Content
- 1 Where and when do valuei mushrooms grow
- 2 Photo and description of the valuy mushroom
- 3 Valui mushroom edible or not
- 4 Taste qualities of kulb mushrooms
- 5 The benefits and harms of cam mushrooms
- 6 Rules for collecting goby mushrooms
- 7 False doubles of value mushrooms
- 8 The use of goby mushrooms
- 9 Conclusion
- 10 Reviews about value mushrooms
Mushroom value is not the most common and favorite among Russian mushroom pickers. However, with proper processing, it will not only delight you with a pleasant taste, but will also prove to be very valuable for health.
Where and when do valuei mushrooms grow
The first valuei can be seen in the forests in the middle of summer. However, the most active growth of the fungus occurs in August and continues until October. The Valui mushroom of the genus Russula is found throughout the country - in Western Siberia and in the north of the Caucasus, in the Far East and in the middle lane. In the world, the fungus also grows in Europe, Asia and North America.
Most often, valuei grow in deciduous or coniferous forests with high levels of humidity. Fungi choose shaded places under pine, birch and oak trees, hiding in tall grass on forest edges.
Photo and description of the valuy mushroom
Valui russulafoetens, or goby, is a rather small mushroom. Its leg can rise 15 cm above the ground, and its girth is 3.5 cm in an adult fungus. The leg is cylindrical, dense, light in color and tightly covered in the upper part by a valuy hat. The hat itself can be up to 14 cm in diameter, and you can recognize it by its light brown color and slippery surface. In the shape of young fungi, the cap is round and curving downward, in adults it is flatter or even slightly concave.
According to the photo and description of the Valui mushroom, the underside of the cap is covered with yellow-white or creamy thin plates that secrete a yellowish liquid. From here comes another name for the Valuy fungus - snotty. After this liquid dries, dark spots remain on the underside of the cap, they are completely natural and do not indicate any diseases.
The flesh of the fungus is white on a fresh cut, but darkens over time, is fragile in structure and easily breaks. Therefore, when collecting the cut mushroom, it is recommended to put the cap down, otherwise it will crumble even before the walk through the forest ends.
Valui mushroom edible or not
Gobies have a neutral odor and taste quite pungent. However, at the same time, Valui belongs to the category of conditionally edible fungi - since it belongs to the safe family of Syroezhkovy.
Not everyone will like the taste of the fungus, and it must be very carefully processed before use. But with proper preparation, the fungus will not harm and even have a positive effect on the body due to its valuable properties.
Taste qualities of kulb mushrooms
In adult goby fungi, the taste is not very pleasant - they are bitter and pungent, they belong only to the third group in terms of taste. But proper processing helps to improve the taste characteristics of valuy - long soaking of the fungus and subsequent salting, cooking or frying.It is easier to remove bitterness from young mushrooms than from old ones, so it is necessary to collect them for food purposes.
The benefits and harms of cam mushrooms
Valui is eaten not only for the sake of taste, especially considering that they remain rather weak. The mushroom is prized for its health benefits when cooked properly. Valui have the following valuable properties.
- Fungi are high in protein, including the important amino acids arginine, leucine and tyrosine.
- Values contain beta-glucan compounds, important for maintaining immunity, and antioxidants with anti-cancer effects.
- Valui possesses hematopoietic properties and has a beneficial effect on blood vessels and cardiac activity.
- You can use the mushroom if you have a tendency to increase sugar levels, valuei do not lead to jumps in glucose, but, on the contrary, improve metabolic processes.
You can also eat well-processed value for inflammatory processes in the body - the beneficial properties of mushrooms will help to cope with the infection.
In addition to useful properties, values also have some harmful qualities.
- The fungi contain substances that give the pulp a bitter taste and have an irritating effect on mucous membranes. That is why you cannot eat gobies without long soaking.
- As in all mushrooms, chitin is present in valuy - a substance that is not digested in the body. Therefore, it is necessary to use fungi in moderation so as not to provoke diseases of the stomach and intestines.
Rules for collecting goby mushrooms
You can start picking gobies mushrooms from July, and the fruiting season continues until October. You need to collect valui in birch, oak and coniferous forests far from industrial facilities and large highways.
It is recommended to cut off and put in a basket not all valui, but only young mushrooms - they are easily recognizable by a small cap about 6 cm in diameter, which has not fully opened, and by the absence of wet drops on the underside of the cap.
Upon arrival home, the snotty mushroom must be placed in cool water for soaking for 3 days. You need to change the water at least three times a day - this will eliminate the bitter acrid taste of the fungi. After that, the mushrooms can be processed as desired - boiled, salted or fried.
False doubles of value mushrooms
Valuev have inedible and toxic counterparts with a particularly unpleasant taste and smell. Several of them can be listed.
False value
This fungus is also popularly called "shitty" because it smells like horseradish. The mushroom is very similar to the edible valui, but has several differences. Namely:
- the leg of the false valuy becomes thicker towards the base, and, in addition, it is covered with small scales;
- the shade of the leg and cap is equally brown or dark yellow;
- in the center of the cap of the mushroom there is a small tubercle, which is absent in real gobies.
You can meet a false valui later than usual, it appears only at the end of summer, and already disappears at the beginning of September. Despite the fact that the false mushroom is not poisonous, it can still lead to poisoning.
Straw yellow fly agaric
A goby can be mistaken for a dangerous straw-yellow fly agaric; it has similar dimensions, structure and shape. On the underside of the cap of the fly agaric, like that of gobies, cream or yellowish thin plates are located. You can meet a poisonous mushroom in the habitats of the Valuev - in deciduous and coniferous forests.
At the same time, the Valuev and the straw-yellow fly agaric have many differences. First of all, the amanita is characterized by a light yellow or slightly brownish color, a thickened leg at the base and a distinct pungent radish smell.It is even easier to recognize the fly agaric by the presence of white dots or warts on the top of the cap, but, unfortunately, sometimes a poisonous mushroom may not have such identifying signs.
The use of goby mushrooms
After prolonged soaking in cold water, goby mushrooms can be processed using any of the existing methods. However, even without unpleasant bitterness, the taste of gobies remains not too bright, so the fungi are rarely boiled or fried, but much more often salted for the winter. As a rule, mushroom caps are eaten, and the legs are cut off and discarded.
You can salt the bulls with horseradish and pepper, with bay leaves and spicy herbs. In a large glass jar, gobies must be laid in layers, alternating with other ingredients and salt, it is taken at the rate of 40 g per 1 kg of fungi.
For about 3 days, the container with salted mushrooms is kept at room temperature, and then removed to the cellar or refrigerator. In total, salting takes 1.5 months, after this time, gobies can be used with any dishes and snacks, combining them with onions and garlic.
Goby fungus is a dietary food that satiates quickly, but does not contribute to weight gain. Therefore, quality mushrooms can be used on a weight loss diet.
Conclusion
Valui mushroom is not the most delicious, but quite pleasant edible mushroom found everywhere in Russian forests. It is strictly not recommended to consume it raw, and it takes a long time to soak the fungus. However, when properly processed, it is excellent for salting or other culinary uses.
