Poplar (poplar) row, sandpiper or poplar is a conditionally edible agaric mushroom. It grows in abundance in Russia in temperate forests. The “favorite” trees of this type of row are poplars, under which they can be found in large groups from August to November. The pulp of this mushroom in its raw form has a specific aroma, reminiscent of cucumber combined with the smell of rotten flour, and the stems and caps can be very dirty immediately after collection. However, this does not deter experienced mushroom pickers. They know that if you clean and properly process such mushrooms, and then take proven recipes from the poplar row as a basis, the finished dishes will turn out great. Moreover, the undertopolnik is good on the table in almost any form.
What does Podtopolnik mushroom look like?
When young, its plates are white or cream-colored, frequent and thin. And, as the mushroom grows, they change their color to pinkish-brownish. ... The flesh of the mushroom is fleshy, soft, white, brownish under the skin, with a floury taste.
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Mushroom processing
The taste qualities of the collected poplar rows depend on how competently the preliminary stage of their processing is carried out. The mushroom cap is sticky, so forest dirt and leaves stick to it. Pre-treatment also helps to increase the shelf life of the rows.
In order for mushroom processing to be carried out efficiently, it is important to follow the general principles of this process:
- Sort out the floodplains and remove insects, remaining dirt and grass.
- Next, wash the rows several times in cool water. If the cap is too dirty, the poplar row should be soaked for 3-5 hours.
- Place in boiling water, add vinegar.
- Boil the mushrooms for 10 minutes, pass through a colander, and then boil again for 20 minutes, adding vinegar.
- Peel the onion and put it in water, then cook for another 10 minutes to get rid of the unpleasant smell.
- Drain in a colander, rinse with clean water and start cooking.
Attention! Since the mushroom has a specific smell, reminiscent of damp flour, as well as strong dirt on the caps and legs, it is worth knowing how to treat the poplar row after harvesting.
Useful tips
A detailed step-by-step recipe will allow you to deliciously, correctly and without unnecessary hassle prepare the dish from poplar rows that the chef chose. However, there are some recommendations, taking into account which you can make dishes from these mushrooms even more perfect:
- Poplar rows are considered conditionally edible mushrooms. They cannot be eaten raw, without prior soaking and heat treatment.
- The caps of poplar rows are traditionally used to make pickles. They should be carefully separated from the legs, peeled and washed thoroughly, draining the water several times to get rid of any dirt clogged between the plates.
- Utensils for preparing pickles should be made of wood or glass. If the choice falls on an enamel container, the internal coating on it should not have cracks or damage. Tin buckets cannot be used - the brine will corrode their surface, thereby promoting the release of substances hazardous to health.
- The room where pickles from poplar rows are stored must be well ventilated. The temperature in it should be maintained at 5-6 °C. In colder conditions, the mushrooms will freeze and crumble, and in warmer air there is a risk of the workpiece souring.
- If the brine in the barrel is not enough to cover the mushrooms, you can add a little boiled cold water into it.
- Don’t be afraid to experiment with additional ingredients, spices and seasonings when preparing dishes from poplar rows. Many of them will add interesting notes to the taste of the dish and make you take a fresh look at the usual recipe.
Poplar rows are conditionally edible mushrooms that definitely need to be processed before cooking.
Do I need to soak the rows? Do I need to clean the rows and how to do it dry?
Some housewives may wonder whether it is necessary to clean row mushrooms at all? So, this is a very important process, because the quality of the final product will depend on it. In addition, all types of rows grow on the soil, preferring to settle on fallen leaves and pine needles, as well as on moss. Thus, contamination will definitely be present, which means cleaning will be necessary. The following methods will show you how to properly clean row mushrooms.
Sometimes a lot of debris collects on the fruiting body, then you can use the dry method. Some housewives prefer to freeze or dry rows, so in this case their contact with water should be minimized. Here it is best to resort to dry cleaning. To ensure that the taste of the prepared delicacy does not upset the consumer, it is necessary to take into account all the features of the preparatory stage. So, how to properly clean row mushrooms using the dry method?
To do this, we need to take an ordinary kitchen knife that will be comfortable to hold in your hand, a kitchen sponge or toothbrush, and vegetable oil. Using a knife, we remove all large contaminants on the fruiting body, and also pay attention to damaged areas. Such places need to be carefully cut off, capturing the “healthy” part of the mushroom.
Remember that the fruiting body is allowed for further use only if the affected area is no more than 20% of the total area of the mushroom.
In addition, you need to cut off the lower part of the leg, because it is usually very hard. Sometimes you can notice that the cap is damaged, but the stem is not, and vice versa. In this case, only the damaged part of the fruit body is removed, and the strong and intact part remains for further processing processes. In addition, do not forget to look under the cap, because a lot of microscopic debris collects in the plates.
How to properly clean the rows further using the mentioned equipment? We put the knife aside, and in the meantime, moisten a kitchen sponge or toothbrush in vegetable oil and wipe the surface of the mushroom. We pay special attention to areas with remains of stuck leaves, pine needles and other forest debris. If necessary, lightly rinse the mushrooms under the tap, and then proceed to further processing: boiling (required), freezing, pickling, etc.
Rows fried in sour cream. How to fry blueberry mushrooms?
Blueleg is an edible mushroom that has excellent nutritional qualities and pleases until frost. It has an excellent taste and is good in any preparation, especially when marinated (fruit bodies are even fried over a fire).
Preliminary preparation and cleaning of subtanks
Bluelegs are cleaned of forest debris, peeled, and washed well under running water. The fact is that these mushrooms grow on sandy soils, where small particles of sand get clogged under the cap. Next, cut off the remaining roots and clean the upper part of the mushroom with a knife.
Reference! Wormy and rotten specimens should not be eaten; they cause severe gastrointestinal disorders in humans.
How long should you cook bluelegs before frying?
After cleaning, the mushrooms are filled with water and placed on the stove. In time, they should be cooked for 20–30 minutes in salted water. Add 1 pinch of citric acid to the water to preserve color.
Attention! Do not confuse bluelegs with poisonous ones! In nature, there are two types of toadstools, similar to edible bluelegs. The first are distinguished by a pungent odor and even color, the second poisonous mushroom has a tubercle in the center of the cap.
Recipe for making Lilac-footed rows with potatoes, onions and sour cream
Bluefish prepared in this simple way are aromatic and tasty, and will please everyone who tries them. Learn how to fry bluelegs mushrooms with sour cream.
You need to take:
- 2 kg of mushrooms;
- vegetable oil/butter - small amount;
- salt;
- 1 tsp. allspice black pepper;
- 200 ml sour cream;
- 2-3 cloves of garlic;
- potatoes - 6-7 tubers;
- 3 tbsp. l. finely chopped greens, dill and parsley, basil.
How to fry bluepod mushrooms with onions:
- The washed and cleaned rows are placed in boiling water with the addition of citric acid and salted.
- Cook for 20 minutes. from the moment of boiling, drain, put the mushrooms in a colander to remove water.
- Cut into pieces and place in a heated frying pan with vegetable or melted butter.
- Fry over low heat for 20 minutes, stir the contents of the pan, avoiding burning.
- Add potatoes, cut into small cubes (not boiled until cooked before cooking). Fry with mushrooms for 5-7 minutes.
- Salt to taste, pepper, add sour cream, mix well.
- It does not simmer for long, 5 minutes. on low heat. Stir, add finely chopped garlic cloves.
Sprinkle with chopped herbs, stir and simmer for 5 minutes. The prepared spicy and delicious dish will perfectly complement meat dishes.
Mushroom caviar from bluepods at home
Ingredients:
- mushrooms - 2.5 kg;
- carrots - 2 pcs.;
- onion - 3 medium heads;
- vegetable oil;
- salt - 2 tbsp;
- ground black pepper – 1 tsp. (no slide).
Cooking method:
- Boil the pre-cleaned mushrooms and allow to cool.
- Next, fry the onion along with grated carrots until golden brown.
- The rows and onions and carrots are passed through a meat grinder 2 times.
- Salt and pepper.
It turned out to be an independent dish; you can use it to prepare soups, julienne, bake pizza, and also serve with mashed potatoes and other side dishes.
Advice! Dry dill umbrellas, currant leaves, garlic cloves, and horseradish roots highlight the aroma of the food. The rows are boiled with nut leaves. They acquire a specific taste and color.
Fried mushrooms blue legs for the winter
The preparation is stored for several months without losing its taste. This dish is very convenient to prepare for future use, and then complement any side dishes with it, or use it in preparing other treats. Ingredients:
- rows - 2 kg;
- vegetable oil - 200 ml;
- salt - to taste;
- black pepper - on the tip of the knife.
How to fry rows for the winter:
- The blue legs are sorted out, washed, cleaned. Choose young, elastic mushrooms.
- Fry in vegetable oil.
- During cooking, add salt and pepper; no other spices are added.
- The fried bluepod mushrooms are transferred to a clean glass container while hot and the jars are sterilized: 0.5 l - 20 minutes; 1 l—35 min.
Roll up with tin lids and cover with a warm blanket until completely cooled.
Reference! Many gourmets prefer to marinate blue stem mushrooms; it is the marinade that enhances the unique aniseed aroma of these fruiting bodies. This exquisite dish can make a festive table bright and varied.
Blueleg mushrooms are eaten only after cooking. This nutritious and healthy product is rich in proteins, carbohydrates, fiber, amino acids, vitamins and mineral salts. People call them “vegetable meat”. You can prepare a variety of mushroom dishes correctly if you have the desire and a creative approach to the matter.
How long to soak a poplar row
Soaking of rows should take place in water whose temperature is not higher than 16°C. Hot water can trigger the fermentation process.
You need to soak floodplains in cold water for 1 to 3 days. Throughout these days, the water is changed as often as possible.
You can determine that the rows are soaked by the appearance of the caps. The elastic and durable tops, which have no chips, are completely soaked.
Attention! Longer soaking is necessary if the rows will be used in the future for preparing sauces and marinades.
Salting
Brining a row is as easy as boiling it, and again there are a variety of recipes out there, but it's best to start with the basics so you can create your own and unique way of cooking along the way.
Firstly, it is better to salt the rows in the fall, when it is already cool outside, and the autumn rows are denser and crispier than the spring ones. Secondly, it is better to salt small rows, and the smaller they are, the better. Too large individuals become quite tough during salting, which is not to everyone’s taste.
And now directly about how to salt these rows. In fact, this process is very similar to cooking, only you should add a bay leaf, more salt and spices to a pan of water. And the mushrooms should be cooked in this way a little longer, namely they should boil for 45 minutes.
After that, they are put into a jar along with the brine, closed with a lid and taken to a cool place for 40 days.
As you can see, preparing salted rows is very simple and quick. If desired, you can add other spices and seasonings to the marinade. In any case, the finished product will be delicious. But don’t forget that there are also recipes for pickling these mushrooms.
When pickling, the smaller the mushrooms, the better.
How to clean Row Poplar?
We remove the film from each cap and wash the fruiting bodies in plenty of water. If there is severe contamination, you can soak the rows for 6-8 hours in salted water. Then we wash the mushrooms again, and then boil for 30 minutes.
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