Greenfinch mushroom: photo and description, how to cook, preparation for the winter

Preliminary preparation of green rows

From the greenfinch, first remove all the debris that has stuck to the mushroom. Then we rinse thoroughly under running water and at the same time clean the legs from adhering sand with a knife. This method will not remove all the sand.

There are two types of additional sand removal from greenfinches.

Soaking in salted water:

Dissolve a few tablespoons of salt in a large container of water.
Place the mushrooms in water and leave for 2-3 hours, stirring occasionally.
When the sand settles, take out the greenbushes, but be careful not to stir up the sediment.
After soaking the rows, rinse them under running water, trying to direct the stream between the plates.

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

Boiling:

Pour water into a large saucepan in a ratio of 3 parts water to 1 part mushrooms. Place mushrooms.
Wait until the water boils so that the greens sink to the bottom. There is no need to weld them any longer.
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.

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

No. 7. Mushroom soup

To prepare the soup you need the following ingredients:

potatoes – 500 g;
green row – 500 g;
sour cream – 0.5 cups;
lemon juice – 1 tbsp. spoon;
bay leaf – 1 pc.;
dill, parsley – 4-5 sprigs;
spices (black pepper, allspice) and salt - to taste;
butter.

How to prepare delicious greenery soup:

Cut the prepared mushrooms into pieces. The slices should not be very small, because they shrink when frying.
Fry the mushrooms in oil for 15 minutes.
Peel the potatoes, cut into cubes, place in boiling water and cook for 15 minutes.
Transfer the fried greenfinches to the potatoes and boil for another 10 minutes.
While everything is cooking, mix sour cream with lemon juice and at the end of cooking, put it in a saucepan, add salt and pepper.
As soon as the soup boils, immediately turn off the heat.
Serve the dish sprinkled with herbs.

Attention. Cooked greenfinches are a tasty and satisfying dish. But this is difficult food for the stomach, so people with digestive problems should avoid mushrooms.

How to cook green mushrooms, photos and descriptions of dishes

Greenfinch can be pickled, frozen, fried and boiled. Since the row plant prefers sandy soils and late autumn, after collection it is thoroughly washed and cleaned of debris and leaves. It is better to use gloves during cleaning. A lot of dirt accumulates at the base. The bottom of the leg should be trimmed. You can soak the greenfinches in a bowl of salt water for several hours so that all the sand comes out of the plates.

The top layer of skin is removed from the caps and washed under running water. The crop is then spread out on a flat surface in a thin layer to dry. Then they start cooking.

The mushroom goes well with many foods. For example, you can prepare envelopes stuffed with ham and mushrooms. To do this, you need to take 300 grams of greenberries, finely chop and fry for several minutes in a frying pan with onions, spices and 200 grams of lard. Then put the resulting mass on the fire and start simmering. The ham is cut into slices, the resulting mass is spread on top, and placed in the oven for baking. The dish is ready to be served.

One of the popular dishes is mushroom soup. The washed mushrooms need to be cut into pieces and fried in a frying pan for 20 minutes. While the mushrooms are cooking, peel and cut the potatoes and place them in a pan of boiling water. After frying, add the mushrooms to the pan with the potatoes and cook until tender. Spices are added to taste. You can prepare a special sauce for the soup using sour cream and lemon juice. To add flavor, add greens.

There are many recipes on the Internet with greenfinches: baked, in pies, with meat. You can make cutlets from pickled, boiled mushrooms, bread, eggs, boiled rice and semolina. The finished minced meat is mixed with minced meat or potatoes. Since mushrooms often spoil, semi-finished products should be fried immediately. To ensure that the cutlets are digested by the stomach, it is better not to use the legs in cooking.

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:

Pour 3 tablespoons of vegetable oil into the frying pan, heat it well and place the chopped potatoes in it.
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.
Pour oil into another frying pan and fry the onion, cut into half rings.
To it we add green mushrooms, cut into strips, and fry everything until golden brown, add salt and pepper.
A couple of minutes before it’s ready, add sour cream and stir.
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.

Recipe for green mushroom cutlets

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.

Pork and green meat 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.

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.

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.

No. 4. Sunset for the winter

Ingredients for pickling 1 kg of mushrooms:

black currant leaves – 10 pcs.;
garlic cloves – 4 pcs.;
dill umbrellas – 2 pcs.;
salt – 3 tablespoons;
bay leaf, cloves, allspice and black peppercorns.

How to deliciously cook salted rows:

Rinse the mushrooms well, soak in salt water for 2-3 hours to wash off the sand.
Next, soak in cold water for 48 hours. The main thing is that the water completely covers the rows.
We change the water three times a day, and to prevent it from turning sour, send the container with the rows to a cold place.
Place the spices on the bottom of the container. Place mushrooms in the next 5-8 cm layer.
Sprinkle everything with salt and chopped garlic. We repeat the layers until the mushrooms are gone: currants, spices, mushrooms, salt, garlic.
Leave the pickling for 48 hours in a cool place.
After some time, a brine will appear, and the greenfinches will decrease in volume. Then we put everything into jars, cover with currant leaves and roll up.

Hot pickled mushrooms are stored for a long time in a cool place.

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.

No. 3. Mushroom caviar

Caviar from green rows can be prepared in various ways. This dish is topped with herbs, garlic, hot peppers, vegetables, tomato paste and mayonnaise. Let's look at two recipes for making mushroom caviar.

To prepare caviar from rows, you need the following ingredients for 4 0.5 liter jars:

boiled mushrooms 2 kg;
onions – 400 g;
carrots – 700 g;
sweet paprika – 2 tsp;
vinegar 9% – 1 tbsp. l.;
salt - to taste;
vegetable oil.

How to properly cook greenfinch mushroom:

Fry the boiled rows over high heat for 15 minutes without oil.
Add oil and fry for another 15 minutes over medium heat.
Cut the peeled onion into half rings and grate the carrots on a coarse grater. Fry everything in a second frying pan.
Combine the fried vegetables with mushrooms and grind in a meat grinder.
Simmer the mushrooms and vegetables over low heat for 15 minutes.
Salt, add paprika, vinegar. Mix well and simmer for another 5 minutes.
Place the caviar in jars, cover with lids and sterilize for 30 minutes.
Roll up the lids and after cooling, store in a cool place.

Mushroom caviar with tomato paste

To prepare this savory, flavorful snack you will need the following ingredients:

boiled greenfinches – 3 kg;
tomato paste – 300 ml;
onions – 5 heads;
garlic – 10 cloves;
water – 2 glasses;
salt - to taste;
dill, parsley - to taste;
vinegar 9% – 3 tbsp. l.

How to cook green mushrooms - description:

Chop the onion into rings and fry in a preheated frying pan for 10 minutes over medium heat until golden brown.
Grind the boiled greenfinches in a meat grinder and place in a wide saucepan.
Pass the onion through a meat grinder and add to the mushrooms. Fry everything for 10 minutes.
Mix tomato paste with water, add to mushrooms and simmer for 40 minutes over low heat.
At the end of cooking, add salt, add chopped herbs, vinegar, crushed garlic and simmer for another 5 minutes.
Place the caviar in jars, cover with lids and sterilize for 20 minutes.
We roll it up, turn it over, let it cool under the blanket and take it out to a cool room.

How to properly prepare greenfinches for further consumption

As already mentioned, mushrooms of this variety can be subjected to various types of heat treatment. For example, after harvesting, you can freeze part of the boiled greenfinches and use them later to prepare sauces, main courses, snacks, baked goods and soups, and fry the second part. The result is an incredibly tasty and aromatic treat.

Ingredients:

greenfinches;
filtered water – 5 l;
salt – 1 ½ table. spoons;
refined vegetable oil.

Preparation:

Pour approximately 5 liters of filtered water into a saucepan with a nominal volume of 10 liters. You can add a little more.
Place on the stove and bring the liquid to a boil.
We process greenfinch mushrooms before heat treatment.
As soon as the water starts to boil, add the amount of salt indicated in the recipe.
Stir vigorously until the salt dissolves.
Immerse the mushrooms in boiling water. It's better to do this in portions. We wait for the liquid to boil again.
It is worth noting that during the cooking process, moisture will be released from the greenfinches, so there will be even more liquid in the pan. Pay attention to this when choosing cooking utensils.
When the water boils, reduce the heat to medium. We time it for 20 minutes.
Don’t forget to skim off any foam that appears. There is no need to cover the dish with a lid.
After the allotted time has passed, remove the boiled greenfinches from the broth with a slotted spoon. Thoroughly drain excess moisture.
Green mushrooms can be boiled twice. Many mushroom pickers play it safe in order to avoid food intoxication. In this case, all steps must be repeated.
Heat a little refined vegetable oil in a frying pan.
Chop large boiled greens.
Add onion for taste and sauté until golden brown.
Then add the mushrooms, mix everything and fry for 10 minutes.
You can serve greenfinches to the table with a meat treat.

If you are an inexperienced mushroom picker, then it is better not to collect green mushrooms yourself, since there is a risk of taking some poisonous mushroom with you in the basket. Do not forget about the need to thoroughly clean and rinse wild mushrooms before heat treatment. And you should pay special attention to the cooking time of greenfinches so as not to become a victim of poisoning. And this is very dangerous for your health.

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.

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.

Zelenushka, green row - these are the names of the same mushroom and, although it is classified as edible, a variety of dishes are prepared from it. The main thing is to clean it well from sand. I won’t dwell on this separately; at the link above you will find tips on how best to do this. Let's assume that our greenfinch mushrooms are ready, we can start preparing them. I'll start with winter preparations.

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.

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

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.

No. 1. Pickled greenfinches

Pickled green rows will be an excellent winter snack. For preparation you need:

greenfinches – 2 kg;
salt – 1.5 tablespoons;
sugar – 2 teaspoons;
water – 500 ml;
vinegar 9% – 1 tablespoon;
black and white pepper – 5 peas each;
garlic – 6 cloves;
bay leaf – 2 pcs.

Preparation consists of the following steps:

Boil pre-peeled mushrooms for 20 minutes.
Transfer to another pan, add black and white peppercorns, bay leaf, salt and sugar. Stir and cook for 15 minutes.
Pour in vinegar.
Place the mushrooms in sterilized jars and fill with hot marinade to the very top.
Roll up the lids, turn upside down, cover. After cooling, store in a cool, dark place.

Reference. If the mushrooms seem sour in winter, rinse them with cold water, add vegetable oil and a little sugar. The sourness will go away.

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.