Ryadovka mushroom, the photo and description of which can be seen below, has long been valued by mushroom pickers. But it is also fraught with danger, because there are edible and inedible rows, therefore, when picking these mushrooms, you need to be very careful and careful. Edible rows are often found in temperate forests and bear fruit in large groups in the autumn. Peak fruiting occurs in September and early October.
Row mushroom has long been valued by mushroom pickers
Most often in the forests there are purple rowing, gray, purple-legged, giant, as well as crowded and yellow-red. Gray and crowded rows are famous for their palatability. Yellow-red is not so tasty, nevertheless, all types of edible rows are worth a try.
It is also called titmouse or cyanosis. A distinctive feature of this mushroom is the change in color of the cap during ripening. Initially bright purple or even brown, the hat becomes pale lilac with a brownish tint when ripe. 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 leg of the fungus is cylindrical, its height varies from 3 to 8 cm, and its diameter is from 0.7 to 2 cm.
The flesh of the mushroom is dense, has a strong aroma. You can find violet row mushrooms almost anywhere, but most of them are in coniferous and mixed forests. In such forests, rows should be sought in open areas for humus. These mushrooms grow in groups or circles. They are resistant to frost and grow until late autumn.
In no case do not pick these mushrooms in the city, because they very actively absorb various kinds of pollutants, especially heavy metals.
You can cook bruises in any way, but it is advisable to boil them a little before cooking. These mushrooms are very useful, they have 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 mushrooms (video)
Ryadovka lilac-legged
Because of the characteristic color of the legs, it is also called the blue foot. She also changes the shape of her hat from a hemisphere to completely flat. The hat is large, in diameter reaches 15-16 cm or more. The taste of blueleg is very similar to champignons. The fruiting of these mushrooms occurs from March to June, and then from October until frost. You can find this row at the edge of the forest, in the grass, in the meadows. You can see it in photo 2.
Like the bluish, the purple-legged row should be boiled before cooking, then it can be cooked in any way: boil, fry, pickle or close in jars.
Row poplar
This is another autumn member of the family, fruiting from late August to November. It got its name from the fact that it can often be found next to poplars. The fact is that poplar rowing is a mushroom that has the ability to form mycorrhiza with the roots of this tree.
The hat of this row has a rounded shape, its diameter ranges from 6-12 cm. The hat is somewhat slippery, so it is often covered with moss. Its color can be red or brown, over time, cracks appear on the edges, and it changes its shape to a flat one. The leg is brownish in color, very fleshy. You can meet this mushroom in deciduous forests, where poplar grows.
Under the skin, the flesh of the poplar row is reddish. Her taste is powdery, sometimes it can be bitter. Poplar row can be grown indoors, but some conditions must be provided. These include high humidity, natural light, and fresh air. The temperature should be around 12-15°C.
Row green
In the common people it is often called greenfinch. It received this name due to the fact that even after heat treatment, the fruiting body retains its greenish color. As a rule, it grows in pine needles, only a hat is visible from the outside. It usually grows in late autumn in small colonies; it is difficult to find other mushrooms in the forest at this time. Like the rest of this family, the green row has a rounded hat, which straightens with age. Fibrous rays are clearly visible on the hat, which diverge towards the edges. The diameter ranges from 4 to 12 cm. The mushroom itself is very fragile, the flesh is white or yellowish, has a nutty flavor.
Greenfinch is considered conditionally edible. This does not mean that the green row is poisonous, but when preparing it, precautions must be taken. These mushrooms are usually harvested in salted and dried form. Fresh, they are also very tasty, but require proper heat treatment. Before cooking, the mushroom must be washed well and peeled off the skin from the cap.
Zelenushka has its own counterpart: the sulfur false row is poisonous and unsuitable for consumption, so you need to be very careful when collecting it. You should not abuse greenfinches, as they are considered to be heavy mushrooms for the stomach.
Row gray (video)
Row gray
Another representative of the rank and file family is the gray ryadovka mushroom. His hat is dark gray, sometimes with a purple tint. Its dimensions reach 4-10 cm. In young mushrooms, it is very smooth, but over time it becomes rotten and no longer looks so attractive. The leg, as a rule, is high, up to 10 cm in height, wide enough. The flesh is white, sometimes it can be pale gray, very pleasant to the taste. These mushrooms are harvested from October to November. Sometimes they can be found in December. Mushrooms choose a pine forest as a habitat; they grow there in large groups. Greenfinches can often be found next to the gray row colonies.
Remember that the description of the fungus is similar to poisonous members of the family, so only those who can accurately distinguish this species from others should collect them.
Thus, the ordinary family is very diverse, and with knowledge, you will reap a good harvest in the forest, which you can please both yourself and your loved ones. These mushrooms can be consumed both fresh and dried. They can be closed in a jar, an excellent cork comes out. Unfortunately, among the edible, tasty members of the family, there are poisonous ones that can be harmful to health. It is very important to follow the collection rules, and then these mushrooms will delight you with their taste.
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Ryadovka is the collective name of mushrooms belonging to the lamellar genus, the Ryadovkovy family. More than 2500 members of this family have been classified. Most of the rows are edible, but there are also poisonous mushrooms. Edible rows include: gray row, poplar row, giant row, scaly row, massive row, matsutake, purple-legged row, yellow row. Most of them are classified as conditionally edible mushrooms.
Row mushroom loves to grow on sandy soil in mixed or coniferous forests. Fruits, mainly from August to October. Edible rowan mushrooms have a pleasant taste. They are pickled, salted, fried, pre-processed (boil for 30 minutes). But it is better to collect young mushrooms for food, since mature rows have a bitter taste. These mushrooms are of great value for tuberculosis patients, but it is better to use them after consulting specialists. You should not give these mushrooms, as well as others, to children.
Mushroom photo
Row mushrooms (photo), the main difference of which is the color of the cap, forms mycorrhiza with coniferous trees. Often they can be seen growing in a row or in a circle. Ryadovka (photo) has healing properties. They are used in the preparation of antibiotics.
Row purple- a good edible mushroom, the hallmark of which is the color of the cap. It is also called the violet row for the purple hue of the skin on the hat. The hat itself reaches 15 cm in diameter. In young mushrooms, it has the shape of a hemisphere, in mature ones, with an almost flat hat shape, the edges remain bent to the bottom. The flesh of the cap is dense, with a purple tint in young mushrooms. The smell has floral shades. The mushroom plates are wide and free. The stem may be slightly paler than the cap. The height reaches 8 cm, and the thickness is 2 cm. Another name for this type of rowing is the purple-legged rowing.
Row poplar belongs to category 3 mushrooms. Its other name is poplar mushroom. It is also a rather large mushroom, having a cap up to 15 cm in adulthood. In young mushrooms, it has the shape of a hemisphere, sometimes rounded-cone-shaped, while in mature mushrooms, the cap becomes flatter with a small notch in the center. The edges of the cap are usually uneven with cracks. The color of the skin varies from yellow to terracotta, with lightened edges. To the touch, the skin is sticky with sticky litter. The stem reaches 6 cm in length, 3 cm in diameter. The shape can be cylindrical, sometimes spindle-shaped. Slightly widened towards the base. The pulp of the mushroom is dense, white.
Row poisonous- the Russian version of the name of the row, which is better known as the tiger or leopard row. The mushroom owes such an unusual name to gray scales that densely dotted the hat. The cap itself has a silvery bluish tint with a black tubercle in the center. In young mushrooms, the plates are off-white in color with a greenish tinge, later they are painted olive-gray. The leg has a powdery coating. Prefers to grow on calcareous soils alone or in circles. This type of rowing causes severe gastrointestinal poisoning. The main danger of the fungus is its pleasant smell, which does not at all resemble a poisonous mushroom. In case of poisoning, vomiting, diarrhea, nausea appear already in the first 15 minutes after ingestion.
Row gray differs from its relatives in a pale gray hat, sometimes with a purple tint. The shape of young mushrooms is conical-convex, and later acquires a flat shape with a flat tubercle in the center. The surface is smooth, but as it matures, cracks appear. The leg of the gray row is white or grayish. The smooth surface can sometimes be covered with flakes. The flesh of the fungus may have a yellowish tint, but is more often grayish-white. It has a pleasant taste and powdery smell. With a row of gray, a great similarity is found in the earthy row. But the difference is the fibrous-scaly cap and rarer plates. Inexperienced mushroom pickers often confuse a gray row with a poisonous fibrous row, which has a thinner skin on an ash-gray hat (it is white-gray in an edible one) and a burning flesh.
Brown row or sweetie- although it looks like a very attractive mushroom, it is considered inedible by many because of the bitter taste of its pulp. The color of the cap is more of a reddish-brown. The skin is dry to the touch, with small scales. The edges are usually lighter than the middle, in the center of which there is a blunt tubercle. The plates are wide and frequent. At the beginning of development, they are white, then they acquire a red-brown hue with spots. The pulp of the mushroom is dense, white, slightly fibrous. Grows in close proximity to pine trees.
Row red more commonly known as pine or yellow-red honey agaric, it belongs to category 4 conditionally edible mushrooms. It is harvested at the beginning of ripening, as more mature mushrooms develop an unpleasant aftertaste. In appearance, it differs in a more massive, slightly curved leg with a thickened base. The mushroom cap is orange-yellow. It is velvety to the touch and covered with reddish fibrous scales. The flesh is bright yellow in color, thick and dense in the cap, and more fibrous in the stem. Bitter in taste. It has a sour smell, reminiscent of rotten wood.
Row yellow or a beautiful (decorated) rowing is slightly smaller in size than the rest of the family. Quite a rare mushroom. There is practically no tubercle on the olive-yellow cap, but the center of the cap is painted in a darker color. In mature mushrooms, it acquires an almost flat shape, with jagged edges. The plates are yellow, frequent and narrow. The stem has a small diameter - only 1 cm in mature mushrooms. Thickened at the base. Small scales are visible on the surface. The leg is hollow inside. The color of the pulp is yellow on the cap and brown on the stem. It has a pleasant woody aroma, but a bitter aftertaste. He likes to grow on the remains of trees, rotten trees, in small groups.
(mouse mushroom)
or dashed line
- edible mushroom
✎ Belonging and generic features
Ryadovka(lat. Tricholoma), or tricholoma- a genus of ground-spinning mushrooms of the family Tricholomoves (rows) (lat. Tricholomataceae), of the order agaric (or lamellar) (lat. Agaricales).
Rows are also called other mushrooms, from completely different genera, and from other families. All of them belong to common, but alas, poorly identifiable species.
The name of this genus comes from the ancient Greek words: τρῖχο and λῶμα, which in translation means: "hairy edge" (at clothes), but this genus received a Russian name for the ability to appear in groups (rings or in a row).
Ryadovki is a vast genus of mushrooms, which has more than 2,500 species, but for mushroom pickers, only a few of them may be of interest, 6 of which are classified as edible and 7 as conditionally edible species, and all of which live in Russia. For example:
among the edible rows in the genus, of particular interest are:
- rowing gray (shaded);
- earthy rowing (earthy gray),
and among the conditionally edible rows in the genus, the following are useful:
- rowing is different (isolated, separated);
- rowing scaly (silver, greasy);
- rowing bearded (woolly);
- shell row.
All the other types of row mushrooms can be confidently added to inedible or poisonous ones, and some even to deadly poisonous ones (there are some among them), for example:
among inedible mushrooms in the genus of rows are:
- rowing pointed (mouse, striped, burning-sharp);
- rowing white-brown (white-brown);
- rowing sulfuric (sulfur-yellow);
- rowing sultry (spruce);
- soap bar,
and among the poisonous mushrooms in the genus of rows are:
- rowing spotted (destroyed);
- rowing fused (twisted).
That is why they collect rowing mushrooms and eat only experienced mushroom pickers. And if someone has not reached such positions, and is not well versed in them, then it will be better (more unmistakable) not to collect them at all and pass by so as not to run into a poisonous specimen.
That is why amateur mushroom pickers collect such mushrooms reluctantly, they are afraid, and perhaps in vain, since all of their edible, conditionally edible species are completely suitable for human consumption, and besides, they are even considered mushrooms of a very high taste quality.
And for accurate identification and unmistakable collection of row mushrooms, you just need to remember them well!
✎ Row gray
Row gray(lat. Tricholoma portentosum) is a fairly common edible mushroom from the genus Tricholoma (lat. Tricholoma), the family of the same name Tricholoma (lat. Tricholomataceae) and the agaric order (lat. Agaricales). The gray rowing got its name for the peculiarity of growing in rings or rows and for the gray color of its hat, and it is often called differently - rowing hatched and its amazing resemblance at a young age with a small gray mouse gave rise to another, popular name for this species - mushroom mouse.
✎ Similar species and nutritional value
Row gray has similarities with some types of rows, among which both edible and inedible or slightly poisonous mushrooms can be found. For example, it looks like:
- almost edible earthy rowing (lat. Tricholoma terreum), which is much smaller than it and is distinguished by a fibrous-scaly surface of the cap and gray, more rare plates;
- a semi-edible row is different (lat. Tricholoma sejunctum), the flesh of which has a very unpleasant odor, and its leg is green, brown or white in color;
- inedible soap row (lat. Tricholoma saponaceum), which is colored more evenly and, without fibrous, has a very strong smell of laundry soap;
- slightly poisonous row pointed (lat. Tricholoma virgatum), characterized by a thinner, ash-gray hat, with a clearly visible conical tubercle in the middle, grayish plates and burning flesh.
According to its consumer and nutritional indicators, the gray row belongs to the edible mushrooms of the fourth category. In this regard, and due to the fact that the species is not easily recognizable, the gray row is not very popular among mushroom pickers.
✎ Distribution in nature and seasonality
The gray row, among all other types of rows, is the most common and grows in coniferous (mainly pine) and mixed forests, forming mycorrhiza with pine, usually on sandy soil, in moss and under deciduous-coniferous litter, singly or in groups, and sometimes and "witch circles". Often grows at the same time and in the same places as greenfinch. It occurs and is quite common in the temperate zone of the northern hemisphere of the planet, that is, in North America and Canada, Northern, Western and Eastern Europe, in central Russia, in the Urals, in Siberia and in the Far East. Her main fruiting period begins from the very beginning of September and continues until frost, at the end of November, and mass fruiting occurs at the end of September and the first half of October.
✎ Brief description and application
Row gray belongs to the section of agaric mushrooms. The spores for her reproduction are in her plates. The plates themselves are very rare, wide, slightly sinuous, adherent with a tooth or free; in young mushrooms they are white or straw in color, while in mature ones they are grayish, with a yellowish tinge. Her hat is fleshy, with wavy fissured edges and noticeable radial blackish fibers; in young mushrooms it is round-conical and noticeably convex, while in mature mushrooms it is flat-spread, uneven, with a flat tubercle in the center. The edges of the cap of young mushrooms are wrapped, later they straighten out and in old ones they already bend up and crack. The color of the cap is either pale grayish or dark gray, often with a lilac, olive or violet tint. The surface of the cap is smooth, often cracking with age, in wet weather it is slimy and slightly sticky, so pieces of soil and plant residues always stick to it. Its stalk is cylindrical, slightly thickened at its base, dense and smooth, longitudinally fibrous and, as a rule, deeply rooted and planted in moss and leaf litter. At a young age, the leg is solid, but eventually becomes hollow; in the lower part it is white with a yellowish or grayish tint, and in the upper part it is covered with powdery coating. The pulp of the gray row in the cap is dense, but brittle, and in its leg it is fibrous and loose, white-yellow-gray in color, with a slight but persistent mealy taste and smell.
Ryadovka gray is suitable for all types of processing, it can be boiled, fried, salted and marinated. Before cooking, it is recommended to thoroughly rinse it from the ground and the remains of the leaves, and peel the hat from the skin. When boiled, the flesh of the gray row becomes gray-white, sometimes with a faint chestnut tint, but this is normal. Both young and mature mushrooms, or mushrooms thawed after freezing, are suitable for food.
Rowberry poisonous grows in deciduous and coniferous forests, preferably in calcareous soil. The ripening period is from August to October. Most often, this fungus can be found in clearings in the form of seeds that form small rings.
In the common people, such circles are called "witch rings."
Outwardly, poisonous rows have a hat up to 12 cm with a developed edge of a convex shape in the center and flat towards the edges. It can be off-white, light silver or brownish gray, most often with a blue tint. Mushroom rowadovka poisonous has a whitish flesh with a floury smell and taste. Leg about 8 cm long and 3 cm in diameter, dense, mealy. Its plates are often located, have a dirty yellow tint, adherent to the stem.
This mushroom can not be eaten, it is very toxic. After a maximum of 4 hours, it causes intestinal upset, vomiting and other unpleasant consequences.
Distinctive features
Despite the fact that many people choose to collect rows, they put themselves in serious danger. After all, a poisonous row can often be mistaken for edible. And this, in turn, threatens a serious health hazard. A distinctive feature of this poisonous mushroom is gray scales densely located on the cap. The hat itself has a silvery color with a blue tint, it is distinguished by a small tubercle in the center. There is a powdery coating on the leg. If this fungus is found, in no case should it be eaten. Poisonous rowing is very easy to confuse with an edible mushroom because of the pleasant smell.
The use of this row, even in small quantities, is fraught with severe poisoning: nausea, pain in the stomach, vomiting, diarrhea. This is due to the release of a potent toxin.
When collecting rows, you must firmly make sure that it was edible mushrooms that were collected. Therefore, it is important to carefully examine the find.
- It should not have scales, the flesh should be white.
- If there are worms inside, this is a good sign, because a dangerous fruit is always clean inside.
- After boiling, a slightly specific smell should remain.
- It is better to collect those types of mushrooms that are well known.
Of course, in autumn I really want to walk through the forest, pick fresh mushrooms and fry them with potatoes. However, one should never forget about precautions so as not to subsequently end up in a hospital with poisoning. Therefore, before heading into the forest, you should carefully study the features of the area and find out if the mushrooms have a killer double. If you find a previously unknown mushroom, you should not take risks and try to cook it. The same applies to rows, because due to ignorance, you can collect a full basket of poisonous doubles.
Row mushrooms- This is the collective name of a whole order of mushrooms, which includes both edible and poisonous species. Basically, they are all edible: gray row, and poplar, and giant, and matsutake, and massive, and yellow.
Row grows most often in mixed and coniferous forests, loves sandy soil. And they collect it from May to the end of October. The largest mushroom "peak" falls on August-September.
Many people look at these wonderful and very useful mushrooms as inedible toadstools, so they bypass them. Even experienced mushroom pickers do not always risk collecting rows, being afraid to confuse them with poisonous counterparts.
Edible and poisonous types of rows - how to distinguish?
There are a huge number of different types of row mushrooms. Moreover, each species is not only edible, but also poisonous. How to distinguish an edible row mushroom from a false one? The main difference between a poisonous and edible mushroom is that false rows of hats will always be even in shape and painted only white, and poisonous mushrooms have a rather fetid smell. And edible mushrooms, on the contrary, are painted in different shades (the hat and leg of such rows are always the same tone). Under the hat they have plates of a rich yellow color. The pulp of edible rows will also be of the same color. So, let's first consider which mushrooms are allowed to be eaten, and then which ones are unsuitable for eating.
Edible Row Mushrooms:
- Giant rowing. Other names for the mushroom: gigantic rowing, huge rowing. The mushroom cap reaches about twenty centimeters in diameter. Also, the cap is characterized by a spherical shape (after the shape becomes flat), a smooth skin of a brownish-red color with light edges. The fruit stalk is quite elastic, straight, lighter at the top, and starting from the middle it becomes yellowish or brownish-scarlet. Mushroom pulp has a nutty flavor and a rich mushroom aroma; when broken, it may turn red or turn yellow. Fruiting lasts from August to September. Cultivated in forests where pines grow.
- yellow rowing. Also referred to as a decorated row. Compared to all other types of rows, this mushroom is much smaller. The hat is yellowish-olive in color with a dark spot in the center. The fruit stem is very small (about one centimeter), hollow inside, and covered with scales on top. Under the cap, the flesh is yellowish, and brown in the leg. In addition, decorated rowing has a very pleasant woody aroma, but at the same time it has a bitter aftertaste..
- yellow-brown rowing. In the people, such a mushroom is called a row of brown, red-brown and orange. Although the mushroom belongs to the edible species, it is slightly bitter when consumed. The mushroom cap at the initial stage of development is convex, and over time it becomes flatter with a small tubercle in the center. The surface is quite sticky, in old mushrooms it can also be scaly, red-brown in tone with light edges. The fruit stalk is straight, closer to the base it becomes thicker, white at the top, and brownish-yellow with thin fibers of a brownish-red hue below. The flesh of the rowing is light or yellowish, has a strong mealy smell and a bitter aftertaste. The harvest takes place from August to September.
- Earthy lane. They are also called earthy gray rows. The cap is cone-shaped, later becomes flat with a small tubercle in the center, grayish-brown in color and with a smooth surface. The fruit stem is straight or slightly curved in the form of a screw, white. As for the pulp, it is moderately elastic, light in color, tasteless and with a slight mealy smell. They grow exclusively in coniferous forests. They start fruiting in August.
- Lilacfoot rowing. The fruit stem is lilac, and the hat is yellow-beige with a purple tint and a smooth surface. The pulp is quite fleshy, sweet, with a light fruity aroma, gray, whitish or purple-gray. Likes to grow in forests where ash grows. The harvest starts in April and lasts until November.
- Mayskaya rowing. In young mushrooms, the cap is round-flat, after which it becomes convex. The skin is beige, then becomes a little whiter, and at an older age turns yellow. The mushroom leg is straight, white or yellowish in color, yellow-red near the base. The fruit pulp is light, rather fleshy, with a strong floury smell and taste. It bears fruit for three months (from April to June).
- Mongolian rowing. It is characterized by excellent taste and aroma of mushrooms. The mushroom cap is ovoid or in the form of a hemisphere; at a more mature age, the mushroom takes on a convex shape with edges turned up. The surface of the cap is shiny, whitish in color; in an old mushroom, the skin becomes dull. The fruit stalk of the Mongolian row is long (reaches almost ten centimeters), thick enough, expanded closer to the base, whitish, and after a yellowish tone. The pulp of the row is white. It comes into fruiting twice a year: first in spring (smarta until May), and then in autumn (somewhere in October).
- Broken rowing. The fruit body is quite fleshy. The hat is semicircular, reddish-brown or yellow-chestnut in color, with a shiny and silky surface. Mushroom leg is cylindrical, compacted, tapers near the base, light, covered with bloom. The fruit pulp is white, turns red at the break, has a bitter taste and a powdery smell. Begins fruiting in January, and stops in March. A broken row can be salted, pickled, boiled, fried and stewed. But such mushrooms require preliminary long soaking.
- shod rowing. It is also called matsutake (which means "pine row"). The fruit cap is quite wide, with a silky surface, a brownish tint. In more mature mushrooms, the skin cracks and light flesh is visible through it. The mushroom leg is long (it can reach about twenty centimeters), painted white closer to the cap, and brown near the base. The fruit pulp is light, has a mushroom flavor and a spicy-cinnamon aroma. Harvesting takes place in the first two months of autumn.
- Gray rowing. Such a mushroom is also called a row of hatched. The hat of the gray row is rounded, a little later it becomes flatter and uneven, a small tubercle forms in the center, the color is dark gray, sometimes there is a purple or green tint. In old mushrooms, the surface of the cap is smooth and cracked. The fruit stalk also has a smooth surface, expanded closer to the base, covered with a powdery coating of a grayish-yellow hue or white on top. Mushroom pulp practically does not smell, has a powdery taste, turns yellow at the break. It grows in forests where pines grow. A gray row appears at the beginning of autumn, and disappears at the end.
- crowded rowing. The fungus grows in clusters in the form of small fruiting bodies of various shapes. Mushroom caps are rounded with concave edges. The surface is smooth (may be scaly), gray in color. Fruit legs are spliced together, straight, swollen, light. Mushroom pulp is quite elastic, moderately dense, brown in color, has an excellent taste and mealy smell. Appear in the first two months of autumn. Found in parks, forests, near roads.
- violet rowing. Another name is pink row. A cap with a diameter of up to fourteen centimeters is painted in a whitish or yellowish tint, smooth, hemispherical in shape (in more mature mushrooms, the shape becomes flat) with uneven and wavy edges. The leg is painted in the same tone as the cap, tapering at the top, fibrous (may be covered with scales). The mushroom pulp is soft, whitish or light pink in color, emits a corn aroma, and is almost tasteless. Grows from August to November in mixed forests.
The following types of mushrooms belong to conditionally edible rows:
- White-brown row. Also called brown line. The surface of the cap is mucous, prone to cracking, painted in a reddish-brown hue. The cap is cone-shaped with a tubercle in the center. The fruit stalk is even, brownish-pink in color, white under the cap itself. The pulp is also light, in mature mushrooms it is slightly bitter. Begins fruiting in August and ends in October.
- bearded rowing. The cap is convex cone-shaped, with a scaly surface, reddish or brownish-pink in tone. In young mushrooms, the edges of the cap are wrapped, and at an older age they are leveled. The mushroom leg is covered with scales, smooth, white okra above, and brown below. The pulp is light, without taste and smell. It occurs near the swamp, where alder and willow grow, as well as in forests where there are pines and fir. Fruiting from early August to October.
- smoky rowing. The cap is quite fleshy and large, hemispherical in shape (it changes to flat at an older age) with tucked edges, ashy or yellowish in tone, with rather thick, whitish flesh, which becomes loose in old age. Emits a floral-fruity aroma. The fruit stalk is thick, widening near the base, club-shaped, moderately fleshy, light. In the forest, the mushroom is most likely to be found from August to November.
- yellow-red rowing. It is also called a blushing row. Due to the fact that the mushroom has a rather bitter taste and a sour smell, very often such a row is considered an inedible species. The cap is round (then becomes flat), the surface is velvety, dry, yellow-orange in color, dotted with small brown-red scales. The fruit stem can be curved or straight, thickening near the base. The color of the stem is the same as that of the cap, only the scales are much lighter. The pulp is quite fleshy, dense, juicy, yellowish in color, with a bitter taste and sour smell. Fruiting begins in July and lasts until October.
- Green rowing. It is also called the golden row. Some scientists believe that this mushroom belongs to a poisonous species. The hat is convex (later it will be flat), fleshy, with a smooth and mucous surface of a yellowish-green tone with a brownish center. H the foot is even, yellow-green in color, covered with brownish scales at the base. The flesh is light, in mature mushrooms it turns yellow, almost tasteless, with a floury smell. Grows from September until the first frost.
- Red rowing. In young mushrooms, compared to old mushrooms, the taste is much more pleasant and not bitter. The surface of the cap is velvety, yellow-orange in color, dotted with reddish scales. The fruit pulp is quite compacted in the cap, bright yellow in color, has a rancid taste and a sour smell, reminiscent of rotten wood.
- open-shaped rowing. The mushrooms are quite fleshy, with a thick stem and a hat that is colored yellow-brown, reddish with green spots and veins. The shape of the cap is narrow and convex, then it changes to a flat one with tucked edges. Fruit stalk of medium length (about eleven centimeters), cream-colored, covered with scales from below. Mushroom pulp is light, has a not too pleasant smell and taste. Harvesting takes place from the third month of summer until October. It is best to use such mushrooms in pickled, salted or boiled form.
- fused rowing. The fruit cap with a diameter of about ten centimeters has a convex shape, which changes to flat with age, the edges look down. The skin of the cap is dryish, smooth, whitish in color. In rainy weather, the shade of the hat turns blue. The mushroom leg is velvety, cylindrical or flattened, white in color. The pulp of the mushroom is quite elastic, light, with a cucumber smell..
- poplar rowing. The mushroom cap of this row is rather fleshy, convex (later becomes flat) in shape, with a slippery yellowish-brown skin. The fruit stalk, like the cap, is quite fleshy, light, at a more mature age it turns brownish-red, and may darken when squeezed. The flesh is light, dense, moderately fleshy, pinkish under the cap, and grayish-brown inside the stem. Harvesting lasts all summer, including the first two months of autumn.
- purple rowing. Also called lilac rowing and lilac rowing. It is considered a rather large mushroom, in which the cap is hemispherical (then becomes flat), with a smooth skin, of a rich purple color (in old mushrooms, the shade becomes brownish). The fruit stalk is quite dense, elastic, slightly thickened closer to the base, covered at the top with light flakes, purple in color, which brightens with age and then turns brown. Mushroom flesh is light purple in color and has an anise flavor. Fruiting from August to December.
- scaly rowing. The hat is convex in shape, with velvety skin of a dark brown tone, covered with scales. The leg is club-shaped, fibrous, tricolor (white near the cap, pink or yellow in the middle, and brown closer to the base). The pulp is beige, has a fruity smell and a bitter taste. It bears fruit for three months (from August to October).
Inedible row mushrooms include the following types:
- White rowing. Some experts believe that this mushroom is poisonous. It has an unpleasant pungent odor and a rather pungent taste. The shape of the cap is rounded-convex, becoming flat with time. The surface is dry, dull, white-gray, which later changes to yellowish-brown with brownish spots. The stem of the mushroom is slightly compacted near the base, has the same color as that of the cap. The fruit pulp is moderately fleshy, light, turns pink at the break, has a burning bitter taste. The smell of more mature mushrooms is musty, somewhat reminiscent of the smell of a radish. They appear in August and grow until October.
- smelly rowing. This mushroom is considered inedible, because after eating it, a person has visual and auditory hallucinations. Hat white tone with the presence of brown color, convex shape. The pulp is compacted, light, smells of caustic lighting gas. The fruit stem is colored in the same way as the hat. Can grow in mixed forests from September to October.
- Spruce row. Characterized by an unpleasant odor and taste. Lives in a pine forest from August to October. The hat is rounded with a small depression in the center, the surface is shiny and smooth, brownish in color. The fruit stem is not too fleshy and thin, curved. In old mushrooms, the skin cracks, and at the same time light flesh is visible.
- soapy rowing. The name of the mushroom is due to the fact that it has a fruity and soapy smell and not a very pleasant taste. Taste and smell do not change even after heat treatment. The mushroom cap is naked, smooth, conical in shape, which then becomes flat, greenish-olive in color, reddish in the center, and pale at the edges. The fruit stem is club-shaped or even in shape, whitish or yellow-green in color; at an older age, the stem is covered with reddish spots. The pulp is quite dense, light or yellowish. It occurs in forests where spruces, pines, oaks grow from August to November.
- Detached rowing. The hat is olive in color, convex in shape with a dark tubercle in the center, almost twelve centimeters in diameter, covered with dark scales, the edges are bent down. During rainy weather, the surface of the cap becomes slippery and slimy.. The mushroom leg is compacted, expanded at the bottom, white-green at the top, and dark gray at the bottom, small scales are located on the surface of the leg. The flesh is two-colored (it is white in the cap and yellowish in the stem), bitter in taste, smells like fresh flour. Row grows for a month and a half (from August to mid-September).
There are also poisonous rowing mushrooms:
As you can see, there are a huge number of varieties of row mushrooms. Among them, both edible and inedible and even poisonous mushrooms stand out. Therefore, before picking mushrooms in the forest, you should carefully examine the appearance of each of them.
Below is a video about the brown row.
Beneficial features
Rows have a whole list of useful properties. So, for medicine, it is very valuable that many antibiotics are obtained from the enzymes contained in the rows, which are most often aimed at combating tubercle bacillus. Mushrooms are also rich in vitamins of groups B, PP, C, A.
These mushrooms are known to help with mental overwork. Doctors recommend rowing for people suffering from diabetes and hypertension.
Due to the fact that mushrooms contain very few calories, they are great for diet food, and the presence of a large amount of trace elements and proteins makes them an excellent food for vegetarians. According to their chemical composition, they are very close to meat, therefore they are able to completely replace it.
Edible row mushrooms are very useful for humans. Their benefit lies in the fact that mushrooms contain vitamins and substances that have a beneficial effect on the body, helping to cope with many diseases.
Thanks to scientific research and chemical analysis of the fungus, it was found that rows have the following properties:
- antibacterial;
- antioxidant;
- immunomodulatory;
- antiviral;
- anti-inflammatory.
In addition, the benefits of rowan mushrooms are based on the fact that the use of this product contributes to:
- removal of toxins from the body;
- normalization of the tone of the stomach and intestines;
- regeneration of liver cells.
It can be concluded that the described rowing mushrooms (edible only) should be included in the diet of people who have diabetes, oncology, arrhythmia, diseases of the genitourinary system, rheumatism, nervous disorders and osteoporosis. h.
Use in cooking
Despite the fact that these mushrooms have a nondescript appearance, they are surprisingly tasty and fragrant, and therefore it is not surprising that rowan mushrooms are widely used in cooking.
Both young and adult mushrooms are great for food, and even those that have survived the first frost. Rows are wonderfully suitable for frying, pickling, marinating, stewing, soups and sauces are prepared from them. They can be grilled and dried. Many chefs prefer to add rows to meat - they give the dish an unusual flavor. At the same time, rows can be a separate dish - decoration of the festive table.
How to cook?
Row mushrooms, only if they are edible, can and should even be eaten. But before you start making a dish with mushrooms, you should first prepare fresh mushrooms.
How to handle rows? It is necessary to first sort out the collected rows and clean them from leaves and grass. Next, the mushrooms should be thoroughly washed under running water or soaked for several hours in water (this is done when the mushrooms are too dirty). Then pour clean water into the container, add vinegar and bring to a boil. As soon as the liquid boils, you need to lower the washed mushrooms into the saucepan and boil for about ten minutes. Then the broth must be drained, and the rows should be poured again with water, adding vinegar, and boiled for about twenty minutes. Then, peeled onions are placed in the container and boiled for another ten minutes (this is necessary so that the mushrooms do not emit a mealy smell). When the mushrooms are cooked, they need to be thrown into a colander, and then proceed to the further preparation of the dish.
How to cook rows so as not to be bitter? To get rid of the bitter taste, during processing, remove the skin from the cap, soak the mushrooms in salt water (30 grams of salt and a liter of water are required per kilogram of rows) for a day (the longer the mushrooms are soaked, the better the bitterness comes out of the pulp) or during cooking mushrooms, add a peeled onion to the broth (this method was described above).
What can you do with rows? Cooks recommend pickling, pickling, boiling, frying and stewing mushrooms.
How to cook rows? Process a kilogram of fresh mushrooms as indicated above. Next, pour a liter of water into a deep container, add thirty grams of salt, a pinch of citric acid and boil. When the liquid boils, put the cleaned rows into the container and boil for about twenty minutes under a closed lid. After ten minutes of cooking, add a couple of clove buds, six peppercorns and lavrushka to the mushrooms. After twenty minutes, transfer the boiled mushrooms to a colander - and you can proceed to further cooking the dish.
How to fry rows? Peel, rinse and put about five hundred grams of fresh mushrooms in a deep container, adding two liters of water and thirty grams of salt. Boil the mass and boil for about twenty minutes (you should constantly remove the foam). Transfer the boiled rows to a colander to drain excess liquid, and then put in a preheated pan, smeared with vegetable oil. Fry the mushrooms for ten minutes, stirring regularly.
How to pickle rows at home? It will take a kilogram of fresh rows, which must be cleaned, washed and cut. Then the mushrooms should be boiled, as indicated above. At the end of cooking, mix with forty-five milliliters of vinegar and distribute in a sterilized container, adding thirty-five grams of sugar, five peppercorns, four cloves and a couple of laurels. After the jar should be hermetically sealed.
How to salt rows for the winter? Cook a kilogram of mushrooms and transfer to a colander so that all the liquid is gone. Next, put three leaves of horseradish, ten peppercorns in a sterilized container, and then lay out the boiled rows in layers, sprinkling each layer with salt and adding three chopped cloves of garlic. H After forty-two days, salted mushrooms for the winter will be ready. The shelf life of the blank is no more than twelve months.
The benefits of row mushrooms and treatment
The benefits of rowan mushrooms for the body are known to both folk and official medicine. It is possible due to the fact that such a plant product contains a huge amount of vitamins, minerals and amino acids.
Extracts obtained from these mushrooms are actively used in the treatment of liver and kidney diseases. They restore liver cells, help to remove toxins and cleanse the body as a whole. In addition, in folk medicine, ointments and lotions from these mushrooms are used to treat skin diseases.
Harm of row mushrooms and contraindications
Row mushrooms do not bring harm, but there is a chance to confuse edible mushrooms with poisonous mushrooms. Poisonous species have thinner legs and hats with grayish plates and a conical tubercle in the middle. It is also better to collect mushrooms away from roads and cities, as they absorb harmful substances contained in the soil. The use of rows is contraindicated for young children, people with digestive disorders, as well as people who have an individual intolerance to this product.
Mushrooms in rows can be poisoned if you mistakenly plucked the inedible appearance of this mushroom and ate it. Symptoms of row poisoning:
- headache;
- increased salivation;
- severe and cutting pains in the abdomen;
- severe and frequent diarrhea;
- nausea;
- fatigue, weakness and desire to sleep;
- frequent and increased vomiting.
At the first sign of mushroom poisoning with rows, you should immediately call a doctor at home. While waiting for the doctor, the patient needs to be given first aid. What is it?
Firstly, in gastric lavage with a weak manganese solution (the liquid should be light pink) in order to remove the remains of fungi from the body. After you drink the solution, you need to specifically induce vomiting.
Secondly, after gastric lavage, any adsorbent should be taken.
Thirdly, if you do not have diarrhea, then you need to drink a laxative to clear the intestines of the remnants of fungi.
Fourth, after taking the medicine, you need to go to bed and cover yourself with a fairly warm blanket (this is done so that the body sweats).
Fifth, with dizziness, you need to drink strong black tea (preferably hot).
Now it remains only to wait for the ambulance to arrive and provide medical treatment..
