Zelenushka is a conditionally edible mushroom belonging to row tricholes. It is called so in connection with the fact that it has a bright greenish-yellow color of the cap. Even during heat treatment, the color of the greenfinch does not change.

Differences from the "toadstool"

This mushroom can be distinguished from its inedible “double”, a gray-yellow ryadovka, by the following characteristic features: the greenfinch hat grows up to 15 cm in diameter and has a convex tubercle in the center, densely located light yellow plates emanating a specific "flour" smell. The leg of the fungus is usually short, reaches 2-3 cm, elastic and dense in structure. Color legs has a greenish or yellowish tint. The pulp of the fungus is white, over time it turns yellow, which suggests that greenfinch may contain toxins. In this article we will describe how to salt the greenfinchs, how to pickle them and process them. The main thing - be careful and remember that the use of this fungus in large quantities can be dangerous.

We learn how to pickle greenfinchs and how to clean them after collecting

Greenfields are collected from late August - early September. They are mainly found in pine forests, on dry sandy soils under the trees. They grow not one by one, but in groups. After collecting greenfinchs must be carefully processed. Mushrooms are moving, bad and old copies are not used for food. Each greenfinch is washed in cool water. A film is necessarily removed from the cap of the mushroom; the foot can be scraped with a knife. After cleaning, place the mushrooms in a container with water and rinse well, washing out sand and dirt. Now it is advisable to shift the green flakes to clean tare, pour hot water there and sprinkle the mushrooms abundantly with salt. You can soak them for about 15 minutes. Thanks to this procedure, the plates will open, and all the remaining sand will be washed out. You can repeat this procedure several times.

How to salt greenfinchs for the winter?

In order to make a delicious snack, you need the following ingredients:

• greenfinchs;
• vinegar 9%;
• salt;
• garlic;
• dill;
• pepper (peas);
• bay leaf.

So, tell you how to cook Zelenushkas. For starters, boil mushrooms for 5 minutes in salted water with vinegar. While they are boiling, we will make a mixture for salting from spicy herbs. We cut the dill and garlic. Add to them bay leaf and peppercorns. Put the mushrooms in a colander and leave to drain the water. After cooling down, mix greenfields with spicy herbs. Now spread the mushrooms in pre-sterilized jars.

  Important: it is necessary to put the mushrooms together tightly enough. From above we fall asleep zelenushkas with salt. After 4 days, the mushrooms will be ready. This snack should be stored in the refrigerator. Now you know how to salt greenfinchs correctly. Serve mushrooms to the table can be seasoned with vegetable oil and vinegar.

Marinated Green Zebra

Marinate them for the winter should be on this recipe. You will need the following components: greenfinchs, dill, salt, cloves, vinegar, cinnamon, black peppercorns. After cleaning and washing, boil the mushrooms in salted water for 30 minutes. While the mushrooms are thermally processed, let's make a marinade. For 2 liters of water, take 3 tablespoons of salt, 20 black peppercorns, cloves - 2 pieces, a little cinnamon. There also add allspice. After cooling the mushrooms, place them in prepared jars and add vinegar essence (1.5 teaspoons per liter capacity). Fill the green lintels with marinade and close the cans with plastic caps. That's all, the appetizer for the winter is ready. Keep it in the refrigerator. Enjoy your meal!

Zelenushka is a mushroom that grows in symbiosis with coniferous trees. It can be seen in pine and mixed forests with sandy and sandy sandy soil. This is the reason why greenfinchs (ryadovki green) do not enjoy the special love of mushroom pickers, although edible. These mushrooms are very difficult to clean well from the sand and they retain the unusual green color even after cooking.

Pre-cleaning of greenfinches in the forest

Collecting green rows is a rather time consuming and slow process. During the season of their growth (September - early November) other mushrooms in the forest can no longer be found, which means it will not be difficult to find greenfinchs. But before putting another mushroom in the basket, it must be thoroughly cleaned of soil and sand.

Greenfinches grow quite deep in the soil, so you have to clean the fungus a little while harvesting. Will you not bring home the earth?

How to pre-clean greenfinch right in the forest

The above manipulations will help get rid of the bulk of the sand and earth, which are stuck to the fungus. Now you can put it in a basket or bucket, without fear that the dried sand will crumble on the lower greenfinchs and then it will have to be washed out.

Please note that there is another great option for collecting zelenushek. When you find a mushroom, do not rush to pull it out of the ground. Carefully cut the row with a knife, leaving part of the leg in the soil. So, you do not have to spend time scraping sand, it will be enough to remove small leaves and tap a hat.

If you do not want to clean the mushroom in the forest, then it should be cut 1–2 cm below the cap

Remember that the mushrooms will need to be cleaned of sand immediately upon arrival home. Gather midfielders of medium or large size, and also make sure that they are not too old ones.

The little green liners have their caps slightly wrapped around the stem, and the plates are small, so it is very difficult to clean them.

Video: how to properly cut off Zelenushka when collecting

How to clean the green houses at home

Before cooking mushrooms, you must first carefully get rid of the sand, and then clean the mushroom itself.

How to remove all the sand from the green rows

There are two effective ways, using which you can simply wash the sand stuck between the mushroom plates. Please note that you must rinse the mushrooms well before using any of the following methods. If necessary, the caps should be wiped with a washcloth or a damp cloth to remove dirt from their surface.

Soaking in water

Zelenushka, unlike most other mushrooms, poorly absorbed water. That is why they are recommended to soak before cleaning.

1. Prepare a large container of water by adding a few tablespoons of salt to it.
2. Submerge greenfinch and rinse.
3. After the sand has settled, remove the mushrooms with a slotted spoon, trying not to stir the water.
4. If the mushrooms were originally very dirty, repeat the procedure.

Thanks to this method, the rows will be almost completely cleaned of sand. Salt is needed here so that the mushroom plates open up better. After that, you need to rinse each fungus under running water, washing out the remnants of the earth.

Saline solution allows you to open the mushroom plates, which provides easy cleaning of greenfinches from the ground and sand

If you pour mushrooms with hot water, the result will be only better, as the fruit bodies will become denser and will crumble less with further cleaning.

Video: how to soak zelenushkas in water

Boiling

Another great way to get rid of sand is to boil it.

1. Rinse greenfinch under running water to wash part of the sand.
2. Pour water into a large saucepan and place rows in it. Note that the ratio of liquid to mushrooms should be 3 to 1.
3. Wait until the water boils, so that the greenfinches lightly boil. Stir them not necessary. During this time, the sand settles to the bottom.
4. Remove the mushrooms with a slotted spoon and again rinse each zelenushku under running water.

Boiling mushrooms will make it more resilient and dense, thanks to this, it will be quite easy to wash the sand remains under the faucet.

Cooked greenfinch must be rinsed again under running water to get rid of the remaining grains of sand.

How to clean greenfinchs

Ridovki green do not require special cleaning. They do not have a coarse skin on the caps, like russula, or a harsh upper layer of the legs, like brown granules. The only thing that needs to be done after removing the sand and washing the mushrooms is to cut off the blackening and damage.

The cap is convex, then flat, dark gray or ashy, in the center is darker, fleshy, cracks along the edges. The flesh is fragile, whitish or yellowish, with a pleasant faint odor. Plate adherent, grayish-yellow. Spores are colorless, almost spherical, smooth. The leg is cylindrical, solid, grayish-yellow. Mushroom can be salted, pickled !!!

ROW GRAY
Tricholoma portentosum (Fr.) Quel.

The cap is up to 15 cm in diameter, first wide-bell-shaped, then flat-spread, slightly mucous, sticky, fibrous, with radiant dark stripes, dirty or brownish-gray, darker in the center.

The flesh is white or greyish-yellow, brittle, with the smell and taste of flour.
Plates loose or adherent to the stalk, white, then light straw yellow or bluish-grayish, sparse, 0.5-0.8 cm wide. Spore powder is white. Spores are oval, smooth.

Leg up to 15 cm in length, 1-2 cm in thickness, dense, fibrous, first white, then yellowish or grayish. Mushroom edible, fourth category. It is used fresh, salted and pickled, suitable for drying.

Seryonka (greenfinch, zheltushka) aka ryadovka yellow-green

Hat:Yellowish-brown or greenish-yellow, in the middle is darker, smoother, ray-fibrous, mucous in wet weather, the surface is almost always in the sand. At first it is convex, later flat, often wavy, with a diameter of 40-120 mm. The plates are bright yellow; the legs are carved with a prong, 5–12 mm wide, thin, frequent.
Leg:   Cylindrical, solid, 30–90 mm high and 10–30 mm thick, the surface is first longitudinally fibrous, later bare, yellow, or yellowish-greenish.

Pulp:   Hard and fragile, white, under the skin of the cap, it is gently lemon yellow when cut does not change color. The smell is pleasant flour, the taste is sweet-nutty.
Spore powder:White.
Disputes:   6-8 x 3.5-5 microns, ovate-ellipsoidal, smooth, colorless.
Growth:   It grows from October to December in pine forests separately or in large groups. If the fruit body develops entirely in the soil, then only one cap is visible from moss and conifer needles, so inexperienced mushroom pickers sometimes do not notice greenfinch. Most often found on sandy soils.
Mushroom-partisans !!! Doesn’t like to crawl to the surface very quickly — mostly sitting in the ground !!!

Use:Delicious edible mushroom goes for cooking soups, as well as side dishes for various meat dishes and omelets.
Similarity: Zelenushku is very. It looks like a poisonous fungus ryadovka sulfur-yellow - Tricholoma sulphureum (Bull .: Fr.) Kumm. Differs in smaller fruit body, more rare plates and yellow pulp with an unpleasant smell. It grows from July to October in deciduous and coniferous forests.
This mushroom is very often confused with such edible mushrooms as: the rows are earthy-gray, the rows are separate, the rows are yellow-red, the rows are gray, etc. Also pay attention to the fact that sulfur-yellow rowing has an unpleasant hydrogen sulfide odor.

Yellow one

Sulfur yellow

Zelenushka (zheltushka)   -beautiful mushroom in the marinade and in the pickling ... Recommended to be harvested ... with buckets !!!

For beginners, forest-young where grow yellow)!