Description of Valui mushrooms and what they look like (+29 photos)?

There are countless ways to prepare mushrooms—boiled, fried, salted, pickled, and dried—all of which are delicious. Tubular mushrooms, popular in our country, are particularly nutritious. Most dishes using them are based on boiled mushrooms, so it's important to know how long to cook birch and aspen mushrooms to preserve their nutritional properties.

Characteristic features of the variety

The Valui mushroom has a spherical cap that flattens out as it grows, turning into a "flat plate." Overripe specimens are characterized by a bitter taste that is difficult to remove, so harvesting them is not recommended. This mushroom changes color throughout its development.

Appearance and photo

The appearance of walui mushrooms depends directly on their age. Young mushrooms resemble nuts in shape and size. The edges of the cap tightly encircle their stem, forming a solid body.

Over time, the stem acquires a barrel-shaped form, ranging from 5 to 15 cm in height. The light-brown cap reaches 5 cm in height and has a diameter of approximately 14 cm. In young specimens, its shape is convex, while in more mature specimens, it is concave, saucer-shaped.

A full description of the snot-nosed mushroom gives an idea of ​​how the mushroom changes throughout its life cycle. Initially, their caps are thickly coated with mucus, and their gills are a light cream color. Over time, the color darkens, becoming dominated by brown tones and dark spots.

If the lamellar structures are damaged, a yellowish juice is released. The dense white flesh of a young goby turns yellow over time, acquiring an unpleasant odor and taste.

Morphology

In the forest environment, Bychki can be confused with porcini mushrooms, russula, or Hebeloma. To correctly identify Bychki, look for the following species differences:

• mucous covering of the cap;
• smell;
• Features of the structure of the mushroom stem.

A distinctive feature of the Valui mushroom is its increased tendency to become moist. Even dried mushrooms, picked in the summer heat, become coated with mucus within half an hour of being placed in water, a mucus produced by the mushrooms themselves. Valui mushrooms are characterized by a raw mushroom aroma with hints of spice.

Particular attention should be paid to the structure of the stem. Members of the Russula family, which includes the russula, have a hollow canal inside the stem. In mature mushrooms, this part often becomes worm-eaten. However, the cap remains in good condition.

Place of distribution

This mushroom is most often found in mixed deciduous forests in temperate climates. Valui mushrooms like to form large colonies under oak, aspen, and birch trees, choosing damp, low-lying areas and shady spots.

Moreover, experienced mushroom pickers claim that small coniferous forests also produce gobies in abundance. The first specimens appear as early as the first half of July, after rain. The slimy caps of these mushrooms can be found even in late autumn.

Consumption

The Valui mushroom is characterized by a bitter taste, which is why it is not used as a food in many European countries. In the post-Soviet space, this species is classified as a conditionally edible mushroom.

Raw specimens cannot be cooked; they are eaten only after special preparation. Before salting or pickling, this forest product must be thoroughly cleaned and soaked in cold water for two to three days. It is recommended to change the water twice daily.

To prepare this material for pickling more quickly, you can boil it. This process should last at least 40 minutes. Boiled mushrooms can also be frozen. Young mushrooms of this species are best for eating, as they will reveal their best flavor when pickled or marinated.

Rules and meeting places

When harvesting gobies, certain rules must be followed. Only young specimens with a spherical cap should be harvested. An important quality characteristic is the absence of moisture droplets on the inside under the cap.

It's best to look for mushrooms in dense forests where high humidity persists. Pay particular attention to the areas under birch trees. This species is most commonly found in the forests of Eurasia and North America.

During extremely hot periods of summer, this forest plant practically does not bear fruit. Young russula mushrooms are best for eating. This is because the older flesh develops an unpleasant, persistent odor when hardened. When harvesting, it's best to leave only the caps for soaking in water, and discard the stems.

Differences from false and inedible mushrooms

This species can be confused with russula, birch boletes, or members of the elite white variety. These forest species pose no health risk to humans, as they are completely edible. The almond russula has a distinctive odor, while the Morse variety is characterized by yellow gills with a purple tint along the edges. The porcini mushroom has tubes under its cap instead of gills.

On the other hand, russula mushrooms bear a superficial resemblance to the poisonous yellow fly agaric and Hebeloma (false russula). These mushroom species pose a real threat.

The false russula is characterized by a pungent odor, similar to horseradish. This mushroom variety is found not only in forests but also in forest edges and fields. Hebeloma is not affected by pests, so worm-infested specimens are not common.

Despite its great similarity to the “original”, it has some distinctive features:

• dark color of brown or yellow tint;
• a tubercle located in the center of the cap;
• small scales covering the stem of the mushroom.

To avoid eating poisonous mushrooms, it is best to avoid picking overripe or questionable specimens.

Useful properties and restrictions on use

Since ancient times, walui mushrooms have been prized for their flavor when salted and pickled, and their beneficial effects on the body have been noted. The mushroom contains the following substances, which provide significant health benefits:

• antioxidants that prevent the development of malignant tumors;
• amino acids, unsaturated fatty acids that normalize the functioning of the nervous system at the cellular level;
• substances that accelerate tissue regeneration, have an anti-inflammatory effect, and slow down the aging process.

In addition, pickles and marinades made from the mushroom have a beneficial effect on the heart and blood vessels, strengthening the myocardium. In addition to its beneficial properties, this mushroom variety contains chitin, which has a negative impact on pregnant women and young children. Valui mushrooms are also contraindicated for people with liver and kidney disease.

Recipes and cooking features

Valui mushrooms are a base for sauces, pâtés, and soups. The finished, chopped mushroom mixture can also be used as a filling for baked goods and pancakes. The key is to use only the caps. Valui mushrooms can also be fried, but experienced cooks recommend boiling them first.

For cutlets with salted valui you will need the following ingredients:

• mushroom caps – 6 pieces;
• beef – 200 g;
• large potatoes – 6 pieces;
• sunflower oil – 100 g;
• breadcrumbs.

Boil the meat and potatoes until fully cooked, then mince them. Then add chopped salted mushrooms and sunflower oil. Form into patties, coat in breadcrumbs, and fry.

A simple and versatile dish is russula caviar. Pre-soak the mushrooms, boil them for half an hour, then mince them. Then add the fried onions and simmer for 15 minutes. Season with horseradish, vinegar, garlic, and spices. The product is ready for stuffing, filling, or simply eating after spreading on bread.

Preparations for the winter

To hot-pickle 5 kg of mushrooms, you'll need 10 tablespoons of salt, dill seeds, a blackcurrant leaf, spices, and a few bay leaves. Pour 2 cups of water into a saucepan, add salt, and chopped prepared mushrooms. After boiling, skim off any foam, add spices, and simmer for 25-30 minutes.

The settling of the valuy to the bottom and the clearing of the liquid are signs of readiness. After this, divide the product into jars, cover with brine, and store at a temperature no higher than 6 degrees Celsius. The product is ready for consumption in 2 months.

To prepare brine for pickled valui, you will need the following ingredients:

• vinegar 9% - 100 ml;
• water – 2 l;
• salt – 400 g;
• bay leaf – 10 pieces;
• black peppercorns.

Soak 1 kg of mushroom caps for several days, then boil them for 20 minutes. Drain the water and pour the prepared solution over them. Boil the resulting mixture for 20 minutes, cool, and distribute among jars.

Answers to frequently asked questions

Valui mushrooms have gained immense popularity as pickles and marinades, characterized by their excellent taste and health benefits. They are often used in various salads, as a filling, or as a stuffing mixture. Boiled mushrooms can also be fried. The key is to use only the caps and handle them properly.