The poplar row is a member of the Row family, the genus Tricholoma. This is a conditionally edible mushroom, which is also popularly called sandbox, sandstone, poplar row or poplar. As the name implies, rowing grows under or near poplars. Sometimes mushroom pickers find huge colonies of these fruiting bodies near poplars.
Although the mushroom is considered conditionally edible and has bitterness, it is distinguished by a pleasant mealy aroma. Poplar rowing is suitable for eating, various dishes are prepared from it, however, before cooking, the rowing should be soaked for 2-3 days. This is done in order to remove bitterness from the mushroom.
The most delicious poplar rows are obtained by salting. It is the salting process that makes these fruiting bodies amazingly tasty and fragrant. As noted above, after preliminary cleaning, the mushrooms are poured with a large amount of cold water and left for 2-3 days, constantly changing the liquid. Before salting, the poplar row is boiled in salted water for 30-40 minutes, depending on the size: the larger it is, the longer the boiling takes.
To better cope with the bitterness of the mushroom, during its cooking, you need to change the water 2 times. Sometimes some housewives add a peeled onion cut into 2 halves and a pinch of citric acid.
There are several variations of rowing pickles: with the addition of seasonings “in Korean”, chili pepper, garlic or ginger. This approach will completely hide the bitterness of the fruiting bodies.
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The classic recipe for salting poplar rows
We offer readers a classic recipe for salting poplar rows, which will surprise not only you, but also your guests with its sophistication.
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- Rows – 2 kg;
- Water – 3 tbsp.;
- Salt – 5 tbsp l .;
- Black peppercorns – 10 pcs.;
- Bay leaf – 3 pc .;
- Carnation – 6 inflorescences;
- Dill (umbrellas) – 5 pcs.;
- Blackcurrant leaves – 6 pcs.
Salting for the winter of poplar rowing should be carried out in stages.
