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The poplar ryadovka is a representative of the ryadovkovy family, the genus Tricholoma. This conditionally edible mushroom, which is also popularly called sandpit, sandstone, poplar ryadovka or underfloor. As the name implies, ryadovka grows under or near poplars. Sometimes mushroom pickers find huge colonies of these fruit bodies near poplars.

Although the mushroom is considered conditionally edible and has a bitterness, it has a pleasant mealy aroma. The poplar ryadovka is suitable for eating, a variety of dishes are prepared from it, however, before cooking, the ryadovka must be soaked for 2-3 days. This is done in order to remove bitterness from the mushroom.

The most delicious poplar rows are obtained thanks to salting. It is the salting process that makes these fruiting bodies incredibly tasty and aromatic. As noted above, after preliminary cleaning, the mushrooms are poured with a large amount of cold water and left for 2-3 days, constantly changing the liquid. Before salting, the poplar row is boiled in salted water for 30-40 minutes, depending on the size: the larger it is, the longer the boiling takes.

To better cope with the bitterness of the mushroom, you need to change the water 2 times during its cooking. Sometimes some housewives add a peeled onion cut into 2 halves and a pinch of citric acid.

There are several variations of the rowing pickles: with the addition of Korean-style seasonings, chili, garlic or ginger. This approach will completely hide the bitterness of the fruit bodies.

The classic recipe for salting poplar rows

We offer our readers a classic recipe for salting a row of poplar, which will surprise not only you, but also your guests with its sophistication.

• Rows - 2 kg;
• Water - 3 tbsp.;
• Salt - 5 tbsp l .;
• Black peppercorns - 10 pcs.;
• Bay leaf - 3 pcs.;
• Carnation - 6 inflorescences;
• Dill (umbrellas) - 5 pcs.;
• Black currant leaves - 6 pcs.

Salting poplar rowing for the winter should be carried out in stages.

Fresh rows are cleared of forest debris: they 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 cold water for 2-3 days. Rows are soaked, while constantly changing the water.

Put in a saucepan, pour cold water and cook for 20 minutes, removing the foam from the surface.

Drain the water, pour in a new one and let it boil. Add salt (1 tbsp of salt per 1 kg of mushrooms), peeled and cut onion and cook for another 20 minutes.

Put in a colander, drain and lay out on a kitchen towel to dry. Marinade: In a saucepan, combine all the ingredients from the recipe and let it boil.

Put the rows in the brine, boil for 15 minutes and distribute in sterilized jars. Pour to the top with the hot brine in which they were cooked and roll up.

Turn it upside down, wrap it with an old blanket and leave for 24 hours until it cools completely. Take it to the basement and after 40-45 days the rows can be put on the table.