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Delicacy under poplar: recipes for cooking and canning of poplar rows

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The name of the fungus is ryadovka poplar, podtopolnik or brown ryadovka comes from the main place of its growth - in poplars. Mushroom growers like poplar rows because of its unusual taste and the possibility of different cooking variations, and luck in the large find of the glade will allow not only to eat fried mushrooms, but also to make preparations for the winter. A variety of recipes will surprise all lovers of mushroom taste simplicity of preparation.

Selection and preparation of mushrooms

So, before you start cooking, you need to carefully process. The technological process of cooking is the same, regardless of the selected recipe, and is as follows:

  • Topolivka, like any other fungus, must be thoroughly washed, remove the twigs, leaves.
  • The next step is considered to be one of the responsible ones - soaking the bitterness that is available, for which they are put in a container, filled with cold water and left for two or three days.
  • Twice a day, you need to drain the water and pour fresh.
  • After the caps become elastic and do not break when pressed, it can be said that the mushrooms are ready to cook something tasty from them.

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