Aisea e oona ai laina ma pe faʻafefea ona faʻaumatia pulou oona

Ryadovki is the name of a family of lamellar fruiting bodies, most of which are edible. Mushroom pickers with experience appreciate the rows well for taste, although many of them have bitterness. Why is the rowing bitter, and how to properly cook these mushrooms in order to be able to emphasize their aroma and taste, as well as preserve the vitamins and trace elements contained in them: copper, zinc, manganese?

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

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

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Most of the mushrooms of this species are considered conditionally edible, so many rows are bitter, that is, their flesh has a bitter taste. What to do if the row found is bitter, although edible? To get a delicious dish, these fruiting bodies need to be able to cook properly. However, this must be done so that the cooked dish does not disappoint you, because the row is not only bitter, but also has a specific floury 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 hats 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 rows are bitter or not, they must be properly cleaned. With a knife, all darkened, as well as areas damaged by rodents or insects are cut off. The skin is removed from the cap, which reduces bitterness, and only after that the mushrooms are washed in water.

If the rows are heavily polluted, then they are poured with cold water and left to soak for 24 hours to 3 days. In the case when the rowing mushrooms are bitter, prolonged soaking will just help get rid of this unpleasant drawback. 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 of salt per 1 kg of fresh mushrooms).

However, the fastest way to rid the rows of bitter taste is boiling. This process lasts 30 to 40 minutes in salted water. During this time, you need to change the water in the mushrooms 2 times and add the onion cut into two parts when cooking.

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Recipe for salting elm rows that are bitter

For this recipe, they usually take elm rows that are bitter, or poplar. With proper primary processing, these fruiting bodies turn out to be very tasty in a salty form.

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• 2 kilokalama o pulou fou;
• 2 Art. l masima;
• 5 pulupulu kelika;
• 10 pi o pepa uliuli;
• 2 dill faamalu;
• Lau lanu uliuli.

Why are row 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 smell. 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.

After 30 days, the mushrooms are ready to eat.

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Recipe for marinating rows that are bitter

Although the rows are bitter, they are simply amazingly tasty when marinated. Try making this recipe for the winter and you’ll love it!

• 2 kilokalama o pulou;
• 800 ml o vai;
• 2 s.t. l. salt;
• 3 Art. lita. suka;
• 50 ml vineka 9%;
• 4 pulupulu pulupulu;
• 5 pi o le allspice ma le pepa uliuli;
• Se pine o kinamoni.

1. Peeled rows are boiled in two waters with the addition of salt for 20 minutes.
2. Spread in a colander and washed in running water, allow to drain well.
3. Lay the mushrooms in sterilized jars and prepare the marinade.
4. Salt, sugar and all spices, except vinegar, are mixed in water, boiled for 10 minutes.
5. Add vinegar and simmer for another 3-5 minutes.
6. Rows are poured, covered with metal lids and put in hot water for 20 minutes for sterilization.
7. Roll up, turn over, insulate and allow to cool in this position.
8. Take out to a cool room and store no more than 8 months.

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

Sometimes rows become bitter after cooking, why does this happen 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 leaf. 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 kilokalama kuka kuka;
• 2 tsp. masima;
• 1 tsp pepa uliuli eleele;
• 500 g aniani;
• 200 ml o le suauʻu fualaʻau.

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