Do I need to soak the rows? Do I need to clean the rows and how to do it dry?

The Rowaceae family includes a large number of agaric mushrooms, most of which are edible or conditionally edible. Young rows have a hemispherical or convex cap, which then straightens out. As for the color of the caps, here they have completely different colors: from white to “fairytale” purple, and such representatives are often edible. Unfortunately, rows of mushrooms are not popular among mushroom pickers, but those who have encountered them note their high taste.

But bringing home a mushroom harvest is only half the battle, because it is still necessary to carry out primary processing. How to clean row mushrooms before preparing various dishes and preparations? First of all, it should be said that this is not easy and painstaking work, but the result will not be long in coming.

How many minutes should you cook Ryadovki?

Place the rows in boiling water and cook for 20 minutes over medium heat, covered.

Interesting materials:

How to remove stains on kitchen towels using peroxide? How to remove potassium permanganate stains from linoleum? How to remove stains from white socks? How to remove grass stains from sneakers? How to remove a stain on white fabric? How to remove ink stains from leather? How to remove a pomegranate juice stain on a sofa? How to remove iodine stain from a sofa? How to remove iodine stains from colored fabric? How to remove a red wine stain from colored clothes?

How to clean rows: simple recipes for soaking and boiling

Do I need to clean the rows before the soaking process? It must be said that soaking is one of the main methods of cleaning. Use a knife to remove the lower part of the leg, as well as damaged and heavily soiled areas. Then you should immerse the mushroom harvest in salted water (take 1 tablespoon of salt per 1 liter of water). The salt will allow the pores of the mushroom to open and all the debris will come out. In addition, soaking will be the best way to remove bitterness from the fruiting bodies. Leave the mushrooms for 1-3 days, but do not forget to change the water several times, this will prevent the product from souring. Soaking is considered one of the simplest recipes showing how to clean rows.

In addition, this process is ideal for cold pickling of mushrooms.

Another interesting way to clean mushrooms is heat treatment. Are row mushrooms cleaned by boiling? Yes, and I must say that this is very convenient, because you don’t need to waste time, as is the case with dry cleaning. The rows, cleaned of heavy contamination, are boiled 4-5 times for 10 minutes, and the water must be changed each time. The remaining small debris will fall away from the mushroom as it boils. In addition, during heat treatment it is imperative to remove the formed foam from the surface. Remember that the resulting decoctions cannot be used for other purposes!

How to clean gray and poplar rows (with video)

The most popular rows are most often called gray and poplar rows - how to clean these types of fruiting bodies? As already noted, the final result of the product will depend precisely on the correct preliminary preparation of the mushroom. You can use any of the cleaning options listed. However, when choosing, consider what recycling process you will use in the future. So, for drying and freezing it is better to dry clean. For salting, frying, marinating, as well as first courses, use soaking or boiling. We invite you to familiarize yourself with a universal method showing how to clean gray and poplar rows.

We clean each specimen with a knife from leaves, moss, pine needles and other debris, and then cut off the lower part of the leg. We also remove rotten and insect-damaged areas.
We remove the film from each cap and wash the fruiting bodies in plenty of water.
If there is severe contamination, you can soak the rows for 6-8 hours in salted water.
Then we wash the mushrooms again, and then boil for 30 minutes.
We put it in a colander, rinse it, let it drain, and proceed to the planned processing processes.

As you can see, cleaning poplar and gray rows is quite simple if you follow the correct procedure. Thanks to these rules, even a novice housewife can cope with preparing a mushroom harvest.

We also suggest watching a visual video that shows how to clean poplar rows and gray ones.

Let's sum it up

Due to the fact that poplar rows are conditionally edible mushrooms, their pre-processing is a must.

Raw pickled mushrooms quickly undergo the process of ripening and can cause digestive problems. During preparation, they are cleaned of dirt, washed, soaked and boiled.

Store in cool, dark places. After heat treatment, the poplar row can also be fried; it is ready for use in hot dishes, salads, and is suitable for pickling and salting.

The row is pink. Yellow-red row - a little-known edible mushroom of category IV

The yellow-red honey fungus (Tricholomopsis rutilans), or yellow-red honey fungus (Tricholomopsis rutilans), captivates with its appearance and real mushroom smell. This beautiful mushroom with a yellow-red cap appears in forests at the end of summer and closer to autumn. Most often it is found near stumps or on the roots of coniferous trees.

Many mushroom pickers have a question: is the yellow-red row edible? Is it worth collecting? And how to cook? On the one hand, for most it is an unknown mushroom, which, according to the main commandment of a mushroom picker, cannot be taken. It is safer to collect only well-known mushrooms. On the other hand, the yellow-red honey fungus looks quite edible.

Let's try to figure out all these questions.

Description of the yellow-red row (yellow-red honey fungus)

Hat. The cap of the yellow-red row, or yellow-red honey fungus, has a yellow skin that is covered with red, dark red or red-lilac fibrous scales.

Such that it gives the impression that the cap is slightly velvety, strewn with many tiny red strokes, dots and fibers. It is these scales that make the yellow skin appear red, red-pink or orange-red.

As the mushroom grows, the scales remain mainly near the central part of the cap. The edges are noticeably discolored, retaining the yellow or yellowish-vanilla color of the skin.

The hat of young rowers has a convex shape. As the mushroom grows, it opens up, becoming almost flat. The skin is dry, slightly velvety. The cap plates are adherent and yellow.

The size of the cap depends on the age of the mushroom. Their diameter rarely exceeds 15 cm, more often it is up to 10 cm.

Leg. The dense leg of the yellow-red row, or the yellow-red honey fungus, is also yellow. Its height is up to 10 cm, diameter up to 1.5 cm. Numerous purple scales located longitudinally are noticeable on the leg.

Pulp. The pulp of this mushroom can be not only yellow, but also yellow-cream. It has a pleasant mushroom or vague smell. It is sometimes compared to the smell of decaying wood. The taste of raw pulp is bitter.

Where and when does the yellow-red row (yellow-red honey fungus) grow?

The mushroom loves coniferous trees. It settles in their roots, can climb onto stumps (especially old ones) or can be seen nearby in the grass. Prefers pine trees. The yellow-red row grows not only here, but also in other countries. Its description can be found in reference books and guides to mushrooms by foreign authors.

The growth time of the mushroom is summer and autumn.

Is the yellow-red row (yellow-red honey fungus) edible?

The yellow-red honey fungus, or yellow-red honey fungus, is edible. This is a category IV mushroom that can hardly be called tasty. But together with other mushrooms it can be cooked and eaten. The “inedible” label in certain reference books only indicates that the mushroom is unsuitable for mass consumption, and not that it is poisonous. In the USSR, the mushroom was not harvested according to GOST.

The yellow-red row must first be boiled and the first water must be drained immediately. Only after this the mushroom is cooked. Preferably at least 40 minutes. The row can be boiled, fried and salted.

One of the best ways to prepare this mushroom is to marinate it with other mushrooms. The slight bitterness disappears.

You can prepare (salt and pickle) according to the recipes that we gave in the article “Winter honey fungus (winter mushroom) appears in late autumn.”

Mushroom-twin of the yellow-red row (yellow-red honey fungus)

The yellow-red row, or yellow-red honey fungus, has such a characteristic appearance that it is difficult to confuse it with other mushrooms. However, it is worth recalling some external similarities with the poisonous and very bitter brick-red false honey fungus. This is important to know so as not to accidentally put the poisonous honey fungus in the basket instead of the edible row.

A clear difference will be the presence of a brick-red false thin cobwebby blanket covering the plates, or the remains of a fringe (not like a ring, but like rare flakes) in the upper part of the leg.

The color of the plates also matters. It is whitish (in young honey mushrooms) or grayish, grayish-cream, greenish-yellow, olive (in adults). It can be brownish-green or black-green (in older ones).

The shape of the cap of young false mushrooms is bell-shaped, later rounded.

The leg is elongated, curved, fused from below with neighboring honey mushrooms. Its color is sulfur yellow or with a brown tint.

False brick-red honey fungus appears in August and mainly bears fruit in the fall (in large numbers in September). This bright mushroom cannot be collected. It is sometimes confused with autumn honey fungus, which leads to severe poisoning.

Soaking

Before further use, the rows must be soaked in water with added salt for up to 48 hours.

The fruiting bodies are poured with cold water so that it completely covers them. It is necessary to press down the mushrooms with a weight so that they are exactly under the water level.
It is recommended to add 10 grams to water. salt and 2 gr. citric acid per liter.
The water needs to be changed every few hours.
The soaking period, on average, lasts about 2 days.

Pickling

The recipes for pickling these mushrooms are very simple and resemble each other in many ways. And their main difference is the amount of salt, water and vinegar. In this case, the mushrooms themselves are boiled in plain water without salt or any spices. Then they are laid out in containers, filled with marinade and sterilized. They are ready for use in just two weeks. These differ from salted rows in their softer and richer taste.

In any case, these mushrooms can be prepared according to various recipes. The main thing is to follow the basic technology, and then an excellent result is guaranteed.

Blues

The violet row is popularly called cyanosis. It can be found in the forest even in late autumn. The name comes from the color of the cap - it is brown with a purple tint. It is noteworthy that this species has a peculiar aroma: for some it resembles fruit, plus blueberries have a pronounced sweetish taste. Like other species, they can be eaten.

To prepare fried blueberries, you need to take:

800 grams of mushrooms;
200 grams of onion;
300 grams of low-fat sour cream;
frying fat;
salt to taste.

Cooking fried purple row does not take much time. The whole process takes about an hour:

Wash and clean the main product. Cut into small pieces.
Boil water. Boil the mushrooms for about 10 minutes. Drain the water, add fresh water and cook for about half an hour.
Peel the onion and chop finely. Fry until it becomes translucent.
Combine mushrooms with onions. Add salt and fry until tender over low heat. The pan must be closed.
Sour cream is added at the very end. It is better if it is homemade - sour cream from the store may curdle. To avoid this, you can add a little flour to it.
When serving, you can sprinkle with herbs.

Frying row mushrooms is not at all difficult. The recipes do not require the use of exotic ingredients, and preparation takes very little time. And these are not all recipes - mushrooms can be salted, marinated, added to soup or pies. In addition, it is possible. Then all family members will be able to enjoy the unsurpassed mushroom taste and aroma all year round.

The rows have a rather specific smell, reminiscent of damp flour. To make them tasty, you need to know how to cook them correctly.

Answers to frequently asked questions

Why do you need to soak the row?

Soaking in water helps not only to clean the poplar from dirt, but also to get rid of the unpleasant odor and bitter taste. After keeping the rows in water, they acquire a nutty flavor and become more elastic and durable.

Is it possible to cook podtopolniki with other mushrooms together?

It is not advisable to mix poplars with other mushrooms. The unusual unique taste of these forest gifts will be lost if you cook them together with other representatives of the kingdom.

How to clean mushrooms?

Preliminary cleaning of the rows should be done using a small knife. They can clean the entire body of the mushroom from dirt and debris. Also sometimes a sponge or brush is used for this.

How long should you boil poplar poplars?

Mushrooms are cooked for 20-30 minutes. If you are in doubt about how long you need to boil the rows, then use the advice of experienced chefs. As soon as the floodplains sink to the bottom of the pan during boiling, they are ready.

What to do if the rows are bitter?

If poplars are bitter, then while boiling the mushrooms in the marinade, add spices, for example, garlic, vinegar, cinnamon, dill and others.