- Mushroom Description
- Places of growth
- Collection rules
- Use in cooking
- Beneficial features
- Hidden danger
- Useful tips
With the arrival of autumn, many experienced and novice mushroom pickers rush into the nearest forest and planting in search of delicious mushrooms. At the same time they grow a great many every year. Their species are diverse, but they are all divided into edible and inedible. There are also conditionally edible mushrooms, to which the row is brown.
Conditionally edible mushrooms are those that are strictly forbidden to use raw, they must undergo a thorough heat treatment. In this case, it is designed to remove toxins from the fungus that it contains, or to remove an unpleasant taste. After that, the mushroom becomes edible and usable.
Brown can be distinguished according to the following external characteristics:
- The mushroom cap is brown, sometimes its shade can be chestnut or with burgundy undertones. Smooth, cracks in dry weather, becomes slightly mucous in a humid environment.
- Heads of young mushrooms can be with light streaks, which disappear as they age.
- The flesh is dense, light shade, taste with a slight bitterness and an unpleasant smell.
- Plates under the bonnet of light beige color, in adulthood acquire a reddish tint.
- Leg mushroom ryadovki brown cylindrical, slightly widening towards the base. Color from light beige to brown.
Knowing the detailed description of the brown ryadovki, novice mushroom picker will easily find it among the rest of the mushrooms.
Places of growth
Where does the brown grow? The traditional place for the growth of the fungus - coniferous forest, occasionally found in a mixed forest. It can be found from late August to late October. Rowing brown is growing in small groups, rarely single specimens are found. The habitat of the fungus is quite extensive - it can be found in almost all corners of the European continent, where there are coniferous forests.
In order that only edible rows appear in the basket of a mushroom picker, you should remember the following collection rules:
- It is important to clearly know the characteristics and description of the appearance of the fungus that must be collected.
- There are dangerous poisonous twins, they are characterized by the presence of an insignificant tubercle in the middle of the cap, as well as a characteristic thin stem.
- Mushrooms can not be plucked, just cut with a knife. This is necessary in order not to damage the mycelium and the next year to get the crop in the same place.
It is worth remembering that the shelf life of mushrooms in raw form is not too long - up to 7 days in the refrigerator, so you need to collect exactly the amount that will be eaten in the future.
Use in cooking
Despite the fact that rowing with a brown cap is considered conditionally edible mushroom, it is often used to prepare a variety of dishes. She is loved for rich taste and bright aroma.
For cooking ryadovki use all possible methods: stewing, boiling, frying, baking, salting, drying. However, there is one small nuance: since rowing refers to conditionally edible mushrooms, the first thing is to boil it in clean water for 15 minutes, then drain it and only then proceed to further preparation. This does not apply to dried mushrooms, since they will lose all their harmful properties when dried.
Due to the small caloric content (only 19 kcal), the mushroom can be attributed to diet food. Especially tasty are its combinations with spices - coriander, black pepper, cloves, ginger.
Conditionally edible brown has the following useful characteristics:
- A large amount of vitamins and trace elements such as potassium, calcium, phosphorus, magnesium, iron, selenium. They have a beneficial effect on the work of the internal organs and systems of the human body.
- Ritovka contains clitocin and fomecin - natural antibiotics that affect pathogenic bacteria that are found in the body.
- The chemical composition of brown ryadovka close to meat, so that it is often used in vegetarian dishes as a substitute for animal protein.
- The mushroom is also known for its antibacterial properties, so its extract is often used to create serums and face creams.
- Regular consumption of this fungus reduces the level of harmful cholesterol, increases efficiency, normalizes sugar levels and pressure.
Despite all the positive moments, including ryadovki in your diet, there are also disadvantages.
It is worth recalling that brown is considered conditionally edible fungus, so its misuse can bring some discomfort. For example, when ingested raw fungus marked intestinal disorders of a prolonged nature. In addition, when collecting and eating old fungi, cadmium, pesticides, and mercury contained in them, which have come from outside, tend to accumulate in the human body.
With frequent use of large quantities of fungi can cause flatulence, bloating, increase acidity in the stomach. Therefore, it is not recommended to use ryadovku in large quantities for people with diseases of the gastrointestinal tract, with cholecystitis, pancreatitis, gallbladder dysfunction.
Conditionally edible brown can sometimes be unsafe, if you do not take into account some of the nuances in the collection and preparation of the fungus:
- It is strictly forbidden to pick mushrooms around the track or in a busy part of the city. The fact is that they can accumulate in themselves harmful substances that are in the atmosphere, are produced by cars along with exhaust gases or are deposited on the ground from the pipes of factories.
- “Silent hunting” is often family fun, so it’s important not to let the children go far away from you and carefully monitor that the child doesn’t taste any mushroom.
- It is not recommended to collect mushrooms in a plastic bag, as they, being “packed” for a long time, can release harmful substances. It is advisable to use wicker baskets made of natural material. If you still had to put the mushrooms in the bag, you should not keep them there for longer than 1-2 hours.
- Before you put the mushroom in the basket, you should carefully inspect it. It should not only relate to edible, but also to be without visible damage, wormholes, faults.
- Morning time is considered the most optimal for collecting mushrooms.
- Prior to preparation, all specimens should be thoroughly rinsed under running water, cleaned from existing contaminants.
- Boil mushrooms need in two waters. The first water is not suitable for use, it must be poured. It may contain toxins that are released from the mushrooms during the cooking process.
If the mushrooms are prepared for preservation, the first water is also drained, and brine is brewed instead.
Brown is one of the many mushrooms that can be harvested in the autumn and is safe to eat. He is loved for the intense aroma that he publishes when cooking, as well as for its rich taste. A small drawback in the form of slight bitterness is easily removed by pre-boiling the fungus for 15–20 minutes. It is worth remembering that the first mushroom broth should always be drained - it is unfit for human consumption.