The secret of real chefs is how long to cook Topolevka mushrooms correctly

The Rowaceae family includes more than 2000 species of mushrooms.
Their name comes from the fact that they grow very crowded - in rows. The most common among culinary specialists are the gray, crowded, red and purple rows, which have a pleasant taste and smell. They are great for any cooking process: boiling, frying, marinating and salting. The rows begin to be collected in August and do this almost until November. Note that the process of primary treatment of rows is slightly different from the treatment of other types of mushrooms, since they grow mainly on sandy soil. Before boiling, the mushrooms must be thoroughly cleaned of dirt, cut off the lower part of the stem and rinsed well. Sometimes the rows (if they are bitter) are filled with water and soaked for 24-72 hours. Next, they are boiled in salted water with the addition of a pinch of citric acid.

Cooking time for row mushrooms

How long should you cook the rows until they are done so that the final result of the resulting dish is tasty?

It is worth saying that the cooking time for the rows will depend on what you will do with them in the future: fry, salt or pickle. Mycologists strongly recommend boiling the rows to avoid unpleasant moments, namely poisoning. You should not try raw rows; sometimes you can be poisoned by edible species.

Sometimes mushroom pickers collect conditionally edible species of rows - how to cook these fruiting bodies? Before starting the thermal process, you need to soak the mushrooms for 2 days, and during this time change the water several times. Many cooks use one simple method that allows them to determine how much rowing to cook. As soon as the mushrooms sink to the bottom of the pan during boiling, they are ready. Knowing the answer to the question: how long does it take to cook the rows, every housewife will be able to prepare real culinary masterpieces from the rows.

We offer several recipes showing how to properly cook rows before the following processes.

How to pickle

Like most mushrooms, poplars are a seasonal product. To enjoy them in winter, you can resort to standard salting. The recipe is quite simple, but it is important to follow all the conditions. For it we will need the following ingredients:

• onion head;
• three cloves of garlic;
• small horseradish root;
• a bunch of tarragon;
• 4 teaspoons salt;
• greens to taste.

1. You need to soak mushrooms for pickling more than usual. On average, this takes three days, with regular water changes.
2. Afterwards they must be washed and boiled for 30 minutes over medium heat until tender.
3. Peel the onion and cut into rings.
4. Divide the peeled horseradish into five equal parts.
5. We also remove the husks from the garlic and cut it into thin pieces.
6. Grind the washed tarragon and herbs thoroughly.
7. Place mushrooms in glass jars and sprinkle evenly. Gently dump onion, garlic, horseradish, herbs and tarragon on top.
8. We make a press on top and put the jar in a cool place, the cooking process will take 7 days. After which the floodplains will be suitable for consumption and can be stored for a long time.

Answers to frequently asked questions.

1. What is the reason for the strong smell of mushrooms? Is it safe? No, it's not dangerous. The smell is a protective property of the tortoiseshell in nature and helps preserve the population.
2. Can you eat mushrooms on a diet? Yes, podtopolnik is a low-calorie product if you do not fry it in oil. It contains only 24 calories per 100 grams of mushrooms. It is quite possible to prepare various dietary dishes, soups and salads from them. All this is tasty and healthy food.
3. How to determine if a mushroom is fresh? A fresh sunflower has a wet and slippery cap.
4. What time of year can cottonwoods be found? Quite a long time - a whole month from mid-September until the first frost. They are considered to be the last mushroom of the harvesting season. But during the hot season they cannot be found.
5. How long do fresh floodplains last? No more than four days. It is dangerous to use them any further. During this time, the mushrooms must be cooked. You can use different recipes.
6. Where can I find this mushroom? Based on the name, you can understand that this is a poplar mushroom and you need to look for it near this tree. They grow in rows or whole heaps. Due to the nature of the season, they are usually hidden under the leafy mushroom, but if you find one mushroom, then this is the right signal that there are definitely others nearby.
7. What does the undertopolnik go with? The mushroom itself is quite cooked, so it can be cooked with any vegetables. For example, potatoes, carrots or boiled beets. After frying, it is very tasty to eat it with caviar.

How and how many minutes to cook rows before frying, why do mushrooms darken?

Some edible rows have a specific smell, reminiscent of damp flour. Therefore, to obtain a tasty dish, the fruiting bodies must be properly boiled. How to cook rows before frying to remove the smell and bitter taste?

• Rows previously cleared of forest debris should be soaked in cold water for 3-5 hours.
• Cut off the bottom of the leg, place on a wire rack and leave for 3 hours to drain all the liquid.

How long should you cook the rows before frying, so as not to lose all the taste and vitamins?

Add the rows into boiling water and add salt (for 1 kg of mushrooms, take 1/3 tablespoon of salt).

Constantly skim off any foam that forms on the surface, as it can negatively affect the taste.

Cook for 15 minutes, place in a sieve to drain, and reintroduce the mushrooms into boiling water as before.

Sometimes the rows darken during cooking - this is not a problem! The first time you add mushrooms to boiling water, add vinegar to it (for 1 liter - 1 tablespoon of vinegar).

After cooking, place the mushrooms in a sieve or colander, rinse under running water, let them drain, and only then start frying.

Fried mushrooms can be eaten as a stand-alone snack or added to any dish.

Features of the species and choice of edible mushrooms

In nature, there are more than a hundred species of tricholomas (rows) and only half of them can be eaten. Therefore, before collecting, it is recommended to familiarize yourself with the appearance of edible trichol. Characteristic features that unite most representatives of tricholomas:

When choosing edible or conditionally edible tricholomas, you need to pay attention to the color of the cap. Thus, the most popular edible mushroom from the tricholome family, the gray row, has a gray cap with a slight olive or purple tint. The smell of this species is practically undetectable.

Also an edible species is poplar row, a mushroom capable of forming symbiosis with the poplar root system. The cap of this specimen is dense and fleshy, on the surface of which cracks begin to appear as it grows. The color of the hat is quite varied, so you can find both gray-red and olive-brown poplar rows.

In addition to these species, edible tricholomas also include May, purple, crowded, yellow, red, green and earthy row.

Cooking before freezing: why do the rows change color and acquire the smell of flour?

After cleaning and soaking the rows for 3 hours, freezing is sometimes carried out. Before this process, the mushrooms are either boiled immediately, or this is done after, but with a frozen product. The boiling procedure itself is a little different.

• Add the mushrooms to boiling salted water and cook for 10 minutes, skimming off the foam.
• There are situations when, during cooking, the rows acquire a smell reminiscent of stale flour. What to do in this case to avoid such nuances?
• Add not only salt and vinegar to the boiling water, but also an onion cut into several pieces, as well as 2-3 bay leaves. This technique will help rid the mushrooms of a specific smell.
• In addition, the row changes color when cooked. If you want to leave the bright color of the mushroom cap in the dish, then add 1 tsp when boiling. citric acid. This ingredient perfectly preserves the color of heat-treated mushrooms.
• Boiled rows (3 times for 10 minutes each) need to be washed, placed on a sieve and even pressed down a little so that the water drains well.
• When the mushrooms have dried, they are placed in portions in plastic bags, all the air is squeezed out and tied.
• Place in the freezer and store for no more than 6 months.

It is better to boil the mushrooms before freezing, so they will take up less space in the freezer and in the future you can prepare a variety of dishes from them.

Pre-treatment before cooking

Before you start cooking with trichol, you need to clean their surface from pine needles, leaves, soil and sand. You can remove soil and sand using a regular brush, especially paying attention to the surface under the cap. Records tend to get dirty the most. Also, along with the garbage, the remains of the mycelium are removed.

Row processing

After all the debris has been removed, you need to start cleaning with Trichol. Cleaning includes trimming away any damaged or discolored areas and removing the skin covering the cap. After the skin has been removed, it is necessary to thoroughly rinse the product under running water until the water becomes clear.

Cooking before pickling: why do the rows taste bitter?

Before pickling mushrooms, they should be properly boiled. How to cook row mushrooms so that when marinated they delight not only you, but also your guests?

• The lower part of the stem of the mushrooms is cut off, the remaining leaves and grass are removed from the caps, and then washed in plenty of water.
• Pour in cold water and leave for 3-5 hours to soak to remove the bitterness.
• After this process, the mushrooms are added to boiling water with added salt and cooked for 15 minutes, constantly skimming off the foam.
• Place in a colander, rinse under the tap and return to boiling water.
• Boil for 15 minutes, remove, rinse again and place on a wire rack to drain.

There are times when the rows become bitter after cooking. What to do in this case and should you worry? Please note that there is no need to worry, since the further process of boiling the mushrooms in the marinade will completely remove the taste of bitterness, and you won’t even notice it. For this, a variety of spices and herbs are used: garlic, bay leaf, allspice, vinegar, cloves, cinnamon, horseradish root and dill umbrellas.

Useful properties and restrictions on the use of boiled mushrooms

The rows are rich in minerals and B vitamins. The fruiting body also contains carbohydrates (49%), proteins (46%) and fats (5%). Due to the content of potassium, phosphorus, zinc, copper and other beneficial substances, tricholomas have antioxidant, antiviral and anti-inflammatory effects, and also increase the body's resistance to viruses and bacteria.

Regular consumption of this species helps restore the functioning of the cardiovascular system by normalizing blood pressure and heart rate. In addition, consuming Trichol will help cope with fatigue and internal tension.

With their systematic use, blood sugar levels are normalized, mental performance increases and the removal of toxins and other harmful substances from the body is activated.

Various antidiabetic medications and antibiotics are made based on trichol. But despite the large number of beneficial properties that they possess, their use should be limited. Overuse of rows can lead to indigestion.

Description of the mushroom

In case of low acidity, inflammation in the pancreas, chronic diseases of the gastrointestinal tract and cholecystitis, it is necessary to consume tricholomas in minimal quantities.

How to cook rows before salting

In this recipe we will use boiling to protect ourselves and our loved ones from possible poisoning. Although the rows can be salted in a cold way, in this case they need to be soaked for 72 hours.

How long does it take to cook row mushrooms in order to pickle them properly and tasty?

• The rows, cleared of forest debris, the tips of the legs of which are also cut off, are filled with cold water and left to soak for no more than 2 days. In this case, you need to constantly change the water to cold so that the mushrooms do not sour.
• After soaking, the mushrooms are allowed to drain completely and are introduced into boiling water.
• During cooking, add salt to the water and cook the rows for 20 minutes over low heat.
• Drain in a colander, rinse under the tap and place again in a pan of boiling water for 20 minutes.
• In this case, you need to add not only salt to the water, but also vinegar, which will help remove the bitterness from the mushrooms (take 1 tablespoon of vinegar for 1 liter of water).
• Next, the mushrooms are given time to drain, cool completely, and only then proceed to pickling. As ingredients you can choose garlic, bay leaf, dill, currant and cherry leaves, mustard seeds, etc.

If the rows are bitter before salting but after cooking, why does this happen? Sometimes the mushrooms were collected in pine or spruce forests, which imparts bitterness to the fruiting bodies. However, there is no need to worry too much as the bitterness goes away completely during the salting process. Almost all row mushrooms have a bitter taste and a specific smell, so the pickling recipe is perfectly suited for these mushrooms. When salted, this preparation will be an amazing dish on your table. We assure you that you will not notice any bitterness!

Useful tips

Eating mushrooms always carries a certain risk. Here are some useful tips for those who want to collect in the forest for the first time and try to prepare rows:

1. When “silent hunting” you should always be guided by the rule: “I don’t know - I don’t take.” No mushroom is worth risking your health or life for.
2. During the growth process, fungi intensively absorb toxins, radionuclides, heavy metals and various chemical compounds from the environment. For this reason, they cannot be collected within the city, near highways and railways, in the territories of operating and closed enterprises, and in industrial zones.
3. Rowers belong to the fourth category of mushrooms, which have the lowest nutritional value. In many regions, mushroom pickers ignore them, especially if there are more valuable specimens in the forest. This is completely justified. If it is possible to collect mushrooms of a higher category of nutritional value, then there is no point in collecting rows. Perhaps for the sake of a culinary experiment.
4. Rows are characterized by inconstancy. Some species are quite similar, and they can often only be distinguished using microbiological analysis. If you collect everything, then the harvest may well contain both inedible and poisonous species. That’s why it’s so important to thoroughly soak and boil these mushrooms. In this case, it is possible to minimize the harmful effects of toxins on the body, even if inedible or poisonous ones are found among the collected specimens.
5. Symptoms of mushroom poisoning may include nausea, dizziness, and stomach upset. Toxins can cause high or low blood pressure, rapid heartbeat, and weakness. Some poisoned people experience mental disorders, since among the rows there are also hallucinogenic species.

At the first signs of poisoning, you need to rinse your stomach, to do this you need to drink a large amount of water or a weak solution of potassium permanganate, and then induce vomiting. To reduce the absorption of toxins into the stomach, it is advisable to drink an absorbent drug (activated carbon, Polysorb, Enterosgel) after rinsing.

How to cook rows for the winter before baking in the oven

Many people consider baking in the oven to be a very interesting recipe for closing rows for the winter. However, even in this case, the mushrooms need to be heat treated. How to cook rows to make a tasty preparation for the winter?

• First of all, the mushrooms must undergo preliminary cleaning and soaking for 2 days. This procedure will help remove bitterness from mushrooms.
• Next, place the mushrooms in boiling salted water with the addition of citric acid and cook. How many minutes should you cook the rows in sour-salt water?
• The prepared fruit bodies are boiled 2 times for 15 minutes over low heat, constantly removing the foam from the surface with a slotted spoon.
• Each time after boiling, the mushrooms are washed and allowed to drain.
• Sprinkle with salt and pepper, mix, place on a greased baking sheet and place in a preheated oven.
• Bake for 30 minutes at 180°C, then place in sterilized jars, press tightly and cover with tight nylon lids.

Recipes for dishes from boiled rows

To prepare fried rows you will need:

• vegetable oil – 1 tbsp. spoon;
• mushrooms – 0.5 kg;
• salt and spices to taste.

Fried rows
Pre-cooked mushrooms are placed in a previously heated frying pan with vegetable oil and fried for 10 minutes. The mushrooms must be stirred periodically, otherwise they will burn. Afterwards you need to add salt and spices to taste. Together with the spices, the rows must be kept on the fire for a few more minutes. The dish can be served with any side dish, but rows, as a rule, go well with potatoes.

To prepare baked rows you need to take:

• boiled mushrooms – 500 g;
• boiled potatoes – 300 g;
• breadcrumbs - 2 tbsp. spoons;
• butter – 100 g;
• onions – 2 pcs.;
• sour cream – 200 ml;
• eggs – 3 pcs.;
• salt and pepper to taste.

How long to soak a poplar row

Soaking of rows should take place in water whose temperature is not higher than 16°C. Hot water can trigger the fermentation process.

You need to soak floodplains in cold water for 1 to 3 days. Throughout these days, the water is changed as often as possible. You can determine that the rows are soaked by the appearance of the caps. The elastic and durable tops, which have no chips, are completely soaked.

Attention! Longer soaking is necessary if the rows will be used in the future for preparing sauces and marinades.

Where does the poplar row grow?

Poplars grow in large families and can appear around poplars in parks, forest belts, along roads, ravines, and near ponds. In just a few years, the population can occupy an entire clearing near the trees. The poplar species prefers dry, loose soil; most often, their mass distribution is observed on sandy soils.

The natural habitat of poplar rows is North America, Canada, all of Europe and Central Asia. Rows grow in Ukraine, Belarus, in the south of Russia, in the middle zone to the Far East.

Mushroom appetizer with vegetables

The combination of forest products and vegetables makes the preparation especially tasty. Non-standard spices in this recipe for preparing rows of mushrooms change the taste of the mushrooms themselves, thereby making them more refined.

• rows - 3 kg;
• wine vinegar - 200 ml;
• filtered water - 600 ml;
• leek - 200 g;
• carrots - 2 pcs.;
• bay leaf - 4 leaves;
• tarragon - 7 g;
• borage - 1 tsp;
• non-iodized salt - 120 g;
• zest of one lemon;
• granulated sugar - 10 g.

The algorithm of actions is as follows:

1. Sort freshly picked mushrooms, remove rotten and unsuitable for food. Rinse in several waters. It’s even better to try the stem on your tongue and, if you feel the taste of bitterness, soak the mushrooms in very cold water for 2-3 days, always changing the water at least 3 times a day. Cut off most of the legs. Pour a small amount of liquid into the pan, bring to a boil and place the prepared forest fruits. Cook over low heat for 5 minutes, drain on a sieve.
2. Wash the carrots, peel off the skin in a thin layer, and chop into slices. Do the same with leeks. place in a saucepan, combine with water, salt, vinegar and spicy ingredients. Cook on medium heat for 15 minutes.
3. Mix mushrooms with vegetable marinade and continue cooking for 5 minutes.
4. Wash the jars with soap and dry in the oven. Place vegetables and rows tightly in sterile containers and fill evenly with hot marinade. Seat tightly, turn over and cool. Put it in the cellar.

With Provençal herbs

This recipe requires a mixture of dry Provençal herbs. The mushrooms turn out tasty, aromatic and original in their own way.

• main ingredient - 1 kg;
• filtered water - 400 ml;
• table vinegar - 35 ml;
• non-iodized salt - 30 g;
• granulated sugar - 25 g;
• Provençal herbs - 5 g;
• peppercorns - 10 pcs.;
• bay leaf - 3 leaves.

1. Sort freshly picked mushrooms, remove rotten parts and debris. Rinse under running water, place in an enamel container and fill with ice liquid. Cover and leave in this form for 2-3 days, changing the liquid from time to time. Place in a colander and rinse again.
2. Place the main ingredient in a pan of salted water. After boiling, reduce heat and cook until fully cooked. Strain through a sieve and wait for excess moisture to drain.
3. In a saucepan, combine liquid, salt, granulated sugar, bay leaf, and peppercorns. Place the container with the contents on the stove. Bring to a boil, stirring regularly. Heat for 10 minutes so that the bulk ingredients have time to completely dissolve. Remove from heat, pour in acid and stir.
4. Wash the jars with soap and heat in the oven. Place the cooled mushrooms in glass containers and fill them with hot marinade. Cover and sterilize for half an hour. Carefully remove, roll up and turn over. Cool under a warm blanket, put in the cellar.
5. Canned rows have a pleasant taste and a unique forest aroma. Therefore, in the fall, you should not miss the opportunity to collect and prepare several jars of crispy mushrooms for winter enjoyment.

With citric acid

The acidity of the lemon gives the marinade a special taste. Mushrooms cooked in this filling are obtained with an unusual taste and aroma. An ordinary lemon in the recipe for pickled rows allows you to surprise guests with the brightness and richness of the preparation.

Products:

• main ingredient - 2 kg;
• filtered water - 200 ml;
• table salt - 90 g;
• table vinegar - 200 ml;
• citric acid - 0.5 tsp;
• granulated sugar - 40 g;
• bay leaf - 4 leaves;
• dill greens - 30 g;
• black peppercorns - 10 pcs.;
• cinnamon - 0.5 tsp;
• carnation - 4 inflorescences.

1. Sort the mushrooms, remove rotten specimens. Wash under running water, cut larger species into several pieces. Check the stem for bitterness with your tongue and if you feel it, pour ice water over the mushrooms for 2-3 days, changing them at least 3 times a day. Fill the pan with liquid, add salt and acid, stir. Dip the prepared rows into it, and after boiling, cook for 20-30 minutes, regularly removing the foam from the surface. During the specified time, the mushrooms should sink to the bottom of the pan. Otherwise, the cooking time will increase.
2. As soon as the “forest gifts” have settled, you need to add citric acid and other seasonings and spices specified in the recipe to the pan. Add granulated sugar and boil.
3. Wash the jars with soap and sterilize in a convenient way. Using a slotted spoon, evenly distribute the mushrooms among the prepared containers and fill with marinade. Cover and place to sterilize in water for half an hour after boiling. Carefully remove, roll up, turn over. Cool and store in the cellar.

Classic marinating option

The recipe is quick and easy. It doesn't require any effort, but the taste is unusual. The love for the snack manifests itself after trying one mushroom. Let's look at how to prepare a gray row:

• fresh mushrooms - 2 kg;
• granulated sugar - 50 g;
• table salt - 120 g;
• table vinegar - 200 ml;
• bay leaf - 4 leaves;
• black peppercorns - 10 pcs.;
• cloves - 4 inflorescences;
• garlic - 4 cloves;
• dill umbrellas - 4 pcs.;
• currant leaves - 2 pcs.

1. Carefully sort the main ingredient, remove spoiled and wormy ones. You need to taste the stem on your tongue and, if you feel the taste of bitterness, soak the mushrooms in very cold water for 2-3 days with the obligatory change of water at least 3 times a day. Rinse under water, place in a colander and rinse with boiling water.
2. Place the prepared rows in a saucepan and fill with filtered liquid. Add salt and granulated sugar and place on the stove. After boiling, cook for 25 minutes. During cooking, it is necessary to remove the foam. The transparency of the marinade will depend on this action. Drain in a colander and leave the broth in the container.
3. Wash the jars with soap and dry in the oven.
4. Peel the garlic, wash and chop into slices. Pour boiling water over dill inflorescences and currant leaves.
5. Place 1/2 of the prepared spices on the bottom of the containers, including peppercorns and cloves. After that, distribute the mushrooms, and on top of them the remaining seasonings, pour in the acid.
6. Bring the mushroom broth to a boil, fill the jars with the contents and seal tightly. Turn over, cool and store in the cellar.

Do I need to clean the caps and rings of the rows?

Some types of mushrooms, such as boletus, need to have their caps cleaned. What can we say about the rows: do the caps of these representatives need to be cleaned? Many experienced mushroom pickers note that removing the skin from the cap reduces the bitterness that is inherent in almost all types of mushrooms. If during initial processing you are not going to use soaking, then it is better to remove the film with a knife. This is painstaking work, but the result is worth it.

In addition, on the legs of some types of rows you can see a ring-skirt. For some representatives of the mushroom “kingdom” this feature is a sign of edibility, while for others it has no significance. But there is an opinion that such a skirt is bitter, so it needs to be removed. Is it necessary to clean such a ring near the row? No, it is not necessary to do this at all, since there is no bitterness in it at all. For the housewife, such work will be a waste of time and effort.

We also suggest watching a video on how to clean row mushrooms?