2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The season for amateur mushroom pickers and true professionals of this business begins in the middle of summer, when the first barely noticeable hats of various colors and sizes appear in the clearings among the thick grass and under the low branches of trees.
Experienced hunters of them, of course, know that the most delicious and valuable of them are white, chanterelles, mushrooms and milk mushrooms. Quite bright-looking and conspicuous specimens are collected, perhaps unintentionally, confusing them with other mushrooms or cutting them off for the general appearance of a large harvest. And not every housewife knows how to cook valui. However, when the season of premium mushrooms is already ending in the forest, they are also used. After all, you really want to enjoy the autumn gifts of nature in deep winter. And few people know that marinated valui are quite tasty and can be a worthy addition to soups and salads, as well as pies and hearty buns. And their s alty version will create an excellent sauce for fish or meatballs. Therefore, today we are learning how to pickle valui mushrooms.
Important preparation
Important shortcomings that do not allow values to takeequal position with mushrooms of the highest grades, are their specific unpleasant smell, as well as the impossibility of eating their legs and relatively old specimens.
By the way, these can be distinguished by the degree of straightening of the cap: in young mushrooms it has rounded edges, while in the rest it becomes almost flat. Also, the fact is that as they age, they become completely wormy, and a cavity forms on the leg. Therefore, in order to cook pickled valui, we seek out and collect only young specimens. They clearly stand out against the background of dense green grass with their yellow-brown cap and dense white leg. They appear as early as July, most of them are found in mid-August, and by the end of September they disappear completely. Before you start cooking pickled valui, you need to carefully sort them out, cut off and discard the legs, and then wash and soak in clean cold water for three days. This will repel the unpleasant odor and remove the bitter milky juice, which ensures their relative inedibility. For the same reason, they should never be dried.
Marinating
So, in order to prepare marinated valui for harvesting for the winter, we need 1 kg of mushrooms, already soaked and re-washed, and marinade ingredients: 2 liters of clean water, 400 g of plain (non-iodized) s alt, 20 peas of black allspice, 10 bay leaves and 2 tbsp. l. vinegar essence. Pre-boil the valui in lightly s alted boiling water.water for about 20-25 minutes, then we take them out of the resulting broth, pour the marinade prepared in advance and put it on fire again for the same time. After that, we wait for complete cooling, put everything in sterilized jars along with the liquid and tightly cork. Such mushrooms are perfect for use in the fillings of pies or meatballs, as well as in soups, vegetable stews and salads. They will complement the taste of your dishes well and make them more satisfying and nutritious.
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