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The bearded rowan from the genus Tricholoma belongs to the group of conditionally edible mushrooms, grows from late summer to early November in the coniferous forests of the Northern Hemisphere. It can be eaten after heat treatment. However, given the low taste of these mushrooms, experts use them as part of a diet menu or after salting with other species.
Where bearded rows grow
The bearded row (from the Latin Tricholóma vaccinum), belongs to the department of Basidomycetes, the genus Tricholoma, grows in the Northern Hemisphere. This species, which belongs to conditionally edible mushrooms, is able to form a mushroom root with representatives of coniferous trees. Most often, the symbiosis between the mycelium and the roots of plants belonging to the highest form is observed in association with spruce, fir, and pine. In wetlands there may be a commonwealth between willow or alder roots and mycelium. The bearded row is found in late summer and autumn, the season for this type of mushroom is from August to November.
What do bearded rows look like?
Another name is woolly rowing. The fungus is distinguished by the presence of a scaly-woolly skin that has a pink-brown or reddish tint. The edges have a lighter color compared to the central part, which has a darker color. The surface is covered with hairs or fibrous scales of large size, at least part of the “beard” may be observed remnants of the bedspread.
Young representatives of this species have a wide cap, which has a conical or broadly convex shape and measures from 2,5 to 8 cm in diameter. Over time, it acquires a flat-convex shape with a small protrusion in the center.
Bearded rows have sparsely located notched-grown hymenophore plates. The color of these structural parts can vary between white and yellowish, which changes to brown when they are damaged. Sometimes brown spots can be observed on the plates.
The spore powder is white. Each of the elements has an elliptical or spherical shape and dimensions of 5,5–7 × 4–5,5 μm, while four-spore basidia are characterized by dimensions of 17–32 × 6–9 μm.
The bearded row has a slightly thinning downward or straight stem shape, the thickness of which is in the range of 1–2 cm with a length of 3–9 cm. acquires a brownish-reddish hue.
Is it possible to eat a bearded row
Ryadovka bearded belongs to a conditionally edible species. This means that the mushroom is not poisonous and can be eaten after preliminary preparation. Most often, this treatment is considered salting together with other types of mushrooms, however, frying and pickling of the row is also acceptable.
The taste of the mushroom
The dense, fleshy pulp of the mushroom has a slightly yellow or white color, according to some sources, it does not have any pronounced odor. Other mushroom pickers describe that the bearded row has a bitter and inexpressive taste with an unpleasant dusty or floury smell.
According to gastronomic criteria, the mushroom does not have high culinary qualities. It can be eaten after preliminary heat treatment. However, given its mild taste characteristics, it is recommended to use it for pickling, frying or pickling along with other mushrooms.
Benefits and harm to the body
Subject to proper preliminary preparation, the bearded row does not harm the body. However, representatives of this group are of particular value in the treatment of tuberculosis. However, to avoid harm to the body, it is better to use them only after prior consultation with your doctor.
False doubles
Among similar varieties of mushrooms, experts call the scaly row (Tricholoma imbricatum), which can be distinguished by the absence of a “beard” rim, a less saturated color of the cap and smaller scales.
Use
When heated, the mushroom acquires a rich taste, well suited for sharing with potatoes, meat, fried onions. When preparing salads, it goes well with paprika, eggs, bell peppers, rice, mayonnaise.
Conclusion
The bearded rowweed belongs to a fairly common type of conditionally edible mushrooms, characterized by a scaly texture and a rich red color of the cap. Not possessing independent culinary value, they are well combined in the cooking process with other types, suitable for a diet menu. For therapeutic purposes, after prior agreement with the attending physician, it can be used in the treatment of tuberculosis.
