Why rowans are bitter and how to rid mushrooms of bitterness

Ryadovka is the name of the family of lamellar fruit bodies, most of which are suitable for human consumption. Mushroom pickers with experience well appreciate the ranks according to their taste, although many of them have bitterness. Why is rowovka bitter, and how to cook these mushrooms in order to be able to emphasize their aroma and taste, as well as preserve the vitamins and minerals contained in them: copper, zinc, manganese?

I want to say that only novice lovers of the "silent hunt" do not collect the ranks, considering them inedible due to bitterness. However, this is in vain, because such mushrooms are quite edible and tasty. They prepare amazing preparations for the winter and dishes for the daily menu. In this article, you will learn how to cook rowing so as not to be bitter. We will talk about three options for harvesting these fruiting bodies for the winter: pickling, pickling and frying.

What to do if the rowers are bitter: how to cook mushrooms

Most of the mushrooms of this species are considered conditionally edible, so many rowers are bitter, that is, their flesh has a bitter taste. What if the found rowing is bitter, although edible? To obtain a delicious dish, these fruiting bodies must be able to cook correctly. However, this must be done so that the cooked dish does not disappoint you, because rowing is not only bitter, but also has a specific floury taste. Therefore, if the rowers are bitter, you should know all the features of their primary processing and the preparatory stage before cooking.

Since the rowers grow in the forest on the ground or sand, the first thing to do is to clean the surface of their hats from leaves, moss, grass and pine needles. Sand and earth can be shaken off with an ordinary paint brush. However, special attention is paid to the bottom of the cap - plates that quickly become clogged.

Regardless of whether the rowers are bitter or not, they must be properly cleaned. The knife cuts off all the darkened, as well as damaged by rodents or insects areas. The peel is removed from the hat, which reduces bitterness, and only after that the mushrooms are washed in water.

If the rows are heavily contaminated, then they are filled with cold water and left to soak from 24 hours to 3 days. In the case when mushrooms are rowdy bitter, prolonged soaking will just help get rid of this unpleasant drawback. Note that soaking will not affect the taste of the final dish, even if you are going to fry mushrooms. To remove the bitterness, a little salt is poured into cold water (1 tbsp. L. Salt per 1 kg of fresh mushrooms).

However, the fastest way to rid rowers from a bitter taste is boiling. This process lasts from 30 to 40 minutes in salted water. During this time, you need to change the water in the mushrooms 2 times and add the onion, cut into two parts, during cooking.

The recipe for salting elm rows that are bitter

For this recipe, they usually take elm ranovki, which are bitter, or poplar. With proper primary processing, these fruiting bodies are very tasty in salt form.

• 2 kg of fresh mushrooms;
• 2 tbsp. l salts;
• 5 cloves of garlic;
• 10 peas of black pepper;
• 2 dill umbrellas;
• Blackcurrant leaves.

Why steep mushrooms are soaked, which are bitter and have a specific smell? As already noted, it is soaking that removes bitterness from mushrooms and kills the powdery smell. In this embodiment, when salting the rows in the cold way, boiling is not supposed, but only soaking for up to 2-3 days in salted water.

After 30 days, the mushrooms are ready to eat.

The recipe for pickling rowings that are bitter

Although the rowers are bitter, in the pickled form they are simply amazingly tasty. Try this recipe for the winter and you will love it!

• 2 kg of mushrooms;
• 800 ml of water;
• 2 s.t. l salts;
• 3 tbsp. l Sahara;
• 50 ml of vinegar 9%;
• 4 cloves of garlic;
• 5 peas of allspice and black pepper;
• A pinch of cinnamon.

1. The cleaned rows are boiled in two waters with the addition of salt for 20 minutes.
2. Spread on a colander and washed in running water, give a good drain.
3. Mushrooms are laid out in sterilized jars and a marinade is prepared.
4. Salt, sugar and all spices, except vinegar, are mixed in water, let it boil for 10 minutes.
5. Add vinegar and simmer another 3-5 minutes.
6. Fill rows, cover with metal lids and put in hot water for 20 minutes to sterilize.
7. Roll up, turn over, warm and allow to cool in this position.
8. Take out in a cool room and store no more than 8 months.

Why, after cooking, the rowings become bitter, and how to avoid this?

Sometimes after cooking, the rows become bitter, why is this happening and how to avoid it? To rid the mushrooms of bitterness, they need to be cooked 2-3 times with the addition of salt, onions, citric acid and bay leaf. Boil the rows 3 times for 15 minutes, each time in new water. Drain through a colander and rinse in running water - there will be no bitterness in the mushrooms.

• 2 kg of boiled mushrooms;
• 2 tsp salts;
• 1 tsp ground black pepper;
• 500 g of onion;
• 200 ml of vegetable oil.

1. Fry boiled rows in ½ part of vegetable oil until golden brown, about 30 minutes.
2. Peel the onion, cut into cubes and fry in the second part of the butter until soft.
3. Combine the mushrooms with onions, salt and add ground pepper, mix, cover and simmer for 15 minutes.
4. Open the lid, mix again and continue frying for 15 minutes.
5. Distribute into cans and squeeze to fill all the voids.
6. Pour the remaining oil in the pan and close with tight nylon covers. If there is not enough oil, then heat a new portion and pour.
7. Allow the workpiece to cool completely and refrigerate.