Cooking rowan mushrooms: how many and how to cook them (+23 photos)?

Trichomycetes are a large family of agaric mushrooms, and only a few are safe to eat. They contain a large number of beneficial microelements, including zinc, copper, manganese, and B vitamins. They also exhibit antibacterial properties. However, to preserve all the beneficial components contained in the fruiting body, it is necessary to cook trichomycetes correctly, strictly adhering to the cooking instructions.

Characteristics of the species and the selection of edible mushrooms

There are over a hundred species of Tricholomas (tricholomas) in nature, and only half of them are edible. Therefore, it is recommended to familiarize yourself with the appearance of edible Tricholomas before harvesting. The following are characteristic features common to most Tricholomas:

When choosing edible or conditionally edible Tricholomas, pay attention to the cap color. For example, the most popular edible mushroom in the Tricholoma family, the gray Tricholoma, has a gray cap with a slight olive or purple tint. This species has virtually no odor.

Another edible species is the poplar rowan, a mushroom that can form a symbiotic relationship with the poplar root system. This mushroom's cap is dense and fleshy, with cracks appearing on the surface as it grows. The cap's color varies widely, so you can find both gray-red and olive-brown poplar rowan mushrooms.

In addition to these species, edible Tricholomas also include the May, purple, crowded, yellow, red, green and earthy rows.

Health benefits and restrictions on the consumption of boiled mushrooms

Tricholomas are rich in minerals and B vitamins. The fruiting body also contains carbohydrates (49%), proteins (46%), and fats (5%). Thanks to their potassium, phosphorus, zinc, copper, and other beneficial substances, tricholomas have antioxidant, antiviral, and anti-inflammatory effects, and also boost the body's resistance to viruses and bacteria.

Regular consumption of this species helps restore cardiovascular function by normalizing blood pressure and heart rate. Furthermore, consuming Trichol can help combat fatigue and stress.

With their systematic use, blood sugar levels are normalized, mental performance is increased, and the removal of toxins and other harmful substances from the body is activated.

Various antidiabetic medications and antibiotics are made from tricholomas. However, despite their numerous beneficial properties, their consumption should be limited. Excessive consumption of tricholomas can lead to digestive upset.

In cases of low acidity, inflammation of the pancreas, chronic gastrointestinal diseases and cholecystitis, it is necessary to consume tricholomas in minimal quantities.

Pre-cooking treatment

Before cooking tricholomas, you need to clean their surface of needles, leaves, soil, and sand. You can remove soil and sand with a regular brush, paying particular attention to the surface under the cap. The gills tend to get the dirtiest. Any remaining mycelium should also be removed along with the debris.

Once all debris has been removed, it's time to clean the tricholoma. Cleaning involves trimming away any damaged or discolored areas and removing the skin covering the cap. Once the skin has been removed, rinse the mushroom thoroughly under running water until the water runs clear.

Time and methods for cooking mushrooms

Before preparing any kind of mushrooms, they must be boiled in salted water. Cooking time varies significantly depending on how they are prepared.

Before frying

Many tricholoma mushrooms have an unpleasant odor, which can significantly spoil the flavor of a dish. Before frying, tricholoma mushrooms should be boiled for 30 minutes, in two batches.

First, bring the water to a boil, then add the mushrooms and salt. 1/3 tablespoon of salt is sufficient for 1 kg of rowan mushrooms. Skim off any foam that forms, otherwise it can ruin the flavor of the dish. Cook for 15 minutes.

After the mushrooms have been boiled, rinse them under running water and return them to boiling salted water. Boil the mushrooms a second time for another 15 minutes. To prevent darkening due to the tricholoma, you can add vinegar to the boiling water for the first boil (1 tablespoon vinegar per 1 liter of water).

After boiling, it is recommended to rinse the rowan mushrooms again and only then proceed directly to frying.

For pickling

Before pickling, the product is boiled twice, for 20 minutes each time. After each boil, the tricholomas are rinsed under cold running water. The rowan mushrooms are added exclusively to already salted boiling water.

To remove the bitterness, add 9% vinegar to the water at a ratio of 1 tablespoon per 1 liter of water. After cooking, rinse and dry the tricholomas before salting.

Before freezing

Before freezing, boil the mushrooms for 30 minutes, changing the water every 10 minutes. Place the mushrooms in salted boiling water and cook for 10 minutes. Skim off any foam that forms. Add vinegar, an onion, and a bay leaf to the water; these ingredients will help remove the mushrooms' distinctive odor.

After the mushrooms have boiled for 10 minutes, the water is drained and the tricholomas are rinsed. Then, the mushrooms are returned to the boiling water for another 10 minutes. The mushrooms are boiled three times for 10 minutes each. After boiling, the rowan mushrooms are rinsed, dried, and placed in plastic bags for freezing.

Before marinating

Before marinating, tricholomas must be boiled for 30 minutes, changing the boiling water after 15 minutes of boiling.

Before changing the water, rinse the tricholomas. Before adding the product to the water, bring it to a boil, add salt, and vinegar. Before marinating, drain the tricholomas after cooking; this is usually done by placing them on a wire rack.

Before baking in the oven

Before baking, tricholomas are boiled in water with salt and citric acid for 30 minutes. The citric acid prevents the product from darkening.

Any foam that appears must be skimmed off. After the tricholomas have boiled for 15 minutes, drain the water and rinse the rowan mushrooms. Then, return the mushrooms to the boiling water and cook for another 15 minutes.

Recipes for dishes using boiled rowan mushrooms

To prepare fried rowan mushrooms you will need:

• vegetable oil – 1 tbsp;
• mushrooms – 0.5 kg;
• salt and spices to taste.

Pre-cooked mushrooms are placed in a preheated frying pan with vegetable oil and fried for 10 minutes. Stir occasionally to prevent them from burning. Add salt and spices to taste. Cook the mushrooms with the spices for a few more minutes. The dish can be served with any side dish, but rowan mushrooms usually go well with potatoes.

To prepare baked rowan mushrooms you need to take:

• boiled mushrooms – 500 g;
• boiled potatoes – 300 g;
• breadcrumbs – 2 tablespoons;
• butter – 100 g;
• onions – 2 pcs.;
• sour cream – 200 ml;
• eggs – 3 pcs.;
• salt and pepper to taste.

Slice the mushrooms and fry them in butter until golden brown. Add finely diced onion, and fry the mixture over low heat for 10 minutes. Add the spices, then continue cooking. Simmer the dish with the spices for another 10 minutes. Once fried, mix in the pre-boiled and sliced ​​potatoes.

Sprinkle the bottom of a baking sheet with breadcrumbs and layer with the mushroom and potato mixture. Top the mushrooms with a mixture of whipped cream and eggs. Bake in the oven at 180°C for 40 minutes. Garnish with fresh herbs before serving.

Answers to frequently asked questions

Tricholomas are quite specific mushrooms, and many questions may arise before preparing them. Here are the most common ones:

Although some edible mushrooms are edible, they should not be eaten raw and are recommended to be boiled before any processing. Pre-boiling with salt and vinegar helps remove the mushrooms' distinctive odor.