Content
Bearded row of the genus Triholoma belongs to the group of conditionally edible mushrooms; it grows from late summer to early November in the coniferous forests of the Northern Hemisphere. It can be eaten after heat treatment. However, given the low taste of these mushrooms, experts use them as part of diet menu dishes or after pickling with other species.
Where do bearded rows grow?
Bearded row (from Latin Tricholoma vaccínum), belongs to the department of Basidomycetes, genus Tricholoma, grows in the Northern Hemisphere.This variety, which belongs to the conditionally edible mushrooms, is capable of forming fungal roots with representatives of coniferous trees. Most often, symbiosis between the mycelium and roots of plants belonging to the highest form is observed in association with spruce, fir, and pine. In a wetland there may be a partnership between willow or alder roots and mycelium. Bearded row is found in late summer and autumn; the season for this type of mushroom is from August to November.
What do bearded rowers look like?
Another name is woolly row. The mushroom is distinguished by the presence of a scaly-woolly skin that has a pink-brown or reddish tint. The edges have a lighter color compared to the central part, which has a darker color. The surface is covered with large hairs or fibrous scales; at least part of the “beard” may contain remnants of a blanket.
Young representatives of this species have a wide cap, which has a conical or wide-convex shape and sizes from 2.5 to 8 cm in diameter. Over time, it acquires a flat-convex shape with a small protrusion in the center.
Bearded rows have sparsely located notched-adherent hymenophore plates. The color of these structural parts can vary between white and yellowish, which changes to brown when they are damaged. Sometimes spots of a brownish tone may be observed on the plates.
The spore powder is white.Each of the elements has an elliptical or spherical shape and dimensions of 5.5-7 × 4-5.5 µm, and four-spore basidia are characterized by dimensions of 17-32 × 6-9 µm.
The bearded row has a slightly thinning downward or straight shape of the leg, the thickness of which is within 1–2 cm with a length of 3–9 cm. The leg has a scaly-fibrous texture, while at the top it is characterized by a white color, and as it moves to the base it takes on a brownish-reddish tint.
Is it possible to eat bearded row?
The bearded row belongs to a conditionally edible species. This means that the mushroom is not poisonous and can be eaten after preliminary preparation. Most often, this treatment is considered to be salting together with other types of mushrooms, but frying and pickling of the row is also acceptable.
Taste qualities of mushroom
The dense, fleshy pulp of the mushroom has a faint yellow or white color; according to some sources, it does not have any distinct odor. Other mushroom pickers describe that the bearded row has a bitter and inexpressive taste with an unpleasant dusty or floury odor.
According to gastronomic criteria, the mushroom does not have high culinary qualities. It can be eaten after preliminary heat treatment. However, given its mild taste characteristics, it is recommended to use it for pickling, frying or pickling along with other mushrooms.
Benefits and harm to the body
Provided proper preliminary preparation, the bearded row does not harm the body. However, representatives of this group are of particular value in the treatment of tuberculosis.However, to avoid harm to the body, it is better to use them only after prior consultation with your doctor.
False doubles
Among similar varieties of mushrooms, experts call the scaly row (Tricholoma imbricatum), which can be distinguished by the absence of a “beard” rim, a less saturated color of the cap and smaller scales.
Use
When heated, the mushroom acquires a rich taste and is well suited for use with potatoes, meat, and fried onions. When preparing salads, it goes well with paprika, eggs, bell peppers, rice, and mayonnaise.
Conclusion
Bearded row belongs to a fairly common type of conditionally edible mushrooms, distinguished by their scaly texture and deep red color of the cap. Without having any independent culinary value, they combine well with other types in the cooking process and are suitable for dietary food menus. For therapeutic purposes, after prior agreement with the attending physician, it can be used in the treatment of tuberculosis.
