Valui (mushroom): s alted and marinated cooking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Experienced mushroom pickers, and just people who are not indifferent to "silent hunting", know very well such a mushroom as valui. It comes across in our forests to everyone and everyone, beckons with a light brown "boletus" hat from afar and disappoints with a lamellar turnover near. People do not take him, but on the contrary, they knock him down with boots and sticks so that he will not be teased in the future.

And quite undeservedly suffered such a fate valui (mushroom). Its preparation in s alted and pickled form has been mastered for a long time and is still carried out by experienced and thrifty people. Because what could be better than picking up a crispy, strong mushroom with a fork on a fresh winter evening and sending it, darling, into your mouth? Nothing - and there's nothing to argue about!

So let's eliminate this annoying gap in our culinary knowledge and find out what kind of valuuy mushroom it is, how to pickle it. Or s alt.

So that's what you are, forest mushroom… (characteristics of valuuy)

Valui (mushroom; we will learn how to cook it a little later) belongs to the Russula family, and is scientifically calledRussulafoetens, which means "stinky russula", sorry. The people treated him less prejudicedly and called him: snotty, fist, bull-calf. And why? Because scientists don't know how to cook this mushroom, but people do.

However, in fairness, it must be said that it still has an unpleasant smell, especially in wet weather, and bitterness is also present. Young specimens have a "snotty" spherical hat, tightly covering the white hollow leg. For s alting, it is best to use them - they are round, strong, similar to nuts.

Valuy (mushroom). Hot s alting

Now let's proceed directly to the description of the process of hot pickling of this representative of the Russula genus.

First you need to ungroup the values depending on the size of the hats. Then cut the legs almost under the spine. If you think that the valui (mushroom) is already prepared, you can start cooking without delay, then you are mistaken. The next step will be a long soak (for 2-3 days) with regular water changes - several times a day.

After you pass this test with honor, your patience will be rewarded. It will only take 10-15 minutes to cook the valuy (mushroom). Cooking it now will only consist in adding s alt during cooking and removing the foam, however, with all care. Ready mushrooms should be thrown into a colander, cooled, if necessary, add s alt and shift with spices - bay leaf, allspice, cloves, whatever you like.

Recipe for Pickled Values

The preparatory stage is the same as in the previous recipe: we sort, soak, change the water. Then boil in lightly s alted water for 20 minutes, drain the water. Pour boiled mushrooms with marinade (for 1 kg of mushrooms - 2 liters of water, 400 g of s alt, 30 g of vinegar essence, 20 peas of allspice, 10 bay leaves) and boil for another 20-25 minutes. Then cool, transfer to sterilized jars and roll up.

It is better to open it at least in a month and a half, when the bitterness is completely released, the mushrooms are marinated, and then they are on a fork and in your mouth.