How are rows useful? Row: edible and inedible mushrooms with photos and descriptions

Row mushrooms are found throughout the temperate forest zone of Russia, in forests on the soil and forest floor. All types of rows - autumn mushrooms, fruiting in large groups from the beginning of September to the end of November. A special peak is observed after the first cold weather in September and in early October.

Among the most common species are gray, purple, lilac-legged, crowded, giant and yellow-red. Some of them, for example, gray row mushroom and crowded row mushroom, have exceptional taste qualities. Others - such as yellow-red row - are not so tasty. However, despite this, all types of rows deserve your attention.

In this article you will learn about the properties of these mushrooms, see photos of their types, and also receive recommendations for their use.

Violet row mushroom: photo and description

Family:

Synonyms: naked lepista, titmouse, blueberry.

Description. One of the most popular and most delicious late autumn rows.

The photo and description of the row of purple mushrooms with other types of these mushrooms, however, have some differences.

Pay attention to the photo of the purple row: the cap is 4-20 cm in diameter, flat-convex, with a thin curved edge. In a healthy mushroom it is bare, smooth, watery, moist, thick and fleshy. The coloring of the cap is mandatory with a significant proportion purple: bright, dark or purple-violet, sometimes with an admixture of brown, in the center - brown-violet. The plates are frequent, violet, later light violet to pale lilac. The pulp is thick, dense, bright purple, fades with age like a cap or even more, the taste and smell are pleasant. Leg 3-10 X 0.7-3 cm, dense, cylindrical, slightly thickened below.

In the photo of the purple row mushroom, it is clearly visible that at the base the stem is covered with purple-brown felt mycelium. IN early age it is purple, later lightening, whitish-powdery under the cap, sometimes hollow with age.

Similar species. It differs from the blue- and violet-colored ones primarily in the absence of a club-shaped expansion at the base of the stalk and the cobwebby private cover that protects the plates of the spiderworts.

Medicinal properties: The mushroom is characterized by a high content of vitamin B1, stearic acid and ergosterol.

The extract of the cultural mycelium of this talker has anti-cancer properties and suppresses the growth of sarcoma-180 in laboratory animals by 90%, and Ehrlich carcinoma by 100%. It has a strong cytotoxic effect on human cells of the L-1210 tumor line; in culture it can inhibit the development of MCF-7 breast cancer and Walker 256 sarcoma.

The antibacterial effect is aimed at both gram-positive and gram-negative bacteria. The growth of E. coli, Staphylococcus aureus, Streptococcus pyogenes and Streptococcus enteretidis is inhibited. Antifungal activity was also detected (suppresses Candida albicans).

Contains vitamin B1, effective against beriberi disease, reduces blood glucose levels. Currently, a nutritional drug for the control of hypoglycemia is being developed based on violet row.

In addition, purple row has anti-inflammatory and immunomodulatory activity, promotes platelet aggregation and increases the body's resistance to the influenza virus.

Use in folk medicine: IN Chinese medicine It is believed that regular consumption of food helps maintain nervous system. Also used to regulate sugar metabolism, treat spleen, rheumatism and dermatophytosis of the legs.

Use in cooking: Like all edible rows, the mushroom does not require (from my point of view) preliminary boiling. Used for preparing first and second courses, appetizers, salads, fillings.

Information about the allergenicity or toxicity of violet rowe that appeared in different times by different authors, have now been refuted by a number of studies. However, you should know that bluefish are one of the most active bioaccumulators of anthropogenic pollution (they occupy third place after May mushroom and pigs), primarily heavy metals (tin, copper, mercury, cadmium). Therefore, their collection in city parks and forests near industrial facilities should be avoided.

Interesting facts. It is noteworthy that about a month before the start of fruiting, the mycelium of the violet row appears on the surface of the forest litter. At first, the mycelium is almost white, pale bluish, but rather quickly turns into the light purple color characteristic of the fungus itself. Having discovered such purple “cotton wool” enveloping rotten needles and leaves, you can confidently take note of the treasured place and come here during the season for a guaranteed harvest.

Blue mushrooms owe their pleasant fruity, sweetish taste to the sugar trehalose, which is also found in meadow honey mushrooms.

Cultivated in a number of countries.

Edible lilac-legged row: photo and application

Family: Rowers (Tricholomataceae).

Synonyms: goose row, two-color row, blue leg.

Description. The cap is 5-15 cm in diameter, flat-convex, thick-fleshy, light yellow with a purple tint, beige-cream, fading with age.

If you look at the photo of the lilac-legged row, you can see grayish-purple stains on the cut of the pulp. An adult mushroom has a dense flesh, with the smell of fresh flour and a pleasant taste, reminiscent of the taste of champignons. The plates of young mushrooms are whitish, later creamy, with age they are the same color with a cap, frequent. The leg is 5-10 X 2-3 cm, dense, hollow with age, slightly thickened below, purple or bluish, flaky-fibrous.

As can be seen in the photo, the edible row of this species grows in light forests, shelter belts, meadows and pastures, near farms and residential buildings. It is brought to the north along with lawn soil. Throughout temperate and forest-steppe zone Russia, fruiting time is July-October.

Similar species. It is very similar to the purple rower (L. nuda) and differs mainly in the lighter color of the cap and habitat (it prefers to grow in open landscapes).

Medicinal properties: The extract of the cultural mycelium of this talker has high antioxidant activity; the extract of fresh fruiting bodies neutralizes free radicals.

Use in cooking: Edible and delicious mushroom, does not require preliminary boiling. Used for preparing first and second courses, appetizers, salads, fillings.

What do giant row mushrooms look like?

Family: Rowers (Tricholomataceae).

Synonyms: white giant pig, giant pig.

Description. You can guess what giant row mushrooms look like by their name. These are massive giants, with a fleshy cap reaching up to 40 cm in diameter. At first the cap is convex with the edges turned inward, then concave-prostrate or funnel-shaped, sometimes with a central tubercle, white, milky or off-white, white-cream, in maturity creamy, yellowish, ocher or grayish-brownish, sometimes with a darker middle, becoming brown in old age. The skin is smooth, often covered with small scales. The plates are narrow, shortly descending or descending along the stalk, initially white or whitish, then light ocher-brownish, ocher or cream.

As can be seen in the photo of the giant row, the flesh of the mushroom is thick, dense, white or creamy, with a pleasant mushroom smell and mild taste; in mature mushrooms it is sometimes bitter, especially in the stem. Leg 3-30 X 1.5-4 cm, cylindrical, solid, dense, stocky, short, longitudinally fibrous, with a slightly thickened base, white, grayish or cream, under plates with a powdery coating, covered with white pile.

Giant talker grows in forest clearings and edges, on roadsides, in pastures and meadows, and often forms “witch rings.” It bears fruit from July to October throughout the temperate zone of Russia, rarely everywhere.

Similar species. Taking into account the size, an adult mushroom can only be confused with the white form of the bent talker (Clitocybe geotropa), which is distinguished by a proportionally higher (larger than the diameter of the cap) and thick stalk, as well as pale-colored plates. yellow.

Medicinal properties: The giant talker contains the antibiotic clitocin, which is harmful to a number of pathogenic bacteria, such as Bacillus cereus, B. subtilis, Staphylococcus aureus, Mycobacterium tuberculosis, Salmonella typhi and Brucella abortus. Clytocin has also shown cytotoxic activity for cervical cancer cells (HeLa). An extract from mycelium grown in liquid culture contains phenols and flavonoids with antioxidant activity.

Use in cooking: An edible mushroom of medium quality, used fresh (boiled for about 15-20 minutes) and salted. Young mushrooms should be collected, as the pulp of old ones begins to taste bitter.

What crowded rows look like: photo and description

Family: Rowers (Tricholomataceae).

Synonyms: Lyophyllum is crowded, group row.

The photo and description of the crowded row are similar to the gray row variety. The cap is 4-12 cm in diameter, hemispherical, then semi-prostrate, with a drooping edge, smooth, fleshy, brownish-gray, brownish, yellowish-brown with age with a lighter edge, darker in the center. The pulp is white, thickened in the center of the cap, the taste and smell are weak and pleasant. The plates are dirty white, becoming creamy or even light reddish-brownish with age, frequent, narrow, and darken when pressed. The leg is 5-8 X 1-2 cm, dense, fibrous, usually almost hollow, white above, grayish-brown below, turning brown where pressure is applied.

Almost everyone has an idea of what crowded row mushrooms look like; it’s just that not many people know the name of these mushrooms - they are often found on the sides of forest roads and paths, in parks, gardens, flower beds and lawns, pastures, and herbs. They grow in forests and on the edges, mainly on rich humus or chernozem soil in large colonies, fused at the bases of the legs.

Distributed in the European part of Russia, in southern Siberia, in the Far East. It bears fruit not often, but in some places abundantly, from late August to early November.

Medicinal properties: More than 10 polysaccharides (including the lyophyllan A complex) have been isolated from the crowded row, which have anticancer and immunostimulating effects, as well as other types of activity.

The extract of cultural mycelium suppresses the growth of grafted sarcoma-180 by 100%.

The immunostimulating medicinal properties of crowded grass are expressed in an increase in the number of macrophagocytes. Powder from fruiting bodies or their hot extract reduces cholesterol levels in the blood serum (by increasing the activity of the enzyme cholesterol hydroxylase), and also significantly reduces blood sugar and insulin levels, which makes it promising for the development of antidiabetic drugs.

Use in cooking: An edible mushroom with high taste, does not require preliminary boiling (according to some sources, short boiling with draining of the broth is desirable). All types are suitable culinary processing and types of workpieces, except drying.

Interesting facts. It is cultivated in a number of Asian countries for the production of oncostatic, immunostimulating and antidiabetic drugs.

What does the gray row mushroom look like: photo and description

Family: Rowers (Tricholomataceae).

Synonyms: hatched row, pine tree.

Description. The cap of the row is gray with a diameter of 4-15 cm, fleshy, broadly bell-shaped, then flat-prostrate, dirty or brownish-gray, darker in the center, with radial dark stripes, fibrous, slightly mucous-sticky, often with cracking edges. The plates of the gray row are similar in description to the plates of other species of row: white, then light straw-yellow or (in old mushrooms) bluish-grayish, sparse, wide, thick. Leg 3-15 X 1-2 cm, strong, dense, first white, then yellowish or grayish, fibrous, usually deeply buried in the soil. The pulp is white, sometimes grayish or yellowish, brittle, friable, with the smell and taste of flour.

After reading the photo and description of the gray row, we can conclude that this species is similar to the crowded row, but does not grow in groups, but mainly singly.

Distributed throughout the temperate zone of Russia. It forms mycorrhiza with pine and inhabits coniferous and mixed forests with its participation, grows on sandy soil, often among moss. Often found at the same time and in the same places where the greenfinch grows. Fruits from late August to late November.

May be confused with several other species with gray caps.

As you can see in the photo of the row mushroom: this variety differs from them in its thick, more “meaty” consistency, larger size and sparse plates. In addition, it differs from the earthen row (T terreum) dark color caps and white, not gray plates, and from the pointed row (T. virgatum) - the absence of a sharp conical tubercle on the cap and also white, not gray plates.

Soap row(T saponaceum) it is colored more evenly (without streaks) and has a characteristic soapy smell.

Pharmacological and medical properties. An extract from fruiting bodies showed the presence of polysaccharides that have an anticancer effect and suppress sarcoma-180 and Ehrlich carcinoma by 70 and 60%, respectively.

The total phenolic content for T. portentosum (in mg/g) was determined to be 6.57 ± 0.31 in the cap, 3.91 ± 0.17 in the stem and 10.80 ± 0.47 in the whole fruiting body, including including 0.40 mg/g flavonoids and 0.52 mg/g ascorbic acid. Such a high content of phenols determines the powerful antioxidant effect of the mushroom. Methanol extract of gray row shows significantly best action than the widely used a-tocopherol.

Dimethyl sulfoxide fruiting body extract was effective against Gram-positive bacteria Bacillus cereus and B. subtilis and also showed fungicidal activity against Cryptococcus neoformans.

Use in cooking: Edible mushroom with high taste. It is noteworthy that even large mature mushrooms retain good taste and pulp density. Used fresh (boiled for about 15 minutes), suitable for salting, pickling and drying. Mushrooms thawed after frost do not lose their taste.

Yellow-red row: photos and properties

Family: Rowers (Tricholomataceae).

Synonyms: red row, yellow-red false honey fungus, yellow-red honey fungus, pine honey fungus.

Description. The cap is 3-15 cm in diameter, convex, then prostrate, reddish-yellow or yellow-orange with a lilac tint, dry, matte, velvety, with small dots or scales of purple or reddish-brown color.

As you can see in the photo of the yellow-red row, the flesh of the mushroom is bright yellow, thick, soft, with a sweetish taste and sour smell; in old mushrooms it is a little bitter. The plates are golden-yellow, sinuous, frequent, and wide. Leg 3-10 X 0.5-2.5 cm, cylindrical or thickened at the base, yellowish, with red flake-like scales, often hollow with age.

The yellow-red rower inhabits coniferous and mixed forests with the participation of pine and spruce, on and near stumps and roots, near dry trunks, usually in small groups. The fruiting period is July-October.

Medicinal properties: The main bioactive component isolated from this mushroom is fomecin B, which has a powerful anticancer effect. It showed complete suppression of HeLa, MDCK and FL cancer cells. Polysaccharides isolated from the mycelial culture of yellow-red honey fungus inhibit the growth of sarcoma-180 and Ehrlich carcinoma in laboratory mice by 60%.

Among medicinal properties yellow-red row showed strong antioxidant activity (neutralization of 90% of test free radicals). Ethanol extract of mushrooms has an anti-inflammatory effect.

Use in cooking: An edible mushroom of average quality, not very popular among the population. Young mushrooms are collected and, after preliminary boiling, consumed fresh, salted and pickled.

Taxonomy:

Division: Basidiomycota (Basidiomycetes)
Subdivision: Agaricomycotina (Agaricomycetes)
Class: Agaricomycetes (Agaricomycetes)
Subclass: Agaricomycetidae (Agaricomycetes)
Order: Agaricales (Agaric or Lamellar)
Family: Tricholomataceae
Genus: Tricholoma (Tricholoma or Ryadovka)
View: Tricholoma album (White row)

External description

Hat: the cap is 6-10 cm in diameter. The surface of the mushroom is grayish white, always dry and dull. In the middle, the cap of old mushrooms is yellowish-brown in color and covered with ocher spots. At first the cap has a convex shape with a curled edge, later it acquires an outstretched convex shape.

Leg: The stem of the mushroom is dense, matching the color of the cap, but with age it becomes yellowish-brown at the base. Leg length 5-10cm. Toward the base, the leg widens slightly, is elastic, sometimes with a powdery coating.

Records: the plates are frequent, wide, white at first, becoming slightly yellowish as the mushroom ages.

Spore powder: white.

Pulp: the pulp is thick, fleshy, white. In places where there is a break, the flesh turns pink. In young mushrooms, the pulp has practically no odor, then an unpleasant musty smell appears, similar to the smell of radish.

Edibility

The mushroom is inedible due to its strong unpleasant odor. The taste is acrid, burning. According to some sources, the mushroom is a poisonous species.

Spreading

White row grows in dense forests, in large groups. Also found in parks and groves. The white color of the row makes the mushroom look like champignons, but the non-darkening light plates, a strong pungent smell and a burning acrid taste distinguish the white row from.

Similarity

The white row is similar to another inedible mushroom species of tricholomaceae - in which the cap is white with shades of brown, the plates are sparse, and the stem is long. The mushroom also has an unpleasant smell of lamp gas.

2017-08-17 Igor Novitsky

Ryadovka or tricholoma is a very large family of mushrooms, consisting of about a hundred various types. Most are edible or non-toxic, but there are also poisonous species. Edible species can not only be collected in the forest, but also grown very successfully on their own.

What rows look like

Row mushrooms grow in forests throughout temperate zone our country. All species of this family are autumn, and therefore bear fruit from the first days of September until the end of November. Especially many fruiting bodies appear after the first cold weather, that is, usually in October.

The most common species in Russia are tricholoma gray, purple, yellow-red and others. Among them there are both very tasty and those that have mediocre taste, although they are quite edible.

All rows, edible and inedible, are lamellar mushrooms with colored (very rarely white) caps of hemispherical and convex shape in young fruits and flat-spread in older ones. Not everyone has a veil; it disappears quickly, sometimes remaining on the leg as a ring. Some species have floury, or strong unpleasant smell. Some representatives of this family actually grow in long rows(and not in circles or families), for which this family was given its name.

This family as a whole is very characterized by inconstancy and variability. external signs, which significantly complicates their identification in the field. For this reason, usually only experienced mushroom pickers go hunting for them. But beginners, even knowing the description well, are sometimes completely unable to figure out which ones are edible and which ones are not.

Since there are about a hundred species of this family, half of which are found in Russia, photos and descriptions of all species will be of interest only to mycological scientists. For the common man, only a few of the most common types are of interest:

Tricholoma violet is conditionally edible. It is easily recognized by the characteristic color of the cap, which grows up to 15 cm in diameter. While the mushroom is young, it is hemispherical, and as it ages it becomes almost flat with a downward curved edge. The pulp is dense, with a slight lilac tint. The stem is traditionally stiffer and lighter than the cap. The height of the leg rarely exceeds 8 cm.
lilac-footed - tasty conditionally edible. She is often confused with her purple relative, but they differ even in appearance. The cap is creamy yellow with a slight purple tint. Diameter - about 15 cm, sometimes larger. The pulp is very fleshy. The leg is short and wide (about 3-4 cm in diameter), slightly thickening towards the bottom. As a rule, the leg is completely purple (hence the name), but sometimes it is creamy with purple streaks.
poplar (poplar) is also conditionally edible and is especially valued in steppe regions that are poor in other mushrooms. The edge of the cap is usually uneven and cracked. Color yellow-brown. The cylindrical stem grows up to 6 cm in height and 3 cm in thickness. The pulp is white and dense.
gray - edible with a light gray cap, occasionally giving off a hint of violet. Young fruits have a conical cap, old ones have a flat, uneven cap. The leg is grayish or white outside and inside. Sometimes the flesh is slightly yellowish.
red - conditionally edible. Moreover, only young fruits can be consumed, since old ones have an unpleasant aftertaste. The cap is yellowish-orange with rich yellow flesh.
yellow. A rare mushroom of unusual yellow color. Noticeably smaller than its closest relatives, it has a thin hollow stem. The flesh in the cap is yellow and the flesh in the stem is brown. It smells very pleasant, but if not properly cooked, it has a bitter aftertaste.

Inedible rows

Although most tricholomas are classified as edible or semi-edible, there are also several inedible or even toxic species:

poisonous - toxic, capable of causing serious food poisoning. The main danger is that it has a fairly good taste and aroma, which is not typical for toxic mushrooms. Recognized by its grayish cap covered with darker scales. The pulp is quite dense, gray near the cap and yellowish closer to the ground.
white - inedible toxic, usually dull gray color scheme. The white cap is often, although not always, covered with yellow-orange spots. The fleshy pulp is always white. In young fruits it has no smell, in old ones it has a musty smell.
brown - inedible (according to other sources, conditionally edible), has a bitter aftertaste. Recognizable by brown hat, covered with small scales, and a noticeable tubercle in the middle. The cap is usually much lighter at the edges. The flesh is pale and dense.

Edible rows: growing technology

Since problems sometimes arise with identifying the species of representatives of this family in the field, it is safer to either focus on other wild mushrooms or master artificial cultivation. Fortunately, some species can be grown quite successfully in the garden. The purple variety is best suited for these purposes.

You should immediately warn that, like all forest dwellers, tricholomas are rather finicky mushrooms and it will be difficult to achieve good results. But even if you do everything perfectly, you should not expect that growing this crop will bring you any income. It's more of a hobby. Unlike oyster mushrooms and champignons, this species bears fruit relatively sparingly, and therefore for those who want to make money from the land, it is better to focus on more productive crops.

In order to plant edible rows, choose a shaded, moderately moist area. The presence or absence of trees nearby does not play a significant role. It should be borne in mind that we are dealing with autumn views, and therefore they begin to bear fruit only under certain conditions. For fruiting bodies to appear, the air temperature must be below 15 degrees, and the soil - about 20. Obviously, it is not possible to artificially create such conditions outside, and it is not advisable to allocate an entire room for cultivation.

Like any others forest mushrooms, you can plant tricholoma in two ways - seeds (spores) or mycelium (mycelium).

Planting a row with spores

The first thing you need to do is find a good ripe mushroom in the forest (preferably several). In order not to inadvertently sow some toxic species, it is better to thoroughly prepare and learn what rows look like edible species. Well, or just take an experienced mushroom picker with you into the forest so that he can help you identify the correct option.

The caps of the collected mushrooms must be thoroughly ground into a homogeneous paste, which will facilitate the release maximum quantity spore (seeds). Then this mass is soaked in potassium permanganate (concentration 1 gram per 8-10 liters of water). Let the soaked mass stand in water for at least several hours. This will release as many seeds as possible from the mushroom pulp.

Spores can be planted either in a special mixture of composted horse manure, mixed with foliage and needles, or on a ready-made substrate for champignons. Planting occurs like this: the soaked mass is simply poured onto the garden bed and covered with substrate. It is better to do this planting in the spring, so that a mycelium will form over the summer and fruiting bodies will grow from it by the fall. But in principle, you can plant a row in the fall so that it germinates the next year.

Propagation with mycelium

Instead of “seeds,” you can use “seedlings,” which are mycelium (mycelium). You can get such a seedling in three ways - dig it up in the forest, grow it yourself, or buy it in a specialized store.

Digging up mycelium in the forest is quite simple. You just need to find a clearing where edible row mushrooms grow, and carefully use a shovel to cut out a small fragment of soil around one of the fruiting bodies. A piece measuring 20x10x10 cm is quite enough. Then this trophy needs to be brought home and planted in the garden or in a bed previously prepared and filled with a special substrate. This is a cheap method, but extremely unreliable.

You can grow mycelium yourself using the method described in the previous paragraph, directly in the garden or indoors.

Finally, you can buy mycelium, but the problem is that not every city has a store that sells tricholoma mycelium. In addition, there is always a risk that you will be given mycelium of the wrong type of mushroom or even dead mycelium.

Rules for growing rows

By and large, it does not matter what rows you plant - seeds or mycelium. The main thing is that the planted material is in the most favorable conditions for it.

Rows of photos and descriptions of which a must-learn for everyone who likes to go to " quiet hunt" In nature, there are rows of both edible and poisonous ones.

The rows got their name from the fact that they grow in long rows or witch circles. The scientific name of the mushroom is tricholoma. They are representatives of the family Ordinaceae, order Agariaceae, class Agaricomycetes, division Basidiomycetes.

Description and differences

Even edible representatives of this species must be thoroughly cooked before being eaten. At the same time, they are very similar to their poisonous counterparts. Let's consider distinctive features edible and poisonous rows:

U poisonous species The caps are smooth, only white in color and they give off an unpleasant, pungent odor.
U edible rows hats can be different: purple, gray, pink or purple. The legs match the shade of the cap. The plates under the cap are bright yellow, the cut flesh is the same color as the plates.
Friendly groups of mushrooms can be found in the fall (September-October) and especially after the first autumn frosts. Their favorite places to germinate are soil among moss or the surface of the forest floor.

Varieties edible rows

Purple(Lepista nuda)

A mushroom from representatives of the Ryadovkov family from the Lepista genus. It is also called violet lepista or naked. In common parlance it is sometimes called titmouse for its lilac-blue color. This mushroom is conditionally edible.

The hat can reach 20 cm in diameter. Initially, its shape is hemispherical (like a bun), but during ripening it becomes flat, and the edges are thin and curved.
The color of the cap is brownish-violet, becoming lighter as it grows, starting from the edges. To the touch it is dense, fleshy and elastic. It is smooth and moist, shiny in places.
The pulp is firm, thick, has a pleasant taste and smell. The shade is marbled, lilac-blue, which fades over time.
The plates are thin and frequently located. Their color varies from bright purple to light purple.
The leg has the shape of a cylinder, reaches a height of 10 cm, and a diameter of 0.7 to 2.5 cm. It is bright purple in color at the beginning of growth and whitish or lavender towards the end, its surface is fibrous.
Purple row grows in coniferous forests (less often in mixed forests), in temperate climates Northern Hemisphere(European part of Russia, Siberia). Not whimsical.
Collection can be carried out from the beginning of September until the end of November, before the onset of the first frost.
Before consuming the purple row, it must be boiled for 10-20 minutes.

Important! This mushroom has inedible double – goat's web. It tastes bitter, has a musty odor and yellow flesh.

Gray(Tricholoma portentosum)

Grows in groups in coniferous or mixed forests.
Collection season is September-November.

The cap reaches a diameter of 5-12 cm, sometimes 16 cm. Its shape is convex-bell-shaped, and in the process of maturation it turns into a convex-prostrate one. The surface is grayish brown in the center, sometimes violet or olive tinged, and the edges are light gray or cream. The radial fibers in the middle are darker. Often there is a flat tubercle in the center of the cap.
The short, grayish-yellowish leg reaches 5-12 cm in height and 1-2.5 cm in thickness, thickened at the base, covered at the top with a powdery coating.
The pulp is solid at the beginning of growth, later grooved, dense, and has a whitish tint. A mealy smell and taste is characteristic of young specimens, and over time the aroma becomes even pungent. The flesh under the skin of the cap is gray.
The plates are free or straight and attached by a tooth to the stem. They may be white, cream or grey-yellow, with yellowish spots as they age.
Mushrooms are edible, but they need to be boiled in two waters to remove the pungent odor. It is better to collect young specimens. Cook like this: boiled, fried or salted.

Gray grass can be confused with soap bark (Tricholoma saponaceum). It is similar in shape and color, but at a young age. They can be distinguished only by the specific soapy smell of the pulp.

crowded(Lyophyllum decastes)

It grows in large groups in forests, parks, gardens, on lawns, near stumps, in soil rich in humus.
Collection season – July – October.

The hemispherical cap can reach a diameter of up to 4-14 cm, becoming convex as it grows. These mushrooms grow so densely that their bases are sometimes difficult to separate.
The cap can be brown or gray-brown, the edges are downward, wavy. The surface itself is uneven and bumpy. Often a wide tubercle is located in the center.
The leg reaches a height of 4-10 cm, and a thickness of 6-20 cm, it can be curved or compacted. Completely white at the top, and towards the bottom it can acquire a light gray or gray-brown tint.
The pulp is white, has a pleasant taste and smell, thickened in the center.
The narrow plates are adherent and frequently located. They are white or off-white in color.
Ryadovka crowded belongs to category 4 edible mushrooms. Description of preparation: They can be fried, salted or pickled.

The twisted row is similar to the poisonous one entoloma yellowish-gray (Entoloma lividum). Their similarities are in the cap, which has wavy edges and the same gray-brown color. These 2 types of mushrooms differ in that the entoloma pulp has a specific smell of flour and it grows individually, and not as a row in a large group.

Pigeon(Tricholoma columbetta)

Lives in deciduous or mixed forests, prefers humid areas. They can grow either in a group or alone.
Collected from July to October.

The cap is dry, smooth, grows in diameter up to 3-10 cm, sometimes up to 15 cm. At first it is hemispherical, and as it grows it becomes convex-spread. Its surface is lumpy or strongly wavy, white-cream or ivory. This is the most significant difference between this type of mushroom. There are yellowish spots in the center.
The leg can be 5-12 cm in height, up to 2.5 cm in thickness. It is dense and elastic, has the shape of a cylinder, slightly narrowed towards the bottom.
The pulp of the pigeon row is dense and fleshy, as it grows it becomes pink, also turns pink at the break. The smell is mealy, and the taste is pleasant mushroom.
The plates are attached to the stem, and then free, often located.
This is an edible mushroom (category 4), it can be boiled and fried.

At the initial stage of growth, pigeon row is similar to gray row, also edible, but with a different pleasant aroma. During growth, changes are more noticeable due to gray hats on the gray row.

Yellow-red(Tricholomopsis rutilans)

They are found in large groups in mixed or coniferous forests. They prefer rotten pine or spruce stumps and fallen trees.
Collected from July to September.

The hat can reach 5-15 cm in diameter. Initially, it has the shape of a sharp bell-shaped cap. As it grows, it becomes convex with a tubercle in the center, and the edges bend down. Mature specimens have an outstretched cap, with a slightly depressed center. The difference between this species is the red-cherry color of the cap on young mushrooms and the yellowish-red color on more mature ones. A dull bump that becomes depressed over time, always of a darker shade.
The leg reaches 4-10 cm in height, and can be up to 2 cm thick. It has a cylindrical shape, with a thickened base, often hollow inside. At the base the leg is yellow with red scales, middle part the color is more intense, the rest matches the color of the cap.
The pulp has a sweetish taste and a slight sourish odor. It is dense and fibrous, yellow in color with light cream spores.
The plates are adherent, thin and tortuous, golden or egg-colored yellow colors.
This species is edible, belongs to category 4, and can be pickled or salted.

Yellow-red row - rare species, in some regions it is listed in the Red Book.

Inedible types of rows

Pseudo-white(Tricholoma pseudoalbum)

Lives alone or in small groups in mixed or deciduous forests.
Grows from August to October.

The cap is hemispherical at the beginning of growth, later it becomes convex, reaches a diameter of 3-8 cm. Its color is white, cream or slightly pinkish.
The leg grows up to 3-9 cm in height and 1.5 cm in width. It is the same shade as the cap: white, pinkish or creamy white.
The pulp has a mealy odor, is white at first, then slightly yellowish.
The plates are cream-colored, at first slightly grown in, and then almost free.
It has an unpleasant taste, so it is not eaten.

This species is similar in shape and size to Mayweed (Tricholoma gambosa). But the latter has greenish or soft pink areas on the cap.

Smelly(Tricholoma inamoenum)

Grows in groups or singly wet areas deciduous or mixed forests.
The growing season is from June to October.

The cap usually reaches 3-8 cm in diameter, but can grow up to 15 cm. Its surface is smooth, often lumpy, ivory or white, and as it grows, brownish or yellowish spots appear. At the beginning of growth, the cap has a hemispherical shape, and with age it becomes convexly spread, with slightly wavy edges.
The length of the leg grows up to 5-15 cm, and the thickness up to 2 cm. It has a cylindrical shape, elastic and dense, the color is identical to the cap.
The white flesh is fleshy and dense. Representatives of this species are distinguished by a strong stinking odor, which is characteristic of both young and old mushrooms. The smell is similar to lamp gas.
The adherent plates of medium frequency can be white or cream in color.
Due to the stench, these mushrooms are not edible. Even cooking does not eliminate it.

Often, at the beginning of growth, you can confuse the stinking row with edible sulfur (Tricholoma portentosum). But it lives up to its name and the stinky smell is hard to miss. And the gray row has a pleasant mushroom aroma.

Useful properties

Edible rows– dietary and very useful product. It promotes liver regeneration, has a positive effect on the functioning of the gastrointestinal tract, and removes waste and toxins from the body.

Rich chemical composition mushrooms:

from vitamins: group B, A, K, PP, C, D2, D7 and betaine;
from minerals: sodium, potassium, phosphorus, iron, zinc, manganese;
from amino acids: threonine, alanine, phenylalanine, lysine, glutamic, stearic and asperganic acids;
phenols;
clytocin and fomecin, which are natural antibiotics, and fight cancer cells and bacteria;
flavonoids;
polysaccharides;
ergosterol.

Chemical analysis of edibles mushroom rows confirms their anti-inflammatory, antiviral, antibacterial, antioxidant properties and positive influence for immunity.

In addition, in the complex treatment of certain diseases, mushrooms have a positive effect. At:

diabetes mellitus;
arrhythmias;
rheumatism;
osteoporosis;
surges in blood pressure;
oncological diseases;
diseases of the genitourinary system;
diseases of the nervous system.

Harm and contraindications

You should not eat overgrown mushrooms because they can accumulate atmospheric pollutants and heavy metals. They will do more harm than good.
If rows are abused, pain, heaviness in the abdomen and flatulence may occur.
If you have gallbladder diseases, pancreatitis, cholecystitis and housing and communal services diseases, you should not eat large number mushrooms of this species.

Symptoms and signs of poisoning

Symptoms of poisoning by inedible mushrooms, as well as other poisonous mushrooms, are very similar. They appear 1-3 hours after eating mushrooms:

pain in the stomach;
weakness;
increased salivation;
vomit;
diarrhea;
nausea;
headache.

Poisonous rows often do not cause delusions, hallucinations and confusion. But even when the first symptoms of this nature appear, you need to consult a doctor.

In many countries, row mushrooms are considered delicacy species. Therefore, some of them are grown as export products.
Growing at home is similar to growing champignons and is not difficult.
In cosmetology, powder from the dried fruiting bodies of the fungus is often used. They are added to various products that help fight excess oily skin and acne.
The Japanese matsutake mushroom is valued as highly as the European truffle. This fried mushroom is expensive delicacies, because some copies can cost about $100.

Watch the video! White row in the forest. How to recognize

Mushroom picking is a fascinating activity that requires extensive knowledge. Large quantity edible mushrooms grows along with poisonous ones, although sometimes even their name is approximately the same. For example, row mushrooms have a large number of varieties and you need to understand them well, carefully study the description, know what poisonous specimens can look like, so as not to accidentally get poisoned.

They got their name from the peculiarity of their location - these plants like to grow close to each other in a row, often forming circles. If a person is going mushroom hunting for the first time, then it is important to study the characteristics of these plants.

This plant is also called sulfur row, the Latin name is Tricholoma sulphureum. Its appearance is very characteristic and difficult to confuse: the young mushroom has a cone-shaped cap, as it grows it straightens out, but a small tubercle remains in the center. The color of the cap is pale yellow, the color in the center is brown. The plates underneath are sparse and yellowish. When broken, the flesh is sulfur-yellow with loose fibers.

The leg can reach 10 cm, the diameter is small, about 1 cm, curved, brown or pale yellow in color. The leg widens towards the base. In a young sulfur-yellow row it is full, but as it ages it dries out from the inside and becomes hollow.

Places of growth

Grows in hilly areas or mountains. Any soil is suitable, even poorly fertilized.

Fruiting season

You can pick mushrooms from July to October.

Edibility of sulfur-yellow row

The sulfur-yellow row is inedible due to its taste - when cooked, it is characterized by a sharp, unpleasant taste and smell. She's poisonous.

What other rows exist?

Another mushroom that tastes unpleasant is the white row.

Its hat is peculiar: convex in young specimens, in older specimens it straightens out and the edges are tucked inward. The skin is dry to the touch. When broken, white flesh with a powdery unpleasant odor is visible. The leg is also white, matching the hat. Can be found in the forest from late August to October.

Eating it is impossible due to its bitter taste; the issue of its toxicity has not yet been precisely studied.

Soap row

It is a non-poisonous mushroom, but its specific soapy smell discourages eating it. Cone-shaped hat. The flesh is white, but turns slightly pink after cutting. The stem is dense, slightly lighter in color than the cap. The shape of the legs varies - from cylindrical to spindle-shaped. Loves coniferous forests with acidified soil.

Separate row

Its cap is initially cone-shaped, then gradually it straightens, the ends bend upward, and a tubercle remains in the middle of the circle. The color is greenish or brown, darkening in the center. White when broken, with a pleasant floury smell.

The leg is dense, thick, slightly curved, covered with pale yellow spots, and has scales. It tastes bitter, but some people eat it after boiling.

Prefers deciduous forests, but is sometimes found in coniferous forests.

This species is difficult to distinguish from the pale toadstool, which causes severe poisoning, so inexperienced mushroom pickers should refrain from collecting such rows.

Edible

But not only poisonous mushrooms found among the Ryadovka family.

Lilac-legged rower

The cap is large, can grow up to 15-16 cm in diameter. Its shape changes depending on age: round - bell-shaped - flat. The color is completely different: white, rich yellow, cream, and sometimes acquires a bluish tint.

An interesting and unique stem makes it easy to distinguish the mushroom from its fellows: dense, quite wide, with a rich purple. Thanks to this feature, it has many different names: blueberry, violet row, lepista, titmouse.

You can find the purple-legged rower in deciduous forests, on manure heaps, pastures, and in areas where the soil is well fertilized. Appears in two layers, the first in May, the second in October or November.

The mushroom is valued for its taste. Goes well with meat recipes.

The row is truncated

A tasty edible mushroom with a faint floral scent of violets. The cap is small, cone-shaped, gradually straightens slightly, the color is brown with a pink tint. The edges are wavy. It is distributed in deciduous forests, where it can be found both in summer and autumn.

The truncated row can be consumed fried, boiled, or pickled.

Gray row

A very tasty mushroom, which is found in coniferous and mixed forests, prefers sandy soil. Interestingly, it forms mycorrhiza with pine, receiving from it the necessary amino acids and various carbohydrates, and helping the tree in the processing of mineral compounds.

The mushroom cap can reach large sizes - up to 15 cm. In young specimens, it has edges curved downwards, with age they straighten and can curl upward.

The leg is thin, about 1-2 cm, slightly widening at the base.

When cracked, white or slightly gray flesh can be seen. The mushroom has a very pleasant taste with a delicate powdery smell. It can already be collected on spring days, when the snow has just melted - the row is suitable for food after thawing.

You can cook it in any form: marinate, fry, boil. Before preparing the gray row, the skin is removed from it. After boiling in salted water, the mushroom becomes gray with a light brown tint.

The following rows are also edible: earthen, pigeon and many others. Some species can even be found in a city park or in a vegetable garden near a fence.