a day in the life of a latvian mom

When the Latvian forests are full of mushrooms, I can’t resist heading out to forage for Russula, one of my absolute favorites. There’s no exact recipe for this—just a straightforward and delightful method that I follow.

As the mushrooms cook slowly in butter (or oil), they release their rich, earthy flavors, capturing the essence of the forest in every bite. This simple dish is a perfect way to savor the taste of nature.

Please follow the recipe/steps 🙂

Fried Russula

This recipe from kitchen of my Grandmother Agāfija.

Ingredients

• Russula as much as you can get 🙂
• eggs
• flour
• salt & pepper

Directions

1. Clean the Mushrooms: Gently clean the Russula mushrooms and remove the reddish-pink top layer.
2. Prepare the Egg Wash: Beat the eggs in a bowl with a pinch of salt and pepper.
3. Coat and Cook: Dip the cleaned mushrooms in flour, then coat them with the egg wash. Fry them in a heated, oiled pan.
4. Cook Until Crispy: Fry the mushrooms on both sides until they are golden and crispy.
5. Enjoy your delicious and crispy fried Russula!

latvinamom.com

Please be sure you are eating Russula, not the Amanita muscaria!

Stay safe,

Ilze