Recipes for preparing dishes from lilac row

Ordinary lilac or lilac-leg grows in autumn almost to first frosts. These bright mushrooms are conditionally edible, however, when cooked properly, they make excellent dishes and preparations.

Recipes for preparing purple rowing will help every housewife to delight and surprise your loved ones with delicious, fragrant and beautiful dishes.

Hot pickling purple rows

All mushroom pickers are sure that lilac rowan is very tasty in salted form. Hot pickling of a violet rowing makes fruit bodies crispy and pungent, suitable for any holiday feast as an appetizer.

  • 3 kg lilac rowing;
  • 2 l of water (for boiling);
  • 10 cloves of garlic;
  • 3 tbsp. l salts;
  • Vegetable oil;
  • 2 dill umbrellas.

Cut the prepared rowing into large pieces if big ones.

Boil in salted water for 20-25 minutes. over medium heat, taking off surface formed foam.

Peel the garlic cloves, slice and mix with chopped dill umbrellas.

Spread the boiled mushrooms in jars, sprinkling with garlic, dill and salt.

Seal with your hands so that there is no empty space and pour a few spoons of calcined vegetable oil in each jar.

Close with tight nylon covers and take to the basement. Through 10 days mushrooms are ready to eat, but if they stand longer, then will become tastier and richer.

Purple Row Appetizer

How to cook purple mushrooms mushrooms at home marinating way to get a delicate and fragrant snack? The preparation of fruiting bodies is completely uncomplicated, therefore, with even a novice cook will cope with the process.

  • 3 kg rows of purple;
  • 3 tbsp. l salts;
  • 1.5 liters of water;
  • 10-15 peas of allspice;
  • Ground pepper – to taste;
  • 10 cloves of garlic;
  • 3 g of citric acid;
  • 1 tbsp. l Sahara;
  • 3 pcs. bay leaves.
  1. Mushrooms after preliminary cleaning are boiled in salted water 20 min.
  2. Leave in a colander to drain and cut into pieces of medium quantities.
  3. The water is brought to a boil, all spices and seasonings are introduced, except citric acid and garlic.
  4. Boil for 30 minutes. over low heat, lemon is added acid and sliced ​​garlic cloves.
  5. Immediately laid out with a spoon in sterilized jars, poured hot marinade.
  6. Rolled lids, turned upside down and covered with an old blanket.
  7. After cooling, they are taken out to the basement, and after 5-7 days, a snack ready to eat.

How to make a salad of purple rows

Not only blanks are obtained from the purple row in the winter. Try making a hot salad of these fruit bodies – you will not regret!

  • 500 g of rows;
  • 200 g of Beijing cabbage;
  • 4 cloves of garlic;
  • 2 tbsp. l (incomplete) sugars;
  • 2 tbsp. l vinegar 6%;
  • 2.5 tbsp. l sesame seeds;
  • ½ a pod of chili;
  • 1 tsp ground coriander;
  • Vegetable oil;
  • 2 tsp soy sauce;
  • 1 tsp pomegranate sauce.

How to cook a purple row as a salad, will show a step-by-step description of the recipe.

  1. Boil pre-prepared rowings in salted water 20 min., drain through a colander and rinse with cold water.
  2. Peking cabbage cut first along, then slices.
  3. Chilli and garlic, cut into small pieces, put on hot pan, add 1 tbsp. l vegetable oil and sugar.
  4. As soon as the sugar begins to melt, mix so that it does not turned into caramel.
  5. Enter the cabbage, sauté for 3 minutes, add the mushrooms and continue roasting 10 minutes
  6. Season with vinegar, a mixture of sauces and sprinkle with sesame seeds and mix.
  7. Put the hot salad in the salad bowl and serve.

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