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 rowings include: gray rowing, poplar rowing, giant rowing, scaly rowing, massive rowing, matsutake, purple-legged rowing, yellow rowing. 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.
- 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.
White-brown rowing (Tricholoma albobrunneum) photo
It grows in dry coniferous (usually pine) forests, in July-September. The cap is 4-9 cm in diameter, at first hemispherical, convex-prostrate, tuberculate, radially fibrous, finely scaly in the center, dark red-brown, chestnut-brown-brown with a darker middle. The flesh of the cap is white, reddish-brown under the skin.
The plates are adnate with a tooth, white, with reddish spots. Leg 3-7 cm long, 1-1.5 cm thick, cylindrical, widened, in a mature mushroom sometimes narrowed towards the base, fibrous, powdery at the top, white, usually with a clear color border, without a gradual transition, down - brownish-fibrous, with red -brown belts, brownish to the base. Leg flesh is white.
Row white-brown inedible.
Row mouse (pointed) (Tricholoma virgatum) photo
It grows in moist coniferous and deciduous forests, in September-October. Occurs frequently. The cap is 4-8 cm in diameter, first bell-conical, then hump-shaped, ash-gray, dark in the center, with a striped edge and a sharp tubercle. The plates are frequent, wide, adhering to the stalk with a tooth or almost free, deeply notched, grayish, with a black edge, turning gray with age. Spore powder is white.
The taste is sharp, bitter. Leg 6-8 cm long, 1.5-2 cm thick, cylindrical, slightly thickened at the base, dense, whitish or grayish. The surface of the mushroom stem is slightly fibrous.
Row pointed inedible.
Sulfur-yellow rowing (Tricholoma sulphureum) photo
It grows in coniferous and deciduous forests on the ground and on stumps in August-October. The cap is 3-10 cm in diameter, at first conical, with a tubercle, later flat-convex, bright sulfur-yellow, darker in the center, pale along the edges. The pulp is sulfur-yellow or greenish, the smell and taste are unpleasant, tar or hydrogen sulfide.
The plates are rare, sulfur-yellow. Spore powder is white. Leg 5-8 cm long, 0.7-1 cm thick, smooth, often curved, whitish-gray-yellow.
Row gray-yellow inedible, slightly poisonous.
This type of fungus is very poisonous and dangerous to human health. If you use it in food, even in small quantities, it can cause severe gastrointestinal disorders. The reason is an unexplored toxin that is contained in these mushrooms. Its danger to a greater extent lies in the fact that it has a very pleasant smell and taste, so it is difficult to perceive it as poisonous. Most often, this mushroom can be seen in deciduous and coniferous forests.
Although it is a mycorrhizal fungus, it can also often be found on the edges of forests, where they occur in large groups, forming the so-called witch rings. These mushrooms are most fruitful from August to October. As for the hat of the poisonous row, it is first spherical in shape, and then becomes flat-prostrate with a wrapped edge.
Its color is grayish-white, off-white or blackish-gray with a bluish tint. From above, it is covered with flaky scales that diverge concentrically. The pulp of the mushroom is very dense, grayish in color with a floury smell.
The mushroom is very poisonous, can cause serious damage to the gastrointestinal tract, so we do not recommend eating it.
Row white
Row brown-yellow
Row smelly
Row yellow-red
Row pointed
Larch row
Row soapy
Ryadovka belted
Row orange
Row poplar
Row decorated
Stinky Row (Tricholoma inamoenum) photo
It grows in deciduous and mixed forests, singly and in groups, in September-November. The hat is 5-8 cm in diameter, white, with brownish tints, convex or flattened. The plates are quite rare, whitish, adherent to the stem. Spore powder white.
The pulp is light, dense, has a pungent smell of lighting gas. The leg is long, dense and elastic, 1-2 cm in diameter, the same color as the cap. Row smelly - inedible hallucinogenic mushroom, causing auditory and visual hallucinations when consumed.
Along with summer, there are many autumn types of rows: according to fans of "mushroom hunting", these mushrooms have a richer taste. Moreover, in the fall you can find only two varieties of inedible rows, and these mushrooms are easy to distinguish from edible ones by their characteristic unpleasant odor. Despite the fact that these fruit cases are ranked only in the 4th category, mushroom pickers collect them with pleasure.
September rows are usually located among mixed forests with a predominance of spruce. Outwardly, they are pleasing to the eye, dense, stately, with a good shape. There are many lovers of these spicy mushrooms with a peculiar specific aroma.
In October, smelly rows are often found. They grow very widely near paths and in forest clearings. In October, you must definitely smell all the mushrooms. As a result, you will quickly identify these chemical-smelling mushrooms that are dangerous to eat. Then you will distinguish them from similar edible pigeon rows that do not smell of anything.
In October, you can still find beautiful edible red-yellow rows. If the frosts have not passed, then they are bright and attractive. After frost, the color of the cap fades.
Before heading into the forest, find out what row mushrooms look like and where they grow.
Row gray (Tricholoma portentosum).
Habitats of this variety of autumn mushrooms:
Season: September - November.
Hat 5-12 cm in diameter, sometimes up to 16 cm, at first convex-bell-shaped, later convex prostrate. A distinctive feature of the species is a light gray or light cream surface with a darker greyish-brown center, sometimes with a violet or olive tinge; the surface is radially fibrous with darker radial fibers in the middle. In the center of the cap of the mushroom, the gray row often has a flat tubercle. In young specimens, the surface is smooth and sticky.
Leg 5-12 cm tall, 1-2.5 cm thick, grayish-yellowish, covered with powdery coating in the upper part. The stem is short, thickened at the base.
The flesh is whitish and dense with a powdery taste and smell, at first solid, later grooved. Under the skin of the cap, the flesh is gray. In older mushrooms, the smell can be pungent.
The plates are whitish, cream or grayish-yellow, straight and attached with a tooth to the stem or free. The edge of the cap and plate, as they age, may become covered with yellowish spots.
Variability:
Similar types: according to the description, the gray row mushroom can be confused with the soap row (Tricholoma saponaceum), which is similar in shape and color at a young age, but differs in the presence of a strong soapy smell in the pulp.
Habitats: mixed and coniferous forests, growing in groups.
Cooking methods: frying, boiling, salting. Given the pungent odor, it is not recommended to pick the most mature mushrooms, in addition, to mitigate the pungent odor, it is recommended to boil in 2 waters.
These photos clearly illustrate the description of the gray row:
Crowded Row (Lyophyllum decastes).
Habitats: forests, parks and gardens, lawns, near stumps and on humus-rich soil, grow in large groups.
Edible mushroom picking season twisted row: July - October.
Hat 4-10 cm in diameter, sometimes up to 14 cm, at first hemispherical, later convex. The first distinctive feature of the species is the fact that the mushrooms grow in a dense group with fused bases in such a way that it is difficult to separate them. The second distinctive feature of the species is the bumpy, uneven surface of the cap of brownish or gray-brown color with lowered wavy edges.
As you can see in the photo, in this row in the center, the color of the cap is more saturated or dark than on the periphery:
There is often a small, wide tubercle in the center.
Leg 4-10 cm tall, 6-20 mm thick, dense, completely white above, gray-white or grayish-brown below, sometimes flattened and curved.
The pulp is white, thickened in the center of the cap, the taste and smell are pleasant.
The plates are adherent, frequent, white or off-white, narrow.
Variability: the fungus is highly variable in color depending on the stage of development, time and humidity of the season.
Poisonous similar species. The crowded row looks almost like poisonous yellowish gray entoloma (Entoloma lividum), which also has wavy edges and a similar grey-brown cap color. The main difference is the smell of flour in the pulp of entoloma and a separate, rather than crowded growth.
Cooking methods: salting, frying and marinating.
Look at the photos that illustrate the description of edible rows:
Pigeon row (Tricholoma columbetta).
Habitats:
Season: July - October.
Cap 3-10 cm in diameter, sometimes up to 15 cm, dry, smooth, at first hemispherical, later convex-prostrate. A distinctive feature of the species is the bumpy and strongly wavy surface of the cap, ivory or white-cream. There are yellowish spots on the central part.
Look at the photo - in the mushroom rowing, the surface of the pigeon cap is radially fibrous:
Leg 5-12 cm high, 8-25 mm thick, cylindrical, dense, elastic, at the base has a slight narrowing. The pulp is white, dense, fleshy, later pinkish with a mealy smell and a pleasant mushroom taste, turning pink at the break.
The plates are frequent, first attached to the stem, later free.
similarity to other species. According to the description, the edible pigeon row at an early stage of growth is similar to the gray row (Tricholoma portentosum), which is edible and has a different pleasant smell. As they grow, the difference increases due to the grayish color of the hat of the gray row.
Yellow-red rowing (Tricholomopsis rutilans).
Habitats: mixed and coniferous forests, often on pine and rotten spruce stumps or fallen trees, usually grow in large groups.
Season: July - September.
The cap has a diameter of 5 to 12 cm, sometimes up to 15 cm, in the youngest specimens it looks like a sharp cap, has a bell-shaped shape, then it becomes convex with edges bent down and a small blunt tubercle in the center, and in mature specimens it is prostrate, with a slightly depressed middle. A distinctive feature of the species is the red-cherry uniform color of the cap in the youngest specimens, then it becomes yellow-red with a darker shade at the blunt tubercle, and in maturity with a slightly depressed middle.
Look at the photo - this edible row has a dry, yellow-orange skin with small fibrous reddish scales:
Leg 4-10 cm high and 0.7-2 cm thick, cylindrical, may be slightly thickened at the base, yellowish, with reddish flaky scales, often hollow. The coloration is the same color with the cap or slightly lighter, in the middle part of the stem the coloration is more intense.
The pulp is yellow, thick, fibrous, dense with a sweetish taste and a sour smell. Spores are light cream.
The plates are golden yellow, egg yellow, sinuous, adherent, thin.
similarity to other species. The yellow-red row is easily recognized due to its elegant coloring and beautiful appearance. The species is rare and in some areas is listed in the Red Book, status - 3R.
Cooking methods: salting, marinating.
These photos show rowing mushrooms, which are described above:
Inedible varieties of rows
Pseudo-white rowing (Tricholoma pseudoalbum)
Habitats: deciduous and mixed forests, found in small groups and singly.
Season: August - October.
The cap has a diameter of 3 to 8 cm, at first hemispherical, later convex. A distinctive feature of the species is a white, white-cream, white-pink hat.
As shown in the photo, this inedible row has a stem 3-9 cm tall, 7-15 mm thick, first white, later white-cream or white-pink:
The flesh is whitish, later slightly yellowish with a powdery odor.
The plates are first adherent, later almost free, cream-colored.
Variability: the color of the cap varies from white to white-cream, white-pink and ivory.
similarity to other species. The pseudo-white rowing is similar in shape and size to May row (Tricholoma gambosa), which is distinguished by the presence of delicate pinkish and greenish zones on the cap.
Inedible due to unpleasant taste.
Stinky rowweed (Tricholoma inamoenum).
Where the smelly row grows: deciduous and mixed forests, in humid zones, grow in groups or singly.
Season: June - October.
The cap is 3-8 cm in diameter, sometimes up to 15 cm, dry, smooth, at first hemispherical, later convex prostrate. Edges become slightly wavy with age. The color of the cap is whitish or ivory at first, and with age with brownish or yellowish spots. The surface of the cap is often bumpy. The edge of the cap is bent down.
The leg is long, 5-15 cm high, 8-20 mm thick, cylindrical, dense, elastic, has the same color as the cap.
The pulp is white, dense, fleshy. A distinctive feature of the species is the smelly, strong smell of both young mushrooms and old ones. This smell is the same as that of DDT or lighting gas.
Records of medium frequency, adherent, whitish or cream color.
similarity to other species. The smelly row at an early stage of growth is similar to gray row (Tricholoma portentosum), which is edible and has a different smell, not caustic, but pleasant. As they grow, the difference increases due to the grayish color of the hat of the gray row.
They are inedible due to a strong unpleasant smell, which is not eliminated even with a long boil.
In this collection you can see photos of edible and inedible rows:
(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 (ordovkovye) (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 accurate) 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). Ryadovka gray got its name for the ability to grow in rings or rows and for the gray color of its hat, and in another way it is often called - 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.
Ryadovki belong to the genus of ground agaric mushrooms from the family of the same name. Characteristic features are colored hats with a scaly or fibrous surface, rather dense legs, as well as a very strong and pungent odor. Most of the rows are edible, but there are also poisonous representatives. The habitat of the rows is a coniferous or mixed forest with sandy soil. Harvested mainly from August to October.
What types of rows exist
In nature, there are a huge number of varieties of rows, which differ significantly from each other both in appearance and in properties. The list is quite large, and includes about thirty items, including:
- green rowing, which is often called greenfinch or greenfinch;
- matsutake;
- elm, or elm lyophyllum;
- brown;
- white;
- dove, or bluish;
- water-spotted, or brown-yellow;
- pointed;
- yellow-red;
- earthy gray;
- calocybe, also known as May row or May mushroom;
- gray, which is often called mice;
- bandaged;
- fused;
- sulfur yellow;
- crowded;
- tiger, or poisonous;
- purple;
- poplar;
- violet, and some others.
It should be borne in mind that among these species there are edible and poisonous rows. Therefore, when going to the forest for these mushrooms, it is important to learn how to understand them well.
What do mushrooms look like
It is very important for lovers of mushroom dishes to have an idea of \u200b\u200bwhat rows look like so as not to mistakenly send a dangerous poisonous specimen to their basket. Depending on the species, these mushrooms can have a different shape and color, so it is very important to know how to distinguish one variety from another.
Rows are edible, conditionally edible and poisonous. It is quite difficult for inexperienced mushroom pickers to tell the difference between them at a glance. Therefore, we will first consider those types of rows that can be collected without any fear.
One of the most popular varieties is edible. It is characterized by a hat diameter of 3 to 12 cm. The color of the hat is gray, in some cases with an olive or purple tint. Its shape may initially be slightly conical or convex, but becomes flatter with time. Roughness or ripples are visible along the edges. The leg of this type of mushroom can reach a height of 5 to 16 centimeters. Its color is usually white or slightly yellowish, in most cases, powdery. The pulp has a fibrous structure, as well as a mild odor.
Row purple belongs to the category of conditionally edible mushrooms. Young specimens are characterized by a bright and rich purple color, which eventually begins to fade and turn pale. Like many other species, the cap has a slightly curved and wavy shape. Another distinctive feature of this species is a pleasant taste and aroma, somewhat similar to the aroma of anise. Like many other types of conditionally edible mushrooms, before preparing rows, they must be processed in accordance with all the rules.
Another popular species is poplar rowing., which belongs to the category of edible mushrooms of the third category. This type of fungus got its name due to the ability to form mycorrhiza (symbiosis) with poplar roots. His hat is spherical and rather fleshy with slightly curled edges - its diameter can vary from 6 to 12 cm. Its color is very interesting, since it varies from gray-reddish to olive-brown.
As the fungus grows, uneven cracks begin to form on the edges of the cap. The color of the pulp of this fruit is whitish, and directly under the cap is reddish.
Where do they grow?
For everyone who is interested in cooking delicious mushroom dishes, it is important to know where the rows grow. Most often they are found in those types of terrain, which are characterized by sandy soils covered with moss. They grow mainly in coniferous forests and pine forests, which is why they are often called sunflowers. In addition, rows often grow in parks and gardens. The very name of these mushrooms suggests that they grow in rows, which are often quite long.
It should be borne in mind that representatives of different varieties of rows prefer different habitats. So, for example, May can be found not only in coniferous forests, but also in deciduous, as well as in meadows and fields.
When can you collect?
Another important question that interests everyone who would like to cook something tasty from these mushrooms is when to collect rows. The very first mushrooms begin to appear in May, but the bulk of the crop is usually harvested from early August to late October.
Experienced mushroom pickers prefer such types of this mushroom as gray, red, and also crowded rows. Using these fruits, you can cook many delicious dishes. They can be fried, pickled or salted, however, when starting cooking, it is imperative to pre-process them:
- carefully remove the skin from the caps,
- Rinse each fruit thoroughly under running water.
It is necessary to rinse very carefully, since the smallest grains of sand and debris can clog between the plates in the cracks.
Edible and non-edible: how to distinguish
Even before harvesting mushrooms, it is important to understand how rows of edible and inedible rows are distinguished from each other.
Fortunately, most varieties are edible and completely safe. These include:
- May;
- purple;
- gray;
- crowded;
- poplar;
- red;
- yellow;
- green;
- earthy.
Each of these species is characterized by individual properties and features.
May rows ka is characterized by a creamy color, which begins to turn white over time. White plates, on the contrary, turn gray over time. According to its taste and aromatic properties, the pulp of this mushroom resembles fresh flour.
It is quite easy to recognize a twisted row. Often these mushrooms grow together so closely that it becomes very problematic to separate them from each other. This explains their characteristic name. The cap of this variety is fleshy, but at the same time brittle. The grayish-brown pulp has an elastic and fibrous texture, a pronounced floury smell, as well as a delicate and pleasant taste that leaves no gourmet indifferent.
Earthy Row quite widely used in cooking in many European countries. The color of the cap can vary from gray to grayish brown. Its flesh has a dense texture and white color. Pronounced taste and aromatic properties are not characteristic of it.
Row poplar- one of the largest species. Its color is predominantly yellowish or terracotta with noticeable lightened edges. The dense pulp, as a rule, has a whitish color.
As for inedible varieties, they include.
Ryadovki is a type of mushroom that belongs to the lamellar genus, the Ryadovkov family. More than 2500 specimens of this family are known and described. This is a row of purple, and tiger, and many others. More details about the varieties are written below.
Description of the mushroom
Most of the rows are edible, but there are also poisonous representatives. Rows habitat is coniferous or mixed forest with sandy soil. The main crop is harvested mainly from August to October. They are pleasant and delicate in taste. There are many ways to prepare them: marinate, fry, pickle. Before cooking, it is necessary to get rid of the skin from the hat and rinse it well under water, because small specks and grains of sand get into absolutely all the cracks between the plates. Rows can help people with TB, but don't self-medicate. First of all, it is better to consult a doctor.
It is best to pick young mushrooms for eating: they are not as bitter as older ones.
Edible rows
Most types of rowing are edible. Let's take a closer look at the most common of them in the photo and study the detailed description.
Or purple - a great mushroom that they like to eat. The pulp of this mushroom is dense, purple in color, has a floral aroma. The stem has a similar shade to the hat, but is slightly paler.
Basically, it is known as pine honey agaric. Refers to conditionally edible mushrooms. This species is harvested very young, because older individuals have an unpleasant aftertaste, which only intensifies every day. Velvety, with red fibrous scales, the hat has an orange-yellow color. The flesh of the red row is bright yellow and very dense in the cap. It has a bitter taste and a sour smell that is very reminiscent of rotten wood.
Mushroom pickers call her beautiful or decorated. It is smaller in size than its counterparts, and is quite rare. The cap, with almost no tubercle, is yellow-olive in color with a dark spot in the center. In a beautiful row, the plates are narrow, located close to each other, of a yellow tint. She has a very small leg, only 1 cm in mushrooms that are ripe. It is hollow inside, and covered with small scales on top. Its flesh is brown in the leg area and yellow on the cap. The taste of this species of rows is bitter, but at the same time it has a pleasant woody smell.
Row gray
She has a light gray hat with a barely noticeable purple color. Young mushrooms have a slightly convex cap shape, but with age it acquires a flat shape with a small tubercle in the center. It has a smooth surface, which becomes covered with small cracks as the mushroom matures. The flesh of this fungus is often gray-white, but sometimes yellowish. It has a mild and pleasant taste with a well-pronounced smell of flour.
Row poplar
Mushroom pickers also call it poplar mushroom. This type of rows is quite large. The color of the mushroom may be yellow or terracotta, but with light edges. This row is sticky to the touch. The flesh is white and firm.
Ryadovka Mayskaya
His hat is small, 4-6 cm, has a hump-shaped shape. In young mushrooms, it is cream-colored, with age it changes its color to white. The pulp of the mushroom is white and dense, it tastes and smells like fresh flour. It has narrow, frequent white plates, which become cream or ocher with age.
Row crowded
This is one of the few mushroom species whose bodies grow together very strongly, which can be difficult to separate from each other. She has a brittle and fleshy hat. Its shape can be either hemispherical with wrapped or raised edges and convex-prostrate with raised edges, or slightly concave inward, prostrate. It may well be that in one fusion of mushrooms hats of different shapes and sizes can be found. The size of the hat can be from 4 to 12 cm. It is smooth and sticky to the touch, gray or off-white. The older the mushroom, the lighter its cap. Its flesh is fibrous and elastic, gray-brown in color. It has a floury smell and is very pleasant in taste. The plates are thick and frequent, off-white or yellow.
Row earthy
Small, with a hemispherical or conical cap, which becomes flat-convex with age with a sharp tubercle in the center. It is silky to the touch, but over time acquires small scales. The color of the hat can be gray or gray-brown. Its flesh is white and dense, it has no special taste and smell. This mushroom is edible and very popular in Europe.
Row green
Also known as greenfinch. She was so named because of the color of the specific color that remains even after cooking the mushroom. Her hat is fleshy and dense, flat-convex in young mushrooms, and in mature mushrooms it is flat-prostrate. Its color can be either green-yellow or yellow-olive. It is sticky, slimy and smooth to the touch. She has small scales in the center of the cap. The mushroom has a white, dense pulp that does not change its color when cut. A feature of this fungus is that it rarely becomes wormy. The green row has a very weak taste and a floury smell. The smell of these rows may vary, depending on where they grew. The strongest are those that have grown near the pines.
Inedible types of rows
In addition to edible species, there are those that can be easily poisoned.
Row white
It belongs to a number of inedible and poisonous mushrooms. It has a dull gray-white color. In young individuals, the hat is convex in shape, while in mature individuals it is prostrate-convex. Its center is brown-yellow, with ocher-colored spots. Its flesh is white, thick, fleshy. Young mushrooms are odorless. Over time, a musty smell appears, which is similar to the smell of radish.
Row leopard
Also known as the rowing tiger and poisonous. She was so named because of the hat of a silvery-bluish color with a black center and gray scales with which it is covered. Young mushrooms have greenish-dirty-white plates that turn olive-gray as they mature. Row poisonous causes very severe stomach poisoning. It is very dangerous due to the fact that it has a pleasant aroma that is in no way associated with a poisonous mushroom. Symptoms of poisoning appear already in the first minutes after eating the mushroom: nausea, diarrhea, vomiting.
Row brown
She is also called sweetie. It is considered poisonous due to its bitter flesh. The hat is brown with small scales. In the center - a tight tubercle. The edges of the cap itself, as a rule, are much lighter than its center. On the reverse side they are white, and later red-brown with spots. Sweets have wide and frequent plates that change their color during the ripening period. The brown row has pale, firm flesh.