Description of sandpiper mushrooms and what they look like (+26 photos)?

Sandpipers are a type of glabrous mushroom common in our forests, belonging to the genus Ryadovka (Tricholomovye) and the family Tricholomovye (Tricholomovye). They are also known as sandpipers, rows, and poplar mushrooms. These names derive from their preference for sandy soils, their ability to grow in rows, and their preference for poplars over other trees.

Characteristic features of sandpipers

This genus of mushrooms has up to fifty species, each of which has its own characteristics, but it is possible to give a general description of the sandstone.

Appearance and photo

Sandstone can be identified by certain characteristics. These include:

1. Spread in large groups.
2. Growing in rows.
3. The presence of a tubercle on the caps of old mushrooms.
4. A habit of hiding in the sand or under leaves.

The most striking characteristic of the edible rowan is its flour-like aroma. You can see what the sandstone looks like in the photo.

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Morphology

The sandpiper's cap is convex, fleshy, and hemispherical. As it matures, it straightens and curves, acquiring an irregular shape. The edges of the cap are thin, recurved, and cracked. In young specimens, the surface is slightly moist and slippery. The cap diameter ranges from 6 to 12 cm.

Depending on the species, it can have the following colors:

• green;
• grey;
• brown;
• red;
• shades of brown.

The stem is fleshy. It measures 1.5 to 4 cm across and 3 to 8 cm long. The stem's color changes with age, from shades of white to reddish-brown. When pressed, the surface of the stem darkens.

The gills of young mushrooms are white. With age, they acquire a reddish-brown hue. The flesh of the rowan mushroom is thick, fleshy, and white. Under the skin of the cap, it is slightly reddish, and under the skin of the stem, it is grayish. Almost all species have a distinctive aroma, reminiscent of freshly ground flour.

Place of distribution

Sandstones grow in large families. Their rows can be found in the following places:

• coniferous forests;
• deciduous forests;
• parks;
• landings;
• roadsides.

The most popular mushrooms are found in the Omsk, Volgograd, and Saratov regions of Russia, Kazakhstan, and the Altai Krai. These areas are considered poor in mushrooms, so sandpipers are widely consumed as food there.

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Edible or inedible

Rows can be both edible and toxic. The following mushrooms are considered edible:

• black-scaly;
• giant;
• dove;
• yellow-brown;
• massive;
• matsutake;
• Mongolian;
• red;
• poplar;
• grey;
• carved;
• earthy.

Conditionally edible species include the silver, golden, booted, yellow-red, bearded, and greenfinch sandpipers. All other members of the Trichomycetes family are inedible or toxic.

Distinction from false mushrooms

Edible species are often confused with inedible or poisonous mushrooms called ryadovka. Below is a list of the most common false mushrooms, along with descriptions of the main differences.

The main indicator of sandstone's edibility is its floury smell.

Rules and conditions of collection

Sandstone mushrooms begin to bear fruit in August. The last mushrooms are harvested in October, and some species survive until the first frost.

Tricholomae can only be harvested in relatively ecologically clean areas. The fruiting bodies of mushrooms tend to absorb toxins from the environment, causing even edible species to become poisonous. You can test mushrooms for toxicity quite simply: if the flesh of the mushroom is white, it is fit for consumption; yellow flesh indicates it is unfit for consumption.

There are over 40 types of sandstone in nature. However, the most common are the following:

1. Greenfinch The sandpiper is a green mushroom with an unusual coloration. Even after cooking, the color remains unchanged. Occasionally, specimens with a yellowish tint are found. This species is considered conditionally edible. It is eaten only under complex preparation techniques and in very limited quantities. The cap is convex, with a small tubercle in the center.

   

   

   

   As the cucumber matures, scales appear on the surface. The stem of the greenfinch is short but wide. It has a firm, elastic texture. The stem is also green. The lemon-colored gills have a floury smell characteristic of the greenfinch. The flesh is white. In overripe or spoiled specimens, it takes on a yellow tint.

2. Gray sandstone – poses a health hazard when eaten raw. Although considered edible, it only becomes so after heat treatment. The cap is fleshy and round. Over time, it becomes flattened and has jagged edges. The cap is slightly flattened, with a hump in the middle.

   

   The surface is ash-gray. The stem is whitish, sometimes with a grayish-yellow tint. The initially white gills turn yellow or gray over time. The flesh is white. When broken, it turns yellow, emitting a mealy odor.

3. Red sandstone – Different sources classify them into different categories. Some describe this species as edible, others classify them as conditionally edible. Either way, similar to the gray sandstones, red sandstones are only edible after being cooked. The cap is convex, flattening as it matures. There's a small bump in the middle.

   

   The surface is sticky. In older specimens, scales form. The surface color varies from red to brown. The stem is straight, slightly thickened at the base. The surface is white, with a yellow-red tint underneath. Brown spots appear on older rowan mushrooms. Young mushrooms have white gills. With age, they turn yellow and become covered with red spots. The flesh is white with a yellowish tint. When cut, it smells like flour.

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Recipes and cooking features

Sand mushrooms can be prepared in a variety of ways, from mushroom soups to julienne. But salted and fried sand mushrooms are considered the most delicious. Before cooking, the mushrooms must be prepared. Preparing sand mushrooms involves the following steps:

1. Rinse thoroughly.
2. Fill with very salty water and leave for 24 hours.
3. Wash off the salt.
4. Boil for half an hour.
5. Drain the water and rinse again.

Soaking is a prerequisite for using rowan mushrooms as food.

Pickling for the winter

Salting sandpipers is easy. You'll need the following ingredients:

• sandstones – 1 kg;
• garlic – 4 cloves;
• currant leaves – 6 pcs. in each jar;
• allspice peas – 10 pcs.;
• salt – 50 g.

Place 3 currant leaves on the bottom of the jar. Sprinkle pepper on top. Then layer the prepared rusks, sprinkling each layer with salt and garlic. The remaining currant leaves are added last. Seal the jars and leave for 6 weeks. After this period, the rusks are ready to eat.

Fried sandpipers

Sandpipers can be fried. To do this, fry the prepared mushrooms with onions until golden brown. Sandpipers can also be cooked in egg batter.

Some cooks prefer to add a little sour cream at the end of frying. This makes the mushrooms even juicier. Fried ryadovka mushrooms taste similar to chicken. Properly cooked, these mushrooms will be the highlight of any table.

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The beneficial properties of sandpipers and restrictions on consumption

Sandwiches are a source of fiber, glycogen, thiamine, and riboflavin. They contain the following elements:

• calcium;
• magnesium;
• phosphorus;
• sodium;
• chlorine;
• copper;
• manganese;
• zinc.

Mushrooms are rich in vitamins A, D, and B. They have the following effects on the human body:

• immunomodulatory;
• anti-inflammatory;
• antibacterial;
• antiviral;
• antioxidant.

However, eating raw sandwort can cause stomach upset. These mushrooms should not be consumed by young children or pregnant or breastfeeding women.

Answers to frequently asked questions

Sandpipers are very common mushrooms, so they often become a topic of discussion among mushroom pickers:

Sandpipers are a very common mushroom that can be prepared in a variety of ways. The only difficulty may arise during harvesting, as they have inedible lookalikes.