Experienced mushroom pickers, and just people, not indifferentto "quiet hunting", they perfectly know such a mushroom as a valuy. It gets in our forests to everyone, beckons with a light brown "hog" hat from afar and disappoints with a plate-like turn near. People do not take him, but on the contrary, they are knocked down with boots and sticks, so as not to be teased in the future.
And completely unfairly befell such a fatevalui (mushroom). Cooking it in salted and pickled form mastered long ago and is still carried out by experienced and thrifty people. Because what could be better than to pick up a crisp, strong mushroom with a fork and send it, dear, into your mouth in a breezy winter evening? Nothing - and there's nothing to argue!
Therefore, let us eliminate this annoying gap in our culinary knowledge and find out what kind of mushroom is Valui, how to pickle it. Or salt.
So what are you, a forest mushroom ... (characteristic of valuy)
Valui (mushroom; we’ll learn to cook itlater) belongs to the Syréezha family, and is scientifically called Russulafoetens, which means “russula smelly,” sorry. The people reacted to it less biased and called it: snotman, cam, bull. And why? Because scientists do not know how to cook this mushroom, but the people - yes.
However, in fairness I must saythat he still has an unpleasant smell, especially in wet weather, and bitterness is also present. Young specimens have a "snotty" ball-shaped cap, firmly embracing a white hollow leg. For salting it is best to use them - they are round, strong, similar to nuts.
Valui (mushroom). Hot pickling
Now let us proceed directly to the description of the process of hot salting of this representative of the Syrège family.
First you need to unblock the value independing on the size of the caps. Then cut the legs almost under the spine. If you think that the walui (mushroom) is already prepared, you can start cooking without delay, then you are mistaken. The next step will be a long soaking (for 2-3 days) with a regular change of water - several times a day.
After you stand it with honora test, your patience will be rewarded. Boil will need only 10-15 minutes Valui (mushroom). Cooking it now will be only to add salt when cooking and remove the foam, but with all care. Ready-made mushrooms should be laid in a colander, cooled, if necessary, to salt and shift with spices - bay leaf, allspice, cloves, who like what.
Pickled Value Recipe
The preparatory stage is the same as in the previous one.recipe: sort out, soak, change water. Then boil in lightly salted water for 20 minutes, drain the water. Pour boiled mushrooms with marinade (for 1 kg of mushrooms - 2 liters of water, 400 g of salt, 30 g of vinegar essence, 20 peas allspice, 10 bay leaves) and boil for another 20-25 minutes. Then cool, shift to sterilized jars and roll.
It is better to open at least in a month and a half, when the bitterness is completely out, the mushrooms marinate, and then it is really them on the fork and in the mouth.
