Poplar row cooking recipes

Mushroom pickers greatly value poplar rows for their versatility in preparation. You can prepare a lot of dishes from it. The stunning aroma, reminiscent of a cross between fresh flour and cucumber, makes poplar dishes piquant and incredibly tasty. Thanks to it, mushrooms do not require the addition of a lot of spices.

Podtopolniki are prepared in several stages. But the main one is soaking and cleaning. You can prepare casseroles, winter salting, main dishes and salads from them.

Where can I find cottonwood?

The mushroom can be found in temperate climates. You can find this type of rowing both in North America and in Eurasia, in any countries where poplar grows. It is with poplar that the fungus forms mycorrhiza, so it is based not far from the tree. During the period when trees are actively getting rid of their leaves, which usually covers the entire month of September and October, large groups of rowing can be found in parks, plantings and groves.

The specimen can hide well. Its cap can only slightly peek out from the turf layer, making the individual desirable for novice mushroom pickers, like a treasure. But if at least one specimen was found, it is worth looking for poplar trees around it. With a 99% probability, the whole family will be located nearby.

Features of storing workpieces

The sealed blanks are stored in a room where it is cool enough and there is no access to light. For example, the bottom shelves of the refrigerator are suitable. You can also place them in the cellar. The higher the temperature, the shorter the shelf life. At temperatures up to +8°C, the snack can be stored for up to 2 years, and at +18°C, the period is reduced to a year.

So, poplar rows are accessible mushrooms that can easily be found in the forest in the fall. Of course, to prepare a tasty dish, you have to make an effort. But the exquisite taste and mushroom aroma of the resulting snack are worth it.

Properties

The calorie content of poplars is very low. It is only 20 kcal per 100 grams of mushroom. But at the same time, rowing is very healthy and nutritious. It contains:

Fats – 0.8 g.
Proteins – 2.4 g.
Carbohydrates – 1.8 g.

Ryadovka has a very wide range of useful elements and vitamins. Contains vitamin PP, C, D and K, potassium, magnesium, phosphorus and copper. Thanks to this, the instance has many useful properties:

Reduces blood cholesterol.
Strengthens blood vessels.
Increases the resistance of the immune system.
Lowers blood sugar.
Relieves inflammation.
Removes toxins and impurities.
Improves nervous system function.

How to salt floodplains

Salted podtopolniks are a favorite dish of many people. The method of preparing them should be considered step by step:

Prepare a solution for pouring mushrooms (50 grams of salt per 1 kg of rows).
Add spices (optional). You will get a delicious salting if you use tomatoes.
Place the mushrooms in a suitable container, caps down, and fill with brine.
Leave the rows in brine for several days in a dark and cool place.
Prepared salted floodplains are stored in cold rooms.

Attention! To protect the brine from mold, add a spoonful of crushed mustard to the surface under the lid.

Rules for choosing a row in a store

It is better to buy poplar from mushroom pickers you trust. The main risks when buying rowing are its incorrect collection. If specimens were found near a highway or heavy industry, it is dangerous to eat. The view absorbs everything in the area like a sponge. Be sure to remember this when collecting on your own.

When purchasing, be sure to inspect the product for worms. They are not suitable for food. You can tell if a specimen is wormy by looking at the cut off stem. It is also worth discarding old mushrooms. Usually they have a dried out structure, and the stem does not fit well to the cap.

How to clean sandlot mushrooms

It is important to know that poplar rows cannot be stored - they are quickly destroyed by worms. You should start cooking these mushrooms immediately upon returning home from the “quiet hunt”.

Processing of floodplains begins with their thorough cleaning:

It is more convenient to carry out this procedure while the row is dry; after finishing it, the mushrooms should be washed;
it is necessary to cut off the lower third of the leg;
remove rotten areas of fruit bodies damaged by rodents or insects;
thoroughly clean the legs and caps from dirt and adhering debris;
remove the film from the surface of the caps using a knife.

Advice! A knife for cleaning mushrooms should be chosen in a convenient, small size. This will be the best way to scrape the legs. To work with caps, a mushroom picker will need a hard sponge or a small brush.

Processing before cooking and collection rules

More important than proper cooking is the correct processing and collection of the mushroom. You should adhere to these simple rules:

For collection, it is better to choose a basket with a large bottom and low sides. Baskets with high sides and a small bottom lead to mushrooms being crushed and losing their visual appeal. If you don't have a suitable basket, you can use a cardboard box.
A small, sharp knife is best for collecting and subsequently cleaning mushrooms. A dull knife crumbles the mushrooms, breaks the stems, and results in only the caps in the basket. The tip of the knife should effectively remove dirt, leaves and damaged parts from the mushrooms.
The poplar leg should be trimmed as close to the base as possible. Under no circumstances should you suddenly pull a mushroom out of the ground. This will damage the mycelium.
You cannot mix collected mushrooms. When you get home, it’s better to sort them by type. All specimens have a different taste and it is not recommended to use them mixed. This will lose all the mushroom charm.
If the harvest is small, you should take care to separate those individuals that are suitable for fresh frying. To facilitate processing, it is recommended to distribute the specimens by size.
You need to cut out with a knife all parts that are soft, dark in color or damaged.
Rinse and soak mushrooms only when necessary. If the species is suitable for drying and frying, it is not recommended to wash it. During the washing process, special attention should be paid only to those mushrooms that love sandy soil, as well as to those species that have a characteristic, unpleasant bitterness.
To improve the taste of mushrooms that have a salty, pungent and bitter taste, you should resort to soaking. Dry mushrooms are also soaked. This way, their structure improves due to the fact that the specimens are saturated with moisture. You need to soak for 2 to 6 hours. If the specimen has characteristic taste “disadvantages,” then the water during soaking must be changed every hour.
If the mushrooms are large, it is better to chop them. When cutting rows, it is recommended to separate the stems from the caps. The legs can be fried immediately, and the caps make excellent salt. It is better to cut mushrooms across rather than lengthwise. This way they will turn out to be more aesthetically pleasing and will look great on a dish or in a jar.
Heat treatment of the product allows you to rid it of poisons and bitter taste. If you have the opportunity to use mushrooms without preliminary heat treatment, it is better not to use it. Cooking reduces the nutritional value and deprives the product of its characteristic bright aroma and taste. Poplar row needs to be pre-boiled. At the same time, the poplar does not become viscous, sticky or hard. You need to cook the product for 15-30 minutes in plenty of water. You can add salt to the water. The resulting decoction should not be eaten by people or animals.

Thermal treatment of mushrooms can be varied. There are at least 5 options for how to process the product, thus protecting yourself and your loved ones from poisoning or an unpleasant, bitter taste.

Boil a large amount of water with salt (half a teaspoon per 1 liter of water). Place the rows in boiling water and boil them for 10 minutes. After this, the product must be placed in a colander and rinsed with running water.
Mushrooms can be immersed in cold water. It definitely needs to be salted. Bring the water to a boil over high heat. As soon as the broth boils, the pan must be removed from the heat. The mushrooms need to be allowed to cool without removing them from the broth. After this, the product is washed with clean, running water.
Any method of boiling deprives the product of juice. To avoid this, after cooking, the product can be transferred to a gauze bag and allowed to drain.
Blanching helps the mushrooms retain their shape and a nice, crunchy texture. This method is mainly used to prepare delicious salt. Mushrooms need to be washed well and drained in a colander. After this, they need to be scalded with boiling water or immersed in boiling water for several minutes. This way the product becomes more elastic and does not break when placed in a jar.
You cannot wash and cut the rows if you do not intend to cook them on the same day. The product can only be cleaned. After this, it can be stored for no more than one night.

Selection and preparation of ingredients

The collected mushrooms are sorted immediately upon arrival home, discarding damaged and stale ones, cleaned of sand and forest debris (the film is not removed from the caps), the stems are cut off at a distance of 1–2 cm from the cap with a stiff brush or knife, and washed.

To get rid of worms and remaining grains of sand, floodplains are soaked for 2–3 days in cold (not higher than +16°C) salted water. In addition, soaking will preserve the marketable appearance of the mushrooms, preventing them from turning black. The water is periodically drained and replaced with fresh water. Readiness for processing is determined by the caps. If they are elastic and do not break when pressed, the mushrooms can be processed.

Important! If you soak the floodplains for more than three days, they will turn black and take on an ugly appearance.

The taste of the rows is slightly unpleasantly bitter. To get rid of this, they are boiled for about 20–45 minutes. in brine (1 tsp salt per 0.5 liters of water). The foam is constantly removed with a slotted spoon. It contains the same bitterness and harmful substances that the mushrooms absorbed while growing. The boiled floodplains are washed and blotted with a towel.

If onions are used when cooking mushrooms, they are peeled, washed and cut into half rings or cubes. Use coarse salt that is not iodized. Glass jars are best used as containers for storing pickled podtopolniks. They need to be washed thoroughly (you can use soda), sterilized by steaming (from 15 minutes) or baked in an oven preheated to +160°C (until the water droplets are completely dry).

Recipes for pickled poplar

Recently, more and more cooks have begun to prepare pickled mushrooms for the winter. Poplar is excellent for salting in a variety of ways.

Mushroom solyanka for the winter

The first recipe for making rows requires the following ingredients:

mushrooms – 2 kg;
tomatoes – 2 kg;
onion – 1 kg;
carrots – 0.5 kg;
cabbage – 1 kg;
vegetable oil – 0.5 l;
salt – 3 tbsp;
allspice – 20 peas;
apple cider vinegar (9%) – 70 ml.

Cooking:

Carefully sort the mushrooms and thoroughly rinse all the ingredients.
During the cooking process, be sure to remove the resulting foam, after which we begin to chop the cabbage and onions into the water.
After 1.5 hours, add the remaining ingredients and cook the broth until ready (apple cider vinegar is added a minute before turning off the heat).

Preservation of the finished hodgepodge should be carried out with the expectation of storage for no more than six months, otherwise the dish will simply deteriorate. It can also be consumed immediately if you are planning a large feast. The most important thing is not to forget to wrap the jars with a blanket for 4-5 hours after wrapping them.

Marinated mushrooms according to the classic recipe

You can also prepare mushrooms for the winter by marinating them in their own juice. There is no need to soak the rows, since they do not release juice, which adds bitterness to the dish. To prepare you will need:

mushrooms – 2 kg;
salt – 3 tbsp;
sugar – 1 tbsp;
vinegar (9%) - 10 tbsp;
bay leaf – 5 pcs;
sweet peas – 10 pcs;
cloves – 10 pcs.

Cooking:

After cleaning and thoroughly washing the workpieces, place them in a pan with water and boil them for 20 minutes in the marinade.
Then we strain the row through a colander and put it in jars for twisting.
Add the remaining marinade until the container is full.

Serve in winter along with onions.

Rows marinated with cinnamon

Another recipe for pickled rows, which is very similar to the previous one. The list of ingredients is as follows:

mushrooms – 2 kg;
salt – 3 tbsp;
sugar – 1 tbsp;
vinegar (9%) - 10 tbsp;
bay leaf – 5 pcs;
sweet peas – 10 pcs;
cinnamon – 2 pinches.

You need to marinate mushrooms using the same technology:

We select the mushrooms and wash them thoroughly.
We send the row to cook in the marinade for 25 minutes.
Strain the mushrooms and place them in jars.
Add marinade to the container.

Also, some cooks prefer to first freeze mushrooms (to accumulate a large amount), and then put them in jars. This option is also possible, but then the row loses all its useful properties.

This cinnamon salt goes well with hot dishes (meat, vegetables) or mustard. The main thing is not to forget that cinnamon has a rather specific taste and aroma, so not everyone may like the dish.

Mushroom caviar

Mushroom caviar is very similar in taste to eggplant. The cooking process is as follows:

We send several kilograms of soaked poplars into the cauldron.
Add a small amount of bell pepper.
Simmer the dish for 30 minutes.
Turn off the mushrooms and wait for them to cool.
Grind the ingredients thoroughly in a meat grinder.
We again send the poplars to stew in the cauldron for 15 minutes.
Add a few tablespoons of tomato paste.

The composition is salted and peppered at the very end. You can eat the dish either fresh or try to preserve it for the winter. However, you should understand that stewed mushrooms are stored in the basement for no more than six months. It is also important to note that canning is necessary only from selected mushrooms.

Recipes for hot dishes with poplar

You can also add poplar row to hot dishes. Soups are especially popular.

Diet soup

Among dishes made from row mushrooms and other mushrooms, dietary mushroom soup is quite popular. To cook this dish at home, you will need to use the following ingredients:

potatoes – 0.6 kg;
rows - 0.3 kg;
onions – 1 piece;
pepper and salt - to taste.

Preparation:

Place the rows in boiling water, then drain the primary broth after 10 minutes of cooking.
Change the water and add potatoes and onions to it after about half an hour from the start of cooking.
Pepper and salt are added at the very end. If you feel fresh, you can add a pinch of citric acid.

It is recommended to serve with herbs and fresh sour cream.

Cream soup with celery

Ingredients you will need:

rowing - 300 gr;
potatoes – 2 pcs;
onions – 1 piece;
carrots – 1 piece;
celery – 100 gr;
processed cheese – 150 gr;
thyme – 1 pinch;
nutmeg – 1 piece;
pepper and salt to taste.

After the mushrooms have been in the water for about 20 minutes, you need to chop the potatoes, onions and carrots and add them to the soup. All other ingredients are added to the soup when the vegetables become soft. Throughout cooking, it is necessary to carefully stir the broth so that it acquires the desired consistency. A pinch of thyme is added at the very end. After this, the soup must be allowed to brew for 10 minutes under the lid.

What to do with floodplains

Freshly picked poplar rows will successfully serve as the main ingredient in first or second courses. But before that, they must be properly and competently prepared.

Freshly harvested rows must be thoroughly cleaned and rinsed

Pre-treatment of poplar rowing is as follows:

first of all, the mushrooms are sorted out, cleaned of twigs, moss, fallen leaves or pine needles;
clean the specimens selected for further use;
wash the poplar rows several times in plenty of water, paying special attention to the plates under the cap, where dirt and sand usually accumulate in abundance;
soak the floodplains for 2-3 days;
necessarily subjected to heat treatment, boiling in salted boiling water for 20 minutes.

Some stages of preparing poplar rows for consumption are worth paying attention to in more detail.

Other dishes with poplar

The poplar row is suitable for preparing a wide variety of dishes. The product is universal. It can make excellent side dishes, salads, and can complement the taste of pork and chicken.

Rows in sour cream

Ryadovka in sour cream is a dish that is served as a dressing for the main side dish (pasta, potatoes, rice, etc.). For cooking you will need mushrooms, sour cream and spices.

Wash the mushrooms thoroughly.
Place them in a frying pan that has been previously greased with oil.
As soon as the mushrooms are fried (30-40 minutes), you need to add sour cream.
Simmer in sour cream or cream for about 10 minutes.
Season the dish with pepper and salt, then add it to the side dish.

It is worth understanding that none of the sour cream dishes will be stored for a long time, so it is best to use it immediately after cooking.

Potatoes with mushrooms in a slow cooker

What’s great about this casserole with mushrooms and potatoes is that it can be quickly prepared in a slow cooker (dinner will be ready in 60 minutes). The most important thing is to follow the recipe exactly and choose the right cooking program.

We clean the row by first soaking it in water for 30 minutes.
Place the mushrooms on the bottom of the container, then cover them with pre-peeled potatoes.
Salt and pepper the ingredients.
Sour cream is best suited as a sauce, so generously season the casserole with it.
On top is a layer of cheese, which will give the dish not only taste, but also an appetizing appearance.

After laying out all the ingredients, the dish is baked in the appropriate mode.

Pork knuckle roll with mushrooms

It's no secret that pork goes well with fresh mushrooms. Well, if you have a meat shank lying around in the refrigerator, then you can even prepare a delicious roll.

Take 0.5 kilograms of shank and grind it thoroughly using a meat grinder.
We take pickled mushrooms out of the basement and get rid of the marinade.
Finely chop the rows and mix them together with the minced meat.
We wrap everything in rolls and place the appetizer in a frying pan greased with vegetable oil.

Culinary experts recommend serving a hot dish to the table in a creamy or garlic sauce, which must be made in advance (stored in a cool place). Also, the rolls are completely edible without pre-frying.

If you have never had to pickle mushrooms before, and you don’t want to buy a finished product in the store, then you can rectify the situation by using boiled mushrooms. However, to prevent the taste from being too bland, you should definitely add Korean carrots or asparagus to the roll.

Mushroom cutlets

Who said you have to use meat to make cutlets? As an alternative, rowing is also perfect.

You will need:

rowing – 1 kg;
flour – 200 gr;
onions – 3 pcs;
egg – 2 pcs;
salt and pepper.

Cooking:

It is necessary to process the mushrooms by soaking. After this, they are sent to cook in a saucepan for half an hour (the water must be salted).
As soon as the main ingredient is ready, grind it properly in a meat grinder, adding onions and peppers.
Bread, eggs and flour will be needed to create a thicker minced meat. Before sculpting it must be squeezed out. Otherwise, it will begin to spread throughout the pan.
As soon as the base is ready, we begin to sculpt “cutlets”. It is best to make them small, since the mushrooms will not be able to fry for too long.
After cooking, the dish must be seasoned with your favorite gravy and served with any side dish.

Cutlets go well with mashed potatoes, buckwheat, boiled rice, spaghetti and other dishes.

Topolki with chicken

Fried mushrooms with chicken is one of the most famous dishes that is served in almost any restaurant. It is quite easy to prepare even for a novice cook. And the taste of chicken with mushrooms will not leave even the most spoiled gourmet indifferent. Here is the simplest technology for preparing such a dish:

Cut 0.5 kilograms of chicken fillet and place it in a frying pan.
Immediately add finely chopped poplars to the meat.
After about 20 minutes, you need to chop the onion and place it in the frying pan.
After this, all that remains is to add sour cream or cream and wait for it to be ready.
Salt and pepper the chicken and mushrooms at the very end.

It is recommended to cover the pan with a lid for better stewing. However, you will have to regularly check the dish for readiness by stirring it with a wooden spatula. If the chicken seems too dry, don't be afraid to add a little boiling water to the pan.

Mushrooms with buckwheat

A simple but very tasty dish with stewed poplar rows (you can also use frozen ones by frying them well). All you need to prepare is patience and a certain amount of ingredients:

boiled buckwheat – 1.5 cups;
stewed rows – 400 g;
onion – 1 piece;
carrots – 1 piece;
pepper and salt to taste.

Having previously cooked the buckwheat, you need to fry the row. Mix both ingredients in a frying pan and add onions and carrots. If during the preparation of the main ingredients the cook did not pepper or salt them, then this must be done. Also, don’t be afraid to add paprika, rosemary or other spices for a brighter taste.

Savoy cabbage zrazy

Many people don’t even realize how easy it is to prepare zrazy from mushrooms. There are quite a lot of recipes for this dish on the Internet, but the best one is the one that uses Savoy cabbage. First you need to prepare the filling:

Slice the pickled mushrooms.
Cut 1 boiled egg for every 200 grams of rows.
Add a small amount of onions.
Season the filling with vegetable oil.

Once the filling is ready, you can start wrapping it in cabbage leaves. If there is no Savoy on the market, then you can always use regular white cabbage or Peking. To secure, insert a toothpick.

As soon as the zrazy are wrapped, you need to send them to the frying pan for frying. It is very important to cook the dish over low heat so that the cabbage does not burn. You can also put the zrazy in the oven, preheated to 150 degrees Celsius. But under no circumstances should you cook the dish (like cabbage rolls), as this will ruin their shape.

Finnish salad

One of the most popular recipes for pickled rows. All you need to prepare is 4 ingredients:

pickled rows – 400 gr;
boiled potatoes – 400 g;
green onions – 40 g;
vegetable oil – 3 tbsp.

Also, some cooks add dill to the dish, but this ingredient is not strictly necessary and is used solely to taste. There is also no need to salt and pepper the salad, since the brine already has a fairly strong taste. But the potatoes are seasoned with salt during cooking.

To make the salad truly tasty, the type of oil that will be used as a dressing plays a huge role. Most chefs prefer refined, aromatic sunflower product. However, if you have olive oil on hand, you can try seasoning the salad with it.

Quick Pie

To make a quick pie, you will have to marinate several kilograms of mushrooms for the winter or purchase a ready-made version in the store (before using, carefully look at how long the jar is stored). Here is the list of ingredients for the pie:

puff pastry – 300 g;
pickled rows – 400 gr;
Chinese cabbage – 250 gr;
onions – 1 pc.

Chop all the ingredients for the filling, then place it between the layers of dough. In addition to all of the above, you can add a few egg yolks to give the filling a more appetizing appearance.

The pie should be cooked exclusively in the oven, preheated to 200 degrees, for 45 minutes. After cooking, you need to generously sprinkle the flour product with sesame seeds and leave it warm for 3-4 minutes so that the grains fry a little. This dish will serve as an excellent snack for tea or act as a full breakfast.

Mushroom omelet

Dried or frozen mushrooms are often used in quick breakfast dishes.

Defrost the mushrooms.
Place the row in a frying pan and lightly fry.
Mix eggs with milk and a pinch of soda.
Add the mixture to the frying pan.

You can salt the dish both during the frying process and before stirring the scrambled eggs. Also, some chefs use boiled row - the taste of the dish will not suffer at all, but the duration of its preparation will increase several times.

You can also fry the omelette with a few cloves of garlic, which should be very finely chopped. Or you can add a little tomato paste - the choice is wide, so don't be afraid to experiment. As practice shows, it is difficult to spoil a mushroom omelette, even if you try very hard.

Now you probably understand why the poplar row is so valued among mushroom pickers. You can prepare many dishes from it: from a regular omelet to salads, which are served in the best restaurants in the world. No matter how much you experiment, it will turn out delicious! Therefore, the next time you pass by a mushroom, do not avoid it under any circumstances. Feel free to throw the poplars into the basket.

Difference from false, inedible mushrooms

Very often, floodplains are confused with poisonous spotted rowers. The species can be correctly identified by the following characteristics described in the table.

Distinctive feature	Poplar row	Spotted row
hat	Convex	Flattened with a small depression in the center
	Coffee shade	Red-brown shade
	Uniform color	The edges are a shade lighter
Leg	No extensions	Widened at the base
Other differences	Lack of plates	Availability of plates
Place of distribution	Under the poplars	Under the coniferous trees

No less often, conditionally edible bearded rows are mistaken for floodplains. Mushrooms can be distinguished by the features listed in the table.

Distinctive feature	Poplar row	Bearded Row
hat	Convex, hemispherical shape	Conical with a tubercle in the center
	Coffee shade	Red brown, pink brown
	Uniform color	One shade darker in the center
Leg	No extensions	Extended at the top
Leg	White or red-brown, plain	White above, red-brown below
Other differences	Lack of plates	Availability of plates
The smell of freshly ground flour	No noticeable odor
Place of distribution	Under the poplars	Under the fir trees

Sometimes the floodplain looks like a crowded row. But it’s not scary to confuse them, because this type of mushroom is classified as edible.

Do I need to clean the caps and rings of the rows?

Some types of mushrooms, such as boletus, need to have their caps cleaned. What can we say about the rows: do the caps of these representatives need to be cleaned? Many experienced mushroom pickers note that removing the skin from the cap reduces the bitterness that is inherent in almost all types of mushrooms. If during initial processing you are not going to use soaking, then it is better to remove the film with a knife. This is painstaking work, but the result is worth it.

In addition, on the legs of some types of rows you can see a ring-skirt. For some representatives of the mushroom “kingdom” this feature is a sign of edibility, while for others it has no significance. But there is an opinion that such a skirt is bitter, so it needs to be removed. Is it necessary to clean such a ring near the row? No, it is not necessary to do this at all, since there is no bitterness in it at all. For the housewife, such work will be a waste of time and effort.

We also suggest watching a video on how to clean row mushrooms?