Mushrooms are loved by many, but not everyone is able to distinguish poisonous from edible.
Because of ignorance, many species of edible and useful specimens are rejected by mushroom pickers.
In this article we will talk about the unfamiliar form of the forest product - sulfur grading.
Edibility
The family has both edible and poisonous mushrooms. Many varieties have a not too pleasant aroma and bitterness in the taste, which can be removed by processing the product. 
Some species have a fruity smell, nutty aftertaste, flour smell. However, all edible species are useful as a dietary product.
Rowing has a rich composition of vitamins and minerals:
- B, A, C, D2, D7, K, PP, betaine;
- phosphorus, iron, sodium, potassium, calcium, zinc, manganese.
Due to the content of antibiotics in them (clitocin and fomecin) and a large number of amino acids, the product is often used as a therapeutic raw material.
Important! Note that to use them in large quantities in diseases of the gastrointestinal tract and gallbladder is highly undesirable. Even with excellent health, excessive consumption of the product can cause diarrhea and flatulence.
Botanical description
In rows, these mushrooms were called for the peculiarity of forming long rows as they spread or circles, which are popularly called witch circles. 
Hat
Round cap up to 12 cm in diameter as it grows, it takes on a flat shape with a convex center. Colour light gray, dark gray, can cast greens or purple tint. Skin caps are smooth; old specimens may crack.
Such mushrooms as greenfinchs, sandboxes also belong to the rows.
Records
The plates in young specimens of white color, as they grow, become yellowish or gray, are rarely located.
Pulp
Pulp white or milky color at a cut gets a yellow shade. Aroma mild, like the smell of flour, the taste is the same.
Leg
Leg up to 15 cm high, cone-shaped, wide at the base, upwards it becomes thinner in diameter. As it grows in the middle it becomes empty. Her color - Milk with a touch of gray. 
Where grows and when to collect
The red-bear, as it is affectionately known by the people, grows mainly in pine plantations.
Mushrooms prefer to form a symbiosis with pine or fir, less often with oak, birch or beech. The toy bell grows both singly and in large groups.
Gather mushrooms from September to October, some species can bear fruit from spring to November.
What mushrooms can be confused
Today, botanists described more than two thousand species of edible, relatively edible and not edible. 
Consider the most common types of this fungus, similar to the description on a gray row:
- two-color lepist (purple-legged, sinenozhka) - edible, prefers to grow in deciduous forests, fruits from April to November inclusive. Hat yellowish with a violet shade, with a diameter up to 15 cm, giants - up to 25 cm; leg - height up to 10 cm, diameter up to 3 cm; the pulp is white-gray or gray-purple, with a subtle fruit aroma;
To edible mushrooms include such as mokruha mushroom, pushers, autumn line, boletus mushroom, boletus, pigs, white mushrooms, boletus mushroom, line, meadow shrub.
- earthy - edible, grows only in coniferous forests, bears fruit from late summer to mid-autumn. Cap with a diameter of up to 9 cm with a slight bulge in the center, gray-brown (can be with a tint of red); leg - can be bent, height up to 9 cm, white; the pulp does not have a pronounced taste and smell, it can smell like flour;
- matsutake - edible. The hat grows up to 20 cm in diameter, it can be of a different color, but more often a brown shade. Leg with a diameter of up to 2.5 cm, height up to 20 cm, white with a protective cover under the cap. Fruiting is short - from September to October inclusive;
Did you know? The Japanese appreciate the matsutake as much as the French truffles. The cost of delicious mushrooms can be above $ 100 per serving.
- soapy - it is considered not edible because of the unpleasant aftertaste and the soap smell remaining even after processing. A cone-shaped hat with a greenish tint subsequently takes a flat shape, its diameter is up to 12 cm. The leg is up to 12 cm in height of the same color; the pulp on the cut turns red. Distributed in coniferous and deciduous forests, the fruiting period - from late summer to late fall;
- sulfur row recognized to be poisonous. The body is greyish yellow, hat up to 8 cm in diameter, flat. The foot as it grows may thicken either at the top or at the base. The flesh has a sharp aroma and taste, gives off hydrogen sulfide or tar. It grows in mixed forests, fruits in August to October, inclusive;
- mouse or burning-acute - poisonous. Cap gray color with a diameter of up to 5 cm; leg white-pink or gray, up to 15 cm tall. The flesh is white, does not smell, the taste is bitter. It grows in mixed forests from September to November;
- tiger rowing - poisonous mushroom. On the gray-white cap there are blotches of dark color, diameter up to 12 cm. Leg up to 12 cm, white color with a yellow shade. The flesh is gray with the aroma of flour. A similar description has an earthen rowing, with the exception of flavor. Both species grow in mixed forests from August to October, forming large groups called "witch circles".
Important! The poison of toxic drugs does not cause hallucinations and delusions, but it is imperative that you seek help. Symptoms of poisoning occur after 1-3 hours in the form of weakness, vomiting, headaches, stomach pains and diarrhea.
Cooking Application
Rowing is close to the taste of boiled meat, so it is very widely used in cooking:
- the product is boiled, fried, baked and stewed;
- served to side dishes of vegetables, cereals;
- consumed with meat and poultry;
- fragrant soups, sauces and gravies;
- for the winter seasoning salt and pickle, the dish can decorate not only weekdays, but also a festive table;
- mushrooms can be served as a separate dish (julienne, grilled, caviar), and act as the original ingredient in the dish (omelette, casserole, risotto).
It will be helpful for you to find out which mushrooms are edible and poisonous on the trees.
Did you know? The beneficial properties of mushrooms are used not only by culinary specialists, but also by cosmetologists. Fruit bodies, dried and powdered, are used to treat acne and normalize sebaceous glands.
How and how much to cook
So that the ready dish does not taste bitter, before cooking it is soaked in cold water for two hours, adding citric acid at the tip of the knife.
After the time the row is boiled for about 20 minutes in boiling water. If the mushroom flavor, in your opinion, is too harsh, add bay leaf and peas of allspice to the water.
Learn how to prepare for the winter milk mushrooms, boletus, as well as how to freeze porcini mushrooms, oyster mushrooms, wild mushrooms, champignons.
After the product has boiled, fold it in a colander to make a glass of water, and then you can cook according to the chosen recipe - fry, simmer and so on.
Mushrooms are definitely a tasty and healthy product. The main thing is to know which of them can be toxic. It is also advisable to take into account when collecting that all types of fungi tend to accumulate in the body of harmful elements in the atmosphere. 
It is not possible to collect them near highways or near the production of heavy industry.
