Recipes for yellow-brown rowsThe yellow-brown row is considered a conditionally edible mushroom of the 4th category and usually grows in open areas of the forest, in light forests and on the roadsides of forest roads. Although these mushrooms are not very popular among lovers of “silent hunting”, they still have their admirers. Knowing the secrets of how to cook a yellow-brown row will increase the number of its fans, because dishes from these mushrooms turn out to be excellent in taste.

How to salt yellow-brown rows

Especially tasty mushrooms are obtained in a salty form. Salting yellow-brown rows is not difficult, however, the initial processing will require patience and strength from you.

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  • 3 kg rows;
  • 4 Art. l salts;
  • 5 pcs. bay leaf;
  • 8 cloves of garlic;
  • 10 peas of black pepper;
  • 2 umbrellas of dill.
Recipes for yellow-brown rows
Rows are cleaned of forest debris, the lower part of the leg is cut off and poured with plenty of water. Add 2-3 tbsp. l. salt and leave for 2-3 days. At the same time, they change the water several times to colder so that the fruiting bodies do not sour.
Recipes for yellow-brown rows
A layer of salt and a small part of all the other spices are poured onto the bottom of a sterilized glass jar (cut the garlic into slices).
Recipes for yellow-brown rows
Next, soaked rows are laid out on salt and sprinkled with salt and spices.
Recipes for yellow-brown rows
Each layer of mushrooms should be no more than 5-6 cm. They are sprinkled with salt, garlic, pepper, bay leaf and dill.
Fill jars with mushrooms to the very top and press down so that there is no void.
Recipes for yellow-brown rows
Top with a layer of salt, cover with gauze and close with a tight lid.

After 25-30 days, salted rows are ready for use.

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Marinating yellow-brown rows

Rows, despite their unpopularity, are very useful for the human body. They contain manganese, zinc and copper, as well as B vitamins. The preparation of yellow-brown rowing by the pickling process preserves these beneficial substances.

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  • 2 kg row;
  • 6 tbsp. l. vinegar 9%;
  • 2 Art. l salts;
  • 3 Art. liter. sugar;
  • 500 ml of water;
  • 5 peas of black and allspice;
  • 4 bay leaves;
  • 5 cloves of garlic.
  1. Rows cleaned of forest debris are thoroughly washed in cold water and boiled for 40 minutes in salted water with a pinch of citric acid.
  2. Take out with a slotted spoon into a colander, rinse under the tap and lower into boiling water for 5 minutes for blanching.
  3. Distribute in sterile jars, and in the meantime prepare the marinade.
  4. Salt, sugar, peppercorns, bay leaf, garlic cubes and vinegar are mixed in water.
  5. Boil for 5 minutes, strain and pour into jars.
  6. They are closed with tight lids and after cooling they are taken out to the basement.

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Frying yellow-brown rows

Frying mushrooms is a completely simple process, especially since the recipe for making a yellow-brown row does not require expensive ingredients. However, you and your household will be able to enjoy the amazing taste and aroma of the dish.

  • 1 kg rows;
  • 300 g onions;
  • 150 ml of vegetable oil;
  • 300 g sour cream;
  • 1 tsp paprika;
  • 1/3 tsp ground black pepper;
  • 50 g chopped parsley;
  • Salt – to taste.
  1. Peel the rows, cut off the tip of the leg, rinse and cut into pieces.
  2. Boil in salted water for 15 minutes, regularly removing foam from the surface.
  3. Drain the water, pour a new portion and cook for another 30 minutes.
  4. While the rows are cooking, peel the onion, cut into half rings and fry until soft over low heat.
  5. Throw the boiled mushrooms in a colander, drain and fry in a separate pan for 30 minutes.
  6. Combine with onion, salt, add pepper and paprika, mix.
  7. Fry for 10 minutes on low heat and pour in sour cream. Sour cream is better to beat with 1 tbsp. l. flour to keep it from curdling.
  8. Continue to simmer on low heat for 10 minutes.
  9. Sprinkle the fried rows with chopped parsley before serving.

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