How long should you cook the greens before they are done? - Everything about mushrooms

Greenfinch mushrooms photo and description
Greenfinch mushroom how to cook
How to clean green mushrooms

The greenfinch mushroom or green row mushroom grows almost throughout the entire territory of the former USSR.
Prefers sandy/sandy loam soils in sparse coniferous, mixed forests, lichen and heather pine forests. Often green rows grow along forest paths, clearings, and I happened to collect them on the beach. Greenfinches have a local (proper) name; brilliant green mushroom, sandstone, jaundice and others. Mushrooms grow from the beginning of autumn until serious frosts. The greenfinch mushroom can reach large sizes (10-12 cm). The color of the cap is from green to olive yellow, dark in the center, with small scales and a characteristic tubercle. The small mushrooms are widely convex; with age, the cap becomes prostrate, wavy, and often cracked. The skin is moist and sticky in wet weather. Greenfinch blades are branched; yellow, gray-yellow, greenish-yellow. The solid leg is the same shades. The pulp is dense, white, later pale yellow, the smell is strong and pleasant. Greenfinch mushrooms are extremely rarely wormy, and the harvest is almost always good.

In addition to the strong, tasty pulp, the green row is interesting because the collection continues when other mushrooms do not grow. It’s easy to prepare greenfinches; you can fry them, cook various soups, salt them, freeze them for the winter, or even dry them. Pickled mushrooms are especially tasty. It is important to remember that the greenfinch mushroom is conditionally edible; preliminary boiling is required. From heat treatment, the mushrooms become greenish-olive. Pickling greenfinches is no different from edible mushrooms, but it is better to salt them hot.

How to pickle mushrooms
Pickling mushrooms for the winter

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Finding greenfinches presents certain difficulties for beginning mushroom pickers. The babies’ thick short leg is completely hidden in the coniferous “cushion”, moss, sand, only a small tubercle of the cap is noticeable. Although the rows do not grow alone, when you see large greenfinches, look for small ones nearby. The mushroom is a real mess (especially on the sand); cleaning the greenfinch is a big problem. When collecting, do not pull the whole greenfinch out of the soil; it is better to cut off the cap and part of the stem, and before putting the mushroom in the basket, you should clear the cap of pine needles, moss, and soil. At home, green rows are soaked for a couple of hours in plenty of warm salt water. Sometimes they mix it so that the sand is washed out faster. Then each fungus is washed well with running water. It’s better to cook for an additional five minutes, remove the greenberries with a slotted spoon, and drain the water.

Is greenfinch a poisonous mushroom or not?

Is it true that the greenfinch mushroom is poisonous or is it fiction? In Soviet times, greenfinch, along with edible mushrooms, was freely accepted by the union's procurement points. Now the tasty mushroom has been transferred to the category of conditionally edible (Wiki), that is, requiring special processing. English Wikipedia included the green grass along with the pigweed in the list of poisonous ones. Why? In the 2000s, several cases of greenfinch mushroom poisoning occurred in France. Since there were fatal poisonings, the French conducted and published scientific research. It is a fact! BUT, no one has done a comparative analysis of Russian and foreign mushrooms! There are no scientific studies of the toxicity of our greenfinch, without this there is only speculation. It is also often recommended to remove the skin of the cap, which is supposedly poisonous! It’s also not proven how much skin there is! It is much more important to cook greenfinches correctly; before using, it is better to cook for at least 20-25 minutes.

Source: rybachka-iz-karelii.org

Description of greenfinch

Greenfinch , or brilliant green (Tricholoma flavovirens), belongs to the family Oryadovaceae . It has a yellowish-green cap with a diameter of up to 12 cm. Convex for young mushrooms, flat for mature ones. The edges of the cap may be wavy, with raised edges. The middle of the cap has a brownish tint. The skin of the cap becomes slimy in humid weather. In dry times, the caps of adult greenfinches crack. The flesh of this mushroom is yellowish-brownish, greenish or light yellow, with a faint pleasant smell of raw dough. The leg (up to 5 cm long) is the same color as the cap; you can see very small scales on it. This mushroom grows in pine forests and is less common in mixed forests. It burrows into the ground, pine needles or moss so that often only the cap is visible. Especially many greenfinches grow on sandy soil; they are often found on the ruts of forest roads. How many times have I collected greenfinches, and they were always dirty, in the ground or in the sand.

Where do earrings grow?

Gray mushrooms are common in deciduous and mixed forests.
Experienced mushroom pickers know that they can always be found in aspen and birch thickets, the upper layers of the soil of which receive a lot of light and warm up well. Some of the popular names of this species help to understand where they most often grow:

plantain;
sub-tree;
gray hollow.

This species grows in large clusters along forest roads, paths, and forest edges. The most preferred are loamy and sandy loam soils. They can also be seen in wetlands and low-lying areas where meltwater does not drain for a long time.

Greenfinch look-alikes

The greenfinch has doppelgangers. These are rows that look similar in appearance and have an unpleasant odor. For example, the sulfur-yellow row smells simply disgusting. They are not poisonous, but inedible due to their high bitterness content. In addition, these mushrooms are smaller and not as dense. Inexperienced mushroom pickers often do not take young greenfinches, as they are afraid of confusing them with the toadstool. Externally, these mushrooms are completely different; in addition, the greenfinch has lemon-yellow cap plates, and the pale toadstool has white caps. There is no ring on the greenfinch's leg.

Interesting things about serushka

Serushka easily tolerates frosts down to 7 degrees below zero, without losing either structure or taste.
Heat treatment of serushka not only removes bitterness, but also makes the mushroom almost tasteless.
Serushka is almost never affected by worms and insects.

1205 Article ratingKira Stoletova

Serushka mushroom is one of the most popular among gourmets and amateurs. It is common in birch groves in the north, including Siberia. Due to the caustic milky juice in its composition, the serushka is considered conditionally edible.

Content

Description of the mushroom

How to prepare greenfinch?

Greenfinch is an edible mushroom of the fourth category, which in the USSR was approved by GOST for preparation. It can be fried, boiled, salted, pickled and even dried. Before cooking, the mushroom must be thoroughly cleaned and washed from soil and sand. Many people really like this mushroom both in taste and purely in appearance. Indeed, boiled greenfinch retains its color and does not become faded. This green mushroom is easily recognizable in a bowl of soup. Only young mushrooms can be marinated; old mushrooms, whose caps have cracked, are best fried or dried.

Greenfinch through the eyes of doctors

Greenfinch is considered a nutritious mushroom, which contains both vitamins and fatty substances. It contains a lot of phosphorus. Back in Soviet times, an extract from greenfinch that suppressed staphylococcus was studied. This mushroom has the property of thinning the blood and inhibiting its clotting. Unfortunately, the greenfinch sometimes turns out to be dangerous. Thus, “according to experimental and clinical studies, the use of greenfinch can cause destruction of the integrity of muscle cells and the development of acute renal failure, ending in severe cases with the death of the patient” (S.G. Musselius). Affected people are more likely to experience seizures and severe pain. That is why greenfinch should be eaten only in moderation. People who have problems with the gastrointestinal tract should avoid this mushroom altogether.

Source: www.podmoskovje.com

Harm of earrings

Medicinal decoctions from earrings should be taken with caution by people with gastrointestinal diseases, pregnant women, lactating women, and people with allergies. They are also not recommended to overuse any mushroom dishes. Abuse of earrings can provoke:

Allergic reaction. It can result in constipation, digestive disorders, and even abscesses on the gastric mucosa.
Poisoning. The mushroom contains a lot of chitin. Overeating can cause nausea, vomiting, diarrhea, chills, bloating, dizziness, and other symptoms of an eating disorder.
Inflammation of the duodenum.
Frequent urge to urinate.
Corrosion of the stomach walls by bioactive components.

The components contained in serushki can destroy muscle cells and cause kidney failure.

Despite the abundance of beneficial properties, earrings must be treated with caution. They contain elements that thin the blood and prevent its clotting. Putiki are strictly contraindicated for bacterial vaginosis and dropsy.

Serushki belong to the Russula family, the genus Lactaceae. Due to their bitterness, mushrooms are classified as conditionally edible in the third food category. Putik is quite tasty when salted, but it must first be thoroughly soaked to remove the bitterness. Soaking lasts several days. The bitter juice saves the mushrooms from worms and insects, so the mushroom can be salted without fear of worms. Demand for putiki appears, as a rule, in years that are poor for other mushrooms.

What kind of mushroom is greenfinch?

These mushrooms have many local names, because they are most often called yellow mushrooms, sandstone mushrooms, and green mushrooms. The period of their growth lasts until the onset of frost. It is for this reason that greenfinch is very popular among mushroom pickers, because it can be collected when no other mushrooms can be found. The size of the greenfinch can reach 12 cm, and its dense pulp is rarely attacked by worms, which allows you to almost always harvest a good harvest.

Greenberries can be collected from early autumn until frost

Greenfinch is suitable for preparing a wide variety of dishes. These mushrooms are very tasty when marinated, but they can also be fried, salted, and eaten boiled. However, you should know that this type of mushroom is classified as conditionally edible, which means that before preparing any dishes, the greenfinch must first be boiled. And when salting, it is better to give preference to the hot method.

Collecting greenfinches - video

Preliminary stage: how to clean these mushrooms in the forest

Since this mushroom grows too close to the ground, it collects a large amount of dirt. When going in search of greenfinches, you should not neglect their preliminary cleaning in the forest.

After removing the greenfinch from the soil, cut off the cap and the lower part of the mushroom stem.
Remove pine needles and other debris from the cap that stuck to the greenfinch during the rains.

Before putting the greenfinch in the basket, it is advisable to clean it of dirt and forest debris

Rules for collecting mushrooms

Serushki, like all other mushrooms, perfectly absorb and accumulate harmful substances found in the soil and air. Therefore, they should not be collected in unfavorable environmental areas, as well as along highways and roads with busy traffic. Collecting earrings in close proximity to production facilities that emit hazardous waste is very dangerous and can cause irreparable harm to health.

You cannot uproot mushrooms, thereby disturbing their system. Every mushroom picker knows that the fruits of the forest must be cut with a sharp knife. This will allow the root system to produce a harvest of graylings in the same place for several years.

How to wash and clean mushrooms from sand and other dirt at home

At home, you can perform better cleaning of mushrooms, which is necessary before their further use.

Returning home, soak the greenfinches in plenty of warm water, leaving them in this state for several hours.
Then drain the water and fill the mushrooms with saline solution (0.5 tablespoon per liter of water).
They can stay in it for up to 12 hours, but you can remove them from the salted water much earlier, after 2-3 hours, if you need quick cooking. It should be taken into account that the volume of water should exceed the volume of mushrooms by 3–4 times. Thanks to pre-soaking, you can remove the maximum amount of sand from agaric mushrooms
To get rid of sand as much as possible, stir the mushrooms several times, draining the dirty water and adding clean water again.
Then rinse each greenfinch in running water.
Rinsing with running water will remove any remaining dirt on the greenfinches.

After these procedures, you need to boil the greenfinches for 5 minutes, then carefully remove them from the pan, and then drain the water used during cooking. During the cooking process, the sand remaining in the mushrooms will fall to the bottom of the pan.

How to wash and prepare the variety for pickling - video

Dry cleaning before drying process

Since greenfinches are classified as conditionally edible mushrooms, they are dried quite rarely. In addition, decoctions of dried green mushrooms are not particularly tasty and do not have a pronounced mushroom aroma. But if you decide to dry greenfinches, you can use dry cleaning. However, in this case it will not be possible to completely get rid of the sand that has penetrated the pores of the mushrooms.

Gently wipe the greenfinch caps with a clean cloth.
Lightly tap the caps, trying to knock out the sand.
If necessary, use a knife to scrape off any dirt stuck to the stem of the mushroom.
Then you can begin the drying process itself.

Primary processing

Serushka has a bitter taste. Many grains of sand accumulate in its plates, which need to be gotten rid of. Therefore, pre-treatment of fruit bodies before pickling is a necessary process.

Algorithm of actions:

Select medium-sized mushrooms without signs of rot or worms.
Clean them from adhering forest debris with a sponge.
Rinse each mushroom well under the tap.
Place in warm water with a handful of salt for half an hour so that the plates with adhering sand open up and clean. The water should completely cover the earrings.
Shake the mixture periodically, approximately every 10–15 minutes.
Drain the dirty water and rinse each mushroom again. Place the earrings in clean liquid for 60 minutes, but without adding salt.

Important! You need to change the water at least 3-4 times. At the same time, rinse the fruiting bodies thoroughly to get rid of the smallest particles of sand.

How to properly prepare greenfinches for further consumption

Before you start preparing fresh and dried greens, they must be boiled.

To do this, soak dried mushrooms in cool water for an hour.
Wash the greenfinches.
Pour water into an enamel pan of suitable size and boil it. In this case, it is advisable to maintain a 1:1 proportion of the mass of mushrooms to the volume of liquid.
Add 30 g of salt per 1 liter of water to the water.
Place the dried mushrooms in salted water and bring them to a boil, then cook for 10 minutes.
Remove the greenfinches with a slotted spoon and rinse under running cold water.
Drain the water from the pan and fill it with clean water, preparing the same saline solution again.
Place the greenfinches back into the pan and cook for 20 minutes.
Then repeat steps 6–8. And cook the mushrooms again for 20 minutes. Thus, the total cooking time for green mushrooms will be 50 minutes.

Thanks to this method, you can not only thoroughly rinse the green mushrooms from sand and prepare them for further use, but also rid the mushrooms of radionuclides, reducing their amount in the product by 2-3 times. After carrying out such processing, you can begin preparing greenfinches in various ways, without fear of the possibility of poisoning and eliminating the presence of unpleasant taste sensations.

How to pickle greenfinches using a hot method - video

Using the methods described in this article, you can clean greenfinches efficiently and prepare them for further use. When working with these mushrooms, which are classified as conditionally edible, be sure to boil them before preparing various dishes. This will avoid poisoning. By pre-soaking this type of mushroom, you can effectively remove sand that clogs into their pores. Properly prepared for consumption, greenberries will delight you with their exquisite taste and will become a worthy table decoration.

Hello, my name is Anna. I am 37 years old. Higher management education. Divorced, raising a daughter.

Source: stroim24.info

No. 5. Hot cooking

Fresh green rows are not recommended for consumption. To avoid poisoning, nutritionists advise pickling mushrooms using a hot method. Green mushrooms of various sizes are suitable for pickling. They need to be cleaned and the caps separated from the stems. Cut large caps into four parts, medium ones into two parts, and leave small ones whole.

Next, transfer the mushrooms to a saucepan with salted water and cook for 20 minutes after boiling. Don't forget to stir and skim off the foam. After this, we proceed to salting. Place the rows in layers in a barrel or large enamel pan, sprinkle with salt and spices. Leave the pickling for 30 days.

Green mushrooms, greenfinch and greenfinch: photo

Zelenkas or greenflies are called autumn mushrooms - green rows, and podzelenkas are another type of rows - gray rows.

Greenfinches and greenfinches are conditionally edible mushrooms; they cannot be eaten raw, but after boiling they are tasty and healthy mushrooms. They are fried, boiled in soup, salted, pickled, dried.

The greenfinch looks like this: young mushrooms have a convex cap in the middle, and as they grow, they become flat, 4-12 cm in diameter; there are radially arranged small scales on the cap, plates at the bottom of the cap. The leg is thick, cylindrical. The color is greenish-yellow, and it remains that way even after boiling.

Mushrooms from the Ryadovka family - greenfinches or brilliant greens

Gray row or greenfly is very similar in appearance to greenfly, but its color is light gray, gray, and sometimes dark gray.

Row gray or greenish

The cap of the rows has a dense structure, the stem is looser and fibrous. Both rows have a pleasant floury smell.

Rows grow in the temperate climate of the Northern Hemisphere, near pine trees, under an abundance of last year's leaves or moss. They are rarely affected by larvae.

Taste qualities of serushki

In terms of nutritional and taste qualities, this species belongs only to the 3rd food category. Category 1 includes the most delicious and healthy mushrooms, rich in valuable minerals, proteins and vitamins, such as boletus, milk mushrooms, saffron milk caps, champignons and all porcini mushrooms.

Representatives of the 2nd category also have high quality, but a slightly lower content of vitamins and minerals - boletus, boletus, boletus, and boletus. The 3rd category is represented by mushrooms of low quality, which have a good taste, but a poor composition of nutrients and beneficial substances. In addition to the serushka, this category includes mushrooms such as honey mushrooms, morels, milkweeds, certain types of moss mushrooms and some others.

Excessive content of milky juice makes the taste of earrings acrid and bitter. Only due to the content of useful substances they did not fall into the 4th category, which includes all types of mushrooms with a mediocre taste and an insignificant content of microelements: for example, oyster mushrooms, dung beetles, puffballs.

How to clean and rinse green mushrooms from sand?

Greenfinches and greenfinches grow in the sand, sometimes you have to dig them out of it. In order to carry less sand home on mushrooms, they are shaken off from debris at the collection site.

To clean the mushrooms faster when you get home, you should soak them in warm water for half an hour or more, during which time the plates will open and sand will spill out of the mushrooms.

Other housewives advise soaking greenfinches in water at room temperature for 1 hour, stirring them from time to time, and then rinsing thoroughly.

Greenfinches and greenfinches can be easily cleaned of sand if you soak them in warm water for half an hour

Recipe 1 will help you wash lamellar mushrooms from sand :

Place the mushrooms, cleared of sand and grass, into a large bowl.
Stir a handful of salt in a full bucket of clean water and pour over the mushrooms for 1 hour. Take 3-4 times more water than mushrooms so that they float in the water.
Every 7-10 minutes, mix the mushrooms in the water.
We wash each fungus, put it in another deep bowl, and fill it again with clean water, but without salt, again for 1 hour. Change the water 3-4 times and that will be enough.
You can also rinse the mushrooms once under running water after using salt water.

Pre-preparation and cleaning

Since greenfinches grow in sand, from which they sometimes have to be literally dug out, special attention must be paid to cleaning. To make it easier to process mushrooms at home, it is better to shake off all debris and sand from them, if possible, during collection.

To clean greenfinches from sand residues before cooking, you need to prepare them: soak them in warm water for 30 minutes. Since mushrooms are light, they always float on the surface of the water. During the soaking process, the plates open up and all the sand settles to the bottom of the dish in which the mushrooms are located.

Help: light debris that could not be removed during soaking and washing will come out during the cooking process along with the foam.

You can learn how to get rid of sand in greenfinches from the video - description:

How to cold pickle greenfinch mushrooms for the winter: recipe

Conditionally edible mushrooms (rows, milk mushrooms, red russula, volushki, valui) are pickled cold and soaked before pickling.

Pickled mushrooms require attention:

After some time, you need to check whether there is brine in the mushrooms; it should protrude above the mushrooms by 1 cm or more. If the brine has evaporated, then add more.
If mold has formed on top, periodically remove it, rinse the gauze, weight and circle in hot salted water, wipe the walls of the pan with a clean cloth, cover again with gauze and weight.
To prevent salted mushrooms from losing their taste, we store them at a temperature of 5-6°C, and do not allow sub-zero temperatures.

Salted greenfinches in jars

Cold salting of rows of greenfinches and greenfinches with soaking

Cold salting of rows

To soak mushrooms you need:

About 10 liters of water
1 cup salt
5 kg rows

Soaking:

We clean the mushrooms from sand, wash them, and fill them with a weak saline solution in an enamel bowl.
the saline solution from 10 liters of cooled boiled water and 1 cup of salt.
Stir the mushrooms from time to time so that the sand falls out of the plates better, soak for 10 hours, during which time we change the solution 2 times.
After the soaking procedure, wash the mushrooms again in unsalted water and add salt.

To salt the rows you need:

3 liters of water
1 tbsp. spoon of salt
Walnut leaves equally with black currants or oak leaves

Salting:

Pour boiling water over an enamel pan, dry it, and line the bottom with blackcurrant and walnut leaves. Instead of currant and nut leaves, you can take oak leaves.
The second layer will be mushrooms, and then leaves again. We do this alternation while there are mushrooms. Cover the mushrooms with a thick layer of leaves.
Cover the top with a circle, preferably made of wood, or a plate, and several layers of clean gauze, put a weight on it, and pour in the brine.
Brine : boil 3 liters of water with 1 tbsp. spoon of rock salt.
We take the bowl with mushrooms to a cool place.
Mushrooms sprinkled with currant and walnut leaves are ready in 1 month, and after 40 days you can eat mushrooms sprinkled with oak leaves.

Attention . Due to the deteriorating environment (and rows absorb a lot of harmful substances), salting them using a cold method has recently not been recommended.

Salting rows with preliminary blanching

Salted greenfinches
Salting blanched rows

To salt the rows you need:

1 kg mushrooms
40-50 g salt
5-6 cloves of garlic
Fresh or dried horseradish and parsley roots
Dry sprigs of dill, celery
Blackcurrant, oak and cherry leaves

Salting:

We clean the sand from the rows, wash them, change new water several times, then pour in hot water and boil for 5-10 minutes.
We take out the mushrooms with a slotted spoon, rinse them in new cooled boiled water, distribute them in layers in an enamel container, sprinkling them with salt, roots, leaves and peeled garlic cloves. The top layer is made of leaves.
We cover it with a circle of wood, and on top with gauze, and set the oppression.
We leave the vessel with the rows in the kitchen for 1 day, and then take it to a cold place.
After 10-14 days, the rows will be ready for use.

Note : To prevent mold from appearing in the mushrooms, sprinkle them with thin slices of horseradish roots.

Cold salting

Those who are opposed to drinking vinegar can pickle mushrooms for the winter without using brine. Rows prepared using this method are ready for consumption after ripening. The process takes about 1.5 months. Salted mushrooms are stored at a temperature of +5+6°C. If the temperature is higher, they will acidify and become moldy; if the temperature is lower, the pickling process will slow down, the mushrooms will become slimy and tasteless.

Ingredients:

prepared mushrooms - 2 kg;
table salt, non-iodized - 70 g;
fresh dill branches - 100 g;
peppercorns - 20 pcs.

How to prepare pickled greenberries:

The washed rows are placed in a colander and blanched in boiling water for 5 minutes.
The fruits are cooled under running cold water, and the water is allowed to drain.
Place the row in layers in jars and sprinkle with salt.
Chopped dill and spices are placed on top.
Cover with a nylon lid and put away for storage.

How to pickle greenfinches for the winter in jars: recipe

Pickled greenfinches
You can pickle mushrooms in 2 ways :

Mushrooms boiled in marinade
Mushrooms, boiled separately, and the marinade is poured directly into the jar

For 1 kg of prepared mushrooms you will need about 300 ml of marinade .

Note : During pickling, black currant leaves and an umbrella of dill are added to the jar with weak-tasting mushrooms, which include the row, to improve the taste.

Pickled greenfinches

For the marinade you need:

0.800 l water
200 ml 9% vinegar
40 g salt
20 g sugar
5 peas allspice
3 cloves (spice)
2 bay leaves
2-3 dried black currant leaves and sprigs of dried dill

Let's start cooking:

Boil the peeled greenfinches for 10-15 minutes, remove them from the broth, put them in an enamel bowl, fill them with cold water, take enough water to be 1-2 cm higher than the mushrooms.
Depending on how much water is needed, add the remaining ingredients for the marinade, except vinegar.
Boil the greenfinches in the marinade for 35-40 minutes over low heat, stirring frequently.
At the end, add vinegar and turn off.
Pour the greens with the marinade into clean jars, pour 1 tbsp on top. spoon of vegetable oil into each jar, close with plastic lids. Store refrigerated at 1-6°C.

Note : Pickled mushrooms are considered a semi-finished product, and after opening such a jar in winter, it is advisable to boil them for 20-25 minutes, and then botulism will not be scary. If the metal lid on a jar of mushrooms is swollen, throw away the mushrooms without regret.

Mushroom picker tips

Collecting and pickling green vegetables is a responsible process. In order to be completely satisfied with the rolls, you should take the advice of mushroom pickers.

When collecting mushrooms for canning, pay attention to their size: the smaller the greenfinch, the tastier it is.
It is better to go mushroom hunting for winter preparations in late summer or autumn. During this period, they are less wormy, more dense and last longer.
Zelenka can be dried and frozen.
Do not immediately put the mushrooms into jars; let them sit overnight in the marinade.
Do not add iodized salt - mushroom pickles may ferment or acquire a bitter taste.
If the metal lid with pickled mushrooms is swollen, throw away the jar.

Marinade for greenfinches for 1 liter of water

Marinade for greenfinch
Marinade for greenfinch :

1 liter of water
150 ml 9% vinegar
2 tbsp. spoons of salt
1 tbsp. spoon of sugar
2-3 bay leaves
5-6 peas each of black and allspice
4-5 cloves

Cooking:

Boil water, add all the ingredients to it, except vinegar, and boil for 5-6 minutes, at the end add vinegar and turn off the heat.

Features of marinating with citric acid

Citric acid will prevent darkening of the greens and preserve the original color of the fruiting bodies.

Ingredients:

brilliant greens – 1 kg;
water – 300-400 ml;
citric acid – 2-4 g or ½ tsp;
salt – 30 g;
sugar –10 g;
vinegar – 50 ml;
black peppercorns – 4-6 pcs.;
bay leaf – 1-2 pcs.,
cloves – 2-3 pcs.

Step-by-step instructions on how to prepare pickled green mushrooms:

Add seasonings, salt, sugar to the water and cook for 6 minutes. Turn off the stove and add vinegar.
Boil the greenfinches in boiling water with citric acid until they sink to the bottom.
Remove the mushrooms with a slotted spoon and add to the marinade. Cook for another 5-10 minutes.

Green mushrooms: how long to cook?

Greenfinch
Greenfinch is delicious boiled and fried. These mushrooms do not cook for long, 10-15 minutes.

It is advisable to boil green mushrooms for two reasons: after boiling, the mushrooms are softer, and all the sand spills out of the plates.

Note : Many mushrooms such as rowan mushrooms cannot be eaten; there have been cases when people were poisoned by these mushrooms due to excessive consumption.

Where to collect greens?

Zelenukha can often be found next to the sulfur row. It is most often found on open ground in pine forests, when other mushrooms have already finished bearing fruit, from September to November until frost.

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Greenfinch mushroom - preparation: how and how much, fry?

Fried greenfinches
If, having brought greenfinches from the forest, you are going to fry them, then it is not necessary to boil them first.

Fried greenfinches

For frying you need:

1 kg greenfinches
2-3 tbsp. tablespoons vegetable oil
Salt and ground black pepper to your taste

Frying mushrooms:

Clean the greenfinches thoroughly, rinse them several times in water, soak them in warm salted water for half an hour, wash them again, cut them into pieces, and fry them in vegetable oil for 20 minutes. At the end of frying, add salt and pepper to taste.

Green mushrooms baked in the oven are very popular among people :

For baked greens you need:

1 kg greenfinches
2-3 tbsp. spoons of butter
5-6 tbsp. spoons of sour cream
1 tbsp. spoon of flour
100 g grated hard cheese
Several sprigs of parsley and dill

Cooking mushrooms:

Peeled and washed several times, soaked in warm water and cut into pieces, fry in a frying pan in butter for about 20 minutes, at the end add salt and pepper.
Place the fried greens in a baking dish, sprinkle them with flour, pour in sour cream, sprinkle grated cheese on top, put in the oven on medium heat for 20-25 minutes until browned.
Remove the dish from the oven, sprinkle with chopped parsley and dill, and serve hot.

Green mushroom soup: recipe

Greenfinch soup
Greenfinch soup

For the soup you need:

6 glasses of water
500 g each of green mushrooms and potatoes
4 tbsp. spoons of butter
2/3 cup sour cream
1 tbsp. spoon of lemon juice
Salt, ground pepper (black and allspice) to your taste
4-5 sprigs of dill
1 bay leaf

Let's start cooking:

Wash the mushrooms thoroughly several times, cut into pieces, and fry in oil for 15 minutes.
Peel the potatoes, wash them, cut them into small cubes, throw them into a pan with hot water, and cook for about 15 minutes.
Add the fried mushrooms to the pan and continue cooking for 10 minutes until the mushrooms are soft.
Salt and pepper the soup.
Mix sour cream with lemon juice, pour into the soup, let it boil, and turn off.
Sprinkle with dill and serve for lunch.

Recipe for green mushroom cutlets

Pork and greenfinch cutlets
Helpful tips :

To bind greenfinch cutlets, add soaked stale bread, an egg, crushed oatmeal, boiled rice, and semolina.
Minced greenfinches can be mixed in half with minced potatoes or minced meat.
Wild mushrooms quickly deteriorate; they cannot be stored unprocessed for more than a day, even in a cold place.
Cutlets can also be prepared from salted or pickled greenfinches, but then you need to put less salt in the cutlets.
Due to the large amount of fiber, mushroom stems are less digestible in the stomach than mushroom caps; they can be ground in a meat grinder into cutlets.

Pork and green meat cutlets

For cutlets you need:

1 kg meat
300 g greenfinches
2 medium onions
2-3 tbsp. spoons of sour cream
1 tbsp. spoon of flour
2 cloves garlic
1 bunch of parsley
Salt and ground black pepper to your taste
Vegetable oil for frying cutlets

Let's start cooking:

We pass the meat, green mushrooms, onions and parsley through a meat grinder.
Mix the minced meat, add salt and pepper.
We form oblong cutlets and fry in oil.
Prepare sour cream sauce . We dilute the sour cream with water 1:2, add flour, salt, ground black pepper, chopped garlic, and let it boil.
Dip the fried cutlets into the sauce and simmer for 2-4 minutes.

So, using the above examples, we were convinced that you can prepare various delicious dishes from a row (green grass, green grass) and diversify your table.

Source: heaclub.ru

Warning

Forest gifts in general, and greenfinches in particular, should not be overused. Firstly, mushrooms are quite heavy food for any stomach. Secondly, due to excessive consumption, there have been cases of greenfinch poisoning. Main symptoms: muscle weakness, stomach pain, cramps, dark urine. In addition to beneficial substances, greenfinches contain toxins that can cause rhabdomyolysis - damage to skeletal muscles. It was also discovered that these mushrooms contain small amounts of anticoagulants. First of all, these warnings apply to people suffering from diseases of the digestive system. It is better for them to stop eating greenfinches altogether.

Having examined the greenfinch mushroom, recipes and properties of this forest dweller, it should be noted that this harbinger of winter is a good addition to the regular human diet. Dishes prepared from greenfinches will add variety to the everyday menu and leave a pleasant feeling of the passing autumn. Only these mushrooms should be consumed in moderation so as not to harm your health. Good luck!

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.

Cut clean, processed mushrooms into several pieces depending on size, put in a plastic bag, and put in the freezer.
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.

Ingredients:

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

Recipe:

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.

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.
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.
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.

Ingredients:

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

How to cook:

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.
Pour water into a wide saucepan and bring to a boil.
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.
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.
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.

After some time, the greenfinches will give juice and it is important to make sure that they are always in the brine; if suddenly there is not enough of it, add boiled water. The row is salted in this way for 10 - 15 days.

How else can you cook greenberries? Of course, fry!

Characteristics and description of an edible mushroom close-up

Greenfinch belongs to the genus Tricholoma (Tricholoma or Row), family Tricholomataceae (Tricholoma or Row). The mushroom also has other names: Green row, Zelenushka, popularly it can also be called Zelenka, Zelenukha. Latin names: Tricholoma flavovirens, Tricholoma equestre.

Reference! The greenfinch mushroom is so called for its ability to retain its green color even after heat treatment.

The cap of the green row reaches a diameter of 5–15 cm, it is dense and fleshy. At an early age, you can notice a small tubercle on this part, which disappears over time, and the cap becomes spread out, with raised edges. The color of this part is greenish-yellow or yellowish-olive, the center is brownish, darkening over time. The skin is finely scaly, smooth, thick, and often has a slimy, sticky surface. The cap can be covered with sand, leaves, and soil particles.

The hymenophore (lower part of the cap) is plate-type. The plates are from 5 to 12 mm wide, often located, thin, jagged. Their tone can vary from lemon yellow to greenish.

The pulp is white, turns yellow over time, does not change color when cut, and is dense. It is extremely rare to find worms in the pulp of greenery because of its bitter taste. The smell is floury, depending on where the mushroom grows. The brightest aroma of brilliant green acquires if it grows near pine or coniferous trees.

The leg is hidden in the ground, or very short (from 4 to 9 cm). It has a cylindrical shape, slightly thickened at the bottom. The color is yellow or greenish, the base is covered with brownish scales.

A little history

This species was first described and given a binomial name by Paul Kummer, a German mycologist and biologist, in 1871.

How and how much to fry greenfinch mushroom

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

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.
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.

Ingredients:

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

How to cook:

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

Is it possible to grow earrings?

To grow earrings, you need mycelium, substrate and appropriate conditions. All this requires investment, so growing mushrooms is usually practiced as a business.

Serushki, in comparison with champignons, porcini mushrooms, edible polypores or caps (cockerels), are not in mass demand. Moreover, many mushroom pickers are even unfamiliar with this mushroom. And the bitter taste of putik, which makes cooking difficult, sealed its fate - it is unprofitable for industrial cultivation. Artificial production of putik is not developed.

When prepared correctly, earrings can become a valuable nutritious dish. This is not the most popular mushroom in the ranking of mushroom pickers, but, having an original taste, it invariably finds its fans. The mushroom does not require special cultivation, since it is rarely used in nutrition and other areas.

https://ferma.expert/griby/griby-serushki/

How to make greenfinch soup

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

Ingredients:

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

How to cook mushroom soup:

Cut the processed row into pieces.
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.
Add mushrooms to the fried vegetables. As soon as the greenberries give juice, simmer everything together for a couple of minutes.
Pour water into a saucepan, put on fire, bring to a boil.
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.

Bon appetit!

Elena Kasatova. See you by the fireplace.

Source: elena-kasatova.ru

Boiling time

In principle, the duration of boiling greenfinches does not depend on what exactly will be cooked from them later. The exception is subsequent frying. In this case, just bring the mushrooms to a boil and cook for a couple of minutes.

For sand removal

Some housewives prefer cooking Ryadovka green to soaking to remove sand. Sequence of processes:

The mushrooms are washed properly under running water.
Place in a pan with a volume three times the amount of greenfinches.
Stirring for the first time, bring to a boil and drain in a colander.
Rinse thoroughly and put back into the pan.
Pour in cold water and bring to a boil.
Cook green mushrooms until tender for no more than 20 minutes.

Before frying

If you plan to fry forest fruits, then you only need to cook the green mushrooms for a very short time. Fill the mushrooms, previously cleared of sand, with cold water and put on fire. As the water heats up and approaches boiling, foam will form on the surface. It needs to be removed. This can be done with a slotted spoon or a simple tablespoon.

As soon as the mushrooms in the pan boil, you need to do the following:

Turn down the heat.
Skim off any remaining foam.
Let cook for 1-2 minutes and turn off the heat.
Drain the contents of the pan into a colander.
Rinse the mushrooms with cold water and let drain.

Next, simply place the greenberries in a preheated frying pan with vegetable oil and salt to taste. This dish is very good to prepare and eat with boiled potatoes and other side dishes.

Frozen greenfinches

Cooking frozen mushrooms is essentially no different from heat treatment of fresh forest products. The main secret here is that green mushrooms must first be thawed and washed. And then cook exactly like fresh mushrooms.