Raw trees belong to a group of mushrooms, which can be consumed immediately after harvesting in their pristine form - raw. However, far from all their varieties have a pleasant aftertaste. They may be:

  • sweet, reminiscent of walnut
  • burning, with unusual flavor.

The taste qualities of the fungus can be determined already by their appearance. If there is not a lot of red pigment on the mushroom cap - the mushroom itself will be delicious.

A significant influence on taste is provided by the mushroom picking site. If they grew in a marshy area - they are not eaten raw, and before cooking it is necessary to subject them to long heat treatment.

To the disadvantages of russules you can include their fragile flesh. To preserve it, the mushrooms after the collection are covered with boiling water - such a simple way will preserve the flesh of the whole.

There are a lot of recipes for making raw russets for the winter, and some of them have been used for several centuries. Such mushrooms can be:

  • boil
  • fry – as a separate dish, or as a Supplement to the main garnish
  • stew
  • salting (with garlic and spices)
  • pickling.

The only thing that professional cooks advise to be more careful is with the preparation of mushroom soups, because the dish can get some bitterness from these mushrooms.

Russula for the winter: requirements for primary processing

Before starting to prepare dishes from russules, it will be necessary to perform compulsory treatment of mushrooms. To do this, they are sorted by size, thoroughly cleaned of contaminants. After that, they:

  • washed under cold running water
  • placed in cold water (in the pot) at the rate of more than double the amount of mushrooms
  • on medium heat bring to a boil, and boil about half an hour.

After boiling, you can add:

  • salt
  • the Bay leaf and the leaves of various plants
  • black pepper (peas).

The foam formed on the surface of the broth is removed with a noise. The mushroom broth itself will not be suitable for food.

Before pickling the russet, it will be enough to sort them, clean them and rinse them.

Methods of pickling mushrooms

In culinary books or on the Internet, you can find a lot of ways how to salt russula for the winter. However, the recipe below is the simplest.

For pickling you will need:

  • 1 kg wet (nepribrannoy) mushrooms
  • a few cloves of garlic
  • 3 tbsp sunflower oil (better unrefined)
  • a few bilberry leaves
  • 1 peeled onion
  • 4 tbsp salt

The cooking process will be simple:

  1. Prepare mushrooms (without cooking).
  2. Garlic cloves cut into thin slices, add to the pan with the mushrooms and a blueberry on top of the leaves.
  3. Prepared mushrooms should stand for 10-12 hours without sunlight.
  4. Then in a pan with mushrooms, add finely chopped onion and butter, mix.
  5. Wait until fully tender, about 30 days.

Salted russules made in this way for the winter can be stored directly in a saucepan, placing it in a cellar, or spread out on cans and rolled up with lids, as usual.

Is it possible to freeze several?

Some landladies reasonably believe that frozen vegetables and fruits retain all their useful properties and a supply of vitamins. The same rule will be true for mushrooms.

Frozen russules for the winter will be very simple, for this:

  1. Prepare the mushrooms by removing the skin with hats and washing thoroughly under the tap.
  2. Bay of water, bring to the boil and hold for another 10 minutes on medium heat.
  3. Recline in a colander.
  4. Packaged and placed in the freezer.

Such a mushroom frost can last up to several years, at a temperature of about -15. -18 degrees.

All the charm of marinating Russula

True gourmets know for no reason that pickled russules for the winter are the most delicious mushrooms. Such marinades will be a worthy decoration of any festive table.

To prepare this delicacy you will need:

  • Russula
  • spices for the marinade to taste (pepper, sweet peas, Bay leaves, stars, cloves or cinnamon sticks, etc.)
  • vinegar and sugar – at the rate of 1 tsp. per quart of the marinade (instead of vinegar you can take malic or citric acid)
  • salt at the rate of 2 tbsp per liter.

The process of preparation of marinade for syringe for the winter in banks will be as follows:

  1. To prepare russulas – choose only young mushrooms, which have a spherical cap shape, the cap skin, rinse.
  2. Prepared the mushrooms are boiled for about 10 minutes (no salt added!).
  3. At the end of cooking add salt, sugar and spices, keep on heat for about 3 minutes, remove from heat.
  4. Hot marinade immediately pour in vinegar and placed in sterilized glass jars.

The conditions for storing marinated mushrooms will be the same as for conventional preservation.

Hot pickling Russula

To stock the excellent mushrooms by making a Russula in the winter hot.

For this you need the following set:

  • 10 kg of fresh Russula (preferably of small size, with slim legs)
  • 500 g rock salt
  • 10 dry Bay leaves
  • taste – the leaves of black currant or horseradish, herbs, garlic.

Prepare the pickle:

  1. Have enumerated and washed several remove the roots.
  2. Prepare 3% salt solution (brine), bring it to boil.
  3. Hot brine is added to the mushrooms, boil for about 10 minutes, constantly removing the foam.
  4. Cooked mushrooms recline in a colander to glass excess fluid.
  5. When laying in a bowl (pot) they pour salt and put the leaves, adding whole garlic cloves and herbs.

Over the pan you will need to put the load (as for sauerkraut). Mushrooms will be ready for use after 25-30 days. It is best to store them in a cellar, and constantly ensure that the brine completely covers the top layer of mushrooms.

After extraction from the pan (or barrel) russula must be rinsed from the brine with water. They are useful as an ingredient for various dishes, and as a separate snack.