• 2 kg. cowsheds;
• 2 l. water;
• 30 gr. salts;
• 10 gr. Sahara;
• 5 sheets of laurel;
• 15 gr. peppercorns;
• 10 gr. carnations;
• 20 gr. acetic essence.

Preparation is carried out in several stages:

1. Barns should be washed and soaked in water for several hours.
2. Soaked mushrooms should be put in a saucepan, add water and add 20 grams. salt, boil for 30 minutes.
3. In the next step, you need to cook the marinade. To do this, pour a liter of water into the pan, add salt and sugar, all the spices and vinegar, bring to a boil.
4. Spread mushrooms into sterilized jars and fill them immediately with hot marinade and the remaining brine from boiling barns.
5. Close the lids.

Pickled waloui: a recipe for winter

Valui have marinated taste. To cook them really tasty, it is only necessary to strictly adhere to the recipe, without neglecting any detail.

Prepare the following products:

• 1 kg. value;
• 2 l. water;
• 40 gr. salts;
• 10 gr. peppercorns;
• 10 gr. laurel leaves;
• 20 gr. acetic essence.

1. Mushrooms should be soaked in slightly salted water for at least three days, periodically changing the water.
2. Soaked valui need to be washed and put in a saucepan, salt, pour water and boil for 30 minutes.
3. Separately, you need to cook the marinade. To do this, pour salt and spices into ordinary water, pour in vinegar and bring the liquid to a boil.
4. Put the mushrooms in sterile jars first, and then pour them with marinade.
5. Filled jars need to roll up and after cooling to move to a cool place.

How to cook for a winter in the hot way

The surest way to harvest mushrooms for the winter, of course, is hot. Heat treatment ensures the safety of products for a long time. Due to the fact that the trees are rather dense, they remain dense and crispy even after cooking.

All products must be prepared:

• 1 kg. mushrooms;
• 2 leaves of laurel;
• 4 gr. peppercorns;
• 5 gr. Sahara;
• 15 gr. salts;
• 10 gr. Dill umbrellas;
• 2 garlic cloves.

Preparation is carried out as follows:

1. Valui should be washed and soaked for three days in salted water, periodically changing the water, otherwise they will be covered with mold.
2. Heads of mushrooms must be cleaned of films.
3. In the pan you need to lay out valui, pour water and salt, boil for 30 minutes.
4. Mushrooms should be laid out in a saucepan, sprinkled with salt, sugar and spices, put under pressure, pour water in which they were previously cooked.
5. Week insist mushrooms, then spread in prepared jars, pour garlic and close the lids.
6. Store in the refrigerator for two weeks, after which it is served at the table.

How to salt the trees for the winter

Jars with mushrooms remain until the cold. Vegetable oil will prevent mold and give an amazing aroma. Valui prepared according to this recipe have a special taste, despite the fact that the minimum of products is used:

• 1 kg. mushrooms;
• 30 gr. salts;
• 200 gr. oils;
• 10 gr. Dill umbrellas;
• 4 garlic cloves.

There are only a few cooking steps:

1. Mushrooms need to soak and then rinse, boil in salt water for 30 minutes.
2. After cooking, you need to pour out the valuy in a colander and dry it.
3. All mushrooms should be put in sterile jars, sprinkling them with salt and periodically adding garlic and dill.
4. Be sure to tamp the contents of the jar to go all the air.
5. Fill the container with oil and cover. For storage, use the refrigerator or cellar.

How to salt salui cold way

The simplicity is different cold way  salting mushrooms. The main condition - to withstand the required time value in the barrel. Only one and a half months of waiting and to the table you can carry an amazing snack, which requires the following products for its preparation:

• 1 kg. mushrooms;
• 30 gr. salts;
• 5 gr. peppercorns;
• 1 leaf laurel.

Just a few simple actions and Valui is ready:

1. Valui must be soaked for at least three days, changing the water three times a day.
2. After soaking, rinse them and lay them in a wooden barrel.
3. A thin layer of mushrooms should be put in a barrel and sprinkled with salt, pepper and put a bay leaf.
4. Next, you should lay out the mushrooms, alternating them with salt.
5. The final layer should be salt.
6. Valui put under pressure for six weeks. Only after that they are ready.

How to distinguish mushrooms (video)

Experienced mushroom pickers are well aware of how tasty the trees can be. They are not afraid of a sharp unpleasant smell and characteristic bitterness. Properly preparing these mushrooms, soaking in water and boiling it, you can make such flaws disappear. There are only indisputable advantages: they are dense, crunchy, surprisingly tasty and fragrant. Salted and marinated, these mushrooms can even be present on the festive table. After all, this is a really good snack. You can file valui and boiled potatoes. The usual meal at the same time will be a festive, incredibly pleasant.

Valui is a member of the Syrrushka family and belongs to conditionally edible types of mushrooms. This mushroom is also popularly known as svushku, cubar, bullhead, kulbik, cowshed, pig, mushroom-plakun, podtopolnikom and cam.

Appearance and Description

Hats at valuya with a diameter up to 15 centimeters. They are convex (less often prostrate), brown in color, with striated or cracked edges. They can be dry or slightly sticky, often damaged by slugs and insects. Young mushrooms have mucous and spherical caps. The plates are yellowish, narrow and rare. They are often covered with drops of clear liquid, which after drying leaves brownish spots.

Legs 3-8 centimeters high and up to 3 centimeters thick, cylindrical in shape, often tapering to the bottom, white or yellow with a brownish tinge on the base. Young legs have solid legs, and old ones have a cellular structure inside.

The flesh of young trees is white and hard, eventually turning yellow. Mature mushrooms are distinguished by brittle flesh, which has a bitter taste and herring smell. A rusty-colored cavity forms in mature legs.

Where grows

Mycorrhiza valuya is formed with deciduous and coniferous trees, but most often with birch trees. This mushroom is usually found in foliage and mixed forests, in conifers, it grows less often. You can find valui on the edge, along the edges of the forest, in grasses and in damp, shaded places. The mushroom is distributed in North America and Eurasia. In Russia, it can be found in the European part of the state, as well as in the Far East, in Western Siberia and in the Caucasus.

Collection method

The beginning of the fruiting valuya celebrate in July. Such mushrooms ripen until October. Suitable for gathering are young trees, in which an unopened cap with a diameter of up to 6 centimeters. After removing the skin from the mushrooms, they are first soaked for 2-3 days, and then boiled for 20-25 minutes. After that, most often such mushrooms are salted or marinated.

How to choose and where to buy

When buying walruses, choose young mushrooms (the diameter of their caps should be less than 6 cm) with a uniform color and an intact surface. Having bought these mushrooms fresh, they should be placed for storage in the refrigerator, where you can keep walui for several days wrapped in paper.

Specifications

• The pulp has a bitter taste.
• In Russia, walui is eaten most often salted and marinated.
• Pretreatment, before salting and pickling, includes peeling the mushroom and soaking or boiling to get rid of bitterness.

Nutritional value and calorie

100 g of Valuya contains:

Chemical composition

There are:

• proteins rich in valuable amino acids;
• vitamins C, groups B, A, PP;
• minerals phosphorus, potassium, cobalt, chromium and others;
• cellulose;
• carbohydrates (glucose and fructose);
• polyunsaturated and saturated fats.

Harm

• This type of mushroom contains substances that are irritating. They provide a bitter taste to Walu. To get rid of these substances, mushrooms should be soaked in water for a long time, changing the water.
• Also in value, as in any other mushroom, there is chitin. This substance is poorly digested and absorbed in the body. This causes the restriction of the use of fungi for children and people with diseases of GIT.
• It is impossible to collect walley near roads and in places where industrial facilities are located, since mushrooms absorb harmful substances from the soil and air.
• The use of such mushrooms in the fresh form can lead to significant irritation and damage to the mucous membranes of the digestive tract, nausea and vomiting attacks.

Application

In cooking

How to pickle

Salt valui hot. First, the mushrooms are sorted according to the size of the caps. The legs are often cut off. After a 2-3-day soaking with frequent change of water, the trees are boiled in water with salt for 10-15 minutes. Water should be drained, and the mushrooms cool, then shift with salt and spices. Mushrooms will be ready in 1-1.5 months.

When losing weight

Valui, mushroom close to russula

Who knows how to properly cook or salt the water?

1. Cold salting with pre-soaking.

Salt from this way is used by this way: milk mushrooms, volnushki, parsley, some types of russules and a number of others. Mushrooms are cleaned of debris, soil and sand, then washed and poured 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 soured. The time of soaking is different 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 once more with a brush or a nylon cloth. Mushrooms are placed in dishes with hats down in layers of 5–7 cm each, sprinkled with coarsely ground neodated salt at the rate of 30g per 1 kg (iodized salt causes fast souring of mushrooms). Spices are put on the bottom of the dishes and on top of the mushrooms at the rate of 2 g of bay leaf and 1 g of allspice peas per 10 kg of mushrooms. Also used cloves, horseradish leaves, black currants, cherries, etc. Milk, walui salt without any spices, to preserve their inherent flavor. Mushrooms are covered with a wooden lid (circle), which is freely entering the dishes, on which the weights are placed. For a full 50-liter barrel, for example, the weight of the oppression should be 8 - 10 kg. The cover and opp is well washed beforehand. After 2-3 days, a brine should form and the mushrooms will begin to settle. The excess brine is drained and a new portion of the fungi that have passed through all the processing described above is added. If after 3 - 4 days the brine does not appear, you should increase the weight of the yoke. It is necessary to ensure that the top layer of mushrooms was constantly covered with brine.

Pickled Valui

Ingredients used in the recipe:

Water - 2 l

80% acetic essence - 30 g

Salts - 400 g

Bay leaves - 10

Allspice - 20 peas.

Cooking Instructions:

Boil 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 that, cool them and put them in jars.

2. 3 days in 3 waters soak it otherwise it will be bitter!

and then as usual!

3. after soaking, be sure to scald with boiling water, and then salt it raw, pouring salt, do not boil

Mushrooms valuya salting and cooking

Let's analyze the next topic - Mushrooms of Valui salting and cooking. Valui (Russula foetens Fr.) popularly referred to as cams, and in some areas - bulls. As a rule, they are not taken because of the bitter taste, although with the right way of processing the salty walui will give odds to any russula to taste. 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 plates are collected; in older mushrooms, the plates and the leg begin to turn gray. Despite their bitterness, valui are strongly affected by forest pests, and it is difficult to find even young specimens intact. The leg with white flesh is always corroded with clearly visible thick yellow passages of the wireworm, but the hat can be saved, especially if young bulls are harvested right after the rain. The yellow shiny skin on the cap of the mushroom is not peeled off, all the scored small 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 the water twice a day. The bitterness goes away, and the mushrooms are salted.

Salt is usually hot, boiling the washed mushrooms in boiling water for 10 minutes and then cooling them, throwing it in a colander and dropping it 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. They put oppression on top and wait for the appearance of juice, which must necessarily overflow over the edge of the bucket - the rest of bitterness goes with it.

Mushrooms of Valui salting and cooking. Attention! If the 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 at least 40 days. The top layer of mushrooms is covered with dill branches, horseradish leaves and black currant leaves, as well as a clean cloth on which the omnipresent 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. Mushrooms are tightly stuffed in scalded jars, put dill sprigs and leaves from a bucket on top and cover with lids.

If salting occurred within 40 days with free access of air, you can not fear the development of botulinum-toxic bacillus, which develops only in the absence of oxygen. mushrooms should be only in a cold dark place (basement, refrigerator), where they will safely stay for a year. Other types of blanks of value are not practiced.

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

Valuy  occurs frequently, in places very abundantly throughout the forest zone and in the mountain forests of the Caucasus, in deciduous and spruce forests, most often in birch and oak forests, from July to October. The cap is up to 15 cm in diameter, at first almost spherical, the edge fits tightly to the pedicle, then convex, flat, pressed in the middle, with a thin wavy edge, with separated peel, in wet weather it is very slimy, ocher-yellow or yellow-brown. The plates are at first pale yellow, later yellowish-brownish or with brownish spots, in young mushrooms and in wet weather there are drops of clear liquid. Leg up to 12 cm long, up to 3 cm thick, cylindrical, often swollen, hollow, lighter than the cap. The flesh is thick, white, later pale yellow, burning-caustic, with a slightly unpleasant smell of dampness, which almost completely disappears in hot, dry or, conversely, in very wet weather.

Edible mushroom. It goes only in salting with pre-soaking or boilingafter which it acquires good taste. Strong pulp is good for making caviar.

Mushroom valui

Mushroom valui  it is common in deciduous and mixed forests; it does not grow in a deep coniferous bowl. Valui is found in large colonies, clearly visible on a green background with its yellow, with hues, a characteristic color. Plate mushroom, up to 15 cm in diameter, the pulp of the fungus is white with yellowness, dense, has an unpleasant odor. The cap of a young mushroom resembles a hemisphere or half of a globule, in old mushrooms the cap straightens out and becomes almost flat. The color of the cap may vary from bright yellow to yellowish brown.

The mushroom Valui appears in July; it is especially common in Augustus in the clearings of mixed forests, disappears in late September. Normally harvested along with other mushrooms, when there are no other more valuable mushrooms.

For food, only caps in salted and pickled form are used.

Gather mushrooms only with an unblown cap, since the old, blooming mushrooms are completely wormy. Valui need to soak and boil before eating. Please see the section “Recipes of cooking mushrooms” for more simple recipes for making value trees here. Some recipes are applicable to mushrooms of other species, but not all. For example, walui cannot be dried, while white mushrooms, when dried, acquire a wondrous aroma, which is stored and transferred to dishes.

Mushroom valui, platinum Russula foetens.

In Russia, the fungus is common in the European part, in Western Siberia and the Far East. Prefers moist places in birch and mixed with birch forests. It grows one at a time, but is more common in small groups.

The pulp of the fungus is white, with brown, the juice is Valuagore, and the smell is unpleasant.

The foot of the fungus is white, covered with brown spots. Older fungi in the middle of the leg cavity is formed.

Valued.

Pre-soaked for 3 days in flowing water, the caps are blended for 20 minutes in salted water, then the water is drained, the mushrooms are poured with marinade and cooked for 20-25 minutes. After cooling are shifted to the banks.

For 1 kg of mushrooms:

2 liters of water;

30 g 80% acetic essence:

10 bay leaves;

400 g of non-iodized salt;

20 peppercorns.

Valui salty.

The hats are fresh and small. They are soaked for 3 days in flow-through water.

Then the mushrooms are boiled for 10 minutes, put into a layer pan, salt each layer with the addition of horseradish, dill, cherry leaves. The gauze lies on the wooden table. Mushrooms salted 40 days, then laid out in jars and stored in the refrigerator.

300 g of non-iodized salt;

5 umbrellas of dill;

3 leaves of horseradish medium size;

20 large leaves of cherry.

Cutlets with salted cloves.

A piece of beef is boiled until cooked, peeled whole potatoes are added to the pan. By the readiness of the potatoes and the meat is scrolled through a meat grinder, chopped salted valiis are added. In the resulting, thoroughly mixed mass, add sunflower oil and form cells. Breaded in croutons crackers cutlets fried in sunflower oil. Served on table with sour cream.

200g of beef;

6 salted hats;

100 g of vegetable oil;

4 large or 5 medium potatoes;

Breadcrumbs (crumbs).

Fish sauce value.

Slices of fish fillet from river fish pitted in form of shredded salted slices and pasted onions. A small amount of mushroom pickle is added to the form. Then the shape is placed in the oven, where it is stewed under a lid for 25 minutes. At the end of the stewing, lemon juice, parsley, laurea and pepper are added to the top of the mold.

1 kg of fish fillet;

300 g salted caps;

1 small lemon or half a large one;

Spices to taste.

Mushrooms klebiki: mushroom valui and mushroom goby in your basket - description and photo

Birch groves and mixed forests in the period from July to the end of autumn are rich in various mushrooms. But especially often among them are mushroom klebiki. They have a large number of popular names. Such as mushroom goby, mushroom valui, mushroom soplivik. But they all belong to the same representative of the world of lamellar mushrooms. Their distinguishing feature is a weeping hat. After even a little summer rain, the mush klubiki become slimy and slippery to the touch. This was the beginning of their second name - sopliwiki mushrooms.

Mushroom valui  quite tasty in pickled and salted. Due to the dense pulp and strong structure of the lamellar tissue, they retain crisp properties even after long storage. Salted can be used to make salads and pie fillings.

What is a goby mushroom

The mushroom goby has a strong spherical cap, which, as the mushroom grows, straightens and turns into a flat plate. In young individuals, the cap resembles a cam and reaches in diameter up to fifteen centimeters. If the yard is dry hot weather, the surface of the cap is shiny and smooth. In the rain, it is covered with mucous contents, which are produced by the fungus itself. The goby mushroom during the vegetative period can change its color from cream, white to yellowish rusty.

What does a soplivik look like?

Soplivik mushroom has a dense arrangement of plates on the inner surface of the caps and a short hollow leg. The second distinctive feature is the absence of the milky juice. We do not advise you to take overripe specimens in your basket of mushroom picker, in which there was a complete smoothing of the edges of the cap. Their flesh is distinguished by a bitter unpleasant taste, which is not eliminated by steeping and boiling.

Collect mushroom mushrooms

Collect mushroom should be properly. First of all, you should learn the rule that you can take only young mushrooms that are not covered with wet droplets on the inside of the cap. Covered caps with mucous secretion in young individuals are not an obstacle to the proportion of collection.

After harvesting, soak the mushrooms in water for a few hours. After that they can be salted and pickled in traditional ways. In some cases, to give strength to the mushroom, Kuliki must be boiled before use with a mandatory drain of the resulting broth.

All about mushrooms (gorenko mv., Garibova lv. Sidorova and. And.)

© Zlygostev Alexey Sergeevich, selection of materials, software development, design 2001-2012

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

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

Valui. goby soplivik. cam. hook - mushrooms of the middle zone of Russia

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

The cap, up to 15 cm in diameter, at first (in young mushrooms) is round, spherical, resembling a fist, then flat-spreading, with a tubular-striped edge, ocher-yellow or yellow-brown, in wet weather is very slimy, dry and shiny. When ripening, it often cracks on the radial blades. Peel easily peeled off. The flesh is thick, white, the old mushrooms have a yellowish, very bitter taste and an unpleasant smell.

The plates are adherent, at first white, mature yellow or rusty yellow, with brownish spots and droplets of clear liquid. They release droplets of an unpleasantly smelling yellowish, watery juice. Spore powder is white or pale yellow.

Leg up to 10 cm in length, up to 3 cm in thickness, sometimes in the middle thickened, white, friable. The leg is thick, flat, inside is always hollow and brown, as if burnt, is struck by a wormhole.

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

Valuy

Valui, or goby, as it is called by the people, of the kind russulesit is immediately noticeable in the forest with its brilliant, as if lacquered, surface of the caps in dry weather and sticky mucus on it in damp. The fungus is widely distributed in birch and mixed forests (with birch), often growing families from mid-July to September. However, massive abundant growth begins in August.

By its color and shape valuisomething like a white mushroom. Therefore, inexperienced collectors at a distance often take it for a real white mushroom. But, coming closer, they are immediately convinced of their mistake: after all, by valuya the bottom of the cap is lamellar, and white fungus  - tubular, and then "revenge" him for his mistake by knocking down entire families of values ​​with his feet and sticks.

Valuisuitable only for pickling. However, some mushroom lovers use small valleys for pickling. For salting take only young, with the size of the cap to 6 centimeters. Legs cut under the cap. Before salting, soak them in cold water for at least two days, often changing it, and sometimes boiling them for 3-5 minutes.

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

The way salting steers  such: soaked or boiled walruses are placed in a barrel and poured with salt solution with spices. Eat only after two months.

Pre-blanched, valui  after salting they get good taste. The strong pulp of the fungus is used to make mushroom caviar.

Gathering young mushrooms in the form of "cams" with an unopened cap.

Valui. encyclopedia. mushroom determiner

The section helps to identify edible and poisonous mushrooms, and also suggests possible ways of their preparation.

To achieve full culinary success, read the section:

Encyclopedia of mushrooms

Key to Mushrooms

Photos, description, cooking tips

• Never eat too many mushrooms (in any form). Although edible mushrooms are tasty, they still require good digestion; the best mushrooms eaten in unlimited quantities can cause severe and even dangerous stomach upset in people with weak and improper digestion.
• In aging mushrooms, before preparing them, the lower sporiferous layer of the cap should always be removed: the plate mushrooms have a plate, and the spongy ones have a sponge, which in a ripe mushroom mostly becomes soft and easily separated from the cap. Mature spores, in a variety of ripe mushrooms contained in the plates and sponge, are hardly digested.
• Peeled mushrooms should be put in cold water for 30 minutes in order to soak the sand adhering to them, dry leaves, and wash them thoroughly for 2-3 times, pouring fresh water each time. It’s good to add a little salt in it - it will help get rid of worms in mushrooms.
• In the shady wilderness of mushrooms less than on the pennies lit by the sun.
• Do not try raw mushrooms!
• Do not use over-ripe, slimy, flabby, wormy and spoiled mushrooms.
• Remember about the false agony: do not take mushrooms with a brightly colored cap.
•   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 citric acid and boil in water with a little salt to taste. After that, hot champignons, along with the broth, put in glass jars, close (but not roll up!) And store in a cool place (in the refrigerator). Of these, you can cook a variety of dishes and sauces.
• Never collect or eat mushrooms, at the base of which there is a tuberous thickening (like a red mushroom), and do not try them.
• Morels and stitch boil and rinse thoroughly with hot water.
• Mlechniki mushrooms before salting or eating fresh, boil or soak for a long time.
• Raw mushrooms swim, cooked - sink to the bottom.
• When cleaning fresh mushrooms, only the lower, dirty part of the leg is cut off.
• In oil, remove the upper skin of the cap.
• In morels, the caps are cut off from the legs, 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 broth is not eaten.
• From white mushrooms prepare broths and sauces, they are tasty in salted and marinated form. With any method of preparation does not change their inherent color and flavor.
• Only a decoction of white mushrooms and champignons can be used. Even a small amount of this broth improves any dish.
• Boletus mushrooms are not suitable for making soups, since they give dark decoctions. They are fried, stewed, salted and marinated.
• Milk and used mainly for salting.
• Russula cooked, fried and salted.
•   fry Small caps of these mushrooms are very tasty in salted and pickled form.
• Chanterelles are never wormy. They are fried, salted and pickled.
• Mushrooms are fried before stewing.
• Mushrooms should be seasoned with sour cream only after they have been well roasted, otherwise the mushrooms are boiled.
• Champignons have such a delicate taste and smell that the addition of spicy spices to them only worsens their taste. They are one of a kind mushrooms, which have a light, slightly sour taste.
• Such native Russian food, like mushrooms, is better to fill with sunflower oil. It fries all tubular mushrooms, as well as russula, chanterelles, champignons. Salt milk mushrooms and volnushki fill them. Oil is poured into glass jars with pickled boilers and mushrooms, so that a thin layer of it protects the marinade from mold.
• Do not leave fresh mushrooms for a long time, substances that are hazardous to health and even to life appear in them. Immediately sort out and start cooking. In extreme cases, put them in a colander, sieve or enamel pan and, without covering the lid, put in the refrigerator, but not more than a day and a half.
• Mushrooms collected in rainy weather, especially quickly deteriorate. If you leave them in the basket for a few hours, they will soften, become unsuitable for consumption. Therefore, they must be prepared immediately. But ready-made mushroom dishes cannot be stored for a long time - they will deteriorate.
• To keep the peeled mushrooms from turning black, put them in salted water, add a little vinegar.
• It is easy to remove the peel from syruzhek, if you predat them with boiling water
• Before cooking, remove the film with mucus from the oil.
• Spices are put in marinade only when it is finally cleared of foam.
• To marinade from boletus and aspen mushrooms not blackened, pour over boiling water before boiling, hold in this water for 10 minutes, rinse, and then cook in the usual way.
• So that the peeled champignons do not darken, they are put in water slightly acidified with lemon or citric acid.
• Remember the possibility of botulism and other bacterial diseases in case of violation of sanitary and hygienic requirements when preserving mushrooms.
• Banks with pickled and salted do not roll metal lids; this can lead to the development of a botulinum microbe. It is enough to cover the jar with two sheets of paper - plain and waxed, tight to tie and put in a cool place.
• It should be remembered that the botulinum bacteria produce their deadly toxin only with the most severe lack of oxygen (ie, inside tightly closed cans) and at temperatures above +18 grams. C. When storing canned food at a temperature below +18 g. With (in the refrigerator) the formation of botulinum toxin in canned food is impossible.
• For drying select not strong strong mushrooms. They are sorted and cleared of sticking to the ground, but not washed.
• In white mushrooms, the legs are cut off completely or partially so that no more than half is left. Dry them separately.
• In boletus and aspen mushrooms, the legs are not cut, and the whole mushroom is cut vertically in half or in 4 pieces.
• You can pickle all edible mushrooms, but most often they use only lamellar ones, since tubular mushrooms become flabby when salted.
• Marinade from boletus and aspen mushrooms will not turn black, if you boil mushrooms with boiling water before cooking, stand in this water for 5-10 minutes, then rinse with cold water.
• To marinade was bright and transparent, it is necessary during the cooking to remove the foam.
• Salted mushrooms can not be kept warm, and can not be frozen: in either case they darken.
• Store dry mushrooms in a sealed container, otherwise the aroma will evaporate.
• If dried mushrooms have crumbled during storage, do not throw away crumbs. Put them into powder and store in a well-sealed glass jar in a cool, dry place. Mushroom sauces and bouillons can be made from this powder.
• Dried mushrooms well hold a few hours in salted milk - they will be as fresh.
• Dried mushrooms are much better absorbed if they are ground into powder. From such mushroom flour you can cook soups, sauces, add to stewed vegetables, meat.
• Dried chanterelles are better boiled soft if you add a little baking soda into the water.
• Mushrooms containing milky sap - volushki, chernushki, whitefish, milk mushrooms, podgruzdi, valui and others, boil or soak before salting to remove bitter, irritating to the stomach substances. After scalding, rinse them with cold water.
• Before cooking, lines and morels must be boiled for 7-10 minutes, pour the broth (it contains poison). After that, the mushrooms can be boiled or fried.
• Chanterelles and walley before marinating boil in salted water for 25 minutes, fold it in a sieve and rinse. Then put in a saucepan, pour the necessary amount of water and vinegar, add salt and boil again.
• Boil 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 transparent.
• Salted mushrooms should be stored in a cold place and at the same time ensure that mold does not appear. From time to time, the cloth and the circle with which they are covered should be washed in hot, lightly salted water.
• Pickled mushrooms should be stored in a cool place. In the case of mold, all the mushrooms should be thrown back into a colander and washed with boiling water, then make a new marinade, boil the mushrooms in it and put in clean jars, cover with 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 cans.
• When pickling mushrooms, do not neglect dill. Feel free to put it, marinating oil, salting russula, chanterelles, walui. But milk mushrooms, mushrooms, butterflies and waves are better to salt without fragrant herbs. Their natural flavor is more pleasant than dill.
• Do not forget about horseradish. The leaves and roots of horseradish, put in mushrooms, not only give them spicy sharpness, but reliably protect from deacidification.
• Green twigs of black currant give mushrooms an aroma, and the leaves of cherry and oak make delicious fragility and strength.
• Most mushrooms are best salted without onions. He quickly loses its flavor, easily sour. Crumble onions (you can and green) only in salted mushrooms and milk mushrooms, as well as pickled mushrooms and boletus.
• Bay leaf, thrown into cooking mushrooms and boletus, will give them a special flavor. Put in a marinade also a little cinnamon, cloves, star anise.
• Store salted mushrooms at a temperature of 2-10 ° C. At higher temperatures, they turn sour, become soft, even moldy, and cannot be eaten. For villagers and gardeners, the problem of storing salt mushrooms is solved simply by using a cellar. Townspeople should salt only as many mushrooms as they can be placed in the refrigerator. On the balcony in winter, they will freeze, and they will have to be thrown away.

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