How to properly process, cook and fry pigs: the best recipes for mushroom dishes, mushroom caviar, mushroom soup with pigs in a slow cooker, oven, on the stove, in a frying pan

In this article we will provide detailed information on preparing pig mushrooms for consumption. You will learn how to boil, fry, marinate and pickle mushrooms, as well as what dishes you can prepare with them.

Most often, housewives use purchased champignons or wild mushrooms collected with their own hands. One of the interesting-tasting mushrooms is svinushki.

Before preparing svinushki, read the article - Edible and inedible svinushka mushrooms: varieties - about whether they can be eaten.

How to properly process pigs for boiling and frying?

Since these mushrooms are considered conditionally edible, their pre-processing must be treated extremely responsibly. You can’t just wash pigs, boil them once and eat them. In order not to harm your health, do not ignore the need for proper processing of these mushrooms.

As soon as the mushrooms arrive at your home, you need to immediately start processing them. Since dirt, dried leaves, etc. can often be seen on pigs, they need to be thoroughly cleaned. If you can’t simply remove all the debris with your hands, soak the mushrooms in water for half an hour, and then, when the twigs and leaves are wet, clean the mushrooms from them.
Next, place all the mushrooms in a container with water, the water should completely cover them. Pour cold water and add a little salt. We keep the mushrooms in this state for at least 5 hours.
After the specified time, drain the water from the pigs, wash them and perform the same procedure again.

To start, you need to rinse the pigs thoroughly.

After this, chop the large mushrooms into 2-3 parts, leave the small ones whole and transfer them to a container of water, which we put on the fire. Boil the mushrooms for half an hour and drain the water from them, rinse the product and repeat the procedure, but this time salt the water at the rate of 1 tsp per 1 kg of pigs. salt. After half an hour, drain the water again, wash the mushrooms and boil them again according to the same principle.
Place the finished mushrooms in a colander and let the water drain.
Then the pigs can be fried, frozen, stewed, etc.
It is recommended to boil the mushrooms at least 2 times for half an hour, but it will be better if you are not lazy and boil them at least 3 times.

Already boiled pigs can be fried; this process should take approximately 20-30 minutes, depending on the fire at which the mushrooms are fried.

You can fry pigs in sunflower and butter. But most often they are prepared using a mixture of these two products.
Mushrooms are most flavorful when cooked with onions, garlic and herbs. For spices, you can use Provençal, Italian herbs, nutmeg, and ground black pepper.

Boiled mushrooms can then be fried.
If desired, these mushrooms can be frozen. This is an excellent way out of a situation where there are a lot of mushrooms and you won’t be able to eat them several times. Simply pack the boiled mushrooms into bags, so that one serving of mushrooms is in one bag, and place them in the freezer. Then, if necessary, take out the product, defrost it and cook. Also, pigs are often salted and pickled, but we will tell you how to do this a little later.

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:

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.
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.

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.

Svinushki with onions and garlic: a classic recipe

The combination of mushrooms and onions can be considered a classic, which, perhaps, absolutely everyone loves. The dish is prepared very quickly and simply, but it turns out very aromatic and tasty. If desired, fried pigs with onions and garlic can be served as a separate dish or combined with side dishes.

Fresh pork – 1 kg
Onion – 3 pcs.
Garlic – 5 cloves
Parsley, dill - 1 bunch each
Sunflower oil – 5 tbsp.
Salt, ground black pepper, nutmeg - at your discretion

Fry mushrooms with garlic and onions.
Next, follow these instructions for preparing the dish:

First of all, of course, you need to deal with mushrooms. Let’s immediately clarify the fact that pig mushrooms are considered conditionally edible mushrooms, which many people and scientists consider dangerous for the human body. Therefore, only an experienced mushroom picker can collect this type of mushroom; you should not buy such mushrooms from your hands.
Before we fry the pigs, they must be carefully processed. We clean the mushrooms from dried twigs, debris, and dirt. Next, place all the mushrooms in salt water for at least 5 hours. After the specified time, drain the water from the container, rinse the mushrooms under running water and repeat the procedure again. Give preference to young small mushrooms; throw away mushrooms that are too old.
Cut large pigs into a couple of pieces, leave small ones whole if desired. Next, transfer the mushrooms into a container, fill them with water so that it completely covers them and boil for half an hour. After the specified time, drain the water, wash the mushrooms and repeat the procedure, but this time the cooking time will be 1 hour. When ready for further consumption, the pigs will be black - this reaction is quite normal.
Peel the onion and cut into half rings or cubes, as you like.
Peel the garlic and chop it with a knife.
Wash the greens, dry and finely chop.
Pour 3 tbsp into the pan. sunflower oil and wait until it warms up well. Fry mushrooms in hot oil for 10 minutes. The heat under the frying pan should be medium, do not forget to stir the contents of the container.
After the specified time, add the onion and remaining oil to the pigs and cook the ingredients for another 10 minutes.
Next, add garlic to the container, close the pan with a lid and simmer its contents for another 5 minutes.
After this, season the ingredients with salt, spices and herbs and fry the mushrooms for a couple more minutes.
The aromatic dish can be served either hot or cold. Boiled new potatoes with garlic, buckwheat, and rice are suitable as a side dish.

How to clean pigs. How to peel mushrooms: practical tips

Fans and professionals of mushroom picking see this process as a kind of ritual. Indeed, choosing a day, a place, an hour-long search, and finally, the found mushroom goes into a basket or bucket. And before it can be pickled, salted, boiled, or fried, it is necessary to remove the inedible parts. How to clean mushrooms correctly, are there certain rules for individual types?

General recommendations

Many people ask the question “do I need to peel mushrooms?”, and the answer of any experienced mushroom picker will be “yes”. After all, this will significantly reduce the risk of future food poisoning and prevent the transfer of pests from infected specimens to healthy ones. Therefore, make sure in advance that you have a small and convenient knife, which will not only perfectly cut the mushroom, but also remove twigs and other forest debris from its surface, and scrape the stem.

Also, in the question of how to clean mushrooms, an excellent solution would be a hard sponge, which can be used to more thoroughly remove various small particles, such as sand. When you see characteristic holes, do not be afraid to cut the mushroom in order to remove the worm. After the manipulations have been carried out, it is best to place the treated mushroom in salt water, which will prevent the harvest from spoiling (it will not turn black) and force unfound pests to escape. By the way, on the Internet you can find enough materials on this issue (photos and

How to clean mushrooms

General recommendations for cleaning fresh forest mushrooms were outlined above. However, some of them have certain nuances in cleaning:

boletus should be thoroughly cleaned of sand due to the characteristics of their growth, and the special film should be removed from the skin of the cap. This will improve the taste of cooked mushrooms, in addition, this is an excellent method for identifying false mushrooms (their film cannot be easily removed);
Porcini mushrooms (including boletus mushrooms) should be thoroughly wiped with a damp sponge, the cap should be removed, and the edge of the stem should be removed to make sure there are no worms. It is best to scrape off dirt with a knife. In severe cases, pre-soaking will help, after which the dirt is removed with a sponge, and the mushroom is washed under running water;
Before peeling milk mushrooms, they need to be left in water for a day, remembering to change it periodically. Then you can easily remove unnecessary components with a brush;
saffron milk caps are very rarely dirty, so in this case you can use a damp sponge or rag. Next, you should rinse them under water and cut off the long legs;
chanterelles need to cut off the leg contaminated with sand and leave them in water for 15 minutes. After this, any dirt can be removed with a sponge;
Before you properly clean champignon mushrooms (or the more rare name of pecheritsa), you need to remember one rule - these forest mushrooms should not be in water for a long time, because they begin to absorb it. Simply wipe them with a wet sponge and cut off the tip of the stem. More clearly demonstrated in this video:
You need to remove the outer skin of the russula and wash the plates on the inside well;
It is enough to rinse the egg (or Caesar, royal) mushroom under running water and brush it with a brush.

It is better not to peel mushrooms such as svinushki (or pigs) at all, since they are conditionally poisonous mushrooms and should not be eaten. Anyone can find quite a few different videos on the Internet that depict the process of cleaning a particular mushroom, for example, this

We hope that now you will not ask yourself such a simple question of how to clean mushrooms correctly. Yes, this can be very simple to do, like with champignons, or a little more complicated, like with milk mushrooms or porcini mushrooms. In any case, first accurately determine the type of mushroom you find and only after that put it in your basket - this is the key to the good health of you and your loved ones.

Svinushki in sour cream sauce with cheese: recipe

This dish turns out to be very satisfying and tasty; it can be prepared for a weekday dinner, lunch, or for a holiday table.

Fresh pork – 1 kg
Onion – 2 pcs.
Garlic – 2 cloves
Homemade sour cream – 250 ml
Hard cheese – 250 g
Parsley – 1 bunch
Salt, ground black pepper, bay leaf, Provençal herbs - at your discretion
Sunflower oil – 4 tbsp.

Mushrooms with cheese
To prepare these mushrooms in sour cream, you need the following:

We clean, rinse and soak the mushrooms twice for several hours. The water for this procedure should be salted. Next, boil the mushrooms at least 2 times for half an hour, be sure to drain the water after the first cooking and wash the mushrooms.
Peel the onion and chop into small cubes.
Peel the garlic and grate it.
We also grate the cheese. If you wish, you can add a little Parmesan to the dish; this cheese will give the dish a more pronounced flavor; you can also use processed cheese.
Wash and dry the greens, then finely chop.
Pour the specified amount of vegetable oil into the frying pan and wait until it heats up.
Fry the mushrooms in oil for 10 minutes, stirring them constantly.
Next, add the onion to the container and fry the ingredients for another 5-7 minutes.
Combine sour cream with garlic and herbs.
Season the contents of the pan with spices and salt, add sour cream dressing to the ingredients, mix the ingredients and cook under a closed lid for another 10 minutes.
Next, sprinkle the dish with grated cheese and, covering the pan with a lid, cook the deliciousness for another 5 minutes so that the cheese melts.
This dish should be served hot.

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.

Piglets with fried potatoes: recipe

Most often, mushrooms are fried with potatoes. This dish is not only tasty, but also very filling. If desired, you can sprinkle the finished dish with herbs or hard cheese.

Fresh pork – 1 kg
Onion – 2 pcs.
Garlic – 5 cloves
Potatoes – 10 medium pieces.
Sunflower oil – 7 tbsp.
Butter – 1 tbsp.
Hard cheese – 100 g
Green onion – 2 feathers
Pepper, salt, paprika - at your discretion

With potatoes
When all the ingredients are prepared, let's start cooking:

Wash the mushrooms and soak for several hours. in water, rinse and repeat the procedure again. Next, boil them at least 2 times for half an hour, be sure to drain the water after the first cooking, and wash the mushrooms. Place the boiled pigs in a colander and let the water drain.
Peel the onion and chop into cubes.
Peel the garlic and grate it.
We also grind the cheese using a grater.
Wash the onion feathers, dry them and chop them finely.
Peel, wash and chop the potatoes in any convenient way.
Next, pour 1 tbsp into the pan. sunflower oil and add butter to it, wait until the ingredients heat up. Place the pigs on a hot frying pan and fry them for 10 minutes.
Then add onion and garlic to the mushrooms and cook them for another 10 minutes. over medium heat, stirring occasionally.
After the specified time, season the contents of the pan with spices and salt, fry for a couple more minutes. and remove the container from the heat.
We will fry the potatoes in a separate frying pan. Pour the remaining sunflower oil into it, wait until it warms up, and add the potatoes to the frying pan. Fry the potatoes for about half an hour over medium heat, stirring occasionally. During cooking, the contents of the container will need to be seasoned with salt and spices, but remember that the mushrooms were also salted, so calculate the amount of salt and spices.
When the potatoes are ready, add mushrooms to them and mix the ingredients. Add onion to the pan, mix the contents of the container again
Sprinkle the dish with cheese and cook until cooked for 5 minutes. under the lid. The fire should be low.

Processing before frying, selection of ingredients

The main thing is to properly prepare the pork mushrooms before frying. First, they are thoroughly washed under running water. Then boil for 5 minutes, drain the water. Return to the stove in clean water and cook for 30 minutes. The water is drained again. Return the mushrooms to the fire and cook for the last time - 40 minutes. An alternative option is to cook 4 times for 10 minutes with constant replacement of water.

The water in which pigs are cooked must be salted. Salt is an opportunity to remove more harmful substances.

Fried pigs with chicken fillet: recipe

The combination of mushrooms and chicken is quite tasty. That is why housewives combine these products and prepare them as an additional dish for a side dish or as an independent dish.

Fresh pork – 1 kg
Chicken pulp - half kg
Onion – 2 pcs.
Carrot – 1 pc.
Tomato paste – 2 tbsp.
Sunflower oil – 7 tbsp.
Cheese - optional, for dressing
Salt, paprika, ground black pepper, curry - at your discretion

Chicken with mushrooms
We will prepare the delicacy in this way:

We clean the mushrooms from dirt, wash them, and soak them for 10 hours. During this time we change the water twice. Next, boil the pork at least 2 times for half an hour in salted water. Place the finished product in a colander and wait until all the water has drained from it.
If desired, chicken fillet can be replaced with turkey fillet or chicken fillet. Wash the meat, dry it with paper towels and chop it into small pieces.
Peel the onion and cut into half rings.
We clean the carrots, wash them and chop them into cubes.
Pour 4 tbsp into the pan. sunflower oil and fry the mushrooms in it for 10 minutes.
Next, add onions and carrots to the mushrooms, simmer the contents of the container under a closed lid for about 10 minutes.
Next, put the meat in the frying pan, pour in the remaining sunflower oil, season the ingredients with spices and salt, and fry for another 10 minutes.
After the specified time, add tomato paste to the pan, mix the ingredients and cook under a closed lid for 5 minutes. If desired, add grated cheese to make a beautiful crust.
If desired, you can sprinkle the dish with herbs. You can serve with boiled or fried potatoes, buckwheat, or rice.

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.

Below are several recipes for a variety of pig dishes.

Mushroom caviar from pigs: recipe

Perhaps all housewives know about squash and eggplant caviar, but few people know that such a delicacy can be made from mushrooms. If desired, you can add various vegetables to this caviar.

This dish turns out to be very interesting in taste; it can be used as an appetizer or as an addition to side dishes.

Boiled pigs – 1 kg
Onion – 2 pcs.
Carrot – 1 pc.
Zucchini – 1 medium piece.
Sweet pepper – 2 pcs.
Tomatoes – 2 pcs.
Garlic – 5 cloves
Tomato paste – 2 tbsp.
Sunflower oil – 80 ml
Salt, ground black pepper, ginger - at your discretion

Caviar
Next, follow these instructions for preparing caviar:

Peel the onion and cut into small pieces.
Peel the garlic and grate it.
We clean the carrots, wash them and also chop them using a grater.
Wash the peppers, remove the core and cut into half rings.
You need to take a zucchini that is not very old, wash it, peel it and cut it into cubes.
Wash the tomatoes and make a cross-shaped cut on each one. Place the tomatoes in boiling water for a couple of minutes, then remove the skin and cut into any pieces.
Pour 40 ml of sunflower oil into the frying pan and wait until it heats up. Place the mushrooms in a container and fry them over medium heat for 10 minutes.
Next, add onions and carrots to the mushrooms, fry the ingredients for another 5 minutes.
Then add pepper, zucchini, tomatoes to the frying pan and cook the contents of the container for 5 minutes.
Then the resulting mass must be blended in a blender or passed through a meat grinder.
Place the homogeneous mass back into the frying pan, add tomato paste and garlic, season the ingredients with salt and spices, and cook with the lid closed for another 10 minutes.
The caviar is ready, put it in jars and store it in the refrigerator. Since we did not add vinegar, this snack will not be stored for a long time; this must be taken into account so that the product does not spoil.

Stewed pigs

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

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.

Fried pigs with rice and herbs: cooking in a slow cooker and in a frying pan

Mushrooms are not high in calories, so if you cook them in a minimal amount of oil or steam them and serve with rice, you can get a low-calorie, nutritious and healthy dish.

Rice – 1 cup
Fresh pork – half kg
Onion – 1 pc.
Parsley, dill - 1 bunch each
Vegetable oil – 2 tbsp.
Salt, pepper, Provencal herbs - at your discretion

We will prepare the dish like this:

Wash the rice several times in cold water. Next, put it in a saucepan and pour 2 cups of warm water into it. Add some salt to the water. Cook the rice under a closed lid until cooked, this process will take approximately 15-20 minutes.
Wash the pigs, soak them 2 times for 5 hours in salt water. Next, boil the mushrooms 2 times for 40 minutes. also in salt water.
Peel the onion and cut into small pieces.
Wash the greens, dry and chop.
Pour oil into the pan, wait for it to heat up, and fry the mushrooms in it for 10 minutes.
Next, add the onions to the mushrooms and fry the ingredients for another 5 minutes.
Then season the contents of the pan with salt and spices, add the greens to the container and cook for another 10 minutes. over medium heat, stirring occasionally.
We combine rice with mushrooms in one container or place rice and mushrooms in portions on plates.
If desired, rice with mushrooms can be topped with soy sauce.

Risotto with mushrooms
If you want to get a low-calorie dish, then you need to prepare it like this:

We will need a slow cooker or a saucepan and gauze if you don’t have such a kitchen device.
Wash the rice in cold water.
We pre-process the mushrooms as described above.
Pour 3 glasses of water into the bowl of the device and put rice in it. Add some salt to the water.
Place a special container for steaming food in the bowl.
Add some salt to the mushrooms, season them with spices and place them in this container.
Close the lid of the multicooker and turn it on in the “Steam” mode.
After 15-25 minutes. depending on what device you have, your healthy and delicious food will be ready.
It can also be flavored with soy sauce.

For those who will use a saucepan and cheesecloth, the cooking principle is the same. Pour water into a saucepan and place rice in it. We put gauze on the pan and tie it so that the mushrooms can be placed on it. Place the pigs on cheesecloth and cook the ingredients for about 25 minutes.

Should you boil mushrooms before frying or not?

A novice housewife will definitely face this question. And many decide that it is better to play it safe than to worry about the safety of their products. To feel confident, of course, it is better to know for sure which mushrooms need additional heat treatment and which do not. Let's take a closer look at the rules.

Does not require pre-boiling

Edible and conditionally edible mushrooms are prepared differently. Edible mushrooms can be fried immediately. These include:

white;

boletus;
flywheels;
boletus;
boletus;
chanterelles;
saffron milk caps;
umbrellas;
Champignon;
hedgehogs;
rows;
oyster mushrooms;
Russula;
honey mushrooms

Fried mushrooms

Naturally, additional heat treatment of edible mushrooms will not harm the human body. But their nutritional value decreases, the specific mushroom aroma weakens and the taste deteriorates. And some mushrooms become slippery even after boiling for a short time.

Must be boiled

But conditionally edible mushrooms must be boiled before frying. This helps reduce toxicity to a safe level and eliminate the acrid taste: the toxic substances of such a mushroom dissolve in water when heated, we pour it out, and the mushrooms themselves become edible. Be sure to boil:

ordinary lines;
pink waves;
brittle and stinging russula;
milk mushrooms are black and yellow.

Because of the bitter taste, all those mushrooms that have a burning milky juice are soaked and boiled:

camphor, alder and sweetish laticifers;
bitters;
violins;
earrings;
white loading pads;
some types of russula, pigs and talkers;
moths;
some other mushrooms.

When cooked, the bitterness transfers to the water, and the taste of the mushrooms improves significantly. Many summer residents explain the need for preliminary boiling by the fact that this will additionally clean the mushrooms from environmental pollution.

Some mushrooms need to be boiled first

Be that as it may, you need to rely both on theoretical data about the group affiliation of mushrooms, and on local conditions and traditions. It’s good if knowledge about mushrooms is passed on from generation to generation. In such families, “mushroom” troubles almost never happen.

Potato casserole with pigs and minced meat: recipe for cooking in the oven

You can make a delicious casserole from mushrooms. This dish can be prepared not only for an everyday meal, but also for treating guests.

Potatoes – 4 pcs.
Boiled pigs – half a kg
Onion – 2 pcs.
Chicken pulp – 250 g
Pork pulp – 250 g
Garlic – 3 cloves
Tomatoes – 2 pcs.
Greens – 1 bunch
Sunflower oil – 3 tbsp.
Butter – 50 g
Homemade sour cream – 200 ml
Hard cheese – 150 g
Salt, pepper, Provencal herbs - at your discretion

Casserole
The process of preparing a casserole consists of the following stages:

Wash the potatoes, peel them and cook in salted water until tender. Next, add butter to it and make puree.
Peel the onion and chop into cubes.
Peel the garlic and grate it.
Wash the tomatoes and cut into slices.
Wash the greens, dry and chop.
Three cheese on a grater.
Wash the meat, dry it and pass it through a meat grinder. If you wish, you can buy ready-made minced meat. Season the minced meat a little with salt and pepper.
According to the recipe, we take the pork already processed and cooked. Pour sunflower oil into the pan and fry the mushrooms in it for 10 minutes.
Next, add the onions to the mushrooms and cook the ingredients for another 5 minutes.
After the specified time, add the minced meat to the mushrooms, add a little salt to the ingredients and fry them for another 10 minutes. over medium heat, stirring constantly.
We take the container in which we will bake the deliciousness and put the potatoes in it. We distribute it throughout the form.
Next, place the contents of the frying pan on the potatoes and distribute them evenly.
Now add the chopped tomatoes.
In a container, combine sour cream, garlic and herbs. Pour this mixture into the casserole.
Place the mold in a preheated oven for 20 minutes.
After the specified time, sprinkle the dish with grated cheese and cook in the oven for another 10 minutes.
This dish should be served hot.

Fried mushrooms in a jar for the winter without sterilization

Boil 3 kilograms of mushrooms in salted water. Cut 1.5 kg. onions, fry in a small amount of oil, add half a liter of tomato sauce, 1 glass of odorless vegetable oil and mushrooms, simmer for half an hour. Place in a clean jar and screw on the lid.

What a joy it is to go to the cellar in winter and bring back a jar of rolled up fried mushrooms! Pour this wealth into a frying pan and make the whole house close its eyes with pleasure: the indescribable magical smell will seem to take you back to summer, when you just came out of the forest with full baskets.

Fried mushrooms

And in order to give your loved ones such unforgettable moments, you need not to miss that not particularly long and quickly passing period when you can still go to the nearest forest for a mushroom harvest. And before going out, it would be useful to remember the rules of collection, firmly remember what poisonous mushrooms look like, and first aid methods for poisoning (even though your knowledge will never be needed, but you must know how to act in a deadly situation!):

Mushroom picker's commandments: how not to get lost in the forest and return with a full basket
Be careful, mushrooms! Golden rules of “quiet hunting”
7 Health-Dangerous Myths About Mushrooms
Two from a casket identical in appearance, or Mushroom twins
What to do if you are poisoned by mushrooms

Omelet with pigs and liver: recipe

Omelette is a fairly familiar dish for us. After all, there is nothing easier than preparing such deliciousness for breakfast. Traditionally, an omelet is made from eggs, milk and spices. However, you can add a variety of ingredients to such a dish, which will make the omelette even tastier and more nutritious.

Chicken eggs – 5 pcs.
Milk – 100 ml
Boiled pigs – 100 g
Pork liver – 100 g
Parsley – 1 bunch
Bell pepper – 1 pc.
Sunflower oil – 3 tbsp.
Salt, pepper - at your discretion

Mushroom omelet
Next, follow these instructions for preparing an omelet:

You can take pork, beef or chicken liver. At the same time, you need to know that pork liver is sometimes bitter, so you can first soak it in milk. Grind the liver into small pieces.
Wash the pepper, remove the core and cut into half rings.
Wash the parsley, dry it and chop it.
According to the recipe, we will use already cooked mushrooms.
Pour sunflower oil into the pan and fry the mushrooms in it for 15 minutes.
Next, add the liver to the mushrooms, season the ingredients with salt and spices and cook for another 5 minutes. over low heat.
Then add pepper to the pan and fry the food for a couple more minutes.
At this time, drive the eggs into a deep bowl and beat them with salt. Add milk to the eggs and, if necessary, add spices to the milk-egg mixture.
Pour the liquid mixture into the pan and fry the omelette for 10 minutes.
In a couple of minutes. Before the end of the cooking process, sprinkle it with herbs.
This deliciousness can be eaten for both breakfast and dinner.

Baked pigs

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.

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.

Creamy soup with pigs in chicken broth: recipe on the stove

Svinushki, like any other mushrooms, can be used to make delicious soup. This dish turns out rich and aromatic.

Boiled pork – half a kg
Chicken soup set – 1 pc.
Potatoes – 4 pcs.
Onion – 1 pc.
Carrot – 1 pc.
Garlic – 3 cloves
Processed cream cheese – 2 pcs.
Parsley – 1 bunch
Refined vegetable oil – 3 tbsp.
Salt, pepper - at your discretion

Mushroom soup
Having prepared the necessary ingredients, let's start preparing the soup:

We will cook the soup using chicken broth, so we will prepare it initially. To do this, wash the soup set and put it in a saucepan, into which we also fill with water. Cook the broth for about 40 minutes, this should be enough time, since the chicken cooks very quickly. During the cooking process, foam will appear; it must be skimmed off.
While the broth is preparing, we will prepare the remaining ingredients.
Peel the potatoes, wash them and cut them into small cubes.
Peel the onion and chop finely.
Peel the carrots, wash them and grate them.
Peel the garlic and chop it with a knife.
Wash the parsley, dry it and finely chop it.
For this recipe, we will use already boiled mushrooms, but if desired, you can use frozen ones (in this case, the product must be thawed).
Pour the specified amount of oil into the frying pan and fry the onions and carrots in it for 5 minutes.
Next, add garlic to the vegetables and cook for a couple more minutes.
We take out the soup set from the broth; if desired, the meat can be separated from the bones and returned to the pan.
Next, put the mushrooms in the container and cook the contents of the pan for 15 minutes.
After the specified time, add potatoes and frying to the container, season the soup with salt and spices and cook for another 15 minutes.
After the specified time has passed, add 2 cheeses to the soup; it is not necessary to chop them, they will melt well, and the greens. The cheeses must be of high quality; do not replace them with cheese products, otherwise you will not get the creamy taste of the soup.
Cook the soup for another 10 minutes with the lid closed, and then steep the dish for the same amount of time.
Can be served with garlic croutons.

Svinushki are universal mushrooms that can be salted, pickled, fried, stewed and even frozen. Dishes made from these mushrooms are tasty and aromatic.

Fried mushrooms without boiling

Experienced mushroom pickers, knowing well the properties of the mushrooms that “caught” in their baskets, believe that boiling definitely edible mushrooms - porcini, chanterelles, champignons, moss mushrooms or boletus - only spoils their taste. Therefore, they immediately throw them into the frying pan.

White mushrooms, chanterelles, champignons, mushrooms or butter mushrooms do not need to be boiled

Let us now look at this, in essence, quite short-term procurement process:

Peel, rinse and drain the mushrooms brought from the forest in a colander to drain;
cut all the mushrooms into slices;
Pour vegetable oil (or a mixture of fats) into a deep frying pan, heat well and add mushrooms to the hot oil;
With the lid closed, fry them over low heat for about an hour, keeping an eye on them and stirring. During this time they will stew in their own juice;
then remove the lid and keep the frying pan on the fire until all the mushroom juice has evaporated and the oil becomes clear;
place the mushrooms directly from the frying pan into dry hot jars , leaving 10-12 mm on top for oil;
top up with boiling oil from the frying pan;

Before cooking

Enoki are delicious mushrooms.
Tips and recipes Before eating enoki, rinse them thoroughly with running water and cut off any remaining spongy base from them.

Enoki are full-fledged edible mushrooms, and, theoretically, their flesh can be eaten raw, however, they are usually subjected to heat treatment, which emphasizes their delicate aroma and delicate fruity taste. Enoki is actively used as an ingredient in sauces, soups, vegetable stews and a variety of meat dishes. Their taste goes well with soy, noodles, bacon, ginger, and a wide variety of seafood. Enoki mushrooms can be wrapped in rolls or bacon slices and used in various vegetable and meat salads.

Useful tips from summer residents

when frying mushrooms for the winter, there should be enough fat in the pan for the mushrooms to float in it;

no matter what mushrooms are fried, they need to be salted at the very end of cooking;
If the mushrooms were in water (boiled, soaked or simply washed), they must be dried before frying. To do this, you can use napkins, fabric or paper towels;
If you have collected a lot of mushrooms of several types, it is better to sort them by variety and fry each type separately. This way the taste will be more specific and the appearance more attractive;
It is better to clean boletus before washing, while the cap is dry and not slippery;
Mushrooms drenched in melted butter may begin to taste bitter over time, but this does not happen with lard;
You can use a slow cooker to fry mushrooms.

You can also find many interesting mushroom recipes in other materials on the site:

Quickly marinated mushrooms in Venezuelan style
Take out the jars and barrels - salt the mushrooms for the winter
Mushroom crust
I'm preparing honey mushrooms
Honey mushrooms in tomato sauce for the winter
Winter salad of peppers and wild mushrooms
Vegetable salad with chanterelles for the winter
Collecting and pickling autumn mushrooms
Saffron milk caps, volushki, milk mushrooms. Salt and eat

Fried mushrooms are a real delicacy that, without exaggeration, is loved in every Russian family. Therefore, we hope that our tips will help you diversify your winter table even more with preparations such as mushrooms canned in oil and fat. We will be very glad if you share your recipes and successful “mushroom” finds.

Mushroom dishes are loved in every family

And there is also a good folk sign: the mushrooms have run out if the anthill is already closed for the winter. But the ants are still “working”, so you and I still have time for winter preparations!

Author: Maria Sukhorukikh
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Storing fried mushrooms

Fried mushrooms are stored in refrigerators, basements or cellars. Under plastic lids they remain suitable for 4-6 months, and rolled up with metal lids they can be stored longer.

Since long-term storage of mushrooms under lids may pose a threat of botulism infection, it is vitally important to take all measures to eliminate this possibility. You can read in detail how to do this in the article Pickling mushrooms for the winter.

Fried mushrooms can also be stored in the freezer. To do this, fried, cooled mushrooms are packaged in plastic containers or plastic bags, excess air is squeezed out of the bags and placed in the freezer. When frozen, such mushrooms will be stored longer, and there will be no risk of contracting botulism.

Fried mushrooms can be stored in the freezer