Pigeon row (Tricholoma columbetta) photo and description

Pigeon row (Tricholoma columbetta)

  • Department: Basidiomycota (Basidiomycetes)
  • Subdivision: Agaricomycotina (Agaricomycetes)
  • Class: Agaricomycetes (Agaricomycetes)
  • Subclass: Agaricomycetidae (Agaricomycetes)
  • Order: Agaricales (Agaric or Lamellar)
  • Family: Tricholomataceae (Tricholomaceae or Ordinary)
  • Genus: Tricholoma (Tricholoma or Ryadovka)
  • Species: Tricholoma columbetta (Pigeon line)


Row glaucous

Pigeon row

The pigeon ryadovka (Latin Tricholoma columbetta ) is a fungus belonging to the Ryadovkov family. The family has more than one hundred growing mushroom species. The pigeon row is edible and belongs to the genus of hat plate mushrooms. Mushroom pickers rarely come across.

The mushroom is decorated with a large fleshy cap measuring twelve centimeters in diameter. The hemispherical cap of the mushroom opens as it grows, and its ends are bent down. In young mushrooms, the light surface of the cap is covered with scales that match the general color of the mushroom.

The thick dense pulp of the mushroom becomes pinkish at the fracture. It has a weak taste and smell. The tall, powerful mushroom leg has a dense fibrous structure.

Row pigeon grows singly or not in small groups from mid-August to late September in mixed forests. Likes to settle next to oak and birch. Mushroom pickers have noticed cases of its growth not only in the forest, but also in meadows and pastures.

This mushroom is used in a wide variety of prepared dishes. A wide variety of soups and sauces are prepared from it. The ryadovka can be grilled and dried for future use, and is also suitable for decorating festive dishes. The ryadovka cooked with meat gives the dish an extraordinary aroma. Among professional culinary experts, it is considered a very tasty mushroom with a peculiar pleasant aroma.

Before cooking, the mushroom is soaked in cold water, after which the skin is removed from its cap. Then a thermal fifteen-minute treatment is carried out. The row is suitable for harvesting for the winter in salted or pickled form. For cooking, both young and adult mushrooms, as well as the first frosts that have been frozen, are suitable.