Valui (mushroom): preparation in salted and marinated

Experienced mushroom pickers, and just people who are not indifferent to "quiet hunting", know perfectly well such a mushroom as a valuy. It gets in our forests to everyone, beckons with a light brown "Borovik" hat from afar and disappoints with a lamellar turn near. People do not take him, but on the contrary, they are knocked down with boots and sticks, so as not to be teased in the future.

And completely destructive of such a fate pug (mushroom). Preparation of it in a salty and marinated form has long been mastered and is still carried out by people who are seasoned and thrifty. Because how can it be better to pick up a crispy strong mushroom with a fork on a winter fresh evening and send it, darling, into your mouth? Nothing - and there is nothing to argue about!

So let's remove this annoying gap in our culinary knowledge and find out what kind of mushroom pour, how to marinate it. Or salt it.

So that's what you are, a forest mushroom ... (characteristic features of puffing)

Valui (mushroom, we'll learn it later) belongs to the family Sysoyozhkovye, and scientifically called Russulafoetens, which means "russula smelly," sorry. People reacted to him less biased and called him: a snot, a cam, a bull-calf. And why? Because scientists do not know how to cook this mushroom, but the people do.

Nevertheless, for the sake of justice, it must be said that there is an unpleasant smell, especially in wet weather, and bitterness is also present. Young specimens have a "snotty" ball-shaped cap, tightly embracing the white hollow stem. For salting it is best to use them - they are round, firm, similar to nuts.

Valuy (mushroom). Hot Salting

Now let us proceed directly to the description of the process of hot salting of this representative of the genus Syroezhka.

To begin with, you need to ungroup the valouys, depending on the size of the hats. Then cut off the legs almost under the spine. If you think that you have already prepared the mushroom (mushroom), you can start cooking without delay, then you are mistaken. The next stage will be prolonged soaking (for 2-3 days) with regular water changes - several times a day.

After you honor this test with honor, your patience will be rewarded. Cook will need only 10-15 minutes of pug (mushroom). Preparing it now will consist only of adding salt during cooking and removing the foam, however, with all the care. Finished mushrooms should be thrown in a colander, cooled, if necessary, salted and put spices - bay leaf, sweet pepper, cloves, whatever you like.

The recipe for marinated croissants

The preparatory stage is the same as in the previous recipe: we go through, we soak, we change the water. Then boil in slightly salted water for 20 minutes, drain the water. Cooked mushrooms are filled with marinade (for 1 kg of mushrooms - 2 liters of water, 400 g of salt, 30 g of acetic essence, 20 peas of sweet pepper, 10 bay leaves) and boil for another 20-25 minutes. Then cool it, transfer it to sterilized cans and roll it up.

It is better to open it at least a month and a half later, when the bitterness will completely come out, the mushrooms will be missed, and then they will be put on the fork and mouth.