How to cook row mushrooms and how much to soak

Ryadovki is a rather large family of agaric mushrooms, uniting many species. Knowledgeable mushroom pickers can easily distinguish between them, but many simply do not take such mushrooms, considering them to be grebes. This is far from the case, among the representatives of this family there are many edible species. However, unlike other agaric mushrooms, which are salted without heat treatment, it is necessary to cook the rows.

How to clean row mushrooms

Rows grow in large colonies, arranged in stripes or circles. Therefore, they are usually collected quickly, without much concern for cleanliness. As a result, collected mushrooms at home have to be sorted out, cleaning them from adhering debris. It is most convenient to do this with a short knife, since along with cleaning you need to cut the bottom of the leg.

If the mushrooms have had time to dry out, then it becomes much more difficult to clean them. Adhering debris dries to the skin, and it becomes impossible to remove it without damaging the fruiting 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 bitterness in taste, as well as remove the powdery taste characteristic of these mushrooms.

For soaking, they are poured with cold water and kept for a certain time.

How much to soak rows

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 near the house, then you can put a basket with collected mushrooms in the pond. 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 rows:

How long to cook row 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 deteriorate. Therefore, it takes a certain time to cook rows.

How much to cook row mushrooms before frying

Before you start frying the rows, they must be thoroughly washed and soaked. After that, the mushrooms are thrown back into a colander, allowing all excess liquid to drain. In the meantime, you need to boil water by adding salt to it at the rate of 1 tsp. per 1 kg 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 boiling water.

After this time, the fruiting bodies are again thrown into a colander and washed with running cold water. Let the mushrooms dry for a few minutes. Drain and pour fresh water in a saucepan, bring it to a boil, add the same amount of salt and put the mushrooms back in. After a quarter of an hour, ready-made rows can be taken out of the pan, washed and fried.

How much to cook rows for salting and pickling

Rows are suitable for canning, they can be salted and marinated. Before pickling, the mushrooms are thoroughly washed, cleaned of 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 marinated. The possible remaining bitterness in the taste will be removed by the marinade containing spices and garlic.

Some mushroom pickers use the cold salting method, preferring to soak these mushrooms for several days instead of boiling. 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. It takes at least 20 minutes to cook the rows until cooked. 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 much to cook rows for freezing

Unlike many agaric mushrooms, 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 powdery taste, a little vinegar is added 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 up 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 removed for storage in a chest freezer.

How much to cook rows before baking

One of the ways to preserve rows for the winter is to bake them in the oven, followed by laying them out 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 cooking, 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 they are laid out on a baking sheet greased with vegetable oil. 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, you need to remove the jars with the finished product in a dark, cool place, for example, a cellar.

Useful Tips

Eating mushrooms always comes with some risk. Here are some useful tips for those who want to gather in the forest for the first time and try to cook rows:

1. With a “quiet hunt” 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 because of them.
2. Mushrooms in the process of growth intensively absorb toxins, radionuclides, heavy metals and various chemical compounds from the environment. For this reason, they cannot be collected within the city, near highways and railways, on the territories of existing and closed enterprises, in industrial zones.
3. 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 entirely justified. If it is possible to collect mushrooms of a higher category of nutritional value, then it makes no sense to collect rows. Unless for the sake of a culinary experiment.
4. Rows are characterized by inconstancy. Some species have a fairly strong similarity, and they can often be distinguished only by microbiological analysis. If you collect everything in a row, then both 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 among the collected specimens there are inedible or poisonous ones.
5. Symptoms of mushroom poisoning can manifest as nausea, dizziness, and indigestion. Toxins can cause an increase or decrease in blood pressure, heart palpitations, weakness. Some poisoned people have a mental disorder, since there are also hallucinogenic species among the rows.

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 after washing (activated carbon, Polysorb, Enterosgel).

Conclusion

The need to boil the rows before eating or canning is a necessary precaution. Undoubtedly, this slightly impairs their taste, but it is better to put up with it than risk your health. Boiled rows are much less dangerous than fresh ones, and the risk of food poisoning in this case is less.