Cooking mushrooms correctly - salted serushki using the hot method - cooking technology

Description of green mushrooms and sulfur mushrooms (photo)

The greenfinch has a dense, thick, smooth, sticky cap, the diameter of which ranges from 4 to 12 cm. In young specimens it has a convex shape, and in older specimens it is flat.
Its edges may be wavy or raised. The color of the cap is usually greenish-yellow or olive at the edges and brown with small scales in the center. The elastic pulp is initially white, but turns yellow as it grows. Thin, often planted plates of greenfinch have a bright yellow or yellowish-green color. The legs, hidden in pine needles, moss or sand, have a length of 4 to 10 cm and a width of 1 to 2 cm. They have a cylindrical shape, greenish-yellow color and a thickened base covered with brown scales. Green rows belong to the fourth category of mushrooms.

Serushka is characterized by a dense cap of pinkish-gray, gray-violet or brownish color with concentric rings and rare yellowish plates. Initially it has a convex shape, and then funnel-shaped with curved edges. Its diameter reaches 10 cm. The gray cylindrical legs have a height of 5 to 10 cm and a diameter of 1.5 to 3.

Hot method of salting for the winter

1. Clean the mushrooms from dirt, rinse thoroughly and soak for four days, changing the water regularly.
2. Soaked mushrooms are boiled in salted water for half an hour.
3. For every liter of boiled mushrooms, add two tablespoons of salt.
4. If desired, you can add finely chopped garlic and dill seeds to the mushrooms.
5. Place the mushrooms in sterilized jars, cover with plastic lids and store in the refrigerator or cellar.

Mushrooms can be consumed one and a half months after pickling.

Location where they grow

Greenfinch is widespread throughout almost the entire territory of our country. She prefers light conifers, especially pine forests with sandy soil, and loves to settle in young pine forests. It can also be found in mixed forests. It usually grows in sunny places in groups of 5-8 pieces, but there are also single specimens.

Mushrooms hide in a thick layer of fallen pine needles or sand so that only their cap is visible on the surface. The value of greenfinches lies in the fact that their collection period begins in early September and lasts until early November, when almost all other mushrooms run out. They are practically not affected by worms.

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Serushka grows in the central zone of our country, mainly in well-lit birch or aspen groves. Loves moist soils, so it grows well after rain. Small groups of graylings can be found both at the edges and on the sides of forest roads. The collection season lasts from July to September.

Beneficial features

Humanity has been using these mushrooms for a long time to treat various diseases. In particular, in the Middle Ages it was used to treat various stomach diseases and was even used to create a cure for consumption and cholera. And all this thanks to the unique composition, which includes a wide range of microelements and vitamins. Not so much the composition, but the proportions of vitamins and microelements in the serushka are considered unique. These mushrooms can be considered a dietary food, as they are easily digestible, have an excellent effect on the functioning of the whole body, support the gastrointestinal tract, stimulate the immune system, improve brain function, strengthen blood vessels and even stimulate the excretion of heavy metal salts from the body. This mushroom is consumed exclusively in salted form after soaking in water for several days. It is not recommended to fry or boil the earrings.

Treatment with serushka

Serushka is very useful, as it contains many complex polysaccharides that stimulate the immune system and strengthen the body in the fight against infections. Various tinctures from this mushroom, a decoction or ointment created from it are used to treat various infectious diseases, to help people with skin problems, to support and treat the stomach and intestines. Thanks to this mushroom, the body is cleansed, it also stimulates the elimination of heavy metal salts and toxins, and helps fight parasites. In particular, in folk medicine, serushka was very often used to combat worms.

Is it possible to grow earrings?

To grow earrings, you need mycelium, substrate and appropriate conditions. All this requires investment, so growing mushrooms is usually practiced as a business.

Serushki, in comparison with champignons, porcini mushrooms, edible polypores or caps (cockerels), are not in mass demand. Moreover, many mushroom pickers are even unfamiliar with this mushroom. And the bitter taste of putik, which makes cooking difficult, sealed its fate - it is unprofitable for industrial cultivation. Artificial production of putik is not developed.

When prepared correctly, earrings can become a valuable nutritious dish. This is not the most popular mushroom in the ranking of mushroom pickers, but, having an original taste, it invariably finds its fans. The mushroom does not require special cultivation, since it is rarely used in nutrition and other areas.

Preparing serushki

Serushki should be eaten only after salting; they should not be fried or boiled fresh. Before salting, you need to remove the skin from the cap. Wash the earrings several times. First, soak them in cold water for 2 hours, and then let them stand in hot, salted water for 15-20 minutes. Very dirty mushrooms need to be soaked for at least 2 days. If the earrings are not washed well, they will give the dishes a bitter taste. When soaking, all the bitterness goes into the water.

There are two ways to pickle earrings: cold and hot. The last method is the simplest, but the mushrooms are tastier using the first method.

For pickling you will need a 15 liter bucket of earrings. Bay leaf, pepper and other spices can be added as desired.

1. Sort the mushrooms. Cut large ones into several pieces; small ones don’t need to be chopped. Place the mushrooms in a container under pressure so that they decrease in size. After 2-3 hours, rinse the earrings in two waters.
2. From a 15 liter bucket of cherushki you will get only 4 kg. Before salting, weigh them to accurately calculate the amount of salt. For 1 kg of mushrooms you need to take 50 g of salt (2 tablespoons without a slide).
3. Finely chop the garlic cloves.
4. Place the mushrooms in an enamel pan in layers: semolina, salt and garlic. Place earrings on top. The layers of mushrooms should be continuous and of equal thickness. Cover the earrings tightly with a cotton cloth, cover with a lid and put pressure on them. There should be no gaps.
5. Place the pan with mushrooms in a cool place for 30-40 days, preferably on the balcony.

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The top layer will become moldy and should be thrown away. Place the remaining mushrooms in sterilized jars. Fill the container tightly with them to the very top. Salted earrings can be stored in the refrigerator, but to prevent them from molding, do the following. Cut pieces of cotton fabric larger than the diameter of the jar. Soak them in vodka and cover the mushrooms so that there are no gaps. Close the jar with a lid.

Preparing marinade at home

The process of preserving earrings involves preparing a marinade. Each recipe is individual, but there is also a universal option.

Required ingredients:

• purified water – 1 l;
• vinegar (9%) – 150 ml;
• table salt – 30 g;
• sugar – 15 g;
• bay leaf – 2 pcs.;
• peppercorns (black and allspice) – 10 pcs.;
• cloves – 3-4 pcs.

Cooking process:

1. Boil water.
2. Add sugar, salt, bay leaves, pepper, cloves.
3. Keep on the stove for another 4-5 minutes.
4. Pour in vinegar and remove from heat.

Reference! Per kilogram of prepared fruiting bodies you will need about 300 ml of brine.

Next, you can begin marinating, which is carried out using two methods:

• hot, in which the serushki are simmered in brine;
• cold, the fruiting bodies are boiled separately and then poured with marinade.

Recipe for envelopes made from serushka mushrooms

You can serve ham stuffed with mushrooms on the festive table.

• 0.5 kg of earrings;
• 0.4 kg ham;
• 0.2 kg cheese;
• 2 onions;
• 2 tbsp. l. vegetable oil;
• salt and pepper to taste.

1. Finely chop the salted mushrooms and onions. Add salt and pepper and fry.
2. Cut the ham into 5x5 cm squares. Place the filling on each piece and wrap it in an envelope. Place them on a baking sheet, sprinkle with grated cheese.
3. Bake in the oven at 180˚C for 10 minutes.

You can simply bake the earrings in the oven in sour cream and cheese sauce. Preparation will not take more than 10 minutes.

Recipes for dishes with serushka

Adding serushka to dishes gives them a delicate aroma, unusual taste and beneficial properties. The mushroom goes well with nuts, meat, beans, cabbage, potatoes, gherkins, tomatoes, corn, onions and garlic. Before including putik in dishes, it is recommended to pre-soak it in water for 3 days. This will eliminate excessive bitterness and pungent odor.

The following recipes for serushka are distinguished, which are distinguished by their rich taste and low calorie content:

• Pickled serushki. A kilogram of mushrooms is boiled from the moment of boiling for about 20 minutes. It is necessary to constantly remove the foam. When the earrings settle to the bottom and the liquid becomes clear, you can remove the brine from the heat. After it has cooled, they begin to pour into sterile clean jars. Earrings are marinated for about two months in a cool and dark place.
• Pike-perch with serushki and cheese sauce. A whole pike perch is cleaned, the entrails are removed, the head and fins are cut off, and then the backbone and large bones are removed. Then the fillet is salted, seasoned with spices, sprinkled with lemon juice, coriander is added and placed in the refrigerator. 2 large onions are peeled, cut into thin rings and thrown into a frying pan generously greased with vegetable oil. Serushki are washed with water and not subjected to any heat treatment. In a separate container combine 3 tablespoons of cream, 60 grams of grated hard cheese and mushroom broth. The baking dish is covered with foil, and pike perch strewn with mushrooms and onions is placed on top. Then the fish is poured with cheese sauce, covered with foil and placed in the oven for half an hour at a temperature of 190 degrees. The finished dish is seasoned with chopped herbs and cut into portions.
• Potato and mushroom casserole. 2 onions are peeled, cut into thin rings and thrown into a heated and oiled frying pan. 3 potatoes are peeled and cut into slices. 250 grams of earrings are thoroughly washed and cut into cubes. The baking dish is covered with foil, then the potatoes are laid out, sprinkled with spices and coriander, and salted. The next layer is mushrooms with fried onions. Then potatoes again. After this, the dish is poured with 200 ml of cream and placed in the oven for half an hour at a temperature of 170-180 degrees.
• Mushroom caviar. Dried earrings are soaked for several hours in filtered water. Meanwhile, 1-2 onions are peeled, chopped into slices and fried in vegetable oil until golden brown. Garlic passed through a press, a sprig of thyme, black pepper and coriander are added to it. When the ingredients have cooled, they are passed through a meat grinder along with the mushrooms. The finished dish can be decorated with parsley leaves.
• Meat with serushkas and cream sauce. One onion is peeled, chopped and fried in sunflower oil until golden brown. Then it is removed and 300 grams of chopped chicken fillet is added. Fry until half cooked. Next, all the ingredients are combined and simmered over low heat. Then add a tablespoon of flour and 100 grams of chopped earrings, hold for another 2 minutes. After this, pour in a glass of milk, chopped parsley with dill, salt and pepper to taste. Turn off the heat, add 60 grams of butter, cover with a lid and let it brew for 10-15 minutes.
• Serushka salad. 5 large tomatoes, washed and cut into slices. 100 grams of earrings are thoroughly washed to remove any remaining dirt and chopped into cubes. One medium onion is peeled, cut into thin rings and added to the rest of the ingredients. Pass 3 cloves of garlic, 4 tablespoons of mayonnaise through a press and mix thoroughly. Then salt, pepper and sprinkle with chopped parsley.

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Most often, earrings are salted and pickled, but they can also be eaten as an independent snack. They resemble porcini mushrooms in taste and beneficial properties.

Mushroom sauce

Considering that serushki are very pleasant to the taste and aromatic, you can make a very tasty mushroom sauce that will become a decoration for any dish.

1. So, to prepare it, you need to prepare the earrings well. Do not forget about the need to soak them and boil them in water.
2. After the mushrooms are ready, they need to be chopped into two or four parts depending on the size.
3. You need to peel one small onion and chop it into small cubes.
4. Chop the parsley.
5. Place everything into the blender bowl.
6. Put a few tablespoons of sour cream there, as well as a few cloves of garlic.
7. Start the blender and beat everything until smooth. It is important that its structure resembles sour cream.
8. To thin the sauce, add a small amount of water. Whisk again.
9. Next, you can add sugar, salt and pepper to taste. Some people like to whisk cilantro together with parsley, but remember that the taste will be very specific.
10. After you have achieved the result, the sauce must be placed in the refrigerator for a while. This is necessary so that the ingredients are saturated with each other and get an interesting taste.

After the sauce has stood in the refrigerator for a couple of hours, you can pour it over ready-made dishes and add it to the composition.

However, it goes perfectly with poultry or fish. You can also try it with meat.

If you are a real gourmet, you can add white wine to the sauce instead of water, thus diluting it. The taste is very piquant. Then, you should also use nutmeg as a spice; it will add a touch of tenderness to the overall taste.

However, no matter which method you choose from the above, and which dish you decide to cook, the most important thing is revealed in another way. You need to cook the mushrooms properly. This is important for several reasons. Firstly, because, unfortunately, if you cook mushrooms incorrectly, you may not end up with the most desired effect.

Preparation consists of several stages.

1. First, you need to clean the mushrooms well, removing any debris.
2. Then, rinse under running cold water.
3. Remove the skin from the mushrooms.
4. After this, they are left to soak for several days. This is necessary in order to remove all harmful substances.
5. After you have completed this sequence of actions, you need to boil the mushrooms for 15-20 minutes. This is also a kind of preparation of mushrooms in order to provide them with a pleasant taste, and also protect yourself from possible consequences.

Now that you are sure that mushrooms are absolutely safe, you can move on to the procedure for choosing a dish and their further use.

Cooking methods: recipes, how to pickle, preservation

You can prepare greenfinches in various ways. They can be fried, stewed, salted, pickled and dried. In this case, you must first remove the skin from the cap. It is often difficult to completely wash sand out of mushrooms. To do this, you first need to rinse them in a container with cold water, and then transfer them to a hot container, into which you add a large amount of salt, and leave them in it for 15 minutes. During this time, the mushroom plates will disperse and all the sand will come out. If this does not happen the first time, the process must be repeated.

Ingredients

Home-made pickling of mushrooms may differ in the methods of their preparation, but there are general principles that should not be neglected - preliminary heat treatment of the mushrooms, the ability to combine all the mushrooms intended for pickling in one container, the mandatory use of sterile wooden, glass, porcelain or enamel dishes with a wide throat for oppression and air access, exceptional freshness and preliminary purification of mushroom raw materials.

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Whether you use spices or not is up to you. Experienced mushroom pickers do not add spices at all, but in traditional recipes you can often find small quantities of black currant leaves, laurel and horseradish leaves, garlic, dill, allspice, cumin or cloves, and in non-traditional recipes even cinnamon and barberry.

Did you know? Serushki, unlike other milkweeds, do not release bitter juice, therefore, of the lamellar species, only they and chanterelles are suitable for dry salting.