Mushrooms zelenki, zelenushki: recipes of dishes and preparations for the winter. The best recipes for delicious marinated and canned mushrooms green for winter. How and how much to cook and fry the greens?

From this article you will learn what can be cooked from the rowers( green-eyed, green).


  • Mushrooms green, green and green: photos
  • How to clean, rinse the mushrooms green from the sand?
  • How to salt the green-mushroom mushrooms in a cold way for the winter: recipe
    • Picking ryadovok( green peas and serrushes) in a cold way with soaking
    • Pickling ryadovok with pre-blanching
  • How to marinate green for winter in cans: recipe
  • Marinade for greenery per 1 liter of water
  • Green mushrooms: How much to cook?
  • Zelenushka mushroom - cooking: how and how much, to fry?
  • Mushroom soup zelenushek: Recipe recipe
  • cutlets with mushrooms zelenok
  • Video: Canning ryadovok the example Greenfinch

autumn, when white, boletus, aspen has departed, there mushrooms from the family ryadovok - Greenfinch. And if the mushroom pickers do not want to throw a "quiet hunt", you can still hunt green and russula.

Mushrooms zelenki, zelenushki and podzelenki: photo

Green mushrooms are called zelenkami or green mushrooms - green rowers, and another kind of ryadovka - gray sergeant is called green grass.

Zelenushki and podzelenki - conditionally edible mushrooms, it is impossible to eat raw, and after boiling they are tasty and healthy mushrooms. They are fried, boiled in soup, salted, marinated, dried.

Looks like this: the young mushrooms hat convex in the middle, and growing, it becomes flat, in diameter 4-12 cm;On the cap are radially arranged small scales, from below the hats of the plate. Leg is thick, cylindrical. The color is greenish-yellow, so it remains after boiling.

mushrooms from the family blewits - Greenfinch or green fodder

blewits gray or podzelenka in appearance very similar to the greenfinch, but the color of her light gray, gray, and sometimes dark gray.

Gray or greenery stand

The ryadovka hat has a dense structure, the foot is friable, fibrous. Both rows have a pleasant floury smell.

Growers grow in the temperate climate of the Northern Hemisphere, near the pine, under the abundance of last year's leaves or moss. Larvae are rarely affected.

How do I clean, rinse the mushrooms green from the sand?

Grow green and green podzelenki in the sand, sometimes they have to dig out of it. To lessly carry the sand home on mushrooms, they are shredded from the garbage at the gathering site.

To quickly clean mushrooms when they come home, they should be doused in warm water for half an hour by or more, during this time the plates will open and the sand will be poured from the mushrooms.

Other housewives advise to soak greens in water at room temperature for 1 hour, and stir them occasionally, and then rinse thoroughly.

greenfinch and podzelenki well cleaned from sand, if soak them in warm water for half an hour to clean out the sand

lamellar mushrooms help recipe 1 :

  1. cleared of sand and grass mushrooms spread in a large bowl.
  2. In a full bucket of clean water stir a handful of salt, and pour the mushrooms for 1 hour. Water to take 3-4 times more than mushrooms, so that they swim in the water.
  3. After every 7-10 minutes, the mushrooms are mixed in water.
  4. We wash each fungus, add it to another deep bowl, and pour it again with clean water, but without salt, again for 1 hour.3-4 times to change the water, and will be enough.
  5. You can also wash the mushrooms 1 times under running water after salt water. As

salt mushrooms greenfinches cold method for winter: recipe

Related edible mushrooms ( blewits, mushrooms, red Russula, volnushki, Val) salted with Cold soaking before salting.

Salted mushrooms require attention :

  • After a while you need to check if there is brine in the mushrooms, it should act over the mushrooms higher by 1 cm or more. If the brine has evaporated, then top up.
  • If mold is formed from above, periodically remove it, gauze, load and circle wash in hot salted water, wipe with a clean cloth of the pan wall, again cover with gauze and load.
  • So that the salted mushrooms do not lose their taste, we store them at a temperature of 5-6 ° C, do not allow minus temperature.
Salted peanuts in cans

Salting ryadovok( green peas and serrushes) in cold fashion with soaking

Picking up rowers cold way

For soaking mushrooms you need:

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


  1. Mushrooms are cleaned from sand, Washed, and poured in enameled pots with a weak saline solution.
  2. Salt solution is prepared from 10 liters of cooled boiled water and 1 cup of salt.
  3. Mushrooms are sometimes mixed, so that the sand from the plates gets better, we soak for 10 hours, during this time we change the solution 2 times.
  4. After the soak procedure, mushrooms are again in unsalted water and salt.

For picking ryadovok need:

  • 3 liters of water
  • 1 tbsp.teaspoon salt
  • Leaflets walnuts evenly with black currant and oak leaves


  1. enamel saucepan pour over boiling water, dried, its bottom lined with leaves of black currants and walnuts. Instead of currant and nut leaves, you can take oak leaves.
  2. The second layer will be mushrooms, and then again the leaves. This alternation is done while there are mushrooms. We cover the mushrooms with a thick layer of leaves.
  3. We cover the top with a mug, preferably of wood, or a plate, and a clean marble in several layers, put the load, and pour in the brine.
  4. Brine : boil 3 liters of water with 1 tbsp. Spoon of rock salt.
  5. We put the dung and mushrooms in a cool place.
  6. Mushrooms, interspersed with currant and nut leaves, are ready after 1 month, and after 40 days you can eat mushrooms, interspersed with oak leaves.

Caution .In connection with the deteriorated ecology( and rowers absorb a lot of harmful substances), it's not recommended to salt them in a cold way recently.

Salting ryadovok with pre-blanching

Salted greens

Salting blanched ryadovok

For pickling ryadovok you need:

  • 1 kg of mushrooms
  • 40-50 g salt
  • 5-6 cloves garlic
  • Fresh or dried horseradish roots, parsley
  • Dry fennel branches, celery
  • leaves of black currant, oak and cherry


  1. From ryadovok clean off the sand, my, we changed several times new water, and then pour hot water and boil for 5-10 minutes.
  2. We take the mushrooms with a noise, wash in new cooled boiled water, distribute in layers in an enameled container, pouring salt, roots, leaves and brushed cloves of garlic. The top layer is made of leaves.
  3. Cover with a mug of wood, and on top of the gauze, and set the yoke.
  4. Dishwasher with rowers leave the kitchen for 1 day, and then take it out to a cold place.
  5. After 10-14 days, the rowers will be ready for use.

Note .To prevent mold from appearing in the mushrooms, we pour them in thin slices from the roots of horseradish.

How to pickle green buckwheat for the winter in cans: recipe

Pickled greens

Marinate mushrooms can be 2 ways :

  • Mushrooms marinated in a marinade
  • Mushrooms boiled separately and the marinade is poured directly into the jar

1 kg of ready mushrooms will require close300 ml of marinade .

Note .During pickling, in the jar to the mushrooms with a weak taste, which includes the ryadovka, to improve the taste, add the leaves of black currant, umbrella dill.

Pickled green cones

For marinade you need:

  • 0,800 l of water
  • 200 ml of 9% vinegar
  • 40 g of salt
  • 20 g of sugar
  • 5 peas of sweet pepper
  • 3 carnations
  • 2 bay leaves
  • 2-3 dried black currant leavesAnd sprigs of dried dill

Begin to cook:

  1. Peeled green leafs boil for 10-15 minutes, take out of broth, add up in enameled dishes, pour cold water, take water so much that it was above mushrooms by 1-2 cm.
  2. .How manyAxis of water, add the rest of the ingredients for the marinade, except vinegar.
  3. We boil the green mushrooms in marinade for 35-40 minutes, on low heat, stirring frequently.
  4. Finally add the vinegar and turn it off.
  5. We pour greens with marinade on clean jars, top pour in 1 tbsp. A spoon of vegetable oil in each jar, close with plastic covers. Store in the cold at a temperature of 1-6 ° C.

Note .Marinated mushrooms are considered a semi-finished product, and, having opened in the winter such a jar, they are desirable to boil for 20-25 minutes, and then botulism is not terrible. If the metal lid on the jar with mushrooms is swollen, discard the mushrooms without regret.

Marinade for green leaf per 1 liter of water

Marinade for green bucket

Marinade for greenery :

  • 1 liter of water
  • 150 ml 9% vinegar
  • 2 tbsp. Spoons of salt
  • 1 tbsp. Spoon sugar
  • 2-3 bay leaves
  • 5-6 peas of black pepper and fragrant
  • 4-5 nails


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

Green mushrooms: how much to cook? Zelenushka

Zelenushki delicious boiled, and fried. Cook these mushrooms for a short time, 10-15 minutes.

Cooking greens are desirable for two reasons: after boiling the mushrooms are softer, and all the sand pours out of the plates.

Note .Many such mushrooms as a quarter man can not be, there were cases when people were poisoned by these mushrooms, because of excessive use.

Zelenushka mushroom - cooking: how and how much, to fry?

Fried green buckets

If, after you have brought greens from the forest, you are going to fry them, then you do not need to pre-boil them first.

Fried green buckets

For the frying you need:

  • 1 kg of greens
  • 2-3 st. Spoons of vegetable oil
  • Salt and ground black pepper to your taste

Fry mushrooms:

  1. We carefully clean Zelenushki, wash several times in water, soak for half an hour in warm salt water, rinse again, cut into pieces, and fry in vegetable oil for 20 minutes. At the end of frying, salt and pepper to taste.

Very popular in the people green buckets, baked in the oven :

For baked zelenushek need:

  • 1 kg zelenushke
  • 2-3 st. Tablespoons butter creamy
  • 5-6 tbsp. Spoons of sour cream
  • 1 tbsp. Spoon flour
  • 100 g grated cheese
  • After a few twigs of parsley and dill greens

Cooking mushrooms:

  1. Peeled and washed several times in green water, soaked in warm water, and cut into pieces, fry in a frying pan in butter for about 20 minutes, at the end salt and pepper.
  2. Toasted greens are put in a baking dish, sprinkled with flour, poured with sour cream, sprinkled with grated cheese on top, put in an oven, switched on for medium heat, for 20-25 minutes until it gets brown.
  3. Take the dish from the oven, sprinkle with chopped parsley and dill, and serve hot to the table.

Mushroom soup from green herbs: recipe

Soup from green cones

Soup from green cones

For soup you need:

  • 6 glasses of water
  • 500 g of green peas and potatoes
  • 4 tbsp. Spoons of butter creamy
  • 2/3 cup sour cream
  • 1 tbsp. Spoon of lemon juice
  • Salt, pepper ground( black and fragrant) to your taste
  • 4-5 sprigs of fennel greens
  • 1 bay leaf

Start cooking:

  1. Mushrooms are thoroughly washed several times, cut into pieces, and fry in oil for 15 minutes.
  2. We peel the potatoes, wash them, cut them into small cubes, throw them into a pan with hot water, and cook for about 15 minutes.
  3. Add the toasted mushrooms to the pan, and continue to cook for 10 minutes, until the mushrooms are soft. Soup with salt, pepper.
  4. Sour cream is mixed with lemon juice, poured into soup, let's boil, and turn off.
  5. Sprinkle with greens of dill, and serve for lunch.

Recipe for chops from mushrooms zelenok

Cutlets from pork and green leaf

Useful tips :

  • For cutlets from green leaf, for a bunch, add soaked stale bread, egg, crushed oatmeal, boiled rice, semolina.
  • Stuffing of greens can be mixed in half with potato or minced meat.
  • Forest mushrooms quickly deteriorate, they can not be stored untreated for more than a day, even in a cold place.
  • Cutlets can be prepared from salted or pickled greens, but then you need to put less salt in cutlets.
  • Feet of mushrooms because of a large amount of fiber worse digested in the stomach than the hats, they can be grinded in a meat grinder into cutlets.

Cutlets from pork and green buckles

For cutlets you need:

  • 1 kg of meat
  • 300 g greenfish
  • 2 medium bulbs
  • 2-3 st. Spoons of sour cream
  • 1 tbsp. Spoon of flour
  • 2 cloves of garlic
  • 1 bunch of parsley
  • Salt and pepper ground black to your taste
  • Vegetable oil for frying cutlets

Let's start cooking:

  1. We pass meat, greens, onions and parsley through the meat grinder.
  2. Stuffing mix, salt, pepper.
  3. We form oblong cutlets, and fry in oil.
  4. Cooking sour cream sauce .Sour cream diluted with water 1: 2, pour the flour, salt, pepper ground black, chopped garlic, let's boil.
  5. We dip into the sauce the toasted cutlets, and stew for 2-4 minutes.

So, on the above examples, we made sure that from the rowers( green-eyed, green), you can prepare different delicious dishes, and diversify your table.

Video: Conservation of ryadovok on the example of green