- Division: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Agaricales (Agaric or Lamellar)
- Family: Tricholomataceae (Tricholomovye or Ryadovkovye)
- Genus: Tricholoma (Tricholoma or Ryadovka)
- View: Tricholoma equestre (Greenfinch)
- Other names for mushroom:
Other names:
Zelenka
Sandpiper green
- Agaricus equestris
- Tricholoma flavovirens
Greenfinch is a mushroom of the genus Tricholoma of the family. It got its name for its green color, which persists even after cooking.
Description
Hat greenfinch reaches sizes in diameter from 4 to 15 centimeters. Quite thick and meaty. While the mushroom is young, a tubercle is flatly convex in the center, later it becomes flatly procumbent, the edge is sometimes raised. The color of the hat is usually greenish-yellow or yellow-olive, brownish in the center, darkening over time. In the center, the cap is finely scaly, the skin is smooth, thick, sticky and slimy, especially when the weather is damp, the surface is often covered with sand or soil particles.
Records- from 5 to 12 mm wide, often located, thin, grow with a tooth. Color is lemon yellow to greenish yellow.
controversy have an ellipsoid oval shape, smooth above, colorless. Spore powder is white.
Leg mostly hidden in the ground or very short from 4 to 9 cm and up to 2 cm thick. The shape is cylindrical, slightly thickened below, solid, the color at the stem is yellow or greenish, the base is covered with small brownish scales.
pulp white, turns yellow over time, if cut, the color does not change, dense. Worms in the pulp come across very rarely. It has a floury smell, but the taste is not expressed in any way. The smell depends on the place where the fungus grew, most pronounced if the development occurred near the pine.
Spreading
Zelenushka grows mainly in dry pine forests, sometimes it also occurs in mixed forests on sandy and sandy loamy soil, it occurs singly and in a group of 5-8 pieces. It can grow in the neighborhood with a gray row similar to it. Most often found on open ground in pine forests, when other mushrooms have already finished fruiting, from September to November until frost. The fungus is common in the temperate zone of the Northern Hemisphere.
Edibility
Zelenushka refers to, harvested and eaten in any form. Rinse thoroughly before use and handling. After cooking, the mushroom retains its green color, for which its name came from greenfinch.
Poisoning occurs if greenfinch is consumed in large quantities. Toxins of the fungus affect the skeletal muscles. Symptoms of poisoning are muscle weakness, cramps, pain, dark urine.
"Silent hunting" for mushroom pickers usually ends with the advent of autumn. Everyone is waiting for cold weather and snow, but some gatherers still walk through the forest in search of fresh "trophies". Experienced mushroom pickers know that there are still edible greenfinch mushrooms that are not afraid of low temperatures. Such specimens are harvested for the winter and spring and are used in the preparation of marinades and salads.
Description of the green mushroom
Zelenushka is also called green rowing, greenfinch, jaundice or greenfinch. The green mushroom, belonging to the genus Tricholoma and the class Agaricomycetes, is in the Ryadovkovy family. Zelenushka, which received such a name due to the characteristic green color, is a conditionally edible variety.
Adult Zelenka has a dense, fleshy and relatively wide cap, which reaches a span of 5-14 cm. Young specimens are characterized by a cap with a flat-convex shape, which has a small tubercle in the center and raised edges.
A mushroom with a brownish center is distinguished by a light olive color, which is characterized by a yellow or green tint. Mushrooms become darker as they mature. The green row has a dense skin. The cap is characterized by radially diverging small scales. During the rainy season, it becomes sticky. For this reason, it is often covered with a variety of forest debris.
The pulp has a dense structure. In young specimens, it is whitish, and in adult specimens it is yellow. The tasteless flesh is distinguished by a slight smell of flour or cucumbers, which becomes more concentrated if the greenfinch is adjacent to the pines.
The plates are characterized by shades from light yellow to yellowish green. Greenish colors have mature specimens. Zelenka has wide, frequent and notched-attached plates. Their width varies between 0.5-1.2 cm.
The short leg of the mushroom, the lower part of which is in the soil, is almost the same color as the cap, but is lighter in tone. Small dense scales covering this part are brown in color. The leg grows up to 4-5 cm, and in girth its size is 1.5-2 cm.
Another feature of the greenfinch is the lack of worminess in it. Many believe that this is due to the appearance of green mushrooms in late autumn, when the cold sets in and the insects stop laying their larvae.
Known habitats
The yellow-bellied greenfinch is distributed throughout Russia. Mushrooms begin to appear in mid-August in large numbers until frost. When many types of mushrooms can no longer be found, the green row still continues to delight mushroom pickers.
Tricholoma flavovirens
This mushroom often saves the mushroom picker in the second half of autumn, when the main edible mushrooms are already moving away.
Synonyms: Greenfinch, Row yellow-green
Description of the green row
Hat row green 3-12 cm in diameter, initially convex, then flat, often with a wavy raised edge, sticky, fibrous, yellowish-greenish. The leg of the fungus is green, 3-6X1-3 cm, cylindrical, continuous, longitudinally fibrous, finely scaly, one-color with a cap. The flesh of the green row is whitish at first, later yellowish, with a pleasant mild taste and a floury smell. The plates are notched, wide, yellowish-greenish. Spore powder is white. Spores 6-8X X3.5-5 microns, ellipsoid-oval, colorless, smooth.
Green rowing grows on sandy soil in coniferous forests, from September to October.
Ryadovka green - edible mushroom. It is used for food and prepared in any form. Before processing, remove the skin from the cap, and cut off the plates if they are dirty. Crushed mushrooms should be thoroughly washed with water, as they are often covered with sand.
Zelenushka is sometimes confused with the deadly poisonous pale grebe, from which it is easily distinguished by the absence of a ring and free leg, yellowish-greenish color of the plates.
Photos for the description of the green row
Video for the description of the green row
Now we are looking for a greenfinch, in a scientific way - a green row. We walk through the pine forest on sandy ground. Here the foresters plowed the area a little to protect the forest from fire, thanks to which it is clearly visible that there is sand here. From time to time here, under the needles, we come across green rows. Now I see something... In the center of the frame - here, a green row is hiding. This is already such, more or less noticeable ... Large, one might even say, size. Ryadovka green is an edible mushroom, I would even say a delicious mushroom. It has a typical rowing structure and a specific green color. We look further: another greenfinch is hiding in this tubercle (scientifically, again - a green row). You could even say two. These are smaller specimens. The big minus of the green rows is that they are all in the sand. They have to be washed thoroughly. But in general - a good mushroom. Well, here is the area, as a keepsake, in which our green mushroom grows.
Another video for the description of the row of green
Join our new group lovers of silent hunting
After the end of the peak season for picking mushrooms in the forests, you can still find a green row (greenfinch). And although frosts and snow are already “looming” ahead, lovers of “silent hunting” do not refuse to collect fresh “trophies” with such a specific and original color as this one.
Green row mushrooms are widely distributed throughout Russia. However, novice mushroom pickers often confuse greenfinch with green russula, and this especially happens when the green rows are at a young age. For comparison, look at the photo of the greenfinch mushroom and green russula.
However, even if there is confusion, you should not be afraid. Both mentioned species are edible, and they will never interfere on the table in the form of a delicious snack.
It is worth saying that various scientific sources that provide a description and photo of a green row indicate the conditional edibility of this fruiting body. But modern biologists believe that the substances that give the hat a green color are not destroyed during heat treatment and can lead to poisoning, which is dangerous for the human cardiovascular system. Scientists have found that when you use a large dose of green rows, blood viscosity and platelet count increase. And this can lead to the development of a heart attack and thrombosis. However, on the other hand, these fruiting bodies contain proteins, fats and carbohydrates, as well as vitamins B1, B2, PP and D, which are necessary for the human body. In addition, green rowing (greenfinch) is rich in carotene, phosphorus and pantothenic acid. So, based on the foregoing, it should be noted that it is forbidden to eat such a mushroom in food in large quantities.
Although the green mushroom (greenfinch) can be prepared in many ways: fry, boil, salt, marinate, stew, it should be consumed only in limited quantities. It is necessary to remember one important rule: rinse the mushrooms thoroughly and peel the hat from the skin. If the mushrooms are salted, boiled or marinated, a beautiful saturated green color of the mushrooms is obtained in a jar. And if you properly prepare the green row and use it in reasonable quantities, you get an excellent vitamin supplement to your daily diet, especially in winter.
Mushroom ryadovka green (greenfinch) prefers all forest zones of the country: more often mixed and coniferous, less often deciduous.
Growing on dry sandy soils, this fungus rarely becomes wormy. In this article, we will provide a complete description and photo of green row mushrooms, so that every fan of “silent hunting” can recognize this fruiting body in the forest and harvest the appropriate crop.
The name of the green row comes from the characteristic appearance of the fruiting body, which is distinguished by the bright green color of the cap. Even during heat treatment, the color of the mushrooms is completely preserved. The presented photo of the green row will allow each mushroom picker to find out how it looks and to study in detail the representative of the row.
Latin name: Tricholoma eguestre.
Family: Ordinary.
Synonyms: greenfinch, green row, green mushroom.
Hat: has a strong and dense body, which is practically not spoiled by worms. A photo of the greenfinch mushroom shows that the hat in the early stages is fleshy and convex. At a later age, it becomes prostrate and almost flat, often radially cracking. Diameter from 3 to 15 cm, with a bright green or green-yellow tint. The center of the cap is darker in color, covered with small scales. In wet weather, the hat becomes slippery and sticky, which makes it possible for sand, leaves and grass to stick to it.
Leg: short, slightly thickened downwards, covered with small brown scales at the base. In the photo of the green row (greenfinch), it can be seen that the leg is completely hidden in the soil. However, its color is immediately noticeable, because it has a green or greenish-yellow color.
Pulp: dense, white, in adulthood acquires a yellowish tint. When broken or cut, the color immediately changes. The taste is not pronounced, but has the smell of fresh flour. In green rows growing on pines, the aroma is stronger.
Records: thin, have a lemon or greenish-yellow color, which becomes darker with age.
Application: greenfinch can be salted, fried, marinated, stewed and boiled. Many consider fried green rows to be the most delicious, and in this case they do not have to be boiled.
How to distinguish greenfinches from gray-yellow rows and when to pick these mushrooms
Similarities and differences: the greenfinch mushroom is very similar to the poisonous sulfur-yellow row. How to distinguish a greenfinch from a sulfur-yellow row so that poisoning does not occur? First of all, you need to pay attention to the smell and color of the mushroom that is in front of you. The main difference between the sulfur-yellow row and the greenfinch is the unpleasant smell of tar soap, a bitter taste and a dirty yellow color.
The mushroom also resembles a burning row, which has a cone-shaped hat and a specific spicy taste. In addition, the burning rowing grows only under spruce trees, less often prefers pine trees.
Description of greenery. What is its chemical composition and how many calories it contains. Healing properties of the mushroom. Is there a risk in the abuse of the product, to whom it should not be used in food. Culinary recipes for dishes with greenfinch.
The content of the article:
Zelenushka is a mushroom from the genus Tricholoma and the Ryadovkov family. The name is due to the green color that remains after heat treatment. Sometimes this mushroom is called a row of green, jaundice and green. Sandy soils, coniferous and deciduous forests of Russia are considered to be the homeland. It is also distributed on the territory of Ukraine, the Caucasus, Bulgaria, Belarus and in the temperate zone of the Northern Hemisphere. It can be easily confused with poisonous species. For example, it differs from the pale grebe by the absence of a Volvo and a ring on the leg, and from the inedible rowing by the absence of a sharp tar smell and gray-yellow color. The greenfinch cap reaches 5-16 cm in diameter, it is fleshy and has a small tubercle in the center. When cut, the pulp practically does not change color, with only rare exceptions it becomes wormy. The smell is floury, and the taste is not expressive. The stem of the mushroom is small and completely hidden underground.
The composition and calorie content of greenfinch
The mushroom contains special biologically active substances that determine its color and aroma.
The calorie content of greenfinch is 22 kcal per 100 grams of the edible part, of which:
- Carbohydrates - 3.26 g;
- Proteins - 3.09 g;
- Fats - 0.34 g;
- Water - 92.45 g;
- Inorganic substances - 0.85 g.
- Vitamin B6 - 0.104 mg;
- Vitamin B12 - 0.04 mcg;
- Betaine - 9.4 mg;
- Vitamin C - 2.1 mg;
- Vitamin D - 0.2 mcg;
- Vitamin D2 (ergocalciferol) - 0.2 mcg;
- Thiamine - 0.081 mg;
- Riboflavin - 0.402 mg;
- Pantothenic acid - 1.497 mg;
- Folic acid, DFE - 17 mcg;
- Choline - 17.3 mg;
- Vitamin E (alpha-tocopherol) - 0.01 mg;
- Tocopherol, beta - 0.01 mg;
- Tocopherol, gamma - 0.01 mg;
- Tocopherol, delta - 0.01 mg;
- Tocotrienol, alpha - 0.05 mg;
- Vitamin K1 (dihydrophylloquinone) - 1 mcg;
- Nicotinic acid - 3.607 mg.
- Aspartic acid - 195 mg;
- Arginine - 78 mg;
- Valine - 232 mg;
- Histidine - 57 mg;
- Tryptophan - 35 mg;
- Threonine - 107 mg;
- Isoleucine - 76 mg;
- Leucine - 120 mg;
- Lysine - 107 mg;
- Methionine - 31 mg;
- Tyrosine - 44 mg;
- Alanine - 199 mg;
- Glutamic acid - 343 mg;
- Glycine - 92 mg;
- Proline - 76 mg;
- Serine - 94 mg;
- Cystine - 12 mg;
- Phenylalanine - 85 mg.
- Glucose (dextrose) - 1.48 g;
- Fructose - 170 mg.
- Calcium. Allows stable formation of the bone skeleton, prevents its fragility, normalizes cardiovascular activity, takes an active part in skin epithelialization, improves the productivity of digestive enzymes.
- Iron. Provides intracellular oxygen exchange, strengthens the protective function of the body, normalizes the level of cholesterol and hemoglobin in the blood, knocks out plaques from the walls of blood vessels.
- Magnesium. Responsible for enzymatic reactions, utilizes the necessary energy, improves the metabolism of neurons of the central nervous system, promotes the functioning of muscles, makes tooth enamel stronger.
- Phosphorus. Prevents the development of osteoporosis, rickets, periodontal disease and colds, removes uric acid and radionuclides, improves mental activity, increases efficiency, maintains acid-base balance.
- Potassium. It controls the work of the endocrine glands, improves the condition of the skin, nails and teeth, strengthens the mucous membrane, takes part in regeneration processes, activates the physiological functions of magnesium.
- Sodium. Prevents fluid leakage from vessels and capillaries, stabilizes kidney function, relieves increased nervous excitability, is responsible for salivary gland enzymes, controls the osmotic concentration of blood, and has vasodilating properties.
- Zinc. It forms bone tissues, takes part in muscle contraction, improves the absorption of essential chemical compounds, ensures the rapid healing of damaged skin areas, and prevents the onset of diabetes.
- Copper. It has a redox function, provides organs with oxygen, converts iron into hemoglobin, activates tyrosine, synthesizes endorphins and takes part in the formation of collagen.
- Manganese. Improves memory, forms bones, removes toxins, stabilizes digestion, maintains glucose levels, restores cartilage tissue, is a powerful antioxidant.
- Selenium. It normalizes the work of thyroid hormones, prevents the formation of free radicals, improves reproductive function, stimulates metabolic processes, slows down the aging process, and participates in the immunomodulatory process.
Useful properties of greenfinch
The presence of greenfinch in the diet will help improve many metabolic processes in the body. With a moderate inclusion of the fungus in dishes, you can normalize blood clotting and improve the functioning of the cardiovascular system.
The benefits of greenfinch and the products in which it is included are due to the harmonious combination of chemical compounds and amino acids:
- Suppression of staphylococcus. Pathogenic microflora, subcutaneous tissue and the state of connective tissues are normalized, immunity is strengthened, inflammatory processes are extinguished.
- Blood Purification. The components of the fungus affect the breakdown of colorless protein in plasma, normalize cholesterol and sugar levels, dissolve blood clots, prevent myocardial infarction, cardiac arrhythmia, extrasystole, hypo- and hypertension, aortic stenosis.
- Fight against osteoporosis. Bone tissues are strengthened, proliferation and differentiation of osteoblasts increase, cell membranes become more elastic and durable, and are not exposed to the negative effects of toxins.
- Promotes absorption of glycogen. More energy appears, classes in the gym become more productive, muscle growth is ensured, excess calories are burned.
- Stabilization of the gastrointestinal tract. Peristalsis improves, the necessary micro- and macroelements are absorbed, the mucous membrane is strengthened, the microflora is normalized.
- Wounds heal faster. Wounded areas of the epithelium are disinfected, the regeneration process is accelerated.
- Normalization of the kidneys and liver. Biologically active components of greenfinch remove salts of heavy metals, toxins and slags, break kidney stones, improve metabolism, stabilize stools, and prevent the development of glomerular nephritis.
- Reducing pain during menstruation. The chemical compounds contained in the fungus have a positive effect on the reproductive system of a woman.
- Strengthening the protective function of the body. Body temperature normalizes, chronic fatigue syndrome disappears, sleep patterns stabilize, the immune system destroys infectious and viral agents.
- Sedative effect. Excessive irritability is removed, neurotic conditions are treated, the secretion of the glands of the gastrointestinal tract is enhanced, and antihypoxic activity is manifested.
- The aging process slows down. Selenium contained in greenfinch has a positive effect on the condition of the skin, wrinkles are smoothed out, acid-base metabolism is stabilized, hair becomes shiny and smooth.
- Normalization of blood pressure. Blood microcirculation improves, excess tension is removed from the walls of blood vessels.
Harm and contraindications to the use of greenfinch
Only a limited amount of mushrooms can be eaten. Their frequent inclusion can provoke malfunctions in the body and cause serious ailments.
The consequences of the abuse of greenfinch:
- Allergic reactions - skin rash, redness, loss of appetite, digestive disorders, stool disorders, flatulence, skin discoloration, nausea, vomiting, headaches, fainting, weakened immune system, inflammation of the duodenal mucosa.
- Deterioration of blood clotting - violation of metabolic processes, dehydration of the body, infectious diseases, increased bleeding of mucous membranes, petechiae, menorrhagia, complications of the musculoskeletal system.
- Violation of the kidneys - the color of urine darkens, metabolic processes and ionoregulatory function worsen, chemical homeostasis is not controlled.
- Pain in the muscles and cramps - the production of certain enzymes and metabolic processes in cartilage and bones are disrupted, muscle fibers become inflamed, lactic acid is slowly absorbed.
- Toxic shock - diarrhea, rapid heartbeat, loss of consciousness, fever, mucous membranes of the eyes and nose become inflamed.
Absolute contraindications to greenfinch:
- Acute rhabdomyolysis - muscle cells are destroyed, acute renal failure develops, hyperkalemia appears, the content of creatine kinase and myoglobin increases.
- Myelotoxicity - the state of the hematopoietic tissue of the bone marrow worsens.
- Pregnancy or lactation - the components of the fungus can adversely affect the health of the child and cause an allergic reaction.
- Hypervitaminosis - greenfinch contains many vitamins of different groups that can worsen the condition of the skin and lead to the destruction of cartilage tissue.
- Allergy to individual components - mushrooms are among the top ten products that are poorly absorbed by the body.
- Glomerulonephritis - renal glomeruli are affected and their structure is disturbed.
Recipes of dishes with greenfinch
The inclusion of greenfinch in the diet will improve the palatability of food and give it a spicy flavor. This mushroom goes well with meat, fish, vegetables, eggs and even berries. It can be fried, dried, frozen, salted, boiled and pickled.
There are the following recipes for greenfinch, which are characterized by low calorie content and benefit the body:
- Thin crust pizza. A tablespoon of dry yeast is diluted in 2 cups of warm water and allowed to stand until bubbles appear. Pour a teaspoon of salt and 3 cups of wheat flour, 4 tablespoons of olive oil and ready-made yeast into a container. The dough is mixed and let it brew a little. Meanwhile, 100 grams of ham and 50 grams of greenfinch are cut into small pieces, 100 grams of hard cheese are passed through a grater. Grease the baking sheets with oil and roll out the dough on them. The edges are made thicker than the center. Top the cake with 2 tablespoons of tomato paste and spread the filling. Bake in the oven at 175-180°C for about 20 minutes. A few minutes before taking out the pizza, sprinkle with chopped herbs and cheese.
- Draniki with greenfinches. 2 large potatoes are peeled and passed through a grater, onions are removed from the husk and finely chopped. With a blender, beat 1 chicken egg, 3 tablespoons of flour, 50 grams of greenfinches, 20 grams of butter, 3 cloves of garlic and 70 grams of hard cheese. Sprinkle the ingredients with salt, spices and mix. On a hot and oiled frying pan spread the dough with pancakes and fry over low heat until golden brown. Draniki harmonize well with sour cream.
- Potatoes with meat and mushrooms. Preheat the pan and grease it with vegetable oil, in which you should fry chopped onions and 200 grams of chopped greenfinches. Three minutes later, half a kilogram of chopped pork is added, mixed and fried for 15-20 minutes. 10 potatoes, peeled, cut into cubes, brought to a golden crust. After that, pour a glass of filtered water. Then you should mix everything well, salting afterwards. If necessary, pepper and add herbs and bay leaf. Next, the dish is covered with a lid and simmered for about 20 minutes.
- Chicken sausages with greens. 2 heads of white onion and 4 cloves of garlic are peeled, passed through a press and added to a kilogram of minced chicken. Then 350 grams of greenfinches are finely chopped and thrown to the meat along with spices and salt. The natural casing is stuffed with ingredients and formed into sausages, which should be pierced in several places so that they do not burst from the juice during frying. Cook the sausages on the grill for about 15-20 minutes, until a clear liquid starts to flow out.
- Pancakes with mushrooms. 150 grams of greenfinches are fried together with chopped onions. Then 3 chicken eggs, 500 ml of low-fat kefir, a teaspoon of salt and soda, a tablespoon of sugar and 300 grams of sifted wheat flour are beaten with a blender. The dough will come out the same consistency as on pancakes. Then pour in 3 tablespoons of vegetable oil and let the dough stand for an hour. After that, chopped mushrooms, onions, greens are laid out on a heated frying pan and a layer of dough is poured. Fry for 1-2 minutes on each side. The dish goes well with sour cream.
- Tortilloni in lentil-tomato sauce. 700 grams of lentils are washed and boiled until tender. Then 3 stalks of celery, carrots and onions are chopped and fried in an oiled pan until tender. 100 grams of chopped greenfinches and boiled lentils are added to vegetables. In a separate container, combine 2 tablespoons of tomato paste, 2 teaspoons of sugar, a teaspoon of salt, a pinch of citric acid, 3 cloves of garlic passed through a press, black pepper powder to taste, a teaspoon of adjika and 150 ml of water. The resulting sauce is poured over lentils, stewed for about 7-10 minutes, chopped greens are added. A pack of tortiglioni is boiled, as written on the manufacturer's packaging, and added to the rest of the ingredients. Then pour in 200 ml of water for greater juiciness and simmer for another 3 minutes. The finished dish can be decorated with baked cherry tomatoes.
- Mushrooms in sour cream. Greenfinches are peeled, cut into slices and thrown into a heated frying pan, generously greased with butter. Fry until all the liquid has evaporated. The head of a white onion is cut into rings and added to the mushrooms. Then everything is salted, peppered and 4 cloves of garlic are passed through a press. Next, pour 4 tablespoons of sour cream and simmer the ingredients over low heat for about 15 minutes under the lid.
A few centuries ago, greenfinch was one of the most sought-after mushrooms in Europe and was equated with truffles and morels.
In medieval France, peasants were forbidden to pick this mushroom in the forests owned by the knights. You had to pay dearly for this.
The most pronounced smell in greenfinches that grow under coniferous trees. It does not disappear even after prolonged heat treatment.
Mushrooms bear fruit most actively from August to October. But greenfinches are not widely distributed, because they have a short shelf life and deteriorate during long-distance transportation.
Since 2001, after being published in a scientific journal of greenfinch research, the skin of the mushroom has been suspected of being poisonous.
Mushrooms have been found to contain anticoagulants that prevent the formation of blood clots.
According to popular beliefs, two weeks after the appearance of greenfinch, severe cold sets in and the first snow falls.
Watch a video about greenfinch mushrooms:
