Mushroom Ryadovka: characteristics of edible and inedible species

The characterization and description of the most popular forest mushrooms is known to most mushroom pickers. There are rare species that are collected exclusively by experienced mushroom pickers. Such mushrooms include row mushrooms.

Botanical Description

Ryadovka or Tricholoma, from the Latin Tricholoma, is a fairly common lamellar ground fungus from the Ryadovkov family. May have a dyed or white hat. Young rowers have hemispherical and convex hats, while older specimens have a flat and open hat with uneven edges.

The surface of the cap may be fibrous or scaly type, depending on the type of fungus. The plates grow to the stem or are located freely. The leg has sufficient density. A slightly pronounced annular film blanket may be observed. The field definition of rowing is very difficult because of the external variety of these mushrooms, even in the picture they are depicted in different ways. It should be remembered that the genus includes toxic and inedible species.

Ryadovka: features of the collection

Main types: gray, brown, white, earthy, scaly, poplar, autumn and others

In total, the genus includes about a hundred species. On the territory of our country, and in particular in the Crimea, grows no more than fifty species. There are both autumn and spring varieties of rowing. The number of edible and inedible species is almost the same, so when picking mushroom pickers should be extremely careful.

Photo gallery

How to distinguish edible varieties

It is very easy to get confused in the numerous types of rows of novice mushroom pickers, new to this variety of mushrooms. The following species are among the most common in our forests:

• Purple or purple leg with dense pulp and floral aroma. The name is obtained due to the peculiar shade of the pulp of the cap and legs of the mushroom.
• Red row or field mushroom. Only the youngest specimens should be collected. An old mushroom has a very specific unpleasant aftertaste. A special feature is a velvety hat of orange-yellow color with a red tint. The pulp is quite dense, bright yellow staining.

• Yellow variety with a yellowish-olive hat and a dark spot in the central part. The yellowish plates are narrow and closely spaced. The leg is shortened and hollow, with small scale.
• Gray row with a light gray hat and a slight purple hue. Young specimens have a slightly convex hat with a smooth surface. Old mushrooms are characterized by the presence of a flat hat with cracking. Taste is good enough.

• Poplar rowing or large poplar mushroom of yellow or terracotta staining with a lighter shade along the edges of the cap. The peculiarity is the stickiness of the fungus and a fairly dense, white stained pulp.
• May Ryadovka, appearing in the forests in early spring and having a hump-shaped hat of cream coloring. For adult and overgrown specimens, white coloring of the cap and the presence of cream or ocher plates are characteristic.

• Crowded rowing - mushrooms grow together and have brittle, but rather fleshy, hemispherical or convex-open hats. Depending on age, the diameter of the cap of an adult mushroom can vary between 5-11 cm, sometimes it grows larger. Hats are smooth, with a pronounced tack, grayish or off-white staining. The pulp is fibrous type, elastic consistency.
• Most popular in Europe earthy rowing characterized by a flat-convex shape of the cap with a point in the center. Its surface, depending on the age of the fungus, can be either silky or scaly. The main staining is gray or with a slight brownish tint.

The remaining varieties of edible and conditionally edible rows are found on the territory of our country relatively rarely, therefore, domestic mushroom pickers are little known.

Inedible and poisonous species

Inedible and poisonous mushrooms often cause not only severe poisoning, but also deaths when eaten. On the territory of our country, several types of poisonous rowans grow, which must be well known in order not to be confused with edible mushrooms.

How to prepare for the winter

Mushroom blockage for the winter in our country is very popular. You can close both lamellar and tubular edible mushrooms. Ridovniki are most often salted. In order to preserve the collected mushrooms correctly, the following recommendations must be observed:

• Before cooking, it is recommended to remove the peel from the mushroom cap;
• it is necessary to rinse the mushrooms well in cold running water in order to completely remove impurities and forest debris clogging between the plates;
• peeled mushrooms should be boiled in slightly salted water for about 30-40 minutes;
• Riddles washed in cold water are placed in clean dishes and poured with rock salt at the rate of 40-50 g per kilogram of mushrooms;
• You can add onions, garlic, spicy and aromatic herbs.

How to cook mushrooms

Mushrooms prepared using this technology are ready for use in a couple of weeks. Rowing can also be fried or boiled. Some varieties are used in medicine, being the main raw material for the manufacture of antibiotics.