Along with poisonous ones, there are also several types of edible rows. True, they can be used in food only after preliminary boiling. Based on the photo and description, the row mushrooms are similar, so it can be very difficult for amateurs to distinguish poisonous mushrooms from non-poisonous ones. Experienced mushroom pickers advise testing these forest gifts for edibility as follows: look at what the row mushrooms look like in daylight - if their caps do not have any shade and are painted a smooth, white color, such mushrooms should be avoided. Edible row mushrooms are always colored: lilac, violet, pinkish, etc. Poisonous varieties also have a pronounced odor. If you do not know what types of mushrooms there are, it is better not to collect mushrooms of this type to avoid poisoning.
In this article you will see photos of edible rows various types(yellow-red, gray, purple, dove and violet), we will give their description and tell you where they grow.
The cap of Tricholomopsis rutilans (diameter 6-17 cm) is yellow-red, with reddish scales, convex. Over time, the shape changes to almost flat. Velvety to the touch, dry.
Leg of yellow-red row (height 5-12 cm): hollow and curved, with fibrous scales along the entire length and a noticeable thickening at the very base. Similar in color to the cap.
Records: sinuous, bright lemon or deep yellow.
Pay attention to the photo of the yellow-red row: its flesh is the same color as the plates. It has a bitter taste and smells like rotten wood.
Doubles: are missing.
When it grows: from mid-July to the end of October in temperate Russia.
Where it can be found: in coniferous forests on rotten stumps and dead wood.
Eating: mainly young mushrooms in salted or pickled form, subject to prior boiling.
does not apply.
Other names: pine honey fungus, reddened honey fungus, yellow-red honey fungus, yellow-red false honey fungus, red honey fungus.
Edible gray row: photo and description (Tricholoma portentosum)
Hat (diameter 3-13 cm): usually grayish, less often with a violet or olive tint, more intense in the center, with a clearly defined tubercle. Convex or conical, over time it becomes prostrate; in old mushrooms it curls up. The edges are usually uneven and wavy or covered with cracks, curling towards inside. In wet weather it is slippery, often with stuck particles of earth or grass.
Leg (height 4.5-16 cm): white or with a yellowish tint, usually with powdery coating. Thickened at the base, solid and fibrous, hollow in old mushrooms.
Records: sinuous, white or yellowish.
Pulp: dense and fibrous, the same color as the plates. Does not have a pronounced aroma.
The photo and description of the edible gray rower is similar to a poisonous variety of mushroom, so you need to be careful when collecting mushrooms.
Doubles: earthy row (Tricholoma terreum), having smaller sizes and small scales on the cap. Soapweed (Tricholoma saponaceum) is easily distinguished by its smell laundry soap at the cut site. The poisonous pointed rower (Tricholoma virgatum) has a burning taste, and has a sharp gray tubercle on its ash-white cap. And the different row (Tricholoma sejunctum), which belongs to the conditionally edible group, has extremely unpleasant smell and a greenish tint to the legs.
When it grows: from the end of August to mid-November in countries of the Northern Hemisphere with a temperate climate.
Eating: The mushroom is tasty in any form, just first remove the skin and rinse it thoroughly. After cooking, the color of the flesh often darkens. Mushrooms of various ages are suitable for culinary purposes.
In the form of a tincture. Has antibiotic properties.
Where can I find: on sandy coniferous or mixed soils
Other names: hatched row, pine, green grass.
Mushroom purple row: photo and description
Violet mushroom cap (Lepista nuda) (diameter 5-22 cm): violet with varying degrees of intensity, fades noticeably, especially at the edges, in old mushrooms it becomes brownish-ochreous. Meaty and large. The shape of the hemisphere gradually changes to prostrate, strongly depressed or funnel-shaped. The edges of the mushroom cap are noticeably curved towards the inside. It feels smooth, without bumps or cracks.
Look at the photo of the purple row: the mushroom has a smooth, dense stalk 5-12 cm high. Basically, the stalk is longitudinally fibrous; in old mushrooms it can become hollow. It has a cylindrical shape, under the cap there is a flake-like coating, and at the very base there is purple mycelium. Tapers from bottom to top. Over time it brightens significantly bright purple color to gray-lilac and light brown.
Records: the young mushroom is wide and thin, with lilac-colored purple tint, over time they fade and acquire a brown tint. They lag noticeably behind the legs.
Pulp: light purple and very soft, the smell is similar to anise.
The photo and description of the violet row is similar to the violet row variety.
Doubles: earthy row (Tricholoma terreum), which is smaller in size and has small scales on the cap. Soapweed (Tricholoma saponaceum) is easily distinguished by the smell of laundry soap at the cut site. The poisonous pointed rower (Tricholoma virgatum) has a burning taste, and has a sharp gray tubercle on its ash-white cap. And the different row (Tricholoma sejunctum), which belongs to, has an extremely unpleasant odor and a greenish tint to the stem.
When it grows: from mid-August to early December in temperate countries of the Northern Hemisphere.
Where can I find: on the litter of coniferous and mixed forests, mainly next to oaks, spruce or pine trees, often on heaps of compost, straw or brushwood. Forms “witch circles”.
Eating: after heat treatment in any form. It is strongly fried and boiled down, so best option- drying.
Application in folk medicine(the data is not confirmed and has not undergone clinical studies!): as a diuretic.
Important! Since purple rowers belong to the category of saprophytic mushrooms, they should never be consumed raw. Such carelessness can result in serious gastric disorders.
Other names: titmouse, naked lepista, cyanosis, violet lepista.
What other rows are there: dove and violet?
Pigeon row(Tricholoma columbetta)- mushroom.
Hat (diameter 5-12 cm): white or greyish, maybe with green or yellow spots. Fleshy, often with wavy and cracked edges. In young mushrooms it has a hemispheric shape, which changes over time to a more prostrate shape. The surface is very sticky in wet weather.
Leg (height 6-11 cm, diameter 1-3 cm): often curved white, may be greenish at the base.
Records: wide and frequent. Young mushrooms are white, adults are reddish or brown.
As you can see in the photo of the edible row mushroom, the flesh of this species is very dense and turns slightly pink at the cut site. Emits a distinct floury smell.
Doubles: inedible white row (Tricholoma album) with a brown base of the stem and an extremely unpleasant odor.
When it grows: from the beginning of August to the end of September in countries of the Eurasian continent with a temperate climate.
Where can I find: in deciduous and mixed forests. It can also grow in open spaces, particularly in pastures or meadows.
Eating: The mushroom is suitable for pickling and pickling. Under the influence of high temperatures during heat treatment, the pulp of the row turns red, but this does not affect its taste.
Use in folk medicine: does not apply.
Other names: the row is bluish.
Violet row(Lepista irina) also belongs to the category of edible mushrooms.
Hat (diameter 3-14 cm): usually white, yellowish or brown. In young mushrooms it has a hemispheric shape, which over time changes to almost flat. The edges are uneven and wavy. Smooth to the touch.
Leg of violet row (height 3-10 cm): slightly lighter than the cap, tapering from bottom to top. Fibrous, sometimes with small scales.
Pulp: very soft, white or slightly pinkish, without a distinct taste, smells like fresh corn.
Doubles: smoky talker (Clitocybe nebularis), which has large sizes and very wavy edges.
When it grows: from mid-August to early November in temperate countries of the Northern Hemisphere.
Where can I find: in mixed and deciduous forests.
Eating: subject to preliminary temperature treatment.
Use in folk medicine: does not apply.
The row mushroom, a 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 collecting these mushrooms, you need to be very careful and careful. Edible rows are often found in temperate forests and bear fruit in large groups V autumn period. Peak fruiting occurs in September and early October.
The row mushroom has long been valued by mushroom pickers
Most often found in forests are purple row, gray, lilac-legged, giant, as well as crowded and yellow-red. Gray and crowded rows are famous because of their taste. The yellow-red one is not as tasty, however, all types of edible rows are worth trying.
It is also called titmouse or cyanosis. Distinctive feature This mushroom is characterized by a change in the color of the cap during ripening. The initially bright purple or even brown cap becomes pale purple with a brownish tint when ripe. The shape of the cap also changes: initially it looks like a hemisphere, but then it becomes spread out or even concave, while the edges are still curved down. The stem of the mushroom is cylindrical, its height ranges from 3 to 8 cm, and its diameter ranges from 0.7 to 2 cm.
The flesh of the mushroom is dense and has 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 looked for in open areas for humus. These mushrooms grow in groups or circles. They are frost-resistant and grow until late autumn.
Under no circumstances should you collect these mushrooms in the city, because they very actively absorb various kinds pollutants, especially heavy metals.
You can cook blueberries in any way, but it is advisable to cook them a little before cooking. These mushrooms are very healthy, they contain a lot of vitamins, and they are also used to prepare some antibiotics. You can see what the bluish marks look like in photo 1.
Poplar row mushrooms (video)
Lilac-legged rower
Because of the characteristic color of the leg, it is also called blueleg. She also changes the shape of her hat from a hemisphere to a completely flat one. The cap is large, reaching 15-16 cm or more in diameter. The taste of bluelegs is very similar to champignons. 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 blueberry, the purple-legged row should be boiled before cooking, then it can be prepared in any way: boiled, fried, pickled or sealed in jars.
Poplar row
This is another autumn representative of the family, bearing fruit from late August to November. It got its name from the fact that it can often be found next to poplar trees. The fact is that poplar row is a mushroom that has the ability to form mycorrhiza with the roots of this tree.
The cap of this row has a round shape, its diameter ranges from 6-12 cm. The cap is somewhat slippery, so it is often covered with moss. Its color can be red or brown; over time, cracks appear at the edges and it changes its shape to a flat one. The leg is brownish in color, very fleshy. You can find this mushroom in deciduous forests, where poplar grows.
Under the skin, the pulp of the poplar row is reddish. Its taste is mealy and can sometimes be bitter. Poplar rows can be grown indoors, but certain conditions must be provided. These include high humidity, natural light source and availability fresh air. The temperature should be about 12-15 °C.
Green row
In common parlance it is often called greenfinch. It received this name due to the fact that even after heat treatment the fruit body retains its greenish color. As a rule, it grows in pine needles, only the cap is visible from the outside. It usually grows in small colonies in late autumn; other mushrooms are difficult to find in the forest at this time. Like other representatives of this family, the green row has a rounded cap, which straightens with age. The hat has clearly visible fibrous rays that spread out towards the edges. The diameter ranges from 4 to 12 cm. The mushroom itself is very fragile, the flesh is white or yellowish, and has a nutty flavor.
Greenfinch is considered conditionally edible. This doesn't mean that green row It is poisonous, but precautions must be taken when preparing it. These mushrooms are usually prepared salted and dried. They are also very tasty fresh, but require proper heat treatment. Before cooking, the mushroom must be washed well and the skin removed from the cap.
Greenfinch has its own counterpart: the greenfly is poisonous and unsuitable for consumption, so you need to be very careful when collecting. You should not overuse greenfinches, as they are considered mushrooms that are difficult for the stomach.
Gray row (video)
Gray row
Another representative of the row family is the gray row 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 is usually high, up to 10 cm in height, and quite wide. The pulp is white, sometimes it can be pale gray in color, very pleasant to the taste. These mushrooms are harvested from October to November. Sometimes they can be found in December. Mushrooms choose pine forests as their habitat and grow there in large groups. Greenfinches can often be found next to the colonies of the sulfur row.
Remember that the description of the mushroom is similar to poisonous members of the family, so they should only be collected by those who can accurately distinguish this species from others.
Thus, the rowan family is very diverse, and if you have knowledge, you will collect in the forest good harvest, which you can please both yourself and your loved ones. These mushrooms can be consumed both fresh and dried. You can close them in a jar, it makes an excellent seal. Unfortunately, among the edible, tasty members of the family there are also poisonous ones that can cause harm 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 a collective name for mushrooms belonging to the genus of lamellar mushrooms, the Ryadovkovy family. More than 2,500 representatives 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.
The row mushroom likes to grow on sandy soil in mixed or coniferous forests. Fruits mainly from August to October. Edible row mushrooms have a pleasant taste.
They are marinated, salted, fried, pre-processed (boil for 30 minutes). But it is better to collect young mushrooms for food, since mature mushrooms have a bitter taste. These mushrooms are of great value for patients with tuberculosis, but it is better to use them after consultation with specialists.
These mushrooms, as well as others, should not be given to children.
Photo of a mushroom
Row mushrooms (photo), the main difference of which is the color of the cap, forms mycorrhiza with coniferous trees. They can often be seen growing in a row or in a circle. Row (photo) has healing properties.
They are used in the preparation of antibiotics. Row purple - good edible mushroom
, the distinctive feature of which is the color of the cap. It is also called violet row because of the purple tint of the skin on the cap. The cap itself reaches 15 cm in diameter. In young mushrooms it has the shape of a hemisphere, in mature ones it has an almost flat cap, the edges remain curved towards the bottom.
Poplar row The flesh of the cap is dense, with a purple tint in young mushrooms. The smell has floral shades. The plates of the mushroom 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 row is lilac-legged row.
In young mushrooms it has the shape of a hemisphere, sometimes rounded-cone-shaped, and 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 shades, with lightened edges. The skin is sticky to the touch with adhering debris. The leg reaches 6 cm in length, 3 cm in diameter.
The shape can be cylindrical, sometimes spindle-shaped. Slightly widened towards the base. The flesh of the mushroom is dense and white.
– the Russian version of the name ryadovka, which is better known as tiger or leopard ryadovka. The mushroom owes its unusual name to the gray scales that densely cover the cap. The cap itself has a silvery-bluish tint with a black tubercle in the center. In young mushrooms, the plates are dirty white with a greenish tint; later they turn olive-gray.
The leg has a powdery coating. Prefers to grow on calcareous soils individually or in circles. This type of rowing causes severe gastrointestinal poisoning. The main danger of the mushroom is its pleasant smell, which in no way resembles a poisonous mushroom.
In case of poisoning, vomiting, diarrhea, and nausea appear within the first 15 minutes after eating it. Gray row
differs from its relatives in having a pale gray cap, sometimes with a purple tint. The shape of young mushrooms is conical-convex, and later it 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 may sometimes be covered with flakes. The flesh of the mushroom may have a yellowish tint, but more often it is grayish-white. It has a pleasant taste and powdery smell. Great similarity with the gray row is found in the earthy row. But the difference is the fibrous-scaly cap and rarer plates. Inexperienced mushroom pickers often confuse the gray mushroom with the poisonous fibrous mushroom, which has a thinner skin on the cap of an ash-gray hue (the edible one is white-gray) and the flesh has a burning taste. Brown row or sweet lady
- although a very attractive mushroom in appearance, it is considered by many to be inedible due to the bitter taste of its pulp. The color of the cap is more reddish-brown.
The flesh of the mushroom is dense, white, slightly fibrous. Grows in close proximity to pine trees. Row red more often known as pine or yellow-red honey fungus, it belongs to category 4 conditionally edible mushrooms. It is harvested at the beginning of ripening, since more mature mushrooms develop an unpleasant aftertaste.
By appearance It is distinguished by 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 fibrous reddish scales.
The flesh is bright yellow, thick and dense in the cap, and more fibrous in the stem. It tastes bitter. It has a sour odor reminiscent of rotten wood. Row yellow or a beautiful row (decorated) 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 colored more dark color. In mature mushrooms, it takes on an almost flat shape, having uneven edges. The plates are yellow in color, 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. Likes to grow on the remains of trees, rotten wood, in small groups.
White-brown row (Tricholoma albobrunneum) photo
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 with a darker center. The flesh of the cap is white, reddish-brown under the skin.
The plates are adherent to the teeth, white, with reddish spots. The stalk is 3-7 cm long, 1-1.5 cm thick, cylindrical, widened, sometimes narrowed towards the base in a mature mushroom, fibrous, mealy at the top, white, usually with a clear color boundary, without a gradual transition, brownish-fibrous at the bottom, with red -brown belts, brownish towards the base. The flesh of the leg is white.
White-brown row inedible.
Mouse row (pointed) (Tricholoma virgatum) photo
Grows in damp coniferous and deciduous forests in September-October. Happens frequently. The cap is 4-8 cm in diameter, at first bell-conical, then hump-shaped, convex, ash-gray, dark in the center, with a striped edge and a sharp tubercle. The plates are frequent, wide, attached with a tooth to the stem or almost free, deeply notched, grayish, with a black edge, turning gray with age. Spore powder is white.
The taste is sharp, bitter. The leg is 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.
Pointed row inedible.
Sulfur-yellow row (Tricholoma sulphureum) photo
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 at the edges. The pulp is sulfur-yellow or greenish, the smell and taste are unpleasant, tarry or hydrogen sulfide.
The plates are sparse, sulfur-yellow. Spore powder is white. The leg is 5-8 cm long, 0.7-1 cm thick, smooth, often curved, whitish-sulfur-yellow.
Row sulfur-yellow inedible, slightly poisonous.
This type of mushroom is very poisonous and dangerous to human health. If used in food even in small quantities, it can cause disorders gastrointestinal tract in serious forms. The cause is an unstudied toxin contained in these mushrooms. Its danger largely 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 forest edges, where they occur in large groups, forming so-called witches' rings. These mushrooms are most fruitful from August to October. As for the cap of the poisonous row, it is first spherical in shape, and then becomes flat-spread with a curled edge.
Its color is grayish-white, off-white or blackish-gray with a bluish tint. On top it is covered with flocculent scales that diverge concentrically. The pulp of the mushroom is very dense, grayish in color with a floury smell.
The mushroom is very poisonous and can cause serious damage to the gastrointestinal tract, so we do not recommend eating it.
White row
Row brown-yellow
The row is smelly
Row yellow-red
Pointed row
Larch row
Soap row
Orange row
Poplar row
Row decorated
Stinking rower (Tricholoma inamoenum) photo
Grows in deciduous and mixed forests, singly and in groups, in September-November. The cap is 5-8 cm in diameter, white, with brownish tints, convex or flattened in shape. The plates are quite rare, whitish, adherent to the stem. White spore powder.
The pulp is light, dense, and has a pungent smell of lamp gas. The leg is long, dense and elastic, 1-2 cm in diameter, the same color as the cap. The row is smelly - inedible hallucinogenic mushroom, which when consumed causes auditory and visual hallucinations.
Taxonomy:- Division: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Agaricales (Agaric or Lamellar)
- Family: Tricholomataceae
- Genus: Tricholoma (Tricholoma or Ryadovka)
- View: Tricholoma pardinum (Poisonous row)
- Other names for the mushroom:
Synonyms:
Leopard print row
- Agaricus unguentatus
- Tricholoma unguentatum
First officially described by Christiaan Hendrik Persoon in 1801, Tricholoma pardinum has a complex taxonomic history that spans over two centuries. In 1762, the German naturalist Jacob Christian Schäffer described the species Agaricus tigrinus with an illustration consistent with what was thought to be T. pardinum, and consequently the name Tricholoma tigrinum was erroneously used in some European works.
As of now (Spring 2019): Some sources consider the name Tricholoma tigrinum to be synonymous with Tricholoma pardinum. However, reputable databases (Species Fungorum, MycoBank) support Tricholoma tigrinum as a separate species, although this name is currently unlikely to be used in practice and modern description missing for him.
Description
hat: 4-12 cm, at favorable conditions up to 15 centimeters in diameter. In young mushrooms it is spherical, then bell-shaped and convex; in mature mushrooms it is flat-spread, with a thin edge turned inward. Happens often irregular shape, with cracks, distortions and bends.
The skin of the cap is off-white, grayish-white, light silver-gray or blackish-gray, sometimes with a bluish tint. Covered with darker, flaky scales arranged concentrically, which give some “striping”, hence the name “tiger”.
Plates: wide, 8-12 mm wide, fleshy, medium frequency, attached to the tooth, with plates. Whitish, often with a greenish or yellowish tint, mature mushrooms secrete small watery droplets.
Spore powder: white.
Controversy: 8-10 x 6-7 microns, ovoid or ellipsoid, smooth, colorless.
Leg: 4-15 cm in height and 2-3.5 cm in diameter, cylindrical, sometimes thickened at the base, solid, in young mushrooms with a slightly fibrous surface, later almost naked. White or with a slight ocher coating, ocher-rusty at the base.
Pulp: dense, whitish, at the cap, under the skin - grayish, in the stem, closer to the base - yellowish on the cut, does not change color on the cut or break.
Chemical reactions: KOH negative on the cap surface.
Taste: soft, not bitter, not associated with anything unpleasant, sometimes a little sweet.
Smell: soft, floury.
Season and distribution
It grows on the soil from August to October in coniferous and mixed with coniferous, less often deciduous (with the presence of beech and oak) forests, on the edges. Prefers calcareous soils. Fruiting bodies appear either singly or in small groups; they can form and grow in small “clumps.” The mushroom is widespread throughout the temperate zone of the Northern Hemisphere, but is quite rare.
Edibility
Mushroom poisonous, often stated as deadly poisonous
.
According to toxicological studies, the toxic substance has not been precisely identified.
After eating tiger grass, extremely unpleasant gastrointestinal and general symptoms appear: nausea, increased sweating, dizziness, cramps, vomiting and diarrhea. They occur between 15 minutes and 2 hours after consumption and often persist for several hours, with full recovery usually taking 4 to 6 days. Cases of liver damage have been recorded. The toxin, whose identity is unknown, appears to cause sudden inflammation of the mucous membranes lining the stomach and intestines.
At the slightest suspicion of poisoning, you should immediately consult a doctor.
Similar species
(Tricholoma terreum) is much less “fleshy”, pay attention to the location of the scales on the cap, “Mice” has a radially cross-hatched cap, while tiger scales form stripes.
Other rows have white-silver scaly caps.
Rowers belong to the genus of ground agaric mushrooms from the family of the same name Rowaceae. Characteristics are colored caps with a scaly or fibrous surface, rather dense legs, as well as a very strong and pungent odor. The bulk of the rows are edible, but there are also poisonous representatives. The habitat of the rowers is coniferous or mixed forest with sandy soil. The harvest is mainly harvested between August and 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 row, which is often called greenfinch or brilliant green;
- matsutake;
- elm, or lyophyllum elm;
- brown;
- white;
- pigeon, or bluish;
- water-spotted, or brown-yellow;
- pointed;
- yellow-red;
- earthy gray;
- Kalocybe, also known as May row or May mushroom;
- gray, which is often called little mice;
- bandaged;
- fused;
- sulfur yellow;
- crowded;
- tiger, or poisonous;
- purple;
- poplar;
- violet, as well as some others.
It should be borne in mind that among these species there are edible and poisonous rows. Therefore, when going into the forest to pick these mushrooms, it is important to learn to understand them well.
What do mushrooms look like?
It is very important for lovers of mushroom dishes to have an idea of what the rows look like, so as not to mistakenly send a dangerous poisonous specimen to their basket. Depending on the species, these mushrooms may have different shape and color, so it is very important to know how to distinguish one variety from another.
The rows are edible, conditionally edible and poisonous. It is quite difficult for inexperienced mushroom pickers to determine the difference between them at first 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 cap diameter of 3 to 12 cm. The color of the cap is gray, in some cases with an olive or purple tint. Its shape may initially be slightly conical or convex, but becomes flatter over time. The edges are noticeably uneven or wavy. The stem of this type of mushroom can reach from 5 to 16 centimeters in height. Its color is usually white or slightly yellowish, in most cases with a powdery coating. The pulp has a fibrous structure and a faint odor.
They are used in the preparation of antibiotics. belongs to the category of conditionally edible mushrooms. Young specimens are characterized by a bright and rich purple color, which over time begins to fade and turn pale. Like many other species, the cap has a slightly curved and wavy shape. Another one distinctive feature This type has a pleasant taste and aroma, somewhat similar to the aroma of anise. Like many other types of conditionally edible mushrooms, before preparing the rows, they must be processed according to all the rules.
Another popular type is poplar row., which belongs to the third category of edible mushrooms. This type of fungus got its name due to its ability to form mycorrhiza (symbiosis) with poplar roots. Its cap is spherical and quite 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 shades to olive-brown.
As the mushroom grows, uneven cracks begin to form on the edges of the cap. The color of the flesh of this fruit is whitish, and directly under the cap it is reddish.
Where do they grow?
It is important for anyone interested in preparing delicious mushroom dishes to know where the rows grow. They are most often found in types of areas characterized by sandy soils covered with moss. They grow mainly in coniferous forests and pine forests, which is why they are often called pine trees. 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. For example, Mayweed can be found not only in coniferous forests, but also in deciduous forests, as well as in meadows and fields.
When can I collect?
Another important question, which interests everyone who would like to cook something tasty from these mushrooms, is when to collect the rows. The very first mushrooms begin to appear in May, but the bulk of the harvest is usually harvested from the beginning of August to the end of October.
Experienced mushroom pickers prefer such types of this mushroom as gray, red, and crowded rows. Using these fruits you can cook a lot delicious dishes. They can be fried, pickled or salted, however, before starting cooking, it is imperative to pre-process them:
- Carefully remove the skin from the caps,
- rinse thoroughly under running water every fruit.
It is necessary to rinse very carefully, since tiny grains of sand and debris can become clogged between the plates in the cracks.
Edible and inedible: how to distinguish
Even before you start harvesting mushrooms, it is important to understand how to distinguish between edible and inedible rows.
Fortunately, most varieties are edible and completely safe. These include:
- May;
- purple;
- gray;
- crowded;
- poplar;
- red;
- yellow;
- green;
- earthy.
Each of these types is characterized by individual properties and characteristics.
May rows It is characterized by a creamy color that begins to turn white over time. White plates, on the contrary, turn gray over time. In terms of its taste and aromatic properties, the pulp of this mushroom resembles fresh flour.
The twisted row is quite easy to recognize. Often these mushrooms grow together so closely that separating them from each other becomes very problematic. 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 will not leave any gourmet indifferent.
Earthy row widely used in many culinary European countries. The color of the cap can vary from gray to grayish-brown. Its pulp has a dense texture and white color. Pronounced taste and aromatic properties are not typical for it.
Poplar row- one of the largest species. Its color is predominantly yellowish or terracotta with noticeable lightened edges. The dense pulp is usually whitish in color.
As for inedible varieties, these include.
