Value

Valui is a member of the Russula family and belongs to conditionally edible mushroom species. This mushroom is also popularly called pig, head over heels, goby, kulbik, cowshed, pig, plakun mushroom, podtopolnik and fist.

Hats at valuya with a diameter of up to 15 centimeters. They are convex (rarely prostrate), brown in color, with furrowed or cracked edges. They can be dry or slightly sticky, often damaged by slugs and insects. In young mushrooms, the caps are slimy and spherical. The plates are yellowish, narrow and rare. They are often covered with drops of a clear liquid, which, after drying, leaves brownish spots.

Legs 3-8 centimeters high and up to 3 centimeters thick, cylindrical in shape, often tapering to the bottom, white or yellow with a brownish tinge at the base. Young valuers have solid legs, while old ones have a cellular structure inside.

The flesh of young valus is white and hard, turning yellow over time. Mature mushrooms are distinguished by brittle pulp, which has a bitter aftertaste and a herring smell. A rust-colored cavity is formed in the legs of mature valus.

Mycorrhiza valuya is formed with both deciduous and coniferous trees, but most often with birches. Such a fungus is usually found in deciduous and mixed forests; in coniferous forests, it grows less frequently.You can find valui on the edge of the forest, in grasses and in damp shaded places. The fungus is distributed throughout North America and Eurasia. In Russia, it can be found in the European part of the state, as well as in the Far East, Western Siberia and the Caucasus.

The beginning of fruiting valuya is celebrated in July. Such mushrooms ripen until October. Suitable for collection are young valui, which have an unopened hat with a diameter of up to 6 centimeters. After removing the skin from the mushrooms, they are first soaked for 2-3 days, and then boiled for 20-25 minutes. After that, most often such mushrooms are salted or pickled.

You can get recommendations for collecting valuuy mushrooms from the following video.

When buying valui, choose young mushrooms (the diameter of their caps should be less than 6 cm) with a uniform color and an undamaged surface. Having bought these mushrooms fresh, they should be stored in the refrigerator, where you can keep the valui wrapped in paper for several days.

• Valuya pulp has a bitter taste.
• In Russia, valui is most often eaten salted and pickled.
• Pre-treatment of valuya before salting and pickling includes peeling the mushroom and soaking or boiling it to get rid of bitterness.

100 g of valuu contains:

The values ​​have:

• proteins rich in valuable amino acids;
• vitamins C, groups B, A, PP;
• minerals phosphorus, potassium, cobalt, chromium and others;
• cellulose;
• carbohydrates (glucose and fructose);
• polyunsaturated and saturated fats.

The benefits of values ​​are:

• A high content of natural proteins, including amino acids important for humans (there are a lot of tyrosine, arginine, leucine in the value).
• The presence in the composition of beta-glucans (compounds that support immunity), as well as ergothioneine (a strong antioxidant with anti-cancer activity).
• The ability to influence hematopoiesis, metabolism, sugar levels, heart rate.
• The presence of anti-inflammatory action.

• This type of mushroom contains substances that have an irritating effect. They provide the valued with a bitter taste. To get rid of these substances, mushrooms should be soaked in water for a long time, changing the water.
• Also in the value, as in any other mushroom, there is chitin. This substance is poorly digested and absorbed in the body. This limits the use of mushrooms for children and people with gastrointestinal diseases.
• It is impossible to collect valui near roads and in places where industrial facilities are located, since mushrooms absorb harmful substances from the soil and air.
• The use of such mushrooms in fresh form can lead to significant irritation and damage to the mucous membranes of the digestive tract, nausea and vomiting.

• In our country, the mushroom is classified as edible (we note that conditionally, since this mushroom requires a certain processing), and in Western countries, the valui is considered an inedible type of mushroom.
• The mushroom requires processing before cooking - soaking or boiling with several changes of water.
• Salted valui are most in demand as an appetizer or component of vinaigrette and other salads.
• After cooking, the valuu can be used to make pâté or pie filling.
• Also boiled valui can be fried.

Valuy is salted in a hot way.First, the mushrooms are sorted depending on the size of the caps. The legs are often cut off. After 2-3 days of soaking with frequent changes of water, the valui are boiled in water with salt for 10-15 minutes. The water must be drained, and the mushrooms should be cooled, then shifted with salt and spices. Mushrooms will be ready in 1-1.5 months.

Value is recommended for those who want to lose weight, as it is a dietary product with a small amount of calories, which quickly and permanently saturates.