Poplar row: recipes for preparing delicious dishes, photos and videos

Poplar (poplar) row, sandpiper or poplar row is a conditionally edible agaric mushroom. It grows in abundance in Russia in temperate forests. The “favorite” trees of this type of row 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 stems and caps can be very dirty immediately after collection. 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 the poplar row as a basis, the finished dishes will turn out great. Moreover, the undertopolnik is good on the table in almost any form.

What to do with floodplains

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

Freshly harvested rows must be thoroughly 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;
• clean the specimens selected for further use;
• wash the poplar rows several times in plenty of water, paying special attention to the plates under the cap, where dirt and sand usually accumulate in abundance;
• soak the floodplains for 2-3 days;
• necessarily subjected to heat treatment, boiling in salted boiling water for 20 minutes.

Some stages of preparing poplar rows for consumption are worth paying attention to in more detail.

How to clean sandlot 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 floodplains 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 necessary to cut off the lower third of the leg;
• remove rotten areas of fruit bodies damaged by rodents or insects;
• thoroughly clean the legs and caps from dirt and adhering debris;
• remove the film from the surface of the caps using a knife.

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

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.

How to cook podtopolniki

The methods for preparing sandpiper mushrooms are impressive in their diversity. Poplar row 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 have a place even on the holiday table.Below is a selection of the most interesting recipes for dishes that can be prepared from poplar mushrooms, supplemented with photos and useful tips.

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

How to fry floodplains

Traditional and simplest recipes for preparing poplar row involve frying it with onions in vegetable oil, perhaps with the addition of cream or sour cream. An excellent addition to the main components of the dish can be greens, slices of boiled potatoes, carrots, zucchini, eggplant or bell peppers. 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 floodplains into small pieces. Place in a preheated dry frying pan and fry, stirring, until the moisture has completely evaporated.
2. Pour in vegetable oil and continue to fry the floodplains for another 15 minutes.
3. Reduce heat to low. Add onion, pre-cut into half rings. 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 in rows, reducing the heat, for about 15 minutes.
6. Turn off the fire. Let stand covered for 3-5 minutes, then serve the dish.

Podtopolniki in sour cream

Poplar rows fried with vegetables

Preparation:

1. Pre-prepare the floodplains. Boil the potatoes in their skins, cool, peel and cut into small cubes. Also boil the carrots and chop them finely.
2. Fry potatoes and carrots together with chopped onions until golden brown in a frying pan.
3. Separately, fry the mushrooms in oil. Add diced zucchini to them and cook with constant stirring for about 15 minutes.
4. Place all the 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 shortbread goes well with a variety of vegetables and fresh herbs

How to pickle sandpipers

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

Preparation:

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

Pickled podtopolniki - excellent preparation for the winter

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

How to salt poplars

A favorite option for many mushroom pickers for preparing poplar rows is pickling. Making such floodplains at home is not at all difficult. The classic recipe involves a small amount of spices; you can also add horseradish, currant, and cherry leaves. Podtopolniki can be salted using “hot” and “cold” methods. In the latter case, the mushrooms will be firmer and crispier.

Poplar row, salted “hot”

Preparation:

1. Place the prepared rows, pre-soaked and boiled for 20 minutes, into a saucepan and fill with clean cold water. Let it boil, add salt and chopped 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 remove excess moisture.
3. At this time, prepare the brine. Mix water, salt and spices in a saucepan and boil.
4. Add mushrooms to the brine and simmer for 15 minutes.
5. Place in pre-prepared sterile jars.Fill with boiling brine to the top. Roll up, carefully turn upside down onto the lids and wrap until completely cool.
6. Store pickles in the cellar. You can try after 45 days.

Hot-salted rows

Poplar row, salted in a “cold” way

Preparation:

1. Sprinkle the bottom of the container for pickling (buckets, barrels) with salt, lay out leaves, chopped garlic, and herbs.
2. Place the pre-treated rows into containers, caps down, in layers, sprinkling each layer with salt and adding a little garlic, dill and spices.
3. Cover the mushrooms with leaves and herbs on top. Place a clean cloth, install a wooden circle suitable for the size of the container, and place pressure on it. Leave in a cool place.
4. After 2 days, check to see if the juice has released. If there is little liquid, the oppression should be made heavier.
5. After a month, the pickling can be served.

There are two ways to salt floodplains – “cold” and “hot”

How to make sauce from poplar rows

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

Preparation:

1. In a frying pan in vegetable oil, fry the onion until half cooked (until it looks slightly dried out).
2. Finely chop the prepared and blanched mushrooms in boiling water. There is no need to drain excess water.
3. Add mushrooms to onions. Simmer over low heat until half cooked.
4. Add salt and spices, then stir.
5. A couple of minutes before the dish is ready, add sour cream. Let it warm up, but do not allow it to separate.
6. Remove from heat, add chopped fresh herbs.

Podtopolnik sauce will perfectly complement many main courses with side dishes.

How to make poplar soup

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

Poplar row soup with noodles

Preparation:

1. Rinse the prepared and boiled poplar rows, allow excess water to drain and cut into medium pieces.
2. Melt half the required butter in a frying pan and fry the subtopolniks 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 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. Add noodles to soup. Add salt and simmer until the noodles are ready.
7. Turn off the stove and season the soup with finely chopped herbs.
8. Let sit covered for 10 minutes before pouring into bowls.

Mushroom noodles with poplar row

Cream soup from poplar rows

Preparation:

1. Rinse the pre-processed mushrooms and boil them in salted water and discard them in a colander.
2. Peel the onion and cut into cubes. Fry in butter until golden brown.
3. Chop the mushrooms and add to the onions. Fry together for about 15 minutes more.
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 using an immersion blender.
7. Pour in the broth again.
8. Separate raw egg yolks from whites, lightly whisk and mix with cream. Add this mixture in a thin stream to the hot soup.
9. Salt the dish to taste. Let it boil and immediately remove from heat. Serve in deep plates, sprinkled with chopped herbs.

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

How to make poplar caviar

Poplar 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 add hot pepper and garlic. Caviar can be safely placed on the table as an independent appetizer, you can make sandwiches with it, or use it as a filling for pies, pancakes, or immediately.

Poplar caviar with onions and carrots

Preparation:

1. Fry the mushrooms, pre-processed and boiled, for 15 minutes in a hot frying pan, turning on high heat.
2. Pour in vegetable oil and fry for the same amount of time, reducing the heat to medium.
3. Peel the carrots and onions. Grate the carrots and cut the onion into half rings.
4. Separately, fry the vegetables in vegetable oil until tender.
5. Grind mushrooms, onions and carrots by passing them through a meat grinder.
6. Place the resulting mixture 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. Place the caviar in prepared 0.5 liter jars, cover the top with lids and sterilize in boiling water for half an hour.
9. Roll up the jars and let them cool. Store the workpiece in a cool place (cellar).

Caviar from poplar rows is very aromatic and tender

Poplar caviar with garlic and tomato paste

Preparation:

1. Pass the prepared boiled mushrooms through a meat grinder and place in a saucepan.
2. Cut the onion into half 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 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 using a press.
6. Place into jars, cover with lids and sterilize for 20 minutes in a bowl of boiling water.
7. Roll up the jars, turn them upside down, cover tightly with a blanket and let cool completely.
8. After cooling, keep the workpiece in a cool room.

Podtopolnik caviar with tomato paste

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 fell 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.

Conclusion

Poplar row recipes, known to lovers of mushroom dishes, allow you to prepare a wide variety of tasty delicacies, both served “hot from the heat” 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 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, so its proper pre-treatment, including cleaning, soaking and boiling in boiling water, is a prerequisite.

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