Rowing brown (scaly) is one of the most popular and common mushrooms. The article provides a description, features of use and characteristics of this type.

Where does brown mushroom grow and look like

A hat with a width of about four to eight centimeters, at the start of growth it is convex, with curled edges, then it becomes more open-convex. The color changes from brown to brown-brown, becoming slightly lighter towards the edges. The plates are densely distributed, wide, sprouted with uniform protrusions, at the start of growth - milky outflow, then become more creamy, brownish, with spots similar to rust.

The foot reaches 6–8 cm, elongated upward, often curved, becoming wider closer to the base, more hollow with age, at the top of a light or milky tint, below it is slightly brownish or crimson. The pulp is dense, milky tone, there is a light aroma. The row dwellers live in pine forests. It grows in families near roads and places where it is light.

Varieties of rowing brown

Brown row is a generic name for several categories: white-brown and white-brown, swallow, lashanka, poplar and green. Their forms and appearance vary due to the influence of their habitats. Two main subspecies in this category are noted - white-brown and chestnut-brown.

Did you know? Scientists have confirmed that mushrooms lived before dinosaurs. Over 400 million years ago.

The row is white-brown

The width of the hat is 4–10 cm. At the start of its growth, the hat is roundish with curled edges. Then it becomes more flattened. The skin is smooth, occasionally visible small cracks. After rain, it may be slightly sticky to the touch. It has a brownish tint. To the edges, the hat turns from lighter to pure white. The pulp inside is dense, there is a neutral aroma.

The plates are densely distributed. White color. The edges are steep. The size of the legs is up to 10 cm. The lower the base, the thicker the leg and has a milky tint. Only at the point of attachment of the plates it becomes more brownish. It grows in pine and mixed forests. Growth period from August to November.

Brown chestnut row

Another name is bitter or broken. Their fruiting body is massive and fragrant. The hat is convex, after a certain period of time it becomes quite widespread. In a circle it reaches up to 15 cm. The upper part of the fruiting body has a red-chestnut color, but occasionally it can take a yellowish tint. The hat is smooth to the touch. In the center there is a depression and small cracks at the edges.

Leg: in a circle no more than 3 cm, length about 5–13 cm, voluminous and dense, similar to a cylinder, becomes thinner to the base of the fungus. On the leg is a white ring with powdery coating. The pulp is also white in shades, but at the place of the cut it gives off redness and emits a sweet and sour aroma. It usually occurs in pine forests, the soil of which is more prolific and the areas are covered with moss. It grows in groups from September to March.

Edible or not

Not everyone agrees when it comes to the edibility of these mushrooms. It is customary to classify them as conditionally edible. Mushrooms of this type need additional heat treatment before adding to the diet.

Did you know? In the world, the annual turnover of edible mushrooms reaches $ 42 billion.

Chemical composition

The rank and file contains B, A, C, D2, D7, K, PP, betaine vitamins. They contain minerals such as phosphorus, iron, sodium, potassium, zinc, manganese. Amino acids - aliphatic, phenylpropionic, hydroxyamino acid, diaminohexanoic, aspartic, aminopentanedioic and octadecanoic acids. They also have natural antibiotics. These are clitocin and fomecin, they counteract bacteria and cancer cells.

Useful properties of the mushroom

Mushroom mushrooms stimulate the digestive tract. They contribute to the restoration of liver cells and the elimination of harmful substances that accumulate in the body. Mushrooms of this species are great for fighting bacteria, inflammation, viruses, oxidizing agents that disrupt the body.

• Favorably affect the treatment of diseases such as:
• diabetes;
• uneven blood pressure during the contraction of the ventricles of the heart;
• accelerated heartbeat;
• Sokolsky-Buyo disease;
• osteoporosis;
• diseases of the nervous system;
• bladder and kidney disease;
• oncological diseases.

Cooking Application

The mushroom does not look very pretty, but at the same time it has a unique taste. Therefore, it is often used in cooking. It is possible to cook mushrooms of any age, even if they were collected after frosts. Riddles are fried, marinated, stewed, dried. You can use them as an addition in the form of sauces, when cooking casseroles and soups. Perfectly combined with mushrooms meat dishes, giving them piquancy.

Important! Before proceeding with the preparation, the rowings must be soaked in cold water for several hours, peeled from the skin and boiled for 20 minutes. This will help get rid of bitterness.

Medical use

Brown rowow has a beneficial effect on the immune system, accelerates metabolism, which helps to remove cholesterol and toxins from the body. As a result, excess weight is lost, the work of all systems and organs of a person is being established. Tinctures and extracts are made from ranks, which are used for diseases of the organs: liver and kidneys.

Possible harm from the fungus

Mushroom mushrooms accumulate toxins in themselves, which fall from the atmosphere, as well as heavy metals. In view of this, overripe mushrooms that grow along highways and near large cities are unlikely to be useful, but rather harm the body. When overeating, excessive accumulation of gases in the intestines, pain and heaviness in the abdomen is possible. It is harmful to overeat mushrooms to individuals with low acidity, inflammation of the walls of the stomach, a contractility disorder and inflammation of the gallbladder and pancreas.

If you do not feel well after eating mushrooms, immediately call a doctor.

Brown row - when used correctly, it can positively affect the functions of the body. Its healing properties have long been proven and verified. The fungus is successfully used as a healing agent, and in cooking. Despite their bitterness in taste, rowers are an ingredient in many recipes. But do not forget about the dangers and limitations associated with the use of these mushrooms.