Content
- 1 Where does the white-brown row mushroom grow?
- 2 What does a white-brown row look like?
- 3 Is the white-brown row edible or not?
- 4 Taste qualities of mushroom
- 5 Benefits and harm to the body
- 6 False doubles
- 7 Collection rules
- 8 How to prepare a white-brown row
- 9 Recipes for rowing white and brown
- 10 Conclusion
White-brown row is an edible mushroom, widespread in the middle zone.You can prepare many delicious dishes from the white-brown row, but, first of all, you need to understand how to distinguish it from its false counterparts in the forest.
Where does the white-brown row mushroom grow?
You can meet the white-brown rower, or lashanka, throughout Eurasia. The mushroom grows mainly in coniferous forests, prefers dry pine forests, and is sometimes found in mixed plantings.
As a rule, the white-brown row is found in large groups and forms entire rows of mushrooms in the grass.
What does a white-brown row look like?
Photos and descriptions of the white-brown row show that it can be recognized by its flat, outstretched cap with a small bulge in the center. The diameter of the cap can reach 10 cm; at a young age it has a hemispherical shape with curled edges, but later straightens. The skin on the cap is dry and fibrous, with minor cracks and scales; in rainy weather it is sticky and slightly slimy. The edges of the cap of an adult lashanka are smooth or slightly wavy with wide curves. The color of the mushroom is brown or chestnut-brownish, but noticeably lighter towards the edges of the cap. At a young age, dark veins may be visible on the cap.
The white-brown row usually rises 3-7 cm above the ground. Its stem is cylindrical in shape with a slight narrowing in the lower part in adult fruiting bodies and thickening in young ones. The structure of the leg is smooth, sometimes fibrous closer to the base, the color of the leg is brown or reddish-brown, but at the junction with the cap it can be almost white. The plates in the lower part of the cap are light, white or slightly reddish, covered with reddish spots.
If you cut lashanka, its flesh will be dense, fleshy and white.The smell of the white-brown row is neutral.
Is the white-brown row edible or not?
Lashanka belongs to the conditionally edible food category. You cannot eat it raw, but after soaking and boiling you can eat the white-brown row.
Taste qualities of mushroom
Fresh white-brown row has a bitter taste, which is why it is considered only conditionally edible. After processing, the taste of the pulp is characterized as bland and floury.
Benefits and harm to the body
With proper processing and after preparation, the white-brown row can bring significant benefits to the body. Its pulp contains the following substances:
- vitamins C, A, B1 and B6, B12;
- vitamin D;
- amino acids;
- a large amount of easily digestible protein;
- carbohydrates and a small amount of fat;
- magnesium and zinc.
The white-brown row can be considered a dietary product; 100 g of pulp contains only 32 kcal.
With careful and moderate use, lashanka can:
- normalize metabolism and improve the absorption of beneficial elements coming from food;
- strengthen the immune system and make the body more resistant to viruses and infections;
- have a beneficial effect on the nervous and muscular systems;
- replenish protein deficiency in the body and prevent anemia and anemia.
The beneficial properties of an edible mushroom are inseparable from its harmful qualities. First of all, eating lashanka is not recommended for pregnant women and children under 7 years of age; even mild poisoning can lead to very serious consequences for them. Also, it is better not to use the white-brown row if you have chronic pancreatitis, acute gastric diseases or a tendency to constipation.
False doubles
The white-brown row has quite a few doubles. Some of them are edible, but others are completely unsuitable for consumption.
Yellow-brown row
A conditionally edible mushroom from the same family is very similar to the white-brown row in structure and size. However, just from the name you can guess what the main difference between mushrooms is. The yellow-brown variety has a lighter shade of the cap and stem - brown-yellow or brown-orange, light brown. Its flesh is also yellowish when cut.
Poplar row
The mushroom is very similar to lashanka in color and shape, but its shade is usually slightly lighter and its size is larger than that of the white-brown variety. Poplar row does not grow in pine forests; it prefers to settle in deciduous plantings. You can eat the poplar variety; it tastes almost identical to the white-brown variety.
Spotted row
This mushroom is classified as poisonous and should not be eaten. It is very easy to confuse a spotted row with a white-brown cap. But the main distinctive feature of the spotted row usually prevents you from making a mistake - the presence of small dark spots on the cap. Additionally, adult fruiting bodies do not have a bulge in the center of the cap, and the transition from white to brown at the top of the stem is usually smooth rather than abrupt.
Scaly row
The edible dark brown mushroom differs from the white-brown one not only in its shade of color, but also in the noticeable scales on the surface of the cap.Even in damp weather, the skin at the top remains matte and does not acquire a slimy stickiness.
Golden row
The edible mushroom differs from the white-brown lashanka primarily in its color; it has a yellowish, ocher, reddish tint. The surface of the cap and the base of the stem are covered with small scales, which are not found in the white-brown variety.
Broken row
The edible mushroom has a very similar cap color and resembles the white-brown variety in shape and size. But on the stem of the broken row, closer to the base of the cap, there is a thin ring; it separates the white and brown parts of the stem.
Collection rules
It is necessary to go to collect lashanka at the end of summer, in August or even early September. The mushroom is found until frost and can be found mainly in pine forests.
The main rule when collecting is that the area must be environmentally friendly, located away from roads and industrial facilities. Since mushroom pulp accumulates toxic substances, lashans from contaminated areas will not bring any benefit to the body.
How to prepare a white-brown row
Before cooking, lashanka must be thoroughly processed to rid it of the unpleasant powdery odor and bitterness. The pulp is washed several times in cold, clean water, and then boiled for at least 30 minutes with the addition of chopped onions.
The treated white-brown row becomes a universal product in use. The mushroom can be fried and salted, pickled and stewed, added to soups, salads and side dishes. Sometimes lashanka is dried and then used in powder form to prepare aromatic sauces.
Recipes for rowing white and brown
The preparation of white-brown row can be very varied; there are many recipes using lashanka. The mushroom requires short and simple processing, and after the bitterness leaves the pulp, it becomes very tasty. Several recipes are especially popular.
Row in salting
The classic recipe for making lashanka is cold salting. The recipe looks like this:
- Fresh white-brown rows are washed and boiled, and then placed in small layers in a large glass jar.
- Sprinkle each layer of mushrooms generously with salt.
- Dill seeds and bay leaves are added to the ingredients.
- If desired, you can also add a few currant leaves to the pickling.
When the jar is filled to the end, its neck is covered with a dense but breathable fabric, and a heavy load is placed on top. The jar of salted mushrooms is placed in a dark and cool place; within a week, a brine should appear in the container, completely covering the mushrooms. The white-brown row needs to be salted for 2 weeks, and after this time it can be placed on the table.
Pickled white-brown row
Another simple way to prepare lashanka is marinating. The recipe is very simple and requires very few ingredients:
- About 3 kg of peeled lashankas are boiled for half an hour, then the water is drained and the mushrooms are transferred to a saucepan.
- The row is filled with a new portion of water in a volume of 1 liter and brought to a boil.
- Add 2 large spoons of sugar, 3 large spoons of salt and spices to taste to the water.
- Boil for 20 minutes, and then pour in 2 more tablespoons of vinegar and leave on the fire for another 10 minutes.
When the mushrooms are completely ready, they should be placed in several sterilized jars, pour marinade on top and roll up the lids tightly. Hot pickled lashankas should cool in the warmth under a thick blanket, after which they can be stored in the refrigerator.
Fried row
Fried lashankas are very popular; they go well with potatoes, porridge and spaghetti. Fry mushrooms as follows:
- 2 kg of fresh mushrooms are cleaned and boiled, then the water is drained, and the mushroom pulp is cut into small pieces.
- Heat a frying pan and pour vegetable oil over it, then fry 300 g of onions until transparent, cut them into half rings.
- Add mushrooms to the fried onions, salt and pepper to taste and cook for another 20 minutes over medium heat.
Ready-made fried lashankas can be flavored with sour cream, this will make the mushrooms even tastier.
Conclusion
The white-brown row is a not very widely known, but tasty edible mushroom of universal use. If you properly process lashanka before cooking, it will not cause harm, but the benefits from it will be significant.
