Dishes from green rows: recipes cooking

Ryadovka green is a late “hello” for mushroom pickers autumn, as it can be collected right up to the first frost. Although mushrooms are conditionally edible species, recipes There are a lot of dishes from the green row.

We offer 3 simple recipes for cooking green rowing, with which even a novice hostess can handle.

Pickled Green Butterflies

How to cook a row of green (greenfinch), so that in winter at the dinner or holiday table to please the household and guests? Make pickled mushrooms to make a great snack for all occasions.

  • 2 kg of greenfinch;
  • 1.5 tbsp. l salts;
  • 2 tsp Sahara;
  • 500 ml of water;
  • 1 tbsp. l vinegar 9%;
  • 2 g of citric acid;
  • 5 peas of black and white peppers;
  • 6 cloves of garlic.

Peeled pre-greenfin boiled in salted water 20 min.

They are transferred to boiling water, where black peas have already been introduced and white peppers, sugar, salt.

Boil for 15 minutes, add vinegar and cut into small pieces diced garlic.

Stir well and simmer another 15 more. min., citric acid is poured.

Mushrooms are distributed in sterilized jars and poured hot marinade to the top.

They are rolled up by lids and, after cooling down, are carried out in cool and dark place.

If in the winter after opening the cans of greenfinch seem sour, they are washed with cold water, add vegetable oil and a little Sahara.

Green salty with mustard

Cooking green salty rowing with mustard – The original recipe for a snack for the festive table. Mushrooms It turns out crispy and piquant that everyone will like.

  • 2 kg greenfinches;
  • 2 tbsp. l dill seeds;
  • Leaves of cherry and blackcurrant;
  • 4 things. bay leaves;
  • 2 tbsp. l dry mustard;
  • 2.5 tbsp. l salts;
  • 1.5 tbsp. l Sahara;
  • 5 peas of black and allspice.
  1. Boil pre-cleaned and washed mushrooms for 30 minutes. in salted water with a small amount of lemon acids. In this case, you must constantly remove foam from the surface.
  2. Put on the wire rack and let it drain and cool completely.
  3. Put the cooled rows in sterilized jars, shifting clean leaves of currants, cherries and parsley.
  4. In 1 liter of water, add sugar, salt, peas of peppers and grains of dill, let it boil and boil for 5-7 minutes.
  5. Pour dry mustard, mix thoroughly, turn off the heat and let stand on the stove for 7-10 minutes.
  6. Strain and fill the cans with mushrooms with brine, close tight lids, and after cooling take out in a cool and dark the room.
  7. The appetizer will be ready for use in a week.

How to cook green rowing for the winter

How to cook a row of green for the winter, just frying it in vegetable oil? This option is quite simple, because minimum ingredients required. However, the snack will be very tasty and fragrant.

  • 3 kg rowing green;
  • Vegetable oil;
  • Salt and ground pepper mixture to taste.
  1. Traditionally, pre-clean the rowing green: rinse, cut off the legs at the base and boil for 30 minutes.
  2. Leave to drain and cool using in the process colander.
  3. Pour a lot of oil into the pan, put mushrooms and fry 40 min over low heat.
  4. Add a little more salt to taste and sprinkle with the mixture. ground peppers.
  5. Stir thoroughly and continue frying for another 20 minutes.
  6. Dispense in sterile dry jars, fill with oil with frying pans and close tight nylon covers.
  7. Take to a dark, cool room, or place on refrigerated storage.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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