Row mushroom is edible. Row: edible and inedible mushrooms with photos and descriptions

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 gray row, let’s imagine general information about all the mushrooms in the rows. 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, violet, lilac-legged and violet belong to the genus Lepista, and May row- genus Calocybe. Moreover, attributed to different kinds These mushrooms can be identified only by microbiological characteristics, but by 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 thing that can happen is intestinal upset long time. 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 row or mouse because of its similarity in at a young age with a gray little 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 practically white, and in more mature ones - 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 cap is clearly visible in 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, in North America, Western, Northern and Eastern Europe, on Far East. Basic Russian regions growing: Ural, 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 nondescript appearance, the gray row has quite high taste qualities. The described mushroom is suitable for the most different types 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 combating 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 in front of everyone beneficial properties It should be eaten with caution, especially when eaten raw. 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.

The row mushroom ripens from August to October. It can be found in both deciduous and coniferous forests. In one clearing, up to several hundred fruiting bodies grow, forming rounded rows. Because of this peculiarity, the accumulation of mushrooms is popularly called “witch’s circles.” In order not to accidentally get poisoned, you need to know how to distinguish the gray poisonous row from the conditionally edible one.

Characteristics and description

Like other cap-footed mushrooms, the body of the row consists of a stem and a cap. Both parts can take different forms, and their shades often vary. Top part young row is in the form of a ball, cone, bell or flattened hemisphere. The size of the cap in diameter for young mushrooms is 3−4 cm, for adults it is 15−20 m or more.

How older mushroom, the flatter its cap becomes. At the edges it can be either flat or curved inward or outward. Sometimes there is a small bulge left in the center, but in some species there is none. The mushroom has a skin that comes off in thin strips when pulled. The surface of the cap can be:

Depending on the species, the color of the fruiting body varies from white to green and brown. Also, the top of the mushroom can be bright red, red-gray, brown, green, pale yellow, dirty red, etc. This species is characterized by a change in shade during the process of ripening and aging.

The row forms a stalk 3−10 cm high. In a young mushroom it has a thickness of 0.7−0.8 cm, in an old one it reaches 2.3 cm. Sometimes the stalk grows the same throughout its entire height, but it also happens that it narrows or expands up. There are also mushrooms with club-shaped bases.

The color of the flesh of the leg is usually brownish, gray-pink or pink-brown, but only in the middle and lower parts. Under the cap itself there is a small area that is lighter than the rest of the mushroom. In some subspecies, a protective ring is located in the same place - what remains of the fibrous cover covering the plates. The surface of the leg can be velvety, covered with scales (which makes it appear fluffy), fibrous or completely smooth.

During the ripening period, the row forms white, light gray or colorless spores. A spore powder of brown, brown or white color is formed from the fruiting body.

Places of growth

The generic name of the gray row is Tricholoma. This group includes many species, including poisonous and conditionally edible. There are also edible and inedible ones, and the second group is not toxic to humans, but does not represent nutritional value. Thus, all varieties of tricholoma are divided into 4 groups. From the point of view of botanists, Ryadovka is a lamellar above-ground mushroom, the genus is Agaricaceae, the family is Ryadovka or Tricholomaceae.

The pulp of the fruiting body exudes a light fruity aroma and tastes slightly sweet. The color can be light gray, gray-lilac, pale purple, white. Purple-legged mushrooms often grow where there is a lot of ash, but they can also be found in other forests, as well as in grassy steppes. In years with favorable weather, fruiting begins in mid-spring and continues until the second ten days of October.

Earthy gray

The plates are wide, often located, almost white in young specimens, brownish or red-brown in old specimens. The pulp has a delicate aroma characteristic of edible mushrooms, and has a nutty flavor. At the fracture, the mushroom is white; after a while, the damaged area becomes light red or yellow. Colossus rower forms a mycorrhizal symbiosis with pine and is common in Russia, Japan, North Africa and some European countries. Fruiting begins in early or mid-August and continues throughout September.

Honey fungus

Another type of rowing is called nut honey fungus. It is known as brown, red-brown and yellow-brown. This mushroom is suitable for consumption, but even after prolonged heat treatment the pulp is slightly bitter. In young specimens the cap is slightly convex, less often rounded, and becomes flat with age. There is a small bulge in the middle. In the first days, the skin is smooth and sticky, then it becomes rough and covered with scales. The cap grows up to 15 cm in diameter, is colored light brown at the edges, darker in the center, with a red tint.

This species grows only in birch forests. Peak fruiting occurs in August and September. The brown row has white, loose pulp with a mealy taste and aroma. The plates are yellowish, can be located either sparsely or frequently, and as the fungus ages, they acquire a brown color. The leg is yellow-brown below, white above interspersed with brown fibers.

These are the most common varieties of rowing suitable for consumption. According to their descriptions, they can be easily distinguished from poisonous and inedible.

Most mushrooms of the Ryadovka family are edible. But there are also poisonous specimens.

The habitat of these mushrooms is coniferous forests. But, as many mushroom pickers note, the mushroom is found near farms, in pastures, etc. That is, in those places where there is a lot of fertilizer. And there doesn’t have to be trees or sandy soil nearby.

Row mushrooms are marinated, fried, boiled, dried. Before use, first remove the film from the surface.

In this article we will tell you what edible row mushrooms there are, provide a description of each type and its photo.

Lilac-legged rower

This type of rowing is better known as bluelegs. That's what people called her. This mushroom is perhaps one of the most delicious of the rowan family. Its pulp is dense and fleshy. The color of the leg is purple. Mushrooms grow huge. When fully ripe, often the caps simply begin to burst due to size.

Row red

This name is rarely used. More often, it is called pine honey fungus. This conditionally edible mushroom. They are collected only when they are young. Every day the fruit tastes more and more disgusting.

The pulp is lemon-colored and very dense. The taste is not perfect. There is some bitterness. Also, the fruit smells like some kind of rotten stump.

Row yellow

Very rare. The cap is straight, a small tubercle is barely noticeable. The color is yellow-brownish. This species has narrow plates, set close to each other. The stem, when compared with the size of the cap, is unnaturally thin and short. The inside of the leg is completely empty.

Like red, it has a bitter aftertaste.

Gray row

The gray mushroom may initially seem poisonous. Especially when she is young, it seems that the mushroom is inedible. But this is just the first impression. In fact, it tastes better than yellow and red.

Young gray rowers have convex caps, which is why they slightly resemble toadstools. But as they grow older, the caps level out and become flat.

The pulp has a grayish tint, but fruits with yellowish “meat” are often found.

Poplar row

If the leaves fall on the trees, it will be very difficult to find her. The color of the cap and stem is terracotta. At the same time, the edges remain light. The surface is covered with mucus, somewhat reminiscent of an oil can. The pulp is white and has a dense structure.

May row

Beautiful White mushroom with a small cap (about 5 centimeters). It is made in the shape of a mound. The young fruit has a light cream color. Gradually, it changes to white. The pulp is light, the structure is dense. The plates fit tightly to each other. Initially they are white in color, but as the mushroom ages, the color changes to cream.

The row is crowded

The name itself suggests that this variety grows in heaps. This is one of rare species, whose legs stick together so tightly that sometimes it is simply impossible to separate them from each other. The sizes of the caps vary between 5-12 centimeters. Moreover, in one “family” there can be completely different fruits. Some with 12 cm hats, others with small 6 cm hats, etc.

The cap itself is smooth. The color is dirty brown. The older the fruit, the duller its shade. The crowded row is very tasty. Its flesh is elastic and has a delicate floury smell.

Earthy row

IN at a young age has a conical cap. Gradually it straightens and becomes almost flat, leaving only a small bulge in the central part. It feels like silk, but over time the surface becomes covered with coarser scales. The color is gray or gray-brown. The pulp is dense. It does not have a particularly pronounced odor. And there is almost no taste. In Russia, this type of rowing has not received much recognition. In Europe, on the contrary, it is considered a real delicacy.

Green row

Popularly it received a simpler name - greenfinch. It received this name due to its unique color. Interestingly, even after cooking it remains the same green.

The mushroom is fleshy and dense. The young fruit has a flat-convex cap type. Over time it begins to level out. But, as with the purple-legged type, the cap begins to burst and eventually it either cracks or takes on a straight-twisted shape.

The color is close to olive. The fruit is slimy to the touch.

All of the above mushrooms are absolutely edible. They are suitable for marinating, frying, boiling, and drying.

Cap: 4-8 cm in diameter, at first hemispherical with a curled edge, later - convex-spread, tuberculate, radially fibrous, finely scaly in the center, dark red-brown, chestnut-brown-brown with a darker middle. Laminae: dense, attached to teeth, white, then reddish with small red-brown spots. Spore powder is white. Stipe: 3-7 cm long and about 1 cm in diameter, cylindrical, widened, sometimes narrowed towards the base in a mature mushroom, fibrous, powdery at the top, white, usually with a clear color boundary, without a gradual transition, below - brownish-fibrous, with red-brown stripes, brownish towards the base. Pulp: dense, white, with a powdery odor. Grows: from mid-August to early October, en masse in September, in coniferous (usually with pine) forests, singly and in groups, not uncommon. Sometimes there is a description of this row with a thick stalk with a diameter of up to 3 cm, club-shaped, widened towards the base. It is considered an edible mushroom (some mycologists consider it inedible, and foreign ones even consider it poisonous), it is used fresh (boiled for about 15 minutes, it is better not to use the decoction), salted and pickled.

Bearded rower
Tricholoma vaccinum

The cap is 4-8 (12) cm in diameter, at first conical, with a curled edge, covered from below with a cobwebby-hairy blanket, then convex with a curved edge, later tuberculate with a drooping edge, prostrate, dry, fleecy-scaly, with large scales at the top, cracked closer to the edge, often with a woolly-felt, cobweb-felt border, red-brown, chestnut, rusty-brown, sometimes pink-brown, darker when cut. Lamellae: frequent or medium frequency, wide, concavately adherent, with a finely toothed edge, white, later pale red-brownish, sometimes with dark spots. Spore powder is white. Leg: 3-5 (10) cm long and 0.6-1.5 (2) cm in diameter, widened at the base and sometimes under the plates, solid or cellular inside, later almost hollow, shaggy-fibrous, finely scaly, whitish at the top, below it is reddish-brownish, darker towards the base. Pulp: fleshy, dense, whitish, with a weak floury or unpleasant dusty odor, with a bitter taste. An edible mushroom of low quality, according to some mycologists - inedible due to bitterness or slightly poisonous. Habitat: from mid-August to mid-October, in coniferous and mixed forests (spruce, pine), in groups, circles, rarely found. Similarity: with scaly row (Tricholoma imbricatum), from which it differs in larger scales and a reddish tint of the cap with a hairy edge.

Pigeon row
Tricholoma columbetta

The cap is 4-10 cm in diameter, at first hemispherical, then convexly prostrate, wavy, fleshy, radially fibrous, sticky in wet weather, with a wavy, cracked edge, silky white with colored, pinkish or greenish spots. Laminae: frequent, wide, free, white, then reddish-brown. Spore powder is white. Leg: 8-10 cm long and 1-2 cm in diameter, usually narrowed towards the base, curved, silky-fibrous, white, greenish at the base. Pulp: dense, with a floury smell, white, turns pink when cut. A little-known edible mushroom, used fresh, salted and pickled. The pulp turns red after heat treatment. Habitat: from mid-August to the end of September in deciduous and mixed forests, on pastures, in damp places, alone and in groups, rarely. Similarity: with the inedible white row, from which it differs in the absence of an unpleasant odor, a pinkish, not yellowish tint of the cap, and a light, not brownish at the base, stem.

Row yellow-brown
Tricholoma flavobrunneum

Cap: 4-8 (12) cm in diameter, at first rounded bell-shaped, convex, with a curled edge, later - prostrate, wavy, tuberculate, sometimes slightly depressed, with a drooping, often frilled edge, medium-fleshy, sometimes thin-fleshy, shiny in dry weather , yellow-brown or red-brown with a darker center. Lamellae: frequent, narrow, attached to teeth, yellowish or ocher-yellow, later with brown, red-brown spots and brown edges. Spore powder is white. Leg: long, 5-12 cm long and 0.8-1.5 cm in diameter, cylindrical or slightly widened towards the base, straight, sometimes curved, longitudinally brownish-fibrous, light, yellowish above, brownish, red-brownish below, black-brown at the base, hollow. Pulp: hard, dense, with a powdery odor, greenish-yellowish in the cap, yellow in the stem. Edible mushroom (4 categories), used fresh (boiled for about 15 minutes), salted and pickled. Habitat: from the last 5 days of July to the end of October (mass fruiting throughout September) in deciduous (with birch) and mixed (spruce-birch) forests, on the edges, in open forests, near roads, in circles, in groups, often, annually . Forms mycorrhiza with birch. Similarity: with scaly row, from which it differs in its bare cap, without scales, yellow, especially in the stem, pulp and place of growth - near birches.

Row yellow-red
Tricholomopsis rutilans

Cap: 5-10 (15) cm in diameter, at first hemispherical, later convex-prostrate, prostrate, fleshy, dry, matte, velvety, finely scaly, at first purple-red, dark burgundy with dense scales, later lightens to yellow-reddish with purple-red or red-brown scales, denser in the middle. Lamellae: frequent, wide, adherent or notched, yellow or bright yellow. Spore powder is white. Leg: thick, 5-10 cm long and 1-2 cm in diameter, cylindrical, slightly widened towards the base, often curved, dry, solid, then made and hollow, yellow-red-yellowish, lighter than the cap, yellow-red-brown fibrous, more yellowish at the base. Pulp: thick, dense, soft, bright yellow, in mature mushrooms with a bitter taste. Conditionally edible (4 categories) or edible when young (some consider it inedible due to its bitter taste), used fresh (boil for about 20 minutes, drain the broth), salted, pickled. Habitat: from the second ten days of July to the end of October (mass fruiting from mid-July to the end of September) in coniferous and mixed forests, on dead wood, stumps, roots coniferous species, especially near dry pines, in groups, not rarely, annually.

Earthy row
Tricholoma terreum
Synonyms - ground row, earthy gray. From the Tricholomataceae family.

Cap: 4-7 cm in diameter, first bell-shaped, then prostrate, thin-fleshy, rounded-tubercular, with a cracked edge, often wavy, dry, matte, gray, dark gray, brownish-gray, with pressed black-fibrous scales , sometimes with a lighter edge. Laminae: frequent, adherent or attached to teeth, wide, in mature mushrooms often with uneven edges, light, grayish. Spore powder is white. Leg: 3-6 cm long and 1-1.5 cm in diameter, cylindrical or club-shaped, dry, fine-fibrous, solid, then hollow, whitish above, grayish below. Pulp: thin, brittle, with a weak powdery odor, whitish or grayish. A little-known edible mushroom, used fresh (boiled for about 15 minutes), can be salted and pickled. Has antibiotic properties. Habitat: from mid-August to October in coniferous and deciduous forests (often with pine trees), in plantings, in shrubs, in sparse grass and on the litter, in groups, rarely. Similarity: with the gray row, from which it differs in thin pulp, frequent plates and the color of the cap.

Lilac-legged rower
Lepista saeva (Fr.) P. D. Orton
Syn.: Tricholoma personatum (Fr. :Fr.) Kumrn.

Cap: Pale cream, light or light ocher, sometimes with a brown tint. Young fruiting bodies have a hemispherical cap, later convex, by maturity flat, smooth and bare, with a diameter of 60-150 mm. The plates are whitish, later pale cream, pale ocher at maturity, 7-10 mm wide, frequent, thin, serrated at the stem. Leg: Cylindrical, thickened towards the bottom, solid, 30-70 mm high and 15-30 mm thick, dark purple longitudinally fibrous on a beige background, sometimes completely purple. Purple sometimes more intense, sometimes paler. Flesh: Thick, fleshy, firm, whitish or pale cream, sometimes slightly purple under the cap, the color does not change when cut. The taste and smell are inexpressive. Spore powder: White, with a slightly pink tint. Spores: 5.5-7x4-5 microns, ellipsoidal, slightly rough, colorless. Grows in the soil from October to December in meadows and pastures. Occasionally, the mushroom can be found in deciduous forests. Delicious edible mushroom. Mainly used for pickling. It is also used as a side dish for meat dishes and omelettes. The violet lepista is similar to the purple-footed lepista - Lepista irina (Fr.) Bigelow. But it has rarer plates, a pale ocher color of the stem without a violet tint, and pulp with a distinct smell that resembles the smell of violets. Grows from October to December in meadows. Edible.

Row olive-yellow
Tricholomopsis decora

Cap: 6-8 cm in diameter, at first convex with a curled edge, then rounded bell-shaped, with a wide, flattened top, sometimes depressed, with a thin uneven edge, finely hairy or sharply scaly, olive-yellow, dark yellow, gray-yellow with dark -brown apex and sulfur-yellow edge, scales pyromidal, acute, brown-brown or olive-brown. Lamellae: frequent, narrow, pitted, sometimes with a jagged edge, dark yellow, yellow-ocher. Spore powder is white. Leg: 4-5 cm long and 0.5-1 cm in diameter, curved, thickened at the base, fibrous, finely scaly, hollow inside, yellow-brown, sulfur-yellow. Pulp: thin, yellow, with a faint woody odor and bitter taste. An edible mushroom of low quality (some mycologists consider it inedible due to its bitter pulp), consumed as yellow-red row (boiled for about 15 minutes). From August to mid-October (in large numbers from mid-August to mid-September) in coniferous and mixed forests (with pine) on rotten coniferous wood (pine, rarely spruce), on stumps, rotten wood, in small groups, rarely found.

Ryadovka honeycomb-like
Tricholoma focale

Cap: 5-10 cm in diameter, convex at first, then convex-prostrate, prostrate, radially fibrous, with a cracked edge and remnants of a spathe at the edge, orange-red-brown, brick-brown. Laminae: frequent, wide, adherent, white, sometimes with red-brown spots. Spore powder is white. Leg: 6-8 cm long and 1-2 cm in diameter, cylindrical, fusiform or narrowed towards the base, first solid, then hollow, with a red-brown ring, above which it is white, below it is red-brown. Pulp: dense, thick, with a floury smell, white. A little-known edible (or conditionally edible) mushroom, used fresh (boil for about 15-20 minutes, do not use the decoction), salted and pickled. Grows: from mid-August to mid-October in pine forests, on sandy soil, singly and in groups, not often.

Gray row
Tricholoma portentosum

Cap: Large (5-10 cm in diameter), in young mushrooms it is bell-shaped and hemispherical, then, as the fruiting body develops, it opens to half-prostrate with a blunt central tubercle; in older specimens, the edges may bend upward, and in general the cap loses its correct shape , which is greatly facilitated by deep radial cracks. The cap itself is gray-olive, covered with darker radial fibers, its surface is smooth. The cap flesh is dense, white or grayish, with a mild mealy odor and taste. Laminae: Wide, sparse, attached to a tooth, almost white or yellowish in young rows, gradually turning gray with age. Spore Powder: White. Leg: Long (height 5-12 cm, thickness 1-3 cm), cylindrical, often deeply rooted (the fungus generally develops in the depths of the litter, so that only its uppermost part is visible on the surface), white-grayish, becoming completed. The pulp is elastic, fibrous. It is curious that due to the special force of internal tension of the fibers, the leg, being cut, very quickly frays, like a rope.

Distribution: Gray row (striated) - late mushroom, which begins to bear fruit in early or mid-September and grows until the cold weather. The mushroom lives in coniferous and mixed forests, forming mycorrhiza mainly with pine; V good seasons it can be very plentiful. Finding this row is not so easy: many fruiting bodies develop in the litter, peeking out to the surface only in mature age. Similar species: There are plenty of rows similar in description to Tricholoma portentosum; however, practice puts everything in its place. Soap row, Tricholoma saponaceum, is colored more evenly (without streaks), and most importantly, it smells of soap. The earthy row, Tricholoma terreum, is much smaller and already has gray plates from a young age. The striped rower, T. virgatum, which is also poisonous, is also distinguished by its gray plates and characteristic sharp tubercle on the cap.

Edibility: An excellent edible mushroom that combines a pleasant taste and good consistency. A very tasty edible mushroom (4 categories) of universal use: used fresh (boiled for about 20 minutes), in second courses, very tasty when young, salted and pickled, can be dried. Mushrooms thawed after frost do not lose their taste. Mature large mushrooms also remain firm and good taste, only the plates become very brittle.

The gray row reconciled me not only with the rows as such (I shunned them for a long time), but also with the collection of “ignoble” mushrooms for culinary purposes (read - not tubular and not milky). The gray row is very nice, it grows very convexly, it’s nice to find it, it’s nice to pick it up and put it in a basket. And in a nutritional sense, very much so. In a word, a mushroom responsible for the entire family of ordinary mushrooms. And he answered convincingly.

Silver row
Tricholoma scalpturatum

Cap: 3-8 cm in diameter, first convex, then prostrate, sometimes concave, with a tubercle. In mature specimens, the edge is wavy-curved, often torn. The skin is fine-fibrous or with small appressed scales, grayish, silvery-gray-brown or gray-yellow-brown. Old mushrooms become covered with lemon-yellow spots. Laminae: frequent, adherent to teeth. Young mushrooms are white, while mature mushrooms turn yellow from the edges, often in spots, unevenly. Spore powder is white. Spores are 5-6*3-4 microns, ellipsoidal, smooth, colorless. Leg: 4-6 cm high, 0.5-0.7 cm thick, cylindrical, silky-fibrous, sometimes with remnants of a covering in the form of shreds of skin. The color is white or greyish. Pulp: thin, very fragile, white, mealy smell and taste. Grows in the forests different types, gardens, parks, shelterbelts, on grassy areas, along roadsides. Often forms witch circles, sometimes entire groups of mushrooms grow in bunches. Prefers calcareous soils. According to F.V. Fedorov, in middle lane In Russia and the Moscow region, this species bears fruit from June to the end of October. In the southern regions (Stavropol region, Lower Don) - from the second half of May until December (in warm winters). Used after preliminary boiling (drain the broth) fresh, salted, pickled. When marinated in vinegar, it turns greenish-yellow. The taste is mediocre.

The scaly rowan is also called Tricholoma imbricatum. But these are different rows. The described row is similar to the earthy row, or ground row Tricholoma terreum; they are often found in the same places, at the same time. According to the reference book “Mushrooms” by G. and R. Grunert, Scalpturatum means “greasy with a scaly cap.”

Poplar row
Tricholoma populinum

The cap is 4-10 (15) cm in diameter, at first hemispherical, round-cone-shaped, sticky, later - convex-spread, convex-depressed, uneven, often with a raised, wavy, lobed, cracked edge, yellow-brown, gray-brown with greenish or red-brown, with a lighter edge, with adhering soil residues. The plates are frequent, wide, thick, free or notched, whitish, turning brown with age and with rusty spots. Spore powder is white. The leg is 3-6 cm long and 1-2 (3) cm in diameter, thick, cylindrical, fusiform or widened towards the base, fibrous, solid, then formed, hollow, whitish at the top, brownish, yellow-brown below. The pulp is dense, fleshy, white, with a floury smell. Edible mushroom (3 categories), used fresh, pickled, salted.

Habitat: from mid-August to October in deciduous forests, often in poplar plantations, in parks, near roads, in groups, in more southern regions.

Scaly row
Tricholoma imbricatum

The cap is 4-8 (10) cm in diameter, at first rounded-bell-shaped, convex, with a rolled edge, later - prostrate-convex, tuberculate, medium-fleshy, red-brown, reddish-brown, dry, matte, scaly, with a lighter edge and red-brown center. The plates are frequent, wide, attached to the teeth, first white, then creamy, brownish, with red-brown, rusty spots. Spore powder is white. The leg is 6-8 (10) cm long and 1-2 cm in diameter, cylindrical, often curved, fusiform or widened towards the base, dense, solid, then hollow, light, whitish above, brownish below, rusty, finely fibrous.
The pulp is dense, fleshy, with a faint powdery odor, white, light. An edible (or conditionally edible) mushroom (some mycologists consider it inedible), used fresh (boiled for about 15-20 minutes, it is better not to use the broth), salted and pickled. According to some reports, it sometimes tastes bitter.

Habitat: from mid-August to mid-October (mass fruiting in September) in coniferous and mixed (with pine) forests, young pine forests, in bright places, near roads, in groups, often annually.

Similarity: sometimes in shape with the yellow-brown row, from which it differs in a scaly, more fleshy and, as a rule, tuberous cap, white color of hard flesh and habitation near pine trees.

Greenfinch
Tricholoma flavovirens

Hat: Diameter 4-8 cm, convex in youth, compact, as it matures it opens to semi-prostrate or prostrate with a central tubercle; in mature mushrooms, the cap can run through radial cracks and bend upward along these cracks. The color is bright, yellow-greenish, with variations (from golden yellow to light green), the surface is longitudinally fibrous, covered with sparse and small brown scales. The flesh of the cap is thick, white or yellowish, with a characteristic “row” smell and taste, which, according to many, resembles the smell of flour. Laminae: Frequent, narrowly adherent, wide, lemon-yellow in color. Spore Powder: White. Leg: Height 5-9 cm, thickness 1-1.5 cm, cylindrical, solid, often deeply embedded in the substrate, cap-colored or lighter. The surface of the leg may be covered with small brown scales. The flesh of the leg is very dense and fibrous. On the cut, as in the gray row, Tricholoma portentosum, the leg quickly becomes loose, as if from some violent internal tension.

Distribution: Greenfinch is a popular commercial mushroom, found from late August to mid-October (and if the weather is favorable, even later) in coniferous and mixed forests, forming mycorrhiza with pine. It does not appear often, but once it appears, it bears fruit very abundantly. Like the gray row, the greenfinch skillfully hides in mosses and coniferous litter, emerging to the surface only in adulthood. Similar species: Previously, the golden row, Tricholoma auratum, which is now recognized as one with Tricholoma flavovirens and T. equestre, was distinguished from the greenfinch. Now you only need to distinguish from it poisonous mushrooms, such as the smaller and smellier sulfur row, Tricholoma sulphureum; Soviet literature often and tastefully described the possibility of the pale grebe, Amanita phalloides, being mistaken for a greenfinch, but this can only be explained by the unconscious implementation of the death instinct, which is beyond the scope of the science of mushrooms.

Edibility: delicious edible mushroom (4 categories), used universally: in soups (boil well for about 20 minutes), main courses, tasty fried, stewed, young rows are good in pickling and pickled, can be dried. After heat treatment it has a greenish, olive color. A big inconvenience is that stuck grains of sand and debris, especially those clogged between the plates, require thorough washing.

After all these stories about the beautiful and abundant greenfly, it was very strange to see something skinny, with a curiously raised cap, and to find out that this was the same Tricholoma flavovirens, nee equestre. But the Czechs also write that supposedly there are few greenfinches, not like before, in our times. So it turns out - Australia is open, space has been conquered, the greenfinches are all collected. What's the point of being born in these sad days of yours?

Based on materials from Internet sites

The row is gray. It's almost Native sister green stuff, popularly called green stuff. Grows in large pine forests, is also found in mixed forests from September until the first frost.

The cap is convex, then flat, dark gray or ashy, darker in the center, fleshy, cracking at the edges.

The pulp is brittle, whitish or yellowish, with a pleasant faint odor. The plates are adherent to the teeth, grayish-yellow.

The spores are colorless, almost spherical, smooth. The leg is cylindrical, solid, grayish-yellow.

The mushroom can be salted, pickled and canned. Read more..

Description of the gray row

Gray row(Tricholoma portentosum) – agaric, belonging to the genus Tricholoma. You can also find alternative names: hatched row, pine pine, green grass, gray sandpiper.

Gray row

Green mushrooms look quite modest. The cap is medium-sized, from 4 to 12 cm in diameter, fleshy. The shape of the cap on young fruiting bodies is round-conical, convex, and over time flat-out, with irregularities; a small bump is visible in the center. As the fruiting body develops, the curled edge straightens, cracking, and sometimes even bends upward, creating a wavy edge.

The cap is painted in pale or dark shades of gray, sometimes mixed with olive or purple tones. The color is uneven, darker in the center, with noticeable dark fibers diverging towards the edges. The surface is smooth and becomes slightly slimy when wet.

The leg is cylindrical, also found with a wide base, high, up to 10 cm, up to 3 cm in diameter. The surface is fibrous. The structure is dense, solid in young mushrooms and hollow in aging mushrooms. Usually it is almost invisible, immersed in moss or coniferous and leaf litter. The color is whitish or grayish, sometimes with yellowness. The upper part of the leg is covered with a powdery coating.

The plates are sinuous, wide, sparse, notched and attached. At first white, with age they become grayish and acquire a yellowish tint.

The pulp of green mushrooms can be described as follows: grayish or whitish in color, it may turn yellow at the breaks. Dense in the cap and looser, longitudinally fibrous in the stem. It has a light floury smell and a pleasant taste.

The row Tricholoma portentosum is edible and belongs to the fourth category. It cannot be eaten raw. After cooking it becomes a tasty and healthy product.

Spreading

The hatched row is found in the Northern Hemisphere, in the temperate climate zone. Prefers conifers or mixed forests. The main condition is the presence of pine, since it is with this tree that they like to form mycorrhiza.

Mushrooms - gray row

It bears fruit from the end of August until frost, which pleases fans very much. quiet hunt. Mass fruiting occurs at the end of September - beginning of October. The fruiting bodies germinate together, most often forming seductive clearings. They can line up in rows or cluster near pine trunks. To find a clearing where green grasses grow, look for moss and an abundance of litter (needles, rotted leaves).

The row bears similarities to some of the representatives of the same family. The most dangerous of the “doubles” is the poisonous pointed row. Dangerous mushroom has a thinner cap with a conical tubercle in the center.

Very similar to the gray row and inedible soap tricholoma. It differs slightly in the color of the cap: it does not have dark radiating fibers. But the easiest way to distinguish a gray row from a soap one is by the smell of laundry soap.

Nutritional and taste qualities

The gray row mushroom, despite its unprepossessing appearance, has quite high taste qualities. Podzelenki can be pickled, salted, dried, fried and boiled. For preparation, you can use both young and grown fruiting bodies.

Appearance of gray rows

Before cooking, the caps are peeled and the mushroom is washed under running water to remove contaminants. Special attention is given to the stem, which is usually deeply immersed in the soil. Grains of sand may remain on its surface.

How to cook greens depends on the preferences of the housewife. They look great in sauces and soups, and harmonize with meat dishes. Podgreens are boiled in boiling salted water for 15 to 20 minutes, depending on the age of the fruiting bodies. The pulp becomes gray-white.

Benefits and contraindications

Sulfur row contains microelements that are beneficial for the body. Among them are vitamins of groups B, A, PP, manganese, zinc, copper. High protein levels are combined with low calorie content. Thanks to this, the mushroom is suitable for dietary nutrition. An antibiotic was found in the pulp of the row (in a small amount). It is used in the treatment of tuberculosis. The antibiotic properties of the row can be used to combat autumn colds.

You need to be careful when eating rows of vegetables. First of all, when eaten raw, they cause stomach upset. When collecting, you should be vigilant so as not to confuse the row with a poisonous relative. Collection can only be carried out in clean forests - these mushrooms actively absorb harmful substances from the air.