Content
Broken row is an edible mushroom that can be collected even in winter. Late maturation is a feature of the species. The main thing is to properly prepare the collected mushrooms, knowing their characteristic features.
Where the broken rows grow
Broken row (or Tricholoma batschii, bitterling) grows mainly in pine forests, which are characterized by high soil fertility. Favorite places are areas covered with moss and pine needles. Most often, mushrooms grow in families, and the harvest can be observed from mid-autumn to February-March.
What broken rows look like
The broken row, a photo and description of which can be found below, belongs to the lamellar mushrooms. The appearance of the fruiting body is quite appetizing, while the row is extremely fleshy and aromatic.
In order not to confuse bitterling with other species, it is worth taking a closer look at its description:
- Hat. In young specimens it is semicircular, but over time it becomes convex and prostrate. It can reach 15 cm in diameter, and its color is uneven. The color of the upper part of the fruiting body can be chestnut-red, brown-red or yellow-red. The surface of the cap is silky-fibrous and polished. There is almost always a small dent in the center, and there may be cracked bumps along the edges.
- Leg. Its diameter reaches 3 cm, length can be in the range of 5 - 13 cm. The leg is thick and dense, has a cylindrical shape, narrowing at the base. The color above the cap ring is white. There is a flocculent coating on the surface of the lower part of the fruiting body. The leg has dense flesh of a rich white color, which, when broken, turns red and emits a powdery odor.
Is it possible to eat broken rows?
Broken row belongs to the category of edible mushrooms with high taste. But before cooking it needs to be soaked for quite a long period.
Taste qualities of the mushroom ryadovka broken
Despite the fact that there is bitterness in broken mustard, it is extremely tasty. The main condition is to properly soak and prepare the fruiting bodies. The taste qualities are revealed especially well in salted and pickled products.
Benefits and harm to the body
Like many other mushroom varieties, broken mustard has a number of beneficial properties. Among them we can highlight:
- Improved digestion. The fiber contained in fruiting bodies helps improve the functioning of the digestive tract and removes toxins from the body.
- Content of vitamin B. In the broken row there is a mass of vitamins, of which group B occupies the main place.
- Used to make antibiotics. Extracts from broken rows are used in pharmacology for the production of drugs against tuberculosis.
There is also a list of factors that negatively affect the state of the body:
- Individual intolerance.
- Stomach diseases (gastritis and ulcers). Rowers are heavy food, and if you overeat it, problems with the gastrointestinal tract may occur.
In general, this type of mushroom has more advantages than disadvantages. Considering that fresh crops can be harvested in late autumn, and the vitamins contained in them are preserved under the influence of high temperatures, rowing is a valuable species.
False doubles
The variety also has false doubles that can be dangerous to humans:
- White row. It has a pungent taste and unpleasant odor. This representative has a convex round cap, which becomes flat as the mushroom grows, its color is light gray, changing to yellow-brown. The lower part of the fruiting body is colored in the color of the cap. The first white rows can be found in early August. The species is inedible.
- Smelly row. An inedible species that causes hallucinations. The upper part of the fruit body is whitish, the pulp is light, dense, and has a pungent odor reminiscent of gas. This species is found in various forests from the beginning of September.The last representatives can be found at the end of October.
- Soap tricholoma. This mushroom has a soapy aroma with a slight hint of fruit. Its cap is bare, smooth, conical, but over time it not only changes color to olive, but also becomes flat. The leg has the shape of a smooth club, its color is greenish-yellow. As the mushroom grows, it becomes covered with small red spots. The first fruiting bodies can be observed in August. The variety is not suitable for human consumption.
- Spotted row, or destroyed. Its fruiting body has a convex cap and a dense short stalk. Poisonous look.
- Pointed. The variety has a cone-shaped cap, which becomes flat over time, and a tubercle forms in the center. The thin and rather long leg widens closer to the base. Color - white with pink or yellow splashes. The mushroom has no smell, but has a pungent taste. This variety is classified as poisonous.
- Tiger row. Its fruiting body has a scaly, spherical gray cap. The lower part of the mushroom is straight, covered with an ocher coating. The pulp has a powdery odor and is not eaten due to its toxic properties.
All false doubles are inedible. Some of them are poisonous and extremely dangerous. Certain species can cause hallucinogenic visions, which can also threaten health and life. Therefore, consuming such mushrooms in any form is prohibited.
Collection rules
Like all mushrooms, broken row, or bitterling, usually grows in coniferous forests. Therefore, there are no special rules for collecting this species. Its fruit body is usually clean and rarely wormy. The only recommendation is not to put broken bittersweet together with other types.
In addition, you should not collect the variety in places close to industrial complexes, highways and landfills. It is also not worth conducting silent hunting in abandoned mines, since substances harmful to health and life remain in the ground for several centuries.
How to cook broken rows
With the homemade row you can find many delicious recipes. It is used in almost any form. Gorchak is pickled, stewed, boiled, fried and salted. At the same time, a delicate aroma emanates from the dish.
The only treatment this variety cannot undergo is drying.
Conclusion
Broken row is a tasty and healthy mushroom that you can enjoy even in winter. The largest harvest can be observed in late January - early February, although in some regions active harvesting begins in October and continues until the first spring months. At the same time, neither precipitation nor low air temperature will interfere with the “quiet hunt”.
