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Ryadovka red belongs to the genus Ryadovka (Tricholoma) and the largest family of Ryadovkovs (Tricholoma), which contains many species from other genera: talkers, leptists, calocybes and others. There are disputes between mushroom pickers about the taste qualities of these mushrooms, but there is no doubt about the usefulness of edible rows – it has been proven by scientists.
Where do red rows grow
The red row (Tricholoma fulvum) has several names:
- yellow-brown;
- brown;
- yellow-brown;
- red-brown;
- Tricholoma flavobrunneum.
Grows in both deciduous and coniferous forests. Depending on the area, it can form mycorrhiza with birches, firs, pines and spruces. It rarely occurs singly, most often in groups, forming a “witch’s circle” or a row. It bears fruit annually, but does not spread as actively as other types of rows.
In addition to the forest, it can grow on the edges, glades, along roads, in meadows and groves.
The yellow-brown fungus is common in northern and temperate Our Country, in particular in Siberia, the Urals, the Far East, as well as in the temperate latitudes of Western and Eastern Europe. It bears fruit from early August until the first frost in October. The photos and descriptions below will help to correctly identify red row mushrooms.
What do red rows look like
The hat of the yellow-brown row is initially cone-shaped, the edges are wrapped down. As it matures, it becomes convex, then wide and prostrate with a tubercle in the center and wavy edges. Reaches 15 cm in diameter. The color corresponds to the name, in the center – more brown, along the edges – yellowish. In cloudy weather, the cap is smooth and shiny, in dry weather it is sticky, scaly or fibrous.
The pulp is not friable, yellow or white, the aroma of mushrooms is weakly expressed, more reminiscent of flour or sour-putrefactive. The color does not change when cut.
The plates are wide, in young specimens of a rich yellowish hue, with age they become brown-red or red.
The leg is even, thickened towards the base, cylindrical, of the same shade as the cap. Reaches a height of 13-15 cm and a thickness of 3 cm. Fibrous, dense, sticky in wet weather.
Is it possible to eat red pine rows
Red pine row belongs to conditionally edible mushrooms of the fourth category. For some mushroom pickers, it is tasty, according to others it is not edible at all due to strong bitterness. Subject to the rules of collection and preparation, you can get a tasty and healthy addition to the dishes.
Use yellow-brown rows for first and second courses, appetizers, salads and toppings. They are boiled, fried, stewed, marinated and salted. During heat treatment, the rows turn gray and acquire a rich aroma and taste. They go well with vegetables and meat, especially with fried onions or potatoes. In salads and fillings, they are used in combination with rice, eggs, garlic, sweet peppers.
This type of mushroom is suitable for vegetarian and dietary nutrition – the chemical composition is close to meat, but with a low calorie content. Mushroom taste is not interrupted by spices.
Taste qualities of the red row mushroom
If ginger mushrooms are properly cooked, they have a pleasant taste. They are not consumed raw.
Benefits and harm to the body
Ryadovka red, like all edible counterparts, is considered a valuable mushroom:
- from its enzymes produce antibacterial drugs against tuberculosis;
- contains many microelements and vitamins C, B, A and PP;
- helps with stress and overwork;
- contains few calories, suitable for a diet menu;
- has antibacterial, immunomodulatory, antioxidant, anti-inflammatory and antiviral properties;
- cleanses the body of toxins, normalizes the tone of the intestines and stomach, helps restore liver cells;
- useful for people suffering from rheumatism, diabetes, nervous disorders, oncology, osteoporosis, diseases of the cardiovascular and genitourinary systems.
Yellow-brown reacts to all environmental pollution, so old specimens should not be collected, especially if they grow near a factory or highway. Such mushrooms will not bring benefits.
False doubles
Red row can be confused with poplar, which grows in groups near poplars or aspens. This type of twins is conditionally edible.
And also the mushroom looks like a white-brown row, growing in pine forests next to coniferous trees. It is difficult to detect due to the fact that the mushroom is hiding in fallen leaves or needles. The white-brown double is conditionally edible, grows in groups.
Collection rules
In young yellow-brown bitter taste is absent, in mature specimens it is pronounced. The younger the mushroom, the less bitterness it has. The collection should take place in the forest, away from busy places and industrial areas.
How to cook red rows
Before cooking, the redhead is cleaned of dirt, the skin is removed from the cap, then they are washed and boiled in water with the addition of 2 tbsp. l. salt and a spoonful of vinegar 9% (or 1 onion) for at least 30 minutes, the broth is drained. This will rid the mushrooms of bitterness.
Some mushroom pickers soak the crop for 4-5 hours before the first cooking to eliminate bitterness and dirt. To get rid of the liquid, the rows are fried for 10 minutes, stirring regularly.
Conclusion
Red rowing will not harm healthy people, but it should not be used by those who have problems with the gastrointestinal tract or liver, if the gallbladder is cut out or cholecystitis is diagnosed.
If vomiting, nausea, diarrhea, abdominal pain and other symptoms of poisoning appear 1-2 hours after eating the rows, you need to call an ambulance.
