What do mushrooms look like and what do they look like? (+24 photos)

Dorozhki, or rowan mushrooms, are a genus of gill-shaped mushrooms in the family Trichophyceae. The genus comprises up to 50 species, including both edible and poisonous specimens. Therefore, before picking rowan mushrooms, mushroom pickers should familiarize themselves with descriptions and photos to prevent a delicious dinner from turning into food poisoning.

Characteristic features of the variety

All mushrooms have their own unique characteristics. Paths are characterized by a mealy odor and by growing in large groups in a straight line.

Description of the mushroom paths

The appearance of the mushroom depends on its variety. Mushrooms can reach 3 to 8 cm in height, with thin (1.5-2 cm) or thick (up to 4 cm) stems. The color of the mushroom can range from the following shades:

• brown;
• green;
• grey;
• brown;
• red;
• yellow-red;
• purple;
• coffee with milk;
• white.

The mushroom's flesh is usually white. As it matures, it acquires a yellowish tint. In some species, the flesh turns pink when cut. Details of the mushroom's appearance can be seen in the photo.

Morphology (species differences)

The fleshy cap is initially hemispherical, but straightens out as it matures. The cap margin is thin, recurved, and cracked. The surface is most often moist and slippery, but some varieties have a dry, velvety texture. The stem is usually cylindrical, but some varieties have a tuberous shape.

In some species, it changes color as it ages. All tarsi have gills. In some species, these are thin and dense, while in others, they are dense and sparse. The flesh is firm. In many varieties, when broken, it emits a pleasant aroma, which can be compared to the smell of freshly ground flour or cucumber.

Place of distribution

Rowan mushrooms are very popular. They are common in Europe, Asia, America, and Kazakhstan. In Russia, they are especially common in the Saratov, Volgograd, and Omsk regions, and are also common in the Altai Krai. These regions don't boast an abundance of mushrooms, so rowan mushrooms are consumed much more frequently there than in other parts of Russia.

Edible or inedible

Edible trails include the following types:

• black-scaly;
• giant;
• pigeon;
• yellow-brown;
• massive;
• blushing;
• poplar;
• grey;
• carved;
• earthy.

The Mongolian and matsutake varieties are considered the most delicious edible mushrooms. Other types of Tricholoma fall into the following categories:

Some conditionally edible varieties are used for food after careful processing.

When and how to collect correctly?

Trichopods can be found not only at the edges of coniferous and deciduous forests but also in parks and roadside plantings. They skillfully burrow into the soil or hide under leaves and needles. Experienced mushroom pickers recommend collecting young mushrooms, as older ones can be toxic. Trichopods tend to absorb harmful substances from the environment.

The first mushrooms appear in late summer. The main harvest continues until October, but some species persist until the first frost. The mushrooms should only be harvested in ecologically clean areas. Rows should be cut with a knife to avoid damaging the mycelium.

Because of their habit of hiding, finding rowan mushrooms can be very difficult. But if even one is found, the basket is guaranteed to be full soon. Rowan mushrooms tend to grow in large clusters. The myceliums are arranged in rows.

Edible species and their descriptions with photos

The most common edible types of mushrooms are:

1. Yellow-brown.
2. Grey.
3. Pigeon.

Yellow-brown rowan mushrooms have convex caps of a yellow-brown hue with a dry, velvety surface. The caps are covered with reddish scales. The stem is hollow, curved, and thickened toward the base. Its coloring is identical to the cap. The stem is densely covered with scales. The gills have a bright lemon hue.

Gray rowan mushrooms have ash-gray caps with a violet tint. A prominent tubercle, a shade darker than the cap, is located in the center. The surface is slippery and sticky. The stem is fibrous, thickened at the base. It is white or yellowish in color and completely covered with a mealy coating. The gills are slightly convoluted and white.

The pigeon track mushroom has a white, fleshy cap with heavily cracked edges. It is hemispherical in shape. The surface is moist and sticky. The stem is curved and white, sometimes with a greenish tint at the base. The gills are white and wide.

How to distinguish from false, inedible mushrooms?

Edible rowan mushrooms are confused with inedible and poisonous rowan mushrooms.

The most common types of false mushrooms are:

1. Leopard – is distinguished by the presence of plates and a leopard pattern on the surface of the cap.

   

2. Pointed – recognized by the dark tubercle on the cap and the pointed tip, which is not typical for other rowan mushrooms.

   

3. Soapy – can be recognized by its cloying smell, reminiscent of concentrated fruit soap, and by the pulp, which takes on a reddish tint when cut.

   

4. Brown – is distinguished by a brown flattened cap with a darkening spot in the center, as well as by the flesh that turns red when broken.

   

5. White – has an absolutely white, spreading cap and special flesh, which turns pink when broken and emits a pungent smell, reminiscent of the smell of radish.

   

The main distinguishing feature of edible species is the mealy smell that is characteristic of them. Sometimes even edible varieties of the mushroom can contain toxins. You can test for toxicity in a simple way: cut the flesh. If it's white, the mushroom is safe to store in a basket. If the flesh is yellowish or brownish, it's best to leave it in the clearing.

Useful properties and features of the use of mushrooms

The treadmills are a treasure trove of nutrients essential to the human body. They contain many vitamins and minerals and are rich in amino acids.

Medicinal properties and contraindications

In folk medicine, the fruits are used to boost immunity and fight viral diseases. Mushrooms are excellent antioxidants and are well known for their antibacterial and anti-inflammatory properties.

The use of tracheas should be limited by people with chronic diseases of the following organs:

• liver;
• stomach;
• intestines;
• pancreas;
• kidneys.

Basic recipes

Rowan mushrooms are great for salting, pickling, and frying. However, they require some preparation before cooking. Preparing rowan mushrooms involves the following steps:

1. Inspection for worms.
2. Cleaning from dirt.
3. Soaking in salt water for 1-3 days.
4. Rinse under running water.
5. Boil for half an hour.

For pickling, the rows are placed in jars with their stems facing upward. Each layer is sprinkled with a mixture of salt and crushed garlic. For 4 kg of rows, you'll need 200 g of salt and 2 medium heads of garlic. Cover the filled jars with cabbage or currant leaves and seal tightly with lids. Store the pickles in a cool place. After 2 months, the mushrooms are ready to eat.

For marinating, mushrooms are placed in sterilized jars and filled with marinade, which is prepared as follows:

1. 2 tablespoons of salt and 1 tablespoon of sugar are poured into 1.5 liters of water and brought to a boil.
2. Then add 0.5 cups of vinegar and boil for 5 minutes.

The rows, covered with hot marinade, are rolled up. Some housewives add currant leaves, bay leaves, horseradish root, garlic cloves, allspice, or cloves to the jars. The marinated mushrooms can be served within two weeks.

Fried rowan mushrooms can be prepared in 15 minutes. The mushrooms are mixed with onions and fried until golden brown. Finally, the dish is seasoned with salt and ground pepper. The finished strands taste like fried meat.

Answers to frequently asked questions

The paths raise many questions for inexperienced mushroom pickers:

Mushrooms are very common. Among the wide diversity of species, many edible varieties are found. Mushrooms not only taste delicious but also have beneficial effects on the human body due to their health benefits.