How to wash rows. Simple recipes for preparing row mushrooms

Amazing mushrooms pickled rows at home! Delicate, fragrant, but terribly fragile. You should be very careful with them so as not to damage this beauty. But how delicious they are in the marinade! It’s impossible to tear yourself away from such a snack. Eaten in an instant.

Also on our website you can find recipes that your whole family will enjoy.

These rows are very easy to prepare. Practically, no effort is required, but their taste is simply charming. Love for such preservation appears after trying just one mushroom. Well, they are very tasty.

You will need:

• 1 kg. freshly harvested row;
• 1 tbsp. l. Sahara;
• a couple of st. l. salt;
• half a two hundred gram glass of vinegar;
• a couple of laurel leaves;
• 5 peas of regular pepper;
• a couple of clove buds;
• a couple of cloves of early garlic;
• a couple of dill umbrellas;
• a couple of currant leaves.

How to pickle gray rows:

1. Initially, you should sort out all the mushrooms. Immediately discard spoiled and wormy ones.
2. Each specimen is naturally washed and additionally scalded with boiling water.
3. The treated rows are transferred to a container suitable for all subsequent actions and filled with water.
4. They are salted, sprinkled with sugar and boiled. This process lasts about twenty minutes.
5. During this time, the process of preparing the container is carried out. She is washed with soda and subjected to mandatory sterilization.
6. Half of all the necessary spices and vinegar are placed in thermally treated jars.
7. Now you can put the boiled mushrooms themselves into jars.
8. The remaining spices are placed on top of them and the remaining vinegar is poured out.
9. Boil the water in which the mushrooms were cooked again and fill all the jars to the maximum.
10. The jars are immediately rolled up.
11. They should cool down upside down and wrapped in something warm enough.

Important! When cooking, you should constantly remove the chaff. This determines how transparent and clean the marinade in jars will be.

After reading the recipes on our site, you can also prepare others. delicious preparations, such as for the winter.

How to pickle rows for the winter

Mushrooms that are marinated using wine vinegar rather than ordinary vinegar acquire an extraordinary taste and aroma. Even a minimal amount of spices allows the dish to fully develop.

You will need:

• floor l. wine vinegar;
• 1 onion;
• 1 carrot;
• a couple of laurel leaves;
• 5 peas of regular pepper;
• a couple of clove buds;
• a couple of tsp salt;
• a couple of tsp Sahara.

How to pickle mushrooms:

1. Initially, the mushrooms are sorted, washed, and especially large specimens are cut.
2. Already prepared mushrooms are laid out in a container suitable for subsequent actions and covered with water.
3. They are boiled for about a quarter of an hour.
4. The existing peel is removed from the onion and it is chopped very finely.
5. The carrots are washed, naturally peeled and only then cut into miniature cubes.
6. Vegetables are immersed in a container with wine vinegar. Spices are also added there.
7. The marinade with vegetables should be boiled for about a quarter of an hour.
8. The boiled mushrooms are added to the marinade, and the whole mixture is boiled for literally another five minutes.
9. During this time, care should be taken to prepare the containers in which the canning will be carried out. It is washed with soda and subjected to sterilization necessary for long-term storage.
10. Using a slotted spoon, remove all vegetables and mushrooms from the marinade. They are immediately placed in heat-treated jars.
11. The marinade itself is boiled for about ten minutes and immediately transferred to jars.
12. They are immediately rolled up.

Important! Separately, it is worth mentioning the dishes. To prepare mushrooms, you should absolutely not use containers that are prone to oxidation. This product absorbs all tastes and smells better than others. Nobody wants to receive a snack with a specific, very unpleasant metallic taste. Ideal option- a saucepan with an enamel coating. But even in this case, you should pay attention to the absence of chips. Even a tiny chip can ruin the entire preservation.

For thrifty housewives, we have also prepared, which will not only decorate your dining table, but they will also become beautiful and tasty addition for your dinner.

How to deliciously marinate rows

Citric acid adds flavor to any marinade special taste. The rows in this filling turn out surprisingly tasty. Rich aroma of the dish, amazing delicate taste mushrooms - all this is created thanks to just a few grams of ordinary lemon juice.

You will need:

• 1 kg. freshly harvested rows;
• floor 200 gr. glasses of water;
• one and a half tbsp. l. salt;
• floor 200 gr. glasses of vinegar;
• quarter tsp citric acid;
• a couple of tsp Sahara;
• a couple of laurel leaves;
• a couple of sprigs of dill;
• 5 peas of regular pepper;
• a quarter teaspoon of cinnamon;
• a couple of clove buds.

Preparing rows for the winter:

1. Initially, all the mushrooms are sorted and washed, especially large specimens are cut and immersed in lightly salted water.
2. Mushrooms are attached required quantity vinegar and boil for about twenty minutes. The process of cooking the rows can be considered completed only when all of them, without exception, end up at the bottom of the pan.
3. After all specimens have settled, spices and required quantity citric acid. They are sprinkled with sugar and must be boiled again.
4. During this time, care should be taken to prepare the containers in which subsequent canning will be carried out. It is washed with soda and then subjected to mandatory sterilization.
5. The prepared rows are laid out in thermally treated jars and filled to the maximum with the remaining marinade.
6. Next comes the process of sterilizing the filled jars. To do this, they are immersed in a container of water, in which they must remain for about half an hour.
7. All that remains is to roll it up immediately.

How to pickle rows correctly

A wonderful combination of mushrooms, vegetables and spices. This marinating turns out to be especially tasty. Adding non-standard spices amazingly changes the taste of the mushrooms themselves, making them even more delicious.

You will need:

• one and a half kg. freshly harvested rows;
• floor l. vinegar (necessarily wine);
• one and a half glasses of water;
• 100 gr. leeks;
• 1 juicy carrot;
• a couple of laurel leaves;
• 1 tsp. tarragon;
• half tsp borage;
• a couple of st. l. salt;
• zest from one lemon;
• 1 tsp. Sahara.

We marinate the rows for the winter:

1. Initially, the row needs to be prepared, washed, sorted. Trim a small portion of each leg.
2. They should be blanched in plain water for just five minutes, then removed from the water and placed in a colander.
3. Carrots are naturally washed, peeled and cut into tiny slices.
4. Leeks are also chopped.
5. Vegetables are cooked in a mixture of spices and vinegar for a quarter of an hour.
6. Then mushrooms are added to this mixture, followed by boiling for five minutes.
7. This is the time when you should worry about preparing the containers for the actual canning. It is washed with soda and subjected to the necessary sterilization.
8. Mushrooms and vegetables are placed in heat-treated jars.
9. The jars are filled with boiling marinade for another ten minutes.
10. All that remains is to roll them up well.

How to pickle poplar row

This row itself is slightly different from its garden counterparts. It looks a little different, and it tastes a little different. Accordingly, it needs to be marinated a little differently. This process is not at all complicated, and the result is delicious.

You will need:

• 1 kg. freshly harvested rows;
• one and a half tbsp. l. vinegar essence;
• a couple of st. l. salt;
• a couple of st. l. Sahara;
• a couple of laurel leaves;
• a couple of carnation inflorescences;
• 10 regular peppercorns.

Marinated row mushrooms recipe:

1. Due to the characteristics of this type of rows, they should be subjected to mandatory daily soaking. For this purpose they are immersed in plain water. During the day, the “bad” water must be drained at least three times, and the mushrooms must be filled with fresh water.
2. Only after such soaking should they be washed. Sort and boil in lightly salted water for at least a quarter of an hour.
3. The first water is drained, they are filled with fresh water and boiled for about forty minutes until the rows are cooked.
4. In another container suitable for these actions, the marinade is prepared. To do this, water is mixed with sugar, spices and naturally salt. After boiling this mixture for about a quarter of an hour, vinegar is poured into it, and it boils for at least another five minutes.
5. During this time, the preparation of the containers necessary for the preservation process is carried out. It is washed with soda and immediately subjected to mandatory sterilization. It is thanks to her that the product will not deteriorate.
6. All the mushrooms are carefully placed in heat-treated jars and filled as much as possible with the already prepared filling.
7. Finally, they must be rolled up immediately.

Important! Soaking is a mandatory process. It is thanks to him that mushrooms are deprived of those carcinogens that they inevitably absorb from our environment. In addition, only soaked mushrooms can be incredibly light, and their marinade is pure, like a tear.

The recipe for making pickled rows of mushrooms is in many ways similar to pickling other mushrooms. But unlike, for example, pigs or boletus, this process is much less labor-intensive.

Even an inexperienced cook can prepare marinated rows for the winter. Moreover, if you follow the basic rules of canning, such a product can be stored for years. Delicious and incredibly aromatic rows will be a frequent guest on the table both on the noisiest holiday day and on a quiet weekday.

For lovers winter preparations Our collection of recipes also includes a recipe that can serve as a separate dish or be used for preparing salads.

This beautiful and colorful mushroom grows in abundance in late autumn, allowing you to prolong mushroom season. It belongs to the conditionally edible mushrooms, but proper preparation You can not only prepare many delicious dishes from it, but also prepare it for the winter.

Ryadovka - a beautiful and bright mushroom grows in abundance at the end of autumn, allowing you to extend the mushroom season

Violet row or cyanosis is a lamellar mushroom that is classified as conditionally edible. Untreated blueberries have the taste and smell of rotting leaves on which they grow.

Sorting and pre-processing

In order not to confuse the purple row with toadstools, you need to remember that it purple not only outside, but also inside. Therefore, when collecting, do not be lazy to cut each mushroom. Its cut will definitely turn purple. There should be no remains of a mushroom ring on the row- only the purple web spider has it, inedible mushroom. Light strokes along the edge of the cap indicate that this is a poisonous twin of the row - pure mycena.

If you are sure that you have collected only real purple rows, you need to start processing them immediately. We remove the garbage, cut off the stems with the remains of the mycelium, soak the cyanosis in salted water for a couple of hours. During this time, all the dirt that has accumulated on the rows will come off, and unnoticed worms will float to the surface of the water.

In order for these conditionally edible mushrooms to be cooked, they must be boiled for 20 minutes. The rows are filtered, washed, and the broth is poured out; it is not suitable for food.

How to salt a row (video)

How to remove bitterness from mushrooms

Large adult mushrooms are the most bitter, so it is better to collect young ones. If you have a choice, it is better not to put rows growing near coniferous trees in the basket. Such proximity only increases their bitterness.

To prevent bitterness from bothering you when preparing the rows, after sorting they are soaked for a period of 10 hours to three days. It is better to salt the water a little and change it several times a day. It will help remove bitterness and subsequent boiling. To beat back specific smell, you can boil the row in two steps, each time in fresh water. Total cooking time – 20 minutes. You can add spices to the water during the second cooking.

How and when to salt mushrooms when frying

As a rule, mushrooms are salted during the frying process. Most often this is done when the dish is almost ready. The amount of salt is determined by the taste of the cook. After salting, the dish should be mixed well so that the salt is distributed evenly.

There are a lot of recipes for blueberries. Their preparation after pre-treatment not much different from other types of mushrooms.

Recipes for preparing rows

Most often, purple rows are harvested for the winter. They can be salted or pickled.

A simple recipe for pickled rows

To marinate them, you need a lot of vinegar, since the mushroom is dense and meaty. You need to add a little more spices than when marinating other types of mushrooms; they should be varied.

Ingredients:

• purple rows – 3 kg;
• sugar – 6 tbsp. spoon;
• salt – 4, 5 tbsp. spoons;
• 6% vinegar - 3 tbsp. spoons;
• vinegar essence – 3 tbsp. spoons;
• spices for pickling.

How to cook:

1. The sorted and soaked purple rows are washed and boiled in unsalted water for about 40 minutes.
2. The mushrooms drain well.
3. Prepare a marinade from 3 liters of water, salt, sugar, vinegar, and spices. You need to take 15 pcs. peppercorns, 9 pcs. bay leaf, 9 pcs. cloves, 3 pcs. cinnamon.
4. Place the rows in the marinade, cook for a quarter of an hour, add vinegar essence.
5. Packed according to sterile jars, pour a layer of vegetable oil, cover with plastic lids, and store in the basement.

How to salt rows for the winter

These mushrooms are good for pickling. They can only be salted hot.

Ingredients:

• cyanosis 4 kg;
• water – 2 l;
• 4 heads of garlic;
• 4 tbsp. spoons of salt;
• 8 tbsp. spoons of vegetable oil.

How to cook:

1. We cut the prepared cyanosis into large pieces.
2. Cook in water for 20 minutes. Be sure to remove the foam.
3. Peel the garlic and cut it into slices.
4. If we pickle mushrooms in jars, they should be sterilized.
5. Place the mushrooms without brine in jars, topping them with garlic and sprinkling them with salt. The rows need to be well compacted so that there are no voids between them. Fill the mushrooms with calcined vegetable oil.
6. We cover the mushrooms with plastic lids and store them in the basement.

Salted cyanosis is ready in three days. But if they sit longer, they will become much tastier.

You can make more than just winter preparations from blueberries.

How to pickle mushrooms (video)

Recipe for delicious fried rows

We will fry them in a frying pan with the addition of sour cream.

Ingredients:

• 800 g of blues;
• 2-3 onions;
• 1.5 cups low fat sour cream;
• oil for frying.

How to cook:

1. Boil the prepared mushrooms using the double boiling method. The first time we cook the rows for 10 minutes, then cook in new water for another 25-30 minutes.
2. Saute finely chopped onion, add strained and chopped mushrooms. Salt and simmer under the lid until almost done.
3. Fill with sour cream. To make the sauce thicker, you can mix it with a tablespoon of flour before pouring. Let the mushrooms soak in the sour cream.
4. When serving, sprinkle the roast with chopped herbs.

You can prepare a variety of delicious salads with these mushrooms.

Row salad

It is very easy to prepare, but only if you have already marinated these delicious mushrooms.

Ingredients:

• 0.5 kg of pickled bluefish;
• 100 g green canned peas and green onions, which can be replaced with two onions;
• mayonnaise.

How to cook:

1. We cut all the ingredients and mix them with peas and mayonnaise.
2. If necessary, add salt and pepper to taste.

This delicious recipe Reminds me of Chinese and Korean cuisine.

Hot salad of rows and Chinese cabbage

Ingredients:

• fresh rows – 200 g;
• Chinese cabbage – 200 g;
• sugar – 2 tbsp. spoons;
• 2-3 cloves of garlic;
• 1 tbsp. spoon 6% vinegar, ideally you need 3 tbsp. spoons of white Chinese vinegar;
• 2 tbsp. spoons of sesame seeds;
• 1 pod of dried chili pepper;
• teaspoon of Sichuan pepper, which, with a stretch, can be replaced with the same amount of coriander;
• teaspoon of chili sauce.

How to cook:

1. Cook the prepared mushrooms in salted water for about 15 minutes, drain and rinse.
2. We cut Chinese cabbage across in thin pieces.
3. Finely chop the garlic and dried pepper, place them in a frying pan with butter and add sugar.
4. Heat the spices until the sugar begins to melt, stirring all the time. Don't let sugar turn into caramel. Two minutes will be enough.
5. Add cabbage and fry for a couple of minutes. There is no need to salt it at this stage.
6. Add the mushrooms and fry everything together for a few minutes.
7. Season with vinegar, chili sauce, after 5 minutes sprinkle with sesame seeds. After another minute, the dish can be served.

From the rows you can cook delicious and aromatic mushroom Noah soup.

Row mushroom soup

We cook it in chicken broth.

Ingredients:

• cyanosis – 0.5 kg;
• chicken breast;
• 2 onions;
• carrot;
• ½ sweet pepper;
• 3-4 potatoes;
• oil for frying.

How to cook:

1. Boil the prepared mushrooms for 0.5 hours. Let's strain.
2. Cut the breast into small pieces. Pour water into a saucepan and add boiled mushrooms and chicken, diced potatoes.
3. We are preparing the dressing. We cut the carrots and onions into strips, fry them with the addition of vegetable oil for 5-7 minutes.
4. After 15 minutes from the start of cooking, add the dressing to the soup. Boil the soup for another 5-7 minutes.
5. Serve the soup generously sprinkled with chopped herbs.

In winter it can be actively used for cooking various dishes pickled rows.

How to prepare a delicious dish from pickled rows

You can cook them delicious caviar or make a vinaigrette with them.

Ingredients:

• pickled rows - 150 g;
• one carrot, one beet, one large potato;
• half a pickled cucumber and an onion;
• a couple of tbsp. spoons of sauerkraut;
• salad dressing or sour cream.

How to cook:

1. Boil carrots, potatoes and beets separately. Cool, peel, cut into cubes, strips or slices.
2. We also cut pickled cucumbers. Mix chopped vegetables and add sauerkraut and fill the mixture. vegetable oil And lemon juice. You can add vinaigrette and regular sour cream. Decorate the vinaigrette with pieces of pickled mushrooms.

How to process rows (video)

Ryadovki is a tasty and aromatic mushroom. Dishes prepared from them, as well as homemade preparations from them, are an excellent support for the family budget.

Post Views: 175

Ryadovki is the name of a large family of mushrooms belonging to the lamellar genus. A significant part of them is suitable for consumption. It is important to know how to prepare rows in order to be able to emphasize the taste of the mushroom, and also preserve the vitamins B1 and B2 contained in it, and trace elements (zinc, copper, manganese).

Finding and collecting mushrooms is just the beginning. Next they have to be cooked. To ensure that the taste of the prepared dish does not disappoint the consumer, you should know all the features preparatory stage– 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 pine needles, moss, and leaves. You can get rid of sand and soil with an ordinary brush. Particular attention should be paid to the bottom of the cap - there are plates here that easily become clogged.

After the debris has been removed, we proceed to the main part of the answer to the question of how to clean the rows. Remove the mushroom cap with a sharp knife from 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 saucepan 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 you plan to cook it. It is important to remember that their stay in water should not be long, since the caps easily absorb moisture.

How and how long to cook the rows until done

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

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

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

Cooking options

You can find many ways to process rows. Let's consider the most best recipes preparations of rows, tested many times.

Recipe 1. Preparation of gray row

The gray row is a fairly large mushroom. The main collection time is autumn, the place is pine or mixed forests. Despite their age, the mushroom pulp retains its shape well. It doesn't become soft or crumbly. Therefore, the preparation of gray row involves salting and marinating. But it turns out especially tasty when marinated.

For marinating the best dishes is the one that is made of wood. As a rule, this is a tub or bucket. Although today more and more often recipes recommend using familiar glass jars. How to prepare 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);
• bay leaf, dill, cloves, black pepper and cinnamon.

The ingredients given are the basis. All recipes are based on it; a lot of individual components may change.

Preparing mushrooms involves sorting and cleaning. Small specimens are marinated whole, larger ones are cut into several parts. In the latter case, the mushrooms are placed in water with citric acid and salt.

Clean rows are boiled with the addition of vinegar (salt is added if cooked small mushrooms). As soon as the liquid boils, remove the resulting foam. How long to cook? Until the moment when the rows settle to the bottom. After this, they are pulled out with a slotted spoon and placed in prepared containers. Dry ingredients are added to the remaining cooking liquid. After it boils again, the resulting marinade is poured into jars with mushrooms, covered with a lid and sterilized for 30 minutes. low heat. Then the containers are rolled up and put away in a dark place.

Option two

For this method you will additionally need wooden tub, bend and dry cloth. The preliminary stage also involves cleaning and boiling the mushrooms. The finished row is washed with cold running water, discarded in a colander or a bag made of loosely woven fabric and left for a while so that the remaining liquid is completely drained.

Dried mushrooms are placed in layers in a tub and sprinkled with salt (45-60 g of it will be required per 1 kg of ready-made mushrooms). The top is covered with a circle of wood and pressed down with pressure. The rows will be ready for use in about a week.

Recipe 2. Method of preparing purple row

You can prepare the purple row in any way. Quite often its fruity aroma is used in mushroom pates.

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

• 300 g onions;
• 3 tbsp. l. vegetable oil;
• salt, garlic to taste.

The norms are calculated for 1 kg of mushrooms.

The starting product is cleaned and washed cold water and boiled in salted water. The onion is fried in a frying pan until golden brown, then the prepared rows are added to it. The ingredients are well fried for an average of 20-30 minutes. At the end, add salt and garlic to taste, then put it in a blender and grind it to a paste.

For long-term storage the resulting mass is fried again, and then put into jars and rolled up.

Recipe 3. Preparation of poplar row

Mushroom pickers love this type of mushroom not only for its external resemblance to boletus (the color of the cap), but also for its pleasant, delicate taste. They got their name from their favorite place of growth - near poplars. You can prepare poplar rows using different methods:

• frying,
• pickling,
• pickling.

Preparing poplar row by salting allows you to better preserve appearance mushroom, the density of its pulp and taste. Ingredients required for 1 kg of original product:

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

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

After the water returns to a boil, skim off the foam and leave the pan over medium heat for at least 25 minutes. At the end of cooking, the product is placed in pre-sterilized jars, filled with brine and covered with a lid. Be sure to turn the containers upside down.

Fkusnofacts

Rows - not too famous edible lamellar mushrooms, although among them there are both inedible and mildly poisonous. There are rows of gray (smoky), yellow-red, purple, 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 preparing various dishes: salads, soups, sauces and casseroles. Pre-boiled rows can be fried, stewed, pickled, salted or frozen for future use.

Boiled or fried rows are excellent garnish for omelettes or meat dishes.

- Pickle rows better in autumn, since autumn-harvested mushrooms 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.

Most fans " quiet hunt» such a forest inhabitant is known as the violet row. This mushroom is ubiquitous in temperate climates, but not many people dare to put it in their basket. The bright and memorable color of the row often frightens the mushroom picker and therefore few feast on this gift of nature. But in vain, it can please not only with an unusual shade, but also with unique taste qualities, capable of highlighting any dish. Find out everything about purple row, how to distinguish it from other mushrooms, and how to prepare it correctly.

Purple row: photo and description

Violet row (Lepista glabra) belongs to the species representing the genus Lepista, family Rowaceae. The mushroom is classified as conditionally edible, which means that it is strictly forbidden to eat it raw.

Therefore, in order to enjoy the row, it must be thoroughly boiled, and only then subjected to basic culinary processing.

Video: what a purple row looks like But this does not mean at all that Lepista glabra is a dangerous and poisonous mushroom; it does not contain highly toxic substances, but consuming such a product in its raw form can cause serious stomach upset.

Did you know?The first mention of such a life form as mushrooms occurs in IV BC. e. in the works of the ancient Greek philosopher Aristotle.

In addition, the row has a rather bright appearance, similar to some poisonous representatives mushroom kingdom, therefore, so that its use does not end in serious consequences, it is necessary to carefully understand the morphological characteristics of the species.

The cap of all representatives of the species can reach a diameter of 6-15 cm. Initially, its color is a distinct purple hue, but over time it changes to pale lilac with a slight manifestation of brown tones.
Often the cap is flat or slightly convex, its edges are not uniform.

Its structure is dense and fleshy, but sometimes it can be watery. The lower part of the cap, which bears the spore-bearing organs, is also a bright purple hue, which fades over time to a grayish-purple color.

Pulp

The pulp of the young row is fleshy, dense, almost always elastic, and grayish-purple in color. Over time, it becomes softer, and its shade changes to ocher-cream tones. The mushroom has a characteristic smell; it is predominantly a persistent but pleasant aroma of anise.

Records

The plates are always numerous, thin and wide, attached to the teeth, but in some cases crescent-shaped, almost always free.

They initially have a bright purple hue, which fades over time to a soft light purple color.

The leg of all representatives of the species is smooth, smooth and fibrous, cylindrical in shape and thickens towards the base. In young mushrooms it is solid, but over time, cavities form in the stem.
Under the cap there is a flaky coating on it. Its color ranges from light purple to slightly pale shades of lilac. The height of the leg can reach from 4 to 8 cm, thickness - no more than 1.5-2.5 cm.

At the base of the leg, purple pubescence develops - the so-called.

Spores and spore powder

The spore powder in the row is always light pink or pinkish-yellow.

The spores are small and numerous, slightly rough, ellipsoidal in shape, pink in color. Their length is in the range of 6-8 microns, width no more than 4-5 microns.

Did you know?In nature, there are predator fungi, these are representatives of the genera Arthrobotrys, Dactylaria, Monacroporium, Tridentaria, Trypospormna. Using mycelium, they create small traps for catching and poisoning smallsoil worms.

Lepista glabra is ubiquitous throughout the Northern Hemisphere, in temperate climates. This is an unpretentious saprophytic species that can be found in forests with diverse vegetation, but in most cases the species is a faithful companion of fir-hornbeam, pine or spruce plantings.

The substrate for row growth can be any leaf or coniferous litter, but it grows best on coniferous or deciduous humus.
Lepista is found in open forest areas, usually in groups of several individuals or in small densely populated clearings.

The species can also be found along forest roads, in ditches, in the needles of spruce or pine forests, and even in garden plots close to the forest, near compost, brushwood or straw heaps.

The traditional companion of the purple row is the smoky talker, which is found nearby in small groups or numerous cenoses.

Rowing is collected throughout the fall, from the beginning of September until the first serious frost.

Despite its bright and uncharacteristic coloring for our climate zone, lepista is still not unique, so it’s quite easy to come across a species similar to it.

In most cases, related species disappear into the basket, which are then careful processing They are quite suitable for preparing all kinds of dishes.

However, inexperienced mushroom pickers often fall into the hands of truly dangerous species, the consumption of which can result in severe poisoning.
Next, we will look in detail at who may be hiding behind the lepista mask and whether such mushrooms should be consumed.

Did you know?The largest mushroom in the world was found on Hanan Island in 2011 by Chinese Academy of Sciences scientist Yu Cheng Daem. Its weight was about 500 kg.

Edible

Most often, lepista can be confused with non-toxic related species belonging to the family Oryadaceae. These include:

Did you know?The most expensive mushroom in the world it is considered white truffle, and the price for such a product can reach $100,000 per 1 kg.

Inedible

You should especially be wary of the following violet row doubles:

Important!If you are not an experienced mushroom picker, do not be lazy to cut each collected specimen. A sign of true rowing will be the appearance of a distinct purple tint on the cut.

How to select and prepare mushrooms for cooking

Despite the prevailing opinion about the complexity of preparing conventionally edible mushrooms, in fact, this process does not include specific culinary stages, so even a schoolchild can cope with this task.

The main thing is to strictly observe the sequence of all technological operations and strictly adhere to their basic principles. Only in this case will the row become not only extremely tasty, but also a safe delicacy.

After you have collected the required amount of mushrooms and reached own kitchen, the first thing to do is to carefully sort the mushrooms, since rows should be processed exclusively among representatives of their own species.
In addition, to protect yourself from poisoning, you should carefully inspect the crop again. The collected mushrooms must strictly comply with the morphological features described above.

The row must have a characteristic color; it cannot have the remains of a mushroom ring (like the spider web), any ornament on the cap (like the mycena), etc.

Important!If you are not sure whether a particular mushroom belongs to the edible variety, such a unit must be rejected. This will help protect yourself from severe poisoning.

After scrupulous sorting, the crop must be thoroughly cleaned of debris and sand. To do this, the mushrooms are poured onto a clean newspaper or plastic wrap, and then using a knife they are cleaned of soil residues, forest litter and other impurities.

After this, you should cut off the mycelium and check the row for the presence of any darkening or wormholes; the affected areas are cut off.

Sometimes the rows collected in the forest can taste bitter - this is a consequence of the growth of the fungus on substrates rich in resinous substances.

Video: how to process row mushrooms (using the example of poplar row) To protect yourself from this problem and to clean the mushroom as much as possible from contaminants, after cleaning the fruits should be soaked in salted water for a period of 12 to 72 hours.

It is best if during this period the water is periodically changed to fresh - this will help intensify the process of freeing the mushroom from bitterness.

As mentioned above, violet lepista is a conditionally edible species, therefore, after sorting and cleaning, the crop must be subjected to preliminary heat treatment.

To do this, mushrooms are boiled in saline solution for 20-25 minutes.

It is prepared from 1 tbsp. table spoons and 1 liter of water, liquid consumption is 1 liter per 1 kg of mushrooms. After boiling, 6 peas of black pepper, 1 and 2 buds of dry pepper are added to the pan with the solution and rows.
At the end of cooking, the fruits are separated from the liquid and washed thoroughly. It is not recommended to carry out the procedure for more than 25 minutes, as this will lead to the product losing its presentation.

Important!It is strictly forbidden to use a decoction of rowberries as food, as it can cause serious gastrointestinal disorders. After preliminary heat treatment it must be disposed of.

Cooking recipes

After preliminary preparation preparing all kinds of dishes from lepista is practically no different from culinary processing other types.

The mushroom is boiled, fried, marinated and salted. After this, it becomes a real highlight of any dish, as the rows have a delicate mushroom aroma and memorable flavor tones.

Let's consider the most simple recipes preparing this gift of nature.

To prepare fried rows:

1. Cool and lightly dry the cooked mushrooms with a paper towel.
2. Pour a small amount into a hot frying pan sunflower oil(the layer should cover the entire heated area), and then place the mushrooms in one layer.
3. Fry the rows over medium heat for 10 minutes. To prevent the mushrooms from burning, they must be stirred periodically.
4. After 10 minutes of frying, add salt and spices to the fruits to taste, and then simmer for another 2-3 minutes over low heat until full readiness. To improve the taste of mushrooms, they can be additionally diluted with a small amount of a mixture of onions, herbs and 2 tbsp. spoons of sour cream.

Fried purple rows in sour cream You can eat fried mushrooms both as a main dish and as a additional ingredient. Suitable as a side dish for fried rows boiled pasta or fried.

Salting the row is carried out in two ways - the so-called hot and cold methods. Often they have a common goal - to preserve mushrooms until the next season, but such products in each special case have their own characteristics.

At hot pickling mushrooms can be used for food within a week; such mushrooms are soft and tender.

Cold salting lasts a longer period; this product has a special aroma and crispy structure. Let's take a closer look at the main stages of the processes.
In order to pickle rows using a cold method:

1. Clean the fruits from forest litter and sand.
2. Wash the pickling container thoroughly and sterilize it with boiling water. Traditionally for this culinary process They use wooden containers, but any vessel available on the farm is suitable for this process.
3. Place the mushrooms in a pickling container in several layers (the caps should face down). Each layer should be covered with a small amount of a mixture of salt and spices (any to taste).
4. The top of a tightly filled vessel must be covered with a clean cloth, covered with a lid and a weight placed on top.
5. Salting should be carried out in a dry and cool place at temperatures from 0 to +5°C for 30 days.

To prepare a hot-salted product:

1. Clean the fruits from forest litter and sand, soak them for 12-72 hours in salted water.
2. Boil the row in salted water for 20-25 minutes.
3. Prepare a container for pickling (made of wood, metal or glass). To do this, it must be thoroughly washed and sterilized with boiling water.
4. Place the hot mushrooms in a pickling container in several layers (the caps should face down). Each layer should be covered with a small amount of salt and a mixture of garlic, onions and herbs.
5. The top of a tightly filled container must be covered with a lid and a weight placed on top.
6. Salting should be carried out in a dry and cool place at a temperature of 0 to +5°C for 7 days.

Video: how to pickle purple rows using the hot method

Important!To prevent the row from darkening during cooking, you need to add 1 pinch of citric acid to the solution. Such little trick increases the marketability of the mushroom significantly.

Violet row is one of the most common edible mushrooms in temperate zones of the Northern Hemisphere. This species has been used for cooking for centuries, but not many people know about it.

Despite the existence of many stereotypes regarding the row, dishes made from it have a special aroma, so everyone should enjoy it at least once. However, so that the use of the mushroom does not result in serious disorders for gastrointestinal tract, mushrooms require mandatory and thorough preliminary preparation.

Was this article helpful?

Thanks for your opinion!

Write in the comments what questions you have not received an answer to, we will definitely respond!

You can recommend this article to your friends!

You can recommend this article to your friends!

56 once already
helped