How to cook value mushroom for the winter: recipes for pickled and salted mushrooms

5 Useful tips

6 Conclusion

Recipes for cooking valuev are the transformation of not the most valuable, slightly bitter mushrooms that grow in almost every region of Russia into wonderful delicacies that can outshine the taste of dishes made from saffron milk caps, russula and porcini mushrooms. Valui can be fried, pickled and salted, and made into caviar or cutlets. The main trick is to choose only young and healthy specimens for cooking.

How to quickly and easily clean valui

The following recommendations will help you properly clean the valui and prepare them for cooking:

Processing should begin immediately after the mushrooms are brought home: over time, beneficial microelements will begin to decompose in them, and 5-6 hours after collection they will completely deteriorate.
Dry caps can be cleaned quickly and without damage. First, they can be shaken off from adhering debris. Later, just before the cooking process, the valui is washed in running water.
After getting rid of the skin, the mushrooms should be inspected and damaged areas should be removed.

Advice! Before cleaning, you should carefully sort through the mushrooms to remove wormy ones - healthy mushrooms can become infected and deteriorate from their proximity.

Selection and preparation of ingredients

If you go to the forest, you need to know how to choose the right valui (calves) for cooking at home. First of all, collect only those fruiting bodies that grow away from roads or industrial enterprises.

This is due to the fact that all mushrooms tend to accumulate negative substances contained in the soil and air in the pulp. Carefully inspect the fruit for damage from parasites. The structure of the value should be uniform, without stains or punctures. The surface of the mushroom is quite slippery, which significantly complicates the inspection process.

Important! If you do not have the opportunity to collect bulls yourself, try to buy them only from trusted sellers. This will help protect against food poisoning.

Preparing mushrooms is as follows:

clean the fruiting bodies from dirt;
cut off the lower part of the leg, which was combined with the mycelium;
after this, you need to soak the mushrooms in cold water with a small amount of salt (4 tbsp per 5 liters of water). Change the liquid three times during the day to better remove harmful substances. Soaking should be continued for 3 days;
after the specified time, you need to rinse the mushrooms under running water;
Place in a colander to drain all excess water.

How long to soak valui mushrooms before cooking?

Valuis are considered conditionally edible, since their pulp is soaked in bitter juice, but this taste can be eliminated by long and proper soaking. The process takes 2-3 days and goes as follows:

The mushrooms are cleaned and washed, old and wormy ones are removed, and damaged areas are removed.
Prepared specimens are poured with water and pressed down with pressure so that the workpiece is completely covered with liquid.
Valui is soaked, changing the water 2-3 times daily, then washed and used in further preparation.

Advice! The pressure should not be too heavy, otherwise it will crush the tender mushrooms and ruin the workpiece.

Valui mushroom: edible or not. Mushroom valui: description, photo, how to cook

Valuy is a conditionally edible mushroom. This means that it can only be eaten after proper processing (peeling and soaking). It is used mainly for pickling, but many people use the mushroom in other culinary recipes.

There are myths about the benefits of some mushrooms, which make them almost a panacea for all diseases. A critical attitude to information and a detailed study of the properties of champignons, porcini mushrooms, butter mushrooms, shiitake mushrooms, boletus mushrooms, oar mushrooms, scale mushrooms, chanterelle mushrooms, tinder fungi, birch mushrooms, reishi mushrooms, and fly agaric mushrooms will help answer the question.

Other name

The mushroom belongs to the class Agaricomycetes, genus Russula. Latin name: Russula foetens. People call it: crybaby, kubar, pig, goby or snotty.

Did you know? The first mentions of value date back to the 17th century. At that time, it was widely known not only as a tasty, but also healthy mushroom.

What does it look like

It has its own characteristics that you need to know before going to the forest or store. Your health will depend on how well you study the visual features of the mushroom.

hat

The upper part of the fruit body is dark yellowish in color, there may be gray inclusions. In young representatives it is round like a hemisphere. During ripening, the cap becomes much simpler, the ball opens, a depression is formed in the center, and radial stripes are formed along the edges. The skin is slimy and can be easily removed. The cap size reaches 10 cm.

Leg

In young plants, the stem is barrel-shaped, thickest in the middle part. Over time, it stretches into a cylinder up to 12 cm high and 3 cm in diameter. At first it is fleshy inside, then it becomes loose and can break easily. Color ranges from white to greyish.

People have two polar attitudes towards conditionally edible mushrooms - some do not perceive them as edible, while others are too frivolous about pre-processing. Learn how to properly collect and prepare oyster mushrooms, aspen milk mushrooms, black milk mushrooms, oak milk mushrooms, white row mushrooms, yellow-red row mushrooms, silver mushrooms, russula, morels, morel caps, and sulfur-yellow tinder fungus.

Records

Plates of different lengths are located on the underside of the cap. Their color ranges from white to creamy-grayish. The plates have some peculiarity. They secrete a clear liquid that dries in a short period of time and becomes brown in color.

Pulp

The pulp of the mushroom is brittle, its smell resembles sour milk, and it tastes bitter. At the cut site it quickly oxidizes and acquires a brownish tint.

Where do they grow and when to collect?

Valuy is found in mixed forests, where birch trees and shrubs grow in abundance. It can be found in moist soils or areas with good shade. It grows from mid-summer to mid-autumn. You can go looking for value a few days after heavy rain.

Did you know? It is a proven fact that mushrooms existed 400 million years ago, long before the appearance of dinosaurs. They are the most ancient inhabitants of the planet, along with ferns.

What can be confused with

Inexperienced mushroom pickers, who also do not like to search for mushrooms for a long time, often confuse edible mushrooms with false mushrooms. This mushroom is called Gebeloma in the scientific literature, and popularly “horseradish mushroom”. It grows in large quantities in one place, most often found on the sides of forest roads and open forest edges.

Growing time: late summer, mid-autumn. An important difference when cutting is the pungent smell of horseradish or rotten radish. It is by this criterion that a novice mushroom picker can definitely determine edibility. Also, false valui are never affected by pests and worms.

: how to distinguish the value mushroom

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 as a salty snack or as an additional ingredient in a vegetable salad. Boiled valui is added to the filling of pies, and a pate is made from it.

They can also be fried and served as a complete side dish.

Important! In edible fruits, only the cap is suitable for consumption.

Preliminary processing

Since mushrooms are classified as conditionally edible, they must be soaked before cooking. This is done in cold water, which is changed every few hours. On average, this process takes several days. It is important to remember that the water should be as cold as possible.

How to pickle

Valui is salted using hot and cold methods.

The first method involves pre-cooking. To do this, take the following ingredients:

mushrooms - 2 kg;
water - 3 glasses;
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.

Valuy is cleaned of dirt, the stem is cut off and immersed in cold water, which is pre-salted. Keep the mushrooms in it for several days, changing the water at least 6 times.

Then they are boiled for 20 minutes, constantly skimming off the foam. After the time has passed, the water is drained and the caps are given time to get rid of excess water.

Then the caps must be covered with all the spices, filled with clean water, and put on fire.

Cook for another 15 minutes, then turn off the heat and let it cool. Pour the cooled product into clean glass jars (place currant leaves on the bottom).

Close the jars with nylon lids. Place the product in a cool place (cellar, refrigerator) and let the mushrooms brew overnight.

After this they are ready to eat. Shelf life - no more than 10 days.

Find out how to pickle saffron milk caps, milk mushrooms, and honey mushrooms. : how to pickle valui

Important! It is strictly forbidden to use galvanized or ceramic dishes for salting. These materials react to acid and release harmful substances.

The cold method is a little different. The recipe requires the following ingredients:

mushrooms - 2 kg;
salt - 150 g;
horseradish leaves - 2 leaves;
dill umbrellas - 3 pieces;
cherry leaves - 30 sheets.

The mushrooms are first sorted by cap size. The stems are cut off and the caps are soaked for several days with frequent changes of water. Then the water is drained and the mushrooms are allowed to drain.

Finally, the mushrooms are placed in prepared jars (put half of the cherry leaves on the bottom). Each layer is topped with salt and spices, and the remaining cherry leaves and weight are placed on top. The dish can be consumed after 1.5 months. The finished product can be stored in the refrigerator for several months.

Valui marinated

You can also eat pickled valui mushroom. We'll tell you how to cook below. The biggest problem is removing the acrid taste. To begin with, wash the valui well with clean water, then put it in a container and fill it with water. Mushrooms need to be soaked for at least 2-3 days. Change the water three times a day. After soaking, the valui is boiled and allowed to boil for about 20 minutes.

Throwing the mushrooms into a colander, wash them again. Next, the marinade is prepared: one and a half spoons per liter of salt, sugar and 80% vinegar essence are added to boiled water. Add the last one before the end of cooking. Place the valui in the brine and boil for another 20 minutes.

While the mushrooms are cooking, you need to take care of the jars. Spices are placed in each jar: mustard seeds, allspice, cloves, black peppercorns and bay leaves. The valui, boiled for 20 minutes, is poured into jars along with the brine, the latter are rolled up and left upside down under the blanket. After cooling, they are transferred to a storage location.

Source: https://vsadu.info/griby/grib-valuj-sedobnyj-ili-net-grib-valuj-opisanie-foto-kak-gotovit.html

Features of cooking Valuev mushrooms

You can prepare different dishes from valuev - they are marinated, salted hot and cold, fried, made into caviar and cutlets. Properly prepared valui retains its specific pungency, and pre-processing removes its bitterness. In order for the listed dishes to be as tasty as possible, when creating them you should remember the features of this type of mushroom:

It is undesirable to use old and sick valui.
For cooking, it is better to take only the caps; the stems, even after prolonged soaking and salting, do not completely get rid of the bitter taste.
Boiling for 30 minutes before further cooking will help preserve the juiciness and density of the product.

Mushroom caviar

Unfortunately, when you have valuei mushrooms on hand, the recipes are not particularly pleasing with variety. Salting and marinating are the main ways to prepare them tasty. An alternative could be caviar, which from valui is simply delicious. It can be made not only from fresh, but also from previously salted or pickled mushrooms. Fresh ones are soaked in the manner described above, after cooling, they are made into minced meat, which is sent to the frying pan to fry the onions. Together they will stew for about fifteen minutes; You can flavor the caviar at your discretion.

Don't ignore the value mushrooms! We told you how to prepare a variety of delicacies from them. All that remains is to try it and make sure that this mushroom is not waste at all.

Recipes for cooking Valuev mushrooms

From valuev you can prepare a number of dishes with excellent taste. Regardless of the method of cooking, they turn out juicy, appetizing, with a characteristic spicy spicy note.

How to cook fried valui mushrooms

Walui can be fried with minimal additives, or you can make it into a dinner with potatoes. For the first recipe you will need the following ingredients:

mushrooms – 1 kg;
onions – 2 pcs.;
garlic – 2-3 cloves
salt, pepper, herbs - to taste.

The preparation process takes place in several steps:

Soak the walui under slight pressure.
Boil the mushrooms for 30 minutes, then drain, rinse, and, if necessary, divide into several pieces.
Sauté the onion in a frying pan until golden, add garlic, add valui, mix everything, season and fry for 5-7 minutes. If desired, sprinkle the delicacy with herbs before serving.

The second recipe can be used to create a hearty dinner.

For this you will need:

mushrooms – 1 kg;
potatoes – 500 g;
onions – 1-2 pcs.;
pepper, salt, herbs - to taste.

Cooking fried potatoes with valui includes the following processes:

Boil the mushrooms for 30 minutes, adding a little salt to the water.
Peel and cut the potatoes into thin strips.
Sauté the chopped onion, add the mushrooms, stir and fry the mixture for 7-8 minutes until soft.
Place the potatoes in the pan, sprinkle with pepper and salt to taste, then cook the dish for 8-9 minutes covered and another 10 minutes uncovered.

The delicacy is best served hot, sprinkled with herbs.

How to cook salted valui mushrooms

For salted valuev mushrooms there is a hot and cold method of preparation. Such pickles turn out crispy and juicy, with a spicy, spicy taste, but only if all stages of cooking are completed correctly. For the hot method you will need the following ingredients:

mushrooms – 3 kg;
salt – 500 g;
dill (umbrellas) – 4-5 pcs.
horseradish and black currant leaves – 6-7 pcs.
water – 10 l.

The process goes as follows:

Soak the walui, then boil for 15 minutes.
Place the mushrooms in layers, sprinkling each one with salt, in a container - a barrel or container. Compact tightly, make holes in the mass to the bottom to ensure oxygen access. Lay a clean cloth on top and place pressure.
Remove the pressure when the mushrooms produce juice that overflows over the edge of the container. Place blackcurrant and horseradish leaves and dill on top of the valui, then leave the pickles for 40 days.

Attention! After completing the pickling process, the mushrooms need to be placed in sterilized jars, spices added there, then the containers should be stored in the refrigerator. For long-term storage, it is additionally worth pouring into the jars the marinade in which the valui stood for 40 days.

Cold salting requires the following ingredients:

mushrooms – 3 kg;
salt – 120 g;
dill umbrellas – 4-5 pcs.;
horseradish, cherry and black currant leaves - 4-5 pcs.

The cooking process includes the following steps:

Soak the waluis.
Drain the water, mix the mushrooms with salt, place dill and leaves on top, then leave for 55-60 days to salt.
After the expiration date, transfer the workpiece into sterilized jars and store it in the basement or refrigerator.

Warning! Valui mushrooms are not prepared without soaking - without this it will not be possible to get rid of the bitterness, which will remain and be transferred to the finished pickle.

How to cook marinated valui

Proper pickled valui is prepared from the following ingredients:

mushrooms – 3 kg;
water – 5 l;
salt – 7 tbsp. l.;
sugar – 8 tbsp. l.;
acetic acid (80%) – 7 tsp;
black and allspice (peas) – 6-7 pcs.;
mustard (seeds) – 1 tsp;
cloves – 5-6 pcs.;
bay leaf – 1-2 pcs.

The preparation goes like this:

Wash the soaked mushrooms and boil for 25-30 minutes, drain and rinse again.
Prepare the marinade: add salt and sugar to hot water, add valui, boil for 20 minutes, then pour acetic acid into the brine.
Place the mushrooms in sterilized jars, pour hot marinade, put a little spices in each container - cloves, peppercorns, bay leaves and mustard.
Roll up the jars, turn them upside down and, wrapping them in a blanket, leave until completely cooled.

Advice! It is best to store pickled preparations in the cellar.

To prepare pickled valuev, you can use another recipe that requires the following ingredients:

mushrooms – 3 kg;
water – 5 l;
garlic – 3 heads;
salt – 100 g;
vinegar (6%) – 3-4 tbsp. l.;
dill (umbrellas) – 3 pcs.;
allspice and black pepper (peas) – 3-5 pcs.

Preparation takes place in several stages:

Boil the soaked valui twice for 15 minutes, changing the water and rinsing the pan, rinse and drain in a colander.
Pour salt and seasonings, as well as thin slices of garlic into hot water for the marinade, and boil for 5-7 minutes.
Allow the mushrooms to cool, then distribute them into sterilized jars, compact them tightly and pour in a lukewarm marinade with spices.

Such valui can be sealed with nylon lids and sent to the cellar to enjoy them 2-3 months after pickling.

How to cook mushroom caviar from valuei

Delicious caviar from Valuev can serve as an independent snack, or it can be turned into a filling for pies. The ingredients are as follows:

mushrooms – 1 kg;
onion – 1 pc.;
pepper and salt - to taste.

The caviar should be prepared as follows:

Boil the soaked valui, strain and pass through a meat grinder.
Finely chop the peeled onion and saute until transparent.
Place chopped mushrooms and onions in a frying pan, add salt and pepper to taste, mix thoroughly and simmer over medium heat for 10-15 minutes.

Place the finished caviar in jars, sterilize and seal for the winter, or you can serve it immediately, hot.

How to make cutlets from valuev

Watery mushroom mince alone will not make cutlets, but the loaf will make the mass plastic and easy to shape. Ingredients:

mushrooms – 500 g;
loaf - 3 slices;
egg – 1 pc.;
milk – 100 ml;
onion – 1 pc.;
pepper, salt, herbs - to taste.

The cooking process is simple:

Boil the peeled and soaked valui for 20-30 minutes, cool and mince along with the onion.
Soak the loaf in milk, knead and add to the mushroom mince, let the mixture brew and swell for 20-25 minutes.
If necessary, if the minced meat turns out to be too liquid, you can add breadcrumbs, mix everything, make small cutlets and fry them over low heat for 3-5 minutes on each side.

Ready mushroom cutlets are served with sour cream sauce.

Salting of bulls

Before starting the canning process, it is important to remember that mushrooms of this type are classified as conditionally edible. This means that primary processing must be approached with full responsibility. There are 2 options for salting valuev; let’s consider them in more detail.

Cold method

It is recommended to use a wooden barrel for salting bulls.

Products:

fresh mushrooms - 7.5 kg;
non-iodized salt - 300 g;
laurel;
sweet pea.

Cooking process:

Sort the mushrooms, rinse and soak for 3-5 days, changing the water as often as possible. After the time has passed, rinse and place on the bottom of the container where the salting will take place. Be sure to sprinkle each layer with coarse salt and spices.
Important! There must be 5 cm left to the edge of the barrel, and the last layer is salt.
Place a small load on top: a flat plate, then a lid and a heavy object. After 2 days, juice should form on the surface; if it is not there, then the size of the load should be increased.
Place the container in a cool place. After 45-60 days, the value mushroom will be completely ready. Serve with finely chopped green onions and vegetable oil.

Hot method

It is considered the most common method. The workpiece turns out no worse than with the cold version. Let's look at how to salt valui for the winter in jars.

Products:

fresh mushrooms - 3 kg;
table salt - 180 g;
laurel;
sweet pea.

We do this:

Prepare valui: sort, rinse and soak for 3-5 days, changing the water as often as possible. After the time has passed, rinse again, place in a deep pan and boil in salted water for half an hour. Remove the resulting foam regularly, otherwise the taste of the finished dish will be spoiled.
Place on a sieve, rinse and wait until excess moisture drains. Cut the mushroom fruits into pieces, place in clean, dry jars, adding layers of rock salt and spices. Cover with plastic lids, wait until completely cooled and put in a cool, dark place.

Use for its intended purpose is permitted after 15 days.

Useful tips

What is useful to know about value mushrooms:

They are not too rich in fats and carbohydrates, but contain a certain amount of protein, vitamins and minerals, and are also very tasty, so they are worth using for dieters.
They do not require long-term heat treatment, either during frying or during marinating or salting. Long soaking, which is carried out to remove the bitterness from the mushroom pulp, is enough to reduce cooking time.
They are ready for consumption when salting and pickling no earlier than 3-4 months after processing, unlike russula, which can be served within a day, maximum - after 30-40 days.

Features of collection and differences from doubles

Valui is collected first or from mid-July, as soon as the time of mushroom rains arrives. They are found until October, right up to the first autumn cold snap. When “hunting” for them, you should remember that there are mushrooms with which valui can be easily confused . Some of the doubles are harmless, others are dangerous:

The shape and color of the caps resemble boletus mushrooms. Boletus mushrooms (ceps) are classified as tubular, and boletus mushrooms are classified as lamellar. In order to determine exactly what kind of mushroom it is, it is necessary to examine the inside of the cap.
Russula can be called the sister of valueu, the similarity of these species is obvious. The distinctive features of the solonovik are a strong leg and a cap rounded downwards.
False valui (gebeloma), or horseradish mushroom, is the most dangerous double. Gebeloma is a poisonous representative of the mushroom kingdom. Its poison paralyzes the respiratory muscles. The strength of the poison is great; death from suffocation occurs within half an hour after consumption. Horseradish mushroom is easily recognized by its characteristic smell. It is because of this smell that it got its name. The unpleasant smell after cutting does not last long and soon disappears completely. Another difference is the scales that cover the hebeloma leg.
Overripe kulbiki accumulate too much bitterness, so they should not be collected. Adult mushrooms are dangerous, even after processing they can cause poisoning.

The benefits and harms of pickled valui

Valui, from the Russula family, grows in damp places of mixed forests; they are practically not collected specifically for medicinal purposes. But they benefit the body when prepared in dishes.

provide a person with the necessary supply of natural protein, which is 2 times higher than that of meat and eggs;
even after pickling, valui mushrooms retain carbohydrates, potassium, polyunsaturated fats and phosphorus;
anti-inflammatory and immunomodulatory effects have been proven;
are able to normalize heart rhythm and blood pressure;
valui is a good antioxidant.

There are contraindications due to the presence of chitin in these mushrooms, which negatively affects absorption and digestion. Therefore, the product should not be used by people with gastrointestinal problems and children under 12 years of age.

Terms and conditions of storage

How long pickled valui can be stored depends on the preparation method, the presence of preservatives and even the cleanliness of the dishes. It is salt and vinegar, being excellent preservatives, that allow you to preserve mushrooms for a long time. It is also worth taking care of good storage conditions by placing the jars in a dark and cool room - a basement or cellar.

Thus, if the valui are well prepared, packaged in sterilized containers, hermetically sealed and stored in a cool place, then they can be consumed within a year after preservation. At the same time, you should absolutely not eat mushrooms if the jar is swollen, the marinade has darkened, or mold has formed on its surface. You should not risk your health, as such a product can cause serious poisoning.

Ready-made pickled valui is elastic, aromatic, with a soft and pleasant taste. This preparation can be consumed in winter as a separate snack or as an addition to salads, meat and other dishes.

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Is it possible to pickle valui?

Despite the fact that kulbiki are classified as conditionally edible mushrooms, no one forbids their use provided they are prepared correctly.

There are strict rules that will help avoid poisoning after eating a salted or pickled product:

Do not collect overripe or questionable ones.
It is imperative to subject it to heat treatment or pre-soaking, which gets rid of the milky juice (it is this that is dangerous to health). Do not eat raw or dry.

Marinated valui with garlic

The following recipe for preparing Valuev mushrooms for the winter will appeal to all lovers of savory and spicy snacks.

2 kg valuev;
800 ml water;
5 peas each of black and allspice;
7-10 cloves of garlic;
5 tbsp. l. vinegar 9%;
2 tbsp. l. Sahara;
1.5 tbsp. l. salt;
2 buds of cloves.

How to prepare valueu mushrooms for the winter using pickling?

After a long soaking (3 days), the valui is boiled for 30 minutes.
Remove and place on a sieve to drain all the liquid.
Add boiled valui to the water specified in the recipe and cook for 10 minutes.
Add all the spices and herbs, except vinegar, mix and boil the mushrooms for 15 minutes.
Pour in vinegar, cook for another 10 minutes and pour into sterilized jars.
They roll up the lids, turn the jars upside down and insulate them with an old blanket.
Take it to a cool place and store it for about 10 months. at a temperature not higher than +10°C.

General recommendations for cleaning mushrooms

After the mushrooms have been sorted out and sorted by type, we begin to clean them. To do this, we use stiff brushes, a dish sponge, a thick fabric towel and a small mushroom knife. We remove dirt, darkened parts and areas eaten by worms (if the mushroom cap is affected by them, throw it away). Next, wipe them with a damp cloth or quickly rinse them through a colander and dry them.

Mushrooms intended for drying are not washed.

Tips for cleaning mushrooms

To make mushroom cleaning faster, you need to take into account some nuances:

We remove forest debris from the mushrooms during their collection, this will reduce the time spent cleaning them at home.
It is much more convenient to remove the film from the oil if you lubricate your hands, knife and caps with sunflower oil. So, it will not tear and will come off very quickly.
During processing, honey mushrooms acquire a brown tint. Therefore, if you need to preserve their original color, during cleaning and slicing, put the mushrooms in salted or acidified water.

By adhering to the basic rules, methods and tips for cleaning mushrooms, you can significantly speed up the process of preparing them for cooking. In addition, the result will delight not only family members, but also guests who will not resist the temptation to enjoy a tasty, aromatic and appetizing dish.

When and where to collect

Valuy is harvested from mid-summer to early October. The goby actively bears fruit in August. It is often found in the north of the Caucasus, the Far East, and western Siberia. Mushrooms usually grow in dense forests with high humidity, under pine, birch, and oak trees.

The goby is a favorite delicacy of insects and slugs. This is indicated by characteristic marks on the cap. Mushroom pickers have to pick out the stem to check for worminess. Often the cap of young mushrooms is not infected, and then it can be placed in a basket.