All about the mushroom value and the features of its use in cooking and medicine
Most fans of the “silent hunt” prefer to collect only the most famous and valuable species of edible mushrooms, therefore they often pass by russula. But one of the most common members of this family is the Valui mushroom. Its botanical description, beneficial properties and harms, as well as features of its use in cooking and medicine are listed further in the article.
The botanical name of Valuya is Russula foetens. It belongs to the family Russula, but many mushroom pickers do not want to take it to their basket. In numerous photos you can notice the specific external characteristics of the fruiting body, and a description of the taste qualities of the fungus and the place of its growth are listed below.
What does it look like
Valuy can be called in different ways - kulbik, barn, pig, goby, cam, mushroom-placun. All of them arose due to the external specific characteristics characteristic of this species of agaric.
Did you know? Under the influence of sunlight, vitamin D is produced in the cap of the mushroom, which gives the fruit body a darker color.
Botanical description of valuya:
- The leg of the fruit body is cylindrical. Its height is 5–15 cm, and its diameter is about 3.5 cm.
- The thickness of the massive hat is about 5 cm. In young specimens, it has the shape of a hemisphere, and gradually grows even with age and becomes like a saucer with a diameter of up to 14 cm. The edges of the mushroom cap fit snugly on its leg.
- The lower part of the kulbik is painted in light yellow. The hat is slippery, with a small recess in the center and has a light brown tint.
- On the lower surface of the top of the fungus are long plates of cream or yellowish color. They emit a clear liquid all the time, leaving dark spots on the stem.
- Valuy pulp is dense and brittle, white or cream color. From contact with air, the cut-off area quickly darkens.
Where is growing
Valui can be found in the mixed and coniferous forest. In Russia, it is collected in the Caucasus, in the western part of Siberia, as well as in the Far East. Kulbiks are also common throughout North America and Eurasia. These mushrooms can grow in large groups on moist soils in a shaded area, especially at the foot of oaks, birches and pines.
Important! Harvesting valuya can be harvested from July to mid-October, but the peak of fruiting falls in August.
Can i eat
Valui belongs to the category of conditionally edible mushrooms and can be eaten only after careful cooking. The raw kulbik pulp has a bitter, burning taste that can cause an attack of nausea. The fruit body exudes a pungent unpleasant odor that resembles rancid oil. Before heat treatment, the Valui soak for a long time to remove the negative taste of the mushroom.
Varieties and doubles
Like many other mushrooms, the barn has several doubles. They are similar to valui in appearance and in most cases are edible, but some specimens can cause serious harm to the human body.
A brief description of the barn mushroom counterparts is presented below:
- Russula buffy. Has a flat hat, the surface of which is painted in greenish-yellow color. The leg of the mushroom is white and smooth. This species is suitable for consumption, grows in deciduous and coniferous forests throughout Europe.
- Russula almond. A feature of this edible species is the specific bitter taste of the pulp of the fruiting body and a characteristic almond flavor. You can find almond russula in deciduous forests.
- Russula morse. On the lower surface of the cap of this mushroom are yellow plates, the edges of which are painted in purple. This species is common in deciduous and coniferous forests. The flesh of russula is edible and exudes a characteristic almond flavor.
- False Valui (gebeloma or horseradish mushroom). Belongs to poisonous mushrooms and grows in moist forests from August to September. The leg of the gebeloma has a thickening near the base, and small scales are located on its surface. A small tubercle is visible in the central part of the wide and flat cap. The fruit body is colored dark yellow or brown, and the cut flesh exudes a pungent odor of horseradish.
Valui is often found in forests, but if desired, each gardener can independently grow it in his country house. To do this, you only need to buy the mycelium of this mushroom in a specialized store and plant it at the foot of any trees.
Important! The volume of the initial valuy harvest is 350–500 g / m², and subsequently this indicator increases to 3.5–4.5 kg / m².
The step-by-step algorithm for planting a barn is as follows:
- Dig around the tree next to which mushrooms will be planted. Loosen its surface, eliminating large clods of earth.
- Dig a small hole with a depth and diameter of about 5-15 cm.
- Spread the mycelium evenly over the surface of the recess.
- Mix in equal proportions garden soil with humus. Sprinkle the seeded mycelium with the resulting nutrient mixture.
- Pour warm water on the landing site, spending about 10 liters of liquid per 1 m².
- Fill the recess to the top with the remaining garden soil. Lightly level the ground with your hands.
After planting the mycelium, he does not need further care - the valui is unpretentious to the growing conditions, therefore it grows successfully without watering.
Mushrooms can be harvested in spring and autumn, and the mycelium will bear fruit as long as there is a tree near which it is located.
Properly prepared values can not only please a person with their pleasant taste, but also bring considerable benefits to his body.
Did you know? The fungus possesses the highest growth rate. It is listed in the Guinness Book of Records, as every 2 minutes it grows by 1 cm.
- The main positive qualities of the bull are listed below:
- contains protein necessary for the structure of all cells of the human body;
- enriches the body with vitamins and minerals;
- improves heart function;
- normalizes the amount of sugar in the blood;
- stimulates the metabolism;
- prevents the growth of malignant tumors;
- strengthens the immune system;
- cleanses the body of toxins and toxins;
- contains a minimum of calories.
Valui cannot be eaten raw - its flesh has a bitter taste and pungent odor. But these mushrooms can be salted and stewed with the addition of various spices, as well as boiled them according to the recipe and used as an ingredient for first courses, salads, meat and vegetable stews, pastries.
Important! It is impossible to dry and freeze fresh valui - the finished product turns out to be bitter and can cause serious poisoning of the body.
The specifics of using mushrooms of pigs in cooking are listed below:
- before cooking, the fruit body is cleaned of debris, remove the bitter skin on the hat;
- to neutralize bitterness, the mushrooms are soaked in cold water for 2-3 days, changing the liquid 2 times a day;
- it is recommended to take only valuos' hats, since the legs have a more porous structure and are often affected by parasites;
- young specimens are best suited for cooking - their flesh is denser and not so bitter in taste;
- you need to cook the valui for 40-50 minutes, dipping them in slightly salted boiling water;
- to marinate the pigs for the winter, they are boiled for 20 minutes, transferred to a container with hot marinade from water, vinegar and spices, and then boiled for another 20 minutes and placed in sterilized jars;
- to prepare mushroom caviar, the valui is cooked until cooked, grinded with a meat grinder or blender along with onions and spices, and then stewed under the lid for about 15 minutes.
Valui is not used in official medicine and cosmetology, since its effect on the human body is not fully understood. Raw flesh of a pig is poorly broken in the stomach, therefore, in folk medicine they use only alcohol tincture of this fungus. This medicine is used for compresses that help relieve numbness of the extremities and pain from lumbago.
When using Valuwa fresh, a person has a serious digestive upset, which is accompanied by nausea and vomiting, painful cramps in the abdomen, so you can eat the product only after careful cooking, and absolute contraindications to its use are:
- children under 12 years old;
- pregnancy and lactation;
- diseases of the liver and stomach;
- kidney disease
- individual intolerance to the product.
The pulp of a barn is capable of absorbing toxic substances, so mushrooms must be harvested in ecologically clean areas located away from highways and industrial enterprises.
Did you know? One of the largest mushrooms was found in 1985 in Wisconsin (USA) - its weight was about 140 kg!
Valui does not look very attractive and has a specific taste, but with proper preparation it can become a spicy ingredient for various dishes. Using the information presented in the article, one can easily distinguish a goby from other types of mushrooms, use it in cooking and even grow it on its own on its own.