Poplar ryadovka: recipes for cooking delicious dishes, photos and videos

Poplar (poplar) ryadovka, sandpiper or podpolnik is a conditionally edible lamellar mushroom. It grows in abundance in Russia in the forests of the temperate climatic zone. The "favorite" trees of this type of rowing are poplars, under which they can be found in large groups from August to November. The unprocessed pulp of this mushroom has a specific aroma reminiscent of cucumber, combined with the smell of rotten flour, and the legs and caps can be very contaminated immediately after harvesting. However, this does not scare off experienced mushroom pickers. They know that if you clean and properly process such mushrooms, and then use proven recipes from the poplar row as a basis, the finished dishes will turn out to be great. Moreover, the underfloor is good on the table in almost any form.

What to do with the underfloor

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

Freshly harvested rowing needs to be well cleaned and rinsed

The preliminary processing of the poplar row 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;
• the 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;
• the floodplains are soaked for 2-3 days;
• must be subjected to heat treatment, boiling in salted boiling water for 20 minutes.

Some stages of preparation of poplar rows for eating should be given more attention.

How to clean sandpit mushrooms

It is important to know that poplar rows cannot be stored - they are quickly destroyed by worms. You should start cooking these mushrooms as soon as you return home from the "quiet hunt".

Underfloor treatment 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 imperative to cut off the lower third of the leg;
• remove rotten areas of fruit bodies spoiled by rodents or insects;
• thoroughly clean the legs and caps from dirt and adhering debris;
• remove the film from the surface of the caps with a knife.

How much to soak floodplains

The cleaned and washed poplar row must be soaked in water for a long time. This will rid the mushrooms of dirt residues and deprive them of the harsh taste of the pulp.

The prepared rows should be folded into a wide container and filled with cool clean water.If the mushrooms have been 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 podpolnikov in a cool place and keep for 2-3 days. You need to change the water at least a couple of times a day.

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

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

How to properly wash and soak underfloor heating, video demonstrates

How to cook podpolniki

The methods for preparing sandpit mushrooms are impressive in their variety. Poplar ryadovka is good boiled and fried, stewed with sour cream, pickled, salted, canned. If you show your imagination, you can make a wonderful sauce or aromatic caviar out of it, which will find a place even on a festive table. Below is a selection of the most interesting recipes for dishes that can be prepared from poplar mushrooms, supplemented with photos and helpful tips.

Before cooking any of the dishes, the soaked podpolniki should be boiled for 20 minutes.

How to fry podpolniki

The traditional and most simple recipes for making poplar ryadovka involve frying it with onions in vegetable oil, possibly with the addition of cream or sour cream. Greens, slices of boiled potatoes, carrots, zucchini, eggplant or bell peppers can be an excellent addition to the main components of the dish. The result is a wonderful hearty meal with a rich taste and unique aroma of fried mushrooms.

Poplar rows fried with onions in sour cream

Preparation:

1. Cut the processed subfloors into small pieces. Put in a preheated dry frying pan and fry, stirring occasionally, until the moisture has completely evaporated.
2. Pour in vegetable oil and continue to fry the underfloor plates for another 15 minutes.
3. Reduce the fire to a minimum. Pour in the onion, cut into half rings beforehand. Stir and fry for 15 minutes.
4. Season with salt and pepper. Pour in sour cream and stir.
5. Cover the pan with a lid and simmer the rows, reducing the heat, for about 15 minutes more.
6. Turn off the fire. Let stand under the lid for 3-5 minutes, then serve the dish to the table.

Underground furniture in sour cream

Poplar rows fried with vegetables

Preparation:

1. Prepare the sub-floor units in advance. Boil the peeled potatoes, cool, peel and cut into small cubes. Boil the carrots and chop finely.
2. Fry potatoes and carrots with chopped onions until golden brown in a pan.
3. Fry the mushrooms separately in oil. Add the diced courgette to them and cook with constant stirring for about 15 minutes.
4. Put all fried ingredients together in a deep saucepan, add broth, add chopped garlic. Simmer, covered, over low heat for about 10 minutes.
5. Before turning off, add salt and spices, then mix thoroughly.

Fried sandpipers go well with a variety of vegetables and fresh herbs

How to pickle sandpits

Pickling is another great way to cook poplar mushrooms. The elastic flesh of the ryadovki, saturated with fragrant marinade, will be an excellent appetizer or addition to the main dish.In addition, in this way it is best to harvest this product for the winter.

Preparation:

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

Pickled podpolniki - an excellent preparation for the winter

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

How to salt poplar trees

The favorite option for many mushroom pickers is the preparation of poplar rowing - salting. It is not at all difficult to make such podpolniks at home. The classic recipe involves a small amount of spices, you can also add horseradish leaves, currants, cherries. It is possible to salt the podpolniki "hot" and "cold" methods. In the latter case, the mushrooms will be harder and crisper.

Hot-salted poplar rowing machine

Preparation:

1. Put the prepared rows, previously soaked and boiled for 20 minutes, in a saucepan, pour clean cold water. Bring to a boil, add salt and cut the peeled onion. Cook for another 20 minutes.
2. Place 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 and bring to a boil.
4. Pour mushrooms into the brine and boil for 15 minutes.
5. Arrange in pre-prepared sterile jars. Pour boiling brine to the top. Roll up, carefully turn upside down on the lids and wrap until it cools completely.
6. Store pickles in a cellar. You can try it after 45 days.

Hot salted rows

Poplar rowing, salted "cold"

Preparation:

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

There are two ways to salt podpolniki - "cold" and "hot"

How to make poplar ryadovka sauce

A very interesting and uncomplicated recipe for a dish from podpolnikov is a delicate sauce of fried mushrooms with the addition of sour cream.This sauce goes well with any meat dishes, garnished with crumbly buckwheat or mashed potatoes.

Preparation:

1. In a frying pan in vegetable oil, fry the onion 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. Season with salt and spices, then stir.
5. A couple of minutes before the dish is ready, add sour cream. Allow it to warm up, but avoid delamination.
6. Remove from heat, add chopped fresh herbs.

Podpolnik sauce will perfectly complement many main courses with side dishes

How to make soup from underfloor

As with most edible mushrooms, poplar rows make delicious soups. Their recipes are very diverse: the first dishes from the podpolnikov 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 in mashed potatoes, add cream and chicken egg yolks, and get a great cream soup that even children will like.

Poplar row soup 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 required butter in a frying pan and fry the underfloor plates until golden brown.
3. Boil chicken broth in a saucepan. Add diced potatoes and carrots, chopped parsley root.
4. When the vegetables are half-cooked, add the 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 the soup. Season with salt and heat until the noodles are cooked.
7. Turn off the stove and season the soup with finely chopped herbs.
8. Let stand, covered, for 10 minutes before pouring into plates.

Mushroom noodles with poplar row

Poplar row cream soup

Preparation:

1. Rinse mushrooms pre-processed 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 minutes.
4. Remove the saucepan from the stove. Add flour and mix thoroughly.
5. Pour in the broth and return the saucepan to the fire. After boiling and cook for another 40 minutes.
6. Add greens. Drain the broth and puree the thick soup with a hand blender.
7. Add broth again.
8. Separate the raw egg yolks from the whites, whisk lightly and mix with the cream. Introduce this mixture in a thin stream into the hot soup.
9. Salt the dish to taste. Let it boil and immediately remove from the stove. Serve in deep bowls, sprinkle with chopped herbs.

Even gourmets will appreciate the creamy soup made from podpolnikov with cream and egg yolks

How to make caviar from poplar

Poplar caviar is an excellent preparation for the winter, with a spicy taste and delicate texture. To diversify the recipe, various vegetables are added to the composition, and to make the dish more spicy, they also put hot pepper and garlic. Caviar can be safely put on the table as an independent appetizer, cook sandwiches with it, make a filling for pies, pancakes or zraz on its basis.

Poplar caviar with onions and carrots

Preparation:

1. Fry the mushrooms, pre-processed and boiled, for 15 minutes in a hot skillet, turning on high heat.
2. Pour in vegetable oil and fry for the same amount of time, reducing heat to medium.
3. Peel carrots and onions. Grate the carrots, cut the onion into half rings.
4. Fry vegetables separately 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 simmer for another 5 minutes.
8. Spread the caviar in prepared 0.5 liter jars, cover with lids on top and sterilize in boiling water for half an hour.
9. Roll up the cans and let them cool down. Store the workpiece in a cool place (cellar).

Caviar from poplar rows turns out to be very fragrant and tender

Poplar caviar 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 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. Season with salt, add chopped greens.
4. Stir the tomato paste with water, pour into a saucepan and simmer for 45 minutes, reducing heat to low.
5. 5 minutes before the end of stewing, pour in vinegar and add garlic, crushed with a press.
6. Arrange in jars, cover with lids on top and sterilize for 20 minutes in a bowl of boiling water.
7. Roll up the cans, turn upside down, cover tightly with a blanket and allow to cool completely.
8. After cooling, keep the workpiece in a cool place.

Caviar from podpolnikov with tomato paste

Useful Tips

A detailed step-by-step recipe will allow you to cook a dish of poplar rows tasty, correctly and without unnecessary hassle, which was the choice of the culinary specialist. However, there are some recommendations, taking into account, you can make dishes from these mushrooms even more perfect:

1. Poplar rows are considered conditionally edible mushrooms. They cannot be eaten raw, without preliminary soaking and heat treatment.
2. For the preparation of pickles, the caps of poplar rows are traditionally used. They should be carefully separated from the legs, peeled and rinsed thoroughly, draining the water several times to get rid of any dirt that has gotten between the plates.
3. The dishes for cooking pickles should be made of wood or glass. If the choice fell on an enamelled container, the inner coating on it should not have cracks or damage. Tin buckets cannot be used - the brine will corrode their surface, while promoting 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 kept at the level of 5-6 ° С. In colder conditions, the mushrooms will freeze and crumble, and with warmer air there is a risk of acidification of the workpiece.
5. If the brine in the barrel is not enough to cover the mushrooms, it is allowed to add some boiled cold water to it.
6. Do not be afraid to experiment with additional ingredients, spices and seasonings when preparing meals 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 ryadovka, known to lovers of mushroom dishes, allow you to prepare a wide variety of delicious delicacies, both served on the table "in the heat of the heat" and harvested for future use. These mushrooms make excellent first and second courses, sauces, soups, caviar, pickles and marinades. Experiments in the cooking process are welcome: with a little creativity, 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 poplar ryadovka is still a conditionally edible mushroom, therefore, its competent preliminary processing, including cleaning, soaking and boiling in boiling water, is a prerequisite.

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