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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, so you have to "tinker" a little with the preliminary processing. To know how to cook Valui, you first need to carry out the preparatory stage correctly.

Every mushroom picker who wants to get a tasty and healthy dish from Valuev should remember that only the caps of the fruiting body should be used, since the legs will taste 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 Valuev mushrooms using salting

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

In this case, we will consider a hot option for salting, implying pre-boiling the mushrooms.

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

The recipe for making Valuev mushrooms in a simple way of salting goes in stages:

Clean the mushrooms from dirt and sand, cut off the legs and immerse them in cold salted water. Soaking should last about 3 days, during which time it is necessary to replace the liquid with a cooler one at least 6 times. However, if soaking is done in a cold room, the number of water changes can be cut in half.

Then you should boil the mushrooms for at least 15 minutes, constantly removing the foam.

Remove from the stove, drain the broth, and set the fruit bodies aside for some time to drain.

Put a layer of salt on the bottom of the prepared salting container. The amount of salt for each layer is taken at the rate of 40 g of preservative per 1 kg of the mass of the main product.

Then spread a layer of mushrooms about 5 cm thick, tamping it down well.

Repeat the procedure of alternating layers of mushrooms and salt until all ingredients are gone.

Cover the mass with clean gauze and press down with a load on top.

When the salt crystals dissolve, the mushrooms will begin to secrete juice, with which the last bitterness of the Valuev will come out.

At this time, you can add a fresh portion of mushrooms and salt to the container.

After 15-20 days, the appetizer is ready for the first tasting.

Cold salting of valuev

The recipe for making Valuev by cold salting is an excellent option for preparing an appetizer for a festive table.

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

A step-by-step description and photo of cooking valuev using cold salting will help you correctly distribute the stages at home.

1. Usually salting of Valuev mushrooms for the winter is done in jars. Therefore, on the bottom of glass containers you need to lay out black currant leaves, dill umbrellas and a layer of salt.
2. Transfer the values ​​soaked for 3 days from the water to a sieve to drain well.
3. Spread the mushrooms in layers in jars, sprinkle with salt and dill.
4. Spread currant leaves on top, press down well and cover with gauze folded several times.
5. After about 6 days, brine begins to appear in the jars. If it is not enough and it does not completely cover the mushrooms, you need to increase the load. You can also add some cold boiled water.
6. Salted mushrooms are stored in a cool, dark room.

After 40-50 days, the value is 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

Cooking value for the winter at home is not a tricky business, but a responsible one. Such a delicious appetizer will always enjoy well-deserved "respect" at the everyday and festive table.

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

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

1. We clean the Valui, 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, remove in a colander and let drain.
3. Put in a saucepan, add all the spices, salt, fill with water from the recipe and let it boil.
4. Boil for 15 minutes, let it cool completely, and put it in glass jars, the bottom of which is covered in advance with clean currant leaves.
5. Fill with brine to the top of the cans and close with nylon caps.
6. Let it cool down and put it in a cold room for long-term storage.

Marinating valuev mushrooms

Another well-known method of making valuey is pickling. With this process, the mushrooms are ready for almost 2-3 days. This is very beneficial, especially if unscheduled table gatherings are planned.

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

How should you cook Valui mushroom using pickling? It turns out that doing this is not difficult at all if you follow all the necessary rules, including:

1. Soaking the fruit bodies in salted water for 3 days, with periodic replacement of the liquid (at least 3 times a day).
2. Boiling in boiling water for 25 minutes, removing foam from the surface.
3. Preparing the marinade - combining all spices and vinegar in water, 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, complete cooling and sending the workpiece to the basement or cellar.

Pickled value with garlic

The following recipe for making Valuev mushrooms for the winter will appeal to all lovers of spicy and spicy 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. salt;
• 2 carnation buds.

How to cook valuei mushrooms for the winter using pickling?

1. After a long soaking (3 days), the value is boiled for 30 minutes.
2. Take out and lay out on a sieve so that all the liquid is glass.
3. Boiled valui is introduced into the water indicated in the recipe and boiled for 10 minutes.
4. Pour in all the spices and herbs, except vinegar, mix and boil the mushrooms for 15 minutes.
5. Vinegar is poured in, boiled for another 10 minutes and poured into sterilized jars.
6. They roll up the lids, turn the cans upside down and warm them with an old blanket.
7. They are taken out to a cool room and stored for about 10 months. at a temperature not higher than + 10 ° С.

Mushroom caviar from Valuev

Mushroom caviar is an equally popular way of preparing Valuev mushrooms. It is very convenient to use it as a filling for dough products.

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

The recipe for making valuev 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 saucepan with a thick bottom.
2. Chop carrots with onions in any convenient way, fry until tender for 1 tbsp. vegetable oil.
3. Also mince the vegetables and add to the mushrooms.
4. Salt, send bay leaf and pepper, stir, simmer for 1.5 hours, stirring constantly.
5. 10 minutes before the end of the process, pour in the vinegar and mix.
6. Divide the mass into sterilized jars and roll up the lids.
7. Store in a basement or cellar after cooling completely.