Fried rows: recipes on how to properly cook mushrooms

Ryadovki belong to a large family of mushrooms of the lamellar genus. Distributed throughout Russia in all climate zones. They are collected from May to October. They are valued not only for their taste, but also for their versatility in terms of culinary processing. Recipes for preparing row mushrooms include freezing, drying, boiling, frying, stewing, pickling and pickling.

How to fry row mushrooms with nuts: photo and description

In order for novice housewives to better understand how to do the whole process correctly, we suggest they use the description and photo of how to fry row mushrooms. However, first you need to pre-clean the mushrooms: remove all dirt from the caps, cut off the tips of the legs, rinse in plenty of water to remove all the sand from the plates, and only then start boiling.

The recipe for fried rows of eggs requires a minimum set of ingredients:

• 3 kg rows;
• 1 kg of peeled walnuts;
• Vegetable oil;
• Salt - to taste.

The recipe for frying rows is described below in stages.

After cleaning, add water to the rows and boil for 10 minutes.

Place with a slotted spoon in another pan, add water again and boil for 10 minutes.

Drain the water, place the rows on a wire rack and leave to drain.

Cut into pieces, put in a frying pan with vegetable oil (there should be enough) and fry over medium heat for 15 minutes.

Crush the peeled nuts, pour into the mushrooms and continue frying for another 15 minutes.

Add salt to taste, stir with a wooden spatula so that the mushrooms do not change the taste and smell.

Continue frying for another 10 minutes. over low heat.

Distribute the mushrooms into 0.5 liter jars, add oil from the frying pan and close with lids.

Place in the refrigerator after cooling or take it to the cellar. These mushrooms go very tasty with fried potatoes or meat dishes.

conclusions

It is undeserved that Potopolnik is classified as a conditionally edible mushroom. Forest harvest cannot be either wormy or rotten. Mushrooms hold their shape well and withstand transportation. The taste characteristics of the row allow you to implement almost any recipe for dishes with mushrooms. The main thing is not to forget to pre-soak the harvest so that the bitterness goes away, and choose a good side dish - crumbly porridge, pasta, potatoes or vegetable mixes. Podtopolnik, due to its ability to absorb taste, will be combined with both dietary and snack recipes.

Recipe for frying rows in oil

Any Russian family that loves “quiet” hunting always closes the fried rows in oil for the winter. This preparation will perfectly complement mushroom soup or fried potatoes.

• 3 kg rows;
• 200 ml vegetable oil;
• Salt and ground black pepper - to taste.

The recipe for making fried row mushrooms is described step by step.

1. Peel, wash and cut the mushrooms into medium-sized pieces.
2. Place in boiling salted water and cook over medium heat for 20 minutes, regularly skimming off the foam from the surface.
3. Drain the mushrooms through a colander, leave to drain and place in a dry, preheated frying pan.
4. Fry over medium heat until the liquid evaporates, then add oil and fry for 30 minutes.
5. At the end of frying, add salt and pepper to taste, stir with a wooden spatula and continue frying for another 5-7 minutes.
6. Place mushrooms in prepared sterilized jars, press down and pour in the remaining oil in the pan.
7. Close with tight lids, let cool at room temperature and put the jars in the refrigerator.

Fkusnofacts

— There are about 2,500 species
of mushrooms belonging to the family of mushrooms.
Mushrooms are called “rows” because they grow very crowded, most often in rows. The most widespread are gray rows (in some areas they are called “little mice” or “seriks”) and purple rows. Rowers are not very well-known
edible agaric mushrooms, although among them there are both inedible and mildly poisonous ones. There are rows of gray (smoky), yellow-red, violet, poplar, silver, meadowsweet, golden and many others. All these mushrooms differ from each other in the color of their caps and this is their main difference. Basically, the mushroom cap is 4-10 cm in diameter, the surface is dry, there is a small tubercle in the middle of the cap, the thin edges of the caps are curved down. The stem of the mushroom is up to 8 cm high, with a velvety-fibrous surface. The flesh of the mushroom has a purple tint.

— Row environment

- temperate zone of the Northern Hemisphere. These mushrooms grow in coniferous and mixed forests; they prefer sandy soil under moss or a deciduous-coniferous layer; sometimes the row family chooses rotten pine stumps. In urban environments, row trees grow in gardens and parks.

The purple row can be confused

with an inedible poisonous spider web mushroom of the same purple color. These mushrooms can be distinguished by a thin “cobweb veil” that envelops the plates under the cap of the poisonous cobweb.

— Season

The collection of rows begins in mid-September and continues until the end of October, until the first frost.

Before any cooking method, be sure to boil

within 20 minutes.

Taste raw

mushrooms are not recommended as they may cause stomach upset.

You can also boil frozen rows

, which have recovered from frost, however, they must also be thoroughly cleaned first.

Boiled rows can be used

for preparing various dishes: salads, soups, sauces and casseroles. Pre-boiled rows can be fried, stewed, pickled, salted or frozen for future use.

Boiled or fried rows are an excellent side dish

for omelettes or meat dishes.

— Pickle

Rowing is better in the fall, since mushrooms harvested in the fall have denser and crunchier flesh after pickling. For pickling, you should choose small-sized rows - they are more tasty when salted, while large mushrooms become tougher.

In nature, there are about 100 types of rows. Almost half of them grow in Russia and almost all of them are edible. You can prepare many dishes from them. Gourmets love fried mushrooms, because their aroma and taste are even more enhanced after frying. How to fry rows? Is it possible to cook them, for example, with potatoes?

Is it possible to fry rows of potatoes, novice cooks will ask. Can. The dish turns out very aromatic and tasty.

Recipe 1

For preparation you need the following ingredients:

Preparation:

1. Sort out the main ingredient, remove any debris and wash thoroughly. Place in a prepared container, add water and put on fire. Let it boil. Cook for about 5 minutes.
2. Drain the water. Pour in again and cook for another 15 minutes.
3. Peel the potatoes, cut into small pieces and boil until half cooked.
4. Place butter in a frying pan. Add mushrooms there. Fry for 5 minutes.
5. Combine all ingredients and add salt. Cover with a lid and cook over low heat for 10 minutes. During this time, the potatoes will be saturated with the mushroom aroma and acquire a golden brown crust.
6. You can separately add fried onions and fresh dill to the finished dish.

The recipe for fried rows involves the use of butter. You can also use vegetable, but then the dish will lose in taste.

Recipe 2

Fried rows of potatoes with potatoes can be prepared according to another recipe. The dish includes mushrooms, onions, potatoes, salt and spices, and oil for frying (butter or vegetable).

The preparation looks something like this:

Recipe for preparing fried row mushrooms with onions for the winter

The recipe for preparing fried rows with onions for the winter is traditional for Russian cuisine. The preparation can be used when preparing first courses: soups and borscht, as well as for vegetable stews or as an addition to fried and boiled potatoes.

• 3 kg rows;
• 1 tbsp. vegetable oil;
• 1 tbsp. l. without top of salt;
• 500 g onions;
• 5 black peppercorns.
• 1 tsp. mixture of ground peppers.

The step-by-step recipe will tell you how to cook, namely fry rows of onions for the winter.

1. The prepared rows are boiled in salted water for 20 minutes and washed in cold water.
2. Leave to drain and then cut into medium pieces.
3. Fry in a dry frying pan until the liquid evaporates, about 20-25 minutes, with constant stirring.
4. Add half the oil and fry the mushrooms for 15 minutes. over medium heat.
5. The onion is peeled, cut into half rings and fried in a separate frying pan until soft.
6. Combine mushrooms with onions in one frying pan, add salt, a mixture of ground peppers and peppercorns, mix.
7. Fry over low heat for 15 minutes, place in sterilized jars, pour in oil and roll up.
8. They are turned upside down, insulated with a blanket and left to cool.
9. They are taken out to the basement or placed on the lower shelves of the refrigerator until needed.

Is it possible to fry floodplains?

The presented variety of mushrooms belongs to the genus Ryadovkovy and is conditionally edible. With proper initial preparation, floodplains can be prepared in any way.

Heat treatment by frying is also allowed. It is recommended to do this using a variety of components. Sandpipers themselves are used only as an addition to other dishes, such as salads or baked goods.

How to fry row mushrooms to prepare a delicious preparation

How to properly fry rows of carrots for the winter so that the preparation turns out not only tasty, but also beautiful, and also has an amazing aroma?

• 2 kg rows;
• 1 kg carrots;
• 500 g onions;
• Salt - to taste;
• 1 tsp. ground black pepper;
• 1 bunch of parsley.
• Vegetable oil and butter - for frying.

Every housewife should know the recipe for how to fry rows of carrots in order to delight family and friends with delicious dishes during the winter cold.

1. After preliminary cleaning, place the rows in boiling water and cook over medium heat for 20-25 minutes.
2. Drain in a colander, allow to drain and then place on a kitchen towel.
3. While the mushrooms are draining, peel the carrots and onions, wash and chop: the onion into half rings, grate the carrots on a coarse grater.
4. Cut the mushrooms into pieces, place in a dry frying pan and fry over medium heat until the liquid evaporates.
5. In a separate pan, melt 2 tbsp. l. butter and pour in 3 tbsp. l. vegetable oil.
6. Heat well, first add the onion, fry until soft, then add the carrots and fry everything until golden brown.
7. Add 2 tbsp to mushrooms. l. butter and vegetable oil.
8. Fry the mushrooms until golden brown over low heat.
9. Combine mushrooms and vegetables in one pan, add salt and pepper, stir and add chopped parsley.
10. Distribute the mushrooms and vegetables into prepared jars, cover with metal lids and place in hot water to sterilize.
11. Sterilization is carried out for 20 minutes. in boiling water, then remove the jars and roll them up.
12. Place under a blanket and let cool completely.
13. Place in a cool, dark place and store for no more than 10 months.

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How to fry poplar rows with potatoes

You can not only close the row for the winter, but also prepare delicious lunches or dinners with them. How to fry rows of potatoes to feed your household a delicious lunch? Try using the popular poplar or poplar row among mushroom pickers - its taste and aroma will surprise not only you.

• 1 kg of potatoes;
• 500 g onions;
• 1 kg of boiled rows;
• Vegetable oil;
• Salt and a mixture of ground peppers - to taste;

How to properly fry a poplar row is described in stages.

1. Peel the potatoes, wash them, cut them into cubes and fry in oil for 15 minutes.
2. Cut the boiled mushrooms into slices, fry along with onion half rings in a separate frying pan until golden brown, about 15 minutes.
3. Mix mushrooms, onions and potatoes together in one frying pan, add salt and pepper, stir and fry for another 5-7 minutes.
4. Turn off the heat and let the dish sit for a few minutes before serving. If the recipe contains greens, then they need to be added along with salt and pepper, literally before turning off the heat.

How to bake mushrooms in sour cream in pots - Julien

The dish turns out surprisingly tasty and evenly baked. It is recommended to cook julienne in cocotte makers, but if there are none, then you can use ordinary clay pots.

Ingredients:

• champignons – 320 g;
• black pepper – 3 g;
• chicken fillet – 320 g;
• salt – 7 g;
• onion – 280 g;
• vegetable oil – 60 ml;
• sour cream – 420 ml;
• flour – 50 g;
• cheese – 230 g.

Step-by-step instruction:

1. Chop the onion. You can do it arbitrarily, but it’s better to use thin strips.
2. Chop the washed and dried chicken fillet into small pieces.
3. Pour oil into the frying pan. Heat and add onion with chicken. Fry until golden brown.
4. Send coarsely chopped mushrooms for frying. Cook until the liquid has evaporated.
5. Pour flour into a separate dry frying pan and fry until creamy.
6. Pour in sour cream. Salt and sprinkle with pepper. Stir thoroughly. The mass should be homogeneous without lumps. Simmer for 3 minutes.
7. Mix the sauce with the roast. Transfer to pots. Sprinkle with grated cheese. Do not close the lid.
8. Place in an oven preheated to 180°. Cook for 25 minutes.

Step-by-step recipe for fried poplar rows with sour cream

If you want to cook something special for your family, make fried rows with sour cream. A poplar row will come in handy in this case.

• 1 kg of boiled rows;
• 3 heads of white onion;
• 300 ml sour cream;
• Vegetable oil;
• Salt and ground black pepper - to your taste.

You can learn how to fry a poplar row from a step-by-step description, the observance of which does not require much effort on your part.

1. After heat treatment, cut the mushrooms into pieces and add them to a well-heated dry frying pan.
2. Fry over medium heat until the liquid evaporates and pour in 3-5 tbsp. l. vegetable oil.
3. Fry for 15 minutes, add white onion cut into half rings, stir and fry for another 15 minutes. over low heat.
4. Salt and pepper the mixture to taste, stir and pour in sour cream.
5. Stir the whole mass again until smooth and simmer for 15 minutes.
6. Turn off the heat and let the rows soak in the sour cream for 3-5 minutes. and serve.

Read more about fried podtopolniki

Milk mushrooms, with which Podtopolniki are often compared, are not usually fried due to their pronounced bitter taste and technical smell. To remove such side effects, the collection is soaked for a long time and washed. The taste is finally removed only after prolonged salting. Even in this case, mushrooms of this type are served with onions that interrupt the smell and oil that softens the taste. A row that resembles a milk mushroom in appearance does not require this. Her resemblance is only external:

• rounded cap with downward curved edges;
• dense plates that do not collapse under pressure;
• rigid leg with a ring-shaped cut;
• smell of flour (especially in young mushrooms).

Important! Large floodplains are really bitter. But when soaked to remove the taste, they do not absorb water. Immediately after washing, they can be symbolically ventilated and fried - the pieces will turn out golden and crispy, and not stewed.

Recipe for fried poplar rows with mayonnaise

Poplar row, fried with mayonnaise, the recipe for which is offered, can be useful in any situation, for example, when you need to prepare a romantic dinner or as a side dish for a holiday feast.

• 1 kg of boiled mushrooms;
• 1 carrot;
• 3 onions;
• 300 ml mayonnaise;
• Salt - to your taste;
• 1 tbsp. l. chopped parsley;
• 1 tsp. ground black pepper;
• Butter - for frying.

The recipe for fried poplar row is described in every detail.

1. The boiled fruiting bodies are cut into pieces, the carrots and onions are peeled: the carrots are grated on a medium grater, the onions are cut into quarters.
2. Melt the butter (4 tbsp) in a deep saucepan and add the onion.
3. Fry for 5-7 minutes. over medium heat, add carrots.
4. The vegetables are browned, the mushrooms are added and the whole thing is sautéed for 15 minutes.
5. Add mayonnaise, add salt and ground pepper, mix.
6. Stew for 15 minutes. and there are chopped greens.
7. Mix everything thoroughly and simmer over low heat for 5 minutes.
8. The stove is turned off, and the dish remains under the closed lid to infuse for 3-5 minutes. This dish is served as a side dish with mashed potatoes or boiled rice.

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:

1. Wash and clean the main product. Cut into small pieces.
2. Boil water. Boil the mushrooms for about 10 minutes. Drain the water, add fresh water and cook for about half an hour.
3. Peel the onion and chop finely. Fry until it becomes translucent.
4. Combine mushrooms with onions. Add salt and fry until tender over low heat. The pan must be closed.
5. 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.
6. 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.

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

Popular rows include the gray variety, which is also called green grass.

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.

How to fry poplar rows with ketchup and cheese

Poplar row mushrooms can be fried with ketchup and cheese - such an excellent combination of taste will be a striking tandem for those who try the dish.

• 1 kg of boiled rows;
• 1 piece each carrots and onions;
• Vegetable oil;
• Chopped parsley and/or dill.

Sauce:

• 3 tbsp. l. chili ketchup;
• 2 tbsp. l. sour cream;
• 1 tbsp. l. Dijon mustard;
• 100 g hard cheese;
• 2 tbsp. l. vegetable oil;
• 1 egg.

Do they fry rows with such ingredients and how do they do it?

1. Cut the prepared mushrooms into pieces, peel the carrots and onions, cut into cubes.
2. Place onions and carrots in a hot frying pan with vegetable oil and fry until golden brown.
3. Add mushrooms and fry together for 15 minutes. over medium heat, stirring to prevent burning.
4. While the mushrooms and vegetables are frying, prepare the sauce.
5. In a container, mix sour cream, ketchup, mustard, butter, egg and grated hard cheese.
6. Whisk until smooth, pour into mushrooms and vegetables, mix thoroughly.
7. Pour in 100 ml of water, stir and simmer over low heat for 30-35 minutes.
8. Add chopped herbs, mix again, leave for another 5 minutes. over heat, then turn off and let sit for 2-3 minutes.

How to prepare floodplains for frying

First of all, the poplar row should be prepared for frying. The collected or purchased sandpipers are sorted out. Damaged, severely damaged or rotten specimens are removed from the total number. It is recommended to pay attention to the condition of the pulp inside the caps - insects and worms can feed on it.

Before frying, the floodplains need to be soaked for 1-2 days. This simplifies cleaning and helps remove harmful substances from the pulp. It is recommended to change the water 2-3 times a day. An additional benefit of this procedure is that the bitterness is removed from the sandboxes.

The floodplains are cleaned with a knife or a hard sponge, and the damaged areas are cut off. They must be boiled before frying. They are placed in boiling water for 5 minutes, then the water is drained, fresh water is added and boiled for another 15 minutes.

Cooking row mushrooms: frying with eggplants and bell peppers

If you don’t know what to make for dinner for your household, prepare fried poplar row with eggplant and bell pepper. A simple dish is not only tasty, but also original.

• 1 kg of rows;
• 300 g each of eggplant and bell pepper;
• Vegetable oil - for frying;
• Salt - to taste;
• 5 cloves of garlic;
• 2 tsp. Provençal herbs.

How to properly prepare row mushrooms to fry with vegetables?

1. Clean the rows, rinse them in cold water to remove sand and boil them in salted water with the addition of a pinch of citric acid.
2. Drain through a colander and leave in it to drain.
3. Cut the mushrooms into pieces and fry in oil until golden brown.
4. Peel the eggplants and peppers, cut them: eggplants into cubes, pepper into noodles.
5. Fry each vegetable separately from each other in vegetable oil.
6. Combine with mushrooms, mix, add salt, add Provençal herbs and salt to taste.
7. Stir again and fry over low heat for 15 minutes.
8. Add diced garlic, stir and simmer for 5 minutes. over medium heat.

Primary processing and soaking of mushrooms

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Rowers growing in ecologically clean areas do not pose any threat to health. Primary processing begins with cleaning the mushroom, which is carried out in several stages. First, old, wormy and spoiled fruits are discarded, and good ones are grouped by size.

After this, the legs are trimmed, the plates are cleaned, which can be done with a toothbrush, and the thin skin is removed. If cleaning is difficult, you can rub the mushrooms with sunflower oil, although it is best to soak them in cold salted water for several hours. During this time, the mushrooms themselves will open their pores and release all the fine dirt and sand, while the rest of the dirt can be removed manually.

Long-term soaking of rows in water is recommended to neutralize bitterness and preserve the integrity of the caps. The duration of keeping mushrooms in cool water is about two days. And to avoid fermentation, it is necessary to drain the liquid as often as possible, controlling its temperature, which should not exceed 16 degrees.

How to cook gray rows to cook mushrooms with tomato paste

How to cook row mushrooms, for example, fry them with tomato paste? Please note that the process will not take much of your time; preparation will take no more than 30 minutes. taking into account that the mushrooms were pre-boiled. Many people call gray rows with tomato paste a very tasty addition to the side dish.

• 2 kg of boiled mushrooms;
• 200 ml tomato paste;
• 150 ml water;
• 50 ml vegetable oil;
• Salt - to taste;
• 1 tbsp. l. vinegar 9%;
• 2 tbsp. l. Sahara;
• 3 pcs. bay leaves;
• 2 cloves.

How to properly fry gray ryadovka so that it turns out tasty and satisfying for all family members?

1. The mushrooms are cut into pieces, placed in a well-heated frying pan with vegetable oil and fried until the liquid has completely evaporated.
2. Add tomato paste mixed with water, add salt and sugar.
3. The mass is simmered over low heat for 15 minutes, vinegar, bay leaves and cloves are added.
4. Stew for 10 minutes. with constant stirring to prevent burning. Served only hot.

A simple way to marinate

First, the marinade is prepared. For 1 kg of mushrooms per 1 liter of water take:

• salt - 1 tbsp. spoon;
• bay leaf - 2 pcs.;
• cloves - 3 pcs.;
• sugar - 2 tbsp. spoons;
• vinegar - 1 tbsp. spoon;
• allspice - 3 peas.

Mushrooms are boiled in the marinade for 15 minutes. Then they are laid out in sterilized jars, poured with hot marinade, vinegar is added and the lids are rolled up. Store jars in a dark, dry, cool place.

Delicious potatoes with mushrooms: various recipes

It is interesting that in Russia, rows of vegetables are not highly valued; they are classified in the last fourth category on the scale of nutritional and nutritional value. And in a number of countries, for example, in Japan, they are considered delicious mushrooms.

Gray rows fried with cream and herbs

How to cook gray row, for example, fry it in a frying pan with cream and herbs? This tandem turns out to be quite tasty and aromatic, because cream and chopped parsley and dill will only complement each other and enrich the taste. The dish can be served as a cold appetizer with Armenian flatbreads or white bread croutons.

• 1 kg of boiled rows;
• 300 ml cream;
• 3 tbsp. l. chopped parsley and dill;
• 20 g butter;
• Salt and ground black pepper - to taste.

A step-by-step description of the recipe will show you how to fry row mushrooms with cream.

1. Mushrooms are cut into cubes, placed in a frying pan where butter has already been melted and fried until golden brown.
2. Cream is poured in, the dish is salted, peppered and simmered over low heat for 20 minutes.
3. Add chopped herbs and simmer for 5-7 minutes with the lid closed.
4. Served as a creamy sauce for potatoes or pasta.

Useful properties and calorie content

Podzelenka, or gray row, has many other names: pine pine, streaked row, strange row, gray sandpiper, gray sandpiper, svinushka, mouse mushrooms.
Latin name: Tricholoma portentosum. It is found throughout the European temperate climate zone, in the southern regions and Western Siberia. Fruits from autumn until winter frosts.

Greens contain vitamins and other valuable microelements: vitamins B, PP, A, manganese, copper and zinc, ergosterol and stearic acid. Useful properties of earrings:

• the high amount of protein allows those who watch their weight and athletes to consume greens;
• contains a small amount of an antibiotic, which is used in the treatment of tuberculosis;
• in the old days, green grass was used to combat viral and seasonal diseases;
• reduces glucose levels, used to create drugs to control hypoglycemia;
• has immunomodulatory and anti-inflammatory properties;
• helps fight fatigue and exhaustion.

The calorie content of greens is only 19 kcal per 100 grams of product.

Reference! For external use, decoctions of baby mice (sulfur row) are used in the treatment of skin diseases. Lotions eliminate itching, redness, and improve skin condition.

How to fry rows of vegetables

How to properly fry rows and cook with vegetables? It is worth noting that mushrooms with vegetables are a tasty and lean dish for everyone who fasts. To use less vegetable oil in the dish, it is better to boil the potatoes and carrots first.

• 1 kg of boiled mushrooms;
• 5 pieces. boiled potatoes in their jackets;
• 2 boiled carrots;
• 1 zucchini;
• 3 onions;
• Vegetable oil;
• 50-70 ml vegetable broth;
• 2 cloves of garlic;
• Spices and salt - to your taste.

A description of the preparation of fried gray row will help everyone who wants to prepare a tasty and satisfying dish.

1. Fry carrots and potatoes along with diced onions in a frying pan in vegetable oil until golden brown.
2. Cut the mushrooms into pieces and also fry in oil, but in a separate frying pan.
3. Add diced zucchini to the mushrooms and fry for 15 minutes, stirring constantly with a spoon.
4. Combine all the fried foods together, pour in the broth, add finely chopped garlic cloves and simmer over medium heat for 10 minutes.
5. Add salt and add your favorite spices to taste, mix and leave on the stove with the lid closed for 5-7 minutes. This snack will be delicious even when cold.

Other dishes with poplar

The poplar row is suitable for preparing a wide variety of dishes. The product is universal. It can make excellent side dishes, salads, and can complement the taste of pork and chicken.

Rows in sour cream

Ryadovka in sour cream is a dish that is served as a dressing for the main side dish (pasta, potatoes, rice, etc.). For cooking you will need mushrooms, sour cream and spices.

1. Wash the mushrooms thoroughly.
2. Place them in a frying pan that has been previously greased with oil.
3. As soon as the mushrooms are fried (30-40 minutes), you need to add sour cream.
4. Simmer in sour cream or cream for about 10 minutes.
5. Season the dish with pepper and salt, then add it to the side dish.

It is worth understanding that none of the sour cream dishes will be stored for a long time, so it is best to use it immediately after cooking.

Potatoes with mushrooms in a slow cooker

What’s great about this casserole with mushrooms and potatoes is that it can be quickly prepared in a slow cooker (dinner will be ready in 60 minutes). The most important thing is to follow the recipe exactly and choose the right cooking program.

1. We clean the row by first soaking it in water for 30 minutes.
2. Place the mushrooms on the bottom of the container, then cover them with pre-peeled potatoes.
3. Salt and pepper the ingredients.
4. Sour cream is best suited as a sauce, so generously season the casserole with it.
5. On top is a layer of cheese, which will give the dish not only taste, but also an appetizing appearance.

After laying out all the ingredients, the dish is baked in the appropriate mode.

Pork knuckle roll with mushrooms

It's no secret that pork goes well with fresh mushrooms. Well, if you have a meat shank lying around in the refrigerator, then you can even prepare a delicious roll.

1. Take 0.5 kilograms of shank and grind it thoroughly using a meat grinder.
2. We take pickled mushrooms out of the basement and get rid of the marinade.
3. Finely chop the rows and mix them together with the minced meat.
4. We wrap everything in rolls and place the appetizer in a frying pan greased with vegetable oil.

Culinary experts recommend serving a hot dish to the table in a creamy or garlic sauce, which must be made in advance (stored in a cool place). Also, the rolls are completely edible without pre-frying.

If you have never had to pickle mushrooms before, and you don’t want to buy a finished product in the store, then you can rectify the situation by using boiled mushrooms. However, to prevent the taste from being too bland, you should definitely add Korean carrots or asparagus to the roll.

Mushroom cutlets

Who said you have to use meat to make cutlets? As an alternative, rowing is also perfect.

You will need:

• rowing – 1 kg;
• flour – 200 gr;
• onions – 3 pcs;
• egg – 2 pcs;
• salt and pepper.

Cooking:

1. It is necessary to process the mushrooms by soaking. After this, they are sent to cook in a saucepan for half an hour (the water must be salted).
2. As soon as the main ingredient is ready, grind it properly in a meat grinder, adding onions and peppers.
3. Bread, eggs and flour will be needed to create a thicker minced meat. Before sculpting it must be squeezed out. Otherwise, it will begin to spread throughout the pan.
4. As soon as the base is ready, we begin to sculpt “cutlets”. It is best to make them small, since the mushrooms will not be able to fry for too long.
5. After cooking, the dish must be seasoned with your favorite gravy and served with any side dish.

Cutlets go well with mashed potatoes, buckwheat, boiled rice, spaghetti and other dishes.

Topolki with chicken

Fried mushrooms with chicken is one of the most famous dishes that is served in almost any restaurant. It is quite easy to prepare even for a novice cook. And the taste of chicken with mushrooms will not leave even the most spoiled gourmet indifferent. Here is the simplest technology for preparing such a dish:

1. Cut 0.5 kilograms of chicken fillet and place it in a frying pan.
2. Immediately add finely chopped poplars to the meat.
3. After about 20 minutes, you need to chop the onion and place it in the frying pan.
4. After this, all that remains is to add sour cream or cream and wait for it to be ready.
5. Salt and pepper the chicken and mushrooms at the very end.

It is recommended to cover the pan with a lid for better stewing. However, you will have to regularly check the dish for readiness by stirring it with a wooden spatula. If the chicken seems too dry, don't be afraid to add a little boiling water to the pan.

Mushrooms with buckwheat

A simple but very tasty dish with stewed poplar rows (you can also use frozen ones by frying them well). All you need to prepare is patience and a certain amount of ingredients:

• boiled buckwheat – 1.5 cups;
• stewed rows – 400 g;
• onion – 1 piece;
• carrots – 1 piece;
• pepper and salt to taste.

Having previously cooked the buckwheat, you need to fry the row. Mix both ingredients in a frying pan and add onions and carrots. If during the preparation of the main ingredients the cook did not pepper or salt them, then this must be done. Also, don’t be afraid to add paprika, rosemary or other spices for a brighter taste.

Savoy cabbage zrazy

Many people don’t even realize how easy it is to prepare zrazy from mushrooms. There are quite a lot of recipes for this dish on the Internet, but the best one is the one that uses Savoy cabbage. First you need to prepare the filling:

1. Slice the pickled mushrooms.
2. Cut 1 boiled egg for every 200 grams of rows.
3. Add a small amount of onions.
4. Season the filling with vegetable oil.

Once the filling is ready, you can start wrapping it in cabbage leaves. If there is no Savoy on the market, then you can always use regular white cabbage or Peking. To secure, insert a toothpick.

As soon as the zrazy are wrapped, you need to send them to the frying pan for frying. It is very important to cook the dish over low heat so that the cabbage does not burn. You can also put the zrazy in the oven, preheated to 150 degrees Celsius. But under no circumstances should you cook the dish (like cabbage rolls), as this will ruin their shape.

Finnish salad

One of the most popular recipes for pickled rows. All you need to prepare is 4 ingredients:

• pickled rows – 400 gr;
• boiled potatoes – 400 g;
• green onions – 40 g;
• vegetable oil – 3 tbsp.

Also, some cooks add dill to the dish, but this ingredient is not strictly necessary and is used solely to taste. There is also no need to salt and pepper the salad, since the brine already has a fairly strong taste. But the potatoes are seasoned with salt during cooking.

To make the salad truly tasty, the type of oil that will be used as a dressing plays a huge role. Most chefs prefer refined, aromatic sunflower product. However, if you have olive oil on hand, you can try seasoning the salad with it.

Quick Pie

To make a quick pie, you will have to marinate several kilograms of mushrooms for the winter or purchase a ready-made version in the store (before using, carefully look at how long the jar is stored). Here is the list of ingredients for the pie:

• puff pastry – 300 g;
• pickled rows – 400 gr;
• Chinese cabbage – 250 gr;
• onions – 1 pc.

Chop all the ingredients for the filling, then place it between the layers of dough. In addition to all of the above, you can add a few egg yolks to give the filling a more appetizing appearance.

The pie should be cooked exclusively in the oven, preheated to 200 degrees, for 45 minutes. After cooking, you need to generously sprinkle the flour product with sesame seeds and leave it warm for 3-4 minutes so that the grains fry a little. This dish will serve as an excellent snack for tea or act as a full breakfast.

Mushroom omelet

Dried or frozen mushrooms are often used in quick breakfast dishes.

• Defrost the mushrooms.
• Place the row in a frying pan and lightly fry.
• Mix eggs with milk and a pinch of soda.
• Add the mixture to the frying pan.

You can salt the dish both during the frying process and before stirring the scrambled eggs. Also, some chefs use boiled row - the taste of the dish will not suffer at all, but the duration of its preparation will increase several times.

You can also fry the omelette with a few cloves of garlic, which should be very finely chopped. Or you can add a little tomato paste - the choice is wide, so don't be afraid to experiment. As practice shows, it is difficult to spoil a mushroom omelette, even if you try very hard.

Now you probably understand why the poplar row is so valued among mushroom pickers. You can prepare many dishes from it: from a regular omelet to salads, which are served in the best restaurants in the world. No matter how much you experiment, it will turn out delicious! Therefore, the next time you pass by a mushroom, do not avoid it under any circumstances. Feel free to throw the poplars into the basket.

Cooking fried rows with garlic

Gray row with the addition of garlic turns out very tasty. Spicy fried row mushrooms will appeal not only to your household, but also to invited guests.

• 1 kg of rows;
• 10 peeled cloves of garlic;
• 3 tbsp. l. chopped fresh parsley;
• 5 tbsp. l. olive oil;
• 3 tbsp. l. red wine vinegar;
• 1 tsp. ground black pepper;
• Salt - to taste.

The preparation of row mushrooms by frying with the addition of garlic is described in stages.

1. Clean the mushrooms from dirt, wash and boil for 20 minutes.
2. Let it drain, cut into several pieces, pour olive oil into a frying pan, heat and add mushrooms.
3. Fry until the liquid has completely evaporated over medium heat, then until golden brown.
4. Chop the garlic, combine with parsley, mix well.
5. Add salt to taste, ground pepper and red wine vinegar to the mushrooms.
6. Stir, continue to fry over medium heat for 10 minutes, stirring regularly with a wooden spatula so that the mass does not burn.
7. Add garlic and parsley, stir and continue frying for 5 minutes. over low heat.
8. This appetizer is served with red wine and white bread.

Knowing a detailed description of the preparation of fried row mushrooms, every housewife can safely begin the process without worrying that the dish will be spoiled.

Taste and benefits of boiled rows

According to the official classification, most members of the family are classified into category 3 or 4, which is explained by the low organoleptic characteristics of these mushrooms, as well as their conditionally edible characteristics. However, the most common varieties can be very tasty when properly prepared, and the conditional edibility is explained by the bitter taste of young fruits, which is completely neutralized by prolonged boiling.

And some mushroom pickers claim that following a special cooking technology allows you to reveal delicate notes in the taste of the row, somewhat reminiscent of a walnut or groundnut. Among the beneficial qualities of the product, it is worth highlighting the low calorie content (up to 22 kcal), the high content of amino acids and vegetable protein, which brings the mushroom closer in nutritional value to lean meat, as well as many vitamins in the composition, including representatives of groups A, B, C, D, K and PP.

Good to know! In addition, the row is rich in such important elements as calcium, phosphorus, potassium and iron. Regular consumption of ryadovka provides a stable antiseptic, antiviral, immunomodulatory and tonic effect. Including mushrooms in the diet helps normalize blood pressure, ensures the removal of toxins, and also helps strengthen the walls of blood vessels.

At the same time, the level of toxicity of the fruits depends entirely on the growing environment, so it is not recommended to eat rows found in contaminated areas.

Characteristic

Gray row - belongs to the tricholoma family. Popularly it has received a lot of names such as greenback, gray sandpiper and others.

The appearance of this mushroom is quite modest. The hat is small in size from 4 to 12 centimeters in diameter. The texture is fleshy. Young mushrooms have a rounded head with a convex center. As the mushroom ages, it becomes increasingly flatter in appearance. After full ripening, the cap becomes flat with a lot of irregularities over the entire surface. The tubercle, which was clearly visible at a young age, becomes barely noticeable, but still clearly distinguishable.

When acquiring a decent volume, the surface of the mushroom often cracks. In this case, the edges very often bend upward.

The color of the cap, as you might guess from the description, has a gray tint. The color is uneven, and olive “islands” are often present. In the central part the color becomes darker.

The cap is smooth, and when water gets on it, it secretes mucus and becomes sticky.

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

Despite the fact that the leg is quite long, it is difficult to notice when meeting a gray rower. It is usually buried in moss or a sheet blanket.

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

On the back side of the cap there are wide, rather sparsely planted plates. When young they are pure white. As they age, they become grayer. And when the mushroom is fully ripe, it acquires a light yellowish color.

The flesh 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 pulp is loose. Has a specific aroma. The taste is excellent.

Podzelenka is edible and is included in the 4th category of conditionally edible species. Consumption without heat treatment 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 it that this fungus creates mycorrhiza.

The growing season is from August until frost. This makes many mushroom pickers happy, because after the end of the season for champignons or other mushrooms, it allows them to engage in their favorite “quiet hunt” before the snow falls.

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

This edible mushroom has some rather tricky counterparts. The most evil is the poisonous pointed row. The distinctive features of the poisonous mushroom are a not so thick cap and a conical tubercle in the middle of the surface.

Also similar to it is the soap tricholoma, which is an inedible species. 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.