Mushroom podpolnik (poplar ryadovka)

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.

Row spotted reduces the amount of cholesterol in the blood, strengthens the immune system, is the prevention of diabetes, has a powerful antioxidant effect. She copes with hypertension, viral diseases, it is recommended for admission for diseases of the joints, genitourinary system, infertility, gastric ulcer, atherosclerosis. It is used for various external problems - wounds, bites, bedsores.

The fungus is able to conquer more serious ailments: it is used in complex therapy for malignant tumors, in the last stages of oncological diseases. Pine ryadovka has proven itself as a natural cosmetic product. Its extract improves the appearance of the skin, brightens it, and removes unwanted pigmentation. The agent reduces the activity of tyrosinase, which synthesizes melanin, without having any side effects.

In matsutaka 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 terms of 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 follow a diet to regulate their weight without harm to health.

The shod rowing has no special contraindications. It is possible that only poisoning with it during long-term storage or individual intolerance to its components. In the latter case, the mushroom should not be consumed.

Tincture on vodka or alcohol: indications for use

Matsutake tincture is taken for the treatment of malignant diseases, tumors.

Recipe 1

Components:

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

Preparation:

1. Raw materials should be cleaned from dirt and washed.
2. Put in a glass bowl, pour over with vodka.
3. Insist 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. Put it on the problem area, remove it after 30 minutes.
2. Internal reception is carried out by 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;
• petroleum jelly or melted lard - 200 g

How to prepare correctly:

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

How to apply in oncology

In the Land of the Rising Sun, shod ryadovka is considered the best anti-cancer agent, 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 in leukemia. Moreover, young, full-fledged specimens are used. You need to eat the mushroom 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 possess such power and are used as a prophylactic anticancer agent that cleans the body of radionuclides and carcinogenic substances.

Pickled poplars

It is very easy to marinate podpolniki for the winter. The peeled fruit bodies should be boiled for about half an hour or blanched for no more than seven minutes, removing the foam. Arrange boiled or blanched mushrooms in sterilized jars, adding black peppercorns, cloves and bay leaves. To prepare the marinade, for each liter of water, add three tablespoons of vinegar, a tablespoon of salt and one and a half tablespoons of sugar. Pour the mushrooms laid out in the jars with hot marinade and roll up the jars. Such canned mushrooms are stored for at least a year.

It should be noted that in addition to very good taste characteristics, the substances included in the composition of the mushroom pulp help to improve appetite, accelerate metabolic processes and lower cholesterol levels. The pulp of ryadovka poplar is able to stimulate the work of the gastrointestinal tract, and also contains few calories, therefore it perfectly complements the menu of vegetarians or people adhering to a diet.

Contraindications to use

You should not eat ryadovka poplar if you have problems with the gastrointestinal tract or liver. Children under 7 years of age are not given such products at all. Reducing the risk of poisoning will be achieved through proper processing and compliance with collection rules:

• Do not pick edible fruiting bodies from dirty areas.
• Do not cut the mushroom unless you are sure of its edibility.
• At home, re-sort the collected trophies and cut off suspicious places.

For your information. To be sure that the collected mushrooms do not carry the products of human activity, go into the forest at a depth of at least 500 m, even if you have to miss the enticing meadows with rows.

In case, nevertheless, poisoning has occurred, at the first sign of it, they consult a doctor.

Preparing poplar rows for cooking

The taste and preservation of the cooked mushrooms directly depend on the preliminary stage. Since the fruiting body grows in a layer of sandy soil or forest litter, and the mushroom cap is a little sticky, pollution is always present. Qualitatively peeled poplar rows according to any recipe will be well stored in winter and will not lose their taste.

How to clean a poplar row

To remove all sand, soil particles and leaves, you will need not only a knife, but also a brush. The underside of the cap will also need to be cleaned. The sand remaining between the plates will not only spoil the taste of the dish, but also shorten the shelf life of the blanks for the winter.

Methods and techniques for cleaning a poplar row:

1. With a knife, the lower, harsh part of the leg is cut off, the spoiled, wormy places are removed.
2. If the mushroom is spoiled by more than 1/3, it is discarded whole.
3. For dry cleaning, use a soft brush to remove dirt between the plates. If necessary, peel off the skin on the cap with a knife.
4. Facilitates cleaning by wetting the brush and fruit body in sunflower oil.

The best way to remove all impurities is to soak. For quick cleaning, add 1 tbsp for 1 liter of water. l. table salt. In a few hours, all dirt is soaked and easily removed with a sponge.

Do I need to soak the poplar row

Water helps not only to qualitatively cleanse the fruiting body of the fungus. The bitterness present in the pulp with prolonged soaking is completely eliminated. The taste acquires characteristic nutty shades, and the fruit body itself loses fragility and becomes elastic. This keeps the caps intact in the finished dish. After soaking, the pulp does not crumble from the imposition of the press in the recipes for salting and pickling poplar ryadovka for the winter.

How much to soak the poplar row

The peeled mushrooms are immersed in cold water for several days. Over the next 2 days, the water is changed as often as possible. This rule is especially true when it is hot. The water temperature should be kept at + 16 ° C, otherwise fermentation will start.

It is determined that the poplar mushrooms are sufficiently soaked for the condition of the caps. When they become elastic and do not crumble under pressure, the soaking is considered complete.This sometimes takes up to 3 days. Long-term presence of mushrooms in water is necessary for the preparation of first and second courses, sauces, marinades. Fermentation does not always require soaking.

How much to cook a poplar row

The next required step is to boil the mushrooms. The poplar row is boiled over medium heat in slightly salted water. It is advisable to accurately measure the cooking time: the minimum cooking time is 20 minutes, if the mushrooms are heated for more than ½ hour, the pulp loses its elasticity.

After heat treatment, the poplar row can be simply fried with potatoes, it is ready for use in hot dishes, salads, suitable for pickling, salting. Mushrooms frozen at this stage will retain their consistency and taste after thawing.

Cultivation of underfields

The underfloor can be grown artificially. The main condition for growth is a suitable temperature. Fruiting bodies begin to grow only when the temperature drops to 15 ° C. There are two cultivation options - outdoors and indoors.

Growing on the street

It is technically easier to grow a mushroom outdoors. Bookmarking starts in May. The culture is placed in boxes or bags with a substrate, and laid out on the beds. As a substrate, you can use:

• peat;
• land;
• soil for plants.

For 5 kg of soil, add:

• chalk - 100 g;
• water - 1 l;
• mycelium (vegetative body of mushrooms) - 50 g.

Further procedure:

1. After mixing the mixture, put it in prepared containers.
2. Sprinkle with damp earth on top. Cover with foil. Ideal conditions for mycelium are high humidity, air circulation and a temperature of 20 ° C.
3. After the soil is overgrown with mycelium, the film is removed. The substrate is placed in the shade. The first fungi will appear 5-6 weeks after laying.

Every time, having collected the next batch of mushrooms, the earth is watered. Or sprinkle wet earth - that's even better.

Indoor cultivation

To grow a decent crop of poplar indoors, special conditions are needed:

• high humidity;
• temperature regime in the range of 12-15 ° С;
• constant ventilation;
• natural light;
• moisturizing the substrate;
• sprinkling mycelium with damp earth.

Podtopolnik is considered a delicious mushroom that is not difficult to find or grow on your own. It is also popular and in demand in many countries, which makes its cultivation profitable.

The benefits and harms of underflood mushrooms

The main benefit from poplar tricholas is received by the pharmaceutical industry. They are used to make antibiotics that can fight Koch's bacillus. Poplar trees are rich in vitamins A, C, B. But how much a person is able to assimilate these vitamins is unknown. There is an opinion that mushroom pulp is poorly absorbed by the human gastrointestinal tract and comes out practically unchanged. But even in this case, the benefits are undeniable: mushrooms stimulate the intestines.

There is also another belief: poplar rows can replace meat. But this opinion applies to the entire department of Basidiomycetes. And the obstacle is the same as for vitamins: the human gastrointestinal tract is not able to break down and assimilate fungal cells. But if this somehow succeeds, then yes, the meat can be replaced.

The harm from poplar rows is no more than from other edible mushrooms: they are able to absorb harmful substances from the environment. The underfloormen collected along the road can be seriously poisoned. Any higher mushrooms are considered heavy food. In case of overeating, the following are possible:

• flatulence;
• pain and heaviness in the stomach.

Poplar rows are no exception, so they should not be abused either.

Inedible species

Such mushrooms-neighbors of poplars include scaly, false valuy and inedible honey fungus.

Destructive scales

It is also called poplar flake. This species in the process of its life destroys the tree on which it grows. The cap of the destructive flake reaches 20 centimeters in diameter and has a white or light yellow tint, it is all covered with large white scales. In adult fungi, scales are absent, and the edge of the cap becomes uneven and fibrous.The plates at the cap are white and fused with the stem, eventually acquire a dark brown color.

The leg of the mushroom reaches a length of 5 to 14 centimeters, and 3 centimeters in diameter. The color of the leg is the same as that of the cap. She, too, is covered with white scales, which disappear over time. A white ring is formed on the leg. Such flakes are inedible and have an unpleasant taste and smell.

Brick-red false mushroom

False mushrooms are bright brick red in color and are poisonous. They are most similar to autumn mushrooms. In appearance, they practically do not differ from the edible mushroom.

You should pay attention not only to the brick-red shade, but also to scraps of a white covering layer, which remains on the edge of the cap in the form of large flakes and resembles a fringe. An important difference is the absence of a specific ring on the stem.

Such a fungus for growth chooses fallen trees in well-ventilated deciduous forests. When eaten, this mushroom can lead to the death of a person, if you do not provide him with timely medical assistance.

False value

Valuy false - a dangerous poisonous species, often found in forests and fields, grows in large clusters in the autumn season.

Outwardly, a false valui is similar to an edible valui. But when you cut the first one, you immediately feel the characteristic pungent smell of horseradish, which quickly disappears. Also, a characteristic difference is that worms do not infect the false value. When using a false representative, signs of poisoning can appear after 10 minutes, and the person requires immediate medical attention.

Description of the mushroom ryadovka poplar

The fungus is characteristic of the rowers of the shape of the fruiting body, if it grows, it grows massively, under poplars or in the presence of poplars. Differs in a characteristic pleasant mealy aroma.

When and where does poplar rowing grow?

So far, this mushroom has come across to me only once, on November 2, 2015. Under poplars and willows on the banks of the Desna River in Brovarsky District.

Why is the poplar rowing bitter?

Familiar mushroom pickers explained that the taste of poplar rowing depends on the trees next to which these mushrooms grow. More specifically, the poplar ryadovka that grows under the aspen is not bitter. And under the poplars it can be very bitter, almost inedible. It is advisable to immediately taste the pulp of raw poplar, while still in the forest gnawing a little raw mushroom - this will help determine the cooking method and, in general, decide whether you intend to take this mushroom home or limit yourself to, say, photographing.

There is also an opinion that the bitterness in taste depends on the presence of rains (supposedly in dry weather the mushroom is bitter, but in rainy weather it is not, but it raises deep doubts, because once we compared the subfields collected practically on the same day on the same area, but one batch was bitter, and the second was not

Therefore, we discard this version and mention it only in order to draw attention to its inconsistency.

How to cook poplar rowing?

The fact is that if the poplar is bitter, then the bitterness can be felt even after frying or stewing. Friends advised me to pre-boil the mushroom twice for 20 minutes, but this did not help. And then it is better to use this mushroom for pickling or pickling. For example, among the sub-field marinated in early November, the bitterness practically disappeared by mid-February, while they were waiting for their fate in the banks. Another option for preparing such rows of poplar is a variation of various pickles "in Korean", with the use of hot spices such as chili, ginger and garlic, which will hide the bitterness.

A high-quality poplar ryadovka has no bitterness, and then it is quite suitable for stewing in sour cream or on a roast. True, in terms of consistency, this mushroom is much harder than the more common and familiar mushrooms, and connoisseurs advise using underfields, for example, in pies or dumplings, taking as a basis recipes with meat offal and replacing them with underfields.

Video to the description of the poplar rowing

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lovers of quiet hunting

The ryadovka mushroom, photo and description of which can be seen below, has long been appreciated by mushroom pickers. But he is fraught with danger, because there are edible and inedible rows, therefore, when collecting these mushrooms, you need to be very careful and careful. Edible rows are often found in the forests of the temperate zone and bear fruit in large groups in the fall. Fruiting peaks in September and early October.

Mushroom ryadovka has long been valued by mushroom pickers

Most often in the forests there are purple ryadovka, gray, lilac-legged, giant, as well as crowded and yellow-red. Gray and crowded ryadovki are famous for their taste. Yellow-red is not so tasty, nevertheless, all types of edible rows are worth trying.

It is also called titmouse or cyanosis. A distinctive feature of this mushroom is the discoloration of the cap during maturation. Initially, a bright purple or even brown cap, when ripe, becomes lavender with a brownish tint. The shape of the cap also changes: initially it looks like a hemisphere, but then it becomes prostrate or even concave, while the edges are still bent down. The stem of the mushroom is cylindrical, its height ranges from 3 to 8 cm, and its diameter is from 0.7 to 2 cm.

The pulp of the mushroom is dense, has a strong aroma. You can find purple ryadovka mushrooms almost anywhere, but most of them are in coniferous and mixed forests. In such forests, rows should be looked for in open areas on humus. These mushrooms grow in groups or circles. They are frost resistant and grow until late autumn.

Under no circumstances should you pick these mushrooms in the city, because they actively absorb various pollutants, especially heavy metals.

You can cook blues in any way, but it is advisable to boil them a little before cooking. These mushrooms are very useful, they contain a lot of vitamins, and they are also used to prepare some antibiotics. You can see what the bruises look like in photo 1.

Poplar row (Tricholoma populinum)

Sandstone

The Ryadovka poplar mushroom belongs to the lamellar mushrooms, which means that it reproduces by the spores in its plates.

Description

At a young age, his plates are white or cream-colored, frequent and thin. And, as the fungus grows, they change their color to pinkish-brownish.

His hat at the beginning has a semi-spherical and slightly convex shape, with thin edges tucked inward, then it straightens and slightly bends, becomes fleshy, in the rain it is slightly slippery, pinkish-brownish in color. The diameter of the cap varies from 6 to 12 cm. The flesh is slightly reddish under the skin of the cap.

The stem of a row of poplar is of medium size, rather fleshy, cylindrical in shape and solid inside, with a flaky-scaly bloom, fibrous and smooth, pinkish-white or pinkish-brown in color, when pressed, it becomes covered with brown spots.

The flesh of the mushroom is fleshy, soft, white, brownish under the skin, with a flour aftertaste.

Spreading

Poplar rowing grows from August to October in large groups (whole ridges) under poplars, deciduous forests with a predominance of aspen, can be found in plantings along roads, in parks. Distributed in the European part of Russia, Siberia. The mushroom has a pleasant aroma of fresh flour.

The Ryadovka poplar mushroom got its name for its adaptability to grow under poplars and in the immediate vicinity of them, during the autumn leaf fall. The poplar ryadovka, at a young age, is a bit like a ryadovka crowded in color and shape, but, unlike it, it is much larger in size and has a slightly bitter taste due to the fact that it grows in such conditions that the cut mushroom is almost completely covered with sand or fine debris. It can also be confused with the poisonous tiger row. But they are distinguished by two main features.Firstly, the poplar row always grows in large groups and, secondly, it always grows close to poplars.

Edibility

According to its taste and consumer qualities, poplar ryadovka is related to edible mushrooms of the fourth category.

Poplar ryadovka is a completely edible mushroom, but only after it has been washed, soaked and boiled to eliminate bitterness. The poplar row grows in deciduous plantings under poplars, well covered with fallen leaves, always in large colonies. Poplar rows are common wherever poplars grow - these are the territories of North America and Canada, Western and Eastern Europe, Central Asia, as well as central and southern Russia, the Urals, Siberia and the Far East. The main period of her growth begins in the season of autumn leaf fall, somewhere from the end of August, and it ends at the end of October.

The poplar row is eaten exclusively in salted or pickled form after thorough washing, soaking and boiling.

Video about the mushroom Ryadovka poplar:

Mushroom photo Poplar row from questions in recognition:

Systematics, characteristics and description of the structure of greenback

The aspen row belongs to the species Tricholoma frondosae (Deciduous row), the genus Tricholoma (Tricholoma or Ryadovka), the Tricholomataceae family (Tricholomovy or Ryadovkovy). Latin names: Tricholoma frondosae, Tricholoma equestre var populinum. The mushroom has other names: Greenfinch aspen, Row aspen, Row deciduous.

The greenfinch cap is from 4 to 15 cm in diameter, in young specimens it is conical, bell-shaped, as the mushroom matures, it becomes prostrate. A wide bump 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, dark yellow scales, the number of which disappears 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 rather frequent, notched-accrete. Their color ranges from yellow to light green. Darken with age. The spore powder is white, the spores are elliptical, smooth, hyaline.

The flesh on the cut is white, sometimes slightly yellowish, the smell and taste are soft, pleasant, mealy, mild.

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

A bit of history

Paul Kummer (German mycologist) first described this species and gave it the binomial name Tricholoma equestre in 1871. Until recently, deciduous greenfinch was considered a conditionally edible mushroom, but in 2001, after a number of studies were published that the use of this type of mushroom led to fatal poisoning, the deciduous greenfinch was ranked as a poisonous fruit chalk.

Description of underfloor mushrooms

The family of Ryadovkov / Tricholomovs is named so not for "love" to geometrically correct constructions, but for crowded growth. In one place, mushroom pickers sometimes collect 1.5 buckets. Poplar ryadovka is no exception in this regard.

Its Latin name is Tricholoma populinum from the genus Tricholum. When determining a poplar row from a photo and description, it is better to focus on Latin. In the regions, the mushroom is called differently:

• underfloor;
• poplar;
• underfloor;
• poplar row;
• sandstone;
• sandpiper;
• zabaluyki;
• frosts.

These are one and the same type of poplar rows, not different mushrooms. But other representatives of the Tricholomaceae family can also be called sandpots and sandstones. Fruit bodies with tricholas often “hide” underground. Hence such strange names.

Attention! Poplar trees always grow always grow near poplars.But the rows, including poisonous varieties, can be found everywhere in coniferous and deciduous forests.

The real podpolnik belongs to the group of conditionally edible

But ryadovki, including poisonous varieties, can be found everywhere in coniferous and deciduous forests. The real podpolnik belongs to the group of conditionally edible.

What do underfloor mushrooms look like?

Often poplar rows look like small bumps of earth. Some amateurs even look for them with rubber shoes: a hard lump is well felt under the thin sole. Leg of medium size: 2-10 cm. Most often about 4 cm high. Diameter (2-4 cm) is almost the same along its entire length. Only at the very mycelium, the leg barely noticeably thickens.

Comment! A variant with a thick leg, similar to a strongly elongated drop, is possible.

Inside, the leg is dense, without cavities, fleshy. The consistency is dry. The color is pinkish brown (old) or pinkish white (young). The surface can be smooth or fibrous. Covered with flaky scales. When pressed, brown spots remain on the stem.

In a young underfloor, the cap is in the shape of a hemisphere. The edges are thin and curved inward towards the stem. As it grows, the cap straightens out, becomes fleshy and slightly curved. The skin is pinkish brown. It becomes slippery in rainy weather. The diameter of the cap is 6-12 cm.

The hymenophore in a young underfloor is white; with age, the plates become pink-brownish. The flesh is white, but under the skin of the cap it has a brownish color. Becomes brown at the break. Opinions about the smell vary. Reference books usually indicate the pleasant aroma of fresh flour. But some mushroom pickers believe that the poplar ryadovka smells like soap. In fact, there is a high probability that poplar is confused with soap. The latter really smells like fruity soap.

Comment! As for the taste, opinions are the same: either mealy or soapy.

And the reason for the discrepancies, apparently, is confusion again.

Where do the floodplains grow

Distributed in the south of Russia and Siberia. They are also found in Europe. They live in symbiosis with poplars, so this species can only be found in natural poplar groves and artificial windbreaks.

The peculiarity of the poplar row is that it grows in large groups and is not found in ordinary deciduous forests. She forms a symbiosis with poplars and prefers sandy soil. But due to the fact that usually the experience of picking mushrooms is passed on from generation to generation, confusion often arises with the names. This is how various "false underfloor trolleys" appear, but in this case, you can usually see a different row in the photo. And it's also good if this species is edible.

It must be remembered that this poplar row is a satellite of poplars. In mixed and coniferous forests, other rows grow. Often no less tasty, but not poplar.

When the underfields grow

The gathering time for the underfloor population is mid-August - early October. For harvesting and preparing fresh mushrooms, the underfloor mushrooms are collected young, the cap has not yet opened. Fruiting bodies at this age are hard, there are almost no worms in them.

Nutritional properties, benefits and harms

Poplar ryadovka has a high nutritional value with low calorie content, pleasant taste, smell, its chemical composition is very close to meat.

Mushrooms contain:

• Vitamins of group B, PP, C, A and minerals (potassium, phosphorus, selenium).
• Organic acids (citric, tartaric, oxalic).
• Enzymes that break down fats and glycogen.

The healing properties of ryadovka are also used in medicine. The enzymes they contain are used in the production of many antibiotics, which are aimed at destroying the tubercle bacillus.

The substances included in the composition of the mushroom improve appetite, accelerate metabolism, and reduce cholesterol. They stimulate the work of the gastrointestinal tract, lower blood sugar and blood pressure.

The poplar row is low in calories, therefore it will perfectly complement the menu of vegetarians or diet food.

Since mushrooms are a difficult to digest product, their use must be limited to people with chronic diseases of the kidneys, liver and stomach. This product is contraindicated for children under 3 years old, since the children's digestive system is not yet capable of digesting such foods.

Taking into account all the recommendations for the collection and processing of the underfloor, you can get a very tasty and healthy product. Especially in the period of vitamin deficiency, they perfectly complement the diet.