What is made from pigs? How to cook pig mushrooms. Marinating pigs according to the classic recipe

Pig mushrooms are common gray-yellow mushrooms. Fierce debate still arises around the question of the possibility of eating them.

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

Many housewives have successfully made preparations, claiming that they are tasty and healthy. And no one seemed to have died.

That was until scientists received frightening research results on these mushrooms.

Indeed, people did not die immediately after consuming them. It acts like a time bomb.

Pork is divided into two types: thick and thin.

Fat pigweed grows on stumps all summer, most often forming 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 tint.

Fat pig:

Important! They were eaten during times of war and famine, when there was little choice. They were salted and pickled. Today it has been proven that the fat pig is poisonous.

The thin pig's ear has always been considered a bad mushroom; the mushroom is popularly called "pig's ear."

It grows on stumps, near birches and conifers. Happens frequently. It was also pickled before, but only in lean, lean years.

The thin pig is a low specimen, the cap is no more than 10 cm in diameter. Color - yellow-brown, spotted. The pulp is yellow.

Thin pig:

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

For a long time it was not possible to determine exactly how the poison worked, since people did not die immediately, but after a long time.

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

How long to cook pork

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

Preparatory activities before preparations:

Wash the mushrooms.
Leave for 3 hours in cool water.
Cook for half an hour.
Drain the broth.

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

In the past, a wooden barrel was always used for pickling mushrooms. This vessel is an ideal container.

If you can 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 one.

We replace the barrel with any ceramic vessel deep enough to accommodate 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 preparation method described below was used by our ancestors; in those days, the poisonous properties of the pig were not identified.

Salted mushrooms recipe

Preparation time - 40 days.
The time for preparatory work and the salting process along 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.
Let cool.
Place in a ceramic container in rows.
Sprinkle each row with salt, chop finely chopped pepper, and add allspice as desired. Sprinkle with dill.
Leave at a temperature of about 5 degrees for 40 days.
Periodically add boiled water. We do this as they evaporate and absorb so that they do not turn out to be overdried.

Why was pig meat banned in the USSR?

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

There were collection points for mushrooms for production. People brought there what they had collected themselves. But since 1981, pork has been removed from the list of acceptable food products.

The citizens shrugged their shoulders and continued collecting the familiar pig, 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 - mass procurement of red mushrooms stopped.

Scary facts about the pig - reasons for being included in the list of poisonous:

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

Interesting facts about pigs:

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.
The pig kills slowly: its poisons do not disintegrate even after very long cooking. Muscarine is contained in small quantities, 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 common consequence of eating is anaphylactic shock.
Pigs contain substances similar to radiation. According to unconfirmed data, when they enter the body, they reduce tumors.
In addition to poisons, mushrooms contain substances that have a beneficial effect on the body: improve heart function and enhance immunity.
An interesting fact about mushrooms: they are neither plants nor animals. But according to their genetic makeup, they are closer to humans.

The benefits and harms of pigs are not comparable. Useful substances can be obtained from edible mushrooms. You can cook pigs and marinate them.

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

Useful video

At the end of summer - beginning of autumn, mushroom season begins in central Russia. Of course, anyone can go into the forest to pick mushrooms, but not everyone is given the ability to understand these gifts of nature well. It is known that mushrooms can be very dangerous for the human body, so you need to be especially careful in the process of collecting them. In addition to such noble mushrooms as porcini mushrooms, aspen mushrooms, boletus mushrooms, chanterelle mushrooms and honey mushrooms, no less common pig mushrooms may end up in your basket. Let's figure out whether they can be eaten and, if so, what to cook from these mushrooms.

According to the mushroom classification, the pig is thin and thick. The first type of this mushroom is considered poisonous. It should absolutely not be placed in the cart. Fat pig is recognized as a conditionally edible mushroom. This means that you need to approach the process of its preparation with special care.

You can meet a pig in the forest on the edges and sunny hills. Also, its gangs can be found along the edges of potato fields and in forest clearings. Other names for these mushrooms are pigsties, chushkars and even cowsheds. If you come across pigs along the road, it is better not to collect them. They perfectly absorb all harmful exhaust gases and toxins, which is unlikely to have a beneficial effect on the human body.

Before using thick pork when preparing various dishes, you need to soak it in cold water for 2-3 hours, and then boil it for half an hour, drain the resulting broth. Next, these mushrooms are salted and marinated, and fried. They are usually not put into soups, and they are not very suitable for drying.

Not every housewife knows how to prepare salted and. It is believed that the best container for pickling is a wooden barrel. But it is unlikely to be found in a modern kitchen, so it is better to take any ceramic container. Pre-boiled and washed pigs are laid in layers, sprinkled with table salt. If you want the mushrooms to be crispy, add cherry and horseradish leaves. Also added for flavor are dill stems, allspice and a few cloves of garlic. Next, the pigs are covered with clean gauze, a press is placed on top and put in a cool place for salting. You can eat salted pigs after 40 days. Experienced cooks recommend storing these mushrooms at a temperature of at least 5 degrees, otherwise there is a risk that the pigs will freeze, causing their taste to be greatly affected. If the temperature is higher, the brine may turn sour and the mushrooms will have to be thrown away. During the salting process, it is also important to periodically add boiled water, since the brine tends to evaporate.

On the Internet you can also find recipes for making marinated pigs. To do this, mushrooms are placed in a special marinade, the production of which uses vinegar, sugar, salt and spices. It is believed that in this case the brine for pigs should be slightly sweeter than when preparing other types of mushrooms. Another highlight when preparing can be added by wine vinegar used instead of regular vinegar. Pre-boiled and washed pigs are boiled in the resulting brine for about 10 minutes, then rolled into pre-sterilized jars or served immediately. Marinated pigs can also be prepared. With it, the mushrooms are not boiled in brine, but simply poured over it.

But that’s not all! If you are thinking about how to diversify your daily menu and what to cook for lunch or dinner, try making English salad with pigs. For this you will need celery, chicken, mushrooms and pickles. All ingredients are finely chopped and seasoned with mayonnaise. This dish is very unusual and surprisingly tasty.

You can also make a vinaigrette with salted or pickled pigs. It is enough to add them to assorted vegetables prepared according to traditional recipes. As a dressing, you can use a mixture of vegetable oil, vinegar, salt and sugar.

As you can see, svinushki are quite widely used in Russian cuisine. If you yourself harvested these mushrooms or bought them from a trusted place, if you met all the necessary conditions for their preparation, you don’t have to worry about the quality of the resulting product and feel free to eat it.

One of the earliest harvests harvested this year was the harvest of the first spring root vegetable - radishes. The name of the vegetable comes from the Latin word “radix”, which means “root”. According to legend, the first variety of radish was grown by a French peasant in the Middle Ages. He saw small pink tubers near the radishes and decided to grow them into an independent vegetable. In fact, Central Asia is considered the homeland of radishes, where it has been known since ancient times. From time immemorial, radishes were known in Ancient Egypt, Ancient Greece, Ancient Rome and Ancient Japan. The ancient Romans ate radishes with honey, salt and vinegar. In the 16th century, Europeans began to grow radishes as a vegetable crop. At that time, radishes with a white root vegetable in the shape of a carrot were common. Radishes appeared in Russia under Peter I, who brought the strange vegetable from Amsterdam.

Mushrooms are considered an exquisite delicacy. They contain many useful substances, for example, there is more protein in mushrooms than in meat. Delicious and aromatic soups, broths, juliennes, truffles, gravies, sauces, cutlets, purees and even caviar are prepared from mushrooms. Mushrooms can be eaten fresh, dried, salted, pickled, fried, boiled, stewed, grilled, stuffed, cooked in batter, ground into powder, extracted, etc. In this article, “House of Guru” will tell you about the main methods of cooking mushrooms, the peculiarities of their processing and the secrets of preparing delicious mushroom dishes. Mushrooms go well with vegetables, especially potatoes, herbs, spices, sour cream, cheese, seafood, meat, and fish. Mushrooms complement the taste of foods and make dishes more aromatic and tastier.

At the end of winter and at the beginning of early spring, many people suffer from a lack of vitamins. Various vitamin drinks - fruit drinks, compotes, decoctions, teas and many others will help solve the problem of seasonal vitamin deficiency and compensate for the deficiency of nutrients. They are prepared from various berries, fruits, vegetables, herbs, spices, and honey. You can choose a variety of ingredients and combine them with each other.

Pizza is a dish of Italian folk cuisine. This dish is loved by residents of all countries of the world. In ancient times, pizza or plakuntos was a flatbread made of unleavened dough, on which cheese was placed. Tomatoes began to be added to pizza only in the 17th century; this tradition was introduced by Neapolitan sailors.

Of all the mushrooms, pickled svinushka mushrooms are the most delicious for the winter. The process of preparing them takes a lot of time, but the finished product is so tasty that you don’t regret the effort spent at all. These mushrooms are a great addition to potatoes. This is an amazing appetizer, perfect for any meal.

This recipe does not contain a variety of spices and complex, unfamiliar ingredients. Using a minimum of ingredients, mushrooms turn out surprisingly tasty, with a pleasant mushroom aroma.

You will need:

a couple of st. l. salt;
2 gr. citric acid;
pair 200 gr. glasses of water;
1 tsp. vinegar essence;
5 peas of regular pepper;
3 laurel leaves.

How to pickle pig mushrooms for the winter:

The first step is to soak the mushrooms. For this purpose, pour it into a large, deep bowl and fill it with water. This process takes three hours. At the same time, every half hour the pigs are filled with fresh water.
After soaking, each specimen is cleaned, and both the caps and stems are slightly scraped with a knife. If there are very large mushrooms, they should be cut.
The pigs are washed by periodically changing the water or under running water.
The prepared pigs are transferred to a saucepan and immediately filled with water so that it only slightly covers the mushrooms.
During the cooking process, salt and citric acid are added to the pan.
It is necessary to boil the product for about half an hour, stirring from time to time and being sure to remove any foam that forms.
Upon completion of this process, the mushrooms are placed in a regular colander and must be washed.
After washing, the pigs are boiled again in another water for a whole hour. There is no need to wash them a second time.
The required filling is prepared in another container. To do this, water is mixed with all the components that remain unused.
The cooled mushrooms are added to the filling, and the whole mixture boils for a quarter of an hour with constant stirring. The skimming process should no longer be carried out.
While the product is cooking, prepare the jars. They are washed using regular soda and must be sterilized.
Hot mushrooms and marinade are placed in prepared jars and immediately rolled up.

After reading the recipes on our site, you can also prepare other delicious preparations, such as for the winter.

Step-by-step recipe for pickled pigs for the winter

Svinushki prepared according to this recipe turn out incredibly aromatic, tender, with an unobtrusive spiciness. They can be safely added to salads and various soups. As an independent snack, such mushrooms will not remain on the table for a long time; they are eaten in a matter of minutes.

You will need:

3 kg. freshly picked pigs;
quarter 200 gr. glasses of vinegar;
a couple of st. l. Sahara;
a couple of st. l. salt;
10 buds of cloves;
15 peas of regular pepper;
4 laurel leaves;
10 cloves of early garlic;
50 gr. dill greens.

How to marinate pig mushrooms step by step recipe:

The mushrooms are washed and soaked in plain water for a couple of hours.
Upon completion of this process, each specimen is crushed into several parts and boiled in pre-salted water for at least half an hour.
After the first cooking, wash the mushrooms especially carefully, changing the water four times.
Re-cooking also lasts half an hour. At the same time, the water is salted again.
Only after the second cooking, the mushrooms are immersed in cold water and left for at least an hour.
For the marinade itself, water is mixed with all the spices, sugar, salt and the necessary acid, and it must be boiled.
After standing for an hour in water, the mushrooms are added to the marinade and boiled for at least ten minutes. At the last minutes, add herbs and peeled garlic.
During this time, the jars are washed using ordinary soda and must be sterilized.
The hot finished product is placed into thermally treated containers and immediately rolled up.

Marinated pigs for the winter recipe

This recipe differs from similar ones primarily in the use of olive oil rather than ordinary sunflower oil. It is this ingredient that creates a more delicate taste and adds sophistication and perfection to the mushrooms.

You will need:

1 kg. freshly picked pigs;
600 gr. glasses of olive oil;
400 gr. white wine vinegar;
a couple of st. l. salt;
4 laurel leaves;
6 buds of cloves;
1 tbsp. l. white peppercorns.

Marinated pigs, a simple recipe for the winter:

All mushrooms must be cleaned and washed with special care. Only after this they are cut into identical pieces.
The crushed pigs are immersed in water, where they should remain for about a day. In this case, you should change the water from time to time.
After soaking, they are transferred to a suitable container, filled with salted cold water and boiled for half an hour.
Boiled mushrooms are washed.
In a saucepan, water is diluted with vinegar and salt. Add the mushrooms back into it and cook for at least another 10 minutes.
The finished mushrooms are transferred to a very ordinary colander, this way the unnecessary liquid will be removed.
Jars are prepared, washed using soda and necessarily sterilized.
Spices and mushrooms are placed alternately in a heat-treated container.
Each jar is filled with olive oil.
The jars are rolled up efficiently and moved to the darkest and coolest room possible.

Important! Before starting the harvesting process, you need to carefully examine each mushroom. Under no circumstances should you use wormy or worse rotten specimens. They should be sent straight to the trash, for food, and even more so for preparations; their use is strictly prohibited.

Also on our website you can find recipes on how to make it appealing to your whole family.

How to marinate pork mushrooms with onions

It is very difficult to imagine a marinade that does not contain onions. With its help, that unforgettable taste and amazing taste is achieved, which is actually valued in marinades. Accordingly, pigs simply cannot do without onions.

You will need:

a couple of kg. freshly picked pigs;
a couple of cloves of early garlic;
1 PC. Luke;
4 regular peppercorns;
400 gr. vegetable oil;
a couple of st. l. vinegar;
1 tbsp. l. salt.

Marinated pigs step by step recipe with pictures:

As in previous cases, the mushrooms must be soaked for at least several hours, peeled, washed, and only then boiled in lightly salted water.
After cooking, the pigs are washed and again immersed in a pan filled with water.
Add salt and pepper to the mushrooms, and the contents of the pan are boiled.
The jars must be prepared in advance, washed using soda for these purposes and subjected to mandatory sterilization.
Onions and garlic are peeled from the husks on them. Garlic is used in the form of whole cloves, and the onion must be cut into thin rings.
Chopped onions and peeled garlic are placed in a heat-treated container.
Boiled pigs are carefully placed on top.
Finally, oil and vinegar are added.
The jars are carefully rolled up and shaken a little to evenly distribute the liquid.
After cooling, the finished product is transferred to the refrigerator.

For thrifty housewives, we have also prepared dishes that will not only decorate your dining table, but will also become a wonderful and tasty addition to your dinner.

Marinated svinushka mushrooms recipe for the winter

The mushrooms turn out fabulous, quite piquant and with a delicate forest aroma. This snack can amazingly brighten up even the simplest and most boring day. The pig mushrooms themselves are delicate mushrooms, but in this marinade they are even more airy.

You will need:

1 kg. freshly picked pigs;
1 liter of water;
5 peas of regular pepper;
a couple of st. l. salt;
floor 200 gr. glasses of vinegar;
a couple of laurel leaves;
50 gr. Sahara;
a couple of heads of early garlic;
third tsp cinnamon;
a couple of sprigs of dill;
400 gr. oils

Recipes for marinated pigs for the winter:

All mushrooms are carefully sorted and washed with special care, as they may contain small debris and grains of sand.
Each specimen is cut into pieces and soaked for a couple of hours.
Only after the soaking process is complete can the mushrooms be boiled. To do this, they are poured with salted water and boiled for about half an hour.
At the end of the first cooking, the water is drained from the mushrooms and they are washed.
They are again filled with water and boiled for at least a quarter of an hour.
The finished mushrooms are again transferred to a colander and washed again.
In another pan, water is mixed with vinegar, all the necessary spices are added. After this liquid boils, the pigs are immersed in it and cooked for another twenty minutes.
The pan is removed from the stove and cools slowly.
Jars are prepared, washed using regular soda and must be sterilized.
The finished product is placed in a thermally treated container and filled with marinade.
Finally, oil is poured into the jars (a couple of spoons per jar is enough).
The jars are carefully rolled up and, after cooling, moved to the cellar or refrigerator.

Important! Adding vegetable oil to the marinade is necessary not only to give it a richer taste. Its main function is somewhat different. It is this that can prevent the appearance and proliferation of bacteria in such tasty preparations. Just a couple of spoons and you won’t have to worry about the appearance of such unwanted mold, much less botulism.

Every mushroom picker knows how delicious pickled pigs are. For many, this species is their favorite and cannot even be compared with boletus and boletus. Such a product does not last long in pantries and cellars. After trying one jar, you involuntarily reach for the second and third. Such blanks should certainly be in the bins.

For lovers of winter preparations, our collection of recipes also includes recipes that can serve as a separate dish or be used for preparing salads.

Quick answer: these are poisonous mushrooms and should not be eaten.

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.

Pig mushrooms are considered large mushrooms, since the cap can reach a diameter of 20 centimeters, but 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 forests of various types; they 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 mentions of pigweed 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 a bad property as the accumulation of isotopes of copper and cesium, 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 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.

The pig mushroom received this name due to its ability to grow in almost all areas unsuitable for habitation, such as ant and dung heaps, swamps, gutters, snags, cesspools, ravines, rotten stumps, dead wood and anywhere else. That is why this mushroom is so popular for its numerous harvests.

What pigs look like

Mushrooms have two varieties: “thick” and “thin” pig mushrooms, which differ slightly in color and shape. Mushrooms are generally considered to be poisonous and toxic mushrooms due to the fact that they provoke autoimmune effects in the human body and also contain radioactive substances that do not break down when boiled. Nevertheless, many people admit a significant reduction in tumors, a positive effect on the body that pig mushrooms have. Their description is given below.

Pig "fat"

This mushroom is also popularly called the fat one. Previous generations ate it salted. The “fat” pig loves to live on the stumps of coniferous trees or on the roots. It appears at the beginning of the summer season and grows until the first snow falls. Pig mushroom has the following description:

Today, the “fat” pig mushroom is considered poisonous. Its pulp, even when salted, is harsh and bitter. Such pigs were prepared and eaten only in years of famine.

Mushroom pig "thin"

In Russia and Ukraine, such a pig has always been considered a bad mushroom. People collected it only during periods of poor harvests for others. The mushroom (mushroom) grows near poplars, spruces and birches. The “thin” pig is also called the cowshed or pig’s ear. The mushroom has the following description:

Scientists have found that during heat treatment, toxic substances do not evaporate at all. It is believed that the “thin” pig accumulates radioactive elements in itself.

Pig mushrooms: benefits and harms

There are people who have been collecting pigs and consuming them for years. If you really want, you can always find different recipes for preparing these dangerous mushrooms. Typically, the most popular processing method is marinating pre-cooked pigs. For pickling, it is ideal to prepare the pickle yourself, adding, in addition to sugar and salt, black peppercorns, cinnamon, mustard powder and cloves. Then the boiled mushrooms are poured with the prepared marinade and a vinegar solution is added at the end.

The pig mushroom is also salted using a hot processing method, where all this is complemented with spices: horseradish, bay leaf, dill and allspice.

How can this mushroom be dangerous?

This forest dweller was beyond doubt for a long period and was considered a relatively edible grade 4 mushroom. But recently, speculation about the threat of female pigs has spread widely, and they have begun to be classified as a toxic species.

And yet, how to cook pigs (mushrooms) without consequences for life? It is possible if you adhere to certain conditions. Pig meat cannot be preserved for a long time; it needs quick heat treatment, as it can spoil. With an imperceptible slowdown in processing, the mushroom rots. Signs of intoxication appear gradually because the poison accumulates in the human body over time. This is where the main insidiousness of such a mushroom lies.

What could be the consequences?

Old grown pigs can accumulate toxic substances. Scientists have also found that the pig mushroom is capable of producing muscarine, a toxic substance similar in characteristics to the red fly agaric. Muscarine itself does not disintegrate when heated and can accumulate in the pig in quantities dangerous to humans.

As a result of a laboratory study of the chemical composition of mushrooms, substances were found in them that can cause blood diseases in humans. In addition, analyzes revealed that pig mushrooms are more adapted than other mushrooms to absorb and accumulate accumulations of heavy metals (lead, cadmium, mercury) contained in industrial waste, as well as in car exhaust gases. This is what a seemingly harmless pig mushroom might look like. The photo is shown below.

Among other things, scientists have proven that eating pig can cause a rare type of allergy, in which there is an excessive release of immune bodies in the human body. Immunoglobulin type G is produced in the blood. As a result, anaphylactic shock can begin, sometimes leading to death. And now it makes sense to think about whether it’s worth eating pig mushrooms? The benefits and harms from them can be absolutely versatile.

Symptoms of intoxication

Signs of pig poisoning are expressed in different ways. Some complain of dizziness and abdominal pain, while others' kidneys and liver stop working, limbs go numb and speech is impaired. Intoxication with pigs (mushrooms) with fatal outcomes has already been recorded.

Pig mushroom: how to cook

Before using this forest dweller when preparing various dishes, you need to put it in cold water for 2-3 hours, then cook for 30 minutes and drain the finished broth. After this, the mushrooms are fried, salted and marinated. As a rule, they are not added to soups; they are also unsuitable for drying.

However, not every housewife knows how to prepare pigs (mushrooms) for marinade and pickling. It is believed that the best container for brining is a wooden barrel. But not every modern kitchen can find it, so it would be better to take any ceramic vessel. Well-washed and cooked pigs in advance must be laid out in layers, sprinkling them with regular salt. For flavor, you can add a few cloves of garlic, dill stalks and allspice to the mushrooms. Next, the pigs are covered with a clean rag or gauze, a heavy object is placed on top and hidden in a cool place for salting. This is a good way to prepare pig mushrooms for the winter.

You can eat salted mushrooms only after 40 days. Experienced chefs advise storing the mushrooms at a temperature of at least 5 degrees, as there is a chance that the mushrooms will freeze and their taste will noticeably deteriorate. If the temperature is higher, then the brine may turn sour, and the pigs will need to be thrown away. At the time of salting, it is also important to add boiled water from time to time, because the brine tends to evaporate, and again the pig (mushroom) may suffer from this. How to prepare it for salting? Now many people already know.