Description of rowan mushrooms and what they look like (+30 photos)?

Tricholomae are a type of mushroom with a variegated shape, comprising a huge number of species. Among them are some listed in the Red Book, some edible, and some poisonous. Today, these mushrooms are often unfairly ignored.

This is partly due to the similarity of the species, which makes novice mushroom pickers wary of foraging for them, fearing they might not recognize their poisonous lookalike. However, by studying photos and descriptions of Triadovki mushrooms, it's quite possible to understand which species are edible and confidently embark on a quiet hunt for this healthy forest delicacy.

Characteristic features of the variety

Rowing mushrooms vary in appearance depending on their species. However, there are some common characteristics.

Appearance and photo

The cap of a young fruiting body can be spherical, conical, or bell-shaped. Over time, it straightens out and becomes flat, sometimes with a central hump. The diameter also varies from 3 to 20 cm. The edges of the cap can be smooth, folded inward, curved outward, or wavy.

The cap skin can be dry, slimy, fibrous, or scaly. Color varies across species, from pure white to shades of yellow, red, brown, and green.

Beneath the cap are gills that are tightly fused with the stem. The spore layer is white, but turns brown as the mushroom ages. The pinkish-brown stem varies in height from 3 to 10 cm. Beneath the cap, the stem may have a distinct white zone or remnants of the spathe, a fibrous ring.

Species differences and structure

Main species differences:

• have a cap-and-stem structure;
• caps change shape with age;
• lamellar, plates fused to the stem;
• Most species have a floury smell;
• mycoformers;
• grow in rows or circles.

Place of distribution

Tricholomas are common throughout the Northern Hemisphere, growing in both coniferous and mixed forests. They often form mycorrhiza with pine trees. Larch, fir, or spruce are less commonly chosen for symbiosis.

The harvest season for this mushroom species is generally late summer through autumn. They can be found right up until the first frost. However, some species can also be found in spring. They grow both singly and in groups, forming long rows or rings.

Edible or inedible

There are about 100 species of rowan, among which there are edible, conditionally edible and inedible representatives.

Types and their descriptions with photos

The most common edible species are:

1. Purple-legged rowan (Purple-legged). A distinctive feature is the lilac-purple hue of its fairly large cap. The firm flesh is also purple when cut. It has a pleasant, unusual floral scent that is not lost during processing and adds a touch of color to any dish.

   

   

   

2. Poplar rowan. It belongs to the 3rd category in terms of taste. The cap is conical and rounded when young. The color varies in shades of yellow. It has a sticky layer. The flesh is white and dense.

   

   

   

3. Gray rowan. It gets its name from its coloring. With age, cracks appear on the smooth surface of the cap. When cut, it can be yellowish or grayish. It has a starchy aroma and a pleasant taste.

   

   

   

Poisonous rows come in the following varieties:

1. Tiger. It is distinguished by its silvery-gray cap with gray scales across its entire diameter. A black tubercle forms in the center. The main danger of this lookalike is its pleasant odor. It can cause severe poisoning within 15 minutes of consumption.

   

   

   

2. White. When young, the cap has curled edges, which straighten with age. The skin is dry, smooth, and white. It's easily distinguished by its smell; the flesh has a musty, soapy scent.

   

   

   

Rules and conditions of collection

The rules for picking mushrooms are the same for all edible varieties. To ensure that the forest's autumn bounty brings only benefit, follow these tips:

1. Do not collect within city limits, near highways or near illegal dumps.
2. Don't pick spoiled, wormy, or very old specimens. They can be poisonous.
3. If an edible mushroom grows next to a poisonous one, don't put it in the basket. Also, if a poisonous mushroom is found in the basket, it's best to throw out the entire nearby harvest.

   

4. When searching for forest bounty, use a thin stick, carefully parting the needles. This will protect the fruiting bodies from damage and the mushroom picker from mushroom poisoning, the toxins of which can penetrate even the skin (for example, the death cap).
5. If any of the collected specimens are not suitable, then do not crush them, just pin them on a branch so that they ripen and sow spores.
6. Before taking children into the forest, it is necessary to conduct instructions and explain that they should not eat anything picked in the forest.

Differences from false, inedible mushrooms

The rank-and-file have a large number of dangerous doubles:

1. The gray rowan mushroom has a poisonous lookalike with a striped cap. The inedible specimen has a more conical cap, and young mushrooms are more striped.
2. It's important not to confuse the scaly variety with the cowberry mushroom. The latter has bitter flesh and a more pronounced scaly cap.

   

3. The sallow-gray rowan mushroom is similar to the edible sulcata and the poisonous pointed rowan mushroom. The pointed rowan mushroom has a bell-shaped cap and a striped edge. The death cap is also a poisonous lookalike of this mushroom, but the sallow-gray rowan mushroom lacks the characteristic ring.

   

4. The purple fruits are easily distinguished from the poisonous purple cobweb caps by looking closely at the gills. The cobweb cap's gills are covered in a web-like veil.

Useful properties and restrictions on use

Ryadovka mushrooms are unique in their beneficial properties. They fight viruses and bacteria, and have antioxidant properties. They normalize blood pressure and sugar levels, strengthen blood vessels, and restore liver cells. They also have anti-cancer properties. An extract is prepared from the mycelium for the treatment of cancers in various locations.

The rowan contains 9 minerals, 18 types of amino acids, vitamins, a whole range of biologically active substances and natural antibiotics – clitocin and fomycin.

Despite these extensive medicinal properties, excessive consumption of the mushroom can cause gastrointestinal upset, pain, and increased gas. Consuming it raw is dangerous due to the mushroom's ability to accumulate heavy metals and contaminants.

It's important to remember that children under seven are prohibited from consuming mushrooms. Teenagers and people with any chronic illnesses or allergies should also consume this product in moderation.

Symptoms of poisoning and first aid

The main cause of poisoning is the inability to distinguish between edible and false mushrooms. Therefore, if you are unsure whether you have identified a mushroom correctly, it is best to leave it in the forest. Consuming raw mushrooms, or improper handling and preparation, can also cause poisoning.

Signs of poisoning appear within 1.5-2 hours after consumption. These may include nausea, vomiting, chills, slow pulse, fever, diarrhea, and stomach cramps.

At the first signs of poisoning, immediately take absorbents, perform a gastric lavage, and consult a doctor. Bed rest and drinking plenty of cold fluids are recommended.

Recipes and cooking features

The first and most important step in preparing any mushroom is proper processing. It's best to sort through all the mushrooms as soon as they return from the forest.

All damaged, wormy areas, as well as any remaining mycelium, should be trimmed off. If the fruiting bodies are heavily soiled, they should be rinsed with water; otherwise, they should simply be cleaned of any remaining needles, leaves, and grass. The skin of the cap should be removed.

The next step is soaking for up to 8 hours. This is the only way to remove sand from the slices. It's advisable to change the water at least once during the soaking process. Remove the mushrooms with a slotted spoon to avoid disturbing any sand that has settled on the bottom.

Next, boil the forest gifts. To do this, place the rowan mushrooms in boiling water for 15 minutes. Add vinegar at a rate of 1 tablespoon per liter of water. Drain the first tablespoon of water and add fresh water with the same amount of vinegar. Bring to a boil and simmer for another 15 minutes. Then add the onion and simmer for another 10 minutes.

Drain the liquid, rinse under cold running water, and drain in a sieve. The mushrooms are now ready to cook. You can use them for winter preserves or in other recipes.

We suggest making a delicious pâté from purple rowan mushrooms:

1. For 1 kg of mushrooms, take 300 g of onions, cut them into half rings and fry until golden brown.
2. Add the processed rowan mushrooms to the onion and fry together for about 20-30 minutes.
3. Spices are added to taste.
4. Pairs well with pepper and dried garlic.
5. The finished dish is sent to a blender, where it is ground into a paste.
6. You can leave the pate as is, or you can add processed cheese to it for a creamy taste.

Answers to frequently asked questions

The collection and preparation of rowan mushrooms raises many questions:

During the summer and fall months, rowan mushrooms of all varieties are abundant. To avoid depriving yourself of this tasty and healthy forest delicacy, it's important to be able to distinguish edible varieties from poisonous ones. And if properly prepared, preserved rowan mushrooms can delight you with their flavor all winter long.