Valui
Valuy is a mushroom that grows in almost all regions of our country. Despite the fact that it belongs to less valuable mushrooms (in comparison with camelina, porcini mushrooms), the plant has a pleasant taste and always pleases mushroom pickers when it gets into their basket. By its appearance, Valui strongly resembles a porcini mushroom. However, it is quite easy to distinguish them from each other - you just have to pick up the mushroom, and then everything becomes clear.
The ratio of BJU in the product
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Most often, the Valui mushroom can be found in mixed and deciduous forests. It is absolutely useless to look for it among the needles. Such a mushroom is quite easy to collect, since it does not grow alone in a large meadow, but in several pieces at once. The mushroom has a plastic structure, a white-yellow leg, the pulp of which has a sharp and not very pleasant smell, and also has a bitter juice. A young Valui mushroom is very easy to distinguish from an old one. The former is endowed with a semicircular, beautiful hat, while the latter is almost flat. In older mushrooms, a large cavity forms inside the stem. Valui can be found against a green background of leaves due to its yellow-brown cap, which sometimes has a bright yellow color.
You should look for the Valui mushroom in July, as well as in August. The least of all is in September, when the mushroom begins to feel the autumn coolness. Specially, mushroom pickers do not hunt for these mushrooms, but most often put them in their basket if they cannot find anything else.
This mushroom is quite tasty. The only rule is that you can only eat hats. They are best served pickled or salted.
When picking mushrooms, you should be careful not to take an old mushroom for yourself, because, unlike young ones, it is often almost completely wormy and unusable. Cooking valuy consists in its mandatory preliminary soaking and boiling. After the measures taken, this mushroom can be eaten, because it acquires a good aroma and pleasant taste. It is strictly forbidden to dry such mushrooms, which also distinguishes Valui from porcini mushroom, which, after drying, acquires a delicious aroma, decorating any hot or cold dish with this.
On the territory of Russia, the Valui mushroom is most represented in Western Siberia, the European part, as well as in the Far East. A damp place in the forest is a favorite place for this mushroom. In addition, here you will always find not one, but several values at once.
Pickled Valui
To prepare valuy, you need to cut off the mushroom caps and soak them in running water for three days. Then they should be boiled in lightly salted water for 20 minutes. Drain the water. Transfer the mushrooms to a saucepan and cover with brine. Cook again (no more than 20-25 minutes). The finished dish is cooled and transferred to jars.
For 1 kg of mushrooms you will need:
- Water - 2 liters.
- 80-% vinegar essence - 30 g.
- 400 g of salt (not iodized) - 400 g
- Bay leaves - 10 pcs.
- Allspice - 20 peas.
Salted Valui
Cooking valuey begins with the fact that you should take young mushrooms, cut off their caps and soak in running water for at least 3 days.
After the allotted time, the mushrooms are boiled for 10 minutes. The water is drained, and the mushrooms are transferred to a small saucepan in layers, not forgetting to add a little salt to them. Additionally, horseradish, cherry leaves and dill should be used. Gauze is placed on the topmost row of mushrooms, which is necessarily pressed down with a wooden circle. Salted walui will be ready only 40 days after the start of cooking. After that, the caps are laid out in clean jars and stored in the refrigerator.
For 7 kg of fresh young mushrooms you need:
- Dill umbrellas - 5 pcs.
- Salt (not iodized) - 300 g.
- Large cherry leaves - 20 pcs.
- Not very small horseradish leaves - 3 pcs.
Cutlets with salted value
Boil a small piece of beef until cooked. Add whole, peeled potatoes to it. When the potatoes are completely cooked, they are passed through a meat grinder along with the meat. Finely chopped salted valui are mixed into the resulting mass. Mix everything very well and add vegetable oil. Minced meat is ready. You can sculpt cutlets, which are breaded in breadcrumbs and fried in vegetable oil to achieve a golden brown crust. Ready cutlets are served hot. Decorate with sour cream and green leaves.
For cutlets you will need:
- Beef - 200 g.
- Salted value hats - 6 pcs.
- Sunflower oil - 100 g.
- Large potatoes - 4-5 pcs.
- Chopped bread crumbs.
Fish with Valuev sauce
Take river fish, separate it from the bones, disassemble into fillets. Fold neatly into shape. Top with pieces of salted value and sautéed onions. To give the dish a more pleasant taste, add a little mushroom brine to the dish. After that, the mold is placed in a preheated oven and covered with a lid. Cooking time - 20-25 minutes. After the allotted time, the dish is poured with lemon juice, sprinkled with dill and parsley. If desired, you can season the fish with pepper.
To prepare a dish you need:
- River fish fillet - 1 pc.
- Salted value hats - 300 g.
- Lemon juice - 0.5 large and 1 whole.
- Salt and pepper to taste.
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