Row mushrooms: photos and descriptions of edible mushrooms, where and when to collect

Rows (tricholomas) are medium-sized ground mushrooms that prefer coniferous neighborhood and grow in groups. A nondescript appearance and a specific smell scare off lovers of “quiet hunting”. Many species of the family are really not suitable for eating. It is not easy to be able to distinguish between edible and poisonous mushrooms. But this is worth learning, because tricholom dishes are delicious.

What does a row mushroom look like

In total, about 100 varieties of rows are known, among which there are poisonous mushrooms. Therefore, you need to know what edible, conditionally edible and inedible specimens look like. This will help the description of the row mushrooms and photos – later in the text.

The mushroom body of the rowing consists of a cap and a leg. Outwardly, representatives of the ordinary family are distinguished by the variability of signs. Hats of young specimens in various species are in the form of a ball, cone or bell. In an adult mushroom, the hat, growing, straightens. Diameter – from 3 to 20 cm. It has a noticeable, but small tubercle in the middle, and the edges can be wavy, straight, tucked or everted.

The skin of the mushroom, depending on the species, is dry, velvety or smooth, slippery with mucus, pure white or all shades of yellow, green, red, brown. As it develops, the color also often changes.

Under the cap of the tricholoma there are spore-bearing plates, which, depending on the species, are thin, often located, or rare, thick, fused with the leg. The spores themselves are smooth, elongated whitish or transparent, and the spore powder is either white or brown.

The leg of the rows is completely bare, scaly or weakly fibrous. Color pinkish brown. Some varieties are purple. The shape of the legs of mushrooms of this genus is diverse: cylindrical, similar to a club, thickened at the cap or at the base. Remains of the coverlet protecting the spore-bearing layer, if present, in the form of a fibrous ringlet under the hat.

Where rows grow

Rows grow in areas with a temperate climate. The greatest species diversity is observed in the southern regions of Our Country.

More often, pine is chosen as a mycorrhizal neighbor of tricholoma, a little less often – other conifers, very few species choose deciduous trees. The best type of soil for tricholomas is coniferous, low-fat calcareous or sandy soils. But mixed forest is also suitable for them.

How Row Mushrooms Grow

For the way they grow in groups – in rows – mushrooms got their name. Some species in the process of growth form ring colonies – “witch circles”.

Mushroom companies can be numerous, occupying impressive forest areas. Smaller groups are more common. Some rare species grow singly.

When rows grow

Almost all types of row mushrooms are autumnal. Some of them appear already in the middle or end of August. Separate copies in the spring – in April, May. But mostly fruiting occurs from early September until the November frosts. There are varieties that grow in winter without fear of frost. The peak of aging is observed after the air cools down to + 15 ° C, that is, in October. In this case, the optimum soil temperature should be about + 20 ° C.

Crimean species bear fruit all the time, except for late winter, but the most “fleshy” mushrooms are still obtained in the autumn.

Varieties of rows

In Our Country, 45 species of rows grow. According to their edibility, representatives of the genus are divided into subgroups:

• edible;
• conditionally edible;
• inedible poisonous.

Edible

Many of the edible species are extraordinarily tasty. Some edible row mushrooms with photos and descriptions are presented below.

1. Rowing Gray (Tricholoma portentosum) is a popular edible mushroom. The hat is light gray and fleshy (up to 12 cm). While the rowing is young, it has a cone-shaped appearance, while in the older ones it is unevenly flat. The center of the cap is darker than the edges. Leg gray or whitish. The flesh on the cut is slightly yellowish. The aroma is weak, the taste is powdery, not strong.

   

2. Ryadovka lilac-legged (Lepista saeva, Sinenozhka) – belongs to the category of southern edible mushrooms. Hat (up to 15 cm) yellowish-cream with purple bloom. The leg is low purple, less often light with purple veins. The pulp is dense, thick, very tasty. Fruiting is from April to October.

   

3. Ryadovka Mayskaya (Calocybe gambosa) is a delicious edible mushroom. The hat in young specimens is hemispherical in shape, while in older specimens it is convex and prostrate (up to 10 cm). From yellowish to white. The leg (up to 7 cm, 1-3 cm thick) expands near the ground. The pulp is white, dense. It grows in the Central Asian steppes, China, Mongolia, where it is also highly valued for its medicinal properties. Fruiting – May, June.

   

4. shod rowing (Tricholoma caligatum, Matsutake). Matsutake means “pine mushroom” in Japanese. It has a smell of pine and a delicate taste inherent in noble edible mushrooms. The silky brown hat (from 6 to 20 cm) cracks in adult rows. The flesh is snow-white, the stem is strong, whitish above and brownish at the base (5-20 cm and up to 2,5 cm thick), sometimes leaning towards the ground.

   

Conditionally edible

Mushrooms of this group are often bitter. They are best eaten young.

1. Rowing purple. Hat up to 15 cm deep purple hue with light lilac flesh. In a young tricholoma – in the form of a hemisphere, in an adult – flat. The leg (up to 8 cm) is lighter than the cap and tougher. Elastic pulp is very dense.

   

2. Row earthy gray. A mushroom with a cone-shaped hat (up to 9 cm), growing, acquires a flat shape with a tubercle in the center. They are often called mice. The skin is silky mouse-brown or brick-colored. The snow-white leg (up to 9 cm in height) of an aging mushroom becomes hollow and yellow at the ground. Elastic pulp has almost no taste, but with an unobtrusive mealy smell.

   

3. Row poplar. It is valued in the steppes, where there are always few mushrooms. This mushroom is low (up to 6 cm) with an uneven light brownish cap, which often cracks on the edge. The leg is cylindrical, up to 3 cm thick. The flesh is dense, white.

   

4. Row yellow-red. Hat from 7 to 15 cm, with a matte yellow-orange or yellow-red surface, on which there are small scales. The stem is cylindrical in shape from 5 to 10 cm, the same color as the cap, expanded at the base.

   

5. Row white-brown. The cap is slimy, reddish-brown, flattened with a tubercle in the middle and wavy edges. There are noticeable darkened veins on the surface, and the edge is pale. The leg is reddish-brown, velvety with a white spot. The pulp is white with a characteristic floury smell.

   

6. Row tied. The surface of the fibrous cap, convex with a wavy edge, is unevenly colored, which is confirmed by the presence of veins and spots on it of red, yellow, olive or brown colors. The plates under the hat are tangled and covered with dark spots. Before the fleecy ring on the leg, the skin is light beige, and after – with dark rusty scales

   

7. Row gray-yellow. This species is characterized by a poisonous yellow color of the cap and legs. The surface of the fruiting body has a velvety texture. The leg is thin. The pulp is also the color of sulfur with a sharp acetylene smell.

   

8. Soap line. The coffee and milk open hat has a dark center and a lighter, even edge. The leg, curved with a fibrous surface structure, is painted a tone lighter than the cap. The cut of the pulp turns red and exudes a sharp chemical smell of soap with fruity notes.

   

Inedible – poisonous

There are noticeably fewer varieties of rows unsuitable for food than edible ones. Among them there are some especially poisonous species that you need to know about. The most dangerous among the poisonous are those that can be easily confused with edible mushrooms.

1. Row white. It is characterized by a white color of the fruiting body. Less often there are slightly yellowish white rows. The prostrate hat has a smooth, velvety surface. The cylindrical leg is slightly curved. A distinctive feature of the fungus is the pulp with a pungent smell of radish, turning pink at the break.

   

2. Row pointed. The cap has a characteristic conical shape with a pointed tubercle in the middle. Its skin is dry, dark gray, the edge is cracked. The leg is light gray, thin, slightly curved.

   

3. Row spotted. The prostrate, slimy cap has a small indentation in the middle and is colored dirty brown. Dark brown spots and veins clearly appear on its surface. The leg, wide at the base, repeats the color of the cap from below, and from above it is white.

   

4. Tiger Row. A distinctive feature is the characteristic dark gray spots on the light gray surface of the open cap. Thickened down white leg.

   

How to distinguish an edible row from a poisonous one

Each type of poison row has distinctive external features. These signs must be known and be able to determine them visually.

Poisonous mushrooms have one thing in common. The pulp of inedible specimens changes color when interacting with air, that is, at a break it acquires a different color.

Also, inedible mushrooms have a sharp chemical smell. But you should not focus on the aroma, since some conditionally edible tricholomas also smell specifically.

Taste qualities of mushrooms

Many varieties have a specific, characteristic only of these mushrooms, powdery smell and taste. Almost all rows are bitter to varying degrees. Many edible species boast excellent taste and do not have a bitter aftertaste.

Collection rules

It is better to collect autumn edible rowing mushrooms in a company with more experienced mushroom pickers, following the collection rules:

• you can not take mushrooms, the edibility of which you doubt;
• do not take spoiled, old copies;
• move slowly, using a stick to search for mushrooms;
• take breathable wicker baskets and baskets as containers, but not plastic bags and buckets;
• wear comfortable shoes and closed clothes in the forest;
• put tubular mushrooms with legs down, and for large ones, immediately cut off the hat and place separately;
• clean off the earth and dirt immediately and do not leave it on the mushrooms;
• constantly monitor your movements, guided by the sun, compass, so as not to get lost in the forest.

If there was a long period without rain, then going for mushrooms is useless. Only after a good rain in warm weather, “silent hunting” will be productive.

How to cook row mushrooms

The preparation of edible rows begins with the removal of dirt and debris with paper towels. Then you need to get rid of bitterness. To do this, before heat treatment, they are soaked, periodically changing the water for 12 hours.

Canning rows is carried out by salting or pickling. Before salting, the mushrooms are boiled. For 1 kg of boiled mushrooms, 4 finely chopped leaves of horseradish are taken, 5 garlic cloves are cut into plates, 10 pcs. peppercorns and 2 tbsp. salt. Salted mushrooms and spices are placed in layers in a barrel or other container. The first and last layers should be spices. Keep under oppression for 3 days at room temperature, and then clean in a cool place.

Pickled mushrooms are closed for the winter in sterile jars.

There are several ways to dry rows:

• hang mushrooms strung on threads around a room with dry air;
• in an electric dryer, microwave, oven, oven;
• in the sun, spreading a thin layer.

Drying rules:

• do not dry in damp areas,
• use only clean, mold-free mushrooms,
• do not dry at temperatures above 40°C,

Symptoms and signs of row poisoning

The first signs of poisoning appear within 1-3 hours after eating. The symptoms look like this:

• profuse salivation;
• exhaustion;
• nausea and vomiting;
• diarrhea;
• sharp and severe stomach pain;
• headache;
• increased sweating;
• dizziness;
• temperature increase;
• tinnitus;
• drowsiness;
• in severe cases, disorientation and loss of consciousness.

First aid for row poisoning

Competently rendered first aid can save a person poisoned by mushrooms or reduce the consequences of intoxication. In case of poisoning, the following procedure must be followed:

1. Rinse the stomach with plenty of water. It is better to use a weak manganese solution when the manganese particles are completely dissolved. The patient should drink in small sips at short intervals. After that, induce vomiting by pressing on the root of the tongue. Repeat the procedure at least four times. If there is no potassium permanganate, then use a warm solution of table salt (0,5 tsp per 1 liter of water).
2. After gastric lavage, give the patient a double dose of one of the adsorbing drugs: Eneterosgel, Polysorb, Filtrum or activated charcoal at the rate of 1 tablet per 10 kg of human weight.
3. Let the intestines clear out. If there is no diarrhea, then take a laxative.
4. Put the patient to bed, cover with a blanket, put heating pads on the limbs.
5. Often give poisoned drink strong sweet black tea or chamomile decoction.

Conclusion

To be able to distinguish between edible and poisonous rowing mushrooms, only theoretical knowledge about various species features is not enough. It is desirable that a more experienced mushroom picker demonstrate clearly what edible and inedible specimens are. You need to be able to provide first aid in case of poisoning, in order to help yourself and others avoid serious consequences in case of intoxication.