Lyophillum crowded

Description of the crowded row

Due to their high protein content, mushrooms are a substitute for meat. The crowded row (Lyofillum) replaces chicken not only in nutritional value, but also in taste.

Description of the crowded row

Description of the mushroom

Lyophillums grow on the ground in deciduous or mixed forests. The species begins to bear fruit at the end of August, the last representatives are found in the forest in November.

• the diameter of the cap is 4-12 cm, the color is dirty white, gray-brown, brightens with age;
• the shape of the cap is hemispherical at first, the edges are wrapped, in adult Mushrooms it is convex-outstretched, the edges are wavy or lobed;
• the cap is fleshy, but brittle;
• the plates are frequent, yellowish, when pressed, they become darker;
• leg 3-9 cm high, in girth 0.5-2.5 cm, cylindrical, sometimes slightly swollen or thickened downwards;
• grows in groups, the legs grow together strongly at the base.

The mushroom grows in a large family, but sometimes there are lonely representatives. Mushrooms of different ages with different shapes and shades of caps are found in the group. It is recommended to eat young mushrooms.

According to the description, the crowded row is easy to confuse with a poisonous row that has grown together. The species has a lighter color, a white leg, which becomes hollow with age. Previously, fused lyophyllum was edible, in recent years, after a detailed study of its components, it was ranked as poisonous. During cooking, toxic substances are not removed from the mycelium.

Mushrooms bear fruit from late August to November

The benefits of the mushroom

If properly collected and cooked, mushrooms have the following effects on the body:

• antibacterial;
• antiviral;
• anti-inflammatory;
• anti-radical (prevents excessive oxidation in the body);
• immunostimulating (increases the general resistance of the body to diseases);
• hepatotoxic (cleanses the liver);
• hypoglycemic (lowers blood glucose).

Also, the B vitamins in the composition of the mushroom promote brain activity, increase efficiency. The use of the product helps to strengthen blood vessels.

Contraindications to use

The crowded row is prohibited for use in the following cases:

• age up to 12 years;
• pregnancy and lactation;
• diseases of the gastrointestinal tract;
• renal failure;
• liver failure.

In the presence of contraindications, poisoning occurs. The main signs are headache, dizziness, nausea, vomiting, loose stools. If symptoms develop, the stomach is washed out to a poisoned person. Then he must take special drugs to remove toxins and normalize the composition of the microflora.

You can't eat mushrooms that grow near working factories, busy highways. Fruiting bodies quickly collect toxins.

Application

The crowded row has found application in cooking, traditional and folk medicine. She is the object of scientific research.

In cooking

Lyophillum is allowed to be eaten only after boiling. The species is classified as conditionally edible. After 10-15 minutes. boiling in clean water, toxic substances are removed from the mycelium.

Boiled mushroom tastes like chicken. It is used with vegetables, added to soups, salted and pickled. Vegetarians use the product to replenish protein in the body.

The crowded row has found application in cooking, traditional and folk medicine

In medicine

The chemical composition and useful properties have led to the widespread use of lyophillums in medicine. Antibacterial and antiviral drugs are obtained from the fruit bodies. Also, mushrooms are included in the diet of patients with diabetes, since they normalize blood sugar levels.

On the basis of lyophillums, drugs are made for atherosclerosis. Some components of the mycelium are capable of stopping the formation of cholesterol plaques.

The anticancer activity of fungi is being studied. Some drugs for sarcoma, breast and uterine cancer contain components of the mycelium.

Ecology and distribution

Saprophyte. It grows on soil in deciduous and mixed forests, preferring specific areas like the sides of forest roads and paths, woodlands, thinned edges; sometimes comes across in gardens and parks, in meadows, in hedges, in grasses. As a rule, bears fruit in large groups, sometimes growing together at the bases and sides of the legs; very rarely - singly. Not associated with certain trees. Widespread and common in the temperate zone of the Northern Hemisphere.

Season September — October (mass fruiting in the first half of September); finds possible in late August and November.

Lyophillum shimeji

Hon-shimeji

Until recently, it was believed that Shimeji Lyophyllum (Lyophyllum shimeji) is distributed only in a limited area covering the pine forests of Japan and parts of the Far East. At the same time, there was a separate species, Lyophyllum fumosum (L. smoky gray), associated with forests, especially conifers, some sources even described it as a mycorrhizal forming agent with pine or spruce, outwardly very similar to L.decastes and L.shimeji. Recent molecular studies have shown that no such separate species exists, and all finds classified as L. fumosum are either L.decastes (more commonly) or L. shimeji (Lyophillum simeji) (less commonly, in pine forests). Thus, today (2018), the species L.fumosum has been abolished, and is considered a synonym for L.decastes, significantly expanding the habitat of the latter, almost to “anywhere”. Well, L.shimeji, as it turned out, grows not only in Japan and the Far East, but is widespread throughout the boreal zone from Scandinavia to Japan, and, in some places, is found in pine forests of the temperate climatic zone. It differs from L.decastes only in larger fruit bodies with thicker legs, growth in small aggregates or separately, binding to dry pine forests, and at the molecular level.

Description

Hat: 4 - 7 centimeters. In youth, it is convex, with a pronounced curved edge. With age it evens out, becomes slightly convex or practically spread, in the center of the cap, a pronounced wide, low tubercle is almost always preserved. The skin of the cap is slightly matte, smooth. The color range - in gray and brownish tones, from light grayish-brown to dirty gray, can acquire yellowish-gray shades. On the cap, dark hygrophane spots and radial stripes are often clearly distinguishable; sometimes, a small hygrophane pattern in the form of a "mesh" can be present.

Plates: frequent, narrow. Loose or slightly adherent. In young specimens, white, later darken to beige or grayish.

Leg: 3 - 5 centimeters in height and up to one and a half centimeters in diameter, cylindrical. White or grayish. The surface is smooth, can be silky or fibrous to the touch. In the growths formed by mushrooms, the legs are firmly attached to each other.

Ring, bedspread, volva: none.

Flesh: firm, white, slightly grayish in the stem, firm. Does not change color at cut and break.

Smell and taste: pleasant, slightly nutty taste.

Spore powder: white. Spores: round to broadly ellipsoid. Smooth, colorless, hyaline or with fine-grained intracellular content, weakly amyloid. With a large spread in size, 5.2 - 7.4 x 5.0 - 6.5 microns.

Season and distribution

Active fruiting occurs in August - September. Lyophyllum shimeji grows in small aggregates and groups, rarely singly. Distributed throughout Eurasia from the Japanese archipelago to Scandinavia.

Similar types and differences from them

Crowded lyophyllum (Lyophyllum decastes) also grows in aggregates, but these aggregates consist of a much larger amount of fruit chalk. Prefers deciduous forests. The fruiting period is from July to October. Lyophyllum elm (Oyster mushroom, Hypsizygus ulmarius) is also considered very similar in appearance due to the presence of hygrophane rounded spots on the cap.In oyster mushrooms, fruiting bodies with a more elongated stem and the color of the cap are generally lighter than in Lyophillum simeji

However, these external differences are not so fundamental if we pay attention to the environment. Oyster mushroom does not grow on soil, it grows exclusively on dead wood of deciduous trees: on stumps and wood residues immersed in the soil

Other information about the mushroom

The specific name "Shimeji" comes from the Japanese name for the species Hon-shimeji or Hon-shimejitake. But in fact, in Japan under the name "Shimeji" one can find on sale not only Lyophyllum shimeji, but also, for example, another lyophillum actively cultivated there, elm.

Mushroom photo Lyophillum shimeji from questions in recognition:

Time and place of fruiting

Unlike other rowings, this variety belongs to late mushrooms, the fruiting of which begins in August and ends in November with a peak falling in the first decades of September. Since the family prefers a temperate climate and medium acid soils characteristic of conifers and mixed / deciduous forests, their range extends to almost the entire North American and Eurasian continents, except for the northernmost regions.

If the autumn turns out to be warm, then it is quite possible to find such mushrooms in November until the first stable frosts. At the same time, frost can collect on their caps, which does not in any way affect the edibility and taste of the species.

Interesting! The advantage of the heap growth of the species allows you to collect up to hundreds of excellent mushrooms from just one lawn.

The row is found not only in the forest thicket, but also in open areas, often located near human settlements, choosing for this fields, meadows and even park zones.

Similar species

Conditionally edible:

• Lyophyllum smoky gray (Lyophyllum fumosum) more common in coniferous forests
• Armored lyophillum (Lyophyllum loricatum) a darker color

Poisonous:

The growing row (Lyophyllum connatum) has a light color

Also, the mushroom can be confused with some edible and inedible species of lamellar mushrooms, growing concretions. Among them, such species of the family of ordinary ones are mentioned, such as Collybia acervata (a smaller mushroom with a reddish tinge of the cap and stem), and Hypsizygus tessulatus, causing brown rot of wood, as well as some species of honey agarics from the genus Armillariella and meadow honey (Marasmius oreades).

Row crowded

It belongs to edible mushrooms of the 4th category (edible and conditionally edible specimens of little value in nutritional, culinary and gustatory terms, inferior in these indicators to mushrooms from the first, second and even third categories).

Description

The group row differs, as the name implies, by a special crowding of fruit chalk. They grow in large clusters, and this association contains mushrooms of various sizes, shapes and degrees of maturity.

Hat

In small rows, they are semicircular, with age they become almost flat. They are medium in size - about 7 - 10 cm maximum in diameter.

In mature specimens, the edges of the cap curl upward and are often cracked. The surface of the caps is smooth, their color is brownish-grayish. There is often noticeable sticky earth on it.

Leg

Not long and relatively thin (on average 10 cm and 1 cm, respectively). It has a cylindrical shape, there is a thickening in the lower part.

Often, the legs of these mushrooms are deformed, twisted and grow together with the legs of other fruit chalk growing nearby.The legs grow together at their base. The color of the legs can vary from white to brown. The surface of the legs is smooth.

Spore-bearing layer

Lamellar. Plates are often located, white. There are specimens with both free and with plates adhered to the stem.

Distribution and collection

The group ryadovka is widespread throughout the temperate climate. It usually grows in parks, along roads, in gardens, in general, wherever there is grass. It can grow on the edges of forests. It does not form mycorrhiza with any trees, as it is a saprophyte and takes nutrients from the soil and dead grass and leaves.

Similar species

The group ryadovka has both edible and conditionally edible, and even poisonous twins. Therefore, the utmost care is required when collecting such mushrooms.

Edible mushrooms, similar to the group row:

Gipsizigus chess (buna shimeji)

Grows in East Asia, artificially grown in Europe and America. Has a nut flavor. There are 2 varieties - white and brown.

Has a yellowish color. On the cap, mature mushrooms have a tubercle, and young ones are distinguished by a conical-shaped cap. Quite often completely wormy.

Conditionally edible counterparts of the crowded row:

It differs from the crowded row in larger sizes and thicker legs. When cooked, it gives off the smell of rose oil.

A darker color, the edges of the cap turn upward with age.

Collibia crowded

In contrast to the crowded row, it has smaller fruiting bodies with a reddish color.

Poisonous mushrooms, similar to group rowing:

Mushrooms are lighter than crowded ryadovka.

There is no information about cases of acute poisoning by a row of accreted information, however, some sources justify its toxicity by the accumulation of toxins in it, presumably causing cancer and mutations in DNA. Moreover, it is believed that these toxins are not destroyed even when the mushroom is boiled.

Edibility

Crowded rows can be eaten immediately after a 20-minute boil, or they can be salted or pickled. To weld the rows, you only need salt and water. If marinating is planned further, then you can pour a little vinegar into the water. Rows are not stored raw, as they are often worms and quickly deteriorate.

Interesting Facts

A few little-known and entertaining facts:

• In America, the crowded ryadovka is called “Fried Chicken Mushroom” (literally, “mushroom - fried chicken”), since when finished, the ryadovka tastes like chicken meat.
• Rows can be grown at home. The cultivation technology is about the same as for champignons.

• Powder from dried rows is used in cosmetology for the treatment of increased oily skin.
• Since overripe rows are very wormy, it is better to collect only young mushrooms.

Growing at home

Rows are rarely grown at home, but hypothetically, this is quite realistic.

First you need to start preparing the soil. A mixture is suitable: 12 kg of fresh, non-rotten straw and 8 kg of poultry manure (can be replaced with horse and cow). By the way, it is advisable to chop the straw so that it is more convenient to mix with the droppings and use the ready-made substrate.

The soil should be infused from 22 to 26 days, then it is poured into a bag or large box, the mycelium is placed there. Mycelium can be brought from the forest (but for this you need to be firmly sure that you have taken the row) or bought in a special store.

At a temperature of 10 or 15 °, the first mushrooms will appear quickly. But for successful growth, you need to provide them with high-quality artificial lighting, an influx of fresh air.

Irina Selyutina (Biologist):

For cultivation, you can take not only mycelium, but also spores from an overripe mushroom:

• Pound the hat into a gruel and soak in water with potassium permanganate (1 g per 8-10 liters) and leave for at least a few hours, or better for a day;
• evenly pour the resulting water mass over the bed;
• cover with a layer of substrate on top.

After each new wave of mushrooms, it is important to add fresh soil.The crowded row got this name because it almost always grows in heaps of mushrooms of different sizes

Experienced lovers of quiet hunting consider this species not only edible and very tasty, but also equate its nutritional properties with chicken meat. Find out all about the appearance of crowded lyophyllum, where and when you can find it in the forest, as well as what delicious dishes are prepared from it

The crowded row got this name because it almost always grows in heaps of mushrooms of different sizes. Experienced lovers of quiet hunting consider this species not only edible and very tasty, but also equate its nutritional properties with chicken meat. Find out everything about the appearance of crowded lyophyllum, where and when you can find it in the forest, as well as what delicious dishes are prepared from it.

Culinary and medical applications

Despite its low popularity among mushroom pickers, ryadovka has been widely used in cooking, adding to soups, roasts and marinades. Surprisingly, over time, the characteristic fibrous rigidity of the variety was appreciated by gourmets, as a result of which the mushroom became known as chicken.

Important! The fruits should be pretreated, which means boiling for 20 minutes in boiling salted water along with various roots, which draws harmful toxins onto itself.

And already at the next stage, boiled mushrooms can be fried, added to soups, vegetables or baked in creamy sauces with a dense cheese crust. Marinades and pickles with ryadovka are made in the standard hot or cold way with the addition of your favorite spices and herbs, and the smallest and youngest fruits are especially good in this type, from which excellent independent snacks are obtained.

A huge amount of useful substances was the reason for the widespread use of the variety in medicine. Thus, ryadovka extracts are quite often used in pharmacology for the manufacture of antiviral, antibacterial and anti-inflammatory drugs.

Medicinal pomace is included in the composition of diabetic and anticancer drugs. Science has proven that the frequent use of ryadovka promotes the breakdown of cholesterol plaques, which tend to stick to the walls of blood vessels.

At the same time, the high protein content in mushrooms makes them quite difficult to digest, so experts do not recommend exceeding a daily dose of 150 g. there is an individual intolerance to this food product.

Useful properties and restrictions to use

Among other benefits - a balanced content of fats, proteins, carbohydrates, fiber, glucose, amino acids, as well as all kinds of vitamins, minerals and trace elements, including phosphorus, zinc, iron, calcium, potassium, selenium.

As a result, regular consumption of these fruits helps to normalize the heart rate, improve digestion and strengthen the immune system. It is noticed that the inclusion of ryadovka in the diet helps to cleanse and restore the liver at the cellular level, remove toxins from the intestines and normalize blood glucose levels, which is especially important for diabetics.

Good to know! It is worth noting the dietary properties of the mushroom, 100 g of which contains no more than 25-27 kcal.

However, it is not complete without restrictions, since the variety is not recommended for those who suffer from dysfunction of the pancreas and gallbladder, low acidity and various gastrointestinal problems. Eating raw is fraught with intestinal disorders, while old mushrooms are fraught with the threat of intoxication, accumulating heavy metals and other harmful elements throughout their lives.

Interesting Facts

• Rows are called so because of the peculiarities of growth: they accumulate in heaps, "witch circles" or grow in zigzags.
• The concentrated mushroom powder is used in cosmetology.It is able to cleanse the skin of the face of blackheads and blackheads.
• Fruit bodies literally accumulate toxins and car fumes in just a few hours, so it is dangerous to take them by the road.
• You can distinguish an edible specimen from poisonous representatives by the state: neither animals nor worms eat the latter.
• In Japan and some other oriental cultures, these mushrooms are considered gourmet, costing up to $ 100 per piece.

Description of the crowded row

In nature, there are more than 2 thousand different varieties of rowing, so it is not surprising that the vast majority of them are not fully understood, which forces even the most experienced mushroom pickers to act extremely carefully with representatives of this family.

If we talk about a variety called crowded, then it is well known to science, while its appearance makes it easy to identify the mushroom, avoiding serious mistakes during its collection.

The structure and features of the species

The crowded variety forms entire colonies, similar to those that form oyster mushrooms growing on tree trunks. This feature is due to the unique structure of the row, the fruits of which grow together at the base, and sometimes in the caps. At the same time, the legs, unlike the same oyster mushrooms, tend to expand downward, being about 1.5 cm in diameter and reaching a height of 5 to 10 cm.

Often, excessively close proximity leads to the fact that the fruit base is subjected to curvature, while maintaining its rigidity and fibrousness, despite the watery appearance. The color of this part of the fruiting body is also heterogeneous, which can vary from light gray and cream shades to brown and even chocolate with numerous "wet" spots on the surface.

The color of the cap also corresponds to the leg, because in the natural environment you can find both light brown and brown specimens with a snow-white lamellar hymenophore and spore powder with which the fungus propagates. This layer tends to adhere tightly to the stem with its serrated edge and the slightly curved edge of the cap keeps it closed from prying eyes.

Like many other lamellar varieties, the ryadovka cap tends to change its shape and shape as it grows. And if at the beginning of its life cycle it resembles a ball or a tubercle, then as it matures, it becomes, if not completely flat, then maximally straightened. The gradual change in shape leads to the fact that the edges of the mushrooms begin to crack, making them not the most attractive in appearance.

In addition, the overcrowding of the variety often leads to the fact that throughout its life the fruits cover the remains of the earth, grass and other forest debris. By itself, their surface is perfectly smooth, but most often damp and slimy, even in hot weather.

Edible mushroom or not

The variety in question is not poisonous, but in some sources, among which there are many Western catalogs, the edibility of the mushroom is conditional. This does not mean that its use is fraught with serious consequences, since in the vast majority of cases those varieties are subject to conditionally edible classification, the taste of which leaves much to be desired. Ryadovka in this regard is no exception to the rule, being ranked in the III-IV category.

This is due to the tough pulp of these small fungi, rarely exceeding 4-10 cm in diameter, completely penetrated with fibers even at a young age. At the same time, the structure of the fungus is not only dense, but also moderately soft, without having milky juice and without changing its color upon direct contact with the air.

In general, the taste and smell of this ryadovka is quite pleasant, therefore, with proper preparation, not the slightest hint of the conditional edibility of this species will remain.

Crowded row (Lyophyllum decastes)

• Other names for the mushroom:
• Lyophillum crowded
• Group rowing

Synonyms:

Crowded lyophyllum is very widespread.Until recently, it was believed that the main "fiefdom" of this mushroom is parks, squares, roadsides, slopes, edges and similar open and semi-open places. At the same time, there was a separate species, Lyophyllum fumosum (L. smoky gray), associated with forests, especially conifers, some sources even described it as a mycorrhizal forming agent with pine or spruce, outwardly very similar to L.decastes and L.shimeji. Recent molecular studies have shown that no such separate species exists, and all finds classified as L. fumosum are either L.decastes (more commonly) or L. shimeji (less commonly pine forests). Thus, today (2018), the species L.fumosum has been abolished, and is considered a synonym for L.decastes, significantly expanding the habitat of the latter, almost to “anywhere”. Well, L.shimeji, as it turned out, grows not only in Japan and the Far East, but is widespread throughout the boreal zone from Scandinavia to Japan, and, in some places, is found in pine forests of the temperate climatic zone. It differs from L.decastes only in larger fruit bodies with thicker legs, growth in small aggregates or separately, binding to dry pine forests, and at the molecular level.

Description

Hat:
The crowded row has a large cap, 4-10 cm in diameter, in youth it is hemispherical, cushion-shaped, as the mushroom matures, it opens to half-spread, less often spread, often losing the geometric correctness of the outlines (the edge turns upward, becomes wavy, cracks, etc.) ). Caps of different sizes and shapes can usually be found in one splicing. The color is gray-brown, the surface is smooth, often with adhered earth. The flesh of the cap is thick, white, dense, elastic, with a weak "ordinary" smell.

Plates:
Relatively frequent, white, poorly adherent or loose.

Spore powder:
White.

Leg:
Thickness 0.5-1.5 cm, height 5-10 cm, cylindrical, often with a thickened lower part, often twisted, deformed, fused with the base with other legs. The color is from white to brownish (especially in the lower part), the surface is smooth, the pulp is fibrous, very strong.

Spreading

Late mushroom; occurs from late August to late October in forests of various types, preferring specific areas such as forest roads, thinned edges; sometimes it comes across in parks, in meadows, in forbs. In most cases, it bears fruit in large aggregates.

Similar species

The fused row (Lyophyllum connatum) has a light color.
The crowded row can be confused with some edible and inedible species of lamellar mushrooms, growing concretions. Among them are mentioned such species of the family as Collybia acervata (a smaller mushroom with a reddish tinge of the cap and leg), and Hypsizygus tessulatus, which causes brown wood rot, as well as some species of honey agaric from the genus Armillariella and meadow honey (Marasmius oreades).

Edibility

The crowded row is considered a low-quality edible mushroom; the texture of the pulp gives a comprehensive answer why.

Refinements to the description: Sergey

Description

The specific name of Lyophyllum decastes or crowded row comes from the fact that this fungus, belonging to the class of agaricomycetes and the family of lyophilus, grows in more or less large, closely planted clusters, often united by fused legs and caps. A photo of this mushroom will become an additional guideline for its successful search.

Fruiting bodies have the following characteristic features:

• cap 4 to 10 cm in diameter, brownish-gray, darkening towards the center, smooth. Its shape changes with age from convex-hump-shaped to prostrate, with drooping edges. Often, in mature specimens, the cap cracks radially, and its edge turns upward in places;
• the plates are thick, somewhat descending, accrete with a tooth, lagging behind the pedicle in maturity.Their color changes from white to yellowish and grayish up to bluish-gray in old mushrooms. When pressed, the plates darken;
• spores are whitish;
• the pulp is light or brownish-gray, fibrous, elastic. Has a light powdery odor and a weak pleasant taste;
• the leg is cylindrical, up to 10 cm long, up to 2.5 cm thick, grayish, whitish in the upper part, darker gray-brown to the base, sometimes fuses the base with another leg.

Definitioner

rare (rare smell)

In mycology, a rare smell, English. "Raphanoid", is interpreted very loosely and often denotes any smell of raw root vegetables, including potato, ie. not necessarily as sharp, sharp, and crisp as black or white radish.

Basidia (Basidia)

Lat. Basidia. A specialized structure of sexual reproduction in fungi, inherent only in Basidiomycetes. Basidia are terminal (end) elements of hyphae of various shapes and sizes, on which spores develop exogenously (outside).

Basidia are diverse in structure and method of attachment to hyphae.

According to the position relative to the axis of the hypha, to which they are attached, three types of basidia are distinguished:

Apical basidia are formed from the terminal cell of the hypha and are located parallel to its axis.

Pleurobasidia are formed from lateral processes and are located perpendicular to the axis of the hypha, which continues to grow and can form new processes with basidia.

Subasidia are formed from a lateral process, turned perpendicular to the axis of the hypha, which, after the formation of one basidium, stops its growth.

Based on morphology:

Holobasidia - unicellular basidia, not divided by septa (see Fig. A, D.).

Phragmobasidia are divided by transverse or vertical septa, usually into four cells (see Fig. B, C).

By type of development:

Heterobasidia consists of two parts - hypobasidia and epibasidia developing from it, with or without partitions (see Fig. C, B) (see Fig. D).

Homobasidia is not divided into hypo- and epibasidia and in all cases is considered holobasidia (Fig. A).

Basidia is the place of karyogamy, meiosis and the formation of basidiospores. Homobasidia, as a rule, is not functionally divided, and meiosis follows karyogamy in it. However, basidia can be divided into probasidia - the site of karyogamy and metabasidia - the site of meiosis. Probasidium is often a dormant spore, for example in rust fungi. In such cases, probazidia grows with metabasidia, in which meiosis occurs and on which basidiospores are formed (see Fig. E).

See Karyogamy, Meiosis, Gifa.

Pileipellis

Lat. Pileipellis, skin - differentiated surface layer of the cap of agaricoid basidiomycetes. The structure of the skin in most cases differs from the inner flesh of the cap and may have a different structure. The structural features of pileipellis are often used as diagnostic features in descriptions of fungi species.

According to their structure, they are divided into four main types: cutis, trichoderma, hymeniderma and epithelium.

See Agaricoid fungi, Basidiomycete, Cutis, Trichoderma, Gimeniderm, Epithelium.

Hymeniderm

The type of cap skin, consists of non-septic elements located more or less perpendicular to the surface and laid on the same level, resembling the hymenial layer.

Lat. Hymeniderm.

It is subdivided into trichogymenidermis, eugymenidermis, epithelioid hymenidermis.

There is also a transitional structure of the skin from the hymenidermis to the epithelium. (A mixture of rounded cells, characteristic of the epithelium, but located in one layer, and pear-shaped cells, characteristic of hymenidermis, lying at the same level.)

See Gymnial layer, Trichogymenidermis, Eugymenidermis, Epithelioid hymenidermis, Epithelium, Septa.

Interesting Facts

• The family of ordinary mushrooms includes almost 2500 species of mushrooms. They are called "rows" because they grow very crowded, most often in rows.
• Before any cooking method, these mushrooms must be boiled for 20 minutes.
• Do not eat raw lyophillums, as this can cause stomach upset.
• It is best to salt the rows in the fall, during these periods the fruit bodies are the most elastic, dense. For salting, you need to choose young specimens, since the old ones can be tough.

The crowded row is a tasty, fragrant representative of the family of the same name. If you correctly identify and then process this mushroom, then you can not only treat your family and friends with a unique dish, but also make delicious preparations for the winter.

Other names:

• Lyophillum crowded
• Group rowing

The crowded row (Lyophyllum decastes) is a fungus of the genus Lyophyllum of the family Lyophyllaceae. One of several species of the genus Lyophyllum, whose fleshy fruiting bodies grow together in such a way that they are difficult to separate.

The row is crowded, appearance:

• Hat. Ocher-brown or rusty-brown, radially fused, fibrous and silky-shiny, at first convex, later flat and unevenly curved, 50-100 mm in diameter. More often it is central, occasionally eccentric. The plates are white at first, later grayish-cream, 6-8 mm wide, not frequent, adherent to the peduncle with a tooth.

• Leg. Irregularly cylindrical, solid, central, sometimes eccentric, 70-130 mm long and 10-20 mm thick. The surface is white, slightly fibrous, silky.
• Pulp. Dense, elastic, white, color does not change at the cut. With a pleasant taste and an expressionless smell.
• Spore powder. White
• Spores 5.5-6.5 microns, spherical, smooth, colorless.

Where the crowded Ryadovka grows:

It grows on soil from September to early December in meadows, in deciduous forests, often found in gardens and parks. As a rule, bears fruit in large groups, sometimes growing together at the bases and sides of the legs; very rarely - singly. Not associated with certain trees. Widespread and common in the temperate zone of the Northern Hemisphere.

Season:

September — October (mass fruiting in the first half of September); finds are possible in late August and November.

Row crowded, eating:

Delicious edible mushroom, easy to pick, as it grows in large quantities (50-100 fruiting bodies in one group). Suitable for making soups, as well as for pickling.

The row is crowded, similar types:

The crowded row cannot be confused with any poisonous mushroom. Can only be confused with other similar types of lyophillums, which are all edible. This is smoky lyophyllum - Lyophyllum fumosum and fused lyophyllum - Lyophyllum connatum. Smoky lyophyllum grows in groups at the same time and in the same places as crowded lyophyllum, from which it differs in the darker color of the cap and the larger size of the fruit bodies. Growing lyophyllum grows in groups from August to October in deciduous and coniferous forests. It is completely white.