome, of course, after such a meal is unlikely, however, nausea, weakness, dizziness and other signs of poisoning are provided.

To avoid such troubles, you need to properly prepare the russula. They can be salted cold or hot, fried and cooked from them. Let's try to figure out how to cook russula for the winter. Cooking recipes with photos are given below.

Cold salting russula for winter

Prepare russula mushrooms for the winter will help the recipe for cold 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, which must 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. For 5 l of water you need to add 100 g of salt;
2. Dill inflorescences need to be disassembled into branches, peeled and cut the garlic into thin plates;
3. Rinse currant leaves and put on the bottom of the pan;
4. Divide the soaked mushrooms into 10 parts and spread on the bottom of the pan, with their caps facing down, passing each layer with garlic plates and a small amount of dill and pouring two tablespoons of salt into it;
5. After all the parts of the mushrooms are stacked, you need to fill them with 1 liter of cool water, cover with gauze, press down on top with a wooden disk, plate or lid of a smaller diameter and establish oppression;
6. Place the container in a cool place to which the temperature does not rise above 6-7 ° C for 5 days.

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

You can eat Russula prepared in this way two weeks after the last layer of mushrooms was laid in the container. At the same time, you can put them in jars, fill with brine, close with nylon covers and send them to the refrigerator for storage.

A hot way to cook russula for the winter

There is also a recipe for making russula mushrooms for the winter in a hot 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:

Russula for the winter with horseradish and garlic

Harvesting russula for the winter and recipes for preserving and cooking mushrooms are a very relevant and discussed topic, so there are a huge number of ways to prepare these delicious mushrooms.

Russula with horseradish and garlic are very tasty and fragrant.

Ingredients:

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

Cooking:

1. Pre-soaked and peeled mushrooms put in a 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 in a colander;
3. Place the mushrooms in a sterile bowl, add the peeled and sliced ​​garlic, add salt and gently mix;
4. Sterilize the jars, put horseradish leaves and dill branches on the bottom, mushrooms on top of them. They need to be thoroughly crushed with a spoon;
5. On top of the mushrooms you need to cover with another leaf of horseradish, put a leaf of 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 harvesting russula for the winter

You can also make a preparation of Russula mushrooms for the winter to do according to 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 jars;
4. The containers 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 you eat russula cooked in this way, you need to soak them 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 for 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 according to this recipe is as follows:

1. Prepared mushrooms cut into slices, put in enameled dishes;
2. Add water, salt, cook for 30 minutes, while 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, they need to be removed with a slotted spoon and immediately twist them in a meat grinder;
4. Wash the carrots and onions, peel, grate the carrots, cut the onions into cubes, sauté the vegetables over high heat and add to the twisted mushrooms;
5. Add vegetable oil, vinegar, spices to the mass, mix thoroughly and simmer everything together over low heat for 50-60 minutes.

After the specified time, it is necessary to transfer the mushroom mass into scalded dry banks and roll up.After cooling, mushroom caviar from russula for the winter, prepared according to the recipe described above, must be sent for storage in a cool and dark place.

Russula freeze recipe for winter

If you do not have time or desire for salting or cooking caviar, and you need to preserve the mushroom crop at all costs, freezing russula for the winter will come to the rescue, the recipe for which is very simple. It is enough to sort, peel and wash the mushrooms, dry them thoroughly. Then you need to put them in dense plastic bags for freezing, trying to leave as little air as possible in them, tightly close them and send them to the freezer.