Description of the gray rowan and what it looks like (+18 photos)?

Trichopods are among the most common mushrooms in our latitudes, yet also among the most mysterious, often avoided by even experienced mushroom pickers. This is because many of the Trichopods are inedible and even poisonous, making them easily confused. However, the tasty and healthy Trichopod is quite possible to collect, and distinguishing it from other mushrooms is not difficult, based on photos and detailed descriptions.

Characteristic features of the species

The grey rowan mushroom is not a very noticeable one in appearance, but its taste is not inferior to recognized forest delicacies.

Appearance and photo

Due to its color, it has common names such as "serushka," "myshka," and "little mouse." The appearance of the gray rowan mushroom varies depending on its ripening period, but the rich gray color of the cap is a characteristic feature of this species.

When breaking the cap, you'll hear a crunch if the mushroom is still young, and discover a cracked fibrous structure in older specimens. Turning the cap over, the mushroom picker will see a finely fibrous white or greenish interior on a thin stem.

In damp weather, the mushroom's surface becomes covered in a sticky layer, which often attracts needles, leaves, and moss. It doesn't grow alone, but forms rows that are easy to spot.

You may be interested in:

What does the greenfinch mushroom look like and its description (16 photos)
The Tricholomoideae (or Tricholomoideae) family contains up to 2,500 species of mushrooms, among which the mushroom…Read more…

Species differences, structure

The Latin name for the gray row is Tricholoma terreum. It belongs to the Tricholoma genus of fungi, a division of the Basiomycetes family of the Trichomycetes family. It has the following structural features:

1. The young fruit has a bell-shaped cap (cone-shaped, cylindrical), which straightens out and becomes flat as it ripens.
2. The cap typically reaches 7-15 cm in diameter and is quite fragile, which becomes more pronounced with age. As the mushroom ages, the tips of the cap curl upward, causing it to crack.
3. A characteristic feature is the appearance of white powder in the cracks. The dark gray surface is tinted with shades of purple and olive. The plates are white. If the sulphur stone is aged, they acquire a soapy texture and a greenish tint.

   

   

   

4. The stem of the rowan mushroom is straight, slightly widened at the base, up to 2.5 cm in diameter, and grows deep. Inside, it is loose, with stiff fibers, and takes on a pinkish hue that turns yellow as it ages.

The mushrooms grow in flat areas and reach a height of 15 cm, so finding them is not particularly difficult.

Place of distribution

The gray rowan prefers to grow in coniferous forests, but is also found in deciduous-coniferous forests. This species grows in the Northern Hemisphere and is easily found in Canada, North America, northern European countries, and most regions of Russia.

Podsosnovnik (small pine) is another common name derived from its location and the formation of mycorrhiza with pine trees on sandy soils. It prefers to grow under moss and deciduous and coniferous trees. It can grow alone, but is more often found in rows and so-called "fairy circles."

The ripening period is autumn. The russula mushroom grows practically throughout autumn, but the greatest number of mushrooms appears in late September and mid-October, although a small number can also be found in the frosty November forest.

Edible or inedible

The Triadovki family includes more than 100 different species, but not all of them can be eaten without harm to health.

Rules and conditions of collection

Since the harvesting season for this species is quite long, you can go on a quiet hunt from mid-August to the end of November. The main rule of thumb is to determine the edibility of the mushrooms you're putting in your basket.

Tricholomas thrive in symbiosis with pine trees, so look for them in such areas. It's best to do this in dry weather to remove the oily caps. The stems of Tricholomas grow deep, so cutting them off without damaging the tuber is easy.

You may be interested in:

How to distinguish real saffron milk caps from false ones (28 photos)?
Saffron milk caps are a popular forest delicacy in our country with an exquisite flavor. Their taste is comparable to…Read more…

Avoid picking old mushrooms that have already begun to fall apart, as neither the stems nor the caps will bring any pleasure during cooking or eating. Since rowan mushrooms prefer to grow in clusters, finding one such group can easily yield half a basket of harvest.

Distinction from false inedible mushrooms

The most important thing when collecting gray russula mushrooms is to distinguish edible ones from toxic ones, as a mistake can have serious consequences for a person. There are several key signs that can help distinguish edible gray russula mushrooms from the false ones:

1. The poisonous fruit has a pointed cap, which has a pronounced bulge in the center.

   

2. The false russula mushroom has a distinct, soapy odor, noticeable when the cap is broken. The edible russula mushroom will have the pleasant aroma common to all mushrooms.
3. Edible milk caps are usually found in groups, while doubles are found alone.

The flesh and gills of a non-toxic mushroom will have a yellowish tint, which will also help you confirm the choice. A dangerous mushroom will have grayish-white flesh.

Useful properties and restrictions on use

Rows have a unique composition and a number of useful properties:

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

Due to these beneficial properties, their enzymes are used to make antibiotics and drugs to combat tuberculosis. They also contain vitamins B, PP, A, and C. These mushrooms are recommended for people with dietary needs and those suffering from diabetes.

There is no harm in eating gray rowan mushrooms unless poisonous species are collected alongside edible ones. However, people with gastrointestinal problems, small children, and anyone with an individual intolerance to this food should still refrain from eating them.

Avoid eating Tricholomas mushrooms growing along highways, near large factories, and polluting sites. These mushrooms absorb harmful substances and can be harmful to human health.

You may be interested in:

How to make delicious pickled honey mushrooms at home
We offer you a versatile recipe for preparing wild mushrooms. They marinate for 2 hours, and if you have…Read more…

Recipes and cooking features

Before eating, mushrooms should be thoroughly processed in the following order:

1. Carefully sort the mushrooms, removing any leaves and needles.
2. Carefully clean the cap and stem.
3. Rinse each one under running water, soak for several hours if heavily soiled.
4. Boil in water with vinegar until boiling and drain.
5. Fill with fresh water again, add vinegar and onion and cook over low heat for 20-30 minutes.

Only after this can you begin preparing dishes with the russula. The russula is quite common in cooking, and dishes made with this mushroom are aromatic and delicious.

Gray rowan in sour cream

Ingredients:

• mushrooms – 500 g;
• medium onion;
• vegetable oil – 2 tablespoons;
• sour cream – 3 tablespoons;
• salt and pepper to taste.

Preparation procedure:

1. Pre-boil in salted water for at least 20 minutes.
2. Cut half an onion into small cubes and place in a preheated frying pan along with the mushrooms.
3. Simmer over low heat for 25-30 minutes until the rows release their juice.
4. Grate the remaining onion and mix with sour cream.
5. Pour the mixture into the pan and simmer for 10-20 minutes.
6. Add salt and pepper to taste.

Salted rowan mushrooms in a wooden tub

To pickle the mushrooms, you'll need 5 kg of rowan mushrooms and 300 g of salt. Preparation:

1. Boil the milk mushrooms and drain them in a colander to allow all the liquid to drain off.
2. Place evenly in a tub and sprinkle with salt on top.

   

3. Cover the top with a wooden lid and apply any oppression.
4. Will be ready in 7 days.

Answers to frequently asked questions

Even experienced mushroom pickers have many questions about gray rowan mushrooms:

Among the various Tricholoma species, the gray Tricholoma is the most common edible species, with distinct species differences. This makes it easy to identify and avoid confusion with false lookalikes. Experienced mushroom pickers love it for its ease and speed of collection, as well as its flavor. The gray Tricholoma is eaten in various forms.