The white mushroom, or boletus, is rightfully considered the king of mushrooms. But mushroom pickers know very well that you should not neglect other species, even mushrooms of the third category, called "conditionally edible". Valui mushroom also belongs to those.
The appearance of the mushroom
Valui (other names: goby, bull's eye, cam, etc.) is a mushroom from the russula family, but more dense than ordinary russula. The cap of the mushroom grows up to 12-15 cm, its color is from pale yellow to reddish brown, lamellar below. Young mushrooms have white plates. The leg of the mushroom is also white, quickly darkening at the break, hollow inside - up to 12 cm in height, up to 3 cm in girth. Young mushrooms are suitable for eating, with a cap up to 6-8 cm. During this period, the cap has a rounded shape, later it opens up to almost flat, depressed in the middle. Such value is not worth collecting, it will not be easy to transport them, and besides, they are usually already spoiled by worms.
Places of growth of valuev
Valui grows mainly in mixed forests, where coniferous and deciduous trees predominate, but birch forests are especially fond of. Fruiting from late summer to mid-October, but this depends on weather conditions.
Young Valui are often mistaken for boletus - they really look like them. Having made a closer look at the mushroom, mushroom pickers often kick the whole family of Valuev with annoyance and move on in search of more worthy prey. They do this in vain, since the mushroom, perhaps not the most profitable for fishing, is considered the most suitable for salting among connoisseurs. Many people value value even more than a lump. Valui has no poisonous counterparts, which cannot be attributed to the merits.
It is not popular also because of several qualities that scare away mushroom pickers. This mushroom is often wormy, moreover, it does not emit the usual "mushroom" smell, but smells rather unpleasant - spoiled meat. Gathering and transporting mushrooms should also be done carefully - they are very fragile; for pickling and pickling, it is better to take whole mushrooms.
Cooking value
Valui is not very suitable for use freshly prepared - the mushroom has a pungent-bitter taste, and a certain skill is required to process it. But with skillful preparation, the smell and bitterness completely disappear, and the worminess is a sure sign that the mushroom is "overripe". We must look for younger specimens.
You also have to tinker a lot with the preparation of value. They are consumed in salted, less often pickled form, but preparation for salting is not quick - the mushrooms must be soaked for two to three days, constantly changing the water. From salting to readiness for use, you will also have to wait a month or two. But those who do it right will not regret it!
Salted mushrooms lose their bitterness and smell and become very tasty, crispy, retain their shape for a long time, amazing taste and attractive appearance, making them a decoration of any table.
