Experts say that in terms of taste, salted goby mushrooms are not inferior to the famous milk mushrooms. Frying this mushroom is also possible, but this is not for everybody's taste. Whether to salt, marinate or fry, but before any of these types of processing, gobies should be thoroughly soaked in cold water and then boiled.
Goby, Valui, Snotty, Kulbik, Kubar, Cap - these are all popular names for the same mushroom, which belongs to the genus Russula. However, this russula differs from its counterparts, with whom, after a short boil (for the sake of getting rid of fragility), you can do whatever you want - fry, salt, pickle. Gobies, on the other hand, require special handling, so many mushroom pickers prefer not to mess with them. But sometimes it is simply impossible to pass by. In addition, tight, dense, spherical caps of yellow-brown color on a tubular stem and do not think to hide, sitting side by side with the whole family.
Getting to know the features of bulls
European mushroom pickers classify gobies as inedible mushrooms, but in Russia they are highly appreciated, especially in Western Siberia, where they are found in mixed forests in large groups. It's just that in mushroom terminology, it is customary to call those mushrooms edible that can be cooked without prior boiling or soaking. Gobies are considered conditionally edible, just like milk mushrooms, mushrooms, volushki and many other recognized representatives of this class. It seems that the question of harvesting the lump does not raise any questions for anyone, so you should not criticize the bulls - they are no worse in salting.
Experts advise to collect mainly gobies with unopened caps, however, you should not give up overgrown mushrooms if they are not wormy. The disadvantage of a goby is that it often has a wormy hollow leg, even a small one. Since gobies belong to milky mushrooms, like milk mushrooms, they contain milky juice, which has a pungent consistency and a bitter taste. But with prolonged soaking in cold water (3-5 days), there will be no trace of these shortcomings.
Methods for processing mushrooms called "bulls"
To bring the salting date closer, the water should be changed 2-3 times a day. It is quite permissible to replace soaking by boiling, if it is not possible to frequently change the water, but then you need to cook for at least half an hour and drain the water left over from cooking. Then boil again in water and salt. If the gobies have been soaked for a long time, it is still recommended to boil them in salted water, but only for 5-10 minutes. After this procedure, you can start preparing the brine or marinade.
Usually small gobies are marinated. For 1 liter of water, you will need 1 heaping tablespoon of salt and twice as much sugar. Spices are placed to taste: dill, black peppercorns, allspice, cloves. Pre-prepared bulls are dipped into a boiling marinade and boiled for about 10 minutes. 2-3 minutes before the end of cooking, add 1 tablespoon of 9% vinegar or 70% teaspoon to the water.
When salting gobies, you need to take a little more salt than for mushrooms. If usually 1 tablespoon per 1 kg is used for pouring mushroom layers, then it will take 1, 5. The time of readiness is after 2 months, but experienced procurers say that after 3-4 weeks the salted gobies are quite ready for consumption. By this time, they are not bitter and have an amazing crispness. Pickled ones can be eaten after 5-7 days.
To fry the bulls or not is a moot point. On the one hand, experts say that this is not the best mushroom for frying. On the other hand, amateurs refute this fact and fry the bulls in the same way as all other mushrooms intended for this purpose, in vegetable oil with onions, but only after soaking and boiling. There are known recipes in which salted gobies are used as an ingredient for frying mushroom caviar and cooking cutlets. There is no dispute about tastes, as they say.
