Raisins recipes: pickling, salting. Raisins: recipes for cooking for the winter
Despite the excellent taste and richa set of vitamins in combination with low calorie content, many culinary specialists refer russules to the third grade of mushrooms and practically do not use them. However, knowing about some subtleties, you can cook a lot of wonderful dishes from these simple mushrooms, and also make various preparations for the winter season.
Rye: Recipes for a piquant snack
It can often be found among the russula recipespickled. They taste like crispy, mild, with an unusual piquant taste. Having served them as a snack for strong spirits, the landlady will be able to hear words of gratitude from the men.
As a rule, recipes for pickling russets are similar to each other. Below is their main them. In the beginning, it will be necessary to prepare such ingredients for each kg of fresh mushrooms.
Grocery list
water (distilled or boiled) - 0,5 l
vinegar (table, apple or wine) - 50-70 ml
small heads of onions - 10 pcs.
sugar - 0.5 tsp.
laurel leaves dry - 2 pcs.
cloves - 2-4 pieces.
sweet pepper peas - 15 pcs.
salt - 1 tbsp. l.
No special tricks in the recipe for russula will not be:
Mushrooms are cleaned from pelts on hats, thoroughly washed with water.
Washed and peeled mushrooms are boiled in slightly salted water.
After cooking, drain excess liquid by placing the russula in a colander or strainer.
In prepared distilled or boiled water dissolve salt and sugar, add spices and whole onion heads, boil the solution for several minutes.
To the mixture add vinegar and again bring to a boil.
In the boiling brine put the mushrooms, boil over medium heat for 5-6 minutes.
In cooked beforehand (sterilized)glass jars, best of all a small volume (0,5-1,0 l), lay out equally mushrooms along with spices and onions from the brine, and the liquid itself is boiled for a couple of minutes. Then the "syrup" is distributed to the banks and rolled up with lids.
Recipes for salting syriezhkom can diversify, varying the additives. For example, you can put it in the cans when rolling:
fresh horseradish leaves;
leaves of blueberries;
leaves of black currant (the most fragrant will be ripped from bushes with round berries);
green "umbrellas" of dill (as for pickling cucumbers).
Everything depends on the individual culinary preferences of the hostess and her family members.
Rush russet
Those who are not eager to fiddle with saltingor cooking marinades, but loves a delicious meal, you can recommend the simplest dishes from russula. For example, potatoes with mushrooms can cook every housewife.
Each serving will require:
raw russets - 10 pcs.
potatoes - 6 small tubers
onions - 1 large head
cooking oil for frying
salt, black pepper powder
The cooking process will be as follows:
Mushrooms are washed, cleaned, cut into several large lobules.
Put in cold water, bring to a boil and drain the broth.
Secondarily pour water, adding salt.
When mushrooms are cooked, in a frying pan you can salivate (fry) the onion until light-golden in color; then mushrooms and onion join.
Potato tubers are peeled and cut into small cubes.
Pour potato cubes with boiling water, bring toboil, and then pour a little cold water and bring to a boil for the second time (this helps to reveal the taste qualities of the potato and makes it especially fragrant). The cooking time is until the cubes are completely softened.
With the boiled potatoes remove the excess water (folded into a colander).
Combine cooked russules and potatoes.
You can hold for a few minutes potatoes togetherwith mushrooms in a frying pan, to have time to form a ruddy crust, and you can immediately remove from heat. When serving a dish sprinkle finely chopped fresh greens or garlic.
To make the dish possible
Not all mushrooms are equally good for frying and for pickling. To recipe cooking for the winter russula really succeeded glory, you need to remember a few little tricks.
If you doubt the edible qualitiesmushrooms, you will help the bulb, placed in the water during cooking. If the onion retains its original color - the mushrooms are suitable for food. If the bulb becomes greenish when cooking or turns blue - there are no such mushrooms.
To remove the bitterish taste, the mushrooms are previously soaked in salted water for about an hour, and then washed and cooked further according to the recipe.
Skins from hats can be easily removed by hand only at the edges - from the middle of the mushroom it is best to cut it off with a small sharp knife.
For recipes for pickles russula take small, and for baking and frying - on the contrary, it is best to select fleshy, large mushrooms with massive hats and thick legs.
Exquisitely and unusually
Among the recipes for making raw russets, you can distinguish an unusual dish - baked mushrooms.
For several servings take:
500 g of fresh large russula
1 tomato
1 onion head
5 small garlic slices
1 carrot
200 g of hard cheese
150 grams of ham (can be chicken)
1 cup of rice
7 pcs. salted crackers
3 tbsp. l. mayonnaise of medium fat content
sunflower oil for roasting
to taste - salt and spices
The stages of cooking will be as follows:
Purified and washed mushrooms are separated from the legs by the hats (the hats must remain intact).
Rice cook until ready in salted water.
Prepare vegetables; onions cut with straws, carrots are rubbed large, mushroom legs finely shred, garlic is passed through the crush.
Crackers break into pieces, ham cut into cubes.
In the frying pan in the oil, the vegetables are first passaged, then add the ham there.
The tomato is cut into cubes, cheese is rubbed.
Fried vegetables with ham are removed from the fire, add boiled rice, half of cheese, tomato and cracker, salt to taste.
The finished mass will become a filling for mushroom hats.
After stuffing the top of the hat with a thin layer of mayonnaise, sprinkle with the remains of cheese chips and put in a preheated oven.
The cooking time (at 190 degrees) is about half an hour.
Baked mushrooms are good both in hot form, as a satisfying independent dish, and in the cold - as an appetizer.
