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Rows cooking method. Detailed description of rowing in gray

Rows are often found in the forest, but only experienced lovers of wandering with a basket know them and can distinguish them from poisonous ones. In addition to their delicate taste, these mushrooms are extremely healthy, as they are rich in B vitamins and are involved in the manufacture of some antibiotics. Salted rows are a great addition to the festive table. Knowing a few simple rules and features, you can get a delicious and aromatic dish.

There are two main options for blanks for future use: cold and hot. In detailed step by step photos and a video we will show how to cook row mushrooms in a cold way so that they preserve everything beneficial features, elastic crunchy structure and savory taste qualities.

How to salt ryadovka mushrooms for the winter in a cold way

Ingredients

Servings: - + 10

  • Rowing 1 kg
  • Salt 50 g
  • Horseradish leaves 3 pcs.
  • Garlic 3 cloves
  • Dill a few twigs
  • Peppercorns 10 pieces.

Per serving

Calories: 160 kcal

Proteins: 4.68 g

Fats: 10.88 g

Carbohydrates: 11.60 g

30 minutes. Video Recipe Print

    Clean fresh rows of dirt, cut off the damaged parts and soak for 24-36 hours, during which change the water every 5 hours. This is done to remove the bitterness.

    Place the mushrooms in a saucepan, pour over and boil for two to three minutes. Throw in a colander to drain the water.

    Sterilize the jars in any way convenient for you.

    At the bottom of the finished containers, fold the horseradish foliage. Next, lay the rows in layers, with their hats down, sprinkling each layer with table salt. Place the garlic cloves between the rows of mushrooms, and tamp the layers themselves a little.

    Having laid the last mushrooms, fill the conservation with boiled chilled water and close with clean nylon caps.


    Now the workpieces can be taken to the basement for at least a month and a half. At correct preparation pickles are 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.

    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.

    Cooking time: 40 minutes

    Servings: 20

    The 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 tbsp;
    • bay leaf - 4 pcs.;
    • garlic - 5 cloves.


    Step by step cooking

    1. First, thoroughly clean and rinse the mushrooms with a row. Next, cook for 30 minutes in salted water, periodically skimming off the foam.
    2. 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.
    3. Then, with the hats down, lay the rows. Keep in mind that each layer of mushrooms should not be higher than 5 cm.
    4. Fill the entire jar in rows, sprinkling the layers with salt and spices.
    5. 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.


    How to pickle ryadovka mushrooms in jars for the winter

    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.

    Cooking time: 45 minutes

    Servings: 15

    The 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

    1. 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.
    2. After the specified time, we thoroughly rinse them and put them on fire for 20 minutes, periodically removing the foam.
    3. 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.
    4. We are waiting for the brine to boil, reduce the heat and let it cook for 10 minutes.
    5. 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.
    6. 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 be a guest of honor on your festive table and will not stay on it for a long time. Try it and see for yourself.

    Do you like the recipe? Save it to you on Pinterest! Move your cursor over the image and click “Save”.

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 it grows.

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 surely 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 adult large 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

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:

  1. The sorted and soaked purple rows are washed and boiled in unsalted water for about 40 minutes.
  2. Mushrooms strain well.
  3. Prepare a marinade from 3 liters of water, salt, sugar, vinegar, spices. You need to take 15 pieces. peppercorns, 9 pcs. bay leaves, 9 pcs. carnations, 3 pcs. cinnamon.
  4. We spread the rows in the marinade, cook for a quarter of an hour, add vinegar essence.
  5. 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:

  1. We cut the prepared cyanosis into large pieces.
  2. Cook in water for 20 minutes. It is imperative to remove the foam.
  3. Peel the garlic and cut it into slices.
  4. If we salt the mushrooms in jars, they should be sterilized.
  5. 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.
  6. We close the mushrooms with plastic lids, 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:

  1. 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.
  2. Pass the finely chopped onion, add the strained and chopped mushrooms. Salt and simmer under the lid almost until tender.
  3. 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.
  4. 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 green canned peas and green onions, which can be replaced with two onions;
  • mayonnaise.

How to cook:

  1. We cut all the ingredients and mix them with peas and mayonnaise.
  2. 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;
  • teaspoon of chili sauce.

How to cook:

  1. Cook the prepared mushrooms in salted water for about 15 minutes, strain and rinse.
  2. We cut Chinese cabbage across in thin pieces.
  3. Cut the garlic and dried peppers into small pieces, place them in a frying pan with butter and add sugar.
  4. 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.
  5. Add cabbage and fry for a couple of minutes. You do not need to salt it at this stage.
  6. Add mushrooms, fry everything together for a few minutes.
  7. Season with vinegar, chili sauce, sprinkle with sesame seeds after 5 minutes. After another minute, the dish can be served.

From the rows you can cook delicious and aromatic mushroom noisy soup.


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:

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

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

How to process rows (video)

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

Post Views: 262

The Ryadovkovy family includes more than 2000 species of mushrooms. Their name comes from the fact that they grow very crowded - in rows. The most common among culinary specialists are gray, crowded, red and purple rows, which have a pleasant taste and smell. They are great for any cooking process: boiling, frying, pickling and salting. Rows begin to be collected in August and do it almost until November.

Note that the process of primary cultivation of rowings is slightly different from the treatment of other types of mushrooms, since they grow mainly on sandy soil. Before boiling, the mushrooms must be well cleaned of dirt, cut off the lower part of the leg and rinsed well. Sometimes the rows (if they are bitter) are poured with water and soaked for 24-72 hours. Then they are boiled in salted water with the addition of a pinch citric acid.

How many rows should you cook until cooked so that the final result of the resulting dish is delicious?

It is worth saying that the cooking time of the rows will depend on what you will make of them in the future: fry, salt or pickle. Mycologists strongly recommend boiling ryadovki in order to avoid unpleasant moments, namely, poisoning. Trying raw rows is not worth it, sometimes you can get poisoned with edible species.

Sometimes mushroom pickers collect conditionally edible types of rows - how to cook these fruit bodies? Before starting the thermal process, you need to soak the mushrooms for 2 days, and during this time change the water several times. Many chefs use one in a simple way, which allows you to determine how many rows you need to cook. As soon as the mushrooms have sunk to the bottom of the pan during boiling, then they are ready. Knowing the answer to the question: how long does it take to cook the rows, each hostess will be able to cook real culinary masterpieces from the rows.

We offer several recipes showing how to cook the rows correctly before the following processes.

How and for how many minutes to cook the rows before frying, why do mushrooms darken?

Some edible rows have a specific smell that resembles damp flour. Therefore, to get a tasty dish, the fruit bodies must be properly boiled. How to cook the rows before frying to remove the smell and bitter taste?

  • Rows previously cleaned of forest debris should be soaked in cold water for 3-5 hours.
  • Cut off the lower part of the leg, put on a wire rack and leave for 3 hours so that all the liquid is well glass.

How many rows should you cook before frying, so as not to lose all the taste and vitamins?

Introduce ryadovki into boiling water and salt (for 1 kg of mushrooms, take 1/3 tbsp. L. Salt).

Constantly remove the foam formed on the surface, as it can negatively affect the taste.

Cook for 15 minutes, fold over a sieve to drain the water, and reintroduce the mushrooms into boiling water, as for the first time.

Sometimes the rows darken during cooking - this is not a problem! The first time you put mushrooms in the water for boiling, add vinegar to it (for 1 liter - 1 tablespoon of vinegar).

After cooking, put the mushrooms in a sieve or colander, rinse under running water, let them drain, and only then proceed to frying.

Fried mushrooms can be eaten as a stand-alone snack or added to any meal.

Cooking before freezing: why do the rows change color and acquire the smell of flour?

After cleaning and soaking the rows for 3 hours, freezing is sometimes carried out. Before this process, the mushrooms are either boiled immediately, or they do it after, but already with a frozen product. The boiling procedure itself is a little different.

  • Mushrooms are introduced into boiling salted water and boiled for 10 minutes, while removing the foam.
  • There are situations when, during cooking, a ryadovka acquires a smell that resembles stale flour. What to do in this case to avoid such nuances?
  • Not only salt and vinegar are added to the water for boiling, but also an onion cut into several parts, as well as 2-3 bay leaves. This technique will help rid the mushrooms of a specific odor.
  • In addition, the row changes color during cooking. If you want to leave the bright color of the mushroom cap in the dish, then add 1 tsp during boiling. citric acid. This ingredient perfectly retains the color of thermally processed mushrooms.
  • The boiled (3 times 10 minutes) rows need to be washed, thrown back on a sieve and even pressed down a little so that the water is well glass.
  • When the mushrooms have dried up, they are portioned out in plastic bags, squeezed out all the air and tied.
  • They are sent to the freezer and stored for no more than 6 months.

It is better to boil the mushrooms before freezing, so they will take up less space in the freezer and in the future you can cook a variety of dishes from them.

Cooking before pickling: why are the rows bitter?

Before pickling mushrooms, boil them properly. How to cook ryadovka mushrooms so that pickled they please not only you, but also your guests?

  • In mushrooms, the lower part of the leg is cut off, the remnants of foliage and grass are removed from the caps, and then washed in a large amount of water.
  • Pour in cold water and leave for 3-5 hours to soak to remove the bitterness.
  • After this process, the mushrooms are introduced into boiling water with the addition of salt and boiled for 15 minutes, constantly removing the foam.
  • Thrown back in a colander, washed under the tap and again introduced into boiling water.
  • Boil for 15 minutes, remove, rinse again and put on a wire rack to glass.

There are times when the rows are bitter after cooking. What to do in this case and is it worth worrying? Note that you should not worry, since the further process of boiling mushrooms in the marinade will completely remove the taste of bitterness, and you will not even notice it. To do this, use a variety of spices and herbs: garlic, bay leaf, allspice, vinegar, cloves, cinnamon, horseradish root and dill umbrellas.

How to cook rows before salting

In this recipe, we will use boiling to protect ourselves and our loved ones from possible poisoning. Although the rows can be salted in a cold way, in this case, they need to be soaked for 72 hours.

How long does it take to cook ryadovki mushrooms, so that they can be salted correctly and tasty?

  • Rows cleared of forest debris, in which the tips of the legs are also cut off, are poured with cold water and left to soak for no more than 2 days. In this case, you need to constantly change the water to cold so that the mushrooms do not sour.
  • After soaking, the mushrooms are allowed to drain completely and are introduced into boiling water.
  • During cooking, water should be added with salt and the rows should be cooked over low heat for 20 minutes.
  • Throw in a colander, rinse under the tap and put back in a pot of boiling water for 20 minutes.
  • At the same time, you need to add not only salt to the water, but also vinegar, which will help remove bitterness from the mushrooms (for 1 liter of water, 1 tablespoon of vinegar is taken).
  • Then the mushrooms are given time to drain, cool completely, and only then they start salting. As ingredients, you can choose garlic, bay leaves, dill, currant and cherry leaves, mustard seeds, etc.

If before salting, but after cooking, the rows are bitter, why does this happen? Sometimes the mushrooms were collected in pine or spruce forests, which adds bitterness to the fruit bodies. However, there is no need to worry too much, as the bitterness is completely gone during the salting process. Almost all of the rows have a bitter taste and a specific smell, so the salting recipe is the best for these mushrooms. In salted form, such a blank will be an amazing dish on your table. We assure you that you will not notice any bitterness!

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 fruit 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 more delicate taste and a pleasant aroma. Therefore, to get an appetizing dish, you need to be able to properly cook these mushrooms.

What should be done with the mushrooms in rows after they have been brought home?

  • First of all, these mushrooms are sorted out from forest debris: the remnants of grass and leaves are removed from the caps, the lower part of the leg is cut off and washed with running water.
  • In case of heavy contamination, they are washed with plenty of water.
  • Pour in a new portion cold water and leave for 6-8 hours so that all the worms and sand come out of the plates.
  • Mushrooms are removed with a slotted spoon and laid out on a sieve to drain.

What else should be done with the rows to prepare for further use? Fruit bodies, in order to remove bitterness from them, must be boiled.

  • IN enamel pot boil water and pour in vinegar (1 tablespoon of vinegar is required for 1 liter of water).
  • Put the peeled rows in boiling water and boil for 15 minutes.
  • Drain the water, pour in a new portion (with vinegar) and cook for 15 minutes.
  • Peel the onion, cut it into 2 pieces and toss over the mushrooms.
  • Cook for 10 minutes, put in a colander and rinse with cold running water.

Rows prepared in this way are ready for further cooking processes.

I would like to note that usually ryadovki of any kind are salted and pickled. In this state, they are so tasty that after trying just one mushroom, you will love this appetizer. We offer several recipes showing what can be done with rows.

What can be done with mushrooms in rows: salting

Usually, from the rows, they prepare what the family members like best, and in this case it is salted mushrooms... This process does not require any additional effort, except for primary processing and boiling. However, the final taste of the product will be amazing.

  • 1 kg of boiled rows;
  • 4 horseradish leaves, cut into pieces;
  • 5 cloves of garlic, sliced
  • 10 black peppercorns;
  • 2 tbsp. l. salt.

Put some of all the spices on the bottom of the prepared sterilized jars.


Put a layer of pre-cooked rows on top and sprinkle with a thin layer of salt. Then repeat the layers in this way: spices - rows - salt.


After the last layer, which should be the spices, put a coffee saucer on the mushrooms. On top, set the oppression, for example, a narrow jar of cucumbers or tomato paste filled with water.


Keep the load on the rows for 3-4 days at room temperature. Close the jars with plastic lids and take them to the basement.

Salted rows will be ready for use in 1.5-2 months. They can be used as a stand-alone snack or as an ingredient in salads.

Marinating mushrooms in rows

What else can you do with mushrooms in rows to cook them for the winter? It is worth saying that pickled rows turn out to be very tasty and fragrant, it is impossible to tear yourself away from them.

However, when processing with mushrooms, you need to be careful, as they become tender and fragile. In addition, even the smallest amount of spices in this recipe helps the mushroom flavor to fully develop.

  • 1 kg of boiled rows;
  • 1 liter of water;
  • 1.5 tbsp. l. salt;
  • 2 tbsp. l. Sahara;
  • 4 bay leaves;
  • 3 cloves of garlic;
  • 2 tbsp. l. vinegar;
  • 5 peas of allspice.

Pre-cleaned and boiled rows are laid out in sterilized jars.

  1. A marinade is prepared from all the ingredients specified in the recipe: everything is combined, except for vinegar, and boiled for 10 minutes.
  2. At the very end, pour in vinegar, mix and pour jars of mushrooms with marinade.
  3. Cover with metal lids, put the jars in hot water and sterilize for 30 minutes.
  4. Close with tight capron lids and allow to cool completely at room temperature.
  5. Take it out to the basement or store it in the refrigerator.

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.

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

Such a delicacy can be served as independent dish... In addition, it can be put on the table with a side dish, which is potatoes, pasta, rice or buckwheat.

Baking rows in the oven

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

Try to pamper your loved ones delicious dish from 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.
  1. Cut the boiled rows into slices and fry until golden brown in butter.
  2. Add the diced onion and continue to fry for 10 minutes over low heat.
  3. Add all the spices and simmer for 10 minutes.
  4. Boil the noodles until tender, strain and mix with the mushrooms.
  5. Grease a baking sheet and sprinkle with breadcrumbs.
  6. Beat the sour cream with eggs, put the mushroom mass in a baking sheet, and then pour the resulting sour cream-egg mixture.
  7. 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.

Includes a number of species of both edible and poisonous mushrooms. Many of them are very popular, on the contrary, few have heard of others.

Popular rows include a gray variety, which is also called a greenery.

And in this article I would like to give a detailed description of it, show a photo and talk about how to properly prepare this forest gift.

Rowing gray - belongs to the Tricholum family. The people received a lot of names such as podgreen, gray sandpiper and others.

The appearance of this mushroom is rather modest. Small hat from 4 to 12 centimeters in diameter. The structure is fleshy. Young mushrooms have a rounded head with a convex center. As the fungus ages, it becomes more and more flat. After fully ripening, the cap becomes flat with a mass of irregularities over the entire surface. The tubercle, which stood out well at a young age, becomes barely noticeable, but still well distinguishable.

When acquiring a decent volume, the surface of the mushroom often cracks. In this case, the edges are very often bent up.

The color of the cap, as it is not difficult to guess from the description, has a gray tint. The color is uneven, with olive “islets” often present. In the central part, the color becomes darker.

The hat is smooth; when it gets on it, it produces mucus and becomes sticky.

The shape of the leg resembles a cylinder. Quite high - 8-10 cm in height. Diameter is about 3 centimeters. In a young mushroom, the leg has a dense structure. With aging, it begins to lose pulp and becomes empty.

Despite the fact that the leg is rather long, it is difficult to notice it when meeting with a gray row. She is usually submerged in moss or a sheet blanket.

The color of the stem is lighter than the surface of the mushroom. She has a white color, which sometimes gives off a slight yellowness. In the upper part, often, it is covered with a characteristic bloom.

On the back of the cap there are wide, rather sparse-fit plates. At a young age, they have a pure white tint. As they age, they become more gray. And when the mushroom is fully ripe, they acquire a light yellowish color.

The pulp of the mushroom is light gray in color. After damage, it may acquire a yellow tint. In the upper part, the “meat” is denser; in the leg, the structure of the flesh is loose. Has a specific aroma. The taste is excellent.

The podgreen is edible and belongs to the 4th category of conditionally edible species. Without heat treatment, use is strictly prohibited.

This mushroom grows mainly in coniferous and mixed forests. The main condition for development is the presence of pine. It is with her that this mushroom creates mycorrhiza.

The growing season is from August to the very frost. This pleases many mushroom pickers, because after the end of the season of champignons or other mushrooms, it allows them to engage in their favorite "quiet hunt" until the snow falls.

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The largest peak of growth occurs at the end of September. This is not a lonely mushroom. Most often, where the gray row is located, there will definitely be her entire family.

This edible mushroom has some pretty tricky counterparts. The most vicious is the poisonous pointed row. Distinctive features a poisonous mushroom - not such a thick cap and a conical tubercle in the middle of the surface.

Also, soapy tricholoma, which is an inedible species, is similar to it. It has no significant external differences. Therefore, the easiest way to classify it is by its smell, which very much resembles the aroma of laundry soap.

How to cook

The main stage in the preparation of a gray row is its heat treatment... Rows are cooked according to the following scheme:

  1. The collected mushrooms are laid out on a newspaper or in a container and cleaned of sand, dirt and adhering leaves.
  2. Then the darkened or wormy parts of the fruiting body are removed.
  3. Peel off the surface of the cap.
  4. The cleaned rows are washed with cold water.
  5. Water is poured into the container, salt is added (1 tablespoon per 1 kg of pulp and 1 liter of water). You can add onions if there is any doubt about the edibility of the harvested fruit bodies. The water is brought to a boil.
  6. After, fruit bodies are poured into it. Mushrooms are boiled for 20 minutes. In this case, the lid must be open.
  7. After ten minutes of boiling the podgreens, 6 black peppercorns and one bay leaf are added to the water.
  8. After 20 minutes, the water is drained through a colander.

After that, the pulp is ready for consumption or further manipulation. Mushrooms are great for pickling, pickling, boiling, or frying. With a gray row, it turns out delicious mushroom soup or potato casserole.