Why mushrooms turn green and what to do in this case

With their taste properties mushrooms conquer all who have tried them. The mushroom always remains tasty and fragrant, even if the product is salted with one salt, without adding seasonings and spices. In the number of vitamins and minerals, mushrooms are ahead of some fruits, vegetables and even meat.

Although saffron milk mushrooms are milky, they are eaten raw, just sprinkled with salt. In addition, these fruiting bodies do not require prolonged soaking and preliminary boiling, since the milky juice of mushrooms has absolutely no bitterness (with the exception of spruce mushrooms). However, their bitterness gives the mushrooms a special piquancy.

Mushrooms grow in large groups and quickly enough. If small and young mushrooms were still seen in the morning, then the next day - these are already large specimens, and all are in the wormholes. Having found the glade with saffron mushrooms, you can collect several baskets. Sometimes novice mushroom pickers do not cut these mushrooms at all, since the mushrooms have turned green, and they are scared by this shade.

Reasons why saffron mushrooms turn green and bitter (with photo)

Why did mushrooms mushrooms turn green, for what reasons does such a metamorphosis occur? Note that this feature is completely inherent in these types of mushrooms. For example, with a small press, their flesh changes hue. In addition, sometimes in adulthood there are already greenish circles on the surface of the hats.

There are false mushrooms that differ from the real ones in bright red milky juice, which after a while acquires a green color. On a slice or break, the mushroom flesh is white, and on the air it turns green. Is it possible to collect green mushrooms to eat? It is worth saying that the false saffron mushroom is a conditionally edible mushroom, it can also be prepared as a snack for the winter. Experienced mushroom pickers are happy to collect even such representatives, because they taste almost the same as real ones.

If the mushrooms turn green after the harvest, don’t worry, you can do anything with them: fry, boil, salt, pickle, freeze and even dry. Changing the color to green is a natural feature of saffron mushrooms, especially if mushrooms were collected in the coniferous forest. With a change in color, mushrooms do not lose their taste and natural properties. Therefore, eating green fruit bodies, you can be calm for your health, they will not bring harm.

The reasons why saffron mushrooms turn green and bitter will depend on the place of their collection. As mentioned above, the most common in coniferous forests are saffron mushrooms with a red hat that grow near pine tree species. In adulthood, these mushrooms become greenish and begin to bitter, and when cut, the juice that stands out immediately becomes green. Such mushrooms can be eaten. For example, they can be fried and then stewed with sour cream, or make mushroom caviar for the winter. Ginger, even in adulthood, is completely edible and beneficial to the human body.And it is very easy to get rid of bitterness: pour mushrooms with cold water and leave for 1 hour, stirring hands from time to time.

Knowing why the cut mushrooms turn green, you can safely go to the forest and collect this wonderful product. Moreover, saffron milk does not have poisonous doubles that would be dangerous to human health.

We offer you to see a photo showing why the saffron mushrooms turn green and under what circumstances this happens.

What should I do if fresh mushrooms mushrooms turn green from the bottom after harvesting?

Novice cooks, not knowing some of the features, are wondering what to do if mushrooms mushrooms turn green after harvest? Note that this type of mushroom in its structure is very delicate and fragile, therefore, if the mushrooms were in the basket for a long time and were squeezed, they quickly lose their color, becoming green. When picking mushroom pickers try to put mushrooms with their hats down and not very fill the basket. It is better to come to the forest the next day and collect mushrooms again.

Fresh mushrooms, which turned green, are quite suitable for food and can undergo any cooking process.

One of the options for cooking saffron mushrooms for the winter is salting. Mushrooms are cleaned, washed in a large amount of water and laid out in an enameled or glass container, pouring each layer with salt and spices (optional). If you use galvanized or ceramic dishes, mushrooms can generally turn green and deteriorate, which will lead to food poisoning.

Some mushroom pickers noticed that when cut, the mushrooms turned green only from below near the legs. Note that this will in no way affect the taste and aroma of mushrooms, since when it comes into contact with air, the milky juice simply changes color to greenish. Experienced fans of "silent hunting" have long noticed this feature and do not pay attention to the changed color. When salting or pickling, an unusual shade of mushrooms in a jar will look like a "fabulous" delicacy.

Is it possible to salt or pickle green mushrooms?

However, the question arises: is it possible to salt or pickle green mushrooms, and whether it will affect health? We want to reassure readers, there is nothing wrong with that. You can safely use green mushrooms in any cooking process.

Is it possible to eat mushrooms if they turn green during salting? If the color change occurred after the product was salted, then it’s worth considering what could have affected it? For example, mushrooms turned green during salting, as the rules for their preparation or storage were not observed.

Mushrooms must be thoroughly pre-cleaned and washed well.

• Remove debris from the surface: the remains of needles, foliage and grass.
• Cut off the lower condensed part of the legs and pour cold water for 20-30 minutes (if the mushrooms are very dirty). With dry salting, the mushrooms are not washed at all, but wiped with a damp kitchen towel or sponge.
• Tilt in a colander or spread on a large sieve, allowing to drain.
• Boil the mushrooms in salted water with citric acid in order to preserve their color (in cold and dry salting, mushrooms do not boil).

Store the workpiece with salted mushrooms in a cool, dark and well-ventilated room at a temperature not exceeding + 10 ° С. If the air temperature exceeds the permissible norm, the mushrooms turn green or blue, the brine starts to ferment and the workpiece deteriorates.

Why have salted saffron mushrooms turned green and what to do to prevent this from happening during salting?

There is another reason why salty mushrooms turned green. Perhaps the mushrooms were not completely covered with brine or marinade. Oxidized in the air, the salty fruit bodies change color and turn greenish. Note that there is nothing wrong with this, and you will not be poisoned by consuming such mushrooms. This is a natural process, comparable to the color change of cut or bitten apples (the fruit turns brown in the air).

So that the mushrooms do not turn green during salting, they must be completely covered with brine. Check your mushroom preparations from time to time, and if there is not enough liquid in the container, add cold boiled water or crush them with a lot of pressure.

If mushrooms turned green during salting, a large number of spices and spices could contribute to this.

Therefore, experienced culinary experts advise using only one salt in order to preserve not only the color and taste of fruiting bodies, but also their aroma.

With hot salting, to preserve the color, it is better to boil the mushrooms in salted water with the addition of citric acid. Mushrooms should be completely immersed in boiling water. To do this, put a smaller lid in the pan and put a small load. Usually, with preliminary boiling, mushrooms do not change their color.

If salting is carried out in a cold or dry way, then the mushrooms become greenish in color. This does not affect the safety and taste of mushrooms, unless they are completely acidified and the brine has not acquired an unpleasant odor. In this case, the mushrooms should be discarded immediately.