Poplar row mushroom, preparation, 4 recipes for delicious dishes

The main advantage of the poplar row mushroom is the ability to prepare dishes from it that have a surprisingly pleasant smell and taste.

Salted and pickled preparations from this species retain its natural aroma, similar to the smell of fresh cucumber and flour, and fried poplars resemble the taste of truffles.

Let's learn more about the poplar mushroom and preparing dishes from it.

Content:

• Mushroom row, description
• Dishes from rows
• Poplar row mushroom, preparation for the winter
• Salting rows
• Marinating poplar rows
• How to cook rows in a frying pan, how to properly fry mushrooms

Mushroom row, description

Poplar mushroom is not the most popular catch for mushroom pickers. Many lovers of “silent hunting” do not take it, considering it conditionally edible.

The reason for this is the property mushroom absorb dirt and harmful impurities from the atmosphere. It is worth abandoning poplar clearings that grow near roads located less than a kilometer from populated areas.

The collection of safe poplar rows is carried out in remote places. They are most often found on sandy soils under poplars, aspens, walnuts and pine trees.

They grow in groups, forming rows or rings. If one specimen comes into view, then you can probably find a whole clearing of its fellows around.

In the people and in reference books they have many different names: poplar, sandpiper, frost, zabaluika, poplar and sandstone.

Poplar can be recognized by the shape of its cap. This part of the young floodplain has a hemispherical shape, over time it turns into depressed and becomes covered with cracks.

Color - brown with yellowish, gray, brick-red. The pulp has a reddish tint with a mealy-sweet taste.

The poplar blades are thin and frequent. The color of young plates is white, cream and pinkish. In the old specimen, the plates are covered with reddish spots.

The leg has the shape of a cylinder with a scaly surface. Leg size: 1-4 cm in diameter and 3-12 cm in length.

When searching, it will be useful to arm yourself with a stick in order to stir up the foliage under which the rows like to hide.

Due to the nature of their growth, they are heavily soiled with soil and rotted leaves. Therefore, before cooking, it is necessary to clean the floodplain with a brush.

Podtopolnik contains useful vitamins and microelements:

• minerals - phosphorus, selenium, calcium;
• acids - oxalic, tartaric, citric;
• natural enzymes that can break down and prevent the accumulation of fats and glycogen;
• B vitamins, vitamins A, PP, C.
• These substances speed up metabolism, normalize cholesterol and blood sugar levels, increase appetite, and have a positive effect on blood pressure and gastrointestinal function.

Official pharmacology uses enzymes contained in poplar pulp in the production of anti-tuberculosis drugs.

We invite you to watch this interesting video:

Dishes from rows

Gourmets highly value poplar dishes for their taste and smell, reminiscent of the smell of cucumbers and freshly ground flour. To highlight the natural taste mushrooms, it is recommended to use a minimum of spices when cooking.

The peak harvesting period is August and September.The assembled floodplains go through several stages of preparation, the longest of which is cleaning and soaking.

Bitterness is eliminated by keeping peeled mushrooms in water.

Important: if you neglect thorough cleaning, the jars will begin to explode and their contents will rot.
Winter preparations, main dishes and casseroles are prepared from poplar trees.

Poplar row, preparing for the winter

For winter preparations, the product must be soaked. This is necessary to remove bitterness. The process takes 2-3 days and is carried out in a cool room.

If the water with mushrooms is at room temperature, there is a risk that the poplars will ferment. The water needs to be changed at least 2 times a day.

After soaking, the product is processed by boiling according to the following recipe:

• prepare a weak vinegar solution, boil it;
• Boil the product in a boiling solution for 15 minutes;
• Place the onion, cut into 2 parts, into water and continue boiling for 10 minutes;
• drain and rinse with cold water.

After this treatment, the mushrooms are ready for salting and pickling.

Salting rows

Preparations of boiled rows can be used for pickling. They keep well until spring and beyond. They have a pleasant taste and elastic crunchy consistency.

Each housewife has her own culinary secrets that make her dishes unique. The basis is always a classic cooking recipe.

To pickle the rows you need to take the following ingredients:

• 2 kg of boiled poplars,
• 3 glasses of water,
• 5 tablespoons of salt,
• 10 black peppercorns,
• 3 bay leaves,
• 6 carnation inflorescences,
• 5 dill umbrellas,
• 6 blackcurrant leaves.

Preparing the marinade:

• All ingredients are mixed in a saucepan and brought to a boil.

Main stage:

• mushrooms are added to the boiling marinade,
• boil for 15 minutes and put into jars.

The remaining space in the jars is filled to the top with marinade and the jars are ordered.

Storage:

• hot cans are turned upside down,
• wrapped in warm material and left for a day until it cools completely;
• After cooling, the jars are turned over and stored in a cool, dark place.

Pickles can be consumed 40 days after the day of preparation.

Marinating poplar rows

Boiled poplars become fragile, so all manipulations with them must be careful so that the finished product in rolled up jars has a presentable appearance.

To prepare the marinade you need to take:

• 1 liter of water,
• 2 tablespoons each of salt and sugar,
• 4 bay leaves,
• 3 garlic cloves,
• 5 allspice peas.

The marinade is prepared for 10 minutes, then 2 tablespoons of vinegar are added to it and the jars into which 1 kg of boiled product was previously placed were poured.

Next, the jars are sterilized for half an hour, covered with lids and allowed to cool.

Store pickled poplars in the refrigerator or basement.

How to cook rows in a frying pan, how to properly fry mushrooms

In order to prepare a delicious fried dish from poplars, it is not necessary to soak them. You need to clean and pour boiling water over them.

This is done in order to maintain elasticity and shape during further heat treatment.

The classic recipe for fried rows requires the following ingredients:

• 1.5 kilograms of boiled mushrooms,
• half a glass of vegetable oil,
• 1 teaspoon salt,
• 3 onions,
• bunch of dill.

Let's watch a video about preparing poplar row mushrooms:

Recipe:

• fry the onion in oil until golden brown;
• cut the cooled mushrooms into strips and fry separately from the onions;
• mix with onions in one frying pan, add spices, herbs, pour half a glass of milk or water;
• simmer until the water evaporates for 10-15 minutes and serve hot.

Mushrooms in sour cream are especially tasty. To do this, you need to add 200 ml of sour cream to the recipe at the stage of adding spices.

Poplar row is a mushroom with a unique aroma and taste.

The lack of popularity and its classification as conditionally edible should not deprive gourmets of the opportunity to enjoy original dishes.

If you follow the rules of collection and preparation, poplar is completely safe and can please many mushroom pickers with its productivity.