Not every fan of mushroom hunting has heard of the "sandpiper" mushroom. But the name "ryadovka" is probably familiar to him. However, this is the same thing, since "sandpiper" is the popular name for mushrooms from the family of ryadovok, given due to the fact that ryadovki usually grow on sandy loam soil.
There are almost 40 types of mushrooms in the family of rowers, and only a specialist will distinguish one from the other. Therefore, many mushroom pickers do not collect sandpipers, fearing to confuse them with poisonous mushrooms. And in vain, because these mushrooms have a completely satisfactory taste.
What can be cooked from the rows?
The most common types of sandpipes in central Russia are the green sandpiper (greenfinch), the gray sandpiper and the red sandpiper. They have dense fleshy flesh, slightly darkening at the break. Sandpipers grow, as a rule, in large groups.
They are good fried, especially when fried with onions and potato slices. They can be pickled by adding to the marinade, in addition to vinegar and black pepper, 2-3 cloves and 1-2 bay leaves. Then the taste and aroma of spices will overpower the characteristic sweetish taste of the sandpiper, which not some people like.
Since the rows are edible mushrooms, they do not require pre-boiling or soaking. But they must be thoroughly rinsed before cooking to remove sand and debris.
Sandpipers are also good in salty form. Usually they are salted in a "cold" way, placing the carefully washed mushrooms in a lamellar layer on top in sterilized glass jars or ceramic dishes, and sprinkling each layer with salt. When all the mushrooms are laid, you should salt the top layer, put a clean cotton rag scalded with boiling water on top, on it a wooden circle (made of deciduous wood, also scalded with boiling water), and press down with oppression. Store the container with mushrooms in the refrigerator or cold cellar. After a few days, they will give juice and settle down a lot. It will be possible to eat such salty sandpipers in about a month and a half. Sandpit soups are usually not cooked, as they are much worse than soups made from many other types of mushrooms.
Taste qualities of ryadovka
In general, it should be said that in terms of taste, ryadovki, of course, lose out to many mushrooms, primarily white ones, boletus boletus, boletus, camelina, butter mushrooms, champignons, chanterelles. Therefore, even experienced mushroom pickers, who are well aware that these are edible mushrooms, often do not collect sandpipers in principle. However, there are mushroom pickers who like both the original "flour" aroma of such mushrooms and their sweetish taste.
