How to cook fried pig mushrooms. Mushroom Svinushka - Recipes Properties and How to Cook. Pig soup

Svinushki are quite popular among mushroom lovers. And this is not surprising because they have a rich taste and pleasant aroma. Some time ago, this mushroom was considered inedible. But now it has been proven that if it is properly prepared, then its use does not pose any health hazard. You can cook a lot of these mushrooms delicious dishes. But the greatest interest among housewives is the question of how to prepare pickled pigs. This appetizer, prepared for the winter, will decorate any table.

There are two main types of these mushrooms:

1. The pig is fat. Such mushrooms are most often found on stumps coniferous trees. You can start collecting them in the first month of summer. They are characterized by a large cap, the diameter of which can reach 20 cm. As a rule, it has a reddish-brown color. Below you can notice thin plates of a yellowish tint. If the cap is broken, the fracture site begins to darken in the air. The pig's leg is short and dense. Often it has a curved shape. This type of mushroom is still considered inedible, so it is not recommended to eat it.
2. The pig is thin. Such mushrooms can be found near spruce, poplar and birch trees. They are characterized by a large fleshy cap, the diameter of which can reach 10 cm. In young mushrooms, the cap has a flat shape. As the mushroom matures, the cap becomes funnel-shaped. The mushroom stem is short and has a lighter color compared to the cap. It is this type of pork that is best suited for marinating at home. The main thing is to choose the right recipe and follow it strictly.

How to prepare mushrooms for pickling?

The key to success in preparing winter snacks will be not only the correct recipe, but also proper preparation of the pigs. After you have brought mushrooms from the forest, you need to sort them out. Remove rotten and wormy specimens. Then the pigs need to be washed thoroughly. If there is a lot of debris stuck to them, soak the mushrooms in water for a while before cleaning. After this they can be easily cleaned.

Cleaned pigs need to be filled with cool water and soaked for about an hour. After this, cut them into pieces, place them in a saucepan, cover with water and boil for 25 minutes. During this time, the mushrooms should turn black.

With added olive oil

There are several answers to the question of how to marinate pigs. One of them will be a recipe for preparing winter snacks with the addition of olive oil. Such mushrooms turn out to be especially tender and tasty.

Prepare:

• 750 ml olive oil.
• 500 ml vinegar (it is better to give preference to wine vinegar).
• 2 tablespoons salt.
• 4 bay leaves.
• 6 clove buds.
• 6 black peppercorns.

Place the prepared pigs into a saucepan, add water, vinegar and a little salt. This mixture must be boiled for 10 minutes. After this, the liquid can be drained.

Place the pigs into pre-sterilized jars. They should be laid out in layers, alternating with spices. At the very end, pour olive oil into each jar. Seal the jars tightly with sterilized lids. This dish, prepared for the winter, should be stored in the refrigerator. This recipe will help you prepare a dish that your family and all your guests will surely enjoy.

Traditional recipe

Marinated pig mushrooms are a tasty and nutritious snack that you can enjoy all winter long. It is best to use a simple traditional recipe to prepare it.

In addition to a kilogram of mushrooms, stock up on the following ingredients:

• 2 cloves of garlic.
• A couple of sprigs of dill.
• 1 liter of water.
• 1 tablespoon salt.
• 1 tablespoon sugar.
• 4 clove buds.
• 3 laurel leaves.
• 5 black peppercorns.
• 2 tablespoons vinegar.

Place the prepared pigs in a saucepan with water, add a small amount of salt and cook for half an hour. After this, they need to be washed and filled cold water. In this state they should stand for about an hour.

To prepare the marinade, you need to boil a liter of water in a saucepan and add all the spices to it. Carefully move the prepared marinade and boil for several minutes.

Pour the soaked pigs with the resulting marinade and bring the mixture to a boil. Cook the mushrooms for 10 minutes. Place finely chopped garlic and dill into the pigs. Mix thoroughly. Place the pigs into sterilized jars and close the lids. This winter snack should be stored in the refrigerator. This recipe will allow you to prepare a hearty dish that you can serve to your guests.

With added onion

Using this recipe, you can prepare a winter snack that will appeal to all lovers of savory taste.

To prepare it, stock up on the following ingredients:

• 1 onion.
• 2 cloves of garlic.
• 4 black peppercorns.
• Vegetable oil.
• 2 tablespoons vinegar.
• Salt.

Place the prepared boiled mushrooms back into the saucepan, add water and put on fire. Add a little salt and a grain of black pepper there. Bring the mixture to a boil.

Cut the onion into half rings, finely chop the garlic. Place some onion and garlic in each sterilized jar. Then lay out the pigs. Add vinegar and vegetable oil. Place the lids on the jars and shake to combine the ingredients. This snack must be stored in the refrigerator.

With added cinnamon

If you want to prepare an appetizer that will have a slight oriental touch, then you should use the following recipe.

In addition to a kilogram of pigs, you will need:

• Liter of water.
• 2 tablespoons salt.
• Half a glass of vinegar.
• 3 bay leaves.
• 5 black peppercorns.
• 5 sprigs of dill.
• Cinnamon to taste.
• 2 tablespoons of sugar.
• 10 cloves of garlic.
• Vegetable oil.

Pour the prepared mushrooms with water and boil for 20 minutes. After that, drain them in a colander and let the liquid drain completely. At this time, boil water and add all the above spices, as well as vinegar. Place the mushrooms in sterilized jars and fill with hot marinade. All that remains is to add two tablespoons to each jar vegetable oil and seal tightly with lids. This snack is best stored in the refrigerator.

By choosing a recipe that suits you, you can quickly prepare a hearty and incredibly tasty snack.

Many people in Russia love salted pigs, even though mushrooms are classified as conditionally edible, and some species of the pig family are officially considered poisonous .

The recipes presented below for how to pickle pigs in jars for the winter, if you follow all the recommendations, will help you prepare these mushrooms correctly.

You can also find out how to cook deliciously, or, if you read more about our website.

The classic method of pickling pigs will tell you how to properly process and prepare mushrooms for pickling, later, when eating them, without fear for your health. Compliance with all points of the recipe guarantees a tasty result.

You will need:

• one kg of fresh pig caps;
• 50 gr. non-iodized coarse salt;
• ten sprigs of dill (with an umbrella);
• three pieces currant leaves (from black currant);
• five pieces cloves of garlic;
• 5 pieces. black peppercorns.

Salt pig recipes:

1. Wash freshly picked mushrooms thoroughly in running water to remove forest debris and dirt, clean them, remove suspicious areas on the body of the mushrooms, cut large specimens into several smaller pieces.
2. Place the processed mushrooms in a wide bowl and fill with plain cold water. Soaking will take 15 hours, and the water in the basin must be changed every five hours - this required condition, since we must not forget that pig mushrooms are officially classified as poisonous mushrooms.
3. After soaking, place the mushrooms in a large saucepan, add salted water, put on the fire and wait for it to boil. Boil the pork for five minutes after the water boils.
4. Pour the boiling water into the sink and rinse the mushrooms in plain water.
5. Place the pigs back into the pan, add water and add salt. This time, after the liquid boils, cook for up to half an hour.
6. Pour out hot water from the pan, rinse the mushrooms again.
7. For the third time, fill the pigs with fresh water, add salt, boil and cook for forty minutes.
8. Meanwhile, wash the currant leaves (black) and dill.
9. Cut the peeled garlic cloves into slices.
10. Sterilize the jars in any convenient way and dry them.
11. Boiled last time Throw the pigs into a colander, let them lie there so that the excess liquid drains from them after cooking.
12. Processed pigs are packaged in sterilized containers dense layers, and currant leaves and dill umbrellas are placed at the very bottom of the jars, and the mushroom layers are sprinkled with salt mixed with peppercorns and garlic slices.
13. Boil in a separate container (saucepan or kettle) clean water, which we then pour over the mushrooms in jars.
14. Place pressure in the jars (for example, a glass filled with water).
15. Containers with pickles should cool down at room temperature, then the workpiece should be moved to a cooler dark place (5-8°C).
16. After 45 days, the pigs will be salted and ready to eat.

How to hot salt pork

Cooking mushrooms according to this recipe is quite labor-intensive, but in the end you will be sure that the processed different ways pigs will not harm your health. The preparation is interesting because in addition to boiling, there is also a process of frying in oil - this is not typical for the procedure for pickling mushrooms, but it is very original. As a result, you will get delicious salted pigs that will go well with other dishes on the table.

Need to:

• fresh young pigs - 1 kg;
• coarse salt without added iodine - 2 tbsp. l.;
• small head of garlic - 1 pc.;
• oil (vegetable) - from 100 grams;
• bay leaves - 5 pieces;
• peppercorns (black and allspice) - 7-10 pieces.

How to salt pigs for the winter:

1. When collecting pig mushrooms in the forest, pay more attention to young and small specimens; after all, young mushrooms have not yet absorbed much harmful substances from environment. Wash the collected pigs (also known as pigs, dunkas, cowsheds) thoroughly with cool water and clean them. If you come across large mushrooms, cut them into two or four smaller pieces.
2. Place the prepared clean pigs in any large container, fill with cold water so that it hides the mushrooms. Soaking will take two days. There is no need to put oppression. Be sure to change the water three or four times every 24 hours.
3. After soaking time, drain the water and rinse the mushrooms in fresh running water.
4. Place all the soaked pigs in a separate pan, add enough water and cook.
5. After boiling, cook the mushrooms for one and a half to two hours. The foam formed on the surface must be removed. The water in which the mushrooms are boiled can be salted.
6. After boiling time, rinse the mushrooms and put them back into a clean pan, add fresh water. They should be boiled a second time - 1 hour.
7. After time has passed, rinse the boiled pigs again and place in a colander to drain off excess liquid after rinsing.
8. Peel the head of garlic and grind all the cloves into a paste.
9. Take a large frying pan and place the boiled pigs.
10. Pour in vegetable oil so that it covers the mushrooms. The recipe indicates the approximate amount of oil, its amount can be increased if required in a particular case.
11. Sprinkle with salt, garlic gruel, add peppercorns and bay leaves. Stir the ingredients, place the frying pan over medium heat and fry the pork for about forty minutes.
12. Don't forget to stir them while frying so they don't burn.
13. Sterilize and dry jars and lids.
14. Finally, carefully place the mushrooms into jars and close with lids.
15. Containers with mushrooms must cool down and only then can they be placed in the refrigerator or cold cellar.
16. After a day, the cooled mushrooms can be tasted, as they have undergone sufficient heat treatment and were soaked in salt in a frying pan for forty minutes.

How to pickle pig mushrooms recipe

Despite the fact that for pigs it is recommended to use hot method pickling (boiling), many prefer cold pickling these mushrooms (without heat treatment). With this method, the main thing is to pre-soak them in salted water. As a result, the pigs turn out crispy and are a good base for many dishes.

Required ingredients:

• freshly harvested pigs - one kilogram;
• rock salt - 60 grams;
• garlic cloves - 6 pieces;
• black pepper - 6 peas;
• dill with seeds - 3 sprigs;
• black currant - 5 leaves.

Salted pork recipe:

1. Do not store freshly picked pigs for a long time, they spoil very quickly. Collect specimens of approximately medium size, because larger ones have more loose hats and will fall apart during cooking. Wash, peel the mushrooms, cut off the stems (they are not needed for pickling), the caps, if desired, can be cut in half or left whole.
2. Pour the prepared caps into a wide container (for example, a basin), add cold salted water (two level teaspoons per liter of water) so that they float freely in it.
3. It is recommended to soak mushrooms in a room with a temperature no higher than 8 degrees; the process itself will take a day. The water must be changed every five hours and do not forget to add salt. Only then will you get rid of the bitter taste of these mushrooms.
4. After soaking the pig, rinse it in plain water and leave it to drain in a colander.
5. Cut the garlic into small pieces, rinse the leaves and dill in water. It’s better to salt the pork in a ceramic container, but if you don’t have one, use regular ones glass jars, just sterilize in advance.
6. Place leaves and dill branches at the bottom of the container, then add mushrooms mixed with salt, black pepper and pieces of garlic.
7. Cover with a clean cloth or gauze folded in three or four layers, place a heavy press on top of everything (for example, a clean large stone) and leave in a dark place with a temperature of 5-8 degrees.
   After 45 days, the pigs will be salted and will be suitable for food.

How to salt pigs for the winter

The hot salting method is considered the safest; the mushrooms are boiled, and all poisons are destroyed under the influence of high temperatures. Svinushki are boiled in several waters according to known reasons. This recipe contains ingredients with a strong smell - cloves and garlic, which are ideal for preserving foods, making them tastier and more aromatic.

You will need (for 0.7 kg of pigs):

• non-iodized salt - 40 grams;
• garlic - 2 cloves;
• cloves - 3 dry buds;
• laurel - 3 leaves;
• blackcurrant leaves - 2 pcs.;
• sweet peas - 4-5 pcs.

How to pickle svinushka mushrooms for the winter:

1. Process pigs brought from the forest immediately. Clear of debris, remove all stems (they can be thrown away), rinse the caps thoroughly in water, cutting off all suspicious areas.
2. Place the pig hats in any large container and soak in salt water (calculation: ten grams of salt/1 liter of water) for 24 hours. During this time, change the water in the container 4-5 times, not forgetting to dilute it with salt each time.
3. A day later, boil the pigs in salted water for half an hour.
4. Pour out the boiling water in which the caps were cooked and rinse them.
5. Pour fresh water into the pan again, put the pork there, and bring to a boil.
6. Add salt according to the recipe, randomly chopped garlic, all the leaves, pepper and, of course, spicy cloves to the boiling mushroom water.
7. Boil the ingredients in this way for 15 minutes.
8. After the cooking time has passed, drain the mushrooms in a colander.
9. Catch the spices and leaves with a slotted spoon and distribute them into pre-sterilized jars (place them on the bottom).
10. Place the mushrooms tightly in containers and fill them with the brine in which they and the spices were cooked.
11. Seal with plastic lids, allow the jars to cool, and then move to a cooler, darker place.
12. A month later, you can enjoy salted pigs with a spicy clove aroma.

How to pickle pig mushrooms for the winter

This pickling recipe will tell you how to make a large amount of salted mushrooms if you are lucky enough to collect a lot of them in the forest. The amount of mushrooms in this recipe is from ten kilograms, that is, of course, you can salt 20, 30 kg, but calculate the amount of products based on this recipe (for example, if ten kilograms of mushrooms / half a kilo of salt, then 20 kg / 1 kg, respectively and so on, the same with spices.)

Take:

• ten kg of pigs;
• 500 g rock salt;
• 1 patient a bunch of overripe dill;
• 30 pcs. blackcurrant leaves;
• two heads of garlic;
• 20 peas each of allspice and black pepper.

Salting pigs for the winter:

1. Process the collected mushrooms.
2. Place the pig caps in large containers, add water (it should be slightly salted) and soak for 24 hours, changing the water four times.
3. Then they need to be blanched for 20 minutes.
4. Place in a colander (sieve), let the water drain, and at the same time the pigs will cool.
5. Prepare a spacious container for pickling (barrel, bucket, tub): pour boiling water over it and dry.
6. Pour a layer of rock salt onto the bottom of the selected container, then compact a layer of mushroom caps (about 4-5 centimeters), add salt again and scatter some of the spices with chopped garlic, repeat the process until all the ingredients are laid out. Hats are laid with the ribbed side up.
7. Put on upper layer Wash a clean cloth, place a wooden circle (large plate, lid) on it and place a press.
8. Store the container with pickling at a temperature not exceeding +7°C.
9. The pigs will be ready in a month and a half.
10. When salting, the pigs will settle and give juice, this will be a brine in which they should be completely hidden. If you find that the brine is not enough, then add boiled chilled water at the rate of 20 grams of salt/one liter of water.

Salted pigs are unconventional table favorites among mushroom appetizers, however, they are still popular today. Many who have tried them in salted form claim that they are very tasty. The main thing in the process of preparing these, and all mushrooms, is proper processing, otherwise food that is tasty at first can cause sad consequences.

Quick answer: it is poisonous mushrooms, it is better not to eat them.

Svinushki are mushrooms quite common in our country, which until the early 80s of the last century were considered conditionally edible. Today they are considered poisonous.

Pigs count big mushrooms, since the cap can reach a diameter of 20 centimeters, however, such specimens are rare in nature. The cap is slightly convex, rarely funnel-shaped. The color of a young mushroom is olive-brown, an adult one is from gray to rusty-brown. If you press on the surface, it immediately begins to darken. The surface is dry, older pigs have a smoother surface, after rain it becomes sticky and begins to shine. As for the pulp, it is dense and soft, then becomes loose. When it rains, it often turns wormy and has no special taste or smell.
Pigs grow in the forests of the most various types, prefer damp and shady places. They grow mainly in groups, with single ones a little less common. You can find them between June and October.

Now let's get back to toxicity. The first mention of the pig as a poisonous plant appeared during the Second World War, when one of the German mycologists, after eating mushrooms, began to feel ill, he began to experience nausea, vomiting, fever, and diarrhea. A couple of weeks later he died of kidney failure. Therefore, today the plant is definitely considered poisonous, but the symptoms do not appear immediately. Moreover, in many cases they do not make themselves felt at all. The toxicity is due to the lectins (types of toxins) contained here, which are not destroyed even after repeated heat treatment.

Pigs can cause a strong allergic reaction due to special antigens. In the worst case, this leads to kidney failure, which we already mentioned above. Children and pregnant women are most sensitive to toxins, so these mushrooms should definitely not be consumed by them.

According to another opinion, this plant has such bad property, such as the accumulation of copper and cesium isotopes, which, after eating mushrooms, enter the human body.

The first symptoms of poisoning: nausea, vomiting, abdominal pain, diarrhea. After this, symptoms of intravascular hemolysis appear, such as the appearance of hemoglobin in the urine, jaundice... Hemolysis, unfortunately, can cause complications, including acute respiratory failure or shock. But, alas, there is no antidote. Treatment includes monitoring of indicators blood pressure, blood, kidney function and correction of abnormalities. Plasmapheresis is used to remove antibodies from the blood.

Now tell me, do you still want to cook pigs? Yes? Well look, we warned you.

1. Take the mushrooms and wash them thoroughly.

2. We begin to cook the mushrooms. The first time we boil them for no more than 10 minutes, after which we drain the resulting broth.

3. The second time we cook the pork for at least half an hour, after which we drain all the liquid.

4. Now we can use mushrooms for first or second courses, as well as for salads. But we remind you that toxins are not destroyed even after repeated treatment! Don't forget this!

5. Salt and spices can be added later.

By the way, as for toxins, experts recommend using thick pork (we told you about thin pork), it is considered less toxic and safer to eat, but is still very dangerous to health. We advise you to avoid eating this mushroom to avoid poisoning and subsequent problems.

Lovers of forest gifts are especially pleased with the harvest period, which begins in early autumn. It is well known that poor knowledge of mushrooms can lead to human poisoning. In some cases it ends fatal. In addition to the noble varieties of forest gifts (white mushrooms, boletus, aspen boletuses, honey mushrooms, chanterelles, etc.), there are less common mushrooms, in particular, thin svinushka and thick svinushka. Before talking about pig mushroom, recipes and properties, you need to understand what it is.

As a rule, the pigfish lives in deciduous and coniferous forests. Distinctive features mushroom - these are curved edges, Brown color, a small leg with descending plates of a yellowish tint. There are two types of pork - thin and thick. Moreover, the first variety is much more common. According to experienced mushroom pickers, it is not recommended to collect both types of mushrooms.

This forest dweller for a long time remained above suspicion and was considered conditionally edible mushroom fourth category. However, in Lately The opinion about the dangers of pig mushrooms became widespread and they began to be classified as poisonous varieties of mushrooms. Thin pork cannot be stored for a long time; it requires quick heat treatment, otherwise it will spoil. With a slight delay in processing, the mushroom rots. Symptoms of poisoning do not appear immediately, because the poison must accumulate in the human body. This is the main insidiousness of this mushroom.

Old, overgrown mushrooms of this variety are capable of accumulating toxic substances. Scientists have also proven that the pig is capable of producing muscarine, a toxic substance similar in toxic properties to the red fly agaric. Muscarine does not decompose when heated and can accumulate in the mushroom in quantities dangerous to the human body.

As a result of laboratory testing chemical composition pigs, it was revealed that these mushrooms contained substances that could cause blood diseases in humans. In addition, the same analyzes showed that pig mushrooms are more capable than other mushrooms of absorbing and accumulating heavy metal compounds (cadmium, mercury, lead) contained in waste industrial enterprises and vehicle exhaust gases.

In addition, scientists have found that eating thin pork can cause rare specific form allergies, in which there is an excess release of immune bodies in the human body. Immunoglobulin class G appears in the blood. As a result, anaphylactic shock can occur, sometimes leading to death.

Pig disease manifests itself in different ways. Some people experience abdominal pain and dizziness, while others have liver and kidneys that stop functioning, their speech is impaired, and their limbs go numb. Fatal pig poisonings have already been reported.

And yet, some people have been collecting and eating pigs for years. You can always find it if you want various recipes preparing these insidious mushrooms. As a rule, the most common processing method is marinating pre-boiled pigs. For pickling, it is better to prepare the marinade separately, adding in addition to salt and sugar, cinnamon, cloves, allspice and black peppercorns, and mustard powder. Then the boiled mushrooms are poured with this marinade and vinegar essence is added.

Also, svinushki are salted only by hot processing, adding seasonings to taste - dill, horseradish, allspice, bay leaf.

Having examined pig mushrooms, recipes and properties of these dangerous forest representatives, the following official warnings should be noted. Firstly, the pig was excluded from the list of mushrooms permitted for procurement in 1981, according to the “Sanitary Rules for the Procurement, Processing and Sale of Mushrooms” approved by the USSR Ministry of Health. Secondly, the pig is finally included in the list poisonous mushrooms on the instructions of the Deputy Chief Sanitary Doctor of the USSR in 1984. Thirdly, the pig was included in the list of poisonous and inedible mushrooms in 1993 by decree of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation.

We (the site’s employees) agree with the above and do not recommend eating this mushroom. Moreover, if the forest is rich in pigs, then russula, bitter mushrooms, etc. will certainly grow nearby. These mushrooms taste just as good as pigs. And they are also salted and pickled.

Based on the above factors, each person decides independently whether to eat or not to eat pig mushroom. But is it worth taking the risk and consuming insidious and dangerous pig mushrooms if there is a huge amount of first-class edible mushrooms in Russia? Take care of yourself!

In Russia, svinushka (dunka) is considered one of the most popular and widespread mushrooms. They are found in coniferous forests, parks and even on simple lawns. This species belongs to category 4 (conditionally edible). But, despite this, the variety is no less popular than the same oyster mushrooms.

There are two types of pig mushrooms: thick and thin. There is no point in describing the thin ones, since they are poisonous. Thick edible ones, however, like their relatives, also accumulate toxic substances. In this regard, pigs are consumed only at a young age.

It bears no resemblance to poisonous species. The diameter of the cap depends on the conditions in which the fungus develops, and can range from 2-15 cm. In young individuals, the cap does not have a convexity. Its edges are curved down. With age, the cap begins to acquire a funnel-shaped type, with a depressed center. The edges still remain folded down.

Young fruits, as a rule, have a light olive color. The cap is often slightly darker than the stem. More mature specimens acquire a slight grayish tint. The surface of the mushroom varies. It all depends on weather conditions and the age of the pig. It can be smooth, fibrous and even sticky.

The flesh of the mushroom is dense, meat-type. Dunka has almost no smell or taste.

The back side of the cap is dotted with densely packed plates. They are narrow and very easily separated from the pulp. The leg is short, solid.

Why poisonous

As we said above, the mushroom itself is tasty and edible. But it has a strong drawback - the accumulation of toxins. In the future, toxins are deposited in the human body, and this often leads to death.

In general, the forest dweller has long been considered an edible mushroom of the 4th category. But lately they are increasingly beginning to call it poisonous. This happened after the German mycologist Julius Schaeffer described the symptoms of poisoning with a fat pig. He died 3 weeks after eating the mushroom.

The mushroom can be cooked and if processed correctly it will not harm the body, but you need to know some nuances:

1. The fungus accumulates toxins that are very difficult to remove from it. Most often, heat treatment alone is not enough to make the mushroom suitable for consumption. Therefore, when preparing pork, heat treatment cannot be neglected.
2. The whole insidiousness of the mushroom is that the effect of its poison manifests itself after a long period of time. That is, every time you eat dunka, it will deposit toxic substances in the body. And the more mushrooms you eat, the more poisoned your body will be. In addition, symptoms do not appear immediately, and it is almost impossible to guess that the body has been poisoned for several days.

Where to collect them

Pigs grow almost everywhere in our country. Most often they are found in forests. Large cluster This species can be found in swampy areas or forest edges.

The mushroom is a family mushroom and it is almost impossible to meet a solitary pig.

How to cook

You've probably seen pig dishes in photos or in real life many times. These mushrooms look delicious. But to cook them, it’s not enough to wash them and throw them into a dish, like champignons or oyster mushrooms.

The recipe for making dunka is as follows:

1. Before cooking, the pigs are soaked in cold water for 2-3 hours.
2. Then they are boiled for 30 minutes. To test for toxicity, you can add onions during cooking.
3. Then the mushrooms are fried, marinated, and salted. As a rule, this type is not suitable for soups or for drying. But as individual taste preferences, an exception can be made.

But we note that now it is not recommended to cook pork in any form. When consuming dunka, symptoms of poisoning may appear after a certain time. They are accompanied by vomiting, bloating, and diarrhea. Over time, the symptoms only progress.

On this moment There is no antidote for pigweed toxin.