Row earthy gray

Where do the floodplains grow

Distributed in the south of Russia and Siberia. They are also found in Europe. They live in symbiosis with poplars, so this species can only be found in natural poplar groves and artificial windbreaks.

The peculiarity of the poplar row is that it grows in large groups and is not found in ordinary deciduous forests. She forms a symbiosis with poplars and prefers sandy soil. But due to the fact that usually the experience of picking mushrooms is passed on from generation to generation, confusion often arises with the names. This is how various "false underfloor trolleys" appear, but in this case, you can usually see a different row in the photo. And it's also good if this species is edible.

It must be remembered that this poplar row is a satellite of poplars. In mixed and coniferous forests, other rows grow. Often no less tasty, but not poplar.

Description of the pigeon row and differences from the white variety

Latin name:
Tricholoma columbetta.

Family:
Ordinary.

Synonyms:
the row is bluish.

Hat:
hemispherical or bell-shaped, fleshy, in diameter it can reach up to 12 cm. As it grows up, the cap opens and becomes flat, and its edges are bent down. A small bump can often be seen in the center. The surface is sticky, in young specimens it is radial-fibrous with the presence of light scales. The color of the cap is white, sometimes with pinkish or bluish spots.

Leg:
height up to 10 cm, thickness up to 3 cm, round, flat or tapering downward. The surface is silky, smooth, fibrous, dense inside. The color of the stem at the ryadovka is bluish white, and a slight bluish-green tint is noticeable at the base.

Pulp:
elastic, dense, fleshy, white in color. The smell and taste are pleasant, but subtle. Upon contact with air, the pulp of the mushroom becomes pink, and under the influence of high temperature it turns red.

Plates:
free, wide, frequent, at a young age white, and over time acquire a reddish-brown color.

Edibility:
edible mushroom.

Application:
suitable for preparing various dishes and preparations for the winter. The pigeon row is good in soups and sauces. She perfectly decorates the festive table in the form of a pickled or salty snack. The fruiting body is also dried for long-term storage. Many experienced mushroom pickers note that this mushroom gives a unique aroma to meat dishes. However, before cooking, it must be soaked in cold water and then boiled for at least 15 minutes. Both young and adult specimens are used for food. In addition, even those fruit bodies that have survived the first frosts are suitable for processing. Such gustatory qualities induce beginner lovers of "quiet hunting" by all means to study the description and photo of the pigeon ryadovka mushroom, so as not to lose sight of it in the forest.

Similarities and differences:
this species is similar to the white ryadovka (Tricholoma album) - a dangerous poisonous mushroom. However, it is quite easy to notice the differences between the pigeon ryadovka and the white variety. From the latter comes a sharp disgusting smell, which helps to determine the edibility of the mushroom.

Spreading:
the bluish ryadovka is a rather rare species in its family. The mushroom grows mainly in mixed and deciduous forests. Most often it can be seen near birches and oaks. Sometimes it can settle in pastures and meadows. Grows singly or in small groups from August to September.

Systematics:

• Department: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae
• Order: Agaricales (Agaric or Lamellar)
• Family: Tricholomataceae (Tricholomaceae or Ordinary)
• Genus: Tricholoma (Tricholoma or Ryadovka)
• View: Tricholoma columbetta (Pigeon line)
  

Row glaucous

(lat. Tricholoma columbetta
) is a fungus belonging to the Ryadovkov family. The family includes more than one hundred growing mushroom species. The pigeon row is edible and belongs to the genus of hat plate mushrooms. Mushroom pickers rarely come across.

The mushroom is decorated with a large fleshy cap measuring twelve centimeters in diameter. The hemispherical cap of the mushroom opens as it grows, and its ends are bent down. In young mushrooms, the light surface of the cap is covered with scales that match the general color of the mushroom.

The thick, dense pulp of the mushroom becomes pinkish at the fracture. It has a weak taste and smell. The tall, powerful mushroom leg has a dense fibrous structure.

The pigeon row grows singly or in small groups from mid-August to late September in mixed forests. Likes to settle next to oak and birch. Mushroom pickers noticed cases of its growth not only in the forest, but also in meadows and pastures.

This mushroom is used in a wide variety of prepared dishes. A wide variety of soups and sauces are prepared from it. The ryadovka can be grilled and dried for future use, and is also suitable for decorating festive dishes. The ryadovka cooked with meat gives the dish an extraordinary aroma. Among professional culinary experts, it is considered a very tasty mushroom with a peculiar pleasant aroma.

Before cooking, the mushroom is soaked in cold water, after which the skin is removed from its cap. Then a 15-minute thermal treatment is carried out. The row is suitable for harvesting for the winter in salted or pickled form. For cooking, both young and adult mushrooms, as well as the first frosts that have been frozen, are suitable.

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Main article: Species of the genus Ryadovka

There are about 90-100 species in the genus, of which ~ 45 grow in Russia.

Definitioner

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.

Trichoderma (Trichoderma)

The type of cap skin, usually consists of straight, septate elements located more or less perpendicular to the surface and laid both at the same and at different levels; the ends of the hyphae can be morphologically modified and represent dermatocystids. The surface of the cap is velvety to almost felt.

Lat. Trichoderm.

Trichoderma, in turn, is subdivided into intertwined trichoderma and irregular trichoderma.

Intertwined trichoderm (Intricate trichoderm) - trichoderm, consisting of intertwined hyphae, located not parallel to each other and forming a tomentose pubescence.

Irregular trichoderm - Trichoderma, consisting of irregularly branching hyphae.

See Dermatotsistida, Hypha, Septa.

Cutis

The type of cap skin, consists of creeping non-gelatinized hyphae located parallel to the surface. The surface of the cap looks smooth.

Lat. Cutis.

See Gifa.

Description of the edible mushroom

The scaly row is also known as the brown or brownish row, the fibrous-scaly row, the Sweet. The Latin name for the mushroom is Tricholoma imbricatum. Belongs to the genus Tricholom (Ryadovok), the Tricholomataceae family.

The cap reaches a diameter of 4-10 cm, dark brown with a reddish or reddish tint, pale towards the edges, covered with scales. Young mushrooms have rounded bell-shaped caps with turned-up edges. In mature ones, they are prostrate, with a small tubercle in the center.

The hymenophore, or the lower part of the cap, is lamellar. The plates are wide, often located, adherent to the peduncle, white. As the fungus grows, their color changes to beige, then to brownish with brown blotches, as if the plates are covered with specks of rust.

The spore powder is white and consists of wide-oval spores.

The pulp at the break is white, sometimes darkens in the lower part of the leg, thick, of dense consistency. Has a barely discernible smell of fruit, the taste is slightly bitter, mealy.

The leg reaches a length of 10 cm, a thickness of –1.2-2.5 cm, cylindrical. Often it is clavate, tapering downward and even curved. The surface of the leg is covered with small scales.At the top of light shades, it darkens downward, at the base it is covered with fluffy mycelium. In young fruiting bodies, the leg has a dense structure, but over time it becomes hollow.

Slastushka was first described by the Swedish biologist Elias Magnus Fries in the first volume of Observationes Mycologicae in 1815. At the time, the founder of the fungal taxonomy named it Agaricus imbricatus.

Time and place of fruiting

This fungus is found in temperate climates in mixed, more often coniferous forests with a predominance of young pine stands from late July to October — early November. The peak of fruiting occurs in September. Sweets like soils with an acidic and neutral reaction, they grow in large groups in dry, well-lit places. They are also found at the side of forest roads.

Definitioner

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.

Pileipellis (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.

Cutis

The type of cap skin, consists of creeping non-gelatinized hyphae located parallel to the surface. The surface of the cap looks smooth.

Lat. Cutis.

See Gifa.

Evaluation of taste and recipes

Pigeon ryadovka is an edible mushroom that is suitable for preparing a wide variety of dishes.It is good in sauces and soups, it is dried, boiled, grilled, served on a festive table. And what an extraordinary aroma of doves gives to meat! All types of edible rows can be pickled and salted for the winter. Cooking them is not at all difficult.

Primary processing

Soak the mushrooms in cold water before cooking. Further, if desired, you need to remove the skin. Then the heat treatment is carried out for fifteen minutes.

Cooking

Add 1 tbsp to a liter of water. l. salt and half a teaspoon of citric acid.

1. Bring to a boil in a container.
2. Pour the mushrooms into boiling water, cook for 20 minutes under the lid.
3. After 10 minutes, add a bay leaf, a few clove buds and a couple of black peppercorns.
4. Leave to infuse for a while, then drain the water. You can enjoy the great taste of the dove.

Pickling

Ingredients:

• half a liter of wine vinegar (it will give a special aroma and smell);
• one and a half kg of rows;
• one onion;
• one carrot;
• a few peppercorns;
• laurel leaves;
• a pair of carnation buds;
• 2 tsp Sahara;
• 2 tsp salt.

Marinating rows:

1. Mushrooms are washed, sorted, large ones are cut.
2. Place in a suitable dish and soak in water.
3. Then cook for about twenty minutes.
4. Finely chop the onions and carrots.
5. Vegetables along with spices are immersed in a container of vinegar.
6. The marinade is boiled for about a quarter of an hour.
7. Next, the mushrooms are mixed with the marinade and kept on fire for another five minutes.
8. In the meantime, you should prepare containers for canning. They are washed with baking soda and sterilized.
9. All vegetables and mushrooms are put in jars.
10. The marinade is cooked for ten minutes and is also placed in jars.
11. After all the above manipulations, the rows are immediately rolled up.

How to pickle a dove

Ingredients:

• 400 grams of salt;
• 10 kg rows;
• dill, pepper, garlic;
• laurel, black currant leaves and horseradish.

Preparation:

1. Pre-washed and prepared mushrooms must be placed in a sterile container. Rows should be laid out with their legs up. Sprinkle each layer with spices and salt. Place a few horseradish leaves and dill on the bottom.
2. Next, the cans are rolled up and moved to a cool place.
3. After 40-50 days, pickles can be served.

Edible types of purple mushrooms and their description

Before you go on a "quiet" hunt for such exotic mushrooms, you need to protect yourself from mistakes

For this, it is not enough to know their names, it is important to familiarize yourself with the photo and description of the fruits in order to understand what edible purple mushrooms look like.

Pecitsa purple

Pecitsa is a representative of the genus of the same name. The mushroom has a small fruiting body, 0.5-3 cm in diameter, cupped. The leg of this species, as a rule, is absent, since the petsitsa belongs to the discomycetes. However, a small false stem may be present. The surface of the petsitsa is smooth, the inner surface of the discomycete has a lilac color, but the outer surface is pale and may have a grayish tint.

The fragile and thin pulp of the mushroom has no taste or smell as such. The color of the pulp is lilac.

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Amethyst varnish with a purple leg and a cap

Amethyst varnish belongs to the Ryadovkovy family and the Lakovitsa genus. Lakovitsa is a small mushroom with a longitudinally fibrous purple stem and a cap, the shape of which changes as it develops. In immature specimens, the cap is hemispherical, and later becomes flat. The plates are located directly under the cap and slightly descend to the stem. The rich color of the lacquers fades and fades over time.

The pulp is thin, has a lilac color and a rather delicate taste.

Webcap purple

Purple webcap is a rare representative of its kingdom, belonging to the Cobweb family. The spider web cap changes shape as it grows. If at first it is convex and with drooping edges, then later it becomes flat and covered with scales. The diameter of the cap does not exceed 15 cm.

The thick leg of the spider web, which reaches 2 cm in width, is slightly compacted downwards. Small scales are present on the upper part of the stem. The length can range from 6 to 12 cm.

The pulp has a firm texture. In mature specimens, the blue color of the flesh fades to almost white. Upon contact with air after cutting, the flesh turns brown. Wide and rare spiderweb plates, as if wrapped in a veil. The webcap practically does not emit a smell, but has a pleasant nutty taste.

Row with a purple hat and a thick leg

Ryadovka belongs to the Govorushka clan and the Ryadovkovy family. Ryadovka has other names, such as cyanosis, titmouse and bluefoot.

Titmouse - ryadovka with a rather large purple cap, 6-20 cm in diameter, belongs to the conditionally edible species. The hat of young blue-feet has a convex hemispherical shape with an edge turned down. In mature blues, the cap becomes convex-outstretched. The initially bright cap acquires an ocher hue as the fruiting body grows.

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The flesh of the ryadovka is fleshy and dense. Later, the pulp softens and, like a hat, acquires an ocher-cream shade. The leg can be up to 10 cm long and 3 cm wide. The cyanosis leg has a dense texture and a cylindrical shape. There is a slight flocculent bloom on the surface of the stem directly under the cap, and a purple mycelium is located at the base.

Bluefoot has a specific taste and smell that disappears after heat treatment.

Species that turn purple when cooked

When boiled, the goat mushroom, or sieve, acquires a lilac color.

The goat belongs to the genus Oiler. The diameter of the yellowish-brown cap of the trellis ranges from 3 to 12 cm. At first it is cushion-shaped, and later the flat cap has a smooth, sticky surface. In damp weather, the cap becomes covered with mucus.

The skin on the cap fits so tightly that it is not removed at all or is removed in patches. The length of the leg can reach 10 cm, and the thickness is only 2 cm. The leg, in contrast to the cap, is lighter and more matte, and in its shape resembles a cylinder.

The pulp is quite elastic, and later becomes rubbery, does not have a special smell and taste.

Similar species:

The poplar row at a young age is a bit like the 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 is for this bitter taste that some open sources attribute it to conditionally edible mushrooms.

Some inexperienced gatherers may also confuse it with the poisonous tiger row. But there are many differences between them, but the main differences are that, firstly, the poplar row always grows in very large groups and near poplars; secondly, they are distinguished by color, in the tiger row it is more white-gray with dark gray shading in the center of the cap.

Poplar ryadovka is a very productive and easily accessible mushroom that grows in whole ridges and has a fairly high nutritional value. Therefore, it is especially appreciated in the steppe regions of Russia poor in other valuable mushrooms (for example, in the Saratov, Volgograd, Omsk regions and the Altai Territory)

According to its taste and consumer qualities, poplar ryadovka is related to edible mushrooms of the fourth category, it is completely suitable for eating, but only after soaking or boiling it, in order to eliminate bitterness in it.