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The mushroom season is short, but you want to enjoy it not only in the summer. But do not despair, since mushrooms, including russula, can be prepared for future use. Experienced housewives use recipes for preparing frozen russula for the winter to diversify the family's diet. You can also dry these mushrooms. When dried or frozen, the caps and stems can be stored for a long time; they do not lose their taste and beneficial properties.
How to preserve russula for the winter
Inexperienced mushroom pickers, hearing the name “russula”, believe that they can be eaten raw. But that's not true. They are simply ready for consumption faster than other forest delicacies after processing. Russulas are rich in protein, various vitamins and microelements, and have low calorie content. There are only 12 kcal per 100 g. Collected mushroom raw materials must be frozen or dried no later than 12 hours.
Is it possible to dry russula?
Not only novice housewives are interested in drying fruiting bodies.To preserve russula, it is not necessary to pickle or salt them. Drying is also an excellent way to enjoy dishes with mushroom flavors in winter.
It is important to understand that only small-sized mushrooms without wormholes can be dried. It is not recommended to soak the fruiting bodies before the process, since they quickly absorb water, and this significantly prolongs drying.
It is best to wipe the caps with a damp cloth or sponge to remove soil, grass, and moss. After this, you need to remove the skin from the cap. This will give the russula an aesthetic appearance. You can dry not only the hats, but also the legs. To speed up the process, it is recommended to cut large russulas into slices; small ones are dried whole.
Are russulas frozen?
Russulas can not only be dried, but also frozen. This storage method allows you to preserve the workpiece longer. The beneficial properties and vitamins remain in them fully.
Freezing the product for the winter is easy. It takes a little time, but you can prepare delicious meals all year long. It is enough to remove the containers or bags from the freezer so that a unique mushroom aroma appears in the apartment even in winter.
How to freeze russula for the winter
There are two ways to freeze caps and stems: fresh or boiled. To freeze russula raw or after preliminary heat treatment, they need to be specially prepared.
It is advisable to begin processing immediately after collection. The raw materials must be carefully sorted, and specimens even with small wormholes and damage must be removed. After the caps are peeled, they need to be soaked in cold water for 1-2 hours. This is a mandatory procedure. This will remove soil and debris.All that remains is to choose a method and freeze the raw materials for the winter.
How to freeze russula fresh for the winter
The easiest way is to freeze russula fresh, without resorting to heat treatment. After thorough washing, the stems and caps should be separated. The work takes a minimum of time, especially since the raw materials are always sorted out upon arrival home from the forest.
To freeze fresh russula, they must be blanched to reduce the mass. After that, put them in a colander and wait for the water to drain. To remove moisture as much as possible, it is recommended to lay everything out on a cloth and cover it on top. This procedure is necessary for high-quality freezing.
You can freeze the caps and stems immediately in containers or special bags. Their volume should be such that the product can be used immediately after defrosting. The containers must be filled in such a way that as little air as possible remains in them. Freeze immediately in the freezer.
To preserve the shape of the caps, you can freeze the russula on a sheet. They are laid out in one layer. When the plates are frozen, they can be placed in any portioned containers.
How to freeze boiled russula mushrooms
You can freeze the caps and stems after heat treatment. Pre-cooking russula is much more convenient. Reduced size mushrooms take up minimal space in the freezer. In addition, this semi-finished product then needs to be cooked less in order to prepare various mushroom dishes.
How to freeze correctly:
- After careful sorting, the fruit bodies are cleaned of needles, dry leaves and soil using a brush or knife. Then remove the skin.
- Soak in cold water for an hour to wash out the grains of sand.
- Large specimens are cut into pieces, while small ones are left whole.
- Transfer the russulas into a saucepan and add plenty of water so that the caps and legs float.
- If desired, you can add spices and salt to the pan.
- Place the container on the stove and turn on high heat. As soon as boiling begins, reduce the temperature to a minimum and cook for 30-35 minutes. The resulting foam is removed.
- Understand that the pan can be removed easily: the caps and legs settle to the bottom.
- Before freezing, place the russula in a colander to remove the liquid.
- When they are cold, place them in serving containers. These can be special freezer bags or disposable containers. The main thing is that they are portioned and do not allow air to pass through. Otherwise, the product will pick up odors from the refrigerator during storage.
How to dry russula at home
There is not always enough space in the refrigerator to freeze russula for the winter. For storage, you can use the traditional method, which has been tested for centuries. Dried mushrooms do not lose their beneficial properties, vitamins and minerals.
In the old days, caps and stems were dried in the open air. Modern housewives have alternative ways:
- in the oven;
- in a special dryer;
- in the microwave.
How to dry russula for the winter in the oven
One of the common ways to prepare fresh mushrooms for the winter is oven drying. So, even in urban conditions, you can provide your family with delicious forest products for the winter. The procedure for all types of mushrooms, including russula, is the same.
You can dry both the caps and the stems. Peeled and sorted russula are laid out on a wire rack or on a baking sheet covered with parchment paper. Set the oven to minimum temperature (45 degrees) and place a sheet in it. The oven door does not need to be closed to allow moisture to evaporate better.
After 1.5 hours, the russula is removed from the oven and left in the open air. Then drying is continued again for the same time. The procedure is repeated three times. If the russula is a little under-dried, the sheet does not need to be placed in the oven; the raw materials will be dried in air.
The finished caps and stems are tapped while stirring. They are stored in paper bags or linen bags.
How to dry russula in an electric dryer
Modern housewives can use a quick way to dry russula in an electric dryer. Fresh mushrooms are sorted by size so that they dry evenly. Small specimens are placed in the upper trays, and large specimens are placed in the lower part of the electric dryer.
The temperature for drying mushrooms is no higher than 35 degrees. Of course, it all depends on the type of equipment. After half an hour, you need to check how the process is proceeding. As a rule, russula are ready in 4-5 hours. After complete cooling, the raw materials are put into bags and left in a dry, ventilated area.
How to dry russula outdoors
And now a few words about the traditional method of preparing mushrooms for the winter.Large specimens are cut into pieces, small ones are left whole. For drying you will need a long, harsh thread or fishing line. The raw materials are pierced and strung like beads.
For drying, you can use the attic or balcony. The main thing is that the air circulates well and moisture does not enter. Of course, the process takes much longer than when drying in an oven or electric dryer.
When the mushrooms are thoroughly dry, they are removed from the string and stored in a kitchen cabinet or pantry.
How to store russula
In order for russula to be beneficial, optimal conditions must be created for their storage. Frozen mushrooms should be kept in the freezer at a constant temperature of at least 18 degrees.
It is not recommended to defrost and refreeze raw materials, as this renders the mushrooms unusable. If you decide to freeze russula for the winter, you should remember that they can be stored for two years. The taste and beneficial properties do not disappear.
Dried russula are best stored in containers that breathe. In addition to paper bags and a canvas bag, you can use a cardboard box with a lid. If there is a lot of dried raw materials, then a pillowcase will do. This is exactly how our ancestors stored food for the winter.
Dried mushrooms keep well for a year if kept in a cool, dry place away from light.
Conclusion
Recipes for preparing frozen russula for the winter are an excellent option for diversifying your family’s diet. No gourmet will refuse mushroom dishes, which, thanks to the gifts of the forest, contain vitamins B2 and PP, as well as useful microelements.
