Experienced mushroom pickers, and just people who are not indifferent to the "silent hunt", know such a mushroom as valuy. It comes across in our forests to everyone and everyone, beckons with a light brown “boletus” hat from a distance and disappoints with a plate-like turnover near. People do not take it, but, on the contrary, knock it down with boots and sticks, so as not to tease in the future.
And such a fate befell the fate of Valui (mushroom). Its preparation in salt and pickled form has been mastered for a long time and is still carried out by experienced and thrifty people. Because what could be better than picking up a crisp, sturdy mushroom with a fork on a cold winter evening and sending it, darling, to your mouth? Nothing - and there is nothing to argue!
Therefore, let's close this annoying gap in our culinary knowledge and find out what kind of mushroom it is, how to pickle it. Or salt.
So here you are, forest mushroom ... (characteristic features of valuya)
Valui (mushroom; we will learn how to cook it a bit later) belongs to the family of russula, and is scientifically called Russulafoetens, which means "russula smelly," sorry. The people reacted to him less biased and called him: snot, fist, goby. And why? Because scientists do not know how to cook this mushroom, and the people - yes.
Nevertheless, in fairness it must be said that he still has an unpleasant odor, especially in wet weather, and bitterness is also present. Young specimens have a "snotty" ball-shaped hat, tightly covering the white hollow leg. It is best to use them for salting - they are round, sturdy, like nuts.
Valui (mushroom). Hot salting
Now we proceed directly to the description of the process of hot salting of this representative of the genus Syroezhka.
First you need to ungroup the valuy depending on the size of the hats. Then cut the legs almost under the spine. If you think that a valui (mushroom) has already been prepared, you can start cooking without delay, then you are mistaken. The next step will be a prolonged soaking (for 2-3 days) with a regular change of water - several times a day.
After you pass this test with honor, your patience will be rewarded. Cook will need only 10-15 minutes Valui (mushroom). Its preparation now will consist only of adding salt during cooking and removing foam, however, with all care. Ready mushrooms need to be thrown into a colander, cool, if necessary, add and transfer with spices - bay leaves, allspice, cloves, whoever likes what.
Pickled Value Recipe
The preparatory stage is the same as in the previous recipe: we sort, soak, change the water. Then boil in slightly salted water for 20 minutes, drain the water. Pour boiled mushrooms with marinade (for 1 kg of mushrooms - 2 l of water, 400 g of salt, 30 g of vinegar essence, 20 peas of allspice, 10 bay leaves) and boil another 20-25 minutes. Then we cool, transfer to sterilized jars and roll up.
It is better to open at least a month and a half, when the bitterness comes out completely, the mushrooms will marinate, and then they will be put on a fork and in the mouth.