People spoiled by the noble color of white mushrooms, as well as brown chops, aspen mushrooms and chanterelles, look suspiciously at greenfinchs, which do not lose their unusual color even after cooking. If dried white mushrooms had suddenly turned green in places, they would have been immediately thrown away, but it turned out that initially green green cabbage leaves were specially collected and served on the table as a delicacy. Strange things happen in the mysterious mushroom world.
Botanical description
The greenfinch mushroom, also called green rowing, is derived from the venerable lamellar fungus and belongs to the ryadovka family.
His hat, which is able to grow up to the size of 15 centimeters in diameter, at a young age is slightly convex, becomes flat over time. It has a light olive color with a predominance of green, which to the center noticeably turns brown.
On the back of the cap are yellowish-green plates, and the mushroom stem is almost all hiding in the ground. The pulp of the fungus is yellowish, rather hard, fragile and very resistant to damage by worms. 
Did you know? The largest living organism on Earth, occupying an area of almost 10 square kilometers with its mycelium, is considered to be a honey mushroom that has been living in the territory of the United States, according to scientists, for 2.5 thousand years.
Where to grow, and when to collect
Rowing green grows exclusively on sandy soils, especially willing to settle in coniferous forests, among which in the first place chooses pine forests. It can grow all alone, but it does not avoid companies of up to eight copies.
Zelenushka gives special value in the eyes of mushroom pickers to their ability to emerge from the ground in that sad period when the main types of edible mushrooms end their growing season. Rowing green can be collected from September until frost. And it is spread throughout the Northern Hemisphere in its temperate latitudes. 
Edibility and taste
Zelenushka belongs to conditionally edible mushrooms. That is, it can not be consumed raw, but it is quite possible after cooking. True, the latest scientific studies make it suspicious of being poisonous. However, the toxicity of this fungus with deaths is fixed only when it is excessively consumed.
We advise you to learn more about russules, chanterelles, aspen trees, poplar trees, boletus mushrooms, sprouts, shiitake, white podgruzdkah, black truffles, boletus mushrooms, boletus, ceps, mushrooms, boletus mushrooms, currants.
The taste of the ryadovki green mild, but about her smell there are different interpretations. It seems to some that it has a floury aroma, to others it resembles a cucumber one.
The nutritional value
Zelenushka is not very high in calories, having only 19 kilocalories for every hundred grams. At 46%, it consists of a protein rich in valuable amino acids. 
Another part of its composition, 49%, is occupied by carbohydrates, predominantly glycogen. And the fats present in the composition (5%) are mainly expressed in the form of phosphatides, lecithin and cholesterol.
Green protein has a range of amino acids that are beneficial to humans:
- tryptophan;
- arginine;
- lysine;
- serine;
- valine;
- glycine;
- histidine;
- threonine;
- isoleucine;
- aspartic acid;
- leucine;
- glutamic acid;
- methionine;
- phenylalanine.
- cystine;
- proline;
- tyrosine;
- alanine.
The greenfinch is very saturated with micro- and macroelements, among which there is most of phosphorus, and also presented:
- iron;
- potassium;
- calcium;
- magnesium;
- zinc;
- selenium;
- sodium;
- manganese;
- copper.
- vitamin C;
- vitamin B6;
- vitamin B12;
- vitamin E;
- riboflavin;
- thiamine;
- vitamin D;
- vitamin D2;
- nicotinic acid;
- vitamin K1;
- pantothenic acid;
- folic acid;
- choline.
We recommend that you familiarize yourself with the list of edible mushrooms.
Is it possible to confuse, or similar species
When collecting greenfinchs there is a danger of confusing it with similar mushrooms that can cause significant harm to human health. For example, the poisonous row sulfurous with some similarity to it also grows in coniferous forests and coincides in terms of ripening.
You can distinguish this toxic range from greenfinch by the smaller size of the cap, by its bright yellow-gray color, and also by the unpleasant smell of the pulp. 
Rowing gray poisonous Another rowing - fir, or sultry - is not as poisonous as sulfuric, but it is considered inedible and differs from greenfinch by its smaller size and high, thin leg. 
Spruce
Fans of mushrooms will be interested in reading about how to freeze mushrooms, mushrooms, chanterelles, oyster mushrooms and white mushrooms.You can confuse rowing green and with the most dangerous pale toadstool, which at a young age also has a greenish-yellow cap. And it is quite easy to distinguish them by completely white plates of the toadstool and the ring on its leg.
Death capWhat of them can cook
Zelenushka is suitable for any kind of culinary processing that exists for mushrooms. It can be cooked, fried, pickled, salted and dried.
Important! Since this mushroom is conditionally edible, it can be used only after cooking and in moderate quantities.
Greenfinch grows in the sand mainly in pine forests and, possessing a very sticky skin on its cap, collects a considerable “harvest” in the form of sand and pine needles. Therefore, in the preparation of the most difficult - well clean it from litter. The hat is peeled, and the sand and needles, trapped on the plate and foot, are best eliminated during cooking.
As a rule, only young mushrooms marinate, and the old ones are more suitable for frying and drying. The inexpressive taste of raw greenfinches is noticeably enhanced after frying and especially drying. 
The peculiarities of cooking this rowing can be attributed to its ability to acquire a rich green color after cooking or salting.
How to cook
Usually these mushrooms are boiled in salted water for a quarter of an hour. They are placed in cold water, bring it to a boil, throw salt into it to taste and boil over low heat. Then, drain the boiling water, mushrooms are placed in a colander and doused with cold water. After that, they can be eaten, added to salads, fried, pickled, flavored with different dishes.
Did you know? In the Middle Ages in Europe greenfinch was ranked as the most exquisite mushroom species at the level of truffles.
In addition, after boiling, zelenushkas become fit for human consumption, they are also cleaned from the litter that has entered them. 
How to pickle
There are several recipes for salting these interesting mushrooms. Here is one of the most popular. It requires the following ingredients:
- greenfinch - 1 kilogram;
- cherry leaves - 2 pieces;
- currant leaves - 2 pieces;
- granulated sugar - 2.5 tablespoons;
- table salt - 1.5 tablespoons;
- bay leaf - 3 pieces;
- dill seeds - 30 grams;
- mustard - 15 grams.
You will probably be interested to learn how to pickle mushrooms for the winter in banks, as well as get acquainted with the most delicious salting recipes.
Video: recipe salads Zelenushek
After ten minutes of sludge, the resulting brine should be poured into a jar of mushrooms and close it with a lid. Having stood in a cool place for a week, the product will be ready for use.
Important! Greenfinchs should not be used if there are problems in the gastrointestinal tract.
How to pickle
Young fungi are recommended for marinating. This procedure requires the following ingredients:
- water - 200 milliliters;
- green ryadovka - 1 kilogram;
- granulated sugar - 1 teaspoon;
- table salt - 30 grams;
- 70% acetic acid - 1 tsp;
- citric acid - at the tip of the knife;
- garlic - 4 cloves;
- Pepper in peas - 6 pieces.
Learn how to cook delicious marinated mushrooms and chanterelles.
Video: Pickling Zelenushka Mushrooms
In the water you need to put mushrooms and salt and put all this in a saucepan on the fire of medium intensity. After about half an hour, when the mushrooms begin to sink to the bottom, you should add the rest of the ingredients and boil everything for five minutes.
After that, the finished product must be decomposed into pre-sterilized containers and close them also sterilized lids.
These conditionally edible mushrooms are in fact the absolute favorites of home canned food in late autumn. A diverse palette of substances that are valuable to human health, coupled with savory flavors, makes Zelenushka a welcome guest on the table of many people.
