Row yellow-brown: photo and description, how to cook

Ryadovka yellow-brown is a representative of a large family of Ryadovkovs. The Latin name is Tricholoma fulvum, but, in addition, it has many other names. Some are given by mushroom pickers, others – by the scientific community. In the people, the mushroom is called a path, a nut mushroom. Scientists have assigned several botanical synonyms – yellow-brown, brown, red-brown, brown-yellow (Tricholoma flavobrunneum).

Where does the yellow-brown row grow?

The variety prefers deciduous or coniferous plantings, sometimes found in mixed ones. Well forms mycorrhiza with oak, birch, beech, pine. Most often found near birches. Fruiting bodies grow singly (rarely), as well as in large clusters, which are called “witch circles”.

Fruiting begins in August and lasts until mid-September. The brown variety tolerates dry weather well, so fruiting activity remains stable throughout this period. On the territory of Our Country, it is distributed in the middle part, in the Far East, the Urals, and the northern region.

What does a yellow-brown row mushroom look like?

The main parts of the fruiting body are:

• hat;
• hymenophore;
• leg;
• disputes.

To get a complete picture of what the yellow-brown tricholoma of the family looks like, you need to study each part in detail. A detailed description and a photo of a yellow-brown form will help mushroom pickers to easily identify this type of rowing in the forest.

The cap is the most unique part of the mushroom. It may have a different shape, which makes it difficult to determine the species. Especially inexperienced mushroom pickers. Some specimens can be found with a flattened hat, others with a wide open, and still others with a cone-shaped convex.

The main distinguishing feature is a low tubercle protruding in the center of the cap. The diameter varies from 3 cm to 15 cm. This variation is explained by the difference in the shape of the cap. The surface is sticky, the color is rich yellow-brown. In some cases, there is a reddish tint on the mushroom cap. Overripe specimens have a scaly cap and wrinkled edges. The surface is dry, but after getting wet it becomes slippery to the touch. The pulp of the cap of the rowing is medium fleshy and yellowish in color, the taste is bitter, the smell is mealy.

The leg of the yellow-brown row is thin and high. The length ranges from 7 cm to 15 cm, and the diameter is not more than 2,5 cm. At the top, the stem of the mushroom is solid, closer to the bottom, voids appear in it. Also, the color of the legs changes in the brown row. At the top it is identical to the color of the hat, below it is darker. The flesh of the leg is fibrous.

The plates are wide, frequent, sinuous. In mature mushrooms, they acquire a brown color, adhere to the fruiting body. Young rows have cream plates.

Is it possible to eat a row of yellow-brown

Science has identified the species in the 4th category of conditionally edible mushrooms. This means that they are suitable for food only after preliminary heat treatment.

Poisoning is manifested by general symptoms after 1-3 hours (nausea, dizziness, impaired stool, abdominal pain, vomiting).

The taste of the mushroom

The yellow-brown row is inferior to many species in terms of its taste characteristics. Fruiting bodies are bitter, especially old specimens. It is recommended to soak them overnight before cooking. A lot of dishes are prepared from the mushroom, but many consider it tasteless due to the presence of bitterness. However, some gourmets consider this taste very piquant.

Benefits and harm to the body

The composition of the yellow-brown row is quite rich. It contains minerals, vitamins, amino acids. This set determines the beneficial properties of the mushroom:

• antioxidant;
• antiviral;
• immunomodulating;
• anti-inflammatory.

When using the fungus, the work of the brain, circulatory system, blood vessels improves, efficiency increases, the body is cleansed of poisons and toxins. On the basis of the yellow line, cosmetics, medicinal infusions and lotions are made. The fungus is a natural antibiotic.

Harmful action can manifest itself in the form of poisoning. Mushrooms accumulate toxins and harmful substances from the soil or the surrounding area. You should especially be wary of overripe fruiting bodies. They have the most time to settle dust. It is not recommended to include dishes with a yellow-brown row for people with diseases of the intestines, stomach, gallbladder. They can exacerbate the chronic course of the disease.

False doubles

A huge list of rows is the reason why mushroom pickers can confuse varieties. The yellow-brown row is similar to several members of the genus:

1. Poplar row (Tricholoma populinum). This type of plate has a different color – cream or white. Also, the flesh under the skin is a little reddish. The variety can be distinguished by the stem. It is thicker and shorter; when pressed, brown spots form on it. It grows under poplars, common in the European part of the Federation and Siberia. Included in the category of edible mushrooms.

   

2. white-brown (Tricholoma albobrunneum). The main difference is the snow-white pulp without brown blotches or shade. The cap is brown with dark veins. There is no single opinion about the edibility of the species. Some sources classify the white-brown row as conditionally edible, others as edible, foreign publications consider it inedible.

   

3. yellow-red (Tricholom opsisrutilans). Also a mushroom of a conditionally edible category. It differs in the color of the cap, on which red-brown scales are located. Young specimens have a bitter taste.

   

Collection rules

The first rule is to find a place where the yellow-brown row prefers to grow. It can be a birch forest, mixed, less often coniferous. Then:

1. “Silent hunting” can be started during the fruiting season of the species.
2. Try to collect the mushroom in places remote from the roads.
3. Take young specimens.
4. You can cut the leg with a knife, you can twist it. For rowing, it doesn’t really matter.

Put the collected mushrooms in a basket, process on the same day. It is not recommended to leave it raw for the next day. Visually about the process:

How to cook a row of yellow-brown

The view is suitable for salting, freezing, stewing, frying, drying, boiling. A very versatile mushroom. Pairs well with potatoes and onions. For yellow-brown rowing, preliminary preparation is mandatory. The collected mushrooms are soaked for 1 hour, then boiled. The first water after boiling is drained, then poured with a new liquid and boiled for 40 minutes. Ready rows are used for salads, first and second courses. The species goes well with other mushrooms. If it is decided to dry the fruiting bodies, they should not be soaked. Clean well enough to remove leaves, dirt and dust, then hang to dry. In the future, in order to prepare a dish from dried fruit bodies, you will need to soak and boil them.

Conclusion

The yellow-brown row is a very useful mushroom. By following the rules of cooking, you can significantly reduce the degree of bitterness of the fruiting bodies and get nutritious dishes for every taste.