Redcoms are rightfully considered “tsarist mushrooms”. In taste and protein content, they are inferior only to booths and white mushrooms. They are beautiful in fried and stewed form, but pickled redders cause special gastronomic pleasure. I share a proven recipe
Redcles got their name thanks to the bright red color in which the funnel -shaped hat of the mushroom is painted. But in fact, there are species with pinkish, yellowish and red color. In any case, this does not affect the quality and taste of fish dishes. After the simplest processing, the delicate taste of young mushrooms becomes even more expressive. They are especially popular in French, Italian and Polish cuisines.
Ginger dishes are prepared for about half an hour, regardless of the method of heat treatment. They are added to stew and julienne, served with meat and poultry, used in salads and cold appetizers. Redes are appropriate in mushroom soups in combination with other species, and in chopped form go to the filling of pies and dumplings. Salted and pickled prayer dishes with spices are highly appreciated.
Before salting, it is better not to wash the mushrooms so that they do not get moisture, but you must clean the skin!
