Ryadovka May (May mushroom, T-shirt, St. George mushroom). Distribution and description of the May row, photo of the mushroom ✎ Belonging and generic features

May mushroom or May calocybe, May rowing, St. George's mushroom - edible mushroom Category 4, belonging to the genus Calocybe, Lyophyllic family. This is enough major representative in the order of the Agarikovs. The cap of the May mushroom can reach 10 cm in diameter. Young mushrooms usually have a spherical cap. However, as the May fungus grows, it opens up, becoming flatter.

Often, the proximity during the intensive growth of the May fungus also leaves an imprint on the shape of the cap - the edges of the caps can take on different shapes, and in dry weather it can become covered with cracks. The surface of the cap is usually painted white or shades of yellow.  The leg of the May mushroom is thick, relatively short. Reaches 7 cm in height. The surface of the foot is smooth.

The color varies from white to cream. The flesh in the leg is dense, white color. The plates are narrow and often located, adherent to the stem, the same color as on the hat. The fruiting period of the May fungus lasts from mid-May to the end of July. It usually grows on forest edges, pastures, meadows of the European part of Russia.

A look similar to it: a row is white, which has a more unpleasant odor.

May mushroom (Calocybe gambosa)

fruiting body

season and place

similarity

Grade

May mushroom. Mike. George mushroom (Calocybe gambosa)

May mushroom. Mike. George mushroom (Calocybe gambosa) photo

Grows in sparse deciduous forests, on grassy places, as well as pastures, pastures, near settlements in May-June. Hat up to 12 cm in diameter, fleshy, convex at first, then prostrate, with a wavy, often cracking edge, flat or with a tubercle, cream, yellowish, off-white. The pulp is thick, white, soft, the smell of flour.

The plates are whitish, frequent, notched or adherent with a tooth. Creamy spore powder. Leg up to 10 cm long, 3 cm thick, club-shaped, whitish, brownish-cream or yellowish, fibrous. Mushroom edible, the fourth category.

Used fresh without pre-boiling. Young St. George mushroom looks like on entholoma poisonous. The shape of the cap and color are almost the same. You can distinguish them by the plates: in entoloma they are scarlet, in the May mushroom they are white.

Written by Nikolay Budnik and Elena Mekk.

May mushroom, Mike, St. George's mushroom, Ryadovka May - these are the names of one mushroom. We know only three myceliums of the May mushroom, and one of them bears fruit annually, and the other two - only occasionally.

Ryadovka Mayskaya is a delicious edible mushroom. It is especially valuable because it appears in late May - early June, when there are very few other mushrooms.

1. May rowing - a delicious edible mushroom.

1a. This mushroom appears on Uloma Zheleznaya after the twentieth of May.

2. Before this period, we never met the May row.

3. The mushroom grows until the end of June.

4. May mushroom smells like fresh flour.

5. Those who collect greenfinches and gray rows are well aware of this smell, which cannot be confused with anything else. The smell goes away when cooked.

7. Mushrooms sometimes hide under the forest floor. Only one mushroom is visible in this photo.

8. It turns out that two other mushrooms are hiding under the needles.

9. Young May mushrooms are very pretty.

10. They are not yet affected by insect larvae, but become wormy with age.

12. And here the flowers of Veronica, along with mushrooms, delight us.

13. May rows live up to their name. They grow in rows...

14. ... in groups and families.

16. They grow on the edges, lawns, glades, ...

17. ... on the sides of forest roads.

18. The size of the mushroom is not very large.

19. Color y May row light, almost white.

20. The hat on top may have a slightly yellowish color.

21. Young May mushrooms have more yellowness than older ones.

22. In wet weather, hats seem to be saturated with water.

23. Hats become loose.

23a. In young rows of May hats are round, their edges are even.

23b. The old ones have wavy edges.

24. Pay attention to the plates.

25. They are white or slightly yellowish in color.

26. The shape of the plates is the same as that of the rows, although scientists attribute this fungus not to the rows, but to the calocybe.

27. Records are very frequent.

28. This photo clearly shows the fit of the plates to the leg.

28a. Here's another look at the fit of the plates.

29. Legs of T-shirts of the same color with a hat.

30. They are usually even along the entire length.

31. In youth, the legs are plump and strong.

32. Inside they are elastic, quite edible.

33. With age, the legs become thin, ...

34. ... fibrous and slightly hollow inside.

34a. Here you can see the foot resting on the ground.

35. The pulp of T-shirts is dense, light.

36. Unfortunately, already in youth, many mushrooms are wormy.

Ryadovka Mayskaya is an edible mushroom that grows in the spring during the season for collecting lines and morels. It chooses a variety of places for growth: illuminated areas of the forest, roadsides of field and forest roads, sparse grass along the edges of fields, meadows and gardens. It can be found even in urban areas, for example, in flower beds or lawns.

How to determine the May row, because this mushroom does not grow along with the usual types of rows in autumn period? It should be noted that the fruiting body has a rather modest appearance, because his hat, leg and plates are of the same color - whitish or cream. Sometimes novice mushroom pickers confuse the May row with champignons. According to them, the taste of this mushroom is not inferior to even the best autumn species.

The description of the May row resembles a poisonous white row, which is very toxic. Apparently, this is why the May mushroom is not as popular as the others. And not every fan silent hunting is ready to roam the forest in the spring in search of this species. But there are gourmets who are happy to collect this particular row and fill their baskets with it to capacity.

It is known that the poisonous white row has the same color as the May one. However, it begins its fruiting at the end of August and continues until the first frost. The smell of this fungus is very unpleasant and pungent, reminiscent of the smell of mold. Compare a photo showing a May row mushroom and a white row mushroom in natural conditions.

Since the May mushrooms belong to the rows, they also grow in groups, forming "witch rings". The fruit body smells like fresh flour, although some mushroom pickers claim that its aroma is cucumber or resembles the smell of mowed grass.

The mushroom is considered edible, but due to its specific taste and smell, not everyone prefers it.

Note that May row mushrooms are completely unpretentious in growth. They do not choose any particular forest or soil type. That is why they are met in any forest areas and forest plantations. However, it is worth remembering that in mid-June these mushrooms completely disappear, giving place to their other brethren.

We invite readers to familiarize themselves with the description and photo of the May row, which will help to correctly identify this edible type of mushroom.






Latin name: Calocybe gambosa.

Family: Lyophyllic.

Synonyms: T-shirt, May mushroom, Georgiev mushroom, May calocybe.

Hat: at a young age, it has a flat-convex or hump-shaped shape, the size varies from 3 to 10 cm. Over time, it becomes semi-spread and acquires a flaky-fibrous appearance. The surface is dry to the touch, white or pale cream. Very old specimens of mushrooms acquire an ocher color. Pay attention to the photo of the edible May row mushroom, as well as the shape of the hat at different stages of development.

Leg: cylindrical shape, narrowed or expanded from top to bottom. White or pale cream color adulthood slightly yellowish. At the base, it usually has a rusty ocher hue. Height from 3 to 9 cm, width from 1.5 to 3.5 cm. The presented photo of the May row in natural conditions will help every novice mushroom picker to distinguish an edible mushroom from a poisonous white row.

Pulp: dense, white, color does not change until old age. It has the taste of fresh flour with a specific smell of cucumber or cut grass.

Records: narrow, thin and frequent, white in color, which become cream in adulthood.

Application and distribution of the May row

Application: not suitable for consumption raw. Great for preparing for the winter and other culinary treatments.

Edibility: refers to edible species 4 categories, however useful qualities not inferior even to beef liver.

Similarities and differences: its fruiting season begins in May and lasts only about a month, so the fungus does not have similar twins. However, it is sometimes confused with spring poisonous kind entomola, although its color is much darker than that of the row, and the leg is much thinner.

System:

Kingdom: Mushrooms (Fungi)

Department: Basidial mushrooms (Basidiomycota)

Class: Agaric (Agaricomycetes)

Order: Champignons (Agaricales)

Family: Lyophyllic (Lyophyllaceae)

Genus: Calocybe ( Calocybe)

Species: Calocybe gambosa (Fr.) Donk (1962)

Hat: 5-12 cm, fleshy, at first convex, then tuberculate-prostrate, often with a cracking or uneven wavy edge, flat or with a tubercle, dry, creamy, slightly yellowish or beige, off-white, usually with small watery-transparent spots, autumn form - yellow (see two mushrooms on the collage at the top right). In old fruiting bodies, the cap may acquire an ocher or yellow-ocher hue. The plates are whitish with a creamy tint, creamy with age, narrow, frequent, thin. The pulp is thick, dense, white, the taste is characteristic, very pleasant, sweetish, the smell is strong, reminiscent of fresh flour.
Leg: 4-10 x 0.6-3 cm, cylindrical, relatively thick and short, dense, narrowed downwards or, on the contrary, expanded, fibrous, whitish, brownish-cream or yellowish, often ocher or rusty-ocher at the base.
Habitat: sparse light deciduous forests and forest edges, light forests, parks, grows in grassy places, pastures, pastures, in gardens, near settlements, within the city, often, in places abundantly.
Fruiting period: mid-May - end of June, sometimes in September.
Distribution in Russia: European part throughout the forest zone.

Edibility: May mushrooms have a pleasant and delicate taste. For me, it is the smell and taste of spring. Some do not like them because of the pronounced mealy smell, but when cooked, they completely lose this flavor. In Europe the most popular dish are fried May rows: they are poured with a small amount of salted water and left for an hour or two, then washed, cleaned and cut, after which they are simply fried with onions until golden brown. It turns out very simply, and at the same time unusually tasty and fragrant. Alternatively, they are quickly fried with onion or garlic feathers and spread on creamy toast, salted and peppered.

May mushrooms are great for pickling, pickling and drying. They are often used in broths and sauces, risottos and omelettes, giving dishes a subtle, pleasant flavor; very good and stewed. Both young and mature specimens are suitable for food. It is noteworthy that dried mushrooms perfectly retain their delicacy properties and can be used for any dishes after pre-soaking. In Europe, they are often eaten raw, like mushrooms, in salads.

The best salting method for the May row is hot with boiling for about 20 minutes.

When marinating, unlike all other rows and talkers, you must categorically refuse strong seasonings and spices. No cloves, pepper, garlic, bay leaf. Meanwhile, it is quite possible to add onions and carrots. The own aroma of the May row is so strong and good that it does not need to be shaded or diluted with anything. By and large, salt, sugar and vinegar are all that is required to pickle the May mushroom. Moreover, sugar can be taken 1.5–2 times more than in the usual recipe (these rows are sweet in themselves, and they react very correctly to sugar). You end up with spicy-sweet mushrooms in a clear marinade, with a great flavor of their own.

medicinal properties: dichloromethane extract has bactericidal properties (has a detrimental effect on hay bacillus and Escherichia coli). Contains antibiotic substances that inhibit the development of tubercle bacillus.

It has an anti-cancer effect (completely suppresses sarcoma-180 and Ehrlich's carcinoma).

German biochemists have identified the anti-diabetic effect of this fungus, noting a significant decrease in blood sugar levels with its regular use.

Normalizes metabolism.

IN folk medicine mushrooms are not used.

The name of the genus "calocybe" is translated from ancient Greek as "beautiful head"). This genus of mushrooms belongs to the Lyophyllic family (Lyophyllaceae), and includes 13 species, of which the most famous and widespread is the May calocybe mushroom, also known as the May mushroom and St. George's mushroom. Sometimes the May calocybe is also called the "row" for its external resemblance to this genus of mushrooms.

Characteristics of the mushroom calocybe de mai

Hat

The diameter of the cap of the May calocybe is 4-6 cm, the shape is flat-convex, hump-shaped, as the fungus matures, it becomes semi-prostrate, the structure is flaky-fibrous, the color of the cap of the young mushroom is cream, gradually becoming white. In old mushrooms, sometimes the hat becomes buffy.

pulp

The pulp is white, thick, dense structure, mealy taste and aroma.

Leg

The leg of the May calocybe is cylindrical in shape, narrows or widens downwards, 4-9 cm long, 1.5-3.5 cm thick.

May calocybe grows in the European part of Russia in forest glades and edges, meadows and pastures, as well as in parks, squares, gardens. The mushroom grows in characteristic circles or rows, creating a kind of "paths" in the grass.

Fruiting in May calocybe begins in the middle or in the second half of May. The peak of growth occurs in mid-June, and the season continues until the end of June-beginning of July. IN in large numbers May calocybe appears after heavy rains.

Calocybe de mai is an edible mushroom whose only drawback is its characteristic mealy smell.

The collected May mushroom is sorted, washed and boiled (this helps to reduce the intensity of the smell of flour), then added to the first and second courses, soups and stews, pickles and marinades are made on its basis.

Calocybe May is the only representative of its kind, it can be confused with garden entoloma.

The garden entoloma hat reaches 7-10 cm in diameter. Its shape in a young fungus is bell-conical or convex, gradually it becomes unevenly spread and convex-concave, with a tubercle. The surface of the cap is smooth, after rain it becomes sticky, dark, in dry weather it is silky fibrous and light. The edge of the cap is wavy, cracking. The color is changeable, from whitish-gray, beige and gray-brown to gray-brown. characteristic hallmark mushroom is pink color plates. The leg is cylindrical, often curved, 10-12 cm in height, 1-4 cm in diameter. The structure of the leg is brittle, longitudinally ribbed, solid, in the old fungus it is hollow, twisted, furrowed. The color of the stem is whitish, pinkish or grayish. The thickened base is light. There are no rings on the stem of the mushroom. The pulp is dense, soft, fibrous, white or brownish in color, the taste and smell are farinaceous, but weak, unlike the May calocybe. Spores are pink.

Entoloma garden is conditionally edible mushroom. It is boiled for 20 minutes, after which it is used for cooking roast, salting or pickling.

Poisonous and inedible species of calocybe may mushroom

May calocybe outwardly resembles a white row, which is distinguished from it by the unpleasant smell of this mushroom.

Inedible mushroom.

The diameter of the mushroom cap is 6-10 cm. The color of the cap is grayish-white, it is dry and dull. In old mushrooms, the hat in the center is yellowish-brown, with ocher spots. The shape of the cap in young mushrooms is convex, the edge is wrapped, over time it becomes prostrate. The stem is dense, the color matches the cap, in the old mushroom it is yellowish-brown at the base. The length of the leg is 5-10 cm. It expands towards the base. The pulp is thick, fleshy, white. Turns pink at the break. In young mushrooms, it is odorless, an unpleasant musty aroma gradually appears, slightly reminiscent of a radish. The taste is pungent, burning.

White row grows in groups, in dense forests, parks and groves.

In addition, the young fruit bodies of the May calocybe can be confused with the highly poisonous fungus Patouillard fiber (Inocybe patouillardii). Young mushrooms of this species are also whitish in color, but they turn red on the cut, while in mature mushrooms the hat is fibrous, reddish-brown, and the plates are brown.

Dangerous poisonous mushroom.

The cap of young mushrooms is white, gradually becoming light ocher, or reddish; in mature mushrooms, it is silky fibrous and red-brown in color. The shape is conical-bell-shaped, flattens as it matures, there is a tubercle in the center, the edge is raised, the surface cracks. The cap diameter is 2.5-9 cm. The leg is cylindrical, thickens at the base, solid, 3-12 cm high, 0.8-2 cm thick, white in a young mushroom, later covered with red spots or becomes red, longitudinally fibrous. The pulp is white, reddens on the cut, the taste is not pronounced, the aroma is fruity.

The mushroom grows singly, from late May to early October in deciduous forests and parks, often under beeches.

It is not difficult to grow calocybe May at home. The mycelium of these mushrooms is placed in special bags or boxes, and placed in a dark place. The temperature for the development and growth of the mycelium is 15-20 °C. After 2 or 3 weeks, the mycelium completely fills the bags. And after about 25 days, the first crop appears. The first mushroom crops appear in waves, and then the mushrooms begin to grow continuously. After 3-4 months, the growth of the May calocybe stops, and the substrate is used on the site as a fertilizer.

Calorie content of the mushroom Calocybe May

100 g of fresh May calocybe mushroom contains 19 kcal, of which:

• Proteins………………1.7 g;
• Carbohydrates………….1.5 g;
• Fats………………0.7 g;
• Dietary fiber…2.9 g;
• Water………………..90 g;
• Ash………………..2.7 g

• Calocybe de mai is a delicious edible mushroom. This is the only mushroom that, in addition to truffles and morels, the British collect (they call it "St. George's mushroom"). In Italy, this species is called "martovka", since in this region it begins to grow already in the first half of March. Romania is engaged in the industrial export of May fungus to Western Europe.
• Dichloromethane extract from Calocybe May exhibits bactericidal properties (destroys hay bacillus and E. coli). Also, the fungus contains substances that can suppress the development of tubercle bacillus. On the basis of the fungus, antitumor drugs are being developed.
• With regular consumption of May calocybe, the elevated level sugar in the blood, that is, the fungus has an antidiabetic effect.