Mushroom valui, nicknamed “bull”. The best recipes for pickling goby mushrooms at home using cold and hot methods. Goby mushroom cooking method

Valuy, a mushroom close to russula

Who knows how to properly cook or pickle VALUI?

Cold salting with pre-soaking.

This method is used to salt milk mushrooms, white mushrooms, serushki, some types of russula and a number of others. The mushrooms are cleaned of debris, soil and sand, then washed and filled with cold salted water at the rate of 0.5 tablespoon of salt per 1 liter of water. It is recommended to change the water 2-3 times a day, preferably every 4-5 hours, so that the mushrooms do not sour. The soaking time varies depending on the presence and degree of bitterness of the milky juice: volnushki - 1-2 days, from 2 to 5 days, and valui up to 6 days. After soaking, clean the mushrooms again with a brush or nylon cloth. The mushrooms are placed in a bowl with their caps down in layers of 5-7 cm each, sprinkled with coarse non-iodized table salt at the rate of 30 g per 1 kg (iodized salt causes the mushrooms to quickly sour). Spices are placed at the bottom of the dish and on top of the mushrooms at the rate of 2 g bay leaf and 1 g allspice per 10 kg of mushrooms. Cloves, horseradish leaves, black currants, cherries, etc. are also used. Milk mushrooms and valui are salted without any spices in order to preserve their inherent flavor. The mushrooms are covered with a wooden lid that fits freely into the dish (in a circle), on which oppression is placed. For a full 50-liter barrel, for example, the press weight should be 8 - 10 kg. The lid and bending are pre-washed well. After 2-3 days, a brine should form and the mushrooms will begin to settle. Excess brine is drained and a new portion of mushrooms is added, which have undergone all the processing described above. If after 3 - 4 days the brine still does not appear, the weight of oppression should be increased. It is necessary to ensure that the top layer of mushrooms is constantly covered with brine.

Valui marinated

Ingredients used in the recipe:

Water - 2 l

80% vinegar essence - 30 g

Salt - 400 g

Bay leaves - 10

Allspice - 20 peas.

Cooking Instructions:

Boil the mushrooms in salted water (1% salt solution) for 20 minutes, counting from the moment of boiling. Then drain the water, pour the marinade over the mushrooms and continue for another 20-25 minutes. After this, cool them and transfer them to jars.

Soak for 3 days in 3 waters, otherwise they will be bitter!

and then as usual!

after soaking, be sure to scald with boiling water, and then salt the raw ones with salt, no need to boil

Valuei mushrooms pickling and cooking

Let's analyze the following topic - Valui mushrooms, salting and cooking. Waluis (Russula foetens Fr.) are popularly called cams, and in some areas - gobies. As a rule, they are not taken because of their bitter taste, although with the correct processing method, salted valui will give a head start to any russula in taste. Snotty fists grow in flocks in the middle of summer until frost, throwing out more and more fruiting bodies around the old worm-eaten fellow with enviable regularity.

Only very young, unopened specimens with plates are collected; in older mushrooms, the plates and stem begin to turn gray. Despite their bitterness, valui are heavily 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 cap can be saved, especially if the juvenile gobies are collected immediately after the rain. The yellow shiny skin on the mushroom cap is not peeled off; all collected mushrooms are soaked in cold water and kept under light pressure (so that they do not float up) out of the sun for three days, changing the water twice a day. The bitterness goes away, and the mushrooms are suitable for pickling.

Salting is usually done hot, by boiling the washed mushrooms in boiling water for 10 minutes and immediately cooling them, draining them in a colander and dipping them into cold well water. Then put it in layers in a bucket, sprinkle with coarse salt (10 liters - 1.5 cups). Salt is measured for the entire portion at once; in hot summers the norm can be increased. They put pressure on top and wait for the juice to appear, which must necessarily overflow the edge of the bucket - with it the rest of the bitterness goes away.

Valui mushrooms pickling and cooking. Attention! If the mushrooms were not soaked enough, the bitterness will ruin the taste of the entire magnificent preparation! It’s good to mix different types of mushrooms in one container - the crunchy fists will play a leading role in such an assortment. The mass of mushrooms should be periodically pierced with a stick to the very bottom. After pouring some of the juice over the edge, the load is slightly reduced and the pickling is kept for at least 40 days. The top layer of mushrooms is covered with dill branches, horseradish and black currant leaves, as well as a clean cloth, on which the ubiquitous mold will certainly develop. At the end of the salting, the fabric is removed, as well as the moldy branches. The load (stone or jar) must be thoroughly steamed before adding mushrooms, but it is impossible to get rid of mold. Mushrooms are tightly stuffed into scalded jars, dill sprigs and leaves from the bucket are placed on top and covered with lids.

If salting occurred for 40 days with free access of air, there is no fear of the development of botulinum toxic bacillus, which develops only in the absence of oxygen. Mushrooms should only be stored in a cool, dark place (basement, refrigerator), where they will safely last a year. Other types of blanks from valuei are not practiced.

Valuy - and description - mushrooms - wild summer resident - wildgarden.ru

VALUY found frequently, in some places very abundantly throughout the forest zone and in the mountain forests of the Caucasus, in deciduous and spruce forests, more often in birch and oak forests, from July to October. Its cap is up to 15 cm in diameter, at first almost spherical, tightly adjacent to the stem at the edge, then convex, flat, depressed in the middle, with a thin wavy edge, with detachable skin, very slimy in wet weather, ocher-yellow or yellow-brown. The plates are at first pale yellow, later yellowish-brownish or with brownish spots; young mushrooms secrete drops of clear liquid even in damp weather. The stem is up to 12 cm long, up to 3 cm thick, cylindrical, often swollen, hollow, lighter than the cap. The pulp is dense white, later pale yellow, pungent, with a somewhat unpleasant smell of dampness, which almost completely disappears in hot, dry or, conversely, very damp weather.

The mushroom is edible. Suitable only for pickling with preliminary soaking or boiling, after which it acquires a good taste. The strong pulp of valuu is good for preparing mushroom caviar.

Mushroom valui

Mushroom valui common in deciduous and mixed forests; does not grow in dense coniferous forests. Valui is found in large colonies, clearly visible against a green background with its yellow, with shades, characteristic color. The mushroom is lamellar, up to 15 cm in diameter, the flesh of the mushroom is white with yellowish, dense, has an unpleasant odor. The cap of a young mushroom resembles a hemisphere or half a globe; in old mushrooms, the cap straightens and becomes almost flat. The color of the cap can vary from bright yellow to yellow-brown.

The valui mushroom appears in July, is especially common in August-August clearings of mixed forests, and disappears at the end of September. Usually, valui is collected along with other mushrooms, when there are no other, more valuable mushrooms.

Only salted and pickled caps are used for food.

Mushrooms are collected only with unblown caps, since old, blossomed mushrooms are entirely wormy. Valui must be soaked and boiled before eating. Simple recipes for cooking valuev are given here, for more complex and delicious ones, see the section “Recipes for cooking mushrooms.” Some recipes are also applicable for other types of mushrooms, but not all. For example, valui cannot be dried, while porcini mushrooms, when dried, acquire a wonderful aroma that is preserved and transferred to dishes.

Valui mushroom, in Latin Russula foetens.

In Russia, the mushroom is widespread in the European part, Western Siberia and the Far East. Prefers moist places in birch forests and forests mixed with birch. It grows solitarily, but is more often found in small groups.

The flesh of the valuuy mushroom is white, turns brown when cut, the valuuy juice is bitter, and the smell is unpleasant.

The stem of the mushroom is white, covered with brown spots. In older mushrooms, a cavity forms in the middle of the stem.

Valuimarine.

The value caps, pre-soaked for 3 days in running water, are boiled in salted water for 20 minutes, then the water is drained, the mushrooms are poured with marinade and cooked for 20-25 minutes. After cooling, they are transferred to jars.

For 1 kg of mushrooms:

2 liters of water;

30 g of 80% vinegar essence:

10 bay leaves;

400 g of non-iodized salt;

20 peppercorns.

Salted valui.

Fresh caps of small valuevs are soaked for 3 days in running water.

Then boil the mushrooms for 10 minutes, put them into a saucepan in layers and salt each layer with the addition of horseradish, dill, cherry leaves. Place gauze over it and place a wooden circle on it. The mushrooms are salted for 40 days, then put into jars and stored in the refrigerator.

300 g of non-iodized salt;

5 dill umbrellas;

3 medium sized horseradish leaves;

20 large cherry leaves.

Cutlets with salted vegetables.

A piece of beef is boiled until cooked, peeled whole potatoes are added to the pan. When the potatoes and meat are ready, they are minced through a meat grinder, and finely chopped salted vegetables are added. Sunflower oil is added to the resulting thoroughly mixed mass and cutlets are formed. Cutlets breaded in crumbs of crackers are fried in sunflower oil. Served hot with sour cream.

200 g beef;

6 caps of salted value;

100 g vegetable oil;

4 large or 5 medium potatoes;

Breadcrumbs (crumbs).

Fish with value sauce.

Pieces of boneless river fish fillet in a mold are covered with shredded salted vegetables and sautéed onions. A small amount of mushroom brine is added to the mold. Then the mold is placed in the oven, where it is stewed under the lid for 25 minutes. At the end of the stewing, lemon juice, parsley, bay leaf and pepper are added to the mold on top.

1 kg fish fillet;

300 g salted value caps;

1 small lemon or half a large one;

Spices to taste.

Kulbiki mushrooms: value mushroom and goby mushroom in your basket - description and photo

Birch groves and mixed forests are rich in various mushrooms from July to the end of autumn. But kulbiki mushrooms are especially common among them. They have a large number of popular names. Such as goby mushroom, value mushroom, snot mushroom. But they all belong to the same representative of the world of agaric fungi. Their distinctive feature is a wet cap. After even a light summer rain, the kulbiki mushrooms become slimy and slippery to the touch. This was the beginning of their second name - snot mushrooms.

Mushroom valui Quite tasty when marinated and salted. Thanks to their dense pulp and strong lamellar tissue structure, they retain their crunchy properties even after long-term storage. When salted, they can be used to prepare salads and pie fillings.

What is a goby mushroom

The goby mushroom has a strong spherical cap, which, as the mushroom grows, straightens and turns into a flat plate. In young individuals, the cap resembles a fist and reaches a diameter of up to fifteen centimeters. If the weather is dry, hot, the surface of the cap is shiny and smooth. When it rains, it becomes covered with mucous contents produced by the fungus itself. During the growing season, the goby mushroom can change its color from cream, white to a yellowish rusty hue.

What does the snot mushroom look like?

The snot mushroom is distinguished by a dense arrangement of plates on the inner surface of the caps and a short, hollow stalk. The second distinctive feature is the absence of milky juice. We do not advise you to take into your mushroom picker’s basket overripe individuals whose cap edges have completely straightened. Their pulp has a bitter, unpleasant taste, which cannot be eliminated by soaking and boiling.

Collecting kulbik mushrooms

Kulbiki mushrooms should be collected correctly. First of all, you should learn the rule that you can only take young mushrooms that are not covered with wet droplets on the inside of the cap. Caps covered with mucous secretion in young individuals are not an obstacle to collection.

After collecting, you should soak the kulbiki mushrooms in water for several hours. After this, they can be salted and pickled in traditional ways. In some cases, to make the mushrooms stronger, the dumplings should be boiled before use and the resulting broth must be drained.

All about mushrooms (Gorlenko M.V., Garibova L.V., Sidorova I.I.)

When copying project materials, be sure to include a link to the source page:

http://gribochek.su/ "Gribochek.su: Library about mushrooms"

Valuy. goby. snotty. cam. Kulbik. - mushrooms of central Russia

It is often found in deciduous, coniferous and mixed forests with an admixture of birch, in large groups, from July to late autumn.

The cap is up to 15 cm in diameter, at first (in young mushrooms) round, spherical, resembling a fist, then flattened, with a tubular-striped edge, ocher-yellow or yellow-brown, very slimy in wet weather, shiny in dry weather. When ripening, it often cracks into radial lobes. The skin peels off easily. The pulp is dense, white, yellowish in old mushrooms, with a very bitter taste and unpleasant odor.

The plates are adherent, white at first, yellow or rusty-yellow in mature ones, with brownish spots and droplets of clear liquid. They secrete drops of unpleasant-smelling yellowish watery sap. The spore powder is white or pale yellow.

The leg is up to 10 cm long, up to 3 cm thick, sometimes thickened in the middle, white, loose. The leg is thick, smooth, always hollow and brown inside, as if burnt, affected by a wormhole.

Conditionally edible, third category. After boiling, it is suitable for pickling and pickling.

VALUY

Valui, or bull, as it is also popularly called, from the family Russula, is immediately noticeable in the forest with its shiny, seemingly varnished surface of the caps in dry weather and the sticky mucus on it in damp weather. The mushroom is widespread in birch and mixed forests (with birch), often growing in families from mid-July to September. However, massive, abundant growth begins in August.

By its color and shape value somewhat reminiscent of a porcini mushroom. Therefore, inexperienced pickers from a distance often mistake it for a real porcini mushroom. But, coming closer, they are immediately convinced of their mistake: after all, the bottom of the value’s cap is lamellar, and the porcini mushroom’s is tubular, and then they “take revenge” on him for their mistake by knocking down entire families of value with their feet and sticks.

Valui Only suitable for pickling. However, some mushroom lovers use small mushrooms for pickling. For pickling, only young ones are taken, with a cap size of up to 6 centimeters. The legs are trimmed to fit the cap. Before salting, they are soaked in cold water for at least two days, changing it often, and sometimes they are also boiled for 3-5 minutes.

You can not soak the valui, but in this case they should be cooked for 25-30 minutes.

Method of salting bulls like this: soaked or boiled valui are placed in a barrel and filled with a salty solution with spices. They are eaten only after two months.

Pre-blanched, valuei after salting they acquire a good taste. The strong pulp of the mushroom is used to prepare mushroom caviar.

Young mushrooms in the form of “fists” with an unopened cap must be collected.

Valuy. encyclopedia. mushroom guide

The section helps to identify edible and poisonous mushrooms, and also suggests possible ways to prepare them.

To achieve complete culinary success, check out the section:

“Mushroom cooking - collecting, salting, pickling, pickling, canning, drying mushrooms and recipes for delicious dishes with mushrooms”

Encyclopedia of mushrooms

Mushroom key

Photos, descriptions, culinary tips

Never eat too many mushrooms (in any form). Although edible mushrooms are tasty, they still require good digestion; the best mushrooms, eaten in excessive quantities, can cause severe and even dangerous stomach upsets in people with weakened and improper digestion.
For aging mushrooms, before cooking them, you should always remove the lower, spore-bearing layer of the cap: for agaric mushrooms - the plates, for spongy mushrooms - the sponge, which in a ripe mushroom mostly becomes soft and is easily separated from the cap. Mature spores, contained in abundance in the plates and sponge of a ripe mushroom, are almost not digested.
Cleaned mushrooms should be placed in cold water for 30 minutes to soak off the sand and dry leaves that have stuck to them, and washed thoroughly 2-3 times, pouring fresh water each time. It’s good to add a little salt to it - it will help get rid of worms in the mushrooms.
There are fewer mushrooms in the shady wilderness than in sunlit areas.
Don't try raw mushrooms!
Do not eat overripe, slimy, flabby, wormy or spoiled mushrooms.
Be aware of false honey mushrooms: do not take mushrooms with brightly colored caps.
They are well preserved if they are soaked in cold water for several hours, then cut off the contaminated parts of the legs, rinse in water with the addition of citric acid and boil in water with a small addition of salt to taste. After this, place the hot champignons along with the broth into glass jars, close (but do not roll up!) and store in a cool place (in the refrigerator). These can be used to prepare various dishes and sauces.
Never pick, eat or taste mushrooms that have a tuberous thickening at the base (like the red fly agaric).
Be sure to boil morels and strings and rinse thoroughly with hot water.
Before salting or eating fresh, boil milky mushrooms or soak them for a long time.
Raw mushrooms float, cooked mushrooms sink to the bottom.
When cleaning fresh mushrooms, only the lower, contaminated part of the stem is cut off.
The top skin of the cap is removed from the boletus.
The caps of morels are cut off from the stems, soaked for an hour in cold water, washed thoroughly, changing the water 2-3 times, and boiled in salted water for 10-15 minutes. The decoction is not eaten.
Broths and sauces are prepared from porcini mushrooms; they are tasty when salted and pickled. Whatever the cooking method, they do not change their inherent color and aroma.
Only a decoction of porcini mushrooms and champignons can be used. Even a small amount of this decoction improves any dish.
Boletus mushrooms are not suitable for making soups either, as they produce dark decoctions. They are fried, stewed, salted and pickled.
Milk mushrooms are used mainly for pickling.
Russulas are boiled, fried and salted.
fried. The small caps of these mushrooms are very tasty when salted and pickled.
Chanterelles are never wormy. They are fried, salted and pickled.
Before stewing, the mushrooms are fried.
Mushrooms should be seasoned with sour cream only after they are well fried, otherwise the mushrooms will turn out boiled.
Champignons have such a delicate taste and smell that adding pungent spices to them only worsens their taste. They are the only mushrooms of their kind that have a light, slightly sour taste.
It is better to season such native Russian food as mushrooms with sunflower oil. All tubular mushrooms are fried on it, as well as russula, chanterelles, and champignons. It is seasoned with salted milk mushrooms and trumpet mushrooms. Oil is poured into glass jars with pickled butter and honey mushrooms so that a thin layer of it protects the marinade from mold.
Do not leave fresh mushrooms for a long time, they contain substances that are hazardous to health and even life. Immediately sort and start cooking. As a last resort, put them in a colander, sieve or enamel pan and, without covering, put them in the refrigerator, but for no more than a day and a half.
Mushrooms collected in rainy weather spoil especially quickly. If you leave them in the basket for several hours, they will soften and become unusable. Therefore, they must be prepared immediately. But ready-made mushroom dishes cannot be stored for a long time - they will spoil.
To prevent peeled mushrooms from turning black, place them in salted water and add a little vinegar.
It is easy to remove the skin from russula if you first pour boiling water over it.
Be sure to remove the mucus-covered film from the butter before cooking.
Spices are added to the marinade only when it is completely cleared of foam.
To prevent the marinade from boletus and boletus from turning black, pour boiling water over them before cooking, hold in this water for 10 minutes, rinse, and then cook in the usual way.
To prevent peeled champignons from darkening, place them in water slightly acidified with lemon or citric acid.
Be aware of the possibility of botulism and other bacterial diseases if sanitary and hygienic requirements are not followed when preserving mushrooms.
Do not roll up jars with pickled and salted foods with metal lids; this can lead to the development of the botulinus microbe. It is enough to cover the jar with two sheets of paper - plain and waxed, tie it tightly and put it in a cool place.
It should be remembered that botulinum bacteria produce their deadly toxin only under severe lack of oxygen (i.e. inside hermetically sealed cans) and at temperatures above +18 degrees. C. When storing canned food at temperatures below +18 degrees. With (in the refrigerator) the formation of botulinum toxin in canned food is impossible.
For drying, young, strong mushrooms are selected. They are sorted through and cleaned of adhering soil, but not washed.
The stems of porcini mushrooms are cut off completely or partially so that no more than half remains. Dry them separately.
The stems of boletus and aspen mushrooms are not cut off, but the entire mushroom is cut vertically in half or into 4 parts.
All edible mushrooms can be salted, but most often only lamellar mushrooms are used for this, since tubular mushrooms become flabby when salted.
The marinade from boletus and boletus will not turn black if you pour boiling water over the mushrooms before cooking, soak in this water for 5-10 minutes, then rinse with cold water.
To keep the marinade light and transparent, you need to remove the foam during cooking.
Salted mushrooms cannot be stored in a warm place, nor should they be frozen: in both cases they darken.
Store dried mushrooms in a sealed container, otherwise the aroma will evaporate.
If dry mushrooms crumble during storage, do not throw away the crumbs. Grind them into powder and store in a well-sealed glass jar in a cool, dry place. Mushroom sauces and broths can be prepared from this powder.
It’s good to keep dried mushrooms in salted milk for several hours - they will become like fresh.
Dried mushrooms are much better digestible if they are crushed into powder. This mushroom flour can be used to prepare soups, sauces, and add to stewed vegetables and meat.
Dried chanterelles boil better if you add a little baking soda to the water.
Mushrooms containing milky juice - volnushki, nigella, white mushrooms, milk mushrooms, podgruzdi, valui and others, boil or soak before salting to extract bitter substances that irritate the stomach. After scalding, they should be rinsed with cold water.
Before cooking, the strings and morels must be boiled for 7-10 minutes, and the broth (it contains poison) must be poured out. After this, the mushrooms can be boiled or fried.
Before marinating, boil the chanterelles and valui in salted water for 25 minutes, place in a sieve and rinse. Then put it in a saucepan, add the required amount of water and vinegar, add salt and boil again.
Cook the mushrooms in the marinade for 10-25 minutes. Mushrooms are considered ready when they begin to sink to the bottom and the brine becomes clear.
Salted mushrooms should be stored in a cool place and at the same time ensure that mold does not appear. From time to time, the fabric and the circle with which they are covered must be washed in hot, slightly salted water.
Pickled mushrooms should be stored in a cool place. If mold appears, all mushrooms should be placed in a colander and washed with boiling water, then make a new marinade, boil the mushrooms in it and, putting them in clean jars, pour in vegetable oil and cover with paper.
Dried mushrooms easily absorb moisture from the air, so they should be stored in a dry place in moisture-proof bags or tightly closed jars.
When pickling mushrooms, do not neglect dill. Feel free to add it when marinating boletus, salting russula, chanterelles, and valui. But it’s better to salt milk mushrooms, saffron milk caps, milk mushrooms and white mushrooms without fragrant herbs. Their natural aroma is more pleasant than dill.
Don't forget about horseradish. Horseradish leaves and roots placed in mushrooms not only give them a spicy pungency, but also reliably protect them from souring.
Green branches of black currant give the mushrooms an aroma, and cherry and oak leaves add appetizing fragility and strength.
Most mushrooms are best salted without onions. It quickly loses its aroma and sours easily. Chop onions (you can also use green ones) only into salted mushrooms and milk mushrooms, as well as into pickled honey mushrooms and boletus mushrooms.
A bay leaf thrown into boiling honey mushrooms and boletus will give them a special aroma. Also add a little cinnamon, cloves, and star anise to the marinade.
Store salted mushrooms at a temperature of 2-10°C. At higher temperatures they sour, become soft, even moldy, and cannot be eaten. For rural residents and owners of garden plots, the problem of storing pickled mushrooms is easily solved - a cellar is used for this. City dwellers must salt just enough mushrooms to fit in the refrigerator. They will freeze on the balcony in winter and will have to be thrown away.

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Valui mushrooms are well known to experienced connoisseurs and lovers of quiet hunting. They will never be left aside, knowing how good and tasty these mushrooms are. Valuy is called a relative of Russula. It is one of the conditionally edible mushrooms, as it requires mandatory heat treatment before consumption. In its raw form, valui has a strong bitterness and is not suitable for food. By the way, it is precisely because of this quality that in many countries they are not cooked, not eaten, and even considered poisonous. But our mushroom pickers know perfectly well how to prepare this delicious mushroom so that you can enjoy its excellent taste for a long time.

In mid-summer, rather large mushrooms with bright yellow or yellowish-brown caps appear in the Caucasus mountains. In young mushrooms they resemble half a globe, and in mature ones they become even and flat. The diameter of some of them reaches 15 cm. Among the bright greenery of mixed forests, mushrooms standing on a dense white stalk are clearly visible. Valuis grow up in large families and therefore immediately catch the eye.

This is a lamellar species, characterized by a very unpleasant odor that repels many mushroom pickers. The cap of a young valuu is almost round, gradually turns into a hemisphere, then becomes flat with a depressed center and a slightly wavy edge, which is first tightly pressed to the stem, and then separates from it and rises. The peculiarity of the leg is that, although swollen in appearance, it is empty inside. White, with a dense outer layer, it is not suitable for cooking. Only the upper part of the valuuy is harvested.

In addition to tasty and healthy edible mushrooms, connoisseurs and amateurs are well aware of the so-called “horseradish mushroom”. This is a false valu, belonging to the poisonous agaric mushrooms, with pulp with a strong horseradish smell, for which it received its second name. This species is very dangerous. While edible trees can be infested with worms, false ones are never of interest to pests.

The pulp of edible valui is elastic, white, dense, and in false specimens it has a pronounced creamy tint. The stem is white and a milky liquid never appears on the cut. The danger lies in the poisons contained in the mushroom. The first group has a nerve-paralytic effect, but the second is poorly studied by biologists and toxicologists. Accordingly, modern science and medicine do not know antidotes that can save a person in case of poisoning.

Features of collection

They collect young mushrooms whose caps have not yet opened. This process continues until mid-September, and sometimes collection is possible until mid-autumn. It is useless to look for them in the thicket of a coniferous forest; they do not grow in darkness and high humidity. It smells damp, but the repulsive smell disappears in dry and hot weather.

It is necessary to pay attention to the fact that from August to mid-October, a huge number of false valus appear along the roads and on the edges of mountain forests. They attract attention because they grow in huge colonies, and their bright caps stand out in the grass and among fallen leaves. When collecting mushrooms, you need to remember that the poisonous and extremely dangerous horseradish mushroom is never wormy! Another distinctive feature is the presence of small scales on the surface of the stem and the quickly disappearing smell of rotting radish. It is sharp immediately after the false mushroom is cut, but disappears immediately.

Having decided to prepare valui or make preparations for the winter, they collect only young mushrooms, the caps of which have not yet opened, and the flesh is dense and juicy. More mature ones have an empty leg inside, rough plates under the cap, which can crumble in the hands, turning into dust.

Preparation

The peculiarity of these mushrooms is that before preparing valui, it is necessary to get rid of strong bitterness. To do this, they are soaked for three days, regularly changing the water every 10 hours. Mushroom stems do not lose bitterness, so they are never cooked, but simply cut off and thrown away, leaving only the upper part, that is, the cap, for careful processing.

But this is not enough. You need to know how to properly peel mushrooms before cooking. Many cooks claim that it is quite enough to thoroughly wash the walui, or gobies, under running water before soaking. However, those who are constantly processing and harvesting gobies are sure that, like any other mushrooms, it is necessary to thoroughly clean the valui before soaking and wash it again using a brush or nylon sponge after it.

You can cook bulls in different ways, but you need to start with boiling. To do this, use ordinary salted water, into which the whole onion is dipped. According to culinary specialists, the process of cooking bulls should last at least 40 minutes, but some experts advise that after this time, drain the resulting broth, pour cold water over the mushrooms again and cook for about 20 minutes. One of the positive qualities that distinguish valui is the constant density of the cap even after long-term heat treatment.

To get tasty and healthy dishes, you can cook mushrooms in different ways, but they are especially popular. However, amateurs know many processing options that allow them not only to eat mushrooms immediately after cooking, but also to make a variety of preparations for long-term storage. Preparing valuev takes quite a lot of time, but the result is very tasty dishes that will take their rightful place on your table.

Winter caviar from forest mushrooms

Among the many popular and universal dishes, value caviar for the winter occupies a special place. As usual, the mushrooms need to be soaked for several days and the water changed several times a day. Mushroom caviar is prepared from gobies boiled in large quantities of salt water. Boil them for at least half an hour, and then, after draining the water, pass the caps through a meat grinder or grind them using a blender.

The resulting mass is mixed with thoroughly fried onions, the amount of which corresponds to personal taste preferences, and salt and pepper are also added to taste. For storage, you need to fry the mixture, put it in hot and dry jars (you can sterilize it in the microwave), cover with lids and leave in a pan of boiling water or in the oven at 200 degrees for 20-30 minutes. Then seal, wrap and leave to cool. There is another cooking recipe, according to which salt and pepper are added to the finished mixture of chopped mushrooms and fried onions and seasoned with lemon juice. The resulting mass is laid out in hot sterilized jars and, covered with nylon lids, stored in the refrigerator.

Valuev soup

Dishes prepared from bulls are suitable not only for long-term storage. Those that are served immediately after cooking are also delicious. For example, many people know and love value soup. To cook it, you will need to prepare:

500 g bulls;
1 liter of meat (beef) broth;
300 g onions;
10 g carrots;
300 g potatoes.

As the recipe indicates, the calves, previously boiled in salted water, are re-cooked in meat broth. This way the taste of the soup will be richer and quite original. Vegetables are finely chopped or grated on a coarse grater. The onion is cut into small cubes and fried in boiling oil with the addition of carrots. At the same time as the mushrooms, potatoes are also added to the broth, chopped quite coarsely. When the potatoes are ready, fry and herbs are added to the soup. To improve the taste, you can add crushed garlic directly to the plate.

Fried bull mushrooms

Connoisseurs of mushroom cuisine claim that the most delicious gobies are salted and marinated, but if you wish, you can fry valui, although you will need to follow some cooking rules to get a truly tasty and healthy dish. Before putting the mushrooms in a hot frying pan, they must be boiled in salted water for at least 30 minutes. This is necessary in order to get rid of the bitterness contained in the caps.

To prepare 500 g of fried bulls, you will need 100 ml of vegetable oil and 200-300 g of onions, pre-cut into half rings or petals. Fried valui are tasty if they are boiled in highly salted water for 15-20 minutes, then it is drained and, after pouring fresh cold water over the mushrooms, they are cooked until fully cooked, adding a little salt.

Cook the mushrooms in a frying pan with hot oil until all the excess liquid has evaporated from them and they begin to pop like popcorn. Now add chopped onion to them and bring to readiness, stirring constantly. You don't need to add salt, just pepper to taste.

Fried valui with potatoes

Another quite popular dish is fried valui with potatoes. To prepare it, you will need to boil and then fry 500 g of mushrooms, then add 500 g of potatoes, cut into thin slices, and 200 g of onion, cut into half rings, into the frying pan. Salt and pepper to taste, and add dill and chopped garlic for flavor.

As you can see, from valuei you can prepare many delicious dishes that will appeal to all household members. The only point is that it is generally undesirable to give mushroom dishes to children under 12 years of age due to the fact that mushrooms of any kind are difficult to digest, and a child can get poisoned even by a completely edible mushroom.

During the catchy fishing season, fishermen automatically have a question: how can this fish be prepared? In addition to delicious cutlets or canned food, bulls are good in appearance. Dried bull is a very ordinary dish, but tasty and goes very well with your favorite drinks, for example, beer. So it’s simply necessary to stock up on this “trash” fish for future use. Well, shall we try?

Dried bull. Recipe No. 1

How to do everything right? In nature, there are several basic options for preparing dried bullock, which we will talk about. Gobies of various sizes are dried whole, but when the fish is large, it is better to gut it. For smaller ones, this is not necessary, especially if you cook it outdoors.

First, the material must be thoroughly washed to remove mucus and sand.
Then we weigh our “blanks” in order to properly calculate how much salt to take for salting (usual proportion: 1 kg of salt per three kilos of fish).
Salt the bulls in a suitable container (enamel, glass, wood, plastic). Sprinkle a small amount of salt on the bottom, put the fish, and fill it to the top with salt. Mix the fish thoroughly so that any goby is optimally covered with salt - therefore it is better to take a large vessel. Next, set aside, covering with gauze, for about a day.
After this time, we soak the bulls (in time - a couple of hours - quite). To do this, fill them with water in the container where they were salted. We change the water several times, and stir the fish at the same time - otherwise the product turns out too salty.
After soaking, each fish is lowered onto a nylon thread through the eyes (gobies threaded through the gills sometimes spoil). Hang low to dry.

Where to dry

The dried bull is “finished” in the shade, in a well-ventilated area. And it’s better, if the weather permits, then outside. We hang it with a garland so that the fish do not touch each other. Protect from flies with a gauze cloth. With such hanging, and in rainy weather, as a rule, two or three days are enough. Well, or more, if you like it very dry. The bull is ready to eat - you can invite friends over for a beer!

In brine (brine)

Another way to make dried bull is in brine. This word refers to a steep solution of salt in water. Here we will salt the bulls, and then we will dry them to a state that suits you individually.

Preparing the solution is simple. Pour about 4-5 large spoons of salt per liter of water, stirring thoroughly until it is completely dissolved. Then we dip a fresh egg into the brine - it will stay on the surface. Add a little salt, stirring (you need to ensure that the visible part of the egg is the size of a 5-kopeck coin). As soon as this happens, we stop adding salt, take out the egg, and bring the brine to a boil, and then cool. Pour the cold solution over the fish.

Before this procedure, it must be prepared: rinse thoroughly, and if it is large, then gut it. The brine in the container should completely cover the bulls. We leave it to salt for about a day (the place is cool, the dishes are covered). After the allotted time, we take the bulls out of the brine and hang them using the “through the eye” method on nylon threads or on skewers in a shady place for several days. And if you prefer drier ones (for example, with beer), then leave the fish hanging until it reaches the required dryness. And don't forget about the flies!

Gobies are like valui. If so, then: Pickling mushrooms

Salt is poured onto the bottom of the container, then a 6-8 centimeter layer of mushrooms, again salt and a layer of mushrooms, and so on until the container is filled. For 1 kg of mushrooms add 40 - 60 g of salt. High-quality mushrooms are salted without any additives to preserve their specific taste and aroma. When salting real milk mushrooms, add a little garlic. Sometimes, when pickling mushrooms, pepper, garlic, dill, blackcurrant leaves, cherries, and bay leaves are added.

The pickled mushrooms are pressed down on top with a wooden circle, on which oppression is placed. Bricks, lime stones and metal objects should not be used as oppression. After a couple of days, the mushrooms release juice and settle. Mushrooms become ready to eat in a month and a half. Non-bitter types of russula and saffron milk caps can be used after 5 to 10 days.

Hot method of pickling mushrooms

The hot salting method is used for pickling mushrooms with a bitter taste: all types of milk mushrooms, milk mushrooms, valui, and volnushki. Peeled and washed mushrooms are boiled in salted water for half an hour or blanched (dipped in boiling water for 5-15 minutes). Then they are thrown into a colander to dry a little. Next, they fill the containers, sprinkling them with salt in layers, just as with the cold method. Mushrooms salted hot can be eaten after 2 - 3 weeks.

Dry method of pickling mushrooms

Only saffron milk caps are salted this way. The mushrooms are not washed or soaked, but only wiped with a clean cloth. Then they are placed in a container with the legs up, sprinkled with salt at the rate of 40 - 50 grams. per kilogram of mushrooms. No spices are added to saffron milk caps. A circle is placed on top on which the oppression is installed. Mushrooms are ready to eat after 5 - 6 days.

Valuy, or goby, as it is also popularly called, from the genus Russula, is immediately noticeable in the forest with its shiny, as if varnished surface of the caps in dry weather and the sticky mucus on it in damp weather. The mushroom is widespread in birch and mixed forests (with birch), often growing in families from mid-July to September. However, massive, abundant growth begins in August.

In its color and shape, valui is somewhat reminiscent of a porcini mushroom. Therefore, inexperienced pickers from a distance often mistake it for a real porcini mushroom. But, coming closer, they are immediately convinced of their mistake: after all, the bottom of the value’s cap is lamellar, and the porcini mushroom’s is tubular, and then they “take revenge” on him for their mistake by knocking down entire families of value with their feet and sticks.

Valuis are only suitable for pickling. However, some mushroom lovers use the smallest mushrooms for pickling. For pickling, only young ones are taken, with a cap size of up to 6 centimeters. The legs are trimmed to fit the cap. Before salting, they are soaked in cold water for at least two days, changing it often, and sometimes they are also boiled for 3-5 minutes.

You can not soak the valui, but in this case they should be cooked for 25-30 minutes.

The method for salting bull calves is as follows: soaked or boiled bulls are placed in a barrel and filled with a salty solution with spices. They are eaten only after two months.

Pre-blanched, valui acquires a good taste after salting. The strong pulp of the mushroom is used to prepare mushroom caviar.

Salted mushrooms are a common dish in Russia. No holiday is complete without such a delicacy. Despite the fact that now you can buy any preparations in the store, good housewives still prefer cooking with their own hands. To do this, it is important to know several nuances: which options are best suited, how best to pickle mushrooms, and which method to choose for this.

Experienced mushroom pickers appreciate milk mushrooms and saffron milk caps. Their representatives can not often be found in the wild forest, but when pickled they are the most delicious and aromatic.

Is it possible to pickle mushrooms in plastic containers?

Many people are interested in whether it is possible to carry out pickling in plastic containers. The answer is clear - no. Despite its convenience and accessibility, it is not worth using. The reason is the interaction between the plastic and the brine.

If there is no other option, pay attention to the markings on the bottom of the container.

If cleaner components were used in the manufacture of the basin or bucket, you will see an image of a glass and fork or the letters PET, PETE. These markings indicate that the container is made of food-grade plastic and can be used for food.

Preparatory stage of salting

Before you start pickling, you need to prepare everything. At the first stage, mushrooms are sorted by size and type, cleaned of dirt, cut and soaked.

Sorting

Sort your crops by type. Housewives claim that the most delicious mushrooms are obtained when several types are mixed. This may be true, but each individual sample requires different heat treatment times.

Cleaning

Clean the raw materials from dirt. If there are damaged areas, cut them off. The easiest way to remove dirt under the cap of lamellar representatives is with a soft toothbrush.

Slicing

If the caps are large, it is better to cut them in half. To save time, you can simply do this while cleaning.

Soaking

Methods for pickling mushrooms

There are a large number of salting methods. Each housewife has her own, proven option. Let's look at the basic methods of harvesting mushrooms for the winter.

Quick salting

The quick pickling method is suitable if you need a snack the next day. Then the varieties that are boiled are suitable: white, aspen, russula or champignons.

Boil them until tender, add salt to taste, use spices, garlic and pour in weak brine. Leave in jars in the refrigerator overnight, and you can eat the dish in the morning.

Hot method

The hot method is quite simple, and therefore many housewives love it. First you need to know exactly the weight of the dry ingredients. The next step is preparing the brine. Take a glass of water, 2 medium heaped spoons of salt, 1 bay leaf, 3 allspice peas and the same number of clove buds. Ideally add a pinch of dill seeds and a few currant leaves.

As soon as the liquid boils, place the mushrooms in it.

Important! After 5 minutes, foam will appear that needs to be removed.
As for the cooking time, it may differ for different varieties. Approximately it should be 15-25 minutes.
As soon as the raw material sinks to the bottom, cooking should be stopped and cooled. It would be ideal to transfer the products into a wide bowl.
Transfer the cooled mushrooms into clean and sterilized jars so that they occupy 80% of the total volume, compact well. Top up with the brine that remained after cooking and roll up. It is better to store such preparations in a cool place.
Cold way
Cold salting is a cooking method that does not involve heat treatment of products. You can use special barrels, pans or glass jars as containers.
Spices and currant leaves are placed at the bottom. Some housewives believe that additional aromas only interrupt the real smell and do not use herbs.
Next, raw mushrooms are placed in the container with their caps down. Each ball is sprinkled with ordinary table salt at the rate of 40 grams per 1 kilogram of raw materials, and filled with cold boiled water. When the container is filled to the top, you need to cover it with a cloth and install pressure.
Important! Synthetic fabrics cannot be used.

Refrigerate the pickles, and within a few weeks you will be able to enjoy the finished product.
Dry pickling
Place the mushrooms with their caps down, just as in the previous method, sprinkling with salt. After a few hours, when they soften a little, set the pressure.
This recipe differs from the previous one in that everything is marinated in its own juice, without using water or brine. Salting time depends on the variety.
In a barrel
Mushrooms that have been pickled in a barrel are considered the most fragrant. In order to prepare such a delicacy, you need to wash the barrel well, sprinkle the bottom and top layer generously with salt, at the rate of 60 grams of salt per 1 kilogram of raw material. Place the raw materials tightly with the caps down and press down with pressure.
After three days, juice will appear and volumes will decrease. That's when you can add another batch. Repeat the procedure until the barrel is full.
Fill with brine (60 grams of salt per 1 liter of water) and seal. Place the barrel in a cool place, in a cellar or basement.
Without vinegar
The recipe for making it without using vinegar is especially popular.
Prepared mushrooms need to be boiled with the addition of salt and citric acid. It is important to collect the foam that will form during the cooking process. As soon as they go down, the gas can be turned off.
Place them in clean jars and thoroughly sterilize them in hot water for another hour and a half. After this, carefully seal the jars with lids and turn them upside down until they cool completely.
Pickling frozen mushrooms
There are times when there are no fresh mushrooms, but only frozen ones. Even from such raw materials it is quite easy to make tasty pickles.
For 3 kilograms of freezing, you will need 3 heaping tablespoons of salt, 6 teaspoons of sugar, 2 teaspoons of citric acid, bay leaf and cloves.
Place the mushrooms in a saucepan and add only 1.5 cups of water. Turn the heat to low until the liquid from the mushrooms releases gradually. When the liquid covers the grounds, add the remaining ingredients and simmer for another half hour. Let it sit for an hour.
After this, bring it to a boil again and roll it into previously prepared and thoroughly sterilized jars.
Recipes for pickling mushrooms at home
It is important not only to choose the right marinating method, but also to pay attention to the type of mushrooms you want to cook. The fact is that each representative has its own distinctive features and properties.
Milk mushrooms
Milk mushrooms are fairly common mushrooms that taste best when salted hot. By themselves they are quite juicy and meaty.
According to the recipe, for 1 kilogram of mushrooms you will need:
60 grams of salt;
4 cloves of garlic;
10 black peppercorns;
and the same number of leaves from a currant bush;
several dill umbrellas.

Boil the prepared milk mushrooms for 5 minutes. Don't forget to collect the foam. Next, remove the mushrooms and rinse them under cold running water.
Pour a little salt and some spices into a sterilized container, then place the mushrooms and repeat the manipulations until the container is completely filled. Pour in the mushroom broth that remains after cooking and seal.
Saffron milk caps
To prepare saffron milk caps, it is best to use the cold method. It is without cooking and vinegar that this variety will taste best.
Salted saffron milk caps are quite easy to prepare. Place raw mushrooms in a container, sprinkling with salt (2 tablespoons per 1 kilogram of saffron milk caps). Some people recommend adding garlic or currant leaves. Put it under pressure, and in a week you can taste the dish.
Honey mushrooms
Honey mushrooms have a low calorie content, which is caused by their difficult digestibility. That is why they must be boiled before use.
To pickle honey mushrooms, you need to place them in a saucepan, add water, boil and immediately drain the boiling water. Fill with cold water again and boil for 20 minutes.

Place the cooled mushrooms at the bottom of another container, topping them with spices and salt. Place it under pressure in a cold place, and within a week you can seal the jars for the winter or eat honey mushrooms.
Oyster mushrooms
Cooking oyster mushrooms has its own characteristics. In order to salt 1 kilogram of raw materials, you will need 4 liters of water and 90 grams of blanching salt. For the brine you need 400 grams of water, 2 tablespoons of salt, three peppercorns, bay leaves and currant leaves.
First, boil the oyster mushrooms for 7 minutes, drain in a colander, and prepare the brine. Place mushrooms in sterilized jars, fill with brine, and in a week the dish is ready.
Butter
The cold method described above is best for preparing butter. When salting boletus, you need to adhere to the following proportions: 10 kilograms of mushrooms, 600 grams of salt, allspice, dill.
The porcini mushroom is rightfully considered the best representative of its genus. It can be prepared in any way, and it will turn out very tasty. Let's consider the simplest option. Wash the peeled porcini mushrooms, boil and drain in a colander.
Continuing salting, place the raw materials in layers in the prepared container, sprinkling with salt. For 5 kilograms of mushrooms you will need a glass of salt, and under pressure. After 5-7 days the dish is ready. For preservation, move the pickles to a cooler place.
Chanterelles
It is very tasty to cook chanterelles in a dry way, without using brine. You will need 50 grams of salt per kilogram of mushrooms. Place the prepared raw materials in a saucepan, sprinkling with salt and garlic slices. Place pressure on top and leave it like that for a month.
Gobies
Goby, or valui, is quite common throughout the country. Its ambassador stipulates that the raw material must be boiled in salted water for 10 minutes. Next, the brine is drained, a new one is prepared, and the mushrooms are boiled for another 20 minutes, then the procedure is repeated again.
Pigs
Pigs are considered semi-poisonous mushrooms, so before salting they need to be filled with water and changed every 3 hours at least 5 times.
Boil the mushrooms for 5 minutes, drain the water, add clean water and cook for another half hour. Drain the water again, add new water and cook for another 40 minutes. Place in a prepared container, sprinkle with salt, and put under pressure. After 45 days the pigs are ready.
Volnushki
Volushki contain milk juice, which is why they can be dangerous to human life if improperly salted. For 10 kilograms of volushki you will need 500 grams of salt and spices. Next, do everything as with standard cold salting. The mushrooms will be ready in 40 days.
Cowsheds
The barns should be soaked in cold water overnight. Boil for 20 minutes in salted water. For the brine you will need 1 liter of water, 1 tablespoon of salt, 5 peppercorns, bay leaves, currants, cherries, raspberries. Bring the mixture to a boil, simmer for 20 minutes, remove from heat and add 2 tablespoons of vinegar.
All that remains is to put the cowsheds in jars, fill them with brine and seal them.
Storing salted mushrooms
Salted mushrooms are stored in a cool, dark place out of direct sunlight. Optimal temperature: +3, +5 degrees. The cellar is ideal for this; it is only important to ensure that the jars with the preparations do not freeze.