Rows do not belong to popular mushrooms and many do not even know about their existence. And by the way, this is a very healthy and tasty product. What are its main advantages – now we will find out.
Rows: what they look like, what they are, where to look
Rows are lamellar mushrooms from the family of the same name. Mycologists have counted more than two thousand representatives of the Ryadovkovs. Many of them are edible, but there are also dangerous for humans. The mushrooms got their marvelous name because of the characteristic way of growth – in rows or in groups. Although they have a different name – mice.
The main feature of these mushrooms is their unusual purple pulp. But the color of the hats can be very diverse. There are white, grayish, light and dark purple and even brownish purple. By the color of the hats, mushroom pickers will determine the type of row. In the mushroom season, silvery, golden, smoky, purple, poplar “mice” fall into the baskets of the “silent hunters”. Their somewhat downward-curved caps are rarely larger than 10 cm in diameter, but they are necessarily decorated with a small tubercle in the center. They are usually dry, but after the rain they become sticky for a short time. The legs of the rows are fibrous, up to 6-8 cm in height and about 2-3 cm in diameter.
It is better to look for these mushrooms in coniferous or mixed forests, in particular on sandy soils, on a layer of leaves and needles. Do not be surprised if you see “little mice” on pine stumps – this is a mushroom-like variety. They, as a rule, “take root” at the base of the stump, while the mushroom family grows together with its legs. These mushrooms are often found in parks, gardens, near landfills.
The peak of fruiting is August-October, although the first mushrooms appear much earlier – in May. However, the early mice are somewhat different from their later relatives. Their hats are almost identical in shape to other rows, but the color is lighter, almost white.
Among the edibles, the most often mentioned are the gray, poplar, scaly, massive, yellow, lilac-footed ryadovka, as well as matsutake and the giant ryadovka.
There are three groups of rows:
- edible;
- inedible;
- weakly poisonous.
By the way, experienced mushroom pickers love purple ryadovka for the delicious smell of fried veal. But still the most delicious is called May (by the way, it smells like sauerkraut). And it is the May ryadovka, along with truffles and morels, is one of the three mushrooms that are harvested in England. True, there they are called the St. George mushroom. The Italians also came up with their own name for the May ryadovki. They “christened” them with marters (since the first mushrooms appear in this country in March).
Zelenushka, or green ryadovka, is not so popular – its olive pulp is tasteless, although it smells like fresh cucumbers. Today, this mushroom is more often used for salting and in pharmacology (for the treatment of osteoporosis), and in medieval Europe it was considered one of the most delicious.
Poisonous rows
False rows are one of the most dangerous mushrooms. They contain substances that cause severe poisoning. Poisonous white ryadovki are off-white mushrooms. Young ones are practically odorless, old ones are driven away by rotten radish. But there are also more dangerous representatives of the rowers, which cannot be distinguished from edibles by smell, but outwardly they are different. For example, brindle is covered with characteristic spots.
Useful Properties
Rows are rich in vitamins and minerals. A serving of mushrooms is a source of copper, manganese, zinc, potassium, phosphorus, iron, sodium, and selenium. They contain almost all vitamins from group B, as well as vitamins A, C, D and K. Ryadovki is a rich source of high-quality protein, in its composition – all amino acids irreplaceable for humans.
It is known that ryadovki have antibacterial properties. In alternative medicine, they are referred to as medicines for tuberculosis. And all because these mushrooms contain antibiotic substances – fomecin and clitocin. By the way, these chemical compounds are effective not only in the fight against dangerous bacteria, but they are also able to prevent the development of cancerous tumors.
Mushrooms, popularly referred to as “little mice”, in medicine are not at all gray and inconspicuous. The antibacterial, anti-inflammatory, antioxidant properties of this product are scientifically proven. The unique composition of the rows helps to strengthen the immune system, improve heart function, normalize blood pressure and blood sugar levels. Mushrooms, when consumed regularly, treat arrhythmias, improve brain activity and strengthen blood vessels. They are also able to relieve chronic fatigue, increase efficiency, and protect the nervous system from overstrain. Researchers have noted the positive effect of rowers on the digestive organs. This product activates the system, removes toxins from the body, regulates the functionality of the liver, cleanses it of toxins, and lowers cholesterol levels. “Myshata” are useful for diseases of the spleen, diseases of the genitourinary system, rheumatism, and nervous disorders.
During the period of influenza and GDVI epidemics, rowers can also come to the rescue, acting on the body as an immunomodulator and a natural medicine against viruses and bacteria. By the way, experiments have shown the effectiveness of the mushroom extract in the fight against tubercle bacillus and high blood sugar. In oncology, ryadovka is used in the form of a mycelium. It is used to make drugs used in the treatment of breast and cervical cancer.
And folk medicine uses infusions and ointments with ryadovki extract to treat skin diseases and eliminate wrinkles. Dried mushroom tinctures are useful for relieving acne, skin irritations and oily sheen on the face.
It is even more dangerous if you confuse the ryadovka with an inedible purple spider web (its distinctive feature is a veil that resembles a cobweb).
Possible hazards
Raw or half-baked rows can be dangerous to the body. They affect the digestive system in different ways: they cause from mild indigestion to serious poisoning. Like all mushrooms, ryadovki easily absorb pesticides from the soil and carcinogens from the air. Collected in an ecologically unfavorable area are dangerous to the body. By the way, the older the mushroom, the more toxins it concentrates.
How to cook
In terms of consumption, these mushrooms are unique. They can be harvested after frost: the rows thawed after frost do not lose their taste characteristics and are still edible. But still, young and fresh mushrooms are tastier, and the older the mushroom, the brighter the bitter taste is felt in its pulp.
“Mice” do not require a special preparation method. They are suitable for boiling, frying, salting, minced meat and sauces. The only recommendation: before preparing the row, it is still better to clear the film on the cap. Boiled mushrooms darken slightly and change color: once the purple pulp becomes gray-white or chestnut. In slightly salted water, these mushrooms reach readiness in 20 minutes. But before cooking, it is important to be sure to clean and rinse them several times.
Ready-made rows have a specific aroma. Some people love it and add “little mice” to dishes from other mushrooms in order to enhance the smell. Other chefs, on the other hand, do not recommend this combination. But all this, as they say, is a matter of taste. Until you try it yourself, it’s hard to judge who is right. Boiled or fried rows go well with eggs, meat, vegetables and rice. Caviar is prepared from some varieties of these mushrooms.
Fresh rows in the refrigerator are stored for up to 3 days, frozen and salted – up to six months, dried and pickled – for a year.
Pickled mice recipe
Boil the peeled mushrooms, removing the foam. Ready to transfer to jars, add spices (bay leaves, cloves, black and allspice). Pour the contents into a boiling marinade made from water, vinegar, salt and sugar.
Cultivation at home
Rows belong to those mushrooms that are easy to grow on their own at home. The mechanism resembles the cultivation of champignons, but with some remarks.
Place the bags with mycelium under the trees, in places protected from direct sunlight. The mycelium, as a rule, makes up 0,2% of the mass of the substrate. It develops best at a temperature of 20 degrees. At the same time, it is important that the topsoil is always moist. The first harvest will appear in about a month. At first, “mice” will appear in waves, and over time they will begin to bear fruit constantly for 3-4 months.
Winter for these mushrooms is not terrible. When the air temperature drops below 5 degrees Celsius, the myceliums are covered with straw or a thick layer of leaves. In the spring, when the air warms up to +10, the “insulation” is removed.
But the garden plot is not the only place where you can “settle” a family of rows. They feel great in any room with good air circulation, constant lighting, at a temperature of 10-15 degrees.
Despite the fact that today ryadovki have noticeably lost their positions in popularity, they continue to remain useful for a person. Moreover, the more researchers learn about these mushrooms, the more beneficial properties are revealed. And even if outwardly “mice” look inconspicuous, but this does not affect their taste and nutritional characteristics. Well, it’s not for nothing that once people called them one of the most delicious.
