Recipes for cooking valuev

Recipes for cooking valuev are the transformation of not the most valuable, slightly bitter mushrooms that grow in almost every region of Russia into wonderful delicacies that can outshine the taste of dishes made from saffron milk caps, russula and porcini mushrooms. Valui can be fried, pickled and salted, and made into caviar or cutlets. 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 you properly clean the valui and prepare them for cooking:

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

How long to soak valui mushrooms before cooking?

Valuis are considered conditionally edible, since their pulp is soaked in bitter juice, but this taste can be eliminated by long and proper soaking. The process takes 2-3 days and goes as follows:

1. The mushrooms are cleaned and washed, old and wormy ones are removed, and damaged areas are removed.
2. Prepared specimens are poured with water and pressed down with pressure 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 prepare different dishes from valuev - they are marinated, salted hot and cold, fried, made into caviar and cutlets. Properly prepared valui retains its specific pungency, and pre-treatment removes its bitterness. In order for the listed dishes to be as tasty as possible, when creating them you should remember the features of this type of mushroom:

1. It is undesirable to use old and sick valui.
2. For cooking, it is better to take only the caps; the stems, 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 cooking Valuev mushrooms

From valuev you can prepare a number of dishes with excellent taste.Regardless of the method of cooking, they turn out juicy, appetizing, with a characteristic spicy spicy note.

How to cook fried valui mushrooms

Walui can be fried with minimal additives, or you can make it into a dinner with potatoes. For the first recipe you will need the following ingredients:

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

The preparation process takes place in several steps:

1. Soak the walui under slight pressure.
2. Boil the mushrooms for 30 minutes, then drain, rinse, and, if necessary, divide into several pieces.
3. Sauté the onion in a frying pan until golden, add garlic, add valui, mix everything, season and fry for 5-7 minutes. If desired, sprinkle the delicacy with herbs before serving.

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.

Cooking fried potatoes with valui includes the following processes:

1. Boil the mushrooms for 30 minutes, adding a little salt to the water.
2. Peel and cut the potatoes into thin strips.
3. Sauté the chopped onion, add the mushrooms, stir and fry the mixture for 7-8 minutes until soft.
4. Place the potatoes in the pan, sprinkle with pepper and salt to taste, then cook the dish for 8-9 minutes covered and another 10 minutes uncovered.

The delicacy is best served hot, sprinkled with herbs.

How to cook salted valui mushrooms

For salted valuev mushrooms there is a hot and cold method of preparation. Such pickles turn out crispy and juicy, with a spicy, spicy taste, but only if all stages of cooking are completed 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 goes as follows:

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

Cold salting requires the following ingredients:

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

The cooking process includes the following steps:

1. Soak the waluis.
2. Drain the water, mix the mushrooms with salt, place dill and leaves on top, then leave for 55-60 days to salt.
3. After the expiration date, transfer the workpiece into sterilized jars and store it in the basement or refrigerator.

How to cook marinated valui

Proper pickled valui is prepared from the following ingredients:

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

The preparation goes like this:

1. Wash the soaked mushrooms and boil for 25-30 minutes, drain and rinse again.
2. Prepare the marinade: add salt and sugar to hot water, add valui, boil for 20 minutes, then pour acetic acid into the brine.
3. Place the mushrooms in sterilized jars, pour hot marinade, put a little 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.

To prepare pickled valuev, 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.

Preparation 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, as well as thin slices of garlic into hot water for the marinade, and boil for 5-7 minutes.
3. Allow the mushrooms to cool, then distribute them into sterilized jars, compact them tightly and pour in a lukewarm marinade with spices.

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

How to cook mushroom caviar from valuei

Delicious caviar from Valuev can serve as an independent snack, or it can be turned into a filling for pies. The ingredients are as follows:

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

The caviar should be prepared as follows:

1. Boil the soaked valui, strain and pass through a meat grinder.
2. Finely chop the peeled onion and saute until transparent.
3. Place chopped mushrooms and onions in a frying pan, add salt and pepper to taste, mix thoroughly and simmer over medium heat for 10-15 minutes.

Place the finished caviar in jars, sterilize and seal for the winter, or you can serve it immediately, hot.

How to make cutlets from valuev

Watery mushroom mince alone will not make cutlets, but the loaf will make the mass plastic and easy to shape. Ingredients:

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

The cooking process is simple:

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

Ready mushroom cutlets are served with sour cream sauce.

Useful tips

What is useful to know about value mushrooms:

1. They are not too rich in fats and carbohydrates, but contain a certain amount of protein, vitamins and minerals, and are also very tasty, so they are worth using for dieters.
2. They do not require long-term heat treatment, either during frying or during marinating or salting. Long soaking, which is carried out to remove the bitterness from the mushroom pulp, is enough to reduce cooking time.
3. They are ready for consumption when salting and pickling no earlier than 3-4 months after processing, unlike russula, which can be served within a day, maximum - after 30-40 days.

Conclusion

Recipes for cooking valueu 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 cooks.

Recommended Posts

Avocado mousse recipes

Salted fern salad: 12 recipes with photos

Avocado Quinoa Recipes

Camelina cutlets: recipes with photos

Volnushki fried with sour cream: recipes

Risotto with chanterelles: recipes with photos

Cabbage with porcini mushrooms: recipes

Risotto with champignons: recipes with photos

Porcini mushroom julienne: classic recipe, with chicken, sour cream