Description of Valui mushrooms and how they look (+29 photo)?

There are a lot of ways to cook mushrooms - boiled, fried, salted, pickled, dried fruits have high taste. The tubular mushrooms popular in our country have special nutritional value. Most of the dishes from them are based on boiled mushrooms, so it is important to know how much boletus and boletus mushrooms should be boiled in order to preserve their useful properties.

Characteristic features of the variety

Valui has a spherical hat, which straightens as it grows, turning into a “flat plate”. Overripe specimens are characterized by bitterness, which is difficult to get rid of, so collecting them is not recommended. Throughout its development, this fungus changes its color.

Appearance and photo

The way valuys look directly depends on their age. The young fungus resembles nuts in shape and size. The edges of the cap tightly cover its leg, forming a solid body.

Over time, the leg becomes barrel-shaped from 5 to 15 cm in height. The hat is light brown in color and reaches 5 cm in height and has a diameter of about 14 cm. In young specimens, its shape is convex, and in more mature specimens, it is concave in the form of a saucer.

A full description of snotics gives an idea of ​​how the fungus changes during the life cycle. First, their hats are richly covered with a layer of mucus, and the plates have a light cream color. Over time, the color darkens, brown tones and dark spots prevail in it.

If the lamellar formations are damaged, a yellowish juice is secreted. The dense white flesh of a young goby turns yellow over time, acquiring an unpleasant smell and taste.

Morphology

Among the forest environment, Gobies can be confused with porcini mushrooms, russula or gebeloma. To correctly identify the valui, you need to focus on the following species differences:

• mucous membrane of the cap;
• smell;
• structural features of the mushroom leg.

A pronounced distinguishing feature of snotics is an increased tendency to moisten the cap. Even dry mushrooms collected in the summer heat, after being placed in the water in half an hour, are covered with mucus, which is produced by the mushrooms themselves. Valui is characterized by a raw mushroom aroma with hints of spices.

Particular attention should be paid to the structure of the legs. Representatives of the russula family, to which the Valui belongs, have a hollow channel inside it. Often in mature individuals, this part of the fungus becomes wormy. In this case, the hat is kept in good condition.

Habitat

Most often, this mushroom can be found in mixed, deciduous forests of the temperate climatic zone. Valui love to settle in numerous colonies under oaks, aspen and birch trees, choosing wet lowlands, shady places.

In addition, experienced mushroom pickers claim that in small coniferous forests, bulls are also born in abundance. Their first representatives appear already in the first half of July after rain. The mucous caps of these mushrooms can be found in late autumn.

Eating

Valui is characterized by a bitter taste, so in many countries of Europe it is not used as a food product. In the post-Soviet space, this species belongs to the group of conditionally edible mushrooms.

Nothing can be prepared from raw specimens; they are eaten only after special processing. Before salting or pickling, this forest product must be thoroughly cleaned, soaked in cold water for two to three days. It is recommended to change the fluid twice a day.

To quickly prepare this material for salting, you can boil it. This process should last at least 40 minutes. Such boiled mushrooms can also be frozen. Young mushrooms of this species, which will show their best taste in the form of pickles or marinades, are best suited for food.

Rules and gathering places

When collecting Gobies, you must adhere to certain rules. Only young specimens that have a spherical hat should be collected. Their important quality feature is the absence of moisture drops on the inside under the hat.

It is advisable to look for mushrooms in dense forests, inside of which high humidity is preserved. In this case, special attention should be paid to the space under the birch trees. Most representatives of this species are found in the forests of Eurasia and North America.

In too hot periods of summer, this forest culture practically does not bear fruit. Young values ​​are best suited for eating. This is due to the fact that the old flesh, upon hardening, acquires an unpleasant, stable odor. When harvesting, it is better to leave only the hats for soaking in water, and it is recommended to discard the legs.

Differences from False and Inedible Mushrooms

This species can be confused with russula, birch bark or representatives of an elite white breed. Such representatives of the forest flora do not pose a threat to human health, since they are completely edible. Russula almond has a specific smell, Morse variety is characterized by yellow plates with a violet tint on the edges. The porcini mushroom has tubes under the hat instead of plates.

On the other hand, the valui have an external resemblance to the poisonous yellow fly agaric and goebeloma (false valuah). These mushroom species pose a real threat.

False valuy has a pungent odor similar to horseradish. This mushroom variety is found not only in forests, but also on the edges and fields. Gebeloma is not affected by pests, so there are no worms.

Despite the great similarity with the “original”, it has some characteristic features:

• dark brown or yellow color;
• a tubercle located in the center of the cap;
• small scales covering the leg of the mushroom.

To avoid the use of poisonous mushrooms, it is better to refuse to collect overripe or doubtful specimens.

Useful properties and restrictions for use

Since ancient times, Valois were appreciated for their taste in salted and pickled form, a positive effect on the body was noted. The composition of the fungus includes the following substances that are of great benefit to human health:

• antioxidants that prevent the development of malignant tumors;
• amino acids, unsaturated fatty acids that normalize the functioning of the nervous system at the cellular level;
• substances that accelerate tissue regeneration, have anti-inflammatory effects, slow down the aging process.

In addition, pickles, mushroom marinades have a beneficial effect on the heart and blood vessels, strengthening the myocardium. In addition to nutrients, this mushroom variety contains chitin, which has a negative effect on the body of pregnant women, young children. Valui is also contraindicated for people who suffer from liver and kidney diseases.

Recipes and cooking features

Valui - the basis for the preparation of sauces, pastes, soups. In addition, the finished chopped mushroom mass can be added as a filling in baking, pancakes. The main thing is to use hats exclusively. Valui can also be fried, but experienced cooks advise them to pre-cook them.

For salted cutlets, the following ingredients are required:

• mushroom caps - 6 pieces;
• beef - 200 g;
• large potatoes - 6 pieces;
• sunflower oil - 100 g;
• breadcrumbs.

Pass the meat and potatoes boiled until fully cooked through a meat grinder. Then add chopped salted mushrooms, sunflower oil. Blind cutlets, bread and fry.

A simple and versatile dish is the caviar from the value. Pre-soaked mushrooms should be boiled for half an hour, minced through a meat grinder. After that, add the fried onions and simmer for 15 minutes. Season with horseradish, vinegar, garlic, spices. The product is ready for stuffing, filling and just for eating after spreading on bread.

Harvesting for the winter

For hot salting of 5 kg of mushrooms, you need to take 10 tablespoons of salt, dill seeds, a leaf of black currant, spices, several bay leaves. Pour 2 cups of water into the pan, add salt, chopped prepared mushrooms. After boiling, remove the foam, add spices and cook for 25-30 minutes.

Settling of values ​​to the bottom, clarification of the liquid - signs of readiness. After that, distribute the product in cans, fill with brine and place in storage at a temperature not exceeding 6 degrees. The product is ready for use after 2 months.

To prepare a pickle for pickled values, you will need the following ingredients:

• vinegar 9% - 100 ml;
• water - 2 l;
• salt - 400 g;
• bay leaf - 10 pieces;
• black peppercorns.

Soak 1 kg of mushroom caps for several days, then boil the material for 20 minutes. Drain and pour in the prepared solution. Boil the resulting mixture for 20 minutes, cool and distribute in jars.

Answers to widespread questions

Valui have gained immense popularity as pickles and pickles, which are characterized by excellent taste and health benefits. Often they are used as part of various salads, filling, stuffing mixture. In addition, boiled mushrooms can be fried additionally.The main thing is to use only hats and process them correctly.