Podtopolniki are a popular Russian mushroom species from the genus Ryadovka (Triaceae) of the family Ryadovaceae. They get their name from their habit of growing under poplar trees. Members of this variety are also known as poplar rows, frosties, and zabaluyki. Podtopolniki are conditionally edible, but experienced mushroom pickers swear by their excellent taste.
Characteristic features of the variety
Poplar mushrooms have their own unique characteristics. However, even after studying the description of a given mushroom variety, it's not always possible to accurately identify them in the forest. Many inedible mushrooms resemble the poplar mushroom, so extreme caution is required when foraging and paying attention to all the nuances described below.
Appearance and photo
The poplar mushroom can be identified by its shiny, coffee-and-milk-colored cap. It can be convex or prostrate, depending on the mushroom's developmental stage. The edges of the cap curl inward and have characteristic cracks.
The caps are attached to large white or reddish-brown stalks. The mushrooms reach up to 5 cm in height and up to 12 cm in width. You can see the details of the poplar mushroom's appearance in the photo.
You may be interested in:Species differences
The cap is fleshy, with a moist and slippery surface. In young specimens, it is hemispherical and convex; in older specimens, it curves, taking on an irregular, flattened shape. The margins are thin and cracked. Under the cap skin, the flesh has a reddish tint.
The stem is fleshy and wide. Initially, it is white, but as the specimen matures, it acquires a reddish-brown hue. When pressed, the surface of the stem darkens. The flesh beneath the skin is light brown.
The gills are fused. In young mushrooms, they are white; in mature mushrooms, they turn yellow and become covered with brown spots. The flesh of the poplar mushroom is white. It remains the same color when cut. The flesh is thick, fleshy, and has a firm texture. When damaged, it emits a flour-like odor, characteristic of the genus Ryadovka.
You may be interested in:Place of distribution
Poplar rows are common throughout Russia. They are especially prized in areas poor in mushrooms. These include the following regions:
- Saratov region;
- Volgograd region;
- Omsk region;
- Kazakhstan;
- Altai Krai.
Large colonies of mushrooms can be found in parks, squares, roadside and deciduous forests.
Consumption
Various sources classify the Poplar Trichophyta into different groups. Some claim it is edible, while others consider it conditionally edible. Regardless of this classification, Poplar Trichophyta are edible, but only after proper processing.
Raw rowan mushrooms should not be eaten. Preparation for consumption involves the following steps:
- Thorough cleaning.
- Soak for 2-3 days with constant water changes.
- Boil for 30 minutes.
You may be interested in:Rules and meeting places
Experienced mushroom pickers always adhere to the basic rules of mushroom picking. These include the following:
- Mushroom picking is permitted only in ecologically clean areas. It's best to stay away from highways and industrial sites.
- Before harvesting, it is necessary to carefully examine the appearance and characteristics of the rowan mushrooms so as not to confuse them with inedible lookalikes.
Mushroom picking - The harvest is collected in baskets and boxes. Plastic bags should not be used.
- To save time and space in the basket, the mushrooms found are immediately examined for worms.
- The best time of day for mushroom pickers is considered to be morning, when dew drops sparkle on the caps.
- Poplar mushrooms should not be picked; they must be cut off with a sharp instrument, preferably a knife. A broken spot in the mycelium can destroy the entire mushroom family.
- Even experienced mushroom pickers never put a mushroom into a basket that raises even the slightest doubt.
Poplar mushrooms are best harvested young. This species is characterized by hyperactive absorption of elements from the environment, so the fruiting bodies of older specimens can be toxic. Poplar mushrooms can be found under poplar trees. The mushrooms always grow in large groups and in rows. However, finding them can be difficult, as they tend to hide under fallen leaves and burrow into the soil.
Useful properties and restrictions on use
Poplar mushrooms have many beneficial properties. They contain natural antibiotics: clitocin and fomycin. These substances are used in traditional medicine and are included in medications that help fight tuberculosis. Mushrooms are rich in micro- and macroelements beneficial to the human body:
- potassium;
- magnesium;
- phosphorus;
- sodium;
- zinc.
They contain large amounts of vitamins B, A, and D, as well as thiamine, and are rich in fiber and glycogen. Mushrooms have anti-inflammatory and antioxidant properties. They are excellent antibacterial agents. Poplar mushrooms contain substances that help fight various viral diseases and have an antioxidant effect.
Poplars strengthen the cardiovascular system. However, people with chronic liver and gastrointestinal diseases should consume them in moderation. Even in otherwise healthy individuals, consuming them raw can cause stomach upset. Consumption is contraindicated for nursing and expectant mothers, as well as young children.
Distinction from false, inedible mushrooms
Poplar mushrooms are often confused with the poisonous spotted rowan mushroom. The correct species identification can be achieved by the following characteristics, described in the table.
| Distinguishing feature | Poplar rowan | Spotted rowan |
|---|---|---|
| hat | Convex | Flattened with a small depression in the center |
| Coffee shade | Reddish-brown shade | |
| Uniform coloring | The edges are a tone lighter | |
| Leg | No extensions | Widened at the base |
| Other differences | Lack of plates | Presence of plates |
| Place of distribution | Under the poplars | Under the coniferous trees |
The conditionally edible bearded rowan mushroom is also often mistaken for poplar mushroom. These mushrooms can be distinguished by the characteristics listed in the table.
| Distinguishing feature | Poplar rowan | Bearded rowan |
|---|---|---|
| hat | Convex, hemispherical shape | Conical with a tubercle in the center |
| Coffee shade | Red-brown, pink-brown | |
| Uniform coloring | It's a shade darker in the center. | |
| Leg | No extensions | Extended from above |
| White or reddish-brown, solid color | White on top, reddish-brown on the bottom | |
| Other differences | Lack of plates | Presence of plates |
| The smell of freshly ground flour | Absence of a pronounced odor | |
| Place of distribution | Under the poplars | Under the fir trees |
Sometimes the poplar mushroom looks like a crowded rowan. But there's no need to worry about confusing them, as this mushroom species is edible.
Recipes and cooking features
Poplar rowan mushrooms are very tasty. They can be prepared in a variety of ways: salted, marinated, fried, or used as mushroom appetizers. However, any preparation method requires pre-heating.
You may be interested in:Pickling
Salting rowan mushrooms is easy. Pre-boiled mushrooms are placed cap-side down in sterilized jars. Each layer of caps is generously sprinkled with salt. The amount of ingredients used depends on the number of layers.
For every 1 kg of the main product, you'll need about 50 g of salt. Various spices, such as pepper and garlic, can be added to the filling—adjust to your own taste preferences. Place a few currant leaves under the lid to prevent mold. The pickle can be enjoyed after two months of preparation.
Pickling for the winter
Poplar mushrooms can be pickled for the winter. Stocking up on these crispy treats for the cold season is easy and inexpensive. You'll need the following ingredients:
- main material – bucket (10 l);
- sugar – 0.5 cup;
- salt – 0.5 tbsp;
- spices to taste (garlic, allspice, black peppercorns, cloves, cumin, etc.);
- dill umbrellas and bay leaves, 1 piece per jar;
- vinegar – 1 tbsp.;
- water – 2 l.
The prepared poplar mushrooms are boiled again, keeping them on the heat for 40 minutes. Then prepare the marinade. Bring water with salt, sugar, and spices to a boil, then add vinegar and remove from the heat after 5 minutes.
Place a dill umbrella at the bottom of the jar. Arrange the rowan mushrooms, caps down, on top. Fill the remaining spaces with marinade. Place a bay leaf on top. Roll up the jars. Sample after 30 days.
Other recipes
Mushroom caviar is a delicious and unusual appetizer. To prepare it, you'll need the following ingredients:
- boiled fruits – 0.5 kg;
- carrots – 1 pc.;
- onion – 1 pc.;
- salt and pepper to taste.
Cook the prepared poplar mushrooms for 45 minutes. Meanwhile, sauté the onions and carrots. Mix everything together and blend. Add salt and pepper and simmer for 10-15 minutes. Serve the finished dish cold.
Answers to frequently asked questions
Below are answers to the most frequently asked questions about poplar mushrooms:
Poplar mushrooms are a type of agaric mushroom with excellent flavor. They contain many beneficial substances but are only suitable for consumption after processing.
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