Ryadovka mushroom, the photo and description of which can be seen below, has long been valued by mushroom pickers. But it is also fraught with danger, because there are edible and inedible rows, therefore, when picking these mushrooms, you need to be very careful and careful. Edible rows are often found in temperate forests and bear fruit in large groups in the autumn. Peak fruiting occurs in September and early October.
Row mushroom has long been valued by mushroom pickers
Most often in the forests there are purple rowing, gray, purple-legged, giant, as well as crowded and yellow-red. Gray and crowded rows are famous for their palatability. Yellow-red is not so tasty, nevertheless, all types of edible rows are worth a try.
It is also called titmouse or cyanosis. A distinctive feature of this mushroom is the change in color of the cap during ripening. Initially bright purple or even brown, the hat becomes pale lilac with a brownish tint when ripe. The shape of the cap also changes: initially it looks like a hemisphere, but then it becomes open or even concave, while the edges are still bent down. The leg of the fungus is cylindrical, its height varies from 3 to 8 cm, and its diameter is from 0.7 to 2 cm.
The flesh of the mushroom is dense, has a strong aroma. You can find violet row mushrooms almost anywhere, but most of them are in coniferous and mixed forests. In such forests, rows should be sought in open areas for humus. These mushrooms grow in groups or circles. They are resistant to frost and grow until late autumn.
In no case do not pick these mushrooms in the city, because they very actively absorb various kinds of pollutants, especially heavy metals.
You can cook bruises in any way, but it is advisable to boil them a little before cooking. These mushrooms are very useful, they have a lot of vitamins, and they are also used to prepare some antibiotics. You can see what the bruises look like in photo 1.
Poplar mushrooms (video)
Ryadovka lilac-legged
Because of the characteristic color of the legs, it is also called the blue foot. She also changes the shape of her hat from a hemisphere to completely flat. The hat is large, in diameter reaches 15-16 cm or more. The taste of blueleg is very similar to champignons. The fruiting of these mushrooms occurs from March to June, and then from October until frost. You can find this row at the edge of the forest, in the grass, in the meadows. You can see it in photo 2.
Like the bluish, the purple-legged row should be boiled before cooking, then it can be cooked in any way: boil, fry, pickle or close in jars.
Row poplar
This is another autumn member of the family, fruiting from late August to November. It got its name from the fact that it can often be found next to poplars. The fact is that poplar rowing is a mushroom that has the ability to form mycorrhiza with the roots of this tree.
The hat of this row has a rounded shape, its diameter ranges from 6-12 cm. The hat is somewhat slippery, therefore it is often covered with moss. Its color can be red or brown, over time, cracks appear on the edges, and it changes its shape to a flat one. The leg is brownish in color, very fleshy. You can meet this mushroom in deciduous forests, where poplar grows.
Under the skin, the flesh of the poplar row is reddish. Her taste is powdery, sometimes it can be bitter. Poplar row can be grown indoors, but some conditions must be provided. These include high humidity, natural light, and fresh air. The temperature should be around 12-15°C.
Row green
In the common people it is often called greenfinch. It received this name due to the fact that even after heat treatment, the fruiting body retains its greenish color. As a rule, it grows in pine needles, only a hat is visible from the outside. It usually grows in late autumn in small colonies; it is difficult to find other mushrooms in the forest at this time. Like other representatives of this family, the green row has a rounded hat, which straightens with age. Fibrous rays are clearly visible on the hat, which diverge towards the edges. The diameter ranges from 4 to 12 cm. The mushroom itself is very fragile, the flesh is white or yellowish, has a nutty flavor.
Greenfinch is considered conditionally edible. This does not mean that the green row is poisonous, but when preparing it, precautions must be taken. These mushrooms are usually harvested in salted and dried form. Fresh, they are also very tasty, but require proper heat treatment. Before cooking, the mushroom must be washed well and peeled off the skin from the cap.
Zelenushka has its own counterpart: the sulfur false row is poisonous and unsuitable for consumption, so you need to be very careful when collecting it. You should not abuse greenfinches, as they are considered to be heavy mushrooms for the stomach.
Row gray (video)
Row gray
Another representative of the rank and file family is the gray ryadovka mushroom. His hat is dark gray, sometimes with a purple tint. Its dimensions reach 4-10 cm. In young mushrooms, it is very smooth, but over time it becomes rotten and does not look so attractive. The leg, as a rule, is high, up to 10 cm in height, wide enough. The flesh is white, sometimes it can be pale gray, very pleasant to the taste. These mushrooms are harvested from October to November. Sometimes they can be found in December. Mushrooms choose a pine forest as a habitat; they grow there in large groups. Greenfinches can often be found next to the gray row colonies.
Remember that the description of the fungus is similar to poisonous members of the family, so only those who can accurately distinguish this species from others should collect them.
Thus, the ordinary family is very diverse, and if you have knowledge, you will reap a good harvest in the forest, which you can please both yourself and your loved ones. These mushrooms can be consumed both fresh and dried. They can be closed in a jar, an excellent cork comes out. Unfortunately, among the edible, tasty members of the family, there are poisonous ones that can be harmful to health. It is very important to follow the collection rules, and then these mushrooms will delight you with their taste.
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Most mushrooms of the rowing family are edible. But there are also poisonous specimens.
The habitat of these mushrooms is coniferous forests. But, as many mushroom pickers note, the mushroom is found near farms, pastures, etc. That is, in those places where there is a lot of fertilizer. And it doesn't have to be trees or sandy ground nearby.
Row mushrooms are pickled, fried, boiled, dried. Before use, pre-rip off the film from the surface.
In this article we will tell you what edible row mushrooms are, we will present a description of each species and its photo.
This type of row is better known as the blueleg. So she was called by the people. This mushroom is perhaps one of the most delicious of the rowing family. Its flesh is thick and fleshy. The color of the legs is purple. Mushrooms grow huge. When fully ripe, often, the caps begin to simply tear from size.
Row red
This name is rarely used. More often, it is called honey agaric pine. This is a conditionally edible mushroom. Collect them only at a young age. Every day the fruit becomes more and more disgusting.
Pulp of a lemon shade, very dense. The taste is not perfect. There is some bitterness present. Also, the fruit gives off some kind of rotten stump.
Row yellow
Occurs very rarely. The hat is straight, a small tubercle is barely noticeable. Color yellow-brown. In this species, the plates are narrow, closely set to each other. The leg, when compared with the size of the cap, is unnaturally thin and short. The inside of the leg is completely empty.
Like red, it has a bitter taste.
Row gray
Gray fungus may initially seem poisonous. Especially when she is young, it seems that the mushroom is inedible. But this is only the first impression. In fact, it tastes better than yellow and red.
Young gray rows have a convex hat shape, which slightly resembles toadstools. But as they get older, the caps flatten out and flatten out.
The flesh has a grayish tint, but fruits with yellowish "meat" are often found.
Row poplar
If the leaves fall on the trees, it will be very difficult to find it. The color of the cap and legs is terracotta. At the same time, the edges remain light. The surface is covered with mucus, somewhat reminiscent of a butter dish. The pulp is white, has a dense structure.
Ryadovka Mayskaya
A beautiful porcini mushroom with a small hat (about 5 centimeters). It is made in the form of a mound. The young fruit has a light cream color. Gradually, it changes to white. The pulp is light, the structure is dense. The plates fit snugly together. Initially they have a white color, with the aging of the fungus, the color changes to cream.
Row crowded
The name itself suggests that this variety grows in heaps. This is one of the rare species whose legs stick together so tightly that sometimes it is simply impossible to separate them from each other. Hat sizes vary between 5-12 centimeters. Moreover, in one "family" there can be completely different fruits. Some with 12 cm hats, others with small 6 cm hats, etc.
The hat itself is smooth. Color dirty brown. The older the fruit, the duller its shade. A boring row is very tasty. Its flesh is elastic and has a delicate floury smell.
Row earthy
At a young age, it has a conical hat. Gradually, it straightens and becomes almost even, leaving only a slight bulge in the central part. It feels like silk, but over time the surface becomes covered with coarser scales. The color is grey, or gray-brown. The pulp is dense. It has no particular odor. And there is almost no taste. In Russia, this type of rowing has not received much recognition. In Europe, on the contrary, it is considered a real delicacy.
Row green
The people received a simpler name - greenfinch. Received such a name due to its unique color. Interestingly, even after cooking, it remains the same green.
We recommend reading: "The mushroom is fleshy, dense. The young fruit has a flat-convex cap type. Over time, it begins to level off. But, as with the purple-legged type, the hat begins to burst and eventually it either cracks or takes on a straight-twisted shape.
The color is close to olive. The fruit is slimy to the touch.
All of the above mushrooms are absolutely edible. They are suitable for marinating, frying, boiling, drying.
Ryadovki belong to the genus of ground agaric mushrooms from the family of the same name. Characteristic features are colored caps with a scaly or fibrous surface, rather dense legs, as well as a very strong and pungent odor. Consider how different types of rows differ from each other, and what features they have.
In nature, there are a huge variety 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:
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 different shapes and colors, 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 the edible gray row. 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.
Ryadovka 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 they need to be processed according to all the rules.
Another popular species is the poplar row, 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 as early as 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:
Each of these species is characterized by individual properties and features.
The May row is characterized by a cream 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 rowing is 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, these include:
- brown;
- white;
- leopard.
Eating them leads to serious poisoning, so take extra care when harvesting mushrooms.
Row is poisonous: how to determine it
A huge danger is poisonous rowing, some of the species of which in appearance are in many ways similar to edible specimens. The gray row is poisonous, containing a toxic substance, contributes to the occurrence of gastric disorders in severe forms.
A similar effect is exerted by the white poisonous row, which has a dull and nondescript gray-white color. Young individuals practically do not have any smell, however, over time, something very unpleasant begins to appear, reminiscent of the musty smell of stale radish.
Some other varieties of toxic rows, unfortunately, have a smell that is almost indistinguishable from the smell of edible specimens, so you need to pay special attention to external signs. One of them is a tiger or leopard row, a characteristic spotted color.
There are many varieties of rows. It is very important to learn how to distinguish safe from toxic if you want to cook delicious mushroom dishes.
Systematics:- Division: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Agaricales (Agaric or Lamellar)
- Family: Tricholomataceae (Tricholomovye or Ryadovkovye)
- Genus: Tricholoma (Tricholoma or Ryadovka)
- View: Tricholoma portentosum (Grey row)
- Other names for mushroom:
Synonyms:
Row hatched
- Row is strange
- sunflower
- Podzelenka
- Sandpiper gray
- Serushka
- Agaricus portentosus
- Gyrophila portentosa
- Gyrophila sejuncta var. portentosa
- Melanoleuca portentosa
Description
Hat: 4-12, up to 15 centimeters in diameter, broadly bell-shaped, convexly procumbent with age, then flatly procumbent, in adult specimens the edge of the cap may be slightly wavy and fissured. A wide tubercle remains in the center. Light gray, darker with age, there is a yellowish or greenish tinge. The skin of the cap is smooth, dry, pleasant to the touch, in wet weather it is sticky, covered with pressed fibers of a darker, blackish color, diverging radially from the center of the cap, so the center of the cap is always darker than the edges.
Leg: 5-8 (and up to 10) centimeters long and up to 2.5 cm thick. Cylindrical, sometimes slightly thickened at the base, can be curved and go deep into the soil. White, greyish, greyish-yellowish, light lemon yellowish, slightly fibrous in the upper part or may be covered with very small dark scales.
plates: adnate with a tooth, medium frequency, wide, thick, thinning towards the edge. White in young mushrooms, with age - grayish, with yellowish spots or completely yellowish, lemon yellow.
Bedspread, ring, Volvo: absent.
spore powder: White
controversy: 5-6 x 3.5-5 µm, colorless, smooth, broadly ellipsoid or ovate-ellipsoid.
pulp: The gray row is quite fleshy in the cap, where the flesh is white, under the skin - gray. The leg is dense with yellowish flesh, yellowness is more intense in case of mechanical damage.
Smell: slight, pleasant, mushroomy and slightly floury, in old mushrooms sometimes unpleasant, floury.
Taste: soft, sweetish.
Season and distribution
From autumn to winter frosts. With a slight freezing, it completely restores the taste. It was previously indicated that Ryadovka gray grows mainly in the southern regions (Crimea, Novorossiysk, Mariupol), but its region is much wider, it is found throughout the temperate zone. Recorded in Western Siberia. Fruits unevenly, often in large groups.
Ecology
The fungus appears to form mycorrhiza with pine. Grows on sandy soil in pine and mixed with pine forests and old plantings. Often grows in the same places as Ryadovka green (greenfinch,). According to some reports, it also occurs on rich soils in deciduous forests with the participation of beech and linden (information from the SNO).
Edibility
A good edible mushroom, consumed after heat treatment (boiling). Suitable for preservation, salting, pickling, you can eat freshly prepared. It can also be prepared for future use by drying. It is also important that even very adults retain their taste qualities (they do not taste bitter).
M. Vishnevsky notes the medicinal properties of this row, in particular, the antioxidant effect.
Similar species
There are a great many rows with a predominance of gray in color, we will name only the main similar ones.
An inexperienced mushroom picker may confuse the gray row with the poisonous pointed row (), which has a bitter taste and a more pronounced, sharp tubercle.
The row is earthy-gray (earthy) () does not turn yellow with age and on damage, in addition, very young specimens of Tricholoma terreum have a private veil, which collapses very quickly.
Row Gulden () is more attached to spruces than pines, and prefers to grow on loamy or calcareous soils, while Row gray prefers sandy soils.
Ryadovki belong to the genus of ground agaric mushrooms from the family of the same name. Characteristic features are colored caps 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 variety 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 different shapes and colors, 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 as early as 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.
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