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Ryadovka white-brown – a mushroom suitable for consumption, widespread in the middle lane. You can cook many delicious dishes from the white-brown row, but, first of all, you need to understand how to distinguish it from false twins in the forest.
Where does the white-brown row mushroom grow
You can meet a white-brown row, or lashanka, on the territory of the whole of Eurasia. The mushroom grows mainly in coniferous forests, prefers dry pine forests, sometimes found in mixed plantings.
As a rule, the white-brown row is found in large groups and forms whole rows of mushrooms in the grass.
What does a white-brown row look like
Photos and descriptions of the white-brown row show that you can recognize it by a flat open hat with a slight bulge in the center. In diameter, the cap can reach 10 cm, at a young age it has a hemispherical shape with wrapped edges, but subsequently straightens. The skin on the cap is dry and fibrous, with slight cracks-scales, in rainy weather it is sticky and a little slippery. The edges of the cap of an adult lashanka are even or slightly wavy with wide bends. The color of the mushroom is brown or chestnut-brown, but noticeably brightens towards the edges of the cap. At a young age, dark veins may be visible on the hat.
The white-brown row usually rises 3-7 cm above the ground. Her leg is cylindrical in shape with a slight narrowing in the lower part in adult fruiting bodies and a thickening in young ones. The structure of the stem is smooth, sometimes fibrous closer to the base, the color of the stem is brown or reddish-brown, but at the junction with the cap it can be almost white. The plates in the lower part of the cap are light, white or slightly reddish, covered with reddish spots.
If you cut the lashanka, then its flesh will be dense, fleshy and white. The smell of the white-brown row is neutral.
Row white-brown edible or not
Lashanka belongs to the conditionally edible food category. You can’t eat it raw, but after soaking and boiling, you can eat a white-brown row.
The taste of the mushroom
Fresh white-brown rowing has a bitter taste, which is why it is considered only conditionally edible. After processing, the taste of the pulp is characterized as fresh and floury.
Benefits and harm to the body
With proper processing and after preparation, white-brown rowing can bring significant benefits to the body. The composition of its pulp contains the following substances:
- vitamins C, A, B1 and B6, B12;
- vitamin D;
- amino acids;
- a large amount of easily digestible protein;
- carbohydrates and a small amount of fat;
- magnesium and zinc.
White-brown rowing can be considered a dietary product; only 100 kcal are present in 32 g of pulp.
With careful and moderate use, lashanka can:
- normalize metabolism and improve the absorption of useful elements from food;
- strengthen the immune system and make the body more resistant to viruses and infections;
- have a beneficial effect on the nervous and muscular systems;
- replenish protein deficiency in the body and prevent anemia and anemia.
The beneficial properties of an edible mushroom are inseparable from its harmful qualities. First of all, eating lashanka is not recommended for pregnant women and children under 7 years old, even mild poisoning can lead to very serious consequences for them. Also, it is better not to use white-brown rowing for chronic pancreatitis, acute gastric diseases or a tendency to constipation.
False doubles
There are quite a few doubles in the white-brown row. Some of them are edible, but others are completely unsuitable for eating.
Yellow-brown row
A conditionally edible mushroom from the same family is very similar to a white-brown row in structure and size. However, already from the name you can guess what the main difference between mushrooms is. The yellow-brown variety has a lighter shade of the cap and stem – brown-yellow or brown-orange, light brown. Its flesh on the cut is also yellowish.
Row poplar
The mushroom is very similar to the lashanka in color and shape, but its shade is usually slightly lighter and larger than the white-brown variety. The poplar row does not grow in pine forests; it prefers to settle in deciduous plantings. You can eat the poplar variety, it tastes almost identical to white-brown.
spotted row
This mushroom belongs to the category of poisonous, it is impossible to eat it. It is very easy to confuse a spotted row with a hat that is white-brown in shade. But the main distinguishing feature of the spotted row usually does not allow to make a mistake – the presence of dark small spots on the hat. In addition, adult fruiting bodies do not have a bulge in the center of the cap, and the transition from white to brown at the top of the stem is usually smooth rather than abrupt.
Scale row
An edible dark brown mushroom differs from a white-brown mushroom not only in a shade of color, but also in noticeable scales on the surface of the cap. Even in wet weather, the skin in the upper part remains matte and does not acquire a slimy stickiness.
Golden Row
The edible mushroom differs from the white-brown lashanka primarily in its color, it has a yellowish, ocher, reddish tint. The surface of the cap and the base of the stem are covered with small scales, which are not present in the white-brown variety.
Broken row
The edible mushroom has a very similar shade of cap and resembles a white-brown variety in shape and size. But on the leg of the broken row, closer to the base of the cap, there is a thin ring, it separates the white and brown parts of the leg.
Collection rules
It is necessary to go to collect lashanka at the end of summer, in August or even early September. There is a mushroom up to frost, it can be found mainly in pine forests.
The main rule when collecting is that the area should be environmentally friendly, located away from roads and industrial facilities. Since mushroom pulp accumulates toxic substances in itself, lashanka from polluted areas will not bring any benefit to the body.
How to cook a white-brown row
Before culinary preparation, lashanka must be carefully processed in order to rid it of an unpleasant mealy smell and bitterness. The pulp is washed several times in cold clean water, and then boiled for at least 30 minutes with the addition of chopped onions.
The processed white-brown row becomes a universal product in use. The mushroom can be fried and salted, pickled and stewed, added to soups, salads and side dishes. Sometimes lashanka is dried and then used as a powder in the preparation of fragrant sauces.
White-brown row recipes
The preparation of white-brown rowing can be very diverse, there are many recipes using lashanka. The mushroom requires a short and simple processing, and after the bitterness leaves the pulp, it becomes very tasty. Several recipes are especially popular.
Row in the sun
The classic recipe for lashanka is cold salting. The recipe looks like this:
- Fresh white-brown rows are washed and boiled, and then placed in small layers in a large glass jar.
- Sprinkle each layer of mushrooms generously with salt.
- Dill seeds and bay leaves are added to the ingredients.
- If desired, you can also add a few currant leaves to the salting.
When the jar is full, its neck is closed with a dense but breathable cloth, and a heavy load is placed on top. A jar of salted mushrooms is removed in a dark and cool place, after a week a brine should appear in the container, completely covering the mushrooms. You need to salt the white-brown row for 2 weeks, and after this time it can be put on the table.
Pickled white-brown row
Another easy way to prepare lashanka is pickling. The recipe is very simple and requires very few products:
- About 3 kg of peeled lashanki are boiled for half an hour, then the water is drained and the mushrooms are transferred to the pan.
- The row is filled with a new portion of water in a volume of 1 liter and brought to a boil.
- 2 large spoons of sugar, 3 large spoons of salt and spices are added to the water to taste.
- Boil for 20 minutes, and then pour in 2 more tablespoons of vinegar and leave on fire for another 10 minutes.
When the mushrooms are fully prepared, they should be laid out in several sterilized jars, pour marinade on top and roll up the lids tightly. Hot pickled lashanki should cool in the warmth under a thick blanket, after which they can be stored in the refrigerator.
Fried Row
Fried lashanki are very popular; they go well with potatoes, cereals and spaghetti. Roast the mushrooms as follows:
- 2 kg of fresh mushrooms are cleaned and boiled, then the water is drained, and the mushroom pulp is cut into small pieces.
- Heat the pan and pour it with vegetable oil, after which 300 g of onion are fried until transparent, it must be cut into half rings.
- Mushrooms are added to the fried onion, salt and pepper to taste and cooked for another 20 minutes over medium heat.
Ready fried lashanki can be flavored with sour cream, this will make the mushrooms even tastier.
Conclusion
Ryadovka white-brown – not very widely known, but tasty edible mushroom of universal use. If you properly process the lashanka before cooking, it will not bring harm, but the benefits from it will be significant.
