Row smelly

Description

The fungus belongs to the genus Tricholoma or simple Ryadovka, to the class Agaricomycetes. His family is Tricholomaceae. He also has other names: ryadovka gigantic, huge, colossus, giant. The Latin name is Tricholoma colossus.

Despite its rarity and uniqueness, this species is not included in the Red Book of Russia. It is widespread in the Russian Federation. But it is one of the rare mushrooms of European countries and its name is in Red Book of Nature.

The hymenophore is the back of the cap with a thin spore-bearing layer on its surface. In the giant ryadovka, it has a palepink or yellowish color and striped texture. The plates are often arranged, wide, cream-colored. Mature mushrooms are buffy or even brown.

The pulp is firm, usually yellow when cut, with a pleasant mushroom aroma. In older specimens, it darkens and becomes reddish, the smell is herbaceous.

The leg is shaped like a cylinder. It is quite large, even massive, but its length is no more than 10 centimeters, and its thickness reaches 6–8 cm. The base is wide, over the years it takes the form of a tuber. In terms of color - from white to yellowish, and closer to the cap it has a red or brown tint.

A bit of history

The giant row is a typical species of its kind. Scientists from Russia described it at the end of the 19th century. But mushroom pickers knew this species long before that, although the name of the discoverer is now unknown.

How to distinguish between false row counterparts?

Inedible varieties include:

1. The row is white. Has a pungent unpleasant odor and acrid taste. The hat is rounded and convex (it becomes flat over time), of a dull light gray color, which changes over time to yellow-brown. The leg is the same color as the hat. The smell of mature mushrooms is musty. The mushroom appears in August and grows until the end of October.

2. The row is smelly. Causes hallucinations when consumed. The hat is whitish, with a brown tint. The pulp is dense and light, with a gas smell. Grows in mixed forests from September to the end of October.

3. Soap tricholoma. It got its name from the corresponding smell with a fruity admixture. The cap of the mushrooms is conical, smooth and naked. After a while, it becomes flat and acquires an olive color. The stem is even or clavate, with a greenish-yellow tinge (over time, it becomes covered with red spots). It grows from August to November.

Poisonous mushrooms are also found among the family of rowers. Their description is presented below.

1. Ruined or spotted. Has a convex fruiting cap. The leg is white, short, dense. The pulp is light, smells like spoiled flour. Appears in September and bears fruit until October.

2. The row is pointed. In young mushrooms, the shape of the cap is conical. Later, it becomes flat, with a tubercle in the center. The leg is long and thin, wider at the base. Whitish in color, with a pink or yellow tint at the bottom. The pulp is odorless, but has a pungent taste. Appears in the fall.

3. Tiger row. Mushroom with a spherical scaly hat, dirty white or grayish color. The leg is straight, with an ocher bloom. The pulp is gray, not bitter, with a powdery odor. It grows on forest edges starting in August and disappears in early October.

What is the difference from poplar rowing?

The cap of the ryadovka poplar is rather fleshy, convex, with a slippery yellowish-brown skin. The fruit stem is quite dense, light (in adulthood it acquires a brownish-red tint), darkens when squeezed. The pulp is light, moderately fleshy with a pinkish hymenophore. The crop is harvested throughout the summer and the first two months of autumn.

Silver row (Tricholoma scalpturatum)

• Other names for the mushroom:
• Row yellowing
• Carved row

Other names:

• The row is yellowing;
• The row is carved.

Row silver (Tricholoma scalpturatum) is a mushroom belonging to the Tricholomov family, the Agarikov class.

External description

The fruiting body of the silvery row consists of a cap and a leg. The diameter of the cap varies within 3-8 cm, in young mushrooms it has a convex shape, and in mature mushrooms it is prostrate, with a tubercle in the central part. Sometimes it can be concave. In ripe mushrooms, the edges of the cap are wavy, bent, and often torn. The fruit body is covered with a skin with the finest fibers or small scales pressed to the surface. this skin is more often gray in color, but it can be gray-brownish-yellow or silvery-brownish. In overripe fruit bodies, the surface is often covered with specks of lemon-yellow color.

The fungal hymenophore is lamellar, its constituent particles are plates, they grow together with a tooth, often located in relation to each other. In young fruit bodies, the plates are white, and in ripe ones, they turn yellow in the direction from the edges to the central part. Often, on the plates of overripe fruit bodies of a silvery row, you can see yellowish spots, unevenly distributed over the surface.

The height of the stalk at the silvery row varies within 4-6 cm, and the diameter of the mushroom stalk is 0.5-0.7 cm.It is silky to the touch, thin fibers are visible to the naked eye. The shape of the stem of the described mushroom is cylindrical, and sometimes small pieces of skin are visible on its surface, which are the remains of a common blanket. In color, this part of the fruiting body is gray or whitish.

The structure of the mushroom is very thin, fragile, with a powdery color and aroma.

Season and habitat of the mushroom

Row silver grows in forests of various types. Often, this type of mushroom can be found in the middle of parks, squares, gardens, forest shelter belts, along roadsides, in grassy areas. You can see the described mushroom as part of large groups, since the scaly row often forms the so-called witch's circles (when whole colonies of mushrooms are connected to each other in large bundles). The fungus prefers to grow on calcareous soils. On the territory of Russia and, in particular, the Moscow region, the fruiting of silvery rows begins in June and continues until the second half of autumn. In the southern regions of the country, this mushroom begins to bear fruit in May, and the duration (during warm winters) is about six months (until December).

Edibility

The taste of the silvery ryadovka is mediocre; this mushroom is recommended to be eaten salted, pickled or fresh. It is advisable to boil the silvery ryadovka before eating, and drain the broth. It is interesting that when this type of mushroom is pickled, their fruit bodies change their color, becoming green-yellow.

Similar types and differences from them

Often, another type of mushroom, Tricholoma imbricatum, is called a silvery (scaly) row. However, both of these ryadovki belong to completely different categories of mushrooms. The silvery ryadovka described by us is similar in its external features to earthy ryadovka, as well as to above-soil tricholom mushrooms. Very often these types of mushrooms grow in the same place, at the same time. It also looks like a poisonous tiger row.

Evaluation of taste

Tricholoma scalpturatum is considered an edible mushroom that contains many nutrients. They are able to replenish the supply of vitamins missing in the human body. The attractive aroma and taste of the mushroom will not leave anyone indifferent, since its pulp is particularly fragile and dense. Occasionally, the fruiting body of this species acquires a bitter aftertaste, which can be easily removed with proper preparation. It is recommended to be eaten in pickled, salted and even raw form. However, nutritionists still recommend initially boiling thoroughly washed silver rows, and pouring out the water. After that, the fruit bodies can be prepared: fry, stew, add to salads or bake.

Primary processing and cooking recipes

Before proceeding with the processing of freshly harvested rows, you need to clean them of adhering sand and dirt, remove the darkened pulp and wormholes from them with a knife. If they are heavily soiled, it is recommended to remove the skin from the caps, which is also easily peeled off with a knife. Prepared mushrooms are washed well with plenty of running water. Cooking takes place as follows:

• water is poured into the container, salted (at the rate of 1 tbsp. l salt per 1 liter of liquid and 1 kg of mushrooms);
• then add about ¼ part of a teaspoon to the water. citric acid and bring everything to a boil;
• gently lower the mushrooms into boiling water and cook them over medium heat under a closed lid for 20 minutes;
• after 10 minutes from the start of cooking, you can add 1 bay leaf, a few buds of dry cloves and about 5-6 pcs. peas of black pepper;
• Throw ready mushrooms in a colander, cool and then use as directed.

It is advisable to salt the rows in the autumn period, since it is at this time that they are distinguished by their special density and acquire a crispy structure after salting. It is best to choose medium-sized specimens, as they will turn out to be more delicious. Large mushrooms will be quite tough.

You can salt silver rows in a cold, hot and classic way. Traditional cooking technology involves the use of currant leaves, horseradish and spices. For this you will need:

• 10 kg of mushrooms;
• 400 g table salt;
• dill, garlic, pepper - to taste;
• a handful of currant leaves, horseradish and laurel.

Cooking method:

1. Pre-peeled, washed and soaked mushrooms should be placed with their feet up in a barrel or other suitable container for salting.
2. Then lay out a layer of spices, herbs, salt, leaves, and on top place another layer of rows, only this time with the legs down.
3. Alternate layers, and press the last of them with a plate on which the load is placed.
4. The container is placed in a cool place for about 40 days.

Gray row (Tricholoma portentosum)

• Other names for the mushroom:
• Podsosnovik
• Serushka
• Podgreen
• Sandpiper gray

Synonyms:

• The row is strange
• Podsosnovik
• Podgreen
• Sandpiper gray
• Serushka
• Agaricus portentosus
• Gyrophila portentosa
• Gyrophila sejuncta var. portentosa
• Melanoleuca portentosa

Description

Cap: 4-12, up to 15 centimeters in diameter, broadly bell-shaped, convex-spread with age, then flat-spread; in adult specimens, the edge of the cap may be slightly wavy and fissured. A wide tubercle remains in the center. Light gray, darker with age, with a yellowish or greenish tint. The skin of the cap is smooth, dry, pleasant to the touch, in wet weather it is sticky, covered with pressed fibers of a darker, blackish color radiating radially from the center of the cap, therefore the center of the cap is always darker than the edges.

Leg: 5-8 (and up to 10) centimeters long and up to 2.5 cm thick. Cylindrical, sometimes slightly thickened at the base, can be curved and go deep into the soil. White, grayish, grayish-yellowish, light lemon-yellowish, slightly fibrous in the upper part or may be covered with very small dark scales.

Plates: adherent with a tooth, medium frequency, wide, thick, thinning towards the edge. White in young mushrooms, with age - grayish, with yellowish spots or completely yellowish, lemon-yellow.

Bedspread, ring, volva: none.

Spore powder: white Spores: 5-6 x 3.5-5 microns, colorless, smooth, broadly ellipsoid or ovoid-ellipsoid.

Flesh: The gray ryadovka is rather fleshy in the cap, where the flesh is white, under the skin it is gray. The leg is dense with yellowish flesh, yellowness is more intensely manifested in mechanical damage. Odor: mild, pleasant, mushroom and a little floury, in old mushrooms sometimes unpleasant, floury. Taste: soft, sweetish.

Season and distribution

From autumn to winter frosts. With a little freezing, it completely restores taste.Earlier it was indicated that Ryadovka gray grows mainly in the southern regions (Crimea, Novorossiysk, Mariupol), but its region is much wider, it is found throughout the temperate zone. Recorded in Western Siberia. Fruiting unevenly, often in large groups.

Ecology

The fungus appears to form mycorrhiza with pine. It grows on sandy soil in pine and pine-mixed forests and old plantings. It often grows in the same places as Green Ryadovka (green tea,). According to some reports, it also occurs on rich soils in deciduous forests with the participation of beech and linden (information from the STP).

Edibility

A good edible mushroom, used after heat treatment (boiling). Suitable for preservation, pickling, pickling, can be eaten freshly prepared. It can also be harvested for future use by drying.

It is important that even very adults retain their taste (not bitter).
M. Vishnevsky notes the medicinal properties of this row, in particular, the antioxidant effect

Similar species

There are a great many rows with a predominance of the gray scale in the color, let's name only the main similar ones.
An inexperienced mushroom picker may confuse Ryadovka gray with the poisonous Ryadovka pointed (Tricholoma virgatum), which has a bitter taste and a more pronounced, pungent tubercle.
Row earthy gray (earthy) (Tricholoma terreum) does not turn yellow with age and on damage, in addition, very young specimens of Tricholoma terreum have a private veil that collapses very quickly.
Row Gulden (Tricholoma guldeniae) is more tied to spruce than pine, and prefers to grow on loamy or calcareous soils, while Ryadovka gray prefers sandy soils.

Photo: Sergey.

Interesting Facts

All rows accumulate pollution contained in the environment. This makes the dangerous mushroom especially toxic. There is no need to harvest near industrial plants, roads and other polluted places.

It is not difficult to distinguish a pointed row, if you carefully study its structure. The hat usually resembles an umbrella with a high tubercle and dropped edges, and the leg is all striped. In addition, her taste is incredibly sharp, unpleasant.

Tricholoma virgatum rarely causes confusion, hallucinations, and a delusional state is also almost impossible.

Unlike relatives, the row is burning-sharp grows in rings or "witch circles". And at a later age, the edges of the cap become yellowish, often cracking as it ripens. Sometimes a purple tint is observed.

Depending on the place of growth, the cap of the pointed row ranges from light gray to gray mouse shade. A very sharp tubercle in the center remains unchanged.

If there is a choice and an opportunity to collect more tasty and well-known mushrooms, then it is worth giving preference to them. Edible rows are usually classified in the fourth category, and it is quite easy to confuse them with poisonous ones, especially if the mushroom picker does not have enough experience. Collect only familiar specimens, do not put little-known ones in the general basket. Many toadstools are capable of poisoning the entire crop simply by being next to quite edible and tasty forest fruits.

The pointed row is highly poisonous, you should be extremely careful about the gifts of the forest found and do not neglect caution

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.

Preparation

Mushrooms lend themselves well to various processing methods and are used in almost any form: they are boiled, fried, stewed, pickled and salted.

Primary processing and how to soak mushrooms?

To begin with, they are sorted out, clearing them of leaves, dirt and grass. After that, it should be thoroughly washed or soaked for several hours. Pour clean water into a container, add vinegar there and put on fire. After boiling, washed mushrooms are placed in the liquid and boiled for ten minutes. Then the broth is removed, and the rows are again poured with fresh water and vinegar and boiled for another twenty minutes. In order to remove the mealy smell, a peeled onion is added to the container and the cooking time is extended by another ten minutes. Then the fruits are discarded in a colander.

Cooking

For cooking you will need:

1. Take a kilogram of processed mushrooms.
2. Pour a liter of water into a saucepan, add 30 g of salt and a pinch of citric acid. Bring the liquid to a boil.
3. Pour the rows into a bowl and cook for 20 minutes. under a closed lid.
4. After 10 minutes. cooking, throw a couple of clove buds, lavrushka and six black peppercorns into the pan. After 20 minutes. Put boiled mushrooms in a colander.

Pickling method

To marinate rows we need:

• 1 kilogram of mushrooms;
• vinegar 6% (three tablespoons);
• sugar (one and a half tablespoons)
• black peppercorns (five pcs.);
• salt (tbsp. spoon);
• lavrushka leaf (two);
• carnation (four inflorescences).

How to pickle:

1. Select dense rows.
2. Cut large mushrooms (leave small ones as they are).
3. Pour into a saucepan and cook, descaling.
4. Add vinegar.
5. Put the mushrooms (without cooling) into sterilized jars and cork.
6. Cool preservation and store in a cool place.

Frying

Peel half a kilo of fresh mushrooms, rinse and put in a deep container. Add 2 liters of water and 30 grams of salt, boil the mass and boil for 20 minutes. Throw the boiled rows in a colander and let them drain. Then put on a preheated frying pan greased with vegetable oil and fry for 10 minutes, stirring regularly.

Salting method

Ingredients:

• 1 kilogram of rows;
• 3 cloves of garlic;
• 3 horseradish leaves;
• a few sprigs of dill;
• 10 peppercorns;
• 50 grams of salt.

Preparation:

1. Boil the rows, rinse and discard in a colander, letting them drain and cool.
2. Place horseradish leaves in banks.
3. Spread the mushrooms in layers, sprinkling each with salt and garlic.
4. Seal banks.
5. The mushrooms will be ready in six weeks. Salted rows are stored in a cool place for up to a year.

False doubles

Often, mushroom pickers confuse the silvery ryadovka with other species that are similar in appearance, but belong to a completely different category. In more detail, all the differences can be seen in the photo or learn from the table. So, the silvery rowing is similar to such "brothers":

View
Distinctive features
Taste qualities
Growing places
Edibility
Tricholoma imbricatum (brownish or scaly row, "Sweet")

The cap is reddish or reddish-brown in color (occasionally with light edges). The leg is up to 2 cm in diameter, it can be curved or widened at the base, at the bottom it is reddish in color.
Hymenophore - the plates are located more widely, over time they become creamy with reddish-brown spots.

Has a dense, fleshy flesh with a mealy taste and aroma
Mixed and coniferous (mainly pine) forests, roadsides. Prefers lighted places
Edible, but occasionally refers to conditionally inedible, since it is poorly studied
Tricholoma terreum (rowing earthy, earthy-gray or "Myshata")

The hat is up to 7 cm in diameter, has a wide-cone, conical or bell-shaped shape. Color - from ash-gray, grayish, to mouse-gray and brownish-gray. Hymenophore - white, with age acquires uneven edges with a grayish tint.
Leg - with a slight mealy bloom, slightly thickened at the base.

Soft, pleasant, mealy taste. The pulp is thin-fleshy, changes color in case of damage.
Grows on a litter of spruce needles and fallen leaves, in old parks, mixed or coniferous forests, forest belts.
Edible - in Crimea it is considered one of the most widespread and popular mushrooms

However, food should be eaten with caution, as it can cause the development of rhabdomiliosis.
Tricholoma pardinum (leopard or brindle row, poisonous)

Hat - reaches a diameter of 12 cm, spherical. In mature mushrooms, it becomes bell-convex, flat-spread

The color is grayish or off-white, sometimes bluish. There are also dark flake-shaped scales on the surface; Hymenophores are rather rare, fleshy plates of a greenish or yellowish hue. Mature mushrooms give off small watery droplets;
The leg reaches a height of 15 cm and has ocher-rusty bloom at the base.

The pulp does not change color when cut, at the base it is yellowish, and near the cap it is grayish. The taste is not bitter.
Grows on calcareous soils, in coniferous, occasionally deciduous (beech) forests, on the edges
Poisonous and even in small quantities, it can provoke the development of serious gastrointestinal disorders.