How to distinguish edible from poisonous rowan mushrooms and their description (+37 photos)

Tricholomes are a genus of agaric mushrooms belonging to the Tricholomeceae (Tricholomovye) family. They are popularly known as "rows" due to their characteristic of growing in rows. These mushrooms are widely distributed, but only a few species are edible. Therefore, before heading out to pick them, it's important to familiarize yourself with the descriptions and photos of edible Tricholomes to avoid picking the wrong ones.

Characteristic features of the species and collection rules

The genus includes species from all categories of mushrooms, from edible to poisonous. Triadovka mushrooms share the following common characteristics:

• a fleshy, convex cap that becomes flattened as it ages;
• cracked edges;
• presence of plates;
• cylindrical leg;
• thick pulp;
• mealy odor in many species.

The best time to collect mushrooms is in the first half of autumn. Finding them is easy, as they grow in rows and large groups. You can distinguish edible and poisonous species by appearance, smell, or the reaction of the flesh to air.

Which species are considered completely edible?

The following species are represented by autumn edible rowan mushrooms:

1. Dove (Pigeon). Dove caps have white, fleshy caps with a cracked edge. They are hemispherical in shape. The surface is slippery and sticky. The stem is curved. The stem surface is white, but some specimens have a greenish base. The gills are wide and white.

   

   

   

2. The yellow-brown variety is distinguished by its convex, velvety cap. Reddish scales are densely distributed across the yellow-brown surface. The stem is curved and thickened at the base. It always matches the color of the cap. The gills have a lemon hue.

   

   

   

3. The cap of a young red-throated rowan mushroom is convex, but as it matures, it flattens out, with a protruding tubercle in the center. The surface is sticky, scaly, and reddish-brown. The stem thickens toward the bottom. It is white on top and yellow-red underneath. The flesh is white or yellowish with a characteristic starchy aroma.

   

   

   

4. The scaly-sided mushroom has a fleshy cap with a slippery, reddish-brown surface. Initially, it is convex, but as it matures, it takes on an irregular, flattened shape. The cap's margins are thin, with numerous cracks, and the stem is wide and fleshy. As the mushroom matures, its color changes from white to brown. The flesh is white and remains unchanged when exposed to air. It has a pleasant aroma of freshly ground flour.

   

   

   

5. The gray variety is distinguished by its ash-gray cap with a lilac tint. The surface is smooth and slippery. The stem thickens toward the base. Its surface, white with a yellowish tint, is covered with a mealy coating. The gills are sinuous and white.

   

   

   

6. Matsutake has a small, brown, cracked cap, revealing white flesh beneath the skin. The stem is dark brown and elongated, making it very difficult to remove from the soil. The flesh has a distinctive mushroom aroma.

   

   

   

7. The Mongolian rowan mushroom looks like a champignon. The cap is hemispherical or ovoid. As it ages, it can become slightly elongated. The edges curl inward. In young mushrooms, the cap is white and shiny, while in older ones, it becomes gray and matte. The stem is widened at the base and covered with large white or cream-colored scales.

   

Conditionally edible mushrooms

The following types of rowan mushrooms are classified as conditionally edible:

• silvery (scaly sebaceous);
• golden;
• shod;
• scaly (sweetie);
• yellow-red;
• bearded;
• greenfinch.

In Russia the most common are:

1. The scaly rowan has a convex or flat-convex cap. A tubercle is visible in the center. The cap surface is velvety, chocolate-colored. The stem is club-shaped. It is white on top and pinkish-brown or yellow-brown on the underside. The flesh can be either white or creamy. When broken, it has a faint fruity aroma.

   

2. The yellow-red rowan mushroom is distinguished by its yellow-orange cap, completely covered with purple or reddish-brown scales. Initially, the cap is convex, but over time it flattens. The surface is dry and velvety. The stem is often curved and has a distinct thickening at the base. The stem matches the color of the cap. It is also densely covered with scales, a shade lighter than the cap scales. The flesh of the mushroom is yellow, with an unpleasant sour odor.

   

3. The bearded mushroom has a conical cap with a distinct tubercle in the center. Its surface is pinkish-brown or reddish-brown, slightly darker in the center. The stem widens toward the top. It is reddish-brown underneath and pure white above. The flesh has no distinct odor or taste.

   

4. The greenfinch is distinguished by its green fruiting body. The cap is convex, grassy or yellow-green in color. A tubercle is present in the center. As the mushroom ages, scales appear on the cap's surface. The stem is wide, short, and matches the cap's color. The gills are a bright lemon color. The flesh is white with a characteristic floury odor characteristic of the rowan mushroom.

   

Inedible rank and file

The following types of rowan mushrooms fall into the category of inedible mushrooms:

• white-brown (white-brown);
• broken;
• honeysuckle;
• rough;
• soapy;
• dark;
• distinct (isolated);
• sulfuric (sulfur-yellow);
• pointed.

In our region, the broken, rough, dark, and isolated varieties are extremely rare. Let's take a closer look at the common inedible varieties:

• The white-brown rowan has a flattened cap with a tubercle and wavy edges. The surface is slimy and can have a wine-brown or reddish-brown hue. Dark veins are visible across the entire cap. The edges are pale. The velvety pinkish-brown stem always has a white spot. The flesh is white and has a floury scent.

  

• The honey fungus has a convex cap with wavy edges. The surface is fibrous and unevenly colored. The coloring is represented by veins and spots in the following shades:
  • red;
  • yellow;
  • olive;
  • Brown. The mushroom's gills are intertwined and covered with dark spots. The stem has a woolly ring. Above it, the surface of the stem is beige, and below it, it is white with brown scales.

    

• The sulfur variety is distinguished by its sulfur-yellow fruiting body. The cap is convex and can become flatter with age. The surface is velvety. The stem is thin. The upper part is bright yellow, while the lower part is sulfur-yellow. The flesh matches the color of the fruiting body and emits a pungent acetylene odor.

  

• The soapberry has a spreading cap the color of coffee with milk. The shade is darker in the middle and lighter at the edges. The stem is fibrous, often curved, and light brown. When cut, the flesh takes on a reddish tint. It emits a pungent scent of fruity soap.

  

• The pointed rowan mushroom has a conical cap. A sharp tubercle is prominent in the center. The surface is dry, with cracks along the edge. The cap is dark gray with brown highlights. The stem is thin and curved, and can be described as off-white.

  

Poisonous species and differences from edible ones

Eating poisonous rowan mushrooms is extremely dangerous to human health. These include the following species:

• spruce;
• white;
• toad;
• smelly;
• conical (pointed);
• tiger (leopard);
• spotted;
• scorched (tanned).

Edible varieties can only be confused with white, spotted, and leopard-spotted rowan mushrooms. They can be distinguished as follows:

1. The white rowan mushroom is distinguished by its snow-white, sometimes yellowish, color. The cap is spreading and velvety. The stem is cylindrical and slightly curved. Its surface matches the color of the cap. The mushroom can be identified by its flesh. It tends to change color upon exposure to air, so when broken, it immediately turns pink. The flesh emits a sharp, unpleasant radish-like odor.

   

2. The cap of the spotted rowan is spreading and slippery, with a small depression in the center. It is light brown. Dark brown longitudinal stripes and spots of the same shade are clearly visible across the entire surface. The edges of the cap are slightly lighter. The stem is widened at the base. The underside is the same color as the cap, and the top is white.

   

3. The Leopard Rowan is easily recognized by the distinctive leopard-print pattern on the cap: dark gray spots appear on a light gray background. The color fades slightly along the edge. The cap has a spreading shape. The stem is white, thickening toward the bottom.

   

Answers to frequently asked questions

Paths are often a topic of discussion among mushroom pickers. Below is a list of the most frequently asked questions about ryadovka mushrooms, along with answers:

Ryadovka is a large genus of mushrooms. Due to the wide variety of species, identifying a particular mushroom can sometimes be challenging. To distinguish edible specimens from inedible ones, it's important to be familiar with the characteristics of specific species.