Rowing is often lamellar

Edible and poisonous mushrooms: how to tell?

Edible and poisonous mushrooms: how to tell?

Before going into the forest, you need to understand how to distinguish between edible and poisonous rows. Most varieties are safe and can be fried or boiled for food.

But how can you tell the difference between edible and poisonous mushrooms? It is very difficult to do this, since outwardly mushrooms are very similar, so it is important to learn the characteristic features of each species.

• Poisonous mushrooms have flat, almost all species have perfectly even white caps. But there are representatives who have a tubercle. The main difference between poisonous rows is an unpleasant pungent odor that makes you even frown.
• Edible mushrooms look attractive. Their hats and legs are of different colors (pink, purple, purple, gray, and others). Bright plates of beautiful color are located under the head. The flesh of the edible mushroom will be the same shade as the plates under the cap.

Cooking recipes

Rows are used boiled, fried, pickled, added to soups, sauces and casseroles are prepared. Caviar made from them is especially tasty.

Primary processing

After harvesting, the fruits are examined, wormy specimens and forest debris are removed, washed under running water. In case of heavy contamination and to remove possible bitterness, they are soaked for 2-3 hours.

Cooking

This is the main type of processing. It is carried out in 2 stages with the subsequent draining of the broth.

Ingredients:

• mushrooms - 1 kg;
• water - 1 l;
• vinegar - 1 tbsp. l.

The process is step by step:

1. Heat water, add vinegar.
2. Dip the mushrooms in a boiling mixture, boil for 10 minutes.
3. Drain the liquid.
4. Place the mushrooms in a colander and cool.
5. Boil in a new portion of water with vinegar for 10-15 minutes.
6. Rinse.

After that, the rows are prepared in various other ways.

Pickling

For 1 kg of boiled fruits you will need:

• water - 1 l;
• salt, sugar - 2 tbsp each l .;
• bay leaf - 3-4 pcs.;
• peppercorns - 4 pcs.;
• garlic - 1 clove;
• table vinegar 9% - 1 tbsp. l.

How to prepare:

1. Cook the marinade from the above ingredients for 15 minutes, at the end add another 1 tbsp. l. vinegar.
2. Arrange the mushrooms in sterilized jars, pour the hot mixture.
3. Cool at room temperature, then put in a cool place.

The product will be ready in a month.

Frying

In this form, ryadovki are used as an independent dish and in combination with other relatives and potatoes:

• boiled skulls –250–300 gr;
• vegetable oil - 3-4 tbsp. l .;
• onions - 2-3 pcs.;
• salt, spices - to taste.

Preparation:

1. Peel the onion, chop, fry until transparent.
2. Add mushrooms, fry for 12-15 minutes until golden brown.
3. Salt, season.

Salting (classic method)

• rows - 1 kg;
• salt - 40–45 gr;
• black peppercorns - 6-7 pcs.;
• currant leaves, horseradish - 3-5 pcs.;
• bay leaf - 3-4 pcs.;
• dill umbrellas - 2 pcs.;
• garlic - 3-4 cloves.

Preparation:

1. Rinse the fruit bodies, soak in cold water for 10-15 minutes.
2. Divide the horseradish leaves and dill umbrellas into portions, cut the garlic into thin slices.
3. Put 1/4 of the spices in the prepared container, add a layer of mushrooms on top, salt.
4. Alternate layers: spices and seasonings – ryadovki – salt. The last layer is spices.
5. Put under oppression.
6. Store in a cool place.

The product is ready in 1.5-2 months.

Row caviar

• mushrooms - 200-300 gr;
• onions - 1 large or 2 medium-sized heads;
• vegetable oil - 3-4 tablespoons;
• salt, spices - to taste.

Preparation:

1. Peel the fruits, rinse, boil.
2. Cool, drain off excess liquid.
3. Grind or grind in a food processor.
4. Fry the onions in vegetable oil until light golden brown.
5. Combine with chopped mushrooms, mix well, add salt and spices.

How to choose feed additives for cows and other cattle?

Cattle breeding is a very profitable livestock industry. Cattle is used as an additional labor force, a source of food, milk, from which you can make a lot of dairy products: cottage cheese, cheese, sour cream, kefir. In order for animals to be given quality products, it is necessary to organize proper care for them. Increasingly, farmers began to use feed additives that allow animals to be healthy, strong and mobile.

The protein-vitamin complexes used for cattle have many advantages. With the help of a fortified diet, the general condition of the animals can be improved. Feed additives for cattle improve their appetite, metabolism, and digestion. They strengthen the immune system, fill the body with many essential elements. Moreover, they can be given not only to adults, but also to young animals.

Before purchasing feed additives for cattle, farmers should find out what types of feed additives are on the market. Many different complexes are produced:

• for dairy cows;

• for calves;

• for all types of animals;

• for prevention and others.

It is important to study the composition of feed additives. It should include calcium, phosphorus, vitamins, salt, copper, zinc, iodine and other trace elements.

Useful properties of a row

Edible ryadovka mushrooms are an excellent dietary product that has a positive effect on the tone of the gastrointestinal tract, promotes the regeneration of liver cells and the elimination of toxins and toxins from the body. Rows are distinguished by a rich chemical composition, in which a number of substances useful for the human body have been found:

• vitamins of group 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 rowovki revealed antibacterial, antiviral, antioxidant, anti-inflammatory and immunomodulatory properties of these mushrooms. Ryadovka mushrooms have a positive effect in the complex treatment of a number of pathological conditions:

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

Photo by: nikbologov

Ecology and distribution:

The period of growth of floodplains is from mid-August to early October. The main difference between the mushroom and others is its aroma. The underfloor units have a pleasant aroma of fresh flour. Thanks to this wonderful smell, underfloors are especially tasty when pickled or salted. It is better to pick mushrooms when young, when the mushroom cap has not yet opened. During this period, the pulp of the mushroom is hard, and practically not subject to worminess.

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. The main period of her growth begins in the season of autumn leaf fall, somewhere from the end of August, and it ends at the end of October.

Similar species and how to distinguish from them

The spotted row has similarities with some other representatives of the mushroom kingdom. It is easy to confuse it:

• with a conditionally edible poplar row (Tricholoma populinum), but in the latter, the cap has only a regular rounded shape and is often decorated with red-pink spots, and it grows under poplars or aspens;
• with a white-brown ryadovka (Tricholoma albobrunneum), which is considered conditionally edible, the heroine of the article can also be easily confused in appearance. The leg, which quickly darkens when damaged, and the mucous surface of the cap at the first will help to distinguish;
• the red-brown row (Tricholoma tridentinum) differs from the spotted one and does only by spores, which are somewhat wider than that of the spotted one;
• high row (Tricholoma stans) has no spots on the cap, and its edges are strongly ribbed;
• burnt row (Tricholoma ustale) differs from the described one in that it grows on carbonate soils. There is no data on the edibility of the last three types.

Distribution and collection

It grows mainly on sandy soils in pine forests, in areas abundantly covered with moss and needles, rarely singly, more often in small groups. Distribution - throughout the forest belt of Europe.

Broken row is the joy of a mushroom picker. If you didn’t have time to go mushrooming during the “traditional” time, in a mild winter you can go and pick this wonderful mushroom in a snow-covered forest, as it bears fruit all autumn and winter, under suitable conditions.

And if in the fall it can still be confused with some other mushroom, then in winter, in addition to it, there may be only a winter mushroom in the basket, which is also edible and tasty. So, when you see a man in felt boots and with a mushroom knife in winter, do not rush to laugh - it is better to follow his example and surprise your loved ones with fresh mushrooms in the middle of winter.

Poisoning signs and first aid

When picking mushrooms in the forest, you need to be extremely careful. This is especially true for inexperienced amateurs who can make a mistake and bring home a spotted rower. Eating an inedible mushroom can cause serious harm to your body, especially the digestive system.

Therefore, if such an oversight was nevertheless made, it is important to quickly recognize the symptoms of poisoning and be able to provide first aid.

The first signs appear rather quickly, within 2-5 hours after consumption. The person begins to feel discomfort in the body and general malaise

It is important to keep in mind that symptoms can escalate very quickly. Therefore, you need to immediately call an ambulance

The main signs of poisoning:

• nausea;
• cutting pain in the abdomen;
• profuse vomiting;
• diarrhea;
• loss of orientation in space;
• a strong decrease in pressure;
• malfunctions of the cardiovascular system;
• sweating;
• general weakness;
• dizziness.

1. Rinse a sick stomach. To do this, you need to drink as much water as possible. Next, touch the tip of the tongue with two fingers and artificially induce a gag reflex. The procedure is unpleasant, but it is necessary - in this way all hazardous substances are removed from the body and intoxication is significantly reduced. The poison ceases to be absorbed into the walls of the stomach and enter the bloodstream.
2. Give the victim to drink sorbents. For example, activated carbon, which is always desirable to have in your medicine cabinet.
3. The patient needs to drink plenty of clean water.

Performing these actions will significantly alleviate the condition and reduce the damage done to the body by the inedible fungus. If everything is done in a timely manner, the person completely recovers and the symptoms of poisoning disappear without a trace.

Frying

Prepared mushrooms are cut into strips, salted and fried in vegetable oil until the liquid evaporates. After that, spices and flour are added to the mushrooms and fried again until a golden crust forms.

Some cooking secrets:

• Underfloor heating does not go well with a lot of butter or cream. For this reason, it is advised to exclude butter and cream from recipes in which mushrooms play the main role.
• It is not recommended to come up with tricky recipes using a poplar row, so as not to overshadow the exquisite taste of the mushroom.
• Rows are served on the table elastic; they should not be cooked to a state of excessive softness and gruel formation.
• The taste of podpolnikov will overpower the taste of any other mushroom, therefore it is not recommended to mix them with chanterelles and porcini mushrooms.

Characteristic features of the variety

All mushrooms have their own unique characteristics. The paths are characterized by a mealy smell and grow in large groups strictly in a row.

Description of mushroom paths

The appearance of the track depends on its grade.Mushrooms can reach 3 to 8 cm in height, have thin (1.5-2 cm) or massive (up to 4 cm) legs. The color of the track can have the following shades:

Usually the flesh of the mushroom is white. As it grows older, it acquires a yellowish tint. In some species, the flesh turns pink at the cut. Details of the appearance of the mushroom tracks can be seen in the photo.

Morphology (species differences)

The fleshy cap initially has a hemispherical shape, but straightens out as it matures. The edge of the cap is thin, rolled up, cracked. The surface is most often wet, slippery, but there are types with dry, velvety. The stem is usually cylindrical, but some varieties are tuberous.

In some species, it changes color as it ages. All tracks have records. In some species, they are thin and frequent, while in others, they are dense and sparse. The pulp is firm. In many varieties, at the break, it emits a pleasant aroma that can be compared with the smell of freshly ground flour or with a cucumber smell.

Place of distribution

The paths are very popular mushrooms. They are common in Europe, Asia, America, Kazakhstan. In Russia, they are especially common in the region of Saratov, Volgograd, Omsk, and are also common in the Altai Territory. These regions cannot boast of mushroom abundance, so ryadovki are consumed here much more than in other places in Russia.

Edible or inedible

Edible paths include the following types:

• black-scaled;
• giant;
• pigeon;
• yellow-brown;
• massive;
• blushing;
• poplar;
• Gray;
• carved;
• earthy.

Mongolian and matsutake varieties are considered the most delicious edible mushrooms. The rest of the rowing types belong to the following categories:

Some conditionally edible varieties are used for food after careful processing.

When and how to collect correctly?

Rows can be found not only on the edges of coniferous and deciduous forests, but also in parks, roadside plantings. They skillfully burrow into the soil or hide under leaves, needles. Experienced mushroom pickers recommend collecting young growth, because old mushrooms can be toxic. Rows tend to absorb harmful substances from the external environment.

The first mushrooms appear at the end of summer. The main collection lasts until October. But some species survive until the first frost. You can only collect tracks in ecologically clean areas. Rows must be cut with a knife so as not to damage the mycelium.

Due to their habit of hiding, it can be very difficult to find the rows. But if at least one specimen was found, the basket is guaranteed to fill up soon. Rows tend to grow in large families. The myceliums are arranged in rows.

Interesting Facts

• In general, the mushrooms of the family of rowers are very useful, since they are distinguished by a high content of vitamin B. But we are talking, of course, about edible species.
• They also found their application in medicine. They are used as raw materials for the preparation of some antibiotics that successfully fight against tubercle bacillus.
• In addition to medicine, dried fruit bodies are used in cosmetology for the production of lotions. These products are great for acne and excess oily skin.
• Some countries do not even recognize certain species of this family as edible. But nevertheless, it will be correct to class them as conditionally edible, since heat treatment during cooking guarantees their safe use in food.
• In other countries, ryadovka mushrooms, on the contrary, are called delicacies. And some species are even bred specifically for further export abroad.
• The row can be grown independently at home. The cultivation of these mushrooms is similar to the cultivation of champignons.

Description of the mushroom

Rows grow in large groups, forming long rows. This is where their name comes from.Outwardly, the soap mushroom seems very attractive: after all, it can grow into a real giant with a huge hat and a rich color palette. Soap rows have a felt or scaly structure.

• Latin name: Tricholoma saponaceum. Department: Basidiomycetes.
• The mushroom belongs to the Ryadovkov family, the Ryadovok genus.
• The hat has a convex ball shape with uneven edges. Its diameter is 5–10 cm. In humid weather, it becomes oily. Its color is uneven: it can be gray-green and brown-yellow. The middle is fleshy and the edges are sharp.
• The hymenophore, or the lower part of the cap, is filled with thick plates. If you press on them, you can find pink spots.
• The pulp is firm, white in color and has a bitter taste. When damaged, it slowly turns red. The skin is smooth, shiny, lightening at the edges. The mushroom is endowed with a pronounced smell of laundry soap and a bitter taste.
• The leg is cylindrical and extended towards the base. It can reach a length of 12 cm. Pale in color, sometimes covered with dark scales. With age, reddish spots appear on it.
• Spores are white.

Literally, ryadovka is translated from Greek as “hairy edge”. There are 45 species of it growing in Russia. The first scientific descriptions about them were recorded in 1857.