How many rows to cook?

Contents

 

How many rows to cook?

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 them of sand and dirt.

2. Remove from the rows of wormholes and darkened areas of the pulp on the legs and caps with a knife.

3. If the mushrooms are especially contaminated with forest debris, remove the skin from the row heads, which can be easily removed with a knife.

4. Rinse the 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.

 

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 dry cloves buds.

8. Drain the water, put the rows in a colander, cool and use as directed.

 
 

Delicious facts

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

– Rows – not too famous edible lamellar mushrooms, although some of them are inedible and slightly poisonous. Distinguish between gray (smoky), yellow-red, purple, poplar, silvery, honeycomb, 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 leg of the mushroom is up to 8 cm high, with a velvety fibrous surface. The pulp of the mushroom is purple-tinged.

Row Wednesday – the 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 rowers chooses rotten pine stumps. In urban conditions, rowers grow in gardens and parks.

 

– Purple row can be confuse with an inedible poisonous mushroom “spider web” ”of the same purple color. These mushrooms can be distinguished by the thin “web-veil” that envelops the plates under the cap 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 uncooked mushrooms are not recommended as it can cause stomach upset.

– Can be boiled and frozen rows, departed from frost, at the same time, they must also be thoroughly cleaned beforehand.

– Boiled rows can be use for the preparation of various dishes: salads, soups, sauces and casseroles. Pre-boiled rows can be fried, stewed, marinated, salted or frozen for future use.

 

– Boiled or fried rows – perfect garnish for omelets or meat dishes.

Salt rowing is better in autumn, since autumn mushrooms have a denser and crisper flesh after pickling. For salting, small rows should be chosen – they are more tasty salty, while large mushrooms become tougher.

How to pickle rows

Products

Rows – 1 kilogram

Vinegar 6% – 3 tablespoons

Sugar – one and a half tablespoons

Peppercorns – 5 pieces

Salt – a tablespoon

Bay leaf – 2 leaves

Carnation – 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, skimming off the foam.

4. Add vinegar, stir.

5. Rows, without cooling, transfer to sterilized jars, close.

6. Close cans, refrigerate and store in a cool place.

How to salt rows (easy way)

Products

Rows – 1 kilogram

Garlic – 3 prongs

Horseradish leaves – 3 leaves

Dill – a few twigs

Peppercorns – 10 pieces

Coarse salt – 50 grams

How to salt rows

1. Boil the rows, rinse and cool, throwing them in a colander.

2. Place the horseradish leaves in jars.

3. Lay the mushrooms in layers, sprinkle each layer with salt and garlic.

4. Close the banks.

The mushrooms will be salted after 6 weeks. Store salted rows in a cool place for up to 1 year.

How to salt rows (difficult method)

Products

Rows – 1 kilogram

Water – 1,5 liters

Salt – 75 grams

Bay leaf – 3 pieces

Black peppercorns – 10 pieces

Cloves – 5 pieces

Allspice – optional

Cooking in a saucepan 1. Pour 2,5 liters of cold water into an enamel pot.

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 water to a boil again and reduce 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 with plastic lids.

8. Place jars of salted rows in a cool place for 40 days.

Reading time – 5 minutes.

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