Many of the little-known mushrooms, such as pigs, are great for pickling or pickling, frying. However, you must be able to distinguish them from poisonous specimens and properly cook.
The choice of edible pigs
There is only one mushroom in the family that is used without harm to health - this is an instance belonging to the genus Tapinella, popularly called the fat pig.
Did you know? In the fruit body of tapinella fungus there is a pigment, telephoric acid, which can be used as a non-food dye of a saturated blue color.
The collection is carried out, armed with knowledge of differences from toxic species:
| Hat | Up to 20 cm in diameter, the edges are turned inward, the shape is similar to a pig’s ear. The surface is fleecy to the touch, brown, cracking with age, acquires a greenish-brown tint. The plates are yellow, descending, often located. |
| Pulp | It does not have a pronounced smell, is prone to absorb moisture, oozes at the cut. The color is yellowish, with bitter taste. |
| Leg | Thick and short, not always centered on the hat. The surface is brown, fleecy. |
Cooking recipes
There are a great many cooking options for pigs.
With skillful handling, these mushrooms turn into culinary masterpieces:
- pate;
- garnish;
- filling for baking;
- salty or pickled appetizer;
- salad ingredient and stuff.
Cooking
1.8 L 60 min.
Nutritional value per 100 g:
- Fruit bodies must be washed and cleaned. Then soak in two waters for about 12 hours.
- After this, drain the water, rinse the raw materials, pour 1 liter of water and adding salt, cook for 8 minutes. after boiling.
- Drain and fill in a new portion of the same volume. Boil for 40 minutes.
- Mushrooms are ready to eat.
- You can store boiled pigs for no more than 3 days.
Important! Before cooking, you need to familiarize yourself with the preparation of the main ingredient: how much to soak and cook. Without preliminary action, you can get poisoning.
Frying
640 minutes
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
- The recipe indicates the number of boiled mushrooms, before cooking, be sure to boil the ingredient. Place both types of oil in a pan. To warm.
- In fat send randomly sliced pigs, fry until moisture evaporates.
- Add diced onions. When it becomes translucent, send chopped garlic and herbs to it.
- Cook over medium heat until the product has a golden color. In time, about 8-10 minutes.
- Serve with sour cream or cheese sauce, with vegetables.
Important! Despite the fact that sows are still consumed, officially since 1993 mushrooms of this species are considered inedible or poisonous, they are prohibited for sale in the Russian Federation.
Pickling
1.5 L45 min.
sunflower oil
5 tbsp. l
Nutritional value per 100 g:
- Place dry spices and liquid components in water, mix thoroughly and place on a stove.
- Cook over low heat until sugar and salt crystals dissolve.
- Add mushroom raw, boil for 10 minutes.
- Place the product in sterile jars.
- Remove the laurel leaves from the marinade and pour the pigs on it.
- Cool rolled containers with lids and send to storage.
Features of storage of blanks
Salting and marinades are stored in the cellar or in the basement, where it is cool and dry at the same time. If you prepare preservation with vinegar, it will be stored for up to 1.5 years. The main conditions are the absence of direct sunlight, dampness, temperature + 8 ... + 12 ° С. Open products are stored in the refrigerator, it is advisable to use them within 2 days.
Did you know? The mushroom kingdom has its own predators, which are carnivores. For example, an oyster mushroom and dung beetle prey on worms and insects, as well as their larvae.
Thus, when cooking mushrooms of the lower category, they are pre-soaked and boiled. If there is no confidence in the edibility of any mushroom product, it is better not to use it.
