Methods of cooking mushrooms winter

Valui mushroom is quite common in our area, but 4 the edibility category makes it weakly popular. So, you don’t eat this mushroom just like russula, therefore, with preliminary processing will have to “tinker” a bit. To know how to cook Valuy, you need to start correctly prepare stage.

Every mushroom picker who wants to get a tasty and healthy dish of values, I must remember that you only need to use hats fruit body, as the legs will be bitter even with prolonged soaking and boiling. In addition, do 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 You can look and choose your favorite recipe showing how cook Valui mushroom for the winter at home.

Cooking value mushrooms with salting

Cooking Valuev mushrooms with salting takes 2 ways – cold and hot (the latter is more in demand). However, whatever your choice, hats fruit bodies must be soaked in salted water for 3-4 days, while constantly changing the fluid.

In this case, we’ll look at a hot version of salting, implying preliminary boiling of mushrooms.

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

The recipe for cooking mushrooms in a simple way salting takes place in stages:

To clear mushrooms of dirt and sand, cut off legs and immerse in cold salted water. Soaking should last about 3 days, during this time it is necessary to replace the fluid at least 6 times more cool. However, if the soaking is cold indoors, the number of water changes can be halved.

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

Remove from the stove, drain the broth, and put the fruiting bodies on some time to the side for draining.

Put a layer of salt on the bottom of the prepared container for salting. The amount of salt per layer is taken from the calculation 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 well.

Repeat the process of alternating layers of mushrooms and salt, until all the ingredients will not end.

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

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

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

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

Cold pickling

Cold salting recipe – great option for cooking 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 cooking values ​​using cold salting will help you to correctly distribute the stages at home.

1. Usually, pickling mushrooms for the winter is done in banks. Therefore, at the bottom of the glass containers you need to lay out the leaves of black currants, dill umbrellas and a layer of salt.
2. Soaked 3 days valuy shift from water to a sieve to well flowed.
3. Spread the mushrooms in layers in jars, pouring salt and dill.
4. Spread currant leaves on top, crush well and cover 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, it is necessary to increase the load. You can also add some cold boiled water.
6. Storage of salted mushrooms takes place in a cool dark indoors.

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

How to salt valui hot

Cooking values ​​for the winter at home – it’s not cunning, but responsible. Such a delicious snack will always be enjoy well-deserved “respect” for everyday and festive by the 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 way.

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

Value mushroom pickling

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

• 1.5 kg of values ​​(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 doing this is quite simple, if you follow all necessary rules, including:

1. Soaking fruit bodies in salted water for 3 days, with periodic fluid replacement (at least 3 times a day).
2. Boiling in boiling water for 25 minutes, removing foam from surface.
3. Marinade preparation – the combination in water of all spices and vinegar, as well as boiling for 10 minutes over low heat.
4. The 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 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 valuy is boiled 30 min
2. They are taken out and laid out on a sieve so that the whole glass liquid.
3. In the water indicated in the recipe, the boiled valui is introduced and boiled 10 min
4. Pour all the spices and spices except vinegar, mix and boil the mushrooms for 15 minutes.
5. Pour vinegar, boil for another 10 minutes and pour into sterilized cans.
6. Roll up the lids, turn the cans upside down and insulate old blanket.
7. Take out in a cool room and store for about 10 months. at temperature not higher than + 10 ° С.

Mushroom caviar

Mushroom caviar is a no less popular method of preparation 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 value for the winter can be seen from the step by step descriptions.

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 readiness for 1 tbsp. vegetable oil.
3. Vegetables also mince and add to mushrooms.
4. Salt, send bay leaf and pepper, mix, stew 1.5 hours, stirring constantly.
5. Pour vinegar and mix 10 minutes before the end of the process.
6. Put the mass on sterilized jars and roll up lids.
7. Store in a basement or cellar after full cooling.