Poisonous row (Latin name - Tricholoma pardinum) is a poisonous mushroom of the Ryadovkov family. It grows in oak, coniferous and deciduous forests. Very often this species can be found on a calcareous surface, especially from August to October.
Other names:
The cap of the sulfur mushroom is convex and flat-spread. The gray poisonous row has rolled edges. The color of the cap can be off-white, brownish or with a gray tint. The flesh of the mushroom is white, has a floury smell and taste. A distinctive feature is gray scales densely located on the cap. There is a powdery coating on the leg.
The plates of the mushroom are wide, they grow to the stem and may have a greenish-yellow tint. The spore powder of this mushroom is white, and the spores themselves are smooth and round. The stem of the mushroom is about 4-8 cm, it is quite dense and mealy, and at the bottom it becomes brown.
Please note that poisonous row mushrooms should not be eaten. If you eat it, then after 2 hours a person experiences gastrointestinal upset and vomiting. It is especially dangerous due to its pleasant smell and taste. Often people don't think about the fact that it can be poisonous. This mushroom is very similar to the white long-rooted champignon and the earthy-gray row.
In nature there are a large number of varieties of rows, which have many differences not only in appearance, but also in properties.
The list of such species is very large, however, we will present only the most famous and most common:
Green row (Zelenushka, Zelenka).
Elm row.
Brown row.
Bluish and pigeon row.
Brown-yellow and water-spotted row.
Earthy gray and yellow-red.
Bandaged and fused.
Crowded and purple.
Poplar and violet.
Yellow row is poisonous.
Poisonous white rower
Please note that some of the species presented include both edible and inedible rows. That is why, when you go into the forest to pick mushrooms, it is important to understand them very well.
If you want to know where exactly the poisonous row plant grows, so as not to come across it, you should pay attention to the fact that they can most often be found in those types of areas that are characterized by sandy soil covered with moss. Very often they grow in coniferous forests and pine forests, which is why such mushrooms are called pine mushrooms.
Such mushrooms can also be found in parks and gardens. Consequently, the poisonous row can have different habitats. But most often it can be found in coniferous or deciduous forests, in fields and meadows.
If you do eat a poisonous mushroom and feel unwell after a while, you should not panic. You need to act as if this is a simple departure and then you will be able to improve your well-being and remove the poison from your body.
Diarrhea, nausea and vomiting that appeared within 2-4 hours are the first sign of poisoning. In this case, you should immediately call an ambulance in order to save the life of yourself or the person who ate the red poisoned mushroom.
If you are far from the city or it is not possible to call an ambulance, you need to rinse your stomach with potassium permanganate. It will remove all toxins from the human body and after a while he will feel noticeably better. Remember that poisonous tiger mushrooms are no joke. Therefore, go into the forest for mushrooms only with a person who is well versed in them.
We invite you to look at the edible and inedible row mushrooms in the photo, and then we will continue to familiarize ourselves with these varieties of representatives of the mushroom kingdom:
Mushroom row in the photo
Mushroom row in the photo
Inedible white row mushrooms in the photo
Porcini mushrooms are inedible mushrooms: the photo below shows their appearance, which every mushroom picker should remember. The cap is 3-8 cm in diameter, in young specimens it is convex with a curved edge, then open and curved, dry, smooth, white, sometimes with a creamy tint. The plates are notched white, with a creamy tint in depth. The leg is hard, elastic, white, 5-10 cm long and up to 1 cm thick. The pulp is white, dense with an unpleasant musty smell of laundry soap.
Grows in deciduous, mixed and coniferous forests, especially on limestone soils. Forms “witch circles” and is often found in forest belts. Appears in large numbers shortly after rain.
Fruits from July to October.
The white row is similar to the poisonous whitish talker mushroom (Cliticybe dealbata), which is distinguished by a floury smell, the presence of concentric circles on the cap and plates running down to the stem.
Edible varieties of the row mushroom are presented below; it is worth studying them to understand the important differences in appearance.
Lilac-legged rower (Lepista personata)
Lilac-legged row in the photo
The mushroom is edible. You can examine this mushroom row in the photo and in the description in quite detail: the hairy cap is 5-14 cm in diameter, in young specimens it is strongly convex yellowish-brown with a rolled-up lavender edge, then flat-convex, open smooth light, yellowish-beige or white with lilac tint. The plates are low, frequent, adherent, descending, white or pale cream, not purple. The leg is cylindrical fibrous, glabrous, light purple or with purple streaks, 3-8 cm long and 2-3 cm thick. The flesh is white, pale purple when cut.
It grows on the edges of deciduous and mixed forests, on pastures with humus-rich soil, on potato fields and on the lawns of parks and gardens.
There are no poisonous doubles.
Gray rower (Tricholoma portentosum)
The mushroom is edible. Look at these varieties of row mushrooms in the photo: the caps are 5-10 cm in diameter, in young specimens they are convex, then open and curved, with cracks along the edges, dry, gray-olive or gray with a purple tint. The plates are white or yellowish, adherent to the teeth. The leg is cylindrical, fibrous, whitish, 5-12 cm long and 1 cm thick; if cut, it quickly breaks into separate tufts. The pulp is whitish-yellow with a floury smell and taste.
Grows in mixed and coniferous forests, on sandy soils and on moss-covered peatlands. In Russia, it is sold in markets in the fall.
Fruits from August to November. It is especially appreciated in late autumn, when there are few other mushrooms.
The inedible twin, the striped row (Tricholoma virigatum), differs from the row by its gray conical cap and the greater streakiness of the young mushrooms.
Purple or titmouse (Lepista nuda)
The mushroom is edible. The fleshy cap is 5-14 cm in diameter, in young specimens it is convex, lilac or reddish-violet, then flat-convex, open, sometimes curved at the beginning of fruiting under the leaves, smooth violet or violet-brown. The plates are frequent, adherent, white or pale purple. The stalk is cylindrical, fibrous, glabrous, light purple, 5-8 cm long and 1-3 cm thick. The flesh is purple, then white-gray, pale lilac when cut.
It grows on the edges of coniferous and mixed forests, in meadows, along roads, especially on fallen conifer needles.
Fruits from August to November. Maximum fruiting in September and before frost.
There are no poisonous doubles.
The mushroom is suitable for any type of culinary processing. This is one of the most popular edible, easily identified mushrooms.
The mushroom is edible. The caps are up to 10 cm in diameter; in young specimens they are convex, finely fibrous, then open, finely scaly. The plates are often light cream, and when damaged they turn pink-brown. The leg is cylindrical, fibrous, hard, white, brownish below, 5-12 cm long and 1 cm thick. The pulp is white with a pleasant smell, sometimes slightly bitter.
Grows in deciduous, mixed and coniferous forests on acidic and neutral soils.
Fruits in large quantities from August to October.
Scaly grass is similar to the inedible cow grass (Tricholoma vaccinum), which has bitter flesh and a scalier cap.
The poisonous row grows in deciduous and coniferous forests, preferably in calcareous soil. The ripening period is from August to October. Most often, this mushroom can be found in clearings in the form of seeds forming small rings.
In common parlance, such circles are called “witch rings.”
Externally, poisonous rows have a cap up to 12 cm with a deployed edge of a convex shape in the center and flat towards the edges. It can be off-white, light silver or brown-gray, most often with a blue tint. The poisonous row mushroom has whitish flesh with a floury smell and taste. The leg is about 8 cm long and 3 cm in diameter, dense, mealy. Its plates are often located, have a dirty yellow tint, and are attached to the stem.
This mushroom should not be eaten, it is very toxic. After a maximum of 4 hours, it causes intestinal upset, vomiting and other unpleasant consequences.
Despite the fact that many people choose to collect rows, they expose themselves to serious danger. After all, a poisonous row can often be mistaken for edible. And this, in turn, poses a serious health hazard. A distinctive feature of this poisonous mushroom is the gray scales densely located on the cap. The cap itself is silver in color with a blue tint and is distinguished by a small tubercle in the center. A powdery coating is noticeable on the leg. If this mushroom is found, you should not eat it under any circumstances. It is very easy to confuse the poisonous mushroom with an edible mushroom due to its pleasant smell.
Consumption of this row even in small quantities as food is fraught with severe poisoning: nausea, stomach cramps, vomiting, diarrhea. This occurs due to the release of a potent toxin.
When collecting rows, you must firmly make sure that it is edible mushrooms that were collected. Therefore, it is important to carefully examine the find.
Of course, in the autumn, you really want to walk through the forest, pick fresh mushrooms and fry them with potatoes. However, we should never forget about precautions so as not to end up in the hospital with poisoning. Therefore, before going into the forest, you should carefully study the features of the area and find out whether the mushrooms have a killer double. If you find a previously unknown mushroom, you should not take risks and try to cook it. The same applies to rows, since due to ignorance you can collect a full basket of poisonous doubles.
There are many varieties of mushrooms in nature. And if you know how to correctly distinguish between edible species, you can please yourself and your family with amazingly tasty and varied dishes and preparations for the winter. But for people who are far from picking mushrooms, it is better to start making such supplies with someone more experienced, so as not to get caught. And today we will look at a photo of a row mushroom and give a description of it, and also tell you how to prepare edible varieties of such mushrooms.
In nature, there are poisonous and conditionally edible varieties of rows. They are called conditionally edible because they can be cooked only after preliminary preparation - boiling. In fact, the poisonous and edible varieties of such mushrooms are quite similar, so it will be difficult for an inexperienced mushroom picker to distinguish them from each other. Many experienced fans of mushroom hunting advise determining the edibility of mushrooms by the following criterion: assessing the color of their cap in full daylight. If the caps do not have any shade, they look completely white and smooth, it is advisable for readers of Popular Health to avoid them.
Edible varieties generally have some color - lilac, violet, pinkish, etc. In addition, poisonous species are characterized by a strong, pronounced odor.
Description: edible Ryadovka mushrooms
Yellow-red row
This mushroom is classified as conditionally edible. The diameter of its cap ranges from six to seventeen centimeters, and reddish scales are visible on it. The cap itself looks either convex - in young mushrooms, or almost flat - in mature ones. To the touch it can be described as velvety and dry. As for the stem, this mushroom can range from five to twelve centimeters in height, looks hollow and curved, covered with fibrous scales along its entire length.
A noticeable thickening is visible in the lower part of the leg. Its color is the same as that of the cap.
Under the cap you can see winding plates that have a bright lemon or deep yellow color.
The pulp of the yellow-red row has the same color as the plates. This mushroom tastes bitter and has the smell of rotten wood. This mushroom has no doubles. Basically, it is salted and pickled.
What does the gray edible mushroom Ryadovka look like in the photo?
Edible gray row - very common mushrooms, the cap of which is grayish in color and may have a purple or olive tint. The diameter of the cap is three to thirteen centimeters. Its central part has a more saturated color, and there is also a clearly defined tubercle in this place. The cap can have a convex or conical shape, but as it grows it opens up and looks more spread out.
If the mushroom is especially old, the edges of the cap often turn up. At the same time, the edges of most gray edible rows look uneven and fibrous or covered with cracks, they bend somewhat inward. If the weather is damp outside, the cap of the gray rower becomes slippery, and earth or grass usually sticks to it.
The stem of such a mushroom can be four and a half to sixteen centimeters in height. It has a white color or a yellowish tint. Most often, a powdery coating is noticeable on the leg. At the base, the stalk is thickened, it is solid and fibrous, but in mature mushrooms it becomes hollow.
Under the cap of the row there are winding plates of white or yellowish color.
This mushroom is characterized by a fairly dense pulp with a fibrous structure. It has the same color as the plates. It does not have a pronounced aroma.
It is worth noting that the gray row is very similar to the poisonous variety of the row - the pointed row. The main difference between this mushroom is the ash-white color of the cap, the middle of which is crowned with a gray sharp tubercle. Also, the poisonous counterpart is characterized by a burning taste.
The row is purple. Description
This is another conditionally edible mushroom that can be found in our forests. Its main difference is the purple color of the cap of varying degrees of color intensity, which looks faded closer to the edges. Old mushrooms have a brownish-ochreous cap. Such rows are fleshy and large. At first they have the shape of a hemisphere, but over time they straighten out, becoming prostrate, strongly depressed or funnel-shaped. The edges of the cap look noticeably curved inward. The cap seems smooth to the touch, there are no tubercles or cracks on it.
The stem of such a mushroom is smooth and dense, longitudinally fibrous, but in old rows it is hollow. It is characterized by a cylindrical shape, the presence of a flocculent coating at the cap and purple mycelium at the base. The stem tapers closer to the top of the mushroom, and over time changes its color from bright purple to gray-lilac or light brown.
The pulp of this row is characterized by a light purple color, a very soft structure and a pleasant anise-like aroma.
How to cook Ryadovka mushrooms?
Row mushrooms can be very tasty fried with potatoes. So, for such a dish, in addition to mushrooms, you need to use potatoes, a little butter, an onion, a certain amount of dill, salt and spices.
The first thing to do is sort out the mushrooms, peel them and rinse them. Boil them for five minutes after boiling, then drain the water, add a new portion of water and boil for another quarter of an hour. Drain in a colander.
Peel the potatoes, chop into thin slices and boil until half cooked.
Heat a frying pan with vegetable oil, add mushrooms and fry for five minutes. Add potatoes and finely chopped onions to the mushrooms, stir, add salt and cover with a lid. Next, you need to cook the Ryadovki on low heat for ten minutes. The finished dish can be served sprinkled with dill.
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.
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.
Among the edible rows of mushroom pickers, the following species may be of interest:
Among the conditionally edibles that may be useful:
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.
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.
As noted above, among the rows there can be inedible, edible and poisonous (weakly poisonous) mushrooms:
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.
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.
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.
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.
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