Valui is a mushroom known to people for a very long time. It can be cooked in various ways, but it is especially good in salt form. In order to assemble and make preparations for the winter without harm to the body, it is necessary to know the peculiarities of the appearance of the valuya, as well as the technology of its competent processing.
Edibility
Valui refers to conditionally edible mushrooms. This means that it can be eaten only after proper processing (skinning and soaking). It is used mainly for salting, but many use the mushroom in other recipes.
About the benefits of some mushrooms go myths that make them almost a panacea for all diseases. A critical attitude to information and a detailed study of the properties of champignons, ceps, boletus, shiitake, boletus, cheeses, flakes, chanterelles, tinder, birch mushrooms, reishi, toadstools will help answer the question.
Other name
The fungus belongs to the class of Agaricomycetes, the Russula genus. The Latin name is Russula foetens. In the people it is called: plakun, Kubar, pig, bull or sopling.
Did you know? The first mention of the value dates back to XVII century. At that time it was widely known not only as a tasty, but also useful mushroom.
How does it look
It has its own characteristics that you need to know before going to the woods or shop. Your health will depend on how well you learn the visual features of the fungus.
Hat
The upper part of the fruit body is dark yellowish, there may be gray blotches. In young representatives, it is rounded like a hemisphere. During aging, the cap becomes much simpler, the ball opens, a recess forms in the center, and radial stripes along the edges. The skin of the mucosa, is easily removed. The size of the cap reaches 10 cm.
Leg
In young plants, the stem is in the form of a keg, most thickened in the middle part. Over time, it stretches into a cylinder up to 12 cm in height and 3 cm in diameter. At first it is fleshy inside, then becomes loose and can easily break. Color from white to grayish.
For people, conditionally edible mushrooms have two poles of attitude - some do not perceive them as edible, others are too frivolous about pretreatment. Learn how to properly collect and prepare oyster, aspen wood, black wood, dubovik, white ryadovku, yellow-red ryadovku, ferry, sheryzhka, morel, morel hat, tinder sulfur-yellow.
Records
Plates of different lengths are located on the underside of the cap. Their color is from white to creamy gray. The records have some peculiarity. They produce a clear liquid that dries out in a short period of time and becomes brown in color.
Pulp
The pulp of the fungus is fragile, its smell resembles sour milk, it tastes bitter. In the place of the cut quickly oxidizes and acquires a brownish tint.
Where to grow and when to collect
Valui is found in mixed forests, where birch and shrubs grow in abundance. It can be found on wet soils or in places with good shade. It grows from mid-summer to mid-autumn. In search of valuya, you can go a few days after heavy rain.
Did you know? It is proved that fungi existed 400 million years ago, long before the advent of dinosaurs. They are the most ancient inhabitants of the planet, along with ferns.
What can be confused
Inexperienced mushroom pickers who, moreover, do not like to search for mushrooms for a long time, often confuse edible walui with false. This fungus in the scientific literature is called Gebelom, and in the people "horseradish mushroom". It grows in large quantities in one place, most often found on the edges of forest roads and open forest edges.
Growth time - the end of summer, mid-autumn. An important difference when cutting - a sharp smell of horseradish or rotten radish. It is on this basis that the beginner mushroom picker will most likely be able to determine edibility. Also false valui are never affected by pests and worms.
Video: how to distinguish mushroom Valui
How to use in cooking
Mushrooms are very tasty, so they are fully used in cooking. After proper processing, they can be used to prepare a large number of dishes. They are most in demand in the form of a salty snack or as an additional ingredient in vegetable salad. Boiled walruses are added to the fillings of pies, and they make a pate based on them. They can also be fried and served in the form of a full garnish.
Important! In edible trees only a cap is suitable for eating.
Preliminary processing
Since mushrooms are conditionally edible, they are necessarily soaked before cooking. Do it in cold water, which is changed every few hours. On average, this process takes several days. It is important to remember that water should be as cold as possible.
How to pickle
Valui salt hot and cold ways.
The first method involves pre-boiling. To do this, take the following ingredients:
- mushrooms - 2 kg;
- water - 3 cups;
- salt - 50 g;
- horseradish root - 20 g;
- bay leaf - 2 leaves;
- black pepper - 5 peas;
- currant leaves - 10 sheets.
Learn how to dry, freeze, salt, pickle mushrooms.
Valui is cleaned of dirt, cut off the leg and immersed in cold water, which is pre-salted. Keep mushrooms in it for several days, changing the water at least 6 times.
Then they are boiled for 20 minutes, constantly removing the foam. After the time, the water is drained, and the caps give time to get rid of excess water.
Then the cap should be filled with all spices, pour clean water and put on fire.
Boil another 15 minutes, then turn off the heat, and allow time to cool. Pour the cooled product into clean glass jars (put currant leaves on the bottom).
Banks close nylon covers. Store the product in a cool place (cellar, refrigerator), and let the mushrooms stand overnight.
After that, they are ready to eat. Shelf life - no more than 10 days.
Learn how to pickle mushrooms, mushrooms, honey agarics.Video: How to Salt
Important! For salting it is strictly forbidden to use galvanized or ceramic dishes. These materials react to acid and release harmful substances.
The cold way is a little different. The following ingredients are required for the recipe:
- mushrooms - 2 kg;
- salt - 150 g;
- horseradish leaves - 2 leaves;
- Dill umbrellas - 3 pieces;
- cherry leaves - 30 sheets.
At the end, the mushrooms are put in prepared jars (put half of the cherry leaves on the bottom). Each layer is shifted with salt and spices, and the remaining cherry leaves and cargo are placed on top. You can eat the dish after 1.5 months. You can store the finished product in the refrigerator for several months.
Is it possible to fry
Valui can be fried. But experts agree that this is not the most successful representative for this method of cooking. However, there are lovers who still eat the value of the juice in the fried form.
Learn how to cook mushrooms, chanterelles, boletus, porcini mushrooms, kids, Polish mushrooms, poplar ryadovki, winter honey agarics, creaks.It is important to remember that in any case without soaking for a few days and cooking (15-20 minutes) is not enough. These procedures will protect you from possible health problems, so do not neglect the preparatory steps.
Most often, Valuy is fried to make a paste or add to cutlets. But by many lovers it is used fried in salads, or as a separate side dish at all.
Valuy, like other mushrooms, supply the body with protein, vitamins and minerals. However, it is important to bear in mind that they are quite heavy for digestion. Therefore, their use is better to limit people with digestive problems, as well as children under 14 years. To get the maximum amount of benefit, it is important to remember the distinguishing features of the edible representative and the basic rules for its preparation.
How to cook Mushroom Valui: reviews
Cans filled with mushrooms hot marinade, sterilized in aerogrill 30-40 minutes. I added vinegar to a dessert spoon in each jar, sterilized with vinegar for 10 more minutes. At 700 gr. or one-liter jar leaves dessert or a teaspoon of vinegar, depending on the mushrooms, not more.
Hot cans spun screw caps, turned over and wrapped a blanket, after cooling, sent to the refrigerator.
The first jar was opened after 2 months: it was crispy and tasty with a very light and pleasant bitterness. One of the cans was lost in the refrigerator, was found a year later, it was delicious. The marinating method is just a habit, taste preferences, and vintage misconceptions regarding the properties of vinegar, which change when boiled in the marinade: never cook mushrooms in the marinade and never add vinegar to the marinade when cooking, only in the jars themselves.
Something like this.
Also pickled them (after boiling). Similarly, the smell is preserved.
Valuya has a good dense and crispy texture. It is a pity in most cases it is wormy.
I just salted them in a cold way - I washed them, sifted them in salt, added dill and garlic, under pressure in a plastic container, and that was that.
Day 4 began to eat, rather try - delicious. And now we eat in full. And very satisfied!
By the way, this is the first time in my life. Well, we do not have them, but I have long wanted to try.
