Valui mushrooms - photo and description
Valui mushrooms tend to have a bitter taste, which is why they are not highly valued among mushroom cooks. However, with the right recipe for cooking Valui mushrooms, bitterness can be avoided. And so, several ways to cook.
Mushrooms Valui - photo and description
Valui mushrooms (Russula foetens Fr.) are popularly called cams, and in some areas - gobies. As a rule, they are not taken because of the bitter taste, although with the right method of preparation, salted valuuy mushroom will give odds to any russula to taste. Snotty cams grow in flocks in the middle of summer until frost, with enviable regularity throwing out all new fruiting bodies around the old wormy fellow.
Valui mushrooms are harvested only by very young, unopened specimens with white plates; in older mushrooms, the plates and stem begin to turn gray. Despite their bitterness, valui mushrooms are highly affected by forest pests, and it can be difficult to find even young specimens intact. The leg with white flesh is always eaten away by the clearly visible yellowing thick passages of the wireworm, but the hat can be saved, especially if young valui mushrooms are harvested immediately after rain. The yellow shiny skin on the hat of the valuuy mushroom is not peeled off, all the collected valuychiki are soaked in cold water and kept under light oppression (so that they do not float up) not in the sun for three days, changing the water twice a day. The bitterness goes away, and the mushrooms are suitable for salting for cooking for the winter.
How to cook Valui - mushroom recipes
Fresh young specimens are soaked for 3-4 days in replaceable water, boiled for 10 minutes and salted at the rate of 300 g of salt per bucket (10 l) of mushrooms. For salting, you will need 5-6 dill umbrellas with stems, 3-4 horseradish leaves, 20-25 currant and cherry leaves. With salting, the volume of the mass of Valuev mushrooms decreases by about 10-15%, and the yield will be somewhat less. Mushrooms are laid out in jars 40 days after salting and stored for a year in a cool (5-8 ° C) place.
How to cook mushroom roll with valuev "Original"
Lay out the prepared minced meat in the shape of a rectangle on a foil lined in a refractory form. Put the rings of fried onion and chopped salted valui in the middle. Form a “log” of minced meat with mushrooms inside, slightly open the foil to let moisture out. Bake the roll for 15 minutes in a hot oven. For 1 kg of minced meat - 1 cup of salted mushrooms, 1 onion, 20 g of vegetable oil.
Recipe for fish in valuui mushroom sauce
Photo: Fish in sauce with valuami mushrooms
Put the pieces of fish fillet in a mold, put chopped salted valui, browned onions on top. Pour a little mushroom brine into the mold and simmer under the lid for 20-25 minutes in a hot oven. Slightly open the form, sprinkle the fish with parsley and pour the juice of half a lemon. Throw bay leaf and allspice, hold under the lid for 3-4 minutes and serve. Any sea fish fillet will do. Fillet - 1 kg, a cup of salted valuya, lemon, parsley sprig, seasonings.
How to cook rural cutlets with Valui mushrooms
Scroll boiled potatoes and a piece of boiled beef from the soup through a meat grinder. Thoroughly knead the resulting mass, pepper and add finely chopped salted valui. Pour a little sunflower oil into the mass and form cutlets. Bread them in breadcrumbs and fry in sunflower oil. Serve hot with sour cream. For 4 large potatoes - 200 g of meat and 5-6 mushrooms, 100 g of vegetable oil, breadcrumbs.
Valui Mushroom Bun Recipe
In portioned buns, cut (not to the bottom) the middle and pour in the prepared egg-sour cream mixture with mushrooms. Finely chopped salted valui mixed with sour cream, beaten with egg. Sprinkle the buns with grated cheese and quickly bake in the oven or on the grill. For 4 buns you will need a cup of salted valui mushrooms, 150 g of sour cream, 1 egg, 50 g of cheese.
How to cook valui mushrooms with pasta
Boil spaghetti until tender, drain in a colander and rinse with cold water. Let drain, put in a greased form and mix with pieces of salted mushrooms, cheese, pieces of butter, chopped tomatoes and green onions, parsley, cilantro. Cover with a plate and heat the dish for 3 minutes in the microwave or grill. For 0.5 kg of pasta, 2 cups of mushrooms, 150 g of cheese, 2 tomatoes, 100 g of butter, onions and greens to taste are required.
Valui mushrooms for the winter - recipe
Photo: Canned valui for the winter
Valui are usually salted for the winter in a hot way, boiling the washed mushrooms in boiling water for 10 minutes and immediately cooling them, throwing them into a colander and lowering them into cold well water. Then spread in layers in a bucket, sprinkle with coarse salt (for 10 liters -1.5 cups). Salt is measured immediately for the entire portion; in hot summers, the rate can be increased. They put oppression on top and wait for the juice to appear, which must necessarily overflow over the edge of the bucket - with it the remainder of the bitterness from the Valuev mushrooms goes away.
If the valuui mushrooms were not soaked enough, the bitterness will spoil the taste of the whole magnificent preparation! It is good to mix different types of mushrooms in one container - crispy cams will play a solo role in such an assortment. The mass of mushrooms should be periodically pierced with a stick to the very bottom. After pouring a part of the juice over the edge, the load is somewhat reduced and the valuev pickles are kept for the winter for at least 40 days. The top layer of Valuev mushrooms is covered with dill branches, horseradish and blackcurrant leaves, as well as a clean rag, on which the ubiquitous mold is sure to develop. At the end of the salting, the tissue is removed, moldy branches too. The cargo (stone or can) must be thoroughly steamed before laying the mushrooms, but it is impossible to get rid of the mold. Valui mushrooms are stuffed tightly into scalded jars, dill sprigs and leaves from a bucket are placed on top and covered with lids.
If the salting of value for the winter took place for 40 days with free access to air, you can not be afraid of the development of botulinum toxic bacillus, which develops only in the absence of oxygen. Salted mushrooms should be stored only in a cold dark place (basement, refrigerator), where they will safely stand for a year. Other types of blanks from value for the winter are not practiced.
Following our photos and descriptions of valuev mushrooms, you can easily distinguish them, and knowing the recipes for preparing valuev, cook a delicious dinner, or prepare salted or pickled valuev for the winter.
Video: Value mushroom cooking options
