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Rows are the name of a family of lamellar fruit bodies, most of which are edible. Experienced mushroom pickers appreciate ryadovki well for their taste, although many of them have bitterness. Why ryadovka is bitter, and how to cook these mushrooms correctly in order to be able to emphasize their aroma and taste, as well as preserve the vitamins and microelements they contain: copper, zinc, manganese?

I would like to say that only novice lovers of "quiet hunting" do not collect ryadovki, considering them inedible because of bitterness. However, this is in vain, because such mushrooms are quite edible and tasty. They are used to prepare amazing preparations for the winter and dishes for the everyday menu. In this article, you will learn how to prepare rows so that they do not taste bitter. We will tell you about three options for harvesting these fruit bodies for the winter: pickling, salting and frying.

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

Most of the mushrooms of this type are considered conditionally edible, therefore, many rows are bitter, that is, their pulp has a bitter taste. What if the ryadovka found is bitter, although edible? To get a tasty dish, these fruiting bodies need to be able to properly cook. However, this must be done so that the cooked dish does not disappoint you, because the ryadovka is not only bitter, but also has a specific flour taste. Therefore, if the rows are bitter, you should know all the features of their primary processing and the preparatory stage before cooking.

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

Whether the rows are bitter or not, they must be properly cleaned. All darkened areas, as well as areas damaged by rodents or insects, are cut off with a knife. The skin is removed from the cap, which reduces the bitterness, and only after that the mushrooms are washed in water.

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

However, the fastest way to get rid of the bitter taste of ryadovki is to boil it. This process takes from 30 to 40 minutes in salted water. During this time, you need to change the water in the mushrooms 2 times and add an onion cut into two parts during cooking.

Recipe for salting elm rows that are bitter

For this recipe, they usually take elm rows, which are bitter, or poplar ones. With proper primary processing, these fruiting bodies are very tasty when salted.

• 2 kg of fresh mushrooms;
• 2 tbsp. l. salt;
• 5 cloves of garlic;
• 10 black peppercorns;
• 2 dill umbrellas;
• Black currant leaves.

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

Put black currant leaves on the bottom of sterilized jars and sprinkle with a thin layer of salt.

Lay out the elm rows, which have passed the soaking process, with the caps down.

Sprinkle with salt, put in an umbrella of dill, a part of diced garlic and a few peas of black pepper, then put the rows again, sprinkle with salt, spices and press down so that there is no air.

Thus, make layers of mushrooms and spices to the very top of the jar, constantly pressing them down. Close with plastic lids and put in a cool room.

After 30 days, the mushrooms are ready to eat.

Recipe for pickling rows that are bitter

Although the rows are bitter, pickled they are simply amazingly tasty. Try this recipe for the winter and you'll love it!

• 2 kg of mushrooms;
• 800 ml of water;
• 2 s.t. l. salt;
• 3 tbsp. l. Sahara;
• 50 ml 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 in a colander and rinsed in running water, allow to drain well.
3. They put the mushrooms in sterilized jars and prepare the marinade.
4. Salt, sugar and all spices, except vinegar, are mixed in water, allowed to boil for 10 minutes.
5. Add vinegar and simmer for another 3-5 minutes.
6. Rows are poured, covered with metal lids and placed in hot water for 20 minutes for sterilization.
7. Roll up, turn over, insulate and allow to cool in this position.
8. They are taken out to a cool room and stored for no more than 8 months.

Why do the rows become bitter after cooking, and how to avoid it?

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 boiled 2-3 times with the addition of salt, onions, citric acid and bay leaves. Boil the rows 3 times for 15 minutes, each time in new water. Drain through a colander and rinse in running water - no bitterness will remain in the mushrooms.

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

1. Fry the 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 mushrooms with onions, salt and add ground pepper, stir, cover and simmer over low heat for 15 minutes.
4. Open the lid, stir again and continue to fry for 15 minutes.
5. Distribute into jars and press down to fill any voids.
6. Pour the remaining oil in the pan and close with tight nylon lids. If there is not enough oil, then heat a new portion and pour over.
7. Allow the workpiece to cool completely and refrigerate.