Simple and affordable recipes for making greenfinches
Greenfinches, or as they are also called by fans of "quiet hunting" greenbacks, are conditionally edible mushrooms. Their name is due to the unusual green color of the fruit body. Due to their rich and healthy chemical composition, these mushrooms often become the main ingredient in many culinary dishes, and also often decorate the festive table. These forest dwellers are used to make soup, marinate, pickle, or dry. Almost every experienced mushroom picker knows the recipes for cooking greenfinches.
How to prepare green tea
This time will be enough for the plates to open and you can easily clear the sand from the mushrooms. After that, it is necessary to cut off the spoiled and damaged areas with a knife. Then it remains only to rinse again with running water, and wipe the cap and leg with a kitchen sponge.
Greenfinch recipes
We have selected for you some interesting and simple recipes for cooking mushrooms.
Salted crispy brilliant greens for the winter in banks
Greenfinches are harvested for the winter in two ways: cold method with soaking or hot method.
For 1 kg of greenfinches, you will need the following list of ingredients:
- water - 200 ml;
- salt - 30 g;
- vinegar - 100 g;
- allspice peas;
- citric acid - a pinch;
- garlic - a couple of cloves;
- sugar - 1 teaspoon.
Cooking scheme:
- Prepared and soaked mushrooms must be placed in glass containers, sprinkle each layer with salt. The proportions at this stage are as follows: 1 layer of greenfinches - 1 tablespoon of salt.
- After that, the mushrooms are placed in barrels or deep wide pans and pressed down by oppression (a circle, gauze and a load are placed). Next, you need to wait for the juice to appear. After that, the weight can be removed, and currant leaves can be used as a seal or horseradish.
- The container must be tightly closed with a nylon cover and left for salting. Then you can start preparing the marinade.
- Next, place the salted greenfinches in sterile jars. Process the container in a water bath, in a microwave oven or oven. It remains only to fill the filled containers with hot marinade, add a small amount of vegetable oil and seal with nylon caps.
The finished product must be stored exclusively in a cool place: cellar, refrigerator or on the balcony.
Some time after salting, it is necessary to check whether the brine is present in the mushrooms - it must necessarily protrude a couple of centimeters higher. If there is no brine in the jars, then it must be refilled. Mushroom blanks will help diversify the daily diet or decorate the festive table. Culinary processing does not take too much time, and with the help of recipes for cooking greenfinches, you can prepare an appetizing meal for the winter.
It is recommended to salt greenfinches in an exceptionally hot way. This is due to the fact that green mushrooms, due to their specific color, contain a certain amount of toxic substances.
It is for this reason that they should be blanched before salting. In addition, heat treatment is necessary due to the fact that greenfinches, like any other mushrooms, are capable of absorbing harmful substances from the environment.
Marinade for greenfinches
Mushrooms are closed for the winter with a fragrant marinade, thanks to which the taste of the collected forest gifts is revealed.
What is required to prepare the marinade:
- salt - 1.5 tbsp. l;
- black peppercorns - 10 pcs.;
- cloves - 2 buds;
- cinnamon - a pinch;
- sugar - 2 tsp.
Preparation:
- First you need to boil water, add salt, sugar and mix thoroughly.
- After boiling, add the necessary spices. The vinegar should be added at the rate of one teaspoon per liter container.
- After the mixture boils, let it brew for a few minutes.
The prepared brine will completely saturate the mushrooms and give them additional flavor.
If signs of mold appear on top, it must be removed periodically, and the gauze and the load should be washed in hot salted water.
After that, everything is wiped off and again covered with a load, a circle and gauze.
Pickled greenfinches
Recipes for pickled greenfinches necessarily include the use of vinegar and all kinds of spices that can enhance the already strong aroma of mushrooms.
Ingredients:
- greenfinches - 9 kg;
- marinade water - 4 l;
- lavrushka - 6 pcs.;
- black allspice peas - 10 pcs.;
- salt - 500 g;
- vinegar - 300 g.
Cooking instructions:
- Prepare mushrooms as described above and place in a large container (bowl or saucepan). In a separate bowl, mix five liters of water and 300 g of salt. Pour the prepared ingredients and leave for 12 hours. After the specified time, remove the mushrooms, rinse thoroughly under running water.
- Boil 3 liters of water in a deep and wide saucepan, place greenfinches in a bowl and cover with a lid. As soon as the mixture boils, it is necessary to reduce the gas and boil the mushrooms for one hour. Then, using a slotted spoon, remove the boiled fruits from the container.
- Then proceed to the preparation of the marinade: boil 4 liters of water in another bowl, place the bay leaf, pepper, salt and mix well. To enhance the taste and aroma, cherry, currant leaves, cloves of garlic are often added, dill or hell.
- Place the mushrooms in a boiling marinade and boil for ten minutes. Then add vinegar to the pan and mix thoroughly. Boil the ingredients for another five minutes and then put out the heat.
- Place the prepared product in sterile glass jars, fill to the top, fill with marinade and seal. Storage containers can be processed in a water bath, in an oven or microwave.
So that pickled mushrooms do not lose their taste and aroma, they must be stored at a temperature of + 5 degrees.