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Rows are a fairly large family of lamellar mushrooms, combining many species. Knowledgeable mushroom pickers can easily distinguish between them, but many simply do not take such mushrooms, considering them to be toadstools. This is far from the case, among the representatives of this family there are many edible species. However, unlike other lamellar mushrooms, which are salted without heat treatment, it is imperative to cook the rows.
How to clean ryadovki mushrooms
Rows grow in large colonies in stripes or circles. Therefore, they are usually collected quickly, without much concern for cleanliness. As a result, the collected mushrooms at home have to be sorted out, clearing them of adhering debris. It is most convenient to do this with a short knife, because along with cleaning, you need to trim the bottom of the leg.
If the mushrooms have dried out, then it becomes much more difficult to clean them. The accumulated debris dries to the skin, and it becomes impossible to remove it without damaging the fruit body. In this case, you can pre-soak the harvested crop in cold water for half an hour, and then rinse under the tap.
Do I need to soak the rows
Soaking mushrooms is a rather lengthy process, but in the case of rows, it is necessary. It allows you to get rid of the bitterness in the taste, as well as remove the mealy flavor characteristic of these mushrooms.
For soaking, they are poured with cold water and kept for a certain time.
How many rows to soak
Rows are kept in cold water for up to three days. In this case, the water must be changed at least 2 times a day. If a clean river or stream flows next to the house, then you can put a basket with collected mushrooms in the reservoir. Running water will wash the mushrooms quickly and efficiently, this is exactly what they did in the old days.
A short video on how to properly clean and soak the rows:
How long does it take to cook ryadovki mushrooms
Boiling is one of the types of heat treatment of mushrooms. During the cooking process, not only harmful, but also aromatic substances pass into the broth, which give the finished dish a characteristic taste and aroma. If you do this for too long, then not only the taste, but also the appearance of the mushrooms deteriorates. Therefore, it takes a certain amount of time to cook the rows.
How much to cook ryadovki mushrooms before frying
Before you start frying the rows, they must be thoroughly rinsed and soaked. After that, the mushrooms are thrown into a colander, allowing all excess liquid to drain. In the meantime, you need to boil the water, adding salt to it at the rate of 1 tsp. for 1 kg of rows. After that, you need to pour the mushrooms into boiling water. Boiling is carried out for 15 minutes. All this time, you need to remove the foam from the surface of the boiling water.
After this time, the fruiting bodies are again thrown into a colander and washed with running cold water. Allow the mushrooms to dry for a few minutes. Drain the water in a saucepan and pour it fresh, bring it to a boil, add the same amount of salt and put the mushrooms there again. After a quarter of an hour, the finished rows can be taken out of the pan, washed and fried.
How many rows to cook for pickling and pickling
The rows are suitable for canning, they can be salted and pickled. Before pickling, the mushrooms are thoroughly washed to remove debris. Then they are boiled twice for 15 minutes, rinsing in between with cold running water. After the mushrooms are boiled in 2 waters, they are transferred to a colander, washed and allowed to dry. After such heat treatment, the rows can be pickled. Any remaining bitterness in the taste will be removed by the marinade containing spices and garlic.
Some mushroom pickers use the cold method of pickling, preferring to soak these mushrooms for several days instead of cooking. However, this is not always justified. Rows are rather volatile mushrooms, easily adapting and adapting to the environment. This also applies to their appearance. Therefore, even a sophisticated mushroom picker can confuse edible rows with inedible ones.
Before salting, the rows are cleaned of debris, washed thoroughly, and then boiled twice in boiling water, slightly acidified with vinegar. Cook the rows until cooked, you need at least 20 minutes. After the first boiling, the water must be replaced with fresh water. Boiled mushrooms are thrown into a colander, washed with cold water, allowed to drain and cool. After that, you can start salting.
How many rows to cook for freezing
Unlike many lamellar mushrooms, the rows can be frozen for storage and later use. Before freezing, they are boiled 3 times for 10 minutes, changing the water each time. To preserve the natural color and get rid of the mealy taste, add a little vinegar to the water, as well as a couple of bay leaves and one chopped onion.
After boiling, the mushrooms are allowed to drain and cool, while it is advisable to place them under oppression so that they give off as much liquid as possible. Otherwise, after defrosting, their taste will be watery. Then the rows are laid out in plastic bags, wrapped in such a way that a layer is obtained. It is important that the minimum amount of air remains inside. After that, the packages are stored in a chest freezer.
How many rows to cook before baking
One of the ways to preserve the rows for the winter is to bake them in the oven and then put them in jars. The collected mushrooms are washed, removing all dirt and adhering debris, and then soaked for 2 days. Next, the rows are boiled twice in salted water with the addition of citric acid, each time keeping them on low heat for 15 minutes and removing the foam. After boiling, the mushrooms are rinsed each time with running water.
After the rows are boiled a second time, they are finally washed, the water is allowed to drain, and then laid out on a baking sheet greased with vegetable oil. The mushrooms are salted, sprinkled with ground black pepper on top, and then baked for half an hour at a temperature of + 180 ° C. Then they are taken out of the oven, laid out in sterilized jars and covered with plastic lids. After cooling down, you need to remove the jars with the finished product in a dark, cool place, for example, a cellar.
Useful Tips
There are always risks associated with eating mushrooms. Here are some useful tips for those who want to collect in the forest for the first time and try to cook rows:
- When hunting quietly, you should always be guided by the rule: “I don’t know - I don’t take it.” No mushrooms are worth risking your health or life.
- During their growth, fungi intensively absorb toxins, radionuclides, heavy metals and various chemical compounds from the environment.For this reason, they cannot be collected within the city, next to highways and railways, on the territories of operating and closed enterprises, in industrial zones.
- Rows belong to the fourth category of mushrooms, which have the lowest nutritional value. In many regions, mushroom pickers ignore them, especially if there are more valuable specimens in the forest. This is fully justified. If it is possible to collect mushrooms of a higher nutritional value category, then there is no point in collecting rows. Unless for the sake of a culinary experiment.
- Rows are characterized by inconsistency. Some species have quite a strong similarity, and they can often only be distinguished by microbiological analysis. If you collect everything, then inedible and poisonous species may well be in the crop. Therefore, it is so important to thoroughly soak and boil these mushrooms. In this case, it is possible to minimize the harmful effects of toxins on the body, even if inedible or poisonous ones come across among the collected specimens.
- Symptoms of mushroom poisoning can include nausea, dizziness, and indigestion. Toxins can cause an increase or decrease in blood pressure, heart palpitations, and weakness. Some poisoned people have a mental disorder, since there are hallucinogenic species among the rowers.
At the first signs of poisoning, you need to rinse the stomach, for this you need to drink a large amount of water or a weak solution of potassium permanganate, and then induce vomiting. To reduce the absorption of toxins into the stomach, it is advisable to drink an absorbent preparation (activated carbon, Polysorb, Enterosgel) after washing.
Conclusion
The need to cook the rows before eating or canning is a necessary precautionary measure. Undoubtedly, this slightly impairs their taste, but it is better to put up with this than risk your health. Boiled rows are much less dangerous than fresh ones, and the risk of food poisoning in this case is less.
