Brown mushroom: description of where it grows

With the advent of autumn, many experienced and novice mushroom pickers rush into the nearest forests and planting in search of delicious mushrooms. At the same time, a great many of them grow each year. Their species are diverse, but they are all divided into edible and inedible. There are also conditionally edible mushrooms, which include brownish row.

Mushroom description

Conditionally edible mushrooms are those that are strictly forbidden to eat raw, they must undergo thorough heat treatment. In this case, it is designed to remove toxins from the fungus that it contains, or to remove an unpleasant aftertaste. Then the mushroom becomes edible and edible.

Brown row can be distinguished by the following external characteristics:

1. The mushroom cap is brown, sometimes its shade can be chestnut or with burgundy undertones. Smooth, cracking in dry weather, in a humid environment it becomes slightly mucous.
2. Hats of young mushrooms can be light-streaked, which disappear as they age.
   
3. The pulp is dense, light in color, taste with a slight bitterness and an unpleasant odor.
4. The plates under the hat are light beige, in adulthood acquire a reddish tint.
5. The leg of the brown row mushroom is cylindrical, slightly expanding to the base. Color from light beige to brown.

Knowing the detailed description of the brown row, the beginning mushroom picker will easily find it among the other mushrooms.

Places of growth

Where does brown row grow? The traditional place for mushroom growth is coniferous forest, occasionally found in a mixed forest. It can be found from late August to late October. Brown row grows in small groups, rarely you can find single specimens. The habitat of the fungus is quite extensive - it can be found in almost all corners of the European mainland, where there are coniferous forests .

Collection rules

In order for only edible rowings to appear in the mushroom basket, the following collection rules should be remembered:

• It is important to clearly know the characteristics and description of the appearance of the mushroom to be collected.
• There are dangerous poisonous doubles, they differ in the presence of a slight tubercle in the middle of the cap, as well as a characteristic thin leg.
• Mushrooms can not be plucked, only cut with a knife. This is necessary in order not to damage the mycelium and the next year to get a crop in the same place.

It is worth remembering that the shelf life of raw mushrooms is not too long - up to 7 days in the refrigerator, so you need to collect exactly the amount that will be consumed in the future.

Cooking use

Despite the fact that rowovka with a brown hat is considered a conditionally edible mushroom, it is often used to prepare a variety of dishes. She is loved for her rich taste and bright aroma.

For the preparation of rowing, all possible methods are used: stewing, cooking, frying, baking, salting, drying. However, there is one small nuance: since the rowovka refers to conditionally edible mushrooms, the first thing it needs to be boiled in clean water for 15 minutes, then drain the water and only then proceed with further cooking. This does not apply to dried mushrooms, since upon drying they will lose all harmful properties.

Due to the low calorie content (only 19 kcal), the mushroom can be attributed to dietary foods. Especially tasty are its combinations with spices - coriander, black pepper, cloves, ginger.

Beneficial features

Conditionally edible brown row has the following useful characteristics:

1. A large number of vitamins and trace elements, such as potassium, calcium, phosphorus, magnesium, iron, selenium. They have a beneficial effect on the functioning of the internal organs and systems of the human body.
2. The rows contain clitocin and fomecin - natural antibiotics that affect the pathogenic bacteria that are in the body.
3. The chemical composition of brown rowing is close to meat, so it is often used in vegetarian dishes as a substitute for animal protein.
4. The mushroom is also known for its antibacterial properties, due to which its extract is often used to create serums and face creams.
5. Regular consumption of this mushroom reduces the level of bad cholesterol, increases working capacity, normalizes blood sugar and pressure.

Despite all the positive aspects, including rowing in your diet, there are also disadvantages.

Hidden danger

It is worth recalling that the brown row is considered to be a conditionally edible mushroom, so its improper use can bring some discomfort. For example, if a raw mushroom enters the body, intestinal disorders of a prolonged nature are noted. In addition, when collecting and eating old mushrooms, the cadmium, pesticides, and mercury that are in them, which have come from outside, tend to accumulate in the human body .

With frequent use in large quantities, mushrooms can cause flatulence, bloating, and increase acidity in the stomach. Therefore, it is not recommended to use the row in large quantities to people with diseases of the gastrointestinal tract, with cholecystitis, pancreatitis, gall bladder dysfunction.

Useful Tips

Conditionally edible brownish rowing can sometimes be unsafe, if you do not take into account some of the nuances in the collection and preparation of the mushroom:

1. It is strictly forbidden to pick mushrooms around the highway 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 released by cars along with exhaust gases, or settle on the ground from the pipes of factories.
2. Silent hunting is often a family entertainment, so it is important not to let the children go far from yourself and carefully monitor that the child does not taste any mushroom.
3. It is not recommended to collect mushrooms in a plastic bag, since 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 a bag, you should not keep them there for longer than 1-2 hours.
4. Before you put the mushroom in a basket, you should carefully examine it. It should not only be edible, but also be without visible damage, wormholes, faults.
5. Morning time is considered the best for picking mushrooms.
6. Before cooking, all copies should be thoroughly washed under running water, cleaned of any contaminants.
7. You need to boil mushrooms in two waters. The first water is not suitable for consumption, it must be poured. It may contain toxins that are released from mushrooms during the cooking process.

If mushrooms are prepared for preservation, the first water is also drained, brine is boiled instead.

Conclusion

Brown rowing is one of many mushrooms that can be harvested in autumn and can be safely eaten. He is loved for the intense aroma that he emits during cooking, as well as for the rich taste. A slight flaw in the form of slight bitterness is easily removed by pre-cooking the mushroom for 15-20 minutes. It is worth remembering that the first mushroom broth should always be drained - it is unsuitable for consumption.