Why is it difficult for inexperienced mushroom pickers to distinguish ryadovki from toadstools. The composition and calorie content of mushrooms. Useful properties, contraindications for use, recipes for mushroom dishes. Varieties of rows. For the prevention of seasonal epidemics of ARVI, it is necessary to regularly introduce dishes with a row into the daily menu for 3 months. This is possible: mushrooms bear fruit for a long time, you can harvest a fresh crop for 4 months.
Extracts from the pulp of mushrooms are used for the preparation of medicines and dietary supplements for antidiabetic activity. Chinese medicine includes ryadovka extract in a medicine against cancer of the female reproductive system - against cancer of the cervix and ovaries.
In case of illness, take meals from ryadovka in the daily diet help to replenish the necessary reserve of vitamin B1 (thiamine). This is a very important property of a food product. Residents of areas where mushrooms of this species grow have a limited opportunity to replenish the supply of this nutrient from food of other types - except for pine nuts, there are no other "suppliers" of thiamine in this area.
The beneficial effect of mushrooms depends on their type. For example, purple ones stimulate the work of the biliary and urinary systems, improve the functioning of the spleen, and prevent exacerbations of rheumatism and dermatological diseases. Rowing gray dissolves cholesterol plaques on the walls of blood vessels and stimulates the transformation of adipose tissue into physiological fluid and glycerin, and yellow or terracotta prevents the development of dermatophytosis - fungal lesions of the skin, hair and nails. Orange mushrooms contain vitamin D and carotene.
Harm and contraindications to the use of ryadovka
The harm and contraindications for ryadovka when used are also determined by the type of mushroom.
The greatest danger is represented by gray conditionally edible rows. Their negative properties:
- Accumulate soil and air pollution;
- Difficult to digest, food stagnates in the stomach, decay processes appear;
- At the slightest violation of the processing technology, vomiting and diarrhea appear.
Other types of mushrooms create pronounced discomfort when overeating: they provoke flatulence, heaviness in the stomach and discomfort in the epigastric region persist for 2-3 hours after eating.
Low acidity is a contraindication to use. You should not introduce mushroom dishes into the diet for pancreatitis and chronic diseases of the gastrointestinal tract in the acute stage.
You can reduce the harm from eating ryadovka if you collect only caps or young mushrooms, giving preference to edible varieties.
Symptoms of ryadovka poisoning develop incrementally:
- Weakness and dizziness, headache;
- Nausea and then vomiting;
- Stomach cramps, intestinal cramps and diarrhea.
Since disorders of consciousness and hallucinations, as in poisoning with toadstools, are absent after intoxication with ryadovki, the body of a healthy man is able to cope with ailments on its own. But in case of symptoms of poisoning in children, women and the elderly, it is necessary to call an ambulance.
Ryadovka recipes
The row can be harvested for the winter by freezing, drying or salting, preparing a variety of dishes from fresh mushrooms, adding as an ingredient in haute cuisine sauces.
Recipes from ryadovka:
- Classic salting … Ingredients: 2.5 kg of mushrooms, 100 g of salt, horseradish leaves, currants, laurel, peppercorns, dill inflorescences, garlic. The mushrooms are cleaned, soaked in cold water for 10 minutes, washed, placed upside down in an oak barrel, alternating with spices, salt and leaves. Close the container, put a lid-weight wrapped in gauze. By the evening, the contents of the barrel are compacted, the rows are reported, accordingly calculating the amount of salt. When the lecture ends, the container is removed to a cool place - in the cellar. Salting ends in 40-45 days.
- Hot salting method … If there is any doubt about your own mushroom qualifications, then it is better to use hot pickling. Ingredients: 1 kg of mushrooms, 75 g of salt, 1.5 liters of water, bay leaf, black peppercorns 10 pieces, 5 pieces of clove sticks, allspice. First, the marinade with spices is boiled for 3 minutes, then it is cooled and brought to a boil again by immersing the mushrooms in water - they are boiled for 45 minutes. Boiled mushrooms and brine are distributed in sterilized jars and rolled up with lids. After 1, 5 months, the pickles will be ready.
- Mushroom steaks … Meat, onions and salted mushrooms are passed through a meat grinder, steaks are formed, spread on a greased baking sheet and on top of each circle of chopped onions. Bake in the oven for 25 minutes. Calculation of meat and mushrooms in proportions 4: 1, other ingredients to taste. There is no need to salt - there is enough salt in the mushrooms.
- Mushrooms in batter … Hats are used in this dish. The dough for batter is kneaded from kefir and pancake flour, added, allowed to brew for 10 minutes, and then each hat is dipped in batter and fried in a large amount of fat. Served hot. If there is any doubt about the nutritional value of mushrooms, they are pre-boiled for 10 minutes. The taste of the dish deteriorates.
- Millet porridge with rows … Put washed millet in a preheated multicooker, add fried onions, chopped frozen or salted mushrooms there, pour boiling water over everything. Leave overnight on heating, and then cook in the "baking" mode. Proportions of ingredients: 2.5 cups of millet, 1 cup of mushrooms, 1 onion, 1 tablespoon of sunflower oil, 1.5 cups of water, 50 g of cracklings.
The most delicious dishes are obtained from fresh rows - they have a softer taste.
The most delicious rows growing on the territory of Eurasia are purple-footed, Mongolian and giant ones.
Interesting facts about ryadovka
There are so many types of rowing that you can publish a separate book about this type of mushrooms.
Edible rows include the following types:
- Gray row … The cap is gray, first convex, then with a flattened tubercle in the middle, the plates are tightly set, milky white. Additional names are podsosinik, striated, undergrowth, poplar.
- Lilac … The hat is white, but the leg has a lilac tint, the hat is smooth, flat or curved. Popular names - bluefoot, two-colored, blue root. "Disguised" as a mushroom.
- Earthy or ground row … Gray cap in the form of a cone, rare plates, hollow stem. It grows only in coniferous forests, including the Caucasus.
- Mongolian young ryadovka … Outwardly, it looks like a porcini mushroom and differs only in the back side of the cap - it has frequent white plates. In an old mushroom, the cap becomes brown and flattened, the edges sag upward. In Mongolia, it is widely used for medicinal purposes for infectious diseases and lowering blood sugar levels.
- Japanese pine mushroom or matsutake … It is appreciated for its taste. The caps are light to dark brown; in old mushrooms, they crack. On the top of the peduncle there are brown spots and a white “collar”, the bottom of the pedicle is completely brown. Popular names in Russia are shod or spotted. This mushroom is one of the most expensive, and its dishes belong to the haute cuisine.
- Giant row … Outwardly, it does not look like a lamellar mushroom, the diameter of the cap is up to 20 cm, in a young mushroom, the edges of the cap are tightly pressed against a thick leg, in the old one - a cap with raised edges. It grows in Japan and … in Africa. The plates are wide, white; when broken, the pulp of the mushrooms turns red.
- Row yellow-brown … Smooth light brown color, with light yellow plates. Unlike the above mushrooms, the taste is bitter. It grows only under the birch.
- Crowded row … It grows in colonies, its edible qualities are low, and is not popular with mushroom pickers. The color of the cap is from off-white to light brown, the legs are light, straight or swollen.
- May ryadovka … Light beige hat, whitish with yellow leg. The pulp is fleshy, the plates are first white, and then light yellow. Flour taste.
- Poplar row … The convex fleshy glossy brown cap straightens out when ripe, under the skin the flesh is pinkish, in old mushrooms it darkens. The mushroom is conditionally edible.
- Purple row … Other names are blue feet, cyanosis, titmouse. The hemispherical cap of a mature mushroom bends inward, the purple flesh gradually turns yellowish. The plates are also purple, the stem is light.
- Rowing is open-shaped … Visually similar to honey agaric, as the name suggests. The cap is yellowish-brown, the plates are pale pink.
This is far from a complete listing of the types of edible rows. There are also rows: bearded or woolly, green or green, scaly, lashanka.
Poisonous "individuals" of this species include:
- Row white or smelly - white mushroom at a young age and brown spots at maturity;
- Soapy - there are no poisonous properties, but when cooked it tastes like soap, therefore it is not popular with mushroom pickers, the hat is olive, the leg is dotted with red spots;
- Sulfuric, sulfurous, sulfur-yellow - yellowish cap, with a hole in the middle, gives off the smell of hydrogen sulfide when broken;
- Pointed, mouse, striped - dark gray color of the whole mushroom, the flesh is burning in taste;
- Tiger or leopard - a wide hat with brown spots, curved edges, gray flesh.
Watch a video about ryadovka mushroom:
If you have a choice, you should collect edible rows, but conditionally edible ones can also be used for food with the right cooking technology. You should not take risks and use poisonous species for culinary purposes - even if the intoxication is unexpressed, but such "culinary masterpieces" will not bring pleasure either. Inedible rows have an unpleasant taste.
