Mushrooms - this is a very nutritious product, which due to its unique structure and properties, biologists attributed to a separate from plants and animals kingdom. Since ancient times, people have eaten them, and so long ago they learned to distinguish edible species and collect them so that they do not remain without harvest for the next year.
The most popular are red-chanterelles and small agarics, mushrooms and oyster mushrooms. However, they are all difficult after a long search, and under adverse conditions they can easily die. While the russet is a mushroom unpretentious for the weather, it survives both during drought and under torrential downpours, and therefore the most productive one. Every year in the case of small rains, this species saves mushroom pickers. The mushrooms have received their name, most likely, because the russet is a mushroom, which is cooked incredibly fast, and therefore becomes usable even when the other of its counterparts are still raw. In nature, there are about 150 of their varieties, and you can describe them externally with one proverb: "Thirty-five sisters, and everything from different mothers." This characteristic is not suitable for russules, since the color of their hats can vary from violet to gray and even yellow, and it can fade under the influence of sunlight or during heat treatment.
Stew of mushrooms
It is believed that the most delicious are salted mushrooms russula. Recipes say otherwise, because there are a huge number of ways to prepare them: they can be cooked, fried and marinated, as well as used as a filling in pies and tartlets, cook soups and salads on their basis. For example, their combination with beans, meat and sour cream, buckwheat and potatoes is very tasty. The russet is a mushroom unpretentious and in terms of cooking. Very tasty will be their combination with other forest fellow - chanterelles and mushrooms. So, they can be used in stewed mushroom stew. For him, all the ingredients must be rinsed and boiled in slightly salted water, and then transferred to a kettle and, adding meat broth, put out under a closed lid for about half an hour, then sprinkle with chopped herbs.
Other recipes
Very rich will be any soup, if you add mushrooms to it. Preparation of this dish is based on the beef broth, which is first added onions, bell peppers and carrots, and then cooked beans. Mushrooms are laid when the beans are half ready, and cook until softened. Serve this dish with sour cream and fresh bread. The russet is a mushroom, which can be used in any pie filling, while not spoiling the taste. So, russules can be added to tartlets, combining with boiled and finely chopped egg yolks, mayonnaise and sprinkled with a small amount of salt. And that they had time to prepare on a par with the dough, they better pre-fry with green onions, parsley and dill in vegetable oil until half cooked. Such an easy dish will surely be enjoyed by all family members.