Is it possible to fry green mushrooms - fishing caravan

Lovers of "quiet hunting" know that in the forest you can find a lot of delicious mushrooms. One of them is a greenstone or a row green. This mushroom is perfect for many recipes and will become an excellent decoration of the festive table. The Green Name received its name from abroad, even after cooking remains greenish.

Mushroom green grows in medium or moderate latitudes, and occurs in mixed or pine forests with sandy soil. You can find them on the side of the forest roads, but it is difficult to do it, as they often hide behind fallen foliage or cheese. They grow single and not large families. An inventory can be found in the forest in the fall, when the main species stopped appearing.

Mushroom pickers advise to give up the collection if they grow near the railway tracks, roads or on the border with the city. Since they will absorb many poisonous substances that are dangerous to the body.

Mushroom green, photo and description

Like other types of mushrooms, the greenstone contains many useful trace elements and vitamins. Medical properties benefit the body. The row of green contains proteins, fats, carbohydrates, iron, potassium, calcium, magnesium, sodium, iodine, phosphorus, sodium, copper, zinc, selenium, vitamins, glucose, amino acids, fructose and fiber. Specialists have proven that regular use will help:

  • strengthen immunity and stop inflammatory processes;
  • Fight many diseases. For example, with osteoporosis, by strengthening bone material;
  • Clear blood, normalize cholesterol and sugar.
  • carry out prevention against heart attack, arrhythmia, hypertension and hypotension;
  • reduce weight, charge energy
  • normalize the microflora and the operation of the gastrointestinal tract;
  • Remove the salts of heavy metals, slags and toxins from the body. Break kidney stones and
  • normalize stools, improve the work of the kidneys and liver;
  • overcome chronic fatigue, insomnia;
  • get rid of neurotic diseases due to sedative effects.

Mushroom green has a yellowish green shade. The older, the darker the color becomes. A hat in diameter from 5 to 15 cm, with dense skin and small scales, after the rain sticks. The flesh is dense and white or yellowish, with a small smell of cucumbers. Wide plates, have a yellowish green color. The leg is not big, in a tone with a hat, about 6 cm long.

How to cook green, photo and dishes description

The greenowe can marry, freeze, fry and cook. Since the row prefers sandy soils and late autumn, after a collection, it is thoroughly washed and cleaned from garbage and leaves. It is better to use gloves during cleaning. Many dirt accumulates at the base. The bottom legs should be trimmed. You can soak green in the basin with salt water for several hours so that all the sand leaves the plates.

With the caps remove the top layer of the peel and washed under the flowing jet of water. Then the crop is folded on a flat surface with a thin layer for drying. After getting cooking.

The mushroom is perfectly combined with many products. For example, you can cook envelopes with ham and mushroom stuffing. To do this, take a 300 grams of Zelenuch, finely cut and fry a few minutes in a frying pan with a bow, spices and 200 grams of Sala. Then, the resulting mass, put on fire and start stewing. The ham is cut into slices, lay the resulting mass on top, and put in the oven for baking. Dish is ready to feed on the table.

One of the popular dishes is considered mushroom soup. Washed mushrooms need to cut into pieces and fry in a skillet for 20 minutes. So far, the mushrooms are preparing, clean, cut potatoes and send to a saucepan with boiling water. After frying mushrooms, send to the pan to potatoes and cook until readiness. Spices are added to taste. Special sauce from sour cream with lemon juice can be prepared. To impart fragrance, the greens add.

On the Internet a lot of recipes with greenstocks: baked, in pies, with meat. You can cook bootes from pickled, boiled mushrooms, bread, eggs, boiled rice and semolina. Ready minced stirred with minced meat or potatoes. Since mushrooms often deteriorate, the semi-finished products should be fried immediately. So that the cutlets are learned by the stomach, it is better not to use the legs in cooking.

Edible or not

The mushroom recently got into the category of edible. Some scientists still claim that green mushroom color is associated with toxic elements that are not destroyed after thermal processing. Dangerous components in overdose can affect the work of the heart and kidneys. Inexperienced mushrooms refuse to collect an ordinary, due to the insufficient study of the influence of the fungus on the body. Also, they are simply confused with sulfur, fir, isolated, crumpled green, pale ledging, which are less and have an unpleasant smell.

In the history, there are cases when several people were poisoned from the overeating of the green lesions. If, after use, weakness, convulsions and general deterioration of the body are felt, should immediately apply to ambulance.

Those who have long been collecting and preparing mushrooms doubt their poisonousness. The main thing is the moderation in the use of green and then they will only benefit.

Preparation of green leaves, recipes for the winter

How nice to enjoy the harvest of green trees with cold winter. To do this, the rogue, after prolonged soaking, can be salted in several ways.

Cold way

Mushrooms should be gently put in glass jars, sprinkling each layer, salt at the rate of 1 kg of mushrooms - 1 tablespoon salt. For improving the marinade taste, cherry or currant leaves are added, black peas pepper, garlic cloves, dill umbrellas or horseradish leaves. Then pushing the google, and wait for the appearance of juice. After this cargo can be removed, and use the leaves as a seal. The container is covered with a caprony lid and leave for marination. Hot method. With this method, the green drying is evaporated several times a few minutes, constantly changing water. The rest of the singing method occurs, as in the previous method.

The robes can not only sprinkle, but also to be chopped in two ways. One provides for the fill of the marinade on ready-made banks, and the second cooking marina. For 1 kg you need to take:

  • 30 grams of cook salt;
  • 200 ml of water:
  • 1 teaspoon of 70% acetic solution;
  • Pepper pepper;
  • A little citric acid;
  • Several cloves of garlic;
  • 1 teaspoon sugar.

After the marinade spill the banks, add vegetable oil, close the lids. Finished cans with pickled greenstuffs are better stored in a cool place in the subfield, cellar, refrigerator, on the balcony. Salted mushrooms become crispy. They can be added to pies, salads, caviar.

Zeleshushka, after evaporation, you can freeze for the winter, you do not recommend drying the mushrooms.

If you accidentally went to the page "How to cook the mushrooms of the greenushki", then do not hurry to close it. In the recipes, about which I will tell, you can use not only green, but also those mushrooms that you have. And if you are interested in this kind of mushrooms, you can read more about it in the article "Mushrooms of the Greenushki - Photo and Description Plus 5 Useful Soviets"

How to prepare greenushki mushrooms

The green, the green row is the names of the same mushroom and, although he refers to the conditionally edible, it prepares a variety of dishes. The main thing is to clean it well from the sand. Separately, I will not stop at this, on the link above you will find tips, how best to do it. We assume that greenushki mushrooms are ready, you can begin to prepare them. I will start with winter blanks.

How to prepare greenflower for winter

I am sure that the hostess is already tired of the billets for the winter, but how not to stock the forest gifts of nature. Salted mushrooms in honor of the Russian people from a long time.

  • As experienced mushrooms say, it is best to use late summer and autumn fungi, they are less worm, more dense, well stored for winter billets. The greenstone is suitable for all parameters, because it is the latest mushroom.
  • The green row can be dried, frozen, marinate and shed.
  • Solit better hot way. First, the green row because of its color contains a small amount of toxic substances, so it is recommended to be blanched before salting. Secondly, thermal processing is recommended due to the unfavorable environmental situation and the ability of all mushrooms, and not just green, absorb harmful substances.
  • For pickling and salting, it is recommended to take young mushrooms, as they are more dense. Those who older can be used for frying, drying, freezing.

How to freeze the mushrooms of the green

The easiest way to billet for the winter is freezing, it can be done in two ways.

  1. Clean, treated mushrooms cut into several parts depending on the size, fold into the cellophane package, put in the freezer.
  2. To save space in the freezer, the chopped greenflowers can be booked for 10 minutes, so they significantly decrease in volume. Cool, fold into the cellophane package and in the freezer.

I usually apply both ways to freezing. From the boiled, you can prepare second dishes, salads, use for baking. But if you want to cook mushroom soup, then the best option will be, of course, freshly frozen mushrooms.

Marinovaya greenushka

Delicious and not complicated way of harvesting mushrooms, and green, including marination in banks with vinegar.

  • Processed greencraft - 1 kg
  • Large salt - 30 grams
  • Water - 200 ml
  • Sugar - 1 tsp.
  • Acetic acid (70%) - 1 tsp.
  • Pepper Peas - 5 - 6 pcs
  • Lemonic acid - on the knife tip
  • Garlic - 3 - 4 teeth

Mushrooms for canning usually happens more than a kilogram, but I specifically gave a recipe for a small volume. It is more convenient to calculate the amount of ingredients on the weight of your mushrooms: if you have 3 kg, you multiply everything on 3, and if 10 kg, then, respectively, multiply by 10.

  1. The required amount of water on the recipe pour into a saucepan, add salt, mushrooms and put cooking on the middle fire. Pack of liquid is small, they must be stirred, so that they would not have burned. Let you do not bother you that there are few water, the greenflowers will quickly give juice and the marinade will be enough.
  2. When the marinade becomes bright, the foaming and mushrooms will begin to settle on the bottom (approximately in 25 - 30 minutes), add the rest of the ingredients - sugar, acetic acid, pepper, sliced ​​on slices garlic, citric acid. Peel for 5 minutes.
  3. Decisid hot into the pre-sterilized banks and it is important that greenushki in banks were in marinade. Therefore, when laying them, they do not need to be tumped, and laying up mushrooms, the maternity marinade, whatever he covered them completely. Close up with sterile covers and put in a cool place. Store marinated green drywood in a cool place.

When you open the bank in the winter, then the taste can be adjusted if, for example, the greenstocks will seem with an acidic. The portion of mushrooms can be washed with boiled water, add some sugar, vegetable oil. If the taste of the green sues made you, I still advise you to add a little vegetable oil before serving to the table, mushrooms will be tastier and look more appetizing.

Silver of blanched mushrooms

If you are categorically against vinegar, you can escape the greenhouse and without it.

  • Processed greencraft - 1 kg
  • Salt of large grinding - 400 gr
  • Pepper peas - 6 -7 pcs
  • garlic - 3 - 5 teeth
  • Cherry leaves - 3 - 5 pcs.
  1. If you can use legs with a leg when marinating, then the method is better to cut the leg at a distance of 0.5 cm from the hat.
  2. Pour water into a wide pan and put it boil.
  3. In the colander, put a row prepared for salting, omit in boiling water, blanch 5 - 7 minutes. Then quickly cool under running cold water.
  4. In a saucepan or bucket, we put cooled mushrooms tightly, caps down in small layers. Each layer sprinkled with salt, observing the proportions, put garlic, pepper, cherry leaves. You can add a bay leaf, dry dill and other spices that you like.
  5. The last row to cover the X / B cloth, put the overtaken plate, put the load (as an option, a jar with water) and in a cool place.

After some time, the greenushki will give juice and it is important to follow, whatever they have been in the brine, if suddenly it is not enough, add boiled water. Solmines in this way a row of 10 - 15 days.

How else can you cook the green? Of course, fry!

How and how much fry mushroom green

There are two ways of frying, so choose the one that will like more.

  1. There is an opinion that the greenflower before frying, you need to boil. It seems to me that you need to do if you are not sure that it was well cleaned from the sand. Then mushrooms need to boil 10 minutes and the broth to merge. Share mushrooms in the pan and fry with a bow for another 10 minutes.
  2. We have already fed up experiences, how to clean the greenflower from the sand, so I immediately put the chopped mushrooms in the pan, they give a lot of juice and during the time it evaporated, the mushrooms are already challenging. The onions are finely chopped, fry up to half-preparation on another frying pan. As soon as the fluid evaporates, add onions and fry together until readiness. The total cooking time is 20 minutes.

Traditional dish - Mushrooms with potatoes, video recipe

Agree when it comes to mushrooms, the first of the dishes are remembered potatoes with mushrooms. It can be fed separately, then mix with fried green. You can add immediately to mushrooms, after being evaporated and fry together. I will not stop in detail on this dish, I suggest watch a video. With the greenstocks, the truth did not find the video, but the principle of cooking the same.

Grilled green glass with cabbage

But it is possible to fry an rogue not only with potatoes, I like to fry it with a cabbage.

  • Cabbage sliced ​​- 800 gr
  • onion - 1 pc
  • Mushrooms - 500 gr
  • roasting
  • salt
  1. Pour vegetable oil in the pan, warm and lay out a chopped cabbage, add finely chopped onions, mix and fry together until half-ready.
  2. Mushrooms put into another frying pan and stew until all the juice evaporates from the green.
  3. Connect cabbage with green and fry together until readiness.

I like roasted cabbage with mushrooms what you can use as an independent dish, as well as a side dish. More is an excellent filling for pies or stuffed pancakes.

You can change the taste of this dish a bit, adding finely chopped eggs cooked by screwing. It will take 3 - 4 eggs on the above-mentioned amounts.

How to cook soup with green

I will tell about vegetable soup, but you can diversify mushroom soups, adding cereals, pasta.

  • Water - 2.5 l
  • Green row - 300 gr
  • Potatoes - 3 pcs
  • Carrot - 1 pc
  • Onions - 1 pc
  • greens
  • butter

How to cook mushroom soup:

  1. Processed rogue cut into pieces.
  2. Carrots grate on a large grater, onions onions finely cut. In the pan melted butter, put carrots, onions, fry up to half-preparation.
  3. Add mushrooms to fried vegetables. As soon as the greenstones give juice, put out everything together a couple of minutes.
  4. Pour water in the pan, put on fire, bring to a boil.
  5. Stay in boiling water mushrooms with vegetables and peak 5 - 7 minutes. Then put potatoes chopped with pieces and cook soup until ready. At the very end, add finely chopped greens.

Serve mushroom soup with sour cream.

Now you know how to prepare green mushrooms, but they can be used for other dishes. I already told how to bake a pizza with mushrooms and a green rob in perfectly suitable for this delicious baking.

Mushroom green drying is very rich in vitamins, amino acids, fats, contains a large amount of phosphorus, which is very useful for our body. In this article, we will introduce you to the rules for cleaning the green skiing, how to cook them, and also present to your attention a few simple cooking, but very tasty dishes based on these mushrooms.

Preliminary preparation and cleaning from sand before hot

Before cooking green dryers for frying, you need to carefully clean them from soil and sand. It is necessary to rinse well under the jet of water and at the same time tangle to stick along the hat. Then two hours to dangle the mushrooms in warm and salted water, as a result of which the entire sand is mounted on the bottom of the tank.

Do I need to cook greenushki mushrooms before hot?

The greenheads are poured with water, they add salt, and then bring to a boil. Wash fruit bodies should be on low heat for 20 minutes. Then the mushroom decoction needs to merge and quench the green water. After all these procedures, mushrooms can be used in cooking, prepare roast, soup and other dishes.

Attention: Mushrooms can not be used in raw form.

Recipe for cooking fried green with potatoes and onions

Potatoes can be frying separately, and then simply mix with pre-fried greenstuffs or put in mushrooms as soon as the juice is completely evaporated, and then fry together.

Ingredients:

  • Green Mushrooms - 400 g;
  • Potatoes - 1, 200 kg;
  • Onions - 3 pieces;
  • garlic - 3 teeth;
  • vegetable oil;
  • salt and pepper to taste;

How to fry green mushrooms:

  1. Mushrooms cut on 4-6 parts, onions and garlic cut finely.
  2. Preheat the frying pan with vegetable oil and put onions in it with garlic.
  3. Painted potatoes cut into straws.
  4. The onions should be removed from the frying pan on the plate as soon as it becomes a golden color.
  5. Growstones, which were previously welded, roasted separately, slightly satisfy. Mushrooms remove from the stove as soon as you are twisted.
  6. In a large pan, pour oil and add potato slices there, salting and periodically stirred by a wooden spoon.
  7. When potatoes are ready, you should add mushrooms, and then fried onions with garlic.
  8. Mix everything thoroughly and leave on fire 5-6 minutes so that the dish protruded.

Fried green mushrooms for winter

Try to cook fragrant, delicious mushrooms in banks. Such a snack is very convenient to open in the winter when the unexpected guests came out, or to file a dinner.

Composition:

  • Mushrooms of the greenstone - 1 kg;
  • Vegetable oil - 300 ml;
  • Creamy oil - 50 g;
  • Salt - 3 teaspoons.

How to fry green mushrooms:

  1. Zelemushki need to wash well, clean, cook, and throw back on the colander so that the glasses are excessive water, and then cut into slices.
  2. Pour half sunflower oil into a large pan, then add cut mushrooms, and salt.
  3. The pan is tightly cover with a lid and fry an hour on a slow heat, to periodically stir.
  4. Remove the lid and fry until the juice evaporates.
  5. Hot mushrooms need to be tight in sterilized banks. From above, everyone should be pouring a boiling mixture from oils so that the layer was 1 cm.
  6. Close up by the drop-down lids, give cool, and then put it in the refrigerator.

Important: If it is not possible to store the workpiece in a cold place, then the banks need to be sterilized, and after rolling with metal covers.

Remember that you need to easily approach the choice and cleaning mushrooms. Never take this product if you don't like it look. Use only high-quality mushrooms that do not have flaws.

Description of the mushroom Zelenushka

Mushroom Mushroom (Tricholoma Equestre) refers to the class of agaricomycetes, the genus of trichomoloma, in the family of robes. Main names in Russian: An in-house green, green or green. Received their mushroom for the characteristic green color, which is preserved even after cooking. Refers to the conditionally edible.

Basidiomycota (Basidiomycetes)
Platery
Agaricomycotina (agaricomycetes)
Agaricomycetes (agaricomycetes)
Agaricomycetidae (agaricomycet)
Agaricales (agricultural or lamellar)
Tricholomataceae (tricholome or rog)
Tricholoma (Trichoma or Rog)
Tricholoma Equestre (row green)
Zelenka, Green Pookkins, Agaricus Equestris, Tricholoma Flavovirens
Greenish or lemon-yellow, 5-12 mm width, thin and frequent
From greenish yellow to olive
The diameter is 4-15 cm, the young fruits are flat-convex with a tubercle in the center, in mature - flat open with raised edges, covered with small flakes top. In wet weather, the skin sticky to the touch
Dense, fleshy. White or yellowish, does not change the color on the cut, with a characteristic mild smell
Short, up to 5 cm long, about 2 cm in diameter, minor brown flakes at the base
White powder, 6-8x3-5 microns, ellipsoid-oval, smooth
Forms mikuriza with coniferous trees, fruits to late frosts

Synonyms:

  • Agaricus Equestris L;
  • Gyrofhila Equestris;
  • Glutinaster equestris;
  • Melanoleuca Equestris;
  • Tricholoma Auratum Gillet;
  • Tricholoma Flavovirens.

What a mushroom looks like a greenushka.

What a mushroom looks like a greenushka.

The nutritional value

The greenstone is not very calorie, having only 19 kilocalories for every one hundred grams. At 46% it consists of a protein rich in valuable amino acids.

Mushroom Mushroom: photo and description, how to cook, cooking for the winter

Other part of its composition, 49%, occupy carbohydrates represented mainly by glycogen. And the existing fats (5%) are mainly pronounced in the form of phosphatides, lecithin and cholesterol.

The protein of the villages of green has a whole range of amino acids useful for humans:

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

Mushroom Mushroom: photo and description, how to cook, cooking for the winter

Very saturated with micro and macroelements, among which most of the phosphorus, and also are presented:

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

Well presented in this mushroom and vitamins in the form:

  • vitamin C;
  • vitamin B6;
  • vitamin B12;
  • vitamin E;
  • riboflavina;
  • thiamine;
  • vitamin D;
  • vitamin D2;
  • nicotine acid;
  • Vitamin K1;
  • pantothenic acid;
  • folic acid;
  • Holine.

Mushroom Mushroom: photo and description, how to cook, cooking for the winter

Can there be a green rogue

The row of green refers to conditionally edible mushrooms. It has been proven that the skin and pulp contains toxins that have a negative impact on the human body. Even long-term soaking and thermal processing do not lead to their complete destruction. The unlimited use of green leaves can cause food poisoning, violations in the work of the cardiovascular system and kidneys. It is believed that the greatest amount of toxins is in the skin, and, if you delete it, the problem will be solved. But it is not. Toxins are present in all fruit body, and it must be considered. The rogue can be used in food only in the cooked form and in small quantities.

Mushrooms Green Chest: Photo and Description

With greens, these edible mushrooms were called due to their characteristic green color, which is preserved even after cooking and marination. Many scare this poisonous color, but the greenhouses are a rather useful product.

Building and features of the species

The fruit body consists of a hat and legs. Visually they are easily divided.

Hat

The convex shape to the middle, with the growth of the mushroom flat-sketched. Diameter from 4 to 12 cm. The color is light-olive with a yellow or green tint, in the center of drowned. As the mushroom ripens, the tone becomes more dark. Tight skin. On the hat there are radially divergent minor flakes, sticky in wet weather, which is why the diverse forest garbage and sandbanks often stick to it.

The hat can be olive, green-yellow. As it grows and the development of the robes, the golden outer surface of its cap darkness, and old mushrooms becomes dark green. From the inside of the window, the hats is identical to the color of the legs, there are many thin, oblong plates.

Flesh

It has a dense structure. The young mushrooms are whitish, gradually acquiring the shade of yellow, the color does not change on the cut. Under the skin is yellowish. It has a light smell of flour or cucumber, more concentrated at the neighborhood with a pine. Chamber. The worms green is affected rarely. The color of the plates from the light-yellow weak color to yellowish green in more mature instances. Wide, frequent, laid-attached. The width is growing from 0.5 to 1.2 cm.

Description of the mushroom of the green.

Description of the mushroom of the green.

Leg

Painted in the color of the Hats, but a little blighter tone. Short, almost "recessed" into the soil. At the exit of it is covered with small dense flakes with a brown tinge, slightly thickened. In the height of 3-5 cm, the girth - 1.5-2 cm.

Stipe

Eating food

The greenflower is a food product with a dubious reputation: on the one hand, it is believed that it is very tasty and suitable for use, and on the other - that this mushroom is dangerous and its use can lead to unpredictable consequences.

Until 2001, the mushroom was considered conditionally edible, but later cases of poisoning were to appear in connection with its excessive use. Even 3 fatal outcomes are registered in France. It is believed that toxins are affected by skeletal and smooth muscles, destroying them, and also cause rhabomiolysis, in severe cases leading to renal failure.

What a mushroom looks like a greenushka.

Where they grow in which forests and how to collect green

Mushrooms of this species are common everywhere. They can be found throughout the Russian Federation.

The usual spread of Zelenukh is pine forests (more often dry) growing on sandy soil. They are found on light-coded, sandy and squealed soils when the rest of the edible mushrooms have already "moved", immediately before the onset of the cold. Perhaps so green robes are almost never worm.

Usually, green mushrooms inhabit the side of the forest roads, but they are still difficult to notice, since the fallen foliage hides her green with a hat. With the onset of frosts, mushrooms are hiding under a cheese. Sometimes green robes can be found in the neighborhood with sorrogs, which will make the collection of the last crop more pleasant.

They grow both small groups in 6-8 copies, and single, choosing well-lit clear with high humidity levels.

Growth places

Collect greenushki is not such a simple thing, as it seems. Only patient mushroom pickers will be able to find a large number of delicious green mushrooms, and after finding the hid mining, it is necessary to clean the harvest from sand, dirt and foliage.

Cleaning mushrooms from impurities is a mandatory measure, since they easily absorb various components located nearby in the ground. Specialists do not recommend collecting copies in the field of railway and road highways, where substances are full and dangerous to the human body. Also, they are not advised to collect green drywood even on the border of the city, since this territory is also highly likely to pollute the waste from production. Mushrooms that grew away from the foci of infection are clean and useful products suitable for collecting and eating food.

How to distinguish green from false, inedible mushrooms?

In its appearance, greenhouse is similar to several other species of this family. For example, with an ordinary sulfur-poisonous mushroom, causing easily leaking gastrointestinal disorders. Therefore, it is important to be able to distinguish edible and poisonous varieties.

Mushrooms have a similar color (yellow-green, yellowish) and a diameter of the hat. In order not to confuse them and do not expose themselves danger, it is necessary to know species differences: the row of sulfur always has a saturated, unpleasant smell that resembles the smell of tar, hydrogen sulfide. She has few plates, they always have grown to the leg, which reaches up to 11 cm in height. As the mice agrees, as they also call a gray rog, they acquire a rusty or brown color.

Other two inconsiderable species with which it can be easily confused by Zelenukha - this is a row of a sultry and a row is separate. You can recognize them like this:

  1. The row of hot has a sharp, unpleasant smell and taste, and also differs by smaller sizes.
  2. The row is separate is characterized by a sharply unpleasant smell and bitter taste, has white or with a yellowish tinge plate, located not so thick, like a greenhouse.

Dangerous false twins

Poisonous simulator of greenushki:

  • A row of sulfur (lat. Title: Tricholoma Sulphureum) - It has a smaller size, sulfur-lemon bright color, yellow pulp, bitter taste and bad smell. It grows in coniferous and deciduous groves in July-October. Mushroom Mushroom: photo and description, how to cook, cooking for the winterSurry row

Inedible twins:

  • The row is separate (lat.tricholoma sejunctum) - she has more rare than the golden rogues, the plates are yellowish or white. The flesh is bitter.
  • Room in the sultry (lat.tricholoma Aestuans) is the fruit of smaller size with a bad smell and taste. Mushroom Mushroom: photo and description, how to cook, cooking for the winterRogyok Elova Mushroom Mushroom: photo and description, how to cook, cooking for the winterAn ordinary campaign

The scenario is also similar to some fellows, from weakly chopped to edible. It:

A row of pointed (lat. Tricholoma virgatum) is a poisonous mushroom with a thinner ash color hat, having in the center of Hollyk. Plates - grayish tone. The pulp to taste burning. Mushroom Mushroom: photo and description, how to cook, cooking for the winter

A row of soap (lat. Tricholoma Saponaceum) is an inademy. It has more uniform painting, there is no fibrity. It strongly smells of economic soap. Mushroom Mushroom: photo and description, how to cook, cooking for the winter

The row is different (lat.tricholoma sejunctum) is conditional and edible. The leg can be white, chestnut, green. The pulp has a bad smell. Mushroom Mushroom: photo and description, how to cook, cooking for the winter

An estate of Earthy (lat. Tricholoma Terreum) - edible view. Significantly smaller in size. Fiber hat surface, scaly. Plates are rare, steel shade. Mushroom Mushroom: photo and description, how to cook, cooking for the winter

Secrets of mushrooms

  • With a quiet hunt, you need to take a knife. It will come in handy for two cases: cut the mushrooms and make yourself a stick. It is necessary in the campaign to save forces: it will not be necessary to be constantly leaning in the search, but enough to unprove the leaves.
  • Processing the harvest follows only on the day of collection! Mushrooms - a perishable product and prepare them for the next day - already a risk to health.
  • The collected fruits must be sorted, rinse and revise. Chervichi and perishadled immediately throw away. Old copies can also be dangerous.

The unpretentious kind of saddles does not cause the feeling of their pleasant taste. They are the least famous representative of the family. Therefore, some mushrooms consider it inappropriate to spend time on their collection. And in vain. Fruit edible and tasty. And besides, since he is the latest, then it allows the last time to walk through the forest and enjoy the process in front of a long winter bed.

Cooking Green Recipe: how to cook, photo and description of dishes

Today there are more hundreds of recipes for making green in at home. With their own hands, cooks are managed not only to marine and saline, but also freeze the fruits for the winter after heat treatment. There are also options offering roasher and cooking. However, compared with classical recipes, mushrooms lose their main advantages: crispy consistency, resembling salted cucumbers and plenty aroma, diluted with spices and fragrant herbs.

Cooking green recipe: how to cook, photo and description of dishes 1

Heat treatment

Preparation of the variety of rogues, start immediately after returning from the forest. Before washing, re-examine the fruits for damage, rotting and pest damage. In the presence of worm copies, the mushroom is discarded into a garbage bucket, considering it unsuitable for cooking.

Heat processing photo

How to clean, rinse the mushrooms of the green sand from the sand?

The next step is washing under running water and cleaning with a knife. Pollution is cut and scrape to eliminate sand entering the billet for the winter, first or second dish. If the collection occurred during the rain, it is worth using gloves at the moment of cleaning, so as not to paint the hands with a dark rode in a consequence of a chemical reaction formed when contacting the mucous membrane layer with skin.

To quickly clean the mushrooms, coming home, they should be soaked in warm water for half an hour or more, during this time the plates will open, and the sand will be saturated from mushrooms.

Other hostesses advise soak green in water in room temperature for 1 hour, and stirring them at times, and then rinse thoroughly.

If the cooking time is enough, it is worth soak out the fruits for 3-5 hours in salted water. The procedure will allow you to derive the existing bitterness, clearing the fruits from the remaining sand that has been driving deep into the plate layer.

Upon completion, mushrooms are re-washed and checked for the presence of a film on the hats. The missed copies are dying and laid out on a paper towel to dried to eliminate excess moisture at the time of cooking and digestion.

Mushroom Mushroom: photo and description, how to cook, cooking for the winter

Green and the fessels are well cleaned with sand, if soak them in warm water for half an hour

Plate Mushrooms Washed Sand Recipe:

  1. Purified from sand and grass mushrooms put in a large dishes.
  2. In full bucket of pure water, we stir the horsepower of the salt, and pour mushrooms for 1 hour. Water take 3-4 times more than mushrooms so that they swam in the water.
  3. Every 7-10 minutes, mushrooms are mixed in water.
  4. We rinse every fungus, fold into another deep vessel, and pour clean water again, but already without salt, again for 1 hour. 3-4 times change water, and it will be enough.
  5. You can also wash the mushrooms after salty water 1 time under running water.

The first two times - mushrooms copier for 20-30 minutes in different waters to eliminate the remainder of toxins in the flesh. Further, the green drywood is dried and prepared according to any of the recipes liked, given the calculation of 1 kg.

How much cook and fry

Mushrooms are blanched for half an hour after boiling. This is a prerequisite. Beaming time cannot be reduced, even if further cooking provides additional heat treatment. Do not forget, Zelenushki - Conditional and edible.

Note! This means that they are allowed only after a certain processing. About the degree of readiness can be found in the following way: well-favorable mushrooms are settled at the bottom of the pans.

Boiled mushrooms are dried and sent to a frying pan for frying or shod in the roasting. Cooking time takes from 15 to 20 minutes. Zelenushka is fry and extinguished in the same way as the rest of the mushrooms.

Due to his color, greenushki look unusual. These mushrooms can be eaten, but only after complex processing.

What ingredients is combined with

Like most mushrooms, the greenstone is well combined with spicy herbs: basil, saffron, parsley and dill. Most recipes include adding vegetables and berries to the flesh: a replied and salad bowl, garlic, cabbage, cranberries of eggplant and even Bulgarian pepper. To obtain a crispy consistency for the winter blanks, add: Cherry leaves, horseradish and oak.

What ingredients are combined with photo 1

Cooking first and second dishes, combines Zelenukha with various ingredients, but the following dishes are considered the most delicious:

  • Fried potatoes with mushrooms;
  • Bakery: Pies, Pies, Buns;
  • salad in the bank;
  • Baked potatoes with onions and mushrooms;
  • Mushroom assorted;
  • Mushroom brewing soup;
  • Vegetable stew with the addition of green and meat.

The choice in favor of any dish like, depends on the presence of free time, culinary skills and taste preferences. If you want to prolong the enjoyment of mushroom taste, it is necessary to prefer marinating and canning, calmly retaining freshness for 6-12 months, subject to storage in the cellar, pantry or refrigerator.

Preparation of green leaves, recipes for the winter

To please yourself with a mushroom dish, it is possible not only in the fall, but also in winter, when the mushroom kingdom goes into the state of rest. The billets are departed by cooking, reducing the time for cooking dishes, both on weekdays and holidays. Below are delicious recipes that have multiple positive feedback on forums and groups of social networks dedicated to a quiet hunt.

Mushroom caviar from the green

Fans of Russian cuisine will surely appreciate the recipe transmitted from grandmothers, mothers and granddaughters for many years. A step-by-step recipe consists in preserving mushrooms in banks, after roasted and twist on the meat grinder.

Mushroom caviar from green

Ingredients for cooking:

  • 1 kg of thermally processed green
  • 200 g of the replied onion, a finely chopped knife;
  • 300 g of carrots, grated on a large grater;
  • Black pepper, basil, salt - to taste;
  • 1 Chain. l. table vinegar 9%;
  • Sunflower oil for roasting.

1) After readiness, all ingredients are passed through the meat grinder and stew in a skeleton on a slow fire with the addition of vegetable oil under the lid for 8-10 minutes.

2) a few minutes before readiness, spices, pepper and salt are added. A vinegar is poured into the sovereign and all products are well mixed before receiving a homogeneous state.

3) In sterilized banks, the volume is not greater than 0.5, the caviar is laid out and covered with a metal lid.

4) Filled banks are again sterilized for 20 minutes in a water bath, and only after closed using the key.

5) The workpiece is turned over the covers down and is covered with a warm blanket. As cool, caviar is transferred to storage in the cellar or basement.

Marination, Cold Way - Easy Recipe

Cold preservation, implies two cooking technologies. The first - offers the fill of the marinade in banks to the already laid mushrooms, the second - cooking mushrooms directly in the brine. The choice in favor of the best option remains behind the culinary.

Marination, Cold Method - Easy Recipe Photo

For cooking you need to take:

  • 3 kg of green robes and as many tablespoons of salt;
  • 600 ml of water without gas;
  • 1.5 Core. l. sugar sand;
  • 1.5 table. l. acetic essence;
  • pepper, citric acid and greens - to taste;
  • To give a crunch - for several cherry leaves, horseradish and oak into each jar.

1) The greenowery after heat treatment, which includes double boiling, is layered in a saucepan and poured with water. So that there is no more fluid, it is recommended to dry the protein product after the primary coach on a tray or paper towels.

2) include the burner, exposing the minimum fire.

3) As the coarse, spices and salt are added. On the adjacent burner sterilize banks and covers on the water bath. If there is no such possibility, preference is given to the microwave or oven.

4) 10 minutes before readiness, acetic essence is poured. The marinade is embroidered for a full-fledged compound with the additive.

5) The leaves of trees and mushrooms are laid in banks, and after the marinade is poured and covers covers.

6) The green drywood closed with a cold way is turned over with covers to the floor and hide with a blanket. A day later, how the billets are cooled, banks are stored in the cellar.

Recipe cutlets from green mushrooms

Mushroom Mushroom: photo and description, how to cook, cooking for the winter

Pork and green cutlets

Useful tips:

  • In the cutlets from the green, for a ligament, add broken cereal bread, egg, unwound oatmeal, boiled rice, semolina cereal.
  • Minced grinders can be mixed in half with potato or minced meat.
  • Forest mushrooms will quickly deteriorate, they can not be stored in the untreated form more than a day, even in a cold place.
  • Cutlets can be prepared from salt or pickled green leaves, but then you need less salt to put in the cutlets.
  • The legs of the fungi due to the large amount of fiber worse digested in the stomach than hats, they can be grinding on the meat grinder into the cutlets.

Pork and green cutlets

For the kitlet you need:

  • 1 kg of meat
  • 300 g Zelenushek
  • 2 medium bulbs
  • 2-3 tbsp. Spoons sour cream
  • 1 tbsp. Spoon flour
  • 2 closet garlic
  • 1 bunch of parsley
  • Salt and pepper black ground to your liking
  • Vegetable oil for frying kitt

We start cooking:

  1. Meat, green, onions and parsley greenery skip through a meat grinder.
  2. Minced stir, salt, pepper.
  3. We form oblong cutlets, and fry on the oil.
  4. Preparing sour cream sauce. Sour cream weaving with water 1: 2, snatch flour, salt, pepper ground black, crushed garlic, let me boil.
  5. Frozen cutlets in sauce in sauce, and weave 2-4 minutes.

So, on the above examples, we were convinced that from the robes (green, the scents) you can prepare different delicious dishes, and diversify your desk.

Mushroom Green Soup: Recipe

Mushroom Mushroom: photo and description, how to cook, cooking for the winter

Soup from Zelenushek

For soup you need:

  • 6 glasses of water
  • 500 g of green and potatoes
  • 4 tbsp. Spoons of butter creamy
  • 2/3 cup of sour cream
  • 1 tbsp. Spoon of lemon juice
  • Salt, pepper ground (black and fragrant) to your taste
  • 4-5 branches of dill greenery
  • 1 laurel sheet

We start cooking:

  1. Mushrooms are thoroughly rinsed several times, cut by pieces, and fry on oil for 15 minutes.
  2. Clean potatoes, mine, cut into small cubes, throw in a saucepan with hot water, and cook about 15 minutes.
  3. I add roasted mushrooms into the pan, and continue to cook for about 10 minutes until there are soft mushrooms.
  4. Solim soup, Perchym.
  5. Sour cream mixed with lemon juice, pour into the soup, let it boil, and turn off.
  6. Sprinkle dill with greens, and submit for lunch.

Sources

  • https://kursi-floristiki.ru/recepty/podzelenki-griby-foto.html
  • https://domsad.guru/griby/zelenushki-opisanie-i-foto-kak-gotovit-i-marinovat.html
  • https://ogorod-bez-hlopot.ru/opisanie-zelenushek.html
  • https://sveklon.ru/grib-zelenushka.
  • https://grib-doma.ru/griby/uslovno-sedobnye/ryadovka-zelenya.
  • https://gribydacha.info/zelenushka-grib-roida-ryadovka/
  • https://bure-basar.ru/gribnoj-spravochnik/zelenushka-grib.html

Zelenushki (or green) belong to the conditionally edible type of mushrooms and were named so thanks to the characteristic green color of the fruit body. They are widely used in cooking to prepare a variety of dishes, since they have a good and useful chemical composition. Description of the processing of the product, as well as information on how to prepare greenushki mushrooms correctly, and the best step-by-step recipes - further in the article.

Selection and preparation of ingredients

For the preparation of various dishes with greenhouses, we usually take fresh mushrooms that grow in the forest in early September. They can be dried, marine, fry and boil.

Did you know? Several centuries ago, on the territory of Europe, the Mushroom Mushroom was considered a delicacy, and in the medieval France, the peasants did not have the right to collect it in forests belonging to nobles.

To prepare a product to further culinary processing, perform such actions:

  • The fruit bodies are cleaned with hands from leaves and garbage;
  • Damaged and diesel sections are cut with a knife;
  • In order for dust and dirt better, the mushrooms are recommended to pour clean water for 10-15 minutes;
  • The cap and the leg washed with a soft kitchen sponge, and then once again rinsed in running water.

Mushrooms Zelenushki

Cooking Zelenushek

In the cooking of greenushki, use for cooking soups, second dishes, snacks, and also harvest mushrooms for the winter, boiling them in spicy marinade. With proper heat treatment, the product retains its shape well and acquires a soft structure.

In order for the finished Kushanye a rich taste, various spices and vegetables add to it. The best step-by-step recipes for the preparation of these mushrooms are presented below.

Marinovka

10-11 L. 14 hours

Video recipe
  • pepper fragrant peas

    8-10 pcs.

Nutritional value per 100 g:

  1. Folded over and washed green in large and wide capacity.
  2. Dissolve 300 g of salts in a bucket with 5 liters of water. Pour the fruit bodies with a cooked solution for 12 hours.
  3. Extract mushrooms from the salt solution, rinse them again from sand in clean water. Watch that they do not remain dirt.
  4. Boil in a saucepan of 3 liters of water. Lower the green in boiling water, cover the capacity with a lid.
  5. When the mixture in a saucepan boils, reduce the fire. Cook mushrooms for 1 hour, covering the capacity on top of the lid.
  6. Get the boiled fruit bodies from boiling water with a noise.
  7. Make a marinade: boil in a separate pot of 4 liters of pure water. Put the bay leaf, fragrant pepper and about 300 g of salts, mix.
  8. Share in the boiling marinade of the green. Prepare them on low heat for 10 minutes.
  9. Add vinegar to boiling mushrooms to a saucepan with boiling mushrooms. Cooking the mass for another 5 minutes, and then remove it from the fire.
  10. Prepare sterilized glass jars. Fill them to the fair with a dense layer of mushrooms, pour marinade, and then clog.
MarinovkaMarinovka Video recipe: Marinovka

Important! Mushrooms were preparing a decoction in which mushrooms were preparing, it is impossible - there is sand in it, separated from the green during cooking. During the drain of the fluid, it will fall again on the surface of the fruit.

Fried

3-4 70-80 min.

  • Black pepper pepper

    4-5 pcs.

  • Easy pepper peas

    4-5 pcs.

  • Ground black pepper

    0.5 h. L.

Nutritional value per 100 g:

  1. Carefully go through and rinse mushrooms. Take a large diameter bulb, clean from husk and cut into 2 parts.
  2. Boil on the plate with water with water. Add salt to it (to taste), peas of black and fragrant peppers, bay leaf and a whole half of the bulbs.
  3. Lower to the resulting spicy syrup of greenushki, mix. After boiling, cook mushrooms on slow heat for 25-30 minutes.
  4. Get shovel ready-made greenushki. Put them on a colander to run out of an extra liquid or slightly dry the surface of the fruit bodies with a paper napkin.
  5. Machine half of the bulbs in small pieces. Cutting mushrooms, if necessary, cut into several parts.
  6. Heat on the plate in a frying pan with vegetable oil. Lay into it onions, fry until golden color.
  7. Add mushrooms to the pan with a bow, salt and pepper in your liking. Prepare a dish on a small fire for 10-15 minutes.
  8. Fried Zelenushki

Important! In front of the roasting, it is not recommended to cook greenflowers for more than 30 minutes - with long-term heat treatment, fruit bodies lose their shape and become slippery on the touch.

Flip from Zelenushek

0.5 L. 120 min.

Video recipe
  • Water (for syrup)

    250-300 ml

  • Easy pepper peas

    5-6 pcs.

  • Black pepper pepper

    2-3 pcs.

Nutritional value per 100 g:

  1. Clear and rinse mushrooms. Fold them into suitable saucepan. Pour the fruit bodies with clean water, put the container on the stove. Bring the weight to a boil, cook about 10 minutes on a small fire.
  2. Welded mushrooms lean on a colander. Rinse them under jets of running water to remove sand residues.
  3. Put green drywood into a small saucepan. Pour their 250-300 ml of pure water (fluid should be half less than mushrooms).
  4. Clear the bulb from the husk, chop it with half rings.
  5. Add to Capacity with mushrooms Black and fragrant pepper, bay leaf, onion. Stir all the ingredients, and then put a saucepan on fire.
  6. Bring the mass to boil. Prepare it on slow heat for about 1 hour, after performing mushrooms periodically. After that, remove the saucepan from the stove.
  7. Share a ready-made mass in a bowl. Give the bay cool at room temperature, and then remove the dish in the refrigerator for the final frost.
Flip from ZelenushekFlip from Zelenushek Video recipe: Flip from green

Did you know? In the air around us there are many small mushroom spores, which in the presence of favorable climate conditions can germinate even through a layer of concrete or asphalt.

Soup

3-3.5 L. 50-60 min.

  • Ground black pepper

    0.5 h. L.

Nutritional value per 100 g:

  1. Over love fresh mushrooms, rinse them in water. Cut the fruit bodies in small pieces.
  2. Heat the oil on the frying pan, lay out the green. Fail them on medium heat for 15 minutes, after periodically stirring a mass with a spoon.
  3. Clear potatoes from the peel, cut into small pieces.
  4. Pour water in a saucepan, boil on the stove. Add chopped potatoes into the container, cook for about 15 minutes.
  5. Stay in a saucepan with water and potatoes fried green. Cook for about 10 minutes.
  6. In a separate cup, mix lemon juice and sour cream. Pour the resulting mixture into a saucepan with mushrooms and potatoes.
  7. Salt and pepper. Bring it to a boil, and then remove from the stove. Before feeding, sprinkle a dish finely chopped parsley.
  8. Soup with greenushkami

Dishes and billets from greens help to diversify the casual diet, and can also decorate any festive table. There is no time for culinary processing of the product, but with the help of the recipes listed in the article, even a novice culinary will be able to prepare a delicious mushroom.

Green fried recipe

How much can cook green mushrooms? How to cook them?

Greaves grow practically throughout the post-Soviet space. People who tried such mushrooms, the taste of them very much. This grade mushrooms are perfectly amenable to various types of thermal treatment, the incredible taste they acquire during marination. Today, more and more people are interested, how much to cook the mushrooms of the green. This will be discussed.

How to cook greenflower mushrooms: how much to cook them?

Each person, not even the admirer of a quiet hunt, it is known that forest mushrooms require a more thorough thermal processing, rather than champignons either. How much time to cook the mushrooms of the green? The duration of their thermal processing varies from 15 to 20 minutes. Although in some cases the cooking process can be twice again if they are drunk twice.

Before cooking, any fungi needs to be prepared, and it is worth paying special attention to forest products. Growstones got their name due to an unusual shade. Some in everyday life call them green. But after cleaning, green pigment leaves a little, and the fungi acquire a saturated beige shade.

On a note! Growstones immediately after the collection divided on the hats and legs separately. The bottom of the legs slightly above the cut is necessarily removed.

Now it's time to talk about the peculiarities of the preparation of green leather to thermal processing. Growing such mushrooms are growing mainly on sandy soil, so you do not need to be surprised that there are a lot of sand on them. The first thing to rinse the greenushki, placing them under a stream of flowing water.

Next, mushrooms are shifted in comfortable dishes, poured with warm water and leave for 10-12 hours. After the expiration of the left time, the greenstock should be rinsed again and folded into the pelvis. Most mushrooms do not hurry to cook greenflowers, they prefer to wash them again in salt water.

Tip! For the preparation of the salt solution, take into account the following proportions: per 1 liter of the filtered fluid take about one tablespoon of salt.

In the salt solution, green sues withstand several hours, and then they are thoroughly rinsed again. Try literally to bother the driver in which the greenushki is lying. So you can completely remove the sand.

But after such preparatory procedures, you can smoke mushrooms. This condition is mandatory if you are planning the greenushki to marinate either eating in boiled food. By the way, most people prefer and stealing the mushrooms first burning. And how much to cook green mushrooms before hot? Quite a quarter of an hour. Then another 10-15 minutes will have to get roasting. Although some mushrooms believe that qualitatively purified greenushki can fry in cheese. In this case, thermal processing lasts at least a third of the hour.

Delicious mushrooms are obtained in sour cream sauce. Before caring, they are advisable to perseve. The final stage of thermal processing takes 15-20 minutes.

The most common way to prepare green women is their marinency. Before this, mushrooms must be cleaned, soak and boil. The classic marinade is prepared only from four components - filtered water, salt, table vinegar and sugar sand.

Tip! Add a vinegar at the very end, and then lay out mushrooms in marinade.

In the canned form of the green, it is stored long enough in a cool room or a refrigeration chamber.

Learning to cook Zelenushki

As already mentioned, the mushrooms of this variety can be subjected to various types of thermal processing. For example, after a collection, you can freeze part of boiled green leaves and use further for the preparation of sauces, second dishes, snacks, baking and soup, and the second part is to fry. It turns out an incredibly tasty and fragrant treat.

Ingredients:

  • greenshushki;
  • filtered water - 5 l;
  • Salt - 1 ½ table. spoons;
  • Refined vegetable oil.

Cooking:

  1. In the pan with a nominal volume of 10 liters, we pour approximately 5 liters of filtered driver. You can add a little more.
  2. We put on the stove and bring fluid to the state of boiling.
  3. Mushrooms grade green drying process before heat treatment.
  4. As soon as the driver starts to throw, add the amount of salt specified in the recipe.
  5. We actively stir so that salt dissolved.
  6. In boiling water immerso the mushrooms. It is better to do it portion. We wait for the re-boiling of the liquid.
  7. It is worth noting that in the process of cooking from the green, moisture will be allocated, so fluids in the saucepan will become even more. Pay attention to this when choosing cookware for cooking.
  8. When the driver boils, we reduce the fire to the average. Test 20 minutes.
  9. The emerging foam does not forget to remove the noise. You do not need to cover the dishes.
  10. After the allotted time expires, we remove the boiled greenflower from the beam by noise. Cleanly constrained excess moisture.
  11. Greenfish can be boiled twice. Many mushrooms are so reinsured to avoid food intoxication. In this case, all actions need to be repeated.
  12. In the pan, we warm up a little refined vegetable oil.
  13. Large boiled greenes grinding.
  14. Add to taste onions, pass it to a golden shade.
  15. Then add fungi, all mix and fry for 10 minutes.
  16. You can serve green sues to the table with meat treats.

If you are an inexperienced mushroom, then it is better not to collect green drywood, because there is a risk of take with you in Lukoshko some poisonous mushroom. Do not forget about the need to clean carefully, rinse forest mushrooms in front of thermal processing. Yes, and the time of the cooking of green women should pay special attention not to become a victim of poisoning. And it is very dangerous for your health.

See also:

But if you comply with all the recommendations, only a huge gastronomic pleasure awaits you. Enjoy your meal!

Do you know how to cook fried greenflowers?

Mushroom green drying is very rich in vitamins, amino acids, fats, contains a large amount of phosphorus, which is very useful for our body. In this article, we will introduce you to the rules for cleaning the green skiing, how to cook them, and also present to your attention a few simple cooking, but very tasty dishes based on these mushrooms.

Preliminary preparation and cleaning from sand before hot

Before cooking green dryers for frying, you need to carefully clean them from soil and sand. It is necessary to rinse well under the jet of water and at the same time tangle to stick along the hat. Then two hours to dangle the mushrooms in warm and salted water, as a result of which the entire sand is mounted on the bottom of the tank.

Do I need to cook greenushki mushrooms before hot?

The greenheads are poured with water, they add salt, and then bring to a boil. Wash fruit bodies should be on low heat for 20 minutes. Then the mushroom decoction needs to merge and quench the green water. After all these procedures, mushrooms can be used in cooking, prepare roast, soup and other dishes.

Attention: Mushrooms can not be used in raw form.

Recipe for cooking fried green with potatoes and onions

Potatoes can be frying separately, and then simply mix with pre-fried greenstuffs or put in mushrooms as soon as the juice is completely evaporated, and then fry together.

Ingredients:

  • Green Mushrooms - 400 g;
  • Potatoes - 1, 200 kg;
  • Onions - 3 pieces;
  • garlic - 3 teeth;
  • vegetable oil;
  • salt and pepper to taste;

How to fry green mushrooms:

  1. Mushrooms cut on 4-6 parts, onions and garlic cut finely.
  2. Preheat the frying pan with vegetable oil and put onions in it with garlic.
  3. Painted potatoes cut into straws.
  4. The onions should be removed from the frying pan on the plate as soon as it becomes a golden color.
  5. Growstones, which were previously welded, roasted separately, slightly satisfy. Mushrooms remove from the stove as soon as you are twisted.
  6. In a large pan, pour oil and add potato slices there, salting and periodically stirred by a wooden spoon.
  7. When potatoes are ready, you should add mushrooms, and then fried onions with garlic.
  8. Mix everything thoroughly and leave on fire 5-6 minutes so that the dish protruded.

Fried green mushrooms for winter

Try to cook fragrant, delicious mushrooms in banks. Such a snack is very convenient to open in the winter when the unexpected guests came out, or to file a dinner.

Composition:

  • Mushrooms of the greenstone - 1 kg;
  • Vegetable oil - 300 ml;
  • Creamy oil - 50 g;
  • Salt - 3 teaspoons.

How to fry green mushrooms:

  1. Zelemushki need to wash well, clean, cook, and throw back on the colander so that the glasses are excessive water, and then cut into slices.
  2. Pour half sunflower oil into a large pan, then add cut mushrooms, and salt.
  3. The pan is tightly cover with a lid and fry an hour on a slow heat, to periodically stir.
  4. Remove the lid and fry until the juice evaporates.
  5. Hot mushrooms need to be tight in sterilized banks. From above, everyone should be pouring a boiling mixture from oils so that the layer was 1 cm.
  6. Close up by the drop-down lids, give cool, and then put it in the refrigerator.

Important: If it is not possible to store the workpiece in a cold place, then the banks need to be sterilized, and after rolling with metal covers.

Remember that you need to easily approach the choice and cleaning mushrooms. Never take this product if you don't like it look. Use only high-quality mushrooms that do not have flaws.

Mushroom Mushroom: Cooking Recipe

Growstone is one of the types of forest mushrooms that are collected late in autumn. On how to cook them, we will tell in detail in this article.

Mushroom Mushroom: Marination Recipe

To prepare marinated mushrooms, the following ingredients are needed (for 1 liters of brine):

  • 2 large spoons (with top) sugar and salt;
  • peas of fragrant pepper, carnation, bay leaf;
  • Cinnamon hammer;
  • 3 h. Essences acetic.

Mushrooms Green Cheese: how to cook

Prepare mushrooms. Clean them carefully from the needles, land and leaves. If necessary, extract. Prepare marinade. The right amount of water boost in a saucepan, put spices and spices, sugar and salt. Hold on fire a few minutes, remove and pour the essence. Prepared mushrooms pour water (cold), bring to a boil, drain this liquid. Repeat the procedure, only now the water subsidize. Wait for boiling, remove the foam and blend carefully. At the end of the cooking mushrooms must settle on the bottom. They need to be removed from the pan, decompose according to sterile jars. Lay out the greenstone to the height of 2/3 banks, too much do not even tamper. Fill ready-made marinade to the top. Banks tightly block the lids and put it in the cold.

Mushroom Mushroom: Marination Recipe number 2

Soak mushrooms for a couple of hours in salted cold water. After that, rinse them from sand and dirt. Boil until mushrooms fall on the bottom (about 15 minutes). Then rinse the product in cold water again. At the same time, change the liquid several times. Strain the mushrooms through the colander and bring to a boil again. After cooling, put them in enameled dishes. Each layer Spend with spices (for example, dill, pepper, garlic and laurel sheet) and salt. Blank the surface of the gauze and put the oppression. Matter periodically change or rinse.

Mushrooms (mushrooms): recipe for ham with ham

Zelenushki can not only marine. Mushrooms are very tasty in combination with ham. For this dish you need to take:

  • greenushki - 300 g;
  • Ham - a piece of 200 g;
  • a couple of bulbs;
  • slightly sludge (or about 50 ml of sunflower oil);
  • salt pepper.

Rinse mushrooms and put it finely. Examine them in a pan with lard and spices. After a little cool and put the ham on a thin slice, which wrap the converton. Lubricate the bale and put the blanks on it. Put in the oven for 10-15 minutes. Dish from green and ham feed to the table with fried salted white bread.

Mushroom Mushroom: Recipe with Fried Potatoes

  • greenushki - 500 g;
  • 1 small bulb;
  • oil for frying (creamy and sunflower);
  • salt, dill;
  • Potato - 800 g.

Wash mushrooms from dirt and sand. Boil in several waters, spill a little. Remove the greenstone broth and cut into small pieces. In the frying pan, spasore chopped onions. Then add mushrooms and roast well. If necessary, salute and sprinkle with pepper. In another pan, heals sunflower oil. Clean potatoes Cut on a paler and put in a hot oil. Do not interfer, roast for 5-7 minutes. Then mix and keep on the heat for about 7 minutes. Repeat such a procedure 2-3 times. Then put into potatoes a piece of butter (grams 50-70), close the frying pan with a lid, wait for the oil to melt. Sung wash the dish, mix and roast another 3-5 minutes. After that, lay out roasted mushrooms in potatoes, gently mix. Cover the lid, turn off the fire and pair for 5 minutes. Now you know how the Mushroom is being prepared. Recipes are simple, any hostess will cope with them. Enjoy your meal!

Mushroom Mushroom - recipes, properties and how to cook

Mushrooms are a truly invaluable gift of nature. In total, there are approximately 65 thousand species of these forest inhabitants, extremely diverse in color, size, form, taste, nutritional value. This is a real kingdom of the organic natural world. One of his representatives is the Mushroom Mushroom, the recipes and properties of which are not known to be a wide circle of "quiet hunting" lovers.

Mushrooms of the greenflower is the late "hello" of autumn. Casting mushroom skins say: "Growstone went - the end of the mushrooms." They can only be collected in September-November until the minus air temperature is established. This mushroom refers to the family of row, tromiola genus. It grows in the zones of moderate climate. Most often, it is found in roasting pine forests, mainly on the basis with sandy soil. For this reason, the greenushku is quite difficult to process, because the mushroom hat has plates in which the sand is clogged.

Perhaps during the "quiet hunting" of some mushrooms scares the green color of the greenushka, and this color is preserved even after it is boiling. Therefore, in the people, this mushroom is also called an ordinary green or simply green.

The greenflower has a fairly wide, dense and meaty hat, in some cases exceeding 15 centimeters in size. Flat-convex hat, with a small tuberculk in the center, sometimes there are green drywood with raised edges. The color is greenish-yellow, often with drowned splashes. Experienced mushrooms can easily establish the age of fungus in the appearance of this "forest inhabitant." Tender shades suggest that the mushroom is young, and a brighter color indicates a mature mushroom age.

These mushrooms are rich in the majority of the population of mushrooms are rich in a large number of amino acids, in particular, arginine, methionine, histidine, tryptophan. The row of green contains quite a lot of fatty substances (lecithin, phosphatides, cholesterol), and from carbohydrates it is worth using glycogen. All substances are easily absorbed by the human body. Also, the composition of green sues includes phosphorus, carotene, pantothenic acid, vitamins B1, B2, D, PP.

In Russia, the greenfly refers to the conditionally edible, or rather to the fungams of the fourth category. It can be prepared in different ways: saline, marinate, dry, freeze. At the same time, it is recommended to remove the skin from the hats, then rinse the mushroom thoroughly in flow water.

Hot snack from green

One of the original recipes for the preparation of this mushroom is a hacker envelope with green. Must prepare

  • greenushki - 300 g;
  • Ham - 200 g;
  • Onion - 2 pcs;
  • Salo - 50 g;
  • Salt and black pepper - to taste.

Mushrooms are finely cut and extinguished with onions, lard, spices. Then the mushrooms are slightly cool, after which they lay on the finest slice of ham, which wrapped the converter. The envelopes prepared in this way are placed on a pre-lubricated baking sheet and will bake in the oven for a short. To the table, the mushroom dish is served along with a bit fried and salted white bread.

Marinated Zelenushki

Greenushki is unusually tasty under pickling. We list the ingredients.

  • Green Mushrooms;
  • salt;
  • black peas;
  • allspice;
  • carnation;
  • cinnamon;
  • vinegar.

Mushrooms soak, rinse thoroughly from sand. Boil to readiness, cooking time is approximately 30 minutes. When the mushrooms are ready, they will be devastated to the bottom of the pan. Separately you need to cook marinade.

Marinade

On 1 liter of water will be required:

  • Large salt salt - 1.5 tbsp. l.;
  • black peas - 5 -10 pcs;
  • fragrant pepper - 2-3 pcs; .
  • Carnation - 1-2 boutons;
  • Cinnamon - on the tip of the knife.
  • Sugar - 2 tsp. Sugar (if desired).

Finished mushrooms lean on a colander, decompose on prepared banks, add vinegar (better essence). Vinegar is added at the rate of 1 liter bank - 1-1.5 teaspoons of acetic essence. Close up by plastic covers. In no case is not hermetically silent. Store in the refrigerator - necessarily!

Grilled green bags with potatoes

  • greenushki - 500 g;
  • Onion - 2 pcs;
  • Sour cream - 4 tbsp. l.;
  • 2 tbsp. L. Stool or butter - 2 tbsp. l.;
  • Salt, pepper, dill (optional).

Prepare mushrooms - clean from sand, take away unsuitable, rinse under running water. Pre-boil until readiness (see the previous recipe). Boiled mushrooms separate from the broth, cool and cut. Passe the onion onions on the oil until golden color, then add chopped mushrooms. Fry 10-15 minutes, fix sour cream. In sour cream, give to the mushrooms about 10-15 minutes. Before the end of cooking to salute, pepper and add dill. Mushrooms are ready. Serve with boiled potatoes.

Canned green drywood

From the tops, harvested for the winter, you can cook soup, they can be failed with a loaf and to file to potatoes or macarons, make sauces and salads. For the workpiece, mushrooms, water and salt will be required. Clear mushrooms from garbage, rinse thoroughly, boil in very salted water, tentatively 1.5 tbsp. per liter of water. Finished mushrooms decompose on washed and sterilized banks, close with new plastic covers, which are tightly blocking the jar. Store should be in the cold. Before using mushrooms, rinse from excessive salt.

Warning

Forest gifts in general, and green in particular, should not be abused. First, the mushrooms are pretty heavy food for any stomach. Secondly, due to excessive use there were cases of poisoning with greenstuffs. The main symptoms: muscle weakness, pain in the stomach, cramps, dark urine color. In addition to the useful substances, there are toxins in the greenstocks, which can cause rhadomyolysis - the defeat of skeletal muscles. It also discovered that there is a small amount of anticoagulant in these mushrooms. First of all, these warnings concern people suffering from digestive diseases. They are better to abandon the use of green.

Having considered the Mushroom Mushroom, the recipes and properties of this forest resident, it is required to note that this harbinger of winter is a good addition to a regular human meter. Dishes made from green, will make a variety of everyday menu and will leave pleasant sensations of the outgoing autumn. Only use these mushrooms should be in moderate quantities in order not to harm health. Good luck!

Mushrooms of the green, greenushki: recipes of dishes and blanks for the winter. The best recipes of delicious marinated and canned green mushrooms for the winter. How and how much cook and fry green?

How to cook green row (green): recipes

How to cook green row (green): recipes

From this article, you will find out what you can cook from the rows (green, steroids).

In the fall, when white, boletus, the boomines have already moved away, mushrooms appear from the family of robes - greenushki. And if the mushrooms do not want to throw a "quiet hunting," you can still hunt green and raw materials.

Mushrooms of the greenstone, green and sealer: photo

The green mushrooms or greenstones are called autumn mushrooms - robes are green, and the semellas call another type of rogues - the rog in gray.

Green dryers and scents - Conditionally edible mushrooms, raw is impossible, and after boiling are tasty and useful mushrooms. They are fry, boiled in a soup, salted, marinate, dried.

Growstone looks like this: young mushrooms have a convex hat in the middle, and growing, becomes flat, in diameter 4-12 cm; On the hat, radially arranged small flakes, from the bottom of the plates hats. The leg is thick, cylindrical. The color is greenish-yellow, so it remains after boiling.

Mushrooms from the family of a rob in green and green

The row of a gray or a seboard in appearance is very similar to the greenstone, but the color of it is light gray, gray, and sometimes dark gray.

Row of gray or sealer

The horizontal hat has a dense structure, the leg is more loose, fibrous. Both rogues have a pleasant flour smell.

Rogging in the temperate climate of the northern hemisphere, near Pine, under the abundance of last year's leaves or moss. Larms are affected rarely.

How to clean, rinse the mushrooms of the green sand from the sand?

Growing green and sneakers in the sand, sometimes they have to dig out of it. To carry the sand on the mushrooms home, they are shaking them on the place of garbage.

To quickly clean mushrooms, coming home, they should Soak in warm water for half an hour Or more, during this time, the plates will open, and the sand will be saturated from mushrooms.

Other hostesses advise soak green in water in room temperature for 1 hour, and stirring them at times, and then rinse thoroughly.

Green and the fessels are well cleaned with sand, if soak them in warm water for half an hour

Wash the sand plate mushrooms will help Recipe 1. :

  1. Purified from sand and grass mushrooms put in a large dishes.
  2. In full bucket of pure water, we stir the horsepower of the salt, and pour mushrooms for 1 hour. Water take 3-4 times more than mushrooms so that they swam in the water.
  3. Every 7-10 minutes, mushrooms are mixed in water.
  4. We rinse every fungus, fold into another deep vessel, and pour clean water again, but already without salt, again for 1 hour. 3-4 times change water, and it will be enough.
  5. You can also wash the mushrooms after salty water 1 time under running water.

How to salt greening mushrooms with a cold way for the winter: recipe

Conditional edible mushrooms (robes, freight, red crotch, waves, valui) sueple cold way with soaking Before salting.

Salt mushrooms require attention :

  • After some time, it is necessary to check whether there is a brine in the mushrooms, it should perform over mushrooms above 1 cm and more. If the brine evaporates, then fill.
  • If the mold was formed on top, periodically remove it, the marblee, the carbon and the circle are rinsed in hot salted water, wipe the pant cloth with a clean cloth, cover the marblee and cargo.
  • So that salty mushrooms do not lose their taste, store them at a temperature of 5-6 ° C, do not allow minus temperature.

Salted green in banks

Salting of row (green and sorrushem) with a cold way with soaking

Solving robes with a cold way

For soaking mushrooms you need:

  • About 10 liters of water
  • 1 glass of salt
  • 5 kg of row

Outlighting:

  1. Mushrooms clean from sand, rinse, and in the enameled dishes fill with a weak salt solution.
  2. Saline Cooking from 10 liters of cooled boiled water and 1 cup of salt.
  3. Mushrooms are mixed with at times so that the sands from the plates are poured better, soaked for 10 hours, during this time we change the solution 2 times.
  4. After the composure procedure of mushrooms, my mushrooms once again in unsalted water and salt.

For sings of rogues you need:

  • 3 liters of water
  • 1 tbsp. Spoon salt
  • Walnut leaves equally with black currant or oak leaves

Soldering:

  1. Enamelly pan by boiling water, dry, the bottom of it weave the leaves of the black currant and walnut. Instead of currant and nut leaves, you can take oak leaves.
  2. The second layer will be mushrooms, and then leaves again. We make such an alternation while there are mushrooms. Top of the mushrooms are covered with a thick layer of leaves.
  3. The top cover the circle, preferably from a tree, or a plate, and a clean marley in several layers, put the cargo, and pour brine.
  4. Brine : Boil 3 l of water from 1 tbsp. spoonful salt.
  5. Sudenu with mushrooms we end up in a cool place.
  6. Mushrooms, crossed by currant and nut leaves, are ready after 1 month, and in 40 days you can eat mushrooms, peckped oak leaves.

Solving of row with preliminary blanching

Salted Zelenushki

Solving blanched rods

For the pickling of robes you need:

  • 1 kg of mushrooms
  • 40-50 g Soli.
  • 5-6 Zhetsov garlic
  • Fresh or dried horseradish roots, parsley
  • Dry dill branches, celery
  • Crescornoodine leaves, oak and cherry

Soldering:

  1. From the ranks, we consider sand, mine, we change new water several times, then we pour hot water, and we boil 5-10 minutes.
  2. Give the mushrooms with a noise, we rinse in the new cooled boiled water, we distribute layers in an enameled container, peeping salt, roots, leaves and cleaned teeth of garlic. Top layer - from leaves.
  3. Cover the circle of wood, and on top of the marble, and install the oppression.
  4. Reply with rows leave 1 day in the kitchen, and then we endure in a cold place.
  5. After 10-14 days, the rogues will be ready to use.

How to marina greenflowers for winter in banks: recipe

Marinated Zelenushki

Murine can be marrying 2 ways :

  • Mushrooms wrapped in marinade
  • Mushrooms, boiled separately, and marinade will spill right in the jar

Per 1 kg of finished mushrooms would need Close 300 ml marinade .

Marinated Zelenushki

For marinade you need:

  • 0,800 l of water
  • 200 ml of 9% vinegar
  • 40 g Soli.
  • 20 g of sugar
  • 5 peas of pepper fragrant
  • 3 cloves (spice)
  • 2 Laurel leaves
  • 2-3 dried leafs of black currant and dried duck sprigs

We start cooking:

  1. Painted greenflowers boil 10-15 minutes, get out of the beam, fold in enameled dishes, pour cold water, we take water so much to be above the mushrooms for 1-2 cm.
  2. Depending on how much water was required, add the remaining ingredients for marinade, except vinegar.
  3. Boil green in marinade 35-40 minutes, on weak fire, often stirring.
  4. At the end add vinegar and turn off.
  5. Split green women with marinade in pure banks, we pour 1 ton. A spoonful of vegetable oil into each jar, closed by plastic covers. Store in the cold at a temperature of 1-6 ° C.

Marinade for green women on 1 liter of water

Marinade for Zelenushki

Marinade for Zelenushki :

  • 1 l of water
  • 150 ml of 9% vinegar
  • 2 tbsp. Spoons of salt
  • 1 tbsp. spoon sugar
  • 2-3 Laurel leaves
  • 5-6 peas of black and fragrant peppers
  • 4-5 nails

Cooking:

  1. Boiling water, add all the ingredients to it, except vinegar, and boil 5-6 minutes, at the end add vinegar, and turn off the fire.

Mushrooms Mushrooms: How much cook?

Greenfinch

Delicious boiled green, and fried. Cook these mushrooms for a long time, 10-15 minutes.

Cooking the greenflowers is preferably for two reasons: after boiling mushrooms softer, and the plates are poured all the sand.

Green Mushroom - Cooking: How and how much, fry?

Fried Zelenushki

If, bringing green drywood from the forest, they are going to fry them, then they are not necessary to boil them.

Fried Zelenushki

For frying you need:

  • 1 kg Zelenushek
  • 2-3 tbsp. Vegetable oil spoons
  • Salt and ground black pepper on their taste

Fry Mushrooms:

  1. Greenfish thoroughly cleaned, we put several times in the water, I wipe off half an hour in warm salted water, we promise once again, we cut into pieces, and fry on the oil with vegetable 20 minutes. At the end of the frying salt and pepper to taste.

Very popular in the people Green baked in the oven :

For baked green, you need:

  • 1 kg Zelenushek
  • 2-3 tbsp. Spoons of butter creamy
  • 5-6 st. Spoons sour cream
  • 1 tbsp. Spoon flour
  • 100 g of grated solid cheese
  • A few twigs of the greenery parsley and dill

Cooking mushrooms:

  1. Painted and washed several times of greenstuffs, painted in warm water, and chopped into pieces, fry in a pan in a butter of a creamy about 20 minutes, at the end of salt and pepper.
  2. Fascinated greenushki lay out into the form for baking, sprinkled with their flour, pour sour cream, sprinkled with cheese on top, put in the oven, included on the medium fire, for 20-25 minutes until it is wrapped.
  3. We reach the dish of the oven, sprinkle with chopped parsley and dill, and we will eat hot to the table.

Mushroom Green Soup: Recipe

Soup from Zelenushek

Soup from Zelenushek

For soup you need:

  • 6 glasses of water
  • 500 g of green and potatoes
  • 4 tbsp. Spoons of butter creamy
  • 2/3 cup of sour cream
  • 1 tbsp. Spoon of lemon juice
  • Salt, pepper ground (black and fragrant) to your taste
  • 4-5 branches of dill greenery
  • 1 laurel sheet

We start cooking:

  1. Mushrooms are thoroughly rinsed several times, cut by pieces, and fry on oil for 15 minutes.
  2. Clean potatoes, mine, cut into small cubes, throw in a saucepan with hot water, and cook about 15 minutes.
  3. I add roasted mushrooms into the pan, and continue to cook for about 10 minutes until there are soft mushrooms.
  4. Solim soup, Perchym.
  5. Sour cream mixed with lemon juice, pour into the soup, let it boil, and turn off.
  6. Sprinkle dill with greens, and submit for lunch.

Recipe cutlets from green mushrooms

Pork and green cutlets

Useful advice :

  • In the cutlets from the green, for a ligament, add broken cereal bread, egg, unwound oatmeal, boiled rice, semolina cereal.
  • Minced grinders can be mixed in half with potato or minced meat.
  • Forest mushrooms will quickly deteriorate, they can not be stored in the untreated form more than a day, even in a cold place.
  • Cutlets can be prepared from salt or pickled green leaves, but then you need less salt to put in the cutlets.
  • The legs of the fungi due to the large amount of fiber worse digested in the stomach than hats, they can be grinding on the meat grinder into the cutlets.

Pork and green cutlets

For the kitlet you need:

  • 1 kg of meat
  • 300 g Zelenushek
  • 2 medium bulbs
  • 2-3 tbsp. Spoons sour cream
  • 1 tbsp. Spoon flour
  • 2 closet garlic
  • 1 bunch of parsley
  • Salt and pepper black ground to your liking
  • Vegetable oil for frying kitt

We start cooking:

  1. Meat, green, onions and parsley greenery skip through a meat grinder.
  2. Minced stir, salt, pepper.
  3. We form oblong cutlets, and fry on the oil.
  4. Preparing Sourished sauce . Sour cream weaving with water 1: 2, snatch flour, salt, pepper ground black, crushed garlic, let me boil.
  5. Frozen cutlets in sauce in sauce, and weave 2-4 minutes.

So, on the above examples, we were convinced that from the robes (green, the scents) you can prepare different delicious dishes, and diversify your desk.

Video: Canning rogues on the example of green

How to prepare greenushki mushrooms - 5 recipes for every taste

How to cook green row (green): recipes

If you accidentally went to the page "How to cook the mushrooms of the greenushki", then do not hurry to close it. In the recipes, about which I will tell, you can use not only green drywood, but also those mushrooms that you have. And if you are interested in this kind of mushrooms, then you can read more about it in the article "Mushrooms of Zelekushki - Photo and Description Plus 5 useful tips "

How to prepare greenushki mushrooms

The green, the green row is the names of the same mushroom and, although he refers to the conditionally edible, it prepares a variety of dishes. The main thing is to clean it well from the sand.

Separately, I will not stop at this, on the link above you will find tips, how best to do it. We assume that greenushki mushrooms are ready, you can begin to prepare them.

I will start with winter blanks.

How to prepare greenflower for winter

I am sure that the hostess is already tired of the billets for the winter, but how not to stock the forest gifts of nature. Salted mushrooms in honor of the Russian people from a long time.

  • As experienced mushrooms say, it is best to use late summer and autumn fungi, they are less worm, more dense, well stored for winter billets. The greenstone is suitable for all parameters, because it is the latest mushroom.
  • The green row can be dried, frozen, marinate and shed.
  • Solit better hot way. First, the green row because of its color contains a small amount of toxic substances, so it is recommended to be blanched before salting. Secondly, thermal processing is recommended due to the unfavorable environmental situation and the ability of all mushrooms, and not just green, absorb harmful substances.
  • For pickling and salting, it is recommended to take young mushrooms, as they are more dense. Those who older can be used for frying, drying, freezing.

How to freeze the mushrooms of the green

The easiest way to billet for the winter is freezing, it can be done in two ways.

  1. Clean, treated mushrooms cut into several parts depending on the size, fold into the cellophane package, put in the freezer.
  2. To save space in the freezer, the chopped greenflowers can be booked for 10 minutes, so they significantly decrease in volume. Cool, fold into the cellophane package and in the freezer.

It is important to remember that the products do not like reassembly, so it is better to lay mushrooms on packages in small portions.

I usually apply both ways to freezing. From the boiled, you can prepare second dishes, salads, use for baking. But if you want to cook mushroom soup, then the best option will be, of course, freshly frozen mushrooms.

Marinovaya greenushka

Delicious and not complicated way of harvesting mushrooms, and green, including marination in banks with vinegar.

Ingredients:

  • Processed greencraft - 1 kg
  • Large salt - 30 grams
  • Water - 200 ml
  • Sugar - 1 tsp.
  • Acetic acid (70%) - 1 tsp.
  • Pepper Peas - 5 - 6 pcs
  • Lemonic acid - on the knife tip
  • Garlic - 3 - 4 teeth

Recipe:

Mushrooms for canning usually happens more than a kilogram, but I specifically gave a recipe for a small volume. It is more convenient to calculate the amount of ingredients on the weight of your mushrooms: if you have 3 kg, you multiply everything on 3, and if 10 kg, then, respectively, multiply by 10.

  1. The required amount of water on the recipe pour into a saucepan, add salt, mushrooms and put cooking on the middle fire. Pack of liquid is small, they must be stirred, so that they would not have burned. Let you do not bother you that there are few water, the greenflowers will quickly give juice and the marinade will be enough.
  2. When the marinade becomes bright, the foaming and mushrooms will begin to settle on the bottom (approximately in 25 - 30 minutes), add the rest of the ingredients - sugar, acetic acid, pepper, sliced ​​on slices garlic, citric acid. Peel for 5 minutes.
  3. Decisid hot into the pre-sterilized banks and it is important that greenushki in banks were in marinade. Therefore, when laying them, they do not need to be tumped, and laying up mushrooms, the maternity marinade, whatever he covered them completely. Close up with sterile covers and put in a cool place. Store marinated green drywood in a cool place.

When you open the bank in the winter, then the taste can be adjusted if, for example, the greenstocks will seem with an acidic. The portion of mushrooms can be washed with boiled water, add some sugar, vegetable oil. If the taste of the green sues made you, I still advise you to add a little vegetable oil before serving to the table, mushrooms will be tastier and look more appetizing.

Silver of blanched mushrooms

If you are categorically against vinegar, you can escape the greenhouse and without it.

Ingredients:

  • Processed greencraft - 1 kg
  • Salt of large grinding - 400 gr
  • Pepper peas - 6 -7 pcs
  • garlic - 3 - 5 teeth
  • Cherry leaves - 3 - 5 pcs.

How to cook:

  1. If you can use legs with a leg when marinating, then the method is better to cut the leg at a distance of 0.5 cm from the hat.
  2. Pour water into a wide pan and put it boil.
  3. In the colander, put a row prepared for salting, omit in boiling water, blanch 5 - 7 minutes. Then quickly cool under running cold water.
  4. In a saucepan or bucket, we put cooled mushrooms tightly, caps down in small layers. Each layer sprinkled with salt, observing the proportions, put garlic, pepper, cherry leaves. You can add a bay leaf, dry dill and other spices that you like.
  5. The last row to cover the X / B cloth, put the overtaken plate, put the load (as an option, a jar with water) and in a cool place.

After some time, the greenushki will give juice and it is important to follow, whatever they have been in the brine, if suddenly it is not enough, add boiled water. Solmines in this way a row of 10 - 15 days.

How else can you cook the green? Of course, fry!

How and how much fry mushroom green

There are two ways of frying, so choose the one that will like more.

  1. There is an opinion that the greenflower before frying, you need to boil. It seems to me that you need to do if you are not sure that it was well cleaned from the sand. Then mushrooms need to boil 10 minutes and the broth to merge. Share mushrooms in the pan and fry with a bow for another 10 minutes.
  2. We have already fed up experiences, how to clean the greenflower from the sand, so I immediately put the chopped mushrooms in the pan, they give a lot of juice and during the time it evaporated, the mushrooms are already challenging. The onions are finely chopped, fry up to half-preparation on another frying pan. As soon as the fluid evaporates, add onions and fry together until readiness. The total cooking time is 20 minutes.

Traditional dish - Mushrooms with potatoes, video recipe

Agree when it comes to mushrooms, the first of the dishes are remembered potatoes with mushrooms. It can be fed separately, then mix with fried green. You can add immediately to mushrooms, after being evaporated and fry together. I will not stop in detail on this dish, I suggest watch a video. With the greenstocks, the truth did not find the video, but the principle of cooking the same.

Grilled green glass with cabbage

But it is possible to fry an rogue not only with potatoes, I like to fry it with a cabbage.

Ingredients:

  • Cabbage sliced ​​- 800 gr
  • onion - 1 pc
  • Mushrooms - 500 gr
  • roasting
  • salt

How to cook:

  1. Pour vegetable oil in the pan, warm and lay out a chopped cabbage, add finely chopped onions, mix and fry together until half-ready.
  2. Mushrooms put into another frying pan and stew until all the juice evaporates from the green.
  3. Connect cabbage with green and fry together until readiness.

I like roasted cabbage with mushrooms what you can use as an independent dish, as well as a side dish. More is an excellent filling for pies or stuffed pancakes.

You can change the taste of this dish a bit, adding finely chopped eggs cooked by screwing. It will take 3 - 4 eggs on the above-mentioned amounts.

How to cook soup with green

I will tell about vegetable soup, but you can diversify mushroom soups, adding cereals, pasta.

Ingredients:

  • Water - 2.5 l
  • Green row - 300 gr
  • Potatoes - 3 pcs
  • Carrot - 1 pc
  • Onions - 1 pc
  • greens
  • butter

How to cook mushroom soup:

  1. Processed rogue cut into pieces.
  2. Carrots grate on a large grater, onions onions finely cut. In the pan melted butter, put carrots, onions, fry up to half-preparation.
  3. Add mushrooms to fried vegetables. As soon as the greenstones give juice, put out everything together a couple of minutes.
  4. Pour water in the pan, put on fire, bring to a boil.
  5. Stay in boiling water mushrooms with vegetables and peak 5 - 7 minutes. Then put potatoes chopped with pieces and cook soup until ready. At the very end, add finely chopped greens.

Serve mushroom soup with sour cream.

Now you know how to prepare green mushrooms, but they can be used for other dishes. I already told how to bake a pizza with mushrooms and a green rob in perfectly suitable for this delicious baking.

Enjoy your meal!

Elena Kasatova. See you by the fireplace.

Mushroom Mushroom Recipes Properties and how to cook

How to cook green row (green): recipes

Mushrooms are a truly invaluable gift of nature. In total, there are approximately 65 thousand species of these forest inhabitants, solely diverse in color, size, form, taste. This is a real kingdom of the organic natural world. One of his representatives is the Mushroom Mushroom, the recipes and properties of which are not known to be a wide circle of "quiet hunting" lovers.

Mushrooms of the greenflower is the late "hello" of autumn. They can only be collected in September-November until the minus air temperature is established. This mushroom refers to the family of row, tromiola genus.

It grows in the zones of moderate climate. Most often, it is found in roasting pine forests, mainly on the basis with sandy soil.

For this reason, the greenushku is quite difficult to process, because the feet of the mushroom has the plates in which the sand is clogged.

Perhaps during the "quiet hunting" of some mushrooms scares the green color of the greenushka, and this color is preserved even after it is boiling. Therefore, in the people, this mushroom is also called an ordinary green or simply green.

https://www.youtube.com/watch?v=NP6LS5SJJ1Q.

The greenflower has a fairly wide, dense and meaty hat, in some cases exceeding 15 centimeters in size. Flat-convex hat, with a small tuberculk in the center, sometimes there are green drywood with raised edges.

The color is greenish-yellow, often with drowned splashes. Experienced mushrooms can easily establish the age of fungus in the appearance of this "forest inhabitant."

Tender shades suggest that the mushroom is young, and a brighter color indicates a mature mushroom age.

These mushrooms are rich in the majority of the population of mushrooms are rich in a large number of amino acids, in particular, arginine, methionine, histidine, tryptophan.

The row of green contains quite a lot of fatty substances (lecithin, phosphatides, cholesterol), and from carbohydrates it is worth using glycogen. All substances are easily absorbed by the human body.

Also, the composition of green sues includes phosphorus, carotene, pantothenic acid, vitamins B1, B2, D, PP.

In Russia, the greenfly refers to the conditionally edible, or rather to the fungams of the fourth category. It can be prepared in different ways: saline, marinate, dry, freeze. At the same time, it is necessary to remove the skin from the Hats, then rinse the mushroom thoroughly in flow water.

Recipe number 1. Ham envelopes with green

One of the original recipes for the preparation of this mushroom is a hacker envelope with green. Must prepare

  • 300 grams of green
  • 200 grams of ham,
  • a couple of bulbs
  • 50 grams of Sala, salt,
  • black pepper.

Mushrooms are finely cut and extinguished with onions, lard, spices. Then the mushrooms are slightly cool, after which they lay on the finest slice of ham, which wrapped the converter. The envelopes prepared in this way are placed on a pre-lubricated baking sheet and will bake in the oven for a short. To the table, the mushroom dish is served along with a bit fried and salted white bread.

Recipe number 2. Marinated green.

  • Mushrooms Zelenushki
  • Salt
  • dill,
  • black peas,
  • allspice,
  • Carnation
  • cinnamon
  • vinegar

Mushrooms soak, rinse thoroughly from sand. Boil to readiness, cooking time is approximately 30 minutes. When the mushrooms are ready, they will be devastated to the bottom of the pan. Separately you need to cook marinade.

On 1 liter of water, 1.5 spoons of a large table salt will be required, 5-10 peas of black pepper, 2-4 - fragrant peppers, 1-2 carnation boutons, cinnamon - on the tip of the knife. You can add 2 teaspoons of sugar. Finished mushrooms lean on a colander, decompose on prepared banks, add vinegar (better essence).

Vinegar is added at the rate of 1 liter bank - 1.5 teaspoons of acetic essence. Close up by plastic covers. In no case is not hermetically silent. Store in the refrigerator - necessarily!

Recipe number 3. Grilled green dryers with potatoes.

  • 500g Zelenushki
  • 1 Lukovitsa
  • 4 tbsp. Spoons
  • 2 tablespoons of oil - vegetable or cream
  • Salt, pepper, dill (optional)

Prepare mushrooms - clean from sand, take away unsuitable, rinse under running water. Pre-boil until readiness (see the previous recipe). Boiled mushrooms separate from the broth, cool and cut.

Passe the onion onions on the oil until golden color, then add chopped mushrooms. Fry 10-15 minutes, fix sour cream. In sour cream, give to the mushrooms about 10-15 minutes. Before the end of cooking to salute, pepper and add dill.

Mushrooms are ready. Serve with boiled potatoes.

Forest gifts in general, and green in particular, should not be abused. First, the mushrooms are pretty heavy food for any stomach. Secondly, due to excessive use there were cases of poisoning with greenstuffs. The main symptoms: muscle weakness, pain in the stomach, cramps, dark urine color.

In addition to the useful substances, there are toxins in the greenstocks, which can cause rhadomyolysis - the defeat of skeletal muscles. It also discovered that there is a small amount of anticoagulant in these mushrooms. First of all, these warnings concern people suffering from diseases of the digestive organs.

They are better to abandon the use of green.

Having considered the Mushroom Mushroom, the recipes and properties of this forest resident, it is required to note that this harbinger of winter is a good addition to a regular human meter.

Dishes made from green, will make a variety of everyday menu and will leave pleasant sensations of the outgoing autumn.

Only use these mushrooms should be in moderate quantities in order not to harm health. Good luck!

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Green Mushrooms: Description and photo, how to cook and marry

How to cook green row (green): recipes

At the beginning of the fall, when the bulk of mushrooms already ceases to be froning, it comes to the green. Mushroomcarns know that in the autumn "mushroom hunt" can not be completed, but to hunt back to the green and raw.

Greenflower refer to the family of row . Growstones or greens call the robes of green, and subzemers - gray robes.

Mushrooms Green Chest: Photo and Description

With greens, these mushrooms were called due to their characteristic green color, which is preserved even after cooking and marination. Many scare this poisonous color, but the greenhouses are a rather useful product.

In the appearance of greenhouses, it is easy to distinguish from other fungi. Hat of young robes smooth, with a small tubercle in the center. The younger mushroom, the brighter the color of his hats.

Experienced mushrooms know how to determine how much time a row is growing. The young mushrooms have a hat painted in yellow-olive tones, in mature - in more rich and dark. In the middle of the Hats sometimes there are brown splashes.

The edges of the cap can be both raised upwards and lowered down the book.

When fault, mushroom A white flesh can be seen. Plates on the back of the hat are thin and frequent. The leg of the robes is somewhat lighter than a hat, and often hiding in the ground. The greenflower is quite rarely a worm, there is practically absent. The same applies to the smell. He barely catch and reminds the smell of cucumber or flour.

Cutting the greenstone, hold its base. The leg with the nanileous earth is better to immediately cut off and throw away. Cleaning is necessary and a hat, neatly separating the leaves and a cheva with a knife.

How they grow and when to collect

Rogging grow mainly in coniferous forests Sometimes in mixed. You can meet by roadside. Prefer sandy and sulace soil. Grow apart or groups of 5-8 pieces.

Thanks to this, their property on a small area of ​​the forest can be gained a whole basket of in-room in a fairly short time.

These mushrooms are hiding under foliage or cheese, tearing into the ground under the hat, especially with the onset of cold weather.

Completed throughout Russia. Growing period - from August to November, before the onset of cold weather. When the rest of the mushrooms have already stopped fruit, the greenstones continue to grow actively.

Green Mushrooms: Cooking Recipes

Prepare Zelenushki can be any way : Cook, fry, marine, saline, dry, freeze. They are consumed only in the prepared form.

Before cooking, it is necessary to carefully clean the mushrooms from dirt, leaves and needles, rinse well. Marine and salt better young robes, mature can be knocked out or eat immediately, frying or welding them.

When cooking and marining, the mushrooms acquire a rich green color, and in the dried form their taste becomes stronger.

Recipe number 1: pickled green

Ingredients:

  • greenshushki;
  • bunch of dill;
  • Salt cook;
  • vinegar.

Cooking . As a seasoning, you can add carnation, fragrant pepper, black pepper, cinnamon. To start wash the green, soak them and clean from dirt. Cook mushrooms about 30 minutes. If the greenhouses sank to the bottom of the container, they welded.

Marinade is preparing separately. The proportions are as follows: 1 liter of water 5-10 pea peppers, 1.5-2 tbsp. l. Salts, 1-2 cloves, 4-6 peas of fragrant pepper, cinnamon - on the tip of the knife.

Cooked in the robes are folded on the colander and spread through banks. Pour marinade and add vinegar per 1 liter of marinade 1-1.5 h. vinegar.

Close the cans with plastic lids, in no case are not clogging the container hermetically. Store in the refrigerator.

Ingredients:

  • 500 g Zelenuh;
  • sour cream;
  • 1 big bulb;
  • salt and pepper;
  • vegetable or butter;
  • potatoes.

Cooking . Before frying green, they need to boil. This is done after careful cleaning mushrooms from dirt. They are boiled about 30 minutes. After cooking, it is necessary to drain the water, cool the mushrooms and cut them.

Place a finely chopped onion on a preheated pan, pass it up to transparency, then add green. Fill the dish sour cream and extinguish 10-15 minutes under the lid. Mushrooms can be served with puree and fried potatoes.

Recipe number 3: Green Soup

Ingredients:

  • 500 g potatoes;
  • 500 g of greenery;
  • 0.5 cups are sour cream;
  • 1 tbsp. l. lemon juice;
  • butter;
  • Bay leaf, salt and pepper.

Cooking . Zelenuha Clean thoroughly, rinse, cut out not large, but not too small pieces (with heat treatment, the product will decrease). Forex mushrooms on oil for 15 minutes. Paint potatoes, cut the cubes and throw in boiling water.

Boil potatoes for 15 minutes, then add roasted green. Continue cooking soup for another 10 minutes. At this time, mix the sour cream with lemon juice and pour into the soup. When the water starts to pour, turn off the stove. Do not forget to salt and pepper soup.

You can serve a dish on the table by sprinkling it with fresh greens.

Greenwood in prepared form is definitely are a tasty and satisfying dish . However, it should not be abused by this product. First, any mushrooms, and greening in particular, - heavy for the stomach food.

People having problems with digestion are better to abandon the use of this product in food. Secondly, in some countries a lot of cases of poisoning by robes were noted.

Basic symptoms of poisoning: muscle weakness, cramps, pain in the stomach.

Mexenus dishes make a variety of your familiar diet. Just be sure to remember that you do not need to abuse!

Mushrooms Zelenushki

Mushrooms of green and sorrushchi: description, gathering and cooking

How to cook green row (green): recipes

Growstone (Tricholoma Equestre) is a mushroom belonging to ordinary. With its name, it is obliged to green color, which is stored even after any heat treatment.

Probably, therefore it is also called the green or rogue green. These mushrooms are rich in vitamins of group B, RR, D, carotine, phosphorus, amino acids, fatty acids, carbohydrates.

These substances are easily digestively and useful for the human body.

Seherchi (Lactarius Flexuosus) is a mushroom related to cheesegable. In the people, it is also called the Meltnik with a gray, gray gray-scorched, sweeping, a plant, and a traveler.

It has a unique balanced chemical composition. Due to this, its use contributes to the nutrition of the brain, strengthening the immune system and blood vessels, the removal of heavy metals salts.

In folk medicine, sorrychi is used to treat skin diseases and stomach.

Description of green mushrooms and sherry (photo)

The greenflower has a dense thick smooth adhesive hat, the diameter of which is from 4 to 12 cm. In young copies, it has a convex shape, and the old flat. Its edges can be wavy or raised. Coloring Hats is usually greenish-yellow or olive at the edges and brown with fine scales in the center.

Elastic pulp initially has a white color, and as it grows yellow. Thin, often planted green drying plates have bright yellow or yellowish green color. The legs hidden in needles, moss or sand have a length of 4 to 10 cm in and a width of 1 to 2 cm. They have a cylindrical shape, a greenish-yellow color and a thickened base covered with scales of brown color.

Rogies green belong to the fourth category mushrooms.

Gift mushrooms: description of edible and poisonous species

Serb is characterized by a dense hat with a pinkish gray, gray-violet or brownish color with concentric rings and rare plates of yellowish color. Initially, it has a convex shape, and then a funnel-shaped with curved edges. Its diameter reaches 10 cm.

The legs of the gray color of the cylindrical shape are height from 5 to 10 cm and the diameter from 1.5 to 3. Initially elastic, over time they become hollow inside. Their color usually coincides with the coloring cap or a little lighter of it, the surface of the furred. Dense white white flesh has fruit smell.

Seempus refers to the mushrooms of the third category.

Photo Gallery

Mushrooms: varieties (video)

Location where grow

Greenushka is distributed almost throughout our country. It prefers light coniferous, especially pine bors with sandy soil, loves to settle in young pine forest. You can find it in mixed forests.

It is usually growing on sunny places with pile of 5-8 pieces, but there are single copies . Mushrooms are hiding in a thick layer of fallen needles or sand so that only their hat is visible on the surface.

The value of green lesions is that the period of their collection begins in early September and lasts until the beginning of November, when almost all other mushrooms end. They are practically not amazed by worms.

Methods of cooking: recipes, how to salute, conservation

Cooking green can be prepared in various ways. They can be frying, stew, saline, marinate and dry. At the same time, it is necessary to pre-remove with the helms of the skin. It is often difficult to fully flush out of the mushrooms.

To do this, you must first rinse them in a container with cold water, and then shifting into a container with hot, into which you add a large amount of salt, and leave them in it for 15 minutes. During this time, the plates of mushrooms will disperse, and all the sand will be released.

If this does not happen the first time, the process must be repeated.

Summer Wallpaper: Where to collect and how to distinguish from false

Stuffed envelopes

Ingredients:

Greenushki - 500 g;

Ham - 400 g;

Cheese - 200 g;

Bulb - 2 pieces;

Vegetable oil for frying;

Salt pepper.

Cooking method:

  1. Mushrooms and onions very finely crumble, fry, cool, add salt and pepper.
  2. Starting to distribute ham on slices and make envelopes.
  3. Grate the cheese on a shallow grater and sprinkle them envelopes.
  4. Lubricate the baking sheet with oil, put the envelopes on it and bake in the oven for 10 minutes at a temperature of 180 degrees.

Ground green baked

Ingredients:

  • Greenushki - 1 kg;
  • Cheese - 100 g;
  • Sour cream - 500 g;
  • Butter cream - 100 g;
  • Flour - 1 tablespoon;
  • Salt, black pepper, greens - to taste.

Cooking method:

  1. Mushrooms cover straw, fry, salt and pepper.
  2. Mushrooms pour flour and mix well.
  3. Add sour cream and cheese and send to an oven for baking (7-11 minutes at 170 degrees).
  4. Baked mushrooms lay out on the dish and sprinkle with chopped greens.

Marinovaya greenushka

Mushrooms are purified from dirt and sand, rinsed thoroughly and boiled for half an hour. The cooled mushrooms lay out in the prepared sterilized banks, poured marinade, closed with plastic covers and stored in the refrigerator.

Marinade:

  • Water - 2 liters;
  • Salt - 3 tablespoons;
  • Sugar - 2 teaspoons;
  • Acetic acid - 3 teaspoons;
  • Bay sheet - 3 pieces;
  • Black pepper - 20 pieces;
  • Fragrant pepper - 5 pieces;
  • Carnation - 5 pieces;
  • Cinnamon - to taste.

Hot Soldering Method for Winter

  1. Clear mushrooms from dirt, rinse thoroughly and pushed out for four days, speaking water regularly.
  2. Povered mushrooms are boiled in salted water throughout half an hour.
  3. On each liter of boiled mushrooms put two tablespoons of salt.
  4. At the request of mushrooms, you can add finely chopped garlic and seeds of dill.
  5. Mushrooms decompose into sterilized banks, close plastic lids and store in a refrigerator or cellar.

Russian mushroom places: edible and poisonous mushrooms of the Volgograd region

Mushrooms can be used a month and a half after the salmon.

Precautions

Although greenushki contain many beneficial substances, they should be used in small quantities. The fact is that they contribute to the discharge of blood and prevent its coagulation.

They can also destroy the integrity of muscle cells and provoke renal failure, which can lead to a fatal outcome. Completely contraindicated in the food of green women people with diseases of the gastrointestinal tract.

A large amount of these mushrooms eaten at the same time can cause food poisoning accompanied by strong muscle pain and convulsions.

Seempus: Collection and how to cook (video)

Both green and sorrushmi are not the most popular mushrooms, possibly because of their specific species. Nevertheless, those who tried them, note that they have enough good taste. In addition, they are distinguished by quite high yields and a wide agricultural halo.

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How much can cook green mushrooms? How to cook them?

How to cook grilled green mushrooms

Greaves grow practically throughout the post-Soviet space. People who tried such mushrooms, the taste of them very much. This grade mushrooms are perfectly amenable to various types of thermal treatment, the incredible taste they acquire during marination. Today, more and more people are interested, how much to cook the mushrooms of the green. This will be discussed.

How to cook greenflower mushrooms: how much to cook them?

Each person, not even the admirer of a quiet hunt, it is known that forest mushrooms require a more thorough thermal processing, rather than champignons either. How much time to cook the mushrooms of the green? The duration of their thermal processing varies from 15 to 20 minutes. Although in some cases the cooking process can be twice again if they are drunk twice.

Before cooking, any fungi needs to be prepared, and it is worth paying special attention to forest products. Growstones got their name due to an unusual shade. Some in everyday life call them green. But after cleaning, green pigment leaves a little, and the fungi acquire a saturated beige shade.

On a note! Growstones immediately after the collection divided on the hats and legs separately. The bottom of the legs slightly above the cut is necessarily removed.

Now it's time to talk about the peculiarities of the preparation of green leather to thermal processing. Growing such mushrooms are growing mainly on sandy soil, so you do not need to be surprised that there are a lot of sand on them. The first thing to rinse the greenushki, placing them under a stream of flowing water.

Next, mushrooms are shifted in comfortable dishes, poured with warm water and leave for 10-12 hours. After the expiration of the left time, the greenstock should be rinsed again and folded into the pelvis. Most mushrooms do not hurry to cook greenflowers, they prefer to wash them again in salt water.

Tip! For the preparation of the salt solution, take into account the following proportions: per 1 liter of the filtered fluid take about one tablespoon of salt.

In the salt solution, green sues withstand several hours, and then they are thoroughly rinsed again. Try literally to bother the driver in which the greenushki is lying. So you can completely remove the sand.

But after such preparatory procedures, you can smoke mushrooms. This condition is mandatory if you are planning the greenushki to marinate either eating in boiled food. By the way, most people prefer and stealing the mushrooms first burning.

And how much to cook green mushrooms before hot? Quite a quarter of an hour. Then another 10-15 minutes will have to get roasting. Although some mushrooms believe that qualitatively purified greenushki can fry in cheese.

In this case, thermal processing lasts at least a third of the hour.

Delicious mushrooms are obtained in sour cream sauce. Before caring, they are advisable to perseve. The final stage of thermal processing takes 15-20 minutes.

The most common way to prepare green women is their marinency. Before this, mushrooms must be cleaned, soak and boil. The classic marinade is prepared only from four components - filtered water, salt, table vinegar and sugar sand.

Tip! Add a vinegar at the very end, and then lay out mushrooms in marinade.

In the canned form of the green, it is stored long enough in a cool room or a refrigeration chamber.

Learning to cook Zelenushki

As already mentioned, the mushrooms of this variety can be subjected to various types of thermal processing. For example, after a collection, you can freeze part of boiled green leaves and use further for the preparation of sauces, second dishes, snacks, baking and soup, and the second part is to fry. It turns out an incredibly tasty and fragrant treat.

Ingredients:

  • greenshushki;
  • filtered water - 5 l;
  • Salt - 1 ½ table. spoons;
  • Refined vegetable oil.

Cooking:

  1. In the pan with a nominal volume of 10 liters, we pour approximately 5 liters of filtered driver. You can add a little more.
  2. We put on the stove and bring fluid to the state of boiling.
  3. Mushrooms grade green drying process before heat treatment.
  4. As soon as the driver starts to throw, add the amount of salt specified in the recipe.
  5. We actively stir so that salt dissolved.
  6. In boiling water immerso the mushrooms. It is better to do it portion. We wait for the re-boiling of the liquid.
  7. It is worth noting that in the process of cooking from the green, moisture will be allocated, so fluids in the saucepan will become even more. Pay attention to this when choosing cookware for cooking.
  8. When the driver boils, we reduce the fire to the average. Test 20 minutes.
  9. The emerging foam does not forget to remove the noise. You do not need to cover the dishes.
  10. After the allotted time expires, we remove the boiled greenflower from the beam by noise. Cleanly constrained excess moisture.
  11. Greenfish can be boiled twice.

    Many mushrooms are so reinsured to avoid food intoxication. In this case, all actions need to be repeated.

  12. In the pan, we warm up a little refined vegetable oil.
  13. Large boiled greenes grinding.
  14. Add to taste onions, pass it to a golden shade.
  15. Then add fungi, all mix and fry for 10 minutes.
  16. You can serve green sues to the table with meat treats.

If you are an inexperienced mushroom, then it is better not to collect green drywood, because there is a risk of take with you in Lukoshko some poisonous mushroom.

Do not forget about the need to clean carefully, rinse forest mushrooms in front of thermal processing. Yes, and the time of the cooking of green women should pay special attention not to become a victim of poisoning. And it is very dangerous for your health.

A source: https://whattimes.ru/skolko-varit-griby-zelenushki-kak-pravilno-ih-prigotovit/

Green fried recipes

How to cook grilled green mushrooms

Greaves grow practically throughout the post-Soviet space. People who tried such mushrooms, the taste of them very much. This grade mushrooms are perfectly amenable to various types of thermal treatment, the incredible taste they acquire during marination. Today, more and more people are interested, how much to cook the mushrooms of the green. This will be discussed.

Mushroom Mushroom: photo and description, how to cook, cooking for the winter

How to cook grilled green mushrooms

Lovers of "quiet hunting" know that in the forest you can find a lot of delicious mushrooms. One of them is a greenstone or a row green. This mushroom is perfect for many recipes and will become an excellent decoration of the festive table. The Green Name received its name from abroad, even after cooking remains greenish.

Mushroom green grows in medium or moderate latitudes, and occurs in mixed or pine forests with sandy soil. You can find them on the side of the forest roads, but it is difficult to do it, as they often hide behind fallen foliage or cheese. They grow single and not large families. An inventory can be found in the forest in the fall, when the main species stopped appearing.

Mushroom pickers advise to give up the collection if they grow near the railway tracks, roads or on the border with the city. Since they will absorb many poisonous substances that are dangerous to the body.

Mushroom green, photo and description

Like other types of mushrooms, the greenstone contains many useful trace elements and vitamins. Medical properties benefit the body. The row of green contains proteins, fats, carbohydrates, iron, potassium, calcium, magnesium, sodium, iodine, phosphorus, sodium, copper, zinc, selenium, vitamins, glucose, amino acids, fructose and fiber. Specialists have proven that regular use will help:

  • strengthen immunity and stop inflammatory processes;
  • Fight many diseases. For example, with osteoporosis, by strengthening bone material;
  • Clear blood, normalize cholesterol and sugar.
  • carry out prevention against heart attack, arrhythmia, hypertension and hypotension;
  • reduce weight, charge energy
  • normalize the microflora and the operation of the gastrointestinal tract;
  • Remove the salts of heavy metals, slags and toxins from the body. Break kidney stones and
  • normalize stools, improve the work of the kidneys and liver;
  • overcome chronic fatigue, insomnia;
  • get rid of neurotic diseases due to sedative effects.

Mushroom green has a yellowish green shade. The older, the darker the color becomes. A hat in diameter from 5 to 15 cm, with dense skin and small scales, after the rain sticks. The flesh is dense and white or yellowish, with a small smell of cucumbers. Wide plates, have a yellowish green color. The leg is not big, in a tone with a hat, about 6 cm long.

How to cook green, photo and dishes description

The greenowe can marry, freeze, fry and cook. Since the row prefers sandy soils and late autumn, after a collection, it is thoroughly washed and cleaned from garbage and leaves.

It is better to use gloves during cleaning. Many dirt accumulates at the base. The bottom legs should be trimmed.

You can soak green in the basin with salt water for several hours so that all the sand leaves the plates.

With the caps remove the top layer of the peel and washed under the flowing jet of water. Then the crop is folded on a flat surface with a thin layer for drying. After getting cooking.

The mushroom is perfectly combined with many products. For example, you can cook envelopes with ham and mushroom stuffing.

To do this, take a 300 grams of Zelenuch, finely cut and fry a few minutes in a frying pan with a bow, spices and 200 grams of Sala. Then, the resulting mass, put on fire and start stewing.

The ham is cut into slices, lay the resulting mass on top, and put in the oven for baking. Dish is ready to feed on the table.

One of the popular dishes is considered mushroom soup. Washed mushrooms need to cut into pieces and fry in a skillet for 20 minutes.

So far, the mushrooms are preparing, clean, cut potatoes and send to a saucepan with boiling water. After frying mushrooms, send to the pan to potatoes and cook until readiness. Spices are added to taste.

Special sauce from sour cream with lemon juice can be prepared. To impart fragrance, the greens add.

On the Internet a lot of recipes with greenstocks: baked, in pies, with meat. You can cook bootes from pickled, boiled mushrooms, bread, eggs, boiled rice and semolina. Ready minced stirred with minced meat or potatoes. Since mushrooms often deteriorate, the semi-finished products should be fried immediately. So that the cutlets are learned by the stomach, it is better not to use the legs in cooking.

Edible or not

The mushroom recently got into the discharge of edible grins. Some scientists still claim that green mushroom color is associated with toxic elements that are not destroyed after thermal processing.

Dangerous components in overdose can affect the work of the heart and kidneys. Inexperienced mushrooms refuse to collect an ordinary, due to the insufficient study of the influence of the fungus on the body.

Also, they are simply confused with sulfur, fir, isolated, crumpled green, pale ledging, which are less and have an unpleasant smell.

In the history, there are cases when several people were poisoned from the overeating of the green lesions. If, after use, weakness, convulsions and general deterioration of the body are felt, should immediately apply to ambulance.

Those who have long been collecting and preparing mushrooms doubt their poisonousness. The main thing is the moderation in the use of green and then they will only benefit.

Preparation of green leaves, recipes for the winter

How nice to enjoy the harvest of green trees with cold winter. To do this, the rogue, after prolonged soaking, can be salted in several ways.

Cold way

Mushrooms should be gently put in glass jars, sprinkling each layer, salt at the rate of 1 kg of mushrooms - 1 tablespoon salt. For improving the marinade taste, cherry or currant leaves are added, black peas pepper, garlic cloves, dill umbrellas or horseradish leaves.

Then pushing the google, and wait for the appearance of juice. After this cargo can be removed, and use the leaves as a seal. The container is covered with a caprony lid and leave for marination. Hot method. With this method, the green drying is evaporated several times a few minutes, constantly changing water.

The rest of the singing method occurs, as in the previous method.

The robes can not only sprinkle, but also to be chopped in two ways. One provides for the fill of the marinade on ready-made banks, and the second cooking marina. For 1 kg you need to take:

  • 30 grams of cook salt;
  • 200 ml of water:
  • 1 teaspoon of 70% acetic solution;
  • Pepper pepper;
  • A little citric acid;
  • Several cloves of garlic;
  • 1 teaspoon sugar.

After the marinade spill the banks, add vegetable oil, close the lids. Finished cans with pickled greenstuffs are better stored in a cool place in the subfield, cellar, refrigerator, on the balcony. Salted mushrooms become crispy. They can be added to pies, salads, caviar.

Zeleshushka, after evaporation, you can freeze for the winter, you do not recommend drying the mushrooms.

A source: https://gribysobiraem.info/grib-zelenushka/

Green mushrooms like fry

How to cook grilled green mushrooms

If you accidentally went to the page "How to cook the mushrooms of the greenushki", then do not hurry to close it. In the recipes, about which I will tell, you can use not only green, but also those mushrooms that you have. And if you are interested in this kind of mushrooms, you can read more about it in the article "Mushrooms of the Greenushki - Photo and Description Plus 5 Useful Soviets"

How to prepare greenushki mushrooms

The green, the green row is the names of the same mushroom and, although he refers to the conditionally edible, it prepares a variety of dishes. The main thing is to clean it well from the sand.

Separately, I will not stop at this, on the link above you will find tips, how best to do it. We assume that greenushki mushrooms are ready, you can begin to prepare them.

I will start with winter blanks.

How to prepare greenflower for winter

I am sure that the hostess is already tired of the billets for the winter, but how not to stock the forest gifts of nature. Salted mushrooms in honor of the Russian people from a long time.

  • As experienced mushrooms say, it is best to use late summer and autumn fungi, they are less worm, more dense, well stored for winter billets. The greenstone is suitable for all parameters, because it is the latest mushroom.
  • The green row can be dried, frozen, marinate and shed.
  • Solit better hot way. First, the green row because of its color contains a small amount of toxic substances, so it is recommended to be blanched before salting. Secondly, thermal processing is recommended due to the unfavorable environmental situation and the ability of all mushrooms, and not just green, absorb harmful substances.
  • For pickling and salting, it is recommended to take young mushrooms, as they are more dense. Those who older can be used for frying, drying, freezing.

How to freeze the mushrooms of the green

The easiest way to billet for the winter is freezing, it can be done in two ways.

  1. Clean, treated mushrooms cut into several parts depending on the size, fold into the cellophane package, put in the freezer.
  2. To save space in the freezer, the chopped greenflowers can be booked for 10 minutes, so they significantly decrease in volume. Cool, fold into the cellophane package and in the freezer.

I usually apply both ways to freezing. From the boiled, you can prepare second dishes, salads, use for baking. But if you want to cook mushroom soup, then the best option will be, of course, freshly frozen mushrooms.

Marinovaya greenushka

Delicious and not complicated way of harvesting mushrooms, and green, including marination in banks with vinegar.

  • Processed greencraft - 1 kg
  • Large salt - 30 grams
  • Water - 200 ml
  • Sugar - 1 tsp.
  • Acetic acid (70%) - 1 tsp.
  • Pepper Peas - 5 - 6 pcs
  • Lemonic acid - on the knife tip
  • Garlic - 3 - 4 teeth

Mushrooms for canning usually happens more than a kilogram, but I specifically gave a recipe for a small volume. It is more convenient to calculate the amount of ingredients on the weight of your mushrooms: if you have 3 kg, you multiply everything on 3, and if 10 kg, then, respectively, multiply by 10.

  1. The required amount of water on the recipe pour into a saucepan, add salt, mushrooms and put cooking on the middle fire. Pack of liquid is small, they must be stirred, so that they would not have burned. Let you do not bother you that there are few water, the greenflowers will quickly give juice and the marinade will be enough.
  2. When the marinade becomes bright, the foaming and mushrooms will begin to settle on the bottom (approximately in 25 - 30 minutes), add the rest of the ingredients - sugar, acetic acid, pepper, sliced ​​on slices garlic, citric acid. Peel for 5 minutes.
  3. Decisid hot into the pre-sterilized banks and it is important that greenushki in banks were in marinade. Therefore, when laying them, they do not need to be tumped, and laying up mushrooms, the maternity marinade, whatever he covered them completely. Close up with sterile covers and put in a cool place. Store marinated green drywood in a cool place.

When you open the bank in the winter, then the taste can be adjusted if, for example, the greenstocks will seem with an acidic. The portion of mushrooms can be washed with boiled water, add some sugar, vegetable oil. If the taste of the green sues made you, I still advise you to add a little vegetable oil before serving to the table, mushrooms will be tastier and look more appetizing.

Silver of blanched mushrooms

If you are categorically against vinegar, you can escape the greenhouse and without it.

  • Processed greencraft - 1 kg
  • Salt of large grinding - 400 gr
  • Pepper peas - 6 -7 pcs
  • garlic - 3 - 5 teeth
  • Cherry leaves - 3 - 5 pcs.
  1. If you can use legs with a leg when marinating, then the method is better to cut the leg at a distance of 0.5 cm from the hat.
  2. Pour water into a wide pan and put it boil.
  3. In the colander, put a row prepared for salting, omit in boiling water, blanch 5 - 7 minutes. Then quickly cool under running cold water.
  4. In a saucepan or bucket, we put cooled mushrooms tightly, caps down in small layers. Each layer sprinkled with salt, observing the proportions, put garlic, pepper, cherry leaves. You can add a bay leaf, dry dill and other spices that you like.
  5. The last row to cover the X / B cloth, put the overtaken plate, put the load (as an option, a jar with water) and in a cool place.

A source: https://cubanhouse.ru/griby-zelenushki-kak-zharit/

Green Mushrooms: how to cook, photo and description, fried

How to cook grilled green mushrooms

Recipes and billets

Zelenushki (or green) belong to the conditionally edible type of mushrooms and were named so thanks to the characteristic green color of the fruit body.

They are widely used in cooking to prepare a variety of dishes, since they have a good and useful chemical composition.

Description of the processing of the product, as well as information on how to prepare greenushki mushrooms correctly, and the best step-by-step recipes - further in the article.

Selection and preparation of ingredients

For the preparation of various dishes with greenhouses, we usually take fresh mushrooms that grow in the forest in early September. They can be dried, marine, fry and boil.

To prepare a product to further culinary processing, perform such actions:

  • The fruit bodies are cleaned with hands from leaves and garbage;
  • Damaged and diesel sections are cut with a knife;
  • In order for dust and dirt better, the mushrooms are recommended to pour clean water for 10-15 minutes;
  • The cap and the leg washed with a soft kitchen sponge, and then once again rinsed in running water.

Cooking Zelenushek

In the cooking of greenushki, use for cooking soups, second dishes, snacks, and also harvest mushrooms for the winter, boiling them in spicy marinade. With proper heat treatment, the product retains its shape well and acquires a soft structure.

In order for the finished Kushanye a rich taste, various spices and vegetables add to it. The best step-by-step recipes for the preparation of these mushrooms are presented below.

Marinovka

-recipe

  • pepper fragrant peas

    8-10 pcs.

Nutritional value per 100 g:

  1. Folded over and washed green in large and wide capacity.
  2. Dissolve 300 g of salts in a bucket with 5 liters of water. Pour the fruit bodies with a cooked solution for 12 hours.
  3. Extract mushrooms from the salt solution, rinse them again from sand in clean water. Watch that they do not remain dirt.
  4. Boil in a saucepan of 3 liters of water. Lower the green in boiling water, cover the capacity with a lid.
  5. When the mixture in a saucepan boils, reduce the fire. Cook mushrooms for 1 hour, covering the capacity on top of the lid.
  6. Get the boiled fruit bodies from boiling water with a noise.
  7. Make a marinade: boil in a separate pot of 4 liters of pure water. Put the bay leaf, fragrant pepper and about 300 g of salts, mix.
  8. Share in the boiling marinade of the green. Prepare them on low heat for 10 minutes.
  9. Add vinegar to boiling mushrooms to a saucepan with boiling mushrooms. Cooking the mass for another 5 minutes, and then remove it from the fire.
  10. Prepare sterilized glass jars. Fill them to the fair with a dense layer of mushrooms, pour marinade, and then clog.

Important! Mushrooms were preparing a decoction in which mushrooms were preparing, it is impossible - there is sand in it, separated from the green during cooking. During the drain of the fluid, it will fall again on the surface of the fruit.

Fried

  • Black pepper pepper

    4-5 pcs.

  • Easy pepper peas

    4-5 pcs.

  • Ground black pepper

    0.5 h. L.

Nutritional value per 100 g:

  1. Carefully go through and rinse mushrooms. Take a large diameter bulb, clean from husk and cut into 2 parts.
  2. Boil on the plate with water with water. Add salt to it (to taste), peas of black and fragrant peppers, bay leaf and a whole half of the bulbs.
  3. Lower to the resulting spicy syrup of greenushki, mix. After boiling, cook mushrooms on slow heat for 25-30 minutes.
  4. Get shovel ready-made greenushki. Put them on a colander to run out of an extra liquid or slightly dry the surface of the fruit bodies with a paper napkin.
  5. Machine half of the bulbs in small pieces. Cutting mushrooms, if necessary, cut into several parts.
  6. Heat on the plate in a frying pan with vegetable oil. Lay into it onions, fry until golden color.
  7. Add mushrooms to the pan with a bow, salt and pepper in your liking. Prepare a dish on a small fire for 10-15 minutes.

Important! In front of the roasting, it is not recommended to cook greenflowers for more than 30 minutes - with long-term heat treatment, fruit bodies lose their shape and become slippery on the touch.

Flip from Zelenushek

-recipe

  • Water (for syrup)

    250-300 ml

  • Easy pepper peas

    5-6 pcs.

  • Black pepper pepper

    2-3 pcs.

Nutritional value per 100 g:

  1. Clear and rinse mushrooms. Fold them into suitable saucepan. Pour the fruit bodies with clean water, put the container on the stove. Bring the weight to a boil, cook about 10 minutes on a small fire.
  2. Welded mushrooms lean on a colander. Rinse them under jets of running water to remove sand residues.
  3. Put green drywood into a small saucepan. Pour their 250-300 ml of pure water (fluid should be half less than mushrooms).
  4. Clear the bulb from the husk, chop it with half rings.
  5. Add to Capacity with mushrooms Black and fragrant pepper, bay leaf, onion. Stir all the ingredients, and then put a saucepan on fire.
  6. Bring the mass to boil. Prepare it on slow heat for about 1 hour, after performing mushrooms periodically. After that, remove the saucepan from the stove.
  7. Share a ready-made mass in a bowl. Give the bay cool at room temperature, and then remove the dish in the refrigerator for the final frost.

Soup

  • Ground black pepper

    0.5 h. L.

Nutritional value per 100 g:

  1. Over love fresh mushrooms, rinse them in water. Cut the fruit bodies in small pieces.
  2. Heat the oil on the frying pan, lay out the green. Fail them on medium heat for 15 minutes, after periodically stirring a mass with a spoon.
  3. Clear potatoes from the peel, cut into small pieces.
  4. Pour water in a saucepan, boil on the stove. Add chopped potatoes into the container, cook for about 15 minutes.
  5. Stay in a saucepan with water and potatoes fried green. Cook for about 10 minutes.
  6. In a separate cup, mix lemon juice and sour cream. Pour the resulting mixture into a saucepan with mushrooms and potatoes.
  7. Salt and pepper. Bring it to a boil, and then remove from the stove. Before feeding, sprinkle a dish finely chopped parsley.

A source: https://fermer.blog/bok/recepty-i-zagotovki/13494-prigotovlenie-gribov-zelenushek.html

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