Podtopolnik caviar: for the winter and for every day

In lean years, when valuable mushrooms are rarely found, lovers of “quiet hunting” begin to turn their attention to those that were previously considered waste. In times of mushroom abundance, for example, undertoppolniks (also known as frosts, row mushrooms or sandpipers) were neglected. They say that they taste bitter, and the smell is not the same, and it takes a long time to cook, and it is often difficult to collect - especially young specimens. However, as soon as other mushrooms did not grow, many became interested in the caviar from the floodplains. It won’t hurt to stock up on it for the winter, and even now you can pamper yourself. Those who previously ignored this mushroom will have to urgently learn how to properly process it.

Proper preparation

Before caviar from subtopolniks is prepared, the mushrooms require painstaking processing. It is enough to rinse the young ones thoroughly, but the old ones must be cleaned. And it’s better to do this immediately after collecting them - you’ll spend less time. The plates are removed from old specimens, and sometimes the cap is scraped if its surface has become rough. Cleaned floodplains are placed in cold water, in which they must remain for three days. At the same time, you need to change the fluid at least once a day, and if the sandboxes are mostly old, then twice or three times. Then the water is drained, and the frosties are put into fresh, lightly salted water. Most often, mushroom caviar from Podtopolnik is made from boiled mushrooms. Moreover, the cooking process lasts quite a long time - 45 minutes for an eight-liter bucket of production. However, there are alternative methods, which we will consider below.

Preparation for preparing mushroom caviar from subtopolniks

Before starting the main culinary operations, the collected poplar rows must be thoroughly processed. It is enough to rinse small-sized floodplains with warm water, while larger ones will have to be cleaned: remove the rough skin from the cap and scrape off the plate. Leave the prepared ingredient to soak for several days. At the same time, periodically rinse the floodplains, filling the container with mushrooms with clean, slightly salted water.

Usually, to prepare caviar, the main ingredient must be boiled in advance. To do this, the rows are boiled for at least 45 minutes over low heat.

If you don't wait for winter

So, the preparation has been completed, and the caviar from the subtopolniks is intended to be eaten in the near future. In this case, there is no need to sterilize the jars, and you can do without vinegar. Boiled mushrooms are poured into a colander. When the water has drained, they are passed through a meat grinder or blender. Some people prefer to chop them finely so that they are pieces. For half a kilo of subtopolniks (not yet cooked), two large onions stand out. They are chopped, fried and added to mushroom puree. Two tablespoons of vegetable oil, five crushed garlic cloves, pepper and salt are added there - and that’s it! Podtopolnik caviar can be stored in the cold for five days. If desired, you can flavor the dish with sour cream, but only when serving. If you add it in advance, the shelf life will be significantly reduced.

Mushroom caviar with carrots, onions and tomatoes for the winter

A tasty and interesting preparation for the winter is mushroom caviar. To make it even juicier and brighter, cook it with tomatoes. Take note of a simple culinary idea for long-term storage.

Cooking time: 1 hour 30 minutes

Cooking time: 1 hour

Servings – 1 l

Ingredients:

Honey mushrooms – 2 kg.
Onions – 1 pc.
Carrots – 1 pc.
Tomatoes – 1 pc.
Garlic – 1 clove.
Salt - to taste.
Ground black pepper - to taste.
Vegetable oil – 100 ml.
Table vinegar – 1 tbsp.

Cooking process:

1. Sort and wash the mushrooms. Boil them for 30 minutes in boiling water. Immediately add a little salt.

2. Chop the onion and garlic. Pass the carrots through a grater. Afterwards, simmer all these ingredients in a frying pan for about 3-5 minutes.

3. We also send chopped or ground tomatoes here. Simmer for another 5 minutes.

4. Place the finished mushrooms in a colander, cool them and grind them through a meat grinder.

5. Combine the mushroom mass with the vegetable mass and place it in a saucepan. We supplement the preparation with oil, salt and spices. Simmer over low heat for another 30-40 minutes and add vinegar at the end.

6. Pour the finished caviar with mushrooms and vegetables into sterilized jars, cool and store.

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Winter harvesting

The process is more complicated if caviar is prepared from underwater caviar for the winter. For her, three onions and one carrot are chopped; They are used for frying. Then it is pureed in a blender along with cooked mushrooms. When cooking, in addition to salt, cloves and peppercorns are added to the water. A tablespoon of weak vinegar (3%) is poured into the mass and everything is mixed. The calculation of the components was made for half a kilo of fresh floodplains. Scalded sprigs of parsley and dill mixed with slices of garlic are placed at the bottom of sterile jars. Hot mushroom caviar from Podtopolnik is poured on top, which is covered with horseradish leaves. The jars are hermetically sealed and into the cellar. If kept cool, the caviar will not spoil throughout the year.

Mushroom caviar with tomatoes

The described method is not the only one by which caviar is prepared from subtopolniks. The recipe can be varied with additional components. True, the complexity of preparation increases, as does the amount of effort and time spent. Ground cooked mushrooms in the amount of a kilogram are fried. Separately from them, chopped onions are simmered, grated carrots are browned in another frying pan, and a tomato cut into small cubes is in a third. As soon as it turns brown, add crushed garlic (3 cloves) and fry them together for a few more minutes. Then all the prepared ingredients are combined in one pan, salted and peppered and simmered for about a third of an hour. For the winter, this caviar from subtopolniks is laid out in sterile jars for the winter, already cooled, pasteurized for a quarter of an hour (if the jars are half-liter) and sealed. Of course, there is a lot of hassle, but the taste is worth it!

how to pickle poplar mushrooms for the winter, hot pickling, photo, video

Despite the fact that poplar row (podtopolniki) is not the most popular mushroom, there are several interesting recipes that allow you to prepare real tasty hot dishes, as well as pickles for the winter.

There are several interesting recipes that allow you to prepare real tasty hot dishes, as well as pickles for the winter with a row

Contents of the material

Selection and preparation of poplar rows for cooking

The row mushroom is also called poplar, since mushroom pickers mainly find them under poplars. Before you start cooking, the mushrooms need to be processed in a certain way. The preparation technology is the same, regardless of which specific recipe is chosen:

First, the mushrooms, as usual, are thoroughly washed to remove dirt and dust, and the branches are removed.
Then comes the most crucial stage - since the rows have a slight bitterness, they need to be soaked. To do this, the mushrooms are placed in a large basin, filled with cold water and left for 2-3 days.
In this case, you need to constantly change the water - at least twice a day.

When the caps become elastic enough and stop breaking when pressed, this is a sure sign that you can start cooking.

The row mushroom is also called poplar, since mushroom pickers mainly find them under poplars.

What can be prepared from poplar row

Many mushroom pickers do not know that quite a lot of good dishes can be prepared from the row, so they avoid this mushroom. Below are simple and accessible recipes for preparing hot first and second courses based on poplars.

Fried sunflowers

Almost all mushrooms can be fried and used as an addition to the second dish. All components are taken randomly, in the required quantities:

mushrooms;
salt and pepper - to taste;
sunflower oil;
flour;
any greens.

In this case, you don’t have to soak the mushrooms, since the bitterness completely disappears from heat treatment. The recipe includes the following steps:

We also recommend reading:

First, the rows are washed and poured with boiling water for just a couple of minutes.
Then it is important to dry the poplars very well - you can simply put them on a napkin and wipe them, or you can put them in the oven for a while at +100°C.
The oil in the frying pan needs to be hot enough so that the mushrooms are fried and not stewed.
Then the mushrooms are fried for 5 minutes on each side.
It is very important to add salt, pepper and herbs at the end of cooking - because if you do it right away, the caps can release a lot of juice.

How to prepare a row (video)

Sour cream sauce from poptopolnik

In essence, this is a modification of the previous recipe, but in this case there is no need to remove water from the mushrooms, since they will not be fried, but stewed.

You will need mushrooms, as well as:

3 tablespoons of low-fat sour cream;
spices to taste;
any greens.

After blanching poplars in boiling water, you need to perform the following steps:

First of all, fry the onion in oil until half cooked so that it dries out a little.
Then add finely chopped rows and simmer until half cooked.
After this, you need to add all the spices and mix well.
And after that, after a minute, add sour cream, letting it warm up.

The sauce should be removed from the heat after a couple of minutes so that the sour cream does not separate into 2 layers. Then the dish is decorated with herbs. This sauce will be a good addition to any meat main courses and side dishes, especially buckwheat and mashed potatoes.

Sour cream sauce from poptopolnik

Poplar caviar

You can make a real vegetable snack from the rows - mushroom caviar. To do this, take a kilogram of mushrooms and vegetables, as well as spices:

carrots and onions – 2 medium pieces each;
salt – 2 tablespoons;
pepper - to taste;
dried cloves - 2 buds;
Sunflower oil – 3 large spoons.

The recipe is as follows:

First, the mushrooms are washed and boiled until boiling, and then the water is drained.
Put the poplars back into the water and cook for another half hour after boiling (the fire is quite low).
In the meantime, vegetables (onions and carrots) are fried separately, spices are added and turned into a paste using a blender or grinding in a mortar.
After this, you need to combine the gruel with mushrooms, which are also chopped by hand, in a meat grinder or in a blender.

Podtopolniki caviar

Recipes for preparing poplar row for the winter

There are several types of pickling poplars, each of which has its own characteristics and advantages.

How to pickle poplar mushrooms for the winter in a cold way

First of all, you can salt the row using the so-called cold method - i.e. without pre-cooking. The mushrooms will take much longer to prepare, but as a result the caps will be very elastic and crispy.

For cooking you will need mushrooms and spices:

0.5 kg rows;
3-4 teaspoons salt;
a teaspoon of vinegar;
bay leaf, black peppercorns and garlic slices - to taste.

After preparing mushrooms for pickling, you need to perform the following steps:

Sterilize the jars and place the floodplains in them with their caps down.
The layer is sprinkled with salt and spices.
Then comes the second layer.
Then more spices.
The last layer should consist of spices. A load is placed on top.

Salting poplar mushrooms for the winter in a cold way
Poplar mushrooms are pickled for 1 month, and they can be stored in this form for up to six months.

During storage and salting, you need to consider several rules:

First of all, the best cooking option is wooden containers. It is forbidden to take tin, because the brine can seriously damage the surface.
Store the jars, regardless of the salting method, in a cool, cool place.
After a month, you need to check that there are enough juices released - if there is too little brine, you can add a little water.

How to pickle rows (video)

Recipe for salting poplar rows using the hot method

The hot method has several advantages:

first of all, the mushrooms do not need to be soaked - they can be used immediately after washing;
salting lasts only 1 week, after which the dish can be immediately put on the table;
The rows can be stored in this form for 7-8 months.

You can assume that per kilogram of poplars take 2 level tablespoons of salt. You can also use traditional spices to taste:

Bay leaf;
black peppercorns;
clove buds;
dill;
peeled horseradish – no more than 20 g;
garlic slices.

The recipe is quite simple and involves the following steps:

The washed poplars are boiled in slightly salted water (the taste should be clearly under-salted) for 30 minutes (when it boils, the heat is reduced to medium).
Further, the technology is no different from the previous method: mushrooms are placed in jars with their caps down, followed by a layer of spices and salt.
The last layer consists of salt, after which a weight is placed. Salting lasts for 2 weeks.

NOTE

After cooking the mushrooms, you need to let the water drain as much as possible and, if necessary, wait. Ideally, the caps and stems should be slightly damp.

Poplar row - the same tasty delicacy as other mushrooms

Salting poplar rows for the winter with carrots and onions

Finally, if you want to get a beautiful, elegant dish, you can supplement the recipe with carrots and onions - this will make it tastier. For salting, you can adhere to the same ratio - 2 level tablespoons of salt per kilogram of poplars.

The following products and spices are taken:

sugar 1 small spoon;
1 small carrot;
1 small onion;
vinegar 9% – 2 tablespoons;
pepper, lemon zest, bay leaf - to taste.

The technology is quite simple:

First you need to chop the onions and carrots (do not grate them).
Place a saucepan with 1.5 liters of cold water, add vegetables and bring to a boil.
Then cook over low heat for 7-8 minutes.
A few minutes before it’s ready, add vinegar and all the spices, including zest.

Mushrooms for this recipe are prepared in a cold way - simply by soaking. However, if you don’t have time, you can use the hot method. Sterilize the jars, pour in the marinade and roll up the lids. Readiness depends on the method - in the case of cold 1 month, in the case of hot - 2 times less.

How to pickle rows (video)

Poplar row is the same tasty delicacy as other mushrooms. Moreover, you can prepare dishes from it quickly, if you do not soak it, but simply boil the mushrooms.

Bon appetit!

5gribov.ru

Fried mushroom caviar

You still have to boil them first, otherwise you risk getting a bitter aftertaste. And the workpiece will be stored less. The recipe is interesting because of the small number of ingredients and the ease of processing. Boiled ryadoviki are finely chopped (but not ground) and loaded into a thick-walled pan. The ideal option would be a camp cauldron. In the absence of one, a cast iron casserole dish is quite suitable. As a last resort, use a cast iron frying pan, but you will have to cook it in several steps. Mushrooms are fried in a bowl with a substantial amount of chopped (not crushed) garlic. Hot caviar from Podtopolniki is packaged in jars for the winter and poured on top with hot oil in which it was fried. All that remains is to roll it up and put it away; the product does not need additional pasteurization.

Cooking step by step:

We write down the ingredients for the recipe for preparing mushroom caviar for the winter: fresh wild mushrooms, carrots, onions, refined vegetable (in my case sunflower) oil, salt and ground black pepper.

The first thing you need to do is sort out the mushrooms. We mercilessly throw away the wormy and spoiled ones (if you do come across them). Carefully clean off sand, leaves and soil. In general, each individual type of mushroom is processed in its own way. For example, chanterelles are quite clean, but with boletus you need to remove all the films from the legs and caps.

Very good, wash the mushrooms in several waters and put them in a large saucepan. Fill with cold water, put on fire and cook for about 30 minutes. After boiling, do not forget to remove the foam - there is also a lot of debris left in it.

Boiled mushrooms will noticeably decrease in volume and some will change color.

Place the prepared mushrooms in a colander and let the liquid drain well.

In the meantime, we are preparing vegetables for mushroom caviar for the winter. We clean and chop the carrots and onions. Cut the carrots into small pieces or grate them on a coarse grater. Cut the onion into arbitrary pieces, but not very large. Place in a frying pan with heated vegetable oil (80 milliliters) and fry over medium heat until beautifully golden brown. Don't forget to stir, otherwise the vegetables may burn!

I love the smell of fried onions and carrots, and I love eating them. It is this additive that will give the finished mushroom caviar wonderful aromatic notes and a richer taste. And, of course, it will add richness of color.

Now you need to pass the fried vegetables through a meat grinder into a suitable container - a cauldron or other pan with thick walls is best. I advise you to chop them first, so that the oil contained in the fried vegetables can then be taken with you by the boiled mushrooms.

We scroll through them after the carrots and onions. Thus, the meat grinder remains practically non-greasy after the oil.

Add salt and a little ground black pepper. I don’t recommend adding any more seasonings, so as not to interrupt the mushroom taste and aroma. Stir and place on medium heat. Simmer covered, stirring occasionally, for about 40 minutes. During this time, we will prepare the jars and lids. I like to sterilize jars in the microwave - I wash them in a soda solution, rinse them and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5-7 minutes each. I just boil the lids for about 5 minutes.

Fragrant and very tasty mushroom caviar is ready. During the process, do not forget to taste it for salt and, if necessary, add more salt. If you are preparing mushroom caviar for the first time and are worried about its safety, I recommend adding 1 tablespoon of 9% table vinegar to the contents of the pan before packing it into jars.

Place the caviar in jars so that no air gets in, that is, tamp each portion tightly with a spoon. Leave about a centimeter from the edge of the jar - fill this space with hot vegetable oil (we have 20 milliliters left for 2 jars, each with a capacity of 500 milliliters). Due to this procedure, there will be no air left in the jar, so mold will not have a chance.

We close the jars with lids or screw them on. I ended up with 2 half-liter jars of mushroom caviar for the winter and a small bowl to eat right away.

We turn the jars upside down and wrap them in a blanket or blanket. Leave the caviar in this position until it cools completely. Then store it in a cool, dry place - a basement or cellar.

I don’t think there’s any need to say what to do next with mushroom caviar. I will believe that it will still live with me until winter - it’s hard to resist opening the jar for lunch. By the way, I don’t recommend eating such mushroom-based dishes for dinner - this is quite difficult food for digestion. Delicious preparations for the winter, friends!

Stewed mushroom caviar

To enrich its taste, it is recommended to take a third of a kilogram of onions and carrots for two kilograms of already cooked floodplains. Mushrooms are ground in a meat grinder, onions are finely chopped, carrots are coarsely grated and fried separately from other ingredients. All ingredients are placed in a saucepan, flavored with bay leaf (three leaves), peppercorns (10 pieces), a teaspoon of ground red pepper and salt. Plus a glass of sunflower oil. Everything is stewed together - for a long time, about two hours. At the end, before pouring, a spoonful of vinegar essence is added, the dish is packaged in jars, rolled up and left to cool under a blanket. What’s remarkable is that this kind of caviar from poptopolnik with carrots and onions is not only an excellent appetizer, but can also become a delicious filling for pies.

Mushroom caviar with carrots, onions and garlic for the winter

Fragrant mushroom caviar is obtained with the addition of carrots, onions and garlic. This treat is easy to prepare for the winter. Use this simple cooking idea at home.

Cooking time: 1 hour 20 minutes

Cooking time: 1 hour

Servings – 0.5 l

Ingredients: