Cooking mushrooms in rows: how many and how to cook them (+23 photos)?

Ryadovki is a large family of lamellar mushrooms, and only some of them can be safely eaten. They have a large number of useful trace elements, including zinc, copper, manganese, as well as B vitamins. In addition, they exhibit an antibacterial property. But in order to preserve all the useful components contained in the fruiting body, it is necessary to cook the row mushrooms correctly, strictly adhering to the technology.

Features of the species and selection of edible mushrooms

In nature, there are more than a hundred species of tricholomes (rows) and only half of them can be eaten. Therefore, before collecting it is recommended to familiarize yourself with the appearance of edible trichole. Characteristic features that unite the majority of representatives with tricholom:

When choosing edible or conditionally edible Tricholum, you need to pay attention to the color of the hat. So, the most popular edible mushroom from the Tricholum family is gray rowing, the hat is painted gray, with a light olive or purple hue. The smell of this species is almost not noticeable.

Also an edible species is poplar rowan tree - a mushroom capable of forming symbiosis with the poplar root system. The hat of this specimen is dense and fleshy, on the surface of which cracks begin to appear as they grow. The color of the hat is quite diverse, so you can find both gray-red and olive-brown poplar rows.

In addition to these species, the mayonnaise, violet, crowded, yellow, red, green and earthy ranks also belong to edible tricholomes.

Useful properties and restrictions on the use of boiled mushrooms

The rank and file are rich in minerals and B vitamins. Also, the fruit body contains carbohydrates (49%), proteins (46%) and fats (5%). Due to the content of potassium, phosphorus, zinc, copper and other useful substances, tricholomas have antioxidant, antiviral and anti-inflammatory effects, as well as increase the body's resistance to viruses and bacteria.

Regular consumption of this species in food helps to restore the cardiovascular system by normalizing blood pressure and heart rate. In addition, the use of Tricholum will help to cope with overwork and internal stress.

With their systematic use, the blood sugar level is normalized, mental performance is increased and the output of toxins and other harmful substances from the body is activated.

On the basis of Tricholum, various antidiabetic medicines and antibiotics are made. But despite the large number of beneficial properties that they possess, their use should be limited. Abuse of ranks can lead to digestive upset.

In the case of low acidity, inflammation in the pancreas, chronic diseases of the digestive tract and cholecystitis, it is necessary to use tricholomas in minimal quantities.

Pre-treatment before cooking

Before you start cooking with Tricholum, you need to clean their surface from needles, leaves, earth and sand. You can remove the earth and sand with a regular brush, especially paying attention to the surface under the hat. Plates are usually the most contaminated. The remains of the mycelium are also removed along with the garbage.

After all the garbage has been removed, it is necessary to proceed with tricholum cleaning. Cleaning involves trimming all damaged and darkened areas and removing the skin covering the hat. After the peel has been removed, thoroughly rinse the product under running water until the water becomes clear.

Time and methods of cooking mushrooms

Before any method of cooking rows, they must be boiled in salted water. Cooking time differs significantly depending on what processing the mushrooms will undergo further.

Before frying

Many rowers have an unpleasant odor, which can significantly spoil the taste of the dish. It is necessary to cook tricholomas before frying for 30 minutes, in two sets.

First of all, you need to bring the water to a boil and only after that introduce the product into it and salt it. For 1 kg of rows, 1/3 tbsp is enough. tablespoons of salt. The emerging foam must be removed, otherwise it can spoil the taste of the future dish. Cooking time - 15 minutes.

After the product has been boiled, it must be washed under running water and reintroduced into salted boiling water. The second time the mushrooms are also boiled for 15 minutes. In order to avoid darkening with trichol, vinegar can be added to boiling water for the first cooking (1 tablespoon of vinegar / 1 liter of water).

You may be interested in:

Poisonous mushrooms of the Leningrad region - names and descriptionThe largest mushroom - in the world, on earth, in Europe and RussiaMushroom marinade - how to make pickle for pickling for the winter?

After cooking the rowing, it is recommended to rinse again and only after that proceed directly to frying.

For salting

Before salting, the product is cooked twice, for 20 minutes. After each cooking, tricholomas are washed under cold running water. Peredovki are introduced exclusively into already salted boiling water.

To get rid of the product of bitterness in water, you need to add 9% vinegar in a proportion of 1 tbsp. spoon per 1 liter of water. After cooking, the tricholomas are washed and dried, and only after that can salting be started.

Before freezing

Before freezing, the product is cooked for 30 minutes, however, water must be changed every 10 minutes. Rowadki are introduced into salted boiling water and boiled for 10 minutes. The foam that appears should be removed periodically. Vinegar, onion and bay leaf should also be added to the water, these ingredients will help remove the specific smell of mushrooms.

After the mushrooms are boiled for 10 minutes, the water drains, and the tricholomas are washed. After this, the product is again introduced into boiling water for another 10 minutes. In total, mushrooms are cooked 3 times for 10 minutes. After cooking, the rowings are washed, dried and stacked in plastic bags for further freezing.

Before pickling

Before marinating, tricholomes must be boiled for 30 minutes, changing the boiling water after 15 minutes of cooking.

Before changing the water, the tricholomas are washed. Before introducing the product into the water, it must be brought to a boil, salted and vinegar added. Before pickling, tricholomas should drain after cooking, for this they are usually laid out on a wire rack.

Before baking in the oven

Before baking, tricholomas are boiled in water with the addition of salt and citric acid for 30 minutes. Citric acid will not allow the product to darken.

The foam that appears, must be removed. After tricholomas are boiled for 15 minutes, the water must be drained, and the rowings washed. Then the product is again introduced into boiling water and cooked for another 15 minutes.

Cooked Row Dishes Recipes

To prepare the fried rows, you will need:

• vegetable oil - 1 tbsp. a spoon;
• mushrooms - 0.5 kg;
• salt and spices to taste.

Pre-boiled mushrooms are laid out on a previously heated pan with vegetable oil and fried for 10 minutes. Mushrooms must be stirred occasionally, otherwise they will burn. After you add salt and spices to taste. Together with spices, the rowing must be kept on the fire for a few more minutes. The dish can be served with any side dish, but the rowings, as a rule, go well with potatoes.

To prepare baked rows, you need to take:

• boiled mushrooms - 500 g;
• boiled potatoes - 300 g;
• breadcrumbs - 2 tbsp. spoons;
• butter - 100 g;
• onion - 2 pcs.;
• sour cream - 200 ml;
• eggs - 3 pcs.;
• salt and pepper to taste.

Mushrooms must be cut into slices and sautéed in butter until golden brown. Next, onions, cut into small cubes, are added to the mushrooms, and the resulting mixture is fried over low heat for 10 minutes. After this, add spices without removing from the heat. Together with spices, the dish is stewed for another 10 minutes. After the product has been fried, it is mixed with pre-cooked and chopped potato slices.

The bottom of the pan is sprinkled with breadcrumbs and a mixture of mushrooms and potatoes is laid out. Mushrooms are watered on top with a mixture of whipped sour cream and eggs. The product is baked in the oven, heated to 180 ° for 40 minutes. Before serving, the dish can be decorated with greens.

Answers to Common Questions

Tricholomes are quite specific mushrooms, before which many questions can arise. Here are the most common ones:

Despite the fact that among the rows there are absolutely edible mushrooms, they can not be eaten raw, and it is recommended to boil them before any type of processing. Pre-cooking with the addition of salt and vinegar helps get rid of the specific smell of the rows.