home » Autumn shoes » Row in May (May mushroom, T-shirt, St. George mushroom). Spring mushroom May ryadovka Similar species and differences from them

Row in May (May mushroom, T-shirt, St. George mushroom). Spring mushroom May ryadovka Similar species and differences from them

The name of the genus "kalotsibe" is translated from the ancient Greek language as "beautiful head"). This genus of mushrooms belongs to the Lyophyllaceae family, and includes 13 species, of which the most famous and widespread is the calocybe mushroom, also known as the May mushroom and the George mushroom. Sometimes Calocybe May is also called "ryadovka" for its external similarity with this genus of mushrooms.

Characteristics of the mushroom calocybe maya

Hat

The diameter of the cap of Calocybe May is 4-6 cm, the shape is flat-convex, hump-shaped, as the mushroom matures, it becomes half-open, the structure is flaky-fibrous, the color of the cap in the young mushroom is creamy, gradually becomes white. In old mushrooms, sometimes the cap becomes ocher.

Pulp

The pulp is white, thick, dense structure, powdery taste and aroma.

Leg

The leg of the May calocybe is cylindrical in shape, narrows or widens downward, 4-9 cm long, 1.5-3.5 cm thick. Skin color is whitish, with a slight yellow tinge, at the base the leg is ocher or rusty-ocher.

Kalotsibe May grows in the European part of Russia in forest clearings and forest edges, in meadows and pastures, as well as in parks, squares, gardens. The fungus grows in characteristic circles or rows, creating a kind of "paths" in the grass.

Fruiting in the May calocybe begins in the middle or in the second half of May. Growth peaks in mid-June, and the season lasts until late June-early July. In large numbers, Calocybe May appears after heavy rains.

Calocybe Maya is an edible mushroom, the only drawback of which is its characteristic mealy odor.

The collected May mushroom is sorted out, washed and boiled (this helps to reduce the intensity of the flour smell), then added to the first and second courses, soups and stews, pickles and marinades are made on its basis.

Kalotsibe May is the only representative of its kind; it can be confused with garden entola.

The cap of the garden entoloma reaches 7-10 cm in diameter. Its shape in a young mushroom is bell-conical or convex, gradually it becomes unevenly spread and convex-concave, with a tubercle. The surface of the cap is smooth, after rain it becomes sticky, dark, in dry weather it is silky fibrous and light. The edge of the cap is wavy, cracking. The color is variable, from whitish-gray, beige and gray-brown to gray-brown. A characteristic feature of the mushroom is the pink color of the plates. The stem is cylindrical, often curved, 10-12 cm in height, 1-4 cm in diameter. The structure of the leg is fragile, longitudinally ribbed, solid; in the old mushroom, it is hollow, twisted, grooved. The color of the leg is whitish, pinkish or grayish. The thickened base is light. There is no ring on the stem of the mushroom. The pulp is dense, soft, fibrous, white or brownish, the taste and smell is mealy, but weak, in contrast to the calocybe of May. Spores are pink.

Garden entoloma is a conditionally edible fungus. It is boiled for 20 minutes, after which it is used for cooking roasts, salting or pickling.

Poisonous and inedible species of the Maya calocybe mushroom

Kalotsibe May outwardly resembles a white ryadovka, which is distinguished from it by the unpleasant smell of this mushroom.

Inedible mushroom.

The diameter of the mushroom cap is 6-10 cm. The color of the cap is grayish-white, it is dry and dull. In old mushrooms, the cap in the center is yellowish-brown, with ocher spots. The shape of the cap in young mushrooms is convex, the edge is wrapped, over time it becomes prostrate. The stem is dense, the color coincides with the cap, in the old mushroom it is yellowish-brown at the base. The length of the leg is 5-10 cm. It expands towards the base. The pulp is thick, fleshy, white. Turns pink at the break. In young mushrooms, it is odorless; an unpleasant musty aroma, a bit like a radish, gradually appears. The taste is pungent, pungent.

White ryadovka grows in groups, in dense forests, parks and groves.

In addition, the young fruiting bodies of Calocybe mayis can be confused with the highly poisonous fungus of the fibula Patouillardii (Inocybe patouillardii). Young mushrooms of this species are also whitish, but they turn red on the cut, and in mature mushrooms the cap is fibrous, reddish-brown, and the plates are brown.

A dangerous poisonous mushroom.

The cap in young mushrooms is white, gradually becoming light ocher, or reddish, in mature mushrooms it is silky fibrous and reddish brown. The form is conical-bell-shaped, flattens as it grows, there is a tubercle in the center, the edge is raised, the surface is cracked. The diameter of the cap is 2.5-9 cm.The leg is cylindrical, thickens at the base, solid, 3-12 cm high, 0.8-2 cm thick, white in a young mushroom, later becomes covered with red spots or becomes red, longitudinally fibrous. The pulp is white, it turns red on the cut, the taste is not pronounced, the aroma is fruity.

The mushroom grows singly, from late May to early October in deciduous forests and parks, often under beeches.

It is not difficult to grow calocybe May at home. The mycelium of these mushrooms is placed in special bags or boxes, and placed in a dark place. The temperature for the development and growth of mycelium is 15-20 ° C. After 2 or 3 weeks, the mycelium completely fills the bags. And after about 25 days, the first crop appears. The first harvests of the mushroom appear in waves, and then the mushrooms begin to grow continuously. After 3-4 months, the growth of the calocybe of May stops, and the substrate is used on the site as fertilizer.

Calorie content of the mushroom calocybe may

100 g of fresh calocybe mushroom may contain 19 kcal, of which:

Proteins ……………… 1.7 g;
Carbohydrates ………… .1.5 g;
Fats ……………… 0.7 g;
Dietary fiber ... 2.9 g;
Water ……………… ..90 g;
Ash ……………… ..2.7 g.

Calocybe May is a delicious edible mushroom. This is the only mushroom, which, in addition to truffles and morels, is collected by the British (they call it "St. George's mushroom"). In Italy, this species is called "martovka", as in this region it begins to grow in the first half of March. Romania is engaged in the industrial export of May mushroom to Western Europe.
Dichloromethane extract from calocybe may show bactericidal properties (destroys hay bacillus and E. coli). Also, the mushroom contains substances that can suppress the development of tubercle bacilli. Anti-tumor drugs are being developed on the basis of the fungus.
With regular consumption of calocybe of May, elevated blood sugar levels decrease, that is, the mushroom has an antidiabetic effect.

I am sure that among the avid mushroom pickers there will definitely be those who are looking forward to the snow melting in the forest and the first grass turning green. And not without reason, because only in the spring - in April and May - there are special mushrooms with excellent taste.

These are the well-known "second after truffles" morels and contradictory lines - no less tasty, but dangerous without special treatment. However, they are not the only ones in the collection list. It turns out that other mushrooms grow in spring, which have been used for food from time immemorial. I intend to list all of them in this article - with the obligatory indication of the dates of appearance and places of growth.

But, I will not limit my story to only edible (or conditionally edible) mushrooms, and for greater scientific completeness I will supplement it (closer to the end) with those species whose edibility is in question. The only spring mushroom, which is considered absolutely poisonous under any conditions, closes the list.

Important: about boiling morels and lines

Before proceeding to the listing of spring mushrooms, it will be useful to mention the nuances of cooking the two most popular groups - morels and stitches.

In almost all sources, it is recommended to pre-boil, or (which is more reliable) for a long time - from 3 to 6 months - to dry these mushrooms in order to avoid poisoning. However, it is known for certain that dangerous toxins are contained only in the lines, and morels (and this is indicated by many experienced mushroom pickers) can be cooked without boiling at all - so they turn out to be an order of magnitude tastier. However, scientists warn: one does not have to.

Depending on the places of growth and weather and climatic conditions, poisonous substances may well accumulate in morels, and the lines can grow with a minimal, practically not dangerous content of toxin, or vice versa - the concentration of poison in them will go off scale, and no boiling or even six-month drying will help.

From this, we can draw the only conclusion: the most reliable way to avoid poisoning is not to collect lines at all, and morels are always boiled or dried before cooking.

Eating lines or not boiled morels, especially those that have not been pre-processed lines - any mushroom picker carries out at one's own risk.

Morel edible

Photo 2. Young fruit body of edible morel.

Known to most mushroom pickers, the edible morel is the most widespread species in our forests. It is usually harvested the most in the spring.

This mushroom grows in places where there is a lot of light and the soil is calcareous, rich in nutrients. He especially loves deciduous forests, although it can also be found in pine forests. Loves the southern slopes of hills, glades, forest edges, gaps, as well as littered places with dead wood and windbreak. Can be found in urban tree plantations, parks and gardens.

Fruiting from early May until mid-June. The fruit bodies of the edible morel are the largest of all the morels. Their usual size is from 6 to 15 cm in height, but sometimes 20-cm specimens also come across.

Morel conical

Photo 3. Group of fruiting bodies of conical morel.

This mushroom is not found as massively as the previous one, but it appears much earlier. In general, it can be called the very first spring mushroom.

Morel conical to deciduous forests prefers coniferous and mixed. Loves wet grassy places - marshy lowlands, river floodplains.

Fruiting from mid-April to May, occasionally may appear in early June. The size of fruit bodies usually does not exceed 15 centimeters.

Morel high

It is very similar to the conical morel, but often has a darker color of the cap and is somewhat elongated in height. In terms of the rest - the places of growth and the timing of fruiting - it fully corresponds to it, except that it is much less common.

Morel cap

A small mushroom, similar to morels, but is not a real morel, but belongs to the genus "Verpa". By the way - the Latin name of the cap is translated into Russian as "Bohemian Verpa".

With such a "noble" name, this mushroom should certainly be edible! In principle - it is: the morel cap can be used in the same way as the morels - after boiling without decoction.

This fungus grows in light, but damp forests - on loamy and sandy loam soils. He loves lowlands, floodplains of streams, slightly swampy areas, to put it simply - all those places where it is humid. Mycorrhiza forms with such trees as aspen, linden, birch, where they are not, the fungus does not grow. Fruiting in the second half of April - first half of May. Its fruit bodies are very small in size - the diameter of the cap usually does not exceed 3 centimeters.

Conical cap

Outwardly, it resembles the previous mushroom, but a little smaller in size, and pronounced wrinkles may also be absent on its cap. Grows in a wide variety of forests, prefers calcareous soils. Has been seen many times in gardens, in particular near hedges.

Fruiting in late April - May. It is considered edible, consumed after boiling without decoction, nevertheless, it does not differ in special taste.

Ordinary line

This mushroom grows on sandy soils, preferring coniferous and mixed deciduous forests. Loves old burnt places and clearings, can be found under poplars.

Fruiting in April-May, the size of its fruiting bodies usually does not exceed 10-15 centimeters.

The line is giant

The stitch differs from the usual one in a lighter color of the cap and somewhat larger sizes. However, the giant line prefers birch forests or mixed forests with an admixture of birch to coniferous forests. Most often found in well-lit places - forest edges, meadows, glades.

Fruiting from late April to May, occasionally appears in early June. Fruit bodies are rather large, the cap can reach up to 30 cm in diameter.

Peaked line

He is a bunch line. A rather little-known mushroom, previously considered a subspecies of the giant stitch, but was singled out as a separate species.

Grows in deciduous forests on calcareous soils, especially loves old oak forests, like any forests in general with an admixture of oak. He avoids other places, you will definitely not find him in the taiga. Often found next to rotten stumps, fallen trees.

Fruiting from April to May.

Rowing May (May mushroom)

It is also called "St. George's mushroom". Quite famous, highly revered by some mushroom pickers. Widespread, prefers places where there is litter and plenty of light: deciduous forests, forest edges, lawns, glades, gardens, parks. It even grows on lawns.

Bears fruit quite massively from April to June, often forms large clusters. As mentioned above, it is collected and eaten, although in some places mushroom pickers ignore this row.

Row short-legged

A very little-known early mushroom, it is usually ranked among the toadstools - because of its external resemblance. Although, it is quite edible and is eaten in some places.

The short-legged ryadovka grows in different forests, unpretentious to the place. You can find her in a park or garden. Fruiting from April to June.

Two-ring champignon

He is a sidewalk champignon. It grows on organic-rich soils, among grass. It can often be found on city lawns, on roadsides, and it is also famous for its ability to grow through cracks in the asphalt. Widespread, quite common.

The fruiting bodies of the two-ring champignon appear in May and disappear in June. Knowledgeable mushroom pickers collect it, because this mushroom is edible and has good taste. Sometimes it is cultivated.

Sack-shaped golovach

Photo 13. The earliest of the raincoats is the sack-shaped bighead.

One of the earliest raincoat mushrooms. Appears at the end of May, bears fruit until September. You can meet him in open places - forest edges and clearings, meadows and pastures.

Like all raincoats, it is considered edible at a young age - as long as the pulp is white, firm and has not yet turned into a spore powder.

Tinder fungus sulfur-yellow

Photo 14. Young fruiting bodies of sulfur-yellow tinder fungus.

When many people hear the word "tinder fungus", the first thing they remember is a hefty "flying saucer" that is firmly stuck to an old stump or a fallen forest. Eating these mushrooms is out of the question, all that remains is to offer the beaver as a dessert. However, barely barely breaking through the bark, the still young fruiting bodies of the tinder fungus are tender and juicy, therefore, they are quite usable. But not all, but only certain species, a couple of which were included in our spring list.

Tinder fungus sulfur-yellow is one of them. Its fruiting bodies are somewhat reminiscent of yellow dough that has crawled out through the cracks in the wood. They appear on deciduous, less often coniferous trees in May - approximately in the second half of the month. The mushroom does not bear fruit for long - until the end of June.

We rarely collect it, but in some places abroad it is considered a delicacy and has the nickname "wood chicken". However, you should be careful with it: there is information that a mushroom growing on conifers, when consumed, causes poisoning and allergic reactions, the same effect can be observed when eating old fruit bodies.

Scaly polypore

Photo 14. Young fruiting bodies of the scaly tinder fungus.

He is a motley tinder fungus, a pestle. Like the previous mushroom, it grows on trees, you can eat it while it is young. Nevertheless, in the years of hunger, people had to eat old fruit bodies - they cooked broth from them.

Appears in May - towards the end of the month, bears fruit throughout the warm season - until October.

Les-loving kollibia (spring honey)

This mushroom begins the list of spring mushrooms, the use of which in food is not a serious matter, either because of poor nutritional qualities, or because of outright inedibility and toxicity.

Les-loving kollibia is a small mushroom with a wide cap and a thin stem. In fact, it is edible, but outwardly it very much resembles a false honey fungus, so it is rarely collected and prepared by anyone, except perhaps by the most experienced (and fanatical) mushroom pickers.

Grows in deciduous forests with litter, very fond of oak forests. Fruit bodies are thrown away during the whole warm season - from May to October.

Shimmering dung

Photo 17. Fruit bodies of dung beetle shimmering on rotten wood.

A small fungus that grows wherever rotting wood is found. You can meet him in a variety of forests, as well as in parks and gardens. Many mushroom pickers know this mushroom well, but hardly anyone collects it: the shimmering dung beetle is inconspicuous and shallow (its cap does not exceed 4 cm in diameter), in addition, it rather quickly turns into black slurry (like all dung mushrooms). And some experts even consider it inedible.

Fruiting from May to September, usually comes across in large groups.

Spindle-spore pecica

Photo 18. Spindle-spore pitsy (enlarged several times).

Grows in a wide variety of forests, mainly on moist loamy soil. The first fruiting bodies appear in April - in fairly decent heaps. Spindle-spore petsitsa bears fruit all the warm season - until October.

A beautiful fungus, in the photo it looks quite appetizing, and perhaps could be edible, but the sprout did not work out. The diameter of its fruiting body does not exceed half a centimeter, and therefore it has no nutritional value.

Pecitsa bright red

Photo 19. Petsitsa bright red - compact and beautiful.

This early mushroom, like the previous one, can be found in any forest, but it does not grow on the soil, but on wood residues (usually on old branches submerged in the soil). He especially loves places littered with dead wood.

Bright red pecica also bears fruit throughout the warm season - from April to October. The size of its fruiting bodies does not exceed 6 centimeters in diameter (usually less). There is no information about the regular use of this mushroom for food. Its pulp is rather tough and does not possess a pronounced taste. Nevertheless, it is known for certain about this mushroom that it is not poisonous.

Lakhnum bicolor

Photo 20. Fruit bodies of lakhnum bicolor on a rotten branch. Increased several times.

A rare small mushroom growing on branch litter of deciduous trees. Fruiting in April-May. It has a yellow cap, edged along the edges with white, fluffy fibers.

Under a magnifying glass, this fungus looks very impressive, but it has no nutritional value - its diameter does not exceed two millimeters.

Tinder fungus multicolored

Photo 21. This freak in the forests is familiar to many hikers. Tinder fungus on a tree stump.

A very widespread and familiar to many forest walkers fungus growing on the trunks of dried deciduous trees. Occasionally it can be found on fallen trees.

Fruiting from May to October. Like many tinder fungi, it is tough and devilish, and therefore has no nutritional value.

Common nutcracker

Photo 22. Common nutcracker on a fallen tree.

Just like the previous one, this mushroom loves wood, and it can grow not only on dried trunks and stumps, but also on living trees (mainly deciduous trees). Comes across quite often - in a variety of forests.

Fruiting in spring and summer - from May to August. It has no nutritional value - due to its small size (the diameter of the cap does not exceed 3 cm).

Lacrimaria velvety

A widespread fungus that grows on decaying wood - in mixed and deciduous forests.

Small fruiting bodies begin to eject in May and continue until September. It is considered inedible due to its strong astringent taste.

Stropharia hemispherical

Photo 24. Fruiting bodies of hemispherical stropharia.

A fairly common fungus that grows on well-manured soil, but most often directly on manure. Belongs to the very famous family of Stropharia, which also includes hallucinogenic mushrooms from the genus Psilocybe.

Fruiting from May to October. It is considered an inedible mushroom, although some authors claim that it can be eaten. However, few people want to pick mushrooms that grow on ... you get the idea!

Entoloma spring

Photo 25. Spring entoloma. Left - bottom view, right - young fruiting body.

Spring entoloma is the only poisonous mushroom on our list, which cannot be collected (and even less eaten), because it is fraught with severe poisoning.

This mushroom is quite widespread. It is found in various forests, as well as in gardens and parks. Its small fruiting bodies (no more than 10 cm high) appear in April - May, in large clusters.

Rows are mushrooms widespread in Russia and Asia. Among the representatives of this genus, there are both edible and unsuitable specimens. Today we will talk about a mushroom called ryadovka May. Why is it so called, what is it interesting for and whether it is possible to eat it - the following article will give answers to these questions of novice mushroom pickers.

The May row (Calocybe gambosa) belongs to the Ryadovkovy family, to the Ryadovka genus of the same name. It is also called May mushroom, May calocybe, St. George mushroom. She got the name because of the early fruiting period. This is an edible and good-tasting representative of the mushroom kingdom, which often ends up in a mushroom picker's basket. Ryadovka is a lamellar mushroom, somewhat reminiscent of an ordinary russula.

the cap is rounded, convex or humped, becomes flat with age. It has edges curved inward, dense and fleshy. Sometimes the cap is deformed and bent - this is due to the high density of growth of individual fruit bodies. Its surface is slightly oily and smooth to the touch. Skin color from creamy white to cream or brown-orange. The diameter usually does not exceed 12 cm;
the leg is smooth to the touch, cylindrical in shape, rather thick, dense and fleshy, widening towards the bottom. Its thickness is up to 2.5 cm in diameter, and its height is up to 7 cm. The color is white or yellowish, with a shade of butter, in the area of the ground - rusty, red;
the flesh is thick, dense, white. When damaged, it emits a bright powdery aroma - this is the main distinguishing feature of the species. It also tastes like fresh wheat flour;
plates are located very often, thin, narrow, well adhered to the pedicle. White-cream color;
spores are creamy white.

Spreading

May mushroom lives in the European part of our country, most often in pastures, meadows, but it also feels great in mixed forests, groves, parks, near roads. Sometimes found even within the city on flower beds or lawns. Easily makes its way to the light through the grass. The fruiting season begins in late spring and ends in mid-summer.

The best time to hunt for the May row is the month of May, as the name implies. During this period, the "catch" will definitely be good and will not disappoint any mushroom picker, since one has only to find the mycelium of the row and the basket will be full, because this species usually grows in large groups or rows, "witch circles".

Similar types and differences from them

It is quite difficult to confuse the May mushroom with any other representative of the mushroom kingdom due to the fact that it does not grow in autumn, like many other species, but in spring and summer. There is some similarity with the light-colored varieties of the poisonous entomola (Entoloma sinuatum), but the differences are easy to notice if you look closely: the latter have pink plates, a thin stem and are slightly darker colored.

According to external data, the May mushroom also bears similarities with the wild rose (Clitopilus prunulus), a little-known edible mushroom. It is larger and has a weak fluff on the cap, and if damaged, its flesh changes color, becoming darker.

Primary processing and preparation

May mushroom belongs to category IV edible mushrooms. Best for frying, but tastes good when salted and pickled. Boil it before frying. After heat treatment, the May ryadovka can be frozen for the winter.

Sometimes soups, broths, sauces are prepared from this mushroom; some gourmets even dry it. Although the taste of the May ryadovka is best manifested precisely during frying.

May ryadovka is a mushroom that is not inferior to beef liver in terms of the amount of nutrients it contains. It contains useful substances, vitamins and trace elements in an optimal ratio, which is not typical for other mushrooms. Therefore, eating it has a beneficial effect on the state of human health.

Systematics:

Department: Basidiomycota (Basidiomycetes)
Subdivision: Agaricomycotina
Class: Agaricomycetes (Agaricomycetes)
Subclass: Agaricomycetidae
Order: Agaricales (Agaric or Lamellar)
Family: Lyophyllaceae (Lyophyllaceae)
Genus: Calocybe
View: Calocybe gambosa (Georgiev mushroom)

Other names for the mushroom:

Synonyms:

Kalotsibe May
Kalotsibe May
Georgiev mushroom

Georgiev mushroom(eng. Calocybe gambosa) is an edible mushroom of the Ryadovka genus (Latin Calocybe) of the Ryadovkovy family.

Biological description
Hat:
With a diameter of 4-10 cm, in young mushrooms it is hemispherical or cushion-shaped, relatively regular rounded, opens as it grows, often losing symmetry - the edges can bend up, take on wavy outlines, etc.; in dry weather, the head of the May row may become covered with deep radial cracks. The crowded growth also leaves its mark: as the caps mature, the caps are pretty deformed. The color is from yellowish to white, in the central part it is rather yellow, in the periphery it is more or less close to white, the surface is smooth and dry. The flesh of the cap is white, dense, very thick, with a strong powdery odor and taste.

Plates:
Frequent, narrow, adherent to the tooth, almost white in young mushrooms, light cream in adults.

Spore powder:
Cream.

Leg:
Thick and relatively short (2-7 cm in height, 1-3 cm in thickness), smooth, cap-colored or slightly lighter, whole. The flesh of the leg is white, dense, fibrous.

Spreading:
The Georgiev mushroom begins to bear fruit in mid or late May on lawns, forest edges and glades, in parks and squares, on lawns; grows in circles or rows, forming well-visible "paths" in the grass cover. Disappears completely by mid-June.

Similar species:
St. George mushroom Calocybe gambosa - a very noticeable mushroom due to its strong mealy smell and fruiting time; in May-June, this massive numerous ryadovka can be confused with.

Edibility:
The St. George mushroom is considered a very good edible mushroom; one could argue with this (after all, the smell!), but this requires at least practical experience.

Video about mushroom Georgiev mushroom:

Notes:
May mushroom, St. George mushroom, St. George mushroom, calocybe May - how many names for one, albeit very good, mushroom! It is interesting with what persistence and fearlessness the mushroom dedicated to St. George plows furrows in the capital's lawns; the city allows him more than any other representative of the mushroom kingdom. Still, its people at the very top are a matter of utmost importance even for the mushroom.

Written by Nikolay Budnik and Elena Meck.

May mushroom, Mike, Georgiev mushroom, Ryadovka May - these are the names of one mushroom. We know only three myceliums of the May mushroom, and one of them bears fruit annually, and the other two only occasionally.

Ryadovka May is a delicious edible mushroom. It is especially valuable because it appears in late May - early June, when there are very few other mushrooms.

1. Ryadovka May - a delicious edible mushroom.

1a. This mushroom appears on Ulom Zheleznaya after the twentieth of May.

2. Earlier this time, we have never met the ryadovka in May.

3. The mushroom grows until the end of June.

4. May mushroom smells like fresh flour.

5. Those who collect greenfinches and gray rows are well aware of this smell, which cannot be confused with anything. When cooking, the smell goes away.