What does the greenfinch mushroom look like and what is its description (+16 photos)

The Tricholomoideae (or Tricholomaceae) family comprises up to 2,500 species of mushrooms, among which the greenfinch, or Tricholoma equestre, is very well known. It is characterized by its distinctive greenish color, which is where it got its Russian name.

This species is known by various names, including green, golden, or lemon, yellow, green, and others. The mushroom is edible, but only if properly processed mechanically, physically, and thermally; otherwise, it can cause toxicity.

Basic information about greenfinch

The golden rowan mushroom appears as a pale green mushroom with a cap diameter of 5 to 13 cm. An interesting fact is that the color of the golden rowan mushroom does not change even during processing and before serving.

Appearance and photo

The mushroom is characterized by a short, thickened stem that is almost completely submerged in the soil. It has a yellowish or golden color, which is always lighter than the outer surface of the cap.

The cap, up to 12-13 cm in diameter, is olive, green-yellow, and fleshy. As the golden rowan mushroom grows and develops, the outer surface of the cap darkens, becoming dark green in older mushrooms. The inside of the cap is identical in color to the stem, and is covered with numerous thin, elongated gills.

When cut, the greenfinch also has a greenish color, and the flesh is firm. Small scales appear on the surface, causing particles of other plants and soil to stick to it, especially in rainy weather. Greenfinch has a faint, floury aroma.

It's difficult to discern from a description how distinct the russula is from other mushrooms, so we'll provide a photo of a similar mushroom—the serukha. Inexperienced mushroom pickers might confuse the two, as they're virtually identical except for color. However, they are completely different mushrooms, as the serukha belongs to the Russulaceae family, while the russula belongs to the Ryadkovye genus.

Morphology

Morphologically, the greenfinch differs from other species by its distinctive coloration, short stem (4-6 cm long and up to 2 cm thick), which is often thicker toward the base, and frequent, small gills (6-11 mm thick) that match the stem's color. The cap is unevenly colored: light yellow-green at the edges, and darker, olive-like, mustard-like toward the center. Unlike other species, it does not have an unpleasant, pungent odor.

Morphologically, the edible gray rowan is most similar to the greenfinch. The only difference is the color: the gray rowan is mouse-colored, dark gray, sometimes with a greenish tint.

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Place of distribution

Greenfinches are typically found in pine forests (usually dry ones) growing on sandy soil. They are also found on light loam and sandy loam soils when other edible mushrooms have already died down, just before the onset of cold weather. This is perhaps why greenfinches are almost never wormy.

Consumption

The greenfinch is a food product with a dubious reputation: on the one hand, it is considered very tasty and suitable for consumption, but on the other, this mushroom is dangerous and its consumption can lead to unpredictable consequences.

https://www.youtube.com/watch?v=GDqL1OPmHbE

Until 2001, the mushroom was considered conditionally edible, but later, cases of poisoning due to excessive consumption began to emerge. Three deaths were even recorded in France. The toxins are believed to affect skeletal and smooth muscles, destroying them, and also cause rhabdomyolysis, which in severe cases leads to kidney failure.

Collection time and rules

"Silent hunting" for greenfinches is challenging, as almost their entire stem is hidden in the soil, and their caps blend in with the ground and are often found under the needles. It's best to harvest greenfinches in late autumn, just before the onset of frost. This typically occurs between mid-October and early November. This species grows in open, sunny areas near young conifers, often pines, singly or in groups of up to eight.

Since mushrooms tend to "collect" surrounding debris, including sand, the stem should be cut carefully, vertically, above soil level. Before placing the cut mushroom in the basket, clean the cap: scrape it with a knife or run a brush over it. Once the cap is clean and there is no sand between the gills, it is ready to be placed in the basket.

How to distinguish greenfinch from false, inedible mushrooms?

In appearance, the greenfinch resembles several other species in this family. For example, it resembles the chamomile mushroom, a poisonous mushroom that can cause mild gastrointestinal upset. Therefore, it's important to be able to distinguish between edible and poisonous varieties.

These mushrooms have similar colors (yellow-green, yellowish) and cap diameters. To avoid confusion and risk of injury, it's important to know the differences between the species: the sulfur row always has a rich, unpleasant odor, reminiscent of tar and hydrogen sulfide. It has few gills, which are always fused to the stem, which reaches up to 11 cm in height. As they age, the little mice, as the gray row is also called, acquire a rusty or brown color.

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Two other inedible species that can easily be confused with the greenfinch are the sultry rowan and the isolated rowan. They can be identified as follows:

1. The sultry rowan has a sharp, unpleasant smell and taste, and is also smaller in size.
2. The isolated row is characterized by a sharply unpleasant smell and a bitter taste, has white or yellowish-tinted plates, located not as densely as those of the greenfinch,

The beneficial properties of greenfinch and contraindications for consumption

Serukh and zelenushka are considered quite nutritious; almost half of their composition is protein, with a similar amount of carbohydrates, primarily glycogen. The amount of fat (in the form of phosphatides, cholesterol, and lecithin) is minimal.

They also contain a large amount of amino acids (tryptophan, arginine, methionine, and others), carotenoids, vitamin B6, and trace elements (ferrum, potassium, magnesium, calcium, phosphorus, copper, iodine, and others). Energy value: 19 kcal per 100 g. Mushrooms exhibit antistaphylococcal activity.

Contraindications to their use are the following:

• children under 12 years of age;
• any pathology of the kidneys, liver and gastrointestinal tract;
• blood clotting disorder;
• muscular dystrophy and low body mass index;
• any autoimmune diseases;
• cardiovascular pathologies;
• diabetes mellitus;
• long-term use of anticoagulants;
• pregnancy and breastfeeding.

Salting rules for the winter

Before preparing any kind of mushroom, yolks must be thoroughly washed. To do this, hold them under running water and tap the caps. Then, place them in a container of warm, salted water for 2 hours (to allow any remaining sand to settle to the bottom). Next, gently rinse them several times and remove the outer layer of the cap.

Greenfinches are never eaten raw. Therefore, after cleaning, boil the mushrooms for 20 minutes. Then, they can be pickled for the winter.

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Cold method

To pickle greenfinches using the cold method, you'll need a dry, clean, deep container. Place your favorite spices (bay leaf, dill, garlic, horseradish, pepper, etc.) in the bottom. Then, arrange the mushrooms on top in a single layer, cap-side down, and sprinkle with salt (40-50 grams per 1 kg of greenfinches).

Then repeat the process with the next layer, and so on until the mushrooms are gone or the container is full. Next, place a press on top to firmly press them down. The container is left like this for a week, until the mushrooms have thoroughly released their juices. Once this has happened, transfer the container to a cool place. The product is ready to eat within a few months.

With blanching

Instead of soaking the mushrooms for a long time, you can blanch them. To do this, add 10 grams of salt per 1 liter of water to a container of water. Bring to a boil, turn off the heat, then add the mushrooms and let them sit for half an hour to an hour.

Pickling

To prepare the marinade, you can use any spices (cloves, allspice, black pepper, bay leaf, black currant twigs or leaves, cherries, horseradish, etc.). After the water with greens, spices and salt (1.5 tablespoons of salt per 1 liter of water) has boiled for 30 minutes, add 1 teaspoon of vinegar and turn off the heat after 5 minutes.

Then the contents of the container are distributed among jars, closed with nylon lids and sent to a cool place (with a temperature of 1-6 °C). The length of time the mushroom is cooked determines whether harmful bacteria, which can be fatal if ingested, are destroyed. Therefore, don't reduce the cooking time.

Answers to common questions about greenfinch

The most common questions about this mushroom are:

The greenfinch is considered a rather tasty and healthy mushroom, but it's important to remember that it contains toxins. Therefore, to safely consume it, it's essential to cook it thoroughly, avoid eating large quantities, and be aware of any contraindications.