Sandpiper mushroom: description, places of growth, types, recipes

Edibility

Sandpipers are in the edible category. They can be pickled, fried, boiled, stewed and salted.

The only drawback is that the soil in which they grow often stains them, so the product must be carefully processed before use. But this process is worth the finished result - the dishes are tasty and aromatic.

Botanical description

The mushroom also has such names: sandstone, poplar, poplar ryadovka, underfloor and underfloor.

It is lamellar, multiplies by spores that are stored in the plates.

At first, it is convex in the middle and with edges curled inward. As it grows, the hat straightens and bends inward. It is fleshy, and with high humidity or after rain it is slippery, acquires a light brown color. The diameter can reach 12 cm. The flesh of the cap is reddish.

They are frequent, thin. At first, they have a white and cream color, and then, together with the cap, they begin to brown.

Small and thin - up to 7 cm. The color can vary from white to milky. The inside is solid and fleshy. Outside there is a small scaly coating.

White, soft, fleshy, firm. Under the skin it has a brownish tint, flour and bitter taste.

Video

We offer you a few more recipes for salting certain types of mushrooms: black mushrooms, valuev and russula

Pickling and salting are different processes. Read about the principles of pickling mushrooms in this article.

For several years she worked as a TV program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, he prefers harvesting, but for the sake of this she is ready to regularly weed, pick, pinch, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are grown by your own hands!

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Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of varieties ("varieties resistant to late blight" is just a marketing ploy).

In small Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods allow you to get a harvest even at home.

Natural toxins are found in many plants; those that are grown in gardens and orchards are no exception. So, in the seeds of apples, apricots, peaches there is hydrocyanic (hydrocyanic) acid, and in the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.

Oklahoma farmer Carl Burns has developed an unusual variety of colorful corn called Rainbow Corn. The grains on each ear are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored common varieties and their crossing.

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.)calendars, thematic magazines, a selection of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

In Australia, scientists have begun experiments to clone several grape varieties from colder regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

From varietal tomatoes you can get "your" seeds for sowing next year (if you really like the variety). And with hybrid ones it is useless to do it: the seeds will turn out, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

"Frost-resistant" varieties of garden strawberries (more often simply - "strawberries") also need shelter, as well as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have shallow roots. This means that without shelter, they freeze out. Assurances of sellers that strawberries are "frost-hardy", "winter-hardy", "endure frosts down to -35 ℃", etc., is a deception. Gardeners should remember that the root system of strawberries has never been changed.

One of the most convenient methods to prepare a grown crop of vegetables, fruits and berries is freezing. Some people believe that freezing leads to a loss of the nutritional and beneficial properties of plant foods. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

The most common types

In total, there are about 40 types of sandpipers, which have a different name - ryadovki. They come in a variety of colors, from grayish to brown. But the most popular are only three.

The main difference between this species is its green color. It does not change even after prolonged heat treatment. The mushroom is edible, but in small doses and after soaking and boiling. You can add it to any dish. Bonus - it can be found before the first snow.

Sandpiper gray

Edible, with a gray color. It is suitable for consumption after heat treatment. Dangerous when raw.

Sandpiper red

Conditionally edible - only after long and proper preparation is it suitable for consumption. It has a red color, a distinctive feature is yellow flesh. Before cooking, soak in a saline solution for at least a day, then you can salt, fry or boil.

Ingredients and how to cook

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ingredients for 10 servings or - the number of products for the servings you need will be calculated automatically! ''>

Total:

Cooking time: 1 h 20 min

Can I be confused: twin mushrooms

Sandpipers in the family have a lot of species that are not only inedible, but also poisonous. Some of them have their own distinctive features, by which you can identify a bad mushroom.

Let's consider the most common types:

• the leopard ryadovka looks like an earthy ryadovka, but it is very toxic, it has white mouse plates, on the cap there are characteristic specks; the mushroom does not have a flour taste and smell, like an edible species;

• mouse pointed ryadovka is a low-toxic species, but should not be consumed. It can be recognized by the dark protruding sharp hump in the middle of the cap. Odorless, old mushrooms have yellow spots;

Read also: Talking mushrooms: a description of how to distinguish from false, cook, gray, edible, poisonous, inedible, photo, video

• soap ryadovka - the type that is most often confused with edible. Has a fruity-soapy, not very pleasant smell, the flesh turns red on the cut;

• brown ryadovka - a dark mushroom with a brown tint, turns red on the cut, has an unpleasant odor;

• the white ridge reaches 8 cm in height, has a flat, open cap with wavy thick edges, turns pink when cut, and a pungent smell of radish.

Where do blue legs grow?

You can collect blue feet in the off-season, - in spring and autumn. They usually grow in meadows, forests, fields and pastures, near rivers and lakes. Active growth begins during the rainy season, when the air temperature does not drop below 10 degrees Celsius.

Getting a big crop is not a big problem. A family of rowers from the genus Lepist, growing in circles next to each other. Many mushroom pickers call these circles "witch's rings."

The yield on the territory of Russia remains even when the temperature drops. The first frosts do not affect the appearance and value of the fruits; they can be harvested even during the first frosts.

What can be cooked from them

The sandpiper is versatile in preparation - pickle, boil, salt, dry, fry. The only condition is to prepare this mushroom.

You need to process it like this:

• we wash each copy under cold water;
• put the mushrooms in a deep bowl so that you can easily mix them;
• fill with very salty water and leave overnight;
• in the morning we mix the contents - the pores at the ryadovka have opened and sand will easily come out of there;
• we take out the mushrooms carefully so as not to raise the fallen sand from the bottom;
• rinse again and fill with clean water;
• put on fire and after boiling, cook for 30 minutes;
• we change the water again and we can already cook at our discretion.

How to cook

Have to take:

• sandpipers - 1 kg;
• water - 1 l;
• salt - 1 tsp;
• cloves - 2 pcs.;
• citric acid - on the tip of a knife.

How to cook:

• We prepare the product in advance.
• Pour water into a bowl, add salt, citric acid and bring to a boil.
• We put sandpipers in boiling water.
• Cook for 20 minutes in a covered saucepan.
• Add seasoning and cook for another 20 minutes.

How to salt

You will need:

• sandpipers - 1 kg;
• garlic - 4 cloves;
• currant leaves - 6 pieces per 1 can;
• pepper - 10 peas;
• salt - 50 g.

How to cook:

• We put the washed currant leaves in sterilized jars.

• Put the pre-prepared mushrooms tightly in layers, sprinkle each with salt and chopped garlic.
• From above, you also need to cover the mushrooms with leaves so that they do not become moldy.
• We close the banks and wait at least 6 weeks.

How to pickle

Looking for:

• sandpipers - 1 kg;
• vinegar 6% - 3 tbsp. l .;
• sugar - 1 tbsp. l. with a slide;
• pepper - 5 peas;
• salt - 50 g;
• cloves and bay leaves - 2 pcs.

How to cook:

1. Put the pre-prepared mushrooms in a saucepan and cook over low heat.
2. We add all the ingredients.
3. We keep on fire for another 20 minutes.
4. We spread the mushrooms tightly into prepared jars.
5. We close the jars and wait for cooling, after which we store in a cold room.

So, sandpipers are edible mushrooms that, when properly processed, can make a great snack. They can be confused with other species, so you need to collect carefully and carefully. In addition to the appearance, be guided by the flour smell - you will definitely not go wrong.

How to salt floodplains for the winter? Fill in cans of 2-3 liters

The poplar row can not only be pickled, but also salted for the winter. Consider a classic snack recipe. Mushrooms do not lose their flavor after canning.

Ingredients:

• 2 kg of subfloors.
• 5 tablespoons table salt.
• 3 bay leaves.
• 10 black peppercorns.
• 5 dill umbrellas.
• 5 pcs of cloves.
• 6 black currant leaves.

Salting process

Fresh mushrooms must be removed from leaves and herbs. Cut off the tip of the leg. After that, the row should be well washed and filled with cold water for 2-3 days, and do not forget to periodically change the water.

When the mushrooms are soaked, then they need to be sent to a pot of cold water. After boiling, remove the foam and cook for about 20 minutes.

After the specified time has elapsed, the water must be replaced and brought to a boil. Salt the podpolniki and add to them the peeled onion, cut into several parts. Cook for 20 minutes.

When the mushrooms are ready, you need to throw them back in a colander, wait until the water drains and put them on a towel so that the row is completely dry. To prepare the marinade, add all the necessary ingredients to a pot of water and wait for the solution to boil.

Detailed description

In principle, in terms of shape and parameters, all sandpots are similar. They have a cap diameter of about 15 cm. The cap has a prostrate shape in older specimens, and spherical in young specimens.

Read also: Satanic mushroom (false porcini mushroom): what it looks like, differences from pale toadstool, edible or not, false, photo

The leg is small and short in size, only 5-7 cm long. It is straight and even. Sometimes milky in color.

The color of the cap is different for different species. It can vary from gray to brown.

Most popular types

Although there are about forty types of sandstone in nature, the most popular are only three, which are most often collected by mushroom pickers. They are:

• Greenfinch.
• The sandpiper is red.
• The sandpiper is gray.

Greenfinch. This sandstone, or ryadovka in a scientific way, was named greenhouse due to its unusual color, which does not disappear even after prolonged heat treatment.

Basically, the size of the mushroom is the same as in the rest of this genus. Of course, the distinctive feature is the green color.

It has a lot of nutrients and vitamins, but you can use it only in limited quantities and only if there are no contraindications.

It grows for a very long time, almost until the first snow.

Suitable for any culinary recipes, but you cannot eat green tea raw.

The sandpiper is red. This row has a characteristic red color. It belongs to conditionally edible, therefore, it must be properly prepared.

Its pulp is bitter and has a sour smell. Therefore, before cooking, it must be well soaked in a salty solution. Then, it can be eaten in pickled, fried and salted form, but only before that it is boiled.

The size and shape of this mushroom is the same as in the rest of the sandpit. But, the pulp is yellow.

The sandpiper is gray. After reading the name, it becomes clear that this ryadovka got its name from its color. By the way, it is because of him that many mushroom pickers pass by and do not pick up this mushroom. But in vain, because it has a lot of useful and unique substances that are necessary for the human body.

It is prepared in different ways, because it goes well with absolutely any dishes, but it is not worth eating it only raw. This threatens with poisoning. Before cooking, you need to clean and wash this mushroom well.

Taste qualities of ryadovka

In general, it should be said that in terms of taste, ryadovki, of course, lose out to many mushrooms, primarily white mushrooms, boletus boletus, boletus, camelina, butter mushrooms, champignons, chanterelles. Therefore, even experienced mushroom pickers, who are well aware that these are edible mushrooms, often do not collect sandpipers in principle. However, there are mushroom pickers who like both the original "flour" aroma of such mushrooms and their sweetish taste.

• Servings: 2
• Prep time: 20 minutes
• Cooking time: 20 minutes

Habitat

Rows live in pine or coniferous forests. They prefer sandy lands. They love to hide under layers of pine needles, sand and grass.

Most of the sandpipers love to live under the pine trees, so the easiest way to look for them is there. Also, they do not grow one at a time, but in groups or circles. So there is a chance to find not one representative of the rowers, but a whole family. But, you need to be extremely careful not to damage the root system of the fungus and not destroy the whole family.

Sandstones have a lot of poisonous counterparts. To distinguish them from each other, it is necessary to study in detail the description and characteristics of edible rows. Better yet, look at their photos and remember their appearance.

If you are not sure that you have found an edible row, then it is better not to touch it and bypass it so as not to get poisoned.

The recipe for making pickled podpolnikov for a simple ...

To marinate a poplar row in a simple way, you need to prepare the following ingredients:

• Subtopolniki.
• 2 tablespoons granulated sugar.
• 2 tablespoons rock salt.
• 3 tsp vinegar essence.
• 10 peppercorns.
• Bay leaf.
• 6 pcs of cloves.
• Dill umbrellas.

The amount of spices is indicated for one liter of marinade.

Cooking process

1. The mushrooms must be completely cleaned of dirt, rinsed several times, then filled with cold water and left for 2 days. Remember to change the water twice a day. Thanks to this procedure, you can get rid of the bitterness. You need to soak the underfloor lamps in a cold place, otherwise they may turn sour. When it has passed for two days, you need to rinse the mushrooms again and remove the mucous membrane with a brush.
2. Send the prepared row in an enamel container with salted water. Place on the stove and cook over medium heat for 15 minutes.
3. Then you need to change the water and cook the mushrooms for another 40 minutes.
4. When the floodgates are ready, they need to be sent to a colander.
5. For one bucket of mushrooms, you will need to prepare 1.5 liters of brine. Fill a saucepan with water, bring it to a boil and add sugar, salt, spices, bay leaves, dill umbrellas. Boil the marinade for 15 minutes, then add the vinegar essence and remove from heat after 5 minutes.
6. Put the row with the caps down in sterilized jars. Pour marinade all the way to the top and close with a seamer.
7. When the workpiece has cooled down, it must be refrigerated.

It will be possible to serve the appetizer to the table in a month.

If you managed to collect the floodplains, then you now know in what ways they can be prepared for the winter.

Sandboxes - mushrooms that can be found in the forest only if you look closely. After all, they are hiding under a hill of sand and pine needles. And if you dig up this embankment, you will find a whole family. But what to do with this find - let's figure it out further.

Nutritional properties

Sandstones grow for a long time, starting from the beginning of autumn and almost until the first snow. They have a bunch of nutrients and vitamins that are good for the human body. For example, the chemical composition of this mushroom contains protein, phosphorus, potassium, magnesium and many other trace elements.

Read also: Veselka mushroom: medicinal properties, what it looks like, how to take it, indications, contraindications, ABC of health

Due to its unusual appearance and low popularity, most mushroom pickers pass by. But this is in vain, because you can cook a lot of different dishes from them. From salting to making a variety of soups.

Ingredients and how to cook

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ingredients for 10 servings or - the number of products for the servings you need will be calculated automatically! ''>

Total:

Sandpiper (Tricholoma populinum)

Other names for the mushroom:

The Sandpiper mushroom belongs to the lamellar fungi, which means that it reproduces by the spores in its plates.

The plates at a young age 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. Under the skin of the cap, the flesh is slightly reddish.

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.

Spread

The sandpiper 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 Sandpiper mushroom got its name for its adaptability to grow under poplars and in the immediate vicinity of them, during the autumn leaf fall. The sandpiper, at a young age, is a little like a row, 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 Sandpiper always grows in large groups and, secondly, it always grows close to poplars.

What can be confused with "blue feet"?

Of course, this is difficult to do, this representative is very bright. But still there are similar ones and you need to know how to distinguish them:

1. The purple row is a conditionally edible mushroom. Her only difference is her bright purple hat. And if at the blue leg it is slightly purple, then here the shade will be more saturated;
2. The weed row is also very similar, but much smaller in size;
3. The purple webcap is conditionally edible and can also be put in the basket. But the taste will be slightly different. You can distinguish it by the "blanket" located under the cap and colors. Its upper part is more gray, with an ashen bloom;
4. White-purple spider web is a poisonous mushroom, you need to be extremely careful with it. It looks a bit like a "blue root", but its flesh is light yellow, which is noticeable if you break it. Sometimes purple spots are present in it. If the weather is calm, you can also smell a pungent smell.

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