Clean the rows, rinse under cold water and cook for 15-20 minutes.
How to cook rows
You will need – rows, water for cooking, salt, a knife for cleaning rows
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 hats 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 cold water into a saucepan, add salt (per 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. 7. 10 minutes after the start of cooking, add 6 black peppercorns, 1 bay leaf and, if desired, 2 buds of dry cloves.
6. Put the rows in boiling water and cook for 20 minutes over medium heat, covered.
8. Drain the water, put the rows in a colander, cool and use as directed.
– About 2500 species of mushrooms belong to the family of ordinary mushrooms. Mushrooms are called “rows” because they grow very crowded, most often in rows. The most widespread are gray rows (in some areas they are called “mice” or “series”), and purple rows.
– Ryadovki are not very well-known edible agaric mushrooms, although among them there are both inedible and slightly poisonous ones. 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 cap of the mushroom is 4-10 cm in diameter, the surface is dry, in the middle of the cap there is a small tubercle, the thin edges of the caps are bent down. The stem of the mushroom is up to 8 cm high, with a velvety-fibrous surface. The pulp of the fungus is with a purple tint.
– Wednesday rows – 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.
– The purple row can be confused with the 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 hat of the poisonous cobweb.
– The season for collecting rows begins in mid-September and continues until the end of October, until the first frost.
– Before any cooking method, these mushrooms must be boiled for 20 minutes.
– Tasting raw mushrooms is not recommended, it can cause indigestion.
– You can also boil frozen rows that have departed from frost, while they must also be thoroughly cleaned beforehand.
– Boiled rows can be used to prepare 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 a great side dish for omelettes or meat dishes.
– It is better to salt the rows in the fall, 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.
How to pickle rows
– 1 kilogram
Vinegar 6% – 3 tablespoons
Sugar – one and a half tablespoons
Peppercorns – 5 pieces
Salt – a tablespoon
Bay leaf – 2 leaves
Cloves – 4 inflorescences
How to pickle rows
1. Select strong rows.
2. Cut large rows, leave small ones as they are.
3. Put the rows in a saucepan, cook, removing the foam.
4. Add vinegar, mix.
5. Rows, without cooling, transfer to sterilized jars, close.
6. Close jars, cool and store in a cold place.
How to salt the rows (the easy way)
– 1 kilogram
Garlic – 3 teeth Horseradish
leaves – 3 leaves
Dill – a few branches
Peppercorns – 10 pieces
Coarse salt – 50 grams
How to salt the rows
1. Boil the rows, rinse and cool, throwing them into a colander.
2. Place horseradish leaves in jars.
3. Put the mushrooms in layers, each sprinkling with salt and shifting with garlic.
4. Close banks.
Mushrooms will be pickled after 6 weeks. Store salted rows in a cold place for up to 1 year.
How to salt the rows (the hard way)
– 1 kilogram
Water – 1.5 liters
Salt – 75 grams
Bay leaf – 3 pieces
Black peppercorns – 10 pieces
Cloves – 5 pieces
Allspice – optional
Recipe for cooking in a saucepan 1. Pour 2.5 liters of cold water into an enameled saucepan.
2. Add all the spices and bring the water to a boil over high heat.
3. Clean the rows, rinse thoroughly and put in boiling water.
4. Bring the water back to a boil and reduce the heat to medium.
5. Cover the pan with a lid and simmer the mushrooms at a low boil for 45 minutes.
6. Put the boiled rows in clean jars and pour hot brine.
7. Allow the jars to cool down and seal them tightly with polyethylene lids.
8. Place jars with salt rows in a cool place for 40 days.