Valuev recipes

Valuev recipes

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Recipes for cooking Valuev are the transformation of not the most valuable, growing in almost every region of Russia, slightly bitter mushrooms into wonderful delicacies that can overshadow the taste of dishes from camelina, russula and whites. Valui can be fried, pickled and salted, made into caviar or cutlets. The main trick is to choose only young and healthy specimens for cooking.

How to Quickly and Easily Clean Values

The following recommendations will help to properly clean the valui and prepare them for cooking:

  1. Processing should begin immediately after the mushrooms are brought home: over time, the disintegration of useful trace elements will begin in them, and 5-6 hours after collection they will completely deteriorate.
  2. Dry caps can be cleaned quickly and without damage. Previously, they can be shaken off from the adhering litter. Later, just before the cooking process, the value is washed in running water.
  3. After getting rid of the skin, the mushrooms should be examined and the damaged areas removed.

Advice! Before cleaning, it is worth carefully sorting out the values ​​in order to remove the wormy ones - healthy mushrooms from the neighborhood with them can become infected and deteriorate.

How much to soak valui mushrooms before cooking

Valui is considered conditionally edible, since their pulp is saturated with bitter juice, however, this aftertaste can be eliminated by long and correct soaking. The process takes 2-3 days and proceeds as follows:

  1. Mushrooms are cleaned and washed, get rid of old and wormy ones, remove damaged areas.
  2. Prepared specimens are poured with water and pressed down with oppression 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.

Advice! The oppression should not be too heavy, otherwise it will crush tender mushrooms and spoil the workpiece.

Features of cooking valuev mushrooms

You can cook different dishes from Valuev - they are pickled, salted hot and cold, fried, caviar and cutlets are made. Properly cooked valuei retain their specific pungency, and pretreatment relieves them of bitterness. To make the listed dishes as tasty as possible, when creating them, you should remember about the features of this type of mushroom:

  1. It is undesirable to use old and sick values.
  2. For cooking, it is better to take only hats, the legs, 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.

Valuev mushroom recipes

A number of dishes with excellent taste can be prepared from the valuei. Regardless of the method of heat treatment, they turn out to be juicy, mouth-watering, with a characteristic piquant spicy note.

How to cook fried value mushrooms

Valui can be fried with minimal additions, or you can make a dinner with potatoes out of them. For the first recipe, you will need the following ingredients:

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

The cooking process takes place in several steps:

  1. Soak Valui under slight pressure.
  2. Boil mushrooms for 30 minutes, then drain, rinse, if necessary, divide into several pieces.
  3. Saute the onion in a frying pan until golden brown, add the garlic, put the value, mix everything, season and fry for 5-7 minutes. If desired, sprinkle the treat 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 value includes the following processes:

  1. Boil the mushrooms for 30 minutes, slightly salting the water.
  2. Peel and cut potatoes into thin strips.
  3. Saute the chopped onion, add the mushrooms, stir and fry the mixture for 7-8 minutes until soft.
  4. Put potatoes in a frying pan, sprinkle with pepper and salt to taste, then cook the dish for 8-9 minutes under the lid and another 10 minutes uncovered.

The delicacy is best served hot, sprinkled with herbs.

How to cook salted value mushrooms

For salted value mushrooms, there is a hot and cold cooking method. Such pickles are crispy and juicy, with a spicy pungent taste, but only if all the stages of cooking are performed correctly. The hot method requires the following ingredients:

  • mushrooms - 3 kg;
  • salt - 500 g;
  • dill (umbrellas) - 4-5 pcs.
  • horseradish and black currant leaves - 6-7 pcs.
  • water - 10 liters.

The process goes as follows:

  1. Soak Valui, then boil for 15 minutes.
  2. Put the mushrooms in layers, sprinkling each with salt, into a container - a barrel or container. Tamp it tightly, make holes in the mass to the bottom to provide oxygen access. Lay a clean cloth on top and place oppression.
  3. Remove the oppression when the mushrooms give juice, which overflows the edge of the container. Lay the leaves of black currant and horseradish, dill on top of the valui, then leave the pickles for 40 days.

Attention! After the salting process is completed, the mushrooms must be laid out in sterilized jars, add spices there, then send the containers for storage in the refrigerator. For long-term storage, it is additionally worth pouring the marinade into the jars, in which the Valui stood for 40 days.

Cold salting provides for 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 Valui.
  2. Drain the water, mix the mushrooms with salt, put the dill and leaves on top, then leave for 55-60 days for salting.
  3. After the expiration of the term, transfer the workpiece to sterilized jars and store it in the basement or refrigerator.

Warning! Valui mushrooms do not provide for cooking without soaking - without this it will not be possible to get rid of the bitterness, which will be preserved and transferred to the finished pickle.

How to cook pickled valui

Correct pickled value 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.

Cooking goes like this:

  1. Rinse 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 value, boil for 20 minutes, then pour acetic acid into the brine.
  3. Arrange the mushrooms in sterilized jars, pour hot marinade, put some spices in each container - cloves, peppercorns, bay leaves and mustard.
  4. Roll up the jars, turn upside down and, wrapped in a blanket, leave until completely cooled.

Advice! It is best to store the pickle in the cellar.

To prepare pickled valuevs, 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.

Cooking takes place in several stages:

  1. Boil the soaked valui twice for 15 minutes, changing the water and rinsing the pan, rinse and discard in a colander.
  2. Pour salt and spices into hot water for the marinade, as well as thin slices of garlic, boil for 5-7 minutes.
  3. Allow the mushrooms to cool, then distribute them in sterilized jars, tamp them tightly and pour over a slightly warm marinade with spices.

Such values ​​can be corked with nylon lids and sent to the cellar to feast on them 2-3 months after pickling.

How to cook mushroom caviar from Valuev

Delicious caviar from Valuev can act as an independent snack, or you can turn it into a filling for pies. The ingredients are as follows:

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

Caviar should be cooked like this:

  1. Boil the soaked valui, drain and mince.
  2. Finely chop the peeled onion and sauté until transparent.
  3. Put chopped mushrooms, onions in a pan, add salt and pepper to taste, mix thoroughly and simmer over medium heat for 10-15 minutes.

Arrange the ready-made caviar in jars, sterilize and seal for the winter, or you can immediately serve it hot while it is hot.

How to make cutlets from Valuev

Cutlets will not work out of just one liquid mushroom minced meat, but the loaf will make the mass plastic and convenient for forming. 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 peeled and soaked valui for 20-30 minutes, cool and mince together with onions.
  2. Soak the loaf in milk, mash and add to the mushroom minced meat, let the mass brew, swell for 20-25 minutes.
  3. If necessary, if the mince is too liquid, you can add crackers, mix everything, mold small cutlets and fry them over low heat for 3-5 minutes on each side.

Ready-made mushroom cutlets are served with sour cream sauce.

Useful Tips

What is useful to know about value mushrooms:

  1. They are not very rich in fats and carbohydrates, but they contain a certain amount of proteins, vitamins and minerals, and are also very tasty, so they should be used by dieters.
  2. They do not require long-term heat treatment both when frying, and when pickling or salting. Long soaking to remove the bitterness from the mushroom pulp is sufficient to shorten the cooking time.
  3. Ready to eat when salted and pickled no earlier than 3-4 months after processing, unlike russula, which can be served in a day, maximum - after 30-40 days.


Valuev recipes are options for transforming not the most valuable and not the most nutritious product into original pickled, salted and fried delicacies. Valui may not please mushroom pickers - there are always more attractive prey in the forest. But there is always a place for these mushrooms on the table of experienced chefs.

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