How to distinguish edible mushrooms from poisonous ones? Types of row mushrooms: photo with names, description. Row mushrooms: photo and description, edible and inedible species Types of spring row

In Russia, rows are called several similar outwardly genera of the family Ryadovkovye (Tricholomataceae). These are mainly mushrooms of the genus Tricholoma, but for example, purple, violet and lilac-legged rows belong to the genus Lepista, and May rows belong to the genus Calocybe. The reason for this confusion is simple - these mushrooms can be attributed to different genera only by microbiological characteristics, and outwardly they all look the same - the same shape, they also grow in rows, even the smell of the May row is standard "row" - "mealy". What's there, and mycologists themselves still cannot decide, so many types of fungi roam in different genera. But rows, they are rows - they grow in rows and there is no special sense for mushroom pickers to distinguish them by genera. So let's leave this hopeless task and get to know these mushrooms better. Among the rows there are poisonous ones, but there are no deadly poisonous ones, and the worst that can happen is a long-term intestinal upset.

In general, rows with gray caps are similar to each other, among them there are poisonous ones, so you should read carefully about the similarities and differences of these mushrooms before collecting rows for food.

Row gray- a large mushroom, grows mainly in autumn in pine forests or mixed, where there is a pine, with it the row forms mycorrhiza. Individual specimens are also found in summer, in August, but in September-October, the rowing is especially numerous. Young rows hide in a thick layer of fallen needles and among the moss of cuckoo flax, which has a long stem.

The caps of this mushroom come in various shades of gray: from light mouse to dark brownish-gray with a purple tint, in the center it is always darker, with radial stripes. Rows are gray - dense mushrooms, but with age, the caps crack, and their edges are bent upwards. Despite this, the pulp of even mushrooms not of the first youth does not become loose or, on the contrary, hard, gray rows retain their shape until old age. The pulp of the fungus is white, and, as they say in many guides about mushrooms, with a "mealy smell", they are inherent in many mushrooms of the ordinary family. But in our opinion, the smell of rows is more like the smell of wet, stale and musty flour than the smell of fresh flour or raw dough, and certainly not pleasant. The mushroom is edible and is considered an excellent tasting mushroom among the rows.

Somewhat similar to the gray row, inedible due to the bitter taste rowing pointed. She has the same gray cap, often cracking at the edges, but in the center of the cap there is a very protruding pointed tubercle. The laminae and pulp of the striated rowweed are grayish-white, while those of the gray rowweed are yellowish-white. Ryadovka pointed smaller and thinner, does not grow in such clusters as its edible relative.

Row pointed (Tricholoma virgatum)

Medium-sized edible mushrooms with a brownish-gray scaly, cracking, wavy hat along the edges, but they cannot boast of either taste or smell. The pulp of the mushrooms is thin, grayish. They grow in large groups, rows in different forests.

A large one looks like an earthy row and a gray row tiger rowing- the mushroom is very poisonous. The brindle row also has a gray hat, covered with small black spotted scales, also cracking at the edges, and a short, thick leg. A distinctive feature of the brindle row from other similar rows is that the flesh on the cut and when touched turns pink, especially in the stem. This dangerous mushroom grows in coniferous forests.

Among the rows there are those that grow together with legs into one "bush". Sometimes you can count several dozen mushrooms in it.

Edible mushrooms, taste like a gray row. Huge fused groups of grayish-brown mushrooms can be found in September-October on roadsides, on lawns in forests and parks, even on lawns in city gardens. Mushrooms grow together not only with the bases of the legs, but sometimes along their entire length. In dense heaps, numbering several dozen mushrooms, the fruiting bodies are curved, with twisted, twisted legs. In one heap usually mushrooms of different ages and sizes. Caps of dark gray or brown color grow up to 10-12 centimeters in diameter.

This species can be confused with edible, but completely tasteless fused row. These mushrooms also grow in large groups, with crooked, twisted stems, but the mushroom caps, blades, and stems are pure white.

Of course, this does not exhaust the whole variety of rows - after all, in Russia there are more than four dozen species of them. But this is not necessary, since it is difficult to confuse the rows with other mushrooms because of their peculiar "mealy" smell. It is enough just to be able to distinguish poisonous ones in order to independently get acquainted with the rows and decide whether you need such an acquaintance.

In mushroom books they write that some of the rows are delicious, they can be fried, boiled, and marinated. And once in the forest we came across gray and purple rows, and all of them are young, most of them still have their hats wrapped up - forgive the feast for the eyes! I say to my husband, - "look what I found, let's collect, try." The husband tried to dissuade them, they say they are tasteless, you are busy with processing, but you still won’t eat them. Well, I'm stubborn, and I myself found Collecting the beginnings, I thought, a little bit - just for a try. And the hands themselves stretch and reach for one, another, third mushroom. As a result, when I came to my senses, there was an almost complete package of rows.
We arrived home. There she processed the mushrooms, fried some, boiled some. They tried, or rather, I bit into a boiled fungus ... Ahem, and they can be eaten? Something tasteless with bitterness and an unpleasant tone, it doesn’t even smell like mushrooms. And fried is no better. And it’s a pity to throw it away: I collected it, washed it, fried it. So I gave the rows to the neighbors, they say they scored a lot and we don’t need so much. So they ate them with a bang, and for another week they thanked me and said how delicious the mushrooms were. It was then that I was convinced of the correctness of the proverb - "there is no arguing about tastes!"

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- numerous "mushroom guard", which got its name because it grows, as it were, in rows. Often, mushrooms, "built" in a row, are located so close to each other that the cap of one mushroom partially or completely covers the cap of another. These rows are nothing more than segments of mycelium, growing in a big circle. If you look closely, you will see that the row has a curvature, and if you go further along the imaginary ring, you will surely see another row, followed by the next one, and so on until you find yourself at the starting point. There are up to 12 species of rows, of which eight are edible. In August and until mid-October they collect yellow-red, heapy and lilac-footed rows. Let's consider in more detail row types.

In pine forests on stumps and next to them in small groups grows row yellow-red. The hat has diameter 5–15 centimeters irregularly shaped, at first convex, later flat, depressed, dry, wavy, yellow-rusty in color, completely covered with the finest red scales. The stem, as a rule, grows not to the center of the cap, but closer to the edge. Even, smooth, dense, fibrous, lighter than the cap. The plates adhering to the stem are yellow, wide, thick. The pulp is yellow, dense, odorless and tasteless. Mushrooms fried, marinated and salted.

grows in a young pine forest on bald sandy edges, slightly covered with sparse grass or moss. hat, 5–10 cm in diameter. dense, red-brown or reddish, dry, rough. In young mushrooms, it has a spherical shape, later prostrate, with a tubercle in the middle. The plates are white, later - dirty beige, with brownish spots. The leg is cylindrical, up to three centimeters in diameter, dense, with a membranous ring, above the ring - white, below - the color of the cap. The pulp of the fungus is white, dense, turns red on the cut, tasteless, with a slight floury smell.

Row red is used in boiled, fried, pickled and salted.

Row heap

In pine, deciduous and mixed forests on sandy soils, it occurs in large families rowing heap. hat, 4–15 cm in diameter. hemispherical, later - flat-convex, dirty or reddish-brown. The plates are whitish, later brownish, thick, thin. The leg is fibrous, up to three centimeters in diameter, reddish, turning brown with age. The pulp is white, has a pleasant smell and taste. Row heap is best marinate and salt.

Mushroom lovers living in the steppe treeless regions can collect mushrooms from August to mid-November. lilac-footed row.

This mushroom grows in the steppe, in small deciduous forests, near rivers and in field plantations, Hat, 7–20 cm in diameter. smooth, thickly fleshy, hemispherical, with age - flat procumbent, yellowish or reddish-gray. The plates are thick, whitish, later - the color of the cap. The leg (up to five centimeters in diameter) is dense, whitish above, purple below. The pulp has a pleasant smell without taste, whitish in color, dense. The lilac-legged row can be salted, marinated, dried and fried.

Grows profusely in poplar plantations rowing poplar. The fungus is not picky about the place of growth. It is found in the park, in the shelterbelt, along the banks of rivers and even on the islands. If only there were poplars and sandy soil. These mushrooms grow together, at the very trunks of poplars, closely clinging to each other. They are not easy to spot, because they do not show up from under a layer of last year's and freshly fallen leaves.

meaty hat, diameter from 10 to 15 centimeters, convex (in young - spherical), later - flat, with a tubercle in the center. Painted reddish-brown, lighter towards the edges. The plates are frequent, wide, white, turning brown with age. The leg is dense, up to ten centimeters high, two to four centimeters in diameter, white, turns red with age. The pulp is whitish, dense, tasteless, with the smell of flour, slowly turns red on the cut. Before cooking, poplar rowing is necessary thoroughly wash off the sand. To do this, the mushrooms must be placed in a large container filled with cold water (preferably in a bath), placed with plates down and several times “overtake” them from place to place. After that, each mushroom should be washed under running water, cleaning the leg, the surface of the cap and the plate with a brush from the sand. The washed mushrooms salt and pickle. Drying and frying them is not recommended, due to the fact that they become tough and tasteless.

Row green, or greenfinch

On sandy soils in a pine forest grows in large families row green, or greenfinch. Young greenfinches can be easily detected by well-marked mounds of needles or sand. As the fungus grows, the sand cracks, and a bright yellow-green cap appears on the surface. In young mushrooms, it has a hemispherical shape, then flat, with wavy, sometimes cracked edges. Diameter from four to nine centimeters. The color is green-yellow, in the middle - olive-brown. The plates are wide, sparse, lemon-yellow, greenish, lighter than the cap, weakly attached to the stem. The leg is the color of plates, in young mushrooms it is conical, then cylindrical, hard, fibrous, rough to the touch, sits deep in the sand. The pulp is white, slightly yellowish, dense, tasteless, with the smell of flour. The cap comes off easily from the stem. Young greenfinches have sticky hats and sand sticks to them, which is not easy to remove. It also sticks to the legs, stuffed into plates. Mushrooms should be cleaned of sand by soaking and washing with a brush. Greenfinch is good fried and boiled, delicious salted and marinated. When preparing dishes from greenfinches, it should be borne in mind that their legs are much tougher than hats. You can put up with this when salting, but it is better to pickle, fry and cook only hats.

In places where greenfinch grows, often mixed with it grows in large fruitful rings rowing gray.

Her hat is ash-gray, darkish in the center, with radial light rays, three to nine centimeters in diameter. In young mushrooms, it is hemispherical in shape, then almost flat, often with cracked edges. The plates are wide, sparse, white, grayish-yellow with age. The stem of the fungus is cylindrical, often curved, dense, slightly yellowish or white, almost all of it is underground. The pulp is white, friable, with a pleasant taste and a slight floury smell. The gray row is very similar in shape to greenfinch and differs from the latter in color and density. Like greenfinch, the row must be thoroughly washed from sand. Ryadovka gray is a delicious mushroom. Her fried, boiled, salted and marinated. All named rows with poisonous mushrooms have no resemblance. 2017-08-17 Igor Novitsky

Ryadovka or tricholoma is a very extensive family of mushrooms, consisting of about a hundred different species. Most of them are edible or non-toxic, but poisonous species are also found. Edible species can not only be collected in the forest, but also very successfully grown on their own.

What do the rows look like?

Row mushrooms grow in forests throughout the temperate zone of our country. All species of this family are autumn, and therefore bear fruit from the first days of September until the end of November. Especially a lot of fruiting bodies appear after the first cold weather, that is, usually in October.

The most common species in Russia are gray tricholoma, purple, yellow-red and others. Among them there are both very tasty and those that have mediocre taste, although they are quite edible.

All rows, edible and inedible, are agaric mushrooms with colored (very rarely white) hats, hemispherical and convex in young fruits and flat-prostrate in older ones. Not everyone has a coverlet, it disappears quickly, sometimes remaining on the leg as a ring. Some species have a floury, or strong unpleasant odor. Individual members of this family do indeed grow in long rows (rather than circles or families), for which this family was given its name.

For this family as a whole, the inconstancy and variability of external features are very characteristic, which greatly complicates their determination in the field. For this reason, usually only experienced mushroom pickers go hunting for them. But beginners, even knowing the description well, are sometimes completely unable to figure out which are edible and which are not.

Since there are about a hundred species of this family in total, half of which are found in Russia, photos and descriptions of all species will be of interest only to mycologists. For a simple layman, only a few of the most common types are of interest:

Tricholoma purple - conditionally edible. It is easy to recognize by the characteristic color of the hat, which grows up to 15 cm in diameter. While the fungus is young, it is hemispherical, and as it ages, it becomes almost flat with an edge bent down. The pulp is dense, with a slight lilac tint. The stem is traditionally stiffer and lighter than the cap. The height of the stem rarely exceeds 8 cm.
lilovonogaya - tasty conditionally edible. She is often confused with a purple relative, but they differ even in appearance. The hat is creamy yellow with a slight purple tint. Diameter - about 15 cm, sometimes larger. The pulp is very fleshy. The leg is short and wide (about 3-4 cm in diameter), slightly thickens downwards. As a rule, the stem is completely lilac (hence the name), but sometimes it is cream with lilac streaks.
poplar (poplar) is also conditionally edible and is especially valued in steppe regions poor in other mushrooms. On the edge of the hat, as a rule, uneven and with cracks. Color yellow-brown. The cylindrical leg grows up to 6 cm in height and 3 cm in thickness. The flesh is white and firm.
gray - edible with a light gray hat, occasionally giving off purple. Young fruits have a conical hat, old ones have a flat, uneven one. Outside and inside the leg is grayish or white. Sometimes the flesh is slightly yellowish.
red - conditionally edible. Moreover, only young fruits can be consumed, since the old ones have an unpleasant aftertaste. The cap is yellowish-orange with flesh of a rich yellow tone.
yellow. A rare mushroom of an unusual yellow color. Noticeably smaller than its closest relatives, it has a thin hollow leg. The flesh in the cap is yellow, and in the leg is brown. It smells very pleasant, but with insufficient heat treatment it has a bitter aftertaste.

Inedible rows

Although most tricholomas are classified as edible or conditionally edible, there are a few inedible or even toxic species among them:

poisonous - toxic, capable of causing serious food poisoning. The main danger is that it has a rather good taste and aroma, which is not typical for toxic mushrooms. It is recognizable by its grayish cap, covered with darker scales. The flesh is rather dense, gray near the cap and yellowish closer to the ground.
white - inedible toxic, usually having a dull gray color scheme. The white cap is often, though not always, covered with yellow-orange spots. The fleshy flesh is always white. In young fruits, it does not smell, in old fruits it has a musty smell.
brown - inedible (according to other sources, conditionally edible), has a bitter taste. Recognizable by a brown cap covered with small scales and a noticeable tubercle in the middle. At the edges, the cap is usually much lighter. The flesh is pale and firm.

Edible rows: cultivation technology

Since there are sometimes problems with identifying the species of members of this family in the field, it is safer to either focus on other wild mushrooms or master artificial cultivation. Fortunately, some species are quite successful in growing in the garden. The purple variety is best suited for these purposes.

It should be warned right away that, like all forest dwellers, tricholomas are rather finicky mushrooms and it will be difficult to achieve good results. But, even if everything is done perfectly, you should not count on the fact that growing this crop will bring you any income. It's more of a hobby. Unlike oyster mushrooms and champignons, this species bears fruit relatively poorly, and therefore, for those who wish to earn money on the land, it is better to focus on more productive crops.

In order to plant edible rows, choose a shaded, moderately moist area. The presence or absence of trees nearby does not play a significant role. It should be borne in mind that we are dealing with autumn species, and therefore they begin to bear fruit only under certain conditions. In order for fruiting bodies to appear, the air temperature must be below 15 degrees, and the soil - about 20. It is obvious that artificially creating such conditions on the street will not work, and it is not advisable to allocate an entire room for cultivation.

Like any other forest mushrooms, there are two ways to plant tricholoma - seeds (spores) or mycelium (mycelium).

We plant a row of spores

The first thing to do is to find a good ripened mushroom in the forest (preferably a few). In order not to inadvertently sow some kind of toxic species, it is better to thoroughly prepare and learn how rows of edible species look like. Well, or just take an experienced mushroom picker with you into the forest to help identify the correct option.

The caps of the collected mushrooms must be thoroughly ground into a homogeneous gruel, which will contribute to the release of the maximum number of spores (seeds). Then this mass is soaked in potassium permanganate (concentration of 1 gram per 8-10 liters of water). Let the soaked mass stand in water for at least a few hours. This will release the maximum amount of seeds from the mushroom pulp.

Spores can be planted either in a special mixture of composted horse manure mixed with foliage and needles, or on a ready-made mushroom substrate. Planting happens like this: the soaked mass is simply poured onto the garden bed and covered with a substrate. It is better to make such a landing in the spring so that a mycelium forms over the summer and fruiting bodies grow from it by autumn. But in principle, you can plant a row in the fall so that it germinates the next year.

Mycelium breeding

Instead of "seeds", you can use "seedlings", which are mycelium (mycelium). You can get such a seedling in three ways - dig it up in the forest, grow it yourself or buy it in a specialized store.

Digging up mycelium in the forest is quite simple. You just need to find a clearing where edible mushrooms grow, and carefully cut a small piece of soil around one of the fruiting bodies with a shovel. A piece measuring 20x10x10 cm is enough. Then this trophy must be brought home and planted in the garden or in the garden, previously prepared and filled with a special substrate. This is a cheap way, but extremely unreliable.

You can grow mycelium on your own using the method described in the previous paragraph, right in the garden, or indoors.

Finally, mycelium can be bought, but the problem is that not every city has a store that sells tricholoma mycelium. In addition, there is always a risk that you will be given mycelium of the wrong type of mushroom or even dead mycelium.

Row growing rules

By and large, it does not matter which rows you will plant - seeds or mycelium. The main thing is that the planted material is in the most favorable conditions for it:

The bed should be constantly wet, but in moderation.
During the period of growth and development of mycelium, the soil temperature should be at least 20 ° C.
The bed should be protected from direct sunlight and rain.
If they are grown indoors, it must be lit, otherwise the legs will grow tall, but with a small hat.
The crop is harvested when the hats become more or less flat.
After each harvest, you need to cover the bed with a 5-centimeter layer of fresh earth.
For the winter, when the air temperature drops below 5 ° C, the bed should be covered with a cloth, and on top of it with a 10-centimeter layer of leaves or straw.

The characteristics and description of the most popular forest mushrooms are known to most mushroom pickers. There are also rare varieties that are collected exclusively by experienced mushroom pickers. These mushrooms include rows.

Botanical description

Ryadovka or tricholoma, from the Latin Tricholoma, is a fairly common lamellar ground fungus from the Ryadovkovy family. May have a dyed or white cap. Young rows have hemispherical and convex caps, while older specimens have a flat and prostrate cap with jagged edges.

The surface part of the cap can be fibrous or scaly, depending on the type of fungus. The plates grow to the leg or are located freely. The leg has sufficient density. A not very pronounced annular film cover may be observed. The field determination of rowing is very often difficult due to the external diversity of these mushrooms, even in the picture they are depicted in different ways. It should be remembered that the genus includes poisonous and inedible varieties.

Ryadovka: collection features (video)

Main types: gray, brown, white, earthy, scaly, poplar, autumn and others

In total, the genus includes about a hundred species. On the territory of our country, and in particular in the Crimea, no more than fifty species grow. There are both autumn and spring varieties of rowing. The number of edible and inedible species is almost the same, so when picking a mushroom picker, you should be extremely careful.

Top category	Edible	Conditionally edible	inedible	Toxic and poisonous
Matsutake or Matsutake	Blackscale or Atrosquamosum	Silvery	white-brown
	gigantic	Golden	Broken
	Pigeon		open-shaped
	yellow-brown		Rough
	massive	scaly		pointed
	blushing	yellow-red		Leopard
	Poplar	bearded	sulfur yellow	spotted
			Detached	tanned
	Carved or Sculpturatum		pointed
	Earthy gray or Terreum		pointed

Photo gallery

How to distinguish edible varieties

It is very easy to get confused in the numerous types of rows for novice mushroom pickers who are little familiar with this type of mushroom. The most common species in our forests include the following species:

Purple-legged or purple row with firm flesh and floral aroma. The name is obtained due to the peculiar shade of the pulp of the cap and stem of the mushroom.
Red row or field mushroom. Only the youngest specimens should be collected. The old mushroom has a very specific unpleasant aftertaste. A feature is a velvety hat of orange-yellow color with a red tint. The pulp is rather dense, bright yellow coloring.

yellow variety with a yellowish-olive cap and a dark spot in the central part. The yellowish plates are narrow and close to each other. The leg is shortened and hollow, with fine scaly.
gray line with a light gray hat and a slight purple tint. Young specimens have a slightly convex cap with a smooth surface. For old mushrooms, the presence of a flat cap with cracks is characteristic. Taste is quite good.

Poplar row or large poplar mushroom yellow or terracotta coloring with a lighter shade along the edges of the cap. A feature is the stickiness of the fungus and a fairly dense, white-colored flesh.
May row, appearing in the forests in early spring and having a hump-shaped cream-colored hat. Adult and overgrown specimens are characterized by a white cap and the presence of cream or ocher plates.

Crowded row- mushrooms are strongly fused with each other and have brittle, but rather fleshy hemispherical or convex-prostrate caps. Depending on age, the diameter of the cap of an adult mushroom can vary between 5-11 cm, sometimes it grows more. The caps are smooth, with pronounced stickiness, grayish or off-white in color. The pulp is fibrous type, elastic consistency.
Most popular in Europe earthy row characterized by a flat-convex shape of the cap with a sharp point in the center. Its surface, depending on the age of the fungus, can be either silky or scaly. The main color is gray or with a slight brownish tint.

The remaining varieties of edible and conditionally edible rows are relatively rare in our country, so they are little known to domestic mushroom pickers.

Varieties inedible and poisonous

Inedible and poisonous mushrooms often cause not only severe poisoning, but also deaths when they are eaten. Several types of poisonous rows grow on the territory of our country, which you need to know well so as not to be confused with edible mushrooms.

Name	Latin name	Habitat	Description	fruiting period
Poisonous leopard or tiger	Tricholoma pardinum	It grows in the middle zone of our country, but is quite rare. Usually the mushroom can be seen on calcareous soils under trees, in clearings and forest edges.	Adult fruiting bodies are able to form the so-called "witch circles". The cap of young specimens is dense and fleshy, spherical, with age it becomes flat with wrapped edges. Flake-like scales are located on the surface, and numerous cracks are also observed. Pulp with sufficient density, off-white coloring	Mass fruiting occurs from mid-August to the onset of a significant cooling.
pointed	Virgatum	Raw conifers and deciduous forests	The hat is bell-shaped, conical or convex, ashy in color with stripes on the edges. The pulp is soft, grayish-white or whitish. The leg is cylindrical, dense, with a thickening at the base	September to October
soapy	Saponaceum	Conifers, deciduous or mixed forests	The cap is rounded, bell-shaped or flat-convex type, depressed in the center, with thin edges. The surface is smooth or finely scaly, gray-brown or reddish-brown. The pulp is white, reddening in the air. The leg is root-shaped, elongated, covered with an olive-gray or blackish scaly coating.
speckled	Pessundatum	Raw conifers	The cap is reddish-brown or rusty-brown, with light edges. Surface with spots, slimy type. The pulp is white. Leg with powdery coating	From August to the last decade of September
scaly	Imbricatum	Elniki	The cap is plano-convex, with rolled edges and a finely scaly surface. The surface coloration is reddish-brown. The pulp is white. Cylindrical leg	From August to the last decade of September

In this article, you will learn what are the edible and poisonous row mushrooms.

Autumn is mushroom season. All lovers of quiet hunting go to the forest to walk along the paths between the trees and collect a basket of mushrooms.

Some mushrooms are sent to the basket immediately, as the mushroom picker knows for sure that they are edible.
Inexperienced mushroom pickers are afraid of other mushrooms, despite the fact that they are edible. These mushrooms include rowing, since in this species there are poisonous individuals that disguise themselves as normal mushrooms that cannot be eaten.
There is a variety of edible, conditionally edible and poisonous. You will learn how to distinguish an edible row from a poisonous one in this article.

Before going into the forest, you need to understand how to distinguish between edible and poisonous rows. Most varieties are safe and can be fried or boiled for food.

But how do you distinguish between edible and poisonous mushrooms? It is very difficult to do this, since outwardly the mushrooms are very similar, so it is important to learn the characteristic features of each species.

In poisonous mushrooms flat, almost all species have perfectly even white hats. But there are representatives who have a tubercle. The main difference between poisonous rows is an unpleasant pungent smell that even makes you frown.
edible mushrooms look attractive. Their hats and legs have different colors (pink, purple, purple, gray and others). Under the hat are bright plates of a beautiful color. The pulp of an edible mushroom will be the same shade as the plates under the cap.

Interesting: Experienced mushroom pickers note that some types of row mushrooms have a unique taste. Therefore, you need to try to cook each of them.

It is worth noting that in different reference books some types of mushrooms are described in different ways.

In one directory, a particular species may be listed as edible, in another - conditionally edible, and in the third - poisonous.
Therefore, experienced mushroom pickers rely only on their experience. They already know what edible mushrooms smell like and how bad unfit mushrooms smell. But it is better not to take risks and not to collect mushroom fruits that can be confused with poisonous ones.
For example, rowing gray, completely white (hat and leg), translucent and brindle are considered poisonous.

Advice: In order not to be mistaken, collect only rows of bright purple, as well as crowded with dark and brown skin on the hat, yellow-red and giant. All of them are different in color, cap diameter and leg length. It is very easy to confuse the gray and lilac-legged row with edible individuals.

Remember: Poisonous mushrooms of this species are more dangerous than fly agaric!

Now let's take a closer look at each mushroom of this species in order to know what edible and poisonous rows look like.

Row mushrooms grow in bunches in a row, sometimes forming "witch circles". If you saw a whole row or circle of mushrooms near a tree, then these are rows. Now it remains only to figure out which of them are edible and which are poisonous.

You can save this article to your phone or print a photo on a color printer so that you can see and compare the mushrooms that you come across on the way. There are 2000 varieties of row mushrooms. Only 81 species are more or less known, and the following rows are considered the most common species in our forests:

Mayskaya
Matsutake
Lilacfoot
Giant
yellow-brown
purple
Gray
crowded
poplar
yellow-red
Green
earthy

The remaining species are almost never found in our country and mushroom pickers know nothing about them.

Types, description, names and photos of edible row mushrooms:

Row gray (from the Latin Tricholoma portentosum). In a young individual, the hat resembles a ball with a diameter of 4 cm or more. In an adult mushroom, it reaches a size of 12 cm and becomes flat and has bumpy irregularities. The leg is smooth, whitish in color with a gray-yellow tint. The plates are massive, but rarely located from each other. In a young individual - white, and then acquire a yellow or gray tint. The flesh on the cut has a yellow tint, and has a light but persistent aroma.

Lilac-legged rowing (from Latin Lepista personata, Lepista saeva). The main difference between this mushroom is the lilac color of the legs. The hat is wide in diameter from 6 to 15 cm. It often has a glossy, even surface with a yellow-violet tint. There are many plates, they are massive and have a beige color. Juveniles have a ring-shaped fibrous film on the stalk.

The fruit pulp has a pleasant and delicate aroma of fruits, a sweet aftertaste and a gray or gray-violet color. This mushroom is often mistaken for an inedible species. A distinctive feature lies precisely in the taste, color and aroma of pulp tissues. An inedible mushroom has an unpleasant specific aroma, which after a few hours only gets worse and resembles the smell of rotten vegetables.

Edible mushrooms - lilac-legged rows - can be confused with inedible

Row earthy (from the Latin Tricholoma terreum). Mushrooms aged 1-3 days have a small hat - 3-9 cm, cone-shaped. Then the hat becomes almost almost flat with a slight rise in the middle. It has a grayish color, which can be diluted with a brown tint.

There may be such a species with a hat of a more reddish color, closer to brick. The leg is up to 9 cm long and up to 2 cm in diameter. The plates are sparsely spaced, irregularly patterned, and gray in color. The flesh is fleshy, without a pronounced mushroom or coniferous flavor with a slight floury aroma.

Row mushroom Matsutake (from the Latin Tricholoma matsutake). It is valued in oriental cuisine due to its specific bouquet of pine aromas and delicate spices. Delicious mushroom taste makes you fall in love with dishes prepared with this mushroom. The wide hat with a silky surface is brown in color and can reach a size of 20 cm in diameter.

In a mature mushroom, the cap may crack and there will be prominent white flesh. The leg is long - up to 20 cm, up to 2.5 cm thick. A fibrous ring can be seen under the hat. The plates are of a beautiful light shade, the fleshy structure is white with a pleasant fragrance of cinnamon.

Giant rowing (from the Latin Tricholoma colossus). The diameter of the cap can reach 20 cm. The round, resembling the shape of a ball, cap of a young mushroom eventually changes to a flat prostrate one in an adult mushroom. The skin of the cap has a pronounced smoothness, brick shade, with a light stripe along the edge. The leg has a seal at the mycelium in the form of a tuber.

The thickness can reach 6 cm in diameter, height - 10 cm. The plates are often located, pure white, in old individuals they can be brick-brown.

Edible rowing mushrooms: view - giant rowing

Rows are yellow-brown (from the Latin Tricholoma fulvum). Mushroom 1-3 days old has a slightly raised cap. As it grows, it will become flat-prostrate with a rise in the middle. The skin of the fruiting body sticks to the fingers, maybe with flaky scales. The cap diameter reaches 15 cm, the color is brick with a red tint, a light shade along the edges.

The leg is slightly thickened in the area of the mycelium. The plates can be located rarely or, conversely, often, but they are uneven. The color of the plates is light yellow, then covered with a brown round pattern. The pulp structure is white or slightly yellow, bitter in taste and has a pleasant coniferous aroma.

Edible row mushrooms: view - yellow-brown row

Row crowded (from Latin Lyophyllum decastes). Considered a low quality mushroom. Caps in the form of a ball, with edges tucked inward, concave in the middle. The diameter of the cap can be from 4 to 12 cm. The surface is smooth-velvety, slightly scaly with a gray tint. In an adult, the color of the cap becomes gray-light. The legs of the mushrooms are light, grow together.

There can be up to 20 or more individuals in one heap. Leg length up to 80 mm, thickness up to 25 mm. The leg stands straight or may be slightly tilted to the side. The lamellae are often spaced apart, evenly but not perfectly. The pulp structure is dense, brown or grayish, with a floury aroma and a delicate pleasant taste.

Edible mushrooms - crowded row

May rowing (from Latin Calocybe gambosa). It bears such a name, as it can be found in a coniferous forest in May. The cap diameter is only 4-6 cm. Its shape in young individuals is flat-prostrate with a slightly round bend. A mature fruiting body has a characteristic bulge of the cap with a small span along the edges. Skin with fibers, as if showered with flakes.

Color from light beige in young to white in mature individuals. If the mushroom is overripe, then the cap will be yellow. The leg is straight - 4-9 cm, up to 3.5 cm thick. The color of the leg is white-yellow, the base is brick-colored with a yellow tint. The lamellae are often arranged. They have a white tint in a young fruit tree, then they become cream. The pulp is white with a pleasant aroma.

Edible mushrooms - May row

Poplar row (from the Latin Tricholoma populinum). It is considered a conditionally edible mushroom. In the regions of our country, where there are few other types of mushrooms, it is collected by mushroom pickers and delicious dishes are prepared from such a mushroom, as from a valuable food product. A hat with a diameter of 6 to 12 cm is distinguished by a slight bulge, then it becomes sweeping, but not even. The skin is slimy and sticky to the fingers, has a glossy, yellow-brown color.

The leg is from 3 to 8 cm long, up to 4 cm thick. The young fruiting body has a light shade, then it acquires a red-brown color, and if pressed, it will darken. The lamellae are white, in an adult fruiting body they are brown and with a brick color in overgrown mushrooms. The fleshy structure is white with a floury aroma. In the cap, the flesh may be pink, in the leg - brick-colored with a grayish tint.

Edible mushrooms - poplar rows

Row purple (from Latin Lepista nuda). Conditionally edible mushroom. The hat of large and mature individuals can reach a size of 20 cm. The hat of a young mushroom is spherical. Then it straightens out and becomes prostrate or concave inward with curved edges. The purple color of the smooth and glossy skin fades as the mushroom ripens.

In an adult fungus, it acquires a brown tint or light brown color. The leg is high - up to 10 cm, thickness - up to 3 cm. Slightly thickened at the base. Topped with flakes. The stem is purple and brightens as the fungus grows. The plates are thin, often located, purple. Overgrown mushrooms have brown plates. The flesh is also purple, but a light shade. Then it turns yellow. It has a delicate taste and aroma of anise.

Edible mushrooms - purple row

Row yellow-red (from the Latin Tricholomopsis rutilans). Conditionally edible mushroom. It is even considered inedible due to its bitter taste and sour smell. But this mushroom makes delicious first courses. Experienced mushroom pickers collect it and freeze it in the refrigerator for the winter. The cap is rounded in young, and then prostrate - in a mature individual.

Diameter up to 15 cm. The skin is dryish, slightly velvety, orange in color with a yellow tint. There are small scales all over the cap. The leg is high - up to 10 cm, thick - up to 2.5 cm. There is a thickening at the base. The color of the stem is the same as that of the hat. The plates are yellow, slightly wavy. The pulp is juicy yellow in color, has a characteristic bitterness and the smell of wood.

Row-greenfinch (from Latin Tricholoma equestre, Tricholoma flavovirens). Conditionally edible mushroom. The green color of the mushroom pulp remains even after cooking. Many reference books claim that this mushroom is poisonous, as deaths have been recorded after eating it. But in regions where there are few other mushrooms, this species is consumed without fear. For example, in the south of Russia, it grows in the sand. Mushroom pickers find such a mushroom along a crack on the surface of the sand. The mushroom cap is large - up to 15 cm.

In a young individual, it is convex, then it becomes prostrate. The skin of the hat is slightly slimy, green-yellow in color. Often covered with sand, as this type of row grows in such a substrate. The leg is even, yellowish-green, up to 9 cm long. At the base dotted with flakes. The plates are often arranged, yellow or greenish in color. The flesh is white, but becomes green-yellow as it ripens. This mushroom has a floury smell and a mild taste. It is recommended only to salt it, as weak taste qualities are lost during heat treatment.

Poisonous rowing mushrooms: types, description, names, photos

As mentioned above, poisonous rows are much more toxic than fly agaric. Therefore, it is important to distinguish between those mushrooms that cannot be eaten in order to avoid severe poisoning. Types, description, names and photos of poisonous row mushrooms:

Row white (from Latin Tricholoma album). Outwardly resembles a champignon. The leg is long - up to 10 cm, at the bottom there is a slight thickening. The color of the stem is the same as that of the hat. In mature individuals, the thickening at the bottom becomes brown. The hat is first rounded, then becomes wide and prostrate - up to 10 cm. The flesh is white, turning pink when cut. The smell is specific - musty.

Sulphurous rowing (from the Latin Tricholoma sulphureum). This mushroom is considered low-toxic, but, accordingly, it still cannot be used for food. It's just that the poisoning will not be as strong as when using, for example, white rowing. The stem and hat are an unpleasant gray-yellow color.

The old mushroom will turn brown over time, and the hat will become velvety and grow from 3 to 8 cm. There is a notch in the middle of the hole. The leg is long - up to 11 cm. Below it is covered with scales and thickened. It can also expand at the top. The plates are rarely located, uneven. The pulp smells simultaneously of hydrogen sulfide, tar and acetylene.

Row pointed mouse (from Latin Tricholoma virgatum). A highly poisonous mushroom. A small hat with a diameter of up to 5 cm. It resembles a bell in a young mushroom. As it grows, it becomes prostrate, but the tubercle in the middle remains. Mouse gray skin.

The leg is long - up to 15 cm, thin. The color of the leg is white, towards the bottom the surface becomes pink or yellow. The plates may be covered with yellow spots. The pulp is odorless, but has an unpleasant bitter and even pungent taste.

Ryadovka tiger, leopard poisonous (from Latin Tricholoma pardinum). This mushroom is rare and highly poisonous, easily confused with edible species. The hat is large with a diameter of up to 12 cm. In a young mushroom, it looks like a ball, then it lengthens and resembles the shape of a bell. The old mushroom acquires a flat wide hat. The skin is an ugly dirty gray color, covered with dark scales in the form of flakes.

A similar edible row has the same hat, but sticky and smooth. The leg is long - up to 15 cm, thin. Expands to the bottom. It has a velvety ocher color. The plates are rare, but dense and fleshy. In adults, droplets of moisture can be seen between the plates. The pulp is gray, at the leg - yellow. It does not taste bitter, and has a powdery smell.

In this article, we talked about the most popular edible types of row mushrooms, conditionally edible, which can be eaten, but they have minimal nutritional value. Memorize the description and save the photo of the poisonous and toxic row mushrooms. If you find a mushroom and doubt its quality, it’s better not to take it, because health is more important than the amount of the harvest!