Valui mushroom: description, taste, places of growth, similar edible, poisonous mushrooms, how to collect, cook, pickle, pickle

Valui - conditionally edible mushroom

Let's start in order. Valui is a conditionally edible mushroom. This means that you can eat it only after preliminary processing. This is the difference between valuy and edible mushrooms.

Do not be alarmed: all salt shakers belong to this category. This is explained by the bitterness that is inherent in raw mushrooms from the category of conditionally edible.

Before cooking value mushrooms, they must be soaked in water for several days, changing it periodically. This way, you can easily get rid of the bitterness that is contained in their juice.

Another rule of using valuey is that you should only use a hat. The leg, no matter how much you soak it, will not cease to be bitter.

Boil the mushrooms before cooking. Only after these simple manipulations will the Valui delight you with their extraordinary taste and aroma.

Cooking features

Cam mushrooms in the West are classified as inedible species, but in Russia and the CIS countries they are eaten. For this, it is important to adhere to some rules. Before preparing the value, they must be thoroughly washed, cleaned of leaves and dirt, and the bitter skin removed. In order to remove the bitterness, the mushrooms are soaked for three days in cold water. The fluid is changed twice a day.

Some mushroom pickers prefer not to soak the valui, but to cook them. To do this, all specimens are pre-cleaned and filled with cold water. Cook them over medium heat for 40 minutes. After such processing, they can be used in order to prepare different dishes.

Some rules:

Valuis are not suitable for drying because of their bitter taste.
You can freeze mushrooms only after boiling.
Young specimens have soft flesh.

Caviar can be made from valuevs; they are suitable for pickling and salting. It is important to follow the recipe, as this will preserve the taste of the mushrooms. At home, banks with ready-made values can be stored for several years.

Description

Valui is a mushroom related to russula. Our ancestors also respected him, and recipes for cooking have been passed down through generations for centuries. That is why experienced mushroom pickers of our country do not disdain, but in Europe the mushroom is considered poisonous because of its natural bitterness. By the way, worms, despite their unpleasant taste, actively settle in this mushroom.

Other names for Valui also come from past generations. Whatever they called him: he is a fist, and a bull, and a stinking russula, and a snotty. The last name emphasizes the large amount of mucus on the wall, especially in rainy weather.

The mushroom itself looks very appetizing: strong, with a beautiful smooth yellow cap, sometimes brown. On the inside, it is covered with thin off-white plates. It stands on a thick leg, in young mushrooms it is whole, and in old ones it is hollow inside. If the mushroom is cut, acrid milky juice will stand out, in addition, the valuei mushrooms are very susceptible to fragility. Their description is very similar to russula and other representatives of the load.

Health benefit or harm?

Like any of the mushrooms, the valuei are not called unequivocally useful or harmful. Their following positive properties have been proved:

act as a strong antioxidant and stimulant of the immune system;
help lower cholesterol and blood sugar;
normalize the heart rhythm;
stabilize pressure;
have a beneficial effect on the digestion process.

If the gobies are not properly pretreated, you can get severe poisoning. If the mushrooms were collected in an ecologically polluted place, they "give" to food everything that they have absorbed there from the air and soil.

Considering the peculiarities of value, their collection and preparation, you can get an excellent addition to the family's culinary table, not only for the summer, but also for the winter season and spring vitamin deficiency. During this period, it will be especially pleasant to crunch with vitamin salted valay.

Where does it grow

You should look for valui in forests with deciduous trees, or in mixed ones. Mushrooms do not like to grow among the coniferous representatives of the forest. Moistened shaded birch forests are the favorite growing places of valuev.

These mushrooms are inhabitants of forests not only in Russia. North America and Europe also boast an abundance of value in their forests. For our country, the area of their distribution is spread out in the middle zone, in the Far East, Western Siberia and the Caucasus.

Valui grow in families of several pieces, it is not difficult to notice them: a rather bright hat catches the eye well.

Valuis are collected as soon as the first summer "mushroom" rains begin. Typically, this is mid to early July. Mushrooms are found until mid-autumn, until it becomes completely cold.

Rules and places of collection

When collecting Gobies, you need to adhere to certain rules. Collect only young specimens that have a spherical cap. Their important quality feature is the absence of moisture drops on the inside under the cap.

It is advisable to look for mushrooms in dense forests, inside which high humidity remains. In this case, special attention should be paid to the space under the birches. Most of the representatives of this species are found in the forests of Eurasia and North America.

Attention!

An important condition for the intensive germination of this mushroom species is high humidity, therefore the most optimal time for "quiet hunting" is about the third day after the past heavy rains. In too hot periods of summer, this forest culture practically does not bear fruit. Young Valui are best suited for eating. This is due to the fact that the old pulp, when hardened, acquires an unpleasant, persistent odor. When harvesting, it is better to leave only the caps for soaking in water, and it is recommended to discard the legs.

Valuy twins

Unfortunately, Valui has doubles. It can be confused as with white: the hats are very similar in shape and color. However, it is not difficult to distinguish upon close examination, because boletus is a tubular mushroom, and Valui is a lamellar mushroom. That is, it is enough just to look at the inside of the cap.

Much more similar to russula. Here, a strong leg of the Valuy and his hat, whose edges are rounded to the bottom, will help to figure it out.

Much more dangerous is a false valui - a mushroom, also called a shitty one. The scientific name is gebeloma. This is a very poisonous representative of the spiderweb squad. By using a false valui, you can die of suffocation after half an hour: the poison paralyzes the muscles responsible for the breathing process.

You can distinguish an edible valui from a false one by the characteristic smell of horseradish in the latter. It is important to know that the unpleasant smell is present in freshly cut individuals, then it completely disappears.

There is one more difference, albeit not so obvious, - the leg. In the false valuy, it is covered with the smallest scales. At the slightest doubt, you should not take the mushroom!

Not only twins are poisonous, but also adult overripe value mushrooms. Their photo is presented below.

They have accumulated too much caustic milky juice, in addition, they are usually already speckled with worms.

Useful properties and restrictions to use

Since ancient times, Valui have been valued for their taste in salted and pickled form, and a positive effect on the body has been noted. The mushroom contains the following substances that bring great benefits to human health:

antioxidants that prevent the development of malignant tumors;
amino acids, unsaturated fatty acids, which normalize the functioning of the nervous system at the cellular level;
substances that accelerate tissue regeneration, have an anti-inflammatory effect, slow down the aging process.

Pickled Valui
In addition, pickles, mushroom marinades have a beneficial effect on the heart and blood vessels, strengthening the myocardium. In addition to useful substances, this mushroom variety contains chitin, which has a negative effect on the body of pregnant women and young children. Also, Valuey is contraindicated in people who suffer from liver and kidney disease.

Hot salting valuev

Due to ignorance of the recipes, many ignore the valui (mushroom). We will tell you how to cook it below. Collect valui for salting, less often pickling and cooking other dishes.

How to pickle value mushrooms? Here are some popular recipes. There are two salting methods: hot and cold.

Salting the valui in the first way, they must be rinsed with clean water, then boiled (they should boil for about 15 minutes). The cooled mushrooms are put in an opaque container (enameled or wooden dishes are perfect), the layers are sprinkled with rock salt. Its quantity is used according to the formula: for every 10 liters of container - 1.5 cups. If salting takes place in hot weather, the amount of salt must be increased. Valui should be tamped into a container to the brim, after which oppression is placed on them. As a result, the juice, which contains bitterness, will overflow over the edges.

The basis of this method of salting is the saturation of the mushrooms with oxygen, so be sure to pierce the valui with a thin stick, it is imperative to reach the bottom of the container. When the juice ceases to stand out and pour out intensively, the heavy load is removed, your favorite spices are placed on top of the mushrooms (the classic version is dill inflorescences, horseradish and black currant leaves) and covered with a thin cloth. Now you can forget about the value for 40 days.

After they have passed, the mushrooms are laid out in sterile jars, interspersed with the spices used in salting, and removed to a cool place.

Cold salting valuev

When filling the valuy with the cold method, they must be washed, folded into a suitable container, and filled with cold water. So they must stand for at least two days. The water needs to be changed quite often: three times a day. After the due date, the water is finally drained, the required amount of salt is added - at the rate of 40-60 grams per 1 kg of fresh mushrooms, your favorite spices (you can use the same as in the hot method).

The salting process will take at least two months. After they are laid out in banks and put away in a cool place. This method is not very popular with housewives because of the conditional edibility of mushrooms, as well as because of the fear of getting a bitter product at the end. However, the Valui mushroom, which was prepared in a cold way, turns out to be strong and even crunchy. It is impossible to distinguish him from a more noble brother - a lump.

Gebeloma as a false fetus

The false Valui mushroom - gebele - was nicknamed a horseradish mushroom because of the pungent smell of radish or horseradish from its pulp.

It is widespread, outwardly similar to edible fruits in structure, leg shape and pulp color. Her hat is the same brown-yellow color with mucus.

Signs of a false value that distinguish it from the real one:

The edges of the cap of the poisonous fruit go in a wave.
There are horizontal, discreet curls on the leg.
Edible fruits are never gnawed by worms, and insects do not sit on them.

To protect yourself from poisoning, you should carefully consider the appearance of the mushroom and not neglect the sorting of already collected fruits at home. If you are not sure whether it is a gebeloma or a Valui mushroom, it is better not to cut it at all.

Pickled Valui

You can also eat pickled valui mushroom. We will tell you how to cook below. The biggest challenge is removing the pungent taste. To begin with, the values are well washed with clean water, then put into a container and filled with water. Mushrooms must be soaked for at least 2-3 days. Change the water three times a day. After soaking, the valui are boiled, they should boil for about 20 minutes.

Throwing the mushrooms in a colander, they are washed again. Next, the marinade is prepared: one and a half tablespoons per liter of salt, sugar and 80% of vinegar essence are added to boiled water. Add the last one before the end of cooking. Values are laid out in the brine and boiled for another 20 minutes.

While the mushrooms are being prepared, you need to tackle the banks. Each jar is filled with spices: mustard seeds, allspice, cloves, black peppercorns and bay leaves. Valui boiled for 20 minutes is poured together with brine into cans, the latter are rolled up and left upside down under the blanket. After cooling, they are transferred to a storage location.

Potato Salad with Valuy

If you do not know how else to cook Valui mushroom, try making a salad according to a photo recipe, where there is a complete description step by step.

Ingredients:

salted mushrooms - 200 g;
potatoes - 4 pcs.;
onion - 1 pc .;
mayonnaise - 2-3 tablespoons

Preparation:

Boil the potatoes in their skins and cut into large cubes.

Peel the onion and chop it in half rings.

We put the mushrooms in a separate plate only after more than 40 days have passed since salting. Cut into small pieces or add whole.

We put everything in a salad bowl, season with mayonnaise and mix.

The second option for a suitable dressing is cold-pressed sunflower oil, sour cream or natural yogurt. The latter will give a little sourness due to salted mushrooms.

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Valuev caviar

Valuev caviar is very tasty. This dish can be either stand alone or used as a filling. Caviar is prepared from both fresh and previously salted mushrooms.

The soaking rule remains unchanged: before cooking, the value is kept in clean water for 2-3 days, remembering to change it 3 times a day. Next, the mushrooms are thoroughly washed and boiled for 20 minutes in salted water. After cooling and rinsing, they are passed through a meat grinder.

Very finely chopped onions must be fried, then add chopped mushrooms to it. Stir, add salt if necessary, add your favorite spices (for example, ground black pepper) and simmer for about 15 minutes. The caviar is ready.

It can be used as a filling for a variety of dishes: lavash, pies, hot sandwiches, vegetables (for example, tomatoes or eggplants) - everything that the hostess has enough imagination for.