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United States · Texas · Hays| Common Animals Fish Mushrooms Flora |
Russula vesca |
June: Russula vesca begins fruiting, first mushrooms appear.
One of the favored mushrooms in folk cuisine Used in various dishes due to its pleasant taste
Grows in deciduous forests, often under oak, birch, beech Has a bright reddish-pink cap and white gills
Collect in deciduous and mixed forests from July to September Choose young, undamaged mushrooms
Do not confuse with poisonous similar species Cool and process harvested mushrooms quickly
Clean from forest debris, rinse Remove damaged parts
Caps: Frying, boiling, pickling
Stems: Often discarded due to toughness
Stems: Often discarded due to toughness
Fried Russula vesca (Frying)
Slice caps and fry with onions or garlic
Slice caps and fry with onions or garlic
1. Clean and slice caps.
2. Fry in butter with onions or garlic until golden.
3. Season with salt and pepper to taste.
2. Fry in butter with onions or garlic until golden.
3. Season with salt and pepper to taste.
Russula vesca Soup (Boiling)
Used in mushroom soups and broths
Used in mushroom soups and broths
1. Slice mushrooms and sauté with onions.
2. Add to broth and simmer for 20 minutes.
3. Season with herbs and spices.
2. Add to broth and simmer for 20 minutes.
3. Season with herbs and spices.
Pickled Russula vesca (Pickling)
Pickle after boiling
Pickle after boiling
1. Boil mushrooms for 10 minutes and drain.
2. Prepare marinade with vinegar, sugar, salt, and spices.
3. Pour marinade over mushrooms and refrigerate for several days.
2. Prepare marinade with vinegar, sugar, salt, and spices.
3. Pour marinade over mushrooms and refrigerate for several days.