The rules of cooking and frying mushrooms of pigs (+17 photos)

Mycologists consider many types of pigs unsafe for health, and therefore do not recommend them for eating. Despite this, many housewives prepare delicious dishes from some of their varieties and know the peculiarities of cooking mushrooms for the pigs, so that they can safely use them in the diet of their family. Only conditionally edible mushroom, such as a fat pig, can be eaten, which must be soaked and cooked before use.

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The fungus belongs to the Svinushkov family and has several popular names: solokha, dunk, pig, black breast. They got their name because of the appearance of dark spots on the surface after touching, which look like dirt on a piglet.

A species that is conditionally edible and is eaten is a fat pig. The external data of the fungus is as follows:

1. The cap is concave to the center and wrapped around the edges, its diameter is up to 17 cm, the color scheme is from brown to gray-brown.
2. Leg up to 10 cm high and similar in color to a hat, medium density and without additional circles on it. Cylindrical, tapering to the bottom, diameter up to 1.5 cm.

   

   

   

   

   

   

3. The presence of brown false plates under the hat is a characteristic feature of the fungus.
4. The pulp is dense, the color of the yellow-brown spectrum, darkening when pressed.

The growing area of ​​the 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 often found. Fat pigs prefer shady areas. The growth period of pigs begins in the spring and lasts until frosts, partly because of this they are popular.

Rules for cooking mushrooms of sows

Adherents of eating pigs know how to cook them correctly and consider heat treatment a good way to get rid of toxins in fruiting bodies. Before boiling mushrooms, you should prepare them, adhering to the following scheme:

1. Clean from debris and dirt, wash thoroughly under running water and soak in water with salt for at least 5 hours.

   

2. After this time, drain the water and repeat the same procedure twice more.
3. After the third soaking, strain the mushrooms through a sieve and only then they will be ready for cooking.

For a housewife who has time and is ready to devote it to preparing sows for use, there is nothing complicated in processing such a mushroom. For every kilogram of fruiting bodies you will need to add a liter of water and a teaspoon of salt.

Total cooking time

In order to weld the dunks, it will take a total of 1 hour 15 minutes of time, but the process must take place in several stages:

1. After the sows are prepared and filled with salted water, you need to bring them to a boil and cook for 5 minutes. It is better to cover them with a lid during the boiling process.
2. Then the brine is drained and the mushrooms are again poured with a solution of water and salt, brought to a boil and boiled for half an hour a second time.

   

3. The same procedure is repeated a third time with the brine draining and new water, but 40 minutes must pass by the boiling time for the sows to cook.
4. The last step in cooking mushrooms will be decanting the broth through a sieve, after which they can be used in cooking.

Before frying

In order to fry the dunk, you should adhere to the preliminary preparation technology before sending the mushrooms to the pan. Mandatory steps:

• cleaning of garbage and dirt;
• cutting off darkened areas of pulp;
• soaking in cold water for 4-6 hours;
• thorough rinsing after soaking;
• division into smaller parts of large fruiting bodies;
• simmering with the addition of salt and allspice for 35 minutes;
• draining the broth after initial boiling;
• cool the mushrooms in a colander before frying.

You need to fry the pigs, which are slightly dried out after cooking. The process of frying in vegetable oil until ready takes 10-15 minutes, at the end you can add spices to taste.

For harvesting for the winter and before freezing

Pigs can also be prepared for the winter and there are several options for storing them in the winter. There are many recipes for pickling this type of mushroom:

• in vegetable oil;
• in cooked brine;
• with carrots and cinnamon;
• fragrant caviar from pigs;
• cold salting under oppression.

Preliminary heat treatment in the form of cooking is required before any type of workpiece.

Also, dunks can be put in the freezer on demand, but before freezing, they must be soaked and boiled according to the standard scheme. It is important to note that it is safe to store them frozen for about six months, in the future you should not eat the product. To prepare dishes from this type of harvested mushrooms, they must first be thawed and the resulting liquid removed.

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Dishes from fried and boiled pigs

Despite the fact that mushrooms require some preliminary manipulations before cooking, you can cook many delicious and varied dishes from them. In addition to recipes for making hogs for the winter, they are also used in classic recipes with mushrooms, and they are also prepared as a separate dish for every day or holiday. Consider how to fry mushrooms and some other options for easy cooking recipes with dunks that will appeal to everyone.

Potatoes with pigs

For four servings you need:

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

Cooking:

1. Pre-cleaned mushrooms cut into medium pieces and cook 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 on low heat for about 15-20 minutes, pouring clean water. Drain again and wait for the brine to drain completely.
3. Pour mushrooms into a preheated pan and fry over low heat until all the moisture has gone.
4. Cut the onion into thin rings and add vegetable oil to the already dried mushrooms. Fry for 5-7 minutes.

   

5. Peel the potatoes, cut them into half rings of medium thickness, add to the mushrooms.
6. Fry over medium heat, covered with a lid and stirring constantly, until the potatoes are ready.
7. Salt and pepper a couple of minutes before the dish is ready.

Serve hot, you can add vegetables for a side dish and spices if desired.

Pig with sour cream

You will need:

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

Cooking:

1. Peel the pigs and divide them into large pieces.Boil in salted water 10 minutes after boiling, after which drain the water and rinse thoroughly, allow 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 in a heated frying pan with oil.
4. Add mushrooms to the onion and fry over low heat for 20 minutes, salt and pepper to taste.
5. Finely chop the garlic and mix with sour cream, add to the pigs and simmer on low heat for about a quarter of an hour.
6. Leave the finished dish for 10-15 minutes under the lid to insist.
7. Add greens before serving.

Depending on personal preferences, such a dish can be served warm or chilled.

Omelet with sows

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 the technology typical of this species. Cut fruit bodies into small pieces.
2. Finely chop the onion and fry in a frying pan with butter until golden.
3. Add mushrooms to the pan and fry over medium heat for 5 minutes, add salt and pepper to taste.
4. Beat eggs with a whisk and add salt.
5. Pour the eggs into the pan to the mushrooms and onions, cover and cook over low heat until the omelet is ready.
6. Sprinkle with herbs if desired before serving.

Such an omelet has excellent taste and is quite satisfying, meat additives to it are absolutely unnecessary.

Answers to Common Questions

Almost all pigs carry a danger to humans. But there is one species that is quite suitable for food - this is a fat pig. In order not to confuse her with other representatives, you need to be very careful. At the slightest doubt, the mushroom should be left in the forest.