How to cook row mushrooms

The Ordinary family has over 2,000 species of mushrooms. Their name was due to the fact that they grow very crowded - in rows. The most common among cooks are rowings gray, crowded, red and purple, with a pleasant taste and smell. They are great for any cooking process: boiling, frying, pickling and pickling. The rowers begin to collect in August and do this almost until the month of November.

Note that the process of primary processing of rows is slightly different from treatments of other types of mushrooms, since they grow mainly on sandy soil. Before boiling, mushrooms should be well cleaned of dirt, cut off the lower part of the leg and rinse well. Sometimes rowers (if they are bitter) are poured with water and soaked for 24-72 hours. Then they are boiled in salted water with the addition of a pinch of citric acid.

Cooking mushrooms row

How to cook rowing until cooked so that the final result of the resulting dish is tasty?

It is worth saying that the time for cooking the rows will depend on what you will make of them in the future: fry, salt or pickle. Mycologists strongly recommend boiling row tones to avoid unpleasant moments, namely poisoning. Trying raw rowing is not worth it, sometimes you can poison yourself with edible species.

Sometimes mushroom pickers collect conditionally edible types of rows - how to cook these fruiting bodies? Before starting the thermal process, you need to soak the mushrooms for 2 days, and during this time, change the water several times. Many chefs use one simple way, which allows you to determine how much you need to cook rowing. As soon as the mushrooms have boiled down to the bottom of the pan during boiling, then they are ready. Knowing the answer to the question: how long does it take to cook rowing, each housewife will be able to cook real culinary masterpieces from the rows.

We offer several recipes showing how to properly cook rowing before the following processes.

How and for how many minutes to cook rowing before frying, why do mushrooms darken?

Some edible ranoviki have a specific smell, reminiscent of damp flour. Therefore, to obtain a delicious dish, fruiting bodies must be properly boiled. How to cook rowing before frying to remove the smell and bitter taste?

• Pre-cleaned from forest debris rowings should be soaked in cold water for 3-5 hours.
• Cut off the lower part of the leg, put on a wire rack and leave for 3 hours to allow all the liquid to glass well.

How much to cook rowing before frying, so as not to lose all the taste and vitamins?

Fried mushrooms can be consumed as an independent snack or added to any dishes.

Cooking before freezing: why do rowers change color and acquire the smell of flour?

After cleaning and soaking the rows for 3 hours, freezing is sometimes carried out. Before this process, the mushrooms are either boiled immediately, or they do it after, but with a frozen product. The very procedure of boiling is a little different.

• Mushrooms are introduced into boiling salted water and boiled for 10 minutes, while removing the foam.
• There are situations when during cooking, the rowers get a smell resembling stale flour. What to do in this case to avoid such nuances?
• In the water for boiling add not only salt and vinegar, but also a bulb cut into several parts, as well as 2-3 bay leaves. Such a technique will help rid the mushrooms of a specific smell.
• In addition, the rowing during cooking changes color. If you want to leave a bright color of the mushroom cap in the dish, then add 1 tsp. When boiling. citric acid. This ingredient perfectly preserves the color of thermally processed mushrooms.
• Boiled (3 times for 10 minutes) rowings need to be washed, thrown on a sieve and even slightly pressed down so that the water is well glass.
• When the mushrooms have dried, they are portioned in plastic bags, squeezed out all the air and tied.
• Sent to the freezer and stored for no more than 6 months.

It is better to boil the mushrooms before freezing, so they will take up less space in the freezer and in the future you can cook a variety of dishes from them.

Cooking before pickling: why are the rowings bitter?

Before pickling mushrooms, they should be properly boiled. How to cook row mushrooms so that in a marinated form they delight not only you, but also your guests?

• In mushrooms, the lower part of the leg is cut off, the leaves of leaves and grass are removed from the hats, and then washed in large quantities of water.
• Pour cold water and leave for 3-5 hours to soak to remove bitterness.
• After this process, the mushrooms are introduced into boiling water with the addition of salt and cook for 15 minutes, constantly removing the foam.
• Tilt in a colander, washed under the tap and again introduced into boiling water.
• Boil for 15 minutes, remove, rinse again and lay on a wire rack to drain.

There are times when rowing after cooking is bitter. What to do in this case and whether to worry? Note that you should not worry, as the further process of boiling mushrooms in the marinade will completely remove the taste of bitterness, and you will not even notice it. To do this, use a variety of spices and spices: garlic, bay leaf, allspice, vinegar, cloves, cinnamon, horseradish root and dill umbrellas.

How to cook rowing before salting

In this recipe, we will use boiling to protect ourselves and our loved ones from possible poisoning. Although the rowers can be salted in a cold way, however, in this case they need to be soaked for 72 hours.

How long does it take to cook rowing mushrooms, then to salt them correctly and tasty?

• Ridges cleared of forest debris, in which the tips of the legs are also cut off, are poured with cold water and left to be soaked for no more than 2 days. At the same time, you need to constantly change the water to cold so that the mushrooms do not acidify.
• After soaking, the mushrooms are allowed to drain completely and introduced into boiling water.
• During boiling, water should be added to the salt and boil rowing for 20 minutes over low heat.
• Fold in a colander, rinse under the tap and again put in a pot of boiling water for 20 minutes.
• At the same time, you need to add not only salt, but also vinegar to the water, which will help remove bitterness from the mushrooms (1 tbsp of vinegar is taken per 1 liter of water).
• Further, the mushrooms are given time to drain, cool completely and only then proceed to salting.As the ingredients, you can choose garlic, bay leaf, dill, currant and cherry leaves, mustard seeds, etc.

If rowing is bitter before salting, but after cooking, why is this happening? Sometimes mushrooms gathered in pine or spruce forests, which gives bitterness to fruit bodies. However, there is no need to worry too much, as bitterness completely disappears during the salting process. Ryadovka almost all have a bitter taste and a specific smell, so the salting recipe is the best suited for these mushrooms. In a salty form, such a workpiece will be a terrific dish on your table. We assure you that you will not notice any bitterness!

How to cook rowing for the winter before baking in the oven

A very interesting recipe that allows you to close rowing for the winter, many consider baking in the oven. However, in this case, the mushrooms need to be heat-treated. How to cook rowing so that you get a tasty workpiece for the winter?

• First of all, the mushrooms must undergo preliminary cleaning and soaking for 2 days. This procedure will help remove bitterness from the mushrooms.
• Next, put the mushrooms in boiling salted water with citric acid and cook. How many minutes do you need to cook rowing in sour-salt water?
• Prepared fruiting bodies are boiled 2 times for 15 minutes over low heat, constantly removing foam from the surface with a slotted spoon.
• Each time after boiling, the mushrooms are washed and allowed to drain.
• Sprinkle with salt and pepper, mix, lay on a baking sheet, oiled, and put in a preheated oven.
• It is baked for 30 minutes at a temperature of 180 ° C, then laid out in sterilized jars, pressed tightly and closed with tight nylon caps.