Valui (mushrooms): cooking and s alting

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

Cams, or gobies - this name can be found in different regions of the country, this is how the valui are called. Mushrooms, the preparation of which is described below, are very tasty when s alted. With proper soaking and pickling, a wonderful product is obtained, which is often compared to taste with russula.

Correct soaking

How to s alt valui mushrooms? Very simple, you just need to prepare them before the process, that is, remove the bitterness. We fill the components with water, having previously washed them and cleaned them of dirt (we do not remove the skin from the cap) and damaged places. We put oppression (so that the mushrooms do not float up) and leave it in a cool and dark place for three days. You need to change the water twice a day.

Hot Salk Way

Soaked valui, mushrooms, the preparation of which we are considering, then you need to rinse and put in a colander. Then they were boiled in boiling water for 10 minutes and again sent to a colander, but in ice water to cool. The ingredients were put in a bucket, sprinkled with coarse s alt. On average, a 10-liter bucket of mushrooms will need about 370 grams. They put oppression on the top layer and waited for the juice to appear, which must necessarily overflow over the edge of the bucket (this will allow excess bitterness to go away). After this process, the duration of the s alt is 40 days, and periodically it is worth piercing the components to the bottom with a wooden skewer to allow excess air to escape and prevent the products from fermenting. At the same time, the weight of the load is reduced and the top layer is covered with sprigs of currants and dill, as well as a clean cloth, which, after the end of the s alting, is thrown away along with the herbs. It is better to store food in a sterilized jar covered with dill and lids in a cool place. Here is the answer to the question of how to pickle valui mushrooms.

Marinating

This process is a little easier, first we soak the hats for three days in water (some mushroom pickers are sure that the legs are not suitable for s alting). Then we cook the finished products in s alt water for 20 minutes, drain it and transfer the components to another container. Pour in pure liquid in the following proportions. For every kilogram of food you need 2 liters of water, 30 grams of vinegar, 400 grams of s alt, 10 bay leaves and 20 peas of allspice. We combine everything, send it to the fire for 25 minutes (start timing after boiling). Valui, mushrooms, the preparation of which is described in the recipe, must be cooled and transferred to clean jars. Store in a cool and dark place until consumed.

Delicious dishes

Of course, s alted mushrooms can be consumed not only in pure form, but also as part of various dishes. Here are some examples.

1. The easiest way is to chop the valui, add chopped onion and vegetable oil, mix and let stand for five to ten minutes. Everything is ready.
2. Heat a few tablespoons of vegetable oil in a frying pan, fry the s alted mushrooms, then add 120 ml of sour cream and send to the oven. Without waiting for the boil (just warm it up well), serve with any cereal with herbs.
3. S alty valui go great with sauerkraut and vinaigrette.

Conclusion

Any dish will become tastier and more original if you add s alted or pickled valui. Mushrooms, the preparation of which is described in this article, will be an excellent addition to both the festive table and everyday.