Row green is often called greenery or greenfinch in the common people, which is quite realistic for this name, because the fruiting body remains with its characteristic greenish tint even after heat treatment. Zelenka belongs to the ordinary family, and in terms of taste it is included in the 4th group.

You can meet brilliant green in a young pine forest. The main distribution area is the temperate regions of the northern part of Russia. Usually the greenfinch mushroom grows in the thickness of pine needles, where only the cap of the fruit is usually visible. Active growth of mycelium occurs in the late autumn period, usually at this time other mushrooms are almost not found in the forest.

Description of the green row

Mushrooms usually grow in small colonies. Often with them in the neighborhood you can find a colony of gray rows that prefer similar conditions. On pine clearings, greenfinch grows when other mycelia have already moved away.

The optimal period for collecting greenfinch is from the beginning of September until the first frost.

The upper fruit part of a young mushroom is convex, while that of a mature greenfinch is flat. A tubercle of a darkish shade is visible in the center of the body. Also on the hat, fibrous rays are clearly visible, which diverge along the edges of the wavy shape. The color of the greenfinch comes in various shades and grows in size from 4 to 12 centimeters in diameter. The stem is rounded, solid, and often almost entirely hidden under a thick layer of moss or pine needles. The fruit body is fragile, the flesh is yellowish or white in color, the aroma has a pronounced mealy-nut taste.

Gather greenery very carefully. This is done in order not to collect sand or earth with them. Having cut off the mushroom, it is necessary to keep it in an upright position, cleaning off adhering soil and sand from the entire leg with a knife. The upper part of the mushroom should also be cleaned of soil particles, scraping it gently with a knife. Now, when the sand will not pour on the lower plates of the mushroom, it can be put in a basket.

Zelenushka belongs to the group of conditionally edible mushrooms, and if you know how to cook, you can harvest them both in salted and dried form. Fresh mushroom is very tasty after appropriate heat treatment. Before boiling greenfinches, it is necessary to rinse them well and remove the skin from the cap. During the drying process, the mushroom flavor becomes stronger.

Row green in the photo

If it's time for a "silent hunt" it is worth going for greenfinch. These mushrooms in the forest are waiting for our arrival until the very cold and after the first frost. However, the mushroom itself, as a rule, hides under sand, earth and last year's needles.

Experienced mushroom pickers know very well why needles are raised in some place on the ground - you need to remove the top layer of soil, and that's where the fungus hid. However, some fans believe that there is a resemblance of greenfinch to poisonous mushrooms, such as a young pale grebe, but the grebe does not have such elastic flesh and has a ring on the stem.

There are also similar poisonous counterparts, but they have a persistent unpleasant odor. There is no need to be afraid of either the name or this greenish color of the mushrooms. The greenfinch is also very similar to the sulfur-yellow row.

What does a mushroom look like?

At first, young mushrooms have a convex hat, after which it becomes flat and can grow up to fifteen centimeters in diameter.

The mushroom has a sweetish taste and a pleasant floury smell. May smell like cucumbers. The dense leg is almost always found deep in the ground.

The hat is sticky with a greenish-yellow or yellow color, covered with leaves, needles and sand. Therefore, many mushroom pickers take a hard brush or brush with them, preferring to clean the mushroom right away.

Zelenushki are quite common in Russia on dry sandy soils. Both in coniferous and mixed forests, picking greenfinch mushrooms will delight the soul of an experienced mushroom picker.

They also grow in deciduous forests, but here they almost do not need to be picked out of the ground. As a rule, they are larger here and do not hide. Zelenushka is good because it can be harvested when there are no other mushrooms. From the fact that the fungus grows in frost, it is practically never wormy.

Characteristics

Experienced mushroom pickers have given her a special place because of the taste of greenfinch. Tricholoma equeste is the Latin name for the mushroom. The fungus itself belongs to the ordinary family, the genus Tricholoma, popularly simply “row”.

Plants are considered conditionally edible. These mushrooms can not only be fried, but simply:

• boil,
• pickle,
• pickle,
• dry.

And gourmets prefer to eat greenfinch in salads. Although it is quite difficult to clean the mushroom, it does not take much time to cook.

Our site offers many recipes for mushrooms and you can choose for yourself both salting tips and recommendations for cooking hot dishes.

When the summer season is over, fishing and hunting and you have nothing to do, think about green mushrooms and go to the forest, but for the first time, it’s better to take an experienced mushroom picker with you. In a good place, you can collect more than one bucket of greenfinches.

Where is the best place to pick mushrooms?

It should be noted that mushrooms, like a sponge, are able to absorb various harmful substances from the environment, therefore, in order for forest gifts to be beneficial, not harmful, they must be collected where they are absent:

• Industrial objects.
• Road tracks.
• radioactive burials.
• Landfills.

Only young rows are suitable for eating, and old and overgrown mushrooms, as a rule, should be bypassed to avoid poisoning, and besides, they are completely tasteless.

Such mushrooms do not represent nutritional value for the human body, and even more so, they lack any benefit. Also, do not take very small mushrooms, since at a young age they are all similar in appearance. On this site you can find delicious mushroom recipes.

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 is an 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 a powdery coating at the top, becoming 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.

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. 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.

Purple-footed 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 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 taste. It has an appearance uncharacteristic for most rows. 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 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 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 mushroom 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 surface of the stem is white above, becoming yellowish-brown below, penetrated by thin red-brown fibers. 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 of the 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 shapes. 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 is 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 of drugs for diabetes and oncological diseases.

• (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 white 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.

Rowberry is a mycorrhizal partner of pine and grows on infertile soils of light pine forests in 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 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.

• 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 classify it as an inedible mushroom. 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, a poisonous mushroom. Outwardly, it resembles champignon and resembles another inedible representative of trichol - stinky row (lat. Tricholoma inamoenum). White rowing differs from champignon in its pungent smell and pungent taste, and also 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 hat 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 with 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 hat 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 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.

You should not eat a large number of rows with low acidity, chronic gastrointestinal diseases, 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.

For experienced mushroom pickers, it is not difficult to distinguish an edible mushroom from an inedible one. But what about novice lovers of collecting these gifts of the forest? In this article, we will share a photo and description of greenfinch mushrooms - rather original representatives of their kind. Their unusual green color remains even after heat treatment, and therefore confuses and repels a little. Today we will tell you how not to confuse greenfinches with inedible mushrooms. Consider how to properly prepare them.

Description

Greenfinch mushrooms have another name - green row. They come from a lamellar mushroom genus and belong to the family of ordinary. The cap of the mushroom reaches a diameter of about 15 centimeters, and, in young mushrooms, it is slightly convex, and in older ones it becomes flat. As shown in the photo of the greenfinch mushroom, its color is predominantly light olive with a green tint. The reverse side of the cap has yellowish plates, the width of which varies from 5 to 12 millimeters, and the leg is quite short (no more than 5 centimeters) and almost completely immersed in the ground. The pulp of the mushroom is quite hard, but fragile, rarely affected by worms and has a yellowish tint.

Where and when to collect?

Greenfinch mushrooms grow only on sandy soil, so they can only be found in coniferous forests, especially in pine forests. Most often there are single specimens, but sometimes clusters of 7-8 mushrooms are found. The main value of these mushrooms lies in the timing of their collection - the late growing season allows you to feast on them at a time when the main edible representatives no longer grow. Green rows begin to be collected in September, and they end with the arrival of the first frosts. Greenfinch mushrooms are most common in the Northern Hemisphere, namely, in temperate latitudes.

Taste qualities

Greenfinch mushrooms are considered conditionally edible. This means that they should not be eaten fresh, but after heat treatment they are quite suitable for consumption. To date, there is no exact evidence of the toxicity of these mushrooms. Fatal outcome due to the toxicity of greenfinches is possible only with excessive use. In addition, certain substances contained in the green cap can impair blood clotting and adversely affect the kidneys and muscular system. By following the basic rules of preparation and not exceeding the allowable daily dosage, you will enrich your diet with valuable trace elements. In general, the taste qualities of greenfinch mushrooms are rather weak. But the smell can be cucumber or flour.

The nutritional value

Greenfinch mushrooms have an incredibly low calorie content - a kilogram of the product contains no more than 190 kilocalories. Almost half of them consist of protein and are rich in rare amino acids, the second half of mushrooms consists of carbohydrate - glycogen, and a small percentage of fats is represented by lecithin, cholesterol and phosphatides.

Greenfinch protein contains a record amount of amino acids such as tryptophan, arginine, lysine, serine, valine, glycine, histidine, threonine, isoleucine, aspartic acid, leucine, glutamic acid, methionine, phenylalanine, cystine, proline, tyrosine and alanine. In addition, these mushrooms are rich in iron, potassium, manganese, copper, selenium, sodium, zinc, and calcium. The rather high content of vitamins C, D, B6, B12, K1, as well as riboflavin, thiamine, choline, folic, pantothenic and nicotinic acids makes these mushrooms an indispensable part of the diet.

How to distinguish?

Novice mushroom pickers are rightly interested in the possibility of a dangerous resemblance of a greenfinch mushroom with inedible gifts of the forest. Poisonous mushrooms cause enormous harm to health, and sometimes even lead to death. How to determine which mushroom is in front of you and whether it can be collected? In this section, we will talk about several main representatives of the row, which are similar to each other, but unlike the green one, cannot be collected and cooked.

Toxic sulfur row has a smaller cap diameter, a bright yellowish-gray hue and an unpleasant odor.

The danger of this species lies in the coincidence of ripening dates with greenfinch mushrooms. Spruce (aka sultry) rowing is relatively safe, but is not considered edible. Its dimensions are slightly smaller than greenfinch, and the leg is long and thin. Separated rowing has more rare plates, yellowish pulp, silky texture. The main danger is the possibility of confusing the green row with a pale grebe, whose hat at a young age has almost the same shade - pale green. A distinctive feature of the toadstool is the rings on the leg and the white color of the plates.

Cooking method

Greenfinch mushrooms can be boiled, fried, dried and pickled. However, it is worth remembering the conditional edibility of this mushroom and use it in moderation.

Since green rowweed grows in coniferous forests with sandy soil and has a rather sticky cap surface, the main difficulty in cooking is the process of cleaning the mushroom. The skin with adhering sand and needles is removed from the cap, and the plates and the leg are perfectly cleaned during the digestion process. It is best to marinate young specimens, while older ones should be fried immediately or dried. Another feature of the preparation of these mushrooms is the saturated green color of the water during cooking - it should not confuse you, since this is a completely normal reaction. Cook greenfinches in salted water for about fifteen minutes, after which the water is drained, and the mushrooms are doused with cold water. After this procedure, the rows are suitable for further use, for example, in salads or soups.

To pickle a kilogram of these mushrooms, you should prepare two currant and cherry leaves, two tablespoons of sugar, a tablespoon of salt, three bay leaves, a teaspoon of mustard and a small amount of dill seeds. Peeled mushrooms are boiled for 10 minutes, after which they are tightly laid in a glass jar, carefully layered with leaves and seasonings. After that, pour a hot solution of sugar and salt. Then the jar is rolled up and sent for storage.

One of the representatives of agaric mushrooms got its name because of the pronounced olive-green color of the fruiting body - greenfinch, greenfinch or green row. This mushroom belongs to the sandstone mushrooms, that is, they grow on the sands.

Description of the mushroom

The fleshy hat is green-yellow with a yellowish-brown center and has wavy edges. Its surface is very sticky, so it is constantly covered in grains of sand and debris. It is because of this that many mushroom pickers are in no hurry to collect them. To wash all the sand so that it does not squeak on the teeth is not an easy task.

The cap diameter is 3–15 cm. At first it is convex, and then becomes flat. The pulp is dense white, yellowish under the skin of the cap, mealy and pleasant to the taste with the aroma of fresh flour or cucumbers, if the mushroom grows near a pine tree. The plates are often arranged, they are rather wide with recesses, painted in a greenish-yellow color. Spore powder is white. The leg is strong, low - 4–6 cm long, 1–2 cm thick. It is painted in the same way as the hat. Fully hidden in the sand.

The nutritional value of greenfinch

The mushroom is edible and is included in the 4th nutritional category.

The chemical composition of greenfinch (100 g of the product contains):

• proteins - 3.09 g;
• carbohydrates - 3.26 g;
• fat - 0.34 g;
• water - 92.45 g;
• ash - 0.85 g.

It is rich in B group vitamins, contains vitamin C, D, E, K and PP, a number of amino acids and minerals - calcium, selenium, magnesium, potassium, iron, manganese, phosphorus, copper, zinc and sodium, fiber.

The nutritional value of 100 g of fresh mushrooms is 28 kcal.

Dishes from this type of fungus are contraindicated for people with poor blood clotting, as it contains toxic substances that give it a green color. And also you can not use mushrooms for people with an allergic reaction to them, with kidney diseases, during pregnancy and lactation, hypervitaminosis, children under 12 years old.

Where and when do they grow?

Greenfinches can be found in the northern forest zone. She prefers to settle in a dry pine forest, on sandy and sandy loamy soils. Rarely they can be found in deciduous forests. They go to “hunt” for them at the end of summer, when the amount of precipitation increases. The sand becomes wet and the mycelium "wakes up".

The first greenfinches are found already in early August, the last - in mid-September. But, if the Indian summer dragged on, individual mushrooms can be found in November. They grow singly or in small groups of 5-8 pieces. Almost never a mushroom is wormy.

Varieties

Zelenushka is one of a kind, but it has a resemblance to inedible mushrooms - a row of sultry and sulfur-yellow, and a deadly poisonous pale grebe.

How to distinguish edible greenfinch?

It is possible to distinguish an edible greenfinch from its poisonous or simply inedible counterparts. You just need to know the subtleties of appearance and the distinctive features of each mushroom:

• The row is sulfur-yellow. It can be distinguished from greenfinch by the color of the fruiting body. She has it dyed yellow. Its pulp does not have a pleasant aroma, it has a strong unpleasant tar smell and a bitter taste. But they appear with greenfinches at the same time, and prefer to settle in the same places.
• Row is sultry or spruce. The mushroom has a smaller size, a burning taste and an unpleasant odor. Often grows in the same forests as greenfinch. It is worth taking a close look at the hat. Although they are similar in color - in the spruce row it is light yellow with olive inclusions, the shape is significantly different. In an inedible representative, it resembles a bell with a depression in the middle.
• Death cap. The pale grebe has a ring on its leg and a volva - a cover that protects the young body of the fungus. The plates and legs are painted white, and the edges of the cap are even.
• Webbed. Inexperienced mushroom pickers may confuse greenfinch with cobwebs. They are really similar in appearance, but the cobweb grows in completely different places - it does not occur in a pine forest or spruce forest. And also a lot of mucus accumulates on the underside of the cap on the underside of the cap.

The mushroom looks like a conditionally edible green russula. She won’t be able to get poisoned, but their cooking technology is different.

The benefits and harms of the fungus

The beneficial properties of greenfinch are easily explained by the impressive composition of nutrients. But when using mushrooms, moderation must be observed. Mushrooms contain substances that suppress pathogenic microflora, in particular, staphylococci, thin the blood and purify it, and normalize the functioning of the cardiovascular system. Greengreens have an effect on bone tissue, strengthening it, and the digestive system, improving intestinal motility.

Despite the fact that the mushroom is edible, several cases of fatal poisoning have been recorded. The reason was overeating greenfinches. Do not forget that they contain a toxin that destroys muscle tissue. Prolonged consumption of mushrooms adversely affects health:

• there is muscle weakness, which is expressed in a rapid involuntary contraction of the limbs;
• there are violations of the cardiovascular system;
• liver cells are destroyed;
• failure of the kidneys occurs.

The main specter of toxin poisoning is the discoloration of the urine. It is dyed dark brown. You should urgently seek help from a doctor and exclude the product from the diet.

And also greenfinch is often found near highways or in industrial areas. Mushrooms absorb toxic substances and heavy metals from the environment. After eating such mushrooms, severe poisoning does not bypass the gourmet. Signs of poisoning are violations of the kidneys, kidney failure, irritation of the bladder mucosa. Therefore, any mushrooms should be collected in ecologically clean areas.

How to collect?

Greens are not easy to find. And all because they hide well in the soil. The leg completely goes into it, and the greenish sticky hats mask natural litter and grains of sand. Therefore, in order to find them, the mushroom picker has to carefully dig the sand.

It is better to go for mushrooms in dry weather. During prolonged rains, the caps become covered with mucus, which mixes with sand, and it becomes problematic to find greenfinch. Strong young mushrooms are collected, older ones are best left, as their flesh is hard and tasteless.

Is it possible to grow this type of mushroom yourself?

Greenfinches are usually not cultivated at home, because:

• in terms of yield, they are inferior to oyster mushrooms;
• they are difficult to clean, not every housewife wants to mess with them;
• the presence of a toxin in their composition does not make them more popular among mushroom growers.

But there are also admirers of this type of fungus who grow them on their site. Seed material is purchased at the store, but it is not common.

Before sowing, the mycelium is mixed with sand or dry soil. The soil is loosened under the tree, and holes are made 5–15 cm deep, depending on how the roots of the trees are located to the surface of the soil. The mycelium is evenly scattered and covered with forest soil, to which humus is added (1: 1). It is well watered with water from a watering can, and sprinkled with earth that remains after digging holes.

Planting is carried out in spring or summer under coniferous trees, preferably under young pines or spruces. In hot weather, water the plantation regularly. The mushroom picker of greenfinches is a long-liver, it will grow until the tree dies.

So, although greenfinch is not very popular with mushroom pickers, it is used in cooking. Before processing, they should be well cleaned of debris and sand, and then boiled. Mushrooms are used for conservation. In salting mushroom caps become brown or olive. When boiled, the color saturation of the pulp increases, they become more green.