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The family Oryadovaceae (or Tricholomovaceae) is represented by about 2,500 species and more than 100 genera of fungi. Among them there are edible, inedible and poisonous varieties. The rows owe their name to the property of growing in numerous groups, forming rows and circles.They exist in symbiotic relationships with various species of coniferous or broad-leaved trees. Green rower is a widespread representative of the Trikholomidae. It is called so because of the green color of the fruiting body, which remains even after heat treatment. In everyday life, the mushroom is also called greenfly, brilliant green or yellow-bellied.
Where does the green grass grow?
Green rower (Tricholoma equestre or Tricholoma Flavovirens) is distributed throughout Eurasia. Prefers temperate latitudes, but is also found in more severe regions. Grows in coniferous forests, pine forests, in parks and gardens, in pastures, near farms. Sandy soils covered with moss and deciduous or coniferous litter are favorable for it. Greenfinch grows in well-lit, sunny places, often near its relative, the sulfur row. Photos and descriptions of the green row will help you learn to recognize this mushroom and distinguish it from its “doubles”:
What does a green row mushroom look like?
The cap of the green row is very fleshy, at first bell-shaped, later spread-curved. In its middle there is a small tubercle, the edges are raised, often wavy or cracked, the size ranges from 4-15 cm. To the touch, the greenfinch cap is dense, smooth, sticky, especially in wet weather. The skin is yellow-olive or yellow-green at the edges and brownish in the center, smooth or scaly. Young mushrooms are painted in light colors; they darken with age. The plates are free, frequent, thin, lemon-yellow or greenish-yellow. The leg is smooth, rigid, thickened downward. It is the same color as the hat or a little lighter. It has a dense fibrous structure, covered with small brownish scales at the base.The pulp of the young green row is white, dense, yellowish under the skin, with a faint floury odor. As the mushroom grows, it darkens a little. Does not change color when cut.
Is it possible to eat green rowan
Green row is a conditionally edible mushroom. It has been proven that the skin and pulp contain toxins that have a negative effect on the human body. Even prolonged soaking and heat treatment do not lead to their complete destruction. Excessive consumption of greenfinches can cause food poisoning, disorders of the cardiovascular system and kidneys. It is believed that the largest amount of toxins is in the skin, and if it is removed, the problem will be solved. But that's not true. Toxins are present throughout the fruiting body and this must be taken into account. Green rower can be eaten only in cooked form and in small quantities.
Taste qualities of mushroom
Greenfinch is one of the most delicious representatives of the Rowadovaceae family. Its color often scares away inexperienced mushroom pickers who doubt its edibility. Due to its weak taste, green mushrooms are classified as category IV mushrooms. However, many lovers highly value its taste and consider it a wonderful and useful late-season mushroom.
Benefits and harm to the body
The green row is rich in vitamins and microelements. It contains most of the B vitamins, vitamins A, C, D, PP, copper, manganese, zinc, potassium, phosphorus, iron, sodium, selenium. It has antibacterial properties. Fomecin and clitocin contained in it are effective in the prevention of cancer. Greenfinches are low-calorie and at the same time very nutritious, therefore they are recommended for dietary nutrition.It is especially useful to consume these mushrooms for people with diseases of the pancreas and cardiovascular system. For those who have problems with the gastrointestinal tract, it is advisable to refrain from eating green rows. People who have problems with blood clotting should consult a doctor: greenfinch has the property of thinning it and inhibiting the activity of platelets.
The content of toxic substances in greenfinch mushrooms requires caution in their use. Only excess in eating can cause harm to the body. You should remember a simple truth: everything is poison, and everything is medicine, only measure makes the difference.
False doubles
Representatives of the family are very similar to each other in the structure of the fruiting bodies, but differ mainly in color. A characteristic feature that unites all types of rows is the scaly or fibrous surface of the caps. Comparing photos of a row of greenfinch with images of false varieties will help inexperienced mushroom pickers learn to distinguish between them.
Sulfur-yellow row (Tricholoma sulphureum)
Most often, greenfinch is confused with the inedible sulfur-yellow row. It has a flat-convex cap of a bright sulfur-yellow color, light at the edges and darker in the middle. The plates are thick, sparse, yellow or green-yellow. The cylindrical leg of a lighter shade is often curved. The pulp is the same color or greenish, characterized by a bitter, burning taste, and emits an unpleasant odor of hydrogen sulfide. Eating it is dangerous to health.
Spruce row (Tricholoma aestuans)
An inedible mushroom that, when eaten, causes upset of the digestive system. The fruiting body of the mushroom is greenish in color with a brown tint. The cap is 3-10 cm in diameter, bell-shaped or flat with a small tubercle in the center, sticky, shiny, scaly. There are barely visible radial stripes on the surface. The plates are yellow, thin, and frequent. Mature mushrooms are prone to cracking. The pulp is whitish or light yellow. Compared to the green row, the spruce one has a less fleshy cap, a longer and thinner stem, bears fruit in August-September, and does not “hide” in the litter.
Solitary row (Tricholoma sejunktum)
Experts are divided in their opinions about this variety of rows: some consider it inedible, others consider it conditionally edible. Despite the bitter taste and medicinal smell, many salt and pickle the isolated row, first soaking it for a long time and boiling it in several waters.
The mushroom has a convex, dark olive cap covered with scales with a characteristic tubercle in the middle and downward curved edges. The plates are white or grayish, wide, sparse, free. The leg is dense, long, covered with small scales. Its color varies from white-green at the top to dark gray at the bottom. The pulp is white in the cap and yellowish in the stem, bitter. Separate rows are collected from August to October.
Soap row (Tricholoma saponaceum)
The soap row hat can have a wide variety of colors: light and dark brown, olive green, olive brown. The plates are pale, greenish-yellow, yellow-gray, adherent, sparse. The pale greenish-yellow cylindrical leg widens towards the base, becoming pale pink in adult specimens.The pulp is white or yellowish, with an unpleasant taste and strong smell of fruit soap, and turns red when cut.
Deciduous row (Tricoloma frondosae)
The mushroom has another name - aspen greenfinch. The cap is 4-15 cm in diameter, bell-shaped or prostrate with a wide tubercle in the center, greenish-yellow, olive-yellow or sulfur-yellow. The middle of the cap is covered with brownish scales, the edges are uneven, and over time they rise upward and curl up. The plates are frequent, emarginately adherent, yellow or greenish. The leg is long, thin, the same color as the cap. The pulp is white or yellowish, with a pleasant mild taste and faint aroma. The mushroom is conditionally edible, just like the green row, it contains toxins.
Green russula (Russula aeruginea)
An unpretentious mushroom that grows under any trees, often under conifers. It has a green or yellow-greenish cap, convex or depressed, with a sticky surface and grooves along the edges. The leg is straight, white with rusty-brown speckles. The plates are frequent, adherent, white, sometimes with rusty spots. The pulp is brittle and bitter.
Greenish russula (Russula virescens)
It has a fleshy, matte, yellow or blue-green cap, hemispherical in young mushrooms, and prostrate in mature ones. The leg is white, with brownish scales at the base. The plates are frequent, creamy-white, forked-branched. The pulp is dense, whitish, not caustic, but has a pungent taste.
Greenflies can also be confused with cobwebs - odorous or black-green. They are not poisonous, but do not have good taste. A characteristic distinguishing feature of cobwebs is a cobwebby cover, which in adult mushrooms remains in the form of a ring in the upper part of the stem and cobwebs along the edge of the cap.
Gossamer black-green on the picture:
With the deadly poisonous toadstool it is impossible to confuse the green row. The pale yellow color of the cap, the leathery “skirt” at the top of the stem and the cup-shaped volva at the base - thanks to these features, the toadstool can be easily distinguished from other mushrooms.
Collection rules
Green mushrooms are harvested in late autumn, when other mushrooms have already finished bearing fruit. The main part of the fruiting body of the fungus is usually hidden in a thick layer of soil, fallen leaves or pine needles. In an adult specimen, only the cap is visible above the surface of the ground, while a young specimen reveals itself as a small tubercle or crack in the soil.
The greenfinch is carefully cut off at the root with a sharp knife, then the base of the stem with the adhering earth is also cut off. Earth and forest debris stick tightly to the sticky skin, from which the green row must be cleaned when collected. Dirt is removed with a special brush or scraped off with a knife. When collecting green rows, preference should be given to young specimens that do not show signs of spoilage. It is characteristic that this variety of trichol is practically not damaged by insects.
Preparation of green row
Green row or greenfinch can be prepared in any convenient way - stewed, boiled, baked, pickled and salted. You must first remove the skin from the cap and rinse the mushrooms thoroughly. To simplify the process, they need to be soaked in cool water for 1 hour. During this time, the greenfinches need to be carefully stirred several times so that the sand is washed out of the opened plates.Then the green rows should be washed in running water and boiled for 20 minutes with the addition of salt.
Soups, thick sauces, and mushroom caviar are prepared from green rows. These mushrooms have a bright aroma, so some chefs do not recommend mixing them with other types. Zelenukha goes well with potatoes, garlic, peppers, onions, mayonnaise, pasta, rice and buckwheat. It harmonizes with meat dishes and is used as a filling for rich, savory pastries.
Conclusion
The green row is a late gift from the forest before the coming winter, the last opportunity in the outgoing season to eat fresh mushrooms and prepare them for long-term storage. You just need to remember that greenfinch cannot be consumed in unlimited quantities, and follow all the rules for collection and preparation.
