home Diagnosis and diseases Is it possible to eat barnyard mushrooms? Characteristics of cow lip mushroom

Is it possible to eat barnyard mushrooms? Characteristics of cow lip mushroom

Cow lip is a mushroom that, until a certain time, was considered a conditionally edible product. It also has other names, for example, thin pig, mullein or dunka. At the end of the 20th century, after numerous cases of poisoning, experts conducted an in-depth study of wildlife and found that pigs are capable of developing an autoimmune reaction in the human body. Today this product is classified as a poisonous plant.

Like any classic mushroom, the sow mushroom has a cap and a stem. The upper part of the plant varies from 10 to 12 cm in diameter, there are specimens that grow up to 18 cm. In the early stages of growth, the shape of the cap is convex; as it grows, it flattens and takes on the appearance of a funnel. The edges of the upper body are ribbed, wavy and slightly curved. Olive-brown caps change color to yellow-cinnamon with age. During the dry season, its skin has a dry and velvety structure; during the wet period, the top of the cap is sticky and shiny.

The plates located in the lower part of the described body touch the lower part of the mushroom, the stalk. It grows up to 6-7 cm in height and up to 2 cm in diameter. The shape is slightly cone-shaped, tapering towards the base of the mushroom, a feature that can only be noticed in more mature plants.

Mullein grows more often in young birch forests and is found in coniferous and deciduous forests. It is not difficult to find the mushroom on the outskirts of a ravine; they often settle in groups in places where the soil is moist.

Benefits, harms and doubles of mullein

In addition to the harmful properties discovered, thin pigs also have beneficial qualities that are worth noting. First of all, mushrooms contain lecithin; this component prevents the formation of harmful fatty compounds in the human body. High fiber content, antioxidant activity, low fat content and sufficient protein compounds are all positive attributes of mullein mushroom.

The pulp of the plant contains not only potassium, calcium, pantothenic acid and riboflavin, but also many other vitamins and microelements.

Unfortunately, all the available benefits are not compatible with the presence of muscarine in cow lip. This alkaloid is incredibly dangerous; humanity learned about it in the 19th century. It was first discovered in the fly agaric. Muscarine has a detrimental effect on the hematopoietic organs.

Cow's lip mushrooms, or thin svinushki, are very similar to some types of saffron milk caps. The only difference is that saffron milk caps secrete milky juice when cut. The spider web mushroom is very similar to pig mushrooms. The spider web is poisonous; its toxins poison the human kidneys and liver. The deadly plant has a darker cap color and a pronounced tubercle. In addition, the spider's plates are thicker and sparser, and the stalk has transverse yellow stripes.

Symptoms of mushroom poisoning and use of the mushroom

Symptoms of gastric and intestinal mushroom poisoning appear most often and quickly. Vomiting, severe abdominal pain, pale skin and diarrhea appear. Doctors may note a decrease in blood circulation, an increased level of hemoglobin in the blood, severe kidney failure, etc.

The described type of mushroom grows from June to November. It can be found in shady and damp places. Despite the fact that this species has a certain health hazard, not all mushroom pickers have removed it from their list of suitable forest products; it is collected and used in the preparation of various dishes.

During the cooking process, it is important to follow certain rules: before cooking, the mushrooms are not only cleaned, but also soaked for 10-15 hours. During this period, it is necessary to change the water three times. Ambiguous mushrooms are also boiled three times, i.e. The first stage of heat treatment lasts no more than 10 minutes, then the boiling water is drained. The second time the product is kept in boiling water for 30 minutes, the third time it takes 40 minutes. Having received the semi-finished product, you can choose a recipe for preparing a dish with mushrooms.

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If you plan to marinate barns, then it is important to be aware of the high degree of possible risks. Although some claim that when properly prepared, these mushrooms are absolutely safe, very tasty and, moreover, even have medicinal properties, there is a lot of confusion in their definition and classification. Thus, in some areas, cow mushrooms are called black milk mushrooms, veselki, valui, volnushki and other mushrooms belonging to different genera and families.

Today, the thin pig mushroom (aka cowshed) is officially considered inedible and poisonous!

According to modern reference books barn, as well as filly, pig, pig, dunka, pig, solokha, pig's ear, etc.- synonymous names for the widespread thin pig (Paxillus involutus), which until 1981 was considered conditionally edible and belonged to the 4th (lowest) category of nutritional value. Today, in foreign classifications and in current Russian sanitary rules for the procurement, processing and sale of mushrooms (SP 2.3.4.009-93 of 1993), thin pigs officially included in the list of inedible and poisonous.

Mushrooms owe their names to their characteristics cap shapes which really resembles a cow's or pig's ear. At first it is convex, but as it grows it becomes flat with a depressed funnel in the center and with curled edges. The surface is pleasantly fleecy to the touch, similar to felt or velvet. The stem is smooth, tapered downward, and slightly lighter in color than the cap. The pulp is quite loose, yellowish, and darkens when cut.

We invite you to get acquainted with the opinions of experts about the “edibility” of pigs in the following videos:

The natural toxins and alkaloids contained in the fruiting bodies of these mushrooms (lectins, muscarine, hydrazine) are not lethally poisonous, but they are not destroyed by heat treatment and are not excreted from the body, therefore they can accumulate and after some time provoke the development of serious diseases. In addition, pigs actively absorb harmful substances (nitrates, heavy metals, radioactive isotopes) from the soil and atmosphere, which are also dangerous to humans.

For safety reasons, do not collect mushrooms along the sides of roads and railways, near heating mains and industrial enterprises, or near power plants. Do not eat barnyards constantly or in large quantities.

Despite warnings about the risks of eating pigs, many housewives continue to prepare them. The most common folk method of preparation is salting; it is also customary to pickle cow mushrooms for the winter in jars. To avoid unpleasant consequences, mushrooms are subjected to lengthy and rather labor-intensive pre-treatment.

Preparing mushrooms

For harvesting only strong small mushrooms(with caps with a diameter of five to six centimeters), cleared of debris, cut off dirt and damaged areas. Washed, and then soak for 12-24 hours in cold water with added salt. It is recommended to change the water every 4-6 hours. After soaking, the barns are washed again and boiled in salt water in two or three doses for 15-20 minutes. After each boiling, the water is drained (until it remains light) and fresh brine is prepared at the rate of 1 tablespoon of salt per 1 liter of water for 1 kilogram of mushrooms. The boiled barns are placed in a colander and the liquid is allowed to drain.. Then you can proceed directly to marinating.

Simple recipes

Today's mushroom pickers rely on proven recipes inherited from previous generations. But it is worth noting that pigs were in particular demand only during famine and war years. Since cowsheds do not have a special taste or smell, when marinating them, in addition to the standard set of spices, a variety of spices are used.

It is advised not to seal the cows marinated according to this recipe (so as not to create conditions favorable for the development of botulism bacteria), but to cover them with tight lids and store them in the refrigerator.

Number of servings/volume: 3.5-4 l

Ingredients:

boiled barns (pig barns) – 3 kg;
water – 1 l (for marinade);
rock salt – 1.5-2 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar essence, 70% – 2 tsp;
allspice – 7-10 peas;
black pepper – 10-15 peas;
dill, umbrellas/stems – 3-4 pcs.;
bay leaf – 4-5 pcs.

Instead of vinegar essence, you can take half a glass of regular table vinegar (9%).

If desired, also add:

cherry and black currant leaves - 5-7 pcs.;
horseradish, leaves/root pieces – 2-3 pcs.;
cinnamon – 1 stick (small);
cloves – 3-4 buds.

Cooking technology:

Place the pre-processed mushrooms (washed, soaked and boiled) in a colander and let the water drain.
Pour water for the marinade into an enamel pan, add salt, sugar and all the dry spices. Boil.
Place the mushrooms in the marinade and cook after boiling for at least ten (10-15) minutes over low heat.
Before finishing cooking the mushrooms, pour vinegar into the pan, stir and remove from heat.
Place the cooled mushrooms in sterilized dry jars. You need to lay it quite tightly so that there are no voids left in the jars.
Pour marinade over mushrooms. Shake each jar lightly, allowing the liquid to seep to the bottom. Add the remaining marinade to the jars (it should cover the mushrooms completely).
Close the jars with tight plastic lids and store in the refrigerator.

The pickled barnacles need to sit for 3-4 weeks until they are fully prepared. During this time, the mushrooms will become pleasantly slippery, and the marinade will thicken.

Spicy mushroom snacks are in great demand during the cold season. They are best served with onions or green onions and vegetable oil.

Number of servings/volume: 2.5 l

Ingredients:

boiled barns (pig barns) – 1 kg;
water – 1 l (for marinade);
rock salt – 50 g;
sugar – 30-40 g;
table vinegar, 9% – 50-70 ml;
vegetable oil – 150-200 ml;
hot pepper (chili) – 0.5-1 pcs.;
garlic – 5-6 cloves.

Cooking technology:

Place pre-boiled mushrooms in a saucepan, add water and put on fire.
Peel the pepper and garlic and cut into small pieces.
Salt the mushrooms, add sugar, hot pepper and vegetable oil. Boil for 10-15 minutes from the moment of boiling.
Sterilize the jars and place the lids in boiling water.
Pour vinegar into the pan with mushrooms, stir and remove from heat.
Place a few pieces of garlic at the bottom of each jar, distribute all the mushrooms and marinade, filling the jars 1-1.5 cm below the top of the neck, cover with lids.
Place the workpiece to sterilize in a water bath for 20-30 minutes.
Roll up the jars with lids, turn them over, cover with a blanket and leave until completely cool.

You can store canned pickled mushrooms in normal home conditions, but no more than a year.

Video

An experienced mushroom picker talks about preparing and marinating barns in the following video:

For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, pull, shed, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are those grown with your own hands!

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How to deliciously cook and pickle barnyard mushrooms for the winter - to answer the question you will need knowledge of several theoretical points and instructions for preparing healthy pickles.

Mushrooms are highly dangerous plants, so it is important to take simple operations responsibly.

The benefits and harms of mushrooms

First of all, let's look at the negative aspects of eating pickled mushrooms:

It is not recommended to eat such food after 6 pm, but this applies to any dishes;
when making marinades, vinegar is used, which does not add pleasant moments to people with gastritis and gastrointestinal diseases;
Svinushki are conditionally edible mushrooms; they, like everyone else, accumulate heavy metals and other substances dangerous to human health. Therefore, it is not recommended to collect value near industrial facilities and roads or buy at spontaneous markets.

Milk mushrooms have more beneficial properties:

the product contains a full set of multivitamins;
health-promoting metals, macro- and microelements;
In terms of protein content, they are ahead of even chicken eggs, but let us remind you that it is plant-based;

in pickled mushrooms, especially those processed thermally, the content of nutrients is reduced; dried mushrooms are more useful, but they do not have such a refined taste;
the amino acids contained help normalize digestion and the breakdown of cholesterol and have a beneficial effect on heart function;
the low caloric content of barns will allow them to be used in the preparation of dietary dishes;
Eating food from valuev supports the body’s immune system and reduces the risk of cancer.

How to properly prepare mushrooms

It’s easy to prepare mushrooms at home and on the go:

It is better to collect young small mushrooms with caps that have not opened, without signs of rot or damage to the caps.
Valui must be subjected to lengthy water procedures to remove the bitter milky juice from the pulp.
A small weight must be placed on top so that the pigs are completely submerged in the water. The task of the first soaking of mushrooms is to wash off the sticky base from the caps and forest debris.

It is recommended to add salt to the water, so all the worms will crawl out of the mushrooms 100%. Duration of 1 soaking is 10-12 hours.
The liquid is drained into the sewer, a pan half filled with water is placed next to it, and the cleaned and washed milk mushrooms will be placed here. The debris is cleaned off with a brush, and the leg is trimmed with a knife and areas with rot or damaged plates are removed.
After washing all the mushrooms, put pressure in the pan and soak the milk mushrooms for 2 days, changing the water up to 4 times daily.

After completing a full washing cycle and removing the bitterness, you can begin to marinate the barns for the winter.

Recipes for preparing pigs for the winter

For this method of preparation, it is important to prepare a high-quality marinade. Let us examine in more detail the process of preparing 2 compositions of canning liquid.

Quick marinade recipe

The recipe for high-speed marinade preparation will help you cook quickly and tasty:

for every kilogram of milk mushrooms, use 400-500 milliliters of water and up to 20 grams of coarse salt;
pour water into a pan, add salt, 10-20 grams of sugar and bring to a boil over high heat;
Having thoroughly mixed the brine, filter it through several layers of gauze, put the pan on the fire and add up to 6 grams of citric acid, 5-6 pieces of allspice. It is recommended to add cloves, cinnamon and other spices, but this is purely individual;
the water has boiled, the marinade is poured into jars with mushrooms and the process of preparing milk mushrooms for the winter continues.

Universal marinade

To deliciously marinate different types of mushrooms, knowledge of a special recipe will come in handy.

The cooking process is similar to the quick method. The difference is that the mushrooms are boiled in this marinade for 20-30 minutes, then the milk mushrooms and spices are placed in jars and completely filled with marinade. For 1 liter of water you will need:

80-100 grams of granulated sugar;
40 grams of table salt;
A 100-gram shot glass of 9% vinegar and a full range of herbs and spices to taste.

Pigs with garlic and pepper

To prepare a spicy cold appetizer with a delicious garlic smell, perform the following list of works:

1 kilogram of cows is boiled in several waters for 10-15 minutes, and after each boiling it is cooled under running water. This way it is possible to shorten the cooking time and quickly remove bitterness;
after the last blanching, the milk mushrooms are thrown onto a sieve and the excess water is allowed to drain;
prepare a universal marinade for 2 liters of water;
Add 3-4 crushed cloves of garlic to the fungi and mix;
At the bottom of each jar put 1 dill umbrella, peppercorns and mushrooms with garlic. Fill the jars completely and tightly with milk mushrooms and pour hot marinade over them. All that remains is to seal the containers tightly and leave them until they cool completely.

The classic method of salting for the winter

For the classic recipe for the cold method of salting pigs, you will need to perform several simple operations:

it is necessary to salt in wooden barrels, enamel or glass containers, which before starting work are thoroughly washed with mustard powder and scalded with boiling water or sterilized;
For every 1 kilogram of mushrooms add 40 grams of coarse salt. The milk mushrooms and salt are thoroughly mixed;
The bottom of the barrel is filled with part of a set of spices and herbs. For every kilogram of pigs, use 5-6 peas of allspice, several large umbrellas of dill with seeds, but without stems. The bottom is additionally covered with several whole horseradish leaves;

Soaked mushrooms with salt are laid in layers, topped with a layer of spices. This way they reach almost to the top, the last row is covered with black currant leaves. Place a gauze napkin on top and place a weight so that the pigs are completely hidden under a layer of juice;
Once every 2-3 days, rinse and scald the napkin with boiling water, remove the foam and, if necessary, add salted water.

Pickles are stored in the basement at a maximum temperature of 15-18 or in the refrigerator.

Valui marinated with vinegar essence

Vinegar essence can be used in the preparation of any recipe for pickled milk mushrooms, but you will need to calculate the proportion and add not 50 milligrams, but 1 teaspoon. Here is one recipe for preparing mushrooms with a crispy crust using the essence:

2 kilograms of cowsheds are placed in salted water and boiled for 25-30 minutes over low heat. Particular attention is paid to removing foam;
put the milk mushrooms in a colander, drain the old brine, pour in clean water, add mushrooms, add 150 grams of salt, allspice - 10 pieces of peas, 5-7 bay leaves and 2 tablespoons of essence;
bring to a boil over high heat and reduce the heat to low, stirring constantly, simmer the walui for 25-30 minutes.

After extinguishing the fire, the mushrooms are allowed to cool directly in the marinade; Having placed it in jars, cover it with nylon lids and put it in the basement or refrigerator. If you plan to roll valui in jars, they are immediately laid out and rolled in sterilized containers.

Canned barnyards in jars

Preserving pigs requires several stages:

to prepare a mushroom salad with vegetables, boil the soaked barnacles in salted water for 40 minutes, cool under running water and place in a colander to drain excess moisture;

mushrooms are cut into medium-sized pieces so as not to chase milk mushrooms around the plate;
Place the chopped pigs in a frying pan and lightly fry without oil until the juice evaporates;
1 kilogram of tomatoes, sweet peppers, 500 grams of onions and 700 grams of carrots, cut into small pieces;

Stew tomatoes in hot oil for 5 minutes, add a layer of onion, chopped milk mushrooms and bell pepper. Stirring constantly, simmer vegetables and mushrooms for 5-7 minutes;
Add carrots, 50 grams of salt, 70 grams of sugar to the salad, cover the pan with a lid and simmer the salad over low heat for 45-50 minutes. Pour a 100-gram glass of 9% table vinegar;
Place the vegetable salad with mushrooms in sterilized jars and seal them with lids.

Storage rules

Let us remind you that barnyard mushrooms are conditionally edible mushrooms. Family safety depends 50% on collecting and preparing food. The remaining 50% is allocated to compliance with storage rules.

If the pickled valui is rolled up with airtight lids in glass jars, it is easy to ensure safe storage conditions. It is enough to put the pickles in the pantry or even under the bed. The main thing is that this place should not be exposed to direct sunlight, and the storage areas should not be in close proximity to heating appliances and household appliances.

At the first signs of swelling of the jars, you can still digest the contents, add an increased percentage of vinegar and roll up the lids again, or use such pickles first. If a jar “explodes”, such a cap must be thrown away; eating such products is prohibited.

It is more difficult to organize storage of salted or fermented pigs in barrels or other containers that are not hermetically sealed with lids. Such pickles must be constantly monitored for mold and rot, gauze pads must be constantly changed or scalded, and a layer of juice must be added.

If the first spots of mold appear, completely remove the top row of mushrooms and pour 150-200 grams of sunflower oil or vodka into the container - this will avoid further spread of rot.

Important! The maximum shelf life of homemade mushroom preparations is 9 months. Opened large jars of pickled pigs are stored only in the refrigerator for 7-8 days from the moment of opening.

Conclusion

It is not difficult to prepare pickled barns for the winter. Collecting such milk mushrooms is easy; just find a few friendly families of young fungi, and the collection plan will be completed. Cooking recipes and preparatory work will not cause difficulties for novice housewives. A minimum set of simple tasks will allow you to quickly and efficiently prepare delicious valui for the whole winter.

dachamechty.ru

Until the 80s of the last century, barnyard mushrooms (svinukhi, svinushki) were classified as edible, but in recent years they have begun to be classified as poisonous. The reason for this is the ability of fungi to accumulate toxins found in the soil and environment, as well as the fact that barns produce muscarine, a poison similar to that of the fly agaric. However, despite this, these mushrooms are still collected for consumption, but strict rules for processing the product must be followed. This is exactly what “Popular Health” will tell you about - how to cook mushrooms, how long to cook them so as not to harm your health?

What is remarkable about the barn mushroom?

Externally, the barn is nondescript, but most users note its pleasant taste, of course, subject to skillful preparation. This mushroom accumulates toxic substances if it grows in areas with unfavorable environmental conditions. But almost all mushrooms have such properties, it’s no secret to anyone. Therefore, it is allowed to collect cowsheds only away from roads, factories, industrial enterprises, deep in the forest, where the air is clean.

Another thing is the poison muscarine, it is produced inside mushrooms and is dangerous to health. However, with proper processing of the product, the effect of toxins can be neutralized, then you can safely consume pork. Let's take a closer look at how to prepare barns for later use in cooking.

How to soak barns?

It is not recommended to store collected mushrooms for a long time. They need to be processed immediately. First of all, they should be thoroughly washed, debris and dust removed, after which the barns are subjected to a mandatory three-stage soaking in salt water. Dilute 2 teaspoons of salt in a liter of water and place the mushrooms in the solution for 5 hours. Then a new salt solution is prepared and the pigs are sent into it again for the same time. Then they repeat everything again - prepare a new solution and soak the mushrooms for another 5 hours. After completing the procedure, the liquid is drained through a colander and allowed to drain completely.

How long does it take to boil barns??

After soaking, the mushrooms are always boiled, and this process also occurs in three stages. How and how long should you cook mushrooms? Let's look at this in detail.

1. For every kilogram of product, take one liter of water and a teaspoon of salt. The pigs are placed in cold water, the pan is placed on the stove, and covered with a lid. After boiling, set aside for 5 minutes, then drain the water.
2. The second stage of cooking lasts longer. You need to prepare the same solution of water and salt, put the mushrooms in the pan and let them boil. We time it for 30 minutes. We drain the water again.
3. Make the brine solution again and set the pigs to cook. At the third stage, after boiling, cook them for exactly 40 minutes. Using a colander, drain the liquid and let the mushrooms drain and cool.

Now the product can be used for salting, pickling or frying.

How to cook pigs?

Cow mushrooms can be prepared in different ways. They are good either salted or marinated, or fried with potatoes. Svinushki are added to salads and stewed in sour cream, but they are never made into soups or dried.

Fried cowsheds with potatoes

This is the easiest way to cook pigs. Soaked and thrice-cooked mushrooms (0.5 kg) are placed in a frying pan with vegetable oil and lightly fried. Then add onion cut into rings (take as much as you like). We don’t add salt yet, but you can sprinkle the ingredients with pepper. Next we need 1 kg of potatoes. We clean it and cut it in the usual way. When the onion changes color to golden, add the potatoes to the pan and fry without a lid. Stir the contents periodically until all the potato slices are fried. Finally, add salt and cover the pan with a lid. If desired, you can add chopped garlic and dill for flavor.

Pickled cowsheds

These mushrooms are very tasty when marinated. They are quite easy to prepare. For a liter of marinade, take half a glass of vinegar, 20 g of salt, the same amount of sugar, 6 allspice peas, 8 cloves of garlic (chopped), 4-5 stalks of dill, 2-3 bay leaves. Bring the marinade to a boil. We sterilize the jars, fill them with prepared mushrooms, and fill them with hot marinade to the top. Pour 30 ml of vegetable oil into each jar and roll up. Check the quality of the seal by turning the jars upside down. If the marinade does not flow out, you can wrap the workpieces in an old blanket and let them cool. You can eat pickled pigs within 2-3 weeks.

Barnyard mushrooms are often fried and stewed with the addition of sour cream, and added to casseroles, omelettes, and salads. In principle, you can do the same with them as with any other mushrooms, it is only important to correctly carry out the initial preparation of the product in order to neutralize toxins and toxic substances as much as possible. With this approach, you will protect yourself and your family - prevent poisoning.

So, how long should barns be cooked? Now you know for sure - the first time - 5 minutes, the second - 30, and the third time - 40 minutes. Don’t forget about the three-stage soaking of the product; this is very important, since when in salted water, the mushrooms release poisons, freeing themselves from them.

www.rasteniya-lecarstvennie.ru

Safe recipes, or how to cook barnyard mushrooms:

When it gets warmer outside, many people gather to pick mushrooms. One of the first mushrooms of the season are barnyards (pigs). They are very popular, although they are conditionally edible, and in some classifications even poisonous. There is some evidence that regular consumption of this product poses a health risk. But this does not stop lovers of delicious food, so they enjoy them with pleasure. They know how to cook barnyard mushrooms! We will find out today too!

A few words about cowsheds

Cowsheds (or pig sheds) grow in clearings illuminated by the sun. It is not recommended to take a mushroom that has grown near the roadway, as it will contain many harmful substances, which increases the risk of poisoning. The barns need to be prepared immediately, as they are not stored for a long time (they turn black, mold, and so on).

Before cooking, the mushrooms are soaked in water for a while and then cooked. It should be noted that barnyard mushrooms, the recipes for which we will consider below, are not recommended to be dried and added to soups; they are usually pickled and pickled. To do this, choose wooden barrels or containers made of glass and ceramics.

Salting barns

Before you start pickling, the mushrooms are soaked in cool water, washed and boiled. Then they are washed again and placed in containers in layers, sprinkled with salt and adding horseradish, cherry and currant leaves. You can also add garlic cloves, allspice and dill. Then they put gauze on top, put pressure on it and put the container in a cold place for forty days. Cowsheds are stored at a temperature not lower than five degrees; mushrooms may otherwise freeze. It is necessary to periodically add cold water, since the brine may evaporate over time.

Pickled cowsheds

Ingredients: half a glass of table vinegar, two tablespoons of salt, ten cloves of garlic, five stalks of dill, two bay leaves, as well as five black peppercorns, two spoons of sugar, a pinch of cinnamon.

Preparation

Before cooking barnyard mushrooms, you need to soak, wash and cook them. Boil in salted water for about twenty-five minutes, periodically removing any foam that appears. After this, remove the mushrooms from the heat and cool. Place the pigs into jars prepared in advance, pour in the cooled marinade, add two tablespoons of sunflower oil and roll up.

Omelet with cowsheds

Ingredients: one glass of boiled mushrooms, one onion, four eggs, two tablespoons of butter, one fourth of sweet pepper, herbs, salt and spices to taste.

Preparation

Chop the onion and fry until it becomes transparent. Then pre-boiled and chopped mushrooms are added to it and fried for ten minutes over low heat, adding salt and pepper. As a result, you will have very appetizing barns (photo). Combine the mushrooms with beaten eggs and fry for another 5-7 minutes. Top everything with chopped bell pepper and chopped herbs. The dish is ready!

Fried cows with sour cream

Ingredients: five hundred grams of young mushrooms, half a glass of sour cream, as well as hard cheese, garlic, onions, parsley and basil, apples, salt and spices to taste, vegetable oil or pork fat.

Preparation

Before cooking barnyard mushrooms, they should be cleaned and boiled. Then they are washed and cut into pieces. Place cowsheds in a heated frying pan in fat or vegetable oil and fry them for fifteen minutes, avoiding overdrying. Next, add onions and seasonings, but do this sparingly to preserve the mushroom flavor and aroma. Mushrooms should be salted at the end of frying, but before that, sour cream is added to them. Then the dish is simmered until fully cooked. If more sauce is required, dilute the sour cream with milk or mushroom broth. The dish can be served either hot or cold.

Fried cowsheds with potatoes

Ingredients: eight mushrooms, eight potatoes, one onion, half a spoon of black pepper, thirty grams of vegetable oil, salt to taste.

Preparation

Before cooking barnyard mushrooms, they are boiled twice in salted water. To do this, the mushrooms are cleaned, washed and cut into medium-sized pieces, poured with water and cooked for twenty-five minutes. Then the cowsheds are placed in a colander and thoroughly washed with cold water, and again set to cook for twenty-five minutes. Then the mushrooms are washed and dried, placed in a frying pan, where vegetable oil is first poured, and heated until the excess liquid boils away. Then add chopped onion and fry for ten minutes, after which add chopped potatoes. Fry everything until the potatoes are ready, until golden brown, stirring occasionally.

Finally...

Despite the fact that barnacles are considered to be conditionally edible mushrooms, they are very often used for preparing various dishes. It must be said that they are salted, fried, marinated, cooked in a slow cooker, but it is not recommended to dry them and prepare first courses from them. And, of course, everything is good in moderation! Bon appetit!

Barnyard mushrooms – how and how much to cook correctly?

Despite the fact that cowsheds (also called pighouses) were transferred from the group of conditionally edible mushrooms to poisonous ones several years ago, housewives continue to use them for their culinary achievements. If you know how to soak a component and how long to cook it, the potential risk can be minimized and even completely eliminated.

Mushrooms are soaked at least three times in salt water, the exposure time should be at least 5 hours. They are also boiled three times: in the first water for 5 minutes, in the second - 30 minutes, in the third - 40 minutes. It turns out that the entire temperature treatment should last at least 1 hour 15 minutes. In addition, before preparing the barns, it is worth collecting more information about them, which will reduce the hassle in the kitchen to a minimum.

Useful information about the barnyard mushroom

It is important not only to know how much and how to cook barns until done. In order for the mushrooms to turn out tasty and not harm your health, you must always remember the following things:

The finished components do not float on the surface of the water, but settle to the bottom of the container.
Boiled mushrooms do not have to be immediately used in various dishes. They tolerate freezing well and retain their taste in this form for six months. If necessary, they simply need to be defrosted at room temperature and subjected to a short heat treatment.
For boiling, it is better to select the youngest barns. They are lighter in color. At the same time, the age of the product does not in any way affect how long it should be boiled.

Tip: Svinushki come in thin and thick varieties. Despite the difference in appearance, they are practically the same in composition and taste. Despite this, it is better to eat thin specimens, because... they cook better during heat treatment, while accumulating fewer harmful components during the growth period.

Products must be processed as quickly as possible, because... Cuts of such mushrooms darken very quickly. This does not affect the quality of the component in any way, but it does spoil the aesthetic appearance a little.
It is recommended to store fresh mushrooms in the refrigerator for no more than 3 days.

Unfortunately, even compliance with all of the above rules cannot guarantee the absence of the risk of toxic or food poisoning. To prepare ordinary barns, you need to have impressive experience and knowledge, which is inherent only to experienced mushroom pickers.

How to properly cook a poisonous mushroom so that it becomes edible?

Before cooking the collected mushrooms, they should be cleaned of all debris, rinsed several times in cold water and soaked. The barns are soaked three times, for 5 hours each. Each time, clean salted water is used, which is completely drained and replaced with a fresh solution. The components prepared in this way are placed in a colander to drain off excess moisture.

Now take mushrooms, salt and water. It is important to know how much to take of which component so that the product turns out not only safe, but also tasty. Experts believe that for 1 kg of barns you need to take 1 liter of water and a teaspoon of fine salt.
Place all ingredients in a saucepan, place it over high heat and bring to a boil. It is strictly forbidden to scald components with boiling water! With this approach, it will be impossible to adequately prepare them.

After boiling, the mixture should be cooked for 5 minutes over medium heat, preferably covered. Then drain the broth, replace it with fresh cold (!) water and repeat the manipulation, this time letting it sit for half an hour. Drain the liquid again and replace it with clean water. Boil the mushrooms for the last time for 40 minutes. This time they should reach full readiness.
Place the boiled ingredients in a sieve or colander, wait until all the water has drained and the products themselves have cooled. Only after this can they be used for their intended purpose or frozen.
Elements prepared in this way can be stored in the refrigerator for 3 days, but they must be filled with the last decoction.

Pork has a dense and pleasant texture, a special taste, a mild aroma and, at the same time, is low in calories, which allows the component to be used in dietary salads or side dishes. If you learn how to boil the ingredient correctly, it will help diversify your usual dishes. The main thing is to remember all the given rules and strictly follow the requirements of the recipes.

Many housewives prefer to close their pig houses for the winter. In this case, it is worth considering that no matter how much the barns are subjected to chemical treatment (salting, pickling), the danger of poisoning by such components still remains. Therefore, you should not use recipes that do not pre-boil the mushrooms.

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How to cook barnyard mushrooms? Fried and marinated mushrooms:

Mushrooms are an excellent source of protein, which is why they are quite popular in many countries. They are served as a separate dish or as a snack. But to make them tasty and healthy, you need to know how to collect and cook them correctly. After all, some mushrooms are considered poisonous and should not be eaten. In the forest you can find not only noble porcini mushrooms, chanterelles and honey mushrooms, but also lesser known ones, for example, pigs or cowsheds. They come in thin and thick varieties. The latter species is recognized as edible. To pamper your family and diversify your diet, you need to know how to cook barnyard mushrooms.

"Forest meat"

Nutritionists equate mushrooms with meat because they contain a lot of protein. In addition, they are rich in fiber, and the lack of fat and low calorie content make this product considered unusually valuable. But it should be consumed in moderation, since mushrooms are difficult to digest, due to the high content of chitin.

Many fried mushrooms pose a great danger to humans - they can be poisonous. Therefore, they must be collected with great care. If there is even the slightest doubt about their quality, it is better to refuse such a product.

You can even get poisoned by edible mushrooms. This can happen when they grow in unfavorable environmental areas or near a road. Mushrooms must be stored and prepared correctly so that they do not cause harm to health.

Preparing mushrooms

Before cooking, all mushrooms must be thoroughly cleaned of debris and soil, and then rinsed thoroughly. Those species that are considered “conditionally edible” must be boiled and soaked in a vinegar solution. The product must dry before frying. To speed up the process, you can use a paper towel. If the mushrooms are very large, you can cut them into smaller pieces, then the cooking will be even.

Primary heat treatment

Before boiling the barns, they need to be soaked in cold water for several hours. The answer to the question: “How long to cook mushrooms?” depends on how they are prepared. Before frying, the cows are boiled in salted water for about thirty minutes. After this, you need to put them in a colander and give them the opportunity to drain thoroughly.

Fried mushrooms with onions

There are several ways to prepare barnyard mushrooms. If you need to fry them with onions, then, first of all, fry the onions in vegetable oil. After this, mushrooms are added and cooked until cooked. To prevent them from burning, you need to stir them constantly.

As a rule, the product takes about fifteen minutes to prepare. For the first half of cooking, you need to fry the mushrooms over high heat without a lid, and then you can reduce the flame and cover with a lid. While the dish is simmering, you should stir it constantly.

Mushrooms in their own juice

The second option, how to cook barnyard mushrooms, also deserves attention. They turn out very juicy and aromatic. Heat the cast iron frying pan well and place the mushrooms there. Until the juice is released, they must be constantly stirred. When the liquid has evaporated, pour a little vegetable oil into the frying pan and fry the product until cooked. If you wish, you can add sour cream at the end.

Salt and spices

Regardless of what kind of mushrooms they are and how they are prepared, they need to be salted a few minutes before they are fully cooked. You can add a little black pepper, it will highlight the taste of the dish. But you shouldn’t season the product with herbs and spices - the odorous components will overwhelm the delicate aroma. Before serving, you can sprinkle the dish with finely chopped fresh dill or onions. Then the delicious mushroom taste will become even better.

Some people prefer to fry mushrooms with sautéed vegetables. Carrots can be grated on a coarse grater or cut into strips and added to the onion.

Marinated pigs

Not all housewives know how to pickle mushrooms, as they are not very popular. For the marinade, sugar, salt, vinegar and spices are used. If you use wine vinegar instead of regular vinegar, the taste of the pigs will be more piquant. You need to boil the mushrooms in the marinade for about ten minutes, and then put them in sterilized jars or serve. If you don’t want to boil it, it will be useful to learn how to cook barnacle mushrooms in a cold marinade. To do this, just fill them with brine.

How to salt pork?

To prepare them, it is better to use a wooden barrel if there are a lot of pigs. The mushrooms must first be washed, soaked and boiled, and then laid out in layers, sprinkled with salt. To make them crispy, you can add cherry and horseradish leaves. During the salting process, boiled water should be added, as the brine will evaporate.

To improve the aroma, add dill stems, several cloves of garlic and allspice. You can eat mushrooms after forty days. It is better to store the container in a room where the temperature does not drop below five degrees Celsius. If the mushroom freezes, its taste will deteriorate greatly, and the brine will sour.

How to cook barnacles (mushrooms)?

When preparing barns, you must be careful, as this is a conditionally edible mushroom.

Take precautions before cooking mushrooms. Do not collect them near roads or within the city.

This way the barn absorbs even more carcinogens. And your risk of poisoning increases several times.

To protect yourself, you need to soak the barns in water for 2 hours, then drain the water and fill them with water again for 2 hours.

Collected mushrooms cannot be stored.

They must be processed immediately.

Do not take overgrown mushrooms; they contain more carcinogens.

Try to take young mushrooms.

There are many ways to prepare barnacles: fried barnyards, fried barnyards with potatoes, marinated, make an omelet with them, salt them.

Just don't dry out the barns.

Salty cowsheds

The barns are washed, soaked for 2 hours, washed and soaked again for 2 hours. Cowbars can be salted whole or sliced.

They do not salt in metal containers. Prepared barns are laid out in layers and each layer is salted (as usual for food).

Arrange with horseradish, currant and cherry leaves. You can add garlic cloves (passed through a press), allspice and dill according to your taste.

Place sterile gauze on top, apply pressure and press down on a container of water. Water should not get into the mushrooms.

Place the container with mushrooms in a cold place for 40 days. Ready-made salted barns are stored at a temperature no higher than +5.

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Page 2

How to make cottage cheese at home

Homemade cottage cheese tastes better than store-bought cottage cheese.

Homemade cottage cheese can be used in the preparation of various pies (shortbread pie with cottage cheese, cottage cheese pie with apples), cakes (Tears of an Angel cake), it makes fantastically tasty dumplings, cottage cheese casseroles and a lot of other very tasty dishes.

Cottage cheese prepared at home is very useful for people who have problems with the gastrointestinal tract. Anyone with gastritis should eat it regularly. Cottage cheese is made from homemade milk.

How to make cottage cheese at home? - not difficult. Products you need: kefir 5 tablespoons (can be replaced with sour cream or yogurt), milk 0.5 liters.

Milk needs to be mixed with kefir and brought to a boil over medium heat, stirring constantly. And heat it until grains of cottage cheese begin to form. Then place the mixture in a colander on cheesecloth and let it drain and squeeze. All homemade cottage cheese is ready.

They also make cottage cheese this way. They take natural milk and ferment it for 2-3 days on the table in a glass jar (if the milk is not sour, but rotten, has an unpleasant odor and bitter taste, this indicates that the milk is powdered, it will not make cottage cheese). Then the jar is placed in water so that the water level is level with the milk and heated over a fire so that the water boils. In a jar, the sour milk is divided into whey and cottage cheese.

Page 3

Homemade marmalade

By preparing marmalade at home, you can get either thick jam or by boiling the mixture to a very thick state (getting marmalade). Homemade marmalade is much healthier than store-bought marmalade; it is made from completely natural ingredients.

You need very simple ingredients to make homemade marmalade: apples 2 kg, sugar 0.5 kg.

Preparation of marmalade: peel and core the apples and cut into pieces. Cook in an enamel pan until the apples soften. Add sugar and bring to a boil, stirring constantly, reduce heat to medium and cook until the mixture thickens sufficiently (2-3 hours).

The apple mixture burns quickly, stir constantly. Place the sufficiently thickened mass on parchment paper greased with butter, smooth it out with a knife and let it harden.

When the mixture has cooled completely, cut into pieces and roll each in sugar. The finished marmalade can be served with tea. Store homemade marmalade in the refrigerator. It can be stored for a long time.

Marshmallows at home

Thin pancakes with milk

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How to cook barnyard mushrooms? fried and marinated mushrooms

Mushrooms are a wonderful source of protein, which makes them very popular in rich countries. They are served as an independent herb or as an appetizer. In order for the smells to come out juicy and brown, you need to know how to properly select and prepare them. Even some mushrooms are grown in isolation and it is not possible to live in them. In the forest you can find not only noble white mushrooms, chanterelles and honey mushrooms, but also less commonly, for example, pigs and barnyards. The stench is subtle and thick. The remaining type of knowledge is natural. To keep your family calm and manage your diet, you need to know how to prepare cow mushrooms.

"Fox meat"

Nutritionists equate mushrooms with meat because they contain a lot of protein. In addition, they are rich in cellulose, and the low fat content and low calorie content make this product extremely valuable. However, it must be grown in moderation, since it is important to absorb the mushrooms, which are prepared with a high amount of chitin.

Richly lubricated mushrooms melt into a great danger for people - the stench can be overwhelming. Therefore, it is necessary to select them with great care. If those present would like to have the least doubt about its quality, it is better to consider such a product.

You can relax with natural mushrooms. This can happen in quiet weather, if the smell grows in unfriendly ecological areas or along roads. It is necessary to preserve and cook mushrooms correctly so that the stench does not harm your health.

preparation of mushrooms

Before cooking, all mushrooms need to be carefully cleaned with cream and soil, and then rinsed thoroughly. Those species that are considered “smartly natural” need to be boiled and soaked in hot water. The product must dry before lubricating. To speed up the process, you can use a paper towel. If the mushrooms are very large, you can cut them into larger pieces so that the cooking will be even.

First heat treatment

Before cooking the cows, they need to be soaked in cold water for a few years. Food tip: “How long does it take to cook mushrooms?” Lay down until the stinks are ready. Before being lubricated, the barnyards are boiled in salted water for about thirty minutes. After this, you need to place them on a drain and allow them to drain thoroughly.

Grease mushrooms with tsibule

There are a number of ways to cook cow mushrooms. If you need to lubricate them with the tsibule, then, first of all, lubricate the tsibule with algae oil. After this, add the mushrooms and cook until done. To prevent the smell from burning, it is necessary to stir them steadily.

As a rule, the product takes about fifteen minutes to prepare. Halfway through cooking, you need to fry the mushrooms over high heat without a lid, and then you can change the half and cover with a lid. While the dish is cooking, stir it gradually.

Mushrooms for sweet juice

Another option, how to cook bark mushrooms, is also worthy of respect. The stench comes out very juicy and aromatic. You need to heat the chawun frying pan thoroughly and add the mushrooms there. You won't see them yet, they need to be stirred steadily. When the rice is steaming, pour a little vegetable oil into the frying pan and brush the product until ready. If there is eggplant, you can add sour cream at the end.

Salt and spices

Regardless of what mushrooms are and how they are prepared, you need to salt them a little at a time until ready. You can add a little black pepper to enhance the taste of the herb. And it’s not a good idea to season the product with herbs and spices - the odorous components will overwhelm the underlying aroma. Before serving, you can sprinkle the herbs with additional fresh crops or thyme. Then the wonderful mushroom taste will become even more beautiful.

People pay special attention to the best way to coat the mushrooms with the sautéed vegetables. Carrots can be grated into large thirds or cut into strips and added to the tsibula.

marinated pigs

Not all gentlemen know how to pickle mushrooms, as the stench is not that popular. For the marinade, add tsukor, salt, ocet and spices. If you use wine instead of the original, the taste of the pork will become piquant. You need to boil the mushrooms in the marinade for about ten minutes, and then put them in sterilized jars or serve. Since it doesn’t need to boil, it will be difficult to figure out how to cook cow mushrooms in the marinade in a cold way. For this, it is enough to fill them with rose brine.

How to salt pigs?

To prepare them, it’s best to use a wooden barrel, as the pork is even richer. The mushrooms must be washed first, soaked and boiled, and then placed in balls, dripping with salt. To make the smell crispy, you can add cherry leaves and cherry blossoms. During the salting process, add boiled water so that the brine will evaporate.

To enhance the aroma, add crop stems, a sprout of cloves and hot pepper. You can eat mushrooms after forty days. It is best to preserve the capacity in a room where the temperature does not fall below five degrees Celsius. If the mushroom is colder, then its savory fruits will become very bitter, and the rosemary will sour.

ekskyl.ru

Cow mushrooms are also called bulls or valus. They can be found throughout the mixed forests of America and Eurasia. The mushrooms have a medium-sized cap that is sand-colored and straightens over time. They are somewhat similar in appearance to porcini mushrooms.

Is the barnyard mushroom edible or not?

Many people are afraid to eat valui because they consider them poisonous and harmful. These mushrooms are considered edible, but they must be properly processed before consumption. Barnyards contain a chemical called quinine. This substance is almost completely not absorbed in the body, so you cannot eat these mushrooms in large quantities. Before heat treatment, the valui must be soaked for several days, while regularly changing the water. They can only be pickled; they are not suitable for frying or stewing. When figuring out whether barnyard mushrooms can be eaten, it is worth saying that the mushroom cap is like a sponge that quickly absorbs various harmful substances from the air. That is why it is not recommended to assemble cowsheds near roads and industrial facilities.

The benefits and harms of barn mushrooms

The chemical composition of this food product is quite large, as it contains various vitamins, for example, A, group B, PP, etc. Mushrooms also contain various micro- and macroelements. All this determines a number of useful properties of value.

What are the benefits of barnyard mushrooms?

As already mentioned, barns contain substances that can lead to poisoning, so they must be thoroughly processed.

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Source: yagodigribi.guru

What is remarkable about the barn mushroom?

How to soak barns?

How long does it take to boil barns??

After soaking, the mushrooms are always boiled, and this process also occurs in three stages. How and how long should you cook mushrooms? Let's look at this in detail.

Now the product can be used for salting, pickling or frying.

How to cook pigs?

Fried cowsheds with potatoes

Pickled cowsheds

The benefits and harms of mushrooms

First of all, let's look at the negative aspects of eating pickled mushrooms:

It is not recommended to eat such food after 6 pm, but this applies to any dishes;
when making marinades, vinegar is used, which does not add pleasant moments to people with gastritis and gastrointestinal diseases;
Svinushki are conditionally edible mushrooms; they, like everyone else, accumulate heavy metals and other substances dangerous to human health. Therefore, it is not recommended to collect value near industrial facilities and roads or buy at spontaneous markets.

Milk mushrooms have more beneficial properties:

the product contains a full set of multivitamins;
health-promoting metals, macro- and microelements;
In terms of protein content, they are ahead of even chicken eggs, but let us remind you that it is plant-based;

in pickled mushrooms, especially those processed thermally, the content of nutrients is reduced; dried mushrooms are more useful, but they do not have such a refined taste;
the amino acids contained help normalize digestion and the breakdown of cholesterol and have a beneficial effect on heart function;
the low caloric content of barns will allow them to be used in the preparation of dietary dishes;
Eating food from valuev supports the body’s immune system and reduces the risk of cancer.

Preparing mushrooms

Before cooking, all mushrooms must be thoroughly cleaned of debris and soil, and then rinsed thoroughly. Those species that are considered “conditionally edible” must be boiled and soaked in a vinegar solution. The product must dry before frying. To speed up the process, you can use a paper towel. If the mushrooms are very large, you can cut them into smaller pieces, then the cooking will be even.

How to properly cook a poisonous mushroom so that it becomes edible?

It’s easy to prepare mushrooms at home and on the go:

It is better to collect young small mushrooms with caps that have not opened, without signs of rot or damage to the caps.
Valui must be subjected to lengthy water procedures to remove the bitter milky juice from the pulp.
A small weight must be placed on top so that the pigs are completely submerged in the water. The task of the first soaking of mushrooms is to wash off the sticky base from the caps and forest debris.

It is recommended to add salt to the water, so all the worms will crawl out of the mushrooms 100%. Duration of 1 soaking is 10-12 hours.
The liquid is drained into the sewer, a pan half filled with water is placed next to it, and the cleaned and washed milk mushrooms will be placed here. The debris is cleaned off with a brush, and the leg is trimmed with a knife and areas with rot or damaged plates are removed.
After washing all the mushrooms, put pressure in the pan and soak the milk mushrooms for 2 days, changing the water up to 4 times daily.

After completing a full washing cycle and removing the bitterness, you can begin to marinate the barns for the winter.

It is important not only to know how much and how to cook barns until done. In order for the mushrooms to turn out tasty and not harm your health, you must always remember the following things:

The finished components do not float on the surface of the water, but settle to the bottom of the container.
Boiled mushrooms do not have to be immediately used in various dishes. They tolerate freezing well and retain their taste in this form for six months. If necessary, they simply need to be defrosted at room temperature and subjected to a short heat treatment.
For boiling, it is better to select the youngest barns. They are lighter in color. At the same time, the age of the product does not in any way affect how long it should be boiled.

Products must be processed as quickly as possible, because... Cuts of such mushrooms darken very quickly. This does not affect the quality of the component in any way, but it does spoil the aesthetic appearance a little.
It is recommended to store fresh mushrooms in the refrigerator for no more than 3 days.

Unfortunately, even compliance with all of the above rules cannot guarantee the absence of the risk of toxic or food poisoning. To prepare ordinary barns, you need to have impressive experience and knowledge, which is inherent only to experienced mushroom pickers.

Now take mushrooms, salt and water. It is important to know how much to take of which component so that the product turns out not only safe, but also tasty. Experts believe that for 1 kg of barns you need to take 1 liter of water and a teaspoon of fine salt.
Place all ingredients in a saucepan, place it over high heat and bring to a boil. It is strictly forbidden to scald components with boiling water! With this approach, it will be impossible to adequately prepare them.

After boiling, the mixture should be cooked for 5 minutes over medium heat, preferably covered. Then drain the broth, replace it with fresh cold (!) water and repeat the manipulation, this time letting it sit for half an hour. Drain the liquid again and replace it with clean water. Boil the mushrooms for the last time for 40 minutes. This time they should reach full readiness.
Place the boiled ingredients in a sieve or colander, wait until all the water has drained and the products themselves have cooled. Only after this can they be used for their intended purpose or frozen.
Elements prepared in this way can be stored in the refrigerator for 3 days, but they must be filled with the last decoction.

Many housewives prefer to close their pig houses for the winter. In this case, it is worth considering that no matter how much the barns are subjected to chemical treatment (salting, pickling), the danger of poisoning by such components still remains. Therefore, you should not use recipes that do not pre-boil the mushrooms.

How to cook barnyard mushrooms in marinade?

To prepare this dish you will need the following products:

mushrooms (cowbars and volushki) - half a kilogram;
granulated sugar - 1 large spoon;
rock salt - 2 large spoons;
vinegar essence (70%) - 2 tablespoons;
dill - 5 umbrellas;
cherry and raspberry leaves - 10 pieces each;
bay leaf, peppercorns - 5 pieces each.

Before you start making the appetizer, you need to prepare the main ingredient. Clean the mushrooms from debris and soil and soak in cold water. Leave them like this overnight. Next, rinse the barns under the tap and drain in a colander. But now they can be subjected to heat treatment.

How to prepare cow mushrooms next? Boil them for 20 minutes in a brine consisting of a liter of water and 1 large spoon of salt. Prepare the marinade in a separate bowl. To do this, boil water (1 liter), add sugar, salt (1 spoon), and spices. Boil all these ingredients for a quarter of an hour. Next, turn off the heat and pour vinegar essence into the pan.

This dish can only be prepared using oars. But it turns out especially tasty when prepared from assorted mushrooms (cow mushrooms, champignons, chanterelles, russula). This “roast” turns out to be very nutritious, aromatic and tasty. It can easily pass as a full meal, but it can be served with potatoes or meat.

Soak the mushrooms for 12 hours and rinse under running water. Next, chop them into pieces. Finely chop the onion and add it to the pan along with the mushrooms. Add a couple of tablespoons of vegetable oil and salt there. Keep in mind that by the end of cooking, the contents of the pan will have reduced by half.

This must be taken into account when you add salt and spices to the dish. Place the vessel with the food on the fire and fry the barnyard mushrooms. How long to cook? This process is not quick, since the liquid will first evaporate, and only then the mushrooms will begin to fry. Everything will take about half an hour. When the mushrooms and onions are golden brown, remove the pan from the heat. Add spices to taste: ground pepper, bay leaf, herbs. That's it, the mushroom dish is ready.

If you come across little pigs in the forest, do not pass them by. Collect them in a basket and take them home. And you already know how to cook barnacles (mushrooms) and can do it without any problems. Enjoy your meal!

Of course, who can resist sitting down to the table right away and, without waiting for winter or a holiday, happily “crush” some of the fried mushrooms with fresh herbs and fragrant black bread!

fresh chanterelles – 1 kg;
bay leaf – 3-4 pcs.;
salt - to taste.

Recipe:

1. Wash and chop the chanterelles, if that’s what you plan to do. For frying, you can take either separate vegetable oil, butter, lard, or a mixture of fats - as you like. Fry over low heat

chanterelles 40 min. under the lid.

2. Remove the lid, salt the mushrooms, add bay leaf (you can add onion, black pepper or cloves for taste) and fry over low heat until the juice has completely evaporated and the chanterelles have acquired a beautiful golden color.

3. Transfer them into prepared heated jars and add oil from the frying pan to the top so that the layer of oil above the mushrooms is 1-1.5 cm.

4. Sterilize the jars in salt water for 35-50 minutes, roll them up, turn them over onto the lids and wrap them well until they cool. After two days, transfer the jars to a cool, dark place.

To prepare you will need:

mushrooms – 1 kg;
vegetable oil – 0.5-0.8 cups;
table vinegar 9% – 3-4 tbsp. spoons;
3-4 cloves of garlic;
2-3 tbsp. spoons of chopped greens;
salt - to taste.

Recipe:

1. This is how definitely edible mushrooms are prepared. All of them need to be cleaned, washed thoroughly, chopped and quickly fried in oil over medium-high heat (do not simmer with a lid!).

2. Transfer the mushrooms into dry, heated jars, adding cloves of peeled garlic and finely chopped herbs.
3. Add salt and vinegar to the oil remaining after frying and bring to a boil. Pour this oil over the mushrooms so that the layer above the mushrooms is at least 3 cm. Sterilize in salt water for 45-50 minutes. These mushrooms are stored in the refrigerator.

To improve the aroma, add dill stems, several cloves of garlic and allspice. You can eat mushrooms after forty days. It is better to store the container in a room where the temperature does not drop below five degrees Celsius. If the mushroom freezes, its taste will deteriorate greatly, and the brine will sour.

For this method of preparation, it is important to prepare a high-quality marinade. Let us examine in more detail the process of preparing 2 compositions of canning liquid.

The recipe for high-speed marinade preparation will help you cook quickly and tasty:

for every kilogram of milk mushrooms, use 400-500 milliliters of water and up to 20 grams of coarse salt;
pour water into a pan, add salt, 10-20 grams of sugar and bring to a boil over high heat;
Having thoroughly mixed the brine, filter it through several layers of gauze, put the pan on the fire and add up to 6 grams of citric acid, 5-6 pieces of allspice. It is recommended to add cloves, cinnamon and other spices, but this is purely individual;
the water has boiled, the marinade is poured into jars with mushrooms and the process of preparing milk mushrooms for the winter continues.

To deliciously marinate different types of mushrooms, knowledge of a special recipe will come in handy.

80-100 grams of granulated sugar;
40 grams of table salt;
A 100-gram shot glass of 9% vinegar and a full range of herbs and spices to taste.

To prepare a spicy cold appetizer with a delicious garlic smell, perform the following list of works:

1 kilogram of cows is boiled in several waters for 10-15 minutes, and after each boiling it is cooled under running water. This way it is possible to shorten the cooking time and quickly remove bitterness;
after the last blanching, the milk mushrooms are thrown onto a sieve and the excess water is allowed to drain;
prepare a universal marinade for 2 liters of water;
Add 3-4 crushed cloves of garlic to the fungi and mix;
At the bottom of each jar put 1 dill umbrella, peppercorns and mushrooms with garlic. Fill the jars completely and tightly with milk mushrooms and pour hot marinade over them. All that remains is to seal the containers tightly and leave them until they cool completely.

For the classic recipe for the cold method of salting pigs, you will need to perform several simple operations:

it is necessary to salt in wooden barrels, enamel or glass containers, which before starting work are thoroughly washed with mustard powder and scalded with boiling water or sterilized;
For every 1 kilogram of mushrooms add 40 grams of coarse salt. The milk mushrooms and salt are thoroughly mixed;
The bottom of the barrel is filled with part of a set of spices and herbs. For every kilogram of pigs, use 5-6 peas of allspice, several large umbrellas of dill with seeds, but without stems. The bottom is additionally covered with several whole horseradish leaves;

Soaked mushrooms with salt are laid in layers, topped with a layer of spices. This way they reach almost to the top, the last row is covered with black currant leaves. Place a gauze napkin on top and place a weight so that the pigs are completely hidden under a layer of juice;
Once every 2-3 days, rinse and scald the napkin with boiling water, remove the foam and, if necessary, add salted water.

Pickles are stored in the basement at a maximum temperature of 15-18 or in the refrigerator.

2 kilograms of cowsheds are placed in salted water and boiled for 25-30 minutes over low heat. Particular attention is paid to removing foam;
put the milk mushrooms in a colander, drain the old brine, pour in clean water, add mushrooms, add 150 grams of salt, allspice - 10 pieces of peas, 5-7 bay leaves and 2 tablespoons of essence;
bring to a boil over high heat and reduce the heat to low, stirring constantly, simmer the walui for 25-30 minutes.

Preserving pigs requires several stages:

to prepare a mushroom salad with vegetables, boil the soaked barnacles in salted water for 40 minutes, cool under running water and place in a colander to drain excess moisture;

mushrooms are cut into medium-sized pieces so as not to chase milk mushrooms around the plate;
Place the chopped pigs in a frying pan and lightly fry without oil until the juice evaporates;
1 kilogram of tomatoes, sweet peppers, 500 grams of onions and 700 grams of carrots, cut into small pieces;

Stew tomatoes in hot oil for 5 minutes, add a layer of onion, chopped milk mushrooms and bell pepper. Stirring constantly, simmer vegetables and mushrooms for 5-7 minutes;
Add carrots, 50 grams of salt, 70 grams of sugar to the salad, cover the pan with a lid and simmer the salad over low heat for 45-50 minutes. Pour a 100-gram glass of 9% table vinegar;
Place the vegetable salad with mushrooms in sterilized jars and seal them with lids.

How to cook barnacles (mushrooms)?

When preparing barns, you must be careful, as this is a conditionally edible mushroom.

Take precautions before cooking mushrooms. Do not collect them near roads or within the city.

This way the barn absorbs even more carcinogens. And your risk of poisoning increases several times.

To protect yourself, you need to soak the barns in water for 2 hours, then drain the water and fill them with water again for 2 hours.

Collected mushrooms cannot be stored.

They must be processed immediately.

Do not take overgrown mushrooms; they contain more carcinogens.

Try to take young mushrooms.

There are many ways to prepare barnacles: fried barnyards, fried barnyards with potatoes, marinated, make an omelet with them, salt them.

Just don't dry out the barns.

Salty cowsheds

The barns are washed, soaked for 2 hours, washed and soaked again for 2 hours. Cowbars can be salted whole or sliced.

They do not salt in metal containers. Prepared barns are laid out in layers and each layer is salted (as usual for food).

Arrange with horseradish, currant and cherry leaves. You can add garlic cloves (passed through a press), allspice and dill according to your taste.

Place sterile gauze on top, apply pressure and press down on a container of water. Water should not get into the mushrooms.

Place the container with mushrooms in a cold place for 40 days. Ready-made salted barns are stored at a temperature no higher than 5.

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