Pig mushroom soup recipe. Mushroom soup

Soak the pigs 3 times for 5 hours, changing the salted water. Boil pigs for minutes in the first water, in the second water, in the third.

Attention! Officially, the pig mushroom is classified as poisonous, be extremely careful!

How to cook pigs

How to salt pigs

How to pickle pigs 1. Clean, wash, soak and boil pigs.
2. Throw the pigs after cooking in a colander and cool.
3. Put the pigs in a sterilized jar, sprinkling with salt and shifting with garlic and pepper. Then pour boiled water and cool.
4. Put the mushrooms in a container under oppression for 3 hours, then add the boiled mushrooms again, sprinkling with salt and seasonings. The pig brine should completely cover the mushrooms.
5. Store pigs at a temperature of 5-8 degrees, in a dry, dark place.
6. Pigs are salted for 45 days.

How to marinate pigs

How to marinate pigs
1. Boil pigs.
2. Prepare the marinade: put salt and spices into the water, add vinegar, put on fire.
3. When the marinade boils, add the mushrooms.
3. Cook for 20 minutes, removing the foam.
4. Remove the pot of pigs from the heat.
5. Cool the pigs.
6. Put the mushrooms in a jar, pour the remaining marinade.
7. Pour 2 tablespoons of vegetable oil on top.

Salad with boiled pigs

Preparing pig salad
1. Cut the pigs into thin slices, leave small ones for decoration.
2. Chop the onion.
3. Finely chop the greens.
4. Mix onions with pigs.
5. Dress the salad with oil.
5. Sprinkle with vinegar.
6. Sprinkle the salad with herbs and garnish with whole small mushrooms.

Fkusnofakty

- Finished the pigs should sink to the bottom of the pan.

Boiled pigs can be frozen They will keep in the freezer for up to six months. Frozen pigs need to be thawed at room temperature before use.

Medium pig height 7 cm. The diameter of a fleshy and thick hat with a wavy edge is 12-15 cm. At the edge, the hat is slightly turned inside out, and towards the center it has a depression similar to a funnel. The color range of pigs is from brown-gray to olive. Young mushrooms are characterized by lighter shades.

Piggy often called pig, dunka or cowshed. - Exists two kinds pigs: thick and thin. The thin pig is a fleshy mushroom from light brown to brown ocher. The cap diameter is 10-15 cm. There is a small, up to 9 cm tall, thin (no more than 1.5 cm) dense stem. A fat pig looks like a large, up to 20 cm in diameter, mushroom, with a short, no more than 5 cm, and 2-3 cm thick leg. Young pigs have a velvety light olive-colored hat, older pigs have bare, rusty-brown skin on the hat. The pig has a yellowish dense pulp, which quickly becomes brown on the cut. The pig harvesting season starts in July and ends in late October with warm and humid weather.

Pigs often meet on the edges of coniferous or deciduous forests, under birches, oaks, near shrubs, not far from glades or the outskirts of swamps.

- calories boiled pigs - 30 kcal / 100 grams. - To exclude mushroom poisoning, including pigs, you need to gather only young specimens away from highways, enterprises and cities; use any mushrooms in food in limited quantities due to the fact that they are difficult to digest by the body, and store in the refrigerator for no more than three days.

- Distinguish pig from poisonous mushrooms easily according to the description.

home peculiarity pigs - a quick darkening of the cut or place of pressure on the surface.

Quick answer: These are poisonous mushrooms and should not be eaten.

Svinushki are mushrooms quite common on the territory of our country, which until the beginning of the 80s of the last century were considered conditionally edible. Today they are considered poisonous.

Pigs are considered large mushrooms, since the hat can reach a diameter of 20 centimeters, but in nature such specimens are rare. The cap is slightly convex, rarely funnel-shaped. The color of a young mushroom is olive-brown, an adult one is from gray to rusty-brown. If you press on the surface, it immediately begins to darken. The surface is dry, in older pigs it is smoother, after rain it becomes sticky and begins to shine. As for the pulp, it is dense and soft, then it becomes loose. When it rains, it is often wormy, has no special taste or smell.
Swine grow in forests of various types, prefer wet and shady places. They grow mainly in groups, single ones are slightly less common. You can find them from June to October.

Now back to toxicity. The first mention of the pig as a poisonous plant appeared during the Second World War, when one of the German mycologists, after eating mushrooms, began to feel ill, he began to feel nausea, vomiting, fever, and diarrhea. A couple of weeks later, he died of kidney failure. Therefore, today the plant is definitely considered poisonous, but the symptoms do not appear immediately. Moreover, in many cases they do not make themselves felt at all. Toxicity is due to the lectins (types of toxins) contained here, which are not destroyed even after repeated heat treatment.

Pigs can cause severe allergic reactions with specific antigens. In the worst case, this leads to kidney failure, which we have already mentioned above. Children and pregnant women are most sensitive to toxins, so they definitely cannot use these mushrooms.

According to another opinion, this plant has such a bad property as the accumulation of copper and cesium isotopes, which, after eating mushrooms, enter the human body.

The first symptoms of poisoning: nausea, vomiting, abdominal pain, diarrhea. After that, symptoms of intravascular hemolysis appear, such as the appearance of hemoglobin in the urine, jaundice ... Hemolysis, unfortunately, can cause complications, including acute respiratory failure or shock. But, alas, there is no antidote. Treatment includes monitoring blood pressure, blood, kidney function, and correcting abnormalities. Plasmapheresis is used to remove antibodies from the blood.

Now tell me, do you still want to cook pigs? Yes? Well, look, we warned you.

1. We take mushrooms, wash them thoroughly.

2. We start cooking mushrooms. For the first time, boil them for no more than 10 minutes, after which we drain the resulting broth.

3. The second time we cook the pigs for at least half an hour, after which we drain all the liquid.

4. Now we can use mushrooms for first or second courses, as well as for salads. But we remind you that toxins are not destroyed even after repeated processing! Don't forget it!

5. Salt and spices can be added later.

By the way, with regard to toxins, experts recommend using a fat pig (we told you about a thin one), it is considered less toxic and safer to eat, but it is still very dangerous for health. We advise you to stop eating this mushroom in order to avoid poisoning and subsequent problems.

Pigs are found everywhere - they can be found in coniferous forests, they also grow in deciduous. There are several varieties of these mushrooms, some of which should never be eaten, but some are quite suitable for eating, but only after following strict recommendations for their preparation.

Today you will learn how to marinate pigs so that they are not only safe to eat, but also very tasty.

Pickled pigs: a classic recipe

You will need:

• pigs - 1 kilogram,
• garlic - 2-3 cloves,
• dill - a few branches,
• water - 1 liter (for marinade),
• salt - 1 tablespoon,
• sugar - 1 tablespoon,
• cloves - 3-4 pieces,
• bay leaf - 2-3 pieces,
• black pepper - 5 peas,
• vinegar - 2 tablespoons.

Cooking method

• We clean the pigs, rinse under running water and cut into small pieces.
• Pour the mushrooms with water for a day. Periodically, the water should be drained and replaced with fresh water.
• We shift the soaked mushrooms into a saucepan, pour water, salt steeply. We put on the fire and after boiling, cook for half an hour.
• We wash the pigs under running water several times.
• Pour water into a saucepan, salt, bring to a boil.
• We put the mushrooms in boiling water and cook for half an hour.
• Rinse thoroughly, fill with cold water and soak for at least an hour.
• While the pigs are soaking, we will prepare the marinade. Dilute salt, sugar, vinegar in water. Add spices from the list. We mix.
• Throw the mushrooms in a colander, rinse thoroughly again.
• Pour marinade over pigs. Bring to a boil and boil for 10 minutes.
• We put coarsely chopped garlic and chopped dill in the mushrooms. We mix. Marinated pigs are ready to eat.

Pigs marinated in olive oil

You will need:

• pigs - 1 kilogram,
• olive oil - 750 ml,
• white wine vinegar - 500 ml,
• salt - 2 tablespoons,
• bay leaf - 4 pieces,
• cloves - 6 pieces,
• white peppercorns - 1 tablespoon.

Cooking method

• We clean the pigs and wash them thoroughly. We cut into small pieces. Fill with water and soak for about a day, periodically changing the water.
• Transfer the soaked mushrooms to a bowl. Pour salted water and cook for about half an hour.
• Drain the water, wash the mushrooms.
• Pour vinegar into a saucepan, add a pinch of salt. I put pigs. We put on fire and boil until the mushrooms soften, about 10 minutes.
• Drain the mushrooms in a colander to drain excess liquid.
• We lay out the pigs in glass jars in layers, alternating mushrooms with spices.
• Drizzle mushrooms with olive oil.
• Close the banks tightly.
• Mushrooms should be stored in the refrigerator for no longer than six months.

How to pickle pigs: another recipe

You will need:

• pigs - 1 kilogram,
• water - 1 liter (for marinade),
• coarse salt - 2 tablespoons,
• vinegar 9% - 1/2 cup,
• black peppercorns - 5 pieces,
• bay leaf - 2-3 pieces,
• dill - 5 stalks,
• cinnamon - on the tip of a knife,
• sugar - 2 tablespoons,
• garlic - 10 cloves,
• vegetable oil.

Cooking method

• We clean the pigs, wash them, cut them into small pieces. Fill with water and soak for several hours, periodically changing the water.
• Boil the mushrooms for half an hour. We drain the water. We wash the mushrooms.
• Again, fill the pigs with water and cook for 20 minutes. Drain the mushrooms in a colander and rinse thoroughly.
• We prepare the marinade: dilute vinegar and all the spices indicated in the list of ingredients in water (attention: the amount is indicated based on one liter of water). We put on fire.
• Put the pigs into the boiling marinade. Cook for 20 minutes, constantly removing the foam.
• We take it off the fire. Let's cool down.
• We lay out the pigs in sterilized jars.
• Pour in the marinade.
• Pour 2 tablespoons of vegetable oil on top of each jar.
• We close the jars and put them in a cold place.

Whichever way you choose to marinate the pigs, you can add onions and a little vegetable oil to the mushrooms before serving. Enjoy your meal!

Svinushka thin (lat. Paxillus involutus) or simply Svinushka is a mushroom of the pig family. Until 1981, this mushroom was considered conditionally edible and belonged to the 4th category in terms of nutritional qualities. Currently classified as poisonous, although many mushroom pickers do not agree with this statement.

Filly
Stress: on the second syllable.
Meaning: pig mushroom, Paxillus.
Region: Belarus.
Note: weakly Smolensk region and, possibly, adjacent regions of Lithuania.
Status: regionally colloquial.
Synonyms:
barn
Filly
Pig
Svinar
Svinoroy
Pig
pig ear

The pig grows in deciduous and coniferous forests, most often in young birch forests, oak forests and shrubs, along the outskirts of ravines and sphagnum bogs, on the edges near glades, and also near mossy bases of spruces and pines, on the roots of twisted trees. It occurs on moist soil often and abundantly in groups, less often singly.
The pig bears fruit from June to October.

The hat of pigs is smooth, with a velvety wrapped, lowered edge, with a diameter of 5 to 15 cm, fleshy, rounded in shape with a depressed center. The color of the cap is brown-olive in young mushrooms, rusty-brown or gray-brown in adults. To the touch the surface is pleasant, dry, smooth. Sticky in high humidity.
The plates descend slightly down the stem, yellowish, close together. Brown when pressed.
The pulp is dense, soft. Color - from light yellow to yellowish brown. Darkens when cut or pressed. Has no special smell.
The stem is the same color as the cap or slightly lighter, short from 3 to 9 cm, not thick from 0.6 to 2 cm in diameter, expanding towards the base of the cap. The surface is matte, without velvety pubescence.

How to cook filly mushrooms? Recipes that are prepared from pig mushrooms?

Some mushroom pickers consider the pig to be a universal mushroom that can be fried, pickled, and dried.

The most common use of pigs is salting:

Quick salting
Peel the pigs, wash them, put them in a glass dish with the hats down. Sprinkle with salt. After the appearance of a brown solution (after about two hours), you can eat.

How to salt pigs in the traditional way
You will need:

pigs - 1 kilogram,
coarse non-iodized salt - 50 ml,
dill - 10 branches,
blackcurrant leaves - 3 pieces,
black pepper - 5 peas,
garlic - 5 cloves.

Cooking method
Sort the mushrooms, rinse and boil in two waters for about 15 minutes. Throw in a colander and let drain. Mix hot with garlic, dill, blackcurrant leaves, black pepper (the more, the tastier) and let cool.
Arrange the cooled mushrooms in sterile jars (1l or 0.5l) on the shoulders, put dill with an umbrella, peppercorns, bay leaf, add 1 tsp. vinegar (as always I use 70% acetic acid) and pour brine to the top. Close with capron lids.
BRINE. For 2 liters of water - 3 tbsp. salt.
These mushrooms can be kept in the refrigerator or on the balcony. They withstand low temperatures. After defrosting, they do not lose their taste.

Since childhood, we have been picking and to this day we are picking pig mushrooms, both thin and thick, and so far nothing has happened to anyone, our parents ate them and grandparents they only need to be cooked correctly, we know how to pickle them

Cooking filly mushrooms is quite simple, here is another simple recipe:
How does my wife cook pigs?
“It boils lightly (5-10 minutes, without pre-soaking), then begins to lay it with hats down in a bowl, at the bottom of which there is already salt, dill, garlic, parsley, currant leaves (the list can be continued, as you like ...) And went in layers spice mushrooms. After, all this is under oppression, for a couple of days in coolness, and then everything is in the refrigerator or cellar for 1.5 months. Then we take out the whole thing ... If it’s too salty (it happens), we wash it, put it in a bowl, cut the onion into rings, pour it with oil, open the refrigerator, take out a cold one, pour a glass, put the cold one into the refrigerator, start drinking 😀 The number of approaches to the refrigerator is limited only by desire user.
Something like that….
You can also make them hot. To do this, they are boiled in this brine and then poured into it. This is when you twist the jars. ”

Another simple recipe for how to cook pork mushrooms:

Soak the pigs, then rinse them and put them in a saucepan. Next, you need to pour the mushrooms with vinegar and add a little salt there. Place the saucepan on the stove and boil the mushrooms until they are soft (this will take about 10 minutes). After that, drain all the liquid from the pan. Take several glass jars and put boiled mushrooms in them in layers, alternating pigs with bay leaves (it is better to break the leaves into halves, it will be more convenient) and pepper. After placing the mushrooms in jars, fill them with olive oil and twist the jars. Mushrooms that are pickled in this way will be stored for 6 months.

Soak the pigs 3 times for 5 hours, changing the salted water. Boil pigs for 5 minutes in the first water, 30 in the second water, in the third 40 minutes.

Attention! Officially, the pig mushroom is classified as poisonous, be extremely careful!

Another negative property of the pig is its ability to very strongly absorb any chemistry, radioisotopes, heavy metals (lead) from the surrounding fields and roads. Therefore, it is not recommended to collect mushrooms, especially pigs, near roads, chemical plants, and even more so nuclear power plants. Collect them deeper in the forest. Salts of lead and other heavy metals are poisonous, they accumulate well in fungi and the human body. Salt and acetic acid dissolve radioisotopes and salts of heavy metals in mushrooms and bring them into solution. This pig requires a soak for 24 hours, changing water (preferably salty) every few hours, then a mandatory boil in salt water, changing the water, until the water remains clear.
Material source: http://wikigrib.ru/svinushka-tonkaya/

Svinushki mushrooms how to cook fried in a slow cooker

Boiled pigs;
- butter;
- salt; - spices.

A kilogram of pigs;
- three tablespoons of sour cream;
- one onion;
- vegetable oil;
- garlic (two cloves);
- salt and herbs to taste.

Read more: How to cook pork mushrooms http://domashnie-zagotovki.ru/?p=9264

How to cook pigs
1. Before cooking the pig, clean it of forest debris, wash and soak in salted water for 5 hours, drain the water.
2. Repeat the soaking process two more times.
3. Strain the soaked pigs through a sieve, put in a saucepan and pour water.
4. For 1 kilogram of mushrooms for boiling, add 1 liter of water and 1 teaspoon of salt.
5. Bring the pigs to a boil, after boiling the pigs, the power of the burner must be reduced to an average value and cook for 5 minutes, covered with a lid.
6. Drain hot water.
7. Pour the pigs again with cold water, boil and boil for 30 minutes; drain the decoction.
8. Pour the pigs with fresh cold water for the last time, bring to a boil and cook for 40 minutes until fully cooked.
9. Throw the boiled pigs on a sieve, cool, transfer to a bowl and use as directed. injure mushrooms in a decoction in the refrigerator for no more than 3 days.

Mushroom pig edible how to cook salad

Products
Pigs boiled - 150 grams
Onions - 3 small onions
Vegetable oil - 3 teaspoons
Vinegar 3% - 0.5 teaspoon
Parsley - a couple of sprigs for decoration

How to make pigs not darken. When exposed to air, pigs quickly darken, if you want to avoid this, you can throw peeled and chopped mushrooms into slightly acidified water (lemon juice or table vinegar). Delicious lunch or dinner! With garlic, pigs in sour cream are spicy, provocative. After standing, they become even more slippery and gelatinous, which is the main component of the delicious taste of good mushrooms.

Among the diversity of the mushroom world that is found in Russian forests, there are pig mushrooms, which are often also called cowsheds, chushkars or pigs.

Pigs are divided into thick and thin. The second type of mushroom (thin pig) is considered poisonous, but thick pigs, with proper processing, are allowed to be eaten.

A little about the fat pig:

This mushroom lives in pine-deciduous forests. The hat is 30 centimeters in diameter, it is rather thick, convex, its edge is slightly turned down, and the color of the hat is rusty-brown. The plates descending along the stem of the mushroom are yellow.

The length of the legs of the pig is from three to eight centimeters, the thickness is two, maximum three centimeters. The legs of the mushroom are cylindrical, solid, black-brown in color and felt-pubescent.

The pulp of the fungus is slightly dry, light in color, but it can also be slightly brown, darkening. If you properly clean and cook pigs, you can eat them without fear for your health.

But at present, pig mushrooms, even thick ones, are equated by many with poisonous, due to their ability to accumulate toxic substances in themselves. Whether this is true or not, no one can say with certainty, so whether or not there is a pig is up to you!

How to cook pig mushrooms, recipes

Salting pigs

A kilogram of pigs;

750 milliliters of olive oil;

500 milliliters of white wine vinegar;

Bay leaf (a couple of pieces);

6 pieces of carnation flowers;

Salt to taste;

Tablespoon of white peppercorns.

Soak the pigs, then rinse them and put them in a saucepan. Next, you need to pour the mushrooms with vinegar and add a little salt there. Place the saucepan on the stove and boil the mushrooms until they are soft (this will take about 10 minutes). After that, drain all the liquid from the pan.

Take several glass jars and put boiled mushrooms in them in layers, alternating pigs with parsley (it is better to break the leaves into halves, it will be more convenient) and pepper.

After placing the mushrooms in jars, fill them with olive oil and twist the jars. Mushrooms that are pickled in this way will be stored for 6 months.

Pigs fried in a slow cooker

Boiled pigs;

Butter;

First you must boil the mushrooms, and when they are boiled, put them in the freezer, placing 700 grams each in small containers (briquettes will do). One such briquette is enough for one full meal.

Put one unfrozen briquette with mushrooms into the multicooker bowl, close the lid and turn on the “Baking” mode. When the multicooker starts working, the briquette with mushrooms will gradually begin to melt, and liquid will form in the mushrooms.

After 20 minutes, check the bowl: if the liquid from defrosting has already evaporated, add oil, salt to taste and seasoning (for example, ground pepper and peppercorns) there. Close the lid again and wait until the dish is fully cooked.

Be sure to mix the finished mushrooms, put them on plates and call the family for dinner.

Pigs in sour cream with cheese

First of all, boil the pigs in two waters, then chop them and onions, and then fry everything in a frying pan with oil.

Fried mushrooms with onions should be poured with sour cream, previously whipped with flour. Put a small piece of butter (butter) on top of the mushrooms and sprinkle the dish with grated cheese. Just take hard cheese.

Pigs fried in sour cream

Sometimes even the simplest, most uncomplicated dish can become unique. For example, pigs fried with sour cream.

This recipe is similar to the one already described above, but these mushrooms are cooked a little differently.

A kilogram of pigs;

Three spoons of sour cream;

One onion;

Vegetable oil;

Garlic (two cloves);

Salt and herbs to taste.

The dish will turn out not only tasty, but also satisfying. So, boil the pigs, then chop them large. Pour oil into a heated frying pan and fry the chopped onion until golden brown, then add the mushrooms to it, salt and fry for twenty minutes. Don't forget to stir the mushrooms.

After 20 minutes, add sour cream and garlic to the pan, cover and simmer for another 5 minutes.

Let the finished dish brew for 15 minutes, then sprinkle fresh herbs on top. That's all.