The brown row is inedible. Edible and inedible row mushrooms, culinary uses and beneficial properties. edible mushroom

(mushroom mouse)

or hatched row

- edible mushroom

✎ Affiliation and generic characteristics

Ryadovka(lat. Tricholoma), or tricholoma- a genus of ground-based cap-footed fungi of the family Tricholomataceae (lat. Tricholomataceae), order agaricaceae (or lamellar) (lat. Agaricales).
Other mushrooms are also called row mushrooms, from completely different genera and from other families. All of them belong to common, but, alas, poorly identifiable species.
The name of this genus comes from the ancient Greek words: τρῖχο and λῶμα, which means “hairy edge” (of clothing), but this genus received its Russian name for its ability to appear in groups (in rings or in a row).
Ryadovki is an extensive genus of mushrooms, which numbers more than 2,500 species, but for mushroom pickers only a few of them may be of interest, 6 of which are classified as edible and 7 as conditionally edible species, and all of them live on the territory of Russia. For example:

Among the edible rows of the genus, the following are of particular interest:

• gray row (hatched);
• earthy row (earthy-gray),

and among the conditionally edible rows of the genus, the following are useful:

• row different (separate, separated);
• scaly row (silver, greasy);
• row bearded (woolly);
• armored row.

All other types of row mushrooms can be confidently added to inedible or poisonous, and some even to deadly poisonous (there are some among them), for example:

Among the inedible mushrooms in the genus Ryadovka are:

• pointed row (mouse-like, striped, burning-sharp);
• row white-brown (white-brown);
• sulfur row (sulfur-yellow);
• sultry row (spruce);
• soap row,

and among the poisonous mushrooms in the genus Ryadovka there are:

• spotted row (destroyed);
• row fused (twisted).

That is why row mushrooms are collected and eaten only by experienced mushroom pickers. And if someone has not reached such positions, and is not well versed in them, then it would be better (more error-free) not to collect them at all and pass by, so as not to run into a poisonous specimen.
That is why amateur mushroom pickers are reluctant to collect such mushrooms, they are afraid, and perhaps in vain, since all of their edible, conditionally edible species are completely suitable for consumption, and in addition, they are even considered mushrooms of very high taste quality.
And for accurate identification and error-free collection of row mushrooms, you just need to remember them well!

✎ Gray row

Gray row(Latin Tricholoma portentosum) is a fairly common edible mushroom from the genus Tricholoma (Latin Tricholoma), the family of the same name (Latin Tricholomataceae) and the order Agaricales (Latin Agaricales). Gray rower got its name for its ability to grow in rings or rows and for the gray color of its cap, and it is often called differently - hatched row and her amazing resemblance at a young age to a small gray mouse gave rise to another popular name for this species - mushroom mouse.

✎ Similar species and nutritional value

Gray row has similarities with some types of row mushrooms, among which both edible and inedible or mildly poisonous mushrooms can be found. For example, it looks like this:
- almost edible earthy row (lat. Tricholoma terreum), which is much smaller than it and is distinguished by a fibrous-scaly surface of the cap and gray, sparser plates;
- semi-edible different row (lat. Tricholoma sejunctum), the pulp of which has a very unpleasant odor, and its leg is green, brown or white in color;
- inedible soap bark (lat. Tricholoma saponaceum), which is colored more evenly and, without being fibrous, has a very strong smell of laundry soap;
- slightly poisonous pointed row (lat. Tricholoma virgatum), distinguished by a thinner, ash-gray cap, with a clearly visible conical tubercle in the middle, grayish plates and burning-tasting flesh.
According to its consumer and nutritional indicators, the gray row belongs to the edible mushrooms of the fourth category. In this regard, and because the species is not easily identifiable, the gray row is not very popular among mushroom pickers.

✎ Distribution in nature and seasonality

Gray row, among all other types of row, is the most common and it grows in coniferous (mainly pine) and mixed forests, forming mycorrhiza with pine, usually on sandy soil, in moss and under deciduous and coniferous litter, singly or in groups, and sometimes and "witch circles". It often grows at the same time and in the same places as the greenfinch. It is found and quite common in the temperate zone of the northern hemisphere of the planet, that is, in North America and Canada, Northern, Western and Eastern Europe, in central Russia, in the Urals, Siberia and the Far East. Its main fruiting period begins from the very beginning of September and continues until frost, at the end of November, and mass fruiting occurs at the end of September and the first half of October.

✎ Brief description and application

The gray row belongs to the section of lamellar mushrooms. The spores for its reproduction are in its plates. The plates themselves are very sparse, wide, slightly tortuous, attached to a tooth or free; in young mushrooms they are white or straw-colored, and in mature ones they are grayish, with a yellowish tint. Her cap is fleshy, with wavy, cracked edges and noticeable radial blackish fibers; in young mushrooms it is round-conical and noticeably convex, while in mature ones it is flat-spread, uneven, with a flat tubercle in the center. The edges of the caps of young mushrooms are curled up, later they straighten out and in old ones they already bend upward and crack. The color of the cap is either pale grayish or dark gray, often with a lilac, olive or violet tint. The surface of the cap is smooth, often cracks with age; in wet weather it is slimy and slightly sticky, so pieces of soil and plant debris always stick to it. Its stem is cylindrical, slightly thickened at its base, dense and smooth, longitudinally fibrous and, as a rule, deeply rooted and planted in moss and leaf litter. At a young age, the leg is solid, but over time it becomes hollow; in the lower part it is white with a yellowish or grayish tint, and in the upper part it is covered with a powdery coating. The pulp of the gray row in the cap is dense, but brittle, and in its stem it is fibrous and loose, white-yellow-gray in color, with a weak but persistent mealy taste and smell.

Gray row is suitable for all types of processing; it can be boiled, fried, salted and pickled. Before cooking, it is recommended to thoroughly rinse it from soil and remaining leaves, and peel the cap. When boiled, the pulp of the gray row acquires a gray-white color, sometimes with a faint chestnut tint, but this is normal. Both young and mature mushrooms, or mushrooms thawed after freezing, are suitable for food.

In this article you will learn what edible and poisonous row mushrooms are.

Autumn is mushroom time. All lovers of quiet hunting go to the forest to walk along the paths between the trees and collect a basket of mushrooms.

• Some mushrooms go straight into the basket, since the mushroom picker knows for sure that they are edible.
• Inexperienced mushroom pickers are afraid of other mushrooms, despite the fact that they are edible. Such mushrooms include row mushrooms, since this species contains poisonous individuals masquerading as normal mushrooms that should not be eaten.
• There is an edible, conditionally edible and poisonous variety. You will learn how to distinguish edible from poisonous rows in this article.

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 eating.

But how can one distinguish between edible and poisonous row mushrooms? This is very difficult to do, since the mushrooms are very similar in appearance, so it is important to learn the characteristic features of each species.

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

Interesting: Experienced mushroom pickers note that some types of row mushrooms have a unique taste. Therefore, you need to try to cook each of them.

It is worth noting that in different reference books some types of mushrooms are described differently.

• In one reference book, a particular species may be listed as edible, in another - conditionally edible, and in a third - poisonous.
• Therefore, experienced mushroom pickers rely only on their experience. They already know what smell edible mushrooms have and how bad mushrooms that are unsuitable for food smell. But it is better not to take risks and not to collect mushroom fruits, which can be confused with poisonous ones.
• For example, gray row, completely white (cap and leg), translucent and brindle are considered poisonous.

Advice: To avoid mistakes, collect only rows of bright purple color, as well as crowded ones with dark and brown skin on the cap, yellow-red and giant ones. All of them are different in color, cap diameter and stem length. It is very easy to confuse the gray and purple-legged row with edible individuals.

Remember: Poisonous mushrooms of this species are more dangerous than fly agaric!

Now let's take a closer look at each mushroom of this species to know what the edible and poisonous rows look like.

Row mushrooms grow in clusters in a row, sometimes forming “witch circles.” If you see a whole row or circle of mushrooms near a tree, then these are rows. Now all that remains is to figure out which of them are edible and which are poisonous.

You can save this article to your phone or print the photo on a color printer so that you can look at and compare the mushrooms that you come across along the way. There are 2000 varieties of row mushrooms. Only 81 species are more or less known, and the most common species in our forests are considered to be the following rows:

• Mayskaya
• Matsutake
• Lilac-footed
• Gigantic
• Yellow-brown
• Purple
• Gray
• crowded
• Poplar
• Yellow-red
• Green
• Earthy

The remaining species are almost never found in our country and mushroom pickers know nothing about them.

Types, description, names and photos of edible row mushrooms:

Gray row (from the Latin Tricholoma portentosum). In a young individual, the cap resembles a ball with a diameter of 4 cm. In an adult mushroom, it reaches a size of 12 cm and becomes flat and has lumpy irregularities. The leg is smooth, whitish in color with a gray-yellow tint. The plates are massive, but rarely spaced from each other. In young individuals they are white, and then they acquire a yellow or gray tint. The pulp has a yellow tint when cut and has a light but persistent aroma.

Lilac-footed row (from Latin Lepista personata, Lepista saeva). The main difference between this mushroom is the purple color of the stem. The cap is wide in diameter from 6 to 15 cm. It often has a glossy, smooth surface with a yellow-violet tint. There are many plates, they are massive and beige in color. Young individuals have a fibrous film in the form of a ring on the leg.

The fruit pulp has a pleasant and delicate fruit aroma, a sweet taste and a gray or gray-violet color. This mushroom is often mistaken for being inedible. The distinctive feature lies precisely in the taste, color and aroma of the pulp tissue. The inedible mushroom has an unpleasant specific aroma, which after several hours only gets worse and resembles the smell of rotten vegetables.

Edible mushrooms - lilac-legged rows - can be confused with inedible ones

Earthy row (from the Latin Tricholoma terreum). Mushrooms 1-3 days old have a small cap - 3-9 cm, cone-shaped. Then the cap becomes almost flat with a slight elevation in the middle. It has a grayish color, which can be diluted with a brown tint.

This species may be found with a cap that is more reddish in color, closer to brick. The leg is up to 9 cm long and up to 2 cm in diameter. The plates are sparsely spaced, have an uneven pattern and have a gray tint. The pulp is fleshy, without a pronounced mushroom or pine aftertaste with a slight floury aroma.

Matsutake row mushroom (from the Latin Tricholoma matsutake). It is valued in oriental cuisine due to its specific bouquet of pine aromas and delicate spices. The delicious mushroom taste makes you fall in love with dishes prepared with this mushroom. The wide cap with a silk surface is brown in color and can reach a size of 20 cm in diameter.

A mature mushroom may have a cracked cap and visible white flesh. The leg is long - up to 20 cm, up to 2.5 cm thick. Under the cap you can see a fibrous ring. The plates are of a beautiful light shade, the pulpy structure is white with a pleasant aroma of cinnamon.

Giant row (from the Latin Tricholoma colossus). The diameter of the cap can reach 20 cm. The round, ball-shaped cap of a young mushroom eventually gives way to a flat-spread one of an adult mushroom. The skin of the cap is distinctly smooth, brick-colored, with a light stripe along the edge. The leg has a seal at the mycelium in the form of a tuber.

The thickness can reach 6 cm in diameter, the height is 10 cm. The plates are often located, pure white; in older individuals they can be brick-brown.

Edible row mushrooms: type - giant row

Row yellow-brown (from the Latin Tricholoma fulvum). The mushroom is 1-3 days old and has a slightly raised cap. As it grows, it will become flat-prostrate with a hill in the middle. The skin of the fruiting body sticks to the fingers, perhaps with flaky scales. The diameter of the cap reaches 15 cm, the color is brick with a red tint, with a light shade at the edges.

The stalk is slightly thickened in the mycelium area. The plates may be located sparsely or, conversely, often, but they are uneven. The color of the plates is light yellow, then they are covered with a brown circular pattern. The pulpy structure is white or slightly yellow, tastes bitter and has a pleasant pine aroma.

Edible row mushrooms: type - yellow-brown row

Crowded row (from Latin Lyophyllum decastes). Considered a low quality mushroom. Ball-shaped hats, with edges turned inward, concave in the middle. The diameter of the cap can be from 4 to 12 cm. The surface is smooth-velvety, slightly scaly with a gray tint. In an adult, the color of the cap becomes gray-light. The mushroom stems are light-colored and grow together.

One heap can contain up to 20 or more individuals. Leg length up to 80 mm, thickness up to 25 mm. The leg stands straight or may be slightly tilted to the side. The lamellas are often spaced apart from each other, evenly, but not perfectly. The pulpy structure is dense, brown or grayish, with a floury aroma and a delicate pleasant taste.

Edible mushrooms - crowded row

May row (from Latin Calocybe gambosa). It has this name because it can be found in the coniferous forest in May. The diameter of the cap is only 4-6 cm. Its shape in young individuals is flat-spread with a slightly round bend. A mature fruiting body is characterized by a convex cap with a slight spread at the edges. The skin has fibers, as if covered with flakes.

The color ranges from light beige in juveniles to white in mature individuals. If the mushroom is overripe, the cap will be yellow. The leg is straight - 4-9 cm, up to 3.5 cm thick. The color of the leg is white-yellow, the base is brick-colored with a yellow tint. The lamellas are often located. They have a white tint when the fruit tree is young, then become creamy. The pulp is white with a pleasant aroma.

Edible mushrooms - May row

Poplar row (from the Latin Tricholoma populinum). It is considered a conditionally edible mushroom. In regions of our country where there are few other types of mushrooms, it is collected by mushroom pickers and delicious dishes are prepared from such a mushroom, as if it were a valuable food product. The hat with a diameter of 6 to 12 cm is distinguished by a slight convexity, then becomes sweeping, but not even. The skin is slimy and sticks to the fingers, has a glossy, yellow-brown color.

The stem is from 3 to 8 cm long, up to 4 cm thick. The young fruit body is light in color, then acquires a red-brown color, and if you press, it will darken. The lamellae are white, brown in an adult fruiting body and brick-colored in overgrown mushrooms. The pulpy structure is white with a floury aroma. In the cap the flesh may be pink, in the stem it can be brick-colored with a grayish tint.

Edible mushrooms - poplar rows

Violet row (from Latin Lepista nuda). Conditionally edible mushroom. The cap of large and mature individuals can reach a size of 20 cm. The young mushroom has a spherical cap. Then it straightens out and becomes prostrate or concave inward with curved edges. The purple color of the smooth and glossy skin fades as the mushroom matures.

In an adult mushroom, it acquires a brown tint or light brown color. The leg is high - up to 10 cm, thickness - up to 3 cm. Slightly thickened at the base. Top covered with flakes. The stem is purple and becomes lighter as the mushroom grows. The plates are thin, often arranged, and purple in color. Overgrown mushrooms have brown plates. The flesh is also purple, but of a light shade. Then it turns yellow. It has a delicate taste and aroma of anise.

Edible mushrooms - purple row

Row yellow-red (from the Latin Tricholomopsis rutilans). Conditionally edible mushroom. It is even considered inedible due to its bitter taste and sour smell. But this mushroom makes delicious first courses. Experienced mushroom pickers collect it and freeze it in the refrigerator for the winter. The cap is rounded in the young, and then spread out in the mature individual.

Diameter up to 15 cm. The skin is dryish, slightly velvety, orange in color with a yellow tint. There are small scales throughout the cap. The leg is high - up to 10 cm, thick - up to 2.5 cm. There is a thickening at the base. The color of the stem is the same as that of the cap. The plates are yellow, slightly wavy. The pulp is juicy yellow in color and has a characteristic bitterness and woody smell.

Greenfinch (from Latin Tricholoma equestre, Tricholoma flavovirens). Conditionally edible mushroom. The green color of the mushroom pulp remains even after cooking. Many reference books claim that this mushroom is poisonous, as deaths have been recorded after eating it. But in regions where there are few other mushrooms, this species is consumed without fear. For example, in the south of Russia it grows in sand. Mushroom pickers find such a mushroom through a crack on the surface of the sand. The mushroom cap is large - up to 15 cm.

In a young individual it is convex, then becomes prostrate. The skin of the cap is slightly slimy, green-yellow in color. Often covered with sand, since this type of row grows in such a substrate. The leg is smooth, yellowish-green, up to 9 cm long. The base is strewn with flakes. The plates are often arranged, yellow or greenish in color. The pulp is white, but as it ripens it turns green-yellow. This mushroom has a floury smell and a weak taste. It is recommended to only salt it, since its weak taste is lost during heat treatment.

Poisonous row mushrooms: types, description, names, photos

As mentioned above, poisonous rows are much more toxic than fly agaric. Therefore, it is important to distinguish between those mushrooms that should not be eaten in order to avoid severe poisoning. Types, description, names and photos of poisonous row mushrooms:

White row (from Latin Tricholoma album). Externally it resembles a champignon. The leg is long - up to 10 cm, with a slight thickening at the bottom. The color of the stem is the same as that of the cap. In mature individuals, the thickening at the bottom becomes brown. The cap is first round, then becomes wide and prostrate - up to 10 cm. The flesh is white, turning pink when cut. The smell is specific - musty.

Sulphurous row (from the Latin Tricholoma sulphureum). This mushroom is considered low-toxic, but accordingly, it still cannot be used as food. It’s just that the poisoning will not be as strong as when consuming, for example, white grass. The stem and cap are an unpleasant gray-yellow color.

The old mushroom will turn brown over time, and the cap will become velvety and grow from 3 to 8 cm. There is a notch in the middle of the hole. The leg is long - up to 11 cm. The bottom is covered with scales and thickened. It may also expand at the top. The plates are sparsely located and uneven. The pulp smells of hydrogen sulfide, tar and acetylene at the same time.

Pointed mouse row (from Latin Tricholoma virgatum). A highly poisonous mushroom. The cap is small in size with a diameter of up to 5 cm. It resembles a bell on a young mushroom. As it grows, it becomes prostrate, but the tubercle in the middle remains. The skin is a gray mouse color.

The leg is long - up to 15 cm, thin. The color of the leg is white, towards the bottom the surface becomes pink or yellow. The plates may be covered with yellow spots. The pulp is odorless, but has an unpleasant bitter and even pungent taste.

Tiger rower, leopard poisonous (from Latin Tricholoma pardinum). This mushroom is rare and very poisonous, it can easily be confused with edible species. The cap is large with a diameter of up to 12 cm. In a young mushroom it looks like a ball, then it lengthens and resembles the shape of a bell. The old mushroom acquires a flat, wide cap. The skin is an ugly dirty gray color, covered with dark scales in the form of flakes.

A similar edible row has the same cap, but is sticky and smooth. The leg is long - up to 15 cm, thin. Expands towards the bottom. It has a velvety ocher-colored coating. The plates are sparse, but dense and fleshy. In adult individuals, droplets of moisture can be seen between the plates. The flesh is gray, the stem is yellow. It does not taste bitter and has a mealy smell.

In this article, we talked about the most popular edible types of row mushrooms, conditionally edible, which can be eaten, but they have minimal nutritional value. Remember the description and save photos of poisonous and toxic row mushrooms. If you find a mushroom and doubt its quality, it is better not to take it, because health is more important than the amount of harvest!

Video: MUSHROOMS: ROWS. Tricholoma Portentosum mushroom

Ryadovka (tricholoma) is a mushroom that can be either edible or poisonous. Row mushrooms belong to the department Basidiomycetes, class Agaricomycetes, order Agariaceae, family Rowaceae, genus Row. Often the name “Ryadovka” is applied to other mushrooms from the family of Ryadovka and other families.

Row mushrooms got their name due to their ability to grow in large colonies arranged in long rows and witch circles.

Rows grow on poor sandy or calcareous soils of coniferous and mixed forests. They usually appear in late summer and bear fruit until frost. But there are also species that can be collected in the spring.

Mushrooms grow singly, in small or large groups, forming long rows or ring colonies - “witch circles”.

Row mushrooms: photos, types, names

The genus Ryadovka includes about 100 species of mushrooms, 45 of which grow in Russia. Below are the types of rows (from the row family and other families) with descriptions and photographs.

Edible rows, photo and description

• Gray row (hatched row, pine pine, silver grass, green grass, gray sandpiper)(Tricholoma portentosum)

This is an edible mushroom. Common names: little mice, little mouse, little mouse. The fleshy cap of the serushka, with a diameter of 4 to 12 cm, is initially round, but over time it becomes flat and uneven, with a flattened tubercle in the middle. The smooth skin of old mushrooms cracks, and its color is mousey or dark gray, sometimes with a greenish or purple tint. The smooth leg has a height of 4 to 15 cm, wider at the base, covered with a powdery coating at the top, and becomes hollow over time. The color of the leg is whitish with a gray-yellow tint. The blades of this type of row are wide, sparse, initially white, and eventually turn yellow or gray. The dense whitish pulp of the serushka often turns yellow at the break and has a characteristic, weakly expressed, mealy taste and weak aroma.

The gray row mushroom is a mycorrhizal partner of pine, therefore it grows mainly in pine forests throughout the temperate zone, often adjacent to greenfinch. It appears in September and leaves only at the end of autumn (November).

• Lilac-legged row (blue-legged, blue root, two-color row, lepista lilac) (Lepista personata, Lepista saeva)

An edible mushroom from the genus Lepista, family Ryadomaceae. This row can be distinguished by the purple color of the stem. The cap has a diameter of 6-15 cm (sometimes up to 25 cm) and a smooth yellowish-beige surface with a purple tint. The plates of the mushroom are frequent, wide, yellowish or cream-colored. The stalk is 5-10 cm high and up to 3 cm thick. In young rows, a fibrous ring is clearly visible on the stalk. The fleshy pulp of two-color rows can be white, grayish or gray-violet with a mild sweetish taste and a light aroma of fruit.

Lilac-legged row mushrooms grow mainly in deciduous forests of the temperate zone with a predominance of ash. They are found throughout Russia. They bear fruit in large families, in a fruitful year - from mid-spring (April) until persistent frosts (November).

• Earthy row (earthy row, ground row)(Tricholoma terreum)

Edible mushroom. In young mushrooms, the cap with a diameter of 3-9 cm has the shape of a cone, and over time it becomes almost flat with a sharp or not very pronounced tubercle in the middle. The silky-fibrous skin of the cap is usually mousey or gray-brown in color, although red-brown (brick-colored) specimens can be found. The stem of this type of row is 5-9 cm long and up to 2 cm thick, straight or curved with a screw, white, hollow in old mushrooms, with a yellowish lower part. The plates of the earthy row are sparse, uneven, white or with a grayish tint. The pulp is elastic, white, almost tasteless, with a faint floury odor.

The earthy row is in symbiosis with pine, therefore it grows only in coniferous forests of the European territory of Russia, in Siberia and the Caucasus. Row mushrooms bear fruit from August to mid-October.

• Ryadovka Mongolian(Tricholoma mongolicum )

Edible mushroom with excellent taste. It has an appearance that is uncharacteristic for most rows. If it were not for the plates, an inexperienced mushroom picker might mistake the Mongolian row for a porcini mushroom. The cap of young species has the shape of an egg or a hemisphere, and over time it becomes convex-spread with tucked edges. The white, glossy skin of the cap becomes dull and off-white with age. On average, the diameter of the cap reaches 6-20 cm. The stem of the Mongolian row is 4-10 cm high, thick, widened at the base. Young mushrooms have a white stem, which becomes yellowish and hollow with age. The pulp of the mushroom is white, fleshy with a good taste and mushroom aroma.

Ryadovka Mongolian grows in Central Asia, Mongolia and western China. It bears fruit twice: the first time - from March to May, the second time - in mid-autumn. It grows in the steppes among grass, mainly in large groups, often forming “witch circles.” It is valued in Mongolia as the main type of mushroom and a medicinal product.

• Matsutake (shod row, spotted row)(Tricholoma matsutake)

Translated from Japanese it means “pine mushroom” and is highly valued in Asian cuisine for its specific spicy-pine smell and delicious mushroom taste. The matsutake mushroom has a wide, silky cap with a diameter of 6 to 20 cm. The skin can be of different shades of brown; in old mushrooms, the surface cracks, and the white flesh shines through it. The matsutake leg, from 5 to 20 cm long and 1.5-2.5 cm thick, holds firmly in the soil and is often inclined all the way to the ground. The leg of the spotted row is white at the top, brown underneath, and under the cap itself there is a membranous ring - the remains of a protective blanket. The matsutake plates are light, the flesh is white with a spicy cinnamon aroma.

The matsutake mushroom grows in Japan, China, Korea, Sweden, Finland, North America, Russia (Urals, Siberia, Far East). It is a mycorrhizal partner of coniferous trees: pine (including Japanese red) and fir. It is found in ring colonies under fallen leaves on dry, poor soils. Fruits from September to October.

• Giant row (gigantic row, giant row, colossal row, huge row)(Tricholoma colossus)

Edible mushroom. The diameter of the giant row cap varies from 8 to 20 cm, and with age the hemispherical shape changes to a flat one with a raised edge. The skin of the cap is smooth, reddish-brown, with lighter edges. The elastic, straight leg with a tuberous seal at the base grows up to 5-10 cm in length and has a thickness of 2 to 6 cm. The upper part of the leg is white, in the center it is yellow or reddish-brown. The blades of the edible giant row are frequent, wide, white, and in old mushrooms they take on a brick color. The white pulp of the row mushroom turns red or yellow when damaged, has a pleasant mushroom aroma and a tart, nutty taste.

Giant row trees are mycorrhizal partners of pine, therefore they grow in pine forests in European countries, Russia, North Africa and Japan. Peak fruiting occurs in August and September.

• Yellow-brown row (brown row, red-brown row, brown-yellow)(Tricholoma fulvum)

Edible mushroom, slightly bitter when cooked. The convex cap of young rows eventually acquires a flattened shape with a small tubercle in the middle. The skin is sticky and may be scaly in older mushrooms. The diameter of the cap of the yellow-brown row varies from 3 to 15 cm, the color of the cap is reddish-brown with a lighter edge. The mushroom stalk is straight or slightly thickened in the lower part, grows from 4 to 12 cm in height and has a thickness of up to 2 cm. The surface of the stalk is white on top, below it becomes yellowish-brown, penetrated by thin red-brown fibers. The plates are frequent or sparse, uneven, pale yellow, and in old mushrooms they are covered with brown spots. The pulp of the brown row is white or yellowish, has a characteristic mealy aroma and a bitter taste.

The yellow-brown row is in symbiosis only with birch, therefore it grows exclusively in deciduous and mixed forests of the temperate zone, especially abundantly in August and September.

• Crowded row (lyophyllum crowded, group row)(Lyophyllum decastes)

An edible mushroom of low quality, it belongs to the genus Lyophyllum, the Lyophyllaceae family. One mushroom clump consists of fruiting bodies with different shapes. The caps are round, with a rolled edge, convex-spread or slightly concave. The diameter of the cap of this type of row varies from 4 to 12 cm. The smooth, sometimes scaly skin of the cap has a grayish, gray-brown or dirty white color, which becomes lighter over time. The light mushroom stalks, often fused at the base, grow from 3 to 8 cm in height and have a thickness of up to 2.5 cm. The shape of the stalk is straight or slightly swollen, with a gray-brown tuberous thickening at the base. The plates of the fungus are frequent, fleshy, smooth, grayish or yellowish, and darken when damaged. The dense, elastic pulp of the crowded row has a mousey or brownish color with a characteristic floury aroma and a light, pleasant taste.

Crowded row is a typical soil saprophyte growing throughout the temperate climate zone. It grows in close, difficult to separate groups in forests, parks, gardens, meadows, along roads and forest edges from September to October. In a number of Asian countries, it is grown and used in pharmacology for the production of drugs for diabetes and cancer.

• (May mushroom, Kalocybe may mushroom, St. George's mushroom)(Calocybe gambosa)

Edible mushroom of the genus Kalocybe, family Lyophyllaceae. The diameter of the cap of the May mushroom is only 4-6 cm, and the flat-round shape of young mushrooms changes to a convex-prostrate shape as they grow. The flake-fibrous skin of the cap at the beginning of growth has a light beige color, then turns white, and in overgrown mushrooms it turns yellow. The straight leg, with a height of 4 to 9 cm and a thickness of up to 3.5 cm, can expand downward or, conversely, narrow. The main color of the stem of the May row is whitish with yellowness, and at the base it is rusty-yellow. Often the growing blades are white at first, then become cream or light yellow. The fleshy pulp of the May row is white and has a floury taste and aroma.

May row is widespread throughout the European part of Russia and grows in forests, groves, parks, meadows and pastures from April to June, but bears fruit especially abundantly in May.

Conditionally edible rows, photo and description

• Poplar row (poplar row, poplar row, poplar row, poplar row, subtopolevik, sandpiper, sandstone, zabaluyki, frosts) (Tricholoma populinum)

Conditionally edible mushroom. The fleshy cap of the poplar row has a diameter of 6 to 12 cm, is initially convex, gradually straightens, and its glossy and slippery surface becomes uneven. The skin of the cap is yellow-brown. The fleshy leg is 3-8 cm long and up to 4 cm thick; in a young mushroom it is light, becomes red-brown with age, and darkens when pressed. The plates are initially white, but in overgrown mushrooms they are red-brown. The pulp is dense, fleshy, white, and has a distinct floury odor. Under the skin of the cap it is pink, in the stem it is gray-brown.

The poplar row fungus forms mycorrhiza with poplar, therefore it is distributed mainly under poplars, in the forest-park zone of Siberia and southern Russia. Fruits in long rows from late summer to October. In regions poor in other types of mushrooms, poplar rows are valued as an important food product.

• Violet row (lepista naked, violet lepista, purple row, cyanosis, titmouse, blueleg)(Lepista nuda)

A conditionally edible mushroom, which was originally classified as a member of the genus Lepista, but is now classified as a genus of talker, or clitocybe ( Clitocybe). The purple row is a fairly large mushroom with a cap diameter of 6 to 15 cm (sometimes up to 20 cm). The shape of the cap is initially hemispherical, gradually straightens out and becomes convex-spread, and sometimes concave inward with a wavy, tucked edge. The smooth, glossy skin of young rows is distinguished by a bright purple color; as the fungus grows, it fades and becomes brownish or yellowish-brown. The leg, 4 to 10 cm high and up to 3 cm thick, can be smooth, slightly thickened near the ground, but always covered at the top with a scattering of light flakes. In young mushrooms, the stem is elastic, purple, becomes lighter with age, and turns brown with age. The violet row plates are up to 1 cm wide, thin, frequent, violet, brownish in overgrown specimens. The fleshy pulp is also distinguished by a light purple color, becoming yellowish over time, with a mild taste and an anise aroma that is unexpected for mushrooms.

Purple rowers are typical saprophytes; they grow on the ground, rotting leaves and needles, as well as in gardens on compost. Lilac row mushrooms are common in coniferous and mixed forests throughout the temperate zone, appear at the end of summer and bear fruit until December, both singly and in ring colonies.

• Yellow-red honey fungus (pine honey fungus, yellow-red honey fungus, red honey fungus, red honey fungus, yellow-red false honey fungus) (Tricholomopsis rutilans)

Conditionally edible mushroom. Due to its unpleasant bitter taste and sour smell, it is often considered inedible. The reddened row has a first round, then spread-out cap with a diameter of 5 to 15 cm. The skin is dry, velvety, orange-yellow, dotted with small, red-brown fibrous scales. The straight or curved leg grows up to 4-10 cm in height, has a thickness of 1 to 2.5 cm and a characteristic thickened base. The color of the leg matches the color of the cap, but with lighter scales. The plates are wavy, pale or bright yellow. The dense, fleshy pulp of the row mushroom is distinguished by a juicy yellow color, is bitter and has a sour smell of rotten wood.

Unlike most other rowweeds, the reddened rowweed is a saprotroph that grows, like honey mushrooms, on dead wood in pine forests. It is a common mushroom of the temperate zone and bears fruit in families from mid-summer to the end of October.

• Ryadovka honeycomb-like, she's the same row tied(Tricholoma focale)

A conditionally edible rare mushroom with low taste. Fleshy mushrooms with a thick stalk are distinguished by the heterogeneous color of the cap, which can be red, yellowish-brown with greenish spots and veins. The diameter of the row cap is from 3 to 15 cm, the shape is narrow and convex in a young mushroom, over time it becomes flat-convex with a tucked edge. The leg, 3 to 11 cm high and up to 3 cm thick, has a fibrous ring. Above the ring, the leg is white or cream, below it is covered with scales and brick-colored belts. The row blades are frequent, at the beginning of growth they are pale pink or cream, then they become uneven, dirty yellow, with brown spots. The pulp is white, with an unpleasant taste and smell.

Ryadovka opulensis is a mycorrhizal partner of pine and grows on the infertile soils of light pine forests in Europe and North America. Row mushrooms bear fruit from August to October. They can be eaten salted, pickled, or after boiling for 20 minutes (the water must be drained).

• or woolly row(Tricholoma vaccinum)

A conditionally edible mushroom, widespread throughout the temperate climate zone. The bearded rower is easily identified by its reddish or pinkish-brown woolly scaly skin. The cap initially has a convex, conical shape; in old mushrooms it is almost flat, with a low tubercle. The edges of young mushrooms are characteristically tucked in, and over time they straighten out almost completely. The diameter of the cap is 4-8 cm, the length of the stem is 3-9 cm with a thickness of 1 to 2 cm. The stem of the row is fibrous-scaly, smooth, sometimes narrows downwards, under the cap is white, closer to the ground it becomes brown. White or yellowish-cream plates are planted sparsely and turn brown when broken. The pulp is white or pale yellow, without a pronounced taste or aroma.

Bearded row mycorrhiza is associated with spruce; less commonly, bearded row mushrooms grow in pine and fir forests, as well as in swamps with a predominance of willow and alder. The mushroom bears fruit from mid-August to mid-October.

• Greenfinch (green row, green grass, jaundice, golden row, lemon row)(Tricholoma equestre, Tricholoma flavovirens)

A conditionally edible mushroom, which got its name due to its persistent green color, which is preserved even in boiled mushrooms. The mushroom is suspected to be poisonous due to several deaths following consumption of this mushroom. The green row has a fleshy cap with a diameter of 4 to 15 cm, at first convex, then becomes flat. The skin is smooth, slimy, green-yellow in color with a brownish center, usually covered with a substrate (for example, sand) on which the row mushroom grows. The smooth yellowish-green leg of the greenfinch, 4 to 9 cm long, has a slight thickening at the bottom and is often hidden in the soil, and at the base is dotted with small brown scales. The plates are thin, frequent, lemon or greenish-yellow in color. The flesh of young specimens is white, turns yellow with age and has a floury smell and a weak taste.

Greenfinch grows in dry coniferous forests dominated by pine throughout the temperate zone of the Northern Hemisphere. Unlike most row mushrooms, green row mushrooms bear fruit singly or in small groups of 5-8 pieces from September until frost.

• Scaly row (fibrous-scaly), she's the same sweetie or row brownish(Tricholoma imbricatum)

A conditionally edible mushroom with a convex dark brown cap and a club-shaped stalk. Some mycologists classify these row mushrooms as inedible. The velvety cap of the sweet lady, covered with small scales, grows from 3 to 10 cm in diameter, first looks like a cone, then becomes flat-convex with a tubercle protruding in the middle. The leg is from 4 to 10 cm long, fibrous, brown below, pinkish or yellow in the middle, white under the cap. The plates of this type of row are white or cream-colored; when damaged, they become brown. The white or light beige flesh of the mushrooms has a light fruity aroma and a mealy taste with a slight bitterness.

Scaly row is a mycorrhizal partner of pine and is often found in coniferous and mixed forests of the temperate zone, growing in large colonies, often in the shape of “witch circles”. Fruits from mid-August to mid-October.

• White-brown row or white-brown (lashanka)(Tricholoma albobrunneum)

Conditionally edible mushroom. Some mycologists classify it as an inedible mushroom. The cap of the row is first colored wine-brown, and over time it becomes red-brown with a pale edge. The skin of the cap is slimy and prone to cracking. The cap grows from 3 to 10 cm in diameter, at first it resembles a wide cone, and as it grows it flattens, but has a characteristic tubercle in the middle. The leg can be from 3 to 10 cm in height and up to 2 cm in thickness, smooth or thinned below, pinkish-brown with a white zone under the cap itself. The plates are frequent, white, and in old mushrooms they are covered with brown spots. The pulp is white, mealy, and bitter in old mushrooms.

White-brown row mushrooms are associated with pine mycorrhizae, sometimes found in spruce forests, less often in mixed forests with acidic sandy soil. They bear fruit from late August to October.

Inedible rows, photo and description

• White row(Tricholoma album)

Inedible, and according to some sources, poisonous mushroom. Outwardly, it resembles a champignon and is similar to another inedible representative of Trichol - the stinking row (lat. Tricholoma inamoenum). White row differs from champignon in its pungent smell and pungent taste, and also in the fact that its plates do not darken. The cap is a white row with a diameter of 6 to 10 cm, at first convex-rounded, then acquires a convex-spread shape. The dry, dull skin of the cap is initially gray-white, and then becomes yellow-brown and covered with brownish spots. The stem of the row, 5-10 cm high, has a slight thickening at the bottom and repeats the color of the cap; in overgrown specimens it turns brown at the base. The plates are wide, frequent, initially white, and become noticeably yellow over time. The pulp of the fruiting body is white, fleshy, turns pink when cut and has a bitter, burning taste. The smell of old mushrooms is musty, somewhat similar to the smell of radishes.

White rows are found in deciduous forests dominated by birch throughout the temperate climate zone. They grow from August to mid-autumn in huge families, forming long rows and circles.

• Soap row ( Tricholoma saponaceum, Agaricus saponaceus)

A non-toxic mushroom, recognized as inedible due to its unpleasant taste and fruity-soapy smell, which persist even when cooked. The soap row has a smooth, bare cap that is olive green or olive brown in color with a reddish center and pale edges. The shape of the cap is initially conical, then becomes flat-convex with a pronounced tubercle, the diameter ranges from 3 to 12 cm. The plates of the row mushroom are sparse, yellowish-green, and in old mushrooms they are sometimes covered with lilac spots. The leg is smooth or club-shaped, white or greenish-yellow in color, and in older specimens it is often dotted with red spots. The height of the leg ranges from 6 to 12 cm with a thickness of 1 to 5 cm. The dense white or yellowish flesh turns red when cut.

Soap row mushrooms grow in coniferous and deciduous forests with a predominance of pine, spruce, oak and beech. They bear fruit from late summer to late autumn.

Poisonous rows, photo and description

• Row sulfur (sulphurous), she is sulfur-yellow row ( T richoloma sulphureum)

A slightly poisonous, low-toxic mushroom that can cause mild poisoning. The fruiting body of this mushroom has a characteristic gray-yellow color, which takes on a rusty-brown tint in older mushrooms. The velvety cap, 3 to 8 cm in diameter, is convex at first, and over time becomes flat with a small pit in the middle. The stem of this type of row, with a height of 3 to 11 cm, sometimes widens towards the bottom or, conversely, thickens towards the top, and may be covered with brown scales at the base. The plates are sparse, with an uneven edge. The pulp has a distinct odor of hydrogen sulfide, tar or acetylene and an unpleasant, bitter taste.

Sulfur row mushrooms grow in deciduous and mixed forests throughout European territory and are in symbiosis with oak and beech, sometimes with fir and pine. They bear fruit from mid-August to October.

• Pointed row (mouse row, striped row, burning-sharp row)(Tricholoma virgatum)

Poisonous mushroom (some consider it inedible). The cap, 3-5 cm in diameter, at first looks like a pointed cone or bell, and as it grows it becomes flat-convex, with a pronounced sharp tubercle in the middle. The shiny fibrous skin of the pointed rows is distinguished by a dark gray mouse color. The stem of this type of row is long and thin, grows from 5 to 15 cm in length and is flat or gradually widens downwards. The surface of the leg is white; near the ground it can be yellow or pinkish. The plates of the mouse row are frequent, uneven, white or grayish; in overgrown mushrooms they are covered with yellow spots. The dense white pulp of the fruiting body has no distinct odor and has a sharp, pungent taste.

Ryadovka acuminate is a mycorrhizal partner of pine, spruce and larch. Grows abundantly in coniferous forests of the temperate zone from early September to late autumn.

• , she's the same leopard print row or poisonous row(Tricholoma pardinum)

A rare, poisonous, toxic mushroom that is easily confused with some edible species. The cap, 4-12 cm in diameter, initially has the shape of a ball, then resembles a bell, and in older specimens it becomes flat. The off-white, grayish or black-gray skin of the cap is covered with concentrically arranged flaky scales. A similar edible species, the gray row, has a slimy and smooth cap. The leg of the tiger row is from 4 to 15 cm long, straight, sometimes club-shaped, white with a slight ocher tinge, at the base of a rusty tone. The plates are wide, fleshy, rather sparse, yellowish or greenish. In mature mushrooms, droplets of released moisture are visible on the plates. The pulp of the fruiting body is gray, at the base of the stalk it is yellow, with a floury smell, devoid of bitterness. A similar species is earthy grass (lat. Tricholoma terreum), has no floury taste or smell, and its plates are white or gray.

Tiger row mushrooms grow on the edges of coniferous and deciduous forests throughout the temperate climate zone. They bear fruit from late August to October singly, in small groups, or in “witch circles.”

Useful properties of rowing

Edible row 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 removal of waste and toxins from the body. The rows are distinguished by their rich chemical composition, in which a number of substances beneficial to the human body are found:

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

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

Harm of rows and contraindications for use

Row mushrooms tend to accumulate various atmospheric pollutants, as well as heavy metals, so old, overgrown mushrooms will not bring any benefit, but rather cause harm to the body.

Excessive consumption of mushrooms can cause flatulence, pain and heaviness in the abdomen.

You should not eat a large number of rows if you have low acidity, chronic gastrointestinal diseases, gallbladder dysfunction, pancreatitis and cholecystitis.

Symptoms (signs) of poisoning

Symptoms of poisoning by poisonous mushrooms appear 1-3 hours after eating and are similar to the toxic effects of many poisonous mushrooms:

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

Poisonous trees usually do not cause confusion, hallucinations or delusions, but at the first symptoms of poisoning you should consult a doctor.

• In many countries, row mushrooms are considered a delicacy: some species are successfully grown and sold for export.
• Rowing is not difficult to grow at home, and the growing method is very similar to growing champignons.
• Powder from the dried fruiting bodies of the row is used in cosmetology in the manufacture of facial lotions, which are good for getting rid of acne and excess oily skin.
• The Japanese value the matsutake mushroom no less than the Europeans value the truffle, and fried matsutake is a rather expensive delicacy, because the cost of individual specimens can be about $100.

Row mushrooms is the collective name of an entire order of mushrooms, including both edible and poisonous species. Basically, they are all edible: gray row, poplar, giant, matsutake, massive, and yellow.

The row plant most often grows in mixed and coniferous forests and loves sandy soil. And they collect it from May until the end of October. The greatest mushroom “peak” occurs in August-September.

Many people look at these wonderful and very healthy mushrooms as inedible toadstools, so they avoid them. Even experienced mushroom pickers do not always risk collecting rows of mushrooms, for fear of confusing them with their poisonous counterparts.

Edible and poisonous types of rows - how to distinguish?

There are a huge number of different types of row mushrooms. Moreover, each species is not only edible, but also poisonous. How to distinguish an edible row mushroom from a false one? The main difference between a poisonous and an edible mushroom is that the caps of false rows will always be evenly shaped and painted only white, and poisonous mushrooms have a rather fetid odor. Edible mushrooms, on the contrary, are painted in different shades (the cap and stem of such rows are always the same tone). Under the cap they have plates of rich yellow color. The pulp of the edible rows will be the same color. So, let's first consider which mushrooms are allowed to be eaten, and then which ones are unsuitable for food.

Edible row mushrooms:

1. Gigantic row. Other names for the mushroom: gigantic row, huge row. The mushroom cap reaches about twenty centimeters in diameter. The cap is also characterized by a spherical shape (then the shape becomes flat), smooth skin of a brownish-red color with light edges. The fruit stalk is quite elastic, straight, lighter at the top, and starting from the middle it becomes yellowish or brownish-scarlet. The mushroom pulp has a nutty flavor and a rich mushroom aroma; when broken, it may turn red or yellow. Fruiting lasts from August to September. Cultivated in forests where pine trees grow.
2. Yellow row. Also called decorated row. Compared to all other types of rows, this mushroom is much smaller in size. The hat is yellowish-olive in color with a dark spot in the center. The fruit stem is very small (about one centimeter), hollow inside, and covered with scales on top. The flesh under the cap is yellowish, and in the stem it is brown. In addition, the decorated row has a very pleasant woody aroma, but at the same time has a bitter aftertaste.
   
3. Yellow-brown row. Popularly, such a mushroom is called brown, red-brown and orange. Although the mushroom belongs to an edible species, it is slightly bitter when consumed. The mushroom cap is convex at the initial stage of development, and over time it becomes flatter with a small tubercle in the center. The surface is quite sticky; in old mushrooms it can also be scaly, red-brown in color with light edges. The fruit stalk is straight, becomes thicker closer to the base, white at the top, and brownish-yellow at the bottom with thin brownish-red fibers. The pulp of the row is light or yellowish, has a strong powdery odor and bitter taste. The harvest takes place from August to September.
   
4. Earthy row. Also called earthy-gray row. The cap is cone-shaped, later becomes flat with a small tubercle in the center, grayish-brown in color and with a smooth surface. The fruit stem can be straight or slightly curved in the form of a screw, white in color. As for the pulp, it is moderately elastic, light in color, tasteless and has a slight powdery odor. They grow exclusively in coniferous forests. They begin bearing fruit in August.
   
5. Lilac-footed row. The fruit stem is lilac in color, and the cap is yellow-beige with a purple tint and a smooth surface. The pulp is quite fleshy, sweet, with a light fruity aroma, gray, whitish or violet-gray in color. Likes to grow in forests where ash trees grow. The harvest begins in April and lasts until November.
   
6. Mayskaya row. Young mushrooms have a round-flat cap, which later becomes convex. The skin is beige in color, then becomes a little whiter, and at an older age it turns yellow. The mushroom stem is straight, white or yellowish in color, yellow-red near the base. The fruit pulp is light, quite fleshy, with a strong floury smell and taste. Fruits for three months (from April to June).
   
7. Mongolian row. Characterized by excellent taste and aroma of mushrooms. The mushroom cap is ovoid or in the shape of a hemisphere; at a more mature age, the mushroom takes on a convex shape with upward-curved edges. The surface of the cap is shiny, whitish in color; in an old mushroom, the skin becomes matte. The fruit stem of the Mongolian row is long (reaches almost ten centimeters), quite thick, expanded closer to the base, whitish, and then yellowish in tone. The pulp of the row is white. It begins to bear fruit twice a year: first in the spring (from May to May), and then in the fall (somewhere in October).
   
8. Broken row. The fruit body is quite fleshy. The cap is semicircular, reddish-brown or yellow-chestnut in color, with a shiny and silky surface. The mushroom stalk is cylindrical, compacted, narrows near the base, light-colored, covered with plaque. The fruit pulp is white, turns red when broken, has a bitter taste and a powdery odor. It begins to bear fruit in January and stops in March. The broken row can be salted, pickled, boiled, fried and stewed. But such mushrooms require preliminary long-term soaking.
   
9. Shoed row. Also called matsutake (which means “pine row”). The fruit cap is quite wide, with a silky surface, brownish in color. In more mature mushrooms, the skin cracks and the light flesh is visible through it. The mushroom stem is long (can reach about twenty centimeters), closer to the cap it is painted white, and near the base it is brown. The fruit pulp is light, has a mushroom flavor and a spicy-cinnamon aroma. The harvest takes place in the first two months of autumn.
   
10. Gray row. This mushroom is also called streaked mushroom. The cap of the gray row is round, a little later it becomes flatter and uneven, a small tubercle forms in the center, the color is dark gray, sometimes there is a purple or green tint. Old mushrooms have a smooth cap surface with cracks. The fruit stem also has a smooth surface, expanded closer to the base, and is covered on top with a powdery coating of a grayish-yellow or white hue. Mushroom pulp has virtually no odor, has a mealy taste, and turns yellow when broken. It grows in forests where pine trees grow. The gray row appears at the beginning of autumn and disappears at the end.
    
11. crowded row. The mushroom grows in clusters in the form of small fruiting bodies of different shapes. Mushroom caps are round with concave edges. The surface is smooth (may be scaly), gray in color. The fruit stalks are fused together, straight, swollen, light-colored. The mushroom pulp is quite elastic, moderately dense, brown in color, has an excellent taste and powdery smell. Appear in the first two months of autumn. Found in parks, forests, and near roads.
    
12. Violet row. Another name is pink row. The cap, up to fourteen centimeters in diameter, is painted whitish or yellowish, smooth, hemispherical in shape (in more mature mushrooms the shape becomes flat) with uneven and wavy edges. The leg is colored in the same tone as the cap, tapers at the top, and is fibrous (may be covered with scales). The mushroom pulp is soft, whitish or light pink in color, emits a corn aroma, and is almost tasteless. Grows from August to November in mixed forests.
    

The following types of mushrooms belong to the conditionally edible rows:

1. White-brown row. Also called brown row. The surface of the cap is slimy, prone to cracking, and colored reddish-brown. The shape of the cap is cone-shaped with a tubercle in the center. The fruit stem is smooth, brownish-pink in color, white under the cap itself. The pulp is also light; in mature mushrooms it is slightly bitter. It begins to bear fruit in August and ends in October.
   
2. bearded row. The cap is convex, cone-shaped, with a scaly surface, reddish or brownish-pink in color. In young mushrooms, the edges of the cap are rolled up, and when older they become flattened. The mushroom stem is covered with scales, smooth, white on top and brown underneath. The pulp is light, tasteless and odorless. It is found near swamps where alder and willow grow, as well as in forests where there are pine and fir trees. Fruits from early August to October.
   
3. Smoky row. The cap is quite fleshy and large, hemispherical in shape (in older age it changes to flat) with rolled up edges, ashy or yellowish in color, with rather thick, whitish flesh, which becomes loose in old age. Produces a floral-fruity aroma. The fruit stalk is thick, widens near the base, club-shaped, moderately fleshy, light in color. In the forest, the mushroom is most likely to be found from August to November.
   
4. Yellow-red row. Also called red row. Due to the fact that the mushroom has a rather bitter taste and sour smell, very often this row is considered an inedible species. The cap is round (then becomes flat), the surface is velvety, dry, yellow-orange in color, dotted with small brown-red scales. The fruit stalk can be curved or straight, thickening near the base. The color of the leg is the same as that of the cap, only the scales are much lighter. The pulp is quite fleshy, dense, juicy, yellowish in color, with a bitter taste and sour smell. Fruiting begins in July and lasts until October.
   
5. Green row. Also called golden row. Some scientists believe that this mushroom belongs to a poisonous species. The cap is convex (later it will be flat), fleshy, with a smooth and slimy surface of a yellowish-green tone with a brownish center. N The foot is smooth, yellow-green in color, covered with brownish scales at the base. The pulp is light, turns yellow in mature mushrooms, is almost tasteless, with a floury smell. Grows from September until the first frost.
   
6. Red row. Young mushrooms, compared to old mushrooms, have a much more pleasant taste and are not bitter. The surface of the cap is velvety, yellow-orange in color, dotted with reddish scales. The fruit pulp is quite compacted in the cap, bright yellow in color, has a rancid taste and a sour smell, reminiscent of rotten wood.
   
7. Openkovidnaya row. The mushrooms are quite fleshy, with a thick stem and a cap, which is colored yellow-brown, reddish with green spots and veins. The shape of the cap is narrow and convex, then changes to flat with rolled up edges. The fruit stem is of medium length (about eleven centimeters), cream-colored, covered with scales below. The mushroom pulp is light in color and has a not very pleasant smell and taste. The harvest takes place from the third month of summer until October. These mushrooms are best consumed pickled, salted or boiled.
   
8. fused row. The fruit cap, about ten centimeters in diameter, has a convex shape, which changes to flat with age, with the edges pointing down. The skin of the cap is dryish, smooth, and whitish in color. In rainy weather the color of the cap turns blue. The mushroom stem is velvety, cylindrical or flattened, white in color. The flesh of the mushroom is quite elastic, light, with a cucumber smell..
   
9. Poplar row. The mushroom cap of this row is quite fleshy, convex (later becomes flat) in shape, with a slippery yellowish-brown skin. The fruit stem, like the cap, is quite fleshy, light in color, in a more mature age it turns brownish-red, and can darken when squeezed. The flesh is light, dense, moderately fleshy, pinkish under the cap, and grayish-brown inside the stem. The harvest lasts all summer, including the first two months of autumn.
   
10. Purple row. Also called lilac row and lilac row. It is considered a rather large mushroom, with a hemispherical cap (then becomes flat), with a smooth skin, a rich purple color (in old mushrooms the tint becomes brownish). The fruit stalk is quite dense, elastic, slightly thickened closer to the base, covered at the top with light flakes, purple in color, which lightens with age and then turns brown. Mushroom pulp is light purple in color and has an anise aroma. Fruits from August to December.
    
11. Scaly row. The cap is convex in shape, with a velvety skin of a dark brown tone, covered with scales. The leg is club-shaped, fibrous, tricolor (white near the cap, pink or yellow in the middle, and brown closer to the base). The pulp is beige in color, has a fruity smell and a bitter taste. Fruits for three months (from August to October).
    

Inedible row mushrooms include the following types:

1. White row. Some experts believe that this mushroom is poisonous. It has an unpleasant pungent odor and a rather pungent taste. The shape of the cap is rounded and convex, becoming flat over time. The surface is dry, dull, white-gray in tone, which later changes to yellowish-brown with brownish spots. The stem of the mushroom is slightly compacted near the base and has the same color as the cap. The fruit pulp is moderately fleshy, light, turns pink when broken, and has a burning, bitter taste. The smell of more mature mushrooms is musty, somewhat reminiscent of the smell of radish. They appear in August and grow until October.
   
2. Smelly row. This mushroom is considered inedible because after eating it, a person experiences visual and auditory hallucinations. The hat is white with a presence of brown color, convex in shape. The pulp is compacted, light, smells of pungent gas. The fruit stem is colored in the same way as the cap. They can grow in mixed forests from September to October.
   
3. Spruce row. Characterized by an unpleasant odor and taste. Inhabits pine forests from August to October. The cap is round in shape with a small depression in the center, the surface is shiny and smooth, of a brownish tint. The fruit leg is not too fleshy and thin, curved. In old mushrooms, the skin cracks, revealing light flesh.
   
4. Soapy row. The name of the mushroom is due to the fact that it has a fruity-soapy smell and a not entirely pleasant taste. The taste and smell do not change even after heat treatment. The mushroom cap is bare, smooth, conical in shape, which then becomes flat, greenish-olive in color, reddish in the center, and pale at the edges. The fruit stalk can be club-shaped or even-shaped, whitish or yellow-green in color; at an older age, the stalk becomes covered with reddish spots. The pulp is quite dense, light or yellow. It is found in forests where spruce, pine, and oak trees grow, from August to November.
   
5. Separate row. The hat is olive in color, convex in shape with a dark tubercle in the center, almost twelve centimeters in diameter, covered with dark scales, the edges are curved down. During rainy weather, the surface of the cap becomes slippery and slimy. The mushroom stalk is compacted, expanded at the bottom, white-green at the top and dark gray at the bottom, with small scales located on the surface of the stalk. The pulp is two-colored (it is white in the cap and yellowish in the stem), tastes bitter, and smells of fresh flour. The row grows for a month and a half (from August to mid-September).
   

There are also poisonous row mushrooms:

As you can see, there are a huge variety of varieties of row mushrooms. Among them are both edible and inedible and even poisonous mushrooms. Therefore, before collecting mushrooms in the forest, you should carefully study the appearance of each of them.

Below is a video about the brown row.

Beneficial features

Rows have a whole list of useful properties. Thus, it is very valuable for medicine that many antibiotics are obtained from the enzymes contained in the rows, which are most often aimed at combating the tuberculosis bacillus. Mushrooms are also rich in vitamins B, PP, C, A.

These mushrooms are known to help with mental fatigue. Doctors recommend rowing for people suffering from diabetes and hypertension.

Due to the fact that mushrooms contain very few calories, they are perfect for dietary nutrition, and the presence of a large amount of microelements and proteins makes them an excellent food for vegetarians. In terms of their chemical composition, they are very close to meat, therefore they can completely replace it.

Edible row mushrooms are very beneficial for humans. Their benefit lies in the fact that mushrooms contain vitamins and substances that have a beneficial effect on the body, helping to cope with many diseases.

Thanks to scientific research and chemical analysis of the fungus, it was found that the rows have the following properties:

• antibacterial;
• antioxidant;
• immunomodulatory;
• antiviral;
• anti-inflammatory.

In addition, the benefits of row mushrooms are based on the fact that the use of this product contributes to:

• removing toxins from the body;
• normalization of the tone of the stomach and intestines;
• liver cell regeneration.

It can be concluded that the described row mushrooms (edible only) should be included in the diet of people with diabetes, oncology, arrhythmia, diseases of the genitourinary system, rheumatism, nervous disorders and osteoporosis. h.

Use in cooking

Despite the fact that these mushrooms have an inconspicuous appearance, they are surprisingly tasty and aromatic, and therefore it is not surprising that row mushrooms are widely used in cooking.

Both young and adult mushrooms are excellent for food, and even those that have survived the first frost. Rows are wonderfully suitable for frying, salting, marinating, stewing, and soups and sauces are prepared from them. They can be grilled and dried. Many chefs prefer to add rows to meat - they add an extraordinary aroma to the dish. At the same time, rows can be a separate dish - a decoration for the festive table.

How to cook properly?

Row mushrooms, only if they are edible, can and even should be eaten. But before you start making a dish with mushrooms, you should first prepare fresh mushrooms.

How to process rows? It is necessary to first sort out the collected rows and clean them of leaves and grass. Next, the mushrooms should be thoroughly rinsed under running water or soaked in water for several hours (this is done when the mushrooms are too dirty). Then pour clean water into the container, add vinegar and bring to a boil. As soon as the liquid begins to boil, place the washed mushrooms in a saucepan and boil for about ten minutes. Then the broth must be drained, and the rows must be filled with water again, adding vinegar, and boiled for about twenty minutes. Then put the peeled onions into the container and cook for another ten minutes (this is necessary so that the mushrooms do not emit a powdery smell). When the mushrooms are cooked, they need to be thrown into a colander, and then proceed to further preparation of the dish.

How to prepare rows so that they don’t taste bitter? To get rid of the bitter taste, you should remove the skin from the cap during processing, soak the mushrooms in salted water (a kilogram of rows requires thirty grams of salt and a liter of water) for a day (the longer the mushrooms are soaked, the better the bitterness comes out of the pulp) or during While cooking the mushrooms, add a peeled onion to the broth (this method was described above).

What can you do with rows? Culinary experts recommend salting, marinating, boiling, frying and stewing mushrooms.

How to cook rows? Process a kilogram of fresh mushrooms as indicated above. Next, pour a liter of water into a deep container, add thirty grams of salt, a pinch of citric acid and boil. When the liquid begins to boil, place the cleaned rows into the container and boil for about twenty minutes under a closed lid. After ten minutes of cooking, add a couple of clove buds, six peppercorns and bay leaves to the mushrooms. After twenty minutes, transfer the boiled mushrooms to a colander - and you can begin further preparing the dish.

How to fry rows? Peel, rinse and place approximately five hundred grams of fresh mushrooms in a deep container, adding two liters of water and thirty grams of salt. Boil the mixture and simmer for about twenty minutes (you should constantly skim off the foam). Place the boiled rows in a colander to drain excess liquid, and then place in a heated frying pan coated with vegetable oil. Fry the mushrooms for about ten minutes, stirring regularly.

How to pickle rows at home? You will need a kilogram of fresh rows, which need to be cleaned, washed and cut. Then the mushrooms should be boiled as indicated above. At the end of cooking, mix the rows with forty-five milliliters of vinegar and distribute into sterilized containers, adding thirty-five grams of sugar, five peppercorns, four buds of cloves and a couple of bay leaves. Afterwards, the jars should be sealed tightly.

How to salt rows for the winter? Boil a kilogram of mushrooms and transfer to a colander to remove all the liquid. Next, put three leaves of horseradish, ten peppercorns into a sterilized container, and then lay out the boiled rows in layers, sprinkling each layer with salt and adding three chopped cloves of garlic. H In forty-two days, the salted mushrooms will be ready for the winter. The shelf life of the product is no more than twelve months.

Benefits of row mushrooms and treatment

The benefits of row mushrooms for the body are known to both folk and official medicine. This is possible due to the fact that such a plant product contains a huge amount of vitamins, minerals and amino acids.

Extracts obtained from these mushrooms are actively used in the treatment of liver and kidney diseases. They restore liver cells, promote the removal of toxins and cleanse the body as a whole. In addition, in folk medicine, ointments and lotions made from these mushrooms are used to treat skin diseases.

Harm of row mushrooms and contraindications

Row mushrooms do not cause any harm, but there is a chance of confusing edible mushrooms with poisonous mushrooms. Poisonous species have thinner legs and caps with grayish plates and a conical tubercle in the middle.

It is also better to collect mushrooms away from roads and cities, since they absorb harmful substances contained in the soil. The use of rows is contraindicated for young children, people with digestive disorders, as well as people who have an individual intolerance to this product.

• You can be poisoned by row mushrooms if you mistakenly pick an inedible type of this mushroom and eat it. Symptoms of row poisoning:
• increased salivation;
• headache;
• severe and cutting pain in the abdomen;
• nausea;
• severe and frequent diarrhea;
• fatigue, weakness and desire to sleep;

frequent and intense vomiting. At the first signs of mushroom poisoning, you should immediately call a doctor at home. While waiting for the doctor, the patient needs to provide first aid.

What is it?

Firstly, lavage the stomach with a weak manganese solution (the liquid should be light pink) to remove the remaining fungi from the body. After you drink the solution, you need to specifically induce vomiting.

Secondly, after gastric lavage, you should take any adsorbent.

Thirdly, if you do not have diarrhea, then you need to drink a laxative to cleanse the intestines of mushroom residues.

Fourthly, after taking the medicine, you need to go to bed and cover yourself with a fairly warm blanket (this is done so that the body sweats).

Fifthly, if you feel dizzy, you need to drink strong black tea (preferably hot)..

Now all that remains is to wait for the ambulance to arrive and provide medical treatment. Rows of photos and descriptions of which

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 the distinctive features of edible and poisonous rows:

1. Poisonous species have smooth caps, only white in color, and they give off an unpleasant, pungent odor.
2. Edible rows of caps can have different caps: 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.
3. 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.
• The purple row grows in coniferous forests (less often in mixed ones) in the temperate climate of the Northern Hemisphere (European 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 an inedible counterpart - 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 the growth process, the changes are more noticeable due to the gray color of the cap 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, the middle part is more intense in color, 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.

The yellow-red row is a 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 in humid areas of 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.

Beneficial features

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

The rich chemical composition of 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;
• clitocin 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 effect on the immune system.

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 amounts of mushrooms of this type.

Symptoms and signs of poisoning

The symptoms of poisoning with inedible mushrooms, as with 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.

• Row mushrooms are considered a delicacy in many countries. 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 an expensive delicacy, with some specimens costing around $100.

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