Frying serushki: cooking methods with potatoes and onions, as well as for the winter

Description of the earrings

The mushroom received this name for the gray color of the cap, but the top can be yellow-gray. It is a dietary product.

convex caps, up to 10 cm in diameter;
the pulp is dense, white;
white juice is released at the fractures;
The leg is gray; the larger it is, the richer its shade.

These mushrooms love sunlight. Not picky about weather conditions and soil.

Serushki are very useful. They contain a large amount of vitamins, amino acids and microelements in the quantities necessary for the body. Thanks to their rich chemical composition, mushrooms increase immunity, improve brain function, strengthen blood vessels, and remove heavy metal salts and toxins from the body. They can even be eaten for gastrointestinal diseases.

Mushrooms have antiparasitic and antibacterial effects.

You can make sauce and mushroom powder from earrings, but only after salting. Mushrooms are suitable as a filling for pies and dumplings.

Features of serushki

The gray milkweed is perfectly camouflaged in grass and pine needles. This wetland lover is easy to spot. And not so much by its appearance - although it has bright signs - but by the drops of bitter juice protruding from the cut.

Putik is beautiful in its own way. It not only has an original taste, but also a refined appearance. Description of species characteristics:

Hat. Color – gray-lilac. May have a pinkish, purple and lead-brown tint. The hat is smooth to the touch, but slippery after rain. At the top there are concentric circles. The shape is funnel-shaped. In small mushrooms it is convex. The cap edges are uneven, drooping or curved inward. The diameter of the cap of an adult mushroom is 5-10 cm.
Records. They are distinguished by their rare location. Color – pale yellow, beige.
Controversy. Yellow color.
Leg. It has a cylindrical shape. Swollen or narrowed at the base. In adult mushrooms it is hollow. The color will repeat the color of the plates or cap. Reaches a width of 2 cm, a length of 8 cm.
Pulp . Dense, elastic. Has a fruity aroma. White color. At the break, a milky juice is released - it has an extremely bitter taste. The mushroom does not change color when cut.

Taste qualities of serushki

In terms of nutritional and taste qualities, this species belongs only to the 3rd food category. Category 1 includes the most delicious and healthy mushrooms, rich in valuable minerals, proteins and vitamins, such as boletus, milk mushrooms, saffron milk caps, champignons and all porcini mushrooms.

Representatives of the 2nd category also have high quality, but a slightly lower content of vitamins and minerals - boletus, boletus, boletus, and boletus. The 3rd category is represented by mushrooms of low quality, which have a good taste, but a poor composition of nutrients and beneficial substances. In addition to the serushka, this category includes mushrooms such as honey mushrooms, morels, milkweeds, certain types of moss mushrooms and some others.

Excessive content of milky juice makes the taste of earrings acrid and bitter. Only due to the content of useful substances they did not fall into the 4th category, which includes all types of mushrooms with a mediocre taste and an insignificant content of microelements: for example, oyster mushrooms, dung beetles, puffballs.

Greenfinch and serushka mushrooms: description, collection places and preparation

Greenfinch (Tricholoma equestre) is a mushroom belonging to the family. It owes its name to its green color, which persists even after any heat treatment. This is probably why it is also called zelenka or green row. These mushrooms are rich in vitamins B, PP, D, carotene, phosphorus, amino acids, fatty acids, and carbohydrates. These substances are easily digestible and beneficial for the human body. Serushka (Lactarius flexuosus) is a mushroom belonging to the Russula family. Popularly it is also called gray milkweed, gray-purple milk mushroom, sowthorn, plantain or traveler. It has a unique balanced chemical composition. Thanks to this, its use helps nourish the brain, strengthen the immune system and blood vessels, and remove heavy metal salts. In folk medicine, earrings are used to treat diseases of the skin and stomach.

Where and when does it grow?

Serushki are regulars in deciduous and mixed forests. Distributed almost throughout the entire territory of Russia. Preference is given to the northern regions and Siberia. It is also found in the Urals and the Far East. They grow well in moist soils - loamy and sandy loam. They love birch and aspen forests, especially lowland ones.

For graylings, it is better to go to well-lit deciduous forests - birch and aspen forests. They love moisture, so it's best to look for them after rain. The harvest season begins in July and lasts until September. In a drought, you can’t count on a harvest of putik. What collectors need to know:

The mushroom is productive - it grows in groups. But it can also grow alone. Favorite places to grow are forest edges and paths.
The collection period is from early summer to October.
The color of the cap varies from gray to yellowish-gray and ocher.

In the video, experienced mushroom pickers are looking for earrings. In forest conditions, they will talk about the characteristics of the growth and harvesting of these mushrooms:

Description of mushrooms

Judging by some of the names, we can conclude that serushka mushrooms have gray caps and are found in nature in milk mushrooms.
Why are they still classified as milk mushrooms? Because they also contain milky juice.

In its structure, the mushroom is most similar to a smooth mushroom rather than a milk mushroom. Many new mushroom pickers confuse sulfur with smooth, but this is not important, because both are edible. The description of the traveler's mushroom includes the fact that centric circles are visible on its cap, for this reason they can still be confused with the mushrooms. If you look closely, you can see that sulfur has gray or purple waves , while others have dark pink ones.

Traveler mushrooms have lamellar spores, the cap itself is smooth, and its edges are slightly rounded. On young mushrooms the cap is slightly convex, but on mature ones it looks more like a funnel with a tubercle in the center. Usually the diameter of the cap does not exceed 10-12 cm, but if the summer turns out to be rainy, then you can find a serahu mushroom with a cap 20 cm in diameter.

The leg of the traveler is of medium length, cylindrical in shape and with small grooves along its entire length. Mature seruhas have a hollow stem, the same color as the cap or a little lighter. Due to the fact that the mushroom has a hollow stem, it is also called a hollow mushroom. Serukha has dense white pulp with a fruity or slightly resinous odor.

Traveler has a milky sap that is white in color and has a pungent odor. The milky juice contains an antibiotic that helps stop the growth of Staphylococcus aureus bacteria, and also fights some microorganisms.

Beneficial features

Mushrooms have a unique chemical composition. When consumed regularly, it contributes to:

brain nutrition;
increasing the immune properties of the body;
strengthening blood vessels;
removal of heavy metals and salts.

Traditional healers use these mushrooms to treat stomach diseases and various skin problems.

It is worth noting that, despite the silent and frightening name, earrings are very beneficial for the body. In addition to them, there are another green mushrooms, which are distinguished by a green cap that does not change its color even after cooking. Serukha and green mushrooms do not sound loud, but they have a rich vitamin composition that benefits the body.

Places of growth

Most often, a traveler can be found in groves where aspens or birches grow, but they can also grow in mixed forests, on the edges, along paths or clearings.
Serushka and greenfinch mushrooms, as well as milk mushrooms, grow in clusters in lighted places. Why did they call him a traveler? Because most often it is encountered by those mushroom pickers who conduct a quiet hunt. In our country, it is found in regions with a temperate climate. Fruiting begins in mid-summer , given that there will be plenty of moisture for it. This period lasts until the first frost.

If in autumn there is white powder around a pile of sulfur, then you should not collect it. These are spores and their presence indicates that they are already overripe. Most mushroom pickers prefer young specimens precisely for this reason.

Hot method with waves

Serushki are best combined with other mushrooms of the Milk family. One of the most popular recipes is cooking with nigella and nigella.

You need to prepare the following ingredients:

wavelets - 1 kg;
earrings - 1 kg;
some bay leaves;
dill umbrellas - 2 pcs.;
cherry and currant leaves;
horseradish leaves;
garlic clove - 2-3 pcs.;
black pepper in peas - 5-7 pcs.;
salt - 3-4 tbsp;
cumin, cloves, other spices - to taste.

Salting process - description:

Place a pot of water on the fire, wait until it boils, add half the leaves and spices to the water.
Dip the prepared mushrooms into the water and boil them for about 20 minutes. Any scale that appears must be removed.
Place all the travelers in a colander to drain excess liquid, pour the brine into another container.
Place the svinushki in a bowl for pickles, add the remaining spices, pour in hot brine so that it completely covers the svinushki.
Place the salted putiki under pressure in the refrigerator - in 10 days the dish will be ready.

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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.

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.
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).
Finely chop the garlic cloves.
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.
Place the pan with mushrooms in a cool place for 30-40 days, preferably on the balcony.

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.

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.

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.
After the mushrooms are ready, they need to be chopped into two or four parts depending on the size.
You need to peel one small onion and chop it into small cubes.
Chop the parsley.
Place everything into the blender bowl.
Put a few tablespoons of sour cream there, as well as a few cloves of garlic.
Start the blender and beat everything until smooth. It is important that its structure resembles sour cream.
To thin the sauce, add a small amount of water. Whisk again.
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.
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.

First, you need to clean the mushrooms well, removing any debris.
Then, rinse under running cold water.
Remove the skin from the mushrooms.
After this, they are left to soak for several days. This is necessary in order to remove all harmful substances.
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.

Salting and marinating

There are two ways to pickle earrings:

The cold method is when mushrooms are placed in jars in layers: one layer of mushrooms, the second of salt. Calculate approximately 1 tablespoon per 1 kilogram of serukh. To improve the taste a little, you can also add horseradish leaves, black peppercorns, dill and garlic.

After this, you need to press them down in the jar. To do this, you need to cut a circle out of a birch log and put it in a jar, and put a weight on top. After some time, the serukhs will begin to secrete juice - at this moment you need to put the leaves on top and close the lid.

The hot method is completely different . Here there is no need to soak the mushrooms; they need to be cooked 2-3 times for 15-20 minutes. Each new cooking should begin with clean water, and after cooking they are also compacted into jars.

The jars are placed in a cool place, for example, in the refrigerator, basement or on the balcony. It is worth noting that when salted, the travelers change color and become dark brown, but at the same time very tasty and crispy. In winter, they are useful for preparing salads and pies.

Serushki are unpopular mushrooms among mushroom pickers, most likely due to their unsightly appearance. But those who have tried them claim that mushrooms have an excellent taste, if, of course, they are cooked and soaked correctly.

In addition, they have high yields and are widespread. Therefore, you should not be afraid to collect and consume earrings.

Mushrooms with potatoes and meat

This is a very common, quick, and most importantly tasty and healthy recipe. To prepare it, you also need to adhere to some algorithm in actions.

First, you need to carefully prepare the mushrooms.
Then, carefully peel the potatoes.
Cut the pork into cubes, after removing the veins and fat.
Cut the carrots into slices.
Onion in half rings.
Mushrooms need to be cut in half. However, if the cap of the serushka is too large, you can cut it into four parts.
You will need a baking bag. Carefully tie it on one side so that the bag does not come undone.
Then, put all the ingredients in it except the mushrooms. Add salt, pepper, mix everything well. If you want more juiciness in the dish, add a few pieces of tomatoes.
Then, at the very last moment, add the mushrooms.
Tie the bag on the other side.
Make several cuts at the top.
Carefully place the bag on a baking sheet and place in a preheated oven at 200 degrees.
It is recommended to keep the bag in the oven for one and a half hours.

The resulting mass must be decorated with greens. It turns out very tasty, aromatic, and most importantly very healthy. You will definitely love this recipe.

Traditional approach to preparing winter snacks

Although every housewife has the right to make a dish in her own way, she has to adhere to the established doses and set of components.
The traditional version includes the following ingredients:

water (300 ml);
salt (1 tablespoon);
laurel (1 leaf);
black peppercorns (4 pieces);
dill seeds (pinch);
vinegar (0.5 teaspoon);
vegetable oil (2 tablespoons).

This recipe shows well how to salt earrings to get an excellent snack. The process begins with preparing the mushrooms, which includes cleaning, sorting, soaking and pre-cooking. Next, the mushrooms are placed in an enamel pan. Fill with water, add seasonings and salt. Bring to a boil, then reduce heat and cook for 45 minutes. Vinegar is poured in 5-7 minutes before readiness.

The product is packed tightly into sterilized jars. Boiled vegetable oil is poured on top. Cover with metal or nylon lids. Wrap up in a warm blanket. After 24 hours, the snack is ready. Store the product in the basement at a temperature not exceeding 5°C.

Salting serukh using the cold method

Mushrooms prepared according to this recipe will turn out crispy and strong, and the risk of souring of the earrings is also eliminated.

For preparation you will need:

earrings - 1 kg;
vinegar - 3 tbsp;
salt - 2 tbsp;
sugar - 2 tbsp;
a little bay leaf;
cloves, pepper - to taste.

It’s not difficult to prepare the workpiece:

Pour water into a pan, add spices, simmer over low heat for 5-7 minutes. When the marinade is ready, leave it to cool.
Serushki are prepared, large-sized mushrooms are finely chopped. Then the fruiting bodies are soaked, washed, cleaned and only then proceed to further preparation.
Boil for half an hour in slightly salted water.
The containers are sterilized, spices are placed on the bottom of the jars, and boiled mushrooms are placed on top. All this is poured with the cooled marinade and the jars are rolled up.

Preparing mushrooms for pickling

First of all, the earrings are carefully sorted. Rotten and worm-damaged specimens are set aside. Miniature specimens are suitable for pickling. Medium and large mushrooms can be cut into pieces, but then the dish does not look very impressive. Next, debris is carefully removed from the caps and legs.

Clean mushrooms are soaked in water for 30 minutes.
Then each serushka is additionally washed under the tap. Pay special attention to the underside of the cap. Small debris always collects there. Some cooks completely remove the lamellar layer. If wormholes are found under the plates, such mushrooms cannot be used as food.

The washed earrings are placed in a bowl. Pour in salt water and leave for 90 minutes. During this time, the bitterness inherent in mushrooms of the Russula family disappears. Before heat treatment, the water is drained.

The mushrooms are thoroughly washed under the tap and soaked again for 60 minutes. In general, the product should remain in the liquid for approximately 5 hours.

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.

Botanical description

Hat.
It grows from 4 to 15 cm in diameter. Young fruiting bodies have a bell-shaped cap. In adult specimens it becomes prostrate with a wide tubercle. As the mushroom ages, the edges of the cap crack. Color – light gray with a slight green or yellow tint. As it grows, the color acquires a more saturated gray tint. The surface is dry, smooth, covered with mucus in wet weather. Pulp. The cap has fleshy flesh, white when cut. Under the skin the predominant color is gray. The leg is also dense, but with a yellowish tint when broken.

Leg. Grows up to 10 cm in length and up to 2 cm in diameter. The shape is cylindrical, there is a slight thickening at the base. The leg is harsh, dense, and goes deep into the soil. Color – grayish, light gray, dirty white or white with a lemon or yellow tint. The upper part of the leg is covered with scales or fibers of a darker tone.

Hymenophore. Plate type. The plates grow in teeth, not frequent, thick, wide, thinning at the edges. Young gray mushrooms have white plates, adult mushrooms are light gray, with lemon or yellow spots. The volva, integument and annular formations do not develop.

Controversy. The spore sac is white. The spores themselves are smooth, colorless, ellipsoidal, and wide.

Smell. Pleasant, not very pronounced, mushroom-floury. Old rows acquire a more unpleasant aroma due to the predominance of flour odor.

Taste. Sweetish. The taste is soft and pleasant.

How to fry serushki

After this, the serushki can be prepared according to various recipes. However, most often gourmets prefer fried mushrooms. It is believed that fried serushki is the ideal way to prepare it. Firstly, these mushrooms are incredibly tasty, juicy and aromatic. Secondly, they go well with any kind of side dishes and meat.

https://www.youtube.com/watch?v=wYdCUppCcDI

However, it is very important that the mushrooms are properly pre-prepared. Otherwise, unless proper preparation has been made in advance, unfortunately, mushrooms are likely to be hazardous to health. But if you have tried and provided good preparation in advance, you can move on to the next stage.

Namely, it is necessary to cut the mushrooms into thin slices.
Next, you need to cut the onion into half rings.
Heat sunflower oil in a frying pan.
Then add the onion and fry it until golden brown.
Then, add the mushrooms to the onions and fry everything together.
When you feel a pleasant mushroom aroma, and also see that the mushrooms have decreased in size several times, add a small amount of salt, pepper, and also a few pinches of flour.
Fry everything together well until a homogeneous mass appears.
Next, you can leave mushrooms and onions as an independent dish, add it to a side dish, to meat, or pour sour cream on it and simmer the chicken a little to get a tasty result.

The main thing is that mushrooms prepared in this way will be incredibly tasty, juicy and pleasant.

How to prepare greenfinch for the winter

I’m sure that by autumn housewives are already tired of preparing for the winter, but how can one not stock up on forest gifts of nature. Salted mushrooms have been held in high esteem by the Russian people for a long time.

As experienced mushroom pickers say, for winter preparations it is best to use late summer and autumn mushrooms; they are less wormy, more dense, and store well. Greenfinch fits all the parameters, because it is the latest mushroom.
The green row can be dried, frozen, pickled and salted.
It is better to salt hot. Firstly, due to its color, the green row contains a small amount of toxic substances, so it is recommended to blanch it before salting. Secondly, heat treatment is recommended due to the unfavorable environmental situation and the ability of all mushrooms, not just greenfinches, to absorb harmful substances.
For pickling and pickling, it is recommended to take young mushrooms, as they are denser. Those that are older can be used for frying, drying, freezing.

How to freeze greenfinch mushrooms

The easiest way to prepare for the winter is freezing; this can be done in two ways.

Cut clean, processed mushrooms into several pieces depending on size, put in a plastic bag, and put in the freezer.
To save space in the freezer, chopped greenberries can be boiled for about 10 minutes, so they will significantly decrease in volume. Cool, put in a plastic bag and put in the freezer.

I usually use both freezing methods. From boiled ones you can prepare main courses, salads, and use them for baking. But if you want to cook mushroom soup, then the best option, of course, is fresh frozen mushrooms.

Pickled greenfinches

A tasty and easy way to prepare mushrooms and greenfinches, including marinating in jars with vinegar.

processed greenfinches - 1 kg
coarse salt - 30 g
water - 200 ml
sugar - 1 tsp.
acetic acid (70%) - 1 tsp.
peppercorns - 5 - 6 pcs
citric acid - on the tip of a knife
garlic - 3 - 4 cloves

There are usually more than a kilogram of mushrooms for canning, but I specifically gave the recipe for a small volume. This makes it more convenient to calculate the amount of ingredients by the weight of your mushrooms: if you have 3 kg, multiply everything by 3, and if you have 10 kg, then multiply by 10, respectively.

Pour the required amount of water according to the recipe into a saucepan, add salt, mushrooms and cook over medium heat. There is not enough liquid in the pack, they need to be stirred so that they do not burn. Don’t be confused by the fact that there is not enough water, the greenfinches will quickly give up their juice and there will be enough marinade.
When the marinade begins to lighten, foaming stops and the mushrooms begin to settle to the bottom (after about 25 - 30 minutes), add the remaining ingredients - sugar, acetic acid, peppercorns, chopped garlic, citric acid. Boil for 5 minutes.
Place hot in pre-sterilized jars and it is important that the greenfinches in the jars are in the marinade. Therefore, when laying them, you do not need to compact them, but after spreading out the mushrooms, add the marinade so that it covers them completely. Cover with sterile lids and place in a cool place. Store pickled greens only in a cool place.

How to soak earrings correctly

Next, the earrings must be thoroughly soaked. This is necessary to ensure that all harmful substances are removed from the mushrooms.

For this purpose, only cold water should be used. And the mushrooms are thoroughly washed under running water and loaded into a pan or any other container. They are filled with water so that they float in it.

After this, the mushrooms are placed in a cool room and left for some time. The interaction time between mushrooms and water ranges from several hours to the whole night. The longer this happens, the better and more thoroughly the mushrooms will be cleaned.

Also, if you wish, you can add salt to the water, it will help remove negative substances from the mushrooms.

After you remove the mushrooms, you need to rinse them again under running cold water, then pat them thoroughly with a towel.

Where they grow, in what forests and how to collect

Mushrooms are mainly distributed in the northern regions of Russia. They grow in birch groves, deciduous and mixed forests. They can be found in clearings, forest edges and along forest roads. Fruits can grow alone or in whole groups in one place.

You should go on a “quiet hunt” for white salmon from the beginning of July until the end of September. If the year was dry, then the yield of these mushrooms is low.

It is worth picking mushrooms in an area that is remote from the city, since the mushrooms tend to absorb harmful substances in the air or soil. It is advisable to cut off the stem of the mushroom with a sharp knife so as not to damage the mycelium.

Features of cooking serushki mushrooms

You can eat earrings in any form. They are pickled, salted, fried, boiled, and used as fillings for pies, pies and dumplings. Serushki make very tasty mushroom caviar. And if you add them to a creamy sauce, it will acquire a bright, rich taste, and any dish with such a dressing can sparkle with new colors. But most often these mushrooms are used in canned form for assorted preparations.

When canned, earrings do not lose their consistency, practically do not boil down, and do not acquire the fading and lethargy characteristic of many mushrooms that are subjected to heat treatment.

How to cook green mushrooms: how long to cook them?

Every person, even not an admirer of quiet hunting, knows that forest mushrooms require more thorough heat treatment than champignons or mushrooms. How long to cook green mushrooms? The duration of their heat treatment varies from 15 to 20 minutes. Although in some cases the cooking process may take twice as long if they are boiled twice.

Before cooking, any mushrooms need to be prepared, and special attention should be paid to forest products. Greenfinches got their name due to their unusual shade. Some people colloquially call them brilliant green. But after cleaning, the green pigment disappears a little, and the mushrooms acquire a rich beige hue.

On a note! Immediately after collection, greenfinches are divided into caps and stems separately. The lower part of the legs just above the cut must be removed.

Now it’s time to talk about the features of preparing greenfinches for heat treatment. These mushrooms grow mainly on sandy soil, so you shouldn’t be surprised that they have a lot of sand on them. First of all, wash the greenfinches by placing them under running water.

Next, the mushrooms are transferred to a convenient container, poured with warm water and left for 10-12 hours. After the allotted time has passed, the greenberries should be washed again and placed in a basin. Most mushroom pickers are in no hurry to cook green mushrooms; they prefer to soak them again in salted water.

Advice! To prepare a saline solution, consider the following proportions: for 1 liter of filtered liquid, take approximately one tablespoon of salt.

The greenfinches are kept in a saline solution for several hours, and then they are thoroughly washed again. Try literally shaking the water in which the greenfinches lie. This way you can completely remove the sand.

But after such preparatory procedures, you can boil the mushrooms. This condition is mandatory if you plan to pickle greenfinches or eat them boiled. By the way, most people prefer to thoroughly boil the mushrooms before frying. How long should you cook green mushrooms before frying? A quarter of an hour is enough. Then you will have to devote another 10-15 minutes to frying. Although some mushroom pickers believe that high-quality peeled green mushrooms can be fried raw. In this case, heat treatment lasts at least a third of an hour.

Mushrooms are also delicious in sour cream sauce. It is advisable to boil them before stewing. The final stage of heat treatment takes 15-20 minutes.

The most common way to prepare greenfinches is to marinate them. Before this, the mushrooms must be cleaned, soaked and boiled. The classic marinade is prepared from only four components - filtered water, salt, table vinegar and granulated sugar.

Advice! Add the vinegar at the very end, and then add the mushrooms to the marinade.

When canned, greenfinches are stored for quite a long time in a cool room or refrigerator.

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.

Finely chop the salted mushrooms and onions. Add salt and pepper and fry.
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.
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 making earrings

Soaking the mushrooms and adding spices to them during the cooking process will irrevocably remove the bitterness and make the mushroom dish tasty and aromatic.

There are many traditional recipes for preparing serushki for the winter, based on canning, pickling, drying and salting. You can also show your imagination and prepare an original and unusual dish that will decorate any holiday table.

Boiled mushrooms with spices

A simple recipe for boiled mushrooms with spices.

1 kg of mushrooms;
1 liter of water;
1 tbsp. l. salt;
¼ tsp. citric acid;
Bay leaf;
black peppercorns;
carnation.

The cooking process consists of the following stages:

Water is poured into a large saucepan, salt is added, as well as a natural preservative - citric acid. Everything is mixed.
Bring the saline solution to a boil and add the mushrooms. If there are more than 1 kg, the amount of other ingredients is increased in the appropriate proportion.
In 10 minutes. add all the spices.
Cook for another 10 minutes. and drain in a colander.

The total cooking time over medium heat is 20 minutes. The dish can be eaten both hot and cold.

Ham envelopes with earrings

Ingredients required for preparation:

500 g of salted mushrooms;
400 g ham;
200 g cheese;
2 pcs. bulbs;
2 tbsp. l. sunflower oil;
salt;
pepper.

Mushrooms and onions are finely chopped and fried, seasoned with salt and pepper.
The ham is cut into squares with sides of 5 cm.
Place the filling in the middle of each square and fold the corners towards the center in the form of envelopes. To maintain their shape, you can secure them with toothpicks or tie them with green onions.
The pieces are placed on a baking sheet and baked at a temperature of 180 °C.

The envelopes look very beautiful, and their taste is not inferior to their appearance.

Serushki in sour cream and cheese sauce

This is a very simple but very tasty dish. It will require:

400 g boiled semolina;
100 ml sour cream;
100 g cream cheese (can be processed);
1 onion;
2 cloves of garlic;
ground black pepper;
salt.

Fry finely chopped onion in a frying pan until golden brown.
Add earrings and fry for 2 minutes.
Add the cheese and stir until it is completely melted and covers all the mushrooms.
Pour in sour cream, season with salt and pepper, stir and cook over medium heat for several minutes.
Add finely chopped garlic to the finished dish, mix, cover with a lid and let it brew on the turned off stove for 2 minutes.

Serushki in sour cream and cheese sauce are good served with spaghetti, garnished with cherry tomatoes and any herbs.

Serushki baked in the oven with cream sauce

For a family meal, you can prepare a delicious dish using a quick recipe. It can also be a good addition to any side dish and will become a lifesaver in the event of an unexpected visit from guests; it will help you treat your friends deliciously and quickly without taking a lot of time to cook. The ingredients - mushroom mass, heavy cream and cheese - are taken in the desired volume.

The preparation steps are simple:

The prepared mushrooms are placed in a mold with sides.
Pour in thick cream, add your favorite spices and bake in the oven until cooked.
The warm dish must be sprinkled with grated cheese.

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.

Boil time until done with legs in soup

Before boiling earrings with stems, they must be soaked in water for a long time. It is advisable that this time be 2-3 days. This will help eliminate the bitterness. Change the water several times a day.

To improve the taste of the product, you need to change the water 1-2 times during cooking. Cook the serushki until tender for at least 15 minutes. Then the broth is drained, the earrings are washed under cold water. The product is re-placed in boiling water. The procedure must be repeated twice. To get rid of the specific smell, add onion and bay leaf to the broth.

Important! A third of a tablespoon of salt is used per kilogram of mushrooms. The foam that forms during cooking must be constantly skimmed off, as it can negatively affect the taste of the dish.

Before frying

Before frying, the mushrooms need to be lightly boiled. Boiled serushki are cut into small pieces, seasoned with pepper and salt. You can fry it like any other mushroom. It is better to fry using assorted mushrooms to add flavor to the dish. Any edible lamellar mushrooms, for example, russula or chanterelles, are suitable for this.

Boil frozen greenberries

Freezing green flowers for the winter is the easiest and fastest way to prepare.

IMPORTANT! When re-frozen, food loses its taste and nutritional qualities, so it is better to freeze in the volume required for one-time cooking.

If you have frozen fresh mushrooms and decided to make mushroom soup from them, then they should cook for 10-15 minutes. If the greenberries were boiled before freezing, then simply defrost them and reheat them.

How long to cook serushki

After the mushrooms have gone through the first stage of processing, the second follows. It is associated with long cooking. Cooking is necessary in order to finally get rid of toxins, toxins and other harmful substances that may be contained in the mushroom.

In order to properly cook mushrooms, you need to put a pan of water in which, you are sure in advance, all the mushrooms will fit. Add a bay leaf for flavor, a few peppercorns, and a pinch of salt. Wait for the water to boil. Place the mushrooms there and, stirring gently with a spoon, wait for the water to boil again.

After this, you still need to wait some time until the mushrooms are well cooked. Typically, 15 or 20 minutes of boiling is sufficient. Once the time is up, remove the mushrooms using a slotted spoon. Place them on gauze to absorb excess moisture. Pat gently to remove excess liquid.

After collection

After collecting, the mushrooms must be carefully inspected, washed and cleaned.

It can be eaten only after prolonged soaking for at least three days. After this, you need to cook them with a change of water, only then the bitterness will completely go away. Sometimes the bitterness can go away after 1-2 changes of water, so experienced mushroom pickers usually taste them.

There is an opinion that mushrooms growing in coniferous forests have more bitterness than mushrooms growing in deciduous forests.

After all the procedures, seruhi can be used for marinating and frying. But during frying, it is best to mix them with other mushrooms, it will be much tastier. For example, other edible lamellar mushrooms, such as russula or chanterelles, are used for mixing.

Harm and contraindications to the use of serushka

Despite the fact that serushka has a voluminous list of medicinal properties, if consumed excessively, even it can cause damage to the body. Frequent inclusion of the mushroom in the diet will cause painful symptoms and ailments.

Consequences of abusing serushka:

Food poisoning - due to the excessive amount of chitin contained in the mushroom, watery stools, nausea, vomiting, a feeling of suffocation, chills, flatulence, increased body temperature, severe salivation, pain in the liver and kidneys, migraines, dizziness, weakened immune system occur. systems, swelling of the mucous membranes.

An allergic reaction - failure of digestive processes, constipation, abscesses on the gastric mucosa, decreased oxygen levels in the blood, disruption of intercellular metabolism and blood circulation.

Inflammation of the duodenum - general weakness, aches, pain in the lower abdomen, melena, changes in blood pressure, loss of appetite.

Frequent urination - the tone of the bladder increases and, as a result, calcium and phosphorus are washed out of the bones.

In addition, the walls of the stomach can begin to corrode under the influence of the biologically active components of the serushka.

Absolute contraindications to serushka:

Pregnancy and breastfeeding - mushrooms are among the top twenty allergens, so there is a high probability that they will have a negative impact on the baby and cause complications during childbirth.

Bacterial vaginosis - the favorable microflora of the vagina is disrupted, dysbacteriosis occurs, and is characterized by pain, yellow discharge and a burning sensation when urinating.

Dropsy - the temperature rises, the skin swells, changes occur in the composition of the lymph, and a feeling of heaviness occurs.

Before using the mushroom for food, it is recommended to undergo examination by a qualified specialist and find out whether there is an allergy to individual components of the mushroom.