Poplar rowing is a member of the Ryadovkovye family, of the genus Tricholoma. This conditionally edible mushroom, which is popularly also called the sandbox, sandstone, rowwood poplar or podtopolnikom. As the name implies, ryadovka grows under the poplars or near them. Sometimes mushroom pickers find huge colonies of these fruit bodies near the poplars.
Although the mushroom is considered conditionally edible and has bitterness, it is distinguished by a pleasant mealy flavor. The poplar rowing is suitable for human consumption, various dishes are prepared from it, but before cooking the rowing should be soaked for 2-3 days. This is done in order to remove bitterness from the fungus.
The most delicious poplar rydovki obtained through salting. It is the process of pickling that makes these fruit bodies amazingly tasty and fragrant. As noted above, after pre-cleaning, mushrooms are poured with plenty of cold water and left for 2-3 days, constantly changing the liquid. Before salting, poplar poplar boil in salted water for 30-40 minutes, depending on the size: the larger it is, the longer it takes to boil.
In order to better cope with the bitterness of the fungus, 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 pickles: with the addition of spices in Korean, chili pepper, garlic or ginger. This approach will completely hide the bitterness of the fruit bodies.
The classic recipe for salting poplar arrays
We offer readers a classic recipe for salting poplar rows, which will surprise not only you, but also your guests with its refinement.
- Rowing - 2 kg;
- Water - 3 tbsp .;
- Salt - 5 tbsp. l .;
- Black pepper peas - 10 pcs.;
- Bay leaf - 3 pcs .;
- Carnation - 6 inflorescences;
- Dill (umbrellas) - 5 pcs .;
- Black currant leaves - 6 pcs.
Salting for the winter poplar ryadovki should be carried out in stages.
Fresh ryadovki clear of forest debris: remove the remnants of grass, leaves and cut off the lower part of the leg. Wash the mushrooms in water from sand, earth, and pour for 2-3 days with cold water. Soak ryadovki, constantly changing the water.
Spread in a saucepan, pour cold water and boil for 20 minutes, removing the foam from the surface.
Drain the water, pour a new one and make it boil. Add salt (1 kg of mushrooms takes 1 tablespoon of salt), cleaned and cut the onion and boil for another 20 minutes.
Throw back in a colander, drain and lay out on a kitchen towel to dry. Marinade: mix all the ingredients from the recipe in a saucepan and let it boil.
Put them in a pickle brine, boil for 15 minutes and distribute in sterilized jars. Fill them with hot pickle, in which they were boiled, and roll them up.
Turn it upside down, wrap in an old blanket and leave for 24 hours until it cools completely. Carry to the basement and after 40-45 days, the rows can be put on the table.
- 1.5 liters of water
- 3 tbsp. l salt,
- 1.5 Art. l Sahara,
- 10 pieces. peppercorns,
- Vinegar (essence 70%) 0.5 tsp. 0.5 liters of mushrooms
Cooking process:
Mushroom cleaning can be started immediately after they have been soaked. It is possible to clean the podtopolniki after three days, namely, how many they need to be kept in the water, changing the water every day. However, fresh mushrooms are much easier to clean, and therefore faster.
Young mushrooms well enough to rinse with water. Old podtopolnikov need to clean the plates with a knife, and clean the cap a little (if necessary). Thoroughly inspect the mushrooms for the presence of worms, discard spoiled mushrooms. Cleaned mushrooms should be put in cold water, and if the mushrooms have not yet been soaked, then soak them already in a purified state.
After soaking the mushrooms spread in a pan and begin to boil (45 minutes after boiling). Podtopolniki when cooking, pour water, about 1/3 of the total volume of mushrooms. In the process of cooking mushrooms will decrease about three times.
Mushrooms are salted. From a bucket (8 l.) Of raw mushrooms, you get about 2.5 liters of boiled.
Mushrooms are stored in sterilized jars under iron lids. Therefore, while the mushrooms are boiling, you need to have time to wash and sterilize the jars well. It is better to use small jars, so as to use the finished product at a time.
Podtopolniki stack about to the shoulders of the banks, in no case do not need to knead the mushrooms. Pour boiling water over the product and let it stand for at least 15 minutes. Drain water, replace it with a ready boiled brine. It consists of a liter of water, where you must put 2 tablespoons of salt and some sugar (1 tablespoon is enough). From spices you can take 10 pieces of pepper peas. Spices should not be abused, mushrooms will smell unnatural.
Before you roll the lid, add 1/2 tsp. Acetic essence for every half liter of mushrooms. Accordingly, a liter jar is already taken a spoonful of vinegar.
Banks flip, check tightness and cover with something warm.
After a couple of days podtopolniki for the winter can be removed for storage in the underground. There is no need to store poplar poplar leaves in the refrigerator, marinated in such a way. The product can be stored for a long time, up to two years.
When sorting already boiled mushrooms, large podtopolniki can be put on mushroom caviar with garlic, stored for several days under a capron lid in a refrigerator or frozen. But ready-made small marinated mushrooms to use as an appetizer or cook with them.
Enjoy your meal and a good quiet hunt for the site Anyuta's Notebook!
Ryadovki - mushrooms that are often found in the forest, but are little known to beginner mushroom pickers. Experienced connoisseurs love to salt ryadovki at home for the winter.
Like other mushrooms, ryadovki salted, pickled, fried, boiled. It is easy to salt them, if the cooking features are known. Then they turn out incredibly tasty and fragrant. Even in any of the recipes, you can always add something of your own.
Salted ryadovki - a great snack to the table. They are sold in the store, but I advise you to preserve yourself. Salting these mushrooms is easy if you follow some rules to make the dish delicious. I offer several proven recipes. Also on our site there are recipes for cooking butter. Be sure to learn.
The classic recipe salting ryadovok
Rowing is ideal for pickling, and first of all we consider the classical technology of cooking. It involves the use of spices, currant leaves and horseradish, which have a positive effect on taste and aroma.
INGREDIENTS:
- Rowing - 10 kg.
- Salt - 400 grams
- Garlic, pepper, dill.
- Horseradish leaf, black currant leaf, bay leaf.
STEP-BY-STAGE PREPARATION:
- Cleaned, washed and soaked mushrooms put in a prepared barrel or other convenient container with legs up. Do everything in layers, not forgetting to sprinkle with salt and spices. At the bottom lay part of the leaves of dill, horseradish, currants.
- Top with razdovki hats down, cover with a layer of spices and leaves, press down with a plate with a load. As the mass becomes denser, later report the new batch of salt-laden rows.
- Move the container to a cool place. Pickles reach readiness after 40 days.
Video Tips
The classic way of making salty rows is simple. Of course, before the appearance of the finished delicacy on the table, it will take a long time, but the wait is worth it.
How to salt salads in the winter in banks
They add salt to the winter in several ways, including hot and cold. Hot pickled rows are served at the table in a few days. Cold pickling takes more time, but the mushrooms are more tasty and crispy, like salted milk mushrooms.
Cool way
INGREDIENTS:
- Rowing - 1 kilogram.
- Garlic - 3 cloves.
- Horseradish leaves - 3 sheets.
- Dill - a few twigs.
- Peppermint - 10 pieces.
- Coarse salt - 50 grams.
PREPARATION:
- To begin, sort out the mushrooms, clean the dirt and wash it several times in water. Put in a saucepan and, pour in water, boil for two or three minutes and strain.
- In cooked jars, put the leaves of horseradish. Lay out layers, sprinkling with salt. Add garlic cloves between the layers.
- Putting the last layer, close the containers with lids. Put in a cool place for six weeks. Pickle is stored up to a year.
Remember, in pickling dill and horseradish leaves are used for a reason. Dill gives a flavor, and horseradish gives spiciness and does not give sour. Some housewives additionally use cherry leaves, which make the mushrooms crisp and elastic.
Hot way
INGREDIENTS:
- Rowing - 1 kilogram.
- Water - 1.5 liters.
- Salt - 75 grams.
- Bay leaf - 3 pieces.
- Black pepper peas - 10 pieces.
- Carnation - 5 pieces.
- Allspice - on request.
PREPARATION:
- Pour water into a bulk container and put it on fire. Send all the spices there. Boil the liquid at maximum heat.
- Clean and wash the racks, then send to boiling water and wait until it boils again. Then reduce the heat and, having covered the container with a lid, boil for 45 minutes.
- Put boiled mushrooms in jars, cover with hot pickle. When they cool, close with plastic caps. Put in a cool place for 40 days.
One week is enough to make the salt mushrooms salted, but the dish will reach its peak in six weeks. Therefore, I advise you to be patient. During this time you will be able to pick a good side dish for the mushroom snack, although fried potatoes will fit.
Ryadovki - incredibly delicious mushrooms, regardless of the method of preparation. Step-by-step recipes, we have already considered. Finally, I will share recommendations that will help make the dish perfect.
- Traditionally, salting heads are used for pickling. They gently peel off, then repeatedly washed. It helps to get rid of the grains of sand that are clogged between the plates.
- Ryadovki tasty in any form. They are fried, boiled, pickled and salted. Always soak in ice water for at least three days before cooking.
- Ryadovki belong to the category of conditionally edible mushrooms and cannot be eaten raw. Heat treatment minimizes the risk of poisoning, so nutritionists advise to salt the mushrooms in a hot way.
- For those who wish to experiment with taste, I advise you to add new ingredients to the container with mushrooms. It can be spices, leaves of fruit and berry trees.
Now you know all the ways of salting rassovok at home for the winter. As for serving dishes to the table, everything is simple. Remove the mushrooms from the jar, fold in a colander, rinse with water, put in a salad bowl, add chopped onion and a little vegetable oil. After mixing the snack is ready. Enjoy your meal!
