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The Ryadovkovy family includes more than 2000 species of mushrooms. Their name comes from the fact that they grow very crowded - in rows. The most common among culinary specialists are gray, crowded, red and purple rows, which have a pleasant taste and smell. They are great for any cooking process: boiling, frying, pickling and salting. Rows begin to be collected in August and do it almost until November.

Note that the process of primary cultivation of rowings is slightly different from the treatment of other types of mushrooms, since they grow mainly on sandy soil. Before boiling, the mushrooms must be well cleaned of dirt, cut off the lower part of the leg and rinsed well. Sometimes the rows (if they are bitter) are poured with water and soaked for 24-72 hours. Then they are boiled in salted water with the addition of a pinch of citric acid.

Cooking time for mushrooms rows

How many rows should you cook until cooked so that the final result of the resulting dish is delicious?

It is worth saying that the cooking time of the rows will depend on what you will make of them in the future: fry, salt or pickle. Mycologists strongly recommend boiling ryadovki in order to avoid unpleasant moments, namely, poisoning. Trying raw rows is not worth it, sometimes you can get poisoned with edible species.

Sometimes mushroom pickers collect conditionally edible types of rows - how to cook these fruit bodies? Before starting the thermal process, you need to soak the mushrooms for 2 days, and during this time change the water several times. Many cooks use one simple method that allows you to determine how many rows to cook. As soon as the mushrooms have sunk to the bottom of the pan during boiling, then they are ready. Knowing the answer to the question: how long does it take to cook the rows, each hostess will be able to cook real culinary masterpieces from the rows.

We offer several recipes showing how to cook the rows correctly before the following processes.

How and for how many minutes to cook the rows before frying, why do mushrooms darken?

Some edible rows have a specific smell that resembles damp flour. Therefore, to get a tasty dish, the fruit bodies must be properly boiled. How to cook the rows before frying to remove the smell and bitter taste?

• Rows previously cleaned of forest debris should be soaked in cold water for 3-5 hours.
• Cut off the lower part of the leg, put on a wire rack and leave for 3 hours so that all the liquid is well glass.

How many rows should you cook before frying, so as not to lose all the taste and vitamins?

Introduce ryadovki into boiling water and salt (take 1/3 tbsp of salt for 1 kg of mushrooms).

Constantly remove the foam formed on the surface, as it can negatively affect the taste.

Cook for 15 minutes, fold over a sieve to drain the water, and reintroduce the mushrooms into boiling water, as for the first time.

Sometimes the rows darken during cooking - this is not a problem! The first time you put mushrooms in water for boiling, add vinegar to it (for 1 liter - 1 tablespoon of vinegar).

After cooking, put the mushrooms in a sieve or colander, rinse under running water, let them drain, and only then proceed to frying.

Fried mushrooms can be eaten as a stand-alone snack or added to any meal.

Cooking before freezing: why do the rows change color and acquire the smell of flour?

After cleaning and soaking the rows for 3 hours, freezing is sometimes carried out. Before this process, the mushrooms are either boiled immediately, or they do it after, but already with a frozen product. The boiling procedure itself is a little different.

• Mushrooms are introduced into boiling salted water and boiled for 10 minutes, while removing the foam.
• There are situations when, during cooking, a ryadovka acquires a smell that resembles stale flour. What to do in this case to avoid such nuances?
• Not only salt and vinegar are added to the water for boiling, but also an onion cut into several parts, as well as 2-3 bay leaves. This technique will help rid the mushrooms of a specific odor.
• In addition, the row changes color during cooking. If you want to leave the bright color of the mushroom cap in the dish, then add 1 tsp during boiling. citric acid. This ingredient perfectly retains the color of thermally processed mushrooms.
• Boiled (3 times 10 minutes) rows need to be washed, thrown back on a sieve and even pressed down a little so that the water is well glass.
• When the mushrooms have dried up, they are portioned out in plastic bags, squeezed out all the air and tied.
• They are sent to the freezer and stored for no more than 6 months.

It is better to boil the mushrooms before freezing, so they will take up less space in the freezer and in the future you can cook a variety of dishes from them.

Cooking before pickling: why are the rows bitter?

Before pickling mushrooms, boil them properly. How to cook ryadovka mushrooms so that in pickled form they please not only you, but also your guests?

• In mushrooms, the lower part of the leg is cut off, the remnants of foliage and grass are removed from the caps, and then washed in a large amount of water.
• Pour in cold water and leave for 3-5 hours to soak to remove the bitterness.
• After this process, the mushrooms are introduced into boiling water with the addition of salt and boiled for 15 minutes, constantly removing the foam.
• Thrown back in a colander, washed under the tap and again introduced into boiling water.
• Boil for 15 minutes, remove, rinse again and put on a wire rack to glass.

There are times when the rows are bitter after cooking. What to do in this case and is it worth worrying? Note that you should not worry, since the further process of boiling mushrooms in the marinade will completely remove the taste of bitterness, and you will not even notice it. To do this, use a variety of spices and herbs: garlic, bay leaf, allspice, vinegar, cloves, cinnamon, horseradish root and dill umbrellas.

How to cook rows before salting

In this recipe, we will use boiling to protect ourselves and our loved ones from possible poisoning. Although the rows can be salted in a cold way, however, in this case, they need to be soaked for 72 hours.

How long does it take to cook ryadovki mushrooms, so that they can be salted correctly and tasty?

• Rows cleared of forest debris, in which the tips of the legs are also cut off, are poured with cold water and left to soak for no more than 2 days. In this case, you need to constantly change the water to cold so that the mushrooms do not sour.
• After soaking, the mushrooms are allowed to drain completely and are introduced into boiling water.
• During cooking, water should be added with salt and the rows should be cooked over low heat for 20 minutes.
• Throw in a colander, rinse under the tap and put back in a pot of boiling water for 20 minutes.
• At the same time, you need to add not only salt to the water, but also vinegar, which will help remove bitterness from the mushrooms (for 1 liter of water, 1 tablespoon of vinegar is taken).
• Then the mushrooms are given time to drain, cool completely, and only then they start salting. As ingredients, you can choose garlic, bay leaves, dill, currant and cherry leaves, mustard seeds, etc.

If before salting, but after cooking, the rows are bitter, why does this happen? Sometimes the mushrooms were collected in pine or spruce forests, which adds bitterness to the fruit bodies. However, there is no need to worry too much, as the bitterness is completely gone during the salting process. Almost all of the rows have a bitter taste and a specific smell, so the salting recipe is the best for these mushrooms. In salted form, such a blank will be an amazing dish on your table. We assure you that you will not notice any bitterness!

How to cook rows for the winter before baking in the oven

Many people consider baking in the oven to be a very interesting recipe for closing the rows for the winter. However, in this case, the mushrooms need to be heat treated. How to cook rows so that you get a tasty preparation for the winter?

• First of all, the mushrooms must be pre-cleaned and soaked for 2 days. This procedure will help remove bitterness from the mushrooms.
• Next, put the mushrooms in boiling salted water with the addition of citric acid and cook. How many minutes do you need to cook ryadovki in sour-salt water?
• Prepared fruit bodies are boiled 2 times for 15 minutes over low heat, constantly removing the foam from the surface with a slotted spoon.
• Each time after boiling, the mushrooms are washed and allowed to drain.
• Sprinkle with salt and pepper, mix, put on a greased baking sheet and put in a preheated oven.
• It is baked for 30 minutes at a temperature of 180 ° C, then laid out in sterilized jars, pressed tightly and closed with tight nylon lids.