Green mushrooms, green mushrooms: recipes for dishes and preparations for the winter. The best recipes for delicious pickled and canned green mushrooms for the winter. How and how much to cook and fry greenfinches?

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.

Useful properties and contraindications

Spoiled Russians classify greenfinch as a conditionally edible mushroom of the 4th category. This is an unforgivable omission, because it contains a large number of useful substances:

• vitamins D, PP, group B, carotene;
• iron, potassium, calcium, magnesium, iodine;
• lecithin, phosphatides, glycogen;
• amino acids, in particular tryptophan.

All substances are easily absorbed by the body and do not cause a feeling of heaviness in the stomach. The calorie content of the product is 90 Kcal per 100 g. In addition, antiseptics were found in greenfinch, which help cope with all kinds of bacterial infections.

Greenfinch, like any other mushroom, intensively absorbs all substances from the atmosphere, so collecting it along a busy highway is strictly prohibited. Such a product will be toxic and may cause poisoning. The pulp also contains anticoagulants, which are contraindicated for people with gastrointestinal problems.

Attention! Sometimes the toadstool is confused with the pale toadstool if it has a greenish cap. It is easy to distinguish an edible mushroom from a poisonous one - the greenfinch does not have a characteristic “skirt” on its leg.

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 :

1. Place the mushrooms, cleared of sand and grass, into a large bowl.
2. 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.
3. Every 7-10 minutes, mix the mushrooms in the water.
4. 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.
5. You can also rinse the mushrooms once under running water after using salt water.

Popular pickling recipes

The basic rules for salting mushrooms apply to all types, but there are some peculiarities in salting each variety. Long-term traditions have allowed us to accumulate a huge number of variations in pickling methods, where you can find both a simple recipe and a more refined one that will satisfy even the most avid gourmet with its taste.

Let's look at the basic recipes for pickling the most popular mushrooms. Let's start with porcini mushrooms. Which belong to the first category in terms of taste.

How to pickle porcini mushrooms. This variety of mushrooms is the most valuable, because they are very popular in expensive restaurants and are served as part of gourmet dishes. But porcini mushroom can just as easily be prepared at home. Moreover, it is not so difficult to do this. Below is a technology for how to pickle mushrooms using a hot method. Here is the simplest recipe that allows you to get a very tasty final product. The recipe is:

• one kilogram of porcini mushrooms;
• thirty grams of table salt;
• cloves - three pcs., bay leaf - two pcs., black peppercorns - three pcs., currant leaves - three pcs., dill.

First, prepare the brine from boiled water and salt, when it boils, add the prepared mushrooms (photo below).

Preparation

After which they need to be blanched for thirty minutes, constantly removing the foam. When the mushrooms sink to the bottom and the liquid stops foaming, you can turn off the heat. Then remove the mushrooms into a bowl and allow them to cool. When they reach room temperature, place them in a glass jar, adding salt to each layer. The jars are closed with lids. You need to marinate the mushrooms for forty-five days, after which you can safely eat them. You can cook champignons in the same way.

Salted milk mushrooms are also very popular delicacies that every mushroom picker is proud of. The mushroom itself is not only tasty and healthy, but also dangerous if prepared incorrectly. The milk mushrooms must be soaked for several days. The bitterness will go away along with the water. Milk mushrooms can be salted either cold or hot. But it is best to use the second method, subjecting the mushrooms to heat treatment. The recipe is the same as for porcini mushrooms. The only difference is that they need to be marinated for at least two months. But the result is worth it.

Salted milk mushrooms

You can also pickle saffron milk mushrooms. Dishes with these mushrooms are the pride of any housewife. Pickling saffron milk caps for the winter is not that difficult. You can do this using this recipe. The prepared mushrooms are doused with boiling water, then washed with cold water, then laid out on a paper towel to dry. Meanwhile, spices are placed at the bottom of the salting container. When the mushrooms are dry, lay them out in layers, caps down. Add salt to each layer, and cover the top of the dish with currant leaves. Then cover with a lid or plate and set the pressure. After three weeks, the saffron milk caps are ready. You can also salt saffron milk caps using the dry method.

Everyone probably knows how to pickle boletus mushrooms, since this is the most common mushroom, but we’ll still devote a couple of lines to it. As you know, the classics are popular at all times, so we offer a classic recipe for pickling butter. You need to take one kilogram of mushrooms, fifty grams of salt, ten peppercorns and two medium onions. The butter is washed and cleaned, and then boiled for half an hour. Then they are cooled and placed in jars or a barrel, adding salt and topping with onion rings and peppercorns. Mushrooms are salted under pressure for twenty-one days.

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:

1. We clean the mushrooms from sand, wash them, and fill them with a weak saline solution in an enamel bowl.
2. the saline solution from 10 liters of cooled boiled water and 1 cup of salt.
3. 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.
4. 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:

1. 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.
2. 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.
3. 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.
4. Brine : boil 3 liters of water with 1 tbsp. spoon of rock salt.
5. We take the bowl with mushrooms to a cool place.
6. 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:

1. 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.
2. 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.
3. We cover it with a circle of wood, and on top with gauze, and set the oppression.
4. We leave the vessel with the rows in the kitchen for 1 day, and then take it to a cold place.
5. 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.

Cooking secrets

Iodized or “Extra” salt is not suitable for salting mushrooms. Choose coarse sea or table salt.

You should not use galvanized or glazed utensils to cook mushrooms, otherwise a chemical reaction may occur and the product will be spoiled.

If you approach the pickling process wisely, then greens will become an excellent delicacy and decoration for your holiday table. Don’t forget to clean the mushrooms well so that all harmful substances are removed from the rows, and then the dish will delight you with its taste and benefits.

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:

1. 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.
2. Depending on how much water is needed, add the remaining ingredients for the marinade, except vinegar.
3. Boil the greenfinches in the marinade for 35-40 minutes over low heat, stirring frequently.
4. At the end, add vinegar and turn off.
5. 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.

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:

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

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:

1. 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:

1. Add seasonings, salt, sugar to the water and cook for 6 minutes. Turn off the stove and add vinegar.
2. Boil the greenfinches in boiling water with citric acid until they sink to the bottom.
3. 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.

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:

1. 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:

1. 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.
2. 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.
3. Remove the dish from the oven, sprinkle with chopped parsley and dill, and serve hot.

Pre-preparation and soaking

It is recommended to collect eared mushrooms from July to October, and only young mushrooms can be taken - harmful substances accumulate in old ones over time, which makes them unsuitable for consumption.
And in order for the collected earrings to be stored longer, you should go to the forest in the morning. Important: eared mushrooms can be salted, fried, boiled, or prepared in other ways, but you need to remember the danger of excessive consumption of such mushrooms. In addition, you should not use fruits for making pickles if their fruit body is severely damaged.

After collection, travelers need to thoroughly clean them from dust and dirt. After this, they must be washed in cold water. But the most important point is soaking. These mushrooms can be used in cooking only if they are soaked for at least three days, after which they must be boiled in salted water, changing the water 1-2 times. This will remove the inherent bitterness of the serushkas.

The easiest and fastest pickling recipe

The main advantage of this recipe is speed. Cooked serushki can be eaten after 5-6 days.

Ingredients:

• earrings - 3 kg;
• garlic - 2-3 cloves;
• black pepper - 5 peas;
• salt - 6 tbsp. l.

Salting the cherushka step by step:

1. Place the prepared mushrooms in a saucepan and cover with salted water.
2. Place the container on the stove, wait until the travelers boil and simmer for half an hour over low heat.
3. Cool the earrings - they should be warm, salt them.
4. Place the mushrooms in the pan, caps down.
5. Place spices and spices between the layers of serushki.
6. Place a pressure on top and put it in the refrigerator for 5 days.

The classic method of pickling for the winter in jars

Many chefs consider this method of preparation to be the most successful: the earrings will turn out elastic, juicy, and completely non-bitter.

For preparation you will need:

• earrings - 2.5 kg;
• salt - 5 tbsp;
• garlic cloves - 2 pcs.;
• peppercorns to taste.

Reference! To give the appetizer an incredible aroma and taste, you can add other spices: bay leaf, dill, currant leaves. Some housewives use cinnamon sticks and dried barberries for this.

How to deliciously pickle earrings at home:

1. The prepared fruiting bodies are placed in a jar or wooden barrel, each layer of mushrooms being topped with salt and spices.
2. Cover the pickle with a plate and place a weight on top. The container with serushkas is placed in the cellar or refrigerator.

After 35-40 days, the mushroom appetizer will be ready.

Salting serukh using the cold method

Mushrooms prepared according to this recipe will turn out crispy and strong, and the risk of souring of the earrings is also eliminated.

For preparation you will need:

• earrings - 1 kg;
• vinegar - 3 tbsp;
• salt - 2 tbsp;
• sugar - 2 tbsp;
• a little bay leaf;
• cloves, pepper - to taste.

It’s not difficult to prepare the workpiece:

1. Pour water into a pan, add spices, simmer over low heat for 5-7 minutes. When the marinade is ready, leave it to cool.
2. Serushki are prepared, large-sized mushrooms are finely chopped. Then the fruiting bodies are soaked, washed, cleaned and only then proceed to further preparation.
3. Boil for half an hour in slightly salted water.
4. The containers are sterilized, spices are placed on the bottom of the jars, and boiled mushrooms are placed on top. All this is poured with the cooled marinade and the jars are rolled up.

Is it possible to salt serushki with other mushrooms?

Serushki can be cooked, salted and marinated with other mushrooms. However, many chefs do not recommend doing this, because other mushrooms can interrupt their unique taste.

Hot method with waves

Serushki are best combined with other mushrooms of the Milk family. One of the most popular recipes is cooking with nigella and nigella.

You need to prepare the following ingredients:

• wavelets - 1 kg;
• earrings - 1 kg;
• some bay leaves;
• dill umbrellas - 2 pcs.;
• cherry and currant leaves;
• horseradish leaves;
• garlic clove - 2-3 pcs.;
• black pepper in peas - 5-7 pcs.;
• salt - 3-4 tbsp;
• cumin, cloves, other spices - to taste.

Salting process - description:

1. Place a pot of water on the fire, wait until it boils, add half the leaves and spices to the water.
2. Dip the prepared mushrooms into the water and boil them for about 20 minutes. Any scale that appears must be removed.
3. Place all the travelers in a colander to drain excess liquid, pour the brine into another container.
4. Place the svinushki in a bowl for pickles, add the remaining spices, pour in hot brine so that it completely covers the svinushki.
5. Place the salted putiki under pressure in the refrigerator - in 10 days the dish will be ready.

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:

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

The easiest and fastest salting method

Making salted greens at home is not difficult at all. To pickle these mushrooms quickly and easily, take the necessary ingredients:

• greenbushes - 3 kg;
• water - 6 glasses;
• salt - 3.5 tbsp. l.;
• grated horseradish root - 2 tbsp. l.;
• bay leaf - 3 pcs.;
• black peppercorns - 7–10 pcs.;
• black currant leaves.

Pickling greenfinch mushrooms follows the following simple procedure:

1. Peeled greens should be poured with cold water and then rinsed thoroughly.
2. Place the mushrooms in a saucepan.
3. Add 6 glasses of water.
4. Boil the mushrooms for about half an hour.
5. After cooking, drain the greenberries in a colander and let the excess water drain.
6. Place the fruit back into the pan. Add the necessary spices and grated horseradish root.
7. Fill the rows with water and put on fire. Bring to a boil, cook for 15 minutes.
8. Then cool them and place them in glass jars, on the bottom of which you first place currant leaves.
9. Pour brine into each jar to the brim and close with nylon lids.
10. Leave the jars to cool. For long-term storage, place them in a dark place.

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:

1. We pass the meat, green mushrooms, onions and parsley through a meat grinder.
2. Mix the minced meat, add salt and pepper.
3. We form oblong cutlets and fry in oil.
4. 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.
5. 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.