Russula Mushrooms in Batter
Description
Russula mushrooms are quite fragile when raw, but after boiling they become soft and elastic. After cooking, many of them change color to something not entirely appetizing, but the batter completely hides that. Russulas are much more aromatic than button mushrooms or oyster mushrooms, and much more tender than porcini, birch boletes, and aspen boletes. Be careful, because poisonous mushrooms can hide under the guise of russulas. If you are not sure, it is better not to pick such mushrooms. Can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for cooking saffron milk caps in batter. Clean the saffron milk caps and wash them carefully carefully.
- 2
Step 2
Boil the saffron milk caps in salted water over medium heat for 15 minutes after the water comes to a boil. Drain in a colander and let the water drain off completely.
- 3
Step 3
Pour ice-cold water into a bowl, add salt, egg, and flour, and mix until smooth. Add mayonnaise and mix. The batter should be like pancake batter.
- 4
Step 4
Place the parboiled russulas in the flour and coat them completely.
- 5
Step 5
Pour vegetable oil into a skillet and heat over medium heat. Dip each flour-coated russula mushroom into the batter and coat them completely. Place the russulas in the skillet and fry on both sides until golden brown. Transfer the cooked russulas to a paper towel to remove excess oil. Serve the battered russulas immediately.
- 6
Step 6
Done. Serve with fresh herbs.