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The family Ryadovkovye (or Tricholomovye) is represented by about 2500 species and more than 100 genera of fungi. Among them there are edible, inedible and poisonous varieties. The ryadovka owes its name to the property of growing in numerous groups, forming rows and circles. They exist in a symbiotic relationship with various types of coniferous or broadleaf trees. The green ryadovka is a widespread representative of the Tricholomovs. It is called so because of the green color of the fruit body, which remains even after heat treatment. In everyday life, the mushroom is also called green, brilliant green or yellow-bellied.
Where does the green ryadovka grow (green tea)
Row green (Tricholoma equestre or Tricholoma Flavovirens) is common throughout Eurasia. Prefers temperate latitudes, but also occurs in more severe regions. It 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, a row of gray. Photos and descriptions of the green row will help you learn to recognize this mushroom and distinguish it from its "doubles":
What does a mushroom ryadovka look like?
The green ryadovka cap is very fleshy, at first bell-shaped, later prostrate-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 colored in light colors, they darken with age. The plates are loose, frequent, thin, lemon-yellow or greenish-yellow. The leg is straight, rigid, thickened downwards. It is the same color as the hat or slightly lighter. It has a dense fibrous structure, at the base it is covered with small brownish scales. The flesh of a young ryadovka is green, white, dense, yellowish under the skin, with a faint flour smell. As the fungus grows, it darkens a little. Does not change color on cut.
Is it possible to eat a green row
Rowing green refers to conditionally edible mushrooms. 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 does not lead to their complete destruction. Excessive consumption of greenfinches can cause food poisoning, disturbances in the work of the cardiovascular system and kidneys.It is believed that the largest amount of toxins is in the skin, and if it is removed, then the problem will be solved. But this is not the case. Toxins are present throughout the fruiting body and this must be taken into account. The green row can be eaten only cooked and in small quantities.
Mushroom taste
Zelenushka is one of the most delicious representatives of the Ryadovkovy family. Its color often discourages inexperienced mushroom pickers who have doubts about edibility. Because of the weakly expressed taste, zelenia is ranked as category IV mushrooms. However, many aficionados highly value its taste and consider it a wonderful and healthy late mushroom.
Benefits and harm to the body
Green ryadovka is rich in vitamins and minerals. 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 cancerous tumors. Greenfinches are low in calories and at the same time very nutritious, therefore they are recommended for dietary nutrition. It is especially useful to use 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 using green rows. It is necessary to consult a doctor for persons with blood clotting problems: greenfinch has the property of thinning it and inhibiting the activity of platelets.
The content of toxic substances in mushrooms ryadovki zelenushki requires caution in their use. Only excessive eating can cause harm to the body. A simple truth should be remembered: everything is poison, and everything is a medicine, only the measure determines the difference.
False doubles
Representatives of the family are very similar to each other in the structure of fruit 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 the photo of a row of greenfinches with images of false varieties will help inexperienced mushroom pickers learn to distinguish between them.
Sulfur-yellow row (Tricholoma sulphureum)
Most often, green tea is confused with an inedible sulfur-yellow ryadovka. She 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 greenish-yellow. The cylindrical stem of a lighter shade is often curved. The pulp is of the same color or greenish, characterized by a bitter burning taste, exudes an unpleasant smell of hydrogen sulfide. Eating food is hazardous to health.
Spruce row (Tricholoma aestuans)
An inedible mushroom that, when eaten, causes digestive upset. The fruit body of the fungus is greenish in color with a brown tint. The cap is 3-10 cm in diameter, bell-shaped or flat in shape with a small tubercle in the center, sticky, shiny, scaly. There are subtle radial stripes on the surface. The plates are yellow, thin, frequent. Mature mushrooms are prone to cracking. The flesh is whitish or light yellow. Compared to the green ryadovka, spruce has a less fleshy cap, a longer and thinner stem, fructifies in August-September, does not "hide" in litter.
Separate row (Tricholoma sejunktum)
Experts are divided about this type of rowing: some consider it inedible, others - conditionally edible. Despite the bitter taste and medicinal odor, many salt and marinate the ryadovka isolated, pre-soaking and boiling for a long time in several waters.
The mushroom has a convex, dark olive, scaly cap with a characteristic tubercle in the middle and curved edges downward. The plates are white or grayish, wide, sparse, free. The stem is dense, long, covered with small scales.Its color changes 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. Collect the separate row from August to October.
Soap row (Tricholoma saponaceum)
The hat of a row of soap can have a wide variety of colors: light and dark brown, olive green, olive brown. The plates are pale, greenish-yellow, yellow-gray, adherent, rare. The pale greenish-yellow cylindrical stalk expands towards the base; in adult specimens it acquires a pale pink color. The pulp is white or yellowish, with an unpleasant taste and a strong smell of fruit soap, it turns red on the 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, with time they rise up and curl up. Plates are frequent, notched-accrete, yellow or greenish. The leg is long, thin, of the same color as the cap. The pulp is white or yellowish, with a pleasant mild taste and weak 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. 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 specks. The plates are frequent, adherent, white, sometimes with rusty spots. Flesh, brittle, bitter.
Greenish russula (Russula virescens)
It has a fleshy, dull, yellow or blue-green cap, in young mushrooms it is hemispherical, in mature mushrooms it is spread. The stem is white, with brownish scales at the base. Plates are frequent, creamy white, forked-branched. The pulp is firm, whitish, not pungent, but pungent in taste.
Also green tea can be confused with cobwebs - odorous or black and green. They are not poisonous, but do not taste good. A characteristic distinguishing feature of spider webs is a cobweb blanket, which in adult mushrooms remains in the form of a ring in the upper part of the leg and cobwebs along the edge of the cap.
Webcap black and green on the picture:
With a deadly poisonous pale toadstool it is impossible to confuse the green row. The pale yellow color of the cap, leathery "skirt" at the top of the leg and a cup-shaped volva at the base - thanks to these features, the toadstool can be easily distinguished from other mushrooms.
Collection rules
Greenfinches are harvested in late autumn, when other mushrooms are already finishing fruiting. The main part of the fruiting body of the fungus, as a rule, is hidden in a thick layer of soil, fallen leaves or needles. In an adult specimen, only the cap is visible above the surface of the earth, while the young one gives itself out as a small bump or crack in the soil.
Zelenushka is carefully cut with a sharp knife at the root, then the base of the leg with adhered earth is also cut off. The soil and forest debris firmly adhere to the sticky skin, from which the green rowing must be cleaned when collecting. 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 have signs of deterioration. It is characteristic that this variety of tricholas is practically not damaged by insects.
Cooking a row of green
A green row or green tea can be prepared in any convenient way - stew, boil, bake, pickle and salt. Beforehand, it is imperative to peel the cap off and rinse the mushrooms thoroughly. To simplify the process, they need to be soaked in cool water for 1 hour. During this time, greenfinches need to be gently mixed 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 culinary experts do not recommend mixing them with other species. Zelenukha goes well with potatoes, garlic, peppers, onions, mayonnaise, pasta, rice and buckwheat. It harmonizes with meat dishes, is used as a filling for rich, savory pastries.
Conclusion
The green ryadovka 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 green tea cannot be consumed in unlimited quantities, and all the rules for collection and preparation must be observed.
