Content
The ryadovka is white and brown - a mushroom suitable for consumption, widespread in the middle lane. You can cook many delicious dishes from a white-brown ryadovka, but first of all, you need to understand how to distinguish it from false doubles in the forest.
Where the mushroom grows ryadovka white-brown
You can meet a white-brown ryadovka, or lashanka, throughout Eurasia. The mushroom grows mainly in coniferous forests, prefers dry pine forests, sometimes it is found in mixed plantings.
As a rule, the white-brown row is found in large groups and forms whole rows of mushrooms in the grass.
What does the ryadovka look like white-brown
The photo and description of the white-brown ryadok show that you can recognize it by a flat, open hat with a small bulge in the center. In diameter, the cap can reach 10 cm, at a young age it has a hemispherical shape with curled edges, but subsequently straightens out. The skin on the cap is dry and fibrous, with slight cracks, scales, in rainy weather it is sticky and slightly slimy. The edges of the cap of an adult lashanka are even or slightly wavy with wide bends. The color of the mushroom is brown or chestnut-brownish, but it brightens noticeably towards the edges of the cap. At a young age, dark streaks may be visible on the cap.
White-brown ryadovka usually rises 3-7 cm above the ground. Its leg is cylindrical in shape with a slight narrowing in the lower part in adult fruiting bodies and thickening in young ones. In structure, the stem is smooth, sometimes fibrous closer to the base, the color of the stem 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 a lashanka, then its pulp will be dense, fleshy and white. The smell of the white-brown ryadovka is neutral.
Row white-brown edible or not
Lashanka belongs to the conditionally edible food category. You cannot eat it raw, however, after soaking and boiling, you can eat a white-brown row.
Mushroom taste
Fresh brown and white ryadovka has a bitter taste, which is why it is considered only conditionally edible. After processing, the taste of the pulp is characterized as fresh and floury.
Benefits and harm to the body
When properly processed and after preparation, a brown-white row can provide significant benefits to the body.The following substances are present in the composition of its pulp:
- 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.
White-brown ryadovka can be considered a dietary product, only 32 kcal are present in 100 g of pulp.
With careful and moderate use, lashanka can:
- normalize metabolism and improve the absorption of useful elements 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 the deficiency of protein 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 old, even mild poisoning can lead to very serious consequences for them. Also, it is better not to use white-brown ryadovka for chronic pancreatitis, acute gastric diseases or a tendency to constipation.
False doubles
There are quite a few doubles in the white-brown ryadovka. Some of them are edible, but others are completely unsuitable for human consumption.
Yellow-brown rowing
A conditionally edible mushroom from the same family is very similar to a white-brown ryadovka in structure and size. However, already from the name you can guess what is the main difference between mushrooms. The yellow-brown variety has a lighter shade of the cap and leg - brown-yellow or brown-orange, light brown. The flesh on the cut is also yellowish.
Poplar row
The mushroom is very similar to the lashanka in color and shape, but its shade is usually slightly lighter and larger in size than that of the white-brown variety. Poplar rowing 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 one.
Spotted row
This mushroom belongs to the category of poisonous, you cannot eat it. It is very easy to confuse a spotted row with a white-brown cap in shade. But the main distinguishing feature of the spotted row usually does not allow making a mistake - the presence of dark small specks on the cap. In addition, the adult fruiting bodies do not have a bulge in the center of the cap, and the transition from white to brown in the upper part of the stem is usually smooth, not abrupt.
Scaly row
An edible dark brown mushroom differs from a white-brown one not only in a shade of color, but also in noticeable scales on the surface of the cap. Even in damp weather, the skin in the upper part 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, buffy, reddish tint. The surface of the cap and the base of the stem are covered with small scales, which are not present in the white-brown variety.
Broken row
The edible mushroom has a very similar cap shade and resembles the white-brown variety in shape and size. But on the leg of the broken row, a thin ring is located closer to the base of the cap; it separates the white and brown parts of the leg.
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 up to frost, it can be found mainly in pine forests.
The main rule when collecting - the area should be environmentally friendly, located away from roads and industrial facilities. Since mushroom pulp accumulates toxic substances in itself, lashanka from contaminated areas will not bring any benefit to the body.
How to cook white-brown ryadovka
Before cooking, lashanka must be carefully processed in order to rid it of an 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 processed white-brown row becomes a versatile product for use. The mushroom can be fried and salted, marinated and stewed, added to soups, salads and side dishes. Sometimes lashanka is dried, and then used in the form of a powder in the preparation of aromatic sauces.
White and brown ryadovka recipes
Cooking a white-brown ryadovka can be very diverse; there are many recipes using lashanka. The mushroom requires a 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 generously with salt on each layer of mushrooms.
- Dill seeds and bay leaves are added to the ingredients.
- If desired, you can also add a few currant leaves to the salting.
When the can is filled to the end, its neck is closed with a dense but breathable fabric, and a heavy load is placed on top. The jar with salted mushrooms is removed to a dark and cool place; after a week, a brine should appear in the container, completely covering the mushrooms. It takes 2 weeks to salt the white-brown ryadovka, and after this time it can be put on the table.
Pickled white-brown row
Another easy way to make lashanka is marinating. The recipe is very simple and requires very few products:
- 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 poured with a new portion of water in a volume of 1 liter and brought to a boil.
- Add 2 large tablespoons of sugar, 3 large tablespoons of salt and spices to your taste to the water.
- Boil for 20 minutes, and then pour in 2 more tablespoons of vinegar and leave on fire for another 10 minutes.
When the mushrooms are completely ready, they should be laid out in several sterilized jars, pour marinade on top and roll up the lids tightly. Hot pickled lashankas should cool down warm under a thick blanket, after which they can be stored in the refrigerator.
Fried ryadovka
Fried lashankas are very popular; they go well with potatoes, porridge and spaghetti. Mushrooms are fried as follows:
- Peel and boil 2 kg of fresh mushrooms, then drain the water, and cut the mushroom pulp into small pieces.
- Preheat the pan and pour it with vegetable oil, after which 300 g of onions are fried until transparent, it must be cut into half rings.
- Mushrooms are added to the fried onions, salt and pepper to taste and cook for another 20 minutes over medium heat.
Ready-made fried lashanki can be flavored with sour cream, this will make the mushrooms even tastier.
Conclusion
Ryadovka white-brown - not very widely known, but tasty edible mushroom for universal use. If you properly process the lashanka before cooking, it will not bring harm, but the benefits from it will be significant.
