Ordinary mushrooms: benefits and harm to the body

From the name of the mushrooms it is easy to guess that they grow in rows. Loners meet, but this is an exception. More often than not, they are arranged in groups - not very large, and such that the inexperienced mushroom picker, who first met them, may fear the shoes, so the picture will seem unrealistic. You can see not just rows, but entire settlements - in them mushrooms are not localized in one row, but in several. Moreover, these mushroom groups freely grow in a fairly large territory, forming whole rings, which are popularly called "witch circles".

How look and where grow row

Today, the Ryadkov family, of which the typical representative is the row, has more than 2.5 thousand species. Among them are edible, conditionally edible and poisonous.

Rowing is a plate mushroom. Young hats have the shape of a hemisphere as they grow up, they straighten and become flat, with an average diameter of up to 10 cm. The surface of the cap can be either dry fibrous or velvety-scaly, including mucous. The shades of mushrooms are very diverse: from light gray to dark brown, from yellow and green to almost pure red. As the fungus grows, its color is also able to change.

Under the hat, the rowers have plates that can also have a different look and arrangement: both frequent, but thin, and rare, but fleshy. The plates are usually the same color as the hat. The leg of the mushroom is strong, dense, located clearly in the middle of the cap, can be covered with scales or smooth. There are rows with miniature "skirts" under the hat itself.

The variety of rows is so great that in many climatic zones grow their own, specific for a specific zone species. In Russia they can be found everywhere, especially the southern regions of the country are especially rich in them. They also grow in Japan, China, North Africa, central Europe, the Scandinavian countries, North America. They prefer a temperate climate and sandy or calcareous soils.

Coniferous trees — pine or spruce — appear most often as neighbors in the row of grasses, a little less often these mushrooms settle in areas of mixed forests, and purely deciduous territories are much less likely to become a haven for them. They do not hide in more often, quite familiar places for them along paths and in forest glades.

Kinds

To date, more than 2.5 thousand varieties of rowing have been described. Among them, there are quite edible and conditionally edible, but many are poisonous. Only about 80 types of rowing are not uncommon, the rest are found singly and few people know. Edible include gray, poplar (or clerk), May, giant, yellow-brown, earthy, scaly, massive, lilac-legged, yellow tailed, giant, crowded, yellow-red, matsutake.

Among mushroom pickers, rowers often get their name for color. So, the purple-legged hat is called purple. The gray hat has a pale gray (sometimes with a purple hue), it received the colloquial name serushka - like the green one, which was called greenfinch or greenfinch. It is gray, green and lilac-legged that are most common in the territory of the former USSR.

How to distinguish edible row from inedible row

It is not easy, but possible to distinguish an edible row from a poisonous beginning mushroom picker.

1. The first is hats.In edible ones they are spherical or "house", and in poisonous ones they are either absolutely flat, or with a distinct tubercle in the middle. In addition, poisonous hats look perfect - beautiful, without a single flaw, even insects or slugs do not damage them.
2. The second is the plate on the underside of the cap. In the poisonous, they are thin, fragile, often translucent, gray. Edible ones are more fleshy, thicker, and their hue is the same as the main color of the hat.
3. The third is the legs. In good mushrooms they are strong, fleshy, resilient, and in poisonous ones they are thinner.
4. Fourth is the smell. Not everyone likes the smell of edible rowing. But their smell is not very strong, muffled. The poisonous ones are distinguished by such an unpleasant pungent odor that, having sniffed, people even wrinkle and turn away.

Composition and calorie content

Mushroom mushrooms have a minimum calorie content of 22 kcal per 100 g of product. Moreover, the chemical composition is complex and rich. Most of the volume - about 90%, like most mushrooms, is water. Carbohydrates - 3.26%, protein - 3.9%. The remaining 2% is fiber.

Too many minerals and vitamins necessary for humans are components of the order. Especially a lot of proteins, vitamins of group B, potassium, copper, manganese and zinc. In addition, there are 18 types of amino acids, glucose, flavonoids, vitamins A, C, K, PP, D2 and D7, betaine. Of the minerals, magnesium, sodium, phosphorus, calcium, iron and selenium are also present, as well as natural antibiotics clitocin and fomecin.

Useful properties of mushroom

A rich set of necessary substances has the most beneficial effect on the human body, adjusts the operation of all systems in the right mode, and stimulates metabolic processes. Due to the low calorie content, rowing is perfect for diet food, including for vegetarians.

For women

Without such rowing components as phosphorus and potassium, it is impossible to achieve strong strong nails. B vitamins, contained in large numbers in a row, are responsible for the health and beauty of teeth, skin and hair. Therefore, women who meticulously examine themselves in the mirror, rowing will be a good help in taking care of themselves. They are helped by a face lotion created on the basis of powder from dry rows, which is used in cosmetology for acne and excess fat. And nicotinic acid, which is part of the order, prevents the development of varicose veins, since it is a means of strengthening the walls of blood vessels.

For men

One of the components of rowing is zinc. He not only gives fungi the ability to establish the work of the endocrine and respiratory systems and improve blood formation processes, but also participates in the synthesis of a number of enzymes. In particular, in his power to spur the formation of testosterone - a hormone that, in fact, affects the formation of men. Indeed, not only how a man’s body is going to be strong and muscular or flabby and saggy depends on the level of testosterone to a large extent, but also the activity of sexual behavior, since without this hormone sperm formation is impossible. Therefore, to increase potency, men should not ignore the row. And the selenium contained in it can be a good preventive measure against prostate cancer.

During pregnancy

Most gynecologists believe that during pregnancy it is better not to risk and abandon the use of mushrooms in general, and rank and file in particular, despite the nutritional value and the mass of useful components contained in it.

But since expectant mothers often have an irresistible thirst to eat something of this kind during the expectation of a baby, this kind of person may well turn out to be. In this case, it is better to give way to an acute desire than to be nervous and tormented.

But treat the preparation of mushrooms especially carefully. First of all, after thorough cleaning, wash the row, soak at least an hour in cold water and rinse again. Then boil, as the water boils, boil for 5-10 minutes and pour this broth.Rinse the mushrooms again, add water again and cook again - but for about half an hour. And only after such preparation, you can fry rowers, cook soup from them or stew with potatoes.

It is better to forget about salty or pickled rows, since acute and salty during pregnancy are not welcomed in principle because of the danger of increasing blood pressure, the appearance of edema and complications with the kidneys. And if the future mother decided to afford a portion of stewed rows, it is better to eat in the daytime, not at night.

When breastfeeding

Women who are breastfeeding should understand that rowers, like other forest mushrooms, are very dangerous due to their toxicity, because they pull out heavy metal salts from the soil. After eating tasty mushroom soup, mom will pass hazardous substances through milk to the baby. This is a difficult test for his still weak digestive system, especially in the first months of his life. Intestinal colic is the smallest nuisance that threatens the baby. Allergies and severe intoxication are possible - especially if mushrooms were bought on the market, and their place of growth is unknown.

A nursing mother should be patient and not try to put a tasty mushroom in her mouth until the baby is at least six months old, and ideally not earlier than 10-12 months. But all the same, one must carefully observe the rules for preparing the rowing and introduce the product into the menu gradually: for the first time try only five or six pieces and observe how the baby's body responds to them. If digestive disorders are observed - loose stools, flatulence, an urgent need to show the child to the doctor. If the baby’s tummy has reacted normally - occasionally you can afford to indulge in rows, but not more than once every two weeks.

For kids

Pediatricians unanimously protest that toddlers and kindergartens eat forest mushrooms. You can give a try to rowing no earlier than 7 years, and many cautious doctors say that you should not treat them with these forest gifts for up to 10 years - especially if the child has any health problems. Because the chitin contained in the rows, as in all mushrooms, is not absorbed even by the adult body, and even for the child’s body it is generally dangerous and may have a toxic effect.

That's when the child grows up and gets stronger, you can slowly, in small portions, give him to try rowings. Moreover, doctors advise children to cook only hats.

Salted and pickled mushrooms for the child should be banned. There is no need to overload a growing, incompletely formed organism with salt and vinegar.

When losing weight

For those who are overweight and want to lose weight, rowing is an ideal product. Due to their low calorie content, they are included in weight loss programs. But at the same time, you need to keep in mind that these mushrooms have low calorie content only in boiled form. In the process of frying, they absorb all the fats better than sponges, as a result, in the finished dish, calorie content increases many times.

If it is correct to cook rowing and combine with the right products, mushrooms may well take pride of place on the table. They are highly nutritious, perfectly and long-term satisfy hunger, thanks to the presence of zinc in them reduce the desire to eat something sweet.

For those who live on the principle of "Eat and Lose Weight", it is best not to fry a row, but to stew or cook soups from it. As the right, harmonious partners, you need to select buckwheat, pasta from durum wheat, vegetables (but not potatoes), rice. It is also useful for those who are losing weight to flavor black and white pepper cloves, cloves, bay leaves, coriander.

Medical use

Due to the huge amount of minerals, vitamins and amino acids, the list of useful properties of the rowing used by medicine is extensive. So, the components of the order are part of the anti-diabetes drugs and become a derivative in the manufacture of antibiotics, in particular those who fight with tubercle bacillus.Violet rowing is used as a raw material in the manufacture of drugs used in diseases of the liver, excretory and sexual spheres, and rheumatism. Mushroom mycelium is the starting material for the manufacture of an extract used as an aid in the treatment of cancer of the breast, cervix and sarcoma.

Enzymes are involved in the normalization of the digestive system, the brain, increase resistance to chronic fatigue, infectious diseases, strengthen the walls of blood vessels. Vitamins of groups B, PP, C, A are indispensable for mental overwork.

Treatment of kidney and liver diseases is facilitated by row extracts. They participate in the regeneration of liver cells, cleanse the body, stimulating the processes of elimination of toxins and the neutralization of free radicals.

To reduce cholesterol, doctors recommend powders or hot extracts from the row, prescribe this mushroom for hypertension, diabetes mellitus, imbalance of the nervous system. And traditional medicine is actively using the row for the manufacture of lotions and ointments to treat skin diseases.

Harm and contraindications

There is no harm to a healthy adult person due to the fact that mushrooms are not old and the mushroom picker did not confuse them with poisonous ones or did not collect them near the road or in the city where they absorb dangerous and toxic substances from the soil and air, which are supplied in abundance car gases.

Poisonous are so insidious that some experts consider them more dangerous than fly agaric: they inevitably cause terrible intoxication of the body. As a result, a person quickly turns pale, sharply loses strength, his heart begins to pound, his head aches and becomes dizzy, and nausea, vomiting, and indigestion roll up in waves.

But even normal edible rowers can cause trouble if you eat them excessively, to the dump. Guaranteed heaviness in the stomach and even pain, sometimes very sharp, flatulence.

And those who suffer from diseases of the digestive system should think a hundred times before attacking the ranks. If a person has gastritis, inflammation or dysfunction of the gallbladder, pancreatitis, etc., he can be paraded in limited quantities.

When to collect and how to store row

Ryadovki is autumn mushrooms, they delight mushroom pickers with the latest in the season. They begin to appear at the end of August (if the summer is not hot) and continue to grow in September, October, and even in November, as long as the weather allows, right up to frosts. Especially passionate fans of mushroom hunting, even after the first frosts bring home mushrooms - so frozen that they can knock on each other. But still, the most favorable time for them is October, when the daytime air temperature drops below +15 degrees. In some regions, for example, in Crimea, rowans can be collected year-round, but the strongest ones are still autumn.

Freshly picked rows will not deteriorate in the refrigerator for 2-3 days. To keep them longer, stock up for future use, you can freeze mushrooms, pickle, pickle or dry. Frozen or salted retain their taste for six months, pickled or dried - for a year.

Is it possible to freeze

To the question "Is it possible to freeze a row?" the answer is yes - yes! She will not lose her useful advantages and will not lose her quality. The only condition: the mushrooms must be young, strong, healthy.

To freeze rowing for the future, you need to carefully clean the hats of adhering leaves, needles and other forest debris and cut the legs in half. Pour the mushrooms with cold water and let stand for at least an hour so that the rest of the dirt goes away.Rinse, put in a spacious pot with boiling salted water. Boil for half an hour from the moment of boiling, then drain the water, throwing it in a colander. When the remaining water drains, you can lay the mushrooms in containers or plastic bags and put them in the freezer.

When it comes time to cook soup or cook some other dish, you just need to put the mushrooms in a pan or pan.

Is it possible to dry

Regarding the drying of rowing, there are two opinions. Some mushroom pickers argue that it can be dried, others with foam at the mouth proves that there is nothing in the dried row. Both those and others are right. It all depends on the type of mushroom.

So, the lilac leg rowing is quite suitable for drying. And species such as poplar, gray (or gray) and green (or green) are not very suitable for drying - they become too dry and harsh. Perhaps wise nature reasoned as follows: since the lilac-leg grows mainly in treeless steppes, where there is no great diversity, let the inhabitants of these areas have the opportunity not only to salt, pickle and freeze, but also to dry. And for those who live in wooded regions, there will always be plenty of other mushrooms to dry for the winter.

Before drying, they do not wash the row, they just carefully clean all adhering dirt: sand, earth, needles, particles of moss. You can use a toothbrush for this. Then they are equally thoroughly wiped with a foam sponge slightly moistened with vegetable oil, and finally with a damp cloth.

The row can be dried both in a special electric dryer and in the oven - the main thing is that in the process you do not need to completely close its door. And so that the mushrooms do not dry out and therefore become too brittle, it is necessary to touch them periodically near the end of the drying and remove those that are ready from the oven. Properly dried mushrooms can be bent with little effort, and with significant effort, they can be broken.

How to peel row mushrooms

It’s easy to clear the row. First of all, you need to remove the adhering needles, leaves, clean off the adhering sand or earth. If dirt, slug, or insect is caught between the plates of the hat, all this must be removed. Then cut the leg in half, cut off the parts of the hat that are darkened, rotten or eaten by the forest inhabitants.

After that, you can remove the skin from the cap. This process is not quick, it is not removed as easily as, for example, in butter. There is an opinion that in this way rowing becomes less bitter. But if after cleansing the dirt, soak the mushrooms for 1-2 days in cold salted water, changing it from time to time, then the bitterness will go away on its own, and you will not need to take painstaking work to remove the skin.

After soaking, the row is washed in running water.

How to cook row mushrooms

Ryadovka is a universal mushroom. It can be cooked, fried, stewed, salted, pickled. But no matter what dish will be cooked in the end, it is necessary to boil a row! This is an indispensable first step in cooking. Boiled rowings acquire a beautiful light gray color. Then they can be added to soups, fried with potatoes, stewed with meat, rice, cereals, vegetables, salads: eggs, sweet peppers, garlic, onions (both raw and fried), mayonnaise are remarkably “friends” with a row.

How to cook

To boil the rowings, you need to bring a large pot of cold water on the stove to a boil, pour mushrooms and cook over low heat. After about 5-10 minutes, drain the water, and boil the mushrooms a second time - in new water, while adding salt. The proportion is as follows: for 1 kg of fresh mushrooms, take 1 liter of water and 1 tablespoon of salt. In 10-15 minutes after boiling add spices: allspice black pepper, bay leaf, cloves.

Using a colander, drain the water from the mushrooms and use them for subsequent cooking.

How to fry

Cut a medium-sized onion into quarters of rings. Fry in a skillet with sunflower oil, lay out the rows and continue to fry for 10-15 minutes, stirring about every couple of minutes. Keep medium heat under a frying pan. Salt mushrooms almost at the end of frying, this is a general rule, pepper. If you want, add a couple of spoons of sour cream.Hold it a little on fire - and that’s it, mushrooms are ready! You can eat them with a side dish (vegetables or cereals) or add fried potatoes to them, hold the pan on the fire for another minute or two, so that the products saturate each other with their smells and juices, and invite the household to the table!

You can fry the rows in a pan with vegetable oil, adding crushed walnuts in a mortar. In this case, the cooking time will be a little longer - 25 minutes. Such mushrooms can be cooled, transferred to half-liter jars and put in the refrigerator. Serve cold with potatoes.

How to pickle

There are a lot of recipes for pickling rows. Each mistress will find her own, proven method, inherited from her grandmother, mother, aunt. There are recipes that are very simple or classic, where the main ingredients of the marinade, in addition to water, are salt, sugar, vinegar and spices, and special ones.

In simple or classic ways, the most common rowings are marinated - earrings, greenfinch and clerk. And the addition of nutmeg to the marinade perfectly shades the taste of purple rows. The main thing is not to forget that pickling of rowing is allowed only after preliminary boiling!

So, what kind of pickle is called the simplest? 2 tablespoons of salt, 1 tablespoon of granulated sugar, 3 tablespoons of vinegar 9%, 3 bay leaves, 6-7 pieces of cloves, 3-5 peas of black pepper are taken per 1 liter of water. This is the norm for 1 kg of rows. Water with salt and sugar is mixed in a pan, heated to a boil, the prepared mushrooms are poured, boiled for 10 minutes, put spices with which to continue cooking for another 15 minutes, and then comes the turn of vinegar. With vinegar, the marinade should boil for another 10-15 minutes. Then spread the mushrooms in hot sterilized jars, roll them up with lids, turn the jars upside down, wrap them in a blanket under which the canned food is cooled.

In addition to the already mentioned spices, garlic and dill (umbrellas) are added to the marinade prepared according to the classic recipe.

When in the cellar there are jars of rows marinated with nutmeg, the owners will not be taken aback by the unexpected visit of unexpected guests: there will always be something to treat and surprise them. To make such an unusual marinade, 2 kg of mushrooms will require 1 liter of water, 3-5 grams of ground nutmeg, 40 grams of coarse rock salt, the same amount of granulated sugar, 5 cloves of garlic, 5-7 peas of black pepper, 3-5 bay leaves 70 ml of acetic acid.

Put boiled mushrooms in water, where salt and sugar are already poured. Put on fire and boil for 15 minutes from the moment of boiling. Put the rest of the ingredients, except for garlic, mix and cook over low heat for about 15 minutes. Put the finest sliced ​​garlic on the bottom of the hot sterilized cans.

Pour mushrooms with marinade into cans, which are then rolled up, turned upside down, wrapped in a blanket and left until completely cooled, that is, about a day.

How to salt

The rowings can be salted both by the cold method and hot.

Cold salting
To make the rowers crunch like gherkins, you need to try, spend time and have patience in order to wait until they are ready. To do this, for 2 kg of rows, take 6 cloves of garlic, the same amount of horseradish leaves, 20-25 peas of black pepper, dill inflorescences, 100 g of coarse salt.

On the bottom of sterilized three- or five-liter cans put horseradish leaves, then boiled rowings, pouring them layer by layer with salt and laying with garlic, which is previously cut into plates. The very last layer is dill inflorescences. They are closed with plastic or glass lids and put away in the refrigerator or cellar for a month and a half. Before this time, eating them is not worth it - the mushrooms still do not have time to oxidize.But then it turns out to be an excellent appetizer, which retains its taste during the year.

Hot salting
Riddles filled with hot brine are ready for use much faster - in just a week. For 2 kg of mushrooms take 3 l of well water, 150 g of coarse salt, 6 bay leaves, 10 pcs. allspice and the same amount of clove inflorescences, 20 peas of black pepper.

Cooked mushrooms are put in a pan with water, salt and spices. Heated to a boil, reduced heat, cover and cook for 45 minutes.

Cans are well washed and dried in the oven (or sterilized in the usual and convenient way), mushrooms with brine are poured into them, closed with plastic lids and, after cooling, they are taken to the cold. The product is ready in a week, but if you wait all the same 45 days, as in the previous recipe, the mushrooms, as they say, will reach the desired condition and will impress with a rich, bright taste.

What can be cooked from the ranks: recipes

Purple Caviar

For 1 kg of mushrooms take 300 g of onions, 3 tablespoons of vegetable oil, 3 cloves of garlic, salt - to taste.

Chopped onions are fried in a pan, then rowing is added to the pan and fried for at least half an hour under the lid. Before the end of cooking add garlic and salt, after which the mass is whipped with a blender. If it is assumed that the caviar will be stored for a long time, fry it again, spread it hot on sterilized jars, roll it up with lids, turn it upside down and wrap it with a blanket.

Caviar from the clerk

Take 1 kg 200 g of boiled rows of poplars and boil in new water for about 1.5–2 hours, drain the water. Mushrooms are finely chopped with a sharp knife, put in a ducklings and stewed over low heat to evaporate the water. Finely chop 200 g of onions and rub on a medium grater 150 g of carrots, which are then fried in a skillet in vegetable oil until almost ready and add this mass to the mushrooms. Add a little more oil, put chopped parsley, 15–20 g of coarse salt, 15 g of granulated sugar and sprinkle with pepper from the mill. Stew for another 20 minutes, pour 2/3 teaspoon of vinegar essence, mix, spread on hot sterilized jars, cork, turn and wrap. Store in a cool place.

Chicken and Row Soup

One pound of mushrooms take one chicken breast. The meat is cut into small pieces and put in one pan with boiled mushrooms and 3-4 potatoes cut into cubes. Set to cook. Fry in the pan: 1 carrot, 2 medium onions and half sweet pepper, cut into strips, sautéed in vegetable oil for 5–7 minutes. After 20 minutes from the start of boiling, the chicken and mushrooms are put in a roasting soup, boiled for another 5-7 minutes. When serving, generously sprinkle the soup with chopped herbs. You can add sour cream.

Noodles soup

Cooked rowing (0.5 kg), cut into pieces, spread in a pan with melted butter and fry until a beautiful crust appears. 3-4 medium-sized potatoes, carrots and one parsley root are cut into cubes and put in boiling chicken stock, boiled for 10 minutes and the fried rowing is added to the pan. While the soup continues to cook, in the same pan where the mushrooms were fried, sauté onions, also cut into cubes. As soon as it gains a golden hue, add to the soup, boil for another 5 minutes, salt, put the noodles in a pan and bring it to softness. At the last minute throw parsley and cover. After 10 minutes, the soup can be served.

Interesting Facts

1. Dried rowers contain over 30% protein - more than meat.
2. In China, Japan and a number of other countries, the rank of Matsutake grows. In Japan, they are ready to give huge money for it - up to $ 100 apiece. Truffle costs the same in European countries.
3. Experienced fans of quiet hunting claim that each type of rowing has its own special, unique taste, and even urge you not to be too lazy and try to cook soups, caviar and other dishes from all varieties in order to evaluate the merits of each.
4. If you want, you can grow a row yourself, in your home. The technology is similar to the one in which champignons are bred.
5. In countries of Europe, Japan and North Africa, a giant row grows. The diameter of her hat often reaches 20 cm.

Photo mushrooms row