The kingdom of mushrooms is rich and diverse, it has almost 100 thousand types of lower plants. Mushroom valui experts refer to the order of the Russula and the Russula genus. This representative of the forests is often called conditionally edible in our country, but Western experts consider it a fourth category mushroom. In addition to the main name, the waluja is popularly referred to as stinky russula, kubar, goby, podtopolnik, and even soplivchik.

Description of the fungus is to start from the top - the cap. In young representatives, it is almost spherical, slippery, the edges of the fruit body are bent to the pedicle. The color of the spore-forming part of the fungus is yellow-brown. In the process of growing up, the hat of the plant increases in volume up to 15 cm, it becomes straight, with time the edges of the hat acquire small cuts.

Valui mushroom grows on the leg, it is hollow. Adult representatives have legs with several chambers, the cavity of which is dark. This characteristic of valuya is not very pleasant, but this one is really a mushroom.

All Russula representatives are plate mushrooms, valui is no exception, his body is fragile. Young plants have white color plates, later they become yellowish, sometimes there are dark spots. This feature is not considered a sign of product corruption.

In addition, on the plates you can observe drops of the protruding milky juice. Emulsion white color has a caustic taste, because of this indicator, Valui mushrooms cannot be eaten raw. This attribute identified a plant product to conditionally edible mushrooms. Valui mushrooms are not distinguished by the most pleasant aroma, which is similar to the smell of rancid oil. Bitterness and bad smell are removed during the soaking or heat treatment of the product.

It is worth noting that the milk mushrooms, which are particularly popular with mushroom pickers, are also not able to please raw with their taste, they are soaked in cold water for several hours before salting. This treatment method is suitable for many lower plants.

Mushroom Valui (video)

Places of growth

Gobies, or valuis, are common in the forest zone, in humid, shady birch forests, mixed forestsshrubs. Mushrooms settle in groups and one by one. In large quantities they can be found in the Krasnoyarsk and Altai Territories. In Primorye, the Russula family is also common, but they have not gained much popularity in these places. You can find valui in European forests, but in Eastern Siberia there are almost none.

A photograph of the described representative of lower plants can be a good help in determining the valui mushroom. It is important to know that he has a false appearance, which is popularly called horseradish mushroom. The photo shows that this poisonous product has a pillow hat, its color is yellow-brown. In the center, the upper body is darker than the edges. Plates of the false representative are endowed with uneven edges and a brownish tinge. The smell of poisonous valuya differs from the conditionally edible plant, it is very similar to the smell of horseradish or radish. The cylindrical stem of the false valui mushroom is slightly swollen at the base.

It is best to look for trees in birch groves and pegs (small-leaved forests in a forest-steppe area). The russula congeners grow well in the groves around the field.

How to cook mushroom Valui (video)

Different cooking methods

Before using the value is to learn how to prepare a forest product. Recycling can take a certain amount of time, but it is worth it to get a safe and tasty mushroom. There are only 2 ways of cooking - you can boil it or soak it in water for a long time. After the proposed procedures soplivchiki salted.

The method of soaking the most acceptable, it helps to effectively get rid of the bitter juice of the vegetable product. Valui cleaned of foliage and debris, spread in a large container and pour cold water. In this state podtopolniki must be within 4-5 days. During this time, the water changes several times. In the event that the preparation of pickling needs to be accelerated, the soaking time can be reduced to 3 days, while the water is better to change 2 times a day.

Boiling - the second method of cooking value. Fast and for many the most convenient method of harvesting mushrooms. Washed raw valui are placed in a saucepan, filled with water and heated to a boil. The cooking process, after boiling, lasts at least 30-40 minutes, after that you can use the selected recipe for salting forest products.

In any way, whichever culinary specialist chooses for the preliminary preparation of podtopolniki, it is important to exclude the bitter taste from the mushrooms. In the future, they are suitable for cooking in salt form, pickling and even for stewing.

Experienced mushroom pickers are sure that the best way to use the value is salting. Many people believe salty delicacy delicacy, it is important to properly prepare the semi-finished product. Salting should occur in a dish made of glass or wood. Cooking in a galvanized or ceramic glazed container can cause poisoning.

Prepared forest semi-finished product is placed in banks in rows and covered with salt. 1 kg of mushrooms will need 1 tbsp. l salt. The method of salting is simple: the jar should be filled to the very top, for taste, currant leaves, bay leaf or black peppercorns are added as desired. The can of food is closed with a plastic lid and put away in a cool place. After 40 days after pickling, the mushrooms will be ready to eat.

Not everyone knows how to cook in the brine hot ways. The recipe of cooking is similar to the previous one, the only difference is that in this case boiled mushrooms are used. Mixed with salt Valui emit juice, it must completely cover the product in the bank.

Valui salt and kvass, sometimes while removing them from the bitter skin, and collect young mushrooms, with an unopened cap. The size of the mushroom cap should not exceed 5-6 cm. The fermented valuis are much more easily absorbed by the body than the salty ones, since the fermentation retains ascorbic acid and also produces lactic acid, which is able to cleanse the body of toxins and slags, improve digestion, and suppress the growth of harmful bacteria, which are extremely harmful to humans, causing allergic reactions, diseases of the digestive system, fungal infections, etc. Fermented mushrooms are more beneficial than raw and salted ones.

Kvasyat valui hot and cold. To value more suitable first method, that is, with boiling.

If you still want to soak the mushrooms, when souring, after boiling, they will have to put more sugar. Valui are boiled with citric acid (which, by the way, also “eats” sweetness in mushrooms) in salted water, based on proportions: 20 grams of salt are taken for 1 liter of water and citric acid at the tip of the knife. After boiling, the walui must be rinsed.
  To make the mushrooms tasty and crunchy, when fermenting, you need to select the optimum temperature for the process. At the beginning, the most preferable temperature is from 15 to 20 degrees, because it is at this temperature that the valuys boil with the participation of lactic acid bacteria. If the temperature is higher, the mushrooms will be acidic, because the fermentation process will start with the release of vinegar, and at low temperatures there will be no lactic acid fermentation, and mold may appear in the mushrooms.
  Sour boiled mushrooms. On 1 kg of mushrooms put 50-60 grams of salt and 15-20 grams of sugar, 1 tablespoon of homemade whey. If the soils were soaked, the amount of sugar can be increased. All ingredients are mixed, spices are added, and mushrooms are put under pressure.

In order to sour the valuas without a yoke, they fill it up, which is prepared so that the salt, sugar and whey mix well, additionally sterilizing. To do this, dissolve salt and sugar in a liter of boiling water, boil for 2-3 minutes, then cool to 35 degrees, add whey, spices and mix thoroughly, pour boiled mushrooms and place in the room with the optimum temperature.
Spices for mushrooms should not interrupt the mushroom smell itself, so they are put strictly metered. Sometimes mushrooms smell too much like dill seed, which interrupts the aroma of even the most fragrant mushrooms. Valui do not have such a strong flavor, so if you add spices, then very little: dill seed, peppercorns, bay leaf, cumin, leaves and horseradish root, currant leaves. Cinnamon and ginger are optional.
  Souring value in kefir. Accordingly, only under the yoke. Kefir needs fat free. Since dairy products contain the most natural salt (sodium), when fermented - cooking add less (per 1 kg of mushrooms no more than 50 grams), and sugar, respectively, more - no longer 15-20 grams, but 30.
  Pickled Balsam eliminates the brine, that is, it is poured into a separate container, and the brine is boiled. Valui are washed, laid out on sterilized banks, and then poured over the old, but already sterile brine - 1-2 fingers above the level of mushrooms, then the banks are closed with plastic covers and cleaned in a dark cool place for storage.

Salty valui.

Cool way  salting.

Peeled valyu cut under the cap and soaked in lightly salted water (1/2 tablespoon to 1 liter of water), changing the water once a day. They are soaked for 3-4 days, no more, otherwise the mushrooms will not have any taste or smell. After soaking, the valyu is washed thoroughly again, and then laid down with the caps in a special dish, in layers that are sprinkled with salt. Spices in valui, as mentioned above, are added in doses in order not to destroy the taste and aroma of mushrooms. You can pickle no spices at all, leaving only peas, and bay leaves. Salts are added at the rate of 35-45 grams per 1 kg of mushrooms. Then the valyu is covered and put under the yoke. Salting time 40-50 days. As shrinkage and salting, the juice will give juice, and therefore you can add a new portion of mushrooms from above until the entire container is full.

Hot salting method.

Mushrooms are soaked for 1-2 days with salt, then boiled, but not for long - no more than 30 minutes. Soaked valiou must be thoroughly washed, cleaned, if there is debris, put in layers in a container for salting, pour with salt and spices, put under pressure. As salting add layers of new mushrooms. After salting, spread out on sterile jars and clean in a cool place.

Pickled waloui.

Boiled 30 minutes in lightly salted water, pour marinade in which to boil them for the same amount. Marinade is prepared as follows. For 1 liter of water, add 200 grams of salt, 3 teaspoons of acetic essence (80%), spices to taste. After boiling, let the mushrooms cool, then transfer to the jars and close the lids.

They store walruses without rolling cans, as under the covers, without air flow, even in the most perfectly prepared mushrooms, botulinum toxin can be produced, produced by the spore-forming Clostridium botulinum. Botulism is a terrible disease affecting the central nervous system.

With pies, different cakes are made. Especially tasty - open pie.
  Ordinary pies are prepared no more difficult. Finely chopped mushrooms are mixed with sour cream, fried onions, beaten with egg, and this egg-sour-mushroom mixture is stuffed with pies. Top pies sprinkled with grated cheese.

Valioux mushrooms are well known to experienced experts and lovers of quiet hunting. They will never be left aside, knowing how good and tasty these mushrooms are. Valui is called a relative of russula. It belongs to the number of conditionally edible mushrooms, as it requires compulsory heat treatment before eating. In its raw form, valui have a strong bitterness and are not suitable for food. By the way, precisely because of this quality, in many countries they are not cooked, not eaten, and even considered poisonous. But our mushroom pickers are well aware of how to prepare this delicious mushroom in order to enjoy its excellent taste for a long time.

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

It is a lamellar species, characterized by a very unpleasant smell, which repels many mushroom pickers. The hat of the young valuya is almost round, gradually turns into a hemisphere, then it becomes smooth with a depressed middle part and a slightly wavy edge, which is at first pressed tightly to the leg, and then separated from it and rises. The peculiarity of the leg is that, swollen in appearance, it is empty inside. White, with a dense outer layer, it is not suitable for cooking. Harvest only the upper part of the valuya.

In addition to delicious and healthy edible mushrooms, connoisseurs and lovers are familiar with the so-called “horseradish mushroom”. This is a false valuy, referring to poisonous lamellar mushrooms, which has a pulp with a strong smell of horseradish, for which he received his second name. This species is very dangerous. If the edible valyu can be affected by worms, the false ones never arouse the interest of pests.

The pulp of edible trees is elastic, white, dense, and in false specimens it has a pronounced cream shade. The leg is white and the milky liquid never appears on the cut. The danger lies in the poison contained in the fungus. Their first group has a neuroparalytic effect, while the second is poorly understood by biologists and toxicologists. Accordingly, modern science and medicine are not known antidotes that can save a person in case of poisoning.

Features of the collection

Gather mushrooms young, hats which have not yet opened. This process continues until mid-September, and sometimes the collection is possible until mid-autumn. It is useless to search for them in the more often coniferous forest; they do not grow in the dark and high humidity. It smells like 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 along the roads and on the edges of mountain forests there appears a huge amount of false values. They draw attention to the fact that they grow in huge colonies, and their bright hats stand out in the grass and among the fallen leaves. 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 leg and the rapidly disappearing smell of rotting radish. It is sharp immediately after the false fungus has been cut, but instantly disappears.

Having decided to cook walui or make blanks for the winter, only young mushrooms are harvested, the caps of which have not yet opened, and the flesh is dense and juicy. The more mature ones have an empty leg inside, coarse plates under the cap, which can crumble in their hands, turning into dust.

Cooking

The peculiarity of these mushrooms is that before preparing the 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. The legs of the mushrooms 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 clean the mushrooms before cooking. Many culinary experts claim that it is quite sufficient to thoroughly wash the valui, or gobies, under running water before soaking. However, those who are engaged in processing and harvesting bulls all the time are sure that, like any other mushrooms, you need to thoroughly clean the trees before soaking and re-wash using a brush or a nylon scrub after it.

Cooking gobies can be different, but you need to start with boiling. To do this, use regular salted water, which is dipped in a whole bulb. According to the culinary experts, the cooking process of the bulls should last at least 40 minutes, but some experts advise after this time, drain the resulting broth, refill the mushrooms with cold water and cook for about 20 minutes more. One of the positive qualities with which the valy are different is the constant density of the cap even after a long heat treatment.

To get tasty and healthy dishes, you can cook mushrooms in different ways, however, they are especially popular. Nevertheless, lovers know a lot of processing options, allowing not only to eat mushrooms immediately after cooking, but also to make a variety of preparations for long-term storage. Preparation of value takes a lot of time, but the result is very tasty dishes that will occupy a worthy place on your table.

Caviar for the winter of wild mushrooms

Among the many popular and any dishes, caviar from Valuev for the winter occupies a special place. As usual, it is necessary to soak the mushrooms for several days and change the water several times a day. Prepare mushroom caviar from steers, boiled in a large amount of salt water. Cook them for at least half an hour, and then drain the water, put the caps through a meat grinder or chop it with a blender.

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

Value soup

Dishes made from steers are suitable not only for long-term storage. Delicious and those that are served on the table immediately after cooking. So, for example, many people know and love the value soup. To weld it, you need to prepare:

• 500 grams of gobies;
• 1 l of meat (beef) broth;
• 300 g onions;
• 10 g carrots;
• 300 grams of potatoes.

As the recipe indicates, bulls pre-boiled in salted water are re-cooked in meat broth. So the taste of the soup will be more intense and quite original. Vegetables are finely chopped or coarsely grated. Onions are cut into small cubes and fried in boiling oil with the addition of carrots. Simultaneously with the mushrooms, potatoes are put in the broth, slicing it rather coarsely. When the potatoes are ready, fried and greens are introduced into the soup. To improve the taste, you can directly add crushed garlic to the plate.

Fried goby mushrooms

Connoisseurs of the mushroom cuisine claim that the most delicious gobies are salted and pickled, but if you wish, you can fry the 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 skillet, boil them in salt water for at least 30 minutes. This is necessary in order to get rid of the bitterness that is contained in the caps.

To cook 500 grams of fried bulls, you will need 100 ml of vegetable oil and 200-300 grams of onion, pre-cut into half rings or petals. The fried walruses are tasty, if they are boiled in highly saline water for about 15-20 minutes, then it is drained and, filling the mushrooms with fresh cold water, boil until fully cooked, lightly salted.

In a pan with hot oil, mushrooms are until all the excess liquid has evaporated, and they begin to shoot like popcorn. Now they add sliced ​​onions and bring to readiness, stirring constantly. Salt can not add, just pepper to taste.

Fried valui with potatoes

Another quite popular dish is waloui fried with potatoes. To make it, you will need to boil it, 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, in a frying pan. Salt and pepper to taste, and for the aroma add dill and chopped garlic.

As you can see, of value you can cook a lot of delicious dishes that will appeal to all households. The only time is that it is generally undesirable for children under 12 years old to give mushroom dishes due to the fact that mushrooms of any kind are hard to digest, and the child can get poisoned even with an absolutely edible mushroom.

Mushrooms of Valui, as a rule, have a bitter taste, so they are not much appreciated by those who like to cook mushrooms. However, with the right recipe for cooking Valui mushrooms, bitterness can be avoided. And so, several cooking methods.

Mushrooms of Valui - photo and description

The mushrooms of Valui (Russula foetens Fr.) are popularly called the cams, and in some places - the bulls. As a rule, they are not taken because of the bitter taste, although, with the right method of cooking, salty mushroom, to taste, will give odds to any russula. Snotty cams grow in flocks in the middle of summer until frosts, with enviable regularity throwing out all new fruit bodies around an old, bestial fellow.

Only very young, unopened specimens with white plates collect mushrooms, and in older mushrooms the plates and the leg begin to turn gray. Despite their bitterness, the valui mushrooms are greatly affected by forest pests, and it is sometimes difficult to find intact even young specimens. The leg with white flesh is always eaten away by clearly visible thick yellow passages of the wireworm, but the hat can be saved, especially if young Valui mushrooms are harvested right after the rain. The yellow, shiny skin on the hat of the fungus is not peeled off; all the scored trees are soaked in cold water and kept under light pressure (so that they do not emerge) not in the sun for three days, changing water twice a day. The bitterness goes away and the mushrooms are salted for cooking for the winter.

How to Cook Valui - Mushroom Recipes

Fresh young specimens are soaked for 3-4 days in exchangeable water, boiled for 10 minutes and salted at the rate of 300 g of salt per bucket (10 l) of mushrooms. Salting will require 5-6 umbrellas of dill with stems, 3-4 leaves of horseradish, 20-25 currant leaves and cherries. With salting, the volume of the mass of the valued fungi decreases by about 10–15%, and the yield will be somewhat less. Mushrooms are laid out in cans 40 days after salting and stored for a year in a cool (5-8 ° C) place.

How to cook mushroom roll with valuev "Original"

The finished minced meat is laid out in the shape of a rectangle on a foil lined in a refractory form. In the middle lay out the onion rings and sliced ​​salted valui. Form the minced "logs" with mushrooms inside, slightly open the foil to release moisture. Bake roll for 15 minutes in a hot oven. For 1 kg of minced meat - 1 cup salted mushrooms, 1 onion, 20 g of vegetable oil.

Fish Recipe with Valui Mushroom Sauce

Photo: Fish in mushroom sauce

Put the fish fillets in the form, put the shredded salt slices on top, browned onions. Pour into the form of a little mushroom pickle 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 for 3-4 minutes under the lid and serve. Any sea fish fillet will do. Fillet - 1 kg, a cup of salted seeds, lemon, a sprig of parsley, seasoning.

How to cook rural cutlets with Valui mushrooms

Scroll through the meat grinder boiled potatoes and a piece of boiled beef from the soup. Stir the mixture thoroughly, pepper and add finely chopped salted walui. Pour some sunflower oil into the mass and form patties. Breaded in breadcrumbs and fry in sunflower oil. Serve hot with sour cream. 4 large potatoes - 200 g of meat and 5-6 mushrooms, 100 g of vegetable oil, crackers for breading.

Mushroom Biscuit Rolls Recipe

In cut buns, cut (not to the bottom) the middle and pour in the prepared egg-sour cream mixture with mushrooms. Finely chopped salty valui mixed with sour cream, beaten with egg. Sprinkle buns with grated cheese and bake quickly in the oven or in the grill. For 4 buns you will need a cup of salted mushrooms from the valley, 150 g of sour cream, 1 egg, 50 g of cheese.

How to cook mushrooms Valui with pasta

Boil spaghetti until ready, fold in a colander and pour over cold water. Let drain, put in a greased form, and mix with slices of salted mushrooms, cheese, butter, sliced ​​tomatoes and green onions, parsley, cilantro. Cover with a plate and heat the dish for 3 minutes in the microwave or bake on the grill. 0.5 kg of macaroni requires 2 cups of mushrooms, 150 g of cheese, 2 tomatoes, 100 g of butter, onions and greens to taste.

Mushrooms for the winter - recipe

Photo: Canned wallah 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 then cooling them down, discarding them in a colander and dipping them in cold well water. Then lay out in layers in a bucket, pour with coarse salt (10 liters -1.5 cups). Salt is measured at once for the whole portion, in the hot summer the rate can be increased. Suppression is put on top and waiting for the appearance of juice, which must necessarily flow over the edge of the bucket - with it the rest of the bitterness from the Valuyev mushrooms goes away.

If the valuya mushrooms were not soaked enough, the bitterness will ruin the taste of all the magnificent preparations! It is good to mix different types of mushrooms in one container - crispy cams will play a solo role in such an assortment. A lot of mushrooms should be periodically pierced with a stick to the bottom. After transfusing some of the juice over the edge, the load is somewhat reduced and the pickle is kept for the winter for at least 40 days. The upper layer of the Valuey mushrooms is covered with dill branches, horseradish leaves, and black currant leaves, as well as a clean cloth on which the ubiquitous mold will develop. At the end of the bedding, the cloth is removed, the moldy branches too. The load (stone or bank) 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 salting for the winter occurred for 40 days with free access of 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 stay for a year. Other types of blanks of value for the winter are not practiced.

By following our photos and descriptions of value mushrooms, you can easily distinguish them, and knowing the recipes for making value, make a delicious dinner, or make preparations for the winter salted or pickled value.

Video: Valui mushroom cooking options

Valui mushroom is quite common in our area, but category 4 edibility makes it poorly popular. So, you can’t eat this mushroom just like a russula, so you have to “tinker” a bit with the pretreatment. In order to know how to prepare the value, you need to start the preparatory stage correctly.

Every mushroom picker who wants to get a tasty and healthy dish of value, must remember that you only need to use the caps of the fruit body, as the legs will be bitter even with prolonged soaking and boiling. In addition, do not collect old and overripe specimens, they contain toxins that can lead to poisoning.

Valui are great for salting and marinating for the winter. They are also used to make delicious mushroom caviar. Below you can see and choose your favorite recipe, showing how to cook a mushroom for a winter at home.

Cooking Valuev Mushrooms with Salting

The preparation of mushrooms by means of salting takes place in 2 ways - cold and hot (the latter is more popular). However, regardless of your choice, the heads of fruit bodies must be soaked in salted water for 3-4 days, while constantly changing the liquid.

In this case, we consider the hot version of pickling, which involves the preliminary boiling of mushrooms.

• 5 kg of the main product;
• 200 g of salt.

The recipe for the preparation of mushrooms in the woods by a simple method of salting is carried out in stages:

Clean the mushrooms from dirt and sand, cut off the legs and immerse in cold salted water. Soaking should last about 3 days, during this time it is necessary to replace the fluid with a cooler at least 6 times. However, if soaking takes place in a cold room, the number of water changes can be reduced by half.

Then boil the mushrooms for at least 15 minutes, constantly removing the foam.

Remove from the stove, drain the broth, and fruit bodies set aside for some time to drain.

Put a layer of salt on the bottom of the prepared pickling tank. The amount of salt per layer is taken at the rate of 40 g of preservative per 1 kg of the mass of the main product.

Then spread a layer of mushrooms about 5 cm thick, properly tamping it.

Repeat the procedure for alternating layers of mushrooms and salt until all the ingredients have run out.

Cover the mass with clean gauze and press down with a load.

When the salt crystals dissolve, the mushrooms will begin to secrete juice, with which the last bitterness of value will come out.

At this time, you can add to the tank a fresh portion of mushrooms and salt.

After 15-20 days the appetizer is ready for the first tasting.

Cold pickling

A recipe for making value by cold salting is a great option for making snacks on a festive table.

• 5 kg of the main product;
• 200 g of salt;
• 7 umbrellas of dill;
• 5 bay leaves;
• Currant leaves.

Step-by-step description and photo of the preparation of the value with cold salting will help you to properly distribute the stages at home.

1. Usually, the salting of the woods for the winter is done in banks. Therefore, black currant leaves, dill umbrellas and a layer of salt should be placed on the bottom of the glass containers.
2. Soak for 3 days, and transfer the valyu from the water to the sieve so that it is well drained.
3. Spread the mushrooms in layers in jars, sprinkling with salt and dill.
4. Spread currant leaves on top, well press down and cover with gauze folded several times.
5. After about 6 days, pickle starts to appear in the jars. If it is small and it does not cover the mushrooms completely, you need to increase the load. You can also add some cold boiled water.
6. Storage of salted mushrooms takes place in a cool, dark room.

After 40-50 days, the value is ready to eat. They can be filled with sour cream and vegetable oil with finely chopped green onions.

How to salt walui hot

Preparing value for the winter at home is not a tricky business, but a responsible one. Such a tasty snack will always enjoy a well-deserved "respect" at the daily and festive table.

• 3 kg of value;
• 6 tbsp. water;
• 3.5 tbsp. l salts;
• 2 tbsp. l grated horseradish root;
• 3 bay leaves;
• 7-10 black peppercorns;
• Black currant leaves.

A detailed description of the recipe will show how to salt the trees in a hot way.

1. We clean the Valui, cut off the legs and pour cold water for 3 days, changing the water 4-6 times.
2. Fill with water and boil for 25-30 minutes, take out in a colander and let drain.
3. We spread in a saucepan, add all the spices, salt, pour water from the recipe and let boil.
4. Boil for 15 minutes, let it cool completely, and place in glass jars, the bottom of which is pre-filled with clean currant leaves.
5. Fill with brine to the top of the cans and close the nylon covers.
6. Let cool and take to a cold room for long storage.

Marinating mushrooms Valuev

Another well-known method of making value is pickling. With this process, the mushrooms are ready for almost 2-3 days. This is very beneficial, especially if unplanned table gatherings are planned.

• 1.5 kg of value (weight is already indicated in boiled form);
• 1.5 liters of water;
• 1.5 Art. l salts;
• 7-9 Art. l vinegar 9%;
• 5 bay leaves;
• 20-25 black peppercorns.

How should cook the mushroom, pickle, using marinating? It turns out that it is not difficult to do this if you follow all the necessary rules, including:

1. Soaking the fruit bodies in salted water for 3 days, with periodic replacement of the liquid (at least 3 times a day).
2. Boiling in boiling water for 25 minutes, removing the foam from the surface.
3. Preparation of the marinade is a combination of all spices and vinegar in water, as well as boiling for 10 minutes over low heat.
4. Distribution of boiled mushrooms in sterilized jars and filling them with filtered hot marinade.
5. Rolling, cooling completely and sending the workpiece to the basement or cellar.

Marinated slices with garlic

The following recipe for making mushrooms for the winter for the winter will appeal to all lovers of savory and spicy snacks.

• 2 kg of value;
• 800 ml of water;
• 5 grains of black and allspice;
• 7-10 cloves of garlic;
• 5 tbsp. l vinegar 9%;
• 2 tbsp. l Sahara;
• 1.5 Art. l salts;
• 2 buds cloves.

How to cook valui mushrooms for the winter using marinating?

1. After prolonged soaking (3 days), the bays are boiled for 30 minutes.
2. Take out and lay out on a sieve to glass all the liquid.
3. Boiled valui are introduced into the water indicated in the recipe and boiled for 10 minutes.
4. Pour all the spices and spices, except vinegar, mix and boil the mushrooms for 15 minutes.
5. Vinegar is poured in, boiled for another 10 minutes and poured into sterilized jars.
6. Roll up the lids, turn the jars upside down and warm the old blanket.
7. Carry out in a cool room and stored for about 10 months. at a temperature not higher than + 10 ° С.

Mushroom Caviar of Valuev

Mushroom caviar is a no less demanded method of cooking value mushrooms. It is very convenient to use as a filling for dough products.

• 2 kg of peeled and boiled shale;
• 3 large carrots and onions;
• 2 tbsp. vegetable oil;
• 15 black peppercorns;
• 1-2 tbsp. l 9% vinegar;
• 3 bay leaves;
• Salt - to taste.

The recipe for making value for the winter can be seen from the step by step description.

1. Boiled mushrooms mince and put in a saucepan with a thick bottom.
2. Chop carrots with onions in any convenient way, fry until ready for 1 tbsp. vegetable oil.
3. Vegetables also mince and add to mushrooms.
4. Salt, send bay leaf and pepper, mix, simmer for 1.5 hours, stirring constantly.
5. 10 minutes before the end of the process, pour vinegar and mix.
6. Spread the mass on sterilized cans and roll up the lids.
7. Store in the basement or cellar after cooling.