Preparation of row mushrooms. Little-known row mushrooms and recipes for their preparation

Beautiful purple mushrooms appear in the forests of Europe around September. Judging by their appearance, many believe that such mushrooms should not be eaten. But people who think this way are wrong. The purple row can be prepared by the most in different ways to eat it. This page describes how to salt the violet row using the hot method.

Salting the rows. Ingredients

The recipe for pickling row mushrooms is very simple and does not require a large amount of ingredients. Almost everything you need to prepare this appetizer, except for mushrooms, is in the cupboards and refrigerators in every second kitchen:
- 1 kilogram of purple rows;
- 1 tablespoon salt to add salt to water;
- 2 liters of water;
- 20 grams of salt;
- 2 cloves garlic;
- 1 teaspoon black pepper;
- 2 bay leaves.

Treatment of rows before salting

The violet row mushroom is very clean. Therefore, you only need to rinse each mushroom under running water, removing rare pieces of earth and dry leaves with a brush or knife. Immediately after washing, the purple row can be salted.

Do I need to soak the rows before salting?

If it is expected cold method salting these mushrooms, then it is worth soaking the purple row for 2-3 days in cold water. But at the same time, it is necessary to change the water every day, or better yet several times a day, so that the mushrooms do not sour. This recipe salting rows involves hot processing mushrooms, and therefore in this case soaking is not required.

How to salt rows at home?

To make the row mushroom tasty, salting is carried out after boiling it. This method of pickling mushrooms is called hot. One kilogram of violet rowing should be boiled for half an hour in two liters of water, which must be salted. Different mushroom pickers give different recommendations on how long to cook rows for pickling. But most agree that 20-30 minutes is enough.

Place the finished mushrooms in a colander and rinse thoroughly under running water. This must be done in order to eliminate the remaining pieces of soil and leaves that were not noticed when washing the mushrooms.

Salt should be mixed with black pepper. And the garlic needs to be cut into slices. It is not necessary to take ground black pepper. You can replace it with peppercorns. The latter will have to be peeled off the mushrooms before serving. Therefore, the best option is to use ground black pepper.

Hot salting of rows is a fairly simple process. Boiled mushrooms should be placed in a jar in layers, sprinkling each with salt and pepper and topping with bay leaves and pieces of garlic. It doesn’t matter what type of rows are salted, the salting method involves the use of a load. If mushrooms need to be pickled in glass jar, then you should place a lid on top of them and place a tall glass of water or plastic bottle filled with liquid.

It is even easier to salt the rows using the hot method. plastic container. You need to put mushrooms in it, sprinkling them with seasonings. And on top you need to put a lid, on which you should place a smaller container filled with water.

Salting of purple row is carried out within seven days. During this time, it is best to keep the container with mushrooms in the refrigerator. Salted mushrooms can be served as an appetizer for main courses. For example, to fried potatoes. Pickling from the violet row turns out to be very tasty. The mushrooms look neat, they taste crispy, and they have a pleasant mushroom taste.

Row purple - good conditionally edible mushroom. If cooked correctly, it can be the highlight of a party. festive table. Preparing pickles from these mushrooms is not at all difficult. There is no need to salt the row for a long time. Therefore, within a week you can please your family and friends with delicious salted mushrooms. Cooking these mushrooms is a pleasure, because there is very little hassle with them. These salted mushrooms are stored for 2-3 weeks in the refrigerator.

For a standard, but at the same time the most proven recipe for cooking for the winter, you will need the following ingredients:

• The rows themselves with purple and white caps (about a kilogram);
• Coarse salt;
• Water;
• Bay leaf;
• Peppercorns;
• Vinegar.

First of all, sort them into white and purple. This is very important step, which is one of the keys in the process of marinating the product. Next, clean the product of any debris.

Actually, you can start the cooking process:

1. Rinse the rows thoroughly, changing the water three times until the dirt is completely gone;
2. Add a kilogram of product, three tablespoons of six percent vinegar and pepper to the water;
3. In addition, immediately put bay leaf and don’t forget to add salt to taste;
4. You must add all the ingredients except the vinegar and bring to a boil;
5. Skim off the foam and simmer over low heat;
6. Cook for about one and a half hours on average;
7. An hour after cooking or twenty minutes before the end, pour vinegar into the pan;
8. Next, you need to sterilize the jars for ten minutes;
9. Place mushrooms in jars.

Please note that pickled rows can be eaten immediately after preparation, although most housewives still prefer to stock up for the winter.

How to salt rows (video)

Photo gallery

Pickled bluelegs: step-by-step recipe

Popular mushrooms are nicknamed bluelegs, although in fact they have spruce or purple legs, depending on the subspecies growing in the area. You can marinate this mushroom using: regular recipe, but there are still some differences from the standard procedure.

Take the following ingredients:

• Three kilograms of bluelegs;
• Allspice;
• One and a half tablespoons of salt (how much everyone decides to taste);
• Citric acid;
• Hot pepper;
• Garlic.

Traditionally, rinse the product from dirt and start cooking.

1. Peel the garlic, then chop it along with the eggplant;
2. It is important to cut mushrooms not in large, but in medium pieces;
3. Pour the mushrooms into a prepared bowl and fill with water;
4. Bluelegs are cooked for about half an hour;
5. It is important to rinse the mushrooms under running water after cooking;
6. Now return the mushrooms to the bowl, add pepper and salt to taste;
7. At the end of cooking add citric acid And allspice;
8. Cook for another half hour.

This completes the main preparation. All that remains is to close the rows in the jars.

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 differ 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.

1. Boil the rows for an hour (time indicated is approximate);
2. Place horseradish leaves at the bottom of sterilized jars;
3. It is necessary to lay out gradually in layers;
4. Each layer needs to be sprinkled a large number salt and add garlic;
5. 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.

Unusual recipes for preparing ryadovka for the winter at home

It's wrong to think that this type Mushrooms can only be boiled and then pickled. Exists huge amount recipes involving heat treatment mushrooms First, try preparing fried rows for the winter. A minimum of products will be required. Actually, in addition to the mushrooms themselves, take vegetable oil and salt. This is a very simple recipe, but proper preparation This method will bring you a lot of joy on cold winter evenings.

Follow the step-by-step instructions:

1. Cut off the legs at the base so that there is no soil or sand;
2. Traditionally, wash the mushrooms in large quantities water;
3. Boil them for about 50 minutes;
4. Let the water drain (use a pre-prepared colander);
5. Fry for an hour and a half, seasoning the rows with a large portion of vegetable oil;
   Add salt during cooking (do not skimp on the salt, as they should be salty enough);
6. Place in jars and prepare lids so that you can immediately begin sealing the product;
7. Fill in vegetable oil and close tightly.

This dish can also be stored in the refrigerator. True, it is allowed to place cooked mushrooms in a cold cellar.

New Year's rows

This dish will move from autumn straight to 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.

1. Boil a kilogram of washed mushrooms;
2. In another pan at this time, start preparing the marinade;
3. Add two bay leaves to it, four pieces dried cloves, a few peppercorns and two tablespoons each of salt and sugar;
4. Be sure to add vinegar at this stage (preferably a six percent solution);
5. The marinade is cooked for about twenty minutes;
6. At the end of cooking, it is important to pour the entire mixture with 70 percent vinegar essence;
7. 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.

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 because poisonous row In appearance, for an inexperienced mushroom picker it may 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.

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 ways preparations. 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 sorting mushrooms for cooking and do not risk your health by eating suspicious specimens.

Contents of the article:

Rowers are lamellar edible and conditionally edible mushrooms, which are quite difficult for an inexperienced mushroom picker to distinguish from toadstools. The cap can be bell-shaped, cone-shaped or spherical. In a mature mushroom it straightens out, but a tubercle may remain in the center. The edges curl inward, outward, or remain straight. The color palette of the cap is wide - white, green, red-brown, yellow, and its surface can be velvety or smooth. The type of plates is also ambiguous - they can be frequent, almost fused, and located at intervals. The shape of the leg is from straight “slender” to barrel-shaped, cylindrical. The color of the leg is pinkish-brown or white; under the cap itself there may be a ring on it - the remains of an infant mushroom blanket. The rows grow in the temperate climate zone of the Northern Hemisphere and in the cool zones of Africa, the Caucasus and Japan; they often form a symbiosis with coniferous trees - fir and spruce, but can form unified system with beech, birch or oak. The time of fruiting is also ambiguous - most often from mid-August until frost, but they can appear in early spring.

Composition and calorie content of the row

Despite the conditional edibility, chemical composition the rows are quite rich useful substances. In addition, it is a low-calorie product.

The calorie content of rowing per 100 g is 22 kcal, of which:

• Proteins - 3.09 g;
• Fats - 0.34 g;
• Carbohydrates - 3.26 g;
• Ash - 0.85 g;
• Dietary fiber - 1 g;
• Water - 91.46 g.

• Vitamin C - 2.1 mg;
• Thiamine - 0.081 mg;
• Riboflavin - 0.402 mg;
• Nicotinic acid - 3.607 mg;
• Pantothenic acid - 1.497 mg;
• Vitamin B6 - 0.104 mg;
• Folates - 17 mcg;
• Folic acid - 17 mcg;
• Choline - 17.3 mg;
• Betaine - 9.4 mg;
• Vitamin B12 - 0.04 mcg;
• Vitamin E (alpha tocopherol) - 0.01 mg;
• Tocopherol, beta - 0.01 mg;
• Tocopherol, gamma - 0.01 mg;
• Tocopherol, delta - 0.01 mg;
• Tocotrienol, alpha - 0.05 mg;
• Vitamin D (D2 + D3) - 0.2 mcg;
• Vitamin D2 (ergocalciferol) - 0.2 mcg;
• Vitamin D - 7 IU;
• Vitamin K1 (dihydrophylloquinone) - 1 mcg.

• Calcium, Ca - 3 mg;
• Iron, Fe - 0.5 mg;
• Magnesium, Mg - 9 mg;
• Phosphorus, P - 86 mg;
• Potassium, K - 318 mg;
• Sodium, Na - 5 mg;
• Zinc, Zn - 0.52 mg;
• Copper, Cu - 0.318 mg;
• Manganese, Mn - 0.047 mg;
• Selenium, Se - 9.3 μg.

Useful action complex composition is provided by nutrients, the amount of which predominates in the composition:

• Choline or vitamin B4. Prevents education gallstones, regulates the activity of the nervous system, prevents obesity, stimulates the functioning of the prostate gland in men.
• Betaine. Activates intracellular processes, strengthens intercellular membranes.
• Potassium. Responsible for work cardiovascular system, maintains heart rhythm, is responsible for acid-base and water-salt balance, regulates protein-carbohydrate metabolism.
• Phosphorus. Performs transport functions in the body, stimulates bone and muscle growth, and normalizes the functioning of the nervous system.

Useful properties of rowing

Beneficial influence consumption of dishes from rows on the human body:

1. Antibacterial and antimicrobial effect: the rows have a detrimental effect on pathogenic microorganisms due to the biologically active substances in their composition - fomecin and clitocin;
2. Immunomodulatory properties - isolates and removes free radicals;
3. They have an anti-cancer effect and prevent the malignancy of atypical cells;
4. Improves the functioning of the cardiovascular system;
5. Activate the removal of toxins, cleanse the liver of toxins;
6. Eliminate overwork, prevent the development of depression;
7. They have anti-inflammatory properties;
8. Normalize blood sugar levels;
9. Stabilizes blood pressure;
10. Strengthen coronary vessels, stabilize blood supply to the brain.

Extracts from mushroom pulp are used for cooking medicines and dietary supplements with antidiabetic activity. Chinese medicine includes Ryadovka extract in a medicine against cancer of the female reproductive system - against cervical and ovarian cancer.

In case of beriberi disease, dishes from the row in the daily diet help replenish the necessary reserve of vitamin B1 (thiamine). This is very important property food product. Residents of areas where mushrooms of this type grow have a limited opportunity to replenish the supply of this nutrient from food of other types - except pine nuts, there are no other “suppliers” of thiamine in this area.

The beneficial effects of mushrooms depend on their type. For example, violet stimulates the functioning of the biliary and urinary systems, improves the functioning of the spleen, and prevents exacerbations of rheumatism and dermatological diseases. Gray row dissolves cholesterol plaques on the walls of blood vessels and stimulates the transformation of fatty tissue into physiological fluid and glycerol, and yellow or terracotta prevents the development of dermatophytosis - a fungal infection of the skin, hair and nails. Orange mushrooms contain vitamin D and carotene.

Harm and contraindications to the use of row

The greatest danger is represented by gray conditionally edible rows. Their negative properties:

• Accumulate soil and air pollution;
• They are difficult to digest, food stagnates in the stomach, and rotting processes occur;
• At the slightest violation of the processing technology, vomiting and diarrhea appear.

Low acidity is a contraindication for use. Should not be included in the diet mushroom dishes with pancreatitis and chronic diseases gastrointestinal tract in the acute stage.

You can reduce the harm from eating row mushrooms if you collect only caps or young mushrooms, giving preference to edible varieties.

Symptoms of row plant poisoning develop progressively:

• Weakness and dizziness, headache;
• Nausea and then vomiting;
• Stomach pain, intestinal cramps and diarrhea.

Recipes for dishes from the row

Recipes from the row:

1. Classic pickling. Ingredients: 2.5 kg of mushrooms, 100 g of salt, horseradish leaves, currants, bay leaves, peppercorns, dill inflorescences, garlic. Mushrooms are cleaned, soaked for 10 minutes in cold water, washed, placed with their legs up in oak barrel, alternating with spices, salt and leaves. Close the container and place a lid-weight wrapped in gauze. By evening, the contents of the barrel are compacted, the rows are reported, calculating the amount of salt accordingly. When the report ends, the container is put away cool place- to the cellar. Salting ends after 40-45 days.
2. Hot salting method. If you have doubts about your own mushroom qualifications, then it is better to use hot pickling. Ingredients: 1 kg of mushrooms, 75 g of salt, 1.5 liters of water, bay leaf, 10 black peppercorns, 5 pieces of clove sticks, allspice. First, cook the marinade with spices for 3 minutes, then cool it and bring it to a boil again, immersing the mushrooms in water - they are cooked for 45 minutes. Boiled mushrooms and brine are distributed into sterilized jars and covered with lids. After 1.5 months, the pickles will be ready.
3. Mushroom steaks. Meat, onions and salted mushrooms are passed through a meat grinder, steaks are formed, placed on a greased baking sheet and on top of each mug of chopped onion. Bake in the oven for 25 minutes. Calculation of meat and mushrooms in proportions 4:1, other ingredients to taste. There is no need to add salt - there is enough salt in mushrooms.
4. Mushrooms in batter. Caps are used in this dish. The batter for the batter is mixed from kefir and pancake flour, added with salt, allowed to brew for 10 minutes, and then each cap is dipped in batter and fried in a large amount of fat. Serve hot. If there is any doubt about nutritional value mushrooms, pre-boil them for 10 minutes. The taste of the dish deteriorates.
5. Millet porridge with rows. Place washed millet into a heated multicooker, add fried onions, chopped frozen or salted mushrooms, and pour boiling water over everything. Leave it on the heat overnight and then cook it in the “baking” mode. Ingredient proportions: 2.5 cups millet, 1 cup mushrooms, 1 onion, 1 tablespoon sunflower oil, 1.5 glasses of water, 50 g cracklings.

The most delicious rows growing in Eurasia are lilac-legged, Mongolian and giant.

Edible rows include the following types:

1. Gray row. The cap is gray, convex at first, then with a flattened tubercle in the middle, the plates are tightly set, milky white. Additional names: pine pine, streaked, green grass, poplar.
2. Lilac-footed. The cap is white, but the leg has a lilac tint, the cap is smooth, flat or curved. Folk names- blueleg, two-color, blue root. “Disguised” as honey fungus.
3. Earthen or ground row. Gray cap in the shape of a cone, sparse plates, hollow stem. It grows only in coniferous forests, including the Caucasus.
4. Mongolian young row. Externally similar to porcini mushroom and the only difference is reverse side the caps have frequent white plates on them. In an old mushroom, the cap becomes brown and flattened, the edges bend upward. Widely used in Mongolia medicinal purposes for infectious diseases and low blood sugar levels.
5. Japanese pine mushroom or matsutake. Valued for taste qualities. The caps are light to dark brown; in older mushrooms they crack. The leg has brown spots and a white collar on top; the bottom of the leg is completely brown. The popular names in Russia are shod or spotted. This mushroom is one of the most expensive; dishes made from it belong to haute cuisine.
6. Giant row. Externally on lamellar mushrooms not similar, cap diameter up to 20 cm, young mushroom The edges of the cap are pressed tightly against the thick stem; the old one has a cap with raised edges. It grows in Japan and... in Africa. The plates are wide, white, and when broken, the flesh of the mushrooms turns red.
7. . Smooth light brown color, with light yellow plates. Unlike the above mushrooms, the taste is bitter. It grows only under birch trees.
8. Crowded row. It grows in colonies, has low edible quality, and is not popular among mushroom pickers. The color of the cap is off-white to light brown, the legs are light, straight or swollen.
9. May row. Light beige cap, whitish with yellowish stem. The pulp is fleshy, the plates are first white and then light yellow. The taste is floury.
10. Poplar row. The convex, fleshy, glossy brown cap expands as it ripens; the flesh under the skin is pinkish; in older mushrooms it darkens. The mushroom is conditionally edible.
11. Purple row. Other names are blueleg, cyanosis, titmouse. The hemispherical cap of a mature mushroom bends inward, the purple flesh gradually becomes yellowish. The plates are also purple, the leg is light.
12. Ryadovka honeycomb-like. Visually similar to honey fungus, as the name suggests. The cap is yellowish-brown, the plates are pale pink.

Poisonous “individuals” of this species include:

• Row white or smelly - mushroom white when young and with brown spots when mature;
• Soapy - no toxic properties, but when cooked it tastes like soap, so it is not popular among mushroom pickers, the cap is olive, the leg is dotted with red spots;
• Sulphurous, sulphurous, sulfur-yellow - the cap is yellowish, with a hole in the middle, emits the smell of hydrogen sulfide when broken;
• Pointed, mousey, striped - dark gray color of the whole mushroom, the flesh has a burning taste;
• Tiger or leopard - a wide cap with brown spots, curved edges, gray flesh.

Before cooking, be sure to boil the rows for 20 minutes, then fry for 10-12 minutes until golden brown.

How to fry rows

Products
Fresh rows - 0.5 kilograms
Water - 2 liters Salt - 1 tablespoon

How to fry rows
1. Carefully sort out the rows, removing wormy mushrooms and cutting off rotten areas.
2. Cut off the root from each row.
3. Look under the caps of the rows and remove insects and forest debris.
4. Place the rows in a saucepan, add water and add salt.
5. Place the pan with the rows on the fire and bring to a boil.
6. Remove the foam with a slotted spoon or a tablespoon - it is important to carefully remove all the foam so that the finished rows do not emit a pungent odor.
7. Cook the rows after boiling for 20 minutes.
8. Drain the water through a colander and wait 5-7 minutes for excess water to drain.
9. Heat a frying pan over medium heat.
10. Pour oil, roll it over the entire surface of the frying pan, then lay out rows.
11. Fry the rows with regular stirring for 10 minutes.
12. Salt and pepper the rows to taste, fry for another 2 minutes.

Fkusnofacts

Optionally, you can add onions, garlic, sour cream, and herbs to the rows when frying. Suitable as a side dish for fried rows boiled pasta and fried potatoes.

If the ecology of the forest in which the rows are collected is in doubt, additionally, before the initial cooking, the mushrooms should be poured with salted cool water and left for 2 hours.

To prevent the rows from turning pale during processing, it is recommended to add 1 pinch of citric acid during cooking.

To smooth out the sharp smell of rows, similar to the smell of radish and stale flour, you can add black pepper, dill and bay leaf. Less odor will come from young, medium-sized mushrooms.

Some types of rows are recognized as inedible or conditionally edible. If the mushrooms have a pronounced bad smell, appearance distinguished by a pointed tubercle, the plates under the cap are sparse, or the surface of the cap is covered with dark spots, then such mushrooms should under no circumstances be taken for consumption.

The broth left over from the initial processing of mushrooms is not recommended for food.

Rows belong to the 3rd category of taste (there are 5 in total, the most best mushrooms 1 category). Therefore, if when picking mushrooms there is no room in the basket and you see porcini mushrooms, you can safely throw away the rows and take their places with more tasty and healthy mushrooms.

There are many varieties of mushrooms in nature. And if you can correctly distinguish edible species, you can please both yourself and your family with amazingly tasty and a variety of 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?

Edible gray row- very common mushrooms, 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?

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, onion, some 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. Ready dish can be served sprinkled with dill.