Greenfinch (or greenfinch) belong to the conditionally edible species of mushrooms and were named so due to the characteristic green color of the fruiting body. They are widely used in cooking for preparing a variety of dishes, because they have a good and useful chemical composition. A description of the processing of the product, as well as information on how to cook greenhouse mushrooms correctly, and the best step-by-step recipes are further in the article.
Selection and preparation of ingredients
To prepare various dishes with greenfinch, they usually take fresh mushrooms that grow in the forest in early September. They can be dried, pickled, fried and boiled.
Did you know? Centuries ago, on the territory of Europe, the greenfinch mushroom was considered a delicacy, and in medieval France, peasants did not have the right to collect it in forests owned by nobles.
To prepare the product for further cooking, perform the following actions:
- fruit bodies are cleaned with hands of leaves and debris;
- damaged and wormy areas are cut with a knife;
- so that dust and dirt are better washed off, it is recommended to pour mushrooms with clean water for 10-15 minutes;
- the hat and leg are washed with a soft kitchen sponge, and then rinsed again in running water.
Cooking greenfinch
In cooking, greenfinchs are used to make soups, main dishes, snacks, and they also prepare mushrooms for the winter, boiling them in a spicy marinade. With proper heat treatment, the product retains its shape well and acquires a soft structure.
In order for the finished dish to have a rich taste, various spices and vegetables are added to it. The best step-by-step recipes for preparing these mushrooms are presented below.
Marinovka
10-11 L14 hours
allspice
8-10 pcs.
Nutritional value per 100 g:
Fold the washed and washed greens in a large and wide container.
Dissolve 300 g of salt in a bucket with 5 liters of water. Pour fruit bodies with the prepared solution for 12 hours.
Remove the mushrooms from the saline solution, rinse them again from sand in clean water. See that there is no dirt left on them.
Boil 3 liters of water in a saucepan. Dip the greenfinchs in boiling water, cover the container with a lid.
When the mixture in the pan boils, turn down the heat. Boil the mushrooms for 1 hour, covering the container with a lid on top.
Get boiled fruit bodies from boiling water using a slotted spoon.
Make a marinade: boil 4 liters of pure water in a separate pan. Put bay leaf, allspice and about 300 g of salt, mix.
Put in boiling green marinade. Cook them over low heat for 10 minutes.
Add vinegar to the pot with boiling mushrooms, mix. Boil the mass for another 5 minutes, and then remove it from the heat.
Prepare sterilized glass jars. Fill them to the top with a dense layer of mushrooms, pour the marinade, and then clog.
Fold the washed and washed greens in a large and wide container.
Dissolve 300 g of salt in a bucket with 5 liters of water. Pour fruit bodies with the prepared solution for 12 hours.
Remove the mushrooms from the saline solution, rinse them again from sand in clean water. See that there is no dirt left on them.
Boil 3 liters of water in a saucepan. Dip the greenfinchs in boiling water, cover the container with a lid.
When the mixture in the pan boils, turn down the heat. Boil the mushrooms for 1 hour, covering the container with a lid on top.
Get boiled fruit bodies from boiling water using a slotted spoon.
Make a marinade: boil 4 liters of pure water in a separate pan. Put bay leaf, allspice and about 300 g of salt, mix.
Put in boiling green marinade. Cook them over low heat for 10 minutes.
Add vinegar to the pot with boiling mushrooms, mix. Boil the mass for another 5 minutes, and then remove it from the heat.
Prepare sterilized glass jars. Fill them to the top with a dense layer of mushrooms, pour the marinade, and then clog.Video recipe
Marinovk
Important! It is impossible to drain the broth in which the mushrooms were cooked - it contains sand, separated from the greenhouses during cooking. During the draining of the liquid, it again settles on the surface of the fruiting bodies.
Fried
3-4 70–80 minutes
black pepper peas
4-5 pcs.
allspice peas
4-5 pcs.
ground black pepper
0.5 tsp
Nutritional value per 100 g:
- Sort and rinse the mushrooms thoroughly. Take a large-diameter onion, peel and cut into 2 parts.
- Boil a pot of water on the stove. Add salt (to taste), peas of black and allspice, bay leaf and a whole half of the onion to it.
- Dip in the resulting spiced greenhouse syrup, mix. After boiling, cook mushrooms on low heat for 25-30 minutes.
- Get ready-made greenfinchs with a slotted spoon. Put them on a colander to drain excess fluid or slightly dry the surface of the fruiting bodies with a paper towel.
- Chop half the onion into small pieces. If necessary, cut the cooled mushrooms into several parts.
- Heat a frying pan with vegetable oil on the stove. Put onion in it, fry until golden brown.
- Add mushrooms to the pan with onions, salt and pepper to your liking. Cook on low heat for 10-15 minutes.
Important! Before frying, it is not recommended to cook greenfinchs for more than 30 minutes - with prolonged heat treatment, fruiting bodies lose their shape and become slippery to the touch.
Green Jellied
0.5 L 120 min.
water (for syrup)
250-300 ml
allspice peas
5-6 pcs.
black pepper peas
2-3 pcs.
Nutritional value per 100 g:
Peel and rinse the mushrooms. Fold them in a suitable pan. Pour fruit bodies with clean water, put the container on the stove. Bring the mass to a boil, cook for about 10 minutes on low heat.
Discard the cooked mushrooms in a colander. Rinse them under running water to remove any remaining sand.
Put the greenfinch in a small pan. Pour them with 250-300 ml of pure water (the liquid should be half as much as mushrooms).
Peel the onion from the husk, cut it into half rings.
Add black and allspice, bay leaf, onion to the bowl with mushrooms. Stir all the ingredients and then put the pan on the fire.
Bring the mass to a boil. Cook it over low heat for about 1 hour, periodically stirring the mushrooms. After that, remove the pan from the stove.
Put the finished mass in a bowl. Allow the aspic to cool at room temperature, and then put the dish in the refrigerator for final solidification.
Peel and rinse the mushrooms. Fold them in a suitable pan. Pour fruit bodies with clean water, put the container on the stove. Bring the mass to a boil, cook for about 10 minutes on low heat.
Discard the cooked mushrooms in a colander. Rinse them under running water to remove any remaining sand.
Put the greenfinch in a small pan. Pour them with 250-300 ml of pure water (the liquid should be half as much as mushrooms).
Peel the onion from the husk, cut it into half rings.
Add black and allspice, bay leaf, onion to the bowl with mushrooms. Stir all the ingredients and then put the pan on the fire.
Bring the mass to a boil. Cook it over low heat for about 1 hour, periodically stirring the mushrooms. After that, remove the pan from the stove.
Put the finished mass in a bowl. Allow the aspic to cool at room temperature, and then put the dish in the refrigerator for final solidification.Video recipe
Jellied greenery
Did you know? In the air around us there are many small mushroom spores, which in the presence of favorable climate conditions can grow even through a layer of concrete or asphalt.
Soup
3-3.5 L 50-60 min.
ground black pepper
0.5 tsp
Nutritional value per 100 g:
- Sort out fresh mushrooms, rinse them in water. Cut fruit bodies into small pieces.
- Heat oil in a frying pan, put the greenfinch. Fry them over medium heat for 15 minutes, periodically stirring the mass with a spoon.
- Peel the potatoes, cut into small pieces.
- Pour water into the pan, boil on the stove. Add chopped potatoes to the container, cook for about 15 minutes.
- Put fried greenfinch in a pan with water and potatoes. Cook for about 10 minutes.
- In a separate cup, mix lemon juice and sour cream. Pour the mixture into a pot of mushrooms and potatoes.
- Salt and pepper the soup. Bring it to a boil and then remove from stove. Before serving, sprinkle the dish with finely chopped parsley.
Dishes and preparations from greenfinch help to diversify the daily diet, and can also decorate any holiday table. It does not take a lot of time to cook the product, and even using the recipes listed in the article can prepare a delicious mushroom dish even for a beginner.
