The pig is thick and thin. Poisonous mushroom thin pig: photo and description How to cook pork ear mushroom

The pig mushroom is well known to experienced mushroom pickers and is very popular among cooks. You can start collecting it in the summer, and finish it almost in late autumn. However, there is such a mushroom as a thin pig, which is very similar to edible, but is considered poisonous. This fruiting body is capable of accumulating harmful substances in itself and synthesizing the most dangerous poison, which is called muscarine. It can be equated with poison.

Name thin pig (Paxillus involutus) means "bag or small bag". The definition in the Russian name arose due to the fact that the young fleshy hats of this type of mushroom are very reminiscent of pig ears.

The poisonous fungus svinushka thin is common in all countries where a temperate climate prevails. This fruiting body grows in mixed, deciduous, and coniferous forests. However, most often, the poisonous mushroom prefers to grow in bright glades, forest edges, and along the outskirts of swampy areas. Less often, pigs grow on the rhizomes of trees that are uprooted by strong winds. We offer you to see a photo of a thin pig mushroom that grows in such conditions.

Many experienced mushroom pickers collect pigs and eat them. But novice lovers of "silent hunting" are at a loss: Is the thin pig edible or not? This mushroom is found in almost all regions of Russia and is characterized by massive fruiting and great similarity with edible pigs. In many areas, it is considered conditionally edible and is eaten after a long soaking and boiling for 1 hour. But experts say that in fact all this does not correspond to the true state of affairs. In the mid-1990s, all pigs were officially considered poisonous mushrooms. Their venom can lead to death from kidney failure.

The thin pig grows throughout Russia, as well as in the countries of Eastern, Southern and Central Europe. This fungus can be found even in young forests with a predominance of birch and oak, which are less than 10 years old. Sometimes they can settle on tree trunks in small groups. However, the thin pig bears fruit very often and is characterized by a long period of fruiting - from early July to mid-October.

In real conditions in the forest, when picking mushrooms, it is very difficult to recognize the poisonous thin pig. Therefore, we suggest that you read and, if possible, remember the presented photo and description of the thin pig mushroom, so as not to expose yourself and your loved ones to the negative effects of its poisons.

What does the slender pig (Paxillus involutus) look like?

Latin name: Paxillus involutus.

Family: swine.

The Department: basidiomycota.

Class: agaricomycetes.

Synonyms: pig, cow, filly, pig, pig, pig ear.

Hat: reaches sizes from 10 to 20 cm in diameter, but more often the dimensions do not exceed 15-17 cm. Young pigs have a slightly convex hat and wrapped edges. Middle-aged specimens have a flat and slightly depressed cap, which becomes like a funnel in maturity. The color varies from olive to grey-brown. In rainy weather and high humidity it becomes sticky and slippery.

Records: as such are not available. The hat has pseudo plates called Hymenophore.

Leg: has a length of not more than 10 cm, in diameter is about 2 cm. The surface is smooth, in contact with the skin there is a "velvety" feeling. The color is the same as that of the hat, sometimes a little lighter.

Pulp: at a young age it is dense, thin and soft, and at a mature age it is loose and wormy. If you break off a piece from the cap, the flesh immediately darkens.

Edibility: a poisonous mushroom, when broken in any part of the mushroom, the flesh immediately becomes an unpleasant brown color and the smell of wood appears, more reminiscent of the smell of decay.

Spreading: throughout Russia in mixed, deciduous and coniferous forests, preferring dark, damp areas. Fruiting begins from June to mid-October.

We offer you to watch a video showing a thin pig during the mushroom season:

In addition, the most common types of this poisonous fruiting body include not only the thin pig, but also the fat pig. Look at the photo of the difference between a thin and thick pig:

Mushroom pig in the photo

Swine is an agaric that grows in large groups in forests of various types, from July to October, it can form mycorrhiza. In recent years, the pig has been classified as a poisonous mushroom (it can cause poisoning, even fatal). It contains substances that lead to a decrease in red blood cells in the blood. Moreover, the manifestation of poisoning depends on the individual characteristics of the human body and can occur both a few hours later and several years after the use of these mushrooms.

Previously, the pig was considered an edible mushroom, it was even taken into state procurement. In all old books, it is designated as an edible mushroom. Currently, views on it have changed. It turned out that the pig contains an antigen that causes the production of antibodies by the human immune system. Moreover, the effect of this antigen on the body depends on the susceptibility of each person. Some may experience excessive production of antibodies, resulting in allergic shock. Signs of poisoning may appear after a few hours or several years, as the toxin can accumulate in the body. Kidney function is impaired, which can lead to death. Treatment consists in maintaining the activity of the kidneys.

The pig is thin in the photo

Pig thin (Paxillus involutus) is an agaric fungus, in some sources referred to as pig's ear or dunka. It grows singly, in small groups or in numerous colonies from mid-June to early November, easily enduring the autumn temperature drop. It grows in deciduous, mixed and coniferous forests, in parks and gardens. In autumn, you can meet a lot of pigs in the willow groves.

Favorite habitats are wet areas of soil in lowlands and near swamps, woodlands, parks, vegetable gardens, as well as fallen tree trunks.

The mushroom is considered poisonous.

Cap 5-15 cm in diameter, in young specimens convex, fleshy, light olive or greenish-beige, with a strongly tucked edge, with dense, thick light flesh, then open, with a depressed center, yellow-brown or gray-brown .

The plates are descending, soft, branched, yellow-buff.

As you can see in the photo, the leg of a thin pig is cylindrical, thinned down, 3-8 cm long and 1-2 cm thick, velvety, of the same color with a hat:

The pulp is thick, soft, elastic in young mushrooms, loose, pale brown in mature mushrooms, brown in old mushrooms, darkens on the cut. The smell of the pulp is pleasant, the taste is sour.

Fruiting from July to November.

Until the beginning of the 80s of the last century, the thin pig was considered an edible mushroom, but after cases of mass poisoning were noted in several countries at once, doctors unanimously classified it as poisonous. It turned out that as a result of the frequent consumption of this variety of pigs in the human body, an accumulation of antibodies that destroy red blood cells occurs. This, in turn, leads to serious disorders in the functioning of the kidneys. In addition, it turned out that the thin pig easily accumulates heavy metals in its tissues, which also have a destructive effect on the human body.

According to the description, this pig cannot be confused with other mushrooms.

Description of the fat pig mushroom

Pig fat (Paxillus atrotomentosus), or black pig, is a rare agaric that grows singly and in small groups from mid-July to early November on the trunks, roots and deadwood of coniferous and deciduous trees.

The fat pig mushroom is conditionally edible.

The cap is fleshy, 10-30 cm in diameter, at first hemispherical, then becomes flat or concave with a tucked edge, thick, fleshy, reddish-brown or light chestnut. The surface of the cap is smooth, dry, velvety. The plates are descending, frequent, oil-yellow or ocher, soft, easily separated from the pulp of the cap.

The leg is very thick, densely velvety, black, whitish-yellowish under the cap, 3-9 cm long, 2-5 cm thick.

The pulp is dense, fleshy, light brown in color, darkens on the cut, elastic, with a pleasant mushroom aroma and a bitter taste. In the air it quickly turns brown.

Spore powder is ocher. A velvety hat and a black velvety stem make the mushroom very beautiful.

Fruiting from August to November.

Like the thin one, it is impossible to confuse this pig with other mushrooms according to the description.

The mushroom is tasteless, but after boiling it can be used in a mixture with other mushrooms. The fat pig belongs to the fourth category of mushrooms. After preliminary boiling, it can be boiled, fried and marinated.

Video: pigs of different types

Pig - common gray-yellow mushrooms. Around the question of the possibility of their use in food to this day there are fierce disputes.

Some experts are strongly against their use, others describe the incredible beneficial properties of mushrooms, believing that it exceeds all harmful qualities.

Many housewives have successfully made preparations, claiming that they are tasty and healthy. And nobody seems to have died.

This was until the moment when scientists received frightening research results on these mushrooms.

Indeed, immediately after their use, people did not die. It acts like a time bomb.

The pig is divided into two types: thick and thin.

The fat pig grows all summer on stumps, more often it forms on coniferous trees. This is a fairly large mushroom, its cap reaches 20 cm in diameter.

The leg is covered with small villi, yellowish in color. The hat itself has a dirty red hue.

Fat pig:

Important! They were eaten in times of war and famine, when there was not much to choose from. They were salted and marinated. Today it has been proven that the fat pig is poisonous.

A thin pig has always been considered a bad mushroom, among the people the mushroom was called "pig's ear".

It grows on stumps, near birches, conifers. Occurs frequently. It was also pickled earlier, but only in lean years of famine.

A thin pig is a low specimen, a hat no more than 10 cm in diameter. Color - yellow-brown, spotted. The flesh is yellow.

Thin pig:

Important! All types of pigs today are classified as poisonous.

For a long time it was not possible to identify exactly how the poison works, because people did not die immediately, but after a long time.

The black pig was originally considered poisonous, and the thin and thick pigs were added to the “black” list relatively recently.

How much to cook pigs

Since today we know for sure that it is impossible to eat pigs, we will describe the cooking method that was used by our ancestors.

Preparatory activities before harvesting:

My mushrooms.
Leave for 3 hours in cool water.
We cook for half an hour.
Drain the broth.

How to salt and pickle mushrooms: salting recipes for the winter

A wooden barrel has always been used to pickle mushrooms. This jar is the perfect container.

If you manage to get it, you will get the most delicious mushrooms in the world. Moreover, a wooden barrel is ideal for all varieties.

But, let's be realistic: wooden barrels are not the most popular attribute today, not every housewife has it.

We replace the barrel with any ceramic vessel deep enough to contain all the products.

Important! The pig is an inedible species. The official conclusion of experts allowed it to be included in the list of poisonous ones.

The cooking method described below was used by our ancestors, at that time the poisonous properties of the pig were not revealed.

pickled mushroom recipe

Preparation time - 40 days.
The preparatory work and the salting process together with cooking is 4 hours.

Nutritional value per 100 grams:

Ingredients:

Mushrooms.
Salt.
Garlic.
Dill.
Allspice.

Recipe:

Wash and soak the mushrooms in water for 3 hours.
Cook for 30 minutes, drain the boiled water.
Cool down.
Arrange in a ceramic bowl in rows.
Sprinkle each row with salt, crumble finely chopped pepper, add allspice arbitrarily. Sprinkle with dill.
We leave at a temperature of about 5 degrees for 40 days.
Periodically add boiled water. We do this as it evaporates and absorbs so that they do not turn out to be overdried.

Why was pork banned in the USSR

Pig has long been considered an edible product. Citizens of the USSR collected different types for themselves.

There were points for receiving mushrooms for production. People brought there what they collected themselves. But since 1981, the pig has been removed from the list of food products allowed for production.

Citizens shrugged their shoulders and continued collecting pigs familiar to everyone, but for personal use.

Then the government decided to include it in the list of poisonous mushrooms prohibited for consumption.

This order had an impact on conscious citizens - the mass harvesting of red mushrooms was suspended.

Terrible facts about the pig - the reasons for being listed as poisonous:

The scientist Julius Schaeffer during the Second World War tried to prove that the pig contains a deadly poison.
He died two weeks after eating the mushrooms from kidney failure. The fact alerted experts, but the official ban came out only in 1981.
Today it is known for certain that the deadly poisons that the thin and thick pigs contain destroy blood cells, this leads to the gradual destruction of the liver and kidneys.
As a result of the use of pigs, a person develops anemia, jaundice.
Since the diseases that this variety provokes develop slowly, no one associated their occurrence with eating mushrooms.
Many Soviet citizens continued to eat them even after the ban was released and listed as poisonous.

Interesting pig facts:

The poisonous substance is muscarine. It is also part of the most poisonous mushroom in the world - fly agaric. Even half a fly agaric can kill an adult.
Pig kills slowly: its poisons do not disintegrate even with very long cooking. Muscarine is contained in small amounts, but it is not excreted from the body, accumulating, poisoning the organs and blood.
The organs responsible for cleansing are the first to suffer: the kidneys and liver.
A frequent consequence of eating is anaphylactic shock.
Pigs contain substances similar to radiation. According to unconfirmed reports, once in the body, they reduce tumors.
In addition to poisons, mushrooms contain substances that have a beneficial effect on the body: improve heart function, increase immunity.
An interesting fact about mushrooms: they are neither plants nor animals. But genetically they are closer to humans.

The benefits and harms of pigs are incomparable. Useful substances can be obtained from edible mushrooms. You can cook pigs, marinate them.

Just don't do it - human life is priceless. Take care of yourself, eat only edible types of mushrooms.

Useful video

Pig's ear is a very strange, interesting and dangerous mushroom. Previously, it was considered quite edible, but over time, after the first known fatal outcome, when a person ate this mushroom, it was first taken as conditionally poisonous, and eventually poisonous. The use of this specimen at the state level was recognized as poisonous and dangerous. By the way, a pig's ear is also called a pig.

Appearance

In principle, there are many varieties of this fungus in nature, but we will describe and characterize only two main ones: the pig is thick and thin. They differ slightly in size and color.

The pig looks rather strange and unusual:

The hat has a diameter of about 20 cm, with a thin one it will be smaller;
The color has a light brown tint, the older the mushroom, the darker the color becomes;
The hat has a strange shape, it is raised to the top along the edges, and a hole is created in the middle, like a funnel;
The hat is dry, when the rain gets wet outside, sometimes pieces of the skin peel off;
The hat smoothly passes into the leg;
The leg is short, up to 5 cm;
The color is brown, accordingly it changes with the age of the fungus to a darker one;
Scales may be present on the legs, it is uneven, curved and dry in shape;
The plates are free, yellow or ocher;
The flesh is firm, firm, yellow, bitter and turns dark on contact with air.

Pig's ear has no twins.

Impact on the human body

Pig, as mentioned earlier, is considered poisonous. This opinion appeared quite recently, after detailed research. It was during this period that strong, toxic substances were discovered that have a detrimental effect on the human body.

The first and probably the most terrible discovery that was found in this mushroom is a large amount of muscarine. Muscarine is a toxic substance that is present in the chemical composition of the red fly agaric. This substance does not decompose at all under the influence of temperature; accordingly, it does not disappear from the fungus during heat treatment.

Also, in the pig, they found dangerous substances that provoke blood diseases and its coagulation in the human body. As a result of this substance, the blood thickens, and blood clots are created.

In addition to all of the above, the pig tends to accumulate hazardous substances from the environment. At a minimum, this fungus absorbs lead and mercury. Still, pig's ear can cause an acute allergic reaction and anaphylactic shock.

The most unpleasant thing is that all the harmful substances that are present in the pig accumulate gradually in the human body and only after a while can make themselves felt. Therefore, it is sometimes too late to recognize the cause of a person's poisoning, and subsequently a fatal outcome occurs. Also, this fungus causes kidney failure and severe intestinal poisoning. Well, as mentioned above, the symptoms in different people manifest themselves in different ways, for example, one person can live peacefully and eat pigs for a long time. And another can eat quite a bit of this mushroom, and after a couple of days feel a deterioration in health.

How can you cook a mushroom

Although it was said above that this mushroom is dangerous to human health, there are still a couple of recipes according to which the pig can be cooked safely and quite tasty.

Pickling is considered the most popular and delicious method of preparing pork ear mushroom. In principle, this recipe is quite simple and uncomplicated. First, you need to prepare the brine, you need to add salt, pepper and many other aromatic and flavoring spices. Also, don't forget the vinegar.

After the brine is ready, the mushrooms are placed in a wooden container and pressed down with a press from above. Of course, a wooden barrel is the most ideal option, but still, if you don’t have such a container on hand, use an enamel pan.

Also, these mushrooms can be pickled hot. Then, to the whole brine mixture, you also need to add a little horseradish, bay leaf and spirit pepper.

It is important that before marinating the pig, it must be boiled two or three times, after each cooking, the water must be changed.

Output

Whether to collect a pig's ear in your mushroom basket is up to you. But, nevertheless, I would recommend that you bypass it, so as not to regret the consequences. It is better to spend a couple more hours in the forest and find more delicious and edible mushrooms than to rush and get poisoned by a poor-quality specimen.

Pigs are popular mushrooms, which modern scientists, however, refer to the group of poisonous gifts of the forest. In this publication, you will find out the answers to the following questions: “Is the pig mushroom edible or not? What does it look like and where does it grow? What harm can be done to human health? We will talk about all this further.

What do pig mushrooms look like?

The thin pig has several popular names: dunka, pig, pig, pig's ear, straw, solopena. This mushroom belongs to the pig family. Its dense hat - brownish in color with edges turned down - reaches a diameter of 10-15 cm. Its center is pressed down, resembling a small funnel. The surface of the cap is dry to the touch, and on rainy days it becomes sticky and glossy. The plates of the fungus are frequent, reminiscent of ocher in color. The leg has a thickness of 1-1.5 cm, and a height of 9 cm. The fleshy yellowish flesh becomes brown when cut. Another type of mushroom - thick pig - differs in the diameter of the legs (up to 5 cm).

Where do pigs grow?

The mushrooms in question grow in families. Their fruiting period lasts from June to October. They are found in coniferous, deciduous, mixed and other forests. Wet and shady places are the most favorable environment for them. Pigs can be found near aspen, oak, birch, shrubs, on the roots and trunks of uprooted trees, in the area of old ant nests.

Mushroom pig - edible food or not?

This type of forest gifts is still very common among mushroom pickers. But, unfortunately, scientists classified it as a poisonous product. The same decision was made by the Ministry of Health.

Previously, people believed that the pig mushroom was an edible food, absolutely harmless. However, the researchers found that, in addition to those poisons that are destroyed by high temperature (hemoglutin and hemolysin), there is muscarine, which does not dissolve in water. Pigs accumulate radioactive isotopes of copper and cesium. With regular use, these toxic substances accumulate in the blood and cause the formation of antibodies that destroy red blood cells.
As a result, they disintegrate, and the process of hemolysis (loss of hemoglobin) occurs. This leads to sudden onset of anemia, jaundice, liver disease, kidney disease, or abdominal pain. The worst thing is that the initial signs of the disease are absent, and everything appears too late. Therefore, if you hear from anyone that pig mushroom is an edible food, you should know: this is an erroneous opinion! It is a time bomb, and therefore belongs to poisonous mushrooms.

In modern medicine, experts have developed a method by which atrotomentin (a substance with antibiotic properties) is extracted from fat pigs, which is used to make anti-inflammatory drugs.

Today, many people still believe that pig mushrooms are edible. They think that they can neutralize all the toxins by digesting and soaking the product, without even knowing that they are risking their health. In order to avoid unpleasant consequences, it is better to exclude this mushroom from your diet, or use it extremely rarely.

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Description of the thin pig

The diameter of the cap of a thin pig is 12-15 centimeters, in rare cases it can reach up to 20 centimeters. The cap is fleshy, at first its shape is slightly convex with a felt wrapped edge, then it becomes flat, while in the middle it is funnel-shaped-depressed, in rare cases it becomes funnel-shaped. The edge is ribbed, often wavy.

Ecology and distribution of the thin pig

Toxicity of the fine pig

Symptoms of pork poisoning

Treatment for poisoning with a thin pig

Other mushrooms of this genus

gribnikoff.ru

Let's put it straight: "pig's ear"- an unenviable mushroom, the fourth category.
o is considered "conditionally edible", since it is poisonous without special treatment. But turning it into a good tasty product is not so difficult: before cooking pigs in food they must be boiled and the water drained. And if pigs boiled in steeply salted water, then they will simultaneously be salted and rendered harmless. They are used boiled, fried and salted, and sometimes pickled.

Hat at pigs 3-12 cm in diameter, dirty brown, with dark spots, somewhat depressed in the middle, in adult fungi funnel-shaped, velvety, with a curved lobed edge (hence - "pig's ear"). The plates of an adult fungus are descending, brown, easily separated from the pulp and darkening when crushed. The stem is 3-8 cm long and 0.5-1 cm thick, often attached to the cap eccentrically, "obliquely", which makes the mushroom look even more like a dangling pig's ear. pulp at pigs yellowish, fleshy, turning brown at the break.

It grows both on the soil in deciduous, coniferous and mixed forests, forming mycorrhiza with different tree species, and on stumps, roots, clods of tree trunks, on fallen trees, rotten trees and in hollows of coniferous trees, often found in the immediate vicinity of anthills and even on them. Growing on a woody substrate pigs smaller and less fleshy than those growing directly on the soil. They usually meet in "herds".

pigs they love lighted, spacious places: sparse groves, forest edges, birch forests pierced by the sun, clearings, roadsides. They are collected from July to October.

There are different views on the inedibility, even toxicity (and after processing!) Of the mushroom pigs. On the Internet you can read the most conflicting information. Like scientific views, the traditions of many generations to use certain mushrooms may not coincide, they may be erroneous. Everyone makes decisions for himself.

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Heat treatment of pigs

The taste and smell of pigs are very pleasant. Each housewife, when deciding how to process a mushroom crop, should know how to carry out the initial preparation. For example, do you need to know how to cook pigs for frying, marinating, for cooking first courses, etc.? However, regardless of your choice, the principles of cleaning and heat treatment remain the same.

Clean fresh fruit bodies from dirt and debris, rinse in water.
Transfer to a deep container, pour salted water and leave for 5-6 hours.
Repeat the soaking procedure again, changing the water to a new one.
Cut large specimens into pieces, leave small ones whole.
Boil pigs at least 2 times for 10 minutes. In the process, the product becomes almost black, but this feature should not scare you. This is a normal condition for pigs facing heat treatment.

How to cook fat pigs: a classic recipe

It is unlikely that anyone will refuse to eat fried mushrooms! The enticing smell of the dish, coming from the kitchen, will gather the family at the table in the blink of an eye. Frying the "gifts of the forest" is the most suitable option, allowing the impatient to quickly taste a delicious mushroom dish.

Pig fat - 0.5 kg (the amount is indicated in boiled form);
Onions - 2 large pieces;
Butter (soft) and vegetable - 2 tbsp. l.;
Salt, pepper, favorite spices;
Fresh greens (optional)

How to cook a fat pig by frying it according to the classic recipe?

Recipe for fried pork mushrooms with cheese

For cooking fried pigs, a recipe with the addition of cheese is also suitable. This product is loved by everyone without exception, especially in combination with mushrooms.

In our recipe, we will use hard cheese, but you can take processed or sausage (smoked) cheese.

The main product is 0.4 kg;
Bulb - 1 large piece;
Hard cheese - 170 g;
Salt pepper;
Vegetable oil or butter;
Parsley, dill.

The cooking method for pig mushrooms fried in a pan with cheese is divided into stages:

Peel the onion from the husk and rinse well in water.
Cut into small slices or thin half rings.
Put the fruit bodies that have been cleaned and boiled into a hot frying pan with oil.
Fry over medium heat for about 7 minutes and add the onion, mix and continue to fry over the same heat for about 10 minutes.
Lightly salt and pepper, stir and taste. The dish should be slightly undersalted, as the cheese itself is salty.
Grate the cheese on a coarse grater, sprinkle the dish on top, reduce the heat to a minimum, cover and simmer for 3-5 minutes.
Remove from stove and garnish with fresh herbs.

How to cook pig mushrooms fried with sour cream

As you know, real culinary masterpieces are created from the simplest and most affordable products. In home cooking, fried pork mushrooms can be safely attributed to such masterpieces - how to cook such a tasty and mouth-watering dish? We have already introduced you to the classic recipe for this delicacy. Now we offer to stop at an appetizer of pigs fried in sour cream.

Boiled pigs - 0.7 kg;
Sour cream homemade or purchased (fatty) - 3-4 tbsp. l.;
Onions - 2 pcs.;
Spices - salt, pepper, favorite seasonings;
Greens - optional.

How to cook pigs fried with sour cream?

The first step is to peel and chop the onion, choose the method of cutting as desired.
Then heat the required amount of vegetable oil in a pan and put the boiled mushrooms.
Fry over medium heat for a few minutes and add the onion, mix.
After 10 minutes of frying, add sour cream, stir well, reduce heat and simmer for a few more minutes. You can take mayonnaise instead of sour cream, or mix an equal amount of both ingredients.
Add salt, pepper, and other favorite spices, stir and remove from heat.
Garnish with chopped herbs and serve with various side dishes: potatoes, pasta, cereals, etc.

How delicious to cook pork mushrooms fried with potatoes

Fortunately, the recipes for cooking fried pigs did not end there. So, many housewives like to combine them with potatoes - this is both a side dish and a tasty addition to it. The dish turns out to be appetizing and very satisfying; it can be found very often on the table of Russian families.

Pigs - 0.6 kg;
Potato - 0.4;
Onions - 2 pcs.;
Vegetable oil;
Salt pepper.

How to fry pigs with potatoes in order to make a full-fledged lunch or dinner from this combination?

Prepare mushrooms for frying in the manner mentioned at the beginning of the article.
Peel the potatoes, cut them into cubes or slices, put them in water and leave for 20 minutes to remove the starch.
In the meantime, pour oil into the pan and put the prepared pigs there.
Fry for 10 minutes and add the onion, cut into half rings, and continue to fry for another 5 minutes.
Dry the sliced potatoes with a kitchen towel and add them to the mushrooms, fry until tender with the lid open.

How to cook edible pig mushrooms for frying

How else to cook edible pig mushrooms at home using frying? Many people like to add garlic to fried mushrooms. This product brings pleasant notes of piquancy to the dish. It is very easy to make, as the simplest and most affordable ingredients are taken. So, for 0.5 kg of the main product - pigs, you only need to take:

Onion - 1 small head;
Garlic - 4-7 cloves (depending on the desired sharpness);
Fresh greens - 1 bunch;
Vegetable oil;
Mayonnaise - 1-2 tbsp. l.;
Salt pepper.

A step by step recipe will show you how to cook pork mushrooms with garlic.

Following the rules of primary processing described at the beginning of the article, we prepare pigs for frying.
We heat the oil in a frying pan and fry the prepared mushrooms for 5-7 minutes, without closing the lid, so that the moisture evaporates.
Meanwhile, peel the onion along with the garlic.
Grind: onion - thin half rings, and garlic - small cubes, you can use a garlic press.
Add the onion to the fried mushrooms and continue to fry over medium heat for 10-15 minutes.
We dilute the mayonnaise with a few tablespoons of water, send garlic, salt, pepper and chopped herbs there.
Stir and pour the resulting mixture of mushrooms with onions, reduce the heat and simmer under a closed lid for another 5 minutes.
Serve with your favorite side dish, bon appetit!

How to cook pig mushrooms: a recipe for a slow cooker

Let's not bypass the favorite kitchen assistant - the slow cooker. This is a very convenient device that allows you to cook delicious and healthy meals. Many housewives, especially from large families, have long appreciated its benefits. In a word, the multicooker will do everything for you, because you do not have to stand over the stove from the beginning to the end of cooking. A step-by-step description, as well as illustrative photos, will show how to cook pig mushrooms using a slow cooker.

Boiled pigs - 700 g;
Butter (softened) - 2-3 tbsp. l.;
Salt;
Peppercorns - 4 pcs.;
Bay leaf - 1 pc.;
Greenery.

Add oil to the bowl of the kitchen appliance and heat it well in the “Baking” mode.
Then immerse the mushrooms and leave on the same mode, setting the timer for 30 minutes.
After 20 minutes, open the lid, salt the mushrooms, add pepper and bay leaf, stir and cover the lid again.
After a beep indicating the end of the frying process, wait 5-10 minutes.
Serve to the table, garnished with finely chopped greens.

As you can see, cooking fried pig mushrooms in a slow cooker is not difficult even for a novice housewife.

Method for preparing edible pig mushrooms with chicken

One of the most popular combinations in home cooking is mushrooms and poultry meat. Recall that it is the fat pig that is an edible fruiting body, which cannot be said about its “sister” - the thin pig. Fried mushrooms with chicken in sour cream will decorate not only the everyday family meal, but will also prove to be excellent on the festive table.

Boiled pigs - 500 g;
Chicken breast - 1 pc.;
Garlic - 2 cloves;
Sour cream - 3 tbsp. l.;
Curry - ½ tsp;
Vegetable oil - 1-2 tbsp. l.;
Salt pepper.

Cooking a fat pig in combination with chicken occurs in the following way:

Peel the chicken breast, rinse with water, pat dry with a kitchen towel and cut into small pieces.
Peel the garlic, cut or pass through a press, add to the chicken.
Pour curry here, mix and leave to marinate a little.
Heat the oil in a frying pan and send the chicken breast there, fry until golden brown.
Add boiled pigs, mix and continue to fry for 10-15 minutes.
Reduce the heat to a minimum, add sour cream, mix and simmer under a closed lid for another 10 minutes.
At the very end, salt and pepper, you can decorate with fresh herbs.

How to cook fat pig soup

Mushroom soup is another suitable way to cook pigs. With it, you can organize a full meal for the whole family. And who would refuse a plate of delicious mushroom soup?

Pigs (peel and boil) - 700 g;
Potatoes - 5 pcs.;
Carrots and onions - 1 small each;
Rice - 3 tbsp. l.;
Salt, black peppercorns;
Bay leaf - 1 pc.;
Fresh dill - 3-4 sprigs;
Meat broth or water - 2 liters.

How delicious to cook a first course from pigs?

Peel the potatoes, cut into cubes or sticks, put in a boiling broth.
Add grated fresh carrots and rice.
Boil for 10 minutes and send the mushrooms to the broth, continue to cook until the potatoes are ready.
Peel the onion, finely chop and put it in the soup.
Boil for a few more minutes, and then add salt, pepper, bay leaf and fresh chopped dill.

Piggy mushroom caviar

There are many ways to prepare pigs for edible mushrooms. For example, you can make delicious and fragrant caviar that will help you out during quick snacks. In addition, it can be used to fill dough products: tartlets, pies, pancakes, pies, pizzas, etc.

Pigs that have undergone primary processing - 700 g;
Carrots, onions and bell peppers - 2 each;
Garlic - 2-4 cloves;
Tomato paste - 1-2 tbsp. l.;
Vegetable oil - for frying;
Sugar, salt, pepper.

The next steps will show you how to cook a fat pig in the form of mushroom caviar.

Fry the peeled and boiled mushrooms in a pan until the liquid evaporates, transfer to a deep bowl. You can also take frozen fruit bodies for cooking, but they must be thawed naturally by transferring them from the freezer to the refrigerator overnight.
Cut carrots, onions and peppers into cubes and also fry in vegetable oil until tender.
Combine vegetables with mushrooms, beat with a blender or pass through a meat grinder.
Put the resulting mass into a deep bowl with a thick bottom, add the garlic passed through the press, tomato paste, salt, sugar and pepper to taste, mix.
Simmer caviar over low heat for 30-35 minutes, then put in glass jars.
If you want to prepare caviar from pigs for the winter, add 1 tbsp at the end of cooking. l. 9% vinegar, and then spread the mass in sterilized jars and sterilize again for 20 minutes, but already with the workpiece.
Close the jars with tight plastic lids or roll them up with metal ones.

Pickling pigs according to the classic recipe

Pickling is considered the most common way to harvest mushroom crops for the winter. The presented classic recipe will show how to properly cook pork mushrooms by marinating.

Fruit bodies (boiled) - 1 kg;
Salt - 2 tsp (with a small slide);
Sugar - 4 tsp;
Vinegar (9%) - 5-6 tbsp. l.;
Vegetable oil - 5 tbsp. l.;
Black pepper (peas) - 15 pcs.;
Bay leaf - 3 pcs.;
Carnation buds - 2-3 pcs.
Water - 3 tbsp.

We combine salt, sugar, vinegar, oil, pepper, bay leaf and cloves in water, mix and put on fire.
When the crystals of salt and sugar dissolve, immerse the prepared pigs there and boil for 10 minutes.
We shift the mushrooms into sterilized jars, and remove the bay leaf from the marinade.
Pour mushrooms with marinade and roll up, you can close it with tight nylon lids.
Let cool and take out to a cool room for at least 3 days, after which you can try the snack.

Watch also the video on how to cook pigs according to the classic marinating recipe.

Marinated pigs with garlic

How else to cook pork mushrooms deliciously by marinating? We suggest that you familiarize yourself with the recipe in which garlic is added, making the preparation more spicy and piquant.

Boiled pigs - 1-1.5 kg;
Water - 1 l;
Garlic - 10 cloves;
Vinegar 9% - 80-100 ml;
Salt - 2 tsp;
Sugar - 4 tsp;
Bay leaf - 4 pcs.;
Black pepper - 10-15 grains.

How to cook pork mushrooms, our step-by-step recipe will tell in detail.

We distribute pre-cleaned and boiled fruiting bodies in sterilized jars.
Next, we prepare the marinade: we combine all the ingredients in water (pass the garlic through a press).
We put on medium heat, stir until the crystals of salt and sugar dissolve.
Boil the marinade for 10 minutes and pour the jars with mushrooms, in the process we remove the bay leaves.
Roll up, let cool and transfer to storage in the basement.

mushroom-info.ru

Svinushka thin - a mushroom of the Svinushkovye family, the genus Svinushka. Until 1981, these mushrooms were considered conditionally edible, they were classified as category 4 in terms of taste, but today they are classified as poisonous. A thin pig is also called a filly, a cowshed, a pig farmer, a pig, a straw, a pig, a dunka, a solopen and a pig's ear.

The Latin name for the fungus is Paxillus involutus.

Description of the thin pig
The diameter of the cap of a thin pig is 12-15 centimeters, in rare cases it can reach up to 20 centimeters. The cap is fleshy, at first its shape is slightly convex with a felt wrapped edge, then it becomes flat, while in the middle it is funnel-shaped-depressed, in rare cases it becomes funnel-shaped. The edge is ribbed, often wavy.

The color of the cap in young specimens is olive-brown or olive-brown, while in adults it varies from rusty-brown to gray-brown. On the cut and when pressed, the fungus darkens. At a young age, the surface of the cap is dry, fluffy, fibrous to the touch, and in adulthood it becomes smoother. In wet weather, the hat becomes sticky and shiny.

The flesh is firm, becoming loose with age. The color of the pulp is pale yellow, yellow-brown or brownish, becoming darker on the cut. In dry weather, the flesh often becomes wormy. It has no particular smell or taste.

The hymenophore is folded, descending, called pseudolamellar. The folded layer is easily separated from the lower surface of the cap, unlike true plates. The color of the pseudoplates is from rusty-brown to yellow-brown, they are lighter than the cap, and become dark when pressed. Spore powder brown.

The leg is short, its length reaches 9 centimeters, and its diameter reaches 2 centimeters. The structure of the leg is solid. Its surface is matte, smooth, dirty yellow or ocher-olive in color. The color of the leg is lighter than the cap or can be almost the same tone with it.

Ecology and distribution of the thin pig
These mushrooms grow in forests of various types, they are mainly found in shady, humid places. Sometimes they can even settle on tree trunks. Piglets grow thin in groups, and rarely come across singly. Massively found from June to October. Thin pigs bear fruit every year and often.

Toxicity of the fine pig
For the first time, the poisonous properties of the thin pig were noted in 1944, when the German mycologist Julius Schaeffer ate them and felt unwell, he began vomiting, fever and diarrhea. After 17 days, the scientist died, the cause was acute renal failure.

The lethal outcome after eating a thin pig is due to the content of a toxin in it - a lectin, which is not destroyed even when boiled.

The pig provokes a powerful allergic reaction. In the 1980s, physician René Flammer discovered a pig antigen that triggers autoimmune reactions by breaking through one's own red blood cells. After some time of using the antigen of the fungus, an immune response is formed, in which antibodies are produced that damage cells with membranes of pig antibodies. The destruction of red blood cells by antibodies provokes hemolytic anemia and renal failure.

Because it takes time for antibodies to develop, the autoimmune response is most severe in people who frequently consume swine, especially if they have a history of gastrointestinal distress. The sensitivity of the human body to toxins is diverse, children are most affected.

In addition, it is believed that the thin pig accumulates radioactive isotopes of copper and cesium. The content of these elements in mushrooms can be tens and hundreds of times greater than in the soil.

In 1981, the USSR Ministry of Health excluded the thin pig and the thick pig from the list of mushrooms allowed for consumption. And in 1984, this mushroom, according to the order of the chief sanitary doctor, began to be considered poisonous. In 1993, the pig was added to the list of inedible and poisonous mushrooms.

Symptoms of pork poisoning
Gastrointestinal symptoms develop first: diarrhea, vomiting, abdominal pain, while the volume of circulating blood decreases. Soon there are symptoms of intravascular hemolysis: jaundice, pallor, decreased diuresis, formation of hemoglobin in the urine, in complex cases, oligoanuria.

Poisoning with a thin pig can cause serious complications: shock, intravascular coagulation and acute renal failure.

Treatment for poisoning with a thin pig
There is no antidote. To reduce the severity of the autoimmune reaction, antihistamines are used. With maintenance treatment, blood counts, kidney function, water and electrolyte balance and blood pressure are checked. As an additional method of treatment, corticosteroids are used, which can reduce the severity of complications. Antibodies are removed from the blood by plasmapheresis. And kidney failure is treated with hemodialysis.

Other mushrooms of this genus
Alder pig, also known as aspen pig, is a rather rare mushroom that has an outward resemblance to a thin pig. These mushrooms got their name because they grow under aspens and alders. Like the thin pig, the alder pig is a poisonous mushroom.

You can distinguish an alder pig from a thin one thanks to a cracking hat and a more yellow-red tint. In addition, these mushrooms differ in places of growth.

The fat pig has a hat with a diameter of 8-20 centimeters. Its color is olive-brown or brown. At a young age, the surface of the cap is velvety, felted, but as it matures, it becomes bare, dry and may crack. In young specimens, the caps are convex, but then they expand and become tongue-shaped. The edges are slightly wrapped, and the central part of the cap is depressed. Leg, short, thick and fleshy. Its surface is also velvety. Most often, the legs are shifted to the edges of the hats. The height of the legs is 4-9 centimeters. The appearance of this mushroom is massive.

Fat pigs are rare. These mushrooms begin to bear fruit in July and continue until late autumn. They grow singly or in small groups. Pigs fat can grow on the ground, on roots and stumps. They prefer coniferous, and in rare cases, deciduous forests. You can distinguish an alder pig from a thin one thanks to a cracking hat and a more yellow-red tint. In addition, these mushrooms differ in places of growth.