Canned food: recipes for the winter

Varieties are not considered popular among other types of fruiting bodies in view of their similarity to inedible mushrooms in bright colors. However, they are very useful for humans, as they contain B vitamins and minerals useful to the body, including zinc, copper and manganese. In addition, many culinary experts believe that canned rowing turns out to be very tasty. They can be fried, boiled, marinated, salted, made from them caviar and pastes, frozen.

For preserving rows in the home, an important factor is their mandatory boiling in salted water for 30-40 minutes. These fruiting bodies have a peculiar specific smell, so they should not be mixed with other mushrooms. However, lovers of gourmet dishes assure that rowers are great as a side dish for meat dishes or as an addition to omelettes. Cooked rowing is really similar in composition and taste to meat.

Ryadovka is an edible mushroom, therefore, how to preserve it for the winter is interesting to many housewives. The processing processes for these mushrooms practically do not differ from the preparation of other fruiting bodies. Even a novice hostess can quite cope with this. For ranks, certain nuances are characteristic, which you will learn about in our article. Following the proposed and proven recipes for canning row mushrooms at home, you will prepare an amazing dish for the winter that will delight not only you, but also your household. The rowers have an unusual taste, so first make small portions of stocks.

Before cooking, it is imperative to undergo initial processing: clean them of forest debris, remove dirt from the hats and cut off the lower part of the leg. The second very important process is soaking, which lasts from several hours to 3 days. Usually rowers are soaked for 1-2 days, while changing water 3-4 times. After soaking, the mushrooms are subjected to heat treatment in boiling water with the addition of salt and chopped onions. Boil the rowings for 30-40 minutes, constantly removing foam from the surface. Only then can fruiting bodies be subject to other treatments, such as frying or pickling.

How to preserve edible rowing mushrooms for the winter with wine vinegar

There are many options for pickling fruit bodies.

However, we offer a recipe for preserving row of vegetables with the addition of wine vinegar, which goes well with these mushrooms, making them crispy and juicy.

• 700 g of boiled rowing;
• 400 ml of water;
• 300 ml of wine vinegar;
• 2 pcs. onions;
• ½ tbsp. l salts;
• 1 carrot;
• 1 tsp lemon zest;
• 5 pieces. black pepper peas;
• 3 pcs. bay leaf.

How to preserve rows of wine vinegar to get a delicious and tasty dish that can please your guests?

1. Vinegar and salt are added to the water, carrots and onions are diced, and then also laid in the water.
2. Introduced bay leaf, pepper, lemon zest and cooked for 15 minutes over low heat.
3. Mushrooms fall asleep in brine, boil for 15 minutes and recline in a colander.
4. They are distributed in jars and poured with boiling brine.
5. They are closed with nylon covers, cool at room temperature and are taken out in a cold place.

This appetizer of pickled rows is added to salads, vinaigrettes, it can be stewed with meat, baked with pasta and used as a filling for pizzas and pies. In addition, this dish will replenish your daily diet in winter with an unforgettably delicious snack.

Canning rows of cinnamon for the winter in banks

How else to preserve rowing mushrooms for the winter by pickling? We offer a clove option that is very easy to prepare but requires consistent execution.

• 2 kg of rowed boiled;
• 1 tbsp. l salts;
• 1.5 tbsp. l Sahara;
• 700 ml of water;
• Vinegar 9%;
• 5 clove buds;
• 4 cloves of garlic;
• 3 dill umbrellas;
• Blackcurrant leaves.

Use the step-by-step recipe for preserving rowing with the given photos.

Such a tasty preparation can be put on the table as an independent snack or as a side dish for meat dishes.

How to preserve poplar rows with onions

A very tasty row that you can fry for the winter, many call poplar. Preserving fried mushrooms in row form requires a minimum of food and time.

• 2 kg of boiled rowing;
• 300 ml of vegetable oil;
• 700 g of onion;
• Salt to taste;
• 1 tsp ground black pepper.

The recipe for preserving poplar row is very simple, however, every cook must follow the step-by-step instructions in order for the appetizer to be satisfied during consumption.

1. In a frying pan heated with oil, lay out the rows and fry until golden brown.
2. Peel the onion, cut into half rings and fry in a separate pan until soft.
3. Combine the mushrooms and onions, salt, pepper, stir and continue to fry for 10 minutes over low heat.
4. Distribute into sterilized jars, pour oil on top of the pan and close with tight nylon covers.
5. After cooling, remove to the basement or leave in the refrigerator.

Fried with onions for the winter rowing are well suited as toppings for pizza and pies.

Caviar of their row mushrooms

Mushroom caviar is a good option for preserving row rows for the winter, and it is best obtained from a purple row row.

• 1.5 kg of boiled rows;
• 500 g of onion;
• 100 ml of vegetable oil;
• 5 cloves of garlic;
• Salt to taste.

Harvesting canned rows in the winter is carried out in banks as follows:

1. Cut the peeled onions into cubes and fry in vegetable oil until golden brown.
2. Cut the rows into pieces, add to the onion in a pan and fry for a delicious brown crust for 30 minutes.
3. Add chopped garlic, salt to taste, let cool slightly and chop in a meat grinder.
4. Put it in a saucepan again and fry over medium heat for 10 minutes.
5. Fill the jars with caviar and sterilize for 15 minutes in a pan with hot water, on the bottom of which you need to put a small kitchen towel.
6. They roll it up, and after cooling it leave it in the refrigerator or take it out to a cool place.

Caviar will look great on the festive table both as an independent dish and as a filler in tartlets.

Canning poplar rows with garlic

It is poplar rows that are best suited for salting. We suggest to salt these crispy fruit bodies in a hot way.

• 2 kg of boiled rows;
• 2 heads of garlic;
• 3 tbsp. l salts;
• Olive oil.

Preservation of poplar rowing is carried out in stages:

1. Lay out a layer of hot boiled rows in the bottom of the sterilized jars.
2. Pour a few thin slices of garlic on top and sprinkle with a layer of salt.
3. Lay out all the mushrooms and garlic, pouring salt to the top.
4. Tamp the rowings well, pour 2 tbsp from the top. l olive oil.
5. Close with sterilized nylon caps, allow to cool completely and refrigerate.

After 5-7 days, salted mushrooms will be ready for use.