Valui - description of where the toxicity of the fungus grows

Mushroom Valui has many nicknames. For example, plakun, bull, cam, soplivnik, cowshed, pig. But in the scientific world it belongs to the class of agaricomycetes, to the syrmejac family.

Short description

If the mushroom is small in size, its cap resembles a ball very much, but with slightly curved edges inward. A mushroom grows up - and the cap straightens, acquiring an almost flat shape with a noticeable recess in the very center and ribbed edges. The diameter of the cap depends on the age, it can be several centimeters or reach 18 cm. The height is from 2 to 5 cm. The color range is different - from yellow different shades or light brown to dark ocher color. The meaty cap has a slimy, slippery and shiny surface. In adult fungi, it often cracks.

The plates are frequent, rather long, adherent to the cap. Break them very easily. Their color changes from off-white to creamy brown as they grow older. Often on the leg you can see spots of yellow color. These are plates that have given off a liquid — a milky sap — which, when dried, leaves traces.

Valui has white flesh, which in the process of aging significantly changes color, becoming brown. The taste of the fungus with bitterness, a little hot. Seasoned mushroom pickers characterize it as a taste of already spoiled butter, especially it is enhanced in older specimens. But when the mushroom is soaked for a long time, the bitterness will disappear. If the plucked mushroom is not processed, it will also quickly darken.

Distribution area

Crying mushrooms grow in Europe and Asia, and they have chosen North America. It is more comfortable for them to live in mixed forests, necessarily in those places where high humidity is observed, and the place is constantly shaded. If you want to find a mushroom, you must first find the area where the birch trees grow, most likely the desired valui will be found not far away. You can also search it among the plowed field.It can grow alone, but whole families are also not uncommon. Sometimes a whole glade can be littered with these mushrooms to the joy of a mushroom picker.

Mushrooms grow from July to October. Harvesting can begin as early as the middle of the summer, before the October cooling. To preserve this fungus, it is cut about 2 cm from the level of the soil, then the mycelium will not be damaged.

Professionals are advised to go for these mushrooms only in warm, dry weather in the early morning. And it is advisable to collect the youngest copies so that their caps 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 firm.

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

Similar mushrooms

For valuy inexperienced mushroom picker may mistakenly very similar to him. For example, this:

1. The Russula is ocher. At her, first of all, the cap has a greenish tint, and the shape is flat, but in some specimens it bends upwards.The leg has a smooth surface, off-white.
2. Morse russula, above all, has a unique almond flavor. To learn it visually, you need to look at the plates. They are yellow, and on the edge they turn brown with a violet shade.
3. Almond Russula also smells of almonds, but bitterness is mixed with this flavor.
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, which can be mistaken for valui. First of all, this göbelom is sticky. Her other names are false Valui, horseradish mushroom or, as the British invented, poisoned cake. You can distinguish primarily due to the smell of horseradish emanating from the pulp. It is necessary to cut it off and smell it immediately, otherwise the smell will soon disappear completely. However, if the weather is cold or frost has already occurred, then such conditions contribute to the fact that the smell becomes muffled, almost inaudible. However, at such a time, these dangerous mushrooms almost disappear, being encountered quite rarely.

It is necessary to carefully study the leg. The clue is that it is covered in small scales.It is very dangerous to confuse an edible fungus with a false one, since the human body is not able to perceive it: after half an hour, suffocation begins, and a lethal outcome occurs.

Culinary secrets

Valui is collected only due to its taste. In folk medicine, it is not recognized. Not all nations consider it edible. For example, Europeans are sure that it is absolutely tasteless, because they do not have any recipes, thanks to which you can make a dish.

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

The mushroom in the scientific world refers to conditionally edible, as its consumption in food is possible only after it has been thoroughly processed. First of all, it is necessary to carefully treat it, removing from it all the dirt, moss, other vegetation, darkened places and signs of damage from forest dwellers. 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, be sure to drain the water, pouring fresh, two or three times.

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

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

One type of heat treatment:

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

The second method:

1. Mushrooms descend into cold water, pre-salted. Bring to a boil.
2. Capacity from the fire immediately removed, but the mushrooms remain there until it cools completely.
3. Then they are thrown back in a colander and washed.

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

It is not worth drying mushrooms, as too fragile pulp and bitter juice will not give an opportunity to use a mushroom in the culinary purposes.

Valuable qualities

Carbohydrates and fats also contain Valui, about 1 percent, but they are almost completely absorbed.

Vitamins of group B, as well as C and PP, nutrients, especially iodine, phosphorus, magnesium, potassium, fiber, are found here.

The beneficial qualities of a mushroom are that it:

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

However, it is not worthwhile to actively include in the diet, because it belongs to the conditionally edible group, and has an irritating effect on the mucous membranes, leads to vomiting and nausea. Especially, mushrooms are not recommended for children and those people who suffer from stomach problems.

Video: Russuis (Russula foetens)