Love to pick mushrooms - edible white rowing photo and description below. This type of mushroom is found throughout the temperate, forested Russian zone. Mushroom pickers collect them in almost all forests, forest litter and soil. Rows belong to the autumn species of mushrooms. They bear fruit in huge groups from the onset of the first days of September until the very end of November. A special surge of rows can be traced in the first days of September and early October.

Important! Among the most popular types of rows are edible white, crowded, yellow-red, giant, purple-legged and purple.

Some types of these mushrooms, for example, edible white and twisted rows, as experienced mushroom pickers note, have excellent taste qualities. As for other species, yellow-red has less poor taste. However, despite all this, mushroom pickers note this type of mushroom - the rows.

Photo and description of edible white row


Row mushrooms - gray edible photo and description are similar to the description of the white edible row above. Most often, these mushrooms grow in mixed and coniferous forests, they can often inhabit moss places and grow on sandy soil. Unlike porcini mushrooms, gray rows begin to bear fruit from late August to November itself. Often white rows, inexperienced mushroom pickers, are confused with gray species, which differ from white ones - in slightly gray tones on hats and legs.

Important! White rowing refers to lamellar, ground types of mushrooms. The main distinguishing characteristic of these mushrooms from others is the huge color variety, size and surface - fibrous and scaly. Currently, there are about a hundred types of rows and they are divided into inedible and
edible. The ratio of rows in nature can be said to be the same, for this reason, before you start picking rows of mushrooms, you should know how exactly the edible white and gray ones look in this case. In addition, you must understand their distinctive features and characteristics.

row hat

The fruiting body of the fungus has a hat-leg structure. Depending on the type of rowing, the cap of a young mushroom can be bell-shaped, cone-shaped and spherical. As for its diameter, we mentioned this above. With the advent of the age of the fungus, its cap straightens from cone-shaped to spherical, with edges slightly curved outward.

The skin of the mushroom cap is slimy and smooth - from scaly to fibrous, dry and velvety. The color of the white edible cap of the row, as a rule, is pure white - sometimes with small shades of brown, green, red and yellow. In the process of development and growth of the fungus, its color (caps) may change.

Row leg

In height, the row leg can reach up to 10 cm, from 3 to 10. The thickness of the row leg is no more than two cm - from 0.7. The shape of the stem, like many other types of mushrooms, is club-shaped, cylindrical, and it can expand from the bottom to the top.

Usually the leg of the row is velvety, but sometimes it is found scaly, bare and fibrous. The main color of the stem is washed out white or pinkish brown. In some subspecies of mushrooms, the leg may be under a purple hat and wrapped in an annular protective coverlet.

Where do mushroom pickers most often pick them?

As we mentioned above, mushrooms can grow in large groups. They are also often seen alone. Many experienced mushroom pickers call large groups among themselves "witch circles" - they form long rows.

Since the rows are ground fungi, a large concentration of them is observed in the northern hemisphere, because the rows are most preferred by coniferous forest species. They grow in large plantations in pine forests, a little less often in deciduous ones. It is possible that you will meet these types of mushrooms in mixed forests, where oak, birch and many other trees grow. In addition, sandy, calcareous poor soils can also be strewn with rows. Even at the first frosts, they can still be found in the forest. It is worth noting that there are such types of white, edible rows that mushroom pickers begin to collect with the advent of spring.


The row is gray. This is almost the sister of greenery, in the people it is called greenery. It grows in large pine forests, and is also found in mixed forests from September until the first frost.

The hat is convex, then flat, dark gray or ashen, darker in the center, fleshy, cracking along the edges.

The flesh is brittle, whitish or yellowish, with a pleasant slight odor. The plates are adherent with a tooth, grayish-yellow.

Spores are colorless, almost spherical, smooth. The leg is cylindrical, solid, grayish-yellow.

The mushroom can be salted, pickled and canned. More..

Description of the row of gray

Row gray(Tricholoma portentosum) is an agaric fungus belonging to the genus Tricholoma. You can also find alternative names: hatched row, podsnovik, podzelenka, gray sandpiper.

Row gray

Podzelenka mushrooms look quite modest. The hat is medium in size, from 4 to 12 cm in diameter, fleshy. The shape of the cap in young fruiting bodies is round-conical, convex, with time flat-prostrate, with irregularities; a small bump is visible in the center. The wrapped edge, as the fruiting body develops, straightens, cracking, sometimes even bending upwards, creating a wavy edge.

The hat is painted in pale or dark shades of gray, sometimes with an admixture of olive or purple tones. The color is uneven, darker in the center, with noticeable dark fibers diverging towards the edges. The surface is smooth, when wet becomes a little slimy.

The leg is cylindrical, also found with a wide base, high, up to 10 cm, up to 3 cm in diameter. The surface is fibrous. The structure is dense, continuous in young growth and hollow in aging mushrooms. Usually it is almost invisible, immersed in moss or coniferous-deciduous litter. The color is whitish or grayish, sometimes with yellowness. In the upper part of the leg is covered with powdery coating.

The plates are sinuous, wide, sparse, notched-attached. At first white, with age they become grayish, becoming yellowish.

The pulp of green mushrooms can be described as follows: grayish or whitish in color, it may turn yellow on fractures. Dense in the cap and looser, longitudinally fibrous in the stem. It has a light flour smell, pleasant taste.

Row Tricholoma portentosum is edible, belongs to the fourth category. It cannot be eaten raw. After cooking, it becomes a tasty and healthy product.

Spreading

The hatched row is found in the Northern Hemisphere, in the temperate zone. Prefers coniferous or mixed forests. The main condition is the presence of pine, since it is with this tree that they like to form mycorrhiza.

Mushrooms - gray row

It bears fruit from the end of August until frost, which is very pleasing to lovers of quiet hunting. Mass fruiting occurs at the end of September - beginning of October. Fruiting bodies germinate together, most often forming seductive glades. They can line up in rows or huddle near pine trunks. To find a clearing on which greenery grows, look for moss, an abundance of litter (needles, rotted leaves).

Ryadovka bears resemblance to some of the members of the same family. The greatest danger of the "twins" is the poisonous line pointed. The dangerous mushroom has a thinner hat with a conical tubercle in the center.

Very similar to the gray row and inedible soap tricholoma. It is slightly different in the nature of the color of the cap: it does not have dark radially diverging fibers. But the easiest way to distinguish a gray row from a soap one is by the smell of laundry soap.

Nutritional and taste qualities

Mushroom rowovka gray, despite its nondescript appearance, has a fairly high taste. Podzelenki can be pickled, salted, dried, fried and boiled. For cooking, you can use both young and grown fruiting bodies.

Appearance of gray rows

Before cooking, the skin is removed from the caps, the mushroom is washed under running water to remove contaminants. Particular attention is paid to the leg, which is usually heavily immersed in the soil. Grains of sand may remain on its surface.

How to cook greens depends on the preferences of the hostess. They look great in sauces and soups, in harmony with meat dishes. Podzelenki are boiled in boiling salted water for 15 to 20 minutes, depending on the age of the fruiting bodies. The flesh becomes gray-white.

Benefits and contraindications

The gray line contains trace elements that are beneficial to the body. Among them are vitamins of groups B, A, PP, manganese, zinc, copper. High protein levels are combined with low calorie content. Thanks to this, the mushroom is suitable for dietary nutrition. An antibiotic was found in the pulp of the rowing (in a small amount). It is used in the treatment of tuberculosis. The antibiotic properties of rowweed can be used to combat autumn colds.

Rows should be eaten with caution. First of all, when raw, they cause indigestion. When collecting, you should be vigilant so as not to confuse the row with a poisonous relative. Collection can be carried out only in clean forests - these mushrooms actively absorb harmful substances from the air.

Along with summer, there are many autumn types of rows: according to fans of "mushroom hunting", these mushrooms have a richer taste. Moreover, in the fall you can find only two varieties of inedible rows, and these mushrooms are easy to distinguish from edible ones by their characteristic unpleasant odor. Despite the fact that these fruit cases are ranked only in the 4th category, mushroom pickers collect them with pleasure.

September rows are usually located among mixed forests with a predominance of spruce. Outwardly, they are pleasing to the eye, dense, stately, with a good shape. There are many lovers of these spicy mushrooms with a peculiar specific aroma.

In October, smelly rows are often found. They grow very widely near paths and in forest clearings. In October, you must definitely smell all the mushrooms. As a result, you will quickly identify these chemical-smelling mushrooms that are dangerous to eat. Then you will distinguish them from similar edible pigeon rows that do not smell of anything.

In October, you can still find beautiful edible red-yellow rows. If the frosts have not passed, then they are bright and attractive. After frost, the color of the cap fades.

Before heading into the forest, find out what row mushrooms look like and where they grow.

Row gray (Tricholoma portentosum).

Habitats of this variety of autumn mushrooms:

Season: September - November.

Hat 5-12 cm in diameter, sometimes up to 16 cm, at first convex-bell-shaped, later convex prostrate. A distinctive feature of the species is a light gray or light cream surface with a darker greyish-brown center, sometimes with a violet or olive tinge; the surface is radially fibrous with darker radial fibers in the middle. In the center of the cap of the mushroom, the gray row often has a flat tubercle. In young specimens, the surface is smooth and sticky.

Leg 5-12 cm tall, 1-2.5 cm thick, grayish-yellowish, covered with powdery coating in the upper part. The stem is short, thickened at the base.

The flesh is whitish and dense with a powdery taste and smell, at first solid, later grooved. Under the skin of the cap, the flesh is gray. In older mushrooms, the smell can be pungent.

The plates are whitish, cream or grayish-yellow, straight and attached with a tooth to the stem or free. The edge of the cap and plate, as they age, may become covered with yellowish spots.

Variability:

Similar types: according to the description, the gray row mushroom can be confused with the soap row (Tricholoma saponaceum), which is similar in shape and color at a young age, but differs in the presence of a strong soapy smell in the pulp.

Habitats: mixed and coniferous forests, growing in groups.

Cooking methods: frying, boiling, salting. Given the pungent odor, it is not recommended to pick the most mature mushrooms, in addition, to mitigate the pungent odor, it is recommended to boil in 2 waters.

These photos clearly illustrate the description of the gray row:

Crowded Row (Lyophyllum decastes).

Habitats: forests, parks and gardens, lawns, near stumps and on humus-rich soil, grow in large groups.

Edible mushroom picking season twisted row: July - October.

Hat 4-10 cm in diameter, sometimes up to 14 cm, at first hemispherical, later convex. The first distinctive feature of the species is the fact that the mushrooms grow in a dense group with fused bases in such a way that they are difficult to separate. The second distinguishing feature of the species is the bumpy, uneven surface of the cap of brownish or gray-brown color with lowered wavy edges.

As you can see in the photo, in this row in the center, the color of the cap is more saturated or dark than on the periphery:

There is often a small, wide tubercle in the center.

Leg 4-10 cm tall, 6-20 mm thick, dense, completely white above, gray-white or grayish-brown below, sometimes flattened and curved.

The pulp is white, thickened in the center of the cap, the taste and smell are pleasant.

The plates are adherent, frequent, white or off-white, narrow.

Variability: the fungus is highly variable in color depending on the stage of development, time and humidity of the season.

Poisonous similar species. The crowded row looks almost like poisonous yellowish gray entoloma (Entoloma lividum), which also has wavy edges and a similar grey-brown cap color. The main difference is the smell of flour in the pulp of entoloma and a separate, rather than crowded growth.

Cooking methods: salting, frying and marinating.

Look at the photos that illustrate the description of edible rows:

Pigeon row (Tricholoma columbetta).

Habitats:

Season: July - October.

Cap 3-10 cm in diameter, sometimes up to 15 cm, dry, smooth, at first hemispherical, later convex-prostrate. A distinctive feature of the species is the bumpy and strongly wavy surface of the cap, ivory or white-cream. There are yellowish spots on the central part.

Look at the photo - in the mushroom rowing, the surface of the pigeon cap is radially fibrous:



Leg 5-12 cm high, 8-25 mm thick, cylindrical, dense, elastic, at the base has a slight narrowing. The pulp is white, dense, fleshy, later pinkish with a mealy smell and a pleasant mushroom taste, turning pink at the break.

The plates are frequent, first attached to the stem, later free.

similarity to other species. According to the description, the edible pigeon row at an early stage of growth is similar to the gray row (Tricholoma portentosum), which is edible and has a different pleasant smell. As they grow, the difference increases due to the grayish color of the hat of the gray row.

Yellow-red rowing (Tricholomopsis rutilans).

Habitats: mixed and coniferous forests, often on pine and rotten spruce stumps or fallen trees, usually grow in large groups.

Season: July - September.

The cap has a diameter of 5 to 12 cm, sometimes up to 15 cm, in the youngest specimens it looks like a sharp cap, has a bell-shaped shape, then it becomes convex with edges bent down and a small blunt tubercle in the center, and in mature specimens it is prostrate, with a slightly depressed middle. A distinctive feature of the species is the red-cherry uniform color of the cap in the youngest specimens, then it becomes yellow-red with a darker shade at the blunt tubercle, and in maturity with a slightly depressed middle.

Look at the photo - this edible row has a dry, yellow-orange skin with small fibrous reddish scales:



Leg 4-10 cm high and 0.7-2 cm thick, cylindrical, may be slightly thickened at the base, yellowish, with reddish flaky scales, often hollow. The coloration is the same color with the cap or slightly lighter, in the middle part of the stem the coloration is more intense.

The pulp is yellow, thick, fibrous, dense with a sweetish taste and a sour smell. Spores are light cream.

The plates are golden yellow, egg yellow, sinuous, adherent, thin.

similarity to other species. The yellow-red row is easily recognized due to its elegant coloring and beautiful appearance. The species is rare and in some areas is listed in the Red Book, status - 3R.

Cooking methods: salting, marinating.

These photos show rowing mushrooms, which are described above:

Inedible varieties of rows

Pseudo-white rowing (Tricholoma pseudoalbum)

Habitats: deciduous and mixed forests, found in small groups and singly.

Season: August - October.

The cap has a diameter of 3 to 8 cm, at first hemispherical, later convex. A distinctive feature of the species is a white, white-cream, white-pink hat.

As shown in the photo, this inedible row has a stem 3-9 cm tall, 7-15 mm thick, first white, later white-cream or white-pink:



The flesh is whitish, later slightly yellowish with a powdery odor.

The plates are first adherent, later almost free, cream-colored.

Variability: the color of the cap varies from white to white-cream, white-pink and ivory.

similarity to other species. The pseudo-white rowing is similar in shape and size to May row (Tricholoma gambosa), which is distinguished by the presence of delicate pinkish and greenish zones on the cap.

Inedible due to unpleasant taste.

Stinky rowweed (Tricholoma inamoenum).

Where the smelly row grows: deciduous and mixed forests, in humid zones, grow in groups or singly.

Season: June - October.

The cap is 3-8 cm in diameter, sometimes up to 15 cm, dry, smooth, at first hemispherical, later convex prostrate. Edges become slightly wavy with age. The color of the cap is whitish or ivory at first, and with age with brownish or yellowish spots. The surface of the cap is often bumpy. The edge of the cap is bent down.

The leg is long, 5-15 cm high, 8-20 mm thick, cylindrical, dense, elastic, has the same color as the cap.

The pulp is white, dense, fleshy. A distinctive feature of the species is the smelly, strong smell of both young mushrooms and old ones. This smell is the same as that of DDT or lighting gas.

Records of medium frequency, adherent, whitish or cream color.

similarity to other species. The smelly row at an early stage of growth is similar to gray row (Tricholoma portentosum), which is edible and has a different smell, not caustic, but pleasant. As they grow, the difference increases due to the grayish color of the hat of the gray row.

They are inedible due to a strong unpleasant smell, which is not eliminated even with a long boil.

In this collection you can see photos of edible and inedible rows:

- numerous "mushroom guard", which got its name because it grows, as it were, in rows. Often, mushrooms, "built" in a row, are located so close to each other that the cap of one mushroom partially or completely covers the cap of another. These rows are nothing more than segments of mycelium, growing in a big circle. If you look closely, you will see that the row has a curvature, and if you go further along the imaginary ring, you will surely see another row, followed by the next one, and so on until you find yourself at the starting point. There are up to 12 species of rows, of which eight are edible. In August and until mid-October they collect yellow-red, heapy and lilac-footed rows. Let's consider in more detail row types.


In pine forests on stumps and next to them grows in small groups row yellow-red. The hat has diameter 5–15 centimeters irregularly shaped, at first convex, later flat, depressed, dry, wavy, yellow-rusty in color, completely covered with the finest red scales. The stem, as a rule, grows not to the center of the cap, but closer to the edge. Even, smooth, dense, fibrous, lighter than the cap. The plates adhering to the stem are yellow, wide, thick. The pulp is yellow, dense, odorless and tasteless. Mushrooms fried, marinated and salted.

grows in a young pine forest on bald sandy edges, slightly covered with sparse grass or moss. hat, 5–10 cm in diameter. dense, red-brown or reddish, dry, rough. In young mushrooms, it has a spherical shape, later prostrate, with a tubercle in the middle. The plates are white, later - dirty beige, with brownish spots. The leg is cylindrical, up to three centimeters in diameter, dense, with a membranous ring, above the ring it is white, below it is the color of the cap. The pulp of the fungus is white, dense, turns red on the cut, tasteless, with a slight floury smell.
Row red is used in boiled, fried, pickled and salted.

Row heap

In pine, deciduous and mixed forests on sandy soils, it occurs in large families rowing heap. hat, 4–15 cm in diameter. hemispherical, later - flat-convex, dirty or reddish-brown. The plates are whitish, later brownish, thick, thin. The leg is fibrous, up to three centimeters in diameter, reddish, turning brown with age. The pulp is white, has a pleasant smell and taste. Row heap is best marinate and salt.

Mushroom lovers living in the steppe treeless regions can collect mushrooms from August to mid-November. lilac-footed row.
This mushroom grows in the steppe, in small deciduous forests, near rivers and in field plantations, Hat, 7–20 cm in diameter. smooth, thickly fleshy, hemispherical, with age - flat procumbent, yellowish or reddish-gray. The plates are thick, whitish, later - the color of the cap. The leg (up to five centimeters in diameter) is dense, whitish above, purple below. The pulp has a pleasant smell without taste, whitish in color, dense. The lilac-legged row can be salted, marinated, dried and fried.

Grows profusely in poplar plantations rowing poplar. The fungus is not picky about the place of growth. It is found in the park, in the shelterbelt, along the banks of rivers and even on the islands. If only there were poplars and sandy soil. These mushrooms grow together, at the very trunks of poplars, closely clinging to each other. They are not easy to spot, because they do not show up from under a layer of last year's and freshly fallen leaves.
meaty hat, diameter from 10 to 15 centimeters, convex (in young - spherical), later - flat, with a tubercle in the center. Painted reddish-brown, lighter towards the edges. The plates are frequent, wide, white, turning brown with age. The leg is dense, up to ten centimeters high, two to four centimeters in diameter, white, turns red with age. The pulp is whitish, dense, tasteless, with the smell of flour, slowly turns red on the cut. Before cooking, poplar rowing is necessary thoroughly wash off the sand. To do this, the mushrooms must be placed in a large container filled with cold water (preferably in a bath), placed with plates down and several times “overtake” them from place to place. After that, each mushroom should be washed under running water, cleaning the leg, the surface of the cap and the plate with a brush from the sand. The washed mushrooms salt and pickle. Drying and frying them is not recommended, due to the fact that they become tough and tasteless.

Row green, or greenfinch


On sandy soils in a pine forest grows in large families row green, or greenfinch. Young greenfinches can be easily detected by well-marked mounds of needles or sand. As the fungus grows, the sand cracks, and a bright yellow-green cap appears on the surface. In young mushrooms, it has a hemispherical shape, then flat, with wavy, sometimes cracked edges. Diameter from four to nine centimeters. The color is green-yellow, in the middle - olive-brown. The plates are wide, sparse, lemon-yellow, greenish, lighter than the cap, weakly attached to the stem. The leg is the color of plates, in young mushrooms it is conical, then cylindrical, hard, fibrous, rough to the touch, sits deep in the sand. The pulp is white, slightly yellowish, dense, tasteless, with the smell of flour. The cap comes off easily from the stem. Young greenfinches have sticky hats and sand sticks to them, which is not easy to remove. It also sticks to the legs, stuffed into plates. Mushrooms should be cleaned of sand by soaking and washing with a brush. Greenfinch is good fried and boiled, delicious salted and marinated. When preparing dishes from greenfinches, it should be borne in mind that their legs are much tougher than hats. You can put up with this when salting, but it is better to pickle, fry and cook only hats.

In places where greenfinch grows, often mixed with it grows in large fruitful rings rowing gray.
Her hat is ash-gray, darkish in the center, with radial light rays, three to nine centimeters in diameter. In young mushrooms, it is hemispherical in shape, then almost flat, often with cracked edges. The plates are wide, sparse, white, grayish-yellow with age. The stem of the fungus is cylindrical, often curved, dense, slightly yellowish or white, almost all of it is underground. The pulp is white, friable, with a pleasant taste and a slight floury smell. The gray row is very similar in shape to greenfinch and differs from the latter in color and density. Like greenfinch, the row must be thoroughly washed from sand. Ryadovka gray is a delicious mushroom. Her fried, boiled, salted and marinated. All named rows with poisonous mushrooms have no resemblance. Systematics:
  • Division: Basidiomycota (Basidiomycetes)
  • Subdivision: Agaricomycotina (Agaricomycetes)
  • Class: Agaricomycetes (Agaricomycetes)
  • Subclass: Agaricomycetidae (Agaricomycetes)
  • Order: Agaricales (Agaric or Lamellar)
  • Family: Tricholomataceae (Tricholomovye or Ryadovkovye)
  • Genus: Tricholoma (Tricholoma or Ryadovka)
  • View: Tricholoma pardinum (poisonous rowweed)
    Other names for mushroom:

Synonyms:

  • Row leopard

  • Agaricus unguentatus
  • Tricholoma unguentatum

First officially described by Person (Christiaan Hendrik Persoon) in 1801, the Poison Row (Tricholoma pardinum) has a convoluted taxonomic history that spans over two centuries. In 1762, the German naturalist Jacob Christian Schäffer described the species Agaricus tigrinus with an illustration consistent with what is thought to be T. pardinum, and consequently the name Tricholoma tigrinum was erroneously used in some European writings.

As of now (spring 2019): some sources consider the name Tricholoma tigrinum to be synonymous with Tricholoma pardinum. However, authoritative databases (Species Fungorum, MycoBank) support Tricholoma tigrinum as a separate species, although this name is hardly practical at present and there is no modern description for it.

Description

Hat: 4-12 cm, under favorable conditions up to 15 centimeters in diameter. In young mushrooms it is spherical, then bell-convex, in mature mushrooms it is flat-prostrate, with a thin edge wrapped inside. It is often irregular in shape, with cracks, curvatures and bends.
The skin of the cap is off-white, grayish white, light silver gray or blackish gray, sometimes with a bluish tint. It is covered with darker, flaky scales arranged concentrically, which give some "banding", hence the name - "brindle".

plates: wide, 8-12 mm wide, fleshy, of medium frequency, adherent with a tooth, with plates. Whitish, often with a greenish or yellowish tint, in mature mushrooms they secrete small watery droplets.

spore powder: white.
controversy: 8-10 x 6-7 microns, ovoid or ellipsoid, smooth, colorless.

Leg: 4-15 cm in height and 2-3.5 cm in diameter, cylindrical, sometimes thickened at the base, solid, in young mushrooms with a slightly fibrous surface, later almost naked. White or with a light buffy coating, ocher-rusty at the base.

pulp: dense, whitish, at the cap, under the skin - grayish, in the stem, closer to the base - yellowish on the cut, on the cut and break does not change color.

chemical reactions:KOH is negative on the cap surface.

Taste: mild, not bitter, not associated with anything unpleasant, sometimes slightly sweet.
Smell: soft, floury.

Season and distribution

It grows on the soil from August to October in coniferous and mixed with coniferous, less often deciduous (with the presence of beech and oak) forests, on the edges. Prefers calcareous soils. Fruiting bodies appear both singly and in small groups, can form, can grow in small "growths". The fungus is distributed throughout the temperate zone of the Northern Hemisphere, but is quite rare.

Edibility

Mushroom poisonous, often referred to as deadly poisonous .
According to toxicological studies, the toxic substance has not been accurately identified.
After taking the tiger row in food, extremely unpleasant gastrointestinal and general symptoms appear: nausea, increased sweating, dizziness, convulsions, vomiting and diarrhea. They occur within 15 minutes to 2 hours after consumption and often persist for several hours, with full recovery usually taking 4 to 6 days. Cases of liver damage have been reported. The toxin, whose identity is unknown, appears to cause sudden inflammation of the mucous membranes lining the stomach and intestines.
At the slightest suspicion of poisoning, you should immediately consult a doctor.

Similar species

(Tricholoma terreum) is much less "fleshy", pay attention to the location of the scales on the cap, in "Mice" the hat is radially hatched, in the tiger scales they form stripes.
Other rows with white-silvery scaly caps.