Pig Mushroom Recipes

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  Snacks

• Cooking time:

  1 hour

Ingredients

• pigs
• onion
• vegetable oil
• salt and spices
• butter
• fresh herbs

Pigs are the most common mushrooms, and many people love their dishes. How to cook mushrooms, each housewife decides for herself, but before trying the pigs, you should carefully study their description and photos. After all, mushrooms can be both edible and poisonous.

What is this mushroom

Pigs are often found in deciduous and coniferous forests, and can also grow in ordinary summer cottages. But such mushrooms can be of two types: thin (they are poisonous) and thick, which until recently were considered "conditionally edible". They were considered because even fat pigs accumulate poisonous substances in themselves, so scientists do not recommend eating such mushrooms.

But experienced mushroom pickers insist that if pigs are collected at a young age and in ecologically clean places, they will not do any harm.

The fat pig has no resemblance to its poisonous relatives. The diameter of the cap can range from 2 to 15 cm, it all depends on the conditions in which the mushroom grows. And just by the hat you can tell whether it is young or not. In young individuals, the edges of the cap are bent down and do not have bulges; with age, the edges remain curled up, but the cap begins to acquire a funnel shape.

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Young pigs have a light olive hue, and mature individuals become grayish. The leg of such mushrooms is solid and short, the flesh is dense and fleshy.

Fried pigs - a simple recipe

Pigs are no different from other types of mushrooms in terms of cooking. You can cook them in different ways, both frying in a regular pan, and canning for the winter. But if you carefully study the description from the photo, you can understand that such mushrooms cannot be simply washed and fried.

Pre-processing is very important here, and such a process should in no case be ignored, otherwise you can harm your health.

Ingredients:

• 500 g of pigs;
• 2 large onions;
• 2 tbsp. l. vegetable oil;
• 2 tbsp. l. butter;
• salt and spices to taste;
• greens to taste.

Preparation:

First, we will prepare the pigs, that is, we will carry out preliminary processing. We clean the fruit bodies of debris, dirt, rinse them under water and put them in a deep bowl

• Fill with cool and always salted water, leave for 5-6 hours. Then we drain the water, fill it with clean, also salted water, repeat the soaking process.
• After that, grind the large mushrooms, if the specimens are small, then you can leave them whole.

Next, boil the mushrooms 2 times for 10 minutes. When cooked, they will turn almost black. Don't be scared, this is normal for pigs

Now you can fry the mushrooms, and for this we heat the butter in a pan along with the vegetable oil

We spread the pigs and fry for 5-7 minutes

After that, fill in the diced onion, fry for another 10 minutes, at the end sprinkle with salt, pepper and other seasonings to taste

Sprinkle the finished pigs with fresh herbs and serve. If desired, the mushrooms can be fried with the addition of cheese or sour cream.

Fried pigs with potatoes

Many housewives love to fry pigs with potatoes. Cooking mushrooms in this way is very simple, the dish turns out to be hearty and tasty. But once again we remind you that before enjoying a delicious dish, you must both carefully study the description of the mushrooms from the photo, and do not forget about their preliminary processing.

Ingredients:

• 1 kg of pigs;
• 2 onions;
• 5 cloves of garlic;
• 10 potato tubers;
• 7 tbsp. l. vegetable oil;
• 1 tbsp. l. butter;
• 100 g of hard cheese;
• some green onions;
• salt, pepper, paprika to taste.

Preparation:

Be sure to soak the pigs, boil, then rinse, put them in a colander. Onion peeled from the husk, chopped into small cubes, we pass the cloves of a spicy vegetable through a fine grater

Also, use a grater to grind the cheese, finely chop the green onions

In a frying pan, heat 1 tablespoon of vegetable oil along with butter, put the pigs and fry them for 10 minutes

Then pour onion and garlic to the mushrooms, fry with periodic stirring for another 10 minutes, at the end add salt and pepper

In a separate frying pan, heat the remaining oil, add potatoes cut into strips or cubes. Fry for 30 minutes. In the process of frying, salt the potatoes, taking into account that the mushrooms are already salted

Now we shift the mushrooms to the potatoes, mix

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Sprinkle the ingredients with cheese and cook over low heat for another 5 minutes. Sprinkle the finished pigs with potatoes with green onions and serve.

Pig Mushroom Soup

Pigs can be cooked in different ways. They make a very tasty soup. But if after you have read the description of such mushrooms, there are fears for your health or there is simply no way to pick up fresh mushrooms, then it is better to use dried ones for cooking. Moreover, it is much easier to cook a fragrant and mouth-watering soup, as in the photo, from dried pigs than from fresh ones. After all, such a long process as soaking is reduced from 10 hours to 30 minutes.

Ingredients:

• 30 g dried pigs;
• 250 ml of warm water;
• 1 tbsp. l. chopped parsley;
• 1 clove of garlic;
• 5 tbsp. l. olive oil;
• 100 g of fresh mushrooms (champignons, white);
• 125 ml of white wine (dry);
• 1 liter of beef broth;
• 1 tbsp. l. flour;
• salt and pepper to taste;
• 4 slices of bread.

Preparation:

Put the dried pigs in a bowl, fill with warm water and leave for 30 minutes. After the mushrooms are chopped, we do not pour out the water, but filter and save

Pour 4 tablespoons of olive oil into a saucepan with a thick bottom, heat and sauté chopped garlic with parsley for 2 minutes

Then we fall asleep pigs and any fresh mushrooms cut into cubes, you can take a porcini mushroom or champignons that are familiar to us

Simmer for 5 minutes, and then pour in the wine, after a couple of minutes - broth and water in which the pigs were soaked, leaving 4-5 tablespoons. Cook for 25 minutes

Heat the remaining oil in a frying pan, add flour and fry until it darkens. Then we remove from heat, pour in water from under the mushrooms and stir everything thoroughly

Pour the resulting flour mixture into the soup and cook with continuous stirring for 2-3 minutes

Cut slices of white and gray bread into cubes, dry in the oven or in a dry frying pan. Pour the finished pig soup into plates, sprinkle with croutons and serve.

Pickled pigs

If you study the description of the pigs, then it can be noted that there are no obstacles to preparing these mushrooms for the winter. Well, how to cook delicious pickled pigs, you can find out in the proposed recipe with a photo.

Ingredients:

• fresh pigs;
• sugar;
• salt;
• Bay leaf;
• dill umbrellas;
• Carnation;
• allspice peas;
• vinegar.

Preparation:

We clean the pigs, rinse well and chop them into cubes, with the exception of small specimens

We put it in a saucepan, fill it with water and put it on fire. Bring to a boil and be sure to remove the foam as soon as it appears. Cook the mushrooms for 10 minutes, then drain the water, rinse the pigs well under running water

Put the mushrooms in the pan again, pour clean water into them and add salt. For 1 liter of water, you will need 2 tbsp. l. salt. Bring to a boil again, cook for 25 minutes. If foam appears, then remove. After boiling, we drain the water, but we no longer rinse the pigs

Now we boil the mushrooms again, but with spices. So, for 1 liter of water we measure 1 tbsp. l. salt. From spices for 3-4 liters of boiled mushrooms, we take 6-7 allspice peas, 6-7 clove buds, 6-7 bay leaves and also 6-7 dill umbrellas

Cook the spiced pigs only under a closed lid, otherwise all the aromas of spices will disappear

15 minutes after boiling, pour 1 teaspoon of sugar, and after another 10 minutes pour in 0.5 tbsp. tablespoons of vinegar essence (70%), mix and turn off the heat

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Put 2 dill umbrellas in each pre-sterilized jar, spread the mushrooms, roll up. We turn the jars, it is not necessary to wrap them up, we just put them in storage after cooling.

How to salt pigs correctly

Salting is another way to cook pig mushrooms for the winter. The mushroom appetizer turns out to be very tasty, and all the details of the preparation of winter preparation can be found in a step-by-step recipe with a photo and description. It should be noted right away that there is a cold salting and a hot salting method.

Cold ambassador

Cold salting will allow you to get delicious and spicy pigs. If you add horseradish leaves to the mushrooms, then they will also turn out to be crispy.

Ingredients:

• 1 kg of pigs;
• 10 black currant leaves;
• 30 g salt;
• 3-4 peas of black pepper;
• 2-3 cloves of garlic.

Preparation:

We clean the pigs of dirt and debris, wash, if the specimens are large, then cut into cubes, fold, fill with water and leave for a day

During this time, we change the water at least 5 times, this is the only way to make the mushroom safe for health

After soaking, we wash the mushrooms, fill them with salted water and cook the pigs in three passes. Boil for the first time for 5 minutes, the second time for half an hour and the third time for 40 minutes

Now put dill, currant leaves, garlic and peppercorns at the bottom of any suitable container, you can also put horseradish leaves. Next, we put the cooled pigs, sprinkle the mushrooms with rock salt, fill with boiled water, put oppression on top and leave for a day

After the mushrooms are laid out in sterile jars, filled with brine, closed with an ordinary nylon lid and put away in a cool place. After 1, 5 months, the piglets can be served to the table.

Hot way

You can salt pigs for the winter in a hot way. The peculiarity of the proposed recipe with a photo and a description is that the mushrooms need to be both boiled and fried in oil. Well, many housewives prefer to cook pigs in a hot way, because it is considered safer.

Ingredients:

• 1 kg of fresh pigs;
• 2 tbsp. l. rock salt;
• 1 head of garlic;
• 4-5 peas of black pepper;
• 3-4 bay leaves;
• vegetable oil.

Preparation:

1. We pre-process the pigs, that is, clean, soak and boil in salt water 2 times for 5 and 30 minutes.
2. Pour the mushrooms into a deep frying pan and fill with oil so that it completely covers them.
3. Next to the mushrooms, fall asleep chopped garlic, peppercorns and bay leaves.
4. We fry the pigs for half an hour, stir the mushrooms periodically so that they do not burn.
5. After that, we put the hot pigs in jars, close them with lids and send them for storage in a cool place.

If it happened that the appetizer turned out to be too salty, then soak the mushrooms for 1, 5 hours, and then season with aromatic oil and onions.

All the proposed recipes with descriptions and photos will allow you to cook a variety of dishes from pigs. And with proper processing, mushrooms will not harm your health. But, before cooking, you should still take into account the fact that pigs are insidious mushrooms, since the effect of their poison does not appear immediately.

Toxins are simply deposited in the body and the more mushrooms you eat, the more they become. Symptoms of poisoning do not appear immediately, a person may not even know that his body is poisoned. Therefore, whether to eat such mushrooms or not is up to you.