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Many people love mushrooms for their unusual taste. You can cook a mushroom dish from a product bought in a store, or you can go to the forest and pick mushrooms with your own hands. However, you need to learn to understand them so as not to take poisonous specimens and not be poisoned by them. The photo and description of the gray row, which will be discussed in this article, give an idea of how it looks.
What gray mushrooms look like
Gray ryadovka is one of the species (Tricholoma portentosum) of the genus Ryadovka. These are lamellar mushrooms with a pronounced (4 to 10 cm in diameter) fleshy cap. In young specimens, it is convex and rounded-conical, with a tubercle in the middle; in old specimens, it is uneven, more flattened. The edge of the cap is wavy; in young mushrooms it is tucked up. As it grows, it straightens, can bend to the top, crack. Hats range from pale grayish to dark gray tones, with a tinge of olive or purple. Their surface is smooth, and if damp, it is covered with mucus.
The flesh of the ryadovok is white or grayish, at a break with yellowness. The structure is dense in the cap, loose and fibrous in the stem. The leg of this mushroom is 4 to 15 cm long, 1-2 cm thick. It is classic cylindrical in shape, thicker at the base than at the top. Over time, the leg becomes hollow. The color of the lower part of it is white with yellow or grayish, at the top there is a mealy bloom. Usually the legs of the rows are well rooted and deep in the ground.
A description of gray row mushrooms will be incomplete without a photo in which you can see them well.
Where does the streaky row grow
Dashed is another name for the gray ryadovka. The distribution area is the temperate zone of the Northern Hemisphere. A gray ryadovka grows in a pine or mixed forest. Prefers sandy soils, settles in a layer of fallen leaves and needles, in moss. May occur as single specimens or in groups stretched in a row. You can often find green mushroom next to it. This is another row, but of a different species (Tricholoma equestre), with a greenish coloration that persists even after treatment.
Is it possible to eat an autumn gray row
It ripens just in the fall, at which time its pulp becomes dense, slightly crispy, but remains tender. According to mushroom pickers, these gray rows are the tastiest.Therefore, it is in the fall that they are harvested, then they are on sale in the market. You can collect it even after frost and first snow. On frozen specimens, the caps turn brownish rather than gray.
Taste qualities of gray ryadovka mushroom
This is an edible species, mushrooms can be processed: boiled, fried, pickled, canned with salt. But it is recommended to boil them first, and then fry or marinate. This will rid the mushrooms of the toxins that may have accumulated in them. After boiling, the pulp remains gray or gray-white, with a slightly chestnut tint. Both young and fully mature rows are suitable for food. You can cook dishes from specimens frozen during the autumn frost.
The benefits and harms of the gray row
If cooked correctly, gray mushrooms are undoubtedly healthy. They have an antimicrobial effect due to biologically active substances in the composition, as well as immunomodulatory. Their use improves metabolism, removes toxins, increases the efficiency of the brain and the whole body. There is a positive effect on the mental sphere - they eliminate overwork, prevent the development of depressive states. The harm from gray rows can be manifested if they are eaten raw, without pretreatment.
When to collect gray rows
Fruiting bodies of gray rows ripen in autumn, they can be harvested from September to November. Most mushrooms can be found in the 1st half of October. In the southern regions, they can be harvested even later - in November or even in December. Late ripening is one of the advantages of gray rows, because they can be harvested when there are no other mushrooms.
How to distinguish edible gray rows
When collecting the gray ryadovka, one must remember that it can be confused with similar ryadovka, because in the genus to which it belongs, there are not only edible and conditionally edible, but also poisonous species.
Not worth picking in the forest:
- soapy row (it is given out by the smell of laundry soap, well distinguishable on the break);
- pointed rowing (poisonous gray rowing, can be distinguished by a sharp tubercle on the cap, has a burning taste);
- a different row (it has a greenish leg and a very unpleasant smell);
- striped row (inedible, has more strokes on the cap):
- tiger or ryadovka gray false (it has many dark scales on its cap).
You can also eat ryadovka gray pine or matsutake (it tastes better than gray, it is considered an excellent mushroom) and earthy (it is smaller, has a gray cap without a shade and has no aroma).
How to cook gray rows
Collected specimens can be prepared immediately or prepared for the winter. The processing options are the same as for other mushrooms, that is, boiling, stewing, frying, salting, pickling and drying. You can choose any method depending on the amount of mushrooms and the skill of the hostess.
How to cook gray ryadovy mushrooms
All raw materials must be fresh, the less time passes from the moment of its collection, the better. Ideally, gray rows should be cooked within 24 hours of being cut.
Ingredients:
- 1 kg of product;
- salt - 1 tbsp. l .;
- citric acid - ¼ tsp;
- bay leaf and carnation - 2-3 pcs.;
- 5-8 peas of allspice.
Cooking procedure:
- Clean the caps and legs from dirt, adhered blades of grass, sand, cut out the darkened areas. If the contamination is strong, you need to remove the skin, which separates easily, you just have to pick it up with a knife.
- Rinse the peeled mushrooms in cold water.
- Pour water into a large saucepan at the rate of 1 liter per 1 kg, add salt (1 tablespoon per 1 liter) and citric acid. Boil the water.
- Pour gray rows into boiling water and cook them for a third of an hour over moderate heat, covering the dishes with a lid.
- Add spices in the middle of cooking.
- When cooking is over, remove the pan from the stove, drain the water, put the mushrooms on a plate.
Boiled gray rows can be added to soups, salads, sauces, this is an excellent side dish for meat and potato dishes.
How to pickle gray rows
Cooking pickled mushrooms is quick and easy.
Ingredients:
- 1 kg of product;
- 1 tbsp. l. Sahara;
- 2 tbsp. l. salt;
- 100 ml vinegar;
- 2 bay leaves;
- dill umbrella;
- 3 currant leaves;
- 0.5-1 heads of garlic;
- 5 peas of allspice;
- 2-3 cloves.
Cooking procedure:
- Go through the gray mushrooms, remove all wormy, spoiled ones. Rinse the remaining ones thoroughly so that they are free of dirt.
- Put them in a saucepan, cover with water and boil for 10 minutes.
- Add spices, salt and sugar, boil for another 10 minutes. Pour vinegar 1-2 minutes before readiness, mix.
- Remove from heat, leave to cool and infuse.
Store the workpieces in the refrigerator.
Gray mushrooms can be pickled not only for direct consumption, but also to make winter preparations. According to the recipe for cooking rows of gray for the winter, you will need the following ingredients:
- 1.5 kg of product;
- 0.5 l of wine vinegar;
- 1 onion and carrot;
- 1 tbsp. l. sugar, salt;
- 50 ml vinegar;
- sweet peas - 8 pcs.;
- cloves - 3 pcs.;
- laurel - 3 pcs.
Cooking procedure:
- Clean hats and legs and rinse well under running water. Cut the largest of them into pieces.
- Fold the blanks in a saucepan and boil for 15-20 minutes. Skim off foam as soon as it appears.
- Prepare the marinade: chop the onion and carrots finely, pour over with wine vinegar, add spices and boil for 10 minutes.
- Add the finished marinade to the rows and cook together for another 5 minutes.
- Divide the mass into 0.5 liter cans, roll up. Cool by wrapping the jars in something warm.
Boil gray mushrooms and marinade in a non-metallic container to avoid oxidation. It is necessary to store the finished preservation in cold and dark, with minimal humidity. Shelf life is 1 year.
How to salt rows of gray
Gray rows, collected in late autumn, are best suited for salting. They are denser and crisper. For salting, it is advisable to pick medium-sized mushrooms, large ones become harsh.
Salting can be done in several ways.
Ingredients:
- 10 kg rows;
- 0.4 kg of salt;
- garlic - 2 large heads;
- spicy pepper;
- dill seeds - 1 tbsp. l .;
- horseradish leaf;
- 3-5 currant, cherry and bay leaves.
Cooking procedure:
- Peel, soak and rinse the mushrooms.
- Place in a saucepan in layers, sprinkling each layer with salt and seasoning. Finish the styling with a layer of spices.
- Press down with oppression and leave for a while until the mushrooms settle.
- Add rows to restore volume.
- Close the pan with a lid and place in a dark, cool place.
Salting will be ready in 1.5 months.
For the winter, salted mushrooms are prepared in cold and hot ways. If you fill it with hot water, they will be salted faster and will be ready in a few days. Salting with cold water lasts longer, but the finished product is tastier and more crunchy.
For cold pickling, you need the following ingredients:
- 10 kg of mushrooms;
- 0.5 kg of salt;
- garlic, dill, laurel, sweet peas.
Cooking procedure:
- Clean and wash the gray rows, cut the largest ones into pieces.
- Fold in a saucepan, boil for no more than 2 minutes.
- Arrange the cooled mushrooms in jars, shifting with spices and salt.
- Close with plastic lids, put in the cold.
The salting will be ready and will taste in 1.5 months.
For hot salting, the following ingredients are required:
- 10 kg of raw materials;
- 10 liters of water;
- 75 g salt;
- spices - laurel leaf, cloves, peas.
The procedure for preparing a row of gray according to this recipe:
- Boil water in a large saucepan.
- Put spices in it.
- Pour in the mushrooms and cook them for 0.5 tsp.
- Divide into small jars and cover with hot saline solution.
- Close with simple lids.
- Put the jars in the cold, in a dark place.
The workpieces will become salty in a week, but it is better to leave them for a month so that they reach the maximum taste. You can store salted mushrooms, cooked hot and cold, until spring.
How to fry gray rows
To prepare mushrooms according to the simplest recipe, you only need sunflower oil, salt and ground pepper. For 3 kg, 0.2 liters of oil, spices and salt will be enough to taste.
Cooking procedure:
- Wash the peeled mushrooms, cut into slices.
- Boil in salted liquid for 20 minutes, drain the water.
- Put in a dry frying pan, fry on it until the excess liquid evaporates, add oil, fry another 0.5 tsp.
- Add spices and salt almost at the end of frying.
If you didn't manage to eat it right away, store the dish in the refrigerator.
Fried gray rows closed in jars can be added to potatoes in winter, put in soups, etc.
Ingredients:
- rows - 3 kg;
- oil - 1 tbsp.;
- onions - 0.5 kg;
- 1 tbsp. l. salt;
- 1 tsp mixture of peppers.
The sequence of frying gray mushrooms with onions for the winter:
- Boil for 20 minutes and cool.
- First, fry in a pan to evaporate the liquid. Stir constantly during the process.
- Pour in ½ part of the oil and fry a little.
- Fry the turnip onions, cut into half rings, with the 2nd half of the oil.
- Add onions to mushrooms, add spices, salt.
- Divide the mass into steamed containers of small volume, roll up with tin lids.
- Leave to cool under a blanket for a day.
Store the blanks on the shelf of the refrigerator or, if you have your own home, in the cellar.
Conclusion
A photo and description of the gray row will help those who want to try to collect it in the forest on their own. If you then cook the mushrooms correctly, they will be an excellent snack that can be served on weekdays and holidays.
