Cooking a lilac-footed row: recipes for frying, pickling and pickling mushrooms in a hot and cold way

Many fans of "quiet" hunting in the forest often come across mushrooms that have a blue leg. They are often ignored as toadstools, but this is a serious mistake. It is worth saying that the lilac-legged or blue-legged ryadovka is a delicious mushroom with delicate pulp and a pleasant fruity aroma.
There are many ways to harvest a blue-legged or a lilac-legged row. Experienced mushroom pickers believe that these fruiting bodies taste like mushrooms, so they use the same recipes for making a row of lilac-footed mushrooms as for mushrooms. Other mushroom pickers believe that the fruit bodies are more like tender chicken in taste.

It is worth saying that blue feet or Lepista personata can be pickled, salted, fried, stewed and baked. If the mushroom harvest turned out to be rich, then the lilac-footed rows can even be dried or frozen in order to be used in the future to prepare culinary masterpieces.

Cooking the lilac-footed row is quite simple, if you sort out the mushrooms in advance, peel and boil in salted water. Such a procedure is necessary, since these fruiting bodies are considered conditionally edible.

Pickled blue feet: a step by step recipe

Popularly, mushrooms are nicknamed blue feet, although in fact they have spruce legs or purple, depending on the subspecies growing in the area. You can pickle such a mushroom according to the usual recipe, but there are still some differences from the standard procedure.

Take the following ingredients:

Three kilograms of blue feet;
Allspice;
One and a half tablespoons of salt (how much everyone decides to taste);
Lemon acid;
Bitter pepper;
Garlic.

Traditionally, rinse the product from dirt and start cooking.

Peel the garlic, then chop it along with the eggplant;
It is important to cut mushrooms not in large, but in medium pieces;
Pour the mushrooms into a prepared bowl and fill with water;
Blue feet are boiled for about half an hour;
It is important to rinse the mushrooms under running water after boiling;
Now we return the mushrooms to the bowl, add pepper and salt to taste;
At the end of cooking add citric acid and allspice;
Cook for another half hour.

This completes the basic preparation. It remains only to close the rows in the banks.

Features of the species and selection of edible mushrooms

In nature, there are more than a hundred types of tricholas (ryadovok) and only half of them can be eaten. Therefore, before collecting it is recommended to familiarize yourself with the appearance of edible tricholas. Characteristic features that unite most representatives of tricholas:

Structure	Features of the
Hat	Covered with scales or fibers, hemispherical (in young specimens). Mature mushrooms have a flat hat.
Leg	Fleshy, firm, central.
Cover	Not
Controversy	Colorless, smooth to the touch
Smell	Strong, unpleasant (with rare exceptions)
Place of growth	Soil, in mixed and coniferous forests
Growth time	August-October

When choosing edible or conditionally edible tricholas, you need to pay attention to the color of the cap. So, in the most popular edible mushroom from the tricholoma family, the row is gray, the cap is painted gray, with a slight olive or purple tint. The smell of this species is practically imperceptible.

Also edible species is poplar ryadovka - a mushroom capable of forming a symbiosis with the poplar root system. The cap of this specimen is dense and fleshy, on the surface of which cracks begin to appear as it grows. The color of the hat is quite diverse, so you can find both gray-red and olive-brown poplar rows.

In addition to these species, edible tricholoms also include May, purple, crowded, yellow, red, green and earthy rows.

How to salt a purple row for the winter

It is correct to call them poplar or poplar rows. We'll need traditional ingredients, but pickling itself will be different from pickling.

Let's take the following products:

A kilogram of mushrooms;
Garlic;
Horseradish leaves;
Dill;
Peppercorns;
Coarse salt - 50 grams.

Rinse thoroughly before cooking. No other action is required.

Boil the rows for an hour (the time is indicated approximately);
Place horseradish leaves at the bottom of sterilized jars;
It is necessary to lay out gradually in layers;
Sprinkle each layer with plenty of salt and add garlic;
Finally, screw the jars tightly.

They will be salted only after six to eight weeks. Moreover, the shelf life is also limited. Some people believe that you can keep them in a cold place for about three years, but this is dangerous. It is not recommended to consume a salted product for a period of more than a year.

Preliminary processing

Rows must be processed before cooking. This is done not only for hygienic purposes, but also in order to destroy harmful and weakly toxic substances. The step-by-step processing looks like this:

mushrooms are cleaned with a brush from sand, moss, leaves and other debris;
rot, dark places, traces of rodent bites and wormholes are cut with a knife;
then soak for 1.5-2 hours in cold water, it is recommended to change the water several times;
dipped in boiling water and boiled for 10-12 minutes;
table vinegar is added to boiling water at the rate of 1 teaspoon per liter of water;
the water is drained, the mushrooms are cooled to room temperature;
the cooled mushrooms are boiled again for another 15-20 minutes, then the boiling water is poured off and the mushrooms are cooled with cold water.

It should be noted that mushrooms are perishable foods. Literally a few hours after cutting, they become unsuitable for human consumption. Therefore, it is immediately recommended to start their preliminary processing. If there are too many mushrooms, some of them can be frozen or dried in reserve.

Freeze and dry for the winter

Freezing is the easiest way to preserve mushrooms for later cooking. Rows boiled as a result of pre-processing are cut into pieces. Placed in portions in food containers or plastic bags and placed in the freezer. Frozen rows are stored for one year.

Rows are dried in the oven. The mushrooms are cut lengthwise into thin slices. Then the plates are placed in one layer on a baking sheet. It is advisable to cover the baking sheet with parchment. The mushrooms are dried for an hour at a temperature of 70 C. They must be stirred every 15-20 minutes to prevent scorching.

After drying, the mushrooms must be stored in a dry, dark and well-ventilated place.

Making mushroom soup

Purple rows are best for making soups. The fact is that when cooked, they taste and smell like chicken meat. There are many recipes on how to cook a purple row. The ingredients for the most popular are:

purple rows - 0.4 kg;
potatoes - 3 pieces;
vermicelli - 100 g;
carrots - 1 piece;
water - 2 l;
onion - 1 piece;
parsley root - 1 piece;
spices to taste.

Rows are a large family of lamellar mushrooms, and only some of them can be safely eaten.They have a large number of useful trace elements, including zinc, copper, manganese, as well as B vitamins. In addition, they exhibit antibacterial properties. But in order to preserve all the useful components contained in the fruit body, it is necessary to cook the rowing mushrooms correctly, strictly adhering to the technology.

Unusual recipes for cooking ryadovka for the winter at home

It is wrong to think that this type of mushroom can only be boiled and then salted. There are a huge number of recipes that involve the heat treatment of mushrooms. To get started, try cooking fried rows for the winter.

A minimum of products are required. Actually, in addition to the mushrooms themselves, take vegetable oil and salt. This is a very simple recipe, but when prepared correctly, this method will bring you a lot of joy on cold winter evenings.

Follow the step by step instructions:

Cut off the legs at the base so that there is no earth or sand;
Traditionally, wash the mushrooms in a little water;
Boil them for about 50 minutes;
Let the water drain (use a prepared drushlag);
Fry for an hour and a half, seasoning the rows with a large portion of vegetable oil; Salt during cooking (do not spare salt, as they should be salty enough);
Arrange in jars and prepare lids so that you can start closing the product right away;
Pour in vegetable oil and close tightly.

Such a dish is also stored in the refrigerator. True, it is allowed to place cooked mushrooms in a cold cellar.

Answers to common questions

Tricholomas are quite specific mushrooms, before the preparation of which many questions may arise. The most common ones are:

Despite the fact that there are absolutely edible mushrooms among the rowers, they cannot be eaten raw, and it is recommended to boil them before any kind of processing. Pre-cooking with the addition of salt and vinegar helps to get rid of the specific odor of the rows.

Rows belong to a large family of lamellar mushrooms, most of which are considered edible and edible. Each housewife should know how to properly carry out the primary processing of these fruiting bodies, and also what can be prepared from the rows?

To remove the bitterness from mushrooms and emphasize their taste, you need to seriously approach the processing process, including soaking. What to do with the rows in order to preserve all the vitamins and minerals in them? The most peak months for the collection of these mushrooms are considered to be August and September. Rows collected during this period of time have a more delicate taste and pleasant aroma. Therefore, to get an appetizing dish, you need to be able to properly cook these mushrooms.

New Year's rows

Such a dish will move from autumn straight to the New Year's table. The secret is that you need to collect the mushrooms themselves shortly before the first frost. Then the taste will be special.

The structure of the preparation is different thanks to the unusual ingredients.

Boil a kilogram of washed mushrooms;
In another saucepan, start cooking the marinade at this time;
Add to it two bay leaves, four pieces of dried cloves, a few peppercorns and two tablespoons of salt and sugar;
Be sure to add vinegar at this stage (preferably a six percent solution);
The marinade is cooked for about twenty minutes;
At the end of cooking, it is important to pour the entire mixture with 70 percent vinegar essence;
Accordingly, fill the mushrooms with marinade and can be laid out in jars.

Open a similar jar shortly before the New Year and you will understand what kind of special dish you have made.

Pickling rules

It is allowed to marinate tricholoms at home only after full (long) soaking and further heat treatment. Only then will the rows bring real benefit and become a glorious decoration of the family table.

The algorithm for preliminary preparation of rows is as follows:

Completely clear of soil and foliage.
Cut off the bottom of the leg (this part is not suitable for food).
Rinse the rows thoroughly with running water.
Sort: small ones are allowed to marinate completely, and large ones for pickling are cut into pieces.
Place all fruits in a large container and completely cover with cool water.
Leave the rows to soak for up to 2-3 days in a dark place with a low temperature.
Then the mushrooms are washed and peeled (the skin should be removed from the cap).
Prepared tricholoms are poured with clean salted water (5-7 g of salt per liter of water) and placed on the stove.
Boil for 30-40 minutes (the foam is removed).
When the rows are at the bottom of the pan, the broth is drained, and the mushrooms are washed with water again.

Before marinating, place sterilized containers with lids and marinade next to it (its preparation depends on the recipe).

How to distinguish edible from inedible and poisonous rows

It is important to be careful when picking up the rows.

The danger lies in the fact that mushrooms may be simply poisonous or at least unsuitable for food. Purple and poplar, the most popular varieties, are edible. Fortunately, they are the most common.

Still, remain vigilant, as a poisonous ryadovka in appearance for an inexperienced mushroom picker may resemble an edible mushroom. When ripe, they smell like stale radish. Moreover, their color is gray or dull white. Avoid these mushrooms. Better to play it safe and throw out the product at the first doubt. Poisoning can be very serious when eaten.

Composition and calorie content of the row

Despite the conventional edibility, the chemical composition of the ryadovka is quite rich in nutrients. In addition, it is a low-calorie product.

The calorie content of a row per 100 g is 22 kcal, of which:

Proteins - 3.09 g;
Fat - 0.34 g;
Carbohydrates - 3.26 g;
Ash - 0.85 g;
Dietary fiber - 1 g;
Water - 91.46 g.

The benefits of ryadovka are provided by the following vitamins - for 100 g, their amount is decent:

Vitamin C - 2.1 mg;
Thiamine - 0.081 mg;
Riboflavin - 0.402 mg;
Nicotinic acid - 3.607 mg;
Pantothenic Acid - 1.497 mg;
Vitamin B6 - 0.104 mg;
Folate - 17 mcg;
Folic acid - 17 mcg;
Choline - 17.3 mg;
Betaine - 9.4 mg;
Vitamin B12 - 0.04 mcg;
Vitamin E (alpha-tocopherol) 0.01 mg
Tocopherol, beta - 0.01 mg;
Tocopherol, gamma - 0.01 mg;
Tocopherol, delta - 0.01 mg;
Tocotrienol, alpha - 0.05 mg;
Vitamin D (D2 + D3) - 0.2 μg;
Vitamin D2 (ergocalciferol) - 0.2 mcg;
Vitamin D - 7 IU;
Vitamin K1 (as dihydrophilloquinone) 1 mcg

Minerals per 100 g:

Calcium, Ca - 3 mg;
Iron, Fe - 0.5 mg;
Magnesium, Mg - 9 mg;
Phosphorus, P - 86 mg;
Potassium, K - 318 mg;
Sodium, Na - 5 mg;
Zinc, Zn - 0.52 mg;
Copper, Cu - 0.318 mg;
Manganese, Mn - 0.047 mg;
Selenium, Se - 9.3 μg.

The ryadovka also contains: glucose and dextrose, lipids and amino acids, including those that play the role of natural antibiotics - aspartic and glutamic acids, and glycine, a substance necessary for the normalization of the nervous system.
The beneficial effect of the complex composition is provided by nutrients, the amount of which prevails in the composition:

Choline or vitamin B4
... Prevents the formation of gallstones, regulates the activity of the nervous system, prevents obesity, stimulates the prostate gland in men.
Betaine
... Activates intracellular processes, strengthens the intercellular membranes.
Potassium
... Responsible for the work of the cardiovascular system, maintains heart rate, is responsible for acid-base and water-salt balance, regulates protein-carbohydrate metabolism.
Phosphorus
... Performs transport functions in the body, stimulates bone and muscle growth, and normalizes the functioning of the nervous system.

All useful properties are edible mushrooms - with white or bright yellow plates. Despite the variety in appearance, the poisonous analogs of the ryadovka differ from the conditionally edible "colleagues", they have gray plates under the cap, and the taste is spicy or bitter.

Rowing canning (video)

Cooking the row is not much different from the traditional pickling of mushrooms. Even a novice hostess can cope when following the necessary instructions and following proven recipes. Try traditional cooking methods first.The taste of these mushrooms is quite unusual, therefore, before making large stocks, you need to understand whether this mushroom is suitable for eating for you and your loved ones. Always be careful when picking mushrooms for cooking and do not risk your health by eating suspicious specimens.

Ryadovki is the name of a large family of mushrooms belonging to the genus Lamellar. Most of them are edible. It is important to know how to prepare ryadovki in order to be able to emphasize the taste of the mushroom, and also to preserve the vitamins B1 and B2 contained in it, trace elements (zinc, copper, manganese).

Finding and collecting mushrooms is just the beginning. Then they have to be cooked. So that the taste of the prepared dish does not disappoint the consumer, you should know all the features of the preparatory stage - cleaning.

Ryadovka, like most other mushrooms, grows in forest conditions. Therefore, the first thing that needs to be done is to thoroughly clean the entire surface of adhering needles, moss, leaves. You can get rid of sand and earth with an ordinary brush. Particularly close attention should be paid to the lower part of the cap - there are plates here that are easily clogged.

After the garbage is removed, they proceed to the main part of the answer to the question of how to clean the rows. From the head of the mushroom with a sharp stainless steel knife, areas that are darkened, damaged by rot, rodents, and insects are removed. Be sure to remove the skin from the cap, after which the mushrooms are thoroughly washed under running water.

If the collected specimens are too dirty, they are placed in a large saucepan or basin, filled with water and left for a while. Soaking does not affect the taste of the final product in any way, even if you plan to cook it. It is important to remember that they should not stay in water for a long time, since the caps easily absorb moisture.

What else is cooked with ryadovki: spicy mushrooms with citric acid

All housewives will like this recipe, which tells in stages what to cook from ryadovok mushrooms.

In such a filling, the rows turn out to be amazingly tasty, tender and piquant.

700 g of boiled rows;
4 cloves of garlic;
130 ml of olive oil;
1 tsp allspice peas;
¼ h. L. citric acid;
Salt to taste.

Boiled rows are cut into pieces and set aside.
Prepare the marinade: mix olive oil, crushed garlic and allspice in a bowl.
Put the cut rows in the marinade, mix and leave for 6-8 hours, stirring the mass from time to time.
Rows are taken out, and the marinade is filtered through cheesecloth or a fine sieve.
Pour into a frying pan, heat, add mushrooms and mix.
The mass is extinguished over low heat for 10 minutes, citric acid is added and (optionally) chopped greens are added.

This savory dish goes well with grilled meat.

Having familiarized yourself with the proposed recipes, you will know what to cook from the rows in order to please your family and friends with delicious dishes and preparations.

Rows are a large family of lamellar mushrooms, and only some of them can be safely eaten. They have a large number of useful trace elements, including zinc, copper, manganese, as well as B vitamins. In addition, they exhibit antibacterial properties. But in order to preserve all the useful components contained in the fruit body, it is necessary to cook the rowing mushrooms correctly, strictly adhering to the technology.

Cooking options

You can find many ways to process rows. Consider the best recipes for cooking rows, proven many times.

Recipe 1. Cooking gray row

The gray row is a fairly large mushroom. The main harvest time is autumn, the place is pine or mixed forests. Despite the age, the pulp of the mushrooms retains its shape well. It becomes neither soft nor loose.Therefore, the preparation of a gray ryadovka involves salting and pickling. But it is especially tasty when pickled.

For pickling, the best crockery is the one made of wood. As a rule, this is a tub or bucket. Although today more and more recipes recommend using familiar glass jars. How to cook gray ryadovka?

Option one

You will need:

1 kg of mushrooms;
salt (2 tsp);
citric acid (0.5 tsp);
water (half a glass);
sugar (2 tsp);
vinegar (half a glass);
lavrushka, dill, cloves, black pepper and cinnamon.

The ingredients listed are the base. All recipes are based on it, the mass of individual components may vary.

Mushroom preparation consists of sorting and cleaning. Small specimens are marinated whole, larger ones are cut into several parts. In the latter case, the mushrooms are placed in water with citric acid and salt.

Clean rows are boiled with the addition of vinegar (salt is added if small mushrooms are being prepared). As soon as the liquid boils, the resulting foam should be removed. How much to cook? Until the moment when the rows sink to the bottom. After that, they are pulled out with a slotted spoon and laid out in prepared containers. Dry ingredients are added to the liquid remaining from cooking. After it boils again, the resulting marinade is poured into jars of mushrooms, covered with a lid and sterilized for 30 minutes over low heat. Then the containers are rolled up and removed to a dark place.

Option two

This method will additionally require a wooden tub, oppression and dry cloth. The preliminary stage also consists in cleaning and boiling the mushrooms. The finished row is washed with cold running water, thrown into a colander or a bag made of loosely woven fabric and left for a while so that the remaining liquid is completely glass.

Dried mushrooms are stacked in layers in a tub and sprinkled with salt (it will take 45-60 g per 1 kg of ready-made mushrooms). From above it is covered with a circle of wood and pressed down with oppression. Rows will be ready for use in about a week.

Time and methods of cooking mushrooms

Before any method of cooking rows, they must be boiled in salted water. The cooking time differs significantly depending on what kind of processing the mushrooms are subjected to next.

Before frying

Many rows have an unpleasant odor that can significantly spoil the taste of a dish. It is necessary to cook tricholoms before frying for 30 minutes, in two passes.

First of all, you need to bring the water to a boil and only then add the product to it and salt. For 1 kg of rows, 1/3 tbsp is enough. tablespoons of salt. The emerging foam must be removed, otherwise it can spoil the taste of the future dish. Cooking time is 15 minutes.

For salting

Before salting, the product is cooked twice, for 20 minutes. After each cooking, the tricholomas are washed under cold running water. Rows are introduced exclusively into salted boiling water.

To get rid of the bitterness of the product, add 9% vinegar to the water in a proportion of 1 tbsp. spoon for 1 liter of water. After cooking, the tricholoms are washed and dried, and only after that you can start salting.

Before freezing

Before freezing, the product is cooked for 30 minutes, but the water must be changed every 10 minutes. Rows are introduced into salted boiling water and boiled for 10 minutes. The foam that appears must be removed periodically. You also need to add vinegar, onion and bay leaf to the water, these ingredients will help remove the specific smell of mushrooms.

Freezing preparation

After the mushrooms have boiled for 10 minutes, the water is drained, and the tricholomas are washed. After that, the product is again introduced into boiling water for another 10 minutes. In total, the mushrooms are boiled 3 times for 10 minutes. After cooking, the rows are washed, dried and folded into plastic bags for further freezing.

Before pickling

Before marinating, the tricholomas must be boiled for 30 minutes, changing the boiling water after a 15-minute boil.

Before changing the water, the tricholomas are washed. Before adding the product to the water, it must be brought to a boil, salt and vinegar must be added. Before marinating, the tricholomas must drain after boiling; for this, they are usually laid out on a wire rack.

Before baking in the oven

Before baking, tricholoms are boiled in water with the addition of salt and citric acid for 30 minutes. The citric acid will keep the product from darkening.

Rows of citric acid and salt

The foam that appears must be removed without fail. After the tricholoms have been boiled for 15 minutes, the water must be drained and the rows must be rinsed. Then the product is again introduced into boiling water and cooked for another 15 minutes.

Recipe 2. Method for preparing a row of purple

You can cook the purple row in any way. Quite often, its fruity aroma is used in mushroom pates.

This method of cooking a purple row will require the following ingredients:

300 g of onions;
3 tbsp. l. vegetable oil;
salt, garlic to taste.

The rates are calculated for 1 kg of mushrooms.

The original product is purified, washed with cold water and boiled in salted water. Onions are fried in a frying pan until golden brown, then cooked rows are added to it. The ingredients are well browned for an average of 20-30 minutes. At the end, salt and garlic are added to taste, after which they are sent to a blender and ground to a paste.

For long-term storage, the resulting mass is fried again, and then laid out in cans and rolled up.

Recipe 3. Cooking a row of poplar

Mushroom pickers love this type of mushroom not only for its external resemblance to boletus (by the color of the cap), but also for its pleasant, delicate taste. They got their name for their favorite growing place - near poplars. You can cook poplar rowing by different methods:

roasting,
salting,
pickling.

Cooking a row of poplar by salting allows you to better preserve the appearance of the mushroom, the density of its pulp and taste. Ingredients that are required for 1 kg of the original product:

salt (2 tbsp. l.);
black pepper (5-6 peas);
bay leaf (1 pc.);
cloves (3 inflorescences);
dried dill (5 branches);
cherry / horseradish leaves / (2 pcs.).

At home (and not only), the pickling process begins with the preparation of the product, that is, cleaning it from debris and peels. Large specimens need to be divided into parts. This is followed by heat treatment: salt and mushrooms are poured into the boiled water. There should be just enough liquid to just cover the mushrooms - in this case, the brine will turn out to be saturated, the row will be salted properly.

After the water boils again, remove the foam and leave the pan over medium heat for at least 25 minutes. At the end of cooking, the product is laid out in pre-sterilized jars, poured with brine and covered with a lid. Be sure to turn the containers upside down.

This beautiful and vibrant mushroom grows in abundance in late fall, extending the mushroom season. It belongs to conditionally edible mushrooms, but with proper preparation, you can not only prepare many delicious dishes from it, but also prepare it for the winter.

Ryadovka - a beautiful and bright mushroom grows in abundance at the end of autumn, allowing you to extend the mushroom season

Row purple or cyanosis is a lamellar mushroom, which is conditionally edible. Untreated cyanosis tastes and smells of rotting leaves on which they grow.

Sorting and pre-processing

In order not to confuse the purple ryadovka with toadstools, you need to remember that it is purple not only outside, but also inside. Therefore, when collecting, do not be too lazy to cut each mushroom. The cut from him will certainly acquire a purple color. There should be no remnants of the mushroom ring on the row.

- only the purple spider web, an inedible mushroom, has it. Light strokes along the edge of the cap indicate that the poisonous twin of the row is in front of you - the mycena is clean.

If you are sure that you have collected only real purple rows, you need to immediately start processing them. We remove the garbage, cut off the legs with the remnants of the mycelium, soak the cyanosis in salted water for a couple of hours. During this time, all the dirt that has accumulated on the rows will go away, and unnoticed worms will float to the surface of the water.

So that these conditionally edible mushrooms can be cooked, they must be boiled for 20 minutes. The rows are filtered, washed, and the broth is poured out, it is not suitable for food.

How to salt a row (video)

How to remove bitterness from mushrooms

The most bitter are large adult mushrooms, so it is better to collect young individuals. If you have a choice, it is better not to put rows growing near conifers in the basket. This neighborhood only intensifies their bitterness.

So that the bitterness does not annoy when preparing the rows, they are soaked after sorting for a period of 10 hours to three days. It is better to add a little salt to the water and change it several times a day. It will help remove bitterness and subsequent boiling. To fight off a specific smell, you can boil the row in two steps, each time in fresh water. The total cooking time is 20 minutes. You can add spices to the water during the second cooking.

How and when to salt mushrooms when frying

Usually, mushrooms are salted during frying.

This is most often done when the dish is almost ready. The amount of salt is determined by the taste of the cook. After adding salt, the dish should be mixed well so that the salt is evenly distributed.

There are a lot of recipes for bruises. Their preparation after pretreatment is not much different from other types of mushrooms.

So that the bitterness does not annoy when preparing the rows, they are soaked after sorting for a period of 10 hours to three days

Fusofacts

Optionally, you can add onions, garlic, sour cream, herbs to the frying rows. Boiled pasta and fried potatoes are suitable for a side dish with fried rows.

If the ecology of the forest in which the rowers are collected is in doubt, in addition, before the initial cooking, the mushrooms should be poured with salted cool water and left for 2 hours.

To prevent the rows from turning pale during processing, it is recommended to add 1 pinch of citric acid during cooking.

To smooth out the pungent smell of the rows, similar to the smell of radish and stale flour, you can add black pepper, dill and lavrushka. There will be less odor from young medium-sized mushrooms.

Some types of rowings are considered inedible or conditionally edible. If the mushrooms have a pronounced unpleasant smell, the appearance is distinguished by a pointed tubercle, the plates under the cap are rare, or the surface of the cap is covered with dark specks, then in no case should you take such mushrooms for eating.

The broth left over from the initial processing of mushrooms is not recommended for use in food.

Rows belong to the 3rd category of taste (there are 5 of them in total, the best mushrooms of the 1st category). Therefore, if there is no room in the basket when picking mushrooms and you see porcini mushrooms, you can safely throw out the rows and take their places with more tasty and healthy mushrooms.

Each housewife has her own way of salting the rows. Their taste and aroma will depend precisely on the ingredients that are added to the mushrooms. And it is also very important to store them correctly, that is, observe the temperature regime. For example, in a warm room, they can sour and will not be suitable for further use. An ideal storage option is a vegetable store or cellar.

There are two types of mushroom pickling

: hot and cold methods. It is the first option that is most desirable, since the mushrooms will undergo heat treatment. If you use the cold method, in this case, they will be more aromatic and crunchy.

Cold pressed method

To salt the rowing mushrooms with the cold method, you will need a deep container and a press. For example, you can use a basin and a large dish, and instead of a press, take something heavy, some kind of load (a bucket of water or a three-liter jar if the container is small).

The mushrooms must be prepared, that is, they must be washed and peeled. At the bottom of the container, where the rows will be salted, put leaves and chopped horseradish roots, lavrushka and currant leaves. First, they must first be washed with cold water, and then doused with boiling water. Be sure to peel the roots or scrape them with a knife and cut them into pieces of about 2-3 cm.

Salting porcini mushrooms at home

Now you can put the mushrooms in one layer, salt them, add black peppercorns and a few twigs of cloves. Do it all over again. As a result, seasonings will alternate with mushrooms. The topmost layer should be horseradish leaves. You need to put a large dish on top. It should be slightly smaller in diameter than the salting container. And the load should be put on it. The container with mushrooms will need to be removed in a cool place.

Cold cooking time - one and a half months

... It is this method that allows you to save not only the nutrients in the rows, but also their taste, structure and aroma of all ingredients. They turn out to be very rich, spicy and perfect as an addition to any dish or can be used as a standalone snack.

Hot cooking technology

When salting rows, many housewives first boil mushrooms. This technique is considered safer and excludes the ingress of harmful toxins and poisons into the body, since these mushrooms are considered conditionally edible.

Salting is done as follows:

The mushrooms are ready for 5-7 days with the hot method. Store them in a cool place.

Recipes for cooking rows

Most often, purple rows are harvested for the winter. They can be salted or pickled.

A simple recipe for pickled rows

To marinate them, you need a lot of vinegar, since the mushroom is dense and fleshy. Spices need to be added a little more than when pickling other types of mushrooms, they should be varied.

Ingredients:

purple rows - 3 kg;
sugar - 6 tbsp. spoons;
salt - 4, 5 tbsp. spoons;
6% vinegar - 3 tbsp. spoons;
vinegar essence - 3 tbsp. spoons;
spices for pickling.

How to cook:

The sorted and soaked purple rows are washed and boiled in unsalted water for about 40 minutes.
Mushrooms drain well.
Prepare a marinade from 3 liters of water, salt, sugar, vinegar, spices. You need to take 15 pieces. peppercorns, 9 pcs. bay leaf, 9 pcs. carnations, 3 pcs. cinnamon.
We spread the rows in the marinade, cook for a quarter of an hour, add vinegar essence.
We pack it in sterile jars, fill it with a layer of vegetable oil, close it with plastic lids, store it in the basement.

To marinate the rows, you need a lot of vinegar, since the mushroom is dense and fleshy

How to salt rows for the winter

These mushrooms are good in pickling. They can only be salted hot.

Ingredients:

cyanosis 4 kg;
water - 2 l;
4 heads of garlic;
4 tbsp. tablespoons of salt;
8 tbsp. tablespoons of vegetable oil.

How to cook:

We cut the prepared cyanosis into large pieces.
Cook in water for 20 minutes. It is imperative to remove the foam.
Peel the garlic and cut it into slices.
If we salt the mushrooms in jars, they should be sterilized.
We spread the mushrooms without brine in jars, shifting them with garlic and sprinkling with salt. Rows need to be well compacted so that there are no voids between them. Fill the mushrooms with calcined vegetable oil.
We close the mushrooms with plastic lids and store them in the basement.

Salty cyanosis is ready in three days. But if they stand longer, they will become much tastier.

Not only winter blanks can be prepared from the blue.

How to pickle ryadovka mushrooms (video)

Recipe for delicious fried ryadovki

We will fry them in a pan with the addition of sour cream.

Ingredients:

800 g of blues;
2-3 onions;
1.5 cups low fat sour cream;
oil for frying.

How to cook:

Boil the prepared mushrooms using the double cooking method. The first time we cook the rows for 10 minutes, then we cook in new water for another 25-30 minutes.
Pass the finely chopped onion, add the strained and chopped mushrooms. Salt and simmer under the lid almost until tender.
Fill with sour cream. To make the sauce thicker, you can mix it with a tablespoon of flour before pouring. Let the mushrooms soak in sour cream.
When serving, sprinkle the roast with chopped herbs.

A variety of delicious salads can be prepared with these mushrooms.

Delicious fried ryadovki in sour cream

Rowed salad

It is prepared very simply, but only if you have already managed to pickle these delicious mushrooms.

Ingredients:

0.5 kg of pickled blueberries;
100 g of canned green peas and green onions, which can be replaced with two onions;
mayonnaise.

How to cook:

We cut all the ingredients and mix them with peas and mayonnaise.
Add salt and pepper to taste if necessary.

This delicious recipe immediately resembles Chinese and Korean cuisine.

Rowed salad

Hot salad with rowovki and Chinese cabbage

Ingredients:

fresh rows - 200 g;
Chinese cabbage - 200 g;
sugar - 2 tbsp. spoons;
2-3 cloves of garlic;
1 tbsp. spoon 6% vinegar, ideally you need 3 tbsp. spoons of white Chinese vinegar;
2 tbsp. spoons of sesame seeds;
1 pod of dried chili pepper
teaspoon of Sichuan pepper, which with a stretch can be replaced with the same amount of coriander;
h. a spoonful of chili sauce.

How to cook:

Cook the prepared mushrooms in salted water for about 15 minutes, strain and rinse.
We cut the Chinese cabbage across into thin pieces.
Cut the garlic and dried peppers into small pieces, place them in a frying pan with butter and add sugar.
We heat the spices until the sugar begins to melt, stirring all the time. Sugar should not be allowed to turn into caramel. Two minutes will be enough.
Add cabbage and fry for a couple of minutes. You do not need to salt it at this stage.
Add mushrooms, fry everything together for a few minutes.
Season with vinegar, chili sauce, sprinkle with sesame seeds after 5 minutes. After another minute, the dish can be served.

A delicious and aromatic mushroom soup can be cooked from the rows.

Rows and Peking cabbage salad

Mushroom soup from the rows

We cook it in chicken broth.

Ingredients:

cyanosis - 0.5 kg;
chicken breast;
2 onions;
carrot;
½ sweet pepper;
3-4 potatoes;
oil for frying.

How to cook:

Boil the prepared mushrooms for 0.5 hour. Strain out.
Cut the breast into small pieces. Pour water into a saucepan and put boiled mushrooms and chicken, diced potatoes there.
Preparing the dressing. Cut carrots and onions into strips, they need to be fried with the addition of vegetable oil for 5-7 minutes.
After 15 minutes from the beginning of cooking, add the dressing to the soup. Boil the soup for another 5-7 minutes.
Serve soup, sprinkled with chopped herbs.

In winter, you can actively use pickled rows for cooking various dishes.

Mushroom soup from the rows

How to make a delicious pickled row dish

You can make delicious caviar from them or make a vinaigrette with them.

Ingredients:

pickled rows - 150 g;
one carrot, one beet, one large potato;
half a pickled cucumber and an onion;
a couple of tbsp. spoons of sauerkraut;
salad dressing or sour cream.

How to cook:

Boil carrots, potatoes and beets separately. Cool, peel, cut into cubes, strips or slices.
We also cut pickled cucumbers. Mix the chopped vegetables, add the sauerkraut and season the mixture. Lean oil and lemon juice. You can season the vinaigrette with regular sour cream. Decorate the vinaigrette with pieces of pickled mushrooms.

Baking rows in the oven

What can you cook from ryadovok mushrooms if you use the oven?

Try to pamper your loved ones with a delicious dish of mushrooms baked with pasta, and they will certainly thank you for such a delicious dish.

700 g boiled rows;
200 g of fine vermicelli;
2 tbsp. l. bread crumbs;
100 ml butter;
2 onions;
Salt to taste;
1 tsp ground black pepper;
150 ml sour cream;
3 eggs;
Dill and / or parsley greens.

Cut the boiled rows into slices and fry until golden brown in butter.
Add the diced onion and continue to fry for 10 minutes over low heat.
Add all the spices and simmer for 10 minutes.
Boil the noodles until tender, strain and mix with the mushrooms.
Grease a baking sheet and sprinkle with breadcrumbs.
Beat the sour cream with eggs, put the mushroom mass in a baking sheet, and then pour the resulting sour cream-egg mixture.
Place in an oven preheated to 180 ° C and bake for about 30 to 40 minutes. Garnish with chopped herbs when serving.

This casserole can be given even to children from 10 years old, they will be delighted with the dish.

How to process rows (video)

Rows are a tasty and aromatic mushroom. Dishes made from them, as well as homemade preparations from them, are an excellent support for the family budget.

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To prepare a salted ryadovka, you do not need a lot of spices, only garlic, pepper and salt.

Preparation:

Pour mushrooms washed under running water with 2 liters of water, add 1 tbsp. l. salt, and cook for 30 minutes after boiling.
Rinse the boiled rows with cold water.
Cut two cloves of garlic into thin slices. Mix 20 g of salt with 0.5 tsp. ground black pepper.
Place the row in a clean jar or plastic container, sprinkle with salt, pepper and garlic slices. Add 2 bay leaves.
Put a plastic lid on top of the mushrooms and place the load. Put it in the refrigerator.

After 7 days, the salted rows will be ready. They turn out to be very tasty and crispy, and go well with boiled or fried potatoes.

Frying rows with onions

What else can you do with the rows besides salting and pickling? Many culinary experts advise frying these fruiting bodies.

The rows are very tasty and aromatic, especially if sour cream is added to them. The delicate structure of the mushrooms and the creamy aroma of the dish will delight you.

1.5 kg of a row of fresh;
100 ml vegetable oil;
200 ml sour cream;
1 tsp salt;
3 pcs. Luke;
1 bunch of dill.

Before peeling the mushrooms, they need to be doused with boiling water. In this way, the fruiting bodies will not break.

Then the mushrooms are cleaned of forest debris, the lower part of the leg is cut off.
Then it is boiled in salted water and washed under the tap.
Allow to drain completely, cool and cut into strips.
The peeled onion is cut into cubes and fried in vegetable oil until golden brown.
Chopped rows are separately fried until golden brown and combined with onions in one pan.
Salt, add all the spices, sour cream and chopped dill.
Rows are stewed over low heat for 15 minutes and served hot.

Pickled row

Pickled mushrooms retain their shape well after long boiling due to their dense pulp, they are pleasant to eat. In addition to the specified spices, you can add garlic and dill umbrellas to the marinade.

Products:

rowing - 1 kg;
salt - 45 g;
sugar - 40 g;
water - 2 l;
bay leaf - 2 pcs.;
peppercorns - 10 pcs.;
vinegar 6% - 3 tbsp. l.

Preparation:

Rinse out debris and soil from the row. Put the mushrooms in a pot of water, cook for 30 minutes, then fold in a colander and rinse.
Prepare the marinade - add sugar, salt, bay leaf and pepper to the water, bring to a boil, and add the boiled rows.
Cook over low heat, skimming off the foam, about 30 minutes. At the end, add vinegar, transfer the mushrooms to a sterilized jar, fill with the marinade in which they were cooked, and seal tightly.

After the preservation has cooled down, store it in a cool place.You can eat such mushrooms the next day after cooking.

The main methods of salting

There are several options for salting mushrooms. Consider the 2 most common options for how to salt ryadovka mushrooms for the winter.

Cold

This method takes longer to cook, but the "forest fruits" are tasty, salty and crispy, like lightly salted cucumbers.

Products:

fresh mushrooms - 2 kg;
garlic - 6 cloves;
horseradish leaf - 6 sheets;
fresh dill - 15 g;
peppercorns - 20 pcs.;
if not iodized - 100 g.

Sort out the main ingredient, clean from debris, twigs. Rinse under running water several times. And it is better to try the leg on the tongue and, if you feel the taste of bitterness, fill the mushrooms with very cold water for 2-3 days with a mandatory change of water at least 3 times a day. Put in a saucepan, fill with liquid, put on the stove and cook for 2-3 minutes. After the time has elapsed, put it in a colander, wait for the excess moisture to drain completely.
Determine the washed horseradish leaves in sterile glass containers at the bottom, then alternately sprinkle each layer with coarse salt in rows. Between the layers, it is necessary to put garlic, previously peeled and chopped into slices.
Finally, place fresh dill herbs. Close with plastic lids. Put in a cold place for 45 days. After the time has passed, the snack can be consumed. Shelf life - 12 months, subject to storage standards.

Hot

Cooked mushrooms according to this method can be consumed 7 days after canning. Based on the foregoing, this method of salt rowing can be considered as fast.

Products:

fresh mushrooms - 2 kg;
filtered water - 3 l;
table salt - 150 g;
lavrushka - 6 pcs.;
peppercorns - 20 pcs.;
carnation - 10 inflorescences;
sweet peas - 10 pcs.

Sort the main ingredient, peel and rinse in several waters. Pay attention to point 1 of the previous recipe.
Pour the required amount of liquid into a saucepan, add rock salt, lavrushka, 2 types of pepper, cloves. Bring to a boil, boil for a few minutes with constant stirring. Put the prepared mushrooms, after boiling again, reduce the heat, cover and cook for 45 minutes.
In the meantime, rinse the jars with soap and dry in the oven. Arrange the rows in glass containers, pour the brine evenly.
After cooling, close tightly and put in the cold for 1.5 months. After a week, the snack can be consumed, but a bright, aromatic taste will appear only after the specified time.

Description of the purple row

Row purple grows in coniferous and mixed forests on fallen needles and foliage, it can be found in gardens on compost heaps. The picking season starts in August and ends in December. The mushroom pulp is dense, light purple or creamy with a pleasant aniseed taste and aroma.

The hemispherical bright purple cap of young mushrooms acquires a spread or depressed shape and a brownish tint as it grows. The diameter of the cap is from 6 to 15 cm. The stem is cylindrical, up to 10 cm high and up to 3 cm thick, slightly thickened at the base.

From ryadovka you can prepare wonderful blanks for the winter - pickle or salt with garlic and pepper.

Now the workpieces can be taken out to the basement for at least a month and a half. When cooked properly, pickles can be stored for up to a year.

Advice:
any parts of the horseradish are added as an additional preservative. You can use currant and cherry leaves in parallel, this will make the mushrooms even more fragrant and crispy.

Where does the streaky row grow

Dashed is another name for the gray ryadovka. The distribution area is the temperate zone of the Northern Hemisphere. A gray ryadovka grows in a pine or mixed forest. Prefers sandy soils, settles in a layer of fallen leaves and needles, in moss. May occur as single specimens or in groups stretched in a row. You can often find green mushroom next to it.This is another row, but of a different species (Tricholoma equestre), with a greenish coloration that persists even after treatment.

Hot salting of rows

This method of canning is convenient when there is no time for prolonged soaking or you need to quickly prepare a dish. Hot salted mushrooms can be tasted after 7 days. How to salt the rows at home, we will tell you step by step in the recipe description.

Time for preparing:

40 minutes

Servings:

Energy value

calorie content - 161.40 kcal;
proteins - 4.63 g;
fats - 11.28 g;
carbohydrates - 11.01 g.

Ingredients

ryadovka mushroom - 3 kg;
salt - 5 tablespoons;
mustard beans - 1 tablespoon;
bay leaf - 4 pcs.;
garlic - 5 cloves.

Step by step cooking

First, thoroughly clean and rinse the mushrooms with a row. Next, cook in salted water for 30 minutes, periodically skimming off the foam.
Drain in a colander, allowing the liquid to drain. Now you can proceed directly to the salting process and start preparing a snack. Sprinkle a thin layer of salt on the bottom of pre-sterilized jars.
Then, with the hats down, lay the rows. Keep in mind that each layer of mushrooms should not be higher than 5 cm.
Fill the entire jar in rows, sprinkling the layers with salt and spices.
Press down to avoid voids. Cover the pickles with tight, clean lids.

Take the jars to the pantry or basement, and after a week you can taste the spicy mushrooms.

Important recommendations

The row is poplar.

It is better for inexperienced mushroom pickers who go hunting for rowers to join the company of more experienced people.

And when collecting, consider the following tips:

If in doubt about the edibility of the rows, it is better not to take them.
Do not pick old and spoiled fruits.
For containers, use a wicker basket with access to air masses.

For large tricholas, immediately cut off the cap, and lay the tubular fruits with their legs down.
Clean off the soil from the rows at once, do not leave it.

If the weather has pampered with a long dry period, then it makes no sense to go for a mushroom harvest. Row hunting will be successful after heavy rain.

How to pickle ryadovki mushrooms for the winter in jars

If you are not very familiar with pickling, consider the classic, simple recipe. The blockage turns out to be beautiful and incredibly tasty. Delight your loved ones with fragrant crispy mushrooms.

Time for preparing:

45 minutes

Servings:

Energy value

calorie content - 161.92 kcal;
proteins - 4.30 g;
fats - 10.73 g;
carbohydrates - 12.61 g.

Ingredients

rowing - 1.5-2 kg;
water - 0.5 l;
salt - 1 tablespoon;
sugar - 2 tablespoons;
table vinegar (9%) - 4 tablespoons;
cloves - 3 pcs.;
bay leaf - 3 pcs.;
black pepper - 10 pcs.

Step by step cooking

Go through and clean all the dirt from the rows. You can cut the skin off the caps, but you don't have to. We put the mushrooms in a bowl and fill them with water for soaking for 10-12 hours. This is an important step, thanks to which mushrooms give up harmful substances taken from the environment.
After the specified time, we thoroughly rinse them and put them on fire for 20 minutes, periodically removing the foam.
Let the mushrooms drain and start preparing the marinade. To do this, pour vinegar into the water, pour laurel, pepper, cloves and put on the stove.
We are waiting for the brine to boil, reduce the heat and let it cook for 10 minutes.
We filter the marinade through a sieve, and put the finished row mushrooms in sterile jars. Pour liquid into a container and seal with boiled lids.
We turn the blanks with the neck down, throw something warm over them. After waiting for the conservation to cool down, we put the jars in the pantry, basement or in the refrigerator.

Advice:
it is categorically not recommended to use metal dishes for pickling or salting rows, since mushrooms, like a sponge, are capable of absorbing oxidation products from the dishes and will subsequently have an unpleasant taste of metal.

As you can see, it is very easy to make an appetizing snack from the rows at home even for a novice cook. After all, no effort is required for this, and the result will exceed all expectations. Incredibly fragrant mushrooms will become a guest of honor on your festive table and will not stay on it for a long time. Try it and see for yourself.

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Useful properties and restrictions on the use of boiled mushrooms

Rows are rich in minerals and B vitamins. Also, the fruit body contains carbohydrates (49%), proteins (46%) and fats (5%). Due to the content of potassium, phosphorus, zinc, copper and other useful substances, tricholoms have antioxidant, antiviral and anti-inflammatory effects, as well as increase the body's resistance to viruses and bacteria.

Regular consumption of this type of food helps to restore the work of the cardiovascular system by normalizing pressure and heart rate. In addition, the use of Trichol will help to cope with overwork and internal stress.

With their systematic use, the blood sugar level is normalized, mental performance increases and the removal of toxins and other harmful substances from the body is activated.

On the basis of Tricholum, various antidiabetic medicines and antibiotics are made. But despite the large number of useful properties that they have, their use should be limited. Overuse of rowers can lead to digestive upset.

Description of the mushroom

In the case of low acidity, an inflammatory process in the pancreas, chronic diseases of the gastrointestinal tract and cholecystitis, it is necessary to use tricholoma in minimal quantities.