Row gray how to clean and cook. Fried rows: recipes for how to cook mushrooms

Pickled mushrooms, their recipes for the winter are quite diverse, but the cooking process is quick and does not take much time.

All homemade recipes for canning rows for the winter begin with correct processing rows. The mushroom must be cleaned of debris, rinsed thoroughly and, if necessary, cut the leg.

If you doubt whether a mushroom is edible, throw it away. white line poisonous, causes nausea, dizziness and hallucinations.

Its distinguishing features:

white or creamy white
as the mushroom matures, the cap changes shape from convex to prostrate, with a wide wavy edge
tubercle in the center of the cap, grayish or brownish in the center
plates are frequent and wide
the pulp is thick, fibrous, white, turns pink in places of fracture
taste acrid and burning, with the smell of radish

A simple recipe for marinated rows

Ingredients:

rows - 1 kg
vinegar 6% - 3 tablespoons
sugar - 1.5 tablespoons
peppercorns - 5 pieces
Bay leaf- 2 pcs.
salt - a tablespoon

How to pickle rows for the winter:

1. Select strong rows, cut, leave small ones as they are.

2. Put the rows in a saucepan, pour water to cover completely, cook for 20 minutes, removing the foam until it runs out. Salt, add sugar and spices, boil for a couple more minutes.

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3. Add vinegar, mix.

4. Without cooling, transfer to sterilized jars almost to the top, add a couple more tablespoons of liquid, close with boiled lids and roll up.

5. Store in cool place.

Pickled Rows with Vinegar

Will need:

gray row mushroom - 1.5 kg
wine vinegar - 500 ml
onion - 1 pc.
carrots - 1 pc.
Bay leaf
black peppercorns
carnation
salt - 2 teaspoons
sugar - 1 teaspoon

How to make marinated rows gray:

1. Wash the mushrooms thoroughly, cut the large ones into pieces.

2. Transfer to a saucepan, pour 300 ml of water and boil for 15 minutes after boiling, removing the foam.

3. Dice onions and carrots, cook them for 15 minutes in wine vinegar with pepper and bay leaf.

4. Transfer the mushrooms from the broth to the marinade and cook for another 5 minutes.

5. In sterilized jars, fish out all the ingredients with a slotted spoon, and boil the marinade for another 10 minutes over low heat. Fill the rows with marinade and roll up.

In winter, these homemade marinated mushrooms can be served as an appetizer with butter and herbs, added to salads and vinaigrettes, or made into mushroom caviar.

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

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

Preparing and Cooking Row Mushrooms

Before preparing the bluefins they need to be thoroughly washed and processed. For this you need:

Remove the grass and foliage from the caps and cut off the bottom of the stems of the mushrooms.
Rinse large quantity water. Change the water at least three times.
Pour the rows with water and leave for at least 6 hours so that all the worms and insects come out of the mushrooms.

How to remove bitterness from mushrooms

In order for the mushrooms not to be bitter, they must be properly processed. To do this, the rows are boiled in water with vinegar (1 tablespoon of vinegar should be taken per 1 liter of water). However, it is better to use enamel pan. Boil the mushrooms for 15 minutes and drain the water. Then the mushrooms are again poured with water and boiled again for 15 minutes. Again drained and boiled for 15 minutes in water with vinegar. The onion cut into 2 halves is thrown to the mushrooms and boiled for another 10 minutes. After processing, the mushrooms can be salted, pickled or fried.

Pickled Rows Recipe

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

Boiled bluelegs are laid out in pre-sterilized jars and poured with marinade. In order to make a marinade you will need:

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

How to salt purple rows

In addition to pickling, blue legs are also good for salting. But the pickling process is different from pickling. salted mushrooms will be ready in 6-8 weeks. And their shelf life is also limited. It is not recommended to use mushrooms salted more than one year ago.

In order to salt the rows you need:

Prepared mushrooms.
Horseradish leaves.
Peppercorns.
Salt.

Banks should be sterilized. Horseradish is laid out at the bottom of the prepared cans. Then the blue legs are laid out in layers. Each layer is generously sprinkled with salt and garlic. Banks are tightly twisted and stored in a cool dark place.

Fried bluelegs

This unusual snack you can surprise your guests and also decorate festive table. Products and efforts for this snack need a minimum. You will need:

Row mushrooms.
Sunflower oil.
Salt.

Blueberries fry in a pan in oil for 1.5 hours. Top up the oil periodically. In the process of frying, mushrooms should be salted and salt should not be spared. Roasting field, fold the row into the prepared glass containers, pour vegetable oil and close tightly with lids.

Oven baked blueleg recipe

An original dish will turn out if these mushrooms are baked in the oven. You can pamper your family and friends with a pasta casserole with rows. To prepare this dish you need:

Cut the processed blue legs into thin slices and fry in butter until golden brown. Reduce the heat, add the onion, cut into small cubes, and fry for another 10 minutes. Send boiled vermicelli to the pan with mushrooms and onions and mix well. Grease the form butter, sprinkle breadcrumbs and pour the mixture out of the pan onto the prepared baking sheet. Heat the oven to 180 degrees. Put the form with pasta and mushrooms in a preheated oven and bake for 30-40 minutes. Serving the dish, sprinkle with herbs and, if desired, grated cheese on a fine grater.

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

How to cook rows

Row mushrooms are so called because they grow in rows or groups. Therefore, in some areas they are called "mice". Ryadovka loves pine and mixed forests, often grows among moss and on rotten pine stumps. Sometimes you can confuse a purple row with an inedible purple cobweb. You can distinguish them by the fact that inedible mushroom on the plates there is a cobweb veil. In the city, it can be found in parks and gardens, near compost heaps and landfills. The rows are rich in vitamins B1 and B2, copper, zinc and manganese. Row mushrooms have antibacterial properties.
Rows can be collected from September to October.

How much to cook?
Clean the mushrooms. Remove dirt, worm holes and dark spots on the stem and hat. Rinse under cold water. Boil rows for 15 - 20 minutes in salted water.

How to pickle rows

In order to pickle mushrooms at home, we need the following ingredients:

1. Rows - 1 kilogram

2. Sugar - 2 tablespoons

3. Salt - 1.5 tablespoons

4. Vinegar 6% - 1 tablespoon

5. Acetic essence 70% - 1 tablespoon

6. Peppercorns - 5 pieces

7. Bay leaf - 3 pieces

8. Cloves - 2-3 pieces

9. Cinnamon - 5 pieces

Row pickling

Rinse the mushrooms well, sort out. Boil water and cook mushrooms for 30-40 minutes. Arrange cooked mushrooms on a plate. Pour about 1 liter of water into a saucepan, boil it, and then add bay leaf, pepper, cloves, salt, sugar, 1 tablespoon of vinegar. Let the water boil, put the mushrooms in it and boil for 15 minutes. Add 1 tablespoon of vinegar essence.

Put mushrooms in sterilized jars, pour marinade on top and close tightly with a lid. Now we know how to pickle rows.

To most lovers silent hunting» such an inhabitant of the forest as a purple row is known. This fungus is ubiquitous in temperate climates, but not many dare to put it in the basket. The bright and memorable color of the row often scares the mushroom picker and therefore few regale on this gift of nature. But in vain, she can please not only with an unusual shade, but also with unique palatability able to highlight any dish. Learn all about the purple row, how to distinguish it from other mushrooms, and also how to cook it correctly.

Row purple: photo and description

Ryadovka purple (naked lepista) belongs to species representing the genus Lepista, family Ryadkovye. The mushroom is conditionally edible, which means that it is strictly forbidden to eat it raw.

Therefore, in order to enjoy the rowing, it must be thoroughly boiled, and only then subjected to the main cooking.

Video: what a purple row looks like But this does not mean at all that naked lepista is dangerous and poisonous mushroom, it does not contain highly toxic substances, but the use of such a product in its raw form can cause serious indigestion.

Did you know?The first mention of such a life form as mushrooms occurs in IV BC. e. in the writings 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 features of the species.

The hat 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.

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

pulp

The pulp of a young rowing is fleshy, dense, almost always elastic, grayish-lilac in color. Over time, it becomes softer, and its shade changes to ocher-cream tones. The smell of the fungus is characteristic, it is mostly persistent, but pleasant aroma of anise.

Records

The plates are always numerous, thin and wide, adherent with a tooth, but in some cases crescent-shaped, almost always free.

Initially, they have a bright purple hue, which eventually fades to a delicate light purple color.

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

A purple pubescence develops at the base of the leg - the so-called.

Spores and spore powder

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

Spores are small and numerous, slightly rough, ellipsoidal, pink. Their length is in the range of 6-8 microns, the width is not more than 4-5 microns.

Did you know?In nature, there are predatory mushrooms, these are representatives of the genera Arthrobotris, Dactylaria, Monacroporium, Tridentaria, Tripospormna. With the help of mycelium, they create small traps for catching and over-etching smallsoil worms.

Lepista naked 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 plantations.

The substrate for the growth of rowing 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.

Also, the species can be found along forest roads, in grooves, in the needles of spruce or pine forests, and even in household plots adjacent to the forest, near compost, brushwood or straw heaps.

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

Rows are harvested throughout the autumn, from the beginning of September until the first serious frosts.

Despite its bright and uncharacteristic color for our climatic 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, after careful processing perfect for cooking all sorts of dishes.

However, often inexperienced mushroom pickers fall into the hands of really dangerous species, the use of which can result in severe poisoning.
Next, we will figure out in detail who can be hiding behind the lepista mask and whether it is worth using such mushrooms.

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 Row family. These include:

Did you know?by the most expensive mushroom in the world 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 doubles of the purple row:

Important!If you are not experienced mushroom picker, do not be too lazy to cut each assembled copy. A sign of a real row will be the appearance of a distinct purple hue on the cut.

How to select and prepare mushrooms for cooking

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

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

After you have collected required amount mushrooms and got to 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, in order to protect yourself from poisoning, you should once again carefully examine the crop. Collected mushrooms must strictly comply with the morphological features described above.

The row should have a characteristic color, it cannot have the remains of a mushroom ring (like a cobweb), any ornament on a hat (like a mycena), etc.

Important!If you are not sure if a particular mushroom belongs to edible varieties, such a unit must be discarded. 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 with a knife they are cleaned of soil residues, forest litter and other impurities.

After that, the mycelium should be cut off and the row should be checked for any darkening or wormholes, the affected areas are cut off.

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

Video: how to process rowing mushrooms (using poplar rowing as an example) To protect yourself from this trouble and to clean the mushroom from pollutants to the maximum, 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 will periodically change to fresh - this will help intensify the process of releasing the fungus from bitterness.

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

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

It is prepared from 1 tbsp. tablespoons of table water and 1 liter of water, the liquid consumption is 1 liter per 1 kg of mushrooms. After boiling, 6 black peppercorns, 1 and 2 dry buds are added to the pan with a 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 loss of the product's presentation.

Important!A decoction of rows is strictly forbidden to be used as food, as it can cause serious gastrointestinal disorders. After preliminary heat treatment it must be disposed of.

cooking recipes

After pre-training cooking all kinds of dishes from lepista is practically no different from cooking other types.

The mushroom is boiled, fried, pickled and salted. After that, it becomes a real highlight of any dish, as rows have a delicate mushroom aroma and memorable flavors.

Consider the most simple recipes cooking this gift of nature.

To cook fried rows:

Cool and lightly dry the boiled mushrooms with a paper towel.
Pour a small amount into the hot skillet. sunflower oil(the layer should cover the entire heated area), and then put the mushrooms in one layer.
Fry the rows over medium heat for 10 minutes. To prevent the mushrooms from burning, they must be stirred periodically.
After 10 minutes of roasting, salt and spices are added to the fruits to taste, and then simmer for another 2-3 minutes over low heat until fully prepared. To improve the taste of mushrooms, they can additionally be 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 additional ingredient. As a side dish, fried rows are suitable boiled pasta or fried.

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

At hot salting mushrooms can be used for food after a week, such mushrooms are soft and tender.

Cold salting lasts a longer period, such a product has a special aroma and crispy structure. Let us consider in more detail the main stages of the processes.
In order to salt the rows in a cold way:

Clean the fruits from forest litter and sand.
Thoroughly wash the pickling container and sterilize it with boiling water. Traditionally for this culinary process wooden containers are used, however, any vessel available on the farm is suitable for this process.
Put the mushrooms in a container for salting in several layers (the hats should look down). Each layer should be covered with a small amount of a mixture of salt and spices (any to taste).
The top of a densely filled vessel must be covered with a clean cloth, covered with a lid and put oppression on top.
Salting should be carried out in a dry and cool place at a temperature of 0 to +5 ° C for 30 days.

To prepare a hot salted product:

Clean the fruits from forest litter and sand, soak them for 12-72 hours in salted water.
Boil the row in salted water for 20-25 minutes.
Prepare a salting container (made of wood, metal or glass). To do this, it must be thoroughly washed and sterilized with boiling water.
Put the hot mushrooms in a container for salting in several layers (the hats should look down). Each layer should be covered with a small amount of salt and a mixture of garlic, onions and herbs.
The top of a tightly filled vessel must be covered with a lid and oppression placed on top.
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 in a hot way

Important!In order for the row line not to darken during cooking, add 1 pinch to the solution citric acid. Such little trick increases the presentation of the fungus at times.

Purple rowweed is one of the most commonly found edible mushrooms in the 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 rowing, dishes 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 severe disorders for gastrointestinal tract, mushrooms require mandatory and thorough preliminary preparation.

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

Fukusnofakty

- About 2500 belong to the family of ordinary species mushrooms. Mushrooms are called "rows" because they grow very crowded, most often in rows. The most widespread gray rows(in some areas they are called "mice" or "seriks"), and purple rows.

Rows - not very famous edible agaric mushrooms, although among them there are both inedible and slightly poisonous. There are gray (smoky), yellow-red, purple, poplar, silver, open-shaped, 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 bent down. The leg of the mushroom is up to 8 cm high, with a velvety-fibrous surface. The pulp of the mushroom is with a purple tint.

- Row Wednesday- temperate zone of the Northern Hemisphere. These mushrooms grow in coniferous and mixed forests, prefer sandy soil under moss or deciduous-coniferous layer, sometimes a family of rows chooses rotten pine stumps. In urban conditions, rows grow in gardens and parks.

Purple row can be confuse with an inedible poisonous mushroom "cobweb" "of the same purple. These mushrooms can be distinguished by a thin "cobweb veil" that envelops the plates under the hat of the poisonous cobweb.

- Season collection of rows begins in mid-September and continues until the end of October, until the first frost.

Before any cooking method, these mushrooms be sure to boil within 20 minutes.

Taste raw mushrooms are not recommended, it can cause stomach upset.

Can be boiled and frozen rows that have departed from frost, while they must also be thoroughly cleaned beforehand.

Boiled rows can use for cooking various dishes: salads, soups, sauces and casseroles. Pre-boiled rows can be fried, stewed, pickled, salted or frozen for future use.

Boiled or fried rows - excellent garnish for omelets or meat dishes.

- pickle rows better in autumn, since the mushrooms of the autumn collection have a denser and more crunchy pulp after salting. For salting, you should choose small-sized rows - they are tastier salty, while large mushrooms become tougher.