Row white-brown cook. Useful properties of the row. Recipe for marinating rows that are bitter

Row mushrooms- This is the collective name of a whole order of mushrooms, which includes both edible and poisonous species. Basically, they are all edible: and gray row, and poplar, and giant, and matsutake, and massive, and yellow.

Row grows most often in mixed and coniferous forests, loves sandy soil. And they collect it from May to the end of October. The largest mushroom "peak" falls on August-September.

Many people look at these wonderful and very useful mushrooms as inedible toadstools, so they bypass them. Even experienced mushroom pickers they do not always risk collecting rows, being afraid to confuse them with poisonous counterparts.

Beneficial features

Rows have a whole list of useful properties. So, for medicine, it is very valuable that many antibiotics are obtained from the enzymes contained in the rows, which are most often aimed at combating tubercle bacillus. Mushrooms are also rich in vitamins of groups B, PP, C, A.

These mushrooms are known to help with mental overwork. Doctors recommend rowing for people suffering from diabetes and hypertension.

Due to the fact that mushrooms contain very few calories, they are great for diet food, and the presence of a large number of trace elements and proteins makes them an excellent food for vegetarians. According to their chemical composition, they are very close to meat, therefore they are able to completely replace it.

Use in cooking

Despite the fact that these mushrooms have a nondescript appearance, they are surprisingly tasty and fragrant, and therefore it is not surprising that rowan mushrooms are widely used in cooking.

Both young and adult mushrooms are great for food, and even those that have survived the first frost. Rows are wonderfully suitable for frying, pickling, marinating, stewing, soups and sauces are prepared from them. They can be grilled and dried. Many chefs prefer to add rows to meat - they give the dish an unusual flavor. At the same time, rows can be a separate dish - decoration holiday table.

The benefits of row mushrooms and treatment

The benefits of rowan mushrooms for the body are known to both folk and official medicine. It is possible due to the fact that in such vegetable product contained great amount vitamins, minerals and amino acids.

Extracts obtained from these mushrooms are actively used in the treatment of liver and kidney diseases. They restore liver cells, help to remove toxins and cleanse the body as a whole. Besides, in traditional medicine ointments and lotions from these mushrooms are used to treat skin diseases.

Harm of row mushrooms and contraindications

Row mushrooms do not bring harm, but there is a chance to confuse edible with poisonous mushrooms. Poisonous species have more thin legs and hats with grayish plates and a conical tubercle in the middle. It is also better to collect mushrooms away from roads and cities, as they absorb harmful substances contained in the soil. The use of rows is contraindicated for young children, people with digestive disorders, as well as people who have an individual intolerance to this product.

Ryadovki is the name of a large family of mushrooms belonging to the lamellar genus. Most of them are edible. It is important to know how to cook rows in order to be able to emphasize the taste of the mushroom, and also preserve the vitamins B1 and B2 contained in it, trace elements (zinc, copper, manganese).

Finding and collecting mushrooms is just the beginning. Next, they have to cook. So that the taste of the prepared dish does not disappoint the consumer, you should know all the features preparatory phase– cleaning.

Ryadovka, like most other mushrooms, grows in forest conditions. Therefore, the first thing to do is to thoroughly clean the entire surface of adhering needles, moss, and leaves. You can get rid of sand and earth with an ordinary brush. Particular attention should be paid to the lower part of the cap - there are plates that are easily clogged.

After the garbage is removed, proceed to the main part of the answer to the question of how to clean the rows. From the mushroom cap with a sharp knife from of stainless steel remove areas that have darkened, damaged by rot, rodents, insects. Be sure to remove the skin from the cap, after which the mushrooms are thoroughly washed under running water.

If the collected specimens are too dirty, they are placed in a large pot or basin, filled with water and left for a while. Soaking does not affect the taste of the final product in any way, even if it is planned to cook. It is important to remember that their stay in the water should not be long, since the hats easily absorb moisture.

How and how much to cook rows until cooked

Regardless of which method of storing mushrooms was chosen, they should be processed in a special way. Rows are thoroughly cleaned, washed under running water.

How to cook rows? This process is carried out in several stages:

How long to cook the rows until cooked? This will take about 20 minutes. Fire should be medium. The container must be covered with a lid to prevent the mushrooms from floating up.

cooking options

You can find many ways to process rows. Consider the most best recipes preparation of rows, tested many times.

Recipe 1. Cooking a gray row

The gray row is a fairly large mushroom. The main collection time is autumn, the place is pine or mixed forests. Despite its age, the pulp of mushrooms retains its shape well. It does not become soft or friable. Therefore, the preparation of gray rowing involves salting and pickling. But it is especially delicious when marinated.

For pickling the best dishes is the one made of wood. As a rule, this is a tub or bucket. Although today more and more recipes recommend using the usual glass jars. How to cook a gray row?

Option one

You will need:

• 1 kg of mushrooms;
• salt (2 tsp);
• citric acid (0.5 tsp);
• water (half a glass);
• sugar (2 tsp);
• vinegar (half a glass);
• parsley, dill, cloves, black pepper and cinnamon.

The ingredients listed are the base. All recipes are based on it, the mass of individual components may vary.

Preparation of mushrooms consists in sorting and cleaning. Small specimens are pickled whole, larger ones are cut into several parts. In the latter case, mushrooms are placed in water with citric acid and salt.

Pure rows are boiled with the addition of vinegar (salt is added if cooked small mushrooms). As soon as the liquid boils, the resulting foam should be removed. How much to cook? Until the rows sink to the bottom. After that, they are pulled out with a slotted spoon and laid out in prepared containers. Dry ingredients are added to the liquid remaining from cooking. After it boils again, the resulting marinade is poured into jars with mushrooms, covered with a lid and sterilized for 30 minutes for low fire. Then the containers are rolled up and put away in a dark place.

Option two

This method will additionally require wooden tub, oppression and dry cloth. The preliminary stage also consists in cleaning and boiling mushrooms. The finished row is washed with cold running water, discarded in a colander or a bag of loosely woven fabric and left for a while so that the remaining liquid is completely glass.

Dried mushrooms are stacked in layers in a tub and sprinkled with salt (it will take 45-60 g per 1 kg of ready-made mushrooms). From above it is covered with a circle of wood and pressed with oppression. Rows will be ready for use in about a week.

Recipe 2. Method for preparing a purple row

You can cook a purple row in any way. Quite often, its fruity aroma is used in mushroom pates.

This method of preparing a purple row will require the following ingredients:

• 300 g onion;
• 3 art. l. vegetable oil;
• salt, garlic to taste.

The norms are calculated for 1 kg of mushrooms.

The original product is cleaned, washed cold water and boiled in salted water. The onion is fried in a pan until golden brown, then cooked rows are added to it. The ingredients are well fried for an average of 20-30 minutes. At the end, salt and garlic are added to taste, after which they are sent to a blender and crushed to a paste.

For long-term storage the resulting mass is fried again, and then laid out in jars and rolled up.

Recipe 3. Cooking poplar row

Mushroom pickers love this type of mushroom not only for its external resemblance to boletus (according to the color of the cap), but also for its pleasant, delicate taste. They got their name for their favorite place of growth - near poplars. Poplar rowing can be prepared in different ways:

• frying,
• salting,
• pickling.

Preparation of poplar rowing by salting allows the best way to preserve the appearance of the mushroom, the density of its pulp and taste. Ingredients that will be required for 1 kg of the original product:

• salt (2 tablespoons);
• black pepper (5-6 peas);
• bay leaf (1 pc.);
• carnation (3 inflorescences);
• dried dill (5 sprigs);
• cherry / horseradish leaves / (2 pcs.).

At home (and not only), the pickling process begins with the preparation of the product, that is, its cleaning from debris, skins. Large specimens need to be divided into parts. Next comes heat treatment: salt and mushrooms are poured into boiled water. There should be just enough liquid to just cover the mushrooms - in this case, the brine will turn out to be saturated, the row will be properly salted.

After the water boils again, remove the foam and leave the pan on medium heat for at least 25 minutes. At the end of cooking, the product is laid out in pre-sterilized jars, poured with brine and closed with a lid. Be sure to turn the containers upside down.

Why is it difficult for inexperienced mushroom pickers to distinguish rows from toadstools. The composition and calorie content of mushrooms. Beneficial features, contraindications for use, recipes for mushroom dishes. Row varieties.

The content of the article:

Rows are lamellar edible and conditionally edible mushrooms, which are difficult to distinguish from grebes for an inexperienced mushroom picker. 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. Edges curl inward, outward or remain straight. The hat color palette is wide - white, green, red-brown, yellow, and its surface is velvety or smooth. The appearance of the plates is also ambiguous - they can be frequent, almost fused, and located at intervals. The shape of the leg - 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 coverlet. Rows grow in the temperate climate zone of the Northern Hemisphere and in the cool zones of Africa, in the Caucasus and in Japan, they often form a symbiosis with coniferous trees - fir and spruce, but can form single system with beech, birch or oak. The time of fruiting is also ambiguous - more often from mid-August to frost, but may appear in early spring.

The composition and calorie content of the row

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;
• Folate - 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 mcg.

Useful action complex composition provide nutrients, the amount of which in the composition prevails:

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

Useful properties of rowing

beneficial effect the use of dishes from the rows on the human body:

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

Extracts from the pulp of mushrooms are used for cooking medicines and dietary supplements with antidiabetic activity. Chinese medicine includes an extract of the rowweed in a medicine against cancer of the reproductive system of a woman - against cancer of the cervix and ovaries.

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

The beneficial effect of mushrooms depends on their type. For example, violets stimulate the bile and urinary systems, improve the functioning of the spleen, and prevent exacerbations of rheumatism and dermatological diseases. Gray rowing dissolves cholesterol plaques on the walls of blood vessels and stimulates the transformation of fatty tissue into physiological fluid and glycerin, and yellow or terracotta row 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 rowing

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

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

Contraindication to use is low acidity. 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 rowing if you collect only hats or young mushrooms, giving preference to edible varieties.

Symptoms of poisoning with a row develop progressively:

• Weakness and dizziness, headache;
• Nausea and then vomiting;
• Cutting in the stomach, spasms of the intestines and diarrhea.

Row recipes

Recipes from the row:

1. Classic salting. Ingredients: 2.5 kg of mushrooms, 100 g of salt, horseradish leaves, currants, laurel, peppercorns, dill inflorescences, garlic. Mushrooms are cleaned, soaked for 10 minutes in cold water, washed, placed legs up in oak barrel, interspersed with spices, salt and leaves. Close the container, put a lid-weight wrapped in gauze. By evening, the contents of the barrel are compacted, the rows report, respectively, calculating the amount of salt. When the report ends, the container is removed in cool place- in the cellar. Salting ends in 40-45 days.
2. Hot pickling method. If there is any doubt about your own mushroom qualification, then it is better to use hot salting. Ingredients: 1 kg of mushrooms, 75 g of salt, 1.5 l of water, bay leaf, black peppercorns 10 pieces, 5 pieces of cloves, allspice. First, the marinade with spices is boiled for 3 minutes, then it is cooled and brought to a boil again, immersing the mushrooms in water - they are boiled for 45 minutes. Boiled mushrooms and brine are distributed in sterilized jars and rolled up with lids. After 1.5 months, pickles will be ready.
3. mushroom steaks. Meat, onions and salted mushrooms are passed through a meat grinder, steaks are formed, spread on a greased baking sheet and on top of each mug of chopped onions. Bake in the oven for 25 minutes. Calculation of meat and mushrooms in proportions of 4: 1, the rest of the ingredients to taste. Salt is not necessary - there is enough salt in the mushrooms.
4. Mushrooms in batter. Hats are used in this dish. The dough for batter is kneaded from kefir and pancake flour, salted, allowed to infuse for 10 minutes, and then each hat is dipped in batter and fried in in large numbers fat. Served hot. If there is any doubt about nutritional value mushrooms, they are pre-boiled for 10 minutes. The taste of the food is deteriorating.
5. Millet porridge with rows. Washed millet is laid out in a heated multicooker, fried onions, chopped frozen or salted mushrooms are added there, everything is poured with boiling water. Leave overnight on heating, and then cook on the “baking” mode. Proportions of ingredients: 2.5 cups of millet, 1 cup of mushrooms, 1 onion, 1 tablespoon sunflower oil, 1.5 cups of water, 50 g cracklings.

The most delicious rows growing on the territory of Eurasia are lilac-footed, Mongolian and giant.

Edible rows include the following types:

1. gray line. The cap is gray, convex at first, then with a flattened tubercle in the middle, the plates are densely set, milky white. Additional names - podsosnovik, hatched, greenery, poplar.
2. Lilacfoot. The hat is white, but the leg has a lilac tint, the hat is smooth, flat or curved. Folk names- blue foot, two-color, blue root. "Disguised" under the honey agaric.
3. Earthy or ground row. Gray cap in the shape of a cone, rare plates, hollow stem. It grows only in coniferous forests, including in the Caucasus.
4. Mongolian young row. Outwardly similar to porcini and only differs reverse side caps - it has frequent white plates. In an old mushroom, the cap becomes brown and flattens, the edges bend upward. Widely used in Mongolia medicinal purposes with infectious diseases and a decrease in blood sugar levels.
5. Japanese pine mushroom or matsutake. Valued for taste. The caps are light to dark brown; in old mushrooms they crack. On the top of the leg there are brown spots and a white “collar”, the bottom of the leg is completely brown. Popular names in Russia are shod or spotted. This mushroom is one of the most expensive, dishes from it belong to haute cuisine.
6. giant row. Outwardly on agaric mushrooms not similar, cap diameter up to 20 cm, young mushroom the edges of the cap are tightly pressed against a thick stem, the old one has a cap with raised edges. It grows in Japan and ... in Africa. The plates are wide, white, 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. Grows only under birch.
8. Crowded row. It grows in colonies, edible qualities are low, it is not popular with mushroom pickers. The color of the cap is from off-white to light brown, the legs are light, straight or swollen.
9. May row. Light-beige cap, whitish-yellow leg. The pulp is fleshy, the plates are first white, and then light yellow. Floury taste.
10. Poplar row. The convex, fleshy, glossy brown cap straightens out when ripe, the flesh is pinkish under the skin, it darkens in old mushrooms. The mushroom is conditionally edible.
11. purple row. Other names are blue foot, cyanosis, titmouse. The hemispherical cap of a mature mushroom curves inward, the purple flesh gradually becomes yellowish. The plates are also purple, the leg is light.
12. Ryadovka open-shaped. Visually similar to honey agaric, 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 color when young and brown spots when mature;
• Soapy - there are no toxic properties, but when cooked it tastes like soap, so it is not popular with mushroom pickers, the hat is olive, the leg is dotted with red spots;
• Sulfuric, sulfurous, sulfur-yellow - the hat is yellowish, with a hole in the middle, emits the smell of hydrogen sulfide when broken;
• Pointed, mouse, striped - dark gray color of the whole fungus, the flesh is burning in taste;
• Tiger or leopard - a wide hat with brown spots, curved edges, gray flesh.

Ryadovki is the name of a family of lamellar fruiting bodies, most of which are edible. Mushroom pickers with experience appreciate the rows well palatability, although many of them have bitterness. Why is the rowing bitter, and how to properly cook these mushrooms in order to be able to emphasize their aroma and taste, as well as preserve the vitamins and trace elements contained in them: copper, zinc, manganese?

I would like to say that only novice lovers " silent hunting» do not collect rows, considering them inedible due to bitterness. However, this is in vain, because such mushrooms are quite edible and tasty. They make amazing preparations for the winter and dishes for daily menu. In this article, you will learn how to cook rows so that they do not taste bitter. We will talk about three options harvesting these fruiting bodies for the winter: pickling, salting and frying.

What to do if the rows are bitter: how to cook mushrooms

Most of the mushrooms of this species are considered conditionally edible, so many rows are bitter, that is, their flesh has a bitter taste. What to do if the row found is bitter, although edible? To receive delicious dish these fruiting bodies need to be able to properly prepare. However, this must be done so that the cooked dish does not disappoint you, because the row is not only bitter, but also has a specific floury taste. Therefore, if the rows are bitter, you should know all the features of their primary processing and the preparatory stage before cooking.

Since the rows grow in the forest on the ground or sand, the first thing to do is to clean the surface of their hats from leaves, moss, grass and needles. Sand and earth can be shaken off with an ordinary paint brush. However Special attention is given to the bottom of the cap - plates that quickly become clogged.

Whether rows are bitter or not, they must be properly cleaned. With a knife, all darkened, as well as areas damaged by rodents or insects are cut off. The skin is removed from the cap, which reduces bitterness, and only after that the mushrooms are washed in water.

If the rows are heavily polluted, then they are poured with cold water and left to soak for 24 hours to 3 days. In the case when the rowing mushrooms are bitter, prolonged soaking will just help get rid of this unpleasant drawback. Note that soaking will not affect the taste of the final dish, even if you are going to fry the mushrooms. To remove bitterness in cold water pour a little salt (1 tablespoon of salt per 1 kg of fresh mushrooms).

However, the most fast way rid the rows of bitter taste - boiling. This process lasts 30 to 40 minutes in salted water. During this time, you need to change the water in the mushrooms 2 times and add the onion cut into two parts when cooking.

Recipe for salting elm rows that are bitter

For this recipe, they usually take elm rows that are bitter, or poplar. With the right primary processing these fruiting bodies are very tasty in salty form.

• 2 kg of fresh mushrooms;
• 2 tbsp. l. salt;
• 5 cloves of garlic;
• 10 black peppercorns;
• 2 dill umbrellas;
• Leaves black currant.

Why are row mushrooms soaked, which are bitter and have specific smell? As already noted, it is the soaking that removes the bitterness from the mushrooms and kills the mealy smell. In this embodiment, when salting rows in a cold way, boiling is not supposed, but only soaking for up to 2-3 days in salted water.

Put blackcurrant leaves on the bottom of sterilized jars and pour a thin layer of salt.

Lay out the elm rows that have passed the soaking process with their hats down.

Sprinkle with salt, put an umbrella of dill, a piece of diced garlic and a few peas of black pepper. Then put the rows again, sprinkle with salt, spices and press down so that there is no air.

Thus, make layers of mushrooms and spices to the very top of the jar, constantly pressing them down. Close with plastic lids and put in a cool room.

After 30 days, the mushrooms are ready to eat.

Recipe for marinating rows that are bitter

Although the rows are bitter, they are simply amazingly tasty when marinated. Try making this recipe for the winter and you'll love it!

• 2 kg of mushrooms;
• 800 ml of water;
• 2 s.t. l. salt;
• 3 art. l. Sahara;
• 50 ml of vinegar 9%;
• 4 cloves of garlic;
• 5 peas of allspice and black pepper;
• A pinch of cinnamon.

1. Peeled rows are boiled in two waters with the addition of salt for 20 minutes.
2. Spread in a colander and washed in running water, allow to drain well.
3. Lay the mushrooms in sterilized jars and prepare the marinade.
4. Salt, sugar and all spices, except vinegar, are mixed in water, boiled for 10 minutes.
5. Add vinegar and simmer for another 3-5 minutes.
6. Pour rows, cover metal lids and put in hot water for 20 minutes for sterilization.
7. Roll up, turn over, insulate and allow to cool in this position.
8. Take out to a cool room and store no more than 8 months.

Why do rows become bitter after cooking, and how to avoid it?

Sometimes rows become bitter after cooking, why does this happen and how to avoid it? To rid the mushrooms of bitterness, they need to be boiled 2-3 times with the addition of salt, onions, citric acid and bay leaf. Boil the rows 3 times for 15 minutes, each time in new water. Drain through a colander and rinse in running water - no bitterness will remain in the mushrooms.

• 2 kg boiled mushrooms;
• 2 tsp salt;
• 1 tsp black ground pepper;
• 500 g of onion;
• 200 ml vegetable oil.

1. Fry the boiled rows in ½ part of vegetable oil until golden brown, about 30 minutes.
2. Peel the onion, cut into cubes and fry in the second part of the oil until soft.
3. Combine mushrooms with onions, salt and add ground pepper, mix, cover and simmer over low heat for 15 minutes.
4. Open the lid, stir again and continue to fry for 15 minutes.
5. Divide into jars and press down to fill any voids.
6. Pour the remaining oil in the pan and close tight nylon lids. If there is not enough oil, then heat a new portion and pour.
7. Allow the workpiece to cool completely and place in the refrigerator.