One of the most common lamellar mushrooms, cow's lip or mullein, is known to many mushroom pickers as Paxillus involutus. Mullein belongs to the Pig family and only thirty-five years ago was recognized as poisonous.

Description and characteristic

The description of the mushroom, which, in addition to the official Paxillus involutus, has such popular names as cow tongue, pig, pig, saloha, dunka and barn, is as follows:

• the diameter of the cap of an adult mushroom most often varies within 10-12 cm, but some specimens have caps with a diameter of 15-18 cm;
• a fleshy type cap;
• in young fruiting bodies, the cap has a slightly convex shape and wrapped felt edges;
• adult fruiting bodies have a flat, funnel-shaped-depressed or funnel-shaped cap;
• the edges of the cap can be lowered, grooved, ribbed, straight or wavy;
• young specimens are characterized by olive-brown or olive-brownish coloration of the cap;

• adult mushrooms have a grayish-brown or brownish cap, which darkens when cut or pressed;
• the surface of the cap is dry, with fibrous pubescence;
• mushroom pulp is dense, but soft, with age it acquires a characteristic friability;
• in the dry season, the worminess of the pulp and legs is observed;
• the absence of a pronounced mushroom aroma and taste is characteristic;
• rather short stem of solid type with a matte and smooth ocher-olive or dirty yellow surface.

It is most often possible to find whole groups of slender pigs in wet and shady areas. Sometimes fruiting bodies grow on the trunk of a tree. The mass period of fruiting falls on the period from the beginning of summer to a steady autumn cold snap.

Mushroom cow lip: description (video)

Only two species belonging to the Svinushkov family grow on the territory of the forests of our country in natural conditions.

Benefit and harm

Of course, like most mushrooms, pigs have some useful properties, among which it should be noted:

• increased content of lecithin in the pulp - a substance that does not allow harmful cholesterol to accumulate in the human body;
• low calorie content, which is only 30 kcal for every 100 g of pulp of the fruiting body;
• the average fat content in the mushroom pulp does not exceed 28.2%;
• the share of simple and easily assimilated carbohydrates by the human body accounts for only 16.9%;
• the average content of protein components is about 58.9%;
• numerous studies have proven the antioxidant activity of mushroom pulp as well as high fiber content.

The chemical composition of the pulp of the fruit bodies of Paxillus involutus:

• vitamin A - 0.001 mg per 100 g;
• vitamin C - 7 mg;
• thiamine - 0.1 mg;
• riboflavin - 0.4 mg;
• pantothenic acid - 2.1 mg;
• pyridoxine - 0.05 mg;
• folates - 0.03 mg;
• niacin - 4.8 mg;
• vitamin PP - 5.6 mg;
• potassium - 530 mg;
• calcium - 4 mg;

• magnesium - 15 mg;
• sodium - 6 mg;
• phosphorus - 115 mg;
• chlorine - 25 mg;
• iron - 0.32 mg;
• cobalt - 0.15 mg;
• molybdenum - 0.0034 mg;
• fluorine - 0.14 mg;
• chromium - 0.1326 mg;
• zinc - 0.282 mg.

Despite the fact that, apparently, based on the composition of the pulp, the benefits of the mushroom are obvious, pigs are not edible or conditionally edible mushrooms and their use in food can be fatal or cause severe damage to the functions of internal organs. Mullein pulp contains very dangerous toxins and a poisonous substance called muscarine and often causes the development of severe diseases of the circulatory system and hematopoietic organs.

Also, the fruiting bodies of this type of mushroom accumulate in very large amounts of salt and compounds of heavy metals hazardous to human health. The first, most rapidly developing gastrointestinal symptoms of pig poisoning are vomiting, diarrhea, abdominal pain, which is accompanied by a drop in the volume of circulating blood.

How to cook

Many mushroom pickers are still not ready to give up eating pigs, therefore, before preparing dishes from this mushroom, a number of measures are taken to remove toxins and dangerous compounds from the fruit bodies.

It is very important to clean the pigs as thoroughly as possible from forest debris and subject them to multiple rinsing under running water. Then, pure mushrooms must be soaked in salted cold water for at least five to six hours, changing the water three times. After soaking, the mushrooms should be boiled three times, draining the broth and immersing the mushrooms in clean water. The average time for each boil should be approximately 25-35 minutes. Correctly boiled mushrooms sink to the bottom of the cooking container.

Boiled mushrooms can be used to prepare both first and various second courses, and it is also allowed to use them for home canning for the winter.

How to cook pickled mushrooms (video)

Where and when to collect

You can collect pigs or pigs throughout the summer and the first decade of autumn. These mushrooms grow in large groups. Pigs are widespread in our country, so they can be found almost everywhere. Paxillus involutus prefers to grow in fairly moist deciduous and coniferous forest areas. A favorite habitat is forest edges or clearings surrounding swampy areas.

It must be remembered that it is strictly forbidden to collect fruit bodies along the route and in the immediate vicinity of large industrial complexes. Also, you can not use old, heavily overgrown and in cooking. Pigs are not subject to long-term storage, therefore, the harvested fruit bodies should be processed as soon as possible.

Reviews and comments

Ivan 09/03/2018

A very tasty mushroom, and most importantly, in rainy years it is not very difficult to find it in our area. Basically, we salted it, in barrels, and just in cans. But I like to soak them for a couple of days, boil them, and then fry them with potatoes.

Hope 09/04/2018

“The absence of a pronounced mushroom aroma and taste is characteristic” I would argue with this statement, they have an amazing mushroom taste and smell. I didn't add salt, but the heat with them is excellent. True, after reading this, I don't take a lot of them, but I can't refuse at all.

Marina 05/30/2019

There are so many other useful mushrooms why I do not understand why take such risks. Perhaps the pale toadstool is very tasty and fragrant, but no one wants to eat it.

Add a comment

International scientific name

Paxillus involutus (Batsch) Fr., 1838

Thin pig (lat.Paxillus involutus) is a mushroom of the pig family. Previously, this mushroom was considered conditionally edible, now it is classified as deadly poisonous.

• Agaricus involutus Batsch, 1786 basionym
• Omphalia involuta (Batsch) Gray, 1821
• Rhymovis involuta (Batsch) Rabenh., 1844
• Agaricus contiguus Bull., 1785

• Cow lip, Pig, pig, pig, pig ear, solopen, salt, straw, dunya, dunka, filly, cowshed, fetuha, havroshka [ source not specified 744 days], Dubovichok. In some areas, pigs, pigs, etc., are called black milk ( Lactarius necator) [source not specified 744 days] .

Description [edit | edit code]

The hat is up to 12-15 cm in diameter, rarely up to 20 cm. Fleshy, at first slightly convex with a wrapped felt edge, then flat, in the middle funnel-shaped, depressed, very rarely funnel-shaped. The edge is lowered, indented or straight, ribbed, often wavy. In a young mushroom, the cap is olive-brown (olive-brown), in adults from gray-brown to rusty-brown. It darkens when pressed and on slices. The surface is dry to the touch, fibrous-fluffy in young mushrooms and smoother in adult mushrooms, in wet weather it is shiny and sticky.

The pulp is firm, soft, later loose. Color from pale yellow to brownish or yellowish-brown, darkens on cut. Often, especially in dry weather, wormy. No special smell or taste.

The hymenophore is descending, folded, often described as lamellar, although it is more correct to call it pseudoplates. The folded layer, unlike real plates, can be separated from the bottom surface of the cap. Pseudo-plates in color from yellowish-brown to rusty-brown, lighter than the cap, darken when pressed.

The leg is solid, short, up to 9 cm long and up to 2 cm in diameter. The surface of the leg is matte, smooth, ocher-olive or dirty yellow, lighter than the cap or almost the same color as it.

Ecology and distribution [edit | edit code]

The fungus grows in various types of forests, most often in humid, shady places, sometimes even on tree trunks. The pig is found in groups, rarely singly. It is found in large quantities from June to October. Fruiting frequently and annually.

Toxicity [edit | edit code]

Poisonous properties [edit | edit code]

For the first time, the toxicity of the pig was noted in October 1944: the German mycologist Julius Schaeffer, after eating the pigs, felt unwell (vomiting, diarrhea, fever developed) and died 17 days later from acute renal failure.

Nevertheless, the attitude of doctors from different countries to the pig remained different for several decades: in some European countries the pig was considered a deadly mushroom, and in the USSR (until 1981) it was allowed to harvest. In 1981, a ten-year study of pig poisoning was completed in Poland, which showed the following: 93 out of 109 cases of pig poisoning, patients were hospitalized, and three people died.

Currently, the fungus is considered poisonous, although the symptoms of poisoning do not always appear and / or not immediately. There are deaths among those who eat pigs. The fact is that the pig contains toxins (lectins) that do not break down when boiled, despite the fact that some mushroom pickers boil the pig more than once.

The pig causes a strong allergic reaction. In the mid-1980s, the Swiss physician Rene Flammer discovered the pig antigen capable of entering into a chemical bond with the structures of cell membranes, fixing on the membrane of red blood cells and thereby provoking autoimmune reactions against their own red blood cells. Some time after consumption, the antigen of the fungus triggers an immune response, which consists in the production of antibodies that can damage the cells on the membranes of which there are pig antigens. Destruction of erythrocytes by antibodies causes hemolytic anemia and, as a result, nephropathy and renal failure due to damage to the renal glomeruli by fragments of destroyed erythrocytes. Since it takes a certain time for antibodies to develop, the autoimmune reaction is most pronounced in people who have consumed pig many times, especially if they have previously experienced gastrointestinal upset after such food. The sensitivity of people to fungal toxins varies greatly, but children are especially sensitive.

Also, the pig is considered to be a store of radioactive isotopes of cesium and copper. The content of heavy metals and radioactive isotopes in these mushrooms can be tens or even hundreds of times higher than the content of the same elements in the soil.

The Ministry of Health of the USSR, approving in June 1981 the "Sanitary Rules for the Procurement, Processing and Sale of Mushrooms", excluded a thin pig, as well as a thick one, from the list of allowed mushrooms to be procured. In 1984, at the direction of the Deputy Chief Sanitary Doctor of the USSR, the slender pig was finally included in the list of poisonous mushrooms. In 1993, by the decree of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation, the thin pig was included in the list of poisonous and inedible mushrooms. The Ukrainian Ministry of Health has also banned the collection and consumption of pigs.

Poisoning symptoms [edit | edit code]

When the pig is first consumed, as a rule, no acute symptoms of poisoning are observed. However, repeated consumption of pigs is fatal.

The most rapidly developing gastrointestinal symptoms of poisoning: vomiting, diarrhea, abdominal pain, while the volume of circulating blood decreases. Soon after, the symptoms of intravascular hemolysis come to the fore: pallor, jaundice, decreased urine output, increased hemoglobin levels in the urine, or, in severe cases, oligoanuria. Medical laboratory tests show erythropenia, an increase in indirect bilirubin and free hemoglobin, and a drop in haptoglobin. Hemolysis can lead to numerous complications, including acute renal failure, shock, acute respiratory failure, and disseminated intravascular coagulation.

Treatment [edit | edit code]

There is no antidote. To reduce the severity of the autoimmune reaction, antihistamines are used. Supportive care includes monitoring blood counts, kidney function, blood pressure, and fluid and electrolyte balance and correcting abnormalities. The use of corticosteroids can be a useful adjunct to treatment, as they protect blood cells from hemolysis, thereby reducing the severity of complications. Plasmapheresis is useful for removing antibodies from the blood. Hemodialysis is used to treat kidney failure.

According to the results of recent studies, the attitude towards some types of mushrooms that have long been eaten has been revised. So, until recently, barn mushrooms belonged to the category of conditionally edible, but today they are considered poisonous. The radioactive substances contained in them, heavy metals and other toxins accumulate in the human body without manifesting themselves for a long time. Poisoning is very severe, sometimes fatal.

Description, photos of barns and other names of mushrooms

Cowsheds, they are also thin pigs (Paxillus involutus), belong to the class Agaricomycetes, the Pig family, the genus Pig is poisonous. The cowshed is the most common and frequently used name for the mushroom, however, you can find many other names that are associated with the appearance and name of the genus:

• pig;
• value;
• goby;
• a pig;
• filly;
• cow tongue;
• pig;
• cow lip;
• mullein;
• dunka;
• pork ear.

After carefully studying the photo and description of the barn, you can successfully distinguish it from other mushrooms.

Exterior view and photos of the barn

In appearance, the barn looks like a chanterelle. These mushrooms have similar legs, shape and brown cap, but they are different in texture. In chanterelles, it is velvety, and pigs are smooth.

Depending on the age, the pigs are with thin or thick legs, with large or small caps. Moreover, the color of the hat of the young representative has a monochromatic brownish tint, the old one is rusty-brown. Despite their appearance, they do not differ in taste. However, for cooking, preference should be given to young fruiting bodies, since the old ones are usually wormy and capable of accumulating more toxins.

Structure and species differences

The barn's hat is fleshy, smooth, dry, velvety to the touch, with a circumference of 5-15 cm. The shape is rounded, almost flat, with a very curled edge and a funnel-shaped center. Depending on the age, the color of the cap changes: in young cowsheds it is brownish-olive, in old ones it is bright red or even rusty.

When humidity changes, the surface structure changes: from smooth and dry it turns into wet and sticky. The inner part is lamellar, yellowish. The plates are wide, descending to the pedicle. Sometimes they are bridged to form cells. When pressed, the plates become dark brown.

The pulp of the barn mushroom is yellow, soft and friable, without the characteristic mushroom smell and taste. If damaged, the color of the pulp changes. It darkens, acquiring a brownish tint.

The leg is cylindrical, dense in structure, does not differ in high height and reaches only 9 cm in adults. Leg thickness - up to 1.5 cm narrowing downwards. The color matches the color of the cap, sometimes it can be a little lighter. The surface is smooth.

Place of distribution

The habitat of Paxillus involutus is the wooded territory of America, Eurasia, and Russia. The species grows in all climatic zones. In the Russian Federation, it is most common in the Urals, Siberia and the Omsk region.

Experienced local mushroom pickers indicate such woody mushroom places in the Omsk region:

• Nikolaevka;
• Cherlak tract (on both sides);
• Davydovka;
• Dachny village;
• Petrovka;
• Luzino
• Kalinino.

In addition, pigs are found in Novoomsky and Azov districts both in deciduous, coniferous and mixed forests. Most often they grow under birches, oaks, bushes. They love moist and loose soil, especially on forest edges and meadows near swamps. They grow in groups, occasionally in single specimens. The picking period for mushroom pickers is June-October.

The edibility of the mushroom

Many amateur mushroom pickers often have a question about the barn, whether it is edible or not, because for a long time it was considered quite suitable for food.

Modern mycologists claim that the mushroom is poisonous and its use is dangerous for humans. Poisonous substances with frequent use of Paxillus involutus tend to accumulate in internal organs and cause irreparable harm to health.

Barn properties

Herbalists and traditional healers sometimes recommend these mushrooms in the treatment of neoplasms (like many other herbal poisons). All the positive properties of the barn are due to its chemical composition, the presence of vitamins A, B, P, and various trace elements. Cowsheds, like any other mushrooms, are a natural protein product that is involved in the construction of body cells. The largest amount of protein is found in dried pigs.

After a thorough study of the properties of the barn, mycological scientists came to the conclusion that it is a powerful antioxidant and, thanks to its ergothioneine, can help reduce the risk of cancer.

The amino acids contained in the composition help to improve the digestive tract through a positive effect on the digestive process, participate in the fight against the accumulation of harmful cholesterol, and improve the work of the cardiovascular system. The ß-glucans, which are part of the mushrooms, help to strengthen the immune system.

In addition to the positive qualities, Paxillus involutus also has negative properties:

1. Absorbs all surrounding toxic substances.
2. It independently produces poisons - muscarine and lectin, which, even with prolonged heat treatment, are not destroyed.
3. With constant use, poisons accumulate in the body and cause irreparable harm.

Of course, some people still eat cowsheds, but having compared all the positive and negative qualities of them, one should reasonably approach the issue of safety.

Poisoning symptoms and first aid

Poisoning by a cowshed does not always manifest itself immediately, but rather insidiously and can manifest itself after a while (months, years), when the concentration of toxic substances in the body reaches critical values. At the same time, simple symptoms of food poisoning appear:

• disorder,
• vomiting
• stomach ache.

Symptoms of mushroom poisoning

Also, the circulation in the blood vessels is reduced, with subsequent pallor of the skin, a decrease in the volume of urine, in which blood impurities are observed. The destruction of red blood cells leads to complications that affect the kidneys and respiratory organs.

When such symptoms appear, in no case should you self-medicate, you must urgently seek medical help from specialists at the hospital. However, even with qualified medical assistance in case of poisoning by the barn, it should be remembered that there are no antidotes. Doctors can prescribe only symptomatic treatment aimed at removing antibodies from the body and curing kidney failure.

First aid for poisoning

With timely assistance, deaths are very rare. However, toxins cannot be completely removed from the body, so you have to regularly undergo the necessary medical procedures (hemodialysis).

Before eating a thin pig, you should think about the possible negative consequences.

Answers to common questions

Cowsheds are common inhabitants in forested areas. Although they are eaten, it is important to weigh the risks and assess the possible health consequences before using them for culinary purposes.

Mushroom cowshed, mullein or cow's lip. That's the name! No less interesting is his middle name - pig. This mushroom representative is considered either edible or poisonous. It doesn't look like the mushroom in the picture, but it tastes awful.

What is this nondescript mushroom with an "animal" name? Is it poisonous or, on the contrary, edible and healthy? Where does it grow and what does it look like? How to cook a mushroom barn correctly? You will find the answers to these questions in today's article.

What is a mushroom barn

An interesting fact is that this mushroom was previously considered edible, and only in the last 35 years has it moved into the category of conditionally edible. Yes, thanks to modern advances in science, we know two reasons why pigs are no longer considered edible (Figure 1).

Note: It is known that there is muscarine in cowsheds, which is also found in fly agarics, but not in such a concentration.

It also contains lectin, which is dangerous to humans, but only at high concentrations in the body. But it is unlikely that someone will eat more pigs they put on.

Figure 1. Mushroom pickers are still debating the edibility of the barn

Overall, when consumed in moderation and properly prepared, this mushroom is very healthy. It contains antioxidants, vegetable protein and is low in calories. A more detailed description is given below.

Description and photo

The mullein belongs to the pig family. You will not confuse him with others, because he is quite large, the hat can be up to 15-18 cm in diameter, such a "large"! I collected five, and the bucket was full.

The pig's hat is dense, plates grow on the underside, the edges can be different: wavy, straight, ribbed. The leg is low, grayish or yellowish. For “youth” the color is light gray, slightly greenish or brown, and for “pensioners” it is dark brown (Figure 2).

You can also distinguish a young copy from an old one by the shape of the hat. In the young one, the cap is slightly curved, and in the old specimen, the cap is shaped like a funnel. Of course, it is better not to collect "pensioners". The fungus should not be lethargic, and the stem on the cut should be white, without wormholes. Another feature of the pig is the absence of the characteristic mushroom smell.

Figure 2. Pigs are large lamellar mushrooms

If you don't pick mushrooms yourself, but decide to buy them on the market, then you too can easily identify stale ones. The fact is that pigs are not stored for a long time, they quickly grow moldy and become covered with brown spots. That is why immediately after harvesting or buying the crop, you need to clean and prepare dishes and preparations for the winter.

The main advantage of this mushroom is its taste. They say that in terms of taste, it is second only to white and butter. Apparently, it is the taste and early ripening that makes the pig still popular.

Places of distribution and timing of fruiting

The cowshed, or pig, is a summer mushroom; you can collect it from the beginning of summer until late autumn. One of its subspecies loves sunny glades. Others, on the contrary, grow in the shade and on tree trunks (Figure 3).

Figure 3. These mushrooms can grow under coniferous and deciduous trees

They can be found both in coniferous forests and in mixed ones. The cowshed does not disdain in places near the road, forest belts. Grows in small families and whole groups, but not individually.

Considering that fruiting bodies can accumulate toxic substances, it would be correct to collect barns not near roads or industrial facilities, but in the depths of the forest.

Beneficial features

The barn is useful only when consumed in moderation. The lectin contained in the pulp, with excessive accumulation in the body, becomes dangerous to human health.

In addition to lectin, pigs contain antioxidants, which are a good prevention against cancer. Also, this mushroom contains protein, the concentration of which is higher than in meat and legumes.

Dishes from the barn are very diverse. It is good in fried, pickled and salted form. You can also do cooking preparations for the winter, and then in the cold season you will always have the opportunity to diversify the diet with delicious dishes.

Harm and contraindications

We have already described a little the dangers associated with the barn, although it is not considered poisonous. But we can remind ourselves of three features of this fungus, which logically explain its benefits and harms (Figure 4).

Firstly, it contains muscarine, which becomes safe if you soak and boil the crop according to the scheme indicated below.

Secondly, the pulp contains lectin, which is dangerous for humans in large quantities. Therefore, eat sows moderately.

Figure 4. The pulp contains dangerous toxic substances, which are partially removed only after repeated soaking and cooking

Thirdly, like any mushrooms, sows are sorbents. Therefore, those that grow not far from the highway, factories and other industrial enterprises will definitely be dangerous, even if you were not mistaken with the view. Even if you carefully wipe the surface of the cap and clean it, toxic substances will remain in the pulp and will be dangerous.

And, fourthly, in children under 6 years of age, enzymes are not produced to digest any mushrooms. Therefore, they will appear poisoning even after such popular mushrooms as champignons.

Safe recipes

Pigs are mostly cooked pickled or salted. But no matter which recipe you choose, you must first secure them.

Note: Processing begins with cleaning. It is not necessary to remove the skin from the barn from the cap, but it should be well cleaned of debris and sand, especially between the plates on the inside. You can use a soft brush or sponge. Rinse several times in running water.

Soaking and triple cooking will help get rid of toxins and muscarine:

1. Soak the mushrooms three times in a well-salted solution. Wait at least 5 hours each time.
2. Boil them in salt water also three times. Salts take about a teaspoon per kilogram of raw materials. The first time you need to cook after boiling for 5 minutes, the second time - 30 minutes, and the third - 45 minutes. Each time, fill the product with cold water, not boiling water. When changing water, rinse the mushrooms well.
3. Do not think that young copies need to be cooked less, this is an erroneous opinion. In addition to the time, you can determine the readiness by "immersion" in the pan. "Submariners" are ready-made mushrooms, and those that float on top have not yet been cooked.

After cooling, you can already proceed to your recipes for pickling, pickling. They can also be used as a salad or as a side dish. You can freeze and store in this form for six months. But the main thing to remember is that the barn cannot be used without pre-soaking and triple boiling! Is it dangerous! Therefore, the sows do not dry.

Figure 5. Usually the cowshed is pickled and salted, but it is also good when roasted.

So, a few popular recipes. Pickled pigs are considered popular: make a marinade. On a liter of water put: 40 grams of salt, 20 grams of sugar, peas, dill umbrellas, bay leaf. After boiling the marinade, throw the mushrooms (three kilograms), let it boil again and cook for 15 minutes. After that, pass them through a colander, but leave the marinade in a separate bowl. Let the mushrooms dry a little and place them tightly in sterile jars. Put the marinade on the fire again, add 20 ml of vinegar essence (70%) and after boiling pour the mushrooms in the marinade, after selecting the dill umbrellas and the lavrushka, and roll the cans tightly (Figure 5).

Salted pigs are another popular treat. This recipe is suitable for those who have a good cellar or a roomy refrigerator. In this form, the workpiece can be stored at a temperature not exceeding + 10 ° C.

We start cooking:

1. For salting, you need enameled or wooden dishes. It is important that the enamel in the pan is not damaged.
2. Cut the legs with cooked mushrooms. Only hats or small pigs are suitable for us. The legs can be used for other purposes, for example, for freezing or frying with potatoes.
3. Rinse and dry the leaves of currant, horseradish, cherry, dill umbrellas. Peel and cut the garlic into plates.
4. We will salt the mushrooms in layers. Put the salt on the bottom of the dish, then a layer of mushrooms about five centimeters, then salt again and our greens with garlic, then again a layer of mushrooms and so on.
5. The topmost layer will be salt. Total salt count: 120 grams per 3 kg of cowsheds.
6. We cover everything with clean, ironed gauze and put under pressure in a cool, dark place for two weeks. We change gauze every other day. Then we fold the pigs into sterile jars, fill them with brine from the tub and close the nylon covers.
7. In this form, cowsheds can be stored for 4-6 months in the refrigerator or in the cellar. If when opening such a jar you notice a suspicious smell or mold film on top, then it is better not to risk your health and not to use such a product.

There are a lot of recipes and after the preliminary processing described in this article, you can prepare them at your discretion. Fried mushrooms are used, for example, for the preparation of soups and side dishes.

In boiled form, they are suitable for salads. Due to the meatiness, they are very tasty obtained with sour cream sauce or in julienne.

Signs of poisoning and first aid

Despite the fact that cowsheds are not poisonous, if these mushrooms are cooked incorrectly, poisoning can still occur. That is why it is recommended to use only proven recipes.

Signs of poisoning occur within 1.5 to 2 hours after eating and may be as follows: nausea and vomiting, dizziness, diarrhea and pain in the intestines and stomach, weak pulse, cold extremities, loss of consciousness.

Of course, it is better to carefully use the cooking tips; Do not eat mushrooms suspicious or with an unusual smell; Do not collect them if you are not sure if they are pigs. What to do if you still encounter poisoning?

First of all, do not panic and call an ambulance. While the ambulance is traveling, do not waste time. Give the patient to drink as much boiled, chilled to room temperature, water or a weak, barely pink, potassium permanganate solution. It does not hurt to drink 2-3 liters.

After this, you need to induce vomiting, but most likely it will happen naturally. Thus we will cleanse the stomach as much as possible. But do not think that this is enough and the ambulance is no longer needed. Mushroom poisoning is a serious threat to the health of the body and you cannot remove toxins from the body with boiled water.

Next, let the patient drink water in small sips, but constantly. Let him drink activated carbon at the rate of 1 tablet per 10 kg of body weight or other sorbents, following the instructions. Observe bed rest and wait for a doctor.

You can learn more information about this fungus and debates about its edibility from the video.

Cowshed mushrooms (pigs, pigs) were considered edible until the 80s of the last century, but in recent years they have been classified as poisonous. The reason for this is the ability of fungi to accumulate toxins in the soil and the environment, as well as the fact that cowsheds produce muscarine, a poison similar to that which contains fly agaric. However, despite this, still these mushrooms are harvested for consumption, but at the same time, clear rules for processing the product must be observed. Just about this and will tell "Popularly about health" - how to cook mushrooms, how much to cook, so as not to harm health?

What is remarkable mushroom barn?

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

Muscarinine poison is another matter. 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 pigs can be safely used. Let's take a closer look at how to prepare cowsheds for later use in cooking.

How to soak cowsheds?

Harvested mushrooms are not recommended for long storage. They need to be processed immediately. First of all, they should be thoroughly washed, litter and dust removed, after which the cowsheds are subjected to a mandatory three-stage soaking in salt water. In a liter of water, 2 teaspoons of salt are diluted, placed in a solution of mushrooms for 5 hours. Then they prepare a new saline solution and again send the pigs into it at the same time. Then everything is repeated again - a new solution is prepared and the mushrooms are soaked for another 5 hours. After the procedure is completed, the liquid is drained through a colander and allowed to drain completely.

How long to cook cowsheds?

After soaking, the mushrooms always boil, moreover, this process also occurs in three stages. How and how much should mushrooms be boiled? Let's look at it in detail.

1. For each kilogram of product, one liter of water and a teaspoon of salt are taken. Pigs are placed in cold water, the pan is placed on the stove, covered with a lid. After boiling, they are spotted for 5 minutes, then the water is drained.
2. The second stage of cooking lasts longer. It is necessary to prepare the same solution of water with salt, dip the mushrooms in a pan and let them boil. We notice 30 minutes. We drain the water again.
3. Again, we make brine and put the pigs to cook. In 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 a pig?

Cowshed mushrooms can be prepared in different ways. They are good both in salt form and in marinade, as well as fried with potatoes. Pigs are added to salads and stewed in sour cream, but they are never cooked soups and dried.

Fried cowshed with potatoes

This is the easiest way to cook sows. Soaked and triple-boiled mushrooms (0.5 kg) are placed in a pan with vegetable oil, slightly fried. Then add chopped onion rings (take as much as you like). We do not add salt yet, but you can crush 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, send the potatoes to the pan and fry without a lid. Stir the contents periodically until all the potato slices are fried. At the end, add salt and cover the pan with a lid. If desired, you can put chopped garlic and dill for flavor.

Pickled Cows

These mushrooms are very tasty in marinated form. Cooking them is quite simple. For a liter of marinade we take half a glass of vinegar, 20 g of salt, the same amount of sugar, 6 peppercorns, 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, pour hot marinade to the top. Pour 30 ml of vegetable oil into each jar and roll up. Check the clogging quality by turning the jars upside down. If the marinade does not leak, you can wrap the blanks with an old blanket and let them cool. You can eat pickled pigs in 2-3 weeks.

Cowshed mushrooms are often fried and stewed with sour cream, added to casseroles, omelets, salads. In principle, you can do the same with them as with any other mushrooms, it is only important to carry out the initial preparation of the product correctly in order to neutralize toxins and toxic substances as much as possible. With this approach, you will protect yourself and your family - do not allow poisoning.

So how many cowsheds do you need to cook? You now know for sure - for the first time - 5 minutes, the second - 30, and the third time - 40 minutes. Do not forget about the three-stage soaking of the product, this is very important, because, being in salted water, mushrooms secrete poisons, freeing themselves from them.

The cow’s lip is a mushroom, which until a certain time was considered conditionally edible product. It has other names, for example, a thin pig, a mullein or a dunk. At the end of the 20th century, after numerous cases of poisoning, specialists conducted an in-depth study of a wildlife subject and found that thin sows were able to develop an autoimmune reaction in the human body. To date, this product is classified as a poisonous plant.

Brief Description of the Lower Plant

Like any classic mushroom, the pig has a hat and a leg. The upper part of the plant varies from 10 to 12 cm in diameter, there are specimens that grow to 18 cm. At the early stages of growth, the shape of the hat is convex, as it grows, it flattenes and becomes a funnel. The edges of the upper body are ribbed, wavy and slightly curved. Olive-brown hats change their color to yellow-cinnamon with age. Its peel in the dry period has a dry and velvety structure; in 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 fungus, legs. It grows up to 6-7 cm in height and up to 2 cm in diameter. The shape is slightly conical, the narrowing is directed to the base of the fungus, this feature can be seen only 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 meet the mushroom on the outskirts of the ravine; they usually settle in groups in places where the soil is moist.

The benefits, harms and counterparts of mullein

In addition to the discovered harmful properties, in thin sows there are also useful 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, antioxidant activity, low fat content and a sufficient amount of protein compounds are all positive signs of Mullein fungus.

In the pulp of the plant there are not only potassium, calcium, pantothenic acid and riboflavin, but also many other vitamins and minerals.

Unfortunately, all the benefits available are not compatible with the presence of muscarine in the cow's lip. This alkaloid is incredibly dangerous, humanity found out about it in the 19th century. It was first discovered in a fly agaric. Muscarine adversely affects the blood.

Mushrooms of cow lips, or thin sows, are very similar to some mushrooms. The only difference is that mushrooms produce milky juice on the cut. Cobweb mushroom is very similar to sows. The cobweb is poisonous, its toxins poison the kidneys and liver of a person. In a deadly plant, the color of the hat is darker and there is a pronounced tubercle. In addition, the cobwebs have thicker plates and are located less frequently, and there are transverse yellow stripes on the leg.

Symptoms of mushroom poisoning and the use of the fungus

The symptoms of gastric and intestinal poisoning by fungi manifest themselves most often and faster. Vomiting, severe abdominal pain, pallor of the skin and diarrhea appear. Doctors may note a decrease in blood circulation, an increased level of hemoglobin in the blood, severe renal failure, etc.

The described species of fungus grows from June to November. You can find it in shady and humid places. Despite the fact that this species has a certain health hazard, not all mushroom pickers removed it from its list of suitable forest products; it is collected and used in the preparation of various dishes.

In the process of cooking, it is important to observe certain rules: before cooking, the mushrooms are not only cleaned, but also soaked for 10-15 hours. During this period, you need to change the water three times. Ambiguous mushrooms are also cooked three times, i.e. the first heat treatment stage lasts no more than 10 minutes, then the boiling water is drained. The second time the product is contained in boiling water for 30 minutes, for the third cooking it will take 40 minutes. After receiving the semi-finished product, you can choose the recipe for cooking dishes with mushrooms.

5gribov.ru

Mushroom cowsheds, how do they look?

Cowshed Mushrooms look attractive.

The cowshed can be dried, harvested using the dry, cold, hot pickling method, as well as pickled.

The cowshed can be boiled and fried, and then eat with potatoes.




We eat these mushrooms for over 40 years. They have nothing to do with the mush. This is an independent mushroom with its own taste. A breast is hidden in the ground and has its own smell, and the barn is always in sight and has no smell. We eat fried and boiled and salted and in soups of kladm. Unjustly, mushroom pickers neglect it. It appears when other mushrooms are just waiting for good weather and it grows to frost. Nourishing, fleshy. You just don’t need to compare it with the mushrooms. Each mushroom has its own value and purpose. Boiling is optional. If you really want to play it safe, bring to a boil and drain. Only he does not salted with a dry ambassador, but a varnar is a wonderful snack.

The cowshed and the black breast are completely different mushrooms !!! (this is the first answer to the question). but otherwise everything is correct: the barn is an edible mushroom, before use, only boil a little (several minutes) in salted water to remove the bitterness, and “do whatever you like with it!”;))) you can fry, and salt, and pickle .

And the black lump (in the photo) - his pulp is much denser (very dense!), And he himself looks a little different than the barn, mb color. from swamp green to almost black, with a pronounced pattern rings around the cap

In our area, cowsheds are also called pigs or filly. At one time, I collected them for frying. But then I came across an article that these fungi can accumulate toxic substances that are practically not excreted from the body.




Cowsheds are the unofficial name for black mushrooms. In principle, the mushroom is edible, but not tasty compared to white mush. That's what they are called because only cows eat them. In stores, they often sell black mushrooms in jars, salted. They are called lumps.

They can be pickled. To do this, wash them, soak overnight in cold water.

Soaked mushrooms cook in brine (for 1 liter of water 1 tablespoon of salt) 15-20 minutes.

For 1 liter of water - 1 tbsp. salt and 1 tablespoon sugar, 5 pieces of allspice peas, 5 dill umbrellas, 5 cherry and raspberry leaves. 5 laurels. Cook for 20 minutes, remove from heat and add 2 tbsp. vinegar essence, stir.

Pour a little marinade into the container, lay the mushrooms. Pour marinade into the heat. You can eat after 15 days or more.

But it is better to find a white lump. This is a completely different matter.

While writing, I was almost choked with saliva (in our South there are no real mushrooms, only champignons)

Photo of mushrooms cowsheds in the photo below.

Cowsheds are most suitable for salting. Usually, these mushrooms are not fried or boiled in mushroom soup, since they contain milky juice, which must be removed from the cows by prolonged soaking.

Mushrooms called Cowsheds have a brown color and are very slimy to the touch. I want to note that these mushrooms are not suitable for use in food, because they accumulate very toxic substances that can harm a person in terms of health. Although some people use them well as food after frying or salting.




Cowshed mushrooms are also called pigs, pigs, dunks, black mushrooms. They look like mushrooms, only their hat is dark brown in color, inferior to the mushrooms in taste, the mushroom is not particularly valued among mushroom pickers, it is considered conditionally edible and requires long cooking.

Mushroom barn, this is one of the names of the black loaf. In different places it is called by different names, dunk, filly, matryoshka. The mushroom is of little value, it is classified into 4 categories, conditionally edible mushrooms, and few of them pick them.

cowsheds and black mushrooms are not the same thing. (I mean that someone wrote in the answer like that) Black breasts are really black mushrooms that can be found practically in the ground and look different and have a specific pungent taste and smell.

Pigs, they look very much like white mushrooms in appearance, have a brown (unlike the first) color, rather dense mushrooms. Many do not chew these mushrooms, but in my opinion, these mushrooms are much tastier than many when frying even.

As for cooking, I like fried mushrooms.




1 First you need to boil the mushrooms. For this, peeled mushrooms spread in salted water, bring to a boil, boil for 5-10 minutes. Drain the water. (Such mushrooms can now be frozen for the future for winter)

2 In a pan, fry mushrooms in sunflower oil. We take into account that the mushrooms fry quite strongly, add the onion, fry with onions. You can add sour cream. It will be awesome at all delicious.

3 Such fried mushrooms are mixed with fried potatoes. Fry the potatoes as usual. This is each to your taste.

We eat these mushrooms for decades. And salt and fry and in soups of treasures. They have nothing to do with the breasts. The mushrooms are hidden in the ground and have their own smell. The cowshed is always open. In vain the mushroom pickers twist their nose and bypass it. Just do not compare it with gruzdm. This is an absolutely independent mushroom with its taste. Almost no smell, fleshy, satisfying. And even it is not necessary to boil it, well, except to bring water to a boil and drain. But we fry with potatoes even without it. For 40 years, we didn’t poison ourselves, we only got pleasure. It’s good because it is unpretentious, rarely worms and appears early when other mushrooms are just waiting for better weather.

The cowshed mushrooms are usually brown in color and their surface is slippery.

In our places it can be easily found, but no one takes it.

Perhaps there are some poisons in them.

Unlike other mushrooms, cowsheds are cooked for a long time.

Mushroom Cowshed they called it that because cows eat them with great pleasure. But people don’t particularly like them, even though they are edible. Some consider it Brother; loudly, that's just the hat of the barn is darker and in taste they are seriously inferior to their Big Brother ;. Such mushrooms I bypass.

info-4all.ru

Cowshed mushrooms are also called gobies or valuy. They can be found everywhere in the mixed forests of America and Eurasia. Medium-sized mushrooms have a sand-colored hat that straightens over time. They are somewhat similar in appearance to porcini mushrooms.

Mushroom barn edible or not?

Many are afraid, there are valui, because they consider them poisonous and harmful. These mushrooms are considered edible, but must be properly processed before use. Cowsheds include a chemical compound called quinine. This substance is almost completely not absorbed in the body, therefore it is impossible to 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 and stewing. Understanding whether it is possible to eat cowshed mushrooms, it is worth saying that the mushroom hat is like a sponge that quickly absorbs various harmful substances from the air. That is why it is not recommended to collect cowsheds near roads and near industrial facilities.

The benefits and harms of cowshed mushrooms

The chemical composition of this food product is quite large, so it has different vitamins, for example, A, group B, PP, etc. Also, mushrooms have different micro and macro elements. All this leads to a number of useful properties of values.

What are the benefits of cowshed mushrooms?

As already mentioned, the cowsheds contain substances that can lead to poisoning, so they must be subjected to thorough processing.

womanadvice.ru

The benefits and harms of the fungus

First of all, we will analyze the negative aspects of using pickled mushrooms:

• it is not recommended to eat such food after 6 pm, but this applies to any dishes;
• in the manufacture of marinades use vinegar, which does not add pleasant moments to people with gastritis and gastrointestinal diseases;
• sows are conditionally edible mushrooms; they, like everyone else, accumulate heavy metals and other substances hazardous to human health. Therefore, it is not recommended to collect valuy near industrial facilities and roads or buy on natural markets.

There are more useful properties for loaders:

• the product includes a complete set of multivitamins;
• healthy metals, macro- and microelements;
• in terms of protein content, they are ahead even of chicken eggs, but recall that it is vegetable;

• in pickled, especially thermally processed, the content of nutrients decreases, dried mushrooms are more useful, but they do not have such a refined taste;
• contained amino acids contribute to the normalization of digestion and the breakdown of cholesterol and have a beneficial effect on heart function;
• the low calorie content of cowsheds will allow them to be used in the preparation of diet foods;
• eating foods from value supports the body’s immune system and lowers the risk of oncology.

How to prepare mushrooms

Preparing mushrooms at home and camping is easy:

• It is better to collect young small fungi with a hat that does not open, without traces of rot or damage to the hats.
• Valui must be subjected to lengthy water procedures to remove the bitter milky juice from the pulp.
• A small load must be laid on top so that the sows are completely immersed in water. The task of the first soaking of mushrooms is to wash off the sticky base from hats and forest debris.

• Water is recommended to be salted, so all worms crawl out of the mushrooms 100%. The period of 1 soaking is 10-12 hours.
• The liquid is drained into the sewer, a pot is placed next to it, half filled with water, and peeled, washed breasts will be put here. The garbage is cleaned with a brush, and a leg is cut with a knife and places with rot or damaged plates are removed.
• After washing all the mushrooms, they put oppression in the pan and soak the mushrooms for 2 days, changing the water up to 4 times daily.

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

Recipes for harvesting pigs for the winter

For this method of preparation, it is important to prepare a high-quality marinade. We will analyze in more detail the process of preparing 2 compositions of liquid for canning.

Quick marinade recipe

Cooking quickly and tasty will help the recipe for marinade speed cooking:

• 400-500 milliliters of water and up to 20 grams of coarse salt are used for each kilogram of loaves;
• pour water into a pan, add salt, 10-20 grams of sugar and bring to a boil over high heat;
• after thoroughly mixing the brine, it is filtered 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 boils, the marinade is poured into jars of mushrooms and continues the process of harvesting milk for the winter.

Universal marinade

To deliciously pickle mushrooms of different types, knowledge of a special recipe is useful.

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

• 80-100 grams of granulated sugar;
• 40 grams of edible salt;
• A 100-gram stack of 9% vinegar and a complete set of spices and spices to taste.

Garlic and pepper pigs

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

• 1 kilogram of cowsheds is boiled in several waters for 10-15 minutes, and after each boiling it is cooled under running water. So it is possible to reduce the cooking time and quickly remove the bitterness;
• after the last blanching, the breasts are discarded on a sieve and allowed to drain excess water;
• prepare a universal marinade for 2 liters of water;
• 3-4 chopped garlic cloves are added to the fungi, mixed;
• 1 dill umbrella, peppercorns are placed at the bottom of each jar, and mushrooms with garlic are laid out. Completely and tightly fill the jars with milk and fill them with hot marinade. It remains to tightly seal the containers and leave them to cool completely.

The classic way of salting for the winter

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

• salt must be in wooden barrels, enameled or glassware, which is thoroughly washed with mustard powder and scalded with boiling water or sterilized before starting work;
• for every 1 kilogram of mushrooms add 40 grams of coarse salt. Mushrooms with salt are thoroughly mixed;
• the bottom of the barrel is filled with part of a set of spices. For every kilogram of sows, 5-6 peas of allspice, several large dill umbrellas with seeds, but without stems, are used. The bottom is additionally covered with several whole leaves of horseradish;

• soaked mushrooms with salt are laid in layers, shifting them with a layer of spices. So they reach almost to the top, the last row is closed with blackcurrant leaves. A gauze napkin is placed on top and a load is placed so that the sows completely disappear under a layer of juice;
• with a frequency of 1 time every 2-3 days, rinse and scald with boiling water a napkin, remove the foam and, if necessary, add salted water.

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

Valui marinated with vinegar essence

Acetic essence can be used in the preparation of any recipe for pickled mushrooms, but you will need to calculate the proportion and add not 50 milligrams, but 1 teaspoon. Here are 1 of the recipes for making crispy mushrooms using exactly the essence:

• 2 kilograms of cowsheds are spread in salt water and boiled for 25-30 minutes on low heat. Particular attention is paid to foam removal;
• the mushrooms are laid in a colander, the old brine is poured, pure water is poured, mushrooms are added, 150 grams of salt are added, allspice - 10 pieces of peas, 5-7 leaves of parsley and 2 tablespoons of essence;
• over high heat bring to a boil and remove the fire to a minimum, constantly mixing, simmer the valui for 25-30 minutes.

Having extinguished the fire, the mushrooms are allowed to cool directly in the marinade; laid out on the banks, covered with nylon covers and cleaned in the basement or refrigerator. If you plan to roll the valui along the banks, they are immediately laid out and rolled up in sterilized containers.

Canned Cowsheds in Banks

It is necessary to preserve pigs in several stages:

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

• fungi are cut into medium-sized pieces, so as not to chase the breasts on a plate;
• chopped sows are put into the pan and lightly fry without oil until the juice evaporates;
• 1 kilogram of tomatoes, sweet pepper, 500 grams of onions and 700 grams of carrots are cut into small pieces;

• stew tomatoes for 5 minutes in hot oil, add a layer of onion, chopped mushrooms and bell pepper. Stirring constantly, vegetables and mushrooms stew for 5-7 minutes;
• add carrots, 50 grams of salt, 70 grams of sugar to the salad, cover the pan and simmer the salad over low heat for 45-50 minutes. Pour a 100-gram stack of 9% table vinegar;
• lay out the vegetable salad with mushrooms in sterilized jars and tightly roll the lids.

Storage rules

Recall - cowsheds are conditionally edible mushrooms. Family safety is 50% dependent on the collection and preparation of products. The remaining 50% is allocated to compliance with storage rules.

If marinated valui are rolled up with airtight lids on glass jars, it is easy to provide safe storage conditions. It is enough to remove the pickles in the pantry or even under the bed. The main thing is that direct sunlight should not fall into this place, and storage places should not be in close proximity to heating appliances and household appliances.

At the first sign of bloated cans, you can still digest the contents, add a higher percentage of vinegar and roll up the lids again or use such pickles in the first place. If the bank "exploded", such a blockage must be thrown away; eating such products is prohibited.

It is harder to organize storage for 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, constantly changing or scalding gauze napkins and adding a layer of juice.

If the first mold spots appear, the upper row of mushrooms is completely removed and 150-200 grams of sunflower oil or vodka are poured into the container - this will avoid further spread of rot.

Important! The maximum shelf life of home-made mushroom preparations is 9 months. Large open jars with pickled sows are stored only in the refrigerator for 7-8 days from the date of opening.

Conclusion

It is easy to prepare pickled cows for the winter. Collecting such mushrooms is simple, just find a few friendly seeds of young fungi, and the collection plan will be implemented. Recipes for cooking and preparatory work will not cause difficulties for novice housewives. The minimum set of simple works will allow you to quickly and efficiently prepare delicious values \u200b\u200bfor the whole winter.

dachamechty.ru

Appearance of sows and “mushroom” places

Pigs can be found in deciduous and coniferous forests, in meadows or near ponds. Often, these mushrooms grow under birch and oak trees, while in one instance they practically do not occur, they grow, as a rule, by “families”.

The mushroom season begins in mid-July and ends in late October or early November. Autumn with frequent and heavy rains is considered especially “fruitful”, since mushrooms need not only warmth, but also a sufficient amount of moisture.

You can distinguish this variety of mushrooms by the following signs:

Pale green or grayish-brown color of hats;

Fleshy and thick hat with a diameter of 10 to 20 cm with inverted wavy edges;

Velvety or rough surface (in some cases - smooth);

Light yellow or brown flesh, rapidly darkening on cut;

Small legs up to 10 cm high and up to 5 cm in diameter, which can be both smooth and rough.

It is noteworthy that at an early age, mushroom caps are usually convex, and then they gradually align, after which they become funnel-shaped.

Composition and nutritional value of sows

Mushroom pigs benefit the body due to its unique biochemical composition.

They are rich in the following substances:

Vitamins of groups A, B and C;

Phosphorus;

Iron;

Sodium

Magnesium;

Molybdenum;

Cobalt;

Calcium

Phosphorus;

Various amino acids.

Indicators of nutritional value of this fungus are small. Carbohydrates and fats are contained in pigs in a minimal amount, but at the same time they are able to enrich the human body with high-quality protein.

However, other, less dubious in terms of safety, types of "forest meat" also possess similar properties.

Porcini mushrooms: what are their benefits for the body?

Due to the high content of beneficial microelements, porcini mushrooms have a positive effect on various organs and systems. Their use activates the following positive processes:

Normalization of lipid metabolism and cholesterol level;

Stimulation of vital processes in the body;

Blocking fat cells;

Strengthening the body's ability to resist the effects of microbes, viruses and infections;

Strengthening the strength of bones and muscles;

Gentle cleansing of the body and activation of digestion;

Improving the work of the heart, blood vessels and central nervous system;

Restoration of hormonal levels;

Elimination of headaches and insomnia;

Increasing efficiency and strengthening the body's defenses.

In addition, sows have a diuretic and laxative effect, which contributes to weight loss, and due to the content of atrotomentin, their regular use minimizes the risk of cancer.

Mushroom pigs: harm and contraindications

According to the results of numerous studies conducted by Soviet scientists, in 1984, pigs were excluded from the list of conditionally edible mushrooms. From that time to the present moment they are considered poisonous and unfit for consumption.

This decision is due to the fact that toxic substances were found in the pigs that could not be destroyed even after prolonged heat treatment, and accumulating in the human body can cause various health problems. And also this mushroom has the ability to produce muscarine - a toxic substance that has a similar composition to the toxin contained in the fly agaric.

In addition, pigs, like many mushrooms, are able to absorb harmful substances from the soil and the environment. For example, even a harmless mushroom can become poisonous if it was ripped off near a highway or places of chemical waste.

Even with irregular use of sows, harmful substances can cause the following negative effects in the body:

Increased antibody formation and a change in blood composition;

The destruction of red blood cells and autoimmune reactions of the body;

Acute renal failure with possible fatal outcome.

However, despite warnings and reliable information that pig mushrooms can harm the body and even lead to death, many lovers of "forest meat" do not want to refuse to eat them and continue this unsafe game of "Russian roulette".

There are a number of cases where eating pigs is guaranteed to lead to negative consequences. These include:

Children's age up to 12 years;

Pancreatitis

Pancreatic disease;

Pathology of the gastrointestinal tract.

Even a healthy person can feel serious discomfort as a result of excessive consumption of sows. A classic picture of poisoning arises, and in this condition urgent medical attention is required, otherwise it threatens death.

How to recognize poisoning by sows?

The danger of the sows is that the symptoms of intoxication may not appear immediately after the mushrooms have been eaten, but after a while. Procrastination is a serious danger, even death.

The signs by which poisoning can be recognized include:

Nausea and vomiting;

Diarrhea and abdominal pain;

Heart palpitations;

Profuse sweating and excessive salivation;

Pallor or yellowing of the skin;

Signs of a malfunction in the respiratory system;

Manifestation of renal failure;

Delusions and hallucinations.

It is important to know that there is no antidote to the toxic substances contained in sows. The longer a person puts off the ambulance call, the less chance he has of surviving.

How to reduce the risk of poisoning by sows

The best way to avoid poisoning the sows is to stop eating them. However, not every mushroom picker is ready to abandon this delicious dish.

To reduce the risk of health problems, you will need to follow these guidelines:

2. Sort and clean the sows immediately after they have been collected.

3. After cleaning, put the mushrooms in water for 24 hours, after dissolving the salt and citric acid in it. During the day, change the liquid in which the sows are soaked, 2-3 times. This measure will help to remove harmful substances and salts of heavy metals from the product.

4. After soaking, thoroughly rinse the mushroom mass and cook in salt water for 5 minutes.

5. Replace the water, add a few tablespoons of salt into it and boil the mushrooms for half an hour.

6. Repeat the fluid change procedure and cook the pigs again for at least 30 minutes.

7. Discard the mass in a colander and cool naturally. After such processing, you can start cooking any dish of mushrooms.

Compliance with these measures does not guarantee that the sows will become absolutely safe, but only will reduce the risk of poisoning. Therefore, it is important to be aware of the possible danger, and not to abuse this fragrant and tasty product.

zhenskoe-mnenie.ru

Description and characteristic

The description of the mushroom, which, in addition to the official Paxillus involutus, has such popular names as cow tongue, pig, pig, saloha, dunka and barn, is as follows:

• the diameter of the cap of an adult mushroom most often varies within 10-12 cm, but some specimens have caps with a diameter of 15-18 cm;
• a fleshy type cap;
• in young fruiting bodies, the cap has a slightly convex shape and wrapped felt edges;
• adult fruiting bodies have a flat, funnel-shaped-depressed or funnel-shaped cap;
• the edges of the cap can be lowered, grooved, ribbed, straight or wavy;
• young specimens are characterized by olive-brown or olive-brownish coloration of the cap;

• adult mushrooms have a grayish-brown or brownish cap, which darkens when cut or pressed;
• the surface of the cap is dry, with fibrous pubescence;
• mushroom pulp is dense, but soft, with age it acquires a characteristic friability;
• in the dry season, the worminess of the pulp and legs is observed;
• the absence of a pronounced mushroom aroma and taste is characteristic;
• rather short stem of solid type with a matte and smooth ocher-olive or dirty yellow surface.

It is most often possible to find whole groups of slender pigs in wet and shady areas. Sometimes fruiting bodies grow on the trunk of a tree. The mass period of fruiting falls on the period from the beginning of summer to a steady autumn cold snap.

Mushroom cow lip: description (video)

Only two species belonging to the Svinushkov family grow on the territory of the forests of our country in natural conditions.

Benefit and harm

Of course, like most mushrooms, pigs have some useful properties, among which it should be noted:

• increased content of lecithin in the pulp - a substance that does not allow harmful cholesterol to accumulate in the human body;
• low calorie content, which is only 30 kcal for every 100 g of pulp of the fruiting body;
• the average fat content in the mushroom pulp does not exceed 28.2%;
• the share of simple and easily assimilated carbohydrates by the human body accounts for only 16.9%;
• the average content of protein components is about 58.9%;
• numerous studies have proven the antioxidant activity of mushroom pulp as well as high fiber content.

The chemical composition of the pulp of the fruit bodies of Paxillus involutus:

• vitamin A - 0.001 mg per 100 g;
• vitamin C - 7 mg;
• thiamine - 0.1 mg;
• riboflavin - 0.4 mg;
• pantothenic acid - 2.1 mg;
• pyridoxine - 0.05 mg;
• folates - 0.03 mg;
• niacin - 4.8 mg;
• vitamin PP - 5.6 mg;
• potassium - 530 mg;
• calcium - 4 mg;

• magnesium - 15 mg;
• sodium - 6 mg;
• phosphorus - 115 mg;
• chlorine - 25 mg;
• iron - 0.32 mg;
• cobalt - 0.15 mg;
• molybdenum - 0.0034 mg;
• fluorine - 0.14 mg;
• chromium - 0.1326 mg;
• zinc - 0.282 mg.

Despite the fact that, apparently, based on the composition of the pulp, the benefits of the mushroom are obvious, pigs are not edible or conditionally edible mushrooms and their use in food can be fatal or cause severe damage to the functions of internal organs. Mullein pulp contains very dangerous toxins and a poisonous substance called muscarine and often causes the development of severe diseases of the circulatory system and hematopoietic organs.

Also, the fruiting bodies of this type of mushroom accumulate in very large amounts of salt and compounds of heavy metals hazardous to human health. The first, most rapidly developing gastrointestinal symptoms of pig poisoning are vomiting, diarrhea, abdominal pain, which is accompanied by a drop in the volume of circulating blood.

How to cook

Many mushroom pickers are still not ready to give up eating pigs, therefore, before preparing dishes from this mushroom, a number of measures are taken to remove toxins and dangerous compounds from the fruit bodies.

It is very important to clean the pigs as thoroughly as possible from forest debris and subject them to multiple rinsing under running water. Then, pure mushrooms must be soaked in salted cold water for at least five to six hours, changing the water three times. After soaking, the mushrooms should be boiled three times, draining the broth and immersing the mushrooms in clean water. The average time for each boil should be approximately 25-35 minutes. Correctly boiled mushrooms sink to the bottom of the cooking container.

Boiled mushrooms can be used to prepare both first and various second courses, and it is also allowed to use them for home canning for the winter.

How to cook pickled mushrooms (video)

Where and when to collect

You can collect pigs or pigs throughout the summer and the first decade of autumn. These mushrooms grow in large groups. Pigs are widespread in our country, so they can be found almost everywhere. Paxillus involutus prefers to grow in fairly moist deciduous and coniferous forest areas. A favorite habitat is forest edges or clearings surrounding swampy areas.

It must be remembered that categorically it is impossible to collect fruiting bodies along the route and in close proximity to large industrial complexes. Also, you can not use in the preparation of dishes old, greatly overgrown and wormy mushrooms. Pigs are not subject to long-term storage, so the collected fruit bodies should be processed as quickly as possible.

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Cowshed mushrooms (pigs, pigs) were considered edible until the 80s of the last century, but in recent years they have been classified as poisonous. The reason for this is the ability of fungi to accumulate toxins in the soil and the environment, as well as the fact that cowsheds produce muscarine, a poison similar to that which contains fly agaric. However, despite this, still these mushrooms are harvested for consumption, but at the same time, clear rules for processing the product must be observed. Just about this and will tell "Popularly about health" - how to cook mushrooms, how much to cook, so as not to harm health?

What is remarkable mushroom barn?

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

Muscarinine poison is another matter. 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 pigs can be safely used. Let's take a closer look at how to prepare cowsheds for later use in cooking.

How to soak cowsheds?

Harvested mushrooms are not recommended for long storage. They need to be processed immediately. First of all, they should be thoroughly washed, litter and dust removed, after which the cowsheds are subjected to a mandatory three-stage soaking in salt water. In a liter of water, 2 teaspoons of salt are diluted, placed in a solution of mushrooms for 5 hours. Then they prepare a new saline solution and again send the pigs into it at the same time. Then everything is repeated again - a new solution is prepared and the mushrooms are soaked for another 5 hours. After the procedure is completed, the liquid is drained through a colander and allowed to drain completely.

How long to cook cowsheds?

After soaking, the mushrooms always boil, moreover, this process also occurs in three stages. How and how much should mushrooms be boiled? Let's look at it in detail.

1. For each kilogram of product, one liter of water and a teaspoon of salt are taken. Pigs are placed in cold water, the pan is placed on the stove, covered with a lid. After boiling, they are spotted for 5 minutes, then the water is drained.
2. The second stage of cooking lasts longer. It is necessary to prepare the same solution of water with salt, dip the mushrooms in a pan and let them boil. We notice 30 minutes. We drain the water again.
3. Again, we make brine and put the pigs to cook. In 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 a pig?

Cowshed mushrooms can be prepared in different ways. They are good both in salt form and in marinade, as well as fried with potatoes. Pigs are added to salads and stewed in sour cream, but they are never cooked soups and dried.

Fried cowshed with potatoes

This is the easiest way to cook sows. Soaked and triple-boiled mushrooms (0.5 kg) are placed in a pan with vegetable oil, slightly fried. Then add chopped onion rings (take as much as you like). We do not add salt yet, but you can crush 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, send the potatoes to the pan and fry without a lid. Stir the contents periodically until all the potato slices are fried. At the end, add salt and cover the pan with a lid. If desired, you can put chopped garlic and dill for flavor.

Pickled Cows

These mushrooms are very tasty in marinated form. Cooking them is quite simple. For a liter of marinade we take half a glass of vinegar, 20 g of salt, the same amount of sugar, 6 peppercorns, 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, pour hot marinade to the top. Pour 30 ml of vegetable oil into each jar and roll up. Check the clogging quality by turning the jars upside down. If the marinade does not leak, you can wrap the blanks with an old blanket and let them cool. You can eat pickled pigs in 2-3 weeks.

Cowshed mushrooms are often fried and stewed with sour cream, added to casseroles, omelets, salads. In principle, you can do the same with them as with any other mushrooms, it is only important to carry out the initial preparation of the product correctly in order to neutralize toxins and toxic substances as much as possible. With this approach, you will protect yourself and your family - do not allow poisoning.

So how many cowsheds do you need to cook? You now know for sure - for the first time - 5 minutes, the second - 30, and the third time - 40 minutes. Do not forget about the three-stage soaking of the product, this is very important, because, being in salted water, mushrooms secrete poisons, freeing themselves from them.

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How to cook mushrooms cowsheds? fried and pickled mushrooms

Mushrooms є a beautiful dzherel bіlka, that’s how it’s possible to fill in the most popular places in the country. Їx give a yak to self-sufficiency, but as a snack. Aly shch stinks came in with sweet and cinnamon, nobility needed, as it were right to take and get gotuvati. Aje deyakі mushrooms get involved in other ways and live in izhu ikh. We can see not only noble mushrooms, chanterelles, but little men, for example, pigs, or cowsheds. Stink to buy thin and good. Ostannіy kind of анийstіvnim. Shchob potіshiti sіm’yu і uriznomіnnіtiti racіon, needy nobility, like to prepare mushrooms of a cowberry.

"Lisove M’yaso"

Dentologists take mushrooms to the point where they can find a bagato. Until then, reek of bagatty klitkovinoy, and there’s less fat and less calorie to allow your product to be appreciated. Alya live it almost peacefully, since mushrooms are so important that they’ve been enriched by a high war.

Bagato smazhenі mushrooms to melt in their own great prosperity for people - the stench can be butiry. To those who take it with great care. As a rule, there is a desire for the most comprehensive range of products, moreover such a product.

You can take away mushrooms with real mushrooms. All this can be done in quiet vipads, if the stench grows in the unfriendly ecologic areas of the road. Zberigati and gotuwati mushrooms are almost right, so that the stench didn’t fill Shkodi’s health.

mushroom preparation

All mushrooms must be carefully cleaned thoroughly before cooking, and then kindly cleaned. You see, if you get involved “smartly live”, you need to be soothed and soaked in the Ottoman retail chain. Before greasing, the product is guilty of drying out. Shchob speed up the process, you can vikoristovuvati paparovy rushnyk. As a rule, mushrooms are even larger, you can choose more for more shmatochki, as well as prepare them more.

Pervinna thermal processing

Before tim, cook the cows, soak them in cold water for a good year. View food: "How to cook mushrooms?" To lay down that way, as if the stench will be gotuvatisya. Females before smazhennyam vіdvaryuyutsya in water supply approximately thirty hvilin. Pislya tsyogo need to rely on them for drushlyak and date ime they can garnishly drain.

Smazhenі mushrooms with tsibuleyu

Існує кілька Methods, like preparing mushrooms for cows. As a matter of fact, you need to grease them with a tsibuleyu, then, first of all, I’ll smear a tsibulu with greedy oil. When mushrooms are completed, they are brought to readiness. The stink didn’t burn, it was necessary to constantly keep it.

As a rule, a product of approximately fifteen hvilin is being prepared. I’ll put half of the preparation ready to lubricate the mushrooms on the great vogny without a scream, and then you can change the half and I’ll scream with a scream. Pokie dish will be nudity, next day, remember.

Mushrooms in hair juice

Another option, like preparing mushrooms, I also deserve respect. It’s stinky to have a look longer than a juicy and aromatic. Chavunnu pan frying well warm and viklasti tudi mushrooms. Now we don’t see it, it’s necessary to constantly remember. If Ridin viparutsya, in a frying pan slid pour the trochies of olive oil and lubricate the product until ready. Yakshcho є bazhannya, it is possible in the end to sour cream.

Sіl і spice

Regardless of the fact that, like a mushroom, and I’m getting ready, I need to solicit them for a little hvilin before ready. You can finish the trochs of black pepper, and you will be tempted to relish the relish. And the axis to season the product with tarts and specialties is not varto - the fragrant components will taste the lower aroma. Before submitting to the style, you can get the grass trimmed with the crop or the tsibuleyu. Todi miraculous mushroom relish becomes more beautiful.

Dejaki vmazhayut for paint more grease the mushrooms with pasoviruyemy vegetables. Carrots can be rubbed on a large chopping board, but at least picking straws and extending to tsibuli.

pickled pigs

Not all gentlemen should know, like pickling mushrooms of cinnamon, so like a stink, not even longer popular. For marinade, victorious tsukor, strength, acetate and specials. Yakshko vikoristovuvati vinny ocet zamіst zvichaynogo, relish sovinok stane pikantnі. Kip’ity mushrooms in the marinade nearly ten hvilin, and then in the sterilized cans, or even tax on steel. Yakshchko dumb bazhannya kip’yatiti, if you cinnamon diznatisya, as yakotuvati mushrooms barkivniki in marinade in a cold way. For tsoy it is enough to fill in with rosol.

How to pickle the sows?

For them I’ve prepared more beautifully than the Vikoristovati tree’s barrel, as if the sows were a little more bagato. Mushrooms need to be washed first, soaked and vdvariti, and then vikladati balls, peresipayuchi s_lyu. The stink of shrimp appeared crispy, you can finish leafing cherry and chron. In the process of soldering, add water to the boil, so I’ll be able to boil water.

For the perfume aroma, the stems of the crop, the little clove in the watchmaker and the pepper of perfume are put on. There are mushrooms in forty days. Zberigati єmnіst is more beautiful in appearance, but the temperature does not fall below five degrees of heat. Yakshko mushroom is frozen, then yogo smakovі yakostі strongly zіpsyuyutsya, and rosіl soured.

Not all mushrooms can be eaten. For example, disputes are still being debated about the benefits and harms of the barn mushroom. Decades ago, they were often eaten, but today they are classified as toxic. Why? They are like a sponge, absorb all the harmful substances that are in the air and soil. In addition, cowsheds in a small concentration produce toxic substances. But this does not stop many, and they continue to eat them. In order not to poison, you must properly process the product.

Despite the unremarkable appearance, they have a pleasant taste, due to which they are loved by many mushroom pickers. With proper heat treatment, the toxic substances that are present in them are eliminated. Cowsheds tend to accumulate toxins only if they grow in unfavorable areas with a poor environmental situation.

If you will pick mushrooms, do it only in those areas that are located away from roads, factories, factories.

But besides this, cowsheds accumulate muscarine, this poison is produced by the mushrooms themselves. Despite the low concentration of poison, the product can lead to poisoning. That is why if you want to feast on cowsheds, be sure to read the rules for their preparation.

How to cook mushrooms cowsheds? They can be stewed, fried, pickled, salted. But before that you need to eliminate toxins from them, it will take a long time. You must also prepare them correctly. Rinse them well several times to remove dust and debris. You will have to spend a lot of time soaking them, since the procedure needs to be done 3 times. Dilute the salt in water, in a concentration of 1 liter, 2 tsp. Put mushrooms in saline and leave for 5-6 hours. Drain and soak the cowsheds again.

After soaking, proceed to boiling. As with soaking, you will have to repeat the boiling procedure as much as three times. Here, too, you must follow certain rules.

If you need to cook 1 kg of cowsheds, you will need 1 liter of water. Accordingly, for 3 kg of mushrooms you will need 3 liters of water. Do not forget about salt, take 1 tsp for 1 liter of liquid. salt. Place the mushrooms in salted water, put a container of water to boil, cover with a lid. After the liquid has boiled, continue to cook the cowsheds for five minutes, remove the container from the fire and drain the water.

Getting to the second stage. This time you need to spend a little more time cooking. We make the same solution as in the previous case, put the mushrooms in it. We put on the fire, from the moment of boiling we cook for half an hour. Drain the liquid. The third time you need to boil the mushrooms for 40 minutes.

How to cook cowshed mushrooms and how much to cook?

In no case do not add them to dishes fresh! Even if you are going to stew or marinate them, be sure to prepare the mushrooms according to the above scheme. Only in this way can you eliminate toxins from them. Boiled 3 times cowsheds can be used to prepare any dish. But keep in mind that soups are not made from them.

What can be cooked from cowsheds:

• With potatoes, cereals;
• Add to salads, snacks;
• Add to omelet, fried eggs;
• Marinate;
• Vegetable, meat stew;
• In the casseroles.

Cowsheds can be used to cook many dishes, like other mushrooms. The only difference is that they are not recommended to be added to soups.

Can cowsheds be dried?

Alas, no. Therefore, if you want to collect mushrooms for the purpose of further drying, we recommend that you opt for others. Cowsheds are too porous and do not retain their texture when moisture is removed.