home Secrets of medicine May mushrooms. May mushroom: photo

May mushrooms. May mushroom: photo

The May row is popularly called the May mushroom, T-shirt. But it has another name - St. George's mushroom, because active fruiting of this row usually occurs in the first half of May, when Christians celebrate St. George (May 6). Scientific name - Calocybe gambosa, or May calocybe.

This mushroom appears in the third ten days of April, bears fruit throughout May and leaves in early June until next year. Grows well in deciduous and mixed forests and plantings, in particular, in the Kumzhenskaya Grove, in the Shchepkinsky Nature Reserve. Mike can be found in parks, in gardens, and on lawns and flower beds within the city; it grows both on completely bare soil and in dense thickets of grass. Unpretentious mushroom.

And incredibly productive. From one mycelium, the "witch's circle", I once collected more than a hundred fruiting bodies. And it was a very modest mycelium. And the T-shirt grows in a good mycelium very closely, cap to cap. Its mycelium penetrates any obstacles, the T-shirt often gets into the very jungle, in the windfall.

I met her many years ago on one rainy day at the end of April. I went to the Kumzhenskaya grove, and I saw people collecting some porcini mushrooms, which they came across almost at every step. No one could really say what kind of mushrooms they were. “We’ve been collecting for a long time.” Well, I collected it. And the next day the whole family ate an unusually tasty mushroom stew in sour cream.

This mushroom has some features that make it difficult to confuse it with other mushrooms. Firstly, there is a strong, distinct “floury” smell. Not everyone likes this smell. And in my opinion, this is the most mushroom smell. Very nice.

The mushroom itself is dense, strong, white or beige, relatively short-legged, of medium size: the caps are rarely more than 10 cm in diameter. The plates are frequent, also white or beige, sometimes with a yellowish tint.

Another feature: the hats on T-shirts are rarely even. But all sorts of “squiggles” and “ruffles” are in the order of things.

And another interesting thing. There are mushrooms with yellowish caps, often uneven in color (yellower towards the center). What this is connected with is unknown. There was even an opinion that mushrooms with yellowish caps were a different species altogether. But I often saw May rows with both white and yellowing caps, and the mushrooms clearly grew from the same mycelium. So yellowness is simply a sign of variation of one species, nothing more.

The mushroom does not lose its density even when culinary processing. Therefore, it is universal: it’s good in a frying pan, great as a stew, and looks beautiful in a jar, among other things! Of course, during dry periods, even the friendly and unpretentious T-shirt grows sluggishly, reluctantly, and even grows small, very dense, with cracked caps.

And during periods of excess moisture, especially in thick grass, the May mushroom is often large but flimsy.

However, these are extreme cases. In their normal state, these are very pleasant mushrooms in all respects. Don't miss the opportunity to meet them!

P.S. May row is often confused with garden entoloma, which grows at the same time. It’s not a big deal to get confused: Entoloma is an edible mushroom. It differs from the May row: it grows under rosaceae (thorns, hawthorns, fruit trees, very often under poles, which is why it is popularly called “porcelain”), the caps usually have a tubercle in the center, never turn yellow, the color is off-white or ivory bones, to grayish, plates are wide and rather sparse, turning slightly pink over time. The smell of entoloma does not have the intensity of a T-shirt. If you wet the cap of an entoloma, it becomes slippery, as if soaped. This effect is not observed in the May row.

(Calocybe gambosa) is an edible mushroom of the Lyophyllaceae family.

May mushroom, appearance:

Where does the May mushroom grow:

Grows on soil from late April to early June . It grows individually or in small groups that form “witch rings.” The mushroom lives in quite a variety of places: it can be found in bright areas of the forest edge, in sparse grass, on the sides of field roads, along the edges of this field, as long as there is more sun. The mushroom also grows in gardens and meadows, and can also be found within the city - on lawns and flower beds.

May mushroom, consumption:

A tasty edible mushroom, suitable for soups, pickling, drying and side dishes for meat dishes.

May mushroom, similar species:

Inexperienced mushroom pickers may confuse the young fruiting bodies of the May mushroom with highly poisonous Patouillard fiber- Inocybe patouillardii , the young fruiting bodies of which are also whitish in color, but turn red when cut, and mature specimens can be easily distinguished from the May mushroom by the fact that they have a fibrous reddish-brown cap and brown plates.

At first glance, the May mushroom looks like white row — Tricholoma album – poisonous mushroom, he's the same white, meaty and dense. But unlike the white row, which appears at the end of August and grows until frost, the May mushroom grows en masse only in spring or early summer. Another difference: the May mushroom has the smell of fresh flour, while the white (poisonous) mushroom has a pungent smell, smelling of dampness and mold.

May mushroom - PHOTO:

Taxonomy:

Division: Basidiomycota (Basidiomycetes)
Subdivision: Agaricomycotina (Agaricomycetes)
Class: Agaricomycetes (Agaricomycetes)
Subclass: Agaricomycetidae (Agaricomycetes)
Order: Agaricales (Agaric or Lamellar)
Family: Lyophyllaceae (Lyophyllaceae)
Genus: Calocybe
View: Calocybe gambosa (St. George's mushroom)

Other names for the mushroom:

Synonyms:

Kalotsibe May
Kalotsibe May
St. George's mushroom

St. George's mushroom(English) Calocybe gambosa) is an edible mushroom of the genus Ryadovka (lat. Calocybe) of the Ryadovka family.

Biological description
Hat:
With a diameter of 4-10 cm, in young mushrooms it is hemispherical or cushion-shaped, with a relatively regular round shape; as it grows, it opens up, often losing symmetry - the edges can bend upward, take on a wavy shape, etc.; in dry weather, the cap of the May row may become covered with deep radial cracks. Crowded growth also leaves its mark: as they ripen, the caps become considerably deformed. Color - from yellowish to white, in the central part rather yellow, on the periphery more or less close to white, the surface is smooth, dry. The cap flesh is white, dense, very thick, with a strong mealy odor and taste.

Records:
Frequent, narrow, attached to the teeth, almost white in young mushrooms, light cream in adults.

Spore powder:
Cream.

Leg:
Thick and relatively short (2-7 cm in height, 1-3 cm in thickness), smooth, cap-colored or slightly lighter, whole. The flesh of the leg is white, dense, fibrous.

Spreading:
St. George's mushroom begins to bear fruit in the middle or end of May on lawns, forest edges and clearings, in parks and squares, on lawns; grows in circles or rows, forming clearly visible “paths” in the grass cover. Completely disappears by mid-June.

Similar species:
St. George's mushroom Calocybe gambosa - a very noticeable mushroom due to its strong powdery odor and fruiting time; in May-June this massive, numerous row can be confused with.

Edibility:
St. George's mushroom is considered a very good edible mushroom; One could argue with this (after all, it’s a smell!), but this requires at least practical experience.

Video about the mushroom St. George's mushroom:

Notes:
May mushroom, St. George's mushroom, St. George's mushroom, May kalocybe - how many names for one, even a very good, mushroom! It’s interesting with what tenacity and fearlessness the mushroom dedicated to St. George plows furrows in the capital’s lawns; the city allows him more than any other representative of the mushroom kingdom. After all, having your own people at the very top is a matter of utmost importance even for a mushroom.

Rowers are mushrooms widely distributed in Russia and Asia. Among the representatives of this genus there are both edible and non-edible specimens. Today we will talk about a mushroom called May row. Why is it called that, why is it interesting and is it possible to eat it? The following article will answer these questions for novice mushroom pickers.

May row (Calocybe gambosa) belongs to the family Ryadovka, to the genus of the same name Ryadovka. It is also called May mushroom, May kalocybe, St. George's mushroom. It got its name because of the early fruiting period. This is an edible and good-tasting representative of the mushroom kingdom, which often ends up in the mushroom picker’s basket. Ryadovka is a lamellar mushroom, slightly reminiscent of an ordinary russula.

The cap is round in shape, convex or hump-shaped, becoming flat with age. It has inwardly curved edges, is dense and fleshy. Sometimes the cap becomes deformed and bent - this is due to the high density of growth of individual fruiting bodies. Its surface is slightly oily and smooth to the touch. The skin color ranges from creamy white to cream or brown-orange. The diameter usually does not exceed 12 cm;
the leg is smooth to the touch, cylindrical in shape, quite thick, dense and fleshy, expanding towards the lower part. Its thickness in diameter is up to 2.5 cm, and its height is up to 7 cm. The color is white or yellowish, with a tint butter, in the area of the earth - rusty, red;
The pulp is thick, dense, white. When damaged, it emits a bright powdery aroma - this is the main distinctive feature kind. It also tastes like fresh wheat flour;
the plates are located very often, thin, narrow, well adhered to the stem. Color white-cream;
spores are creamy white.

Spreading

The May mushroom lives in the European part of our country, most often in pastures and meadows, but it also feels great in mixed forests, groves, parks, and near roads. Sometimes it is found even within the city in flower beds or lawns. Easily breaks through to the light through the grass. The fruiting season begins in late spring and ends in mid-summer.

The most best time for hunting for the May row - the month of May, as the name implies. During this period, the “catch” will definitely be good and will not disappoint any mushroom picker, since you just have to find the mycelium of the row and the basket will be full, because this species usually grows in large groups or rows, “witch circles.”

Similar types and differences from them

It is quite difficult to confuse the May mushroom with any other representative of the mushroom kingdom due to the fact that it does not grow in the fall, like many other species, but in spring and summer. There is some similarity with the light-colored varieties of poisonous entomola (Entoloma sinuatum), but the differences are easy to notice if you look closely: the latter have pink plates, thin leg and slightly darker in color.

According to external data, the May mushroom is also similar to the cherry blossom (Clitopilus prunulus), a little-known edible mushroom. It is larger and has a weak fluff on the cap, and when damaged, its flesh changes color, becoming darker.

Primary processing and preparation

May mushroom belongs to edible mushrooms IV category. Best suited for frying, but shows its properties well taste qualities in salted and pickled form. It must be boiled before frying. After heat treatment, the May row can be frozen for the winter.

Sometimes soups, broths, sauces are prepared from this mushroom; some gourmets even dry it. Although the best taste of the May row is revealed precisely during frying.

May row is a mushroom, which, by the number of things it contains, nutrients not inferior beef liver. It contains useful substances, vitamins and microelements in optimal proportions, which is not typical for other mushrooms. Therefore, eating it has a beneficial effect on human health.

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Another spring mushroom is the May row. May mushroom, T-shirt, St. George's mushroom, May row - these are the names of one mushroom. We know only three myceliums of the May mushroom, and one of them bears fruit annually, and the other two only occasionally.

1. The May row appears on Ulom Zheleznaya after the twentieth of May.

2. We had never seen the May row before this date.

3. The mushroom grows here until the end of June (southwest of the Vologda region)

4. When identifying this mushroom, you need to pay special attention to the smell. May mushroom smells like fresh flour.

5. Those who collect greenfinches and gray rows are well familiar with this smell, which cannot be confused with anything else. The smell goes away when cooked.