Pigeon rowing (Tricholoma columbetta) photo and description

Pigeon row (Tricholoma columbetta)

Pigeon row (lat. Tricholoma columbetta) is a mushroom belonging to the Ryadovkovy family. The family has more than a hundred growing mushroom species. The pigeon row is edible and belongs to the genus of hat agaric mushrooms. Mushroom pickers are quite rare.

The mushroom is decorated with a large fleshy hat, reaching twelve centimeters in diameter. The hemispherical cap of the mushroom opens as it grows, and its ends are bent down. In young mushrooms, the light surface of the cap is covered with scales that match the general color of the mushroom.

The thick dense flesh of the fungus at the break becomes pinkish in color. It has a mild taste and smell. A high powerful mushroom leg has a fibrous dense structure.

Pigeon rowweed grows singly or in small groups from mid-August to the end of September in mixed forests. He likes to settle next to oak and birch. Mushroom pickers noticed cases of its growth not only in the forest, but also in meadows and pastures.

This mushroom is used in a wide variety of cooked dishes. A wide variety of soups and sauces are prepared from it. Ryadovka can be grilled and dried for future use, and is also suitable for decorating festive dishes. Row cooked with meat gives the dish an unusual flavor. Among professional cooks, it is considered a very tasty mushroom with a peculiar pleasant aroma.

Before cooking, the mushroom is soaked in cold water, after which the skin is removed from its cap. Then a fifteen-minute thermal treatment is carried out. Ryadovka is suitable for harvesting for the winter in salted or pickled form. For cooking, both young and adult mushrooms, and the first frosts that have survived, are suitable.