How to cook Valui mushroom

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

The Valui mushroom comes from the russula family and is very similar to them in appearance, as can be seen in the photo and in the description. It is not considered poisonous, but it certainly does not belong to edible mushrooms. It all depends solely on how to cook it.

Description of the mushroom

This family has a very wide cap, reaching 5 cm in height and up to 14 cm in diameter, of a light brown (cream) shade with a depression in the middle. Slimy to the touch, semicircular Valui mushroom is often called “stinky russula” or “snotty” because of the sticky surface of the cap slightly concave inward.

The leg of a young mushroom "bull" (another common name) is light and very dense, while the old one is dark and loose, with voids inside. If you look closely at the photo and carefully study the description, it cannot be confused with some other mushroom.

The thing is that a yellow liquid accumulates in its plates, which, when dry, covers the mushroom with brown, brown and black spots. For this, he also received the name "plakun".

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The Valui mushroom cannot be confused with any other, because its only false double smells very strongly of horseradish and instead of a depression in the middle of the cap it has a tubercle. Valui grows from July to October under conifers and birches in places where a lot of moisture accumulates and there is dampness.

Features of preparation before use

Valui mushroom is edible, but not recommended for consumption. In the books for mushroom pickers, where photos are presented with a detailed description of these mushrooms and tips on how to cook them, it is indicated that Valui belongs to the third edible category. This is due to the fact that it does not have exquisite taste.

Valui is also one of the favorite mushrooms for slugs, it is often struck by them, so you need to carefully examine their legs before putting them in the bag. In addition, it contains toxins that can harm the body if a person has chronic diseases of the digestive system and liver.

Therefore, it is necessary to subject it to careful processing before use:

• soak the mushrooms in salted water for 2 hours, and then remove the skin from the caps, otherwise they will taste bitter;
• fill with water and leave to sour for three days, changing the liquid twice a day and rinsing the mushrooms under running water.

Thus, we remove the unpleasant smell and bitterness accumulated inside, and prepare them for further cooking if you are going to serve them to the table for dinner. When it is necessary to prepare them for salting, we pierce the caps with a knife and boil for an hour. We rinse under the tap and cook according to the recipe or freeze. Valui are not suitable for drying for the winter.

Salting mushrooms valuev

If for the first time you managed to collect a large amount of Valui mushroom, but you do not know how to cook them for the winter, use the description of the recipe with a photo step by step. We calculate the proportions of salt on our own based on the weight of the "forest meat".

Ingredients:

• mushrooms - 2.5 kg;
• salt - 100 g;
• bay leaf - 4-5 pcs.;
• parsley greens - 10 branches.

Preparation:

Pour the washed mushrooms (after removing the skin from the cap) with cold water and soak for a day. We put it in a cold room and change the water twice. If the basin will stand in the kitchen, then soak them for three days, change the water up to 8 times (when foam forms on top)

We discard in a colander and transfer to a saucepan with boiling water. Cook for 20 minutes on maximum heat, regularly skimming off the foam

Drain the water and put the mushrooms on a clean kitchen towel to dry them. l. salt. We repeat the layout in layers

We tamp the workpiece, spread the bay leaf and chopped greens on top

We put a plate and a load on top. We leave for 15-20 days. During this time, the salt will take away the remnants of the bitterness from the mushrooms, and they will be ready for use

Put the finished pickles on a plate, sprinkle with herbs and onion, chopped in half rings, pour with oil. It turns out nice and tasty.

Fill and close in banks

In order for the Valui mushroom not to taste bitter and get rid of all toxins, carefully follow the recommendations with a photo and a description of how to cook it correctly.

Ingredients:

• valuei mushrooms - 3 kg;
• salt - 100 g;
• bay leaf - 5 pcs.;
• cloves - 3 pcs.;
• allspice (peas) - 3 pcs.

Preparation:

Soak the mushrooms in ice water for three days. We change the water as foam forms on the surface, rinsing it under the tap and pouring fresh water. It is through her that bitterness comes out

Before salting, drain the liquid and rinse again in cold running water

We transfer the mushrooms to a large saucepan and fill with clean filtered water so that it slightly covers them. Sprinkle 2-3 tbsp. l. salt

Bring to a boil and remove the foam with a slotted spoon. Cook for 20 minutes

We discard in a colander and rinse with cold water

Transfer to a saucepan and fill with tap water. Salt and add spices. We boil for 20 minutes. Remove the mushrooms from the brine and leave to cool

We sterilize cans and prepare nylon or screw caps

We spread the mushrooms in a container and fill with warm brine to the edge. We close and store in the pantry

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Before serving, mix the refined oil with minced garlic, add spices to it and fill it with mushrooms.

Potato Salad with Valuy

If you do not know how else to cook Valui mushroom, try making a salad according to a photo recipe, where there is a complete description step by step.

Ingredients:

• salted mushrooms - 200 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• mayonnaise - 2-3 tablespoons

Preparation:

Boil the potatoes in their skins and cut into large cubes

Peel the onion and chop it in half rings

We spread the mushrooms in a separate plate only after more than 40 days have passed since salting. Cut into small pieces or add whole

We put everything in a salad bowl, season with mayonnaise and mix

The second option for a suitable dressing is cold-pressed sunflower oil, sour cream or natural yogurt. The latter will give a little sourness due to salted mushrooms.