Salting gobies for the winter. Valui mushrooms (gobies)

Mushroom pickers with experience are probably familiar with the word "value", because this is nothing more than the name of a mushroom, quite popular in the old days. Gobies were especially popular in Rus', and this is what the valuuy mushroom, salted, was also called.

Nowadays, the fashion for old recipes is returning, so the valuuy mushroom is becoming popular again. For those who are going on a “silent hunt” and plan to cook them, it will not be superfluous to recall that health can be harmed by mistaking a poisonous mushroom for edible. You will put your health at no less risk by ignoring the rules of harvesting and cooking mushrooms.

You can recognize where the gobies are, and where the poisonous mushrooms are, by carefully examining the photo and comparing the description. Let's take a closer look at this mushroom so as not to make mistakes.

Description

A representative of the russula mushroom family Russula foetens is called a goby, a cowshed, a pig, a podtopolnik, and it’s completely unattractive - a snotler. This is conditional edible mushroom.

The edges of his cap are bent inward, and she, mostly in small mushrooms, looks like a ball. Over time, the hat straightens and becomes even, and a small depression appears in the center. The diameter of the cap in small mushrooms is 3 cm, in large ones it is up to 18 cm. The color is yellow, and sometimes ocher. The surface of the fungus is wet, in the rainy season it is covered with sticky mucus. The leg may resemble a small barrel, its height is from 6 to 12 cm, its diameter is slightly more than 3 cm, the leg is lighter than the hat.

In a young mushroom, the flesh is white, in those that are older, it turns yellow. A slight bitterness is heard in the taste of the mushroom, and the aroma can hardly be called pleasant, as can be said about the smell, reminiscent of the smell of rotten meat. Therefore, mushroom pickers advise soaking and boiling the goby, after these procedures, the taste and aroma of the mushroom become pleasant.

Where to collect mushrooms

There are many mushrooms in Siberia and the Far East, they are mainly found in mixed forests. Gobies can be found growing one at a time, or you can see entire clearings. If there is a birch area near the arable land, do not be too lazy to look there, for sure pigs grow there. They love shade and dampness, they grow mainly where the soil is constantly damp.

Note to newbies:

• Mid-June - September - during this period, the conditions for the growth of mushrooms are the most favorable. If the autumn is warm and rainy, then mushrooms are found in October.
• If you find a whole clearing, then choose younger mushrooms so that the diameter of their hats is no more than 6 cm.
• Cut off the leg at a height of 2 cm from the ground, so you save the mycelium.
• IN fresh mushrooms, due to bitterness, can not be consumed.

Beneficial features

It cannot be said that the mushroom is a storehouse of vitamins, minerals and others. useful substances, and how can you say that about a product that is 90% water. Gobies have a lot of protein, according to this indicator, mushrooms leave products such as eggs and meat far behind, but do not rush to rejoice, our body can only absorb 50% of it.

But what is absorbed by all 95% is fats and carbohydrates, but in the amount of these substances in each mushroom there is only 1%, so bulls can be safely included in any diet. Yes, and cholesterol should not be feared, there are so many amino acids in mushrooms that they not only do not contribute to the formation of sclerotic plaques, but, on the contrary, restore the elasticity of blood vessels.

Gobies contain ascorbic acid, iodine, magnesium, chromium and other components, but still you should not be zealous, we remind you that these are conditionally edible mushrooms, which means they cannot be abused.

All for and against

First you need to weigh the pros and cons, because you should not risk your health, even if the temptation to try a dish with mushrooms is very great.

Of course, mushrooms activate the body's defenses, they normalize blood sugar, help treat arrhythmias, help with hypertension, promote metabolism and metabolic processes. But, we must not forget that eating mushrooms is strictly prohibited for children under 12 years old, pregnant and lactating women. If the heat treatment was insufficient, and even more so, the mushrooms are old, food poisoning can be very severe. In addition, fungi accumulate all the toxic substances in the air and soil, and transfer it all into our body.

How to distinguish gobies from their counterparts

Let's look at which mushrooms the goby has the greatest similarity with, and what distinguishing features are considered the main ones.

1. The buffy russula differs from the goby in that its hat, regardless of age, is flat, slightly convex, has a greenish tint. The leg is white, with a smooth surface.
2. Have you cut a mushroom and smell of almonds and a slight bitterness? So you don’t have a goby in your hands, but an almond russula.
3. The main difference between another mushroom, resembling a goby, and called Morse russula, is yellow plates, painted along the edges in a purple hue.
4. A goby can be confused with a porcini mushroom, but the latter is not lamellar, but tubular.
5. The greatest danger is fraught with resemblance to hebeloma, which because of this is called “false value”. A lethal outcome occurs in 100% of cases of its consumption, and intoxication occurs so quickly that a person dies within half an hour. This poisonous mushroom can be identified by this sign - the cut surface has a pungent smell of horseradish, which disappears after a few minutes. You also need to carefully examine the leg, if you notice small scales on it, bypass the mushroom.

Overripe gobies can also cause poisoning. If they are poorly soaked, then bitterness can cause poisoning of the body.

Cooking delicious

Having brought the mushrooms from the forest, they sort them out, cut off the legs, since the bitterness does not go away from them, no matter how much they are soaked and lowered into the water. Gobies are kept in water for three days, changing the water daily, in the morning and in the evening. After that, the gobies need to be boiled for at least 30 minutes, after that the water is drained, and the mushrooms are thrown into a colander. And only after that the mushrooms are ready for cooking.

They are salted, pickled, and after a month they are ready for use. Mushrooms are added to salads and vinaigrettes, fried, and prepared for pies and casseroles. But it is not recommended to dry the gobies, as they are fragile and have a specific bitterness.

So, you brought mushrooms from the forest, sorted them out, soaked them and boiled them, what next to do with them?

Salting gobies. Mushrooms are laid in rows, sprinkled with salt (a tablespoon of salt per 1 kg of mushrooms). Here you can also add black peppercorns, bay leaf, currants (leaves). Oppression is placed on the mushrooms, if you put them in a jar, then the functions of oppression can be performed by a bunch of greens placed on top and pressed onto the mushrooms. Any stone, with the exception of limestone, and, of course, not a metal product, can be an oppression placed on a wooden plank. As we have already said, after a month, mushrooms can be taken out and served with potatoes.

Salad with gobies. Salted mushroom can be added to salad. Salad with gobies is prepared very simply. In a salad bowl you need to mix boiled potatoes, canned green pea, mushrooms, cut into pieces, chopped onions or herbs to taste. dressing the salad vegetable oil or sour cream.

If the mushrooms after salting seem too salty to you - it doesn’t matter, fill them with clean, boiled water room temperature and leave for about an hour. After tasting them after soaking, they will no longer seem so salty to you.

Bon appetit!

Those housewives who know how to salt valui mushrooms for the winter always manage to treat their family and friends with a delicious snack. Although these fruiting bodies are not very popular, but if they are skillfully prepared, one can appreciate them. beneficial features and taste. Fans of "silent hunting" assure that the collection of valuables and their preparation is an exciting, but at the same time responsible business. Therefore, before you learn how to salt valui at home, you need to familiarize yourself with the recipes and instructions of specialists.

There are 2 ways of salting valuev: cold and hot. Regardless of which option you use, cooked mushrooms will be a real delicacy on your table. However, there are secrets here too: a feature of these fruiting bodies is bitterness in the pulp. Therefore, to get rid of it, mushrooms are soaked for 3 days. In this case, 3-4 times you need to change the water to colder. After such a procedure, the valui can be used for further processing: fry, salt, marinate, stew and even bake.

This article will consider 5 recipes for salting value in a cold way and 5 in a hot way.

The recipe for cold salted valuyas is a great option for preparing appetizers for the festive table.

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

The description of the primary processing in this recipe will be fundamental for all salting described in subsequent methods.

How to salt valui in a cold way so that the end result of the product turns out to be tasty and harmless to your health?

Remove the film from the mushroom caps with a knife, cut off a significant part of the stem. Rinse in plenty of water to rid the fruiting body of sand and earth. Pour with cool water and leave for 3-4 days to soak from bitterness (change water 2-3 times every day ).

Usually, salting of valuev mushrooms for the winter is done in jars. Therefore, you need to put leaves on the bottom of glass containers black currant, Umbrellas Of Dill And A Layer Of Salt.

Transfer the valui from the water to a sieve to drain well. Distribute the mushrooms in layers in jars, sprinkling with salt and dill. Spread currant leaves on top, press down well and cover with gauze folded several times.

After about 6 days, brine begins to appear in the jars. If it is not enough and it does not completely cover the mushrooms, you need to increase the load. You can also add some cold boiled water.

Storage salted mushrooms takes place in a cool dark room, the temperature of which does not exceed + 10 ° C. After 40-50 days, the valui are ready for use. They can be seasoned with sour cream, as well as vegetable oil in combination with finely chopped green onions.

How to salt valui at home in a cold way

In this recipe for salting valuev in a cold way, it is better to take enamel pan, and then put the mushrooms in jars and close.

• 3 kg of the main product;
• 150 g of salt;
• 10 cherry leaves;
• 2 sheets of horseradish;
• 3 bay leaves;
• 10 black peppercorns.

Cold salting of value is divided into several stages:

1. After preliminary cleaning, conditionally edible mushrooms are poured with water for 3 days to remove bitterness from them.
2. The used water is drained, and the fruiting bodies are laid out on a sieve to drain and dry.
3. A layer of salt is poured onto the bottom of an enameled pan, cherry and horseradish leaves are laid out.
4. Then lay out a layer of mushrooms with caps down, its thickness should not exceed 5 cm.
5. Top with chopped garlic, salt, bay leaf and pepper.
6. The last layer is laid out with salt, spicy leaves and covered with a clean kitchen napkin.
7. They cover with a large inverted plate and press down with a load so that the valui settle and let the juice flow.
8. After 20 days, when the mushrooms are covered with brine, they are transferred to glass jars, poured with the same brine.
9. Close with tight plastic lids and put on shelves in the basement.
10. After 2 months, the mushrooms are completely ready for use.

Salting valuev for the winter in a cold way in glass jars

This method, which shows how to salt valui for the winter in jars, differs from the previous ones. In this case, immediately before salting, the mushrooms need to be blanched in boiling water.

• 4 kg of the main product;
• 180 g of salt;
• 1 st. l. dill seeds;
• 8 cloves;
• 2 sheets of horseradish.

The cold-salted valuev mushroom recipe requires a detailed description.

1. After preliminary cleaning, the mushrooms are washed in a large amount of water so that all the sand comes out of them.
2. Fill with water and leave for 2-3 days to get wet from bitterness.
3. Put the mushrooms in a colander and lower them into boiling water for 5 minutes. The blanching process prevents the valui from souring in a salty form.
4. Rinse immediately in cold water and put on a sieve to drain and dry well.
5. We put torn horseradish leaves on the bottom of the sterilized bottles, pour a thin layer of salt.
6. Put a layer of mushrooms on top and sprinkle with salt and other spices indicated in the recipe.
7. In a similar way, we fill the jars to the very top, sprinkling with salt and spices.
8. Press down and pour 1 tbsp. cold boiled water.
9. We close the lids and take them out to the basement.
10. We store at a temperature not higher than +10°C to eliminate the risk of souring of the workpiece. After 15 days, a mushroom appetizer can be put on the table and treated to your guests.

Salting valuev with cherry and oak leaves

Everyone will like the recipe for salting Valuev mushrooms for the winter in this way: the mushrooms are crispy, hard and amazingly tasty. original dish make the spices and spices offered in the recipe.

• 3 kg of the main product;
• 150 g of salt;
• 1 tsp coriander seeds;
• Cherry and oak leaves.

The salting of the value for the winter spent in the cold way should be divided into stages.

1. Once the mushrooms have been cleaned and washed, they are poured with cold water for 3 days.
2. After that, portions are laid out in a colander and dipped in boiling salted water for 7 minutes.
3. Spread in a thin layer on a sieve to drain off excess liquid for 10-15 minutes.
4. Pure cherry and oak leaves are laid out at the bottom of any glass or enameled container, which will give the mushrooms elasticity.
5. Pour a thin layer of salt and distribute a small part of the mushrooms to a height of no more than 6 cm.
6. Sprinkle with salt and coriander seeds on top.
7. Spread all the available mushrooms and use all the spices.
8. The last layer should be salt, as well as cherry and oak leaves.
9. Press the mushrooms down, cover with a gauze napkin and put a load on top so that the mushrooms release the juice.
10. After 1.5-2 months, the mushrooms are completely ready for use, although some begin to eat them after 20-25 days.

Recipe for cold pickling of Valuev mushrooms at home

This method of salting valuev at home involves not only soaking for several days, but also a little boiling. This will completely secure the further preparation of valuev mushrooms by cold pickling.

• 3 kg of the main product;
• 150 g of salt;
• 1 tsp citric acid;
• ½ tsp cumin;
• 2 tsp oregano;
• horseradish leaves;
• 5 cloves of garlic.

1. After preliminary cleaning and soaking, the valui mushrooms are placed in boiling water.
2. Pour in 1 tbsp. l. salt and citric acid, boil for 15 minutes and take out in a colander.
3. Horseradish leaves and a thin layer of salt are laid out at the bottom of the jars.
4. Next comes a layer of mushrooms and a layer of all the spices.
5. Having laid out all the fruiting bodies along with spices and sprinkled each layer with salt, the mass is pressed down with hands, covered with a gauze napkin and a load is placed.
6. Within a few days, the mushrooms settle and release juice, covering all layers with brine.
7. Once a week, you need to look at the containers with mushrooms, and if mold appears, remove it, and wash the gauze in hot water and cover the mushrooms again.

The following 5 recipes will tell you how to properly salt the valui for the winter in a hot way.

How to salt valui mushrooms in a hot way (with video)

This method helps to get a quick snack and put the mushrooms on the table 10 days after salting.

• 3 kg of the main product;
• 150-180 g of salt;
• 4 bulbs;
• 3 art. l. chopped horseradish root;
• 4 umbrellas of dill.

We offer you to watch a video showing how to salt valui mushrooms in a hot way:

1. Peel the valui, cut off the legs and pour water for 5-7 hours to remove bitterness.
2. Boil water and put soaked mushrooms in it.
3. Boil for 30 minutes, constantly removing the foam from the surface.
4. Remove, put in a colander and rinse with cold water.
5. Put in a large container, sprinkle with salt and all spices (cut the onion into half rings), mix well with your hands.
6. Arrange in sterilized jars, put a load of plastic bottle with water and take it to the basement.

After a few days, you can treat your relatives and friends with valuya.

Recipe for hot salting of Valuev mushrooms for the winter in jars

If your household does not have wooden or ceramic barrels, then a recipe showing how to salt valui mushrooms is suitable for glass jars.

• 2 kg of the main product;
• 4 tbsp. water;
• Vegetable oil;
• 100 g of salt.

Salting Valuev mushrooms at home follows the following pattern:

1. Fruit bodies must first be cleaned of forest debris, then soaked for 5-8 hours in cold water, folded into a sieve.
2. Pour the water indicated in the recipe into an enameled pan, bring to a boil and add salt.
3. Dip the mushrooms in boiling water and boil for 20-25 minutes over low heat, constantly removing the foam.
4. Distribute boiled valui into sterilized jars and pour 3 tbsp. l. boiled vegetable oil.
5. Let the mushrooms cool, tie parchment paper, bandage with a tourniquet and put in a cool room.
6. Such a blank can later serve for pickling, and can also be used for cooking first courses.

Salting valuev with barberry in a hot way

Salting value in jars for the winter is a great way to get quick snack for the unexpected arrival of guests. Mushrooms prepared with hot salting will go well with alcoholic drinks and complement the main dishes.

• 3 kg of the main product;
• 150-170 g of salt;
• Black currant leaves;
• 1 tsp barberry;
• Dill sprigs.

How to salt valui in jars, will tell detailed description prescription.

1. Mushrooms are washed and cleaned, poured with cold water for 5 hours. During this period, it is recommended to change the liquid 2-3 times.
2. After soaking, the fruiting bodies are again poured with water, allowed to boil over medium heat and boiled for 20 minutes, removing the foam.
3. The broth is drained, the mushrooms are allowed to drain and cool.
4. Spread in a large bowl, pour out all the salt and spices, mix thoroughly with your hands.
5. Leave for 3-5 hours, stirring the whole mass from time to time to melt the salt crystals.
6. They put it in prepared jars under the very neck, press down and put a load (a plastic bottle filled with water can act as a load).
7. Take out to a cool room for long-term storage.
8. After some time, juice should begin to stand out from the workpiece, which will gradually begin to overflow over the edge of the jar. This will help remove the remaining bitterness from the fruiting bodies. Several times a week, a clean wooden stick should be lowered into the jar (to the very bottom) to enrich the mushrooms with oxygen.
9. The load is changed to a lighter one, and salting continues. In total, the process lasts 30 days from the moment the mushrooms are placed in jars.

Hot salted Valuev with garlic and dill

The following recipe for preparing salted valuyas for the winter in a hot way gives tangible benefits for snacks. The first - after boiling, the bitter taste disappears, as well as the unpleasant mealy smell. The second is that the mushroom pickling period is much shorter than with cold pickling.

• 2 kg of the main product;
• 120 g of salt;
• 10 cloves of garlic;
• 5 cloves;
• 1 st. l. dry dill;
• Leaves of black and red currant.

Hot-salted valuev mushrooms for the winter will only speed up the wait tasty snack. Literally in 10-12 days mushroom dish will be ready, and you can replenish and diversify your daily diet.

1. Peel the valui, rinse, cut off the legs and pour water for soaking for 2 days.
2. Boil the mushrooms in salted water for 30 minutes and drain in a sieve or colander.
3. After cooling, distribute the product in layers in jars, sprinkling each level with salt and spices from the recipe.
4. The last layer of mushrooms is sprinkled with salt and covered with black and red currant leaves.
5. Cover with gauze on top and put a load so that the valui let the juice out.
6. As soon as the mushrooms settle and the brine appears, you can add a new portion of fruiting bodies to the jars, also sprinkling with salt and spices.
7. Take the jars to the basement and store at a temperature not exceeding +10°C.

Salting Valuev mushrooms for the winter in a hot way

Salting valuev in glass jars for storage for the winter will require every hostess to follow all the recommendations and a little patience. In this case, you get an appetizing and fragrant snack.

• 3 kg of the main product;
• 150 g of salt;
• Dill sprigs;
• 10 cloves of garlic;
• 7 bay leaves;
• Vegetable oil.

How to properly salt valui mushrooms in a hot way will show a step-by-step description.

1. After 2-day soaking, the mushrooms are boiled in salted water for 30 minutes, constantly removing the dirty foam from the surface. There should be enough water so that the boulders float freely in it.
2. Mushrooms are thrown back on a sieve, washed hot water and let it drain completely.
3. The finished main ingredient is transferred in layers to jars, alternating with salt, dill sprigs, diced garlic and bay leaf.
4. After filling completely sterilized jars, the mushrooms are well tamped to remove air "pockets".
5. Pour in boiled vegetable oil (for 1 liter jar of mushrooms you need 3 tablespoons of oil).
6. Close with tight plastic lids and put in the refrigerator.

This salting recipe allows you to try valui after 20 days.

Salted mushrooms are familiar dish For Russia. No holiday is complete without this treat. Despite the fact that now you can buy any blanks in the store, good housewives still prefer cooking with their own hands. To do this, it is important to know a few nuances: what options are best, how best to pickle mushrooms, and which method to choose for this.

Experienced mushroom pickers appreciate milk mushrooms and mushrooms. Their representatives are not often found in the wild forest, but in salting they are the most delicious and fragrant.

Is it possible to salt mushrooms in a plastic bowl?

Many are interested in whether it is possible to carry out salting in plastic dishes. The answer is unequivocal - no. Despite the convenience and availability, it is not worth using it. The reason is the interaction between the plastic and the brine.

If there is no other option, pay attention to the markings on the bottom of the container.

If purer components were used in the manufacture of a basin or bucket, you will see an image of a glass and a fork or the letters PET, PET. These designations indicate that the container is made of food-grade plastic and can be used for food.

Preparatory stage of salting

Before moving on to salting, you need to prepare everything. At the first stage, mushrooms are sorted by size and type, cleaned of dirt, cut and soaked.

Sorting

Sort the harvest by type. Mistresses say that the most delicious mushrooms are obtained when several types are mixed. Perhaps this is true, but each individual sample requires a different heat treatment time.

cleaning

Clean the raw materials from dirt. If there are damaged areas, cut them off. The dirt under the cap of the lamellar representatives is easiest to remove with a soft toothbrush.

slicing

If the caps are large, it is better to cut them in half. In order not to waste time, you can do it just during the cleaning.

soaking

Methods for salting mushrooms

Eat a large number of salting methods. Each hostess has her own, proven option. Let's look at the main methods of harvesting mushrooms for the winter.

Quick salting

A quick pickling method is suitable if you need a snack the next day. Then varieties that are boiled are suitable: white, boletus, russula or champignons.

Boil them until tender, salt to taste, use spices, garlic and pour with weak brine. Leave overnight in jars in the refrigerator, and in the morning the dish can be eaten.

hot way

The hot method is quite simple, and therefore many housewives love it. First you need to know the exact weight of the dry ingredients. The next step is to prepare the brine. Take a glass of water, 2 medium tablespoons of salt with a small slide, 1 bay leaf, 3 peas of allspice and the same number of cloves. It is ideal to add a pinch of dill seeds and a few currant leaves.

As soon as the liquid boils, dip the mushrooms into it.

Important! After 5 minutes, foam will appear, which must be removed.

As for the cooking time, it may differ for different varieties. Approximately it should be 15-25 minutes.

As soon as the raw material sinks to the bottom, cooking should be stopped and cooled. It would be ideal to transfer the products to a wide bowl.

Transfer the cooled mushrooms to clean and sterilized jars so that they occupy 80% of the total volume, tamp well. Top up with the brine that remains after cooking, and roll up. It is better to store such blanks in a cool place.

cold way

Cold salting is a cooking method that does not contain heat treatment of products. As a container, you can use special barrels, a pan or glass jars.

Spices, currant leaves are laid at the bottom. Some housewives believe that additional aromas only interrupt the real smell, and do not use spicy herbs.

Next, the container is placed raw mushrooms hats down. Each ball is sprinkled with the usual table salt at the rate of 40 grams per 1 kilogram of raw materials, and poured with cold boiled water. When the container is filled to the top, it must be covered with a cloth and oppression should be installed.

Important! Do not use synthetic fabrics.

Put the pickle in the cold, and after a few weeks you can enjoy the finished product.

Dry salting

Lay the mushrooms with their hats down, in the same way as in the previous method, sprinkling with salt. After a few hours, when they soften a little, set the oppression.

This recipe differs from the previous one in that everything is marinated in own juice without using water or brine. Salting time depends on the variety.

in a barrel

Mushrooms that have been salted in a barrel are considered the most fragrant. In order to prepare such a delicacy, you need to wash the barrel well, pour plenty of salt on the bottom and top layer, at the rate of 60 grams of salt per 1 kilogram of raw materials. Lay the raw material tightly with the caps down and press down with oppression.

After three days, juice will appear, and the volumes will decrease. That's when you can add another batch. Repeat the procedure until the barrel is full.

Pour in brine (60 grams of salt per 1 liter of water) and cork. Place the barrel in a cold place, in a cellar or basement.

without vinegar

The recipe for harvesting without the use of vinegar is especially popular.

Prepared mushrooms need to be boiled with the addition of salt and citric acid. It is important to collect the foam that will form during the cooking process. As soon as they go down, the gas can be turned off.

Place them in clean jars and carefully sterilize in hot water for another hour and a half. After that, carefully cork the jars with lids and turn upside down until completely cool.

Salting frozen mushrooms

There are times when there is no fresh mushrooms, and there are only frozen ones. Even from such raw materials it is quite easy to make delicious pickles.

Based on 3 kilograms of freezing, you will need 3 tablespoons of salt with a small slide, 6 teaspoons of sugar, 2 teaspoons of citric acid, bay leaf and cloves.

Place the mushrooms in a saucepan and add just 1.5 cups of water. Turn on a small fire so that the liquid from the mushrooms is released gradually. When the liquid covers the thick, add the rest of the ingredients and boil for another half hour. Leave for an hour to brew.

After that, bring to a boil again and roll into pre-prepared and scrupulously sterilized jars.

Recipes for salting mushrooms at home

It is important not only to choose the right pickling method, but also to pay attention to the variety of mushrooms that you want to cook. The fact is that each representative has its own distinctive features and properties.

Milk mushrooms

Milk mushrooms are fairly common mushrooms that taste best when salted hot. By themselves, they are quite juicy and meaty.

According to the recipe, for 1 kilogram of mushrooms you will need:

• 60 grams of salt;
• 4 garlic cloves;
• 10 black peppercorns;
• and the same number of leaves from a currant bush;
• several umbrellas of dill.

Boil prepared mushrooms for 5 minutes. Don't forget to collect foam. Next, remove the mushrooms and rinse them under cold running water.

Pour a little salt and some spices into a sterilized container, then lay the mushrooms and repeat the manipulations until the container is completely filled. Pour mushroom decoction, which remained after cooking, and cork.

mushrooms

For cooking mushrooms, it is best to use a cold method. It is without cooking and vinegar that this variety will be tastiest.

Salted mushrooms are quite easy to prepare. Put raw mushrooms in a container, sprinkling with salt (2 tablespoons per 1 kilogram of mushrooms). Some recommend adding garlic or currant leaves. Put it under pressure, and after a week you can taste the dish.

Honey mushrooms

Honey mushrooms have a low calorie content, which is provoked by their difficult digestibility. That is why they must be boiled before use.

To pickle mushrooms, you need to place them in a saucepan, pour water, boil and immediately drain the boiling water. Again pour cold water and boil for 20 minutes.

Put the cooled mushrooms on the bottom of another container, shifting them with spices and salt. Put under oppression in a cold place, and after a week you can clog jars for the winter or eat mushrooms.

oyster mushrooms

Cooking oyster mushrooms has its own characteristics. In order to salt 1 kilogram of raw materials, you will need 4 liters of water and 90 grams of salt for blanching. For brine, you need 400 grams of water, 2 tablespoons of salt, three peppercorns, bay leaves and currant leaves.

First, boil the oyster mushrooms for 7 minutes, put them in a colander, and prepare the brine. Put the mushrooms in sterilized jars, fill with brine, and in a week the dish is ready.

Oilers

The cold method described above is best suited for harvesting butter. When oil is salted, you need to adhere to the following proportions: 10 kilograms of mushrooms, 600 grams of salt, allspice, dill.

White fungus is rightfully considered the best representative of its kind. It can be prepared in any way, and it will come out very tasty. Let's consider the simplest option. Rinse the peeled porcini mushrooms, boil and drain in a colander.

Continuing salting, lay the raw materials in layers in the prepared container, sprinkling with salt. For 5 kilograms of mushrooms you will need a glass of salt, and under oppression. After 5-7 days the dish is ready. For safety, rearrange the pickles in a colder place.

Chanterelles

It is very tasty to cook chanterelles in a dry way, without using brine. It will take 50 grams of salt per kilogram of mushrooms. Place the prepared raw materials in a saucepan, sprinkling with salt and garlic cloves. Place oppression on top and leave it like that for a month.

Gobies

The goby, or valui, is quite common throughout the country. His ambassador provides that the raw materials must be boiled in salted water for 10 minutes. Next, the brine is drained, a new one is prepared, and the mushrooms are boiled for another 20 minutes, then the procedure is repeated again.

Pigs

Pigs are considered semi-poisonous mushrooms, therefore, before salting, they must be filled with water, and changed every 3 hours at least 5 times.

Boil the mushrooms for 5 minutes, drain the water, pour clean water and cook for another half hour. Drain the water again, pour in new water and cook for another 40 minutes. Place in a prepared container, sprinkle with salt, and send under oppression. After 45 days, the pigs are ready.

Volnushki

Waves contain milk juice, which is why they can be dangerous to human life if salted incorrectly. For 10 kilograms of waves, you will need 500 grams of salt and spices. Then do everything as with standard salting in a cold way. Mushrooms will be ready in 40 days.

cowsheds

Cowsheds should be soaked in cold water overnight. Boil for 20 minutes in salted water. For the brine, you will need 1 liter of water, 1 tablespoon of salt, 5 peppercorns, parsley leaves, currants, cherries, raspberries. Boil the mixture, boil for 20 minutes, remove from the stove and add 2 tablespoons of vinegar.

It remains only to put the cowsheds in jars, fill with brine and cork.

Storage of salted mushrooms

Salted mushrooms are stored in a cool dark place where the sun's rays do not fall. Optimum temperature: +3, +5 degrees. The cellar is ideal for this, it is only important to ensure that the jars with blanks do not freeze.

You can meet goby mushrooms (see photo below) in coniferous and deciduous forests, but often they come across in mixed ones. They usually grow in large groups, from July until late autumn. Mushrooms gobies (how to cook them, read below) belong to the genus of russula. They can be immediately noticed in the forest by their shiny, as if varnished hat. In its shape and color, the goby is somewhat reminiscent of But it is worth taking a closer look at it, as you will immediately understand what you have found. At white fungus the bottom of the cap is tubular, while the goby is lamellar. The leg is thick and even, its length sometimes reaches 10 cm, and its width - up to 3 cm.

gobies. How to cook?

Like many other mushrooms, they can be pickled. Wash them thoroughly, clean and cut off the leg so that its length remains no more than 5 mm from the cap. Then put the peeled goby mushrooms in water for several hours. This is done in order to get rid of excess bitterness. Soaked mushrooms must be boiled in salted water for about 7-10 minutes. after they boil. Now you can throw them in a colander to drain the excess liquid, and then arrange them in jars, which must be sterilized in advance. So, everything is ready. Pour them with marinade, tightly close the lid and put them in a cool place - in the refrigerator. Somewhere on the 4-5th day, mushrooms can be eaten!

But how to prepare the marinade? Let's take a look at some simple universal recipes which are suitable for almost all mushrooms. All dishes are prepared quickly, so it will not take you much time.

Marinade. Recipe #1

For one liter of marinade we need:

Salt (2 tablespoons);

Sugar (3 tablespoons);

Dill seeds and bay leaf (to taste);

Allspice (10 peas);

Garlic (1 clove);

Vinegar 9% (1 tablespoon).

Bring water to a boil and add all the above ingredients. Cook for another 10 minutes. The marinade is ready. It turns out spicy, but at the same time very tasty.

Marinade. Recipe #2

All ingredients are calculated for one liter of water. So, to prepare the marinade, we need:

Sugar (1 tablespoon);

- (4 peas);

And cloves (1-2 pcs.);

Citric acid (1/2 teaspoon).

Mix all the ingredients, bring to a boil and cook for another 20 minutes. Then add 1 teaspoon of 80% vinegar. Wait until the water boils, then remove from heat. The marinade is ready. It is not necessary to cool it, it is better to immediately pour the mushrooms. By the way, this recipe can also be used for pickling vegetables.

gobies: how to cook

Gobies are also suitable for salting. It is only best to choose young specimens whose cap size is no more than 6 cm. Before they are thoroughly cleaned and washed. Then put in a container with water and soak for two days. This is done in order to get rid of excess bitterness. By the way, the water needs to be changed periodically. Then the mushrooms are boiled for five minutes after boiling. If for some reason you do not have the time or opportunity to soak the gobies, then you can not do this. Just boil them in this case for at least 30 minutes. So, gobies mushrooms have already been prepared, how to prepare the brine, we will learn further.

Brine

For 5 kilograms of mushrooms we need:

0.6 l of water;

200-250 g of salt;

Carnation, bay leaf.

Throw the boiled mushrooms in a colander to drain the remaining water from them. Then we lay them out in pre-prepared jars and fill them with brine. Above you need to put a load. After 2 months, salted gobies (mushrooms) will reach readiness, and they can be eaten.

Hello dear reader!

The summer, when I first appeared in the Nikolsky district (it was a long time ago - the year 1985!), did not please me with mushrooms. There was enough rain, but heat ... There was a lot of dirt, but mushrooms, alas ...

But once in a conversation, one of my new acquaintances mentioned a basket of some "bulls" he had recruited today.

What are bulls? Well, show me...

And they showed me. I knew this mushroom. It was value, one of the most common forest mushrooms. But in my native village they were not taken. No, they didn’t consider him a toadstool, they knew that the valui is a completely edible mushroom. Just did not take… Not accepted!

- And delicious "bulls" something? I ask.
“Here I’ll salt it - then you’ll try it,” followed a completely logical answer.

In winter, I tried salted bulls - valui. They turned out to be quite decent mushrooms, no worse than volnushki. Or maybe something better. when salted, it becomes soft. And the mushroom valui remains tight, juicy. And with this quality it resembles a breast.

We get acquainted with the value. Interesting features of the value

Valuy is a mushroom from the family russula order agaric. Actually, he himself is a russula, only quite special. Value belong to the genus russula, its Latin name is Russula foetens.

The valui mushroom is either considered “conditionally edible”, or referred to the 4th category. In fact, it is quite a good edible mushroom. It just needs to be processed properly.

The cap of a young valuya is almost spherical. Its edges are not only lowered down, they are bent to the stem. The hat is yellow-brown, most often slippery. Maybe that's why they don't like the mushroom either? Or because from a distance it is often mistaken for a porcini mushroom? After all, a white fungus that does not grow in pine forest, and in a spruce forest with an admixture of birch and aspen, the hat is also not brown, but yellow ... Well, deceived hopes, as you know, turn into hostility towards the one who “deceived” ...

Later, the cap unfolds, becomes straight, and then concave in the middle. The edges of the cap of the “elderly” valuing are usually dissected.

Like all russula, valui is an agaric mushroom. The plates of the young fungus are white. Later they turn yellow. Usually dark spots are visible on the plates. This is not a sign of a "bad" mushroom - just one of its features. appearance. Often drops of milky juice appear on the plates.

This juice is pungent and caustic, so the mushroom is not suitable for fresh consumption at all! Hence, of course, the 4th category, and “conditional edibility”. But after all, a real mushroom, one of the best and most valued mushrooms, without being soaked and salted, will not please you with taste either!

The cap of a young valuu is almost spherical in shape.

Not only that, valui also has an unpleasant smell! Something like rancid butter. And this also does not add sympathy to the fungus ... But both the bitter taste and the smell will disappear after soaking the mushroom (or boiling it) and salting.

Valuya leg is hollow. In an adult fruiting body of a fungus, there are often several separate hollow chambers in the stem. These cavities are also usually dark in color. This also scares mushroom pickers sometimes. In fact, there is nothing to worry about here either. It's just that he is, mushroom valui!

Where to find valui mushrooms?

Valuy is a mushroom very common in the forest zone. It occurs in deciduous, coniferous forests with an admixture of birch in European Russia and neighboring countries. He moved eastward into Western Siberia. Valuy is not found in Eastern Siberia. Maybe because there is no our usual birch there? But in the forests of Primorye, this mushroom is common. Birches, however, are different there.

Just a few days ago I got out in the vicinity of the former Nikolsk airport. I wandered through the thickets of bushes, in a young pine forest along the runway, looking very carefully under my feet so as not to step on a piece of rusty barbed wire, which sometimes comes across there. I gathered young butterflies, boletus mushrooms ... In some places, real paths are already pierced in the grass by mushroom pickers - three kilometers to the city, half a kilometer to the nearest village.

And I decided to look into one of the neighboring copses. The picture was like this:

Valui mushrooms in the woods

In the coppice (spruce, birch, aspen) "gobies" - valui were everywhere! They formed "witch rings". Most of the mushrooms were already overgrown. But there are also many young ones who have not yet deployed. And these - the size of walnut to major chicken egg(and a little more) - I cut half a basket in half an hour.

So you need to look for the mushroom valui in the secondary spruce-birch forests that have grown on the site of fields and clearings, in birch groves and pegs, as well as in copses near the fields. It is best to take young mushrooms.

About the title

Oddly enough, it’s easier for me, perhaps, to explain the nickname valuya - “bull”. After all, indeed, a young valuuy mushroom is steep-browed, like a young bull. The nickname "snotty" is even easier to explain - for a slimy hat.

But where did the word come from, which became the scientific Russian name for the mushroom? I read, however, that in some dialects the word “value” meant (as applied, however, to a person) - “clumsy”, “clumsy”, “unkempt” and even “stupid” ... But I don’t know how to correlate this with the name of the mushroom ... Perhaps because he is so dense? A kind of goof - a fat man.

Mushroom valui - processing and salting

Well, we found Valuev in the forest, collected them and brought them home. What to do next? In order to use the valuuy mushroom, it must be processed. Let me remind you that the use of these mushrooms fresh is impossible because of the bitter milky juice.

And there are only two ways, and both are very simple. Mushrooms can either be soaked or boiled. And after that - salt.

Cold method - soaking

In general, mushrooms with bitter milky juice are best soaked in running water. Once upon a time, that's exactly what they did. They put the mushrooms cleaned of debris in a basket, carried them to the nearest stream and lowered them into the water. For most of us, this method is hardly acceptable. So let's do it easier.

The sorted, cleaned valui are placed in a tank or large saucepan. Fill with water and soak the mushrooms for five days, changing the water daily.

You can change the water twice a day, then the readiness for salting can be accelerated. But still, mushrooms should be soaked for at least three days!

Hot way - boiling

More fast way processing valua will be boiling.

Bring water in a saucepan with mushrooms to a boil and boil them for about half an hour. After that, drain the water by throwing the mushrooms into a colander. Valui are ready for salting.

Salting valuya

First of all, decide on the dishes in which you will salt the mushrooms. It can be either glass jars, or a wooden barrel, or an enameled tank (pan). Using enamelware make sure there are no enamel chips! Pour water into a wooden barrel for several days so that the dried planks get wet and the barrel stops flowing. The barrel must be thoroughly washed and steamed with juniper branches. Banks are simply washed.

Do not use galvanized and glazed ceramic dishes for salting mushrooms! Both will react with acid to release harmful substances (when the glaze decomposes - lead compounds!).

Place the soaked or boiled mushrooms in rows in prepared dishes, sprinkling with salt. The norm of salt is usual - a tablespoon ("with a slide") per kilogram of mushrooms.

Add black peppercorns, you can - a few bay leaves. Put currant leaves.

If you do salting in glass jars I recommend doing the following.

Fill the jar with mushrooms up to the neck. Then take the leaves (currant, horseradish) and stuff them into the neck tightly, pressing down, so that the juice that comes out completely covers the mushrooms. And after that, cover the jar with a plastic lid - it must be put on with effort.

All - mushrooms under the yoke!

If salting mushrooms in a saucepan, tank, barrel - prepare a wooden circle with a diameter slightly smaller than that of the dishes. This circle is laid on the mushrooms, and oppression is on it. Most often these are ordinary stones. Just make sure that there is no limestone among the stones - it will react with the acid released. Do not use metal products as oppression.

Processing and salting methods are suitable not only for valuing, but also for most agaric mushrooms with bitter milky juice - volushki, milk mushrooms. The soaking and boiling times may be shorter.

I heard that valui can be marinated. But I have not tried it myself, so I will not advise anything ...

Mushroom valui (aka "goby", "snotty" and others) will be ready for use in about a month after salting. This is a good ingredient for mushroom salads.

Boiled potatoes, mushrooms, onions. Sour cream. Or sunflower oil. Components - in a salad bowl. And - mix ... Everything!

However, if the mushrooms are heavily salted, it is better to soak them first.

Bon appetit!

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33 comments on “ Valuy mushroom, nicknamed "bull"”

1. Olga Bogach

   Thank you, Alexander, for this useful detailed story! After all, valui mushrooms are more accessible than tubular ones. It's good that they wrote about the unpleasant smell - I always smell mushrooms. My husband has a vacation in a week - I hope we can prepare some mushrooms.

   Reply ↓

   1. Alexander

      Hello Olga!
      Well, I wish you good luck in the "quiet hunt." This is what the writer Vladimir Soloukhin, a great lover and expert in this business, called mushroom picking. Perhaps not only him.

      Reply ↓

   2. Tatiana

      Can you tell me what kind of mushroom it is? Lamellar. Looks like Milky. Later, the plates turned brown, olive in the cut. There is a photo.

      Reply ↓

2. Faith

   You are looking for milk mushrooms, and under your feet there are solid boulders. One of my relatives loves these mushrooms very much, he doesn’t need mushrooms, as long as there are valui.

   Reply ↓

3. Vladimir

   In my 1959 reference book, valui is classified in category 3. Use only salted. In my opinion delicious mushroom not inferior white mushroom. Unfortunately, it is capricious, it does not grow everywhere, like a smooth one. But where he pleases, there is abundance. Gathering is a pleasure

   Reply ↓

4. Catherine

   They grow in Primorsky Krai too. This is to the question of distribution and that there is no value in the east.

   Reply ↓

5. Julia

   Hello! Thank you very much for your work, I enjoy reading it! We are beginner mushroom pickers and inexperienced in harvesting. Tell me, please, when salting 1 tablespoon of salt per 1 kg. already boiled or soaked mushrooms, or 1 kg. fresh? Thank you in advance!

   Reply ↓

   1. Alexander

      Thank you for your attention to my blog!
      One tablespoon per 1 kg of mushrooms already prepared for salting - that is, already soaked (with a cold salting method) or boiled (with hot).

      Reply ↓

6. Alyona

   The most accessible and interesting article on salting mushrooms, thank you.

   Reply ↓

7. Irina

   Hello Alexander! Please specify how long the mushrooms should be salted in jars, in a warm place or in a cold one?

   Reply ↓

8. Eugene

   Thanks for the story about valui. At first I did everything wrong, then I found your article. I soaked it for a day, then boiled it, then fried it, I began to try it (bitterness) There was chicken broth with potatoes in the refrigerator, I threw them in there and cooked a little The soup turned out to be good, though a little bit bitter, the mushrooms themselves can’t be eaten, it’s not possible I had to throw it away If I had known before, I would have salted it))))) )) Do you recommend taking only young mushrooms, and those that are larger are not so tasty when salted? Is this bitterness harmful to the body? Thank you

   Reply ↓

   1. Alexander

      Eugene, the bitterness will go away after soaking and salting. Or after boiling (approximately half an hour) and subsequent salting. If the mushrooms were boiled, then after about a week they can already be eaten. But you can wait. After soaking, the valui are salted for about a month and a half. And it turns out beautiful salted mushroom, no worse than a load!
      It is better to take young, not turned around. But they will get older. Only not such that they are already beginning to spread on their own 😉

      Reply ↓

   2. Alexander