Row mushrooms. Row poplar Autumn mushrooms growing in poplars

The poplar row is also popularly referred to as poplar fungus, poplar or poplar. Macromycete got its name for its habitat. It grows in close proximity to or under poplars. Poplar rowing in terms of its taste and nutritional value is ranked in the third category of edibility. This mushroom is completely edible, but first it must be washed well, soaked (to remove bitterness) and boiled. This macromycete is suitable for cooking various dishes, but it is most delicious in pickled and salted form.

Description

Poplar at a young age has a hemispherical (sometimes irregular shape) and a convex hat. In maturity, it becomes prostrate, and later - depressed, fissured, often has indefinite form. The color of the cap varies from yellow-brown to dark brown with a reddish tinge. Sometimes there are pale green spots on it. The diameter of the cap is up to 15 cm. Its edges are variously wavy and somewhat lighter in hue. Its surface is uneven, often with cracks and pits, bare, dry. In wet weather, the hat becomes very slippery. That is why it attracts particles of soil and motes of poplar rowing. Her photos are available in this article.

The flesh of the macromycete is white (grayish-brown under the skin), fleshy, dense. She has a pleasant taste, a floury smell. It crunches when chewed. Intermediate and main plates notched, frequent, light with a pinkish tint. When the fungus ages, they turn brown or red spots appear on them. The legs of different macromycetes may be unequal in size. Some specimens are thick, while others are thin. The height of the leg is up to 7 cm, the diameter is up to 4 cm. It is cylindrical and somewhat flattened. It is yellowish-brown below and whitish above. The surface of the leg is matte, fibrous, dry. The pulp is white. At first, the leg inside is solid and dense, then it becomes loose, and then hollow.

habitat

Ryadovka poplar settles in plantings of deciduous type with the presence of poplar. The mushroom is well covered by foliage, so it can be difficult to find it. The poplar row almost always grows in large communities. This fungus is common wherever there are poplars. It can be found in European countries, in the middle lane and southern regions Russian Federation, in Siberia, in the Urals, as well as in the Far East. The fruiting season of this macromycete begins with leaf fall. It must be collected at the end of August and September.

Doubles

When young, poplar rowing in color and shape somewhat resembles crowded rowing, but it greatly exceeds the latter in size, and also has a bitter aftertaste. In addition, the underfloor is always almost completely covered with grains of sand and forest motes. But even confusing these mushrooms is not scary, since the crowded row is a rather valuable edible macromycete. Things are different with the other double. Poplar can sometimes be confused with poisonous tiger row. However, they have two significant differences. Firstly, the podtopolnik almost always settles in large communities, and secondly, it always coexists with poplars.

Ryadovka (tricholoma) is a mushroom that can be both edible and poisonous. Row mushrooms belong to the division Basidiomycetes, the class Agaricomycetes, the order Agaric, the family Row, the 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 the peculiarity of growing in large colonies arranged in long rows and witch circles.

Rows grow on poor sandy or calcareous soils of coniferous and mixed forests. Usually appear in late summer and bear fruit until frost. But there are also species that can be harvested 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 family of rows and other families) with descriptions and photographs.

Rows are edible, photo and description

• Row gray(Tricholoma portentosum)

This edible mushroom. Popular names: mice, mouse, little mouse. The fleshy cap of the serushka with a diameter of 4 to 12 cm is initially rounded, and over time becomes flat and uneven, with a flattened tubercle in the middle. The smooth skin of old mushrooms cracks, and its color is mouse 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 powdery coating, becomes hollow over time. The color of the legs is whitish with a gray-yellow tint. The plates of this variety of rowing are wide, rare, at first white, with time they turn yellow or gray. The dense whitish pulp of serushka often turns yellow at the break and has a characteristic, mild, powdery taste and mild aroma.

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

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

An edible mushroom from the genus Lepista, the Ordinary family. You can distinguish this rowing by the purple color of the legs. The hat 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 fungus are frequent, wide, yellowish or cream in color. The leg is 5-10 cm high and up to 3 cm thick. In young rows, a fibrous ring is clearly visible on the leg. The fleshy flesh of the two-color rows can be white, grayish or gray-purple with a mild sweet taste and a slight fruity aroma.

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

• Earthy rowing (earthy gray rowing, ground rowing)(Tricholoma terreum)

Edible mushroom. In young mushrooms, a 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 murine or gray-brown in color, although red-brown (brick-colored) specimens are found. The leg of this type of rowing is 5-9 cm long and up to 2 cm thick, straight or curved with a screw, white, in old mushrooms it is hollow, with a yellowish lower part. The plates of the earthy row are sparse, uneven, white or with a grayish tinge. The pulp is elastic, white, almost tasteless, with a slight floury smell.

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

• Mongolian rowing(Tricholoma mongolicum )

Edible mushroom with excellent palatability. It has an uncharacteristic for most rows appearance. If not for the plates, an inexperienced mushroom picker could 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 becomes convex-prostrate 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 leg of the Mongolian row is 4-10 cm high, thick, expanded at the base. In young mushrooms, the stem is white, with age it becomes yellowish, hollow. 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. Fruits twice: the first time - from March to May, the second - in the middle of autumn. It grows in the steppes among the grass, mostly in large groups, often forming "witch circles". It is valued in Mongolia as the main type of mushroom and a medicinal remedy.

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

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

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 red Japanese) and fir. It occurs in ring colonies under fallen leaves on dry, poor soils. Fruiting from September to October.

• Giant rowing (giant rowing, giant rowing, colossus rowing, huge rowing)(Tricholoma colossus)

Edible mushroom. The diameter of the cap of the giant row varies from 8 to 20 cm, and the hemispherical shape changes with age to a flat one with a raised edge. The skin of the cap is smooth, reddish-brown, with lighter edges. An 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 plates of the edible gigantic row are frequent, wide, white, and in old mushrooms they acquire a brick color. The white pulp of the rowing mushroom turns red or yellow when damaged, has a pleasant mushroom aroma and a tart nutty taste.

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

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

Edible mushroom, slightly bitter when cooked. The convex hat of young rows eventually acquires a flattened shape with a small tubercle in the middle. The skin is sticky, in old mushrooms it can be scaly. The diameter of the hat of the yellow-brown row varies from 3 to 15 cm, the color of the hat is reddish-brown with a lighter edge. The stem of the fungus is straight or with a slight thickening in the lower part, grows from 4 to 12 cm in height and has a thickness of up to 2 cm. The plates are frequent or sparse, uneven, pale yellow, covered with brown spots in old mushrooms. The flesh 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 temperate zone, especially abundant in August and September.

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

An edible mushroom of low quality, belongs to the genus Lyophyllum, the Lyophyllic family. One fusion of mushrooms consists of fruiting bodies with different forms. The caps are rounded, with a tucked edge, convex-prostrate or slightly concave. The diameter of the cap of this variety of rowing varies from 4 to 12 cm. The smooth, sometimes scaly skin of the cap has a grayish, gray-brown or off-white color, which brightens with time. The light legs of mushrooms, 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 leg is straight or slightly swollen, with a gray-brown tuberous thickening at the base. The plates of the fungus are frequent, fleshy, even, grayish or yellowish, darken when damaged. The dense, elastic pulp of the crowded rowweed has a mouse or brownish color with a characteristic floury aroma and a slight pleasant taste.

Row crowded - a typical soil saprophyte that grows throughout the temperate climate zone. Grows in tight, hard-to-separate groups in forests, parks, gardens, meadows, along roads and edges from September to October. In a number of Asian countries, it is grown and used in pharmacology for the production medicines from diabetes and cancer.

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

An edible fungus of the genus Calocybe, Lyophyllic family. The diameter of the cap of the May mushroom is only 4-6 cm, and the flat-round shape of young mushrooms changes to convex-prostrate as they grow. The flaky-fibrous skin of the cap at the beginning of growth has a light beige color, then turns white, and turns yellow in overgrown mushrooms. A straight leg 4 to 9 cm high and up to 3.5 cm thick can expand downward or, conversely, narrow. The main color of the leg of the May row is whitish with yellowness, and at the base it is rusty yellow. Often growing plates are white at first, then become cream or light yellow. The fleshy pulp of the May row is colored in White color and has a floury taste and aroma.

Ryadovka Mayskaya is common 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.

Rows are conditionally edible, photo and description

• Poplar rowing (Tricholoma populinum)

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

Poplar row mushroom 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.

• Row purple(Lepista nuda)

A conditionally edible mushroom, which was originally attributed to the genus lepista, and now belongs to the genus govorushka, or clitocybe ( Clitocybe). Purple rowing 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-prostrate, and sometimes concave inward with a wavy, tucked edge. The smooth glossy skin of young rows is bright purple in 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 even, 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, brightens with age, and turns brown in old age. Violet row plates up to 1 cm wide, thin, frequent, purple, brownish in overgrown specimens. The fleshy pulp is also distinguished by a light purple color, becoming yellowish with time, with a mild taste and an anise aroma that is unexpected for mushrooms.

Violet rows - typical saprophytes, grow on the ground, rotting foliage and needles, as well as in vegetable gardens on compost. Purple 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.

• Row yellow-red (pine honey agaric, yellow-red honey agaric, red honey agaric, blushing row, yellow-red false row) (Tricholomopsis rutilans)

Conditionally edible mushroom. Due to the unpleasant bitter taste and sour smell, it is often considered inedible. In the blushing row, at first a rounded, then prostrate hat with a diameter of 5 to 15 cm. The skin is dry, velvety, orange-yellow in color, dotted with small, red-brown fibrous scales. The straight or curved stem 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 stem corresponds to the color of the cap, but with lighter scales. The plates are wavy, pale or bright yellow. The dense, fleshy pulp of the rowing mushroom is distinguished by a juicy yellow color, bitter and has a sour smell of rotten wood.

Unlike most other rows, the blushing row is a saprotroph that grows, like 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 late October.

• Ryadovka open-shaped, she is bandaged rowing(Tricholoma focale)

Conditionally edible rare mushroom with low taste. Fleshy mushrooms on a thick stem are distinguished by a 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 is 3 to 11 cm high and up to 3 cm thick and has a fibrous ring. Above the ring, the leg is white or cream, from below it is covered with scales and brick-colored belts. The rowing plates are frequent, pale pink or cream at the beginning of growth, then they become uneven, dirty yellow, with brown spots. The flesh is white, with an unpleasant taste and smell.

The open-leaved row is a mycorrhizal partner of pine and grows on infertile light soils. pine forests Europe and North America. Row mushrooms bear fruit from August to October. You can eat them in a salted, pickled form, as well as after boiling for 20 minutes (the water must be drained).

• or woolly rowing(Tricholoma vaccinum)

Conditionally edible mushroom, widespread throughout the temperate climate zone. The bearded row is easily identified by its reddish or pinkish-brown, woolly-scaly skin. The hat at first has a convex, conical shape, in old mushrooms it is almost flat, with a low tubercle. The edges of young mushrooms are characteristically tucked up, and over time they almost completely straighten out. 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. White or yellowish-cream plates rarely planted, turn brown when broken. The flesh is white or pale yellow, without a pronounced taste and aroma.

Mycorrhiza of the bearded row is associated with spruce, less often the mushrooms of the bearded row 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.

• Zelenushka (green row, green, yellow, golden row, lemon row)(Tricholoma equestre, Tricholoma flavovirens)

A conditionally edible mushroom, which got its name due to the persistent green color that persists even in boiled mushrooms. It is suspected that the mushroom is poisonous, due to several deaths after eating this mushroom. The green row has a fleshy hat with a diameter of 4 to 15 cm, first convex, then becomes flat. The skin is smooth, slimy, green-yellow in color with a brownish center, usually covered with a substrate (such as sand) on which the rowweed 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 it 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 mild taste.

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

• Row scaly (fibrous scaly), she is sweetie or brownish row(Tricholoma imbricatum)

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

The scaly rowweed is the mycorrhizal partner of pine and is often found in coniferous and mixed forests of the temperate zone, growing in large colonies, often in the form of "witch circles". Fruiting from mid-August to mid-October.

• Row white-brown or white-brown (lashanka)(Tricholoma albobrunneum)

Conditionally edible mushroom. Some mycologists refer to it as inedible mushrooms. The cap is burgundy at first, becoming reddish-brown with a pale edge over time. The skin of the cap is mucous, prone to cracking. The cap grows from 3 to 10 cm in diameter, at first it resembles a wide cone, it flattens as it grows, but has a characteristic tubercle in the middle. The stem can be from 3 to 10 cm in height and up to 2 cm in thickness, smooth or thin below, pinkish-brown with a white zone under the cap itself. The plates are frequent, white, in old mushrooms they are covered with brown spots. The pulp is white, powdery, bitter in old mushrooms.

White-brown rowing mushrooms are associated with pine mycorrhiza, sometimes found in spruce, less often mixed forests with acidic sandy soil. Fruiting from late August to October.

Rows are inedible, photo and description

• Row white(Tricholoma album)

Inedible, and according to some sources poisonous mushroom. Outwardly, it resembles champignon and resembles another inedible representative of trichol - stinky row (lat. Tricholoma inamoenum). white line differs from champignon in its sharp smell and pungent taste, as well as in the fact that its plates do not darken. The cap of a white row with a diameter of 6 to 10 cm, at first convex-rounded, then acquires a convex-outstretched shape. The dry dull skin of the cap is initially gray-white, and then becomes yellow-brown and covered with brownish spots. The leg 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, at first white, with time they turn noticeably yellow. The pulp of the fruiting body is white, fleshy, turns pink on the cut and has a bitter, burning taste. The smell of old mushrooms is musty, somewhat similar to the smell of radish.

White rows are found in birch-dominated deciduous forests 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 odor, which persist even when cooked. The soapwort has a smooth, hairless olive-green or olive-brown cap with a reddish center and pale margins. The shape of the cap is initially conical, then becomes flat-convex with a pronounced tubercle, the diameter is from 3 to 12 cm. The stipe is even or club-shaped, white or greenish-yellow, often dotted with red spots in older specimens. The height of the leg is from 6 to 12 cm with a thickness of 1 to 5 cm. Dense white or yellowish flesh turns red on the cut.

Soapy mushrooms grow in coniferous and deciduous forests with a predominance of pine, spruce, oak and beech. Fruiting from late summer to late autumn.

Rows are poisonous, photo and description

• Row sulfuric (sulphurous), she rowing sulfur-yellow ( T richoloma sulphureum)

A slightly poisonous, low toxic mushroom that can cause mild poisoning. The fruit body of this mushroom has a characteristic gray-yellow color, which acquires a rusty-brown hue in old mushrooms. The velvety cap is 3 to 8 cm in diameter, convex at first, and eventually becomes flat with a small hole in the middle. The leg of this type of rowing with a height of 3 to 11 cm sometimes expands towards the bottom or vice versa, thickens towards the top, at the base it can be covered with brown scales. The plates are rare, with an uneven edge. The pulp is distinguished by a pronounced smell of hydrogen sulfide, tar or acetylene and an unpleasant, bitter taste.

Sulfuric mushrooms grow in deciduous and mixed forests throughout the European territory, are in symbiosis with oak and beech, sometimes with fir and pine. Fruiting from mid-August to October.

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

Poisonous mushroom (some consider it inedible). The hat, 3-5 cm in diameter, at first looks like a pointed cone or bell, and as it grows, it becomes plano-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 leg of this type of rowing is long and thin, grows from 5 to 15 cm in length and is even or gradually expands downwards. The surface of the leg is white, near the ground it may be yellow or pinkish. The plates of the mouse row are frequent, uneven, white or grayish, in overgrown mushrooms they are covered yellow spots. The dense white pulp of the fruiting body has no pronounced odor and is distinguished by a sharp pungent taste.

Row pointed is a mycorrhizal partner of pine, spruce and larch. Abundantly grows in coniferous forests of the temperate zone from early September to late autumn.

• , she is leopard row or rowing poisonous(Tricholoma pardinum)

A rare, poisonous, toxic mushroom that is easily confused with some edible species of rowweed. The hat with a diameter of 4-12 cm initially has the shape of a ball, then resembles a bell, and in old specimens it becomes flat. Off-white, grayish or black-gray skin of the cap is covered with concentric flaky scales. In a similar edible species, gray rows, the cap is slimy and smooth. The leg of the tiger line is from 4 to 15 cm long, straight, sometimes club-shaped, white in color with a slight buffy coating, rusty at the base. The plates are wide, fleshy, rather rare, 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 stem it is yellow, with a floury smell, devoid of bitterness. A similar view is the earthy row (lat. Tricholoma terreum), does not have a floury taste and 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 the end of August to October singly, in small groups or form "witch circles".

Useful properties of rowing

Edible rowan 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 toxins from the body. Rows are distinguished by a rich chemical composition, in which a number of substances useful for the human body are found:

• vitamins of group B, A, C, D2, D7, K, PP, betaine;
• minerals (phosphorus, iron, sodium, potassium, calcium, zinc, manganese);
• amino acids (alanine, phenylalanine, threonine, lysine, aspartic, glutamic and stearic acids);
• natural antibiotics clitocin and fomecin, which fight bacteria and cancer cells;
• phenols;
• ergosterol;
• flavonoids;
• polysaccharides.

Chemical analysis of edible species of rows revealed 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;
• disorders of the nervous system;
• diseases of the genitourinary sphere;
• 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 benefits, but rather harm the body.

The abuse of mushrooms can cause flatulence, pain and heaviness in the abdomen.

Shouldn't eat a large number of rows at low acidity, chronic diseases of the gastrointestinal tract, gallbladder dysfunction, pancreatitis and cholecystitis.

Symptoms (signs) of poisoning by rows

Symptoms of poisoning with poisonous rows 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.

Poison rows usually do not cause confusion, hallucinations and delusions, but at the first symptoms of poisoning, you should consult a doctor.

• In many countries, rowan mushrooms are considered a delicacy: some species are successfully grown and sold for export.
• Rows are easy to grow at home, and the method of growing is very similar to mushroom cultivation.
• Powder from the dried fruiting bodies of the row is used in cosmetology in the manufacture of facial lotions, which help to get rid of acne and excess oily skin.
• Among the Japanese, matsutake mushroom is valued no less than among Europeans truffle, and fried matsutake is a rather expensive delicacy, because the cost of individual specimens can be about $ 100.

Tricholoma populinum

Poplar rowing - a little-known edible mushroom, grows in autumn under poplars, for which it received one of the names - poplar.

Description of the mushroom rowing poplar

A fungus with a fruiting body shape characteristic of rows, if it grows, then it grows massively, under poplars or in the presence of poplars. It has a characteristic pleasant powdery aroma.

When and where does poplar row grow?

So far, I have come across this mushroom only once, on November 2, 2015. Under poplars and willows on the banks of the Desna River in the Brovarsky district.

Why is the poplar row bitter?

Familiar mushroom pickers explained that the taste of the poplar row depends on the trees next to which these mushrooms grow. Speaking specifically, the poplar row, which grows under aspens, is not bitter. And under poplars - it can be very bitter, almost inedible. It is advisable to immediately taste the pulp of raw poplar, nibbling a little while still in the forest raw mushroom- this will help determine the method of cooking and, in general, decide whether you intend to take this mushroom home or limit yourself, for example, to photographing.

There is also an opinion that the bitterness in taste depends on the presence of rains (allegedly, in dry weather, the mushroom is bitter, but not in rainy weather, but it raises deep doubts, because once we compared poplars collected almost on the same day in one and the same district, but one party was bitter, and the second was not.Therefore, we discard this version and mention it only in order to draw attention to its failure.

How to cook poplar row?

The fact is that if poplar is bitter, then bitterness can be felt even after frying or stewing. Friends advised to pre-boil the mushroom twice for 20 minutes, but this did not help. And then it is better to use this mushroom for pickling or pickling. For example, among poplars, pickled in early November, by mid-February, the bitterness practically disappeared while they were waiting in the banks for their fate. Another option for preparing such poplar rows is variations of various Korean-style pickles, using hot seasonings such as chili peppers, ginger and garlic, which will hide bitterness.

A high-quality poplar row does not have bitterness, and then it is quite suitable for stewing in sour cream or for roasting. True, in terms of consistency, this mushroom is much harder than the more common and familiar mushrooms, and connoisseurs advise using poplar mushrooms, for example, in pies or dumplings, taking recipes with meat offal as a basis and replacing them with poplar mushrooms.

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Podtopolnik or rowing poplar (poplar) ( lat. Tricholoma populinum) is a conditionally edible mushroom from the genus Ryadovka of the Tricholomataceae family.

Folk and local names:

• Frost
• Zabaluyki

Synonyms:

• Topolyovka
• Sandman
• Sandstone

Poplar rowing belongs to agaric mushrooms, which means that it reproduces by spores that are in its plates.

The plates at a young age are white or cream in color, frequent and thin. And, as the fungus grows, they change their color to pinkish-brownish.

Her hat at the beginning has a semi-spherical and slightly convex shape, with thin edges tucked inward, then it straightens and slightly bends, becomes fleshy, in the rain - slightly slippery, pinkish-brown in color. The diameter of the cap is from 6 to 12 cm. Under the skin of the cap, the flesh is slightly reddish.

The leg of the poplar row is medium in size, rather fleshy, cylindrical in shape and solid inside, with a flaky-scaly coating, fibrous and smooth, pinkish-white or pinkish-brown in color, covered with brown spots when pressed.

The pulp of the mushroom is fleshy, soft, white in color, under the skin it is brownish, with a floury flavor.

They grow from August to October in large groups (whole ridges) under poplars, deciduous forests with a predominance of aspen, can be found in plantings along roads, in parks. Distributed in the European part of Russia, Siberia. The mushroom has a pleasant aroma of fresh flour.

Ryadovka poplar or poplar (or poplar), got its name for its adaptability to grow under poplars and in close proximity to them, during the period of autumn leaf fall. The poplar row, at a young age, is a bit similar to the crowded row in color and shape, but, unlike it, it is much larger than it and has a slightly bitter taste due to the fact that it grows in such conditions that the cut mushroom is almost completely covered with sand or small debris. It can also be confused with the poisonous tiger row. But they are distinguished by two main features. Firstly, the poplar row always grows in large groups and, secondly, it always grows close to poplars. According to its taste and consumer qualities, the poplar row is related to the edible mushrooms of the fourth category.

It is a fully edible mushroom, but only after it has been washed, soaked, and boiled to remove the bitterness. Row poplar grows in deciduous plantings under poplars, well covered with fallen leaves, always in large colonies. Poplar rows are common wherever poplars grow - these are the territories of North America and Canada, Western and of Eastern Europe, Central Asia, as well as the middle zone and the south of Russia, the Urals, Siberia and the Far East. Her main growth period begins in the autumn leaf fall season, somewhere from the end of August, and ends at the end of October.

Poplar row is eaten exclusively in salted or pickled form after thorough washing, soaking and boiling.

September-October is the peak season for mushrooms. Lovers flock to forests and landings for quiet hunting. During this period, various types of rows go massively. Some mushroom pickers prefer to avoid them, but in vain. A good edible variety of these mushrooms is the poplar row.

Poplar row is an agaric that grows on the surface of the earth and belongs to the genus Rows. It is also called podtopolnik, and its botanical name is Tricholoma populinum. This mushroom can have yellow, gray and red shades of brown caps, under their skin is a mushroom pulp of a reddish hue. In young mushrooms, it is convex, and as it grows, it straightens and has a depression in old age, reaches 18 centimeters.
Its edges are uneven, small waves, may have cracks. The young mushroom has plates that are white with a pale pink tint, which eventually begin to darken and become red-brown in color with spots of red tones. The stem of the mushroom is solid pulp, has the shape of a cylinder and is slightly expanded at the bottom. Usually the length of the leg is 3-6 centimeters, but sometimes it can reach 12 centimeters. The usual thickness is 1-4 centimeters.

The flesh of this mushroom is fleshy, white in color, slightly sweet in taste, has a slightly floury smell.

Did you know? Mushrooms know how to sunbathe: if they have enough sun, then they can, like people, produce vitamin D. The color of the hat also depends on this.

calories

Poplar row, like all varieties of this mushroom, have a fairly low calorie content - 20.2 kcal per 100 grams.

The nutritional value

100 grams of poplar row contains:

• proteins - 2.4 g;
• carbohydrates - 1.8 g;
• fat - 0.83 g.

Underground can be found in temperate climate Eurasia and North America, in any area in which poplars grow. After all, it grows, as the name already implies, under them or not far from them. During leaf fall (August-November) it can occur big group in plantings, parks, poplar groves.
It is not so easy to detect - it can only slightly lift the turf layer and its brown hat is not so easy to notice. But if you find at least one subfloor, then there are probably many more nearby.

Types and their features

The genus of mushrooms, to which the poplar row belongs, has about a hundred species, but only 45 species grow in Russia. Among them there are inedible and toxic specimens. The genus Ryadovka got its name from the fact that these agaric mushrooms grow in groups and often form "witch circles".

Did you know? Mushrooms do not belong to either the animal or plant world. They form a separate kingdom of mushrooms. Their composition in terms of the content of protein compounds is similar to animals, and in terms of carbohydrates and minerals - with vegetation.

Consider edible species the most interesting rows for mushroom pickers:

• gray row (dashed) . It is a good edible mushroom, which is also called serushka and podsnovnik because it grows in pine and mixed forests in September-November. The color of the cap is gray, often with olive or purple hues. Dark radial fibers are visible on the cap. In wet weather, it is slimy and some forest debris sticks to it;

• rowing crowded . This species is not associated with any particular tree, grows in deciduous and mixed forests, and has a dirty white color as well as gray or gray-brown colors. At a young age, it looks like a podtopolnik. It grows in September-November and is so crowded that fruiting bodies are sometimes difficult to separate. Hat 4-10 cm, flesh white or grayish tones, with a slight smell of flour;

• greenfinch . It has a greenish hat with a yellow tint, yellow plates and white, yellowing flesh over time. It grows mainly in pine forests on sandy soils, from September to November frosts;

• May mushroom . It usually grows in May-June, the color of the cap is first cream, then whitish, and in old mushrooms it is ocher. The pulp is dense, white with a floury smell, the plates are cream, the cap is 4-6 cm in diameter. It grows in meadows and clearings, pastures, low forests;

• rowing yellow-red (blushing) . It has a cap ranging in size from 5 to 15 cm, orange-red in color, covered with small red-brown scales. Conditionally edible species with yellow bitter pulp. It usually grows in pine on inanimate wood, in July-October, and has a smell of rotten wood or sour;

• row yellow-brown . It has a red-brown or yellow-brown hat with lighter edges, ranging in size from 3 to 15 cm. This edible mushroom grows only near birch trees in July-October. It has white or yellowish flesh with a floury odor and a bitter taste;

• rowing purple . The hat can reach 20 cm, but usually has a size of 6 to 15 cm, a bright purple color that darkens over time, the plates are also purple tones. The pulp is fleshy, light purple in color, which eventually turns into an ocher-cream, with aniseed smell, conditionally edible. It grows in coniferous and mixed forests, on edges and clearings, loves rotting organic matter.

Did you know? Some mushrooms contain substances that temporarily affect the human psyche. This property was used by shamans during their rituals.

Useful properties of rowing

The composition of the row includes substances that positively affect the functioning of the human body. It has such useful properties:

• increases immunity, removes toxins and toxins;
• lowers cholesterol levels, strengthens blood vessels;
• cancer prevention;
• anti-inflammatory, antibacterial and antimicrobial action;
• reduces the amount of sugar in the blood;
• positively affects the functioning of the central nervous system.

It contains few calories and will fit perfectly into various diets, including for weight loss and cholesterol.

If the cooking technology is violated, many types of rows can be poisoned, and then there will be a headache, nausea, vomiting and diarrhea. You should not overeat a properly cooked mushroom either - it is not easily digested and heaviness in the stomach and other unpleasant symptoms may appear.

In order to avoid trouble, it is better to collect young non-wormy specimens of these mushrooms, and give preference to edible rather than conditionally edible species.

Contraindications

Almost all mushrooms are difficult to digest by the body, and their use should be limited in case of:

• pancreatitis;
• gallbladder dysfunction, cholecystitis;
• low acidity;
• other chronic diseases of the gastrointestinal tract.

Important! Most pediatricians recommend introducing mushrooms into the children's menu from the age of seven and starting with cultivated mushrooms - and. If there are at least some problems with the functioning of the digestive system or other health problems, then it is better to postpone the use of mushrooms until the age of 10 years.

First of all, you need to buy such a mushroom as poplar rowing from trusted mushroom pickers who are well versed in mushrooms and do not pick them along roadsides. The stem of the fungus should be sufficiently cut so that it can be used to determine how much the fungus is affected by worms.

You need to buy fresh, young and not too wormy specimens. The old mushroom has a flabby, dried-up appearance and the stem does not fit very well to the hat.
In young podtopolniks, the caps are convex and the fleshy plates are distinguished by white flesh, and as they age, they become reddish-brown. The plates of old mushrooms are more open, while those of young ones are more densely adjacent to each other. Smell the mushroom - a fresh mushroom of this species has a floury smell, and old mushrooms smell unpleasant.

Storage conditions

Fresh mushrooms cannot be stored - they are quickly eaten by worms. Such a mushroom as a podtopolnik should be immediately soaked in salted water upon arrival home - the salt will help get rid of worms and better cleanse the mushrooms from earth and debris.

Freeze, preserve, salt or cook these mushrooms only after pre-soaking and boiling.

To properly and quickly clean the poplar row, you need to follow the following recommendations:

• after harvest, process the mushrooms for further use should be taken immediately to avoid food poisoning;
• it is better to process a dry row, it should not be washed. Some mushroom pickers manage to clean some of the mushrooms right at the time of picking;
• for cleaning mushrooms, it is advisable to take a small knife. With it, it is easier to clean the legs and hats from dirt and other debris. For this purpose, you will also need a hard sponge and brush;
• then the mushrooms are transferred to salted water. This procedure will help not only get rid of the worms, but also prevent the rows themselves from turning black.

Important! It is recommended to peel off the film from the hats of the rows - then they are less bitter and you can do without soaking. But if the mushrooms are heavily contaminated, you will still need to soak them in water with salt.

Cooking features

Poplar row before cooking must be processed as follows:

• wash thoroughly from dirt, dust;
• then move to a large container, pour cool water and soak for two to three days. This procedure must be carried out to get rid of bitterness;
• water during soaking should be changed periodically - at least twice a day;
• when the caps of the mushrooms become elastic, and will not break when pressed with your fingers, then you can proceed to further processing.

This mushroom for eating can be fried, stewed with sour cream, salted, pickled, canned. From the poplar row, there are many recipes for cooking first and second courses. Consider the most popular of them.

Recipe - pickled poplar rows

Excellent taste is obtained from the pickled row.

Ingredients

For pickling, the following ingredients are taken based on one liter of marinade:

• poplar row;
• common salt - 2 tablespoons;
• granulated sugar - 2 tablespoons;
• vinegar essence- 3 teaspoons;
• , dill to taste;
• black peppercorns - 10 pieces;
• fragrant - 6 pieces;
• water for marinade - 1 liter.

Cooking method

Soaked and well-washed mushrooms are thrown into a pot of water, salted and boiled for about 15 minutes. Then the water is poured out and a new one is poured, boiled for another 45-50 minutes. At the end of time, move the mushrooms to a colander. At the same time prepare the marinade. The marinade is made based on the proportions for a 10-liter bucket of mushrooms 1.5 liters. To do this, pour water, throw in salt, sugar, seasonings and boil for 15 minutes, at the end add vinegar essence.

At the same time, jars pre-washed with soda are sterilized and nylon caps. Boiled mushrooms are placed in jars with hats down and poured with marinade until it is filled to the brim. After that, put a lid on top, cool and place in the refrigerator. After a month, such pickled mushrooms are ready.

Recipe - salting poplar row

Salting mushrooms can be carried out both cold and hot.

Ingredients

For salting in a hot way, you need to take the following ingredients:

• poplar rowing - 1 kg:
• salt - 50 g;
• medium-sized bulb - 1 pc.;
• garlic - 4 large cloves;
• dried dill, bunch, horseradish root - to taste.

Cooking method

For this purpose, whole, not overgrown mushrooms are selected. Ryadovka, previously thoroughly washed, is boiled in salted water for at least half an hour. Then transfer to a colander and rinse in cool water. Well-washed glass jars are sterilized.

Boiled mushrooms are placed in a jar, salt and all spices are thrown. Mushrooms in jars are laid out as tightly as possible. Instead of cans, you can take a tub, and put oppression on top. You can try in a week.

With a cold salting method, mushrooms are soaked for at least three days. The ingredients are the same as in the hot method, but more salt should be taken - 5% of the total row weight. After soaking, the rows are thoroughly washed, thrown back on a sieve and waiting for the water to drain.

The jars are sterilized, and the bottom is sprinkled with salt. If mushrooms are salted in a tub, then it is doused with boiling water and the bottom is also sprinkled with salt.

Did you know? During the period of growth, the internal pressure of the fungus can reach seven atmospheres, so it can even break through iron or marble.

On a salt row in jars or a tub, these mushrooms are laid with their legs to the top in two layers and covered with salt. And so - until the end of the tank. Then, instead of lids, take wooden circles and cover from above.

Sterile gauze folded several times is placed under these circles. The load is placed on top. As soon as the mushrooms settle, add another row.

After 7 days, brine forms on the surface. If such a brine does not appear, then the oppression from above must be increased with a large weight, cover the container with polyethylene, and put the dishes in the cold. Row will be ready in about 40 days.

It turns out very tasty poplar rowing in fried form.

Ingredients

To prepare this dish, the following ingredients are taken:

• fresh young podtopolniki;
• flour;
• salt;
• vegetable oil;
• greens - either.

Important! If the mushrooms are not the youngest, then they must first be soaked, otherwise they will be bitter. For reliability, they should be boiled, not scalded.

Cooking method

Wash the row thoroughly with a brush, clean, scald with boiling water and dry with a towel. Cut the mushrooms into strips larger. Then they are placed in a well-heated frying pan with sunflower oil, salt. After the liquid that stands out from the row has evaporated, add a little flour and fry further until cooked. At the end of frying, you can add sour cream, sprinkle with herbs. Spices are added to taste.

cultivation

It is not necessary to go through forests and plantings behind the underfloor, it can be grown on the site or indoors.

Preparation and laying of the substrate with mycelium

To grow poplar rows, you must first prepare the substrate with mycelium. better to buy in a specialized store. Worked great as a substrate.

You can take prepared soil or just earth. In five kilograms of soil, you need to add one hundred grams of chalk and one liter of water. Then another fifty grams of mycelium are added, and then mixed until smooth.

Important! Since the poplar forms mycorrhiza (symbiosis) with poplars, a sod layer of earth from under the poplar and rotted poplar twigs should be added to the substrate.

Cultivation of poplar rows can be carried out outdoors and indoors. It is much easier to grow mushrooms outdoors. The month of May is perfect for this purpose.
The prepared substrate with mycelium is laid out on prepared beds in boxes or bags, and sprinkled with moist earth on top (a layer of five centimeters). Then cover with a film, maintain high humidity and monitor the air ventilation along the edges.

When planting, you can use fresh dry (12 kilograms) as compost, to which add bird droppings (8 kilograms). Instead of bird droppings, you can take or. Compost preparation time: 22-26 days.

Mycelium grows rapidly at a temperature of +20 degrees. After it grows well, the film is removed and the substrate is placed in a shady place with high humidity. After collecting the grown poplar row, it is necessary to carry out good watering and sprinkle the earth by about 3-5 centimeters.

Temperature regime

An important factor in the cultivation of these mushrooms is a special temperature regime. So, the first harvest of these mushrooms is obtained only if the air temperature drops to 15 degrees or slightly lower.

If the poplar row is grown indoors, then it is necessary to adhere to the following regimen:

• optimal temperature regime in the range of 12-15 degrees;
• high humidity.

The room for mushroom growth should have good natural lighting, as well as constant ventilation and airing.

Wintering

Before the onset of frost, the mycelium is covered with a layer of straw, mowed grass and leaves on top. In the spring, upon reaching constant temperature not lower than +10 degrees, mushrooms open.

By the way, the most in a simple way growing a podtopolnik on the site will be scattering pieces of mushroom caps near a growing poplar (if any) or transferring a carefully dug mycelium along with part of the earth.

IN autumn season mushroom pickers should carefully look at the ground near the poplars, and suddenly, among the leaves and turf, a poplar will be found. Then it is guaranteed that there will be more of his relatives around, and from the whole family of these mushrooms you can cook a lot of delicious things.

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