Recipe preparation values

Valuev recipes are the transformation of not the most valuable, slightly bitter mushrooms growing in almost every region of Our Country into wonderful delicacies that can overshadow the taste of dishes from mushrooms, russula and porcini mushrooms. Valui can be fried, pickled and salted, caviar or meatballs can be made from them. The main trick is to choose only young and healthy specimens for cooking.

How to quickly and easily clean valui

The following recommendations will help to properly clean the valui and prepare them for cooking:

1. Processing should begin immediately after the mushrooms are brought home: over time, useful microelements will begin to decay in them, and 5-6 hours after collection they will completely deteriorate.
2. Dry hats can be cleaned quickly and without damage. Previously, they can be shaken off adhering litter. Later, just before the cooking process, the valui are washed in running water.
3. After getting rid of the skin, the mushrooms should be inspected and the damaged areas removed.

How long to soak valui mushrooms before cooking

Valui is considered conditionally edible, since their flesh is saturated with bitter juice, but this taste can be eliminated by long and proper soaking. The process takes 2-3 days and goes as follows:

1. Mushrooms are cleaned and washed, old and wormy ones are removed, damaged areas are removed.
2. Prepared specimens are poured with water and pressed down with oppression so that the workpiece is completely covered with liquid.
3. Valui is soaked, changing the water 2-3 times daily, then washed and used in further preparation.

Features of cooking valuev mushrooms

You can cook different dishes from valui – they are pickled, salted in a hot and cold way, fried, caviar and cutlets are made. Properly cooked valui retain their specific spiciness, and pre-treatment relieves them of bitterness. To make the listed dishes as tasty as possible, when creating them, you should remember about the features of this type of mushroom:

1. It is undesirable to use old and sick values.
2. For cooking, it is better to take only hats, the legs, even after prolonged soaking and salting, do not completely get rid of the bitter taste.
3. Boiling for 30 minutes before further cooking will help preserve the juiciness and density of the product.

Recipes for the preparation of mushrooms Valuyev

From valuev you can cook a number of dishes with excellent taste. Regardless of the method of heat treatment, they are juicy, appetizing, with a characteristic spicy spicy note.

How to cook fried valui mushrooms

Valui can be fried with minimal additives, or you can make dinner with potatoes out of them. For the first recipe you will need the following ingredients:

• mushrooms – 1 kg;
• onion – 2 pcs .;
• garlic – 2-3 cloves
• salt, pepper, herbs – to taste.

The cooking process takes place in several steps:

1. Valui soak under a little oppression.
2. Boil the mushrooms for 30 minutes, then drain, rinse, if necessary, divide into several pieces.
3. Sauté the onion in a frying pan until golden, add the garlic, put the valui, mix everything, season and fry for 5-7 minutes. Sprinkle with herbs before serving, if desired.

The second recipe can be used to create a hearty dinner.

For this you will need:

• mushrooms – 1 kg;
• potatoes – 500 g;
• onions – 1-2 pcs.;
• pepper, salt, herbs – to taste.

The preparation of fried potatoes with valuami includes the following processes:

1. Boil the mushrooms for 30 minutes, adding a little salt to the water.
2. Peel and cut potatoes into thin strips.
3. Saute chopped onion, add mushrooms, mix and fry the mixture for 7-8 minutes until soft.
4. Put the potatoes in the pan, sprinkle with pepper and salt to taste, then cook the dish for 8-9 minutes under the lid and another 10 minutes – open.

The delicacy is best served hot, sprinkled with herbs.

How to cook valui mushrooms salted

For salted valuev mushrooms, there is a hot and cold cooking method. Such pickles are crispy and juicy, with a spicy spicy taste, but only on condition that all cooking steps are performed correctly. For the hot method, you will need the following ingredients:

• mushrooms – 3 kg;
• salt – 500 g;
• dill (umbrellas) – 4-5 pcs.
• horseradish and black currant leaves – 6-7 pcs.
• water – 10 l.

The process is as follows:

1. Soak the valui, then boil for 15 minutes.
2. Put the mushrooms in layers, each sprinkling with salt, into a container – a barrel or container. Tamp tightly, make holes in the mass to the bottom to ensure oxygen access. Lay a clean cloth on top and place oppression.
3. Remove oppression when the mushrooms give juice that overflows over the edge of the container. Place blackcurrant and horseradish leaves, dill on top of the valui, then leave the pickle for 40 days.

Cold salting provides the following ingredients:

• mushrooms – 3 kg;
• salt – 120 g;
• dill umbrellas – 4-5 pieces;
• leaves of horseradish, cherry and blackcurrant – 4-5 pcs.

The cooking process includes the following steps:

1. Soak the valui.
2. Drain the water, mix the mushrooms with salt, put dill and leaves on top, then leave for 55-60 days for salting.
3. At the end of the term, transfer the workpiece to sterilized jars and store it in the basement or refrigerator.

How to cook pickled valui

Proper pickled valui are prepared from the following components:

• mushrooms – 3 kg;
• water – 5 l;
• salt – 7 Art. l .;
• sugar – 8 st. l .;
• acetic acid (80%) – 7 tsp;
• black and allspice (peas) – 6-7 pcs.;
• mustard (seeds) – 1 tsp. l.;
• cloves – 5-6 pcs.;
• bay leaf – 1-2 pcs.

Cooking goes like this:

1. Rinse the soaked mushrooms and boil for 25-30 minutes, drain and rinse again.
2. Prepare the marinade: pour salt and sugar into hot water, put the valui, boil for 20 minutes, then pour acetic acid into the brine.
3. Arrange the mushrooms in sterilized jars, pour over hot marinade, put some spices in each container – cloves, peppercorns, bay leaves and mustard.
4. Roll up the jars, turn them upside down and, wrapping them in a blanket, leave until completely cooled.

For the preparation of pickled value, you can use another recipe that requires the following ingredients:

• mushrooms – 3 kg;
• water – 5 l;
• garlic – 3 heads;
• salt – 100 g;
• vinegar (6%) – 3-4 tbsp. l.;
• dill (umbrellas) – 3 pcs.;
• allspice and black pepper (peas) – 3-5 pcs.

Cooking takes place in several stages:

1. Boil the soaked valui twice for 15 minutes, changing the water and rinsing the pan, rinse and drain in a colander.
2. Pour salt and seasonings into hot water for marinade, as well as thin slices of garlic, boil for 5-7 minutes.
3. Allow the mushrooms to cool, then distribute them in sterilized jars, tamp tightly and pour in a slightly warm marinade with spices.

Such valui can be clogged with nylon lids and sent to the cellar to feast on them 2-3 months after pickling.

How to cook mushroom caviar from valuev

Delicious caviar from valuev can act as an independent snack, or you can turn it into a filling for pies. The ingredients are as follows:

• mushrooms – 1 kg;
• onion – 1 pcs .;
• pepper and salt to taste.

Cooking caviar should be like this:

1. Boil the soaked valui, drain and pass through a meat grinder.
2. Finely chop the peeled onion and sauté until translucent.
3. Put chopped mushrooms, onions into the pan, add salt and pepper to taste, mix thoroughly and simmer over medium heat for 10-15 minutes.

Arrange the finished caviar in jars, sterilize and cork for the winter, or you can immediately, hot, serve it to the table.

How to make cutlets out of value

Cutlets will not work out of liquid mushroom minced meat alone, but a long loaf will make the mass plastic and convenient for shaping. Ingredients:

• mushrooms – 500 g;
• loaf – 3 slices;
• egg – 1 pcs .;
• milk – 100 ml;
• onion – 1 pcs .;
• pepper, salt, herbs – to taste.

The cooking process is simple:

1. Boil the peeled and soaked valui for 20-30 minutes, cool and pass through a meat grinder along with onions.
2. Soak the loaf in milk, knead and add to the minced mushroom, let the mass brew, swell for 20-25 minutes.
3. If necessary, if the minced meat turned out to be too liquid, you can add breadcrumbs, mix everything, fashion small cutlets and fry them over low heat for 3-5 minutes on each side.

Ready mushroom cutlets are served on the table with sour cream sauce.

Useful Tips

What is useful to know about valui mushrooms:

1. They are not too rich in fats and carbohydrates, but contain a certain amount of proteins, vitamins and minerals, and are also very tasty, so dieters should use them.
2. They do not require long-term heat treatment, both when frying, and when pickling or salting. Long soaking, which is carried out to remove bitterness from the pulp of mushrooms, is enough to reduce the cooking time.
3. Ready for use with salting and pickling no earlier than 3-4 months after processing, unlike russula, which can be served to the table in a day, maximum – after 30-40 days.

Conclusion

Valuev recipes are options for turning not the most valuable and not the most nutritious product into original pickled, salted and fried delicacies. Valui may not be very pleasing to mushroom pickers – there is always more attractive prey in the forest. But there is always a place for these mushrooms on the table of experienced chefs.