Valui - a description of where it grows, the toxicity of the fungus

Mushroom Valui has many nicknames. For example, a placoon, a goby, a cam, a snot, a barn, a pig. But in the scientific world, he belongs to the class of agaricomycetes, to the family of russula.

Short description

If the mushroom is small, its hat is very similar to a ball, but with slightly curved edges inward. The mushroom grows - and the hat straightens, acquiring an almost flat shape with a noticeable indentation in the very center and ribbed edges. The diameter of the hat depends on age, it can be a few centimeters or reach 18 cm. The height is from 2 to 5 cm. The color scheme is different - from different yellow shades or light brown to dark ocher. The meaty hat has a mucous, slippery and shiny surface. In adult mushrooms, it often cracks.

The plates are frequent, rather long, attached to the hat. It’s very easy to break them. Their color changes from dirty white to cream brown during growing up. Often on the leg you can notice yellow spots. This platelet secreted liquid - milky juice - which, when dried, leaves traces.

Valuy has a white flesh, which during aging significantly changes color, becoming brown. The taste of the mushroom with bitterness is slightly burning. Experienced mushroom pickers characterize it as the taste of already spoiled oil, especially it is enhanced in older specimens. But, when the mushroom is soaked for a long time, bitterness will disappear. If the plucked mushroom is not processed, it will also quickly darken.

Distribution area

Mackerel mushrooms grow both in Europe and in Asia, they have chosen North America. They are most comfortable living in forests of a mixed type, necessarily in those places where there is high humidity, and the place is constantly shaded. If there is a desire to find a mushroom, you must first find the area where the birches grow, most likely a welcome valui will be found nearby. You can also search for it among the plowed field. It can grow lonely, but entire families are also not uncommon. Sometimes a whole meadow can be dotted with these mushrooms to the joy of the mushroom picker.

Mushrooms grow from July to October. Harvesting can begin already in the middle of summer before the October cold snap. To preserve this mushroom, it is pruned about 2 cm from the soil level, then the mycelium will not be damaged.

Professionals advise to go for these mushrooms only in warm, dry weather in the early morning. And it is desirable to collect the youngest specimens so that their hats do not exceed 6 cm in diameter, since the old ones have accumulated too much bitterness in themselves, and they can be poisoned if improperly processed. Since these mushrooms break easily, the collection basket must be solid.

You can not collect these mushrooms near highways and industrial enterprises. They take away all harmful substances from the air and soil.

Similar mushrooms

An inexperienced mushroom picker can mistakenly be very similar to him. For example, this:

1. Russula is buffy. First of all, her hat has a greenish tint, and the shape is flat, but in some specimens it arches upward. The leg has a smooth surface, off-white.
2. The Morse Russula, above all, has a unique almond flavor. To know it visually, you need to look at the records.They are yellow, and on the edge they acquire a brown color with a purple tint.
3. Russula almond also smells like almonds, but bitterness is mixed with this aroma.
4. White mushroom. The underside of the cap is almost white, and it has no plates, but is tubular.

But there are also poisonous mushrooms that can be mistaken for valui. First of all, this is sticky gebeloma. Its other names are false valuy, horseradish mushroom, or, as the British came up with, a poisoned cake. It can be distinguished primarily due to the smell of horseradish coming from the pulp. It is necessary to cut it off and smell it right away, otherwise the smell will completely disappear soon. However, if the weather is cold or frost has already begun, then such conditions contribute to the fact that the smell becomes muffled, almost inaudible. True, at such a time, these dangerous mushrooms almost disappear, meeting quite rarely.

It is necessary to carefully examine the leg. The hint is that it is covered in small scales. It is very dangerous to confuse an edible mushroom with a false one, since the human body is not able to perceive it: after half an hour, asphyxiation begins, and a fatal outcome occurs.

Culinary secrets

Valui is harvested only due to its taste. In traditional medicine, he is not recognized. Not all peoples consider it edible. For example, Europeans are sure that it is completely tasteless, because they do not have recipes, thanks to which you can make any dish.

But the Slavs learned not only to salt it, but also to pickle and even make delicious mushroom caviar.

In the scientific world, the fungus is conditionally edible, since its use in food is possible only after it has been carefully processed. First of all, it is necessary to carefully process it, removing all dirt, moss, other vegetation, darkened places and traces of damage from forest inhabitants from it. Worms are immediately discarded. The bitter skin is removed, only then can it be eaten. The legs are also not used, because the bitterness in them will still remain. Then it is also necessary to soak it in water for at least three days. Every day, water is necessarily drained, pouring fresh, two to three times.

Then the valui are boiled for 30 minutes, and they are ready for use. The broth can not be used, since it is very bitter and, most importantly - poisonous. For heat treatment, it is recommended to use enameled cookware, as studies have shown that containers made of cast iron, copper, aluminum and tin are harmful in this case. The metal reacts with mushrooms, and then, especially light mushrooms, darken, lose their useful qualities and can even cause irreparable harm to health.

Most often, they are salted with various methods, both the hot method and the cold method are acceptable. The procedure is not difficult.

One type of heat treatment:

1. The water in the pan is brought to a boil. It must be salt at the rate of 0.5 tbsp. spoons per liter of water.
2. Mushrooms are placed here for 5-15 minutes.
3. It is transferred to a container with cold water, so they cool faster.

Second method:

1. Mushrooms are dipped in cold water, previously salted. Bring to a boil.
2. The container is immediately removed from the fire, but the mushrooms remain there until completely cooled.
3. Then they are thrown into a colander and washed.

Ready-made mushrooms are used in the preparation of snack dishes, salads and vinaigrettes, as a fry. If the hostess made caviar, it will come in handy as mince in pies, pies and pancakes. Add it to vegetable and meat dishes. Unusual taste advantages allow using valuy to make any dish with more pronounced features.

Mushrooms should not be dried, as too brittle pulp and bitter juice will not make it possible to use the mushroom for culinary purposes.

Valuable qualities

Valuy also contains carbohydrates and fats, about 1 percent each, but they are almost completely absorbed.

Vitamins of group B were found here, as well as C and PP, useful substances, especially iodine, phosphorus, magnesium, potassium, fiber.

Useful qualities of the fungus are that it:

1. Beneficial effect on the metabolism and rhythm of the heart muscle, regulates blood sugar.
2. It has anti-inflammatory effects.
3. Due to the presence of beta-glucans, it can support immunity.

However, it is not worth actively including valuy in the diet, since it belongs to the group of conditionally edible, and has an irritating effect on the mucous membranes, leading to vomiting and nausea. Mushrooms are not particularly recommended for children and those people who suffer from stomach problems.

Video: Valui (Russula foetens)