Dishes with pigs - 0 cooking recipes

Before rushing to the kitchen to cook pork mushrooms, it is worth determining what they are. There are several types of these mushrooms. The first, thin ones, were previously conditionally poisonous, and then moved into the category of poisonous and prohibited for consumption on the territory of the USSR. The second ones, thick ones, can be cooked. But they are also defined as conditionally edible. This means that they must be boiled before adding to any dishes. It is also worth clarifying that in Western countries, pig mushrooms are inedible mushrooms with toxic properties that have not yet been studied.

Thick, or felt, pig is a fleshy mushroom with a convex round cap with a diameter of up to 15-20 cm. Its center is slightly depressed and the edges are tucked. The surface, velvety to the touch, has a brown or brown tint. The pulp itself can be white or yellowish, and quickly darkens in air. The mushrooms have a bitter taste and almost no smell. People also call them pigs, pigs, dunki, cowsheds. And despite the ban on preparations, they are quite actively consumed as food in the Russian outback.

After collecting, thick pigs must be soaked in cold water with salt and lemon juice. And change the water three or four times a day. Then rinse the mushrooms in running water and cook for about five minutes with salt. Then pour out the liquid and do not use it under any circumstances. Add water to the pan again and cook the pigs for half an hour. Drain the water and repeat the procedure again. At the end, wash the mushrooms well and dry them.

In this processed form, felt pigs can be used in any dish, including homemade twists, salads, sauces, soups, stews, casseroles, and pies. Marinated and pickled mushrooms are considered especially tasty.

When boiled, the composition of pigs is as follows: 30 kcal, BZHU 3.7