Rows are considered common fruiting bodies, but little known among mushroom pickers. Only experienced lovers of “quiet hunting” know what kind of mushrooms they are and which of them can be cooked. Ryadovki can be marinated, salted, fried and stewed. They are easy to prepare, and the end result of the cooked dish is fragrant and tasty.
However, in order to get a delicious dish, you need to properly process the row mushroom. To do this, everyone must know the general principles of this process. Since the rows have a specific smell reminiscent of damp flour, as well as strong dirt on the hats and legs, it is worth knowing how to handle the rows after harvest.
Row processing is as follows:
- Fruit bodies are sorted and cleaned of forest debris: grass residues, leaves.
- Rinse well in plenty of water or, if they are heavily soiled, soak for several hours.
- Let the water boil, pour a little vinegar into it and introduce the rows.
- Boil for 10 minutes, recline in a colander, and then boil again in water for 20 minutes with the addition of vinegar.
- Lay the peeled onion and cook for another 10 minutes to remove the unpleasant mealy smell.
- They are again thrown into a colander, washed with cold water and then they cook what they want.
How to properly process poplar row
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For many mushroom pickers, poplar rows are considered popular. This is a conditionally edible mushroom, popularly referred to as poplar. These fruiting bodies grow near poplars or directly below them in large rows. These mushrooms are usually always very dirty, so let’s get acquainted with the information on how to properly process the poplar row.
- The first step, which will tell you how to process the rows, is soaking in cold water for 3 days. At the same time, you need to change the water 2 or 3 times daily. Thanks to this approach, all the bitterness is removed from the mushrooms and the dirt is soaked. Note that if the water temperature for soaking mushrooms is above +16 ° C, this is bad, since the fruiting bodies can ferment. Therefore, change the water more often to protect the mushroom crop from spoilage.
- Rows are boiled in water with the addition of salt for 30 minutes.
- Mushroom broth is drained, washed in running water and allowed to drain.
Heat treatment allows you to use rows for further cooking processes: marinating, salting, frying. Poplar row with high nutritional value has a low calorie content, pleasant taste and aroma.
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A step-by-step process for processing a gray row
The gray row is well known only to experienced mushroom pickers, while beginners are afraid to collect these fruiting bodies so as not to stumble upon false species. The gray row grows on almost all types of soil under trees, so it is usually heavily polluted. How to properly process rowing mushrooms so that the final dish will delight you with its taste?
The process of processing the gray row should be carried out in stages:
- To begin with, each mushroom is cleaned of needles, leaves, moss and the lower part of the leg is cut off.
- Particular attention is paid to the lower part of the cap, that is, the plates in which sand and other forest debris get stuck.
- Cut off rotten, damaged by rodents and insects sections of the fungus.
- Remove the film from the cap and wash the mushrooms in plenty of water.
- If the rows are heavily polluted, they are filled with water and left for 2-3 hours.
- Rinse under a tap with cold water and then proceed to boiling.
- Boil in salted water for 30 minutes, put it in a colander and do further cooking: pickling, salting, frying or stewing.