How to properly cook pig mushrooms. Recipes for boiling, frying and marinating pigs

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.

How to cook pork mushrooms

Before cooking, mushrooms must be cleared of debris, rinsed well and soaked in slightly salted water for 6-7 hours. Then be sure to drain this water. Repeat this soaking 2 times. Then the soaked mushrooms are boiled in salted water for 7-8 minutes. The brine is made at the rate of: for one kilogram of mushrooms, one liter of water and one teaspoon of salt. After boiling, the water must be drained. Next, pour cool water over the mushrooms again. Boil for another 40 minutes. And pour cold water over them one last time and cook for 40 minutes. Drain the water again. That's it, the mushrooms are ready. You should clearly remember how long to cook pork mushrooms. Otherwise you may get poisoned. Cool the boiled mushrooms and they can be used for their intended purpose. They can be stored in the refrigerator for no more than 3 days.

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.

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.

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!

What will you need?

As a rule, an amateur mushroom picker who comes across a fat pig in the forest for the first time turns out to be confused. He doesn’t know how to cook this mushroom. After all, the fruiting body looks attractive and tastes with a slight bitterness and sourness, but an unfamiliar mushroom, when cut, darkens, acquiring a purple tint, and therefore causes mistrust. However, everything is not as scary as it seems.

You should prepare the ingredients for pre-cooking based on the following proportions:

adsbid

• - 300 g thick pig;
• — 2 liters of water;
• - 1 tbsp. l. salt.

For frying mushrooms:

• - boiled pork;
• - 0.25 tsp. salt;
• - 0.5 tsp. dry garlic;
• - 1 medium onion;
• - 6 tbsp. l. vegetable oil.

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.

How to salt pigs

Salting pigs is a great way to preserve their great taste for a long time. For this method of preparation, it is necessary to process the mushrooms: peel, soak and boil three times, as before frying.

Make a mixture for pickling 1 kg. mushrooms can be made from the following ingredients:

• coarse salt (iodized) - 50 g;
• dill umbrellas - 10 pcs.;
• currant leaf - 3 pcs.;
• garlic cloves - 5 pcs.;
• black pepper (peas) - 5 pcs.

One of the simple recipes for making salted pigs for the winter:

Cut the garlic into slices, rinse the currant leaves and dill umbrellas.

After the last boiling, place the pigs in a colander to remove excess moisture. Place dill and currant leaves at the bottom of sterilized jars. Place the prepared mushrooms in jars in dense layers, layering them with cloves of garlic and peppercorns. Pour boiled salted water over the mushrooms and screw on the lids. The readiness of the workpiece for storage can be determined during the cooling process - when the mushrooms have cooled, they must be removed to a cool and shaded place.

Important! Freshly picked mushrooms must be prepared for cooking as early as possible in a fresh state - soon after cutting the mushrooms begin to turn black.

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.

Dishes of fried and boiled pigs

Despite the fact that mushrooms require some preliminary manipulation before cooking, they can be used to prepare many delicious and varied dishes. In addition to recipes for preparing pigs for the winter, they are also used in classic recipes with mushrooms, and are also prepared as a separate dish for every day or holiday. Let's look at how to fry mushrooms and some other options for easy-to-prepare recipes with dunki that will appeal to everyone's taste.

Potatoes with pigs

For four servings you need:

• mushrooms – 8 medium-sized pieces;
• potatoes - 8 medium pieces;
• onions – 1 pc.;
• black pepper – 0.5 teaspoon;
• vegetable oil – 75 ml;
• salt - to taste.

Potatoes with pigs
Preparation:

1. Cut the pre-peeled mushrooms into medium pieces and boil over low heat for 15-20 minutes. After this, drain the brine and rinse them with cold water. Let drain in a colander.
2. Re-cook the pigs over low heat for about 15-20 minutes, pouring clean water. Drain again and wait until the brine has completely drained.
3. Pour the mushrooms into a preheated frying pan and fry over low heat until all the moisture is gone.
4. Cut the onion into thin rings and add vegetable oil to the already dried mushrooms. Fry for 5-7 minutes.

   Potatoes with mushrooms and onions

5. Peel the potatoes, cut them into half rings of medium thickness, add to the mushrooms.
6. Fry over medium heat, cover and stir constantly until the potatoes are cooked.
7. Add salt and pepper a couple of minutes before the dish is ready.

Serve hot; you can add vegetables for garnish and spices if desired.

Pigs with sour cream

You will need:

• mushrooms – 200-300 g;
• onions – 1 pc.;
• sour cream – 3 tablespoons;
• garlic – 2 cloves;
• greens - optional;
• vegetable oil – 50 ml;
• salt, pepper - to taste.

Preparation:

1. Clean the pigs and divide into large pieces. Boil in salted water for 10 minutes after boiling, then drain and rinse thoroughly, allowing the remaining water to drain.
2. Repeat the procedure at least once more, but preferably twice.
3. Cut the onion into small pieces and fry until golden brown in a heated frying pan with oil.
4. Add mushrooms to the onion and fry over low heat for 20 minutes, add salt and pepper to taste.
5. Finely chop the garlic and mix with sour cream, add to the pork and simmer over low heat for about a quarter of an hour.
6. Leave the finished dish covered for 10-15 minutes to steep.
7. Add greens before serving.

Depending on personal preference, this dish can be served warm or chilled.

Omelette with pigs

Ingredients:

• mushrooms (boiled and chopped) – 1 cup;
• eggs – 4 pcs.;
• onions – 1 pc.;
• butter – 2 tablespoons;
• salt pepper;
• greens - for decoration.

Cooking process:

1. Be sure to pre-cook the mushrooms using technology typical for this type. Cut the fruiting bodies into small pieces.
2. Finely chop the onion and fry in a frying pan with butter until golden brown.
3. Add mushrooms to the pan and fry over medium heat for 5 minutes, add salt and pepper to taste.
4. Beat the eggs with a whisk and add salt.
5. Pour the eggs into the pan with the mushrooms and onions, cover with a lid and cook over low heat until the omelette is ready.
6. Sprinkle with herbs if desired before serving.

This omelette has excellent taste and is quite filling; there is absolutely no need for meat additives.

Important!

The main rule is to boil the fruiting bodies before using them in cooking, which should not be ignored, then nothing will spoil the impressions of tasting pig dishes.

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.

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

or something like that

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.