Podtopolnik mushroom (poplar row) - photo and description of the mushroom

Features of the mushroom

Fruiting bodies are often hidden underground and grow in groups. The specimens found look like small tubercles hiding under fallen leaves. Rows are easier to find in rubber boots with thin soles, under which you can clearly feel the hard cap.

Reference! In different regions there are other names for the mushroom: poplar, sandstone, zabaluika or frost.

External features:

1. The fleshy upper part has a convex hemispherical shape. The thin edges of the cap are folded inward. With age, it becomes prostrate and unevenly curved. The diameter of different specimens ranges from 6 to 12 cm.
2. The leg changes color with age from whitish to light brown. When pressed, a slight darkening appears on the surface. The thickness of the leg can be from 1.5 to 4 cm, height - from 3 to 8 cm.
3. The flesh under the skin of the cap has a reddish tint, while in the stem it is brown with a gray tint. Gives off the smell of fresh flour.
4. The hymenophore consists of white plates. In adult specimens it becomes pinkish-brown in color.

Podtopolnik is a species characterized by high productivity and easy availability. From one deposit you can collect about one and a half buckets of mushrooms.

What does the poplar row mushroom look like?

Podtopolnik is the popular name for poplar (poplar) row, a common mushroom from the extensive family of rows. In different areas, the culture received the names sandpiper, zabaluika, and frost in accordance with its development characteristics and favorite habitats. The prefix “row” in the name characterizes the tendency towards group growth. Mushrooms are always found in large families arranged in rows or circles around poplar trees.

Young specimens have a convex cap, close to hemispherical. Then it grows and unfolds, reaching from 9 to 18 cm in diameter. The adult cap becomes flat; in older specimens, it becomes depressed in the center. The edges are uneven, sometimes wavy or cracked. The color of the cap is from yellow to red-brown, characterized by the obligatory presence of pink shades and fades towards the edges. The surface is smooth, without scales.

The plates under the cap of the row are pinkish or snow-white, darkening over time, acquiring a brown tint. The leg of the poplar variety is thick (up to 5 cm in diameter), fleshy, creamy white, and slightly widens towards the base. An adult mushroom reaches 8 cm in height.

The peculiarity of the poplar species is the ability to go through the entire development cycle without appearing above the soil surface. Often the mushrooms only lift the turf, remaining in the ground along with the caps. Covered with fallen leaves, the families reveal themselves only as loose hummocks under the trees. Having found one mushroom, you can confidently search around - poplar rows never grow alone.

When and where does it grow?

The fruiting period of the row lasts from mid-August to October. The mushroom is distinguished by a symbiosis of mycelium with poplar roots; it is under this type of tree that it grows in large groups. Prefers sandy soil.

Spreading

Podtopolniki are often found in Siberia and southern Russia, both in natural groves and in artificial forest belts. They also grow in parks and plantings along roads.

Ryadovka is found en masse in the steppe regions:

• Kazakhstan;
• Omsk, Saratov, Volgograd regions;
• Altai region.

It can be found in Europe, North America and Central Asia.

Additional Information! In regions with a large number of forests, the mushroom is not popular due to the presence of other, more valuable species.

Rules for choosing a row in a store

It is better to buy poplar from mushroom pickers you trust. The main risks when buying rowing are its incorrect collection. If specimens were found near a highway or heavy industry, it is dangerous to eat. The view absorbs everything in the area like a sponge. Be sure to remember this when collecting on your own.

When purchasing, be sure to inspect the product for worms. They are not suitable for food. You can tell if a specimen is wormy by looking at the cut off stem. It is also worth discarding old mushrooms. Usually they have a dried out structure, and the stem does not fit well to the cap.

Growing floodplains

Rows can be cultivated artificially outdoors and indoors. The main condition for the appearance of fruiting bodies is a temperature of about +15℃. It is when the indicator decreases below this mark that in natural conditions the active growth of mycelium begins.

When growing outdoors, planting material is planted in May. To prepare it, you need the following components (based on 5 kg of soil):

• 1 liter of water;
• 100 g chalk;
• 50 g mycelium.

Disembarkation process:

1. Mix the ingredients thoroughly.
2. Place the resulting material in bags, boxes or beds with soil.
3. Sprinkle with damp soil.
4. Cover the plantings with film.
5. Maintain air circulation, high humidity and temperature conditions (during the period of mycelium growth - about +20℃).
6. After fouling of the soil, remove the film.
7. Provide shade.
8. The first harvest should be expected 5 or 6 weeks after planting the material.

When picking mushrooms, the bed should be watered and sprinkled with a fresh portion of damp soil.

Important! Podtopolniks are afraid of frost; plantings must be covered with leaves, grass or straw. The protective layer is removed in the spring, when the temperature rises above +10 ℃.

Other dishes with poplar

The poplar row is suitable for preparing a wide variety of dishes. The product is universal. It can make excellent side dishes, salads, and can complement the taste of pork and chicken.

Rows in sour cream

Ryadovka in sour cream is a dish that is served as a dressing for the main side dish (pasta, potatoes, rice, etc.). For cooking you will need mushrooms, sour cream and spices.

1. Wash the mushrooms thoroughly.
2. Place them in a frying pan that has been previously greased with oil.
3. As soon as the mushrooms are fried (30-40 minutes), you need to add sour cream.
4. Simmer in sour cream or cream for about 10 minutes.
5. Season the dish with pepper and salt, then add it to the side dish.

It is worth understanding that none of the sour cream dishes will be stored for a long time, so it is best to use it immediately after cooking.

Potatoes with mushrooms in a slow cooker

What’s great about this casserole with mushrooms and potatoes is that it can be quickly prepared in a slow cooker (dinner will be ready in 60 minutes). The most important thing is to follow the recipe exactly and choose the right cooking program.

1. We clean the row by first soaking it in water for 30 minutes.
2. Place the mushrooms on the bottom of the container, then cover them with pre-peeled potatoes.
3. Salt and pepper the ingredients.
4. Sour cream is best suited as a sauce, so generously season the casserole with it.
5. On top is a layer of cheese, which will give the dish not only taste, but also an appetizing appearance.

After laying out all the ingredients, the dish is baked in the appropriate mode.

Pork knuckle roll with mushrooms

It's no secret that pork goes well with fresh mushrooms. Well, if you have a meat shank lying around in the refrigerator, then you can even prepare a delicious roll.

1. Take 0.5 kilograms of shank and grind it thoroughly using a meat grinder.
2. We take pickled mushrooms out of the basement and get rid of the marinade.
3. Finely chop the rows and mix them together with the minced meat.
4. We wrap everything in rolls and place the appetizer in a frying pan greased with vegetable oil.

Culinary experts recommend serving a hot dish to the table in a creamy or garlic sauce, which must be made in advance (stored in a cool place). Also, the rolls are completely edible without pre-frying.

If you have never had to pickle mushrooms before, and you don’t want to buy a finished product in the store, then you can rectify the situation by using boiled mushrooms. However, to prevent the taste from being too bland, you should definitely add Korean carrots or asparagus to the roll.

Mushroom cutlets

Who said you have to use meat to make cutlets? As an alternative, rowing is also perfect.

You will need:

• rowing – 1 kg;
• flour – 200 gr;
• onions – 3 pcs;
• egg – 2 pcs;
• salt and pepper.

Cooking:

1. It is necessary to process the mushrooms by soaking. After this, they are sent to cook in a saucepan for half an hour (the water must be salted).
2. As soon as the main ingredient is ready, grind it properly in a meat grinder, adding onions and peppers.
3. Bread, eggs and flour will be needed to create a thicker minced meat. Before sculpting it must be squeezed out. Otherwise, it will begin to spread throughout the pan.
4. As soon as the base is ready, we begin to sculpt “cutlets”. It is best to make them small, since the mushrooms will not be able to fry for too long.
5. After cooking, the dish must be seasoned with your favorite gravy and served with any side dish.

Cutlets go well with mashed potatoes, buckwheat, boiled rice, spaghetti and other dishes.

Topolki with chicken

Fried mushrooms with chicken is one of the most famous dishes that is served in almost any restaurant. It is quite easy to prepare even for a novice cook. And the taste of chicken with mushrooms will not leave even the most spoiled gourmet indifferent. Here is the simplest technology for preparing such a dish:

1. Cut 0.5 kilograms of chicken fillet and place it in a frying pan.
2. Immediately add finely chopped poplars to the meat.
3. After about 20 minutes, you need to chop the onion and place it in the frying pan.
4. After this, all that remains is to add sour cream or cream and wait for it to be ready.
5. Salt and pepper the chicken and mushrooms at the very end.

It is recommended to cover the pan with a lid for better stewing. However, you will have to regularly check the dish for readiness by stirring it with a wooden spatula. If the chicken seems too dry, don't be afraid to add a little boiling water to the pan.

Mushrooms with buckwheat

A simple but very tasty dish with stewed poplar rows (you can also use frozen ones by frying them well). All you need to prepare is patience and a certain amount of ingredients:

• boiled buckwheat – 1.5 cups;
• stewed rows – 400 g;
• onion – 1 piece;
• carrots – 1 piece;
• pepper and salt to taste.

Having previously cooked the buckwheat, you need to fry the row. Mix both ingredients in a frying pan and add onions and carrots. If during the preparation of the main ingredients the cook did not pepper or salt them, then this must be done. Also, don’t be afraid to add paprika, rosemary or other spices for a brighter taste.

Savoy cabbage zrazy

Many people don’t even realize how easy it is to prepare zrazy from mushrooms. There are quite a lot of recipes for this dish on the Internet, but the best one is the one that uses Savoy cabbage. First you need to prepare the filling:

1. Slice the pickled mushrooms.
2. Cut 1 boiled egg for every 200 grams of rows.
3. Add a small amount of onions.
4. Season the filling with vegetable oil.

Once the filling is ready, you can start wrapping it in cabbage leaves. If there is no Savoy on the market, then you can always use regular white cabbage or Peking. To secure, insert a toothpick.

As soon as the zrazy are wrapped, you need to send them to the frying pan for frying. It is very important to cook the dish over low heat so that the cabbage does not burn. You can also put the zrazy in the oven, preheated to 150 degrees Celsius. But under no circumstances should you cook the dish (like cabbage rolls), as this will ruin their shape.

Finnish salad

One of the most popular recipes for pickled rows. All you need to prepare is 4 ingredients:

• pickled rows – 400 gr;
• boiled potatoes – 400 g;
• green onions – 40 g;
• vegetable oil – 3 tbsp.

Also, some cooks add dill to the dish, but this ingredient is not strictly necessary and is used solely to taste. There is also no need to salt and pepper the salad, since the brine already has a fairly strong taste. But the potatoes are seasoned with salt during cooking.

To make the salad truly tasty, the type of oil that will be used as a dressing plays a huge role. Most chefs prefer refined, aromatic sunflower product. However, if you have olive oil on hand, you can try seasoning the salad with it.

Quick Pie

To make a quick pie, you will have to marinate several kilograms of mushrooms for the winter or purchase a ready-made version in the store (before using, carefully look at how long the jar is stored). Here is the list of ingredients for the pie:

• puff pastry – 300 g;
• pickled rows – 400 gr;
• Chinese cabbage – 250 gr;
• onions – 1 pc.

Chop all the ingredients for the filling, then place it between the layers of dough. In addition to all of the above, you can add a few egg yolks to give the filling a more appetizing appearance.

The pie should be cooked exclusively in the oven, preheated to 200 degrees, for 45 minutes. After cooking, you need to generously sprinkle the flour product with sesame seeds and leave it warm for 3-4 minutes so that the grains fry a little. This dish will serve as an excellent snack for tea or act as a full breakfast.

Mushroom omelet

Dried or frozen mushrooms are often used in quick breakfast dishes.

• Defrost the mushrooms.
• Place the row in a frying pan and lightly fry.
• Mix eggs with milk and a pinch of soda.
• Add the mixture to the frying pan.

You can salt the dish both during the frying process and before stirring the scrambled eggs. Also, some chefs use boiled row - the taste of the dish will not suffer at all, but the duration of its preparation will increase several times.

You can also fry the omelette with a few cloves of garlic, which should be very finely chopped. Or you can add a little tomato paste - the choice is wide, so don't be afraid to experiment. As practice shows, it is difficult to spoil a mushroom omelette, even if you try very hard.

Now you probably understand why the poplar row is so valued among mushroom pickers. You can prepare many dishes from it: from a regular omelet to salads, which are served in the best restaurants in the world. No matter how much you experiment, it will turn out delicious! Therefore, the next time you pass by a mushroom, do not avoid it under any circumstances. Feel free to throw the poplars into the basket.

Edibility

Poplars can be eaten only after preliminary preparation; a large number of soil particles remain on the mushrooms. This is an edible type of mushroom and can be pickled, salted, fried and boiled. Rows are used as part of recipes and as an independent snack.

The taste characteristics depend on the correct cooking technique. A mushroom can become an exquisite delicate delicacy or leave an unpleasant impression.

Poplar row is widely used in the pharmaceutical industry. As a result of studies of the chemical composition, the antibacterial and anti-inflammatory properties of the fungus were confirmed. The antiviral effect and the ability to have a stimulating effect on the immune system have been studied. Antibiotics that are active against Koch's bacillus are made from subtopol.

Important ! Externally, valui (a type of russula) is similar to poplar. It can also be confused with poisonous talkers, spotted and leopard rows, which are not edible.

The benefits and harms of poplar rowing

The calorie content of poplar depends on the fertility of the soil, but never exceeds 22 kcal. The dense pulp is close to meat in the composition of amino acids and other useful substances; it is highly valued in vegetarian menus and is used in dietary nutrition and for diabetes.

The rich composition includes the following vitamins and mineral compounds:

• the entire vitamin series of group B;
• D2 and D7;
• A, C, RR, K;
• Calcium, phosphorus, potassium;
• iron, copper, manganese.

Poplar rows contain such rare compounds as zinc and selenium, more than 10 different polysaccharides, natural antibiotics, and plant enzymes.

Beneficial effects on the body:

1. Antibacterial, antiviral, immunomodulatory.
2. Normalizes heart rate, lowers sugar and blood pressure.
3. Tonic effect on the central nervous system and gastric secretion.
4. Activating the removal of toxins and regenerating the liver.
5. Strengthens the vascular wall, cleanses the bloodstream.

The toxicity and allergenicity of poplar row depends on the chemical purity of the environment where it grows. The pulp of the crop intensively absorbs contaminants from the soil, water and air. First of all, radicals of heavy metals (tin, mercury, cadmium, pesticides) accumulate. Such specimens can bring harm rather than benefit to the body.

Important! It is not recommended to collect and use poplar trees growing near roads, enterprises, and landfills for food. High levels of pollution are sometimes found in mushrooms grown within the city, even in park areas. In order to obtain the purest product, exclusively young specimens are collected while the plates under the cap are still pink.

Poplar mushrooms are used with particular caution for the following conditions:

• chronic disturbances in the gastrointestinal tract;
• gallbladder dysfunction;
• gastritis, stomach ulcer;
• pancreatitis;
• cholecystitis.

Excessive consumption of poplar rows provokes mild diarrhea, flatulence, stomach cramps, and heaviness in the right hypochondrium. Sometimes there is individual intolerance to the product.

How to collect correctly

Young specimens are used for dishes and preparations. They are more difficult to find; they are often located underground. Such rows have an unopened cap, the flesh is elastic and lacks worms. If you find an old mushroom, you should look around carefully - this may be a sign that there is a large concentration of young mushrooms living nearby.

It is recommended to look for poplars after rains in cool weather. You should pay attention to the proximity of highways and industrial enterprises. Like any other type of mushroom, the rower absorbs toxic substances from the environment. The recommended distance from busy roads is about 1.5 km.

Similar species

These mushrooms are a little similar to representatives of another related species - Ryadovka crowded . However, the similarity is observed only in young mushrooms. In addition, the poplar row has a large size and a bitter taste.

It is also similar to the poisonous Tiger Row.

From which it is reliably distinguished by 2 characteristics:

1. Edible mushrooms always grow in large families.
2. It settles next to poplars, which is how it got its name.

1-Row crowded 2-Row brindle

Mushroom processing

The collected floodplains are soaked in cold water (it is often changed) for 1-3 days. This removes small particles of dirt and eliminates the bitter taste.

Important Recommendations:

• the water temperature should not exceed +16 ℃ (mushrooms may ferment);
• The harvest is periodically mixed.

After soaking, the floodplains are boiled in salted water. Recommended process algorithm:

1. Bring to a boil, skim off the foam.
2. Using a slotted spoon, remove the mushrooms and drain the broth.
3. Rinse the floodplains under cold running water.
4. Place in clean salted water and cook for 20 minutes.
5. Drain in a colander.

The mushrooms are ready to use after the excess liquid has drained off.

Recipes for hot dishes with poplar

You can also add poplar row to hot dishes. Soups are especially popular.

Diet soup

Among dishes made from row mushrooms and other mushrooms, dietary mushroom soup is quite popular. To cook this dish at home, you will need to use the following ingredients:

• potatoes – 0.6 kg;
• rows - 0.3 kg;
• onions – 1 piece;
• pepper and salt - to taste.

Preparation:

1. Place the rows in boiling water, then drain the primary broth after 10 minutes of cooking.
2. Change the water and add potatoes and onions to it after about half an hour from the start of cooking.
3. Pepper and salt are added at the very end. If you feel fresh, you can add a pinch of citric acid.

It is recommended to serve with herbs and fresh sour cream.

Cream soup with celery

Ingredients you will need:

• rowing - 300 gr;
• potatoes – 2 pcs;
• onions – 1 piece;
• carrots – 1 piece;
• celery – 100 gr;
• processed cheese – 150 gr;
• thyme – 1 pinch;
• nutmeg – 1 piece;
• pepper and salt to taste.

After the mushrooms have been in the water for about 20 minutes, you need to chop the potatoes, onions and carrots and add them to the soup. All other ingredients are added to the soup when the vegetables become soft. Throughout cooking, it is necessary to carefully stir the broth so that it acquires the desired consistency. A pinch of thyme is added at the very end. After this, the soup must be allowed to brew for 10 minutes under the lid.

Cooking options

Poplar row is well suited for dietary dishes; its energy value per 100 g is only 24 kcal.

Salting

Pre-prepare an enamel container. You will need the following components:

• 3 kg of floodplains;
• 2 dill umbrellas;
• 5 cloves of garlic;
• 90 g salt.

How to make blanks correctly:

1. Place the seasoning mixture in a bowl.
2. Place the processed mushrooms on top and sprinkle with spices.
3. Repeat the steps several times.
4. Place a flat plate on the top last layer of the spicy-salty mixture. Place a weight (weight) on top of it. Its function can be performed by a jar filled with water.
5. Refrigerate.
6. Infuse the preparation for 3 weeks, during which time the mushrooms will release their own juice.

After the process is completed, the floodplains are transferred to sterilized jars and preserved. Store in a cool, dark place.

Pickling

The preparation is made after standard processing of mushrooms. You will need the following components:

• 3 kg rows;
• 1.5 liters of water;
• 1 or 3 dill umbrellas;
• 2 or 3 bay leaves;
• 1.5 tbsp. vinegar;
• 70 g salt.

How to pickle poplars correctly:

1. Rinse the boiled prepared rows well.
2. Place the mushrooms in a saucepan, cover with clean water, add salt, bay leaf and dill. If desired, you can use cloves and pepper.
3. Boil for 20 minutes. First on maximum heat, then reduce power. 5 minutes before the end, add garlic and vinegar.
4. Drain the mushrooms in a colander and cool.
5. Place in jars and fill with the resulting marinade.

Store the preparations in a cool place.

Roasting

In this form, floodplains serve as an excellent addition to vegetables or pilaf, and various casseroles. Fried mushrooms can be used as a filling for pies.

Required components:

• 1 kg of rows;
• 1 tbsp. l. flour;
• greens - added to taste;
• 1 tbsp. l. vegetable oil;
• 1 tsp. salt.

How to properly fry subtopolniks:

1. Process the mushrooms and cut into strips.
2. Place in a frying pan, add salt and vegetable oil.
3. When frying, when excess liquid has evaporated, add spices and flour.
4. Keep the frying pan on the fire until the subtopolniks acquire a golden color.

Ready-made fried rows taste reminiscent of delicious truffles grown in France.

Medicinal properties and contraindications

Pine horns are endowed with many healing qualities and are used in folk medicine.
They contain a large amount of folic acid, potassium, magnesium, ergothioneine, lecithin, polysaccharides, protein, natural antibiotics (fomecin, clitocin), vitamins of various groups. Spotted row reduces the amount of cholesterol in the blood, strengthens the immune system, prevents diabetes, and has a powerful antioxidant effect. It copes with hypertension, viral diseases, and is recommended for use in diseases of the joints, genitourinary system, infertility, gastric ulcers, and atherosclerosis. Used for various external problems - wounds, bites, bedsores.

The mushroom is also capable of defeating more serious ailments: it is used in complex therapy for malignant tumors, in the last stages of cancer. Pine row has proven itself well as a natural cosmetic product. Its extract improves the appearance of the skin, brightens it, and eliminates unwanted pigmentation. The drug reduces the activity of tyrosinase, which synthesizes melanin, without causing side effects.

In matsutake per 100 g – 28 kcal:

• proteins – 3.9 g;
• fat – 0.7 g;
• carbohydrates – 1 g;
• dietary fiber – 1.2 g;
• ash – 0.8 g;
• water – 89.5 g.

It also contains glucose (0.2 g) and fructose (1.5 g) per 100 g.

In its chemical composition, the exotic mushroom is close to meat, which makes it a product indicated for consumption by vegetarians. Its low fat content allows those who are on a diet to regulate their weight without harm to health.

There are no special contraindications for the shod row. It is only possible that it may be poisoned during long-term storage or that there may be individual intolerance to its components. In the latter case, you should not eat the mushroom.

Tincture with vodka or alcohol: indications for use

Matsutake tincture is taken to treat malignant diseases and tumors.

Recipe 1

Components:

• vodka – 500 ml;
• Japanese truffles – 5 kg.

Preparation:

1. Clean the raw materials from dirt and rinse.
2. Place in a glass container and fill with vodka.
3. Leave for 2 weeks in a place protected from direct sunlight.

The infusion can be used externally and orally:

1. Soak a piece of gauze folded in four or more in the solution. Place it on the problem area and remove it after 30 minutes.
2. Internal reception is carried out using the “slide” method. The first time you need to drink one drop. The next day another one is added to it. The total number is brought to 25. Then the dose is reduced in the reverse order.

Recipe 2 (for external use)

Components:

• spotted rows - 100 g;
• Vaseline or rendered lard – 200 g

How to prepare:

1. Chop the mushrooms and combine with the base.
2. Place in a cool place for 10 days.
3. After this, you can lubricate the sore spots with it at night. In the morning, cleanse the skin of residues.

How to use for oncology

In the Land of the Rising Sun, the shod row is considered the best anti-cancer remedy and is used for blood diseases. And the healers of the Celestial Empire are convinced that the fruits have the greatest healing power within 48 hours after collection; it is during this period that they have the maximum effect on leukemia. Moreover, young, full-fledged specimens are used. The mushroom should be eaten raw, cut into thin slices. Or dry it at a temperature not exceeding 50 ºС, then it will retain all its healing properties.

Mature mushrooms, the cap of which has opened, no longer have such power and are used as a preventive anticancer agent that cleanses the body of radionuclides and carcinogens.

Answers to frequently asked questions

Is it possible to get poisoned by floodplains?

The mushroom is a safe species; if consumed in moderation, it will not cause harm to health. You can be poisoned by it if the crop is harvested in environmentally unfavorable places. Poplars cannot be eaten raw because of the large amount of dirt on their surface and the bitter taste. Digestive disorders are possible in case of overeating.

What can be prepared from rows?

These mushrooms can be used to make caviar, various snacks, sauces, and cook soups. Podtopolniki can not only be pickled and salted, they can be frozen for later use as part of any dishes.

Do rows need to be cleaned?

The peel on the caps of these mushrooms enhances the bitterness; it is recommended to remove it to improve the taste of the pulp. After collecting poplars, you should carefully sort them out and remove forest debris and soil. After soaking, they are easier to clean; a knife or sponge is used for processing. This is necessary to remove remaining sand and soil particles.

How to properly freeze for the winter?

There are 2 ways - storing raw mushrooms and pre-processed ones. In the first case, the crop is only cleaned of dirt and washed. After drying, place in the freezer. In this case, the floodplains retain their bitterness; after defrosting, they are subjected to standard processing (boiled).

Another method involves storing mushrooms that are fully prepared for use in the freezer. In this case, the likelihood of mold formation due to remaining contaminants and pathogenic microflora is eliminated.

How long do mushrooms last frozen?

At temperatures from -14 to -18℃, the workpiece is stored for 6 or 8 months. At lower rates, the shelf life is extended to a year. A prerequisite is to maintain a stable temperature. Even slight defrosting should not be allowed; such a product can no longer be preserved.

Taxonomy, characteristics and description of the structure of greenfly

Aspen row belongs to the species Tricholoma frondosae (Leaf row), genus Tricholoma (Tricholoma or Row), family Tricholomataceae (Tricholoma or Row). Latin names: Tricholoma frondosae, Tricholoma equestre var populinum. The mushroom has other names: Aspen greenfinch, Aspen row, Deciduous row.

The cap of the greenfinch varies from 4 to 15 cm in diameter; in young specimens it is conical, bell-shaped, and as the mushroom matures it becomes prostrate. A wide tubercle can be found on the surface of the cap. The skin on the cap is dry; with high humidity in the forest, after rain it becomes sticky. Color - greenish-yellow, olive-yellow, sulfur-yellow.

The center of the cap is covered with reddish-brown and dark yellow scales, the number of which decreases towards the periphery. The edges are noticeably curved, rise upward with age, sometimes even curl up.

The hymenophore (lower part of the cap) is lamellar. These plates are quite frequent, emarginately fused. Their color ranges from yellow to light green. They darken with age. The spore powder is white, the spores are elliptical, smooth, and hyaline.

The pulp when cut is white, sometimes slightly yellowish, the smell and taste are soft, pleasant, mealy, and mildly expressed.

The dimensions of the leg are from 5 to 14 cm, the diameter is from 0.7 to 2.5 cm. It is characterized by a cylindrical shape, often expanded towards the base. The surface is smooth, slightly fibrous, yellow to sulfur-yellow in color.

A little history

This species was first described and given the binomial name Tricholoma equestre by Paul Kummer (German mycologist) in 1871. Until recently, the deciduous greenfinch was considered a conditionally edible mushroom, but in 2001, after the publication of a number of studies that the consumption of this type of mushroom led to fatal poisoning, the deciduous greenfinch was classified as a poisonous fruiting body.

Let's sum it up

Finding a row in the forest can be difficult because the fruiting body is underground, but if a mycelium is found, you can reap a rich harvest.

The most important feature that makes it easier to find edible specimens is that they bear fruit exclusively near poplars. Safe varieties may be found near other tree species; it is better not to collect such mushrooms. Provided that it is processed correctly and the preparation rules are followed, it will become a tasty delicacy and will be beneficial.

Selection and preparation of ingredients

The collected mushrooms are sorted immediately upon arrival home, discarding damaged and stale ones, cleaned of sand and forest debris (the film is not removed from the caps), the stems are cut off at a distance of 1–2 cm from the cap with a stiff brush or knife, and washed.

To get rid of worms and remaining grains of sand, floodplains are soaked for 2–3 days in cold (not higher than +16°C) salted water. In addition, soaking will preserve the marketable appearance of the mushrooms, preventing them from turning black. The water is periodically drained and replaced with fresh water. Readiness for processing is determined by the caps. If they are elastic and do not break when pressed, the mushrooms can be processed.

Important! If you soak the floodplains for more than three days, they will turn black and take on an ugly appearance.

The taste of the rows is slightly unpleasantly bitter. To get rid of this, they are boiled for about 20–45 minutes. in brine (1 tsp salt per 0.5 liters of water). The foam is constantly removed with a slotted spoon. It contains the same bitterness and harmful substances that the mushrooms absorbed while growing. The boiled floodplains are washed and blotted with a towel.

If onions are used when cooking mushrooms, they are peeled, washed and cut into half rings or cubes. Use coarse salt that is not iodized. Glass jars are best used as containers for storing pickled podtopolniks. They need to be washed thoroughly (you can use soda), sterilized by steaming (from 15 minutes) or baked in an oven preheated to +160°C (until the water droplets are completely dry).

Difference from false, inedible mushrooms

Very often, floodplains are confused with poisonous spotted rowers. The species can be correctly identified by the following characteristics described in the table.

No less often, conditionally edible bearded rows are mistaken for floodplains. Mushrooms can be distinguished by the features listed in the table.

Sometimes the floodplain looks like a crowded row. But it’s not scary to confuse them, because this type of mushroom is classified as edible.

Taste and aroma

Despite the delicacy of the mushroom, the poplar row is classified as the third and sometimes fourth category of edibility due to the lack of a characteristic mushroom aroma and taste. Woody and nutty notes make the pulp of the protein product unique, retaining its taste even after cooking, provided you follow the step-by-step instructions described in the recipe.

The presence of pungency and bitter aftertaste in cooking is removed by boiling. Double or triple boiling removes all the imperfections from the flesh of the caps and stems, which often frighten off novice mushroom pickers.