How to process row mushrooms after harvest

Varieties are considered common fruiting bodies, but little known among mushroom pickers. Only experienced amateurs of "silent hunting" know what mushrooms are and which ones can be prepared. You can marinate, salt, fry and stew. They are prepared simply, and the end result of the prepared dish is aromatic and tasty.

However, in order to get a delicious dish, you need to properly process the mushroom mushrooms. To do this, everyone should know the general principles of this process. Since the rows have a specific smell, reminiscent of damp flour, as well as severe contamination on the hats and legs, it is worth knowing how to process the rows after collection.

Processing rowing is as follows:

• Fruit bodies are sorted and cleaned of forest debris: the remains of grass, leaves.
• They are washed well in a large amount of water or, if they are very dirty, soaked for several hours.
• They let the water boil, pour a little vinegar into it and introduce rowings.
• Boil for 10 minutes, recline in a colander, and then boil again in water for 20 minutes with the addition of vinegar.
• Lay the peeled onion and cook another 10 minutes to remove the unpleasant powdery smell.
• Once again, they are thrown back into a colander, washed with cold water and then they cook what they want.

How to properly process poplar row

For many mushroom pickers, poplar populations are considered popular. This is a conditionally edible mushroom, popularly referred to as a poplar. These fruiting bodies grow near poplars or directly below them in large rows. These mushrooms are usually always very contaminated, so let's get acquainted with the information on how to properly process poplar row.

1. The first step, which will tell you how to handle rowing, is soaking for 3 days in cold water. In this case, daily need to change the water 2 or 3 times. Thanks to this approach, all the bitterness leaves the mushrooms and soaks the dirt. Note that if the temperature of the water for soaking the mushrooms is above + 16 ° C - this is bad, since the fruiting bodies can ferment. Therefore, change the water more often to protect the mushroom crop from spoilage.
2. Boil the rows in water with the addition of salt for 30 minutes.
3. The mushroom broth is drained, washed in running water and allowed to drain.

Heat treatment allows you to use rowing for further cooking processes: pickling, pickling, frying. Poplar rowing with high nutritional value has a low calorie content, pleasant taste and aroma.

Stepwise gray row processing

Gray widow is well known only to experienced mushroom pickers, while beginners are afraid to collect these fruiting bodies so as not to stumble on false species. The gray row grows on almost all types of soil under the trees, therefore it is usually heavily polluted. How to properly process row mushrooms so that the final dish will delight you with its taste?

The processing of gray rowing needs to be carried out in stages:

• To begin with, each fungus is cleaned of needles, leaves, moss and cut off the lower part of the legs.
• Particular attention is paid to the bottom of the cap, that is, to the plates in which sand and other forest debris get stuck.
• Cut rotten, damaged by rodents and insects parts of the fungus.
• Remove the film from the hat and wash the mushrooms in plenty of water.
• If the rowers are very dirty, they are filled with water and left for 2-3 hours.
• It is washed under a tap with cold water and then proceed to boil.
• Boil in salted water for 30 minutes, lay in a colander and do further cooking: pickling, salting, frying or stewing.