Ways to cook value mushrooms for the winter

Valui mushroom is quite common in our area, but the 4th category of edibility makes it poorly popular. So, you can’t eat this mushroom just like a russula, therefore you will have to “tinker a bit” with the preliminary treatment. To know how to cook valuy, you need to start the correct preparation stage.

Every mushroom picker who wants to get a tasty and healthy dish from the value must remember that you only need to use the caps of the fruiting body, as the legs will be bitter even with prolonged soaking and boiling. In addition, you should not collect old and overripe specimens, they contain toxins that can lead to poisoning.

Valui are great for pickling and pickling for the winter. They are also used to make delicious mushroom caviar. Below you can see and choose your favorite recipe, showing how to cook Valui mushroom for the winter at home.

Cooking Value Mushrooms with Salting

Cooking value mushrooms with salting takes place in 2 ways - cold and hot (the latter is more in demand). However, regardless of your choice, the hats of fruiting bodies must be soaked in salted water for 3-4 days, while constantly changing the liquid.

In this case, we will consider a hot version of salting, which implies the preliminary boiling of mushrooms.

• 5 kg of the main product;
• 200 g of table salt.

The recipe for cooking mushrooms of value in a simple way of salting is carried out in stages:

Cold pickling

The recipe for making value by cold salting is a great option for making snacks on the festive table.

• 5 kg of the main product;
• 200 g of salt;
• 7 dill umbrellas;
• 5 bay leaves;
• Currant leaves.

A step-by-step description and photo of the preparation of values ​​using cold salting will help you correctly distribute the steps at home.

1. Usually pickling mushrooms for the winter is done in banks.Therefore, on the bottom of the glass containers you need to lay out the leaves of black currant, dill umbrellas and a layer of salt.
2. Soaked 3 days valuy shift from water to a sieve to drain well.
3. Distribute the mushrooms in layers in jars, pouring salt and dill.
4. Spread the leaves of currant on top, crush and cover well with gauze folded several times.
5. After about 6 days, a pickle begins to appear in the banks. If it is not enough and it does not cover the mushrooms completely, you need to increase the load. You can also add some cold boiled water.
6. Storage of salted mushrooms takes place in a cool, dark room.

After 40-50 days, the valui are ready for use. They can be seasoned with sour cream, as well as vegetable oil with finely chopped green onions.

How to salt valui hot

Preparing values ​​for the winter at home is not a tricky business, but a responsible one. Such a delicious snack will always enjoy well-deserved “respect” at the everyday and festive table.

• 3 kg of value;
• 6 tbsp. water;
• 3.5 tbsp. l salts;
• 2 tbsp. l grated horseradish root;
• 3 bay leaves;
• 7-10 peas of black pepper;
• Blackcurrant leaves.

A detailed description of the recipe will show how to salt the valui hot.

1. We clean the valuy, cut off the legs and fill it with cold water for 3 days, changing the water 4-6 times.
2. Fill with water and boil for 25-30 minutes, take out in a colander and let drain.
3. We put it in the pan, add all the spices, salt, pour water from the recipe and let it boil.
4. Boil for 15 minutes, allow to cool completely, and put in glass jars, the bottom of which is covered in advance with clean leaves of currant.
5. Pour brine to the top of the cans and close the capron lids.
6. Let cool and take out in a cold room for long storage.

Value mushroom pickling

Another well-known method of cooking value is pickling. With the help of this process, mushrooms become ready for almost 2-3 days. This is very beneficial, especially if unplanned table gatherings are planned.

• 1.5 kg of value (weight is already indicated in boiled form);
• 1.5 liters of water;
• 1.5 tbsp. l salts;
• 7-9 Art. l vinegar 9%;
• 5 bay leaves;
• 20-25 peas of black pepper.

How to cook Valui mushrooms using marinating? It turns out that it’s not difficult to do this if you follow all the necessary rules, including:

1. Soaking fruit bodies in salted water for 3 days, with periodic replacement of fluid (at least 3 times a day).
2. Boiling in boiling water for 25 minutes, removing foam from the surface.
3. Preparation of the marinade - the combination in water of all spices and vinegar, as well as boiling for 10 minutes over low heat.
4. Distribution of boiled mushrooms in sterilized jars and filling them with strained hot marinade.
5. Rolling, cooling completely and sending the workpiece to the basement or cellar.

Pickled Valui with Garlic

The following recipe for cooking Value mushrooms for the winter will appeal to all lovers of spicy and savory snacks.

• 2 kg of value;
• 800 ml of water;
• 5 peas of black and allspice;
• 7-10 cloves of garlic;
• 5 tbsp. l vinegar 9%;
• 2 tbsp. l Sahara;
• 1.5 tbsp. l salts;
• 2 buds of cloves.

How to cook valui mushrooms for the winter using pickling?

1. After prolonged soaking (3 days), the valui is boiled for 30 minutes.
2. They are taken out and laid out on a sieve so that all the liquid is glass.
3. In the water indicated in the recipe, the boiled valui is introduced and boiled for 10 minutes.
4. Pour all the spices and spices except vinegar, mix and boil the mushrooms for 15 minutes.
5. Vinegar is poured, boiled for another 10 minutes and poured into sterilized jars.
6. Roll up the lids, turn the cans upside down and insulate with an old blanket.
7. Take out in a cool room and store for about 10 months. at a temperature not exceeding + 10 ° С.

Mushroom caviar

Mushroom caviar is a no less popular way to cook value mushrooms. It is very convenient to use as a filling for dough products.

• 2 kg of peeled and boiled value;
• 3 large carrots and onions;
• 2 tbsp. vegetable oil;
• 15 peas of black pepper;
• 1-2 tbsp. l 9% vinegar;
• 3 bay leaves;
• Salt to taste.

The recipe for preparing a value for the winter can be seen from the step-by-step description.

1. Pass the boiled mushrooms through a meat grinder and put in a pan with a thick bottom.
2. Grind carrots with onions in any convenient way, fry until ready for 1 tbsp. vegetable oil.
3. Pass the vegetables through a meat grinder and add to the mushrooms.
4. Salt, send bay leaf and pepper, mix, simmer for 1.5 hours, stirring constantly.
5. Pour vinegar and mix 10 minutes before the end of the process.
6. Arrange the mass in sterilized jars and roll up the lids.
7. Store in a basement or cellar after full cooling.