Since the rows have a delicate taste and fruity aroma, they are excellent for first courses. How to properly prepare soup with a row, you can learn from the proposed recipes with a detailed description of the process.
Features of the species and choice of edible mushrooms
In nature, there are more than a hundred species of tricholomas (rows) and only half of them can be eaten. Therefore, before collecting, it is recommended to familiarize yourself with the appearance of edible trichol. Characteristic features that unite most representatives of tricholomas:
| Structure | Peculiarities |
| hat | Covered with scales or fibers, hemispherical in shape (in young specimens). Mature mushrooms have a flat cap. |
| Leg | Fleshy, dense, central. |
| Cover | No |
| Controversy | No color, 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 tricholomas, you need to pay attention to the color of the cap. Thus, the most popular edible mushroom from the tricholome family, the gray row, has a gray cap with a slight olive or purple tint. The smell of this species is practically undetectable.
Also an edible species is poplar row, a mushroom capable of forming 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 varied, so you can find both gray-red and olive-brown poplar rows.
In addition to these species, edible tricholomas also include May, purple, crowded, yellow, red, green and earthy row.
Description of the mushroom
Mycologists count about 2,500 species of agaric mushrooms. The mushrooms got their name because of their ability to grow in large colonies, with the colonies arranged in rows one after another. Sometimes the rows are shaped like rings, popularly called “witch circles.”
The diameter of the cap of an adult mushroom, depending on the type, ranges from 4 to 22 cm. On top of the cap there is a pronounced tubercle, the edges are smooth. The color of the cap can be brown, yellow, purple, gray, green. Under the cap there are thin and frequent plates. The height of the mushroom stem reaches 10−12 cm, thickness 1−2 cm. The stem is usually colored pink-brown.
Rowers are edible, conditionally edible and poisonous . All mushrooms of the family do not release juice when broken and emit the smell of wet flour. The taste of raw mushroom is bitter and unpleasant. It is believed that the best taste is possessed by the gray row (pine pine, gray sandpiper) and purple row (violet lepista, cyanosis).
How to deliciously cook fried potatoes with oyster mushrooms
Useful properties and restrictions on the use of boiled mushrooms
The rows are rich in minerals and B vitamins. The fruiting body also contains carbohydrates (49%), proteins (46%) and fats (5%). Due to the content of potassium, phosphorus, zinc, copper and other beneficial substances, tricholomas have antioxidant, antiviral and anti-inflammatory effects, and also increase the body's resistance to viruses and bacteria.
Regular consumption of this species helps restore the functioning of the cardiovascular system by normalizing blood pressure and heart rate. In addition, consuming Trichol will help cope with fatigue and internal tension.
With their systematic use, blood sugar levels are normalized, mental performance increases and the removal of toxins and other harmful substances from the body is activated.
Various antidiabetic medications and antibiotics are made based on trichol. But despite the large number of beneficial properties that they possess, their use should be limited. Overuse of rows can lead to indigestion.
Description of the mushroom
In case of low acidity, inflammation in the pancreas, chronic diseases of the gastrointestinal tract and cholecystitis, it is necessary to consume tricholomas in minimal quantities.
Canning rows (video)
Preparing rows of mushrooms is not much different from traditional pickling of mushrooms. Even a novice housewife can cope if she follows the necessary instructions and follows proven recipes. First, try traditional cooking methods. The taste of these mushrooms is quite unusual, so before making large supplies, you need to understand whether this mushroom is suitable for consumption by you and your loved ones. Always be careful when handling mushrooms for cooking and do not risk your health by eating suspicious specimens.
There are many varieties of mushrooms in nature. And if you know how to correctly distinguish between edible species, you can please yourself and your family with amazingly tasty and varied dishes and preparations for the winter. But for people who are far from picking mushrooms, it is better to start making such supplies with someone more experienced, so as not to get caught. And today we will look at a photo of a row mushroom and give a description of it, and also tell you how to prepare edible varieties of such mushrooms.
In nature, there are poisonous and conditionally edible varieties of rows. They are called conditionally edible because they can be cooked only after preliminary preparation - boiling. In fact, the poisonous and edible varieties of such mushrooms are quite similar, so it will be difficult for an inexperienced mushroom picker to distinguish them from each other. Many experienced fans of mushroom hunting advise determining the edibility of mushrooms by the following criterion: assessing the color of their cap in full daylight. If the caps do not have any shade, they look completely white and smooth, it is advisable for readers of Popular Health to avoid them.
Edible varieties generally have some color - lilac, violet, pinkish, etc. In addition, poisonous species are characterized by a strong, pronounced odor.
Description: edible Ryadovka mushrooms
Yellow-red row
This mushroom is classified as conditionally edible. The diameter of its cap ranges from six to seventeen centimeters, and reddish scales are visible on it. The cap itself looks either convex - in young mushrooms, or almost flat - in mature ones. To the touch it can be described as velvety and dry. As for the stem, this mushroom can range from five to twelve centimeters in height, looks hollow and curved, covered with fibrous scales along its entire length.
A noticeable thickening is visible in the lower part of the leg. Its color is the same as that of the cap.
Under the cap you can see winding plates that have a bright lemon or deep yellow color.
The pulp of the yellow-red row has the same color as the plates. This mushroom tastes bitter and has the smell of rotten wood. This mushroom has no doubles. Basically, it is salted and pickled.
What does the gray edible mushroom Ryadovka look like in the photo
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Edible gray row is a very common mushroom, the cap of which is grayish in color and may have a purple or olive tint. The diameter of the cap is three to thirteen centimeters. Its central part has a more saturated color, and there is also a clearly defined tubercle in this place. The cap can have a convex or conical shape, but as it grows it opens up and looks more spread out.
If the mushroom is especially old, the edges of the cap often turn up. At the same time, the edges of most gray edible rows look uneven and fibrous or covered with cracks, they bend somewhat inward. If the weather is damp outside, the cap of the gray rower becomes slippery, and earth or grass usually sticks to it.
The stem of such a mushroom can be four and a half to sixteen centimeters in height. It has a white color or a yellowish tint. Most often, a powdery coating is noticeable on the leg. At the base, the stalk is thickened, it is solid and fibrous, but in mature mushrooms it becomes hollow.
Under the cap of the row there are winding plates of white or yellowish color. This mushroom is characterized by a fairly dense pulp with a fibrous structure. It has the same color as the plates. It does not have a pronounced aroma.
It is worth noting that the gray row is very similar to the poisonous variety of the row - the pointed row. The main difference between this mushroom is the ash-white color of the cap, the middle of which is crowned with a gray sharp tubercle. Also, the poisonous counterpart is characterized by a burning taste.
The row is purple. Description
This is another conditionally edible mushroom that can be found in our forests. Its main difference is the purple color of the cap of varying degrees of color intensity, which looks faded closer to the edges. Old mushrooms have a brownish-ochreous cap. Such rows are fleshy and large. At first they have the shape of a hemisphere, but over time they straighten out, becoming prostrate, strongly depressed or funnel-shaped. The edges of the cap look noticeably curved inward. The cap seems smooth to the touch, there are no tubercles or cracks on it. The stem of such a mushroom is smooth and dense, longitudinally fibrous, but in old rows it is hollow. It is characterized by a cylindrical shape, the presence of a flocculent coating at the cap and purple mycelium at the base. The stem tapers closer to the top of the mushroom, and over time changes its color from bright purple to gray-lilac or light brown.
The pulp of this row is characterized by a light purple color, a very soft structure and a pleasant anise-like aroma.
How to cook Ryadovka mushrooms
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Row mushrooms can be very tasty fried with potatoes. So, for such a dish, in addition to mushrooms, you need to use potatoes, a little butter, an onion, a certain amount of dill, salt and spices.
The first thing to do is sort out the mushrooms, peel them and rinse them. Boil them for five minutes after boiling, then drain the water, add a new portion of water and boil for another quarter of an hour. Drain in a colander.
Peel the potatoes, chop into thin slices and boil until half cooked. Heat a frying pan with vegetable oil, add mushrooms and fry for five minutes. Add potatoes and finely chopped onions to the mushrooms, stir, add salt and cover with a lid. Next, you need to cook the Ryadovki on low heat for ten minutes. The finished dish can be served sprinkled with dill.
Rowers are mushrooms that are often found in the forest, but are little known to beginning mushroom pickers. Experienced connoisseurs love to salt the rows at home for the winter.
Cold way
Ingredients:
- Rows - 1 kilogram.
- Garlic – 3 cloves.
- Horseradish leaves - 3 leaves.
- Dill - several sprigs.
- Peppercorns – 10 pieces.
- Coarse salt – 50 grams.
Preparation:
- To begin, sort the mushrooms, clean them from dirt and wash them in water several times. Place in a saucepan and add water, boil for two to three minutes and strain.
- Place horseradish leaves into prepared jars. Lay out the rows in layers, sprinkling with salt. Add garlic cloves between layers.
- Having laid the last layer, close the containers with lids. Place in a cool place for a month and a half. Pickles can be stored for up to a year.
Remember, dill and horseradish leaves are used in pickling for a reason. Dill gives flavor, and horseradish adds spiciness and prevents it from souring. Some housewives additionally use cherry leaves, which make the mushrooms crispy and elastic.
Hot way
Ingredients:
- Rows - 1 kilogram.
- Water – 1.5 liters.
- Salt – 75 grams.
- Bay leaf – 3 pieces.
- Black peppercorns – 10 pieces.
- Cloves – 5 pieces.
- Allspice - optional.
Preparation:
- Pour water into a large container and place on fire. Send all the spices there. Boil the liquid over high heat.
- Clean and wash the rows, then place them in boiling water and wait until they boil again. Then reduce the heat and, covering the container with a lid, cook for 45 minutes.
- Place the boiled mushrooms in jars and fill with hot brine. When cool, cover with plastic lids. Place in a cool place for 40 days.
One week is enough for the mushrooms to salt, but the dish will reach its peak taste in a month and a half. Therefore, I advise you to be patient. During this time, you can choose a good side dish for the mushroom appetizer, although fried potatoes will do.
Rowers are incredibly tasty mushrooms, regardless of the cooking method. We have already reviewed step-by-step recipes. Finally, I will share recommendations that will help make the dish perfect.
- Traditionally, row caps are used for pickling. The skin is carefully removed from them, then washed several times. This helps get rid of grains of sand that get stuck between the plates.
- Rows are delicious in any form. They are fried, boiled, pickled and salted. Always soak for at least three days in ice water before cooking.
- Row mushrooms are included in the category of conditionally edible mushrooms and cannot be consumed raw. Heat treatment minimizes the risk of poisoning, so nutritionists advise salting mushrooms using a hot method.
- For those who want to experiment with taste, I advise you to add new ingredients to the container with mushrooms. These can be spices, leaves of fruit and berry trees.
Now you know all the ways to pickle rows at home for the winter. As for serving the dish to the table, everything is simple. Remove the mushrooms from the jar, drain in a colander, rinse with water, place in a salad bowl, add chopped onion and a little vegetable oil. After mixing, the snack is ready. Bon appetit!
Row mushrooms, unlike saffron milk caps and russula, are little known to a wide range of “forest gifts” lovers, but they are also collected and prepared for the winter. The rows are tender, aromatic and fragile, and in order not to damage them you need to be extremely careful during cooking.
In the marinade they turn out incredibly tasty and you can’t tear yourself away from the snack. The workpiece is eaten in an instant.
Pre-treatment before cooking
Before you start cooking with trichol, you need to clean their surface from pine needles, leaves, soil and sand. You can remove soil and sand using a regular brush, especially paying attention to the surface under the cap. Records tend to get dirty the most. Also, along with the garbage, the remains of the mycelium are removed.
Row processing
After all the debris has been removed, you need to start cleaning with Trichol. Cleaning includes trimming away any damaged or discolored areas and removing the skin covering the cap. After the skin has been removed, it is necessary to thoroughly rinse the product under running water until the water becomes clear.
Advice!
If the crop is heavily contaminated, it is better to soak it in a basin of water. This manipulation will not affect the taste of the crop in any way, however, it will help get rid of hard-to-reach debris. It is recommended to change the soaking water at least three times. You can also salt the tricholomas a little while soaking, this will help get rid of the pungent smell of mushrooms.
How to distinguish edible rows from inedible and poisonous ones
It is important to be careful when collecting rows.
The danger is that mushrooms may simply be poisonous or at least unsuitable for food. Violet and poplar - the most popular varieties - are edible. Fortunately, they can be found most often.
Still, remain vigilant, since the poisonous row in appearance for an inexperienced mushroom picker can resemble an edible mushroom. When ripe, they smell like stale radishes. At the same time, their color is gray or dull white. Avoid such mushrooms. It’s better to play it safe and throw away the product at the first doubt. Poisoning can be very serious if consumed.
Time and methods of cooking mushrooms
Before any method of preparing rows, they must be boiled in salted water. Cooking time differs significantly depending on what processing the mushrooms undergo next.
Important!
Experts do not recommend eating the raw product to avoid poisoning.
Before frying
Many rows have an unpleasant odor, which can significantly spoil the taste of the dish. Before frying, tricholomas must be boiled for 30 minutes, in two batches.
First of all, you need to bring the water to a boil and only then add the product and salt. For 1 kg of rows, 1/3 tbsp is enough. spoons of salt. Any foam that appears must be removed, otherwise it may spoil the taste of the future dish. Cooking time – 15 minutes.
Cooking mushrooms
After the product has been boiled, it must be rinsed under running water and reintroduced into salted boiling water. The second time the mushrooms are also cooked for 15 minutes. To avoid darkening by Trichol, you can add vinegar to the boiling water for the first cooking (1 tablespoon of vinegar/1 liter of water).
After cooking, it is recommended to rinse the rows again and only then proceed directly to frying.
For pickling
Before salting, the product is cooked twice for 20 minutes. After each cooking, the tricholomas are washed under cold running water. The rows are introduced exclusively into already salted boiling water.
To remove bitterness from the product, add 9% vinegar to the water in a proportion of 1 tbsp. spoon per 1 liter of water. After cooking, the tricholomas are washed and dried, and only after that can you start salting.
Before freezing
Before freezing, the product is cooked for 30 minutes, but the water must be changed every 10 minutes. The rows are introduced into salted boiling water and cooked 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.
Preparing for freezing
After the mushrooms have been boiled for 10 minutes, the water is drained and the tricholomas are washed. After this, the product is again introduced into boiling water for another 10 minutes. In total, the mushrooms are cooked 3 times for 10 minutes. After cooking, the rows are washed, dried and placed in plastic bags for further freezing.
Before marinating
Before you start marinating, tricholomas must be boiled for 30 minutes, changing the boiling water after 15 minutes of cooking.
Pickled rows
Before changing the water, the tricholomas are washed. Before adding the product to the water, it must be brought to a boil, salted and vinegar added. Before marinating, tricholomas must drain after cooking; for this, they are usually laid out on a wire rack.
Before baking in the oven
Before baking, tricholomas are boiled in water with the addition of salt and citric acid for 30 minutes. Citric acid will prevent the product from darkening.
Rows with citric acid and salt
Any foam that appears must be removed. After the tricholomas have been boiled for 15 minutes, the water must be drained and the rows washed. Next, the product is again introduced into boiling water and cooked for another 15 minutes.
New Year's rows
This 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 due to unusual ingredients.
- Boil a kilogram of washed mushrooms;
- In another pan at this time, start preparing the marinade;
- Add two bay leaves, four dried cloves, a few peppercorns and two tablespoons of salt and sugar to it;
- 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, pour the marinade over the mushrooms and you can put them in jars.
Open a jar like this shortly before the New Year and you will understand what a special dish you have created.
Recipes for dishes from boiled rows
To prepare fried rows you will need:
- vegetable oil – 1 tbsp. spoon;
- mushrooms – 0.5 kg;
- salt and spices to taste.
Fried rows
Pre-cooked mushrooms are placed in a previously heated frying pan with vegetable oil and fried for 10 minutes. The mushrooms must be stirred periodically, otherwise they will burn. Afterwards you need to add salt and spices to taste. Together with the spices, the rows must be kept on the fire for a few more minutes. The dish can be served with any side dish, but rows, as a rule, go well with potatoes.
To prepare baked rows you need to take:
- boiled mushrooms – 500 g;
- boiled potatoes – 300 g;
- breadcrumbs - 2 tbsp. spoons;
- butter – 100 g;
- onions – 2 pcs.;
- sour cream – 200 ml;
- eggs – 3 pcs.;
- salt and pepper to taste.
Rows with potatoes
Mushrooms must be cut into slices and fried in butter until golden brown. Next, finely diced onions are added to the mushrooms, and the resulting mixture is fried over low heat for 10 minutes. After this, you need to add spices without removing from the heat. Together with the spices, the dish is stewed for another 10 minutes. After the product has been fried, it is mixed with pre-boiled and cut potato slices.
The bottom of the baking sheet is sprinkled with breadcrumbs and a mixture of mushrooms and potatoes is laid out. Top the mushrooms with a mixture of whipped sour cream and eggs. The product is baked in the oven preheated to 180° for 40 minutes. Before serving, the dish can be decorated with herbs.
How to salt purple row for the winter
It is correct to call them poplar or poplar rows. We will need traditional ingredients, but the salting 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.
Before cooking, rinse thoroughly. No other action is required.
- Boil the rows for an hour (time indicated is approximate);
- 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. At the same time, 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 salted product for more than a year.
Harm and contraindications
There is no harm to a healthy adult from picking, provided that the mushrooms are not old and the mushroom picker did not confuse them with poisonous ones or did not collect them near the road or in the city, where they absorb dangerous and toxic substances from the soil and air, which are supplied in abundance by exhaust car gases.
The poisonous ones are so insidious that a number of experts consider them more dangerous than fly agarics: they inevitably cause terrible intoxication of the body. As a result, the person quickly turns pale, sharply loses strength, his heart begins to pound, his head hurts and becomes dizzy, nausea, vomiting, and intestinal upset come in waves.
But even normal edible rows can cause trouble if you eat too much of them, to your fullest. Heaviness in the stomach and even pain, sometimes very sharp, and flatulence are guaranteed.
And those who suffer from diseases of the digestive system should think a hundred times before attacking the rows. If a person has gastritis, inflammation or dysfunction of the gallbladder, pancreatitis, etc., he can eat rows in limited quantities.
We recommend reading:
Is it possible to get poisoned by milk mushrooms
? Read
Classic marinating option
The recipe is quick and easy. It doesn't require any effort, but the taste is unusual. The love for the snack manifests itself after trying one mushroom. Let's look at how to prepare a gray row:
Products:
- fresh mushrooms - 2 kg;
- granulated sugar - 50 g;
- table salt - 120 g;
- table vinegar - 200 ml;
- bay leaf - 4 leaves;
- cloves - 4 inflorescences;
- garlic - 4 cloves;
- dill umbrellas - 4 pcs.;
- currant leaves - 2 pcs.
Preparation procedure:
- Carefully sort the main ingredient, remove spoiled and wormy ones. You need to taste the stem on your tongue and, if you feel the taste of bitterness, soak the mushrooms in very cold water for 2-3 days with the obligatory change of water at least 3 times a day. Rinse under water, place in a colander and rinse with boiling water.
- Place the prepared rows in a saucepan and fill with filtered liquid. Add salt and granulated sugar and place on the stove. After boiling, cook for 25 minutes. During cooking, it is necessary to remove the foam. The transparency of the marinade will depend on this action. Drain in a colander and leave the broth in the container.
- Wash the jars with soap and dry in the oven.
- Peel the garlic, wash and chop into slices. Pour boiling water over dill inflorescences and currant leaves.
- Place 1/2 of the prepared spices on the bottom of the containers, including peppercorns and cloves. After that, distribute the mushrooms, and on top of them the remaining seasonings, pour in the acid.
- Bring the mushroom broth to a boil, fill the jars with the contents and seal tightly. Turn over, cool and store in the cellar.
Pickling poplar row
This type of mushroom differs in appearance and taste from its garden counterparts. Consequently, canning forest fruits occurs in a special way. The process is simple and the end result is delicious. The color of the row can be either brown or purple, but we’ll look at how to cook it further.
Products:
- fresh mushrooms - 2 kg;
- essence - 55 ml;
- non-iodized salt - 120 g;
- granulated sugar - 100 g;
- laurel - 4 leaves;
- carnation inflorescences - 4 pcs.;
- peppercorns - 20 pcs.
The procedure is as follows:
- Before cooking, the main component must be soaked. To do this, first of all, sort out the fruits, rinse them in several waters and place them in an enamel pan. Fill with ice liquid, cover and leave for 2-3 days. Be sure to change the fluid (at least 3 times). Place on a sieve and rinse.
- Place in a saucepan, fill with water, add a little salt and put on the stove. After boiling, cook for 15 minutes. After the time has passed, drain the liquid, repeat the process and continue cooking for 40 minutes. The readiness of the product is determined as follows: the mushrooms sink to the bottom of the pan.
- Now let's start preparing the marinade. Pour liquid into a saucepan, add salt, granulated sugar and add all the prepared spices. After boiling, cook on low heat for 15 minutes. Then add acid and heat for another 3-5 minutes.
- Wash the jars with soap and sterilize over steam. Place the mushrooms in a sterile container and distribute the marinade evenly. Roll up, turn over, cool and store in the cellar.
