Marinating valuev, often called “cowsheds” in everyday life, is one of the favorite ways for most housewives to prepare mushrooms for the winter. And this is not surprising, because if you follow all the simple rules, you will get a very tasty and appetizing snack, a worthy addition to any holiday table. Recipes for pickling valuev are very diverse and each of them has a twist.

Valuev recipes for the winter

For preparing valuev Long-term heat treatment is not required, but preliminary preparation is necessary. These mushrooms are not only cleaned of dirt and washed with plenty of water, but also soaked for an average of three days, periodically changing the water. They boil cowsheds in enough water so that they float freely, and these mushrooms are boiled only in clean water.

There are many recipes for seaming mushrooms for the winter. These are simple and at the same time interesting ways to marinate valuei. Everything is prepared quite simply, so even a novice housewife can handle this job.

Simple marinating recipe

This method of marinating is not only very simple, but also does not take much time from the housewives. But to make the preparation tasty, you must follow all the recommendations.

Pour water over the mushrooms prepared in advance and boil for half an hour, removing the foam from time to time.

Remove the valui and place on a wire rack, allowing excess liquid to drain.

Prepare the filling: combine spices with herbs, add water and boil over low heat for no longer than 10 minutes. Let the marinade cool, then strain it.

Sterilize jars for preparations and pour marinade into them (2 cm from the bottom).

Place the valui into jars, pour in the remaining marinade and close with lids. Place in a dark, warm place for 48 hours until cooled, covered with a blanket.

With garlic and chili

It is important here not to overdo it with sharpness. But if you follow all the recommendations, you will get an excellent appetizer in a rich, spicy marinade.

What you will need:

Pour the previously prepared valui with water and boil twice for 10 minutes, changing the water. Place the mushrooms in a colander to drain the liquid.

Dissolve spices (without chili and garlic) with salt and sugar in water. Boil for 10 minutes, let cool, then strain.

Chop garlic and chili and mix with barns.

Place everything in jars and fill with cold marinade. Close the jars with lids and store them in a place with an air temperature of no more than +10 °C.

Classic marinating recipe

This classic method of harvesting mushrooms for the winter is always in demand and relevant. Therefore, if you cannot decide which recipe to choose, it is better to stop here.

Required ingredients:

Pour the prepared mushrooms with water and cook for half an hour after boiling, periodically removing the foam. Using a slotted spoon, place the boiled valui on a wire rack or in a colander to drain all the liquid.

Place mushrooms in sterile jars.

Prepare the filling by mixing sugar and salt in water and bringing to a boil. Add the remaining spices to the marinade and add vinegar. Cook for 15 minutes on low heat.

Pour over the mushrooms, cover with lids and place the jars in a pan or bowl of hot water. Sterilize the workpieces over low heat for half an hour after the water boils.

Roll up the jars and cool at room temperature. Store in a cool, dark place.

An appetizer prepared in this way is perfect for both a festive table and a regular dinner with the family. Thanks to vinegar, the mushrooms are dense and deliciously crispy.

To prepare you need to take:

Boil the pre-processed mushrooms for about 20 minutes (salt the water a little), remembering to remove the foam. Place the barns on a wire rack or in a colander to drain all the liquid, and then fill with water.

Add salt, pepper, bay leaf and vinegar to 500 ml of water. Cook the valui in this marinade for half an hour, and then let it cool without removing it from there.

When the mushrooms have cooled, put them in jars, pour in the marinade, and seal.

This snack should be stored in a cool, dark place.

Cooking option without salt

The peculiarity of this recipe is that before marinating, the mushrooms are salted for 48 hours. Preparing such a snack will require time and effort, but the efforts will pay off with an incomparable taste and aroma.

Required Products:

Boil pre-prepared barns in boiling water for a maximum of 5 minutes. Remove the boiled valui, add cold water and let cool.

In an enamel bowl, sprinkle with salt, add layers of boiled mushrooms, place a weight and let stand for 48 hours. After this time, rinse the valui with cold water.

Prepare the marinade: Mix all the spices in water and cook for no longer than 10 minutes after boiling.

Transfer the valui into sterile jars, fill with brine and roll up after cooling. Store the finished snack in a cool place.

Such mushrooms will be an excellent addition to main dishes, be it vegetable stew, salad or meat with a side dish.

Products required for seaming:

Immerse the washed and soaked waluis in salted water, boil for half an hour and place on a wire rack to drain off excess liquid.

Make the marinade: mix all ingredients in water, bring to a boil and add mushrooms. Cook over low heat for about 20 minutes, and then, after waiting for complete cooling, place the preparations in sterile jars and pour in the remaining marinade.

Seal all jars and refrigerate for storage.

This is perhaps the best recipe for lovers of spicy mushrooms in a rich, spicy marinade.

To prepare you will need:

Boil the pre-prepared mushrooms twice for 15 minutes, changing the water and rinsing the pan.

Place the mushrooms in a colander with a slotted spoon and wait until all the liquid has drained (5-10 minutes). There is no need to wait for it to cool down.

Chop the garlic, mix with hot mushrooms and let cool.

Prepare the marinade: Dissolve salt in warm water, pour in vinegar.

Place the cooled mushrooms and garlic into jars, interspersing them with dill umbrellas, bay leaves and peppercorns.

Pour brine over everything and seal tightly with lids. This product can be stored both warm and cold.

In boiling brine

Mushrooms prepared according to this recipe are tender and soft, but at the same time with elastic legs and caps. Quite an interesting and original recipe for mushroom preparation for home.

The twist includes:

How to cook value mushroom in boiling marinade:

Place the washed and soaked mushrooms in a saucepan with hot, but not boiling water, put on medium heat and boil for 40 minutes after the liquid boils. After this, place the barns in a colander and rinse.

Prepare the marinade: dissolve salt in a liter of water, wait until it boils and combine with washed mushrooms, add lava leaf. Boil everything for half an hour.

Place dill, peeled garlic cloves, peppercorns and aspirin at the bottom of sterile jars.

To prepare you need:

Boil the pre-prepared barns for 40 minutes, stirring occasionally and removing the foam. Then place the mushrooms in a colander to cool and drain.

Prepare the filling: Place all the spices, herbs and vinegar into boiling water. Boil for 7 minutes.

When the mushrooms have cooled, put them in jars, pour in the hot marinade, and put pieces of garlic on top. Close the jars with the prepared snack with lids and put them in the refrigerator for storage.

Marinated valui - mushrooms, the recipes for which were described above, will be a wonderful decoration for both the festive table and an ordinary family dinner. The main thing is not to violate the simple rules for preparing mushrooms and remember that the taste is significantly influenced not only by the processing of the product, but also by the way it is placed in containers and storage conditions.

Attention, TODAY only!

Valui requires a responsible and attentive attitude in the process of its preparation, since if they are processed incorrectly, you can not only spoil a large number of products, but also get poisoned. To avoid this, you need to know several techniques by which you can prepare a truly delicious mushroom appetizer.

Valui in the process of its preparation requires a responsible and attentive attitude

Before you start pickling valuev, you need to properly process each mushroom. It is worth considering that this is a delicate mushroom, so its stem is often severely damaged by pests. This makes it unsuitable for consumption.

1. Each valui is thoroughly washed with water. In this case, you must use a sponge.
2. A thin film must be removed from each mushroom.
3. Then they must be soaked in cold water for at least a day, and during this period it is necessary to change the water to fresh water three times. Ideally, soaking should continue for 3 days. This step should never be skipped, as without soaking the mushrooms will be bitter.

Such preparation of mushrooms should be carried out before cooking them, both cold and hot.

Cold way

After soaking and additionally washing the mushrooms with running water, you can begin cold pickling of the mushrooms.

1. First, we need to wash all the mushrooms, clear them of debris and sort them out. If you come across wormy mushrooms, throw them away. You need to remove the film from the caps.
2. Next, we need to boil the mushrooms in salted water, about 5-7 minutes from the moment of boiling. They just need to boil down a little and that’s it.
3. Next, we put these mushrooms in a pan, while sprinkling them with salt, sugar and other spices.
4. Peel the garlic and cut it into thin slices. We also put it in the pan with the mushrooms.
5. After this, we need to cover the spices with a plate, and put pressure on top of them.
6. If desired, you can add a little broth to the saucepan, which was formed when cooking the mushrooms. Mix it with spices, the valui should be completely in the brine.
7. We will leave our mushrooms in this position for 10-4 days, during which time the fermentation process will begin. Acid will be released and foam may form.
8. Please note that if mold begins to appear, it must be removed regularly.
9. After the specified time has passed, we need to sterilize the jars and boil the lids, dry them.
10. After this, we remove the old dill and garlic from the mushrooms. We take out fresh dill, wash it and put it in a jar, and peel the garlic and cut it into slices.
11. Place the mushrooms in the prepared jar and cover them with prepared fresh garlic and dill.
12. Then, we just need to send the salted valui in jars to the refrigerator for about another 2 weeks so that they ripen and can be put in the pantry or opened.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Every mushroom picker knows that mushrooms should be collected in the fall, when they can easily be found in the forest or plantings. Sometimes the harvest is so rich that there is a lot left over. In such cases, pickling mushrooms for the winter will help, so that you can enjoy a delicious treat at any time of the year or please guests at the holiday table.

How to pickle mushrooms

Any recipe is suitable for preparations for the winter. Pickling mushrooms works better if you use strong, young specimens. This will help prevent the cap from becoming limp during cooking. Before salting, you need to thoroughly clean, wash, sort out rotten or damaged specimens, and soak them (there are ways without soaking). Pickling mushrooms at home can be done using two main methods:

• cold;
• hot.

Cold way

The fundamental difference between the methods is the speed at which the workpiece is ready after the procedure. Cold pickling of mushrooms takes longer to reach readiness. This cooking option does not require additional spices or ingredients. After placing the components in the jars, you need to leave them under pressure and sprinkle them with salt. Before pickling mushrooms, you can familiarize yourself with the readiness period for different varieties:

• valui – 50 days;
• saffron milk caps – 5 days;
• waves - 40 days;
• milk mushrooms – 30 days;
• whites - 40 days.

Hot way

Suitable when you need to quickly get a treat to the table and don’t have time to wait a month and a half. Hot pickling of mushrooms allows you to put them on the table within a week after closing. Bitter-tasting varieties should be boiled in salted water for 20 minutes (milk milk takes 5 minutes); some varieties (white milk mushrooms, russula, volushki) are simply scalded, then kept in hot water for 30 minutes, washed well and then the procedure from the cold method is repeated. This option is perfect for cooking at home when only pickling jars are available.

Mushroom pickling recipes

The differences between methods depend on the variety, because each type has its own characteristics. Salted mushrooms make an excellent appetizer for alcoholic drinks or an addition to the main dish. If you have the opportunity to inexpensively buy fresh, strong specimens in the fall, then don’t hesitate. All recipes for pickling mushrooms have the following general recommendations:

• It’s better to salt only the caps;
• It is advisable to salt svinushki, honey mushrooms, strings, morels using a hot method;
• to clean very dirty mushrooms, you can leave them in a saline solution for 3 hours;
• with the hot method, you can put 1 tsp in a jar to lighten the mushrooms. citric acid;
• barrels, tubs are ideal containers for salting;
• It is recommended to rinse with cold water before use;
• Glass jars should be washed thoroughly before closing.

Gruzdey

Preparation time: 40 min (+30 days)

Number of servings: 10-15.

Calorie content of the dish: 26 kcal/100 grams.

Purpose: snack.

Cuisine: Russian.

It is better to prepare these mushrooms for pickling using the hot method, which gives several tangible advantages at once. You will protect the pickling from the appearance of an unpleasant odor, after boiling the bitter taste will disappear, the period of readiness is shorter. Salting milk mushrooms in this way is considered the safest for conditionally edible mushrooms. Below is a step-by-step recipe with photos on how to cook milk mushrooms.

Ingredients:

• coarse table salt – 60 g;
• milk mushrooms – 1 kilogram;
• garlic – 4 cloves;
• black currant leaves – 10 pcs.;
• black pepper – 10 peas;
• overripe dill - 2 umbrellas.

Cooking method:

1. Thoroughly clean freshly picked mushrooms of debris (you can use a toothbrush).
2. Trim the stems short so that there is no more than 1 cm under the cap. If there are rotten areas on the body of the mushroom, they must be removed.
3. Cut large specimens into several smaller pieces, leave medium and small ones whole.
4. Place the prepared ingredients in a saucepan, cover with running water, add salt and bring to a strong boil.
5. Cook the milk mushrooms for another 5 minutes, skim off the foam regularly with a spoon.
6. Using a slotted spoon, collect all the mushrooms, rinse under cold water in a colander until they cool slightly and drain.
7. Prepare a sterilized jar, pour a little salt into the bottom, put 2 peppercorns, an umbrella of dill, a couple of currant leaves, then place the caps. Repeat the required number of such layers so that they are tightly packed.
8. Do not pour out the broth that is left from the milk mushrooms, pour it into jars, wait until all the air is released (bubbles will rise through the jar).
9. Seal the container (metal lids are not suitable), cool at room temperature and take to the cellar or put in the refrigerator.
10. After a month, you can put the finished white milk mushrooms on the table.

Ryzhikov

Preparation time: 30 min (+30 days)

Number of servings: 10-15.

Calorie content of the dish: 22.5/100 g

Purpose: snack.

Cuisine: Russian.

If you want to preserve the full taste and all the useful elements of the product, you need to pickle saffron milk caps using the cold method. This method is simple; you don’t need to cook or boil anything. The main condition for this method is that you cannot use iron or plastic containers for pickling. Wooden barrels or tubs work great, but glass jars will work too. Below is a step-by-step recipe with photos on how to cook saffron milk caps for the winter.

Ingredients:

• allspice black – 20 peas;
• garlic – 2 cloves;
• ground pepper;
• salt – 50 g;
• bay leaf – 10 pcs.;
• saffron milk caps – 1 kg;
• currant leaves – 20 g.

Cooking method:

1. Only fresh, young mushrooms are suitable for pickling. Clean them thoroughly from dirt: wash, scrub with a toothbrush and dry on a towel.
2. Immediately place them in a container where they will be salted. First add a little salt to the bottom. Place the mushrooms with their caps facing up and between each layer put some spices (pepper, currant leaves, bay leaves) and salt again.
3. When the jar is full, place something heavy on top of the saffron milk caps and leave it under pressure in a cold place for 3-4 weeks.
4. After this time, the treat will be ready.

Honey mushrooms

Preparation time: 1.5 hours (+25-30 days).

Number of servings: 8-10.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

You can pickle honey mushrooms using any of the available methods: hot or cold. In the first case, their readiness will come a little earlier, and in the second, more useful elements will be retained in the composition. This variety of mushrooms reaches the required state faster than others using the cold method, so after just 2 weeks you can put the appetizer on the table. Below is a step-by-step recipe with photos on how to prepare honey mushrooms for the winter.

Ingredients:

• bay leaf – 2 pcs.;
• salt – 50 g;
• horseradish leaves – 3 pcs.;
• garlic – 3 cloves;
• fresh honey mushrooms – 1 kg;
• peppercorns – 3 pcs.;
• dill umbrella – 2 pcs.;
• oak leaves – 3 pcs.;
• cherry/currant leaves - to taste.

Cooking method:

1. Wash all leaves for pickling (oak, currant, etc.) well and dry.
2. For salting, take a clean, dry pan (preferably ceramic). Place horseradish leaves on the bottom so that they completely cover it.
3. Place peeled mushrooms on top, caps down, and add salt.
4. Place an umbrella of dill, peppercorns, bay leaves, and chopped garlic cloves on top.
5. Next, add oak and currant leaves.
6. Find a lid that is smaller in diameter than the dish, cover the mushrooms and press down with a weight.
7. Place the container with mushrooms in a cool place.
8. After 5 days, drain the brine that forms in the pan, add a second layer of mushrooms.
9. Add chopped garlic, salt, pepper, and a layer of herb leaves again. Repeat the procedure until you run out of container space or components.
10. When the juice from honey mushrooms begins to form, you need to put gauze folded in several layers under pressure in the pan.
11. Place the workpiece in a cool place for two weeks.

Oyster mushroom

Preparation time: 2 hours (+ 1 day)

Number of servings: 10.

Calorie content of the dish: 23 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

To get a quick snack on the table, it is better to pickle oyster mushrooms using the hot method. In just a day, you will have a delicious treat ready for your guests and loved ones. This is an inexpensive variety of mushrooms that can be found in the store at any time of the year. They contain a lot of protein, iron and fiber. Preservation according to this recipe is very easy, even a novice cook can handle it without any problems. Below is the intake for 1 kilogram of mushrooms, but how much to take is up to you.

Ingredients:

• water – 1 l;
• oyster mushrooms – 1 kg;
• bay leaf – 2 pcs.;
• salt – 40 g;
• black pepper – 5 peas;
• garlic – 10 g;
• vinegar – 150 ml.

Cooking method:

1. Pickling begins with thoroughly cleaning the mushrooms: wash them, cut off the root system, separate the plates.
2. You will need a saucepan, pour water, for 1 kg of mushrooms you need 1 liter of liquid.
3. Cook for 10 minutes, stir and skim off the foam regularly.
4. You will need separate utensils to... Pour water, put on fire and add salt, the liquid should boil.
5. Throw the boiled mushrooms into a colander; when they have drained, place them in jars, into which you need to add garlic, vinegar, marinade, bay leaf, and spices.
6. Cover the dish with a towel or lid (not iron). In a day, the salted mushrooms will be ready.

Oily

Cooking time: 1-1.5 hours (+2-3 weeks)

Number of servings: 6-10.

Calorie content of the dish: 25 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

Salting butter can be done using hot or cold methods. This recipe will consider the second option. Pickling mushrooms is not a complicated process, but it is lengthy due to the fact that the dish reaches full readiness only after 2-3 weeks. The most standard brine is used in preparation: boiled water with salt. Below is a method of salting butter using the cold method.

Ingredients:

• bay leaf – 4 pcs.;
• boletus – 1 kg;
• garlic – 3 cloves;
• salt – 2 tbsp. l.;
• greenfinch - to taste;
• black pepper – 5 peas;
• currant leaf - to taste.

Cooking method:

1. Prepare an enamel bowl or pan (it must be clean).
2. Place boletus caps down on the bottom, top with dill, pepper, finely chopped garlic, bay leaf, and salt.
3. Next is a new layer of mushrooms, spices, herbs and salt again. So add the entire volume of butter.
4. Place a lid or flat saucer directly on top of the mushrooms and press down with something heavy (for example, a bottle of water). This is necessary so that the mushrooms are covered with brine and release their juice. If you get little liquid, you can add salted boiled water.
5. Leave the workpiece to “reach” at room temperature for a day.
6. The next day, place the mushrooms in jars and fill with brine. Butterflies must be covered with it.
7. Mushrooms should be stored in the refrigerator for 2-3 weeks.

White mushrooms

Cooking time: 1 hour.

Number of servings: 5-8.

Calorie content of the dish: 25 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: medium.

Pickling porcini mushrooms is very popular in the CIS countries because it is a tasty and healthy product. If there are mushrooms left after harvesting, the period of their wounding can only be extended by salting. This recipe will consider the option of hot salting, but this does not mean that they cannot be prepared using the cold method. The preparation method under consideration will allow you to enjoy a delicious snack in just a couple of days.

Ingredients:

• water – 0.5 tbsp.;
• boletus - 1 kg;
• allspice – 2 peas;
• dill - to taste;
• bay leaf – 2 pcs.;
• currant leaves – 3 pcs.;
• cloves – 2 pcs.;
• salt – 2 tbsp. l.

Cooking method:

1. Sort the mushrooms, put them in water to acidify (replace the liquid several times). It works well to clean with a toothbrush; this will help remove all forest debris (leaves, sticks).
2. Cut off the earthy parts of the legs, it is advisable to cut large specimens, and small and medium ones can be sent whole for pickling.
3. Pour water into an enamel saucepan (0.5 cups per 1 kg of mushrooms), add salt, add currant leaves, bay leaves, dill, 2 peppercorns, and cloves. Bring to a boil over medium heat.
4. When the brine is still boiling, pour the peeled mushrooms into it. Cook them over low heat for 25 minutes. after boiling. Stir the contents constantly and carefully, skim off the foam using a slotted spoon.
5. Then drain the boletus in a colander, leave the brine, save it and let it cool.
6. Next, salting occurs in jars. You can take glass ones of medium volume, they must be sterilized; you should not use iron lids (take nylon ones).
7. Place the boiled mushrooms tightly in jars, with the caps facing up, and fill with cooled brine.
8. Next, seal with lids and place in a cool place or refrigerator for storage.

Valuy is a lamellar mushroom found in almost every region of Russia. Although its value is much less than porcini mushrooms or saffron milk caps, the product has been used as food since ancient times. Since the mushroom is a conditionally edible plant, in order not to harm your health, it is important to know the features of its processing.

The value mushroom (Russula foetens) from the genus Russula belongs to the Strophariaceae family. Because of its qualities it received several names: snot, goby, foul-smelling russula, weeping mushroom, undertoppolnik, cowshed, cam.

Edible valui

Small specimens have a cap close to a ball of varying sizes, the edges of which, curving inward, clasp the stem. Since even at a young age the mushroom can be infected with pests that do not spread beyond the stem, it is recommended to pick it out with a knife. Thus, hollow ball caps are formed that do not contain a wormhole.

The older the specimen, the straighter the cap becomes. A depression appears in the center. The diameter of the fleshy cap varies in size depending on age. Can reach 18 cm. The color spectrum ranges from a pale yellow palette to dark ocher. The surface is shiny, slimy to the touch, and may crack. Under the cap are brittle plates that change color from white to light brown over the course of their life.

The skin on the cap, presented in the form of a thin plate, is easily separated. With high humidity, droplets of transparent liquid appear on the plates, which gave rise to the name snotty mushroom or crybaby mushroom. When dry, rust stains remain on the records.

The mushroom stem is characterized by a cylindrical or barrel-shaped shape, reaching 12 cm in height and 3.5 cm in diameter. It has several cavities inside. The older the specimen, the looser the inside. The shade of the stem is lighter than the cap. Brown at the base.

When and how to collect value mushroom (video)

False Valuy

The mushroom, classified by mycologists as poisonous, has a specific odor similar to the horseradish plant. Therefore, the false valui was nicknamed the horseradish mushroom.

Despite its similarity with edible valu, it has some significant differences. The hat, which has a diameter of 6–8 cm, is characterized by the presence of a small bulge in the center. Its color is brown or dirty yellow.

The rounded stalk is covered with scales, slightly thickened at the bottom and does not have a ring, characteristic of most poisonous mushroom crops. Its color matches the color of the cap. The white pulp has a bitter taste and unpleasant odor.

False Valuy

Where does the mushroom grow?

Cowshed is collected in areas with temperate climatic conditions, in deciduous and mixed forests (regions of the Far Eastern District, Western Siberia, North Caucasus). Although the culture can be found in single specimens, it likes to settle in colonies. Most often, mycelium spreads under aspen, birch, oak, and also under coniferous trees. They prefer damp, shady and low-lying places.

Taste and nutritional value of value

Only mushroom caps are suitable for preparing various dishes. Although the cowberry is inferior in taste to the porcini mushroom or saffron milk cap, it is still considered tasty. Since the flesh of the bull has a bitter taste, it is used in cooking only for pickling and salting.

Cowshed is collected in areas with temperate climatic conditions, in deciduous and mixed forests

Important! Despite the long procedure of soaking the product, preparing valuuy for consumption is worth it, since mushrooms contain many useful components.

Due to the fact that bulls have a low calorie content (100 grams contain 29 calories) and are able to quickly saturate the body, they are classified as dietary products. Like all mushroom cultures, valui saturate the body with a powerful supply of natural protein, which is used in the structure of cells.

Since valui is 90% water, it does not contain much nutritional value. After heat treatment, the moisture evaporates, leaving only valuable substances. In addition to proteins, the composition includes:

• amino acids;
• a small amount of fat and carbohydrates.

Properties of mushroom value (video)

Terms and rules for collecting values

This lamellar mushroom grows from mid-summer to late autumn, regularly releasing fruiting bodies. It is recommended to collect valuuy in humid forests.

Young specimens should be harvested, the plates of which have not yet darkened. Since the leg is often attacked by pests, it is not used in the preparation. The collected mushrooms must be soaked in cold water and kept under pressure in a shaded place for 3 days. The water should be changed twice a day. As a result, the bitterness will go away.

It is prohibited to collect mushrooms in places with polluted ecology, as they absorb harmful and toxic compounds from the environment.

Young specimens of valuev should be harvested, the plates of which have not yet darkened

How to deliciously cook valueu mushrooms

There are two ways to salt gobies: cold and hot. After 1.5 months, mushrooms can be eaten. The soaked product is used in preparing salads, vinaigrettes and frying.

Salted mushrooms

The collected valui should be soaked for 3–4 days, changing the water. Then boil for 10 minutes, add salt (300 g of salt per 10 liters of harvest), horseradish leaves (3 - 4 pieces), currants and cherries (20 - 25) and dill umbrellas (5 - 6). After 40 days, the mushrooms should be transferred to a container and stored in a cool place (5 - 8°C).

Canned mushrooms

To harvest forest products for the winter, it is recommended to use the hot method. Mushrooms must be washed and boiled for 10 minutes. Then strain through a colander and add cold water. The cooled raw materials should be placed in a bucket, sprinkling each layer with coarse salt (1.5 cups of salt per bucket of mushrooms). To release the juice along with the bitterness, you need to put pressure on top. Insufficient soaking will not eliminate the bitter taste, which will negatively affect the workpiece. The duration of soaking is at least 40 days. During this period, the mass must be pierced with a stick.

Top the mushrooms with dill, horseradish, black currants and a clean cloth. After the mushrooms are salted, the moldy cloth with branches must be removed. Place the prepared valui tightly into steamed jars, cover and place in the refrigerator or basement.

Marinated valui with garlic

Fans of spicy dishes can cook mushrooms with garlic. A rich marinade will have a positive effect on the taste of mushrooms.

1. The crop, washed from sand, should be boiled twice for 15 minutes, after each cooking, draining the water and rinsing the dishes where the mushrooms are cooked.
2. To prepare the marinade, dissolve salt (3 tablespoons) and vinegar in water (2 liters).
3. Mix mushrooms strained through a colander with garlic.
4. Place the cooled mixture in jars, put dill on top (1 - 2 umbrellas), bay leaves (3 pcs.) and pepper (5 - 6 peas).
5. Pour in brine and close with a nylon lid.

You can store jars with the preparation at any temperature. Even if the liquid freezes, the product can be consumed.

Fans of spicy dishes can cook mushrooms with garlic

Mushroom caviar

After the bitterness has been removed by soaking, you need to do the following steps:

1. Boil the valui in salted water for 30 minutes (or more).
2. Drain the water.
3. Grind the caps using a meat grinder or blender.
4. Mix with well-fried onions (amount to the hostess’s taste), pepper and salt.

Place the finished mixture in sterilized jars and place in an oven preheated to 200 degrees for half an hour. Then seal tightly.

Second method of preparing caviar:

1. Mix the chopped forest product with fried onions, add salt, pepper and season with lemon juice.
2. Place the caviar into prepared hot jars.
3. Cover with nylon lids and place in a cool place.

How to pickle valui mushrooms (video)

Cowberry, like other types of mushrooms, supply the body with protein, vitamins and minerals. Since the mushroom culture is a difficult product for digestion, it is not recommended for persons with pathologies of the gastrointestinal tract, as well as for children under 14 years of age.

If you decide to salt mushrooms, you need to buy or pick them. If these are greenhouse dwellers, then you can buy anywhere, but if these are forest mushrooms, for example, such as valui or gobies, then caution is needed here.

The purchase must be made only from a friend or reputable person; in fact, it is better to pick mushrooms only with a real mushroom picker, and not with an amateur. Any experiments and inattention can cost, if not your life, then several days of sick leave.

As for valui mushrooms, they are salted only in a hot way; the other method is not suitable due to possible poisoning. The taste of the mushroom is quite specific, so some gourmets prefer to eat only it. For example, in Siberia, this forest dweller is very popular among the population, but Western mushroom pickers are wary of it. There the goby is equated to a toadstool.

But let's get back to preparing this delicacy.

Salting

To begin with, like any other mushroom, valui must be thoroughly cleaned of dirt and rinsed under running water. Using a knife, scrape the top layer from the cap and rinse again, this is done to remove the bitterness that accumulates in these places. Then the mushrooms are poured into an enamel container (bucket or pan, depending on the volume of the product) and filled with water. Next they apply oppression and stay in water for up to 4 days. Moreover, the fluid needs to be changed every half day.

After the specified soaking time (4 days), we take out the mushrooms, wash them again and transfer them to a clean container and boil with water for about 30 minutes. You can do blanching, that is, put the mushrooms in boiling water in portions for about 15 minutes, but cooking is better, especially if the products so many. Don't forget to salt the water in both the first and second cases. We transfer the boiled valui to a colander to drain and dry. For large quantities, use a large sieve or stretched mesh.

Meanwhile, sterilize the jars and lids. Place the mushrooms in dry and clean containers, sprinkling each layer with a spoon of salt. The finished jars are closed with lids (screws) or thick sheets of parchment with an elastic band (harsh thread). It is necessary to allow the mushrooms to cool completely and move the containers to a cold place (basement or refrigerator). In about 15 days, the salting process will be completed and the valui can be tried.

Valui is served as a snack on the table, the mushrooms are poured with vegetable sunflower oil (preferably homemade) and an onion cut into half rings is added. You can top the product with sour cream and herbs, which also turns out tasty and original. You can serve meat or any cereal as a side dish.

offers you an article about pickling mushrooms . Salted mushrooms are extremely tasty and deservedly enjoy respect on the holiday table. But, before you start pickling mushrooms, it is very important to know the basic rules for pickling mushrooms. And, if you want to “live until your golden wedding” and not have health problems when eating mushrooms, then it is very important to know basic rules for mushroom pickers .

Methods for pickling mushrooms:

They salt milk mushrooms, saffron milk caps, chanterelles, greenfinches, nigellas, podgruzdki, whites, volnushki, russula, serushki, valui, smoothies, violins, rednushkas, bitters, fatties, rows.
Mushrooms are thoroughly washed in clean, cold running water in vats, tubs, bathtubs, and low, wide containers. In case of severe contamination, it should be soaked for 3-4 hours in a 2-3 percent saline solution.
Large mushrooms are cut into pieces according to their diameter so that the maximum length of the pieces does not exceed 4-6 cm.
There are three ways to pickle mushrooms:
dry (for saffron milk caps and russula); cold with preliminary soaking (for milk mushrooms, podgruzdki, volnushki, valuevs, belyankas, violins) and hot with preliminary boiling (for all others).
Hot-salted mushrooms become ready to eat in a few days; they are quite soft and less stable during storage. The advantage of the hot method is not only the speed of processing (the mushrooms are not soaked), but also that the mushrooms immediately, without “shrinking,” fill the container tightly.
Cold canning is longer: 1.5-2 months; In this case, the mushrooms turn out to be hard and have a pleasant crunch when chewed; they are stored very well. To remove bitterness, mushrooms are soaked in clean water, changing it several times. You need to soak in a cool place. The soaking time is different for each mushroom. Milk mushrooms, volnushki, russula are soaked for 5 hours to a day, and valui, black milk mushrooms, bitter mushrooms, and violins are soaked for 3-5 days. More valuable mushrooms are washed thoroughly, not soaked or boiled. To do this, place the mushrooms in cold water overnight so that adherent leaves, stems, moss, etc. come off. In the morning, the mushrooms are sorted out, rinsed thoroughly with clean water and salted.
The amount of salt is recommended from 3.5-4.5% by weight of mushrooms.
It should be remembered that only certain mushrooms are prepared by soaking: russula, milk mushrooms, russula, volushki, etc. But honey mushrooms, valui, svinushki, strings, morels are prepared only using the hot method, because when they are prepared cold, severe poisoning with fatal consequences is possible.
You can salt mushrooms in enamel and glass containers with a wide “neck” so that you can place a mug with a load. But it is best to use tubs or barrels made of hardwood or spruce.
The barrels in which there were mushrooms are washed with warm water using brushes, soaked for 10 - 15 days in clean cold water, changing it every 3 days, and then steamed with soda ash (50 g per 10 liters of water) or juniper.
Salted mushrooms are a ready-made snack and are also widely used in fillings, salads, etc. They can be washed or soaked before use. Well-soaked mushrooms can be fried.
It is possible to process salted mushrooms into pickled ones.
The most favorable temperature for storing salted mushrooms is
from 0 to 4 *C.

Dry pickling of mushrooms:

It is better not to wash the mushrooms before salting, but to thoroughly clean them with a brush and wipe them with a damp nylon cloth. If the mushrooms are washed, then after the water has drained, they are placed with their caps down in layers of 5-6 cm in barrels, ceramic or glass jars and sprinkled with dry salt at the rate of 6% by weight of the mushrooms (or 40 g per 1 kg of mushrooms). Then a free-flowing circle is placed in a container filled with mushrooms, and light pressure is placed on it. After 3-4 days, when the saffron milk caps settle and give juice, add fresh mushrooms and salt. Store in a cellar or refrigerator.

Cold method of pickling mushrooms:

During cold salting, the mushrooms are soaked to remove bitterness. To do this, prepared mushrooms are placed in barrels or barrels with a double lattice bottom and a hole for draining water. Mushrooms are poured with cold water, covered with a clean cloth and a wooden circle so that they do not float. For oppression, they use washed stones from durable flint rocks that do not dissolve in the juice of salted mushrooms. The barrels are placed in a cool place and the water is changed at least 2-3 times a day. Soaking continues for 3-5 days. When the mushroom caps do not break, but bend, stop soaking: the mushrooms are ready for salting.
The soaked mushrooms are placed caps down in layers of 5-6 cm, sprinkling each layer with salt and spices according to the recipe. The bottom of the vessel and the top layer of mushrooms are covered with a large layer of salt according to the recipe. The filled barrel is covered with a circle on which oppression is placed. After 2-3 days, add a new batch of mushrooms, repeating this operation until the mass stops settling and the container is filled to its maximum. Then it is topped up with 6% salt solution and sealed.
There are other methods of salting.
Soak mushrooms (volnushki, russula, milk mushrooms) in cold water for 5-6 hours, just rinse the saffron milk caps. After this, place the mushrooms in rows in enamel or glass containers with their caps down. First add a layer of salt to the bottom of the dish, put black currant leaves, cherries, horseradish, and dill stems. Sprinkle each layer of mushrooms with salt and spices to taste: pepper, garlic, bay leaf.
For 1 kg of mushrooms - 40 -50 g of salt. After salting, cover the mushrooms with blackcurrant, cherry leaves, dill stems, put a clean cloth, a wooden circle and pressure. After 1-2 days, the mushrooms will settle and produce juice. If there is not enough brine, increase the load. If mold appears, the fabric needs to be changed and the load washed. Mushrooms are ready in 30 -40 days. Store in a cool place.
To avoid souring of mushrooms when soaking in hot weather, salting with preliminary blanching is used: mushrooms in a colander are placed in boiling water for 3-5 minutes or scalded 2-3 times, then quickly washed with cold water and salted in the same way. Cooked mushrooms by blanching are ready for consumption in 7-10 days.

Hot method of pickling mushrooms:

The hot salting method is also used in the absence of conditions for soaking mushrooms, in hot weather, and also if it is necessary to speed up their processing. You can boil any mushrooms before pickling, but conditionally edible ones are prepared only in this way; the bitterness is removed faster and they acquire elasticity.
1 way. Peeled and washed mushrooms are boiled in lightly salted water. If you have several servings, do not cook them in the same solution, as they will darken and the bitterness will not be completely removed from them.
Boil milk mushrooms, russula, valui, and volushki for 20-30 minutes, rinse in cold water, and place in a sieve. Place in a bowl, sprinkle with salt: 40-50 g per 1 kg of mushrooms. Season with garlic, onion, horseradish, dill, tarragon. Place a weight on top. Store refrigerated. After 6-8 days, the mushrooms are ready and consumed cold.
Method 2. If the quantity is larger, the mushrooms are placed in mesh blanching containers made of stainless steel, or in willow baskets cleared of bark and boiled in salted (2-3% salt) water for 15-20 minutes. Volnushkas and whites are blanched for 5-8 minutes, bitters, valui, skripitsa, which have especially bitter juice, for up to 25 minutes. In this case, be sure to remove the foam. Blanched mushrooms are placed on sieves to drain the water. Then the mushrooms are salted in the same way as with the cold method, adding 6% salt from the weight of the prepared mushrooms. To undergo lactic acid fermentation, salted mushrooms are kept in barrels for at least a month. For 10 kg of salted mushrooms, 650 g of salt, 1 g of pepper and 2 g of bay leaf, 50 g of dill, 20-30 pieces of cloves and blackcurrant leaves are consumed.
Preparation of semi-finished product for further use.
Boil porcini mushrooms, aspen mushrooms, boletus mushrooms, boletus mushrooms, oak mushrooms, butter mushrooms, honey mushrooms until tender for 10-20 minutes (for 1 kg of mushrooms - 1 glass of water and 45-60 g of salt), put in sterilized jars, pour in boiled vegetable oil, tie with paper and Keep refrigerated. These mushrooms are a semi-finished product that can be used later for pickling mushrooms or fried preparations; in soups, fillings.

Salting is carried out using a hot, cold or dry method, depending on the type of mushroom. Select strong, preferably young, non-wormy samples for processing. They need to be thoroughly washed and cleaned of adhering needles, leaves, and soil.

The lower part of the stem is cut off from each specimen, and the thin skin from the caps is removed from the boletus. After processing, saffron milk caps and boletus should be immediately placed in a container filled with brine prepared from 1 liter of water, 10 g of salt and 2 g of citric acid. Otherwise, the cut mushroom pulp will quickly darken, and the salted mushrooms will not look very appetizing.

When choosing the optimal pickling method, you must take into account which varieties, how they tolerate heat treatment, and whether the mushrooms should be pre-soaked. The dry salting method is suitable for saffron milk caps, as it helps preserve the incredibly piquant resinous taste of strong mushrooms. Cold pickling is used for preparing saffron milk mushrooms, milk mushrooms and other types that do not need to be boiled beforehand.

It is important to know not only which mushrooms can be pickled and in what way, but also the rules for their further storage. If the product is stored in an open large container, the room temperature should be between 0-6°C. If the temperature drops below 0°C, the pickled mushrooms will begin to crumble and lose their taste. An increase in temperature will lead to the appearance of mold, souring and further deterioration of the workpieces.

It is necessary to monitor the brine level, since evaporation of the liquid will lead to drying and deterioration of the top layer. When the level drops, add boiled, cooled water to the container. If mold forms, it must be wiped off the walls with a cloth soaked in hot water, and the circle with which the barrel is covered must be washed in salted boiling water.

If the preparations will be stored in a living room all winter, you should preserve the mushrooms in tightly sealed glass jars that have previously been sterilized.

Pickling saffron milk caps

Since there are three ways, the housewife has the opportunity to choose the most suitable method.

When dry salting, saffron milk caps should not be washed. They are cleaned and thoroughly wiped with a cloth. The mushrooms are placed in a prepared container in dense layers, each of which is covered with salt. Then the saffron milk caps are covered with a clean canvas and pressed down with a weight. Soon the juice should appear, covering all layers. In order not to spoil the delicious resinous taste inherent in saffron milk caps, it is not recommended to use spices during salting. The preparations can be consumed 7-10 days after salting.

For the cold method, you will need the following ingredients:

• 1 kg of peeled and washed saffron milk caps;
• 50 g salt;
• 10 laurel leaves;
• 20 g currant leaves;
• 2 black peppercorns;
• 3-4 cloves of garlic.

It is recommended to salt young saffron milk caps using a cold method. The bottom of the container is sprinkled with salt. Pre-washed mushrooms are placed on it, caps up. Sprinkle the layers evenly with salt, not forgetting to add spices, bay leaves and sliced ​​garlic. The filled barrel is covered with a cloth and a flat plate is placed on it, on which a load is placed. The saffron milk caps will be ready in 3-4 weeks.

When hot salting, you need to prepare in advance:

• washed and peeled saffron milk caps;
• salt;
• garlic;
• horseradish leaves;
• currant leaves;
• laurel leaves;
• dill branches;
• black peppercorns.

In this case, you can use not only young small saffron milk caps, but also fairly large specimens, which are cut into several convenient pieces. Prepare a brine from 1 liter of water, 2-3 tbsp. l. salt. Peppercorns, bay leaves and chopped garlic are added to the liquid to taste. Place the saffron milk caps into the boiling brine and continue to cook them for about 5 minutes.

The brine is poured through a sieve into a suitable container. Then the cooled saffron milk caps are transferred to sterilized glass jars, alternately adding scalded currant leaves, dill branches, and black peppercorns. The brine is boiled again and the containers are filled with it. Horseradish leaves are placed on top, which will make the taste of saffron milk caps especially pleasant and protect the preparations from mold. The jars are sealed with sterile lids. The preparations are ready for use in 1.5-2 weeks.

Salting milk mushrooms

Every housewife knows the best way how. However, they all require pre-soaking. Milk mushrooms differ from their relatives in having a rather unpleasant bitter taste. Therefore, before storing them for the winter, they need to be washed white with a brush and soaked in a large volume of water for 2 days under oppression. The water should be changed periodically. The soaked milk mushrooms are washed again in cool water.

A great way to salt mushrooms for the winter is to make preparations with the addition of mustard seeds. In this case, the bitterness will be replaced by a pleasant bitterness.

To prepare the preparations you will need:

• 1 kg of milk mushrooms;
• 1/2 liter of water;
• 2 tbsp. l. salt;
• 1 tsp mustard seeds;
• 1 dill umbrella;
• Horseradish leaves;
• 2 cloves of garlic;
• 2 black peppercorns.

The washed milk mushrooms are cut into small pieces and placed in a saucepan along with salt, mustard seeds, an umbrella of dill, black peppercorns and garlic cloves. After pouring water, place the pan on fairly high heat. Boil mushrooms for 5-10 minutes.

Boiled milk mushrooms are placed in sterilized glass jars and filled with hot brine. The top layer of milk mushrooms is covered with horseradish leaves. The jars are closed with plastic lids. You can open jars of crispy and incredibly tasty milk mushrooms in just 10 days.

Pickling oil

Perhaps boletus is the most popular salted mushroom. Since pickling mushrooms using a cold method leads to damage to the appearance of the preparations, most often they are preserved using hot brine.

For salting you will need:

• 1 kg butter;
• 2 tbsp. l. salt;
• dill umbrella;
• 3 currant leaves;
• 2 laurel leaves;
• 100 ml water;
• 2 cloves;
• 2 black peppercorns.

Water with added salt is brought to a boil and butter and other ingredients are added to it. As soon as the water boils again, reduce the heat and continue to cook the mushrooms until they begin to sink to the bottom and the brine becomes transparent. Usually this happens after 15-20 minutes.

The cooled mushrooms are transferred to sterile jars and filled with brine. It is not necessary to roll up the boletus prepared according to this recipe. It is enough to close the jars with boiled plastic lids.

Salting valuev

For salting, small young valui with unopened caps are chosen. People call them “fists”. Not every housewife decides to salt valui, as they have a very bitter taste. However, it is worth noting that properly salted valui is considered a delicacy and will decorate any festive feast.

The best way to preserve kulika mushrooms, how to salt them without damaging the structure of the delicate pulp, is cold salting:

• 5 kg jaws;
• 150 g salt;
• 4-5 laurel leaves;
• a few black peppercorns.

The soaked “fists” are placed in layers in a barrel, sprinkled with salt. Of the seasonings, only peppercorns and bay leaves are added so as not to spoil the natural mushroom aroma. Valuis should be placed with their caps in one direction, avoiding the formation of voids.

The mushrooms are pressed down with a flat plate, an enamel lid or a wooden circle, and pressure is placed on top. The brine will appear after 2 days and will completely cover all the “fists”. If there is a small amount of brine released, the weight of the load should be increased; if a lot of juice is released, the excess is drained. Salted valui are ready to eat after 1.5 months. Bon appetit and delicious mushrooms!

• Disposal of radionuclides and a hot method of salting bulls
• Cold salting and soaking mushrooms
• Marinades for mushrooms

People have long been talking about how to pickle mushrooms; the recipes are very varied. The goby mushroom or russula, cam or valui, as official science calls it, is quite common in our country in deciduous and mixed forests. Less common in conifers. You can start collecting fists in July and continue collecting until October. They grow in groups and belong to the Russula family.

The goby mushroom belongs to the category of conditionally edible mushrooms; the taste of these mushrooms is slightly bitter, but when cooked correctly, the bitterness disappears.

It is best to collect young bulls; they are distinguished by light, almost white caps, up to 15 cm in diameter. The taste of these mushrooms is slightly bitter, but after proper preparation, including salting, this feature disappears. At the same time, you can make different marinades and brines, calmly experiment with spices and be sure that the jar of fists will “fly away” from the table instantly, immediately after opening. And those who try pickled bullocks at least once will never be able to forget their taste and will want more and more.

Experts clarify that pickling mushrooms, and gobies in particular, is divided into two types: cold and hot. Cold pickling, in turn, comes in two types – with and without soaking the mushrooms.

Disposal of radionuclides and a hot method of salting bulls

Young mushrooms are best suited for pickling.

First of all, mushrooms must be rid of radionuclides, just like any other mushrooms - cowsheds, flukes, and so on.

This can easily be done at home.

To do this, carefully washed mushrooms are placed in a deep pan filled with salted water (100 grams of salt per 3 liters of water). Then put the pan on the fire, bring the water (and the mushrooms in it) to a boil and let it simmer for 10 minutes.

After this, the solution is drained, the mushrooms are washed with cold water, and the pan is also washed. Then comes the second stage of purification - the mushrooms are placed back in the pan, poured with fresh salt solution and boiled for 20 minutes.

In general, the process of cleaning mushrooms from radionuclides takes up to 1 hour, but during this hour the level of nuclides decreases three times!

When hot-salting bulls, they are first boiled for about 20 minutes (before boiling, they must be thoroughly washed and the leg cut off almost completely). The mushrooms are ready for pickling when they sink to the bottom of the container and the water in it becomes clear. During cooking, it is necessary to remove foam if it appears.

Before salting, boil the mushrooms for 20 minutes.

Hot boiled mushrooms must be thrown into a colander, rinsed with cold water and allowed to dry. The undeniable advantage of hot salting bulls is that mushrooms prepared in this way can be safely eaten already on the 5th day after preparation!

To do this, dried mushrooms must be placed in clean, sterilized jars, mixed with salt (in layers - mushrooms-salt). You can put garlic or dill at the bottom of the jars, or mix salt with dill and garlic cloves and add it to the mushrooms in this form. Then pour in the marinade or brine (salt water in which the mushrooms were boiled) so that the brine covers the mushrooms and close the jars (not screw them on, but close them) with lids. This entire structure is placed in a dark, cold place and the brine level is monitored. It is important that the mushrooms are in the marinade all the time. If it becomes less, you can add the required amount of cold, clean water.

Culinary experts report that valui reaches the peak of its deliciousness a month after salting. And you can eat such mushrooms for many months, pickle them for the winter and enjoy the real taste of summer in the evenings!