Valuy - mushroom growing in almost all regions of our country.
Despite the fact that he belongs to the less valuable mushrooms (compared to Sandy, porcini mushrooms), the plant has a pleasant taste and are always happy mushroom that gets them into the basket. His appearance Valuoja strongly reminiscent of white fungus. However, the difference between them is pretty easy - just take the fungus is in your hands, and then everything becomes clear.
The most common fungus Valuoja can be found in mixed and deciduous forests. Absolutely useless - look for it among the needles. This fungus is fairly easy to collect because it does not grow on a large meadow, and just a few pieces. The fungus has a plastic structure, white and yellow leg, pulp which is characterized by a sharp and not very pleasant smell, and also has a bitter juice. Young mushroom Valuoja very easy to distinguish from the old. The first endowed semicircular, beautiful hat, while in the latter it is almost flat. The old mushroom in a large cavity is formed legs. Valuy can be found on the green background of leaves due to its yellow-brown cap, which sometimes has a bright yellow coloring.
Search mushroom Valuoja be in July and August. The last thing it in September, when the fungus begins to feel the coolness of autumn. Special mushroom pickers do not hunt for these fungi, and often put them in his basket in the event that nothing else can not be found.
This mushroom is quite delicious. The only rule is - there can only hats. It is best to apply them in pickled or salted.
Picking mushrooms, be careful not to take a mushroom old as he, unlike the young, often almost completely wormy and unfit for consumption. Preparation of the shaft is in its mandatory pre-soaking and boiling. After the performed activities this mushroom can be eaten, because it gets a good aroma and taste. It is strictly forbidden to dry those mushrooms that also features Valuoja from the white fungus that after drying becomes delicious flavor, decorating it any hot or cold dish.
On the territory of the Russian mushroom Valuoja represented the most in Western Siberia, the European part of, as well as in the Far East. Wet in the forest - a favorite place of the fungus. Also here you will always find not one, but several shaft.
For the preparation of the shaft need to cut the mushroom caps and soak them in running water for three days. Thereafter, they should boil in lightly salted water for 20 minutes. Drain. Mushrooms to shift into a saucepan and pour brine. Cook again (no more than 20-25 min.). The finished dish is cooled and the shift to the banks.
For 1 kg of mushrooms need:
- Water - 2 liters.
- 80% vinegar essence - '30
- 400 g of salt (not iodized) - 400 g
- Laurel leaves - 10 pcs.
- Allspice - 20 peas.
Preparation Valuev begins with the fact that we must take the young mushrooms, cut off their hats and soaked in running water for at least 3 days.
After the allotted time the mushrooms cook for 10 minutes. Water is poured, and mushrooms shift into a small saucepan in layers, do not forget to salt them a little bit. Additionally, use horseradish and dill leaves of cherry. In the top series of mushrooms placed gauze, which is sure to press down wooden circle. Salty shaft will only be ready in 40 days from the beginning of cooking. Thereafter, the cap spread in clean jars and store in the refrigerator.
For 7 kg of fresh young mushrooms must be:
- Umbrellas of fennel - 5 pcs.
- The salt (not iodized) - 300 g
- Large leaves of cherry - 20 pcs.
- Not very small leaves of horseradish - 3 pieces.
Cutlets with salty shaft
A little piece of beef boil until cooked. Add to it the whole, peeled potatoes. When the potatoes are fully ready, it is passed through a meat grinder, along with meat. In the resulting mass is mixed chopped salted shaft. Everything is very well mixed and add the vegetable oil. Stuffing is ready. You can sculpt burgers that to achieve the golden brown paneer in breadcrumbs and fried in vegetable oil. Serve patties ready hot. Decorate with sour cream and green leaves.
For meatballs need:
- Beef - 200 g
- Hats salty Valuev - 6 pieces.
- Sunflower oil - 100 g
- Close Potatoes - 4-5 pcs.
- The crushed breadcrumbs.
Fish sauce Valuev
Take the river fish, to separate it from the bones, fillets disassembled. Neatly folded into shape. Top with slices of pickled and fried onion Valuev. To make the dish more palatable to the form should add a little bit of mushroom pickle. Then put the form in the preheated oven and cover with lid. Cooking time - 20-25 minutes. After the allotted time the dish sprinkled with lemon juice, sprinkle with dill and parsley. Optionally, you can season the fish with pepper.
To prepare the dish you need:
- Fillet of river fish - 1 pc.
- Hats Valuev salt - 300 g
- Lemon juice - 0, 5 and 1 large whole.
- Salt and pepper to taste.