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Edible rows how to cook. A simple recipe for preparing row mushrooms for the winter at home

In pine and mixed forests, among moss or deciduous-coniferous litter, you can find entire groups of little-known agaric mushrooms called row mushrooms. These mushrooms, belonging to the Rowadovaceae family, simply amaze with the variety of cap colors: white, ashen, brown, yellow-violet, dark purple, with a green or silver tint. The season for collecting these forest inhabitants opens with the May row, but the real boom occurs in September, when these mushrooms are discovered in entire families at once. Moreover, the most popular and most delicious mushroom the purple row is considered. What else is remarkable about the row mushroom, we will consider the recipes and properties of these eukaryotic organisms in this publication.

Row composition

It should be noted that these mushrooms, unlike many others, have a number of necessary to the human body minerals: zinc, copper, manganese, as well as vitamins important for humans, for example, vitamin B2 (riboflavin) and vitamin B1 (thiamine). In addition, these mushrooms are famous for their antibacterial properties.

Application of rows

Like any other mushrooms, rows are suitable for any type of processing. They can be boiled, fried, salted, stewed and, of course, pickled. Even mushrooms that have thawed after autumn frosts are suitable for food. The main thing is not to forget to clean the cap from the film before cooking. To prepare them, just put them in water and cook for 20 minutes in salted water.

The peculiarity of these mushrooms is their smell, which is very reminiscent of the aroma of perfume. Because of this feature, rows of mushrooms are not recommended to be mixed in a dish with other mushrooms. However, some mushroom lovers, on the contrary, add rows to other gifts of the forest to give the entire mushroom mass a special rich aroma. What is characteristic is that the row tastes very much like boiled meat. This is probably why violet row is often used to prepare mushroom caviar. In addition, fried or boiled, they will be an excellent base for an omelet or an original side dish for meat dishes.

Note to mushroom pickers

By the way, in the forest you can often find a mushroom that is very reminiscent of the purple row, but with a cobweb of a veil on the plates. This is a completely inedible purple spider web and should be avoided.

Contraindications for rowing

It should be warned that mushrooms themselves are heavy food. Rowing in this regard can cause gastric upset, and therefore you should not abuse this delicacy.

Pickled row recipe

Ingredients:

purple rows – 1 kg;
sugar and salt - 2 tbsp each;
vinegar essence (70%) – 1 tbsp;
vinegar (6%) – 1 tbsp;
bay leaf – 3 pcs;
cloves – 3 buds;
peppercorns – 4 pcs;
cinnamon - on the tip of a knife.

After cleaning and washing the mushrooms well, they need to be placed in a pan of water and then brought to a boil. You need to cook them for about 30–40 minutes, then put them on a plate. After pouring 1 liter of cold water into a saucepan, you need to boil it, then add: bay leaf, cloves, peppercorns, sugar and salt, as well as vinegar. After the contents of the pan boil again, cook the marinade for 15 minutes. After removing the pan from the heat, you need to add a spoonful of vinegar essence to the marinade and pour it into jars with mushrooms previously placed in them. All that remains is to cover with lids and roll up.

Knowing how wonderful row mushrooms differ from others, the recipes and properties of these gifts of the forest, you will always find a culinary delight to please your family and friends. Enjoy your meal!

The Rowaceae 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 the gray, crowded, red and purple rows, which have a pleasant taste and smell. They are great for any cooking process: boiling, frying, marinating and salting. The rows begin to be collected in August and do this almost until November.

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

How long should you cook the rows until they are done so that the final result of the resulting dish is tasty?

It is worth saying that the cooking time for the rows will depend on what you will do with them in the future: fry, salt or pickle. Mycologists strongly recommend boiling the rows to avoid unpleasant moments, namely poisoning. You should not try raw rows; sometimes you can be poisoned by edible species.

Sometimes mushroom pickers collect conditionally edible species of rows - how to cook these fruiting 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 in a simple way, which allows you to determine how long the rows need to be cooked. As soon as the mushrooms sink to the bottom of the pan during boiling, they are ready. Knowing the answer to the question: how long does it take to cook the rows, every housewife will be able to prepare real culinary masterpieces from the rows.

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

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

Some edible rows have a specific smell, reminiscent of damp flour. Therefore, to obtain a tasty dish, the fruiting bodies must be properly boiled. How to cook rows before frying to remove the smell and bitter taste?

Rows previously cleared of forest debris should be soaked in cold water for 3-5 hours.
Cut off the bottom of the leg, place on a wire rack and leave for 3 hours to drain all the liquid.

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

Add the rows into boiling water and add salt (for 1 kg of mushrooms, take 1/3 tablespoon of salt).

Constantly skim off any foam that forms on the surface, as it can negatively affect the taste.

Cook for 15 minutes, place in a sieve to drain, and reintroduce the mushrooms into boiling water as before.

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

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

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

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 this is done after, but with a frozen product. The boiling procedure itself is a little different.

Add the mushrooms to boiling salted water and cook for 10 minutes, skimming off the foam.
There are situations when, during cooking, the rows acquire a smell reminiscent of stale flour. What to do in this case to avoid such nuances?
Add not only salt and vinegar to the boiling water, but also an onion cut into several pieces, as well as 2-3 bay leaves. This technique will help rid the mushrooms of a specific smell.
In addition, the row changes color when cooked. If you want to leave the bright color of the mushroom cap in the dish, then add 1 tsp when boiling. citric acid. This ingredient perfectly preserves the color of heat-treated mushrooms.
Boiled rows (3 times for 10 minutes each) need to be washed, placed on a sieve and even pressed down a little so that the water drains well.
When the mushrooms have dried, they are placed in portions in plastic bags, all the air is squeezed out and tied.
Place in the freezer and store 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 prepare a variety of dishes from them.

Cooking before pickling: why do the rows taste bitter?

Before pickling mushrooms, they should be properly boiled. How to cook row mushrooms so that when marinated they delight not only you, but also your guests?

The lower part of the stem of the mushrooms is cut off, the remaining leaves and grass are removed from the caps, and then washed in large quantities water.
Pour in cold water and leave for 3-5 hours to soak to remove the bitterness.
After this process, the mushrooms are added to boiling water with added salt and cooked for 15 minutes, constantly skimming off the foam.
Place in a colander, rinse under the tap and return to boiling water.
Boil for 15 minutes, remove, rinse again and place on a wire rack to drain.

There are times when the rows become bitter after cooking. What to do in this case and should you worry? Let us note that you should not worry, since the further process of boiling the mushrooms in the marinade will completely remove the taste of bitterness, and you will not even notice it. For this, a variety of spices and herbs are used: 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, in this case they need to be soaked for 72 hours.

How long does it take to cook row mushrooms in order to pickle them properly and tasty?

The rows, cleared of forest debris, the tips of the legs of which are also cut off, are filled 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, add salt to the water and cook the rows for 20 minutes over low heat.
Drain in a colander, rinse under the tap and place again in a pan of boiling water for 20 minutes.
In this case, you need to add not only salt to the water, but also vinegar, which will help remove the bitterness from the mushrooms (take 1 tablespoon of vinegar for 1 liter of water).
Next, the mushrooms are given time to drain, cool completely, and only then proceed to pickling. As ingredients you can choose garlic, bay leaf, dill, currant and cherry leaves, mustard seeds, etc.

If the rows are bitter before salting but after cooking, why does this happen? Sometimes the mushrooms were collected in pine or spruce forests, which imparts bitterness to the fruiting bodies. However, there is no need to worry too much as the bitterness goes away completely during the salting process. Almost all row mushrooms have a bitter taste and a specific smell, so the pickling recipe is perfectly suited for these mushrooms. When salted, this preparation will be an amazing dish on your table. We assure you that you will not notice any bitterness!

You can pickle row mushrooms at home only after long soaking and careful heat treatment. But if you treat the canning process responsibly and follow all the rules, then the row-based preparations for the winter will turn out to be safe and very tasty.

Certain varieties of these mushrooms are classified as inedible and poisonous (soapy, pointed, sulfur-yellow, etc.), while those that are conditionally edible (gray and purple) have a low nutritional value– belong to the 4th category.

How to prepare rows for conservation

The most popular type of rows is popularly called poplar mushrooms, poplar mushrooms, poplar or poplar mushrooms. As the name suggests, they grow in long rows, mostly near poplar trees. These mushrooms can have different colors - purple, white, gray.

Having collected a basket of fragrant rows, you need to immediately begin their primary processing, because this type of mushroom quickly deteriorates. We offer step by step instructions for preparing rows for marinating:

sort through the mushrooms, sort them by size;
select strong fruiting bodies and do not use damaged ones for canning;
cut large rows into pieces of approximately the same size;
place the mushrooms in a container, fill with cold water, and place in a cool, dark room;
soak the rows for 2 days, changing the water several times a day;
rinse the mushrooms with cold running water, thoroughly remove debris, soil, and sand;
carefully remove the skin from the caps;
cook the mushrooms for about 30 minutes in salted water (1 teaspoon of salt per 1 liter of water), periodically removing the foam;
when the rows sink to the bottom of the pan, drain the broth;
rinse the mushrooms with filtered water and allow excess liquid to drain;
Sterilize glass jars and lids in any convenient way.

The preparatory steps have been completed - now you can safely marinate the rows.

Recipes for marinating rows

When choosing a recipe, it is important to consider the available storage options for mushroom preparations. Preservation in sealed jars should be stored in a basement, pantry or cellar for no more than a year. Under nylon covers pickled rows can be kept in the refrigerator for up to 3-4 months.

Housewives use this recipe for pickled rows most often. For preservation you will need a minimum simple ingredients, which are always at hand in the kitchen.

Number of servings/volume: 1.5 l

Ingredients:

rows – 2 kg;
water – 1.5 l;
table vinegar, 9% – 60 ml;
sugar – 40 g;
rock salt – 30 g;
dry cloves – 3 pcs.;
bay leaf – 3 pcs.

Preparation:

Perform initial processing of mushrooms: soak, clean from dirt, boil the rows for 20-30 minutes.
Pour filtered water over the prepared mushrooms, add salt and sugar, bring to a boil, cook for 10 minutes.
Add vinegar, bay leaf, cloves, and pepper to boiling water.
Cook for another 10 minutes on low heat.
Place the mushrooms in sterilized hot jars, pour over the marinade, roll up or cover with nylon lids.

Instead of vinegar, you can add a tablespoon of citric acid. Appetizing pickled rows are ready!

By preparing the rows according to this recipe, you will get not only a hearty snack, but also an excellent dressing for vegetable stews, soups or other dishes.

Number of servings/volume: 2 l

Ingredients:

rows – 3 kg;
water – 1.5 l;
table vinegar, 9% – 90 ml;
tomato paste/tomato pulp, chopped in a blender – 200 g;
black peppercorns – 10 pcs.;
sugar – 60 g;
rock salt – 70 g;
dry cloves – 5 pcs.;
bay leaf – 5 pcs.;
turmeric – 10-15 g.

Preparation:

Bon appetit!

This recipe is great for preparing a real “masculine” snack with a strong aroma and memorable taste.

Number of servings/volume: 1.5 l

Ingredients:

rows – 2 kg;
water – 1 l;
table vinegar, 9% – 70 ml;
garlic – 8 cloves;
hot pepper – 1 pc.;
black peppercorns – 10 pcs.;
sugar – 60 g;
rock salt – 50 g;
dry cloves – 5 pcs.;
bay leaf – 5 pcs.

Preparation:

Prepare the mushrooms: soak and boil.
Pour water over the rows, add salt and sugar, bring to a boil.
Add peppercorns, cloves, and bay leaves to boiling water.
Boil the resulting mixture for 10 minutes.
Peel the garlic, chop the cloves.
Finely chop the hot pepper.
Pour vinegar into the mushrooms, add garlic and pepper. Stir and bring to a boil.
Place the mushrooms in sterilized glass jars and pour over the marinade.
Place the jars with the preparation in a pan with hot water and sterilize for 15-20 minutes from the moment the water boils.
Roll up the jars tightly, turn them over and wrap them in a blanket. After cooling completely, transfer to a cool, dark room.

Serve the canned spicy ryadovki to the table after they have been steeped for 2-3 weeks.

The taste of rows with ginger is rather an acquired taste, so do not rush to cook a large volume of mushrooms at once. But it's worth a try - you might like them.

Number of servings/volume: 2.5 l

Ingredients:

boiled rows – 2 kg;
water – 1 l;
table vinegar, 9% – 90 ml;
ginger root – 10 g;
lemon zest – 10 g;
sugar – 40 g;
rock salt – 50 g;
bay leaf – 3 pcs.

Preparation:

Disassemble, soak, wash, boil and dry the rows according to the algorithm described at the beginning of the article.
Prepare the marinade: add sugar, salt, vinegar, pepper, lemon zest, bay leaf to the water.
Bring to a boil, cook for 10 minutes over low heat.
Strain the marinade and pour it over the rows.
Grate the ginger on a fine grater and add to the mushrooms.
Cook the rows in the marinade for 15 minutes.
Place the resulting product in prepared glass jars, cover with nylon lids or roll up.

We hope you enjoy this unusual recipe for pickling rows!

Nutmeg gives the rows a unique taste and aroma. Using this recipe, you can turn ordinary canned mushrooms into a delicious appetizer.

Number of servings/volume: 2.5 l

Ingredients:

rows – 2 kg;
water – 1 l;
table vinegar, 9% – 70 ml;
ground nutmeg – 2-5 g;
garlic – 5 cloves;
black peppercorns – 5 pcs.;
sugar – 40 g;
rock salt – 40 g;
bay leaf – 3 pcs.

Preparation:

Nutmeg rows can be used to make salads and fill pies. Bon appetit!

This recipe uses both green onions and onions. However, it is allowed to marinate rows with the addition of only one of these ingredients.

Number of servings/volume: 3.5-4 l

Ingredients:

boiled rows – 3 kg;
water – 1.5 l;
table vinegar, 9% – 70 ml;
onion – 300 g;
green onions – 2 bunches;
black peppercorns – 5 pcs.;
sugar – 30 g;
rock salt – 50-60 g;
bay leaf – 4 pcs.

Preparation:

Bring water to a boil, add salt, sugar, bay leaf, vinegar.
Cook the marinade over low heat for 5 minutes.
Add pre-prepared rows, boil for 15 minutes.
Wash and chop the green onions.
Peel and cut the onion into half rings.
Layer green and onions in the bottom of sterilized glass jars.
Fill the jars in rows.
Pour the hot marinade over the mushrooms.
Place the jars in a pan with heated water and sterilize for 15-20 minutes after boiling.
Roll up the jars with metal lids. Turn over, wrap and leave until cool.

Canned onion rows are ready!

Including Korean seasoning in the recipe transforms the taste of pickled mushrooms. This product can be safely served at a festive table; guests will be pleasantly surprised by the unusual flavor combination.

Number of servings/volume: 2.5-3 l

Ingredients:

boiled rows – 2 kg;
water – 1 l;
table vinegar, 9% – 90 ml;
onion – 200 g;
carrots – 200 g;
ground coriander – 1 tsp;
Korean carrot seasoning – 1 tbsp. l.;
sugar – 1 tbsp. l.;
rock salt – 2 tbsp. l.

Preparation:

Wash and peel the carrots, cut into thin slices.
Peel the onions and cut them into half rings.
Immerse the soaked, peeled and boiled mushrooms in salted water and bring to a boil.
Add vegetables and spices, simmer for 10 minutes.
Turn off the fire and place the mushrooms in pre-sterilized glass jars.
Strain the marinade through cheesecloth or a sieve and boil for 5 minutes over low heat.
Pour the boiling marinade over the mushrooms in the jars to the very top so that no air remains.
Roll up the jars with metal lids.

If you like unconventional methods of preservation, be sure to try pickling rows using this recipe!

Video

Want to learn more recipes for canning rows? Watch the following videos:

Works in the field of website creation, writes educational articles on various topics. Dedicates most of his time professional activity, but does not forget about conscientious housekeeping. She treats flowers with trepidation and enjoys learning the secrets of growing crops. I am convinced that with proper organization of work it is possible to turn gardening work into a type of active recreation.

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Mushrooms in our country have always been popular with those who fast or are vegetarians. The protein content in mushrooms is so high that it replaces meat. Especially valued are the numerous types of row mushrooms, which, although they are conditionally edible mushrooms, are practically not inferior in taste to the “noble” species.

If you have a large harvest of these mushrooms, the question arises: is it possible to fry the rows? Let us note right away that this type of fruiting body can not only be fried, but also pickled, salted and frozen. However, fried rows are one of the most delicious and aromatic.

How to properly fry row mushrooms so that a dish for every day or preparation for the winter, made according to the suggested recipes, will delight your loved ones?

This article will tell you in detail about the intricacies and nuances of how to prepare fried rows for all occasions.

How to fry row mushrooms with nuts: photo and description

In order for novice housewives to better understand how to do the whole process correctly, we suggest they use the description and photo of how to fry row mushrooms. However, first you need to pre-clean the mushrooms: remove all dirt from the caps, cut off the tips of the legs, rinse in plenty of water to remove all the sand from the plates, and only then start boiling.

The recipe for fried rows of eggs requires a minimum set of ingredients:

3 kg rows;
1 kg of peeled walnuts;
Vegetable oil;
Salt - to taste.

The recipe for frying rows is described below in stages.

After cleaning, add water to the rows and boil for 10 minutes.

Place with a slotted spoon in another pan, add water again and boil for 10 minutes.

Drain the water, place the rows on a wire rack and leave to drain.

Cut into pieces, put in a frying pan with vegetable oil (there should be enough) and fry over medium heat for 15 minutes.

Crush the peeled nuts, pour into the mushrooms and continue frying for another 15 minutes.

Add salt to taste, stir with a wooden spatula so that the mushrooms do not change the taste and smell.

Continue frying for another 10 minutes. over low heat.

Distribute the mushrooms into 0.5 liter jars, add oil from the frying pan and close with lids.

Place in the refrigerator after cooling or take it to the cellar. These mushrooms go very tasty with fried potatoes or meat dishes.

Recipe for frying rows in oil

Any Russian family that loves “quiet” hunting always closes the fried rows in oil for the winter. This preparation will perfectly complement mushroom soup or fried potatoes.

3 kg rows;
200 ml vegetable oil;
Salt and ground black pepper - to taste.

The recipe for making fried row mushrooms is described step by step.

Peel, wash and cut the mushrooms into medium-sized pieces.
Place in boiling salted water and cook over medium heat for 20 minutes, regularly skimming off the foam from the surface.
Drain the mushrooms through a colander, leave to drain and place in a dry, preheated frying pan.
Fry over medium heat until the liquid evaporates, then add oil and fry for 30 minutes.
At the end of frying, add salt and pepper to taste, stir with a wooden spatula and continue frying for another 5-7 minutes.
Place mushrooms in prepared sterilized jars, press down and pour in the remaining oil in the pan.
Close with tight lids, let cool at room temperature and put the jars in the refrigerator.

Recipe for preparing fried row mushrooms with onions for the winter

The recipe for preparing fried rows with onions for the winter is traditional for Russian cuisine. The preparation can be used when preparing first courses: soups and borscht, as well as for vegetable stews or as an addition to fried and boiled potatoes.

3 kg rows;
1 tbsp. vegetable oil;
1 tbsp. l. without top of salt;
500 g onions;
5 black peppercorns.
1 tsp. mixture of ground peppers.

The step-by-step recipe will tell you how to cook, namely fry rows of onions for the winter.

The prepared rows are boiled in salted water for 20 minutes and washed in cold water.
Leave to drain and then cut into medium pieces.
Fry in a dry frying pan until the liquid evaporates, about 20-25 minutes, with constant stirring.
Add half the oil and fry the mushrooms for 15 minutes. over medium heat.
The onion is peeled, cut into half rings and fried in a separate frying pan until soft.
Combine mushrooms with onions in one frying pan, add salt, a mixture of ground peppers and peppercorns, mix.
Fry over low heat for 15 minutes, place in sterilized jars, pour in oil and roll up.
They are turned upside down, insulated with a blanket and left to cool.
They are taken out to the basement or placed on the lower shelves of the refrigerator until needed.

How to fry row mushrooms to prepare a delicious preparation

How to properly fry rows of carrots for the winter so that the preparation turns out not only tasty, but also beautiful, and also has an amazing aroma?

2 kg rows;
1 kg carrots;
500 g onions;
Salt - to taste;
1 bunch of parsley.
Vegetable and butter- for frying.

Every housewife should know the recipe for how to fry rows of carrots to make them happy in the winter cold delicious dishes family and friends.

After preliminary cleaning, place the rows in boiling water and cook over medium heat for 20-25 minutes.
Drain in a colander, allow to drain and then place on a kitchen towel.
While the mushrooms are draining, peel the carrots and onions, wash and chop: the onion into half rings, grate the carrots on a coarse grater.
Cut the mushrooms into pieces, place in a dry frying pan and fry over medium heat until the liquid evaporates.
In a separate pan, melt 2 tbsp. l. butter and pour in 3 tbsp. l. vegetable oil.
Heat well, first add the onion, fry until soft, then add the carrots and fry everything until golden brown.
Add 2 tbsp to mushrooms. l. butter and vegetable oil.
Fry the mushrooms until golden brown over low heat.
Combine mushrooms and vegetables in one pan, add salt and pepper, stir and add chopped parsley.
Distribute the mushrooms and vegetables into prepared jars, cover with metal lids and place in hot water to sterilize.
Sterilization is carried out for 20 minutes. in boiling water, then remove the jars and roll them up.
Place under a blanket and let cool completely.
Place in a cool, dark place and store for no more than 10 months.

How to fry poplar rows with potatoes

The row can not only be closed for the winter, but also delicious lunches or dinners can be prepared. How to fry rows of potatoes to feed your household a delicious lunch? Try using the popular poplar or poplar row among mushroom pickers - its taste and aroma will surprise not only you.

1 kg of potatoes;
500 g onions;
1 kg of boiled rows;
Vegetable oil;
Salt and a mixture of ground peppers - to taste;

How to properly fry a poplar row is described in stages.

Peel the potatoes, wash them, cut them into cubes and fry in oil for 15 minutes.
Cut the boiled mushrooms into slices, fry along with onion half rings in a separate frying pan until golden brown, about 15 minutes.
Mix mushrooms, onions and potatoes together in one frying pan, add salt and pepper, stir and fry for another 5-7 minutes.
Turn off the heat and let the dish sit for a few minutes before serving. If the recipe contains greens, then they need to be added along with salt and pepper, literally before turning off the heat.

Step-by-step recipe for fried poplar rows with sour cream

If you want to cook something special for your family, make fried rows with sour cream. A poplar row will come in handy in this case.

1 kg of boiled rows;
3 heads of white onion;
300 ml sour cream;
Vegetable oil;
Salt and ground black pepper - to your taste.

You can learn how to fry a poplar row from step-by-step description, compliance with which does not require much effort on your part.

After heat treatment, cut the mushrooms into pieces and add them to a well-heated dry frying pan.
Fry over medium heat until the liquid evaporates and pour in 3-5 tbsp. l. vegetable oil.
Fry for 15 minutes, add white onion cut into half rings, stir and fry for another 15 minutes. over low heat.
Salt and pepper the mixture to taste, stir and pour in sour cream.
Stir the whole mass again until smooth and simmer for 15 minutes.
Turn off the heat and let the rows soak in the sour cream for 3-5 minutes. and serve.

Recipe for fried poplar rows with mayonnaise

Poplar row, fried with mayonnaise, the recipe for which is offered, can be useful in any situation, for example, when you need to prepare a romantic dinner or as a side dish for a holiday feast.

1 kg of boiled mushrooms;
1 carrot;
3 onions;
300 ml mayonnaise;
Salt - to your taste;
1 tbsp. l. chopped parsley;
1 tsp. ground black pepper;
Butter - for frying.

The recipe for fried poplar row is described in every detail.

The boiled fruiting bodies are cut into pieces, the carrots and onions are peeled: the carrots are grated on a medium grater, the onions are cut into quarters.
Melt the butter (4 tbsp) in a deep saucepan and add the onion.
Fry for 5-7 minutes. over medium heat, add carrots.
The vegetables are browned, the mushrooms are added and the whole thing is sautéed for 15 minutes.
Add mayonnaise, add salt and ground pepper, mix.
Stew for 15 minutes. and there are chopped greens.
Mix everything thoroughly and simmer over low heat for 5 minutes.
The stove is turned off, and the dish remains under the closed lid to infuse for 3-5 minutes. This dish is served as a side dish with mashed potatoes or boiled rice.

How to fry poplar rows with ketchup and cheese

Poplar row mushrooms can be fried with ketchup and cheese - such an excellent combination of taste will be a striking tandem for those who try the dish.

1 kg of boiled rows;
1 piece each carrots and onions;
Vegetable oil;
Chopped parsley and/or dill.

Sauce:

3 tbsp. l. chili ketchup;
2 tbsp. l. sour cream;
1 tbsp. l. Dijon mustard;
100 g hard cheese;
2 tbsp. l. vegetable oil;
1 egg.

Do they fry rows with such ingredients and how do they do it?

Cut the prepared mushrooms into pieces, peel the carrots and onions, cut into cubes.
IN hot frying pan where vegetable oil is poured, add onions and carrots, fry until golden brown.
Add mushrooms and fry together for 15 minutes. over medium heat, stirring to prevent burning.
While the mushrooms and vegetables are frying, prepare the sauce.
In a container, mix sour cream, ketchup, mustard, butter, egg and grated hard cheese.
Whisk until smooth, pour into mushrooms and vegetables, mix thoroughly.
Pour in 100 ml of water, stir and simmer over low heat for 30-35 minutes.
Add chopped herbs, mix again, leave for another 5 minutes. over heat, then turn off and let sit for 2-3 minutes.

Cooking row mushrooms: frying with eggplants and bell peppers

If you don’t know what to make for dinner for your household, prepare fried poplar row with eggplants and bell pepper. A simple dish is not only tasty, but also original.

1 kg of rows;
300 g each of eggplant and bell pepper;
Vegetable oil - for frying;
Salt - to taste;
5 cloves of garlic;
2 tsp. Provençal herbs.

How to properly prepare row mushrooms to fry with vegetables?

Clean the rows, rinse them in cold water to remove sand and boil them in salted water with the addition of a pinch of citric acid.
Drain through a colander and leave in it to drain.
Cut the mushrooms into pieces and fry in oil until golden brown.
Peel the eggplants and peppers, cut them: eggplants into cubes, pepper into noodles.
Fry each vegetable separately from each other in vegetable oil.
Combine with mushrooms, mix, add salt, add Provençal herbs and salt to taste.
Stir again and fry over low heat for 15 minutes.
Add diced garlic, stir and simmer for 5 minutes. over medium heat.

How to cook gray rows to cook mushrooms with tomato paste

How to cook row mushrooms, for example, fry them with tomato paste? Please note that the process will not take much of your time; preparation will take no more than 30 minutes. taking into account that the mushrooms were pre-boiled. Very tasty addition Many people call gray rows with tomato paste as a side dish.

2 kg of boiled mushrooms;
200 ml tomato paste;
150 ml water;
50 ml vegetable oil;
Salt - to taste;
1 tbsp. l. vinegar 9%;
2 tbsp. l. Sahara;
3 pcs. bay leaves;
2 cloves.

How to properly fry gray ryadovka so that it turns out tasty and satisfying for all family members?

The mushrooms are cut into pieces, placed in a well-heated frying pan with vegetable oil and fried until the liquid has completely evaporated.
Added tomato paste, mixed with water, add salt and sugar.
The mass is simmered over low heat for 15 minutes, vinegar is added, bay leaves and cloves.
Stew for 10 minutes. with constant stirring to prevent burning. Served only hot.

Gray rows fried with cream and herbs

How to cook gray row, for example, fry it in a frying pan with cream and herbs? This tandem turns out to be quite tasty and aromatic, because cream and chopped parsley and dill will only complement each other and enrich the taste. The dish can be served as a cold appetizer with Armenian flatbreads or white bread croutons.

1 kg of boiled rows;
300 ml cream;
3 tbsp. l. chopped parsley and dill;
20 g butter;
Salt and ground black pepper - to taste.

A step-by-step description of the recipe will show you how to fry row mushrooms with cream.

Mushrooms are cut into cubes, placed in a frying pan where butter has already been melted and fried until golden brown.
Cream is poured in, the dish is salted, peppered and simmered over low heat for 20 minutes.
Add chopped herbs and simmer for 5-7 minutes with the lid closed.
Served as cream sauce with potatoes or pasta.

How to fry rows of vegetables

How to properly fry rows and cook with vegetables? It is worth noting that mushrooms with vegetables are tasty and Lenten dish for everyone who fasts. To use less vegetable oil in the dish, it is better to boil the potatoes and carrots first.

1 kg of boiled mushrooms;
5 pieces. boiled potatoes in their jackets;
2 boiled carrots;
1 zucchini;
3 onions;
Vegetable oil;
50-70 ml vegetable broth;
2 cloves of garlic;
Spices and salt - to your taste.

A description of the preparation of fried gray row will help everyone who wants to prepare a tasty and satisfying dish.

Fry carrots and potatoes along with diced onions in a frying pan in vegetable oil until golden brown.
Cut the mushrooms into pieces and also fry in oil, but in a separate frying pan.
Add diced zucchini to the mushrooms and fry for 15 minutes, stirring constantly with a spoon.
Combine all the fried foods together, pour in the broth, add finely chopped garlic cloves and simmer over medium heat for 10 minutes.
Add salt and add your favorite spices to taste, mix and leave on the stove with the lid closed for 5-7 minutes. This snack will be delicious even when cold.

Cooking fried rows with garlic

Gray row with the addition of garlic turns out very tasty. Spicy fried row mushrooms will appeal not only to your household, but also to invited guests.

1 kg of rows;
10 peeled cloves of garlic;
3 tbsp. l. chopped fresh parsley;
5 tbsp. l. olive oil;
3 tbsp. l. red wine vinegar;
1 tsp. ground black pepper;
Salt - to taste.

The preparation of row mushrooms by frying with the addition of garlic is described in stages.

Clean the mushrooms from dirt, wash and boil for 20 minutes.
Let drain, cut into several pieces, pour into the pan olive oil, heat and add mushrooms.
Fry until the liquid has completely evaporated over medium heat, then until golden brown.
Chop the garlic, combine with parsley, mix well.
Add salt to taste, ground pepper and red wine vinegar to the mushrooms.
Stir, continue to fry over medium heat for 10 minutes, stirring regularly with a wooden spatula so that the mass does not burn.
Add garlic and parsley, stir and continue frying for 5 minutes. over low heat.
This appetizer is served with red wine and white bread.

Knowing detailed description When preparing fried row mushrooms, every housewife can safely begin the process without worrying that the dish will be spoiled.

Rowers are quite common in the forest, but only experienced lovers of wandering with a basket know them and can distinguish them from poisonous ones. In addition to their delicate taste, these mushrooms are extremely healthy, as they are rich in B vitamins and are involved in the production of some antibiotics. Salted rows are a great addition to the holiday table. Knowing a few simple rules and features, you can get a delicious and flavorful dish.

There are two main options for preparing for future use: cold and hot. In detail step by step photos and in the video we will show how to cook row mushrooms in a cold way so that they retain everything beneficial features, elastic crispy structure and piquant taste.

How to pickle row mushrooms for the winter in a cold way

Ingredients

Servings: – + 10

Ryadovka 1 kg
Salt 50 g
Horseradish leaves 3 pcs.
Garlic 3 cloves
Dill a few twigs
Peppercorns 10 pieces.

Per serving

Calories: 160 kcal

Proteins: 4.68 g

Fats: 10.88 g

Carbohydrates: 11.60 g

30 min. Video recipe Print

Clean fresh rows of dirt, cut off damaged parts and soak for 24-36 hours, during which time change the water every 5 hours. This is done so that the bitterness goes away.

Place the mushrooms in a saucepan, pour over and cook for two to three minutes. Place in a colander to drain.

Sterilize jars in any way convenient for you.

Place horseradish leaves at the bottom of the prepared containers. Next, lay the rows in layers, caps down, sprinkling each layer with table salt. Place garlic cloves between the rows of mushrooms, and compact the layers themselves a little.

Having placed the last mushrooms, pour boiled chilled water over the preserves and close with clean nylon lids.

Now the blanks can be moved to the basement for at least a month and a half. At proper preparation Pickles can be stored for up to a year.

Advice: Any parts of horseradish are added as an additional preservative. You can use currant and cherry leaves in parallel, this will make the mushrooms even more aromatic and crunchy.

Hot salting of rows

This method of canning is convenient when there is no time for long soaking or you need to quickly prepare a dish. Mushrooms salted hot can be tasted after 7 days. We will tell you how to pickle rows at home in the recipe description step by step.

Cooking time: 40 minutes

Number of servings: 20

Energy value

calorie content – 161.40 kcal;
proteins – 4.63 g;
fats – 11.28 g;
carbohydrates – 11.01 g.

Ingredients

row mushroom – 3 kg;
salt – 5 tbsp;
mustard beans - 1 tbsp;
bay leaf – 4 pcs.;
garlic – 5 cloves.

Step-by-step preparation

First, thoroughly clean and rinse the row of mushrooms. Next, cook for 30 minutes in salted water, periodically skimming off the foam.
Drain in a colander, allowing the liquid to drain. Now you can proceed directly to the salting process and begin preparing the appetizer. Sprinkle a thin layer of salt onto the bottom of pre-sterilized jars.
Then, with caps down, lay the rows. Keep in mind that each layer of mushrooms should not be higher than 5 cm.
Fill the entire jar in rows, sprinkling the layers with salt and spices.
Press down so that no voids form. Cover the pickles with tight, clean lids.

Place the jars in the pantry or basement, and after a week you can try the spicy mushrooms.

How to pickle row mushrooms for the winter in jars

If you are not very familiar with pickling, we suggest you consider a classic simple recipe. The clog turns out beautiful and incredibly tasty. Please your loved ones with fragrant crispy mushrooms.

Cooking time: 45 minutes

Number of servings: 15

Energy value

calorie content – 161.92 kcal;
proteins – 4.30 g;
fats – 10.73 g;
carbohydrates – 12.61 g.

Ingredients

rowing – 1.5-2 kg;
water – 0.5 l;
salt – 1 tbsp;
sugar – 2 tbsp;
table vinegar (9%) – 4 tbsp;
cloves – 3 pcs.;
bay leaf – 3 pcs.;
black pepper – 10 pcs.

Step-by-step preparation

You sort through and clean all the dirt from the rows. You can cut the skin off the caps, but it is not necessary. Place the mushrooms in a bowl and add water to soak for 10-12 hours. This is an important step due to which mushrooms give harmful substances taken from the environment.
After the specified time has passed, rinse them thoroughly and put them on the fire for 20 minutes, periodically skimming off the foam.
Let the mushrooms drain and begin preparing the marinade. To do this, pour vinegar into the water, add laurel, pepper, cloves and place on the stove.
We wait for the brine to boil, reduce the heat and let it simmer for 10 minutes.
Strain the marinade through a sieve, and put the finished row mushrooms into sterile jars. Pour the liquid into containers and seal with boiled lids.
We turn the blanks upside down and throw something warm over them. After waiting until the preservation has cooled, we put the jars in the pantry, basement or refrigerator.

Advice: It is strictly not recommended to use metal utensils for pickling or salting rows of mushrooms, since mushrooms, like a sponge, are able to absorb oxidation products from the utensils and will subsequently have an unpleasant metallic taste.

As you can see, an appetizing appetizer from rows is very easy to make at home, even for a novice cook. After all, no effort is required for this, and the result will exceed all expectations. Incredibly fragrant mushrooms will be the guest of honor at your festive table and they won’t stay there for long. Try it and see for yourself.

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