Published: 02-Oct-2012 (23:51); Viewed: 1821; Difficulty: 3 out of 10
Brittlegill, also known as Russula is a very common group of wild mushrooms in Britain and in the world, which grows in June-October . These mushrooms are very tasty and they can easily be cooked. Brittlegill are very perfect fried with potatoes. This recipe will show how to prepare three portions of this dish.
Large plate with wild Brittlegill mushrooms
Potatoes, approximately the same amount by volume, as mushrooms. In fact, you can use any ratio of mushrooms to potatoes.
One large onion.
Clarified butter, 1 tbsp. You can use any other oil, or fat for cooking.
Salt for the taste.
Remove thin layer of coloured skin from the mushroom cap. In the middle of the cap, if the skin is not piled easily – scrap it out with knife.
Remove bits, which are seriously bitten by slugs or maggots. Scrape the mushroom's legs as well, to remove any soil bits. After cleaning, wash them gently, these mushrooms are very fragile.
Peel the potatoes. Slice them into a thin slices.
Melt the clarified butter on non-sticking frying pan and fry potatoes on medium heat under the lid. Salt it to the taste.
Chop onion into a small cubes.
Slice mushrooms into a not very small bits. Let say cut each mushroom;s cap into 6-8 pieces, and each leg into 3-4 pieces.
When the potatoes will be ready, remove it from the frying pan.
Add some more butter to the frying pan and fry onion, until it turns soft. Do not brown it!
Add musrooms and fry on medium to low heat for 10-15 minutes.
Fry Brittlegill mushrooms until they starts to brown. Salt them to the taste.
Add fried potatoes and carefully mix them. Serve., Sprinkle with chopped dill.
tips and tricks
Do not pick up wild mushrooms, if you are not completely sure in they edibility!!!
Never hunt for mushrooms near busy motorways, or other places of possible chemical contaminations!!!
These mushrooms are very fragile, so handle them very gently.
Mushrooms, during cooking, loose plenty of water and seriously reducing in they size, so do check the salt neat to the end, and do not over-salt, based on the original volume.