Valui (mushrooms): cooking and salt

Cams, or gobies - this name can be found in different regions of the country, so they call the valui. Mushrooms, the preparation of which is described below, very tasty in a salty form. With proper soaking and pickling, a wonderful product is obtained, which is often compared to raw russets.

Proper soaking

How to salt mushrooms ? It's very simple, you just need to prepare them before the process, that is, remove the bitterness. Fill the components with water, previously washing them and clearing them of dirt (we do not remove the peel from the cap) and spoiled places. We put pressure (so that the mushrooms do not float up) and leave in a cool and dark place for three days. Change the water twice a day.

Hot way of solo

Soaked the valouies, mushrooms, the preparation of which we are considering, then we need to rinse and discard it in a colander. Then boiled them in boiling water for about 10 minutes and again sent to a colander, but into ice water to cool off. The ingredients were poured into a bucket, pouring large salt. On average, a 10-liter bucket of mushrooms will need about 370 grams. On the top layer laid oppression and waited for the appearance of juice, which must be poured over the edge of the bucket (this will leave unnecessary bitterness). After this process, the duration of the salt - 40 days, and periodically stands to the bottom piercing the components with a wooden skewer to allow the excess air to escape and not allow the products to ferment. At the same time, reduce the weight of the load and cover the top layer with currant and dill twigs, as well as a clean cloth that is thrown out with the herbs after the end of the solk. Store products better in a sterilized jar, covered with dill and lids in a cool place. Here is the answer to the question of how to pick up the mushrooms of the valui.

Pickling

This process is slightly easier, for the beginning we soak the caps three days in the water (some mushroom pickers are sure that the legs are not suitable for salting). Then cook the finished products in salt water for 20 minutes, merge it and transfer the components to another container. Pour in a clean liquid in the following proportions. For each kilogram of products you need 2 liters of water, 30 grams of vinegar, 400 grams of salt, 10 laurel leaves and 20 peas of sweet pepper. We connect everything, we send on fire for 25 minutes (time start to mark after boiling). Valui, mushrooms, the preparation of which is described in the recipe, you need to cool and shift into clean jars. Store in a cool and dark place before use.

Delicious dishes

Of course, salted mushrooms can be consumed not only in pure form, but also in the composition of various dishes. Here are a few examples.

1. The simplest is to cut the valuies, add chopped onions and vegetable oil, mix and give five to ten minutes to stand. All is ready.
2. Heat a few spoons of vegetable oil in a frying pan, fry the salted mushrooms, then add 120 ml of sour cream and send to the oven. Do not wait for a boil (just warm up well), serve to any cereal with greens.
3. Salted valouis are perfectly combined with sauerkraut, as well as with vinaigrette.

Conclusion

Any dish will become more delicious and original if you add pickled or pickled groats. Mushrooms, the preparation of which is described in this article, will be an excellent addition for a festive table, and for everyday.