Housewives try to avoid the barnyard mushroom, also known as thin pig mushroom. There is an opinion that these mushrooms harm the body. But there is nothing to be afraid of: the toxic substance lectin, which barns contain, can cause poisoning only if it accumulates in the body in large quantities. But to do this, you need to eat only pigs for at least a week, which is unlikely to be done by anyone.
But in limited quantities, barns are beneficial. They contain cancer-fighting antioxidants and amino acids that aid digestion. Not to mention the protein content in larger quantities than meat and eggs. So it's time to learn more about barnacles and learn how to cook them, guided by recipes with photos and videos.
How to choose quality barns
The dish will be tasty and healthy if you use fresh and preferably young mushrooms for its preparation. The quality of a barn can be determined by the following characteristics:
- The hat should be slightly convex with the edges turned up - this is a sign of young pigs. In more mature specimens it is funnel-shaped.
- If the mushroom is fresh, then its cap is dense, fleshy, but in no case flaccid. Its shade should be brownish-olive. This indicates that the pig is young. If the color is dark brown, it means the mushroom is old; dark spots appear on it when pressed.
- The cowshed has almost no characteristic mushroom aroma. If you smell any foreign odor, it is better not to take such specimens.
- Do not buy pigs with wormholes on the cut of the leg. True, if there are few traces of parasites, the product can be used, because in the future it still needs to be soaked.
It is not difficult to choose high-quality fresh cow mushrooms, because these mushrooms do not last long after picking, they quickly begin to mold and darken, and this is easy to notice with the naked eye.
Why should you cook?
If mushrooms are frozen to obtain an almost ready-to-eat product that does not require subsequent lengthy processing, of course, they must be boiled. If they are placed in the freezer in order to subsequently prepare a dish from scratch and obtain a rich broth, then they can be placed raw, subject to very careful preliminary selection, washing and drying.
However, first of all, it is necessary to take care of the safety of mushroom dishes for our health. If the collected fresh mushrooms are dented or damaged, which more often happens with lamellar ones - these are honey mushrooms, chanterelles and others - and the housewife is not confident that they can be sufficiently cleaned of forest debris, sand or soil, they must be cooked without fail. By the way, there is a widespread belief that fresh frozen mushrooms taste bitter in cooked food.
At the same time, let’s clarify how long they remain fresh - no more than a day if stored in the refrigerator; they cannot be stored in a warm room - microbes in the mushroom pulp multiply too quickly.
Cleaning and preparing barns
Preparing pigs for further use in cooking and winter seaming comes down to three stages: cleaning, soaking and boiling. Let's take a closer look at each one.
Cleaning
Cowweed is a fairly large mushroom (the diameter of the cap can reach up to 15 cm), so it is very convenient to process and it is done quickly.
First, remove any sticky twigs and leaves. Then use a soft brush to go over the entire mushroom, paying special attention to the plates. There is no need to remove the skin from the cap.
Cut off the tip of the stem of each specimen. A lot of dust and dirt always accumulate on it, and there is no point in cleaning this part. Easier to remove.
Rinse the mushrooms under running water. Now the pigs are ready for the second stage.
Soaking
It is performed in three passes. This must be done in a saline solution. Measure out enough cold water to completely submerge the pigs, and add salt to it at the rate of 20 g per liter. Immerse the mushrooms in the solution and leave for 5 hours.
After this, change the fluid 2 more times. In total, barns must remain in salt water for 15 hours. After this, rinse them under running water and you can begin cooking.
Cooking
Like soaking, it also takes place in three stages. Fill the pan with cold water again and add salt to it. Only now you will need 10 g per liter. Place the mushrooms in a bowl, put on the fire and bring to a boil.
When the water begins to bubble, cook for 5 minutes and strain the cows through a colander. Fill them with the same saline solution, but now from the moment of boiling, cook for half an hour.
Drain the liquid again, add fresh liquid and cook for 40 minutes. Place the pork in a colander, let it drain, and place the boiled mushrooms on a paper towel to dry.
Now you can cook anything from cowsheds: salt, roll with vinegar or fry. Now we’ll tell you how to do it efficiently and tasty.
Preparing for boiling
How and how long to cook mushrooms before freezing depends primarily on the type: honey mushrooms take longer to cook, mushrooms take less time. But there are general rules: before starting cooking, mushrooms must be examined very carefully, those of poor quality must be rejected, and the remaining ones must be washed in several waters. Do not wash them under tap or waste water. It is necessary to place them in a container of water for 15 - 20 minutes, while most of the debris remains in the water.
This preliminary preparation of mushrooms for their further processing is very important and should be taken with all possible responsibility. It is at this stage that harmful substances are removed - metal salts, traces of petroleum products that could penetrate into the body of the fungus from the soil or from atmospheric precipitation.
How to pickle cowshed mushrooms
Salting pigs is another way to prepare them deliciously for the winter. To do this, you only need the mushrooms themselves, salt, a suitable wooden or enamel container and a few spices.
Important: do not take salt containing iodine, as this component causes rotting of any product when salted.
Cooking time: 40 minutes
Number of servings: 30
Energy value
- proteins – 5.4 g;
- fats – 1.3 g;
- carbohydrates – 1.1 g;
- calorie content – 37 kcal.
Ingredients
- barns - 3 kg;
- salt - 120 g;
- garlic - 10 cloves;
- horseradish leaves - 8 pcs.;
- black currant leaves - 15 pcs.;
- cherry leaves - 15 pcs.;
- dill umbrellas - 15 pcs.
Step-by-step preparation
- Cut off the legs from the prepared pigs. For pickling, leave only the caps. If the mushrooms are small, you can save them whole.
- Wash the currant and cherry leaves, place them on a paper towel and let them dry. Cut or tear the horseradish greens into several pieces.
- Peel the garlic and divide each clove lengthwise into 2-3 slices, depending on size.
- Take a large enamel pan that can hold all the mushrooms, or a wooden bowl. Sprinkle the bottom with salt. Place a layer of barns about 5cm high.
- Sprinkle the mushrooms evenly with salt again, lay out some of the pickling herbs, including a couple of pieces of horseradish leaf and a few slices of garlic. Then there are mushrooms again. Keep adding food until you've used up all the ingredients.
- Cover the pigs with clean gauze. The top layer should be mushrooms sprinkled with salt. Place a flat, inverted plate and apply pressure. A three-liter bottle of water or other fillings will do.
- Leave the mushrooms in a cool place for two weeks. During this time, remove the pressure every other day and change the gauze.
- For storage, place the cowsheds in jars, filling them with the brine that was released during the process. Or you can leave it in the pan, only after two weeks of salting, remove the pressure and gauze and then just keep it under the lid.
Important: if you leave barns in jars for the winter, do not roll them up or screw them with tin lids. Use nylon ones. Firstly, because the metal reacts with the brine, releasing poisons. And secondly, to provide air flow to the mushrooms to avoid the development of botulism bacteria.
Video
An experienced mushroom picker talks about preparing and marinating barns in the following video:
For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, pull, shed, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are those grown with your own hands!
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Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.
Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.
Fried cowsheds with potatoes
Svinushki are suitable not only for storing for the winter. You can make a delicious hearty dinner out of them. For example, frying with potatoes is very simple. The main thing is to properly prepare the barns in advance.
Tip: Since you will be sautéing the mushrooms, you can boil them in just two stages rather than three.
Cooking time: 40 minutes
Number of servings: 7
Energy value
- proteins – 4.8 g;
- fats – 8 g;
- carbohydrates – 15.3 g;
- calorie content – 152 kcal.
Ingredients
- cowsheds - 500 g;
- potatoes - 600 g;
- onion - 100 g;
- sunflower oil - 60 ml;
- ground paprika - to taste;
- ground black pepper - to taste;
- salt - to taste.
Step-by-step preparation
- Cut the pre-boiled cowhide into medium-sized pieces.
- Peel the onion and chop it into thin half rings or quarters.
- Heat half the sunflower oil in a frying pan and fry the onion over high heat until golden brown.
- Add the pork to the onion and cook, stirring occasionally, for about 20-30 minutes.
- At this time, peel the potatoes and cut into thin cubes or slices. In another frying pan, heat the vegetable oil and cook the potatoes in it. The fire must be big. Fry for about 10 minutes. At the very beginning, add paprika.
- Combine the potatoes with mushrooms, sprinkle with ground black pepper, salt and cook, stirring regularly, for another 10-15 minutes.
This dish is usually served with any sauce. You can also sprinkle with chopped herbs and add spices during the cooking process.
Svinushki and black milk mushrooms - what is the difference?
These 2 conditionally edible mushrooms belong to different categories and subtypes of mycelia. They differ in appearance and structure, but for preparing for the winter, the same recipes are used. Let us give a description of these mushrooms, although they cannot be confused.
Pig
This is a type of lamellar mushroom. The maximum cap size is 200 millimeters. In young pigs, the shape of the cap is convex with curled edges, the old one has a funnel shape, with edges curved upward. The color is yellow-brown, perhaps with a hint of olive color. The color of the pulp is brown, the plates are of a downward type with small bridges. The length of the leg is up to 90 millimeters, it is located in the center or slightly shifted to the edge. The color is similar to the color of the cap.
Taking such mushrooms without proper processing can be fatal - the pulp contains substances that reduce the number of red blood cells in the blood.
In case of poisoning, symptoms may appear immediately or a year after ingestion of mushrooms. City dwellers rarely collect such gifts from the forest; it is believed that they accumulate heavy metals, but this is a property of all mushrooms. It is not recommended to collect any mushrooms near busy highways, industrial enterprises and in urban areas. But every year, mushroom pickers play Russian roulette with fate again and again, quietly hunting in the wrong places.
Black milk mushroom
Mushrooms with a black cap cannot be confused with other mushrooms of this species. Slightly concave, with inwardly curved edges and concentric circles of dark color on a black-green surface - only the cap of a nigella can look like this. It grows in large families; a mushroom picker only needs to find 2-3 clearings, and the harvest plan will be fulfilled.
Collecting milk mushrooms is similar to searching for honey mushrooms. If you find it, you will sit in one place for a long time and cut off beautiful fungi.
The cap grows up to 200 millimeters, and the stem is short, colored similarly to the cap. The plates and inner surface are painted a dirty white-green color; they turn black with age. The advantage of nigella and most types of edible milk mushrooms is their crispy, tasty pulp with the aroma of forest and fruit.
Fried cows with sour cream
Mushrooms in sour cream are a classic. And pigs are suitable for this dish no worse than other varieties. Due to the fact that the mushrooms will undergo heat treatment, during preparation they can be boiled in just two stages. If you're watching your figure, you can use classic yogurt instead of sour cream.
Cooking time: 40 minutes
Number of servings: 15
Energy value
- proteins – 6.2 g;
- fats – 13.2 g;
- carbohydrates – 1.3 g;
- calorie content – 149 kcal.
Ingredients
- cowsheds - 1 kg;
- sour cream - 300 g;
- butter - 100 g;
- hard cheese - 150 g;
- garlic - 3 cloves;
- dill - 1 bunch;
- ground black pepper - to taste;
- salt - to taste.
Step-by-step preparation
- Cut the boiled pork into small pieces.
- Melt the butter in a frying pan with high sides. Place the mushrooms there and fry for 15 minutes over medium heat. There is no need to completely evaporate all the liquid from them.
- Place sour cream in a frying pan, stir and simmer covered over low heat for about 10 minutes.
- Rinse a small bunch of dill under running water, chop it as finely as possible and send it to the mushrooms.
- Peel the garlic cloves and use a garlic press to squeeze them into the stewed pork.
- Season the dish with salt and pepper and cook for about 5 more minutes.
- Remove the frying pan from the heat, sprinkle the contents with finely grated cheese, mix well and let stand covered for about half an hour.
Tip: you can cook the dish in the oven. To do this, after frying the mushrooms, transfer them to a baking dish and pour in sour cream, to which you first add salt, ground black pepper, dill and garlic. Bake for 40 minutes at 180 degrees, and then another 5, sprinkling the dish with cheese.
General rules for heat treatment
Mushrooms - large ones, cut into slices, and small ones whole - are placed in an enamel bowl, filled with clean water, brought to a boil, this water is drained, poured again and boiled. The second time, it is recommended to salt the water a little; the foam that forms during boiling must be skimmed off. The heat under the pan should be regulated; the water should not boil violently. A sign of readiness is that the mushrooms settle to the bottom of the container in which they were cooked.
At the end of cooking, the duration of which is determined by the type of mushrooms, the water is immediately drained and the mushrooms are placed in a colander. The water should be allowed to drain completely, sometimes this takes at least 60 minutes.
Lamellar mushrooms (honey mushrooms, chanterelles, milk mushrooms) are denser and tougher than tubular mushrooms (ceps, fly mushrooms) and require more time to boil.
Omelet with cowsheds
Another way to deliciously use pigs in cooking is to add them to an omelet. The result is a real protein bomb - just the thing for those who want to gain muscle mass.
Tip: to make the omelette fluffy and retain its volume even after cooling, add a little soda when beating the eggs, literally on the tip of a knife.
Cooking time: 30 minutes
Number of servings: 4
Energy value
- proteins – 9.4 g;
- fats – 13.6 g;
- carbohydrates – 3.8 g;
- calorie content – 173 kcal.
Ingredients
- cowsheds - 200 g;
- eggs - 4 pcs.;
- onion - 50 g;
- butter - 40 g;
- milk - 80 ml;
- sweet pepper - 50 g;
- parsley - 1 bunch;
- ground black pepper - to taste;
- salt - to taste.
Step-by-step preparation
- Peel the onion and cut into cubes as small as possible.
- Melt the butter in a frying pan and sauté the onion in it until golden.
- Cut the boiled cowtails into small pieces and add to the onion. Fry everything together for 15 minutes.
- Chop the sweet pepper into thin slices and send to the pigs. Cook for about 5 minutes more.
- During this time, beat the eggs with milk, adding salt and ground black pepper.
- Wash a small bunch of parsley, dry and finely chop.
- Pour the eggs beaten with milk into the frying pan with the mushrooms, sprinkle with chopped parsley, adjust the heat to low and cook covered for 7-10 minutes.
Application
The edible dung mushroom, a photo of which is presented in this article, can be eaten at a young age. The main indicator of individuals suitable for collection is the milky-white hue of their plates. If they have even the slightest tint (ocher or pinkish), the mushroom is no longer edible.
They must be thermally treated within an hour after collection, since even cut dung beetles continue the aging process and can self-dissolve, turning into a dark pulp as a result of autolysis.
Mushroom pulp is suitable for any cooking method: frying, boiling, drying or pickling. The pulp of dung beetles remaining after drying must be ground in a coffee grinder. The resulting powder can be added to food, with the recommended dose being 2 grams every 2 days. It is not recommended to mix coprinuses with other mushrooms.
Fried barnacles with onions
This is the easiest cooking option and an excellent addition to potatoes, pasta, cereals and vegetables. And it couldn’t be easier to prepare and very quickly if you followed the conditions for pre-treatment of the barns and cooked them as much as required.
Cooking time: 40 minutes
Number of servings: 15
Energy value
- proteins – 4.2 g;
- fats – 5.7 g;
- carbohydrates – 5.7 g;
- calorie content – 91 kcal.
Ingredients
- cowsheds - 1 kg;
- onion - 500 g;
- sunflower oil - 80 ml;
- flour - 60 g;
- ground black pepper - to taste;
- salt - to taste.
Step-by-step preparation
- Remove the skins from the onion and chop it into thin half rings.
- Pour sunflower oil into a hot frying pan. When it is hot, add chopped onion. Cook over high heat, stirring constantly, until the onion is lightly browned.
- Chop large boiled barnacles. Small ones can be taken whole. Add them to the onion, salt and pepper.
- Cook mushrooms over medium heat, stirring occasionally. When you see that there is little liquid left, add flour, sifting it over the frying pan through a sieve so that it does not form lumps.
- Keep the dish on the stove for a couple more minutes and remove. You can sprinkle with chopped fresh or dried herbs.
Tip: if you want the barnacles to have a more delicate and mild taste, cook with butter instead of sunflower oil.
All the horror stories that have surrounded the barn mushrooms should not frighten you now that you know how to prepare them for further use at home. Yes, it takes more time than other mushrooms, but it turns out no less tasty.
It is better to serve dishes from barns to the table with semi-sweet wines. And salted or pickled mushrooms will serve as a good snack for strong drinks such as vodka or moonshine. Bon appetit!
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Causes of candidiasis in the mouth
Candidiasis is a mycosis that affects the oral mucosa (gums, tongue, palate, inner cheeks). The disease occurs for a number of reasons that are associated with impaired immunity and the creation of favorable conditions for the development of fungal microflora. Before treating oral candidiasis, you need to determine the cause in order to act directly on it.
The main reasons for the development of fungal disease:
- taking antibacterial drugs:
- lack of hygiene;
- pathologies that provoke a decrease in immunity;
- nervous tension, stress;
- poor diet, excessive consumption of alcoholic beverages.
Answers to common questions
Cowsheds are common inhabitants in forested areas. Although they are consumed as food, before using them for culinary purposes it is important to weigh all the risks and evaluate the possible health consequences.
Is the barnyard mushroom edible or not?
The benefits and harms of barn mushrooms
The chemical composition of this food product is quite large, as it contains various vitamins, for example, A, group B, PP, etc. Mushrooms also contain various micro- and macroelements. All this determines a number of useful properties of value.
As already mentioned, barns contain substances that can lead to poisoning, so they must be thoroughly processed.
Cow mushroom, mullein or cow lip. That's the name! His middle name is no less interesting - pig. This fungal representative is considered either edible or poisonous. It doesn't look like the mushroom in the picture, but it's terribly tasty.
What is this nondescript mushroom with an “animal” name? Is it poisonous or, on the contrary, edible and healthy? Where does it grow and what does it look like? How to properly prepare barn mushroom? You will find answers to these questions in today's article.
