Do I need to soak greenfinches - the secrets of processing mushrooms before cooking

Tell me, is it necessary to soak greenfinches? Local mushroom pickers have started their season and now the market is full of all kinds of mushrooms. Once I bought and pickled butter, but then my husband and I decided to go to the forest themselves. We live on the outskirts of the village, it is very close to us, right behind the site. We are happy with the result of the walk: they brought a full wallet of greenfinches. I decided to salt them, remembering the taste of grandmother's pickles, but now I forgot the recipe, and how to prepare the mushrooms too.

At the end of autumn, when the gifts of nature on thick legs and with fleshy hats are already running out in the forest, the greenfinch season begins. These dense mushrooms are ideal for pickling and are delicious too. Given the peculiarities of their growth, many are interested in whether it is necessary to soak greenfinches. Most of their "comrades" from the forest are thoroughly processed, including soaking, before cooking. And how to prepare these mushrooms for eating or for winter preparations?

It is noteworthy that the cap retains its characteristic green color even after heat treatment, only losing its saturation.

Do I need to soak greenfinches

Greenfinches grow mainly in pine forests and mixed forests and are very fond of sandy soil. Actually, this is precisely what entails the peculiarities of their preliminary processing. The mushroom itself is distinguished by a short fleshy leg, on which a "lamellar" cap sits. Its diameter can reach 12 cm. The hat is covered with a greenish skin, which is why the mushroom got its name. Interestingly, worms do not like hard pulp and rarely spoil it. Harvesting usually begins at the end of the mushroom season, and the gifts of nature grow until the frost.

Greenfinches are also known under other names, among them: sandstones, jaundice, brilliant green.

Like any catch of the "quiet hunt", greenfinches should be washed, but even more thoroughly. Due to the short leg, sand gets into the plates under the hat, which can spoil the taste of the dish. This is the main reason for soaking. This procedure allows you to maximally clean greenfinches from litter. It is carried out in this way:

1. First of all, remove plant debris, leaves and blades of grass from the caps.
2. Then fill it with warm water and let it stand for a couple of hours.
3. Drain and refill with a mild saline solution (5 tablespoons per bucket of water). Let the greenfinches stand in it overnight or at least 3 hours.
4. Now rinse the mushrooms until the water runs clear.
5. Finally, fold into a saucepan and simmer for 5 minutes. If there is still sand left, it will settle to the bottom of the pot.

What can you do with green tea

Green mushrooms are conditionally edible, so do not lean on them too much. This is especially true for people with stomach problems. Mushrooms can be eaten boiled, or fried with sour cream, but they are especially tasty pickled... However, any preparation must include pre-cooking. Moreover, keep in mind that you need to cook 3 times for 20 minutes with replacement of water with clean water.

Boiled greenfinches can be poured with marinade and stored under a lid in the refrigerator. For 1 liter of marinade you will need: 2 tbsp. l. salt and sugar, a couple of cloves, a dozen peas of black pepper and 5 pieces of allspice. Don't forget to add more vinegar (3 tablespoons).

Canning greenfinches at home - video