Row gray: photo and description, preparation for the winter

Many people love mushrooms for their unusual taste. You can cook a mushroom dish from a product bought in a store, or you can go to the forest and pick mushrooms with your own hands. However, you need to learn how to understand them so as not to take poisonous specimens and not be poisoned by them. The photo and description of the gray row, which will be discussed in this article, give an idea of ​​uXNUMXbuXNUMXbhow it looks.

What do gray row mushrooms look like?

Gray rows are one of the species (Tricholoma portentosum) of the genus Ryadovka. These are agaric mushrooms with a pronounced (from 4 to 10 cm in diameter) fleshy hat. In young specimens, it is convex and round-conical, with a tubercle in the middle, in old specimens it is uneven, more flattened. The edge of the cap is wavy, in young mushrooms it is tucked. As it grows, it straightens, can bend to the top, crack. Caps range from pale grayish to dark gray tones, with a hint of olive or purple. Their surface is smooth, and if damp, then covered with mucus.

The flesh of the rows is white or grayish, on a break with yellowness. The structure is dense in the cap, loose and fibrous in the stem. The leg of this mushroom is 4 to 15 cm long, 1-2 cm thick. It is classically cylindrical in shape, thicker at the base than at the top. Over time, the leg becomes hollow. The color of its lower part is white with yellowness or grayish, at the top it has a powdery coating. Usually the legs of the rows are well rooted and are deep in the ground.

The description of gray row mushrooms will be incomplete without a photo where you can clearly see them.

Where does the hatched row grow

Shaded – another name for the gray row. The distribution area is the temperate zone of the Northern Hemisphere. A gray row grows in a pine or mixed forest. Prefers sandy soils, settles in a layer of fallen leaves and needles, in moss. It can occur as single specimens or in groups stretched in a row. Greenfinch mushroom can often be found next to it. This is another row, but of a different species (Tricholoma equestre), with a greenish coloration that persists even after processing.

Is it possible to eat autumn gray row

It ripens just in the fall, at which time its flesh becomes dense, slightly crispy, but remains tender. According to mushroom pickers, such gray rows are the most delicious. Therefore, it is in the fall that they are collected, then they are sold on the market. You can collect even after frosts and the first snow. In frostbitten specimens, the caps become brownish, not gray.

Taste qualities of the mushroom gray row

This is an edible species, mushrooms can be processed: boiled, fried, pickled, preserved with salt. But it is recommended to boil them first, and then fry or pickle. This will rid the mushrooms of toxins that may have accumulated in them. After cooking, the flesh remains gray or gray-white, with a slightly chestnut tint. Both young and fully mature rows are suitable for food. You can cook dishes from specimens frozen during the autumn frosts.

The benefits and harms of the gray row

If you cook gray mushrooms correctly, they are undoubtedly useful. They have an antimicrobial effect due to biologically active substances in the composition, as well as immunomodulatory. Their use improves metabolism, removes toxins, increases the efficiency of the brain and the whole body. There is a positive effect on the mental sphere – they eliminate overwork, prevent the development of depressive states. Harm from gray rows can occur if they are eaten raw, without pre-treatment.

When to collect gray rows

Fruiting bodies of gray rows ripen in autumn, they can be harvested from September to November. Most mushrooms can be found in the 1st half of October. In the southern regions, they can be collected even later – in November or even in December. Late ripening is one of the advantages of gray rows, because they can be harvested when there are no other mushrooms.

How to distinguish edible gray rows

When collecting a gray row, one must remember that it can be confused with rows similar to it, because in the genus to which it belongs, there are not only edible and conditionally edible, but also poisonous species.

Do not collect in the forest:

• soap row (it gives out the smell of laundry soap, clearly distinguishable on the fault);
• pointed rowing (poisonous gray rowing, can be distinguished by a sharp tubercle on the hat, has a burning taste);
• the row is different (it has a greenish leg and a very unpleasant smell);
• striped row (inedible, has more strokes on the hat):
• brindle or gray false row (she has a lot of dark scales on her hat).

You can also eat gray pine or matsutake (it tastes better than gray, it is considered an excellent mushroom) and earthy (it is smaller, has a gray hat without a shade and has no aroma).

How to cook gray rows

Collected specimens can be prepared immediately or made blanks for the winter. Processing options are the same as for other mushrooms, that is, boiling, stewing, frying, pickling, pickling and drying. You can choose any method, depending on the number of mushrooms and the skill of the hostess.

How to cook gray row mushrooms

All raw materials must be fresh, the less time passes from the moment of its collection, the better. Ideally, gray rows should be cooked within XNUMX hours of being cut.

Ingredients:

• 1 kg of the product;
• salt – 1 tbsp. l .;
• citric acid – ¼ tsp;
• bay leaf and cloves – 2-3 pcs.;
• 5-8 allspice peas.

Procedure:

1. Clean the hats and legs from dirt, adhering blades of grass, sand, cut out the darkened areas. If the pollution is strong, you need to remove the skin, which is easily separated, you just need to pick it up with a knife.
2. Rinse the cleaned mushrooms in cold water.
3. Pour water into a large saucepan at the rate of 1 liter per 1 kg, add salt (1 tablespoon per 1 liter) and citric acid. Boil water.
4. Pour gray rows into boiling water and cook them for a third of an hour over moderate heat, covering the dishes with a lid.
5. Add spices in the middle of cooking.
6. When cooking is finished, remove the pan from the stove, drain the water, put the mushrooms on a plate.

Boiled gray rows can be added to soups, salads, sauces; this is an excellent side dish for meat and potato dishes.

How to pickle gray rows

Pickled mushrooms are quick and easy to prepare.

Ingredients:

• 1 kg of the product;
• 1 Art. liter. sugar;
• 2 Art. l salts;
• 100 ml of vinegar;
• 2 bay leaves;
• dill umbrella;
• 3 currant leaves;
• 0,5-1 heads of garlic;
• 5 peas of allspice;
• 2-3 cloves.

Procedure:

1. Sort through gray mushrooms, remove all wormy, spoiled ones. Thoroughly rinse the remaining ones so that there is no dirt on them.
2. Put them in a saucepan, cover with water and boil for 10 minutes.
3. Pour spices, salt and sugar, boil for another 10 minutes. 1-2 minutes before readiness, pour in the vinegar, mix.
4. Remove from heat, leave to cool and infuse.

Store blanks in the refrigerator.

Gray mushrooms can be pickled not only for direct consumption, but also for winter preparations. According to the recipe for making gray rows for the winter, you will need the ingredients:

• 1,5 kg of the product;
• 0,5 liter of wine vinegar;
• 1 onion and carrot;
• 1 st. l. sugar, salt;
• 50 ml of vinegar;
• sweet peas – 8 pcs.;
• cloves – 3 pcs.;
• laurel – 3 pcs.

Procedure:

1. Clean the caps and legs and rinse well under running water. Cut the largest of them into pieces.
2. Put the blanks in a saucepan and boil for 15-20 minutes. Remove foam as soon as it appears.
3. Prepare the marinade: chop the onion and carrot finely, pour wine vinegar, add spices and boil for 10 minutes.
4. Add the finished marinade to the rows and boil together for another 5 minutes.
5. Spread the mass into 0,5 l jars, roll up. Refrigerate by wrapping the jars in something warm.

Cook gray mushrooms and marinade in non-metallic dishes to avoid oxidation. It is necessary to store the finished preservation in the cold and dark, with minimal humidity. Shelf life – 1 year.

How to salt rows gray

Best suited for salting are gray rows, collected in late autumn. They turn out thicker and crispier. For salting, it is desirable to collect medium-sized mushrooms, large ones become harsh.

Salting can be done in several ways.

Ingredients:

• 10 kg rows;
• 0,4 kg of salt;
• garlic – 2 large heads;
• hot peppers;
• dill seeds – 1 tbsp. L.;
• horseradish leaf;
• 3-5 currant, cherry and bay leaves.

Procedure:

1. Peel, soak the mushrooms and rinse them.
2. Put in a saucepan in layers, sprinkling each layer with salt and seasonings. Finish off with a layer of spices.
3. Press down with oppression and leave for a while until the mushrooms settle.
4. Report rows to restore volume.
5. Close the pan with a lid and put in a dark, cold place.

Salting will be ready in 1,5 months.

For the winter, salted mushrooms are prepared in cold and hot ways. If poured with hot water, they will salt out faster and will be ready in a few days. Salting with cold water lasts longer, but the finished product is tastier and crispier.

For cold pickling, you will need the following ingredients:

• 10 kg of mushrooms;
• 0,5 kg of salt;
• garlic, dill, laurel, sweet peas.

Procedure:

1. Peel and wash the gray rows, cut the largest into pieces.
2. Put in a saucepan, boil for no more than 2 minutes.
3. Arrange the cooled mushrooms in jars, shifting with spices and salt.
4. Close with plastic lids, refrigerate.

Salting will be ready and will acquire a taste in 1,5 months.

For hot salting, you will need the following ingredients:

• 10 kg of raw materials;
• 10 L of water;
• 75 g salt;
• spices – bay leaf, cloves, peas.

The procedure for preparing a row of gray according to this recipe:

1. Boil water in a large saucepan.
2. Put spices in it.
3. Pour the mushrooms and cook them for 0,5 hours.
4. Arrange in small jars and pour hot saline solution.
5. Close with simple lids.
6. Banks put in the cold, in a dark place.

The blanks will become salty in a week, but it is better to leave them for a month so that they reach the maximum taste. You can store salted mushrooms, cooked in hot and cold ways, until spring.

How to fry gray rows

To prepare mushrooms according to the simplest recipe, you only need sunflower oil, salt and ground pepper. For 3 kg, 0,2 liters of oil, spices and salt to taste will be enough.

Procedure:

1. Wash the peeled mushrooms, cut into slices.
2. Boil in salted liquid for 20 minutes, drain the water.
3. Put in a dry frying pan, fry on it until the excess liquid has evaporated, pour in the oil, fry for another 0,5 hours.
4. Add spices and salt almost at the end of frying.

The dish, if it was not possible to eat it immediately, store in the refrigerator.

Closed in jars, fried gray rows in winter can be added to potatoes, put in soups, etc.

Ingredients:

• rows – 3 kg;
• oil – 1 tbsp.;
• onions – 0,5 kg;
• 1 Art. l salts;
• 1 tsp pepper mixtures.

The sequence of frying gray mushrooms with onions for the winter:

1. Boil for 20 minutes and refrigerate.
2. First, fry in a pan so that the liquid evaporates. Stir constantly during the process.
3. Pour ½ part of the oil and fry a little.
4. Onion-turnip, cut into half rings, fry with the 2nd half of the oil.
5. Add onions to mushrooms, add spices, salt.
6. Spread the mass over steamed containers of small volume, roll up with tin lids.
7. Leave to cool under the covers for a day.

Store blanks on the shelf of the refrigerator or, if you have your own home, in the cellar.

Conclusion

A photo and description of the gray row will help those who want to try to collect it in the forest on their own. If you then cook the mushrooms correctly, they will become an excellent snack that can be served at the table on weekdays and holidays.