Mushroom soup

2 l 40 minutes

1. Mushrooms need to be carefully cleaned and washed.
2. Prepare a pot for cooking. Pour water in there. To salt. Put it on medium heat. When it boils, continue to boil for 40 minutes, constantly removing foam. Ready mushrooms to extract from the broth. Dry slightly. The resulting broth can be poured.
3. In a separate pan, cook the broth from meat, salt and spices.
4. Peel vegetables. Slice.
5. Put the pan on the fire. Put the butter in it and melt. Pour onion sliced ​​in half rings. Fry it for a couple of minutes. Add grated carrots and continue frying for another 3 minutes.
6. Combine the finished broth and vegetables. Close the dish with a lid and continue boiling for 20 minutes.
7. Combine with mushrooms. Add finely chopped herbs and spices. Cook another 5 minutes.
8. Serve sprinkled with herbs.

Russula salad

350 g30 minutes

1. Pour the prepared mushrooms with boiling water or boil in salted water. Boiling time - 30 minutes. Cut into strips.
2. Hard boiled chicken eggs. Remove the shell. Slice.
3. Connect the eggs to the mushrooms.
4. For salad dressing, connect the remaining components in a separate container. Stir until smooth.
5. Add dressing to salad.
6. Sprinkle the dish with finely chopped parsley.

Mushrooms cutlets

3 kg 1 hour

1. Grind the breadcrumbs into small crumbs.
2. In a large bowl, combine crushed crackers, beef, garlic, eggs, sour cream, herbs, salt and pepper. Stir until smooth.
3. Put prepared mushrooms to boil for 30 minutes. Be sure to salt the water.
4. Then remove the mushrooms from the broth and chop them.
5. Take a large frying pan or stewpan. Put on medium heat. Heat oil in containers. Fry the patties from 2 sides until crusty.
6. Fry the mushrooms in a separate pan until crusted.
7. Add butter to the same pan, and when it melts, combine with flour. Cook for 2 minutes, whisking. Pour in the broth. Combine with sour cream and bring the sauce to a boil. Stew for 8 minutes. Season with salt and pepper to taste. If desired, sprinkle with chopped parsley before serving.
8. Serve the patties with mashed potatoes, sprinkled with mushroom sauce.

In the oven

1 kg 5.5 hours

1. The peeled russula must first be boiled. To do this, put a pot of water on the fire. Add 2 tbsp. salt per liter of water and boil for about 20-30 minutes. Remove the mushrooms and cut into slices.
2. Heat olive oil in a skillet or deep frying pan. Immerse the mushrooms in one layer and fry until excess moisture evaporates. Reduce the heat. Continue cooking for another 5 minutes until golden brown.
3. Cut the onion into half rings. Combine it with mushrooms. Continue stewing for another 5 minutes until soft.
4. Combine instant oatmeal with mushroom mix. Add the grated cheese, breadcrumbs, parsley and 1 egg. Season with salt and spices. Stir thoroughly and add a second egg. The mixture should stick together without spreading.
5. Place the cooked minced meat in the refrigerator for 4 hours in order to improve the taste and texture of the dish.
6. Preheat the oven to + 230 ° C. Cover the pan with parchment.
7. Form small cutlets. Bake until they turn golden brown. The baking time is 12-15 minutes.
8. Bring tomato sauce to a boil. Reduce heat and carefully cover meatballs with sauce. Continue to bake for another 40 minutes.
9. Put on a dish and garnish with sprinkled cheese and finely chopped parsley.

Important! Pickled Russula will be ready much earlier than other types of mushrooms. You can eat them on the second day after cooking. Season with vegetable oil, salt and serve the dish to the table, sprinkled with seasonings.

Mushroom caviar

600 g1 hour

1. Soak the peeled mushrooms for half an hour in boiling salt water. Cut into pieces.
2. Put the pan on the fire. Heat oil in it. Immerse diced onions, chopped garlic in it and fry until soft for about 8 minutes.
3. Add the mushrooms, set medium heat and saute until browned, for about 10 minutes.
4. Remove from heat. Season with lemon juice and sour cream. Season with salt and pepper, garnish with dill and serve.

Breaded

600 g40 minutes

1. Peel the mushrooms. Prepare a saline solution (2 tbsp. Salt in 1 liter of water). Soak mushrooms in it. Peel the leg and remove the film from the hat.
2. Cook the prepared mushrooms until cooked. Boiling can be replaced by blanching. To do this, peeled mushrooms must be mixed with salt. Pour the russula prepared in this way with boiling water and leave for 7 minutes.
3. Beat the egg by adding salt and pepper.
4. Dip each mushroom into milk, then roll in salted flour, and then in a beaten egg.
5. Put the breaded mushrooms on a plate.
6. Pour a large layer of oil into the pan. To warm. Dip the mushrooms in the butter. It is better to place them in one layer. Then they will be fried, not stewed. Cooking time - 12 minutes. Serve the dish hot, decorated with greens.

Video recipe

In batter

Important! Collecting russula for frying in batter, take mushrooms with a dense structure that will not fall apart, for example, brown-brown russula.

Dumplings with mushrooms

600 g30–35 minutes

1. Peel the mushrooms. Pour them in a saucepan with salted boiling water for half an hour. Remove and dry the mushrooms. Finely chop.
2. Heat sesame oil in a saucepan or saucepan. Add chopped garlic and stew for 1 minute.
3. Dip the mushrooms in the oil and fry for another 2-3 minutes until cooked. Season with salt and pepper.
4. Prepare a work surface (e.g. chopping board).
5. To make the dough, mix flour and water in a large bowl. Knead the dough. It should turn out to be slightly sticky, but should not stick on the hands.
6. Cover it with plastic wrap and leave it for at least 20 minutes.
7. Sprinkle flour on the work surface. Remove the dough from the film and roll. Use a glass or round cup to cut out circles. Each of them should weigh about 9-10 g.
8. Fill each piece with filling. Seal with your fingers. To prevent dumplings from drying out, you can put them under a film.
9. Cook in batches in salted water. Cooking time - 10 minutes.
10. Dumplings with mushrooms can not only be boiled, but also fried. To do this, you need a frying pan. Heat vegetable oil in it and put the dumplings in one layer. Cook for 2-3 minutes until golden brown. Then put them in a pan, add 50 g of water and simmer under steam for 5 minutes.
11. Serve with garlic sauce.