Zelenushka is a conditionally edible mushroom related to ordinary tricholomas. It is called so in connection with the fact that it has a bright greenish-yellow color of the hat. Even with heat treatment, the color of greenfinch does not change.
Differences of edible mushroom from "toadstool"
This mushroom can be distinguished from its inedible "double", a gray-yellow row, according to the following characteristic features: the greenfinch cap grows up to 15 cm in diameter and has a convex tubercle in the center, from the inside of the cap are visible densely arranged light yellow plates that exude a specific "flour" smell. The leg of the mushroom is usually short, reaches 2-3 cm, elastic and dense in structure. The color of the legs has a greenish or yellowish tint. The mushroom pulp is white, yellowing over time, which indicates that greenfinch may contain toxins. In this article we will tell you how to salt the greenfinch, how to pickle and process them. The main thing is to be careful and remember that the use of this mushroom in large quantities can be dangerous.
We learn how to salt the greenfinch and how to clean them after collection
Greenfinches are collected from late August - early September. They are mainly found in pine forests, on dry sandy soils under trees. They do not grow individually, but in groups. After collecting the greenfinch, you need to carefully process it. Mushrooms are moved, bad and old specimens are not used for food. Each greenfinch is washed in cool water. The film must be removed from the mushroom cap; the leg can be scraped with a knife. After cleaning, put the mushrooms in a container of water and rinse well, washing sand and dirt. Now it is desirable to shift the greenfinch in a clean container, pour hot water there and sprinkle the mushrooms with salt abundantly. You can leave them soak for about 15 minutes. Thanks to this procedure, the plates will open and all the remaining sand will be washed. You can repeat this procedure several times.
How to salt the greenfinch for the winter?
In order to make a delicious snack, you will need the following ingredients:
- greenfinch;
- vinegar 9%;
- salt;
- garlic;
- dill;
- pepper (peas);
- Bay leaf.
So, we will tell you how to cook greenfinch. First, mushrooms should be boiled for 5 minutes in salted water with the addition of vinegar. While they are boiling, we will make a mixture for pickling from herbs. Cut dill and garlic. Add to them bay leaf and peppercorns. Put the mushrooms in a colander and let the water drain. After cooling, mix the greenfinch with herbs. Now we spread the mushrooms in pre-sterilized jars.
Important: it is necessary to stack the mushrooms tightly enough to each other. From above, we fill the greenfinch with salt. After 4 days, the mushrooms will be ready. This appetizer should be stored in the refrigerator. Now you know how to salt the greenfinch correctly. Serve mushrooms to the table by seasoning them with vegetable oil and vinegar.
Pickled Greenfinch
They should be marinated for the winter according to this recipe. You will need such components: greenfinch, dill, salt, cloves, vinegar, cinnamon, black peas, allspice. After cleaning and washing, boil the mushrooms in salted water for 30 minutes. While the mushrooms are thermally processed, we will make a marinade. For 2 liters of water, take 3 tablespoons of salt, 20 peas of black pepper, cloves - 2 pieces, a little cinnamon. Add sweet pepper there. After cooling the mushrooms, we lay them out in prepared jars and add vinegar essence (1.5 teaspoons per liter capacity). Fill the greenfinch with marinade and close the jars with plastic lids. That's all, the winter snack is ready. It must be stored in the refrigerator. Enjoy your meal!