Edible poplar row mushroom. Row mushrooms Mushrooms under poplars

Podtopolnik mushroom, or poplar row ( Tricholoma populinum), belongs to the category of conditionally edible. Many people know this mushroom from the genus Ryadovka and the family Tricholomataceae as poplar, frosts, poplars or poplars.

Characteristics and description

Description of mushrooms that most often grow under poplars, on a stump or soil, is known to many experienced lovers of “silent” hunting, but it will also be of interest to novice mushroom pickers:

• the cap is fleshy, hemispherical or convex in shape;
• the edges of the cap of young specimens are thin, curled, and fissured;
• the cap of old mushrooms has unevenly curved and outstretched edges;
• fresh mushrooms are characterized by a wet and slippery cap surface;
• the average diameter of the cap can vary between 6-12 cm;
• the flesh of the cap under the skin has a slight reddish tint;
• young mushrooms have white plates;
• adult and old mushrooms have reddish-brown plates;
• the leg is of a fleshy type, no more than 35-40 mm thick and up to 80 mm long;
• in young specimens the leg is white, but with age it becomes reddish-brown, darkening when pressed;
• The thick and fleshy white flesh has a characteristic floury aroma.

The best taste qualities observed in young specimens that have a pleasant aroma and sufficient pulp density. Among other things, it should be borne in mind that the pulp of old mushrooms has a rather pronounced bitter taste, so such fruiting bodies must be soaked.

Photo gallery

When and how to collect

The fruiting period begins in August and under favorable conditions weather conditions continues until October. Among the poplar plantings you can find quite large, friendly families of poplars. Growing poplar rows very often form colorful clearings in park areas, on the territory of poplar groves. The floodplains are most widespread in the southern part of our country., as well as in Siberia, where they are found both on stumps and on the forest floor. In the southern regions, poplar can be found even in last decade November, but in the northern and temperate latitudes Peak fruiting occurs from mid-August.

Podtopolnik mushroom: characteristics (video)

Similarities with other species

Many mushroom pickers simply call the poplar row a poplar mushroom. These rather large-looking rows with characteristic yellow or terracotta caps do not belong to the category of very popular mushrooms. Podtopolniks grow exclusively under poplar or aspen plantings and have a fairly pronounced external resemblance to the wavy-legged row or the destroyed Tricholoma pessundatum.

However, it is important to remember that the wavy-legged row can cause quite a strong disorder digestive system. The main difference is the place of growth, since the destroyed row belongs to mycorrhiza-forming coniferous tree species. This type of mushroom is not capable of mass formation and accumulation of fruiting bodies.

Among other things, poplar can be distinguished by a very bright and characteristic cucumber or flour smell, determined by the place where the fungus grows. Also, the young fruiting bodies of the tortoiseshell are typically located under the litter or somewhat sunk into the soil, due to which only brownish, semicircular caps, which look like potato tubers, rise above the soil surface. Inexperienced mushroom pickers often confuse poplar row with valui, which is also explained by the external similarity of the young fruiting bodies of these two species.

Features of taste

The poplar mushroom belongs to the edible category, but the characteristic taste of the pulp requires mandatory pre-treatment of the fruiting bodies in order to remove specific bitterness. As a rule, specimens with the most bitter pulp grow under silver poplars.

Such mushrooms require especially careful boiling or prolonged soaking. It should be noted that even during a very long process culinary processing The mushroom pulp of the poplar is able to maintain a fairly dense consistency, so the fruiting bodies of this type of row are especially highly valued among lovers of “elastic” mushrooms.

How to process a row (video)

Cooking rules

At the first stage of processing the poplar row, it is mandatory to soak the fruiting bodies cleared of forest debris in cold tap water for three days. It is necessary to change the water daily, a couple of times, which not only helps remove bitterness from the pulp, but also allows you to remove dirt and adhering forest soil. The container with soaked mushrooms should be placed in a cool room, with temperature conditions no more than 13-15 o C.

You can cook prepared, peeled or soaked mushrooms variety of dishes, including soups, hot and cold snacks.

Best Recipes

Most often, soaked subtopolniks are used for preparing main courses, cold appetizers, and also for canning. winter period.

Fried poplar row

• Scald thoroughly cleaned, well washed and soaked mushrooms with boiling water and dry on a paper or cloth towel;
• cut the dried fruit bodies into relatively large strips, add salt to taste and fry in preheated oil in a frying pan;
• After the liquid from the mushrooms has evaporated almost completely, you need to add a small amount of flour and fry the mushrooms until fully cooked over low heat.

When serving, fried floodplains can be sprinkled with herbs. Fried mushrooms go well with sour cream or new potatoes.

Pickled poplars

It’s very easy to marinate floodplains for the winter. The peeled fruiting bodies should be boiled for about half an hour or blanched for no more than seven minutes, removing the foam. Place boiled or blanched mushrooms in sterilized jars, adding black peppercorns, cloves and Bay leaf. To prepare the marinade, add three tablespoons of vinegar, a tablespoon of salt and one and a half tablespoons of sugar for each liter of water. Pour the hot marinade over the mushrooms placed in the jars and roll up the jars. These canned mushrooms can be stored for at least a year.

It should be noted that in addition to very good taste characteristics, the substances included in the mushroom pulp help improve appetite, accelerate metabolic processes and lower cholesterol levels. Poplar row pulp can stimulate the gastrointestinal tract, and also contains few calories, so it perfectly complements the menu of vegetarians or people who adhere to dietary nutrition.

Despite the fact that poplar row (poplar) is not the most popular mushroom, there are several interesting recipes, which 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

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:

1. First, the mushrooms, as usual, are thoroughly washed to remove dirt and dust, and the branches are removed.
2. 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.
3. 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.

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:

1. First, the rows are washed and poured with boiling water for just a couple of minutes.
2. 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.
3. The oil in the frying pan needs to be hot enough so that the mushrooms are fried and not stewed.
4. Then the mushrooms are fried for 5 minutes on each side.
5. 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)

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:

1. First of all, fry the onion in oil until half cooked so that it dries out a little.
2. Then add finely chopped rows and simmer until half cooked.
3. After this, you need to add all the spices and mix well.
4. 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.

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:

1. First, the mushrooms are washed and boiled until boiling, and then the water is drained.
2. Put the poplars back into the water and cook for another half hour after boiling (the fire is quite low).
3. 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.
4. After this, you need to combine the gruel with mushrooms, which are also chopped by hand, in a meat grinder or in a blender.

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:

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

Poplars are salted 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:

1. First of all, best option preparations - wooden containers. It is forbidden to take tin, because the brine can seriously damage the surface.
2. Store the jars, regardless of the salting method, in a cool, cool place.
3. 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:

1. 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).
2. 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.
3. 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.

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:

1. First you need to chop the onions and carrots (do not grate them).
2. Place a saucepan with 1.5 liters cold water, add vegetables and bring to a boil.
3. Then cook over low heat for 7-8 minutes.
4. 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!

Post Views: 283

Podtopolnik (Tricholoma populinum) – conditionally edible mushroom from the row family. It is not as popular as boletuses, saffron milk caps, boletus mushrooms and other trophies of amateurs." quiet hunt", but no less tasty for that.

Description of the floodplain

Podtopolnik belongs to the group lamellar mushrooms. Reproduces by spores. The main difference is the special smell. If you smell poplar trees, it seems like you are smelling fresh flour - this smell makes them unusually tasty when pickled and salted.

Mushroom pickers value young mushrooms. They, unlike the “old ones,” have an unopened cap, and most importantly, there are practically no worms in them. But due to the fact that the “young growth” hides in the ground, it takes a long time to clean and wash it before processing. How to find out the row:

• Hat shape. In young mushrooms it is hemispherical. As they grow older, the cap opens up. At first it is convex, and then depressed, covered with cracks. The “long-lived” hats reach a diameter of 18 cm. The old hat has uneven, cracked edges. It is fleshy, and if it rains, it is slippery.
• Color. The plates are thin and dense, white or cream in color. Over time, their color changes - the plates become pinkish-brown. Reddish spots may appear on old records. The color of the cap ranges from yellow-brown to gray and red-brown. If you remove the skin from the cap, the flesh underneath will be slightly reddish in color.
• Pulp. Fleshy and white. The taste is mealy-sweet.
• Leg. The length is usually 3-6 cm. But it can reach 12 cm. The diameter is 1-4 cm. The shape is cylindrical. On the smooth and fibrous stem there is a flaky-scaly coating.

When and where does it grow?

Podtopolniki have spread almost throughout the world. They can be found almost throughout Russia - from southern regions to the Far Eastern borders. They also grow in abundance throughout Europe, and residents of the North American continent are also familiar with them. Even in Central Asia you can find this tenacious and unpretentious mushroom.

You can collect floodplains from mid-August to October. What is good about this representative of the mushroom kingdom is its fertility. One of its names is “row”, the mushroom received precisely for its ability to grow in groups, in rows. It does not need to grow coniferous forest, this mushroom is ready to grow in the most difficult conditions. Where you can meet families of floodplains:

• landing strips along roads;
• parks with poplar groves;
• deciduous forest;
• aspen and hazel trees.

Features of the growth of floodplain:

• Almost never grows alone. If a mushroom picker finds one sandpiper, then with a 99% probability there are at least several more mushrooms nearby.
• They like to hide in the soil and under leaves - you need to be extremely vigilant and attentive to spot the prey.
• Prefer sandy soils.

Varieties of floodplain

Sandpiper is a type of rowing. It has a lot of popular names, but they are mainly associated with its ability to grow near poplars. He is called:

• poplar (poplar) row;
• floodplain;
• poplar;
• sandpiper;
• sandstone;
• subfuel;
• pampering;
• frosty

Sandpipers prefer steppe areas. The most common types of sandpiper:

• grey;
• red;
• greenfinches.

The names of the varieties of floodplain reflect the color of their caps. Bright shades stand out against the background of pale flesh. The most difficult to find are gray sandpipers - they easily hide among the fallen leaves of poplars.

How to assemble a floodplain correctly?

To ensure that the mushroom “catch” is plentiful and healthy, follow the collection rules:

• Do not take poplar trees growing along highways– they absorb exhaust emissions. Walk at least 1.5 km into the forest.
• Follow the rows in cool, clear weather. It is advisable that it rains the day before - then the “catch” will be more generous.
• Bring a stick - sandpipers love to hide, you will have to rake the leaves and upper layer soil.
• Don’t forget that next to one poplar tree there will definitely be others. It happens that in one place you can collect a full basket.

Inexperienced mushroom pickers often mistake the wavy-legged mushroom, which can cause indigestion, for the tortoiseshell. To avoid making a mistake, do not look for poplar trees under coniferous trees.

Watch the video - a hike behind the rows. An experienced mushroom picker will tell you how and where to look for them, how to collect them and cook deliciously:

Mushroom value

Poplar row is low in calories, and its chemical composition close to meat. It contains a lot of polyunsaturated fats, so it is considered a dietary product. Caloric content of 100 g of product is 24 kcal. The row contains:

• Water – 94.5%.
• Proteins – 3.66%.
• Fats – 0.77%.
• Carbohydrates – 1.56%.
• Vitamins A, C, group B, PP.
• Minerals – selenium, potassium phosphorus.
• Organic acids. There is a lot of citric, tartaric, and oxalic acid in the row.
• Enzymes that break down fats and glycogens.

Poplar row is in demand in pharmaceuticals and cooking. The row is low in calories, so it can be used for dietary nutrition. Vegetarians value it as a source of protein.

Growing floodplains

Podtopolnik can be grown artificially. The main condition for growth is suitable temperature. Fruiting bodies begin to grow only when the temperature drops to 15 °C. There are two options for growing - outdoors and indoors.

Growing outdoors

It is technically easier to grow the mushroom outside. Bookmarking begins in May. The crop is placed in boxes or bags with substrate and laid out on beds. As a substrate you can use:

• peat;
• land;
• soil for plants.

For 5 kg of soil add:

• chalk – 100 g;
• water – 1 l;
• mycelium (vegetative body of mushrooms) – 50 g.

Further procedure:

1. After mixing the mixture, place it in prepared containers.
2. Sprinkle wet soil on top. Cover with film. Ideal conditions for mycelium – high humidity, air circulation and temperature 20 °C.
3. After the soil has become overgrown with mycelium, the film is removed. The substrate is placed in the shade. The first fungi will appear 5-6 weeks after planting.

Mushrooms are afraid of frost. Before their onset, it is necessary to cover the mushroom “vegetable garden” with straw, grass, and leaves.

Every time, after collecting another batch of mushrooms, the soil is watered. Or they add some wet ground- This is even better.

Poplar row grows in poplar plantations, in deciduous forests, parks, along highways. Commonly found in large groups, less often singly in August - September.

The cap of the poplar row is 8-15 cm in diameter, in young mushrooms it is hemispherical, then convex-prostrate, in old age it is depressed, fissured, indeterminate form, yellowish-grayish-brown, then dark brown with a red tint, the edge is wavy, fibrous-scaly, lighter.

The pulp is thick, fleshy, white, grayish-brown under the skin, turns brown at the break, sweetish, smells of fresh flour. The plates are free or attached with a tooth to the stem, frequent, wide, at first whitish with a pale pink tint, in old age they turn brown, covered with rusty spots. Spore powder white.

The spores are oval or spherical. The stem of the poplar row is from 3 to 8 cm in length, 1.5-4.0 cm in thickness, dense, cylindrical, somewhat flattened, fibrous, dry, thickened below, yellowish-brown, whitish above.

The mushroom is edible, category three.

Used fresh, pickled, salted.

Preparation of poplar row (poplar mushroom, poplar mushroom)

Fundamentally, the poplar row (poplar mushroom, poplar mushroom) refers to edible mushrooms without any conventions, that is, it is edible even in its raw form (in reasonable quantities, like any other mushrooms). But since the growing conditions of the poplar row are often such that the plates and the surface of the cap are covered with sand and forest debris, in addition, the flesh of the mushroom is sometimes a little bitter, usually the poplar row or poplar is soaked or boiled before cooking. This helps clean the mushroom body and remove any bitterness before cooking.

It is advisable to soak mushrooms if you intend to cold pickling. Like mushrooms that secrete a bitter milky juice, although the topolnik is not one of them, it is soaked for two to three days, if it is possible to keep the dishes with mushrooms in a cool place (the mushrooms can sour in a warm place). If there is no suitable cool place, it is better to reduce the soaking time to one day (the remaining bitterness should disappear when salting). In the old literature it was suggested to soak in running water - this is of course ideal, but in modern conditions not very realistic. In any case, it is necessary to change the water 2-3 times a day, and the water should be cold (to maintain a stable temperature (14-16 C), the water can be changed more often). With each change of water, the mushrooms are cleaned of grains of sand and other debris. After soaking, you can begin salting using one of the usual methods.

In order to fry, marinate, salt (hot pickling) poplar mushrooms, just boil them. Pre-cleaned and washed mushrooms are boiled in salted water for no longer than 30 minutes, so as not to completely destroy the taste - this is usually enough for poplar rowing. When boiling, remove the foam with a slotted spoon. You can make sure there is no bitterness by tasting it during or after boiling - it’s safe. The broth is drained (not subject to further use). The mushrooms are immediately washed with cold water (mandatory, otherwise the flesh will darken). By washing, you can clean the mushrooms more thoroughly. After boiling, mushrooms can be fried, pickled or salted, just like any other.

The pulp of the poplar row, even after cooking, heat treatment or salting, remains dense and attractive in gastronomic terms.

Used sources.

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Agaricales (Agaric or Lamellar)
• Family: Tricholomataceae
• Genus: Tricholoma (Tricholoma or Ryadovka)
• View: Tricholoma populinum (Podtopolnik)

Other names for the mushroom:

Synonyms:

• Topolyovka

• poplar sandpiper

• Sandstone

• Poplar row
• Podtopolevik
• Podtopolnik

The Podtopolnik mushroom belongs to the lamellar mushrooms, which means that it reproduces by spores located in its plates.

Description

Records when young it is white or cream colored, frequent and thin. And, as the mushroom grows, they change their color to pinkish-brownish.

hat at the beginning it has a semi-spherical and slightly convex shape, with thin edges tucked inward, then it straightens and bends slightly, becomes fleshy, in the rain - slightly slippery, pinkish-brown in color. The diameter of the cap varies from 6 to 12 cm. Under the skin of the cap, the flesh is slightly reddish.

Leg the poplar row is of medium size, rather fleshy, cylindrical in shape and solid inside, with a flaky-scaly coating, fibrous and smooth, pinkish-white or pinkish-brown in color, covered with brown spots when pressed.

Pulp mushroom is fleshy, soft, white, under the skin it is brownish, with a floury taste.

Spreading

Podtopolnik grows from August to October in large groups (entire ridges) under poplars, deciduous forests with a predominance of aspen, and can be found in plantings along roads and in parks. Distributed in the European part of Russia and Siberia. The mushroom has a pleasant aroma of fresh flour.

Mushroom Podtopolnik received its name for its adaptability to grow under poplars and in close proximity to them, during the autumn leaf fall. Podtopolnik, at a young age, is a little similar to the crowded row in color and shape, but, unlike it, it is much larger than it in size and has a slightly bitter taste due to the fact that it grows in such conditions that the cut mushroom is almost completely covered with sand or small debris. It can also be confused with the poisonous tiger rower. But they are distinguished by two main features. Firstly, Podtopolnik always grows in large groups and, secondly, it always grows close to poplars.

Edibility

In terms of its taste and consumer qualities, Podtopolnik belongs to the fourth category.

Podtopolnik is a mushroom that is completely edible, but only after it has been washed, soaked and boiled to remove bitterness. Potopolnik grows in deciduous plantings under poplars, well covered with fallen leaves, always in large colonies. Poplar rows are common wherever poplars grow - these are territories North America and Canada, Western and of Eastern Europe, Central Asia, as well as middle zone and southern Russia, the Urals, Siberia and Far East. Its main growth period begins during the autumn leaf fall season, around the end of August, and ends at the end of October.

Poplar row is eaten exclusively in salted or pickled form after thorough washing, soaking and boiling.

Video about the Podtopolnik mushroom: