How to properly process row mushrooms. Detailed description of gray rowing

The Rowaceae 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 the gray, crowded, red and purple rows, which have a pleasant taste and smell. They are great for any cooking process: boiling, frying, marinating and pickling. The rows begin to be collected in August and do this almost until November.

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

How long should you cook the rows until they are done so that the final result of the resulting dish is tasty?

It is worth saying that the cooking time for the rows will depend on what you will do with them in the future: fry, salt or pickle. Mycologists strongly recommend boiling the rows to avoid unpleasant moments, namely poisoning. You should not try raw rows; sometimes you can be poisoned by edible species.

Sometimes mushroom pickers collect conditionally edible species of rows - how to cook these fruiting bodies? Before you start thermal process, you need to soak the mushrooms for 2 days, and during this time change the water several times. Many cooks use one in a simple way, which allows you to determine how long the rows need to be cooked. As soon as the mushrooms sink to the bottom of the pan during boiling, they are ready. Knowing the answer to the question: how long does it take to cook the rows, every housewife will be able to prepare real culinary masterpieces from the rows.

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

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

Some edible rows have a specific smell, reminiscent of damp flour. Therefore, to obtain delicious dish, the fruiting bodies must be properly boiled. How to cook rows before frying to remove the smell and bitter taste?

• Rows previously cleared of forest debris should be soaked in cold water for 3-5 hours.
• Cut off the bottom of the leg, place on a wire rack and leave for 3 hours to drain all the liquid.

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

Add the rows into boiling water and add salt (for 1 kg of mushrooms, take 1/3 tablespoon of salt).

Constantly skim off any foam that forms on the surface, as it can negatively affect the taste.

Cook for 15 minutes, place in a sieve to drain, and reintroduce the mushrooms into boiling water as before.

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

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

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

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 this is done after, but with a frozen product. The boiling procedure itself is a little different.

• Add the mushrooms to boiling salted water and cook for 10 minutes, skimming off the foam.
• There are situations when, during cooking, the rows acquire a smell reminiscent of stale flour. What to do in this case to avoid such nuances?
• Add not only salt and vinegar to the boiling water, but also an onion cut into several pieces, as well as 2-3 bay leaves. This technique will help rid the mushrooms of a specific smell.
• In addition, the row changes color when cooked. If you want to leave the bright color of the mushroom cap in the dish, then add 1 tsp when boiling. citric acid. This ingredient perfectly preserves the color of heat-treated mushrooms.
• Boiled rows (3 times for 10 minutes each) need to be washed, placed on a sieve and even pressed down a little so that the water drains well.
• When the mushrooms have dried, they are placed in portions in plastic bags, all the air is squeezed out and tied.
• Place in the freezer and store 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 prepare a variety of dishes from them.

Cooking before pickling: why do the rows taste bitter?

Before pickling mushrooms, they should be properly boiled. How to cook row mushrooms so that when marinated they delight not only you, but also your guests?

• The lower part of the stem of the mushrooms is cut off, the remaining leaves and grass are removed from the caps, and then washed in plenty of water.
• Poured cold water and leave for 3-5 hours to soak to remove bitterness.
• After this process, the mushrooms are added to boiling water with added salt and cooked for 15 minutes, constantly skimming off the foam.
• Place in a colander, rinse under the tap and return to boiling water.
• Boil for 15 minutes, remove, rinse again and place on a wire rack to drain.

There are times when the rows become bitter after cooking. What to do in this case and should you worry? Let us note that you should not worry, since the further process of boiling the 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 row mushrooms in order to pickle them properly and tasty?

• The rows, cleared of forest debris, the tips of the legs of which are also cut off, are filled 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, add salt to the water and cook the rows for 20 minutes over low heat.
• Drain in a colander, rinse under the tap and place again in a pan of boiling water for 20 minutes.
• In this case, you need to add not only salt to the water, but also vinegar, which will help remove the bitterness from the mushrooms (take 1 tablespoon of vinegar for 1 liter of water).
• Next, the mushrooms are given time to drain, cool completely, and only then proceed to pickling. As ingredients you can choose garlic, bay leaf, dill, currant and cherry leaves, mustard seeds, etc.

If the rows are bitter before salting but after cooking, why does this happen? Sometimes the mushrooms were collected in pine or spruce forests, which imparts bitterness to the fruiting bodies. However, there is no need to worry too much as the bitterness goes away completely during the salting process. Almost all row mushrooms have a bitter taste and a specific smell, so the pickling recipe is perfectly suited for these mushrooms. When salted, this preparation will be an amazing dish on your table. We assure you that you will not notice any bitterness!

With the coming mushroom season there is a need to preserve the harvest. This can be done different ways– pickle or marinate mushrooms, make them into a ready-to-eat appetizer. Among the gifts of the forest that are suitable for winter preparations Of particular interest are rowed mushrooms - edible and conditionally edible mushrooms, distinguished by a specific taste and a wide variety of species. It is important to make sure that the preparation will be made from a non-toxic type of row!

Among the forest products that are suitable for winter harvesting, the rows are of particular interest

This type of mushroom is great for pickling. By classical technology you can create delicious and aromatic dish which will become great snack, an ingredient for a salad or an addition to a side dish.

To prepare 10 kg of rows you will additionally need:

• Table salt – 400 g;
• Horseradish (leaves) - to taste;
• Black currant leaves - 3-4 pieces per jar;
• Bay leaf - 2-4 per jar;
• Fresh garlic (whole cloves) – 2-5 per jar.

Spices are chosen according to taste, but it is important to consider that the mushrooms themselves have a slightly pungent taste.

Preparation will be carried out as follows:

1. Be sure to peel, rinse, and soak the mushrooms in clean water for 40-50 minutes;
2. Prepare a container to place the rows in it with the legs facing up;
3. Then put seasonings and herbs (leaves) into sterilized jars, add salt, add mushrooms, salt again, cover with leaves on top.

If the volume allows, then you can put a load; if not, then the cans should be rolled up and then placed in a cool place. The snack will be ready in 45 days.

Supermarinade for mushrooms (video)

Pickled rows for the winter

At home, you can prepare tender and aromatic rows that will be perfectly stored all winter. Cooking them is also not difficult, so anyone who loves mushrooms can please their family with an excellent snack.

The following ingredients will be required:

• Bluelegs (rows) – 3 kg;
• Allspice – 10 peas per 1 jar;
• Salt – 40 g (the quantity varies, depending on taste preferences);
• Citric acid – 3-5 g;
• Black pepper (ground) – 4-5 g;
• Garlic cloves – 8 pcs.

At home, you can prepare tender and fragrant rows that will be perfectly stored all winter

Cooking process:

1. Clean the mushrooms from dirt, you can soak them a little;
2. Cut them into small pieces;
3. Peel and chop the garlic;
4. Pour water into a container and place the rows to boil (the process lasts 30 minutes);
5. After completing the cooking process, the mushrooms need to be rinsed again;
6. Add all the necessary spices to them;
7. Cook for another 30 minutes;
8. At the end add citric acid and garlic.

Place in jars and roll up iron lids. The marinating recipe is quite simple, the appetizer is aromatic, and can also be served as an independent dish that has high nutritional properties.

How to cook purple rows

Mushrooms that are unusual in appearance are purple rows. They can be prepared by salting or marinating. The dish turns out delicious, and its aroma has hints of fruity smells, which makes the snack delicious. The most popular recipes are mushroom pate, for the preparation of which you will need:

• Mushrooms – 1 kg;
• Onions (white or yellow) – 2 pcs;
• Garlic cloves – 4-5 pcs;
• Vegetable oil – 25 ml;
• Ground black pepper, salt to taste.

Unusual in appearance mushrooms - purple rows

The cooking process is as follows:

1. Wash the purple rows, clean them and rinse again in cold water;
2. Boil them, add salt to the water;
3. Peel the onion, chop finely, fry until tender, then add boiled mushrooms to it;
4. Simmer all components over low heat for half an hour;
5. Chop the garlic and add to the vegetables 5 minutes before the end of stewing;
6. Cool, pass through a blender;
7. Fry the resulting mixture again for 10 minutes;
8. Place in prepared jars and cover with lids.

Store in a cool place.

Recipe for making gray rows

Gray row is a common type of mushroom, so knowing the recipe for their preparation is necessary for everyone who loves “quiet hunting”. They can be salted or marinated - in any case, the appetizer will turn out appetizing and aromatic.

To prepare you will need:

• Water – 1 l;
• Salt (for refinement, you can use sea salt) – 20 g;
• Granulated sugar – 15 g;
• Bay leaf – 2 pcs;
• Mushrooms – 1.5 kg;
• Classic vinegar (6-9%) – 30 ml;
• Sweet peas – 10 pcs;
• Cloves – 2 pcs (dried buds);
• Garlic – 3-4 cloves;
• Black currant (leaves) – 4 pcs;
• Dill (umbrellas) – 3 pcs.

Gray row - a common type of mushroom

The cooking process is simple:

1. Peel and scald the forest products, then rinse once more in cold water;
2. Pour water into a container (deep saucepan or wide basin), place mushrooms in it, place on medium heat;
3. Add salt and sugar to the water at the rate of 20 g of salt and 10 g of granulated sugar per 1 liter of liquid;
4. Bring to a boil and cook for another 20-25 minutes;
5. Sterilize the jars (better in advance);
6. Arrange mushrooms in them (not tightly);
7. Add vinegar and all available spices to taste (it’s best to put garlic cloves on top);
8. Roll up with iron lids and cool.

To store, place in the refrigerator or any other cool place.

How to pickle bluelegs for the winter

Bluelegs can not only be salted, but also pickled.

To do this you need to have the following ingredients available:

• Mushrooms – 1 kg;
• Bay leaf 3-4 pcs;
• Black pepper – 10 pcs (peas);
• Water – 0.7 l;
• Vinegar (9%) – 30 ml;
• Table salt – 30 g;
• Granulated sugar – 15 g.

Marinating process:

1. Bluelegs should be washed, peeled, and boiled for half an hour;
2. Sterilize jars (it is best to use small 0.5-1 liter jars);
3. Place peppercorns and bay leaves in them (1-2 pieces in each);
4. Place mushrooms in jars (not tightly, but not loosely);
5. Prepare a marinade from water, vinegar, salt and sugar (boil for 10 minutes);
6. Pour hot marinade into jars;
7. Screw on the iron lids and leave to cool.

The storage process is carried out in the refrigerator, the dish can be consumed after 30-35 days.

How to pickle rows (video)

Poplar row: salting

For cooking savory snack required per 1 kg of mushrooms:

• Coarse salt – 50 g;
• Spices (black pepper, cloves) - to taste;
• Bay leaf – 4 pcs.;
• Dill - to taste (you can use dried);
• Cherry and black currant leaves - 2-3 pcs.

Poplar rows are in no way inferior in taste to their counterparts

Cooking process:

1. Process the mushrooms, rinse 2-3 times;
2. Cut into 2 parts;
3. It will take 40 minutes to cook (additionally add salt to the water);
4. Place the cooked rows in a colander, pour the liquid in which they were cooked into a separate container - this is the basis for the marinade;
5. Place mushrooms, seasonings and fruit leaves, as well as dill into sterilized jars;
6. Make it hot saline solution based on the strained liquid in which the mushrooms were boiled and pour into jars.

It is better to close them with iron lids and store them in the refrigerator. The poplar row has a pleasant appearance, so it looks great on the holiday table. According to the recipe, you can also salt steppe rows.

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.

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:

1. 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.
2. 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.
3. Wash the jars with soap and dry in the oven.
4. Peel the garlic, wash and chop into slices. Pour boiling water over dill inflorescences and currant leaves.
5. 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.
6. Bring the mushroom broth to a boil, fill the jars with the contents and seal tightly. Turn over, cool and store in the cellar.

Basic methods of pickling

There are several options for pickling mushrooms. Let's look at the 2 most common options for salting row mushrooms for the winter.

Cold

This method takes longer to prepare, but the “forest fruits” turn out tasty, salty and crunchy, like lightly salted cucumbers.

Products:

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

1. Sort out the main ingredient, remove debris and twigs. Rinse under running water several times. It’s better to try 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. Place in a saucepan, fill with liquid, place on the stove and cook for 2-3 minutes. After the time has passed, drain in a colander and wait for the excess moisture to completely drain.
2. Place washed horseradish leaves in the bottom of sterile glass containers, then row them in rows, one by one, spilling each layer coarse salt. Between the layers it is necessary to lay garlic, previously peeled and chopped into slices.
3. Finally, place fresh dill. Cover with plastic lids. Store in a cool place for 45 days. After the time has passed, the snack can be consumed. Shelf life: 12 months if storage standards are observed.

Hot

Mushrooms prepared using this method can be consumed 7 days after canning. Based on the above, this method of salting rows can be considered as fast.

Products:

• fresh mushrooms - 2 kg;
• filtered water - 3 l;
• table salt - 150 g;
• bay leaf - 6 pcs.;
• peppercorns - 20 pcs.;
• cloves - 10 inflorescences;
• sweet peas - 10 pcs.

1. Sort out the main ingredient, clean and rinse in several waters. Pay attention to point 1 of the previous recipe.
2. Pour the required amount of liquid into a saucepan, add rock salt, bay leaf, 2 types of pepper, and cloves. Bring to a boil, simmer for several minutes with constant stirring. Add the prepared mushrooms, after boiling again, reduce the heat, cover and cook for 45 minutes.
3. Meanwhile, wash the jars with soap and dry in the oven. Place the rows into glass containers and pour the brine evenly.
4. After cooling, close tightly and refrigerate for 1.5 months. After a week, the snack can be consumed, but the bright, aromatic taste will appear only after the specified time.

Pickling poplar row

This type of mushroom differs in appearance and taste qualities from garden brothers. 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:

1. Before cooking, the main component must be soaked. To do this, first of all, sort out the fruits, rinse them in several waters and put them in 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.
2. 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.
3. 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.
4. 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.

Mushroom appetizer with vegetables

The combination of forest products and vegetables makes the preparation especially tasty. Non-standard spices in this recipe for preparing rows of mushrooms change the taste of the mushrooms themselves, thereby making them more refined.

• rows - 3 kg;
• vinegar- 200 ml;
• filtered water - 600 ml;
• leek - 200 g;
• carrots - 2 pcs.;
• bay leaf - 4 leaves;
• tarragon - 7 g;
• borage - 1 tsp;
• non-iodized salt - 120 g;
• zest of one lemon;
• granulated sugar - 10 g.

The algorithm of actions is as follows:

1. Sort freshly picked mushrooms, remove rotten and unsuitable for food. Rinse in several waters. It’s even better to try 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. Cut off most of the legs. Pour a small amount of liquid into the pan, bring to a boil and place the prepared forest fruits. Cook over low heat for 5 minutes, drain on a sieve.
2. Wash the carrots, peel off the skin in a thin layer, and chop into slices. Do the same with leeks. place in a saucepan, combine with water, salt, vinegar and spicy ingredients. Cook on medium heat for 15 minutes.
3. Mix mushrooms with vegetable marinade, continue cooking for 5 minutes.
4. Wash the jars with soap and dry in the oven. Place vegetables and rows tightly in sterile containers and fill evenly with hot marinade. Seat tightly, turn over and cool. Put it in the cellar.

With citric acid

The acidity of the lemon gives the marinade a special taste. Mushrooms cooked in this filling are obtained with unusual taste, aroma. An ordinary lemon in the recipe for pickled rows allows you to surprise guests with the brightness and richness of the preparation.

Products:

• main ingredient - 2 kg;
• filtered water - 200 ml;
• table salt - 90 g;
• table vinegar - 200 ml;
• citric acid - 0.5 tsp;
• granulated sugar - 40 g;
• bay leaf - 4 leaves;
• dill greens - 30 g;
• black peppercorns - 10 pcs.;
• cinnamon - 0.5 tsp;
• carnation - 4 inflorescences.

1. Sort the mushrooms, remove rotten specimens. Wash under running water, cut larger species into several pieces. Check the stem for bitterness with your tongue and if you feel it, pour ice water over the mushrooms for 2-3 days, changing them at least 3 times a day. Fill the pan with liquid, add salt and acid, stir. Dip the prepared rows into it, and after boiling, cook for 20-30 minutes, regularly removing the foam from the surface. During the specified time, the mushrooms should sink to the bottom of the pan. Otherwise, the cooking time will increase.
2. As soon as the “forest gifts” have settled, you need to add citric acid and other seasonings and spices specified in the recipe to the pan. Add granulated sugar and boil.
3. Wash the jars with soap and sterilize in a convenient way. Using a slotted spoon, evenly distribute the mushrooms among the prepared containers and fill with marinade. Cover and place to sterilize in water for half an hour after boiling. Carefully remove, roll up, turn over. Cool and store in the cellar.

With Provençal herbs

For this recipe You will need a mixture of dry Provençal herbs. The mushrooms turn out tasty, aromatic and original in their own way.

Products:

• main ingredient - 1 kg;
• filtered water - 400 ml;
• table vinegar - 35 ml;
• non-iodized salt - 30 g;
• granulated sugar - 25 g;
• Provencal herbs- 5 g;
• peppercorns - 10 pcs.;
• bay leaf - 3 leaves.

Let's do this:

1. Sort freshly picked mushrooms, remove rotten parts and debris. Rinse under running water, place in an enamel container and fill with ice liquid. Cover and leave in this form for 2-3 days, changing the liquid from time to time. Place in a colander and rinse again.
2. Place the main ingredient in a pan of salted water. After boiling, reduce heat and cook until fully cooked. Strain through a sieve and wait for excess moisture to drain.
3. In a saucepan, combine liquid, salt, granulated sugar, bay leaf, and peppercorns. Place the container with the contents on the stove. Bring to a boil, stirring regularly. Heat for 10 minutes so that the bulk ingredients have time to completely dissolve. Remove from heat, pour in acid and stir.
4. Wash the jars with soap and heat in the oven. Place the cooled mushrooms in glass containers and fill them with hot marinade. Cover and sterilize for half an hour. Carefully remove, roll up and turn over. Cool under a warm blanket and store in the cellar.
5. Canned rows have a pleasant taste and a unique forest aroma. Therefore, in the fall, you should not miss the opportunity to collect and prepare several jars of crispy mushrooms for winter enjoyment.

In many forests of Russia, among the foliage and moss, you can find the agaric mushroom. These mushrooms grow in numerous groups, but they are not very popular among mushroom pickers. Popularly, the purple row is often called bluelegs.

There are more than a hundred species of these lamellar. They differ in cap color and size. There are not only purple rows, but also green, brown, white, ash, with a silver and greenish tint. It is worth remembering that not all lamellar fish of this type are suitable for consumption. More than a dozen species are considered poisonous, and more than thirty will not cause harm to health, but are not edible, like the valui mushroom. Therefore, as with any other mushroom, you need to be very careful with rowing. Mushrooms and mushroom dishes Contraindicated for children under 10-12 years of age.

Preparing and cooking row mushrooms

Before you cook bluelegs they need to be thoroughly washed and treated. To do this you need:

• Remove grass and foliage from the caps and trim the bottom of the mushroom stems.
• Rinse with plenty of water. Change the water at least three times.
• Pour water over the rows and leave for at least 6 hours so that all the worms and insects come out of the mushrooms.

How to remove bitterness from mushrooms

To prevent mushrooms from becoming bitter, they need to be properly processed. To do this, the rows are boiled in water with vinegar (take 1 tablespoon of vinegar for 1 liter of water). In this case, it is better to use an enamel pan. Boil the mushrooms for 15 minutes and drain the water. Then the mushrooms are again filled with water and cooked again for 15 minutes. Drain again and boil for 15 minutes in water and vinegar. The onion, cut into 2 halves, is added to the mushrooms and cooked for another 10 minutes. After processing, the mushrooms can be pickled, marinated or fried.

Recipe for pickled rows

There are many recipes for making purple row. But as a rule, housewives prepare mushrooms specifically for the winter. Usually, they are pickled.

Boiled bluelegs are placed in pre-sterilized jars and filled with marinade. To make the marinade you will need:

All ingredients are combined and cooked for about 10 minutes. It must be remembered that vinegar is poured into the marinade last. Then the jars with mushrooms and marinade are covered metal lids and sterilize the jars for 30 minutes. Then, the jars are closed with nylon lids, the jars are cooled and stored in the basement or refrigerator.

How to salt purple rows

In addition to pickling, bluelegs are also good for pickling. But the salting process is different from pickling. Salted mushrooms will be ready only after 6-8 weeks. And their shelf life is also limited. It is not recommended to eat mushrooms that have been pickled for more than one year.

In order to salt the rows you need:

• Prepared mushrooms.
• Horseradish leaves.
• Peppercorns.
• Salt.

Banks should be sterilized. Horseradish is placed at the bottom of the prepared jars. Then the bluelegs are laid out in layers. Each layer is generously sprinkled with salt and garlic. The jars are tightly screwed and stored in a cool, dark place.

Fried bluelegs

This unusual snack you can surprise your guests and also decorate festive table. This snack requires a minimum of ingredients and effort. You will need:

• Row mushrooms.
• Sunflower oil.
• Salt.

Fry the bluefish in a frying pan in oil for 1.5 hours. Add oil periodically. During the frying process, mushrooms should be salted and do not skimp on salt. Roasting field, fold the row into the prepared glass containers, pour vegetable oil and close the lids tightly.

Recipe for baked bluelegs in the oven

You will get an original dish if you bake these mushrooms in the oven. You can pamper your family and friends with pasta casserole with rows. To prepare this dish you need:

Cut the processed bluelegs into thin slices and fry in butter until golden brown. Reduce heat, add finely diced onion and fry for another 10 minutes. Add the boiled vermicelli to the frying pan with the mushrooms and onions and mix well. Grease the mold butter, sprinkle breadcrumbs and place the mixture from the pan onto the prepared baking sheet. Heat the oven to 180 degrees. Place the pan with pasta and mushrooms in a preheated oven and bake for 30-40 minutes. When serving the dish, sprinkle with herbs and, if desired, finely grated cheese.

Preparing row mushrooms does not take much time and effort. Even a young, inexperienced housewife can cope with this. This is good practice in preparing mushroom delicacies and dishes made from them. Over time, every housewife who deals with mushrooms develops her own secrets on how to cook row mushrooms.

Clean the rows, rinse under cold water and cook for minutes.

How to cook rows

You will need: rows, water for cooking, salt, a knife for cleaning rows

1. Place the newly collected forest rows out of the basket on a piece of newspaper and clean them of sand and dirt.
2. Remove wormholes and darkened areas of pulp on the stems and caps from the rows using a knife.
3. If the mushrooms are especially contaminated with forest debris, remove the skin from the caps of the rows, which can be easily removed with a knife.
4. Rinse the prepared mushrooms thoroughly under cold running water.
5. Pour cold water into the pan, add salt (based on 1 kilogram of mushrooms, 1 tablespoon of salt and 1 liter of water), a quarter teaspoon of citric acid, and bring the water to a boil.
6. Place the rows in boiling water and cook for 20 minutes over medium heat, covered.
7. 10 minutes after the start of cooking, add 6 black peppercorns, 1 bay leaf and, if desired, 2 buds of dry cloves.
8. Drain the water, place the rows in a colander, cool and use as intended.

Fkusnofacts

- About 2500 belong to the family of rank and file species mushrooms Mushrooms are called “rows” because they grow very crowded, most often in rows. The most widely used gray rows(in some areas they are called “little mice” or “seriks”), and purple rows.

Rows - not too famous edible lamellar mushrooms, although among them there are also 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.

You can use a purple row confuse with inedible poisonous mushroom"cobweb" 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 method of cooking these mushrooms 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 use for cooking 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 excellent garnish 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.

How to pickle rows

Products
Rows - 1 kilogram
Vinegar 6% - 3 tablespoons
Sugar - one and a half tablespoons
Peppercorns - 5 pieces
Salt - tablespoon
Bay leaf - 2 leaves
Carnation - 4 inflorescences

How to pickle rows
1. Select strong rows.
2. Cut large rows, leave small ones as they are.
3. Place the rows in a pan, cook, skimming off the foam.
4. Add vinegar and stir.
5. Without cooling, transfer the rows into sterilized jars and close.
6. Close the jars, cool and store in a cool place.

How to salt rows (easy way)

Products
Rows - 1 kilogram
Garlic - 3 cloves
Horseradish leaves - 3 leaves
Dill - several sprigs
Peppercorns - 10 pieces
Coarse salt - 50 grams

How to salt rows
1. Boil the rows, rinse and cool, draining them in a colander.
2. Place horseradish leaves in jars.
3. Lay the mushrooms in layers, sprinkling each one with salt and garlic.
4. Close the jars.
The mushrooms will be pickled after 6 weeks. Store salted rows in a cool place for up to 1 year.

How to salt rows (the complicated method)

Products
Rows - 1 kilogram
Water - 1.5 liters
Salt - 75 grams
Bay leaf - 3 pieces
Black peppercorns - 10 pieces
Cloves - 5 pieces
Allspice - optional

Cooking recipe in a saucepan 1. Pour 2.5 liters of cold water into an enamel pan.
2. Add all the spices and bring the water to a boil over high heat.
3. Clean the rows, rinse thoroughly and place in boiling water.
4. Bring the water to a boil again and reduce the heat to medium.
5. Cover the pan with a lid and simmer the mushrooms at low simmer for 45 minutes.
6. Place the boiled rows in clean jars and fill with hot brine.
7. Give the jars time to cool and seal them tightly with plastic lids.
8. Place jars with salted rows in a cool place for 40 days.

Reading time - 5 min.