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Autumn types of rows. Edible and inedible row mushrooms, use in cooking and beneficial properties of Honey mushrooms row

There are a huge variety of mushrooms on Earth. One of these representatives of the forest is the gray row mushroom. Not all mushroom pickers, both professionals and amateurs, know about this mushroom. In this regard, it is especially important to know what it looks like and how it differs from its poisonous counterparts.

General information about rows

Before we move on to the description and photo of the sulfur row, we will present general information about all the row mushrooms. Several externally similar genera of the Ryadovaceae family have this name in Rus'. But some mushrooms of other genera of the same family can be called in the same way.

To a greater extent, these are fungi of the genus Tricholoma. For example, purple, lilac-footed and violet belong to the genus Lepista, and the May row belongs to the genus Calocybe. Moreover, these mushrooms can be classified as different genera only by microbiological characteristics, but according to external data, they are almost all similar - the same shape, they grow in rows, the same smell. Mycological scientists themselves cannot make up their minds, which is why many of the species wander among different genera. Their main characteristic is that they grow in groups (rows).

You can get acquainted with one of the types of mushrooms - the sulfur row (photos and descriptions are presented in the article) by reading the material presented below. It is very important for mushroom pickers to know that among them, unfortunately, there are also poisonous ones, although not fatal. The worst that can happen is long-term intestinal upset. Unfortunately, although these mushrooms are common, they are difficult to identify.

This genus received its name for its characteristic growth pattern - in groups (in a row or in rings).

Ryadovki is a numerous genus of mushrooms, in which there are more than 2.5 thousand species. For mushroom pickers, only a few species are of particular interest - about 5, of which only 3 species are classified as edible and 2 as conditionally edible.

Division of rows into edible and poisonous species

Among the edible rows of mushroom pickers, the following species may be of interest:

gray row (description and photo are presented in the article);
crowded;
poplar;
green (greenfinch);
May (May mushroom).

Among the conditionally edibles that may be useful:

purple;
yellow-brown;
yellow-red.

The remaining species of this genus of mushrooms are inedible and even poisonous (especially tiger row). In this regard, only the most experienced mushroom pickers collect them for consumption. For the rest, it’s better not to collect them and avoid them altogether.

Tricholoma portentosum is a common edible, relatively large mushroom. The gray rower got its name, as noted above, for its ability to grow in rows and rings and for the gray color of the cap. It is often called the hatched or little mouse because of its resemblance at a young age to a small gray mouse. It belongs to the lamellar mushrooms.

What does a gray row look like? The spores necessary for the reproduction of this fungus are found in the plates. The latter are wide in shape, very sparse, slightly sinuous. In young mushrooms they are almost white, while in more mature ones they are gray, with a yellowish tint. The cap of the gray row is fleshy with wavy edges and slightly noticeable blackish radial fibers. Young mushrooms have rounded conical caps, while mature ones are uneven, often spread out, with a flat tubercle in the center. And the edges of the caps of young mushrooms are slightly curled, while those of mature ones crack over time, bending upward.

Based on the color of the cap, they are mostly a pale grayish or dark gray shade, but are often found with violet, olive and lilac shades. The surface is smooth, slimy and sticky in wet weather, which is why leaves and grass stick to it. The stem of the gray row is slightly thickened, cylindrical in shape, smooth and dense, longitudinally fibrous and deeply set in the foliage or moss. The gray-yellow-white flesh in the cap is dense, but rather brittle, and in the stem it is loose and fibrous.

It is believed that the mushroom has a mild, persistent powdery odor and taste. However, there is an opinion among mushroom pickers that its smell is more like the smell of stale, damp and musty flour, and it is definitely not spicy.

Autumn row mushroom. The gray hat is clearly visible in the autumn forest. Some specimens can be found in the summer (August), but the row is especially numerous in the fall (September-October).

It is believed that this mushroom has the best taste among all edible varieties of rows.

How to distinguish an inedible mushroom from an inedible one?

There are many mushrooms similar to the gray row. Among several species there are poisonous gray rowers, so before collecting them, you should carefully study their similarities and differences.

The most similar to the gray row is the pointed row. It is inedible due to its bitter taste. She has exactly the same gray hat, which is also cracking at the edges. But in this mushroom, the center of the cap is a pointed, strongly protruding tubercle. It can be distinguished both by its pulp and by its plates: in the pointed one they are grayish-white, and in the gray one they are yellowish-white. And the pointed row is thinner and smaller in size, and it does not grow in large clusters, like the gray edible one.

Brief description of some similar species

As noted above, among the rows there can be inedible, edible and poisonous (weakly poisonous) mushrooms:

(semi-edible), characterized by its smaller size, sparse plates and fibrous scaly surface of the cap;
different row (semi-edible), having an unpleasant odor and a green, brown or white stem;
(inedible), more uniformly colored and having a strong smell of laundry soap;
the row is pointed (weakly poisonous), distinguished by a thin ashy cap, with a noticeable conical tubercle in the middle, as well as a burning pulp to taste;
tiger row (large and very poisonous), distinguished by a gray cap covered with black spotted small scales and flesh, which turns pink when touched and cut, especially at the stem.

The mushroom usually grows in the temperate zone of the northern hemisphere: in Canada, North America, Western, Northern and Eastern Europe, and the Far East. The main Russian regions of growth: the Urals, Siberia (Novorossiysk), Crimea.

The fruiting period, as a rule, begins in early September and ends during frost (late November). The most widespread fruiting occurs from the end of September to the first half of October.

The gray edible row is most common in coniferous (especially pine) and mixed forests and, as a rule, on sandy soil, in mosses and under deciduous-coniferous litter. It grows not only in groups. It is often found in the same places where greenflies are found, and their growth period is simultaneous. It is popularly believed that the described row is almost the sister of the green grass, which is why it is sometimes called the green grass.

Application

Despite its unprepossessing appearance, the gray row has a fairly high taste. The described mushroom is suitable for a variety of types of processing. It can be frozen, pickled, pickled, boiled, fried and dried. When preparing dishes, you can use both young and very mature mushrooms.

Benefits and contraindications

Like all other mushrooms, the gray row contains microelements that are important for the human body. They contain vitamins A, B, PP, copper, zinc and manganese. Their fairly high protein content is perfectly combined with low calorie content, making them ideal for dietary nutrition. It is important to note that an antibiotic was also found in the pulp of the rower, albeit in small quantities.

Rowing is used in the treatment of tuberculosis. Antibiotic properties are suitable for fighting colds. It should be remembered that people suffering from diseases of the stomach, gall bladder and other similar diseases should not overuse the rows in order to prevent possible exacerbations.

The mushroom described above is quite often eaten. In terms of its taste, it is well characterized by professional mushroom pickers and simply lovers of mushroom hunting. But despite all its beneficial properties, it should be eaten with caution, especially in its raw form. Mushrooms in this form cause stomach upset.

Conclusion

It is advisable to collect gray row trees in ecologically clean forests, since they quite actively absorb harmful substances from the air. You should also take the harvesting process seriously and carefully, so as not to mistakenly pick up poisonous relatives - the gray false row.

When going into the forest, you need to have complete confidence in your knowledge about mushrooms. Jokes with them are not advisable, because a mistake in collection can lead to serious and disastrous consequences.

So, with the right, careful and serious approach, you can be sure that finding this type of mushroom will only bring benefit and pleasure.

(red, blushing), or honey fungus yellow-red (Tricholomopsis rutilans), captivates with its appearance and real mushroom smell. This beautiful mushroom with a yellow-red cap appears in forests at the end of summer and closer to autumn. Most often it is found near stumps or on the roots of coniferous trees. Many mushroom pickers have a question: is the yellow-red row edible? Is it worth collecting? And how to cook? On the one hand, for most it is an unknown mushroom, which, according to the main commandment of a mushroom picker, cannot be taken. It is safer to collect only well-known mushrooms. On the other hand, the yellow-red honey fungus looks quite edible. Let's try to figure out all these questions.

Description of the yellow-red row (yellow-red honey fungus)

Hat. The cap of the yellow-red row, or yellow-red honey fungus, has a yellow skin that is covered with red, dark red or red-lilac fibrous scales. Such that it gives the impression that the cap is slightly velvety, strewn with many tiny red strokes, dots and fibers. It is these scales that make the yellow skin appear red, red-pink or orange-red. As the mushroom grows, the scales remain mainly near the central part of the cap. The edges are noticeably discolored, retaining the yellow or yellowish-vanilla color of the skin.

The hat of young rowers has a convex shape. As the mushroom grows, it opens up, becoming almost flat. The skin is dry, slightly velvety. The cap plates are adherent and yellow.

The size of the cap depends on the age of the mushroom. Their diameter rarely exceeds 15 cm, more often it is up to 10 cm.

Leg. The dense leg of the yellow-red row, or the yellow-red honey fungus, is also yellow. Its height is up to 10 cm, diameter up to 1.5 cm. Numerous purple scales located longitudinally are noticeable on the leg.

Pulp. The pulp of this mushroom can be not only yellow, but also yellow-cream. It has a pleasant mushroom or vague smell. It is sometimes compared to the smell of decaying wood. The taste of raw pulp is bitter.

Where and when does the yellow-red row (yellow-red honey fungus) grow?

The mushroom loves coniferous trees. It settles in their roots, can climb onto stumps (especially old ones) or can be seen nearby in the grass. Prefers pine trees. The yellow-red row grows not only here, but also in other countries. Its description can be found in reference books and guides to mushrooms by foreign authors.

The growth time of the mushroom is summer and autumn.

Is the yellow-red row (yellow-red honey fungus) edible?

The yellow-red honey fungus, or yellow-red honey fungus, is edible. This is a mushroom that can hardly be called tasty. But together with other mushrooms it can be cooked and eaten. The “inedible” label in certain reference books only indicates that the mushroom is unsuitable for mass consumption, and not that it is poisonous. In the USSR, the mushroom was not harvested according to GOST.

The yellow-red row must first be boiled and the first water must be drained immediately. Only after this the mushroom is cooked. Preferably at least 40 minutes. The row can be boiled, fried and salted. One of the best ways to prepare this mushroom is to marinate it with other mushrooms. The slight bitterness disappears. You can prepare (salt and pickle) according to the recipes that we gave in the article “Winter honey fungus (winter mushroom) appears in late autumn.”

Mushroom-twin of the yellow-red row (yellow-red honey fungus)

The yellow-red row, or yellow-red honey fungus, has such a characteristic appearance that it is difficult to confuse it with other mushrooms. However, it is worth recalling some external similarities with the poisonous and very bitter brick-red false honey fungus. This is important to know so as not to accidentally put the poisonous honey fungus in the basket instead of the edible row.

A clear difference will be the presence of a brick-red false thin cobwebby blanket covering the plates, or the remains of a fringe (not like a ring, but like rare flakes) in the upper part of the leg. The color of the plates also matters. It is whitish (in young honey mushrooms) or grayish, grayish-cream, greenish-yellow, olive (in adults). It can be brownish-green or black-green (in older ones).

The shape of the cap of young false mushrooms is bell-shaped, later rounded.

The leg is elongated, curved, fused from below with neighboring honey mushrooms. Its color is sulfur yellow or with a brown tint.

False brick-red honey fungus appears in August and mainly bears fruit in the fall (in large numbers in September). This bright mushroom cannot be collected. It is sometimes confused with, which leads to severe poisoning.

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Ryadovka (Tricholoma) belongs to the genus of lamellar ground fungi from the Ryadovka family. Their hats are usually colored and hemispherical in shape. Convex while the fruiting bodies are young, as the mushroom ages they acquire a flatter shape. The edge of the cap is wavy, usually bent or curled outward. From above, the mushroom looks fibrous or scaly.

The leg is dense, with plates adhered to it. Occasionally there is a membranous cover. A faint ring on the stem remains from a short-lived private bedspread. The fungal spores are colorless and have a smooth surface. Many types of rows smell of flour and often change their external specific characteristics, which makes them difficult to identify from photos. Rowing plants, edible and inedible, grow throughout almost the entire territory of Russia and beyond its borders.

Inedible tricholomas

Poisonous or inedible varieties of this mushroom include:

Edible varieties

According to the description, it is difficult to classify the rows of mushrooms as the most attractive mushrooms for chefs, but most of them are edible, some are quite tasty. The following rows are suitable for consumption:

Rows before cooking It is recommended to soak in cold water, changing the water throughout the day, or boil for 15 minutes. The water should then be poured out. After preparation, mushrooms can be boiled, fried, salted, pickled and used as a filling for pies.

Soaking and boiling is used more as a safety net; many fans fry these mushrooms without boiling them first, but it’s better not to risk it. Before cooking, mushrooms should be cleared of debris and adhering soil. They are extremely rarely wormy. Below are the most popular recipes.

Ryadovka fried

According to the description for this recipe you need to take:

500 g mushrooms;
30 ml refined vegetable oil;
1 onion;
salt, pepper to taste.

Carefully clean the mushrooms of debris and pour boiling water over them to make them elastic. Pour in water and boil for 15 minutes. Drain the mushrooms in a colander. While the water is draining, fry finely chopped onion in vegetable oil. Mushrooms cut into strips and add to the pan with the onions. Add salt and fry until done. You can serve boiled potatoes or mashed potatoes as a side dish.

Mushrooms marinated with garlic

A good way to prepare for the winter. For marinating you will need:

Select mushrooms of the same size, clean them of debris, cut off the lower part of the stem, and add water. Soak in water for 12 hours, changing it every 4 hours for fresh water. Place in a saucepan and cook for 15 minutes, skimming off the foam periodically. Drain the water, add 700 ml of fresh boiled water, add salt, sugar, bay leaf, cloves and cook for 10 minutes. Add garlic and cook for another 5 minutes. Add vinegar, bring to a boil, pour into sterilized jars and seal. Turn the jars over and wrap until cool. Store in a cool place.

Salty rows

Recipe for pickling mushrooms for the winter. You can salt it like in an oak barrel, and in glass or enamel containers. The purple row should be prepared for pickling as follows:

According to this recipe, pickling should last at least four weeks. After one to two months, the mushrooms can be eaten. Store them in a cold cellar. You can also, after salting, put the mushrooms in jars, pour boiling brine over them, sterilize them and roll them up.

Mushrooms row

Most people avoid them. Even experienced mushroom pickers do not always risk collecting such forest trophies, for fear of confusing them with. Further in the article we will talk about the features and symptoms of yellow-brown row, places where it can be found, and useful properties.

Edibility

Yellow-brown rows are considered by botanists to be conditionally edible mushrooms. They can be eaten boiled, fried, stewed, and even in forms. Many people love similar dishes in combination with puree from and. Also, snacks and all kinds of salads are prepared from these forest fruits without prior boiling.

Important! Poisonous trees are not hallucinogens. In case of poisoning, general weakness, nausea, vomiting, dizziness, gastrointestinal pain and diarrhea are observed. Symptoms of poisoning appear after 1.5-3 hours.

According to experienced mushroom pickers, row mushrooms are inferior in taste to many of their counterparts. This is due to the slight bitter taste of the fruiting body inherent in old trophies. If you haven’t found any young fungi and are tempted by the appetizing appearance of a mature row, be sure to soak the harvested crop overnight. Experts associate the cause of bitterness in the taste with the formation of mycorrhiza under. Despite this drawback, the mushroom is often featured as a major nutritional component in various diets. Its chemical composition is very close to meat products, and the calorie content of a 100-gram serving is equal to a cup of broth (20 kcal). Nutritionists advise combining rows with durum pasta and rice porridge for better absorption of carbohydrates.

In its raw form, the forest product can be stored in the refrigerator for no more than 3 days. If you salt it or freeze it, the shelf life will last up to six months. And in dried or canned form, the product will not deteriorate even after a year.

Did you know? Adherents of natural face and body care products use yellow-brown row to treat acne and normalize the functioning of the sebaceous glands. To do this, the dried fruit body is ground into powder and added to traditional masks.

Synonyms and popular name

In the scientific literature, this type of mushroom is designated as yellow-brown row (Tricholoma fulvum). There is an opinion that the name comes from the property of mycosis-forming organisms with a specific cap color to be located in a row or in large groups.
In addition, in the process of studying, the Swedish botanist Elias Magnus and the American mycologist Charles Horton Peck introduced many botanical synonyms. If you show interest and want to learn more from specialized sources about the differences between these mushrooms, pay attention to following titles:

Agaricus flavobrunneus;
Agaricus fulvus;
Agaricus nictitans;
Callistosporium marginatum;
Clitocybe marginata;
Gyrophila fulva;
Monadelphus marginatus;
Tricholoma flavobrunneum;
Tricholoma nictitans.

In everyday life, yellow-brown rows are often called orange, brown and red-brown. All these names are associated with shades of the mushroom cap. In addition, the name “plantain” is rarely found, due to the wide distribution of the species.

Did you know? One of the types of rows - matsutake - is highly valued in Japanese cuisine. A restaurant portion of the delicacy in the Land of the Rising Sun is estimated at approximately $150.

Botanical description

The yellow-brown row is easily recognized among other varieties of this genus by its high stem. But this is not the main landmark that you should pay attention to during a quiet hunt. Let's take a closer look at this mushroom.

hat

This part of the mushroom often confuses inexperienced foragers. And all because it can be of various shapes: from flattened and widely spread to a convex cone-shaped one. But in any case, a low tubercle should clearly appear in the center of the cap. Due to this unpredictable shape, the diameter of the cap varies from 3 to 15 centimeters.

Its adhesive surface is characterized by a rich yellow-brown color. Sometimes it can take on a reddish tint. The edges are always lighter than the center. During the rainy season, the cap becomes covered with a specific gloss. And when dried it has a fibrous structure. On overripe specimens it becomes scaly.

When you cut such a trophy, you will see a dense, medium-fleshy structure of a rich yellow color (sometimes with brown impurities). The edible mushroom has a powdery odor and a bitter taste.

Leg

Its length can reach 15 centimeters, and its thickness can be up to 2 centimeters. It has a regular cylindrical shape (sometimes it can expand at the base), a dense, highly fibrous structure and a dry, smooth surface, identical in color to the cap. During the rainy season, stickiness appears on the stem.

Important! Mushrooms are difficult to digest, therefore they are contraindicated for people with diseases of the gastrointestinal tract and gall bladder. If consumed in large quantities, even a completely healthy person may experience indigestion.

Records

This part of the yellow-brown row differs from its poisonous counterparts in its light yellow or yellow-cream color. Sometimes brown dots and jagged edges appear on the hymenophore of mature mushrooms. In young specimens, the plates are densely adherent and may be densely or sparsely spaced.

Seasonality and places of growth

Rows are not at all uncommon. The yellow-brown variety is often found in deciduous plantings, as well as under coniferous trees. Mushrooms form a symbiosis with, beeches,. They are found singly and in large groups.

The mushroom season begins in August and lasts until mid-September.

Important! The main difference between poisonous rows and edible ones is the fetid odor, flat shape and white color of the caps.

What mushrooms can be confused with

Nowadays, botanists know about a hundred species of mushrooms from the genus Ryadovka. Therefore, it is easy to make mistakes when collecting such trophies. Even experienced mushroom pickers often confuse the yellow-brown variety with:

Benefits and harms

To judge the benefits or harm of these forest gifts, it is enough to analyze their chemical composition.

It contains:

polysaccharides;
phenols;
flavonoids;
clitocin and fomecin;
ergosterol;
sodium;
phosphorus;
zinc;
manganese;
calcium;
iron;
potassium;
retinol;
ascorbic acid;
B vitamins;
nicotinamide;
betaine;
phylloquinone;
ergocalciferol;
cholecalciferol;
amino acids (lysine, threonine, alanine, phenylalanine, glutamic, aspartic, stearic).

Along with poisonous ones, there are also several types of edible rows. True, they can be used in food only after preliminary boiling. Based on the photo and description, the row mushrooms are similar, so it can be very difficult for amateurs to distinguish poisonous mushrooms from non-poisonous ones. Experienced mushroom pickers advise testing these forest gifts for edibility as follows: look at what the row mushrooms look like in daylight - if their caps do not have any shade and are painted a smooth, white color, such mushrooms should be avoided. Edible row mushrooms are always colored: lilac, violet, pinkish, etc. Poisonous varieties also have a pronounced odor. If you do not know what types of mushrooms there are, it is better not to collect mushrooms of this type to avoid poisoning.

In this article you will see photos of edible rows of various types (yellow-red, gray, purple, pigeon and violet), we will give their description, and tell you where they grow.

Yellow-red row mushroom and its photo

The cap of Tricholomopsis rutilans (diameter 6-17 cm) is yellow-red, with reddish scales, convex. Over time, the shape changes to almost flat. Velvety to the touch, dry.

Leg of yellow-red row (height 5-12 cm): hollow and curved, with fibrous scales along the entire length and a noticeable thickening at the very base. Similar in color to the cap.

Records: sinuous, bright lemon or deep yellow.

Pay attention to the photo of the yellow-red row: its flesh is the same color as the plates. It has a bitter taste and smells like rotten wood.

Doubles: are missing.

When it grows: from mid-July to the end of October in temperate Russia.

Where it can be found: in coniferous forests on rotten stumps and dead wood.

Eating: mainly young mushrooms in salted or pickled form, subject to prior boiling.

does not apply.

Other names: pine honey fungus, reddened honey fungus, yellow-red honey fungus, yellow-red false honey fungus, red honey fungus.

Edible gray row: photo and description (Tricholoma portentosum)

Hat (diameter 3-13 cm): usually grayish, less often with a violet or olive tint, more intense in the center, with a clearly defined tubercle. Convex or conical, over time it becomes prostrate; in old mushrooms it curls up. The edges are usually uneven and wavy or covered with cracks and curl toward the inside. In wet weather it is slippery, often with stuck particles of earth or grass.

Leg (height 4.5-16 cm): white or with a yellowish tint, usually with a powdery coating. Thickened at the base, solid and fibrous, hollow in old mushrooms.

Records: sinuous, white or yellowish.

Pulp: dense and fibrous, the same color as the plates. Does not have a pronounced aroma.

The photo and description of the edible gray rower is similar to a poisonous variety of mushroom, so you need to be careful when collecting mushrooms.

Doubles: earthy row (Tricholoma terreum), which is smaller in size and has small scales on the cap. Soapweed (Tricholoma saponaceum) is easily distinguished by the smell of laundry soap at the cut site. The poisonous pointed rower (Tricholoma virgatum) has a burning taste, and has a sharp gray tubercle on its ash-white cap. And the different row (Tricholoma sejunctum), which belongs to the conditionally edible group, has an extremely unpleasant odor and a greenish tint to the stem.

When it grows: from the end of August to mid-November in countries of the Northern Hemisphere with a temperate climate.

Eating: The mushroom is tasty in any form, just first remove the skin and rinse it thoroughly. After cooking, the color of the flesh often darkens. Mushrooms of various ages are suitable for culinary purposes.

In the form of a tincture. Has antibiotic properties.

Where can I find: on sandy coniferous or mixed soils

Other names: hatched row, pine, green grass.

Mushroom purple row: photo and description

Violet mushroom cap (Lepista nuda) (diameter 5-22 cm): violet with varying degrees of intensity, fades noticeably, especially at the edges, in old mushrooms it becomes brownish-ochreous. Meaty and large. The shape of the hemisphere gradually changes to prostrate, strongly depressed or funnel-shaped. The edges of the mushroom cap are noticeably curved towards the inside. It feels smooth, without bumps or cracks.

Look at the photo of the purple row: the mushroom has a smooth, dense stalk 5-12 cm high. Basically, the stalk is longitudinally fibrous; in old mushrooms it can become hollow. It has a cylindrical shape, under the cap there is a flake-like coating, and at the very base there is purple mycelium. Tapers from bottom to top. Over time, it lightens significantly from bright purple to gray-lilac and light brown.

Records: in a young mushroom they are wide and thin, with a lilac-violet tint; over time they turn pale and acquire a brown tint. They lag noticeably behind the legs.

Pulp: light purple and very soft, the smell is similar to anise.

The photo and description of the violet row is similar to the violet row variety.

When it grows: from mid-August to early December in temperate countries of the Northern Hemisphere.

Where can I find: on the litter of coniferous and mixed forests, mainly next to oaks, spruce or pine trees, often on heaps of compost, straw or brushwood. Forms “witch circles”.

Eating: after heat treatment in any form. It fries and boils heavily, so drying is the best option.

Use in folk medicine (the data is not confirmed and has not undergone clinical studies!): as a diuretic.

Important! Since purple rowers belong to the category of saprophytic mushrooms, they should never be consumed raw. Such carelessness can result in serious gastric disorders.

Other names: titmouse, naked lepista, cyanosis, violet lepista.

What other rows are there: dove and violet?

Pigeon row(Tricholoma columbetta)- edible mushroom.

Hat (diameter 5-12 cm): white or greyish, maybe with green or yellow spots. Fleshy, often with wavy and cracked edges. In young mushrooms it has a hemispheric shape, which changes over time to a more prostrate shape. The surface is very sticky in wet weather.

Leg (height 6-11 cm, diameter 1-3 cm): often curved, white, may be greenish at the base.

Records: wide and frequent. Young mushrooms are white, adults are reddish or brown.

As you can see in the photo of the edible row mushroom, the flesh of this species is very dense and turns slightly pink at the cut site. Emits a distinct floury smell.

Doubles: inedible white row (Tricholoma album) with a brown base of the stem and an extremely unpleasant odor.

When it grows: from the beginning of August to the end of September in countries of the Eurasian continent with a temperate climate.

Where can I find: in deciduous and mixed forests. It can also grow in open spaces, particularly in pastures or meadows.

Eating: The mushroom is suitable for pickling and pickling. Under the influence of high temperatures during heat treatment, the pulp of the row turns red, but this does not affect its taste.

Use in folk medicine: does not apply.

Other names: the row is bluish.

Violet row(Lepista irina) also belongs to the category of edible mushrooms.

Hat (diameter 3-14 cm): usually white, yellowish or brown. In young mushrooms it has a hemispheric shape, which over time changes to almost flat. The edges are uneven and wavy. Smooth to the touch.

Leg of violet row (height 3-10 cm): slightly lighter than the cap, tapering from bottom to top. Fibrous, sometimes with small scales.

Pulp: very soft, white or slightly pinkish, without a distinct taste, smells like fresh corn.

Doubles: Smoky talker (Clitocybe nebularis), large in size and with very wavy edges.

When it grows: from mid-August to early November in temperate countries of the Northern Hemisphere.

Where can I find: in mixed and deciduous forests.

Eating: subject to preliminary temperature treatment.

Use in folk medicine: does not apply.

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