Description of poplar row (podtopolnik): where it grows, when to collect. Poplar row (Tricholoma populinum) How quickly poplar row grows

Podtopolnik or poplar row (poplar) ( lat. Tricholoma populinum) - conditionally edible mushroom from the genus Ryadovka of the family Tricholomataceae.

Folk and local names:

• Frosties
• Zabaluyki

Synonyms:

• Topolyovka
• Sandpiper
• Sandstone

Poplar row belongs to the lamellar mushrooms, which means that it reproduces by spores located in its plates.

At a young age, her plates are white or cream-colored, frequent and thin. And, as the mushroom grows, they change their color to pinkish-brownish.

Her hat at the beginning has a semi-spherical and slightly convex shape, with thin edges turned inward, then it straightens and bends slightly, becomes fleshy, in the rain - slightly slippery, pinkish-brown in color. The diameter of the cap varies from 6 to 12 cm. Under the skin of the cap, the flesh is slightly reddish.

The stem of the poplar row is of medium size, rather fleshy, cylindrical in shape and solid inside, with a flaky-scaly coating, fibrous and smooth, pinkish-white or pinkish-brown in color, covered with brown spots when pressed.

The pulp of the mushroom is fleshy, soft, white, under the skin it is brownish, with a floury taste.

Grows from August to October in large groups(whole ridges) under poplars, deciduous forests with a predominance of aspen, can be found in plantings along roads and in parks. Distributed in the European part of Russia and Siberia. The mushroom has a pleasant aroma of fresh flour.

Poplar row or podtopolevik (or podtopolnik), received its name for its adaptability to grow under poplars and in close proximity to them, during the autumn leaf fall. Poplar row, at a young age, is a little similar to crowded row in color and shape, but, unlike it, it is much larger than it in size and has a slightly bitter taste due to the fact that it grows in such conditions that the cut mushroom is almost completely covered with sand or small debris. It can also be confused with the poisonous tiger rower. But they are distinguished by two main features. Firstly, poplar row always grows in large groups and, secondly, it always grows close to poplars. In terms of its taste and consumer qualities, poplar row is classified as edible mushrooms of the fourth category.

This is a completely edible mushroom, but only after it has been washed, soaked and boiled to remove bitterness. Poplar row grows in deciduous plantings under poplars, well covered with fallen leaves, always in large colonies. Poplar rows are common wherever poplars grow - these are territories North America and Canada, Western and of Eastern Europe, Central Asia, as well as central and southern Russia, the Urals, Siberia and the Far East. Its main growth period begins during the autumn leaf fall season, around the end of August, and ends at the end of October.

Poplar row is eaten exclusively in salted or pickled form after thorough washing, soaking and boiling.

Taxonomy:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Agaricales (Agaric or Lamellar)
• Family: Tricholomataceae
• Genus: Tricholoma (Tricholoma or Ryadovka)
• View: Tricholoma populinum (poplar row)

Other names for the mushroom:

Synonyms:

• Topolyovka

• poplar sandpiper

• Sandstone

• Poplar row
• Podtopolevik
• Podtopolnik

The poplar row mushroom belongs to the lamellar mushrooms, which means that it reproduces by spores located in its plates.

Description

Records when young it is white or cream colored, frequent and thin. And, as the mushroom grows, they change their color to pinkish-brownish.

hat at the beginning it has a semi-spherical and slightly convex shape, with thin edges tucked inward, then it straightens and bends slightly, becomes fleshy, in the rain - slightly slippery, pinkish-brown in color. The diameter of the cap varies from 6 to 12 cm. Under the skin of the cap, the flesh is slightly reddish.

Leg the poplar row is of medium size, rather fleshy, cylindrical in shape and solid inside, with a flaky-scaly coating, fibrous and smooth, pinkish-white or pinkish-brown in color, covered with brown spots when pressed.

Pulp The mushroom is fleshy, soft, white, brownish under the skin, with a floury taste.

Spreading

Poplar row grows from August to October in large groups (entire ridges) under poplars, deciduous forests with a predominance of aspen, and can be found in plantings along roads and in parks. Distributed in the European part of Russia and Siberia. The mushroom has a pleasant aroma of fresh flour.

Mushroom Poplar row received its name for its adaptability to grow under poplars and in close proximity to them, during the autumn leaf fall. Poplar row, at a young age, is a little similar to crowded row in color and shape, but, unlike it, it is much larger than it in size and has a slightly bitter taste due to the fact that it grows in such conditions that the cut mushroom is almost completely covered with sand or small debris. It can also be confused with the poisonous tiger rower. But they are distinguished by two main features. Firstly, poplar row always grows in large groups and, secondly, it always grows close to poplars.

Edibility

In terms of its taste and consumer qualities, poplar row belongs to the fourth category.

Poplar row is a completely edible mushroom, but only after it has been washed, soaked and boiled to remove bitterness. Poplar row grows in deciduous plantings under poplars, well covered with fallen leaves, always in large colonies. Poplar rows are common wherever poplars grow - these are the territories of North America and Canada, Western and Eastern Europe, Central Asia, as well as central and southern Russia, the Urals, Siberia and the Far East. Its main growth period begins during the autumn leaf fall season, around the end of August, and ends at the end of October.

Poplar row is eaten exclusively in salted or pickled form after thorough washing, soaking and boiling.

Video about the poplar row mushroom:

- a numerous “mushroom guard”, which got its name because it grows in rows. Often, mushrooms “built” in a row are located so close to each other that the cap of one mushroom partially or completely covers the cap of another. These rows are nothing more than segments of mycelium, growing in a large ring. If you look closely, you will see that the row has a curvature, and if you go further along the imaginary ring, you will probably see another row, followed by the next one, and so on until you find yourself at the starting point. There are up to 12 species of rows, eight of which are edible. In August and until mid-October they collect yellow-red, heaped and purple-legged rows. Let's take a closer look types of rows.

In pine forests it grows on stumps and next to them in small groups. yellow-red row. The hat has diameter 5–15 centimeters irregular shape, at first convex, later flat, depressed, dry, wavy, yellow-rusty in color, completely covered with the finest red scales. The stem, as a rule, grows not to the center of the cap, but closer to the edge. Even, smooth, dense, fibrous, lighter than the cap. The plates attached to the stem are yellow, wide, and dense. The pulp is yellow, dense, odorless and tasteless. Mushrooms fried, pickled and salted.

grows in a young pine forest on bald sandy edges, slightly covered with sparse grass or moss. hat, 5–10 cm in diameter. dense, red-brown or reddish, dry, rough. In young mushrooms it has a spherical shape, later spread out, with a tubercle in the middle. The plates are white, later - dirty beige, with brownish spots. The leg is cylindrical, up to three centimeters in diameter, dense, with a membranous ring, above the ring it is white, below it is the color of the cap. The flesh of the mushroom is white, dense, turns red when cut, tasteless, with a faint floury odor.
Red row is used in boiled, fried, pickled and salted.

The row is heaped

In pine, deciduous and mixed forests on sandy soils large families meets heap row. hat, 4–15 cm in diameter. hemispherical, later flat-convex, dirty or reddish-brown. The plates are whitish, later brownish, thick, thin. The leg is fibrous, up to three centimeters in diameter, reddish, turning brown with age. The pulp is white, has a pleasant smell and taste. A heaped row is best pickle and salt.

Mushroom lovers living in steppe treeless areas can collect lilac-legged row.
This mushroom grows in the steppe, in small deciduous forests, near rivers and in shelterbelts. 7–20 cm in diameter. smooth, thickly fleshy, hemispherical, flat-prostrate with age, yellowish or reddish-gray. The plates are thick, whitish, and later become the color of the cap. The leg (up to five centimeters in diameter) is dense, whitish at the top, purple at the bottom. The pulp has a pleasant smell, no taste, whitish in color, dense. The purple-footed row can be salted, pickled, dried and fried.

Grows abundantly in poplar plantings poplar row. The mushroom is not picky about where it grows. It is found in the park, in shelterbelts, along river banks and even on islands. If only there were poplars and sandy soil. These mushrooms grow together, right next to the trunks of poplars, huddled closely together. They are not easy to notice because they do not show up from under the layer of last year's and freshly fallen leaves.
Fleshy hat with a diameter of 10 to 15 centimeters, convex (in young - spherical), later - flat, with a tubercle in the center. Painted reddish-brown, lighter towards the edges. The plates are frequent, wide, white, and turn brown with age. The leg is dense, up to ten centimeters high, two to four centimeters in diameter, white, turning red with age. The pulp is whitish, dense, tasteless, with the smell of flour, and slowly turns red when cut. Before preparing the poplar row, it is necessary wash thoroughly from sand. To do this, the mushrooms must be placed in a large container filled with cold water(best in the bath), place the plates down and “drive” them from place to place several times. After this, each mushroom should be washed under running water, using a brush to remove sand from the stem, surface of the cap and plate. Washed mushrooms can be salt and marinate. Drying and frying them is not recommended because they become tough and tasteless.

Ryadovka green, or greenfinch

It grows in large families on sandy soils in a pine forest. green row, or greenfinch. Young greenfinches can be easily identified by clearly visible mounds of pine needles or sand. As the fungus grows, the sand cracks and a bright yellow-green cap appears on the surface. In young mushrooms it has a hemispherical shape, then flat, with wavy, sometimes cracked edges. Diameter from four to nine centimeters. The color is green-yellow, olive-brown in the middle. The plates are wide, sparse, lemon-yellow, greenish, lighter than the cap, weakly attached to the stem. The stem is the color of plates, in young mushrooms it is conical, then cylindrical, hard, fibrous, rough to the touch, and sits deep in the sand. The pulp is white, slightly yellowish, dense, tasteless, with the smell of flour. The cap is easily separated from the stem. Young greenfinches have sticky caps and sand sticks to them, which is not easy to remove. It also sticks to the legs and gets packed into the plates. Mushrooms should be cleaned of sand by soaking and washing with a brush. Greenfinch is good fried and boiled, delicious salted and pickled. When preparing dishes from greenfinches, you should take into account that their legs are much tougher than their caps. You can put up with this when salting, but it’s better to marinate, fry and boil the caps alone.

In places where greenfinch grows, it often grows mixed with it in large productive rings. gray row.
Her hat is ash-gray, darkish in the center, with radial light rays, diameter three to nine centimeters. In young mushrooms it is hemispherical in shape, then almost flat, often with cracked edges. The plates are wide, sparse, white, grayish-yellow with age. The stem of the mushroom is cylindrical, often curved, dense, slightly yellowish or white, almost all of it is located underground. The pulp is white, loose, with a pleasant taste and a slight floury smell. The gray row is very similar in shape to the greenfinch and differs from the latter in color and density. Like greenfinch, the row must be thoroughly washed to remove sand. Gray row is a tasty mushroom. Her fried, boiled, salted and pickled. All the named rows have no resemblance to poisonous mushrooms.

Ryadovka mushroom is an edible mushroom of the 3rd category. The name is derived from the ability of the fungus to form mycorrhiza with poplar roots.

The poplar row has a fleshy hemispherical cap, 6-12 cm in diameter, with rolled edges; it is often slippery and sticky, which is why the mushroom is covered with litter or moss. The color of the cap varies from grayish-reddish to olive-brown. Often, with age, uneven cracks form along the edges of the cap, and the cap itself becomes flattened.

The flesh of the mushroom under the skin is reddish. White plates (brownish in adults) grow to the stem. The spores are white, spherical. The cap is located on a fleshy brownish stalk, reaching a length of 8-10 cm and a width of 4 cm, when pressed on which a small dark spot. The flesh of this mushroom is whitish with a floury taste and the same smell, although sometimes the taste can be slightly bitter. Found from August to the end of November in deciduous forests in groups and singly, in gardens, parks and along roads, mainly under poplars.

Photo of poplar row

Growing poplar row

The peculiarities of growing row mushrooms include the temperature that is necessary for the appearance of fruiting bodies. The first mushrooms appear only if the air temperature drops to 15°C or lower. It is best to start planting a poplar row crop in May.

There are two ways to grow mushrooms: outdoors and indoors. Poplar row is easier to grow outdoors technically. It is recommended to plant the crop in beds, in bags or boxes filled with substrate. Peat, plant soil or ordinary soil can be used as a substrate. Add 100 grams of chalk and 1 liter of water to 5 kilograms of soil. Add 50 grams of mycelium to the resulting mixture and mix gently. Place the substrate mixed with mycelium in a box or bag and sprinkle with a 5 cm layer of damp soil, cover with film and provide high humidity and air circulation around the edges. Mycelium grows best at a temperature of 20°C. After the mycelium has grown on the ground, the film is removed and the substrate is transferred to a shaded, damp place. The first fruiting bodies appear 4-6 weeks after planting. After each mushroom collection, you should water the ground or, even better, add a layer (3-5 cm) of damp soil. Before frost, it is recommended to cover the mycelium with a layer of straw, grass or leaves. In the spring, when a stable temperature above 10°C is established, the mushrooms open.

Ryadovka (tricholoma) is a mushroom that can be either edible or poisonous. Row mushrooms belong to the department Basidiomycetes, class Agaricomycetes, order Agariaceae, family Rowaceae, genus Row. Often the name “Ryadovka” is applied to other mushrooms from the family of Ryadovka and other families.

Row mushrooms got their name due to their ability to grow in large colonies arranged in long rows and witch circles.

Rows grow on poor sandy or calcareous soils of coniferous and mixed forests. They usually appear in late summer and bear fruit until frost. But there are also species that can be collected in the spring.

Mushrooms grow singly, in small or large groups, forming long rows or ring colonies - “witch circles”.

Row mushrooms: photos, types, names

The genus Ryadovka includes about 100 species of mushrooms, 45 of which grow in Russia. Below are the types of rows (from the row family and other families) with descriptions and photographs.

Edible rows, photo and description

• Gray row (hatched row, pine pine, silver grass, green grass, gray sandpiper)(Tricholoma portentosum)

This is an edible mushroom. Folk names: little mice, little mouse, little mouse. The fleshy cap of the serushka, with a diameter of 4 to 12 cm, is initially round, but over time it becomes flat and uneven, with a flattened tubercle in the middle. The smooth skin of old mushrooms cracks, and its color is mousey or dark gray, sometimes with a greenish or purple tint. The smooth leg has a height of 4 to 15 cm, wider at the base, covered with a powdery coating at the top, and becomes hollow over time. The color of the leg is whitish with a gray-yellow tint. The blades of this type of row are wide, sparse, initially white, and eventually turn yellow or gray. The dense whitish pulp of the serushka often turns yellow at the break and has a characteristic, weakly expressed, mealy taste and weak aroma.

The gray row mushroom is a mycorrhizal partner of pine, therefore it grows mainly in pine forests throughout the temperate zone, often adjacent to greenfinch. It appears in September and leaves only at the end of autumn (November).

• Lilac-legged row (blue-legged, blue root, two-color row, lepista lilac) (Lepista personata, Lepista saeva)

An edible mushroom from the genus Lepista, family Ryadomaceae. This row can be distinguished by the purple color of the stem. The cap has a diameter of 6-15 cm (sometimes up to 25 cm) and a smooth yellowish-beige surface with a purple tint. The plates of the fungus are frequent, wide, yellowish or cream-colored. The stalk is 5-10 cm high and up to 3 cm thick. In young rows, a fibrous ring is clearly visible on the stalk. The fleshy pulp of two-color rows can be white, grayish or gray-violet with a mild sweetish taste and a light aroma of fruit.

Lilac-legged row mushrooms grow mainly in deciduous forests of the temperate zone with a predominance of ash. They are found throughout Russia. They bear fruit in large families, in a fruitful year - from mid-spring (April) until persistent frosts (November).

• Earthy row (earthy row, ground row)(Tricholoma terreum)

Edible mushroom. In young mushrooms, the cap with a diameter of 3-9 cm has the shape of a cone, and over time it becomes almost flat with a sharp or not very pronounced tubercle in the middle. The silky-fibrous skin of the cap is usually mousey or gray-brown in color, although red-brown (brick-colored) specimens can be found. The stem of this type of row is 5-9 cm long and up to 2 cm thick, straight or curved with a screw, white, hollow in old mushrooms, with a yellowish lower part. The plates of the earthy row are sparse, uneven, white or with a grayish tint. The pulp is elastic, white, almost tasteless, with a faint floury odor.

The earthen row is in symbiosis with pine, therefore it grows only in coniferous forests European territory Russia, Siberia and the Caucasus. Row mushrooms bear fruit from August to mid-October.

• Ryadovka Mongolian(Tricholoma mongolicum )

Edible mushroom with excellent taste qualities. Has a feature that is uncharacteristic for most rows appearance. If it were not for the plates, an inexperienced mushroom picker might mistake the Mongolian row for a porcini mushroom. The cap of young species has the shape of an egg or a hemisphere, and over time it becomes convex and outstretched with tucked edges. The white glossy skin of the cap becomes dull and off-white with age. On average, the diameter of the cap reaches 6-20 cm. The stem of the Mongolian row is 4-10 cm high, thick, widened at the base. Young mushrooms have a white stem, which becomes yellowish and hollow with age. The pulp of the mushroom is white, fleshy with a good taste and mushroom aroma.

Ryadovka Mongolian grows in Central Asia, Mongolia and western China. It bears fruit twice: the first time - from March to May, the second time - in mid-autumn. It grows in the steppes among grass, mainly in large groups, often forming “witch circles.” It is valued in Mongolia as the main type of mushroom and a medicinal product.

• Matsutake (shod row, spotted row)(Tricholoma matsutake)

Translated from Japanese it means “pine mushroom” and is highly valued in Asian cuisine for its specific spicy-pine smell and delicious mushroom taste. The matsutake mushroom has a wide, silky cap with a diameter of 6 to 20 cm. The skin can be of different shades of brown; in old mushrooms, the surface cracks, and the white flesh shines through it. The matsutake leg, from 5 to 20 cm long and 1.5-2.5 cm thick, holds firmly in the soil and is often inclined all the way to the ground. The leg of the spotted row is white at the top, brown underneath, and under the cap itself there is a membranous ring - the remains of a protective blanket. The matsutake plates are light, the flesh is white with a spicy cinnamon aroma.

The matsutake mushroom grows in Japan, China, Korea, Sweden, Finland, North America, Russia (Urals, Siberia, Far East). Is a mycorrhizal partner coniferous trees: pine (including red Japanese) and fir. It is found in ring colonies under fallen leaves on dry, poor soils. Fruits from September to October.

• Giant row (gigantic row, giant row, colossal row, huge row)(Tricholoma colossus)

Edible mushroom. The diameter of the giant row cap varies from 8 to 20 cm, and with age the hemispherical shape changes to a flat one with a raised edge. The skin of the cap is smooth, reddish-brown, with lighter edges. The elastic, straight leg with a tuberous seal at the base grows up to 5-10 cm in length and has a thickness of 2 to 6 cm. The upper part of the leg is white, in the center it is yellow or reddish-brown. The blades of the edible giant row are frequent, wide, white, and in old mushrooms they take on a brick color. The white pulp of the row mushroom turns red or yellow when damaged, has a pleasant mushroom aroma and a tart, nutty taste.

Giant row trees are mycorrhizal partners of pine, therefore they grow in pine forests in European countries, Russia, North Africa and Japan. Peak fruiting occurs in August and September.

• Yellow-brown row (brown row, red-brown row, brown-yellow)(Tricholoma fulvum)

Edible mushroom, slightly bitter when cooked. The convex cap of young rows eventually acquires a flattened shape with a small tubercle in the middle. The skin is sticky and may be scaly in older mushrooms. The diameter of the cap of the yellow-brown row varies from 3 to 15 cm, the color of the cap is reddish-brown with a lighter edge. The mushroom stalk is straight or slightly thickened in the lower part, grows from 4 to 12 cm in height and has a thickness of up to 2 cm. The surface of the stalk is white on top, below it becomes yellowish-brown, penetrated by thin red-brown fibers. The plates are frequent or sparse, uneven, pale yellow, and in old mushrooms they are covered with brown spots. The pulp of the brown row is white or yellowish, has a characteristic mealy aroma and a bitter taste.

The yellow-brown row is in symbiosis only with birch, therefore it grows exclusively in deciduous and mixed forests temperate zone, especially abundant in August and September.

• Crowded row (lyophyllum crowded, group row)(Lyophyllum decastes)

An edible mushroom of low quality, it belongs to the genus Lyophyllum, the Lyophyllaceae family. One mushroom clump consists of fruiting bodies with different shapes. The caps are round, with a rolled edge, convex-spread or slightly concave. The diameter of the cap of this type of row varies from 4 to 12 cm. The smooth, sometimes scaly skin of the cap has a grayish, gray-brown or dirty white color, which becomes lighter over time. The light mushroom stalks, often fused at the base, grow from 3 to 8 cm in height and have a thickness of up to 2.5 cm. The shape of the stalk is straight or slightly swollen, with a gray-brown tuberous thickening at the base. The plates of the fungus are frequent, fleshy, smooth, grayish or yellowish, and darken when damaged. The dense, elastic pulp of the crowded row has a mousey or brownish color with a characteristic floury aroma and a light, pleasant taste.

Crowded row is a typical soil saprophyte growing throughout temperate climatic zone. It grows in close, difficult to separate groups in forests, parks, gardens, meadows, along roads and forest edges from September to October. In a number of Asian countries, it is grown and used in pharmacology for the production of drugs for diabetes and cancer.

• (May mushroom, Kalocybe may mushroom, St. George's mushroom)(Calocybe gambosa)

Edible mushroom of the genus Kalocybe, family Lyophyllaceae. Cap diameter May mushroom is only 4-6 cm, and the flat-round shape of young mushrooms changes to a convex-prostrate shape as they grow. The flake-fibrous skin of the cap at the beginning of growth has a light beige color, then turns white, and in overgrown mushrooms it turns yellow. The straight leg, with a height of 4 to 9 cm and a thickness of up to 3.5 cm, can expand downward or, conversely, narrow. The main color of the stem of the May row is whitish with yellowness, and at the base it is rusty-yellow. Often the growing blades are white at first, then become cream or light yellow. The fleshy pulp of the May row is white and has a floury taste and aroma.

May row is widespread throughout the European part of Russia and grows in forests, groves, parks, meadows and pastures from April to June, but bears fruit especially abundantly in May.

Conditionally edible rows, photo and description

• Poplar row (poplar row, poplar row, poplar row, poplar row, subtopolevik, sandpiper, sandstone, zabaluyki, frosts) (Tricholoma populinum)

Conditionally edible mushroom. The fleshy cap of the poplar row has a diameter of 6 to 12 cm, is initially convex, gradually straightens, and its glossy and slippery surface becomes uneven. The skin of the cap is yellow-brown. The fleshy leg is 3-8 cm long and up to 4 cm thick; in a young mushroom it is light, becomes red-brown with age, and darkens when pressed. The plates are initially white, but in overgrown mushrooms they are red-brown. The pulp is dense, fleshy, white, and has a distinct floury odor. Under the skin of the cap it is pink, in the stem it is gray-brown.

The poplar row fungus forms mycorrhiza with poplar, therefore it is distributed mainly under poplars, in the forest-park zone of Siberia and southern Russia. Fruits in long rows from late summer to October. In regions poor in other types of mushrooms, poplar rows are valued as an important food product.

• Violet row (lepista naked, violet lepista, purple row, cyanosis, titmouse, blueleg)(Lepista nuda)

A conditionally edible mushroom, which was originally classified as a member of the genus Lepista, but is now classified as a genus of talker, or clitocybe ( Clitocybe). The purple row is a fairly large mushroom with a cap diameter of 6 to 15 cm (sometimes up to 20 cm). The shape of the cap is initially hemispherical, gradually straightens out and becomes convex-spread, and sometimes concave inward with a wavy, tucked edge. The smooth, glossy skin of young rows is distinguished by a bright purple color; as the fungus grows, it fades and becomes brownish or yellowish-brown. The leg, 4 to 10 cm high and up to 3 cm thick, can be smooth, slightly thickened near the ground, but always covered at the top with a scattering of light flakes. In young mushrooms, the stem is elastic, purple, becomes lighter with age, and turns brown with age. The violet row plates are up to 1 cm wide, thin, frequent, violet, brownish in overgrown specimens. The fleshy pulp is also distinguished by a light purple color, becoming yellowish over time, with a mild taste and an anise aroma that is unexpected for mushrooms.

Purple rowers are typical saprophytes; they grow on the ground, rotting leaves and needles, as well as in gardens on compost. Lilac row mushrooms are common in coniferous and mixed forests throughout the temperate zone, appear at the end of summer and bear fruit until December, both singly and in ring colonies.

• Yellow-red honey fungus (pine honey fungus, yellow-red honey fungus, red honey fungus, red honey fungus, yellow-red false honey fungus) (Tricholomopsis rutilans)

Conditionally edible mushroom. Due to its unpleasant bitter taste and sour smell, it is often considered inedible. The reddened row has a first round, then spread-out cap with a diameter of 5 to 15 cm. The skin is dry, velvety, orange-yellow, dotted with small, red-brown fibrous scales. The straight or curved leg grows up to 4-10 cm in height, has a thickness of 1 to 2.5 cm and a characteristic thickened base. The color of the leg matches the color of the cap, but with lighter scales. The plates are wavy, pale or bright yellow. The dense, fleshy pulp of the row mushroom is distinguished by its juicy yellow, is bitter and has a sour smell of rotten wood.

Unlike most other row trees, the red row plant is a saprotroph that grows, like honey mushrooms, on dead wood in pine forests. Is a common mushroom temperate zone and bears fruit in families from mid-summer to the end of October.

• Ryadovka honeycomb-like, she's the same row tied(Tricholoma focale)

Conditionally edible rare mushroom with low taste qualities. Fleshy mushrooms with a thick stalk are distinguished by the heterogeneous color of the cap, which can be red, yellowish-brown with greenish spots and streaks. The diameter of the row cap is from 3 to 15 cm, the shape is narrow and convex in a young mushroom, over time it becomes flat-convex with a tucked edge. The leg, 3 to 11 cm high and up to 3 cm thick, has a fibrous ring. Above the ring, the leg is white or cream, below it is covered with scales and brick-colored belts. The row blades are frequent, at the beginning of growth they are pale pink or cream, then they become uneven, dirty yellow, with brown spots. The pulp is white, with an unpleasant taste and smell.

Ryadovka opulensis is a mycorrhizal partner of pine and grows on the infertile soils of light pine forests in Europe and North America. Row mushrooms bear fruit from August to October. They can be eaten salted, pickled, or after boiling for 20 minutes (the water must be drained).

• or woolly row(Tricholoma vaccinum)

A conditionally edible mushroom, widely distributed throughout the temperate climate zone. The bearded rower is easily identified by its reddish or pinkish-brown woolly scaly skin. The cap initially has a convex, conical shape; in old mushrooms it is almost flat, with a low tubercle. The edges of young mushrooms are characteristically tucked in, and over time they straighten out almost completely. The diameter of the cap is 4-8 cm, the length of the stem is 3-9 cm with a thickness of 1 to 2 cm. The stem of the row is fibrous-scaly, smooth, sometimes tapering downwards, white under the cap, turning brown closer to the ground. White or yellowish-cream plates are planted sparsely and turn brown when broken. The pulp is white or pale yellow, without a pronounced taste or aroma.

Bearded row mycorrhiza is associated with spruce; less commonly, bearded row mushrooms grow in pine and fir forests, as well as in swamps with a predominance of willow and alder. The mushroom bears fruit from mid-August to mid-October.

• Greenfinch (green row, green grass, jaundice, golden row, lemon row)(Tricholoma equestre, Tricholoma flavovirens)

A conditionally edible mushroom, which got its name due to its persistent green color, which is preserved even in boiled mushrooms. The mushroom is suspected to be poisonous due to several deaths following consumption of this mushroom. The green row has a fleshy cap with a diameter of 4 to 15 cm, at first convex, then becomes flat. The skin is smooth, slimy, green-yellow in color with a brownish center, usually covered with a substrate (for example, sand) on which the row mushroom grows. The smooth yellowish-green leg of the greenfinch, 4 to 9 cm long, has a slight thickening at the bottom and is often hidden in the soil, and at the base is dotted with small brown scales. The plates are thin, frequent, lemon or greenish-yellow in color. The flesh of young specimens is white, turns yellow with age and has a floury smell and a weak taste.

Greenfinch grows in dry coniferous forests dominated by pine throughout the temperate zone Northern Hemisphere. Unlike most row mushrooms, green row mushrooms bear fruit singly or in small groups of 5-8 pieces from September until frost.

• Scaly row (fibrous-scaly), she's the same sweetie or row brownish(Tricholoma imbricatum)

A conditionally edible mushroom with a convex dark brown cap and a club-shaped stalk. Some mycologists classify these row mushrooms as inedible. The velvety cap of the sweet lady, covered with small scales, grows from 3 to 10 cm in diameter, first looks like a cone, then becomes flat-convex with a tubercle protruding in the middle. The leg is from 4 to 10 cm long, fibrous, brown below, pinkish or yellow in the middle, white under the cap. The plates of this type of row are white or cream-colored; when damaged, they become brown. The white or light beige flesh of the mushrooms has a light fruity aroma and a mealy taste with a slight bitterness.

Scaly row is a mycorrhizal partner of pine and is often found in coniferous and mixed forests of the temperate zone, growing in large colonies, often in the shape of “witch circles”. Fruits from mid-August to mid-October.

• White-brown row or white-brown (lashanka)(Tricholoma albobrunneum)

Conditionally edible mushroom. Some mycologists classify it as inedible mushrooms. The cap of the row is first colored wine-brown, and over time it becomes red-brown with a pale edge. The skin of the cap is slimy and prone to cracking. The cap grows from 3 to 10 cm in diameter, at first it resembles a wide cone, and as it grows it flattens, but has a characteristic tubercle in the middle. The leg can be from 3 to 10 cm in height and up to 2 cm in thickness, smooth or thinned below, pinkish-brown with a white zone under the cap itself. The plates are frequent, white, and in old mushrooms they are covered with brown spots. The pulp is white, mealy, and bitter in old mushrooms.

White-brown row mushrooms are associated with pine mycorrhizae, sometimes found in spruce forests, less often in mixed forests with acidic sandy soil. They bear fruit from late August to October.

Inedible rows, photo and description

• White row(Tricholoma album)

Inedible, and according to some sources poisonous mushroom. Outwardly, it resembles a champignon and is similar to another inedible representative of Trichol - the stinking row (lat. Tricholoma inamoenum). White row differs from champignon in its pungent smell and pungent taste, and also in the fact that its plates do not darken. The cap is a white row with a diameter of 6 to 10 cm, at first convex-rounded, then acquires a convex-spread shape. The dry, dull skin of the cap is initially gray-white, and then becomes yellow-brown and covered with brownish spots. The stem of the row, 5-10 cm high, has a slight thickening at the bottom and repeats the color of the cap; in overgrown specimens it turns brown at the base. The plates are wide, frequent, initially white, and become noticeably yellow over time. The pulp of the fruiting body is white, fleshy, turns pink when cut and has a bitter, burning taste. The smell of old mushrooms is musty, somewhat similar to the smell of radishes.

White rows are found in deciduous forests dominated by birch throughout the temperate climate zone. They grow from August to mid-autumn in huge families, forming long rows and circles.

• Soap row ( Tricholoma saponaceum, Agaricus saponaceus)

A non-toxic mushroom, recognized as inedible due to its unpleasant taste and fruity-soapy smell, which persist even when cooked. The soap row has a smooth, bare cap that is olive green or olive brown in color with a reddish center and pale edges. The shape of the cap is initially conical, then becomes flat-convex with a pronounced tubercle, the diameter ranges from 3 to 12 cm. The plates of the row mushroom are sparse, yellowish-green, and in old mushrooms they are sometimes covered with lilac spots. The leg is smooth or club-shaped, white or greenish-yellow in color, and in older specimens it is often dotted with red spots. The height of the leg ranges from 6 to 12 cm with a thickness of 1 to 5 cm. The dense white or yellowish flesh turns red when cut.

Soap row mushrooms grow in coniferous and deciduous forests with a predominance of pine, spruce, oak and beech. They bear fruit from late summer to late autumn.

Poisonous rows, photo and description

• Row sulfur (sulphurous), she is sulfur-yellow row ( T richoloma sulphureum)

A slightly poisonous, low-toxic mushroom that can cause mild poisoning. The fruiting body of this mushroom has a characteristic gray-yellow color, which takes on a rusty-brown tint in older mushrooms. The velvety cap, 3 to 8 cm in diameter, is convex at first, and over time becomes flat with a small pit in the middle. The stem of this type of row, with a height of 3 to 11 cm, sometimes widens towards the bottom or, conversely, thickens towards the top, and may be covered with brown scales at the base. The plates are sparse, with an uneven edge. The pulp has a distinct odor of hydrogen sulfide, tar or acetylene and an unpleasant, bitter taste.

Sulfur row mushrooms grow in deciduous and mixed forests throughout European territory and are in symbiosis with oak and beech, sometimes with fir and pine. They bear fruit from mid-August to October.

• Pointed row (mouse row, striped row, burning-sharp row)(Tricholoma virgatum)

Poisonous mushroom (some consider it inedible). The cap, 3-5 cm in diameter, at first looks like a pointed cone or bell, and as it grows it becomes flat-convex, with a pronounced sharp tubercle in the middle. The shiny fibrous skin of the pointed rows is distinguished by a dark gray mouse color. The stem of this type of row is long and thin, grows from 5 to 15 cm in length and is flat or gradually widens downwards. The surface of the leg is white; near the ground it can be yellow or pinkish. The plates of the mouse row are frequent, uneven, white or grayish; in overgrown mushrooms they are covered with yellow spots. The dense white pulp of the fruiting body has no distinct odor and has a sharp, pungent taste.

Ryadovka acuminate is a mycorrhizal partner of pine, spruce and larch. Grows abundantly in coniferous forests of the temperate zone from early September to late autumn.

• , she's the same leopard print row or poisonous row(Tricholoma pardinum)

A rare, poisonous, toxic mushroom that is easily confused with some edible species. The cap, 4-12 cm in diameter, initially has the shape of a ball, then resembles a bell, and in older specimens it becomes flat. The off-white, grayish or black-gray skin of the cap is covered with concentrically arranged flaky scales. A similar edible species, the gray row, has a slimy and smooth cap. The leg of the tiger row is from 4 to 15 cm long, straight, sometimes club-shaped, white with a slight ocher tinge, at the base of a rusty tone. The plates are wide, fleshy, rather sparse, yellowish or greenish. In mature mushrooms, droplets of released moisture are visible on the plates. The pulp of the fruiting body is gray, at the base of the stalk it is yellow, with a floury smell, devoid of bitterness. A similar species is earthy grass (lat. Tricholoma terreum), has no floury taste or smell, and its plates are white or gray.

Tiger row mushrooms grow on the edges of coniferous and deciduous forests throughout the temperate climate zone. They bear fruit from late August to October singly, in small groups, or in “witch circles.”

Useful properties of rowing

Edible row mushrooms - excellent dietary product, which has a positive effect on the tone of the gastrointestinal tract, promotes the regeneration of liver cells and the removal of waste and toxins from the body. The rows are rich chemical composition, in which a number of useful for human body substances:

• vitamins B, A, C, D2, D7, K, PP, betaine;
• minerals (phosphorus, iron, sodium, potassium, calcium, zinc, manganese);
• amino acids (alanine, phenylalanine, threonine, lysine, aspartic, glutamic and stearic acids);
• natural antibiotics clitocin and fomecin, which fight bacteria and cancer cells;
• phenols;
• ergosterol;
• flavonoids;
• polysaccharides.

Chemical analysis of edible species of mushrooms revealed the antibacterial, antiviral, antioxidant, anti-inflammatory and immunomodulatory properties of these mushrooms. Row mushrooms have a positive effect in the complex treatment of a number of pathological conditions:

• diabetes;
• normalization of blood pressure;
• arrhythmia;
• rheumatism;
• osteoporosis;
• nervous system disorders;
• genitourinary diseases;
• oncological diseases.

Harm of rows and contraindications for use

Row mushrooms tend to accumulate various atmospheric pollution, as well as heavy metals, so old, overgrown mushrooms will not bring benefit, but rather harm the body.

Excessive consumption of mushrooms can cause flatulence, pain and heaviness in the abdomen.

Shouldn't eat a large number of rows for low acidity, chronic gastrointestinal diseases, gallbladder dysfunction, pancreatitis and cholecystitis.

Symptoms (signs) of poisoning

Symptoms of poisoning poisonous rows appear 1-3 hours after eating and are similar to the toxic effects of many poisonous mushrooms:

• increased salivation;
• weakness;
• nausea;
• vomit;
• diarrhea;
• pain in the stomach;
• headache.

Poisonous trees usually do not cause confusion, hallucinations or delusions, but at the first symptoms of poisoning you should consult a doctor.

• In many countries, row mushrooms are considered a delicacy: some species are successfully grown and sold for export.
• Rowing is not difficult to grow at home, and the growing method is very similar to growing champignons.
• Powder from the dried fruiting bodies of the row is used in cosmetology in the manufacture of facial lotions, which are good for getting rid of acne and excess oily skin.
• The Japanese value the matsutake mushroom no less than the Europeans value the truffle, and fried matsutake is a rather expensive delicacy, because the cost of individual specimens can be about $100.