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Valui mushrooms are a real success for a mushroom picker, since this product, when properly prepared, has a bright aroma and pleasant taste. To properly fry valui, you need to know the secrets of pre-processing, the sequence of actions and the best recipes.
Is it possible to fry valueu mushrooms?
Valui are conditionally edible; not all specimens can be used in cooking. They grow large with a smooth, slightly slippery cap, and resemble a fist when young. Over time, the cap straightens and turns into a rounded disk, reaching 15 cm in diameter. In its raw form, valui is distinguished by the bitterness of its pulp and the specific smell of rancid oil.
Often the flesh turns out to be wormy, and in old specimens the leg becomes fragile and crumbles at any touch. Despite all their features, mushrooms are attractive in cooking because the cap, even after boiling or frying, will remain dense and fleshy, but the stem is not suitable for food due to excessive fibrousness. It is important to collect only young specimens, since old ones are not fried due to their high toxin content.
Preparing values for frying
Valuis are not suitable for consumption raw; they require mandatory pre-soaking and boiling. Before frying valui, it is necessary to carry out preparatory steps:
- Clean from dirt, remaining leaves, forest debris and sand. Cut off the stems and place the caps in a container filled with cold water.
- Soak the caps for 3 days, changing the water every 3 hours. If the container is kept cool, the water can be changed less frequently.
- Drain the liquid and rinse each mushroom thoroughly.
- Place in a saucepan with cold clean water, add 1 tsp. salt and cook for 15 minutes over low heat, collecting foam on the surface.
- Drain the water, rinse the caps with cold water and fill with cold liquid a second time.
- Throw salt, a couple of bay leaves, a dill umbrella, a handful of peppercorns, and a head of onions into the pan. Cook for 20 minutes. This technique will give the mushroom pulp a pleasant taste, and the bitterness and unpleasant odor will go away when re-cooked with spices.
- Rinse the boiled valui with running water, place in a sieve and leave to drain.
After boiling twice, the hearty and meaty walui can be fried or tossed into soup.
How to properly fry valueu mushrooms
Washed, peeled, soaked and boiled “fists” in spicy water can be fried, either alone or with the addition of onions, potatoes, carrots and garlic. Each product gives the fried mushroom pulp a special flavor. You can successfully cook fried valui in refined vegetable oil, cutting the caps into small pieces.
During the frying process, you can add chopped onion, add sour cream and season the dish (optional) with coarse salt, white pepper and hop-suneli seasoning.If desired, you can add any chopped vegetables, cream, green feathers and spices to the frying.
Recipes for fried valueu with photos
There are several recipes for frying meaty caps with vegetables and spices. In each variant, the pulp plays with special flavors, absorbs the aromas of additives, and acquires juiciness and piquancy.
A simple recipe for fried valui
Rich, meaty caps, fried with fresh herbs and homemade sour cream, are nutritious and satisfying. The dish can be served as an appetizer or placed on a slice of fresh porous baguette.
Frying food set:
- 500 g cams;
- 100 ml refined oil;
- 1 onion head;
- a glass of 15% cream;
- chopped dill and parsley - at your own discretion.
Description of preparing aromatic fried valui:
- Grind the soaked and boiled mushrooms into strips or pieces of arbitrary size.
- Peel the onion head and chop into thin halves of rings.
- Place the valui in a dry frying pan, cover with a lid and wait for the excess moisture that comes out of the pulp to evaporate. As you fry, the pieces will pop like popcorn.
- Add chopped onions to the mushrooms, add vegetable oil and fry the mixture until the onion pieces are golden.
- Sprinkle the fried dish with salt and pepper as desired.
- Pour the cream into the mixture, cover the pan with a lid and fry for 5 minutes over low heat.
Serve the prepared mushroom mass warm or spread it over freshly prepared pasta.
Recipe for fried valui with potatoes
If you deliciously fry valui mushrooms with potatoes, the resulting dish can easily feed a large family and unexpected guests. For convenience, peeled, soaked and boiled pieces of value can be blast frozen in the freezer. The semi-finished product can then be easily removed and used for cooking.
Required food set for frying:
- ½ kg valuev;
- 1 kg of potato tubers;
- onion head;
- oil – 100 ml;
- fine salt and freshly crushed pepper as needed;
- 2 laurel leaves.
You should fry valui with potatoes according to the following technology:
- Peel the mushrooms, soak in cold water and boil twice. Strain and place in a frying pan without oil.
- During the frying process, moisture will evaporate from the pulp, and the pieces may jump. Cover the pan with a lid.
- Peel the potatoes and cut into small cubes.
- Peel the onion and chop into cubes.
- Pour oil into the frying pan, add chopped onion and continue frying over low heat.
- Add potatoes and cook, stirring, until vegetables are soft.
- Remove the lid from the pan and fry for another 7 minutes over low heat.
- When the roast is browned, add salt and pepper to taste, add a bay leaf and turn off the heat.
- It is necessary to monitor the temperature of the oil so that the potato pieces do not stick and burn.
Place the dish on a plate, sprinkle with chopped herbs, and season with salt and spices.
Cooking fried valui with carrots, onions and garlic
A simple and aromatic recipe for frying with vegetables and spices is perfect for a hearty lunch or dinner. You can fry the valui in a frying pan or slow cooker, which will make the cooking process much easier.
Frying food set:
- 500 g of soaked and boiled valui;
- onion head;
- 1 carrot root;
- a glass of sour cream with a fat content of 15-20%;
- 2 tbsp. l. clean water;
- 2 cloves of garlic;
- fine salt and freshly crushed pepper at your discretion;
- seasonings: suneli hops, Provençal herbs - a pinch;
- parsley and dill sprigs - 5-6 pcs.
The culinary process of frying consists of the following steps:
- Wash the boiled valui and cut into small slices. Chop the peeled onion into half rings or strips.
- Grate the carrots with a Korean grater or chop finely in any other way.
- Pour refined oil into a deep frying pan and heat it well.
- Place chopped vegetables in oil, fry for 15 minutes and add pieces of value.
- Pour sour cream into a container, add chopped herbs, salt and sprinkle the sauce with spices, mix all ingredients.
- When the mushrooms are browned and soaked in vegetable juices, pour in the herb sauce with sour cream and stir the whole mass.
- Reduce the temperature and simmer the dish until cooked for 15-20 minutes under a closed lid.
- During the frying process, you should look under the lid; if the liquid has completely evaporated, you can add more.
Fish with fried valui
Fish fillet goes perfectly with mushrooms and vegetables.
To fry fish deliciously, you need:
- onion head;
- ½ kg white fish fillet;
- 300 g valuev;
- a handful of parsley;
- juice from ½ lemon;
- bay leaf and 3-4 peppercorns;
- seasonings as desired.
Fry a delicious treat step by step:
- Fry the boiled valui with sautéed onions in hot oil until cooked.
- Add the minced meat and simmer the ingredients for 20 minutes, adding ½ cup of water.
- Season the roast with salt and spices.
- Sprinkle the preparation with herbs, sprinkle with lemon juice and season with bay leaf and pepper.
Simmer covered for 3-4 minutes and serve with a sprig of parsley or basil.
Calorie content of fried valui
Mushrooms are considered a complete substitute for meat due to the high protein content in the composition. The product is highly nutritious and low in calories. The energy value of value is 29 kcal/100 g, proteins – 3.7 g, fats – 1.7 g, carbohydrates – 1.1 g. Indicators may vary depending on additional components. The most high-calorie dishes are those with cream and sour cream.
Conclusion
If you fry valui, following all the cooking recommendations, you can create an original treat worthy of a festive table. Valui are versatile mushrooms that can be easily and deliciously prepared with golden-brown onions, tomatoes and carrots. The taste and aroma of the finished treat directly depends on the high-quality soaking of valui in water and boiling with spices.
