Content
- 1 Where and when do valui mushrooms grow?
- 2 Photo and description of the value mushroom
- 3 Valui mushroom edible or not
- 4 Taste qualities of kulbik mushrooms
- 5 The benefits and harms of cam mushrooms
- 6 Rules for collecting goby mushrooms
- 7 False doubles of Valuev mushrooms
- 8 Use of goby mushrooms
- 9 Conclusion
- 10 Reviews about value mushrooms
Mushroom value is not the most common and favorite among Russian mushroom pickers. However, if processed correctly, it will not only delight you with a pleasant taste, but will also be very valuable for your health.
Where and when do valui mushrooms grow?
The first valui can be seen in the forests already in mid-summer. However, the most active growth of the fungus occurs in August and continues until October.The mushroom of the genus Russula is found throughout the country - in Western Siberia and the north of the Caucasus, in the Far East and in the middle zone. Around the world, the fungus also grows in Europe, Asia and North America.
Most often, valui grow in deciduous or coniferous forests with high levels of humidity. Fungi choose shaded places under pines, birches and oaks, and hide in tall grass on forest edges.
Photo and description of the value mushroom
Valui russulafoetens, or goby, is a rather small mushroom. Its leg can rise above the ground by 15 cm, and its girth in an adult fungus is 3.5 cm. The leg is cylindrical, dense, light in color and tightly covered in the upper part by a cap. The cap itself can reach 14 cm in diameter, and can be recognized by its light brown color and slippery surface. The shape of young fungi is rounded and curved down; in adults, it is flatter or even slightly concave.
According to the photo and description of the valueu mushroom, the underside of the cap is covered with yellow-white or cream thin plates that secrete a yellowish liquid. This is where another name for the value fungus comes from - snot. After this liquid dries, dark spots remain on the underside of the cap; they are completely natural and do not indicate any disease.
The flesh of the fungus is white when freshly cut, but darkens over time, its structure is fragile and breaks easily. Therefore, when picking, it is recommended to place the cut mushroom with the cap down, otherwise it will crumble before the walk through the forest is over.
Valui mushroom edible or not
Goby mushrooms have a neutral odor and are quite pungent in taste.However, valui belongs to the category of conditionally edible fungi - since it belongs to the safe family of Russula.
Not everyone will like the taste of the fungus, and it must be processed very carefully before use. But if properly prepared, the fungus will not cause harm and will even have a positive effect on the body due to its valuable properties.
Taste qualities of kulbik mushrooms
Adult goby mushrooms do not have a very pleasant taste - they are bitter and pungent, and belong only to the third group in terms of taste. But proper processing helps to improve the taste characteristics of valuuy - long soaking of the fungus and subsequent salting, boiling or frying. It is easier to remove bitterness from young mushrooms than from old ones, so it is necessary to collect them for food purposes.
The benefits and harms of cam mushrooms
Valuy is eaten not only for its taste characteristics, especially considering that they remain rather weak. The mushroom is prized for its health benefits when properly prepared. Valui has the following valuable properties.
- Fungi contain a lot of protein, including the important amino acids arginine, leucine and tyrosine.
- Valuy contains beta-glucan compounds, important for maintaining immunity, and antioxidants with anti-cancer effects.
- Valuy has hematopoietic properties and has a beneficial effect on blood vessels and cardiac activity.
- You can eat the mushroom if you have a tendency to increase your sugar levels; valui does not lead to surges in glucose, but on the contrary, improves metabolic processes.
You can also eat well-processed valui in case of inflammatory processes in the body - the beneficial properties of mushrooms will help cope with the infection.
In addition to beneficial properties, valui also has some harmful qualities.
- Fungi contain substances that give the pulp a bitter taste and have an irritating effect on the mucous membranes. This is why bull calves should not be consumed without long soaking.
- Like all mushrooms, valui contains chitin - a substance that is not digested in the body. Therefore, you need to consume fungi in moderation so as not to provoke diseases of the stomach and intestines.
Rules for collecting goby mushrooms
You can start collecting goby mushrooms in July, and the fruiting period continues until October. Values need to be collected in birch, oak and coniferous forests far from industrial facilities and large highways.
It is recommended not to cut all the mushrooms and put them in a basket, but only young mushrooms - they can be easily recognized by their small cap, about 6 cm in diameter, which has not opened completely, and by the absence of wet drops on the underside of the cap.
Upon arrival home, the snot mushroom should be placed in cool water for soaking for 3 days. You need to change the water at least three times a day - this will eliminate the bitter, acrid taste of fungi. After this, the mushrooms can be processed as desired - boiled, salted or fried.
False doubles of Valuev mushrooms
Valuevs have inedible and toxic counterparts with a particularly unpleasant taste and smell. Several of them can be listed.
False Valuy
This fungus is also popularly called “horseradish” because it smells like horseradish.The mushroom is very similar to the edible valui, but has several differences. Namely:
- the leg of the false valua becomes thicker towards the base, and, in addition, it is covered with small scales;
- the shade of the stem and cap is equally brown or dark yellow;
- In the center of the mushroom cap there is a small tubercle, which is not found in real gobies.
You can meet the false valui later than usual; it appears only at the end of summer, and at the beginning of September it already disappears. Despite the fact that the false mushroom is not poisonous, it can still lead to poisoning.
Straw-yellow fly agaric
The dangerous straw-yellow fly agaric can be mistaken for a goby mushroom; it has similar sizes, structure and shape. On the underside of the cap of the fly agaric, like the gobies, there are creamy or yellowish thin plates. You can meet the poisonous mushroom in the habitats of valueu - in deciduous and coniferous forests.
At the same time, there are many differences between valuei and straw-yellow fly agarics. First of all, the fly agaric is characterized by a light yellow or slightly brownish color, a thickened stalk at the base and a distinct pungent odor of radish. It is even easier to recognize a fly agaric by the presence of white dots or warts on the top of the cap, but, unfortunately, sometimes a poisonous mushroom may not have such identifying signs.
Use of goby mushrooms
After prolonged soaking in cold water, goby mushrooms can be processed using any of the existing methods. However, even without the unpleasant bitterness, the taste of the gobies remains not too bright, so the mushrooms are rarely boiled or fried, and much more often they are salted for the winter.As a rule, mushroom caps are eaten, and the stems are cut off and thrown away.
You can salt the bulls with horseradish and pepper, bay leaves and herbs. In a large glass jar, the bulls must be laid in layers, alternating them with other ingredients and salt; it is taken at the rate of 40 g per 1 kg of fungi.
The container with salted mushrooms is kept at room temperature for about 3 days, and then put into the cellar or refrigerator. In total, salting takes 1.5 months; after this time, the bulls can be consumed with any dishes and snacks, combining them with onions and garlic.
Goby mushrooms are a dietary product that quickly fills you up, but does not contribute to excess weight gain. Therefore, high-quality mushrooms can be used on a weight loss diet.
Conclusion
The valui mushroom is not the most delicious, but quite pleasant edible mushroom, found everywhere in Russian forests. It is strictly not recommended to consume it raw, and it takes quite a long time to soak the fungus. However, once properly processed, it is excellent for pickling or other culinary uses.
