Greenfinch mushrooms: description and photo, how to cook and marinate

Reference. Salt helps the plates open up more, so the sand is washed out more easily during this cleaning.

Boiling:

1. Pour water into a large saucepan in a ratio of 3 parts water to 1 part mushrooms. Place mushrooms.
2. Wait until the water boils so that the greens sink to the bottom. There is no need to weld them any longer.
3. Remove the greens with a slotted spoon and rinse under running water.

After boiling, the mushrooms become denser, and the sand will be easier to clean. And they won’t break during cooking. The preparation is complete, now the greenfinches can be fried, cooked in the form of soup, made into caviar and other tasty treats.

How to prepare greenfinch for the winter

I’m sure that by autumn housewives are already tired of preparing for the winter, but how can one not stock up on forest gifts of nature. Salted mushrooms have been held in high esteem by the Russian people for a long time.

• As experienced mushroom pickers say, for winter preparations it is best to use late summer and autumn mushrooms; they are less wormy, more dense, and store well. Greenfinch fits all the parameters, because it is the latest mushroom.
• The green row can be dried, frozen, pickled and salted.
• It is better to salt hot. Firstly, due to its color, the green row contains a small amount of toxic substances, so it is recommended to blanch it before salting. Secondly, heat treatment is recommended due to the unfavorable environmental situation and the ability of all mushrooms, not just greenfinches, to absorb harmful substances.
• For pickling and pickling, it is recommended to take young mushrooms, as they are denser. Those that are older can be used for frying, drying, freezing.

How to freeze greenfinch mushrooms

The easiest way to prepare for the winter is freezing; this can be done in two ways.

1. Cut clean, processed mushrooms into several pieces depending on size, put in a plastic bag, and put in the freezer.
2. To save space in the freezer, chopped greenberries can be boiled for about 10 minutes, so they will significantly decrease in volume. Cool, put in a plastic bag and put in the freezer.

I usually use both freezing methods. From boiled ones you can prepare main courses, salads, and use them for baking. But if you want to cook mushroom soup, then the best option, of course, is fresh frozen mushrooms.

Pickled greenfinches

A tasty and easy way to prepare mushrooms and greenfinches, including marinating in jars with vinegar.

• processed greenfinches - 1 kg
• coarse salt - 30 g
• water - 200 ml
• sugar - 1 tsp.
• acetic acid (70%) - 1 tsp.
• peppercorns - 5 - 6 pcs
• citric acid - on the tip of a knife
• garlic - 3 - 4 cloves

There are usually more than a kilogram of mushrooms for canning, but I specifically gave the recipe for a small volume. This makes it more convenient to calculate the amount of ingredients by the weight of your mushrooms: if you have 3 kg, multiply everything by 3, and if you have 10 kg, then multiply by 10, respectively.

1. Pour the required amount of water according to the recipe into a saucepan, add salt, mushrooms and cook over medium heat. There is not enough liquid in the pack, they need to be stirred so that they do not burn. Don’t be confused by the fact that there is not enough water, the greenfinches will quickly give up their juice and there will be enough marinade.
2. When the marinade begins to lighten, foaming stops and the mushrooms begin to settle to the bottom (after about 25 - 30 minutes), add the remaining ingredients - sugar, acetic acid, peppercorns, chopped garlic, citric acid. Boil for 5 minutes.
3. Place hot in pre-sterilized jars and it is important that the greenfinches in the jars are in the marinade. Therefore, when laying them, you do not need to compact them, but after spreading out the mushrooms, add the marinade so that it covers them completely. Cover with sterile lids and place in a cool place. Store pickled greens only in a cool place.

When you open the jar in winter, the taste can be adjusted if, for example, the greenberries seem sour to you. A portion of mushrooms can be washed with boiled water, add a little sugar and vegetable oil. If you are satisfied with the taste of the green mushrooms, I still recommend adding a little vegetable oil before serving; the mushrooms will taste better and look more appetizing.

Pickling blanched mushrooms

If you are categorically against vinegar, then you can salt the greenfinch without it.

• processed greenfinches - 1 kg
• coarse salt - 400 g
• peppercorns - 6 -7 pcs.
• garlic - 3 - 5 cloves
• cherry leaves - 3 - 5 pcs.

1. If you can use caps with a stem when pickling, then with this method it is better to cut the stem at a distance of 0.5 cm from the cap.
2. Pour water into a wide saucepan and bring to a boil.
3. Place the row prepared for pickling in a colander, place it in boiling water, and blanch for 5 - 7 minutes. Then cool quickly under running cold water.
4. Place the cooled mushrooms tightly in a saucepan or bucket, caps down, in small layers. Sprinkle each layer with salt, observing the proportions, add garlic, pepper, cherry leaves. You can add bay leaf, dry dill and other spices you like.
5. Cover the last row with a cotton napkin, place an inverted plate, place a weight (optionally, a jar of water) and place it in a cool place.

Edibility and taste

Greenfinch belongs to the conditionally edible mushrooms. That is, it cannot be consumed raw, but it is quite possible after cooking. True, the latest scientific research suggests that it is toxic. However, the toxicity of this mushroom with fatal consequences has been recorded only with its excessive consumption.

The taste of the green row is weak, but there are discrepancies about its smell. Some people think it has a floury aroma, while others think it has a cucumber aroma.

How and how much to fry greenfinch mushroom

There are two methods of frying, so choose the one you like best.

1. There is an opinion that greenfinch should be boiled before frying. I think this should be done if you are not sure that you have cleaned the sand well. Then you need to boil the mushrooms for about 10 minutes and drain the broth. Place the mushrooms in the pan and fry with onions for another 10 minutes.
2. We have already gained some experience in how to clean greenfinch from sand, so I immediately put the chopped mushrooms in the frying pan, they give a lot of juice and by the time it evaporates, the mushrooms will already be cooked. Finely chop the onion and fry until half cooked in another frying pan. As soon as the liquid has evaporated, add the onion and fry together until tender. Total cooking time is 20 minutes.

Traditional dish - mushrooms with potatoes, video recipe

Agree, when it comes to mushrooms, the first dish that comes to mind is potatoes with mushrooms. It can be fried separately, then mixed with fried greenfinches. You can add them directly to the mushrooms after the juice has evaporated and fry them together. I will not dwell on this dish in detail, I suggest watching the video. I really couldn’t find a video with greenfinches, but the cooking principle is the same.

Fried greenfinch with cabbage

But you can fry the row not only with potatoes, I like to fry it with cabbage.

• chopped cabbage - 800 gr
• onion - 1 piece
• mushrooms – 500 gr
• vegetable oil for frying
• salt

1. Pour vegetable oil into a frying pan, heat and add shredded cabbage, add finely chopped onions, stir and fry together until half cooked.
2. Place the mushrooms in another frying pan and simmer until all the juice from the green mushrooms has evaporated.
3. Combine cabbage with greens and fry together until tender.

I like fried cabbage with mushrooms because it can be used as an independent dish, or as a side dish for meat. It is also an excellent filling for pies or stuffed pancakes.

You can slightly change the taste of this dish by adding finely chopped hard-boiled eggs. For the above quantity of products you will need 3 - 4 eggs.

No. 6. Fried green mushrooms in sour cream: recipe with potatoes

For fried green rows with potatoes, take the following products:

• potatoes – 1 kg;
• greenfinches – 0.5 kg;
• onion – 1 pc.;
• sour cream – 150 gr;
• greens (dill, parsley) – 0.5 bunch;
• salt, black pepper - to taste;
• vegetable oil.

Important. You need to fry mushrooms and potatoes in different pans. Otherwise you will end up with potato porridge.

How to cook green mushrooms:

1. Pour 3 tablespoons of vegetable oil into the frying pan, heat it well and place the chopped potatoes in it.
2. Fry without stirring for 5 minutes. Then carefully turn the potatoes from bottom to top. And repeat this until a golden brown crust forms, add salt and pepper.
3. Pour oil into another frying pan and fry the onion, cut into half rings.
4. To it we add green mushrooms, cut into strips, and fry everything until golden brown, add salt and pepper.
5. A couple of minutes before it’s ready, add sour cream and stir.
6. Mix potatoes with mushrooms, add herbs, mix and simmer under a closed lid for five minutes. Serve immediately for dinner.

For harvesting for future use, two types of greenfinch processing are used: hot and cold method.

How to make greenfinch soup

I’ll tell you about vegetable soup, but you can diversify mushroom soups by adding cereals and pasta.

• water - 2.5 l
• green row - 300 g
• potatoes - 3 pcs.
• carrots - 1 pc.
• onions - 1 pc.
• greenery
• butter

How to cook mushroom soup:

1. Cut the processed row into pieces.
2. Grate the carrots on a coarse grater, finely chop the onion. Melt butter in a frying pan, add carrots and onions, fry until half cooked.
3. Add mushrooms to the fried vegetables. As soon as the greenberries give juice, simmer everything together for a couple of minutes.
4. Pour water into a saucepan, put on fire, bring to a boil.
5. Place mushrooms and vegetables into boiling water and simmer for 5 - 7 minutes. Then add the potatoes, cut into pieces, and cook the soup until done. At the very end, add finely chopped greens.

Serve mushroom soup with sour cream.

Now you know how to cook green mushrooms, but they can be used for other dishes. I have already told you how to bake pizza with mushrooms and the green row is perfect for this delicious pastry.

No. 7. Dried porcini mushroom soup with cheese

• onion - 2 pcs.
• potatoes - 0.4 kg.
• mushrooms - 0.1 kg.
• carrots - 2 pcs.
• vermicelli - 0.1 kg.
• processed cheese - 150 gr.
• spices

Dried mushroom soup has a simple recipe. Let's take a closer look at it.

1. Let the dried mushrooms soak. It's better to leave it overnight. After this, boil them in clean water for about 40 minutes.

2. Remove the mushrooms from the broth. Place chopped potatoes in it. Boil for a quarter of an hour.

3. Sauté grated carrots and chopped onions in oil. Achieve a bronze tone.

4. Add mushrooms to the vegetables and fry until golden. You can chop the mushrooms if you wish.

5. Add frying to the potatoes. Add vermicelli and cook until done. Add spices.

6. Grate the pre-frozen cheese. Once it's melted in the pan, turn off the stove. Let the soup sit for 10 minutes.

Greenfinch mushrooms: photo and description

These edible mushrooms are nicknamed green mushrooms because of their characteristic green color, which remains even after cooking and pickling. Many people are scared off by this poisonous color, but green flowers are quite a useful product.

By their appearance, green mushrooms can be easily distinguished from gray mushrooms and other mushrooms. The cap of young rows is smooth, with a small tubercle in the center. The younger the mushroom, the lighter the color of its cap. Experienced mushroom pickers know how to determine how long a row has been growing. In young mushrooms, the cap is colored in yellow-olive tones, in mature ones it is more saturated and dark. There are sometimes brown spots in the middle of the cap. The edges of the cap can be either raised up or down.

The nutritional value

Greenfinch is not very high in calories, having only 19 kilocalories for every hundred grams. It consists of 46% protein, rich in valuable amino acids.

The other part of its composition, 49%, is occupied by carbohydrates, represented mainly by glycogen. And the fats present in the composition (5%) are mainly expressed in the form of phosphatides, lecithin and cholesterol.

Green grass protein has a whole range of amino acids beneficial to humans:

• tryptophan;
• arginine;
• lysine;
• serine;
• valina;
• glycine;
• histidine;
• threonine;
• isoleucine;
• aspartic acid;
• leucine;
• glutamic acid;
• methionine;
• phenylalanine.
• cystine;
• proline;
• tyrosine;
• alanine

Greenfinch is very rich in micro- and macroelements, among which the most is phosphorus, and also includes:

• iron;
• potassium;
• calcium;
• magnesium;
• zinc;
• selenium;
• sodium;
• manganese;
• copper.

Vitamins are also well represented in this mushroom in the form of:

• vitamin C;
• vitamin B6;
• vitamin B12;
• vitamin E;
• riboflavin;
• thiamine;
• vitamin D;
• vitamin D2;
• nicotinic acid;
• vitamin K1;
• pantothenic acid;
• folic acid;
• choline

How they grow and when to collect

Row trees grow mainly in coniferous forests , sometimes in mixed ones.
Can be found along roadsides. They prefer sandy and sandy loam soil. They grow singly or in groups of 5-8 pieces. Thanks to this property, in a small area of ​​forest you can collect a whole basket of rows in a fairly short time. These mushrooms hide under foliage or pine needles, burrowing into the ground right under the cap, especially with the onset of cold weather. Distributed throughout Russia. The growth period is from August to November, before the onset of cold weather. When other mushrooms have already stopped bearing fruit, greenfinches continue to grow actively.

Description of the golden row

The row has a dense fleshy cap of yellow, green or yellowish-olive color with a diameter of 4 to 12 cm. In young plants it is flat-convex with a tubercle on top, in mature plants it is spread out with raised, slightly wavy edges. Upon reaching adulthood, the cap darkens. The skin is thick, smooth to the touch, in rainy weather it becomes slimy and covered with soil particles and adherent leaves. This is due to the fact that the cap has small scales to which foreign bodies stick.

On the reverse side, the cap has frequent and thin plates 5-12 mm wide, lemon-yellow, sometimes greenish-yellow. When broken, the flesh is dense and white. The mushroom is less susceptible to infection than other brethren, and is practically never wormy. If you make a cut, the color on it does not change. When inhaled, the odor has a floury tint and an unexpressed taste. Experienced mushroom pickers note that the most pronounced smell is characteristic of rows that grew in a pine forest.

Greenfinch (greenfinch or golden rower) belongs to the rower family and belongs to the genus Lamelidae

If you pay attention to the leg, it is short and thickened towards the bottom, completely hidden in the ground. The color is yellow or yellow-green, depending on the age of the fungus.

Collecting greenfinches brings additional trouble to mushroom pickers. Hidden prey must be found, properly cut, and then cleaned of sand and leaves before placing in the basket.

The green grass often grows on the sides of forest roads and is hidden under fallen leaves so that the cap is barely visible. Sometimes you can find a single specimen, but most often in a group. You can immediately find graylings and greenfinches together, which makes the collection even more enjoyable. Greenfinch has doubles, rows similar to her. You can distinguish them by their unpleasant smell. They are a little smaller and not as meaty. Often young mushroom pickers do not collect young green stuff because they are afraid of confusing it with toadstool. Externally, the difference is visible both in color and structure.

Its poisonous counterpart has a ring on the stem and the flesh is not so elastic.

Greenfinch mushrooms: recipes

prepare greenfinches in any way : boiling, frying, pickling, salting, drying, freezing. They are consumed only in cooked form. Before cooking and salting, it is necessary to thoroughly clean the mushrooms from dirt, leaves and needles, and rinse well. It is better to pickle and salt young rows; mature ones can be dried or eaten immediately by frying or boiling them. When boiled and pickled, mushrooms acquire a rich green color; when salted, they remain approximately the same color, and when dried, their taste becomes stronger.

Recipe No. 1: Pickled greenfinches

Ingredients:

Cooking . As seasonings, you can add cloves, allspice, black peppercorns, and cinnamon. First, wash the greenfinches, soak them and clean them of dirt. Cook the mushrooms for about 30 minutes. If the greenbushes sank to the bottom of the container, they were cooked.

The marinade is prepared separately. The proportions are as follows: for 1 liter of water 5-10 black peppercorns, 1.5-2 tbsp. l. salt, 1-2 cloves, 4-6 allspice peas, cinnamon - on the tip of a knife. Place the cooked rows in a colander and place in jars. Pour over the marinade and add vinegar per 1 liter of marinade, 1-1.5 tsp. vinegar. Close the jars with plastic lids; under no circumstances seal the containers tightly. Store in the refrigerator.

Recipe No. 2: Fried mushrooms with potatoes and sour cream

Ingredients:

• 500 g green flowers;
• sour cream;
• 1 large onion;
• salt and pepper;
• vegetable or butter;
• potato.

Cooking . Before frying greenfinches, they must be boiled. This is done after thoroughly cleaning the mushrooms from dirt. They cook for about 30 minutes. After cooking, drain the water, cool the mushrooms and cut them. Place finely chopped onion in a preheated frying pan, sauté until translucent, then add green mushrooms. Season the dish with sour cream and simmer for 10-15 minutes under the lid. Mushrooms can be served with either mashed potatoes or fried potatoes.

Recipe No. 3: Greenfinch soup

Ingredients:

• 500 g potatoes;
• 500 g greens;
• 0.5 cups sour cream;
• 1 tbsp. l. lemon juice;
• butter;
• bay leaf, salt and pepper.

Cooking . Thoroughly clean the green flowers, rinse them, cut them into not large, but not too small pieces (the product will shrink during heat treatment). Fry the mushrooms in oil for 15 minutes. Peel the potatoes, cut into cubes and throw into boiling water. Boil the potatoes for 15 minutes, then add the fried greens. Continue cooking the soup for another 10 minutes. At this time, mix sour cream with lemon juice and pour into the soup. When the water starts to boil, turn off the stove. Don't forget to salt and pepper the soup. You can serve the dish by sprinkling it with fresh herbs.

Cooked green mushrooms are certainly a tasty and satisfying dish . However, this product should not be abused. Firstly, any mushrooms, and green mushrooms in particular, are difficult food for the stomach. People with digestive problems should avoid eating this product altogether. Secondly, in some countries there have been many cases of Ryadovka poisoning. The main symptoms of poisoning: muscle weakness, cramps, stomach pain.

Greenfinch dishes will add variety to your usual diet. Just be sure to remember not to overuse them!

No. 9. Creamy cream soup of dried mushrooms in French

• onion - 2 pcs.
• dried mushrooms - 80 gr.
• butter - 70 gr.
• fresh champignons - 0.3 kg.
• white wine - 50 ml.
• garlic cloves - 4 pcs.
• flour - 50 gr.
• cream - 0.1 l.
• filtered water - 0.1 l.
• seasonings

French mushroom soup made from dried mushrooms will not leave you indifferent.

1. Pour boiling water over the dried mushrooms and wait a third of an hour. Squeeze out the raw materials, do not drain the liquid.

2. Finely chop the garlic and onion and fry in butter. Add 2 types of chopped mushrooms here.

3. Simmer the food until the liquid has completely evaporated. Add the wine and continue to simmer for a few more minutes.

4. Add flour to the mushrooms and pour in the water in which the dried product was soaked. Simmer the ingredients over low heat for half an hour.

5. Remove the mushrooms with a slotted spoon and add cream to the main mass. Sprinkle with spices and simmer for a quarter of an hour.

6. Turn the soup into a homogeneous mass using a blender. Serve the dish by adding mushrooms. Sprinkle with green stuff.

Now you know how to cook a spicy soup from dried and fresh mushrooms.

Simple and affordable recipes for making greenfinches

Greenfinch, or as they are also called by fans of the “quiet hunt” of greenfinch, are conditionally edible mushrooms. Their name is due to the unusual green color of the fruiting body. Thanks to their rich and beneficial chemical composition, these mushrooms quite often become the main ingredient in many culinary dishes, and also often decorate the holiday table. These forest dwellers are used for making soup, pickling, pickling or drying. Almost every experienced mushroom picker knows recipes for making green mushrooms.

Botanical description

The greenfinch mushroom, also called the green row mushroom, comes from the venerable mushroom genus Lamelidae and is part of the row family.

Its cap, which can grow to a size of 15 centimeters in diameter, is slightly convex at a young age and becomes flat over time. It has a light olive color with a predominant green tint, which noticeably turns brown towards the center.

On the back side of the cap there are yellowish-green plates, and the mushroom stem is almost entirely hidden in the ground. The flesh of the mushroom is yellowish in color, quite hard, fragile and very resistant to damage by worms.

How to prepare greenfinches

Before proceeding with further culinary processing, greenfinches must be prepared. It is extremely important to thoroughly clean the fruiting body of leaves, debris and sand in which the mushroom grows. For faster cleaning, you should soak the harvested crop in warm water for half an hour.

This time will be enough for the plates to open and the sand to be easily removed from the mushrooms. After this, it is necessary to cut off the spoiled and damaged areas with a knife. Then all that remains is to rinse again with running water, and wipe the cap and stem with a kitchen sponge.

Benefits and harms

There is a lot of controversy about the benefits and harms of this mushroom. Most sources classify the mushroom as conditionally edible, although many modern scientists believe that the greenish color, which does not lighten after boiling, can cause a toxic threat to the body. Other biologists have the opposite opinion. The greenfinch mushroom is rich in amino acids, vitamins, fatty substances and contains a lot of phosphorus. Back in the 20th century, scientists identified a serum that kills staphylococcus. The mushroom can also thin the blood and prevent the formation of blood clots. A complex compound that can fight osteoporosis has been found in the rowan body extract.

If you pay attention to the leg, it is short and thickened towards the bottom, completely hidden in the ground

Lovers of golden rowan appreciate it for its excellent taste. They are consumed salted, pickled and fried, although cooking takes a lot of time. Cleaning a mushroom from dirt is not so easy.

Nevertheless, cases of poisoning with brilliant greens have been reported. Occurred as a result of excessive use and were characterized by the following sensations:

• severe weakness in the body;
• muscle pain;
• dark color of urine;
• convulsions.

If you prepare mushrooms wisely and eat them in small quantities, you can diversify your winter menu and pamper yourself with vitamins.

Greenfinch recipes

We have selected for you several interesting and simple recipes for cooking mushrooms.

Salted crispy greens for the winter in jars

Greenfinches are prepared for the winter in two ways: the cold method with soaking or the hot method.
For 1 kg of greenfinches you will need the following list of ingredients:

• water – 200 ml;
• salt – 30 g;
• vinegar – 100 g;
• allspice peas;
• citric acid - a pinch;
• garlic - a couple of cloves;
• sugar – 1 teaspoon.

Cooking diagram:

1. Prepared and soaked mushrooms must be placed in glass containers, sprinkle each layer with salt. The proportions at this stage are as follows: 1 layer of greenfinches - 1 tablespoon of salt.

2. After this, the mushrooms are placed in barrels or deep wide pans and pressed down with pressure (a circle, gauze and a weight are placed). Next you need to wait for the juice to appear. After this, the weight can be removed, and currant or horseradish leaves can be used as a seal.
3. The container must be tightly closed with a nylon lid and left for salting. Then you can start preparing the marinade.
4. Next, place the pickled greenfinches in sterile jars. Process the container in a water bath, microwave or oven.

   
   All that remains is to fill the filled containers with hot marinade, add a small amount of vegetable oil and seal with nylon lids.

The finished product should be stored exclusively in a cool place: cellar, refrigerator or on the balcony.

Some time after salting, it is necessary to check whether the brine is present in the mushrooms - it must protrude a couple of centimeters higher. If there is no brine in the jars, then it needs to be added. Mushroom preparations will help diversify your daily diet or decorate your holiday table. Cooking does not require too much time, and with the help of recipes for cooking greenfinches, you can prepare an appetizing food for the winter.

It is recommended to salt greenfinches exclusively using a hot method. This is explained by the fact that green mushrooms, due to their specific color, contain a certain amount of toxic substances.

It is for this reason that they should be blanched before salting. In addition, heat treatment is necessary due to the fact that greenfinches, like any other mushrooms, are capable of absorbing harmful substances from the environment.

Marinade for greenfinches

For the winter, mushrooms are covered with a fragrant marinade, thanks to which the taste of the collected forest gifts is revealed.

What you will need to prepare the marinade:

• salt – 1.5 tbsp. l;
• black peppercorns – 10 pcs.;
• cloves - 2 buds;
• cinnamon - a pinch;
• sugar – 2 tsp.

Preparation:

1. First you need to boil water, add salt, sugar and mix thoroughly.
2. After boiling, add the necessary spices. Vinegar should be added at the rate of one teaspoon per liter container.
3. After the mixture boils, let it sit for a few minutes.

The prepared brine will completely saturate the mushrooms and give them additional flavor.

If signs of mold appear on top, it must be periodically removed and the gauze and weight washed in hot salted water.

Afterwards everything is wiped down and covered again with a weight, a circle and gauze.

Pickled greenfinches

Recipes for pickled green mushrooms necessarily include the use of vinegar and all kinds of spices, which can enhance the already strong aroma of mushrooms.

Ingredients:

• greenfinches – 9 kg;
• water for marinade – 4 l;
• bay leaf – 6 pcs.;
• black allspice peas – 10 pcs.;
• salt – 500 g;
• vinegar – 300 g.

Cooking instructions:

1. Prepare the mushrooms as described above and place them in a large container (basin or pan).

   
   In a separate bowl, mix five liters of water and 300 g of salt. Pour in the prepared ingredients and leave for 12 hours. After the specified time, remove the mushrooms and rinse thoroughly under running water.

2. Boil 3 liters of water in a deep and wide saucepan, place the greenberries in the bowl and cover with a lid. As soon as the mixture boils, you need to reduce the gas and boil the mushrooms for one hour. Next, use a slotted spoon to remove the boiled fruits from the container.

3. Then start preparing the marinade: boil 4 liters of water in another bowl, add bay leaf, pepper, salt and mix well. To enhance the taste and aroma, cherry and currant leaves, garlic cloves, dill or horseradish are often added.

4. Place the mushrooms in the boiling marinade and boil for ten minutes. Then add vinegar to the pan and mix thoroughly. Boil the ingredients for another five minutes and then turn off the heat.

5. Place the prepared product in sterile glass jars, fill to the top, add marinade and seal. Storage containers can be processed in a water bath, oven or microwave.

To ensure that pickled mushrooms do not lose their taste and aroma, they must be stored at a temperature of + 5 degrees.

No. 2. Pickling

To pickle green mushrooms in a cold way, you need to take 10 liters of water and 1 glass of salt per 5 kg of mushrooms. Clean the mushrooms from sand, rinse and fill with a solution of water and salt. Soak for 10 hours, stirring occasionally to release the sand from the plates.

After the procedure, wash the mushrooms again in running water and start salting. To do this, prepare:

• water – 3 liters;
• salt – 1 tablespoon;
• leaves of walnut, oak, black currant in equal proportions.

1. For pickling, take an enamel or wooden container, pour boiling water over it, dry it, and line the bottom with leaves.
2. The next layer will be mushrooms. We continue alternating layers until the rows are completed. Place leaves on top in a thick layer.
3. Cover the top with a circle (preferably a wooden one) or a plate and several layers of gauze, press down with a weight and pour in the brine.
4. To make the brine, boil three liters of water with one tablespoon of rock salt.
5. Store pickled mushrooms in a cool place. It will be possible to eat rows in 1 month.

What can you cook from them?

Greenfinch is suitable for any type of culinary processing that exists for mushrooms. It can be boiled, fried, pickled, salted and dried.

Greenfinch grows in sand, mainly in pine forests, and, having a very sticky skin on its cap, collects a considerable “harvest” in the form of sand and pine needles. Therefore, when preparing it, the most difficult thing is to thoroughly clean it of debris. The cap is peeled, and sand and pine needles that get on the plates and stem are best removed by cooking.

As a rule, only young mushrooms are pickled, while old ones are more suitable for frying and drying. The inexpressive taste of raw greenfinch is noticeably enhanced after frying and especially drying.

The peculiarities of culinary processing of this row include its ability to acquire a rich green color after cooking or salting.

How to cook

Usually these mushrooms are boiled in salted water for a quarter of an hour. They are placed in cold water, brought to a boil, add salt to taste and cook over low heat. Then, after draining the boiling water, the mushrooms are placed in a colander and doused with cold water. After this, they can be eaten, added to salads, fried, pickled, and flavored with various dishes.

In addition to the fact that after cooking, greenfinches become suitable for consumption, they are also thoroughly cleaned of debris that has entered them.

How to pickle

There are several recipes for pickling these interesting mushrooms. Here is one of the most popular. It requires the following ingredients:

• greenfinch - 1 kilogram;
• cherry leaves - 2 pieces;
• currant leaves - 2 pieces;
• granulated sugar - 2.5 tablespoons;
• table salt - 1.5 tablespoons;
• bay leaf - 3 pieces;
• dill seeds - 30 grams;
• mustard - 15 grams.

The washed mushrooms must be boiled for ten minutes, then cooled and placed tightly in a glass jar, alternating them with currant, cherry and laurel leaves. Dissolve sugar, salt in a liter of boiling water and add pepper and mustard powder.

Video: recipe for pickling green mushrooms

After ten minutes of settling, the resulting brine should be poured into a jar with mushrooms and closed with a lid. After standing in a cool place for a week, the product will be ready for use.

How to marinate

It is recommended to pickle young mushrooms. For this procedure the following ingredients are needed:

• water - 200 milliliters;
• green row - 1 kilogram;
• granulated sugar - 1 teaspoon;
• table salt - 30 grams;
• 70 percent acetic acid - 1 teaspoon;
• citric acid - on the tip of a knife;
• garlic - 4 cloves;
• peppercorns - 6 pieces.

Video: pickling greenfinch mushrooms

You need to put mushrooms and salt in the water and put it all in a saucepan over medium-intensity heat. After about half an hour, when the mushrooms begin to settle to the bottom, add the remaining ingredients and boil everything for five minutes.

After this, the finished product must be placed in pre-sterilized containers and closed with sterilized lids.

These conditionally edible mushrooms are actually the absolute favorites for home canning in late autumn. The diverse palette of substances valuable for human health, coupled with its piquant taste, makes greenfinch a welcome guest on the table of many people.

Is it possible to confuse or similar species?

When collecting greenfinch, there is a danger of confusing it with similar mushrooms, which can cause significant harm to human health. For example, the poisonous sulfur row, which has some similarities with it, also grows in coniferous forests and has the same ripening period.

You can distinguish this toxic row from the greenfinch by the smaller size of the cap, by its bright yellow-gray color, and also by the unpleasant smell of the pulp.

Gray poisonous row Another one - spruce, or sultry - is not as poisonous as sulfur, but is considered inedible and differs from greenfinch in its smaller size and high, thin stem.

Spruce row