Content
- 1 Is it possible to fry russula
- 2 How to clean russula for frying
- 3 Do I need to soak russula before frying?
- 4 How to fry russula in a frying pan
- 5 How long to fry russula in a frying pan
- 6 Recipes for fried russula
- 7 How to prepare fried russula for the winter
- 8 Why do russulas become bitter when fried?
- 9 What to do if russulas taste bitter after frying
- 10 Calorie content of fried russula
- 11 Conclusion
Fried russula is one of the most common dishes that can be prepared from these mushrooms. However, in cooking there is a huge variety of recipes that allow you to make a real masterpiece if you follow certain rules.
Is it possible to fry russula
Based on the name of these mushrooms, the idea may come to mind that they can be eaten raw. But this is not entirely true, because they have a rather bitter and unpleasant taste. But russula are excellent for almost any type of heat treatment. Thus, they can be fried in a frying pan, pickled, made into pate and preparations for the winter.
How to clean russula for frying
The cleaning procedure is practically no different from cleaning other mushrooms. To do this, first of all they should be checked for integrity. Then soak in cold water, carefully remove the skin from the caps and cut out the darkened areas.You should start processing as soon as possible, since russula begin to deteriorate after 5-6 hours. The next important step is to rinse under cool water. However, there is an opinion that it is not necessary to remove the skin from the cap. This is due to the fact that they are very fragile and can simply crumble.
Do I need to soak russula before frying?
In the forest you can find quite a few varieties of these mushrooms, some of them have a bitter taste. That is why experienced chefs recommend soaking them in cold and lightly salted water for 1 to 2 hours before frying. It is worth noting that the soaking time depends on the volume of mushrooms. So, if the pieces are about 1 kg, then you can soak them for only 1 hour. There is another way that will eliminate the unpleasant aftertaste. To do this, before frying the forest products, pour boiling water over them and wait 7 minutes. But if you overexpose it, there is a chance that the mushrooms will lose their attractive appearance. However, both procedures will help remove the bitterness from fried russula and give the dish a richer taste. In both cases, after soaking, the mushrooms must be placed in a colander or sieve to drain all unnecessary liquid.
How to fry russula in a frying pan
Many housewives are interested in the question of how to properly fry russula. At the very beginning, you need to clean and rinse the mushrooms. Then the legs should be separated from the caps and cut into rings or strips. If the mushroom cap is large, then it can be cut in half, only then into slices.The debris from the records can ruin the dish, so it is better to throw it away. After this, you can proceed to direct frying. As a rule, mushrooms are fried in vegetable oil without a lid over medium heat. As soon as the pieces begin to dry out, remove the pan from the stove.
Not all housewives know whether it is possible to fry russula with other mushrooms. Experts do not recommend mixing mushrooms, since russula is very delicate and can lose its shape when cooked together with species that are more solid in consistency. But a dish with the addition of porcini mushrooms in small quantities will become even tastier. If the russula produces pink juice during frying, then most likely a blood-red type of mushroom got into the frying pan. They have a pink or wine color, as well as a pungent taste and pungent odor. You should be careful with such mushrooms, as they can spoil the dish.
How long to fry russula in a frying pan
Cooking russula at high speed takes from 15 to 30 minutes, depending on the size of the pieces. Typically, they are cooked until all the liquid has evaporated. A slightly noticeable golden crust will indicate the readiness of the fried mushrooms.
Recipes for fried russula
There are a huge number of recipes for making russula, they differ mostly in ingredients. These mushroom dishes are quite simple to make, so even beginners can easily master the recipes presented below and cook delicious fried russula.
Fried russula with onions
Required ingredients:
- onions – 3 pcs.;
- garlic – 4 cloves;
- fresh mushrooms – 500 g;
- salt and spices - to taste;
- 3 tbsp. l. lemon juice;
- butter – 70 g.
Preparation:
- Chop the onion and garlic and fry in butter over low heat.
- Chop the pre-processed fresh russula and add it to a common frying pan.
- Add salt, lemon juice, pepper and spices.
- Fry for 30 minutes over low heat, stirring occasionally.
Fried russula with sour cream
Required ingredients:
- mushrooms – 0.5 kg;
- onions – 2 pcs.;
- sour cream – 5 tbsp. l.;
- fresh herbs;
- salt - to taste;
- Sunflower oil - for frying.
Cooking process:
- Peel the onion and chop finely. Sauté in oil until golden brown, then remove from heat.
- Peel the russula, rinse and boil for 5 minutes, place in a colander and let the water drain. Cut them into cubes or strips and fry separately from the onion.
- A couple of minutes before readiness, add fried onions, sour cream and salt.
- Bring to a boil and remove from heat.
- Finely chop the greens and decorate the dish.
Fried russula in batter
Required ingredients:
- mushrooms – 0.5 kg;
- sunflower oil - for frying;
- chicken eggs – 3 pcs.;
- 5 tbsp. l. flour;
- 1 tbsp. l. sparkling water;
- salt - to taste.
Cooking process:
- Peel and rinse the russula. Whole or chopped pieces are suitable for cooking.
- To make the batter, you need to combine the eggs with flour, add salt and thoroughly beat the resulting mass, gradually adding water.The consistency should be like low-fat sour cream.
- Pour oil into a frying pan and heat it well on the stove.
- Dip each piece in the batter, then place in a hot frying pan.
- Fry on both sides until a golden crust forms.
- Place the finished pieces on paper towels to absorb excess fat.
How to prepare fried russula for the winter
You can delight your family with mushroom dishes all year round. To do this, you just need to prepare supplies in advance. There are different recipes for preparing fried russula for the winter.
It is very convenient to freeze fried russula, since such preparations make the process easier and save time on cooking in the future. So, if necessary, the housewife will only have to take the mushrooms out of the freezer and heat them up. To properly freeze fried mushrooms, follow the instructions:
- Select raw materials. Spoiled, wormy and old ones are not suitable for freezing.
- Soak in hot water for 1-2 hours, then brush off dirt with a toothbrush.
- Large mushrooms can be chopped, but do not chop them too much.
- Boil in lightly salted water for at least 30 minutes, then rinse with cold water and wait 10 minutes.
- Fry the prepared mushrooms in a dry frying pan. After 2 minutes, pour a small amount of sunflower oil. Fry while stirring gently for 20 minutes.
- A couple of minutes before it’s ready, add salt and pepper to taste, then cool.
- Pack the fried product into small special bags for freezing and squeeze out the air. Fried russulas can be stored frozen for up to 18 months.
Instead of bags, you can use pre-sterilized jars. To do this, you need to transfer the fried mushrooms into prepared containers and add about 10 ml of sunflower oil. After this, roll up the lid tightly and place in salted water. Sterilize for 1 hour. This product can be stored for up to 8 months in the cellar or refrigerator.
Why do russulas become bitter when fried?
You can find many varieties in the forest, but only one variety of russula can add bitterness to a dish - red, or as it is commonly called blood-red. Therefore, mushroom pickers generally do not advise putting such a “specimen” in the basket. As a rule, this variety is found in swampy areas. Like a sponge, it absorbs everything unnecessary, which is why an unpleasant bitter taste appears. It is also worth mentioning the environmental aspect, since mushrooms growing near chemical plants and roads also accumulate a lot of harmful substances, which can negatively affect the taste. It is believed that russula tastes better when its cap is painted in a less bright, saturated color.
What to do if russulas taste bitter after frying
The following steps to follow during cooking will help get rid of bitterness:
- Soak in salted water for 1-2 hours.
- Remove the film from the caps, as it can impart a bitter taste.
- Boil and drain the water. If the taste remains the same, the procedure can be repeated in new water.
If these options did not cope with the task, then, most likely, an inedible “specimen” crept among the russula. In this case, it is better not to take risks. Unfortunately, there is no way to fix a spoiled dish - it will have to be thrown away.
Calorie content of fried russula
The calorie content of these fresh mushrooms is only 19 kcal per 100 g of product, but probably few people would agree to eat them raw. And the calorie content of fried russula is largely determined by the presence of vegetable oil, which the mushrooms readily absorb, since they have a porous structure. Below is the calorie table:
Fried russula | kcal per 100 g |
With onion | 49,6 |
With sour cream | 93,7 |
With sunflower oil | 63,1 |
Despite the huge difference in calorie content, fried this food product is also beneficial for the body, as it contains a large amount of nutrient fiber, beneficial vitamins and microelements, including proteins.
Fried russula | Proteins (g) | Fat (g) | Carbohydrates (g) |
With onion | 3,7 | 3,1 | 2,5 |
With sour cream | 3,2 | 7,8 | 3,6 |
With sunflower oil | 3,1 | 4,6 | 2,8 |
Conclusion
A housewife with any level of training can prepare fried russula, the main thing is to follow the basic rules. It is important to rinse the mushrooms under running water before any culinary procedures. It is not necessary to always remove the film from the cap, the only exception being “instances” of blue or bright red color. Soaking mushrooms in water will relieve them of possible bitterness. All actions must be careful, since the caps of the russula are very delicate and thin.
