Ryadovka purple - a mushroom with an anise smell. Mushroom Sinenozhka (lilac-legged row): description of the appearance and place of collection Mushrooms blue false legs

Sometimes forests can please a mushroom picker with an unexpected find, and among the usual boletus mushrooms, porcini mushrooms and butter mushrooms, an extremely rare representative of the mushroom kingdom is accidentally discovered - a bruise mushroom. Those who are not familiar with this inhabitant of the forest world may consider it inedible and throw it away due to its specific reaction to the cut, but it is quite suitable for food. After reading the article, you will learn about where the bruise grows, get acquainted with its description and learn how to use it in cooking if you come across it during " silent hunting».

Bruise mushroom (Gyroporus cyanescens), blue gyroporus or birch gyroporus, is fungus and belongs to the genus Gyroporus, the Boletov family. The name was given due to the property of the pulp to quickly change its color at the place of cut or pressure from white to bright blue.

• the cap of the mushroom changes its shape depending on age: in a young bruise it is convex, then as it grows older it becomes flat. The color of the skin is matte whitish-cream or yellow-brown, with the slightest pressure, bright blue spots appear in the places of damage. To the touch, the hat is velvety-felt, dry. Diameter from 5 to 8 cm, can reach 15 cm;
• the flesh is cream or white, breaks easily and quickly acquires a rich blue color with a cornflower blue tint at the site of damage. The characteristic mushroom smell is slightly felt, has a pleasant nutty taste;
• the tubular layer is almost free, also light cream or white, turns blue at a break, up to 10 mm thick. The pores are very small. Spore powder of pale yellow color;
• the stem is smooth, from 5 to 10 cm high and up to 3 cm thick, thick at the base, slightly pointed at the end. There is no ring. Inner part in young mushrooms it is dense, in adults it is completely or partially hollow. The color of the stem is white or has a shade close to the color of the cap, when touched or at the cut point, it turns sharply blue.

Gyroporus blue - edible mushroom belonging to the second category. It does not taste bitter and is considered more valuable than chestnut gyroporus.

Distribution and when to collect

Gyroporus bluish is very rare. It can be found in the northern temperate zone of Russia in a mixed or deciduous forest. He prefers a humid climate. Forms mycorrhiza most often with birch, oak or chestnut, lives on sandy soils. The first mushrooms can be found already in the middle of summer, the fruiting season for bruises lasts until October.

Similar species and how to distinguish from them

Inexperienced mushroom pickers sometimes confuse a bruise with chestnut gyroporus - they have a lot in common. However, if you remember the main difference, then there will be no mistake: it is enough to make an incision on any part of the mushroom and see if the color changes to blue. In chestnut gyroporus, not a single part of the fruiting body will change color and remain white-yellowish.

In rare cases, a bruise is confused with the conditionally edible Junkville boletus, in which the color of the flesh also turns blue at the break. However, after a while, it will acquire an almost black tint, which is how it differs from the remaining cornflower blue cut of the blue gyroporus.

Fortunately, none poisonous representative you can’t confuse the mushroom kingdom with a bruise, since it doesn’t exist in nature more mushrooms, giving such an intense blue color of the pulp with light pressure.

Primary processing and preparation

The bruise has a pleasant taste with a nutty tinge. When fresh, it does not have a bright mushroom smell, only a slight aroma. It is used boiled or fried. Suitable for preparing preparations for the winter, as it dries and marinates well. Caviar from a bruise has excellent palatability. Mushrooms also make good sauces. However, in Russia it is difficult to try it - because of its ability to change color to bright blue and its rarity, the bruise is not popular with housewives.

A bruise is a mushroom that has long been listed in separate regional Red Books, bears fruit singly or several together, and spreads very poorly. Therefore, even if you find it in the forest, it is not recommended to cut it.

Ryadovka lilac-legged, or blue-legged, belongs to the genus Ryadovka and, despite the specific color that scares away some mushroom pickers, it has deservedly found its connoisseurs. In addition, it is one of those rare mushrooms whose vegetation and collection can continue even during the first light frosts. This makes it possible to extend the mushroom season and get even more pleasure from quiet hunting.

Other name

• Ryadovka lilac-legged;
• two-color row;
• blue foot;
• podotavnik;
• blue root;
• Lepista personata;
• Lepista saeva.

Edibility

Bluefinch is an edible mushroom that is edible and has good nutritional qualities. It has a great taste and is good in any form, especially pickled.

What does it look like

Ryadovka lilac-legged, or blue-legged - agaric mushroom, which got its name due to the color of the legs.

Hat

Ryadovka lilac-legged has a pillow-shaped, plano-convex hat, which flattens slightly with age. The cap is fleshy, with inwardly curved edges, which in older specimens may turn outward slightly.
Its surface is smooth and slightly oily to the touch, the color is yellow-brownish with a slight purple tint. The cap diameter can be up to 15-16 cm.

Records

The two-color row refers to agaric: its plates are wide, frequent, free or notched. The color of the plates is yellowish, cream, gray or pinkish cream. Young specimens have whitish plates.

pulp

The pulp of the blueleg has a dense and thick structure, which becomes looser with age. Its color is light lilac, gray-violet, gray and grayish-brown are also found. The pulp has a pleasant mealy aroma, and its sweetish taste resembles champignon.

Leg

The main distinguishing feature of a two-color row is its leg. It has a clear lilac hue, and the younger the specimen, the more expressive the color. Also, the legs are grayish-purple, and sometimes even bluish. There are mushrooms with a light stem and distinct bluish and purple fibers located on it.

The leg of young mushrooms is covered with flakes with a clear fibrous structure, which are the remains of a bedspread. With age, its surface becomes smooth. The shape of the leg is even, dense, slightly thickened at the base. Its height reaches 10 cm, and its diameter is 3 cm.

Where does it grow and when can it be harvested

The lilac-footed rowweed grows on moist, alkaline soils enriched with humus and belongs to the category of southern mushrooms. Distributed in Europe and America, loves open areas - forest glades, river banks, meadows, pastures and farms.

Sometimes found in the forest, especially near deciduous trees. Blueleg grows in colonies, forming fairly large circles or rows. This allows you to pick up a whole basket of mushrooms, almost without leaving one place.

Sinenozhka is common throughout Russia, it can be found both in the Moscow region and in the Ryazan region. The fruiting season begins in April and lasts until the end of October, but the most active time- autumn.

Video: cephalopod rowing Mushrooms are quite cold-resistant and are found even at the beginning of winter. Inveterate mushroom pickers recommend collecting bluelegs in dry weather, as they become slippery and rather sticky in wet weather.

Due to its appearance and conspicuous stem, the lilac-legged row is quite difficult to confuse with other mushrooms. However, there are also similar mushrooms, such as purple rowing (Lepista nuda). But if the blue foot has a light hat and a colored leg, then the purple row is completely colored purple.

Also, during a quiet hunt, you can find a dirty, or weedy, row (Lepista sordida), which also stands out with a purple tint of the surface, but is much smaller. Both of these similar mushrooms are edible, so they will not cause poisoning.
Row is dirty

Some poisonous mushrooms, for example, goat's cobweb, are a bit like a two-color row. However, it has a pulp with an extremely unpleasant odor, reminiscent of acetylene or goat, so it is rather difficult to confuse them.

How is it used in cooking

Ryadovka lilac-legged - although not the most common, but quite tasty and fragrant mushroom.

Taste qualities

Bluefinch is recognized as an edible species suitable for human consumption. It has a very pleasant mild taste, reminiscent of young champignons. Such excellent taste qualities allow it to be widely used for culinary purposes.

What is suitable for

Ryadovka lilac-legged is used in fried, boiled, salted and pickled form. Sometimes it is dried, but this is not very common. Pickled and salted bluelegs are especially valuable in taste. But in raw form, you should not use them.
Due to their high protein content and overall low calorie content, mushrooms are a good addition to the diet of those on a diet. They allow you to diversify the table and do not add extra calories to it.

How much to cook

Before use, the purple-legged row should be boiled in salted water for 15-20 minutes. This should be done immediately after harvest, since the raw mushroom is stored rather poorly. Readiness can be determined by the fact that the blue legs sink to the bottom. The broth cannot be used, it must be poured out.

How to marinate

Ingredients:

• blue foot - 1 kilogram;
• water - 1 liter;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• vinegar essence (9%) - 1 teaspoon;
• bay leaf - 2-3 pieces;
• blackcurrant leaf - 5-6 pieces;
• black pepper - 8 - 12 peas;
• medium clove of garlic - 5-6 pieces.

Step by step recipe:

1. Sort rows, rinse well, clean and select only hats.
2. Boil the caps in a large amount of slightly salted water for 20-30 minutes, let the water drain, throwing the mushrooms into a colander.
3. Prepare a marinade from water, salt and sugar, adding bay leaves, black currant leaves and black pepper, boil for 10 minutes over low heat.
4. A couple of minutes before the end, add garlic and vinegar.
5. Arrange the finished hats in sterilized containers, pour over the strained marinade and roll up the turnkey lids.
6. After cooling, send the jars for storage in the pantry or refrigerator.

Video: pickled mushrooms

Rows of lilac-legged - excellent mushrooms with a pleasant taste and aroma, from which you can cook a wide variety of dishes. Having tried them at least once, you will no longer pass by the blue foot, and it will definitely end up in your basket. Happy hunting and bon appetit!

agronomy.com

Purple rowing, or purple rowing, or purple lepista, or naked lepista, or bluish, or titmouse - Lepista nuda. According to the latest data, it belongs to the genus Govorushka.

Cap 6-15 cm in diameter, flat-convex, dense, fleshy, with a thin edge curved down, brownish-violet, fading with age. The plates are light purple, almost free. The pulp is dense, light purple, with the smell of fresh flour.

Leg 4-8 cm high, 1-2 cm wide, cylindrical, slightly thickened towards the base, smooth, light purple.

Habitat. In coniferous, mainly pine forests, on the forest floor, on the soil, sometimes forms witch circles.

Fruiting. September October.

Spreading. European part Russia, North Caucasus, Primorsky Krai.

nutritional properties. Conditionally edible mushroom of category IV. Before use, it is subject to heat treatment (preliminary boiling for 10-20 minutes), since in its raw form it can cause stomach upsets, as well as to eliminate the specific smell and taste characteristic of mushrooms growing on rotting organic matter.

http://grib.kirsoft.com.ru/?el=9
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http://www.coxa.ru/grib/37.htm
http://www.gribnikam.ru/index.php?option=com_content&task=view&id=45&Itemid=45

Ryadovka purple is a productive mushroom, it grows in large "witch rings" and, like everyone else late mushrooms, rarely attacked by larvae.

Row purple is good to fry and stew, as well as marinate. Some people prefer not to mix it with other mushrooms because of the characteristic perfume smell, while others, on the contrary, add it for flavor to dishes from other mushrooms. Purple rows taste like boiled meat.

http://www.ecosystema.ru/08nature/fungi/143.htm
http://www.vse-o-kuhne.ru/articles/15053

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Blue foot mushrooms - where do they grow?

Scientifically, the mushroom is called the lilac-legged row, and it consists of the following parts: a smooth hat, which reaches a diameter of 20-30 cm and cylindrical legs 5-10 cm high. If you look under the hat, you can see frequent plates, which are first white colors, and then they become yellowish with an olive tint. The pulp of such a fungus is quite dense and fleshy, which is characterized by a light fruity aroma.

The blueleg mushroom grows in the temperate zone of the Northern Hemisphere, but in the south it will be possible to harvest 2 times a year. Such mushrooms are able to tolerate light frosts. You can collect them from October to November.

They grow near conifers, as well as in forest belts and light forests. The soil is most important to them, as they prefer sandy and semi-sandy lands. Rows grow in groups that form some kind of "witch rings". Every year they appear in almost the same place, and mushroom pickers take advantage of this.

How to cook bluelegs?

Among experienced mushroom eaters, this type of row is considered very tasty. To many, it resembles champignons, and some even note similarities with chicken meat. This species can be salted, pickled, fried, etc. The number of dishes using this mushroom is huge. If the harvest turned out to be large, then the rows can be dried or frozen, and then used for culinary purposes.

Before you cook the mushroom, you need to wash it. This will remove the debris that often gets stuck in the records. It is recommended to remove the skin from the caps. After that, to avoid problems with digestive system, it is recommended to boil the rows for 15 minutes. in lightly salted water. Then you can proceed to the main heat treatment.

How to marinate?

Peeled rows, from which it is worth cutting off the legs, must be boiled for 20 minutes, removing the resulting foam. After that, drain the liquid and take care of the marinade, for which bring 1 liter of water to a boil, adding 60 g of salt, 65 g of sugar, a couple of bay leaves, 10 peppercorns and a few currant leaves for flavor. Pour blueberries with marinade and boil all together for another 20 minutes. For 5 min. before the end of the heat treatment, add 6 cloves of garlic and 18 g of vinegar. Arrange everything in sterilized jars and roll up.

How to fry?

To make the mushroom tasty, you need to prepare salt, sour cream, dill and vegetable oil. Rows wash, clean, and then fill with water and put on the stove. After the liquid boils, drain it and repeat the procedure 3 more times. The last time you need to cook for half an hour.

After that, the water is drained, and the blueleg is transferred to the pan. Stir until all the liquid has evaporated, then add a large number of oil and bring to readiness and acquisition of a beautiful golden color. It remains to cool everything and season with sour cream. Serve with chopped dill and add salt if needed.

Soup

To obtain tasty first dish, it is recommended to combine mushrooms and chicken in it. This combination allows you to get the original result. The composition of this dish includes the following set of ingredients: blue legs, chicken fillet, 3 potatoes, 2 onions, carrots, half a bell pepper, parsley, dill, laurel, salt and pepper.

Cooking process:

1. Wash the mushrooms, peel, and boil in water, adding salt to it, for 30 minutes. At this time, clean the fillet from the films and cut it into small cubes;
2. Chop the peeled vegetables: onion - in a small cube, potatoes - in cubes, and grate the carrots. In hot oil, fry the onion first until transparent, and then put the carrot and bring to golden brown;
3. Drain the liquid from the blue legs and fill with new, adding chicken and potatoes to the pan. Cook for 20 minutes, adding salt and pepper. After the time has passed, put the chopped greens and dressing. Boil for a couple of minutes and turn off the heat.

Pork with mushroom sauce

You can cook this delicious dish, which will be a great addition to any side dish. You can use fresh rows, but salty ones are also delicious. The composition of this dish includes the following ingredients: 1 kg of meat, 1 tbsp. chopped mushrooms, a couple of onions, 1 tbsp. a spoonful of dry celery, 3 cloves of garlic and laurel.

Cooking steps:

1. Cut the pork into slices, and then put them in a pan, where you need to preheat the oil. Fry until golden brown, and then transfer the meat to a separate plate;
2. In the same pan, fry the onion, cut into half rings, in fat. Transfer it, along with the pork, to a heavy-bottomed pot. Add rows there, pour in hot water and simmer until soft. How long it will take depends on whether the mushrooms are young or old;
3. At the end of the heat treatment, put laurel, dried celery and garlic, previously passed through a press. Cook for 10 more minutes. covered and then ready to serve.

Bluefoot in batter

According to this recipe, you can make a delicious snack that is suitable for both a regular dinner and for holiday table. For this recipe, it is worth preparing 0.5 liters of kefir, 0.5 kg of flour, 1 kg of blue legs and 17 g of vegetable oil.

You need to prepare like this:

1. First, prepare the rows, for which rinse them, clean and separate the hats from the legs;
2. To prepare the batter, mix kefir with flour so that there are no lumps, and leave for 10 minutes;
3. Heat the oil in a frying pan and dip the caps in the clair, and then fry them on both sides until golden brown. Serve hot.

Potato pancakes with mushrooms

Another great dish, suitable for any meal. For this recipe, take the following products: egg, 1 tbsp. chopped mushrooms, 45 g flour, 155 g butter, and also salt and pepper. This amount of ingredients is enough for 4 servings.

You need to prepare like this:

1. Peel the potatoes and then chop them on a coarse grater. Press it to remove
   excess liquid. Add mushrooms. By the way, you can use both fresh and salted rows;
2. Send the egg, flour, salt and pepper there. Mix everything so that the ingredients are combined evenly;
3. Scooping the resulting mass into a spoon, fry the pancakes on both sides until golden brown. It is important to spread everything on hot oil. It is recommended to serve the dish hot and best of all with spicy sauce.

Julienne

This is a very popular French dish that is easy to prepare in your own kitchen. For this dish, you should prepare the following products: a couple of onions, 225 g of blue legs, 325 g of fillet, salt, pepper, 15 g of flour, 2 tbsp. tablespoons of butter, 1 tbsp. milk and sour cream, as well as hard cheese.

We will prepare like this:

1. In hot oil, fry the diced onion with chopped rows. Send there the fillet cut into pieces, which should be pre-boiled until tender. Be sure to add salt and pepper there;
2. In a dry frying pan, fry 1 tbsp. a spoonful of flour until it turns brown. After that put butter and stir well until it melts. The next step is to add milk. When the sauce boils, add sour cream and cook for a couple more minutes, and then remove the pan from the heat;
3. Layer chicken with rows, shredded on a grater, cheese and sauce in cocotte makers, and then start all over again. Bake in the oven at 200 degrees until the cheese melts and a cheese crust forms on top.

Caviar from pickled bluelegs

A great appetizer option for making sandwiches. For this recipe, you should prepare the following set of products: 180 g of rows, 125 g of onions, 55 g of vegetable oil, and also salt and pepper.

Cooking method:

1. Free the pickled bluelegs from mucus, for example, by washing them in running water. Cut them as small as possible, and then add the chopped onion, which should be pre-fried in hot oil;
2. Add salt and pepper to the resulting mass. Stir and serve, sprinkled with chopped green onions.

Now you know what blue-legs are, where and when it is better to collect them. The presented recipes will allow you to cook a very tasty dish from them.

mjusli.ru

Growth area

Sinenozhka grows throughout the European part of Russia, as well as Kazakhstan. This fungus can be harvested until frost, as it withstands the first frosts well.

Usually blueleg grows under coniferous trees or ash. Often it grows in groups of several mushrooms. If you do not disturb the mycelium, then the blue leg can grow several times in the same place. mushroom pickers who know mushroom places, collect more than two hundred kilograms of blue foot in a season.

It grows well in places where there is humus, so they can be found in places where manure and humus accumulate, as well as on fallen leaves and near fences. Rows grow even in meadows in grazing areas.

Mushroom features:

• A very rare fruity smell that is unique to this mushroom. Some experienced mushroom pickers say that this smell is similar to pineapple.
• Only young blue-legs will be tasty. The old ones are filled with moisture and become unpleasant in taste and completely useless.
• The leg is purple. It is quite thick and long.
• Young mushrooms are completely purple.
• Blueleg can only be confused with edible mushrooms. It looks like a purple row and a May mushroom.
• It grows well in the garden in fertilized soil.

The appearance of the blue foot

It's a pretty pretty mushroom., which resembles a round bun. The hat is round, convex, wrapped inside, quite dense and has a creamy tint. Young mushrooms can be completely purple.

The hat is dense, smooth, shiny with diameters up to thirty centimeters. Its flesh is firm and purple. When broken in half, the fruity smell of pineapple is felt. If the mushroom is already old and saturated with rains, it may be of a yellowish tint. It is better not to take them, because they become unsuitable for food, besides, they are easily confused with poisonous ones in this form.

The blueleg has a slight resemblance to poisonous saprophyte mushrooms, but upon closer inspection, the latter can be distinguished by the yellowish color of the flesh and an unpleasant pungent odor.

Cooking recipes

Eat blueberry possible after any type of heat treatment. Raw consumption is not recommended. To taste, it is very similar to champignons, and sometimes chicken.

It is very good to salt and pickle it, and you can also cook very tasty fried mushrooms or dry them for soup.

In dried form, this mushroom is stored for a long time due to its dense pulp structure.

A few important rules when cooking any mushrooms:

• As soon as possible, you need to sort out the mushrooms after they have been collected.
• Mushrooms need to be cleaned.
• You need to hold the mushrooms in salt water to get rid of insects that may be in them.
• Mushrooms should be washed under running water.
• Boil for fifteen minutes and drain the water.
• After that, you can boil, fry, salt and make mushroom pies.

During heat treatment, the blueleg emits a bright fruity aroma, so dishes from it turn out to be unusual and exquisite.

Fried potatoes with mushrooms

The most popular mushroom dish.

For this recipe, frying in vegetable oil is best. Mushrooms must first be washed, peeled and boiled for fifteen minutes.

After that, you need to cut the potatoes into small sticks, onions into small rings, cut the mushrooms into slices. Potatoes need twice as much as mushrooms. Add spices to taste: pepper, salt, herbs, bay leaf.

Marinated mushrooms

For marinating, only blue foot caps are needed. They need to be washed, cleaned and boiled for fifteen minutes in salted water. Water must be drained.

For the marinade you will need:

• 1 liter of water
• 2 tablespoons salt
• 2 tablespoons of sugar
• 2 bay leaves
• Cherry and currant branches
• 8-10 black peppercorns
• 5 cloves of garlic

You need to pour the mushrooms with this marinade and cook for another twenty minutes. Before the end of cooking, add one tablespoon of vinegar and you can roll the mushrooms into jars.

Growing at home

This mushroom is very popular with mushroom pickers. for its unusual aroma and taste, so many people want to grow it on their site.

Sinenozhka is one of the representatives of mushrooms that will grow well in the garden, as long as the land is fertile.

Garden blueleg is rarely wormy and does not require special conditions, as it tolerates even frosts.

There are two ways to grow this beautiful mushroom at home:

Sinenozhka - a very tasty and fruitful mushroom. He has quite a lot of fans among experienced mushroom pickers. And those who tried it for the first time also did not remain indifferent.

It is perfect for salting and marinade, frying and boiling. Its unusual fruity aroma distinguishes it from other mushrooms.

A distinctive feature of this mushroom is that it can be successfully grown on your site and harvest a pretty decent crop in the same place for several years.

liveposts.ru

What does the blue-legged mushroom look like (lilac-legged row)

The lilac-legged rowing hat in a radius is from 3 to 8 cm, it is similar in shape to a pillow, the upper part is convex. And some blue legs grow to huge sizes - their radius can be 10-13 cm. The top of the cap is smooth, painted in light yellow with a purple tint. The flesh of young two-color rows is dense, but becomes looser with age. The color of the pulp is purple with a gray tint, but can be white, gray or brown with a grayish tinge. Doesn't change color when broken. The smell of the mushroom body of this variety of rowing is more fruity than pure mushroom, and the taste is pleasant, slightly sweet. The lower part of the cap of the lilac-legged row is lamellar. The plates themselves are wide, located quite rarely, their colors can be yellowish or cream.

The stem of this mushroom is approximately the same thickness along its entire length, only slightly thickened towards the base. Its length can reach 8-10 cm, and its diameter can be up to 3 cm. In young blue rows flakes are visible on the surface of the legs - these are the remains of the bedspread. As it ages, the surface becomes smoother and the flakes disappear. Its color is purple with a grayish tint, but it can also be blue. Therefore, the mushroom was called the blue foot.

Where do bluelegs grow (video)

Taste and nutritional value of blue foot

The taste of blue-legged mushrooms resembles young champignons, pickled and salted lilac-legged rows have especially pleasant taste.

100 grams of these rows contains:

• 2.4 g proteins;
• 0.83 g fat;
• 1.8 g carbohydrates;
• Calorie content - 20.2 kcal.

Two-color rowing refers to mushrooms growing in the southern regions of our country

Where does the blueleg grow and when to collect it

Ryadovka bicolor refers to mushrooms growing in the southern regions of our country. However, it may also occur in climatic conditions Moscow region, as well as in the Ryazan region. In general, it can be seen in all relatively warm regions of Russia. It also occurs in most European countries, and also collect blue foot in deciduous forests North and South America.

(sometimes even in November). But the peak of their collection falls on the last decade of August and the whole of September. Experienced mushroom pickers collect bluelegs only in dry times, because after the past rains, these mushrooms become too sticky and slippery.

The name of the mushrooms is due to how these mushrooms grow - in rows or circles, and sometimes the hat of one mushroom can overlap another. And on the spot, you can collect a whole basket of blue-legged.

There are mushrooms "blue root" in open spaces - in meadows, pastures where a large cattle. Less often you can meet them in the forest, where they prefer to grow next to ash or skumpia. The most favorable soil for these rows is rich in humus, so they are often found near farms, in compost pits, and even near private houses. But the places where two-color rows grow should be wet.

Although the specific coloring scares away some of the lovers of such forest gifts, but those mushroom pickers who bring two-color rows home and start cooking them, then they constantly collect them.

Usually, several crops of such rows can be harvested per season. The first peak of active growth of bluelegs occurs at the end of spring, and the second at the beginning of autumn. If the weather is right, then experienced mushroom pickers collect up to 130-140 kg of these mushrooms per season. Moreover, these rows tolerate transportation well and practically do not break.

You should not try raw bluelegs, because even edible mushrooms can be poisoned, and you can also confuse them with poisonous varieties.

And a few more tips for collecting and processing bluelegs:

• they should be collected in sunny places, they do not grow in the dark thick of the forest;
• it is better to cut the lower part of the legs even in the forest, then at home it will take less time to process rows;
• you should not try raw blue legs, because even edible mushrooms can be poisoned, and you can also confuse them with poisonous varieties;
• in old rows, the lower lamellar part should be cut off, since the spores that are on it are not digested even in the adult digestive tract, which can lead to poisoning;
• before cooking, the two-color row is soaked in cool water for 2/3 hours to wash off the sand and foliage from the mushrooms. Then they are thoroughly washed a few more times. And only after that they are ready for heat treatment;
• when soaking in water, ordinary salt is added to rid the fruiting bodies of worms;
• wormy or too old specimens are best thrown into the trash immediately to avoid possible poisoning of the body.

The first bluelegs can be found already in the first decade of April, and the last - at the end of October

Names of other blue-leg mushrooms

In appearance, the blue-legged row differs from all other types of mushrooms. But still there are a number of mushrooms that are similar to it, for example, purple rowing. But in this mushroom, not only the stem is purple, but also the hat itself. This kind of rowing is conditionally edible and belongs to category 4.

Also very similar are the blue legs with the weed row (but this mushroom is smaller), as well as with the purple cobweb. But this mushroom has a veil under the hat. The fibrous row is also similar to the blue root mushroom, but it is a little thinner, and the color of the hat is gray with an ashy coating. But these varieties of mushrooms can also be put in a basket, as they are edible.

Some poisonous saprophytes (for example, goat or white-purple cobwebs) look a bit like purple-legged rows. But in these mushrooms, the color of the pulp is yellow, and the aroma is very unpleasant.

In appearance, the blue-legged row differs from all other types of mushrooms.

How delicious to cook blue foot

Sinenozhki can be salted, pickled, dried, cooked first and second courses, and also added to salads. It cannot only be consumed raw.

Rows lilac-legged in batter

Ingredients:

• 1 kg rows;
• ½ l of kefir;
• ½ kg flour;
• vegetable oil for frying.

The rows should be thoroughly washed, cleaned and the legs separated from the hats. Flour should be mixed with kefir until complete disappearance lumps and leave to infuse for 1/6 hour. Vegetable oil is heated in a frying pan, mushroom caps are dipped in batter on both sides and fried in hot oil until golden brown. Serve hot.

How to pickle a row (video)

Ingredients for the marinade per liter of water:

• 2 tablespoons of salt;
• 2 tablespoons of sugar;
• 2-3 bay leaves;
• 8 - 12 black peppercorns;
• 5 - 6 blackcurrant leaves.

The two-color row is boiled for 1/3 hour, then the mushrooms are thrown into a colander, the liquid is allowed to drain and transferred to a saucepan with marinade, in which they are boiled for another 1/3 hour. A few minutes before the end of cooking, add 5-6 medium cloves of garlic and 1 teaspoon vinegar essence. Boiled mushrooms are laid out in sterile jars and rolled up turnkey.

Lilac-legged rows are edible mushrooms that are excellent in taste, from which a good housewife will cook a large number of dishes that will appeal to the whole family. And those mushroom pickers who know perfectly well how the blue legs look like will never pass them in the forest.

Ryadovki lilac-legged (Lepista personata) belong to the category of conditionally edible mushrooms of the genus Lepista or Govorushka and the family Ryadovkovye. In the people, this mushroom is called the blue foot or the blue.

Morphological description

The lilac-legged rowing has a blue leg characteristic of this species. The fruit body is quite large and has the following morphological features:

• the diameter of the fleshy cap of an adult fruiting body can reach 18-20 cm;
• the cap of young mushrooms has a hemispherical shape;
• adult and old specimens are characterized by the presence of a convex-prostrate or slightly depressed hat, with curved edges of a wavy-curved shape;

• the cap of the mushroom is covered with a smooth and shiny skin of a creamy yellowish color with a purple or lilac tint;
• fleshy pulp has sufficient density;
• young specimens are characterized by dense light gray-violet flesh, which does not change on the cut;
• older fruiting bodies have soft, ocher-creamy flesh;
• taste and aroma are pleasant, not very pronounced, with a slight anise note;
• plates are often located, thin, accrete with a tooth or practically free, whitish or pale violet-cream coloring, with a lilac tint;
• the dense leg has a cylindrical shape with a thickening at the base;

• the surface of the stem is smooth, with lilac longitudinal fibers;
• the color of the stem of young fruiting bodies is bright purple, changing to grayish-lilac with age.

A characteristic difference from the rowing of a lilac-legged variety such as is that its whitish flesh on the cut first turns slightly red, after which it slowly turns blue. A mushroom, the flesh of which turned blue during heat treatment or cut, does not look very attractive, so purple rowing does not belong to the category of popular species among fans of quiet hunting.

It is important to remember that the lilac-legged row is a conditionally edible species and can be used to prepare hot or cold mushroom dishes.

Photo gallery

Ryadovka lilac-legged: collection (video)

Where to grow and how to collect

Ryadovka is a saprophyte that grows rapidly in the presence of rotting leaf litter. Fruit bodies often grow not only on soils, but also on the bedding, near brushwood and straw. There is also a lilac-legged rowing on fallen needles in coniferous and mixed forest zones.

In some areas, the growth of Lepista personata has been noted household plots with compost heaps. Mushrooms of this species can grow both individually and enough large groups, with the formation of characteristic "witch circles". Often the fruiting bodies of the lilac-legged row grow next to the fruiting bodies of the smoky talker.

The timing of mass fruiting may vary somewhat depending on the soil and weather conditions, but in general it falls on the period from the first ten days of September until the onset of a fairly stable autumn cold snap in the last decade of October or early November. In the central zone of our country, the period of active fruiting of the blueleg lasts from late March to early June, and the next wave falls on the period from early October until the onset of frost. It is very convenient to collect the purple-legged row due to the dense pulp, which, in addition, is resistant to transportation.

Similar species

Some varieties of mushrooms that are quite common on the territory of our country are similar to the lilac-legged row. All of them have both signs of external similarity and pronounced features that make it quite easy to distinguish edible species from inedible. It should be remembered that rows and cobwebs have enough pulp good quality, despite the fact that they do not belong to the first category in terms of nutritional value.

Edibility	Species/variety name	Latin name	Peculiarities
edible mushroom	Row violet	Lepista irina	The fruit bodies of this species grow mainly in open areas.
	Row purple	Lepista nuda	Such names of this fungus as naked or purple lepista and titmouse are also known.
	Cobweb purple	Cortinarius violaceus	It is distinguished by the presence of a cobweb-type bedspread on young specimens.
	Lilac lacquer	Laccaria amethystina	It has a characteristic thin fibrous stalk, differs from many species in white spore powder
inedible mushroom	Cobweb white-violet	Cortinarius alboviolaceus	On the leg there is a remnant of a rusty-brown veil
	Goat web	Cortinarius traganus	It has a yellowish coloring of the flesh and quite pronounced bad smell mustiness and dampness
	Mycena pure	Mycena pura	The mushroom cap has a characteristic, very pronounced shading along the edges.

Cooking methods

The fruit bodies of the lilac-legged row can be salted and pickled, as well as dried and fried. This mushroom is very tasty and you can cook a large number of hot dishes and cold mushroom snacks from it. The advantage of the species is also that it is very easy to clean and cook the fruiting bodies of the row due to the dense pulp, which does not lose shape during cooking and practically does not decrease in size.

Mushrooms must be subjected to proper pre-treatment:

• sort out freshly picked, not wormy and not overgrown fruit bodies and thoroughly clean them from forest debris and soil;
• in the process of pre-cleaning fresh mushrooms, you need to cut off only the lower, most contaminated, part of the leg;
• rinse the peeled fruiting bodies several times under running water;
• cut the largest specimens;
• in order for the fruiting bodies to retain their color and characteristic mushroom aroma, it is recommended to add a few crystals of citric acid to the water for boiling.

Before any method of preparation, the fruiting bodies of the row must be salted and boiled for 20 minutes. Mushroom broth unsuitable for food should be drained, and the fruiting bodies should be washed, after which the mushrooms can be used for frying and stewing, as well as for preparing the filling.

Systematics:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Agaricales (Agaric or Lamellar)
• Family: Tricholomataceae (Tricholomovye or Ryadovkovye)
• Genus: Lepista (Lepista)
• View: Lepista saeva (Blueleg)

Other names for mushroom:

Other names:

• Rows of lilac-legged;

• Two-color rowing;

• Bluefoot;

• podtavnik;
• blue root;
• Lepista personata.

Sinenozhka (Lepista saeva, Lepista personata) is a mushroom from the genus Ryadovok, belonging to the Ryadovkovy (Tricholomov) family. This type of mushroom is very resistant to cold weather, and its vegetation can continue even when the outside temperature drops to -4ºC or -6ºC.

External Description

The hat of the lilac-legged row has a diameter of 6-15 cm, in shape it is cushion-shaped, plano-convex. True, there are also such blue-legged ones, in which the caps are simply huge, and reach 20-25 cm in diameter. The surface of the mushroom cap is smooth to the touch, and yellowish with a purple tint in color. The flesh of the cap of this type of mushroom is dense, thick, and in mature mushrooms it turns into loose. Its color is gray-violet, sometimes gray, gray-brown, white. The pulp often emits a fruity aroma, has a pleasant sweetish aftertaste.

The fungal hymenophore is represented by a lamellar type. The plates in its composition are located freely and often, are characterized by a large width, yellowish or cream color.

The leg of the lilac-legged row is even, slightly thickened near the base. In length, it reaches 5-10 cm, and in thickness it is 2-3 cm. In young blue-legs, the surface of the leg is covered with flakes (remains of a bedspread), its fibrous structure is noticeable. As it matures, its surface becomes smooth. The color of the stem is the same as that of the cap of the described mushrooms - grayish-violet, but sometimes it can be bluish. Actually, it is the shade of the leg that is the main hallmark lilac row.

Season and habitat of the mushroom

Bluefoot (Lepista saeva, Lepista personata) belongs to the category of southern mushrooms. Sometimes it is found in the Moscow region, the Ryazan region. Generally distributed throughout Russia. The active fruiting of the blueleg occurs from mid-spring (April) to mid-autumn (October). The described species of mushrooms chooses meadows, forests and pastures for its growth. A characteristic feature of purple-legged rows is the principle of their location. These mushrooms grow in colonies, forming large circles or rows. Bluelegs also love humus soils, so they are often found near farms, in old compost pits, and near homes. This type of mushroom prefers to grow in open areas, but sometimes lilac-legged rows are also found in the forest. Often such mushrooms are found near deciduous trees (mainly skumpia or ash).

Edibility

The nutritional properties of the lilac-footed rowweed are good, this griu has a pleasant aftertaste and is similar in taste to mushrooms. Sinenozhka is suitable for eating, it is very good in pickled and boiled form.

Similar types and differences from them

The relatively short lilac stem will not make it possible to confuse the blueleg with any other mushroom, even if you are an inexperienced fan of “quiet hunting”. In addition, purple-legged rows are cold-resistant and are found in late autumn or even early winter. Other types of mushrooms do not have this feature.

Video about the mushroom Sinenozhka:

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(lat. Tricholoma portentosum)

This is an edible mushroom. Folk names: mice, mouse, 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.

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) (lat. 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)(lat. 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 yellowish bottom. The plates of the earthy row are sparse, uneven, white or with a grayish tint. 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(lat. Tricholoma mongolicum )

Edible mushroom with excellent taste. It has an appearance uncharacteristic for most rows. If it weren’t for the plates, an inexperienced mushroom picker could take the Mongolian row for. 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 good taste and mushroom aroma.

Row 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)(lat. 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 different shades brown in color, 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). Is a mycorrhizal partner 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)(lat. 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)(lat. 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)(lat. 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)(lat. 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 with a height of 4 to 9 cm and a thickness of up to 3.5 cm can expand downward or, conversely, narrow. Base color of the leg May row whitish with yellowness, and rusty yellow at the base. 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 (lat. 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 valued as an important food product.

• Row purple(lat. Lepista nuda)

A conditionally edible mushroom, which was originally attributed to the genus Lepista, and now belongs to the genus, 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) (lat. 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, on dead wood in pine forests. Is a common mushroom temperate zone and bears fruit in families from mid-summer to late October.

• Ryadovka open-shaped, she is bandaged rowing(lat. 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(lat. 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)(lat. 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(lat. 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 slight fruity aroma and powdery taste with a slight bitterness.

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

• Row white-brown or white-brown (lashanka)(lat. 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.