Among the lovers of “quiet hunting”, valui mushrooms are not very popular. Few people know how to cook them, but everyone is aware that they have pronounced bitterness, which spoils the finished dish with terrible force. However, those who know how to overcome the taste characteristics of valuya, collect it willingly and assure that, properly prepared, it is not inferior to others, loved and revered, fellow.
Specificity of Valuya
The mushroom grows quite large, has a smooth, slightly mucous cap that looks like a fist in youth. With age, it straightens and takes the form of a concave disc, which often grows to a diameter of 15 centimeters. In addition to the bitter pulp, valui can "boast" a specific, not too pleasant smell, similar to the smell of rancid oil. In addition, often the mushrooms are wormy, and in adults the leg becomes fragile and crumbles even with a light touch. It would seem that one should not pay attention to Valui mushrooms: how to cook, it is not clear, to run into a worm is easy, smell, bitter ... However, they have some nice features: the hat is thick, and remains so even after processing. The only condition: to collect only young copies of the so-called cams.
Valui-mushroom: how to pickle hot
Salting is the most popular and correct way to handle a bull. In this form, it can compete with milk mushrooms and saffron milk mushrooms, and some like it even more. First you need to thoroughly wash mushrooms valui. How to cook them - cleaned or not - there are disputes, but most cooks tend to believe that the skin from the caps should be removed. Especially since she slazit without any difficulty. Mushrooms are cooked; after boiling should take at least a quarter of an hour, during which time the notorious bitterness will go away. When the walrus cools down, they fold into an opaque pot (for example, into an enamel pan) and pour an approximate amount of coarse salt into it - one and a half cups per 10 liter container. A load is laid on top of the tamped flush with the edges of the valui; under its weight a bitter juice will flow out through the top. From time to time for intake of oxygen you need to pierce the mushrooms to the bottom. When the juice stops flowing, the oppression is removed, spices are put on top (for example, black currant leaves, horseradish and dill), the pan is covered with a cloth and left for 40 days. After the walley is packed with herbs along sterile cans and hiding in the basement.
There is another way to preserve valui mushroom. How to salt in a hot way, we have already figured out, now consider the cold. Production is washed and poured with cool water for at least two days. No less than three times a day, it changes - thus the bitterness is washed away. Then the water is drained completely, Valui is poured with salt (about 50 grams per kilo of mushrooms), and left for 2 months. Next - the layout of sterile cans and hiding in the cellar.
This processing method also gives excellent results. Before marinating the mushrooms of Valui, they are soaked as during cold pickling, after about a third of an hour are cooked and washed. A marinade is made up: one and a half tablespoons of coarse salt is taken per liter of water, the same amount of sugar is boiled. In the brine for twenty minutes, the valui are boiled; before turning off the essence of vinegar injects (the same one and a half tablespoons per liter of marinade). Pepper-polka dots and sweet-scented, laurel, mustard seeds and cloves are laid out on banks, and then pickled mushrooms are added. Roll, turn and wrap to natural cooling.
Unfortunately, when the hands have Valui mushrooms, recipes are not encouraging with a special variety. Salting, pickling - the main ways to cook them. An alternative may be caviar, which from valuev turns out just delicious. It can be made not only from fresh, but also from previously salted or pickled mushrooms. Fresh macerated as described above, after cooling, they are made into minced meat, which is sent to the pan to the onion roast. Together they will stew for about fifteen minutes; Spawn caviar at its discretion.
Do not ignore the valui mushrooms! How to cook from them a variety of goodies, we told. It remains only to try and make sure that this fungus is not worthless.