Greenfinch (Tricholoma equestre) is a mushroom belonging to the family. It owes its name to its green color, which persists even after any heat treatment. This is probably why it is also called zelenka or green row. These mushrooms are rich in vitamins B, PP, D, carotene, phosphorus, amino acids, fatty acids, and carbohydrates. These substances are easily digestible and beneficial for the human body.
Serushka (Lactarius flexuosus) is a mushroom belonging to the Russula family. Popularly it is also called gray milkweed, gray-purple milk mushroom, sowthorn, plantain or traveler. It has a unique balanced chemical composition. Thanks to this, its use helps nourish the brain, strengthen the immune system and blood vessels, and remove heavy metal salts. In folk medicine, earrings are used to treat diseases of the skin and stomach.
What do serushka mushrooms look like and where do they grow?
The mushroom acquired its own name due to the distinctive gray color of the upper part of the cap. Serushka belongs to the lamellar type of mushroom. The lower sparse plates of the cap are light yellow and stand out against the general gray background. When cut, the flesh of the mushroom is snow-white in color, and a light juice with a very bitter taste is released. The milky juice of the serushka does not change its color even when exposed to air from the surrounding atmosphere.
The funnel-shaped hat of the serushka can grow in diameter up to 10 centimeters. Its leg has a dense shape of a grayish color closer to the roots, and the higher it is, the richer the color becomes. This mushroom has many popular names. In some villages it is called putik, in others - underwood, in others - plantain.
Serushka belongs to the lamellar type of mushrooms
The normal habitat for the growth of the moose is mixed and deciduous forest belts. Most often it can be found in birch or aspen thickets, where the sun's rays, through the tree crowns, perfectly reach the upper layers of the soil and warm it up perfectly. Serushka prefers swampy areas. The plantain begins to grow rapidly after rain. It can be found in almost any city in the European part of the Russian Federation, where there is a forest or planting, from mid-summer until the onset of the first frost.
Also read: Boletus mushrooms: description of species and place of growth, best cooking recipes
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Gallery: serushka and greenfinch mushrooms (25 photos)
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Where and how to collect earrings (video)
The hat of a mature mushroom can reach a diameter of 12-15 centimeters. A small convex characteristic tubercle grows in its center. As it grows, small scales form in the middle, which fit closely to the skin. The color of the cap varies from soft green to poisonous; sometimes the young plant has a yellowish tint. The larger the cap, the richer the shade.
The leg of the greenfinch is small, maximum 3-4 centimeters. Its diameter is up to 2 centimeters. In cross-section, the leg along its entire length is quite dense, elastic, white in color with a yellow tint. Under the cap there are large plates (can reach 1 centimeter) with a pungent odor reminiscent of fresh flour. They are located very close to each other and are covered with small scales. The tone of the records changes from golden to bright yellow.
After cutting or breaking the greenfinch, the snow-white flesh loses its color and acquires a rusty tint.
After cutting or breaking the greenfinch, the snow-white flesh loses its color and acquires a rusty tint. This is precisely an indicator that greenfinch contains toxic substances that give a violent reaction when interacting with oxygen.
In some countries, the mushroom is used only after preliminary processing. Many people believe that in order to protect the body from toxins, it is enough to simply peel the cap from the skin, but this is not so. Harmful toxic elements are found in all parts of the greenfinch. The most suitable place for greenflies to grow is a well-lighted pine forest with fairly structured soil. Greenfinches grow in small groups, which include individuals of different ages.
Also read: Pale grebe: description of appearance, signs of poisoning and methods of disposal
Greenfinches belong to the group of ordinary tricholomas
A simple recipe for caviar for the winter
Fragrant, spicy mushroom caviar is a tasty and satisfying appetizer. Roll the workpiece into 0.5 liter jars.
Ingredients:
- cleaned rows - 2 kg;
- vegetable oil - 100 g;
- onions - 3 pcs.;
- carrots - 3-4 pcs.;
- salt - 1 tsp;
- ground pepper - on the tip of a knife;
- bay leaf - 1 pc.;
- vinegar 9% - 2 tbsp. spoons.
How to prepare caviar:
- Prepared mushrooms are boiled in salted water for about 10 minutes, washed, cut into small pieces or twisted in a meat grinder.
- Finely chop the onion and grate the carrots. Vegetables need to be fried in vegetable oil, then add mushroom mass and spices.
- Simmer the mixture for 1.5 hours over low heat.
- Add vinegar and roll into jars while hot.
When and how to properly collect earrings and greenfinches
The best time to pick mushrooms is early autumn after the first warm showers . It is necessary to take into account the territory in which greenfinches and graylings grow. After all, even edible mushrooms that grow close to industrial enterprises, chemical plants, and highways become unsafe for human health. Appearance must also be taken into account. Old, wormy, moldy mushrooms are not recommended for consumption.
When choosing greenfinches and silverbacks, the most important thing is to pay attention to the integrity of the caps and legs, which should be evenly colored green and gray, respectively. Mushrooms should be cut carefully with a well-sharpened knife right above the ground.
Fresh mushrooms are stored in the refrigerator. No later than 3 days after collection, they must be consumed. For longer storage, they will have to be canned or dried. After this, the mushrooms are stored in a dark, cool room in a sealed container, preferably without access to oxygen and away from batteries.
Preservation of salted greens without sterilization
Mushrooms are salted in a large enamel or wooden container. For pickling, take raw greenfinches, which are pre-soaked in water for 5-6 hours. The water is changed every hour. Mushrooms are salted according to strict rules:
- Currant leaves and dill umbrellas are washed and doused with boiling water.
- Mushrooms, salt, aromatic leaves and dill are placed in layers at the bottom of the barrel.
- Fill with chilled brine at the rate of 30 g of salt per 3 liters of water.
- Place a gauze napkin on top and cover with a wooden circle or plate.
- They put oppression - a stone or a jar of water. Store at a temperature of +5+6°C in a dark place.
- As the liquid evaporates, a new brine solution is added so that the caps are completely covered with water.
If mold appears on the surface, the top layer of mushrooms is removed and discarded. The circle and gauze are washed and scalded with boiling water. A new solution is added to the container and a clean oppression is placed.
Nutritional qualities of greenfinches and sardines
The composition of greenfinches includes a huge number of chemical elements. This means that their properties are varied. The most important are the suppression of staphylococcus, blood thinning and decreased blood clotting. In addition, constant consumption of these mushrooms restores the normal functioning of the heart and blood vessels.
The composition of the earrings is also quite rich. Due to the huge content of various beneficial microelements and amino acids, mushrooms can be consumed as a dietary, easily digestible food. Their constant use leads to normalization of brain function, strengthening of blood vessels and the natural removal of all salts from the body.
The most important thing is not to overdo it with the amount of mushrooms consumed. An “overdose” can cause acute necrosis of the skeletal muscles, convulsions, and severe pain in the kidney area. And greenfinches are generally not recommended for people with gastrointestinal problems.
The best time to pick mushrooms is early autumn after the first warm showers
Cold pickled mushrooms without vinegar
Pickled mushrooms are much healthier than pickled ones. With this method of preparation, all the useful substances are preserved in them. The absence of vinegar makes them suitable for consumption by people with kidney and gastrointestinal problems. During the process of lactic acid fermentation, the chitin in the mushrooms dissolves naturally, which makes their taste deliciously delicate. There is no particular difference between pickling and pickling mushrooms in a cold way, but there is a fundamental difference. For 1 kg of mushrooms, take 80 g of salt and 30 g of salt to create a nutrient medium for lactic acid bacteria.
Attention! Due to the content of toxic substances in green mushrooms, only boiled young mushrooms are suitable for pickling.
You will need:
- boiled warm rows - 3 kg;
- salt - 80 g;
- sugar - 30 g;
- peppercorns - 10 pcs.;
- cilantro seeds - 10 pcs.;
- horseradish root - 3 pcs.;
- dill umbrellas - 3 pcs.;
- currant leaves - 10 pcs.;
- garlic - 2 heads;
- celery roots and petioles - 100 g.
You need to ferment the row like this:
- Warm boiled pulp is mixed with sugar and salt in a bowl.
- Place the greenfinch with its caps down on the bottom of an enamel pan.
- Seasonings and leaves are placed between the rows.
- The last layer is covered with currant leaves and covered with clean gauze.
- They put oppression on top and weigh it down with a load.
- Mushrooms are fermented for a week at a temperature of +15+20°C.
- After a week, put them in clean jars and put them in the refrigerator.
No additional liquid is needed for fermentation. There is already enough moisture in boiled mushrooms; it will come out under pressure.
How to properly cook serushki and greenfinches
There are many different ways to prepare greenfinches:
- frying (To do this, chop the mushrooms finely, salt, pepper and fry in a frying pan for 15-20 minutes);
- stewing (To stew, cut the mushrooms into strips, add spices and simmer in the oven for 7-11 minutes);
- pickling (Before pickling, mushrooms must first be boiled for 30 minutes, then placed in sterilized jars, filled with water and covered with a lid);
- salting (200-300 grams of salt per kilogram of mushrooms);
- normal drying (Dry in a well-ventilated place. Avoid direct sunlight).
Also read: Collect, grow, cook: what do we know about honey mushrooms
When choosing greenfinches, the most important thing is to pay attention to the integrity of the caps and legs.
Before any of these procedures, you must first completely clean the mushroom and wash it from sand and soil. To do this, you need to rinse them thoroughly under running cold water, and then immediately place them in a container with very salty hot water for 10-15 minutes. After this time, the mushroom plates should separate and the sand will come out.
Unlike greenfinches, serushkas are only salted. After complete salting, after 1.5 months, the mushrooms can be eaten. They can be added to salads and used as a filling for pies. To pickle mushrooms you need:
- Clean them from dirt and sand, then put them in cold water for 3-4 days.
- Then cook them for 30 minutes.
- For 1 liter of mushrooms, put 2 tablespoons of salt, add dill, garlic, spices (optional).
- Place the salted mushrooms in sealed jars (necessarily sterilized).
- Store in a cool dry place.
Cold way
With the cold method of pickling mushrooms, the solution in the jar turns out to be transparent, but bland. The mushrooms are taken out of the jar and the marinade is decanted. The workpiece is transferred to a plate, vinegar, aromatic vegetable oil, and onions are added.
How to prepare pickled mushrooms using the cold method - description:
- The prepared rows are boiled for 30 minutes in water, to which salt and citric acid are added at the tip of a knife.
- The liquid is drained, the mushrooms are washed, and cooled to room temperature.
- Place the boiled pieces in clean sterilized jars and pour in cold marinade.
- Close the jars with nylon lids and place in the refrigerator for 15 days.
For the marinade take:
- water - 1 l;
- salt - 50 g;
- sugar - 30 g;
- vinegar - 250 ml;
- peppercorns - 5 pcs.;
- clove buds - 2 pcs.;
- caraway seeds - 5-6 pcs.
All dry ingredients are dissolved in boiling water, boiled for 2-3 minutes, vinegar is added.
What poisonous mushrooms can be confused with
The most dangerous and poisonous mushroom, which can be confused with grebe, is considered to be a toadstool.
The main differences are the following characteristics:
- The shape of the apex is first hemispherical, then flat. It has smooth edges and its surface is covered with fibers.
- The hat can be olive, green or gray.
- The leg grows as if from a “bag” and has a fringed ring closer to the cap.
Mushroom pickers should take a close look at this type of deadly poisonous mushroom, since the fringed ring on the leg of the toadstool disappears with age. And it is one of the main differences from edible mushrooms.
