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Rows do not belong to popular mushrooms and many do not even know about their existence. And by the way, this is a very useful and tasty product. What are its main advantages – now we will find out.
Rows: what they look like, what they are, where to look
Rows are agaric mushrooms from the family of the same name. Mycologists counted more than two thousand representatives of the Ryadovkovs. Many of them are edible, but some are dangerous to humans. Mushrooms got their marvelous name because of the characteristic way of growth – in rows or groups. Although they have another name – mice.
The main feature of these mushrooms is an unusual purple flesh. But the color of the hats can be very diverse. There are white, grayish, light and dark purple and even brown-purple. By the color of the hats, mushroom pickers will determine the type of rows. In the mushroom season, silver, golden, smoky, purple, poplar “mice” fall into the baskets of “silent hunters”. Their slightly curved caps are rarely larger than 10 cm in diameter, but are always decorated with a small tubercle in the center. They are usually dry, but after a rain they become sticky for a short time. The legs of the rows are fibrous, up to 6-8 cm in height and about 2-3 cm in diameter.
It is better to look for these mushrooms in coniferous or mixed forests, in particular on sandy soils, on a layer of leaves and needles. Do not be surprised if you see “mice” on pine stumps – this is a mushroom variety of mushrooms. They, as a rule, “root” at the base of the stump, while the mushroom family grows together with legs. Often these mushrooms are found in parks, gardens, near landfills.
The peak of fruiting is August-October, although the first mushrooms appear much earlier – in May. However, early “mice” are somewhat different from their later relatives. Their hats are almost identical in shape to other rows, but the color is lighter, almost white.
Among the edibles, most often they mention the gray, poplar, scaly, massive, yellow, lilac-legged, as well as matsutake and the giant rowing.
There are three groups of rows:
- edible;
- inedible;
- slightly toxic.
By the way, experienced mushroom pickers love the purple row for the appetizing smell of roast veal. But nevertheless, the May one is called the most delicious (by the way, it smells like sauerkraut). And it is the May row, along with truffles and morels, that is one of the three mushrooms that are harvested in England. True, there they are called St. George’s mushroom. The Italians also came up with their own name for the May rows. They “christened” them marts (since the first mushrooms appear in this country in March).
Zelenushka, or green rowing, is not so popular – its olive pulp is tasteless, although it smells like fresh cucumbers. Today, this mushroom is more often used for salting and in pharmacology (for the treatment of osteoporosis), and in medieval Europe it was considered one of the most delicious.
Poison rows
False rows are one of the most dangerous mushrooms. They contain substances that cause severe poisoning. White poisonous rows are off-white mushrooms. Young ones are practically odorless, old ones are driven away by rotten radish. But there are also more dangerous representatives of the rows, which cannot be distinguished from edible ones by smell, but outwardly they are different. For example, brindle is covered with characteristic spots.
Useful Properties
Rows are rich in vitamins and minerals. A serving of mushrooms is a source of copper, manganese, zinc, potassium, phosphorus, iron, sodium, and selenium. They contain almost all vitamins from group B, as well as vitamins A, C, D and K. Ryadovki is a rich source of high-quality protein, it contains all amino acids essential for humans.
Rows are known to have antibacterial properties. In alternative medicine, they are referred to as a cure for tuberculosis. And all because these mushrooms contain antibiotic substances – fomecin and clitocin. By the way, these chemical compounds are effective not only in the fight against dangerous bacteria, but they can also prevent the development of cancerous tumors.
Mushrooms, popularly referred to as “mice”, in medicine are not at all gray and nondescript. The antibacterial, anti-inflammatory, antioxidant properties of this product are scientifically proven. The unique composition of the rows helps to strengthen the immune system, improve heart function, normalize blood pressure and blood sugar levels. Mushrooms, when used regularly, treat arrhythmia, improve brain activity and strengthen blood vessels. They are also able to get rid of chronic fatigue, increase efficiency, protect the nervous system from overvoltage. The researchers noted the positive effect of rows on the digestive organs. This product activates the system, removes toxins from the body, regulates the functionality of the liver, cleanses it of toxins, and lowers cholesterol levels. “Mice” are useful for diseases of the spleen, diseases of the genitourinary system, rheumatism, and nervous disorders.
During the period of the influenza and GRVI epidemic, the rows can also come to the rescue, acting on the body as an immunomodulator and a natural medicine against viruses and bacteria. By the way, experiments have shown the effectiveness of the mushroom extract in the fight against tubercle bacillus and high blood sugar. In oncology, rowing is used in the form of mycelium. It is used to make drugs used in the treatment of breast and cervical cancer.
And traditional medicine uses infusions and ointments with rowan extract to treat skin diseases and eliminate wrinkles. Dried mushroom tinctures are useful for getting rid of acne, skin irritations and oily sheen on the face.
It is even more dangerous if you confuse the row with an inedible purple cobweb (its distinguishing feature is a veil resembling a cobweb).
Possible hazards
Raw or half-cooked rows can be dangerous to the body. They affect the digestive system in different ways: they cause from mild indigestion to serious poisoning. Like all mushrooms, they easily absorb pesticides from the soil and carcinogens from the air. Collected in an ecologically unfavorable zone are a danger to the body. By the way, the older the mushroom, the more toxins it concentrates.
How to cook
In terms of consumption, these mushrooms are unique. They can be harvested after frost: rows thawed after frost do not lose their taste characteristics and are still edible. But still, young and fresh mushrooms are tastier, and the older the mushroom, the brighter the bitter taste is felt in its pulp.
“Mice” do not require a special harvesting method. They are suitable for boiling, frying, salting, preparing minced meats and sauces. The only recommendation: before preparing the row, it is still better to clean the film on the hat. Boiled mushrooms darken slightly and change color: once purple flesh becomes gray-white or chestnut. In lightly salted water, these mushrooms reach readiness in 20 minutes. But before cooking, it is important to clean and rinse them several times.
Ready rows have a specific aroma. Some people love it and add “mouse” to dishes from other mushrooms in order to enhance the smell. Other chefs, on the contrary, do not recommend this combination. But all this, as they say, is a matter of taste. Until you try it yourself, it is difficult to judge who is right. Boiled or fried rows go well with eggs, meat, vegetables and rice. Caviar is prepared from some varieties of these mushrooms.
Fresh rows in the refrigerator are stored for up to 3 days, frozen and salted – up to six months, dried and pickled – a year.
Recipe for pickled mice
Boil the peeled mushrooms, removing the foam. Ready to shift into jars, add spices (bay leaf, cloves, black and allspice). Pour the contents with boiling marinade made from water, vinegar, salt and sugar.
Cultivation at home
Rows belong to those mushrooms that are easy to grow on their own at home. The mechanism resembles the cultivation of champignons, but with some remarks.
Place bags with mycelium under the trees, in places protected from direct sunlight. Mycelium, as a rule, makes up 0,2% of the mass of the substrate. It develops best at a temperature of 20 degrees. It is important that the topsoil is always moist. The first harvest will appear in about a month. At first, the “mice” will appear in waves, and over time they will begin to bear fruit constantly for 3-4 months.
These mushrooms are not afraid of winter. When the air temperature drops below 5 degrees Celsius, the mycelium is covered with straw or a thick layer of leaves. In the spring, when the air warms up to +10, the “insulation” is removed.
But the garden plot is not the only place where you can “settle” a family of rows. They feel great in any room with good air circulation, constant lighting, at a temperature of 10-15 degrees.
Despite the fact that today the rows have noticeably lost ground in popularity, they continue to remain useful to humans. What’s more, the more researchers learn about these mushrooms, the more beneficial properties are being discovered. And let outwardly “mice” look unattractive, but this does not affect their taste and nutritional characteristics. Well, it’s not for nothing that people once called them one of the most delicious.