Poplar row mushroom: where it grows, how to cook, recipes for the winter

Photos and descriptions of the poplar row show a simple-looking and very productive mushroom, which is found in any place where poplars grow en masse. Proper preparation provides the product with an exquisite taste, which gourmets compare to truffle. Knowing where to look and how to properly process poplar mushrooms, you can get an unlimited amount of delicious delicacy and prepare a treat for the winter.

What does the poplar row mushroom look like?

Podtopolnik is the popular name for poplar (poplar) row, a common mushroom from the extensive family of rows. In different areas, the culture received the names sandpiper, zabaluika, and frost in accordance with its development characteristics and favorite habitats. The prefix “row” in the name characterizes the tendency towards group growth. Mushrooms are always found in large families arranged in rows or circles around poplar trees.

Young specimens have a convex cap, close to hemispherical. Then it grows and unfolds, reaching from 9 to 18 cm in diameter. The adult cap becomes flat; in older specimens, it becomes depressed in the center. The edges are uneven, sometimes wavy or cracked. The color of the cap is from yellow to red-brown, characterized by the obligatory presence of pink shades and fades towards the edges. The surface is smooth, without scales.

The plates under the cap of the row are pinkish or snow-white, darkening over time, acquiring a brown tint. The leg of the poplar variety is thick (up to 5 cm in diameter), fleshy, creamy white, and slightly widens towards the base. An adult mushroom reaches 8 cm in height.

The peculiarity of the poplar species is the ability to go through the entire development cycle without appearing above the soil surface. Often the mushrooms only lift the turf, remaining in the ground along with the caps. Covered with fallen leaves, the families reveal themselves only as loose hummocks under the trees. Having found one mushroom, you can confidently search around - poplar rows never grow alone.

Characteristics and rules for processing mushrooms

Podtopolnik is a conditionally edible mushroom from the family of the lamellar group. The variety is tenacious and unpretentious, growing from mid-August to early November. Its families are found in aspen, hazel, poplar groves and parks. Mushrooms prefer sandy soils. This mushroom received its second name - poplar row - due to its arrangement in the form of elongated groups resembling rows.

The pulp of the tortoiseshells is fleshy, white, with a mealy-sweet taste. The mushroom is rich in nutrients, minerals, vitamins and organic acids. Rowers are low in calories and contain a lot of protein, therefore they are in demand in dietary and vegetarian nutrition.

Before pickling, floodplains must undergo pre-treatment:

1. Thorough cleaning of debris and dirt.
2. Soaking for 3 days, changing water every 4 to 6 hours.
3. Boil for 30 minutes.

Even after prolonged soaking, only young floodflowers can be eaten. This type of mushroom is characterized by hyperactive absorption of harmful substances from the external environment, so old specimens have increased toxicity.

Where does the poplar row grow?

Poplars grow in large families and can appear around poplars in parks, forest belts, along roads, ravines, and near ponds. In just a few years, the population can occupy an entire clearing near the trees. The poplar species prefers dry, loose soil; most often, their mass distribution is observed on sandy soils.

The natural habitat of poplar rows is North America, Canada, all of Europe and Central Asia. Rows grow in Ukraine, Belarus, in the south of Russia, in the middle zone to the Far East.

Canned mushrooms with lemon zest

To preserve three liters of floodplains, we will need:

• liter of water;
• two kilograms of mushrooms;
• 20 grams of dry dill;
• peel of one lemon;
• 50 grams of salt;

• a quarter glass of sugar;
• 50 ml table vinegar;
• carnation;
• plum/cherry sprig;
• peppercorns.

Preparation:

1. We soak the mushrooms for two days and put them in jars.
2. Three lemon peels on a fine grater.
3. Cook the remaining ingredients for twenty minutes.
4. Pour the marinade over the floodplains and let it brew for two hours.
5. Pour out the marinade and seal the jars tightly.

Taste qualities of poplar row mushroom

Based on the nutritional quality and consistency of the pulp, poplar row is classified in the fourth (sometimes third) category. This is how mushrooms without outstanding taste are classified. But those who collect and prepare the poplar variety claim that the properly prepared product has a delicate, nutty flavor and is comparable to delicious mushroom dishes.

Fresh and cooked poplar rows are distinguished by the smell of wheat flour with a slight fresh note of anise. Immediately after collection, the pulp is tart, sometimes spicy in taste, which can be easily eliminated by additional processing. The bitterness of poplar mushrooms is not poisonous.

Hot salting method

To pickle three liters of our mushrooms, you should take:

• three kilograms of soaked and washed floodplains;
• three tablespoons of salt;
• liter of water;
• coriander;
• currant leaf;

• Bay leaf;
• horseradish root;
• three garlic cloves;
• dill umbrella;
• peppercorns.

And the preparation of hot pickling is as follows:

1. Cook the mushrooms for thirty minutes.
2. Three garlic and horseradish on a fine grater or finely chop.
3. Boil the marinade for ten minutes.
4. Place the greens at the bottom of the jar.
5. We tamp our mushrooms and fill them with hot marinade.
6. Shake the jar a little and roll it up tightly.

This salting method is the fastest. Podtopolniki marinated in this way can be eaten within two weeks.

The benefits and harms of poplar rowing

The calorie content of poplar depends on the fertility of the soil, but never exceeds 22 kcal. The dense pulp is close to meat in the composition of amino acids and other useful substances; it is highly valued in vegetarian menus and is used in dietary nutrition and for diabetes.

The rich composition includes the following vitamins and mineral compounds:

• the entire vitamin series of group B;
• D2 and D7;
• A, C, RR, K;
• Calcium, phosphorus, potassium;
• iron, copper, manganese.

Poplar rows contain such rare compounds as zinc and selenium, more than 10 different polysaccharides, natural antibiotics, and plant enzymes.

Beneficial effects on the body:

1. Antibacterial, antiviral, immunomodulatory.
2. Normalizes heart rate, lowers sugar and blood pressure.
3. Tonic effect on the central nervous system and gastric secretion.
4. Activating the removal of toxins and regenerating the liver.
5. Strengthens the vascular wall, cleanses the bloodstream.

The toxicity and allergenicity of poplar row depends on the chemical purity of the environment where it grows. The pulp of the crop intensively absorbs contaminants from the soil, water and air. First of all, radicals of heavy metals (tin, mercury, cadmium, pesticides) accumulate. Such specimens can bring harm rather than benefit to the body.

Important! It is not recommended to collect and use poplar trees growing near roads, enterprises, and landfills for food. High levels of pollution are sometimes found in mushrooms grown within the city, even in park areas. In order to obtain the purest product, exclusively young specimens are collected while the plates under the cap are still pink.

Poplar mushrooms are used with particular caution for the following conditions:

• chronic disturbances in the gastrointestinal tract;
• gallbladder dysfunction;
• gastritis, stomach ulcer;
• pancreatitis;
• cholecystitis.

Excessive consumption of poplar rows provokes mild diarrhea, flatulence, stomach cramps, and heaviness in the right hypochondrium. Sometimes there is individual intolerance to the product.

Useful properties and restrictions on use

Edible varieties of rows are dietary products that help improve the functioning of the gastrointestinal tract, have a positive effect on liver function and help the body get rid of toxins and waste.

Chemical analysis of mushrooms showed that they have antiviral, antibacterial, anti-inflammatory and antioxidant effects. It is useful to use this product for people with diabetes, rheumatism, diseases of the genitourinary system and cancer.

Important!

Only young mushrooms should be collected, because overgrown specimens accumulate various toxins from the environment, so the harm from old rows is much greater than the benefit. It is not recommended to consume large quantities of these mushrooms for those who suffer from pancreatitis, cholecystitis, or have low stomach acidity.

When to collect poplar rows

The formation of fruiting bodies begins in August and lasts until October. The appearance of the first mushrooms is monitored by leaf fall. As soon as the first leaves fall from the poplars, they begin to search for young rows. Their appearance is evidenced by loose mounds at the base of trees, which are raked by hand, where entire families of the first mushrooms are discovered.

Fruiting continues even after the first frost. A layer of turf, loose soil and foliage provide good protection from autumn cold. Therefore, the collection of poplar species is carried out before the first snow. Experienced mushroom pickers go for “Russian truffles” until the end of November.

With mustard

For three liters of mixture you need to take:

• poplar row - two kilos;
• coarse salt - two tablespoons;
• sugar - three tablespoons;
• dry mustard - one tablespoon;
• table vinegar - three tablespoons;

• chopped garlic;
• nutmeg;
• liter of water;
• dill;
• peppercorns.

Step-by-step preparation:

1. Boil the floodplains for half an hour.
2. Cook everything except the garlic for ten minutes.
3. Let the water drain from the mushrooms and compact them into jars.
4. Fill everything with brine to the brim. The main thing is that foam does not form.

This preparation can already be consumed after three to four weeks. The main thing is to make sure that the marinade does not turn sour. A bulging lid will indicate this.

How to distinguish poplar rows

There are more than 2 thousand species in the family, some of them are poisonous. The edible floodflower is distinguished by several characteristics:

• the pulp exudes a fresh floury smell, some describe the aroma as cucumber;
• poplar row is found only under poplar and does not grow in other places;
• The color of the edible variety is pale, but never completely white;
• the subtopolnik does not have a tubercle on the cap in the center.

Poplar row can be confused with chanterelle or crowded row, which is not dangerous, since the mushrooms are not poisonous. The edible species should be distinguished from the false poplar row shown in the photo.

The cap of this mushroom is more fleshy, the flesh is translucent, pale, and has a musty smell. It is more dangerous to confuse the poplar with the poisonous tiger species: its flesh does not have a repulsive taste and smells of fresh flour. But the cap is easy to distinguish by its dark scales arranged in stripes.

Comment! Inedible species differ from the floodplain either in color or pungent odor. Be sure to pay attention to the shape and smoothness of the cap, as well as the tendency to grow underground.

Distinctive features of edible rows

Edible and poisonous rows are very similar in appearance, so it is difficult for inexperienced mushroom pickers to make a choice. There are several differences that can help determine the edibility of mushrooms. First of all, they look at the color of the cap. If it is pure white and without any tint, it is a poisonous specimen. You should only collect colored mushrooms: those with pink, lilac, violet and other shades. Poisonous varieties have a pungent odor.

Among the rows, the most popular is the gray row (mouse, gray). Its fleshy cap has a rounded shape, and with age it becomes uneven and flat, with a slightly flattened mound in the middle. The diameter of the cap varies from 4 to 12 cm.

This species has a dark gray color, which sometimes has a purple or green tint. The length of the leg can reach 15 cm, and its surface is covered with a light coating. In mature mushrooms, the stem becomes hollow, it has a lighter color, and in good lighting it has a gray-yellow tint. The cut area of ​​the serushka becomes yellowish and has a barely noticeable aroma.

Preparing poplar rows for cooking

The taste and safety of cooked mushrooms directly depend on the preliminary stage. Since the fruiting body grows in a layer of sandy soil or forest litter, and the mushroom cap is slightly sticky, contamination is always present. High-quality peeled poplar rows according to any recipe will be well stored in winter and will not lose their taste.

How to clean a poplar row

To remove all the sand, soil particles and leaves, you will need not only a knife, but also a brush. The underside of the cap will also need cleaning. The sand remaining between the plates will not only spoil the taste of the dish, but will also shorten the shelf life of the preparations for the winter.

Methods and techniques for cleaning poplar rows:

1. Using a knife, cut off the lower, harsh part of the leg, and remove spoiled, worm-eaten areas.
2. If the mushroom is more than 1/3 spoiled, it is thrown away entirely.
3. When dry cleaning, use a soft brush to remove dirt between the plates. If necessary, peel off the skin on the cap with a knife.
4. Wetting the brush and fruiting body in sunflower oil makes cleaning easier.

The best way to remove all dirt is soaking. For quick cleaning, add 1 tbsp to 1 liter of water. l. table salt. In a few hours, all dirt will be soaked and can be easily removed with a sponge.

Is it necessary to soak the poplar row?

Water not only helps to thoroughly clean the fruiting body of the mushroom. The bitterness present in the pulp is completely eliminated by prolonged soaking. The taste acquires characteristic nutty shades, and the fruit body itself loses its fragility and becomes elastic. This allows you to keep the caps intact in the finished dish. After soaking, the pulp does not crumble due to the application of pressure in recipes for pickling and fermenting poplar rows for the winter.

How long to soak a poplar row?

Cleaned mushrooms are immersed in cold water for several days. Over the next 2 days, change the water as often as possible. This rule is especially true when it is hot. The water temperature should be maintained at +16 °C, otherwise fermentation will begin.

It is determined that the poplar mushrooms are soaked sufficiently based on the condition of the caps. When they become elastic and do not crumble when pressed, soaking is considered complete. This sometimes takes up to 3 days. Keeping mushrooms in water for a long time is mandatory for preparing first and second courses, sauces, and marinades. Pickling does not always require soaking.

How long to cook poplar row

The next mandatory step is boiling the mushrooms. The poplar row is boiled over medium heat in slightly salted water. It is advisable to accurately time the cooking time: the minimum cooking time is 20 minutes; if you heat the mushrooms for more than ½ hour, the flesh loses its elasticity.

After heat treatment, the poplar row can simply be fried with potatoes; it is ready for use in hot dishes, salads, and is suitable for pickling and salting. Mushrooms frozen at this stage will retain their consistency and taste after thawing.

Recipes for dishes from ordinary vegetables

Fried potatoes with rows of vegetables turn out very tasty. To prepare this flavorful dish you will need the following ingredients:

• 0.5 kg of potatoes;
• 0.5 kg rows;
• 50 g butter;
• dill;
• onion;
• spices and salt to taste.

Fried potatoes with rows.
Mushrooms are cleaned, washed, chopped and boiled for five minutes. The water is drained, and the fruits are filled with fresh water and boiled again for 15 minutes. At this time, you can prepare the potatoes. It is cleaned, cut into small slices and boiled until half cooked.

Place butter in a heated frying pan and fry the mushrooms in it for about five minutes. All ingredients are poured into a frying pan, salted and mixed well. Cover with a lid and fry over low heat for about 10 minutes. The dish is ready when the potatoes become golden brown. A pinch of fresh dill and fried onions are often added to the finished dish.

Mushroom salad

You can make a stunning salad from pickled purple rows that will decorate your holiday table. To prepare you will need:

• 500 g of pickled rows;
• 100 g canned green peas;
• 100 g green onions or two medium onions;
• mayonnaise;
• 3-4 boiled eggs.

Salad with purple rows
All ingredients are chopped and mixed with mayonnaise and peas. Spices are added to taste. For a festive table, you can make this salad in layers by mixing each ingredient separately with mayonnaise.

How to prepare a poplar row

There are several rules for preparing dishes from poplar that can emphasize the delicate aroma and create an exquisite taste of any dish.

Adviсe:

1. The poplar variety does not tolerate combinations with large amounts of fat (animal or vegetable). In any standard recipe, the amount of oil is kept to a minimum.
2. Spices are used sparingly so as not to interrupt the exquisite nutty taste.
3. To prepare soups, the pulp is thoroughly soaked, boiled, the broth is drained and only then the mushrooms are added to the soup.
4. With excessive, prolonged heating, the pulp turns from elastic into a puree-like mass. Do not boil the dish longer than indicated in the recipes.

Advice! It is not recommended to mix poplar row with chanterelles, porcini and other mushrooms. This is how the original, subtle taste is lost. It is advisable to cook the floodplains separately.

How to pickle a poplar row

For the recipe, processed, soaked and boiled mushrooms are used. The easiest and fastest way to pickle poplar rows involves the following set of products:

• prepared rows - 1 kg;
• salt – 1 tbsp. l.;
• sugar – 1 tbsp. l.;
• vinegar - 2 tbsp. l.;
• water – 350 ml;
• garlic – 3 cloves;
• bay leaf – 2 pcs.

First, prepare the marinade: boil water, add salt, sugar, and all the spices except garlic. Cook for 10 minutes. Add mushrooms, wait until boiling and heat for at least another 10 minutes. Pour in vinegar and keep the mixture on the fire for 5 minutes. Add garlic or onion (to taste) to the marinade and turn off the heat.

Important! Jars for preserving poplar mushrooms are sterilized for at least 10 minutes in boiling water or in the oven. Lids should also be thoroughly disinfected.

The hot mass, boiled in the marinade, is packaged in sterile jars and covered with lids. Poplars will marinate completely after 30 days. For storage, canned rows are placed in a cool pantry or cellar.

How to salt a poplar row

Pickling sunflowers is a very simple way to prepare a tasty and healthy snack. The filling solution is prepared at the rate of 50 g of salt per 1 kg of boiled product. Spices are added to poplar rows at will, observing the measure. For a good taste, the own aroma of pulp and salt is enough.

The mushrooms are placed in an enamel container with their caps down, filled with brine, and pressed down with a small weight. The boiled pulp is salted over several days. For long-term storage, such canned poplar rows require cold conditions. To protect the brine from mold, add a spoonful of crushed mustard to the surface under the lid.

A tasty salting is obtained by adding tomatoes. A dish prepared according to this recipe keeps well in winter.

Poplar row in tomato:

1. Add 1 tsp to 2 liters of tomato juice. salt, 3 tbsp. l. sugar, 50 g of vinegar, several buds of cloves. Bring the mixture to a boil.
2. Garlic cloves, peppercorns, and bay leaves are placed in sterilized jars.
3. Place boiled mushrooms and pour boiling juice to the top.

The jars are sealed and left to cool slowly under a blanket. Store canned food in a cool, dark place.

How to fry a poplar row

It is this method of preparation that produces a dish that, according to gourmets, resembles truffles. However, there is no special recipe for fried poplar rows.

Boiled mushrooms are cut into strips and fried in a small amount of vegetable oil until the excess liquid evaporates. Then add spices, add a little flour and continue heating until golden brown. At the end, you can add onions, potatoes, vegetables, fried or boiled separately, into the recipe.

Pickled poplar row

A very healthy, easy-to-digest product is obtained by fermentation. Fermentation requires glucose, but mushrooms have virtually none of it. Therefore, sugar is needed to support the process. For 1 kg of prepared pulp, take about 30 g of sugar; you will need twice as much salt. Boiled poplar rows already contain a lot of liquid and do not need brine.

Cooking process:

1. Sugar and salt are mixed with boiled mushrooms.
2. Spices of your choice are placed at the bottom of a convenient container: dill umbrellas, celery, currant leaves, garlic, peppercorns, cumin or coriander.
3. Rows are placed in the dishes, and oppression is placed on top.

Depending on the temperature in the room, but usually after 7–10 days, the product is packaged in jars and sent to be stored in the basement or refrigerator. The final taste of pickled poplar mushrooms can be assessed after 30 days. This method is called hot pickling of poplar rows, since already boiled pulp is fermented.

An aqueous solution is used to ferment raw pulp. This is a cold method, the only one for which the rows do not need to be cooked. Raw soaked mushrooms are placed in fermentation containers and filled with brine: 2 tbsp per 1 liter of water. l. sugar and 4 tbsp. l. salt. If there is enough liquid, the load is not placed on top.

The dish will fully develop its flavor in 4-5 weeks. Such preparations are stored for up to 6 months in a cold place.

Advice! Since mushrooms are conditionally edible, nutritionists and doctors advise cooking them only hot. Raw poplar rows sprinkled with salt release a lot of juice and ferment quickly, but can cause indigestion or retain bitterness.

Terms and rules for storing workpieces

How do you salt floodplains?

ColdHot

Canned food from rows needs cold, so they are stored in a cellar or other room with a temperature no higher than + 8 degrees. The shelf life of the product is from 6 to 12 degrees. After opening the can, the product can be consumed for 7–10 days. If mold or an unpleasant odor appears in the jar, you should not eat mushrooms.

During storage, the workpieces should not be exposed to sunlight, so you cannot keep them on a balcony or loggia.

Pickling floodplains is a simple task and even an inexperienced housewife can handle the process. The main condition is the correct pre-processing of the mushrooms and compliance with the proportions specified in the recipes.

How to pickle underwater mushrooms?

• Type of dish: winter preparation
• Subtype of dish: mushroom preparation.
• Number of servings out: 40
• Weight of the finished dish: 3 kg.
• Cooking time:
• National cuisine to which the dish belongs: Russian.
• Calorie content: 24 kcal

Ingredients

• Mushrooms – 3 kg.
• Water – 1.5 l.
• Bay leaf – 2-3 pcs.
• Dill – 2-3 umbrellas.
• Vinegar – 1.5 tbsp. l.
• Salt – 70 g.

Cooking method

1. Marinated subtopolniks are an ideal snack for potatoes or cereals, an excellent ingredient for salads and an unusual filling for baked goods.
2. Any housewife can prepare such a dish. First of all, you will need to process the harvested crop, as described at the beginning of the article.

3. After the first cooking, the mushrooms need to be put on the stove again. Fill them with water and turn on high heat. Podtopolniki boil for 10 minutes, the same time is allotted for cooking on low heat. Rinse the mushrooms again under running water and place them in the pan. Fill everything with water, add salt, dill, bay leaf, vinegar. Turn on the stove at maximum power, wait until it boils and turn down the heat. After 3-5 minutes everything will be ready.
4. Drain the poplars in a colander and cool. Then transfer to jars, fill with marinade and seal.

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:

1. Poplar rows are considered conditionally edible mushrooms. They cannot be eaten raw, without prior soaking and heat treatment.
2. 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.
3. 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.
4. 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.
5. If the brine in the barrel is not enough to cover the mushrooms, you can add a little boiled cold water into it.
6. 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.

Podtopolnik mushrooms - a generous gift of nature

The second name for such mushrooms is poplar. Podtopolniks are also called rank-and-file workers. Their cap has a convex shape, which straightens over time. Old mushrooms are easy to identify. Their cap becomes concave, and the edges become uneven and slightly cracked. Poplar belongs to the third category of edibility. Despite this, it is in great demand as the main ingredient for winter preparations and many other dishes.

Podtopolniki are excellent for preparing dietary dishes. Their energy value is only 24 kcal per 100 g. Poplar is easy to distinguish from other mushrooms due to its unique aroma with notes of fresh cucumber and flour. Color – beige, interspersed with brown. To remove bitterness and wash away dirt, you need to soak the harvested crop in cold water for 2-3 days. During this time, you should change the fluid several times a day, because... the product produces bitterness. Keep poplars in a cool place, otherwise the liquid will ferment.

After soaking, you can rinse the crop under running water or brush it in case of heavy contamination. Then heat treatment is required. Pour the mushrooms with salted cold water and cook after boiling for 20 minutes. Then they are washed again. Now poplar can be used to prepare delicious dishes that are stored until winter or served immediately.

How long to soak floodplains

Cleaned and washed poplar rows must be soaked in water for a long time. This will rid the mushrooms of any remaining dirt and deprive the flesh of its sharp taste.

The prepared rows should be placed in a wide container and filled with cool, clean water. If the mushrooms have been heavily contaminated or there is a suspicion that they may have been spoiled by worms, the water should be salted. It is recommended to place the dishes with floodplains in a cool place and keep them for 2-3 days. The water needs to be changed at least a couple of times a day.

Cleaned and washed floodplains must be soaked for 2-3 days in cold water

Important! Ideally, the water temperature for soaking poplar rows should not exceed 16 °C. However, if you cannot keep the water cool enough, you should change it more often, otherwise the mushrooms may turn sour and spoil.

Poplar rows can be considered sufficiently soaked if their caps have acquired noticeable elasticity and do not break when pressed with your fingers.

The video demonstrates how to properly wash and soak floodplains.

With carrots and peppers

Podtopolniki, like other mushrooms, go well with vegetables. And in winter, such nutritious pickling will be an excellent source of missing vitamins for your body.

To spin these useful rows we will need:

• two kilograms of mushrooms;
• one hundred milliliters of table vinegar;
• liter of water;
• three carrots;
• five onions;
• a tablespoon of salt;

• half a tablespoon of sugar;
• three bay leaves;
• a teaspoon of ground coriander;
• two teaspoons of ground paprika;
• one and a half tablespoons of Korean seasoning.

To ensure that the mushrooms do not spoil and you can constantly make excellent pickling, which will delight you with its excellent taste, you must strictly follow each point of this recipe:

1. Podtopoldniks need to be soaked, peeled and boiled in salted water for twenty minutes.
2. Transfer the mushrooms to a colander and let the water drain completely.
3. Wash the carrots, peel and finely cut into rings or half rings. Finely chop the onion.
4. Bring the water to a boil and put all the vegetables and spices in the pan, reduce the heat and cook for ten minutes.
5. Next, add our subtopolniks to the marinade and cook for another ten minutes.
6. After cooling completely, transfer the mushrooms to sterilized jars.
7. Strain the marinade, bring to a boil, cook for ten minutes and pour over our poplar rows.
8. Roll up the jars, turn them over and cover with something warm.

The pickling will cool completely in a couple of days, after which it should be stored in a cool place.

Cold salting method

We've sorted out the hot method of salting floodplains, now we'll find out the second method - the cold one.

For this we need:

• three kilograms of mushrooms;
• half a glass of salt;
• Bay leaf;

• garlic;
• currant;
• horseradish roots.

It is prepared as follows:

1. The mushrooms are cleaned, washed and doused with boiling water.
2. Place greens in jars.
3. Mushrooms are laid out in layers, mixed with salt and remaining herbs.
4. A press is placed on top.
5. After four hours, add mushrooms to the very top.
6. We create a “pillow” of greenery and roll up the lid.

With this method of salting, the maximum amount of nutrients is retained. The mushrooms will be ready in two to three months. They can be used either separately or as a seasoning for salads.

How to salt floodplains?

• Type of dish: winter preparation.
• Subtype of dish: mushroom preparation.
• Number of servings out: 30.
• Weight of the finished dish: 3 kg.
• Cooking time: 2 hours (excluding salting under pressure).
• National cuisine to which the dish belongs: Russian.

Ingredients

• Mushrooms – 3 kg.
• Dill - 2 umbrellas.
• Garlic – 5 medium cloves.
• Salt – 90 g.

Cooking method

A mixture of salt and seasonings is poured into an enamel bowl. Boiled mushrooms are placed on top and sprinkled with spices. So you need to make several layers.

Place the last layer of the spicy-salt mixture on top of the mushroom mixture and place a flat plate. Place a weight on it. An ordinary jar of cold water can be used as oppression. The floodplains will release juice and will be ready in three weeks.

After this, they can be transferred to sterilized jars and sealed. The workpiece is stored in cool conditions for a year. It is used for preparing salads, baking, and also served as a separate dish. Not a single Russian feast is complete without salted mushrooms, and you can also surprise your guests with such a rarity as podtopolniki.