Poplar rowing: recipes for delicious dishes, photos and videos

Poplar (poplar) rowing, sandpiper or podtopolnik – conditionally edible agaric mushroom. It grows in abundance in Our Country in the forests of the temperate climate zone. The “favorite” trees of this type of rows are poplars, under which they can be found in large groups from August to November. The pulp of this mushroom in its raw form has a specific aroma, reminiscent of cucumber, combined with the smell of rotten flour, and the legs and caps can be heavily contaminated immediately after harvest. However, this does not deter experienced mushroom pickers. They know that if you clean and properly process such mushrooms, and then take proven recipes from poplar row as a basis, ready-made dishes will turn out well. Moreover, the bottom floor is good on the table in almost any form.

What to do with subfloors

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

Freshly harvested rows need to be well 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;
• specimens selected for further use are cleaned;
• poplar rows are washed several times in a large amount of water, paying special attention to the plates under the hat, where dirt and sand usually accumulate in abundance;
• soak podtopolniki for 2-3 days;
• necessarily subjected to heat treatment, boiling in salted boiling water for 20 minutes.

Some stages of preparing poplar rows for eating should be paid attention to in more detail.

How to clean sandbox 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 underfloors begins with their thorough cleaning:

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

How much to soak subfloors

The cleaned and washed poplar row must be soaked in water for a long time. This will rid the mushrooms of residual dirt and deprive their flesh of a sharp taste.

Prepared rows should be folded into a wide container and poured with cool clean water. If the mushrooms were heavily contaminated or there are suspicions that they may be spoiled by worms, the water should be salted. It is recommended to place dishes with podtopolniks in a cool place and withstand 2-3 days. You need to change the water at least a couple of times a day.

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

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

How to properly wash and soak underfloors, demonstrates the video

How to cook poppets

Methods for preparing sandpiper mushrooms are impressive in their diversity. Poplar rowing is good boiled and fried, stewed with sour cream, pickled, salted, canned. If you show imagination, you can make a wonderful sauce or fragrant caviar out of it, which will find a place even on the festive table. Below is a selection of the most interesting recipes that can be prepared from poplar mushrooms, complete with photos and useful tips.

Before preparing any of the dishes, the soaked poplars should be boiled for 20 minutes.

How to fry subfloors

The traditional and most simple recipes for poplar rowing involve frying it with onions in vegetable oil, possibly with the addition of cream or sour cream. A great addition to the main ingredients of the dish can be greens, boiled potato wedges, carrots, zucchini, eggplant or bell peppers. The result is a wonderful hearty dish with a rich taste and unique aroma of fried mushrooms.

Poplar rows fried with onions in sour cream

Preparation:

1. Cut the processed podtopolniki into small pieces. Place in a hot dry skillet and cook, stirring, until the moisture has completely evaporated.
2. Pour in the vegetable oil and continue to fry the poplars for another 15 minutes.
3. Reduce the fire to a minimum. Pour onion, pre-cut into half rings. Stir and fry for 15 minutes.
4. Season with salt and pepper. Pour in sour cream and mix.
5. Cover the pan with a lid and simmer the rows, reducing the heat, for about 15 minutes.
6. Turn off the fire. Let stand covered for 3-5 minutes, then serve the dish to the table.

Podtopolniki in sour cream

Poplar rows fried with vegetables

Preparation:

1. Pre-prepare the underfloors. Boil potatoes in their skins, cool, peel and cut into small cubes. Carrots are also boiled and finely chopped.
2. Fry potatoes and carrots together with chopped onions until golden brown in a pan.
3. Separately, fry the mushrooms in oil. Add diced zucchini to them and cook with constant stirring for about 15 minutes.
4. Put all the fried ingredients together in a deep saucepan, add the broth, put the chopped garlic. Simmer, covered with a lid, on the smallest fire for about 10 minutes.
5. Before turning off, add salt and spices, then mix thoroughly.

Fried sandpipers go well with various vegetables and fresh herbs.

How to marinate sandpipers

Marinating is another excellent way to cook poplar mushrooms. The elastic pulp of the rows, saturated with fragrant marinade, will be an excellent snack or addition to the main dish. In addition, in this way it is best to harvest this product for the winter.

Preparation:

1. Put peeled, soaked and boiled poplar rows into water boiled with salt and sugar. Boil 10 minutes.
2. Add all seasonings and spices with the exception of vinegar, and continue to keep on low heat for the same amount of time.
3. Pour in the vinegar and cook for another 10 minutes.
4. Arrange the sandboxes in sterilized glass jars. Strain the marinade remaining in the pan through a gauze filter, boil again and pour into jars over the mushrooms. Roll up the containers tightly with prepared tin lids, wrap them in a warm blanket and let them cool completely.
5. Store the resulting snack in a cool dark place.

Pickled podtopolniki – an excellent preparation for the winter

Another way to deliciously cook pickled podtopolniki mushrooms is shown in the video:

How to salt poplars

A favorite option for many mushroom pickers for preparing poplar rows is salting. It is not at all difficult to make such underfloors at home. The classic recipe involves a small amount of spices, you can also add horseradish leaves, currants, cherries. Salt podtopolniki can be “hot” and “cold” ways. In the latter case, the mushrooms will be firmer and crispier.

Poplar row, salted in the “hot” way

Preparation:

1. Place the rows prepared, pre-soaked and boiled for 20 minutes in a saucepan, pour clean cold water over them. Let it boil, put salt and cut peeled onion. Cook for another 20 minutes.
2. Drain the rows in a colander, wait for the water to drain, and spread the mushrooms on a kitchen towel to get rid of excess moisture.
3. At this time, prepare the brine. Mix water, salt and spices in a saucepan, boil.
4. Pour the mushrooms into the brine and boil for 15 minutes.
5. Arrange in pre-prepared sterile jars. Fill to the top with boiling brine. Roll up, carefully turn upside down on the lids and wrap until completely cool.
6. Store salt in the cellar. You can try after 45 days.

Rows, salted in a hot way

Poplar row, salted in the “cold” way

Preparation:

1. Sprinkle the bottom of the container for salting (buckets, barrels) with salt, lay out the leaves, chopped garlic, herbs.
2. Fold the pre-treated rows into a container with the caps down, in layers, sprinkling each of the layers with salt and laying out a little garlic, dill and spices.
3. From above, close the mushrooms with leaves and herbs. Put a clean cloth, install a wooden circle suitable for the size of the container, on which to put oppression. Leave in a cool place.
4. After 2 days, check if the juice has stood out. If there is little liquid, oppression should be made heavier.
5. After a month, salting can be served at the table.

Salt podtopolniki can be in two ways – “cold” and “hot”

How to make poplar row sauce

A very interesting and uncomplicated recipe for podtopolnik dishes is a delicate sauce of fried mushrooms with the addition of sour cream. This sauce goes well with any meat dishes, which are served with crumbly buckwheat or mashed potatoes as a side dish.

Preparation:

1. Saute the onion in vegetable oil in a frying pan until half cooked (until it looks slightly dry).
2. Finely chop the mushrooms prepared and blanched in boiling water. Excess water does not need to be drained.
3. Add mushrooms to onions. Simmer over low heat until half cooked.
4. Salt and add spices, then mix.
5. A couple of minutes before the dish is ready, add sour cream. Let it warm up, but do not allow delamination.
6. Remove from heat, add chopped fresh herbs.

Podtopolnik sauce perfectly complements many main dishes with side dishes

How to make poplar soup

Like most edible mushrooms, poplar rows make delicious soups. Their recipes are very diverse: the first dishes from podtopolniks are cooked with potatoes, noodles or cereals, in vegetable or chicken broth, various seasonings and spices are used. In addition, you can grind the main ingredients into a puree, add cream and egg yolks, and get an excellent cream soup that even children will like.

Soup from poplar rows with noodles

Preparation:

1. Rinse prepared and boiled poplar rows, allow excess water to drain and cut into medium pieces.
2. Melt half of the necessary butter in a frying pan and fry the poplars until golden brown.
3. Boil chicken broth in a saucepan. Pour potatoes and carrots, diced, chopped parsley root.
4. At the stage of semi-readiness of vegetables, add fried mushrooms to the pan. Cook for another 5-7 minutes.
5. Cut the onion into small cubes and fry in oil. Add to soup and cook for another 10 minutes.
6. Pour noodles into soup. Salt and keep on fire until the noodles are ready.
7. After turning off the stove, season the soup with finely chopped herbs.
8. Let stand covered for 10 minutes before pouring into bowls.

Mushroom noodles with poplar row

Cream soup of poplar rows

Preparation:

1. Rinse the mushrooms pre-treated and boiled in salted water and discard in a colander.
2. Peel the onion, cut into cubes. Fry until golden brown in butter.
3. Chop the mushrooms and add to the onion. Fry together for about 15 more minutes.
4. Remove the saucepan from the stove. Add flour and mix thoroughly.
5. Pour in the broth and return the saucepan to the heat. After boiling and cook for another 40 minutes.
6. Add greens. Drain the broth and puree the thick soup with an immersion blender.
7. Pour in the broth again.
8. Separate raw egg yolks from whites, beat lightly with a whisk and mix with cream. Pour this mixture into the hot soup in a thin stream.
9. Salt the dish to taste. Let it boil and immediately remove from the stove. Serve in deep bowls, sprinkled with chopped herbs.

Cream soup of podtopolniki with cream and egg yolks will be appreciated even by gourmets

How to make poplar caviar

Poplar row caviar is an excellent preparation for the winter, with a piquant taste and delicate texture. To diversify the recipe, various vegetables are added to the composition, and to make the food spicier, they also put hot peppers and garlic. Caviar can be safely put on the table as an independent snack, make sandwiches with it, make filling for pies, pancakes or zrazy based on it.

Caviar from poplar rows with onions and carrots

Preparation:

1. Mushrooms, pre-processed and boiled, fry for 15 minutes in a hot frying pan, turning on a strong fire.
2. Pour in vegetable oil and fry for the same amount of time, reducing the heat to medium.
3. Peel carrots and onions. Grate the carrots, cut the onion into half rings.
4. Separately, fry the vegetables until tender in vegetable oil.
5. Grind mushrooms, onions and carrots by passing them through a meat grinder.
6. Put the resulting mass in a saucepan and simmer for 15 minutes over low heat.
7. Add paprika, salt and vinegar, stir and continue to simmer for another 5 minutes.
8. Arrange caviar in prepared jars with a capacity of 0,5 l, cover with lids on top and sterilize in boiling water for half an hour.
9. Roll up the jars and let them cool. Store the workpiece in a cold place (cellar).

Caviar from poplar rows is very fragrant and tender

Caviar from poplar rows with garlic and tomato paste

Preparation:

1. Pass the prepared boiled mushrooms through a meat grinder and put in a saucepan.
2. Cut the onion into halves of the rings and fry in vegetable oil until golden brown (about 10 minutes). Grind with a meat grinder, add to the mushrooms and fry everything together for about 10 minutes.
3. Salt, add chopped herbs.
4. Stir the tomato paste with water, pour into a saucepan and simmer for 45 minutes, reducing the heat to a minimum.
5. 5 minutes before the end of the stew, pour in the vinegar and add the garlic, crushed with a press.
6. Arrange in jars, cover with lids on top and sterilize for 20 minutes in a basin of boiling water.
7. Roll up jars, turn upside down, cover tightly with a blanket and let cool completely.
8. After cooling, keep the workpiece in a cool room.

Podtopolniki caviar with tomato paste

Useful Tips

A detailed step-by-step recipe will allow you to tasty, correctly and without any hassle cook a dish of poplar rows, which 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. In their raw form, without preliminary soaking and heat treatment, they cannot be eaten.
2. The caps of poplar rows are traditionally used to prepare pickles. They should be carefully separated from the legs, peeled and washed thoroughly, draining the water several times to get rid of the dirt that has clogged between the plates.
3. Dishes for cooking pickles should be taken wooden or glass. If the choice fell on an enameled container, the inner coating on it should not be cracked or damaged. Tin buckets cannot be used – the brine will corrode their surface, while contributing to the release of substances hazardous to health.
4. The room where pickles from poplar rows are stored should be able to 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 souring the workpiece.
5. If there is not enough brine in the barrel to cover the mushrooms, it is allowed to add a little boiled cold water to it.
6. Do not 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.

Conclusion

Recipes from poplar row, known to lovers of mushroom dishes, allow you to cook a wide variety of delicious delicacies, both served on the table “piping hot” and prepared for future use. These mushrooms make excellent first and second courses, sauces, soups, caviar, pickles and marinades. Experiments in the cooking process are only welcome: with a little ingenuity, you can add new ingredients and spices to mushroom dishes – this will make them even more original and interesting. However, it should be remembered that the poplar row is still a conditionally edible mushroom, therefore its competent pre-treatment, including cleaning, soaking and boiling in boiling water, is a prerequisite.