Svinushka mushrooms - a tasty and safe way to cook

Edible - inedible hit

Svinushka is a unique mushroom in many ways. All lovers of quiet hunting have long known that this mushroom is dangerous to human health, however, it continues to be collected and eaten in huge quantities from year to year. Svinushka is indeed edible after a long preliminary preparation, but this mushroom is never completely safe.

Svinushki belong to the category of conditionally edible, but were prohibited for consumption in Russia back in 1981.

The problem is that these mushrooms contain toxins that are not completely destroyed by either long soaking or heat treatment. Therefore, with the constant consumption of these mushrooms as food, these toxins slowly accumulate in the body, gradually causing irreparable damage to the immune system and destroying red blood cells. All this, taken together, can lead to the development of various serious diseases, including kidney failure.

However, the degree of harm that pigs can cause to the human body greatly depends on the individual characteristics of a particular person, the amount of mushrooms eaten, the degree of consistency in their consumption, and other variables. There are equally known cases of severe poisoning by pigs, as well as examples of their harmless consumption for decades. Therefore, the question of whether to eat or not to eat these controversial mushrooms is decided by everyone strictly individually.

The traditions of eating pigs, however, are very extensive, and this article explains how to easily and correctly cook pigs, whether they can be eaten without special preparation, how to properly process these mushrooms before culinary use, and presents several simple recipes for preparing these mushrooms.

Features of the view

The mushroom belongs to the Svinushkov family and has several popular names: solokha, dunka, svinukha, black milk mushroom. They got their name from the appearance of dark spots on the surface after touching, which look like dirt on a pig.

The species that is conditionally edible and is eaten is the fat pig. The external data of the mushroom are as follows:

1. The cap is concave towards the center and curled at the edges, its diameter is up to 17 cm, the color range is from brown to gray-brown.
2. The leg is up to 10 cm high and is similar in color to the cap, of medium density and without additional circles on it. Cylindrical in shape, tapering towards the bottom, diameter up to 1.5 cm.
3. The presence of brown pseudoplates under the cap is a characteristic feature of the mushroom.
4. The pulp is dense, yellow-brown in color, darkening when pressed.

The habitat of pigs is quite wide - these are coniferous and deciduous forests, shrubs, ravines and swamps of Eastern, Central and Southern Europe, as well as almost the entire territory of Russia, although they are not common. Fat pigs prefer shady areas. The growth period of pigs begins in the spring and continues until frost, which is partly why they are popular.

Preliminary preparation

As already mentioned, before preparing any food from pigs, they need to be carefully prepared for this. Eating these mushrooms without special pre-treatment is extremely dangerous. In addition to their own toxins accumulating in them, pigs, like a sponge, absorb numerous harmful substances from the environment, so preliminary preparation of pigs for further use is vital. It includes three stages - cleaning, soaking and boiling.

Cleaning

• Fruiting bodies should be cleared of forest debris and dirt. The stickiest stains can be removed with an old toothbrush. Mushrooms must be carefully sorted and specimens that are too damaged by rot or insects must be eliminated. If the area of ​​damage is small, they can be carefully removed with a knife. You also need to trim the very bottom of the leg.
• Next, the fruiting bodies should be thoroughly washed under running water.

Soaking

An important part of the preliminary preparation of pigs for further culinary processing is their soaking. The fruiting bodies need to be soaked in salted water, twice, for 7 hours, and fresh and clean water should be poured each time.

Boiling

After soaking the pork twice, you can cook it. The total time these mushrooms spend in the pan should be at least 100 minutes. You should never neglect the rules for boiling pigs, as this is the only way to make them edible. It is necessary to boil the pigs in salted water. On average, 1 kg per boil. pigs require 1 liter of water and 1 tablespoon of salt.

Recipes

Below are several recipes for a variety of pig dishes.

Difficult pig

Among the huge number of species of mushrooms that inhabit our forests, pig mushrooms occupy a special place. Official science tirelessly reminds convinced fans of quiet hunting about the dangers of eating these mushrooms, which, however, does not in any way reduce their popularity among Russian collectors. It is well known that pigs are really dangerous if eaten raw, but they are quite suitable for food after special pre-treatment. One of the stages of this processing is boiling and this article talks about how to clean the mushrooms, as well as how much and how to properly cook these mushrooms in order to preserve their nutritional qualities and make them safe to eat.

Meat broth soup

Required:

• Mushrooms – 700 gr.
• Potatoes – 5 pcs., medium size.
• Carrots – 1 piece, medium size.
• Onion – 1 piece, medium size.
• Bay leaf – 1 pc.
• Meat broth - 2 liters.
• Salt, pepper and dill - to taste.

Preparing the soup:

• Bring the meat broth to a boil and add grated carrots and diced potatoes. Boil for 10 minutes.
• Add the pork and cook everything until the potatoes are ready. Then add the diced onion and bay leaf and boil for another 5 minutes.
• At the end of cooking, add salt and pepper, and garnish with herbs before serving.

How to properly clean barns?

We remove the skirt from mushrooms, after making sure that it was there. How to clean barns. These mushrooms are conditionally edible, and therefore undergo mandatory long-term soaking and preliminary heat treatment. But there is no need to remove the film from the mushroom caps.

Interesting materials:

How to properly prepare liquid wallpaper? How to properly glue moldings to the wall? How to properly bury seedlings? How to use asparkam correctly? How to properly use flaxseed? How to take Danabol before or after meals? How to take Danabol correctly? How to accept debt correctly? How to take creatine and Bcaa correctly? How to take creatine correctly?

Fried pigs

In this recipe, only pig legs are used for frying.

Required:

• Svinushki – 500 gr.
• Garlic – 1 clove.
• Vegetable oil - to taste.
• Salt, pepper and parsley - to taste.

Cooking:

• Simmer the mushrooms in a frying pan, without oil, under a closed lid, over low heat for 10 minutes. In this case, you need to shake the pan periodically. When the mushrooms release juice, you need to drain it periodically.
• Pour vegetable oil into the frying pan, add salt, parsley and chopped garlic, mix everything thoroughly and fry everything, stirring, over medium heat until cooked - until the mushrooms are covered with a golden crust.

The dish is ready!

Fried with potatoes

Required:

• Svinushki – 200 gr.
• Potatoes – 300 gr.
• Onions – 2 pcs., medium size.
• Garlic – 3 cloves, medium size.
• Butter – 50 gr.
• Vegetable oil.
• Cheese – 100 gr., hard varieties.
• Black pepper, salt and herbs - to taste.

Cooking:

• Fry the fruit bodies in a frying pan in vegetable oil, along with the onion, cut into cubes, for 10 minutes.
• Add sliced ​​potatoes to the pan and simmer over low heat until tender, adding a little water if necessary and stirring.
• Sprinkle the finished dish with grated cheese, season with butter and herbs. If desired, you can add sour cream.

How to salt and pickle mushrooms: pickling recipes for the winter

In the past, a wooden barrel was always used for pickling mushrooms. This vessel is the ideal container.

If you can get it, you will get the most delicious mushrooms in the world. Moreover, a wooden barrel is ideal for all varieties.

But let’s be realistic: wooden barrels are not the most popular attribute today; not every housewife has one.

We replace the barrel with any ceramic vessel deep enough to accommodate all the products.

Important! The pig is an inedible species. The official conclusion of experts allowed it to be included in the list of poisonous ones. The preparation method described below was used by our ancestors; in those days, the poisonous properties of the pig were not identified.

Salted mushrooms recipe

• Preparation time: 40 days.
• The time for preparatory work and the salting process along with cooking is 4 hours.

Nutritional value per 100 grams:

Ingredients:

• Mushrooms.
• Salt.
• Garlic.
• Dill.
• Allspice.

Recipe:

1. Wash and soak the mushrooms in water for 3 hours.
2. Cook for 30 minutes, drain the boiled water.
3. Let cool.
4. Place in a ceramic container in rows.
5. Sprinkle each row with salt, chop finely chopped pepper, and add allspice as desired. Sprinkle with dill.
6. Leave at a temperature of about 5 degrees for 40 days.
7. Periodically add boiled water. We do this as they evaporate and absorb so that they do not turn out to be overdried.

Stewed pigs

Required:

• Svinushki – 800 gr.
• Onions – 1 pc.
• Sour cream – 200 gr.
• Vegetable oil – 20 gr.
• Flour – 20 gr.

Cooking:

• Boil the fruit bodies over low heat for an hour, adding salt, seasonings to taste and finely chopped onions.
• Next, cut the mushrooms into strips and fry in a frying pan in oil until golden brown, then add finely chopped onion.
• When the onions are fried, add sour cream and simmer for 10 minutes, then add a glass of water, reduce the heat and simmer for another half hour.

The dish is ready! It should be served sprinkled with herbs.

Baked pigs

Required:

• Mushrooms – 200 gr.
• Grain mustard – 1 tbsp. spoon.
• Garlic – 1 clove.
• Olive oil – 3 tbsp. spoons.
• Parsley and lemon - to taste.
• Thyme - to taste.
• Salt and pepper - to taste.

Cooking:

• Wash the fruiting bodies thoroughly and remove their stems.
• Using a blender, chop and mix parsley, olive oil and lemon juice. Then add chopped garlic, salt and pepper to them.
• Mix the mushrooms with the mixture of the remaining ingredients, place on a baking sheet, add thyme and bake in the oven at 200 degrees for 20 minutes.

The dish is ready!

Pig pie

Required:

• Mushrooms – 1 kg.
• Flour – 450 gr.
• Vegetable oil – 250 gr.
• Curdled milk – 500 gr.
• Onions – 4 pcs.
• Citric acid – 1 g.
• Sugar – 100 gr.
• Salt and black pepper - to taste.

Cooking:

• Mix yogurt, vegetable oil, sugar, salt and citric acid and beat thoroughly for at least 5 minutes.
• Sift the flour twice and then add it to the yogurt, mixing thoroughly. Next, knead the dough.
• Cut the onion into half rings and fry in a frying pan in oil until golden brown, add chopped fruit bodies to it and fry everything for 5 minutes.
• Divide the dough into two parts. Place the first half on a baking sheet greased with vegetable oil, place the mushroom filling on top and cover with the second part of the dough, pinching the edges.
• Bake in the oven at 180 degrees until golden brown.

The dish is ready!

Salted pork with sour cream

For cooking, you can use not only fresh, but also salted mushrooms.

Required:

• Mushrooms – 300 gr.
• Onion – 1 piece, medium size.
• Sour cream – 100 gr.
• Salt, pepper, dill - to taste.

Cooking:

• Rinse fruit bodies thoroughly with running water.
• Cut the onion into half rings and add to the mushrooms.
• Mix sour cream with dill and black pepper, place in a bowl with mushrooms and onions and mix thoroughly.

Cool the dish and serve as a cold appetizer.

Pig caviar

It is easy to prepare pigs for future use for the winter - pickle them or prepare wonderful mushroom caviar from them.

Required:

• Mushrooms – 500 gr.
• Onions – 1 pc.
• Vegetable oil – 3 tbsp. spoons.
• Salt, pepper and herbs - to taste.

Cooking:

• Cut the onion into small cubes and fry in a frying pan in oil until golden brown.
• Grind the onions and mushrooms in a blender, add salt and pepper to the resulting mass, then mix everything thoroughly.

The dish is ready! You can serve it to the table immediately, garnished with herbs. Or preserve, following the rules of safe home canning.

What kind of mushroom is this

This mushroom is very often found in coniferous and deciduous forests, and can also grow in garden plots. Since ancient times, pig mushrooms have been classified as conditionally edible mushrooms. But despite this, many people collect them and prepare delicious dishes from them. On average, pigs reach a height of 7 cm. The cap is inverted along the edge, and closer to the center there is a depression similar to a funnel. In color they can be gray or olive green. Freshly cut pigs quickly darken. The mushroom is also called pig or barn mushroom. There are two types of pigs: thin and thick. Thick - pig - looks like a large mushroom with dense brownish flesh. Thin pig - light brown, fleshy. The season for collecting these mushrooms lasts from July to October.

Salted pork with cinnamon

Required:

• Svinushki – 1.5 kg.
• Water – 1.5 liters.
• Salt – 3 tbsp. spoons.
• Vinegar – 150 ml.
• Sugar – 3 tbsp. spoons.
• Garlic – 2 cloves, medium size.
• Bay leaf – 5 pcs.
• Lemon zest – 1 teaspoon.
• Ground star anise - two pinches.
• Black peppercorns - to taste.

Cooking:

• Prepare the marinade. Method of preparation: mix water and vinegar in a saucepan, bring to a boil and add salt, sugar, garlic, lemon zest and all the spices except star anise.
• Place the pre-prepared pigs into the marinade and cook, skimming off the foam, for 25 minutes. Then cool the contents of the pan.
• Place a little star anise on the bottom of the sterilized jars, then place the mushrooms tightly in them and pour the marinade on top up to the shoulders of the jar.
• Add 2.5 tablespoons of vegetable oil to each jar and, after re-sterilization, close the lids.
• After cooling, store the product in the refrigerator or cellar.

Svinushka mushrooms, for all their well-deserved difficult reputation, can become the basis for many interesting and tasty dishes. Therefore, feel free to experiment with them in your kitchen, but to avoid unpleasant consequences, do not forget about the clear rules for preparing these mushrooms for culinary use.

Canning Rules

• The jars in which you place homemade preparations must be thoroughly sterilized. This can be done in different ways - the simplest is to boil them in a saucepan with a small amount of water for 10 minutes, placing a soft cloth on the bottom.
• The product must be placed in jars hot, immediately after preparation.
• The formation of voids inside the jar should not be allowed.
• Place the lids on the jars, but do not screw them on yet.
• The jars need to be sterilized again in a pan of water or in the oven for 15 minutes at a temperature of 120 degrees, then screw the lids tightly
• While the jars are cooling, they need to be turned over onto lids and wrapped in warm material.
• Store cooled jars in a cellar or other dark and cool place at a temperature of 0 to +8 degrees. Shelf life depends on the method and characteristics of preservation.

Svinushka mushrooms, despite their difficult characteristics, can become an excellent dish on your table if you carefully and carefully approach the process of pre-processing and soaking them, and also know how to properly and profitably boil these mushrooms before various types of culinary use.