How many housewives involved in harvesting value, so many recipes. Their description differs only in the list of ingredients, because each mushroom picker cooks at its discretion. This edible mushroom grows in deciduous forests and often catches the eye of people who come to "silent hunting."
Selection and preparation of ingredients
If you go to the forest, you need to know how to choose the right valui (bull-calf) for cooking at home. First of all, collect only those fruiting bodies that grow away from roads or industrial enterprises.
This is due to the fact that all fungi tend to accumulate in the pulp the negative substances contained in soil and air. Carefully inspect the fruit for damage by parasites. The structure of the valuya should be uniform, without spots and punctures. The surface of the fungus is rather slippery, which greatly complicates the inspection process.
Important! If you do not have the opportunity to independently collect the bulls, try to buy them only from trusted sellers. This will protect against food poisoning.
The preparation of mushrooms is as follows:
- clean fruit bodies from dirt;
- cut off the lower part of the leg, which is combined with the mycelium;
- then you need to soak the mushrooms in cold water with a small amount of salt (4 tbsp. l per 5 l. of water). Change the fluid three times a day to better remove harmful substances. Soaking should be continued for 3 days;
- after the specified time, you need to rinse the mushrooms under running water;
- fold in a colander so that all the excess water in the glass.
Methods for preparing valuev
There are a huge number of recipes that allow you to quickly cook valuy at home.. From blanks you can make various preparations that will complement the main dishes (vegetables, meat and fish).
Each housewife has her own methods of salting, pickling and frying. You can also cook delicious caviar from this product, which many people like to eat with bread, or just fry it. Only after careful processing of the value can you start cooking. It allows you to eliminate the characteristic bitterness of bulls.
Pickling
2 liter cans 30–40 min.
Nutritional value per 100 g:
- First you need to soak the bulls in clean water, regularly changing the water.
- Put prepared valui in a clean jar.
- Put a few chopped garlic cloves on top.
- Periodically between the mushrooms, lay several branches of dill.
- Pour cold water into which salt and vinegar are added first.
- Cover the jar with a plastic lid.
- Leave for a week to soak the mushrooms with brine.
- The workpiece can be stored for several months.
Video recipe
Salting
Did you know? Mushrooms can “sunbathe”: if a large amount of sunshine falls on their surface, then vitamin D is produced, and the color of the hat becomes more saturated.
Marinovka
2 liter cans 40-60 min.
black pepper peas
20 pcs.
Nutritional value per 100 g:
- First you need to cook the valui.
- As soon as the water boils, make the fire smaller and boil for another 20 minutes.
- Remove foam regularly.
- You need to cook the marinade. To do this, add all seasonings and vinegar to clean boiling water. Simmer for 15 minutes.
- Place the boiled bulls in the jars that must first be sterilized.
- Pour the fruit bodies with marinade and roll up.
Important! Cover the jars with warm clothes and leave to cool completely. After move to the basement or cellar.
Salad
600 g40–50 min.
mayonnaise or vegetable oil
3 tbsp. l
Nutritional value per 100 g:
Peel the potatoes and chop them into cubes.
Cut the onions into thin half rings and add to the potatoes.
Chop the mushrooms finely. If you want, you can leave them whole.
Mix all foods thoroughly.
Season with sunflower oil or mayonnaise. Shuffle.
Peel the potatoes and chop them into cubes.
Cut the onions into thin half rings and add to the potatoes.
Chop the mushrooms finely. If you want, you can leave them whole.
Mix all foods thoroughly.
Season with sunflower oil or mayonnaise. Shuffle.Video recipe
Sala
Fried valui
600 g30–40 min.
olive or sunflower oil
80 ml
Nutritional value per 100 g:
- Grind the mushrooms in strips or cubes.
- Cut the onion into half rings.
- Place the gobies in a dry preheated pan and fry until all the moisture has evaporated from them.
- After that, add onion and vegetable oil to the mushrooms.
- Fry foods until the onion has a golden hue.
- Add salt and pepper to the dish.
- Pour sour cream and cream. Mix well.
- Garnish the fried valui with chopped herbs and serve.
Did you know? In Switzerland, a mushroom of honey has been found, whose age is more than 1000 years. The area of the mycelium is 35 ha (dimensions 800 × 500 m) and it is located in the park of Ofenpass.
Mushroom caviar
1 l50–70 min.
vegetable oil
3 tbsp. l
black pepper peas
20 pcs.
Nutritional value per 100 g:
- Grind the mushrooms with a blender or meat grinder.
- Place them in containers with a thick bottom.
- Grate the carrots on a fine grater.
- Chop the onion into small cubes.
- Sauté both foods over medium heat until golden brown.
- For frying, use vegetable oil so that nothing burns.
- After cooking the vegetables, pass them through a meat grinder and add to the mushrooms.
- Pour all the spices into the mixture and pour in the vinegar.
- Simmer for 90 minutes, stirring regularly.
- Distribute the mass into sterilized jars.
- Roll up.
- Leave to cool at room temperature.
- Store the workpiece in the basement.
Valuei - versatile mushrooms for cooking, which can be prepared at home for the winter. The recipes proposed above will help to diversify with delicious dishes not only everyday diet, but also come in handy for the festive table.
