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Ryadovki is a fairly large family of agaric mushrooms, uniting many species. Knowledgeable mushroom pickers can easily distinguish them from each other, but many simply do not take such mushrooms, considering them toadstools. This is far from true; among the representatives of this family there are many edible species. However, unlike other lamellar mushrooms, which are salted without heat treatment, it is necessary to cook the rows.
How to clean row mushrooms
The rows grow in large colonies, arranged in stripes or circles. Therefore, they are usually collected quickly, without much concern for cleanliness. As a result, collected mushrooms at home have to be sorted out, clearing them of adhering debris. It is most convenient to do this with a short knife, since along with cleaning you need to trim the lower part of the leg.
If the mushrooms have dried out, it becomes much more difficult to clean them. The adhering debris dries to the skin, and it becomes impossible to remove it without damaging the fruiting body.In this case, you can pre-soak the harvested crop in cold water for half an hour and then rinse it under the tap.
Do I need to soak the rows?
Soaking mushrooms is a rather lengthy process, but in the case of rows it is necessary. It allows you to get rid of bitterness in the taste, as well as remove the mealy aftertaste characteristic of these mushrooms.
To soak, they are poured with cold water and kept for a certain time.
How long to soak the rows
The rows are kept in cold water for up to three days. In this case, the water must be changed at least 2 times a day. If a clean river or stream flows next to your house, you can place a basket of collected mushrooms in the pond. Running water will wash the mushrooms quickly and efficiently, this is exactly what they did in the old days.
A short video on how to properly clean and soak rows:
How long to cook row mushrooms
Boiling is one of the types of heat treatment of mushrooms. During the cooking process, not only harmful but also aromatic substances pass into the broth, which give the finished dish a characteristic taste and aroma. If you do this for too long, not only the taste, but also the appearance of the mushrooms deteriorates. Therefore, it takes a certain amount of time to cook the rows.
How long to cook row mushrooms before frying
Before you start frying the rows, they must be thoroughly washed and soaked. After this, the mushrooms are placed in a colander, allowing all excess liquid to drain. In the meantime, you need to boil water, adding salt to it at the rate of 1 tsp. per 1 kg of rows. After this, you need to pour the mushrooms into boiling water. Boiling is carried out for 15 minutes.All this time you need to skim the foam from the surface of the boiling water.
After this time, the fruiting bodies are again placed in a colander and washed with running cold water. You need to let the mushrooms dry for a few minutes. Drain the water in the pan and add fresh water, bring it to a boil, add the same amount of salt and put the mushrooms back in. After a quarter of an hour, the finished rows can be removed from the pan, washed and fried.
How long to cook rows for salting and pickling
The rows are suitable for canning; they can be salted and pickled. Before marinating, the mushrooms are thoroughly washed to remove debris. Then they are boiled twice for 15 minutes, rinsing in between with cold running water. After the mushrooms are boiled in 2 waters, they are transferred to a colander, washed and allowed to dry. After such heat treatment, the rows can be pickled. Any remaining bitterness in the taste will be removed by a marinade containing spices and garlic.
Some mushroom pickers use the cold pickling method, preferring to soak these mushrooms for several days instead of boiling. However, this is not always justified. Rowers are quite variable mushrooms that easily adapt and adapt to the environment. This also applies to their appearance. Therefore, even an experienced mushroom picker can confuse edible rows with inedible ones.
Before salting, the rows are cleared of debris, washed thoroughly, and then boiled twice in boiling water, slightly acidified with vinegar. Cook the rows until done for at least 20 minutes.After the first boiling, the water must be replaced with fresh water. The boiled mushrooms are placed in a colander, washed with cold water, and allowed to drain and cool. After this, you can start salting.
How long to cook rows for freezing
Unlike many agaric mushrooms, rows can be frozen for storage and later use. Before freezing, boil them 3 times for 10 minutes, changing the water each time. To preserve the natural color and get rid of the mealy taste, add a little vinegar to the water, as well as a couple of bay leaves and one chopped onion.
After boiling, the mushrooms are allowed to drain and cool, but it is advisable to place them under pressure so that they give up as much liquid as possible. Otherwise, after defrosting, their taste will be watery. Then the rows are laid out in plastic bags and wrapped in such a way as to form a layer. It is important that a minimum amount of air remains inside. After this, the bags are stored in a chest freezer.
How long to cook the rows before baking
One way to preserve rows for the winter is to bake them in the oven and then put them in jars. The collected mushrooms are washed, removing all dirt and adhering debris, and then soaked for 2 days. Next, the rows are boiled twice in salted water with the addition of citric acid, each time keeping them on low heat for 15 minutes and removing the foam. After cooking, the mushrooms are rinsed each time with running water.
After the rows are boiled a second time, they are finally washed, the water is allowed to drain, and then they are laid out on a baking sheet greased with vegetable oil. The mushrooms are salted, sprinkled with ground black pepper on top, and then baked for half an hour at a temperature of + 180 °C. Then they are taken out of the oven, placed in sterilized jars and covered with plastic lids. After cooling, you need to put the jars with the finished product in a dark, cool place, such as a cellar.
Useful tips
Eating mushrooms always carries a certain risk. Here are some useful tips for those who want to collect in the forest for the first time and try to prepare rows:
- When “silent hunting” you should always be guided by the rule: “I don’t know - I don’t take.” No mushroom is worth risking your health or life for.
- During the growth process, fungi intensively absorb toxins, radionuclides, heavy metals and various chemical compounds from the environment. For this reason, they cannot be collected within the city, near highways and railways, in the territories of operating and closed enterprises, and in industrial zones.
- Rowers belong to the fourth category of mushrooms, which have the lowest nutritional value. In many regions, mushroom pickers ignore them, especially if there are more valuable specimens in the forest. This is completely justified. If it is possible to collect mushrooms of a higher category of nutritional value, then there is no point in collecting rows. Perhaps for the sake of a culinary experiment.
- Rows are characterized by inconstancy. Some species are quite similar, and they can often only be distinguished using microbiological analysis.If you collect everything, then the harvest may well contain both inedible and poisonous species. That’s why it’s so important to thoroughly soak and boil these mushrooms. In this case, it is possible to minimize the harmful effects of toxins on the body, even if inedible or poisonous ones are found among the collected specimens.
- Symptoms of mushroom poisoning may include nausea, dizziness, and stomach upset. Toxins can cause high or low blood pressure, rapid heartbeat, and weakness. Some poisoned people experience mental disorders, since among the rows there are also hallucinogenic species.
At the first signs of poisoning, you need to rinse your stomach, to do this you need to drink a large amount of water or a weak solution of potassium permanganate, and then induce vomiting. To reduce the absorption of toxins into the stomach, it is advisable to drink an absorbent drug (activated carbon, Polysorb, Enterosgel) after rinsing.
Conclusion
The need to cook the rows before consuming or canning is a necessary measure of caution. Undoubtedly, this slightly worsens their taste, but it is better to accept this than risk your health. Boiled rows are much less dangerous than fresh ones, and in this case the risk of food poisoning is less.
