Cowshed mushrooms - how to cook, how much to cook? Cowshed mushroom: edible or not? What kind of mushroom cowshed
When it gets warmer outside, many people gather to pick mushrooms. One of the first mushrooms of the season are cowsheds (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 is a health hazard. But this does not stop lovers of delicious, so they enjoy them with pleasure. They know how to cook cowshed mushrooms! We will find out today too!
A few words about barns
Cowsheds (or pigs) 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. Cowsheds should be prepared immediately, as they are not stored for a long time (they turn black, moldy, and so on).
Before cooking, mushrooms are soaked for a while in water, then they are cooked. It should be noted that cowshed mushrooms, the recipes for which we will consider below, are not recommended to be dried and added to soups, they are usually salted and pickled. To do this, choose wooden barrels or containers made of glass, ceramics.
Salting barns
Before salting, the mushrooms are soaked in cool water, washed and boiled. Then they are washed again and laid out in layers in a container, sprinkled with salt and adding horseradish leaves, cherries and currants. You can also put garlic cloves, allspice and dill. Next, gauze is laid on top, oppression is put on and the container is removed in a cold place for forty days. Cowsheds are stored at a temperature not lower than five degrees, otherwise the mushrooms may freeze. It is necessary to add cold water periodically, as 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 tablespoons of sugar, a pinch of cinnamon.
Cooking
Before preparing cowshed mushrooms, they must be soaked, washed and boiled. Boil in salted water for about twenty-five minutes, periodically removing the emerging foam. After that, the mushrooms are removed from the fire and cooled. Pigs are placed in jars prepared in advance, poured with cooled marinade, two tablespoons of sunflower oil are added and rolled 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.
Cooking
The onion is chopped and fried until it becomes transparent. Then pre-boiled and chopped mushrooms are added to it and fried for ten minutes over low heat, salt and pepper. As a result, you will get very appetizing cowsheds (photo). Mushrooms are combined with beaten eggs and fried for another 5-7 minutes. Top everything with chopped bell pepper and chopped herbs. The dish is ready!
Fried cowsheds with sour cream
Ingredients: five hundred grams of young mushrooms, half a glass of sour cream, and hard cheese, garlic, onion, parsley and basil, apples, salt and spices to taste, vegetable oil or pork fat.
Cooking
Before cooking cowshed mushrooms, they should be cleaned and boiled. Then they are washed and cut into pieces. Cowsheds are laid out in a heated pan in fat or vegetable oil and fried for fifteen minutes, avoiding overdrying. Then add onions and seasonings, but do it 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 stewed until cooked. If more sauce is required, sour cream is diluted with milk or mushroom broth. The dish can be served both hot and cold.
Fried cowsheds with potatoes
Ingredients: eight mushrooms, eight potatoes, one onion, half a spoonful of black pepper, thirty grams of vegetable oil, salt to taste.
Cooking
Before cooking cowshed mushrooms, they are boiled twice in salt water. To do this, the mushrooms are cleaned, washed and cut into medium-sized pieces, poured with water and boiled for twenty-five minutes. Then the cowsheds are thrown into a colander and thoroughly washed with cold water, again set to boil for twenty-five minutes. Then the mushrooms are washed and dried, put in a frying pan, where vegetable oil is first poured, and heated until the excess liquid boils away. Then add the chopped onion and fry for ten minutes, after which they put the chopped potatoes. Everything is fried until the potatoes are ready, until golden brown, stirring occasionally.
Finally…
Despite the fact that cowsheds are considered to be conditionally edible mushrooms, they are very often used to prepare various dishes. It must be said that they are salted, fried, marinated, cooked in a slow cooker, but they are not recommended to dry and prepare first courses from them. And, of course, everything is good in moderation! Enjoy your meal!
Mushroom cowshed, also known as the thin pig, housewives try to bypass. There is an opinion that these mushrooms harm the body. But there is nothing to be afraid of: the poisonous substance lectin, which is contained in cowsheds, can cause poisoning only if it accumulates in the body in large quantities. But for this you need to eat only pigs for at least a week, which is unlikely to be done by anyone.
But in limited quantities, cowsheds are beneficial. They contain cancer-fighting antioxidants and amino acids that aid digestion. Not to mention the protein content in greater quantities than in meat and eggs. So it's time to learn more about cowsheds and learn how to cook them, guided by recipes with photos and videos.
How to choose quality barns
A tasty and healthy dish will turn out if you take fresh and preferably young mushrooms for its preparation. The quality of a barn can be determined by the following characteristics:
It is not difficult to choose high-quality fresh cowsheds, because these mushrooms do not store long after harvest, they quickly begin to mold and darken, and this is easy to see with the naked eye.
Cleaning and preparing barns
Preparing pigs for further use in cooking and winter seaming comes down to three stages: cleaning, soaking and boiling. Let's take a closer look at each.
Cleaning
The cowshed is a rather large mushroom (the diameter of the cap can reach up to 15 cm), so it is very convenient to process it and it is done quickly.
First remove sticky twigs and leaves. Then, with a soft brush, go over the entire mushroom, paying special attention to the plates. It is not necessary to remove the skin from the hat.
Cut off the tip of each leg. A lot of dust and dirt always accumulates on it, and it makes no sense to clean this part. Easier to remove.
Rinse the mushrooms under running water. Now the pigs are ready for the second stage.
soaking
It is done in three passes. This must be done in a saline solution. Measure out enough cold water to completely drown the pigs, and add salt to it at the rate of 20 g per liter. Immerse the mushrooms in the solution and leave for 5 hours.
After that, change the fluid 2 more times. In total, cowsheds should stay in salt water for 15 hours. After that, rinse them under a running stream and you can start cooking.
Cooking
Like soaking, it also takes place in three stages. Fill the pot with cold water again and add salt to it. Only now you need 10 g per liter. Dip mushrooms in a bowl, put on fire and bring to a boil.
When the water boils, boil for 5 minutes and strain the barns through a colander. Pour them with the same salt solution, but now from the moment of boiling, cook for half an hour.
Drain the liquid again, collect fresh and cook for 40 minutes. We discard the pigs in a colander, let them drain, lay the boiled mushrooms on a paper towel to dry.
Now you can cook anything from cowsheds: salt, roll with vinegar or fry. How to do it qualitatively and tasty, now we will tell.
Marinated cowsheds for the winter
The most popular cooking method, as it is generally believed that this mushroom is best suited for preservation. So if you don’t know how to use pigs in the presence of pigs, marinate for the winter according to the classic recipe.
Ingredients
Servings: - + 30
- cowsheds 3 kg
- salt 40 g
- sugar 20 g
- vinegar essence 70% 20 ml
- sweet peppercorns 10 pieces.
- black peppercorns 15 pcs.
- dill umbrellas 4 things.
- Bay leaf 5 pieces.
- water 1 l
per serving
Calories: 35 kcal
Proteins: 5.2 g
Fats: 1.3 g
Carbohydrates: 0.8 g
40 min. Video recipe Print
- proteins - 5.4 g;
- fats - 1.3 g;
- carbohydrates - 1.1 g;
- calorie content - 37 kcal.
- barns - 3 kg;
- salt - 120 g;
- garlic - 10 cloves;
- horseradish leaves - 8 pcs.;
- leaves black currant- 15 pieces;
- cherry leaves - 15 pcs.;
- dill umbrellas - 15 pcs.
- Cut off the legs from the prepared pigs. For salting, leave only the hats. If the mushrooms are small, you can keep them whole.
- Rinse the currant and cherry leaves, lay them on a paper towel and let them dry. Cut or tear the horseradish greens into several pieces.
- Peel the garlic and divide each clove in length into 2-3 plates, depending on the size.
- Take a large enameled pan, which can include all the mushrooms, or a wooden tub. Sprinkle the bottom with salt. Place a layer of barns about 5 cm high.
- Sprinkle the mushrooms evenly again with salt, lay out some of the pickled greens, including a couple of pieces of horseradish leaves and several garlic slabs. Then the mushrooms come again. So lay the products until you use up all the ingredients.
- Cover the pigs with clean gauze. The top layer should be mushrooms, sprinkled with salt. Place a flat upside down plate and set the oppression. As it will fit a three-liter bottle of water or other rolls.
- Leave the mushrooms in a cool place for two weeks. During this time, every other day, remove the oppression and change the gauze.
- For storage, lay out the cowsheds in jars, pouring the brine that stood out in the process. And you can leave it in a saucepan, only after two weeks of salting, remove the oppression and cheesecloth and then just keep it under the lid.
- proteins - 4.8 g;
- fats - 8 g;
- carbohydrates - 15.3 g;
- calorie content - 152 kcal.
- barns - 500 g;
- potatoes - 600 g;
- onion - 100 g;
- sunflower oil - 60 ml;
- ground paprika - to taste;
- salt - to taste.
- Cut pre-boiled cowsheds into medium-sized pieces.
- Peel the onion and chop it into thin half rings or quarters.
- Heat half the sunflower oil in a frying pan and fry the onion over high heat until golden brown.
- Put the pork on the onion and cook, stirring occasionally, for about 20-30 minutes.
- At this time, peel the potatoes and cut into thin sticks or slices. In another frying pan, heat the vegetable oil and cook the potatoes in it. The fire must be big. Fry for 10 minutes. At the very beginning, add paprika.
- Combine potatoes with mushrooms, sprinkle with ground black pepper, salt and cook, stirring regularly, for another 10-15 minutes.
- proteins - 6.2 g;
- fats - 13.2 g;
- carbohydrates - 1.3 g;
- calorie content - 149 kcal.
- barns - 1 kg;
- sour cream - 300 g;
- butter - 100 g;
- hard cheese - 150 g;
- garlic - 3 cloves;
- dill - 1 bunch;
- ground black pepper - to taste;
- salt - to taste.
- Cut boiled pigs into small pieces.
- Melt the butter in a high sided skillet. Put the mushrooms there and fry for 15 minutes over medium heat. It is not necessary to completely evaporate all the liquid from them.
- Put sour cream in the pan to the barns, mix and simmer under a lid over low heat for about 10 minutes.
- Rinse a small bunch of dill under running water, chop it as finely as possible and send it to the mushrooms.
- Peel the garlic cloves and use a garlic press to squeeze them into the stewed pigs.
- Salt and pepper the dish, cook for about 5 more minutes.
- Remove the pan from the heat, sprinkle the contents with finely grated cheese, mix well and let stand covered for about half an hour.
- proteins - 9.4 g;
- fats - 13.6 g;
- carbohydrates - 3.8 g;
- calorie content - 173 kcal.
- barns - 200 g;
- eggs - 4 pcs.;
- onion - 50 g;
- butter - 40 g;
- milk - 80 ml;
- sweet pepper - 50 g;
- parsley - 1 bunch;
- ground black pepper - to taste;
- salt - to taste.
- Peel the onion and cut into cubes as small as possible.
- Melt the butter in a frying pan and sauté the onion in it until golden.
- Cut the boiled cowsheds into small pieces and add to the onion. Fry everything together for 15 minutes.
- Chop the sweet pepper into thin slices and send to the pigs. Cook for about 5 more minutes.
- During this time, beat the eggs with milk, adding salt and ground black pepper to them.
- Wash a small bunch of parsley, pat dry and finely chop.
- Pour the beaten eggs into the pan with the mushrooms, sprinkle with chopped parsley, reduce the heat to low and cook covered for 7-10 minutes.
- proteins - 4.2 g;
- fats - 5.7 g;
- carbohydrates - 5.7 g;
- calorie content - 91 kcal.
- barns - 1 kg;
- onion - 500 g;
- sunflower oil - 80 ml;
- flour - 60 g;
- ground black pepper - to taste;
- salt - to taste.
- Remove the husk from the onion and chop it into thin half rings.
- Pour sunflower oil into a hot frying pan. When it's hot, put in the chopped onion. Cook over high heat, stirring constantly, until the onion is browned.
- Cut large boiled cowsheds. Small ones can be taken whole. Send them to the onion, salt and pepper.
- Cook mushrooms over medium heat, stirring occasionally. When you see that there is little liquid left, add the flour, sifting it over the pan through a sieve so that it does not clump.
- Keep the dish on the stove for a couple more minutes and remove. You can sprinkle with chopped fresh or dried herbs.
Wash the pigs, soak and boil, as described above. If the mushrooms are small, you can pickle them whole. Cut large pieces into medium pieces.
Pour marinade water into a saucepan. Pour salt and sugar there and add all the spices, except for vinegar essence. Let it boil.
When this happens, lay out the prepared pigs and, when the marinade begins to boil again, cook for 15 minutes. Then add vinegar essence and immediately turn off the stove.
Catch the cowsheds from the pan, let them dry and cool a little and pack them in sterile jars. Lay tightly so that there are as few voids as possible.
Return the marinade to the fire, bring to a boil and immediately pour over the mushrooms. Shake the jar a little so that the liquid seeps into all the crevices. You can leave the spices. Catch only dill umbrellas and bay leaves from the marinade.
Roll up the jars with lids, wrap and let cool completely. Then transfer to storage in the basement. You need to pickle the mushrooms for a month, after which they can be eaten.
Advice: the essence in this recipe can be replaced with 9% vinegar in an amount of 100 ml.
How to salt cowshed mushrooms
Salting pigs is another way to prepare them deliciously for the winter. To do this, you only need the mushrooms themselves, salt, a suitable wooden or enamel container and a few spices.
Important: do not take salt with iodine content, as this component causes rotting of any product during salting.
Time for preparing: 40 minutes
Servings: 30
The energy value
Ingredients
Step by step cooking
Important: if you leave cowsheds in jars for the winter, do not roll up or twist them with tin lids. Use kapron. Firstly, because the metal reacts with the brine, releasing poisons. And secondly, to ensure the flow of air to the mushrooms in order to avoid the development of botulism bacteria.
Fried cowsheds with potatoes
Pigs are suitable not only for harvesting for the winter. You can make a delicious hearty dinner out of them. For example, frying with potatoes is very simple. The main thing is to properly prepare the cowsheds in advance.
Advice: since you will be sautéing the mushrooms, they can be boiled in just two steps instead of three.
Time for preparing: 40 minutes
Servings: 7
The energy value
Ingredients
Step by step cooking
It is customary to serve such a dish with any sauce. You can also sprinkle with chopped herbs, and add spices during cooking.
Fried cowsheds with sour cream
Mushrooms in sour cream are a classic. And pigs are suitable for this dish no worse than other varieties. Due to the fact that the mushrooms will undergo heat treatment, during preparation they can be boiled in just two stages. If you follow the figure, you can take classic yogurt instead of sour cream.
Time for preparing: 40 minutes
Servings: 15
The energy value
Ingredients
Step by step cooking
Advice: you can cook the dish in the oven. To do this, after frying, transfer the mushrooms to a baking dish and pour sour cream into which you first add salt, ground black pepper, dill and garlic. Bake for 40 minutes at 180 degrees, and then another 5, sprinkling the dish with cheese.
Omelet with cowsheds
Another way to deliciously use pigs in cooking is to add them to an omelette. You get a real protein bomb - the most for those who want to gain muscle mass.
Advice: to make the omelette fluffy and retain its volume even after cooling, add a little soda when beating the eggs, literally on the tip of a knife.
Time for preparing: 30 minutes
Servings: 4
The energy value
Ingredients
Step by step cooking
Roasted cowsheds with onions
This is the easiest cooking option and a great addition to potatoes, pasta, cereals and vegetables. And it’s easier to prepare and very quickly, if you followed the conditions for pre-treatment of barns and cooked them for as long as required.
Time for preparing: 40 minutes
Servings: 15
The energy value
Ingredients
Step by step cooking
Advice: if you want the taste of cowsheds to be more tender and soft, cook with butter instead of sunflower oil.
All the horror stories that cowshed mushrooms have overgrown with should not scare now that you know how to prepare them for further use at home. Yes, it takes more time than other mushrooms, but it turns out no less tasty.
It is better to serve dishes from barns to the table with semi-sweet wines. And salted or pickled mushrooms will serve as a good snack for strong drinks like vodka or moonshine. Enjoy your meal!
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Nutritionists equate mushrooms with meat because they contain a lot of protein. In addition, they are rich in fiber, and the absence of fat and low calorie content make this product extremely valuable. But it should be consumed in moderation, as mushrooms are hard to digest, due to the high content of chitin.
Many fried mushrooms are fraught with 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 ecological areas or near a road. Mushrooms must be stored and prepared correctly so that they do not cause harm to health.
The benefits and harms of the fungus
First of all, let's analyze the negative aspects of eating pickled mushrooms:
- it is not recommended to eat such food after 6 pm, but this applies to any dishes;
- in the manufacture of marinades, vinegar is used, which does not add pleasant moments to people with gastritis and gastrointestinal diseases;
- pigs 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 valui near industrial facilities and roads or buy in spontaneous markets.
Mushrooms have more useful properties:
- the product includes a complete set of multivitamins;
- healthy metals, macro- and microelements;
- in terms of protein content, they are even ahead of chicken eggs, but we recall that it is vegetable;
- in pickled, especially thermally processed, the content useful substances decreases, dried mushrooms are more useful, but they do not have such an exquisite taste;
- the contained amino acids contribute to the normalization of digestion processes and the breakdown of cholesterol and have a beneficial effect on the functioning of the heart;
- the low calorie content of cowsheds will allow them to be used in the preparation of dietary dishes;
- the use of dishes from value supports immune system body and reduces the risk of cancer.
mushroom preparation
Before cooking, all mushrooms must be thoroughly cleaned of debris and earth, and then rinsed thoroughly. Those species that are considered "conditionally edible" need to be boiled and soaked in an vinegar solution. Before frying, the product must dry out. You can use a paper towel to speed up the process. If the mushrooms are very large, you can cut them into smaller pieces, then the cooking will be uniform.
How to cook a poisonous mushroom so that it becomes edible?
Preparing mushrooms at home and camping is easy:
- It is better to collect young small fungi with a hat that has not opened, without traces of rot or damage to the hats.
- Valui must be subjected to long water procedures in order to remove the bitter milky juice from the pulp.
- A small load must be placed on top so that the pigs are completely immersed in water. The task of the first soaking of mushrooms is to wash off the sticky base from the hats and forest debris.
- It is recommended to salt the water, so all the worms will crawl out of the mushrooms 100%. The term of 1 soaking is 10-12 hours.
- The liquid is drained into the sewer, a pot half-filled with water is placed next to it, cleaned, washed milk mushrooms will be put here. Garbage is brushed off, and the leg is cut with a knife and places with rot or damaged plates are removed.
- After washing all the mushrooms, put oppression 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 bitterness, you can start marinating cowsheds for the winter.
Despite the fact that cowsheds (also called pigs) were transferred from the group of conditionally edible mushrooms to poisonous a few years ago, housewives continue to use them for their culinary accomplishments. If you know how to soak the component and how much 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 heat treatment in time should be at least 1 hour and 15 minutes. In addition, before preparing cowsheds, it is worth collecting more information about them, which will reduce the hassle in the kitchen to a minimum.
It is important not only to know how much and how to cook cowsheds until cooked. To make mushrooms tasty and not harm your health, you must always remember the following things:
- 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 put on various dishes. They perfectly tolerate freezing and in this form retain their taste for six months. If necessary, they simply need to be thawed at room temperature and tucked into a short heat treatment.
- For boiling, it is better to select the youngest cowsheds. They are lighter in color. At the same time, the age of the product does not affect how much it should be boiled.
Tip: Pigs are thin and thick. Despite the difference in appearance, they practically do not differ in composition and taste quality. Despite this, it is better to eat thin copies, because. they are better boiled during heat treatment, while less harmful components accumulate during the growth period.
- Processing of products should be carried out as quickly as possible, because. slices of such mushrooms darken very quickly. This does not affect the quality of the component in any way, but it spoils the aesthetic appearance a little.
- Fresh mushrooms are recommended to be stored in the refrigerator, no more than 3 days.
Unfortunately, even compliance with all of the above rules cannot guarantee the absence of a risk of toxic or food poisoning. To prepare ordinary cowsheds, you need to have impressive experience and knowledge that only experienced mushroom pickers have.
Before cooking the collected mushrooms, they should be cleaned of all rubbish, washed several times in cold water and soak. Cowsheds are soaked three times, for 5 hours. Each time, clean salted water is used, which is completely drained and replaced with fresh mortar. The components prepared in this way are thrown back into a colander to drain excess moisture.
- Now we take mushrooms, salt and water. It is important to know how much to take of which component so that the product is not only safe, but also tasty. Experts believe that for 1 kg of cowsheds you need to take 1 liter of water and a teaspoon of fine salt.
- We put all the ingredients in a saucepan, which we put on a strong fire 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 mass should be cooked for 5 minutes over medium heat, preferably under the lid. Then we drain the broth, replace it with fresh cold (!) Water and repeat the manipulation, keeping this time 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.
- We throw the boiled components into a sieve or colander, wait until all the water has drained, and the products themselves have cooled. Only after that they can be used for their intended purpose or subjected to freezing.
- The elements prepared in this way can be stored in the refrigerator for 3 days, but at the same time they must be filled with the last broth.
Pigs have a dense and pleasant texture, special taste, mild flavor and at the same time have a low calorie content, which allows the use of the component in dietary salads or side dishes. If you learn how to boil the ingredient correctly, it will help diversify the usual dishes. The main thing is to remember all the above rules and strictly follow the requirements of the recipes.
Many housewives prefer to close pigs for the winter. In this case, it is worth considering that no matter how much the cowsheds are subjected to chemical treatment (salting, pickling), the risk of poisoning by such components still remains. Therefore, do not use recipes that do not involve pre-boiling mushrooms.
How to cook cowshed mushrooms in a marinade?
To prepare this dish you will need the following products:
- mushrooms (cowsheds and volnushki) - half a kilogram each;
- 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 proceeding directly to the implementation of the snack, you need to prepare the main ingredient. Clean the mushrooms from debris and earth and soak in cold water. Leave them like this all night. Next, rinse the cowsheds under the tap and drain in a colander. And now you can heat them up.
How to cook cowshed 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), spices to it. Boil all these ingredients for a quarter of an hour. Next, turn off the fire, and pour vinegar essence into the pan.
This dish can only be prepared from oars. But it turns out to be especially tasty when prepared from assorted mushrooms (cowsheds, champignons, chanterelles, russula). This "roast" is very nutritious, fragrant and tasty. It is quite pass for a full-fledged dish, 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 to the skillet 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 be reduced by half.
This must be taken into account when you introduce salt and spices into the dish. Put a bowl of food on the fire and fry the cowshed mushrooms. How much time to cook? This process is not fast, since the liquid will evaporate first, 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 meet pigs in the forest, do not pass by them. Collect them in a basket and take them home. And how to cook cowsheds (mushrooms), you already know and can do it without problems. Enjoy your meal!
Of course, who can resist not to immediately sit down at the table and, without waiting for winter or a holiday, part of the fried mushrooms will be happy to “mind” with fresh herbs and fragrant black bread!
- fresh chanterelles - 1 kg;
- bay leaf - 3-4 pieces;
- salt - to taste.
Recipe:
1. Rinse and cut the chanterelles, if you decide so. For frying, you can take either vegetable oil, butter, lard, or a mixture of fats - as you like. Fry on a small fire
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 acquire a beautiful golden color.
3. Transfer them to the prepared heated jars and add oil from the pan to the top so that the oil layer above the mushrooms is 1-1.5 cm.
4. Sterilize jars in salt water for 35-50 minutes, roll up, turn over on lids and wrap well until cool. After two days, transfer the jars to a cold dark place.
For cooking 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 unconditionally edible mushrooms are harvested. All of them need to be cleaned, thoroughly washed, chopped and quickly fried in oil over medium-high heat (do not simmer under the lid!).
2. Transfer the mushrooms to dry, heated jars, adding cloves of peeled garlic and finely chopped herbs.
3. In the oil remaining after frying, add salt and vinegar, bring to a boil. Pour the mushrooms with this oil so that its layer above the mushrooms is at least 3 cm. Sterilize in salt water for 45-50 minutes. Store these mushrooms in the refrigerator.
Not all housewives know how to pickle cowshed 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 pigs will become spicier. Boil the mushrooms in the marinade for about ten minutes, and then put them in sterilized jars or serve.
For their preparation, it is better to use a wooden barrel if there are a lot of pigs. 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 flavor, dill stalks, a few cloves of garlic and allspice are placed. You can eat mushrooms after forty days. It is better to store the container in a room where the temperature does not fall below five degrees Celsius. If the mushroom freezes, then its taste will deteriorate greatly, and the brine will turn sour.
For this method of harvesting, it is important to prepare a quality marinade. Let us analyze in more detail the process of preparing 2 compositions of liquid for canning.
Cooking quickly and tasty will help the recipe for quick marinade cooking:
- for each kilogram of mushrooms, 400-500 milliliters of water and up to 20 grams of coarse salt are used;
- pour water into a saucepan, 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 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 with mushrooms and the process of harvesting milk mushrooms for the winter continues.
To marinate mushrooms deliciously different types, knowledge of a special recipe is useful.
The cooking process is the same fast way. The difference is that mushrooms are boiled in such a marinade for 20-30 minutes, then milk 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 food salt;
- A 100-gram shot of 9% vinegar and a full range of spices and spices to taste.
To prepare 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 they are cooled under running water. So it is possible to reduce the cooking time and quickly remove bitterness;
- after the last blanching, milk mushrooms are thrown onto 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;
- at the bottom of each jar put 1 umbrella of dill, peppercorns and mushrooms with garlic. Fully and tightly fill the jars with milk mushrooms and pour them with hot marinade. It remains to seal the containers tightly and leave them to cool completely.
For classic recipe cold method of salting pigs, you will need to perform a few simple operations:
- it is necessary to salt in wooden barrels, enameled or glassware, which are thoroughly washed before starting work with mustard powder and scalded with boiling water or sterilized;
- for every 1 kilogram of mushrooms add 40 grams of coarse salt. Milk mushrooms with salt are thoroughly mixed;
- the bottom of the barrel is filled with a part of a set of spices and spices. For every kilogram of pigs, 5-6 peas of allspice are used, several large dill umbrellas with seeds, but without stems. 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 covered with blackcurrant leaves. A gauze napkin is laid on top and a load is placed so that the pigs are completely hidden under a layer of juice;
- with a frequency of 1 time in 2-3 days, rinse and scald a napkin with boiling water, remove the foam and, if necessary, add salted water.
Pickles are stored in the cellar at a maximum temperature of 15-18 or in the refrigerator.
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 is one of the recipes for making crispy mushrooms using the essence:
- 2 kilograms of cowsheds are laid out in salt water and boiled for 25-30 minutes over low heat. Particular attention is paid to the removal of foam;
- milk mushrooms are laid out in a colander, the old brine is drained, poured clean water, put mushrooms, add 150 grams of salt, allspice - 10 pieces of peas, 5-7 leaves of parsley and 2 tablespoons of essence;
- bring to a boil over high heat and reduce the heat to a minimum, stirring constantly, simmer the valui for 25-30 minutes.
After extinguishing the fire, the mushrooms are allowed to cool directly in the marinade; decomposed into jars, covered with nylon lids and cleaned in the basement or refrigerator. If it is planned to roll the valui into banks, they are immediately laid out and rolled up in sterilized containers.
It is necessary to preserve pigs in several stages:
- to prepare a mushroom salad with vegetables, boil the soaked cowsheds in salted water for 40 minutes, cool under running water and lean back into a colander to drain excess moisture;
- fungi are cut into medium-sized pieces so as not to chase milk mushrooms on a plate;
- chopped pigs are laid out in a pan and lightly fried without oil until the juice evaporates;
- 1 kilogram of tomatoes, sweet peppers, 500 grams of onions and 700 grams of carrots are 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, vegetables and mushrooms are stewed for 5-7 minutes;
- carrots, 50 grams of salt, 70 grams of sugar are added to the salad, the pan is covered with a lid and the salad is simmered over low heat for 45-50 minutes. Pour a 100-gram stack of 9% table vinegar;
- lay out a vegetable salad with mushrooms in sterilized jars and tightly roll up the lids.
How to cook cowsheds (mushrooms)?
When preparing cowsheds, care must be taken, as this is a conditionally edible mushroom.
Be careful before cooking mushrooms. Do not collect them near roads, within the city.
So the barn imbues carcinogens even more. And your risk of poisoning increases several times.
To protect yourself, you need to soak the cowsheds in water for 2 hours, then drain the water and pour water again for 2 hours.
Collected mushrooms are not subject to storage.
They need to be processed immediately.
Do not take overgrown mushrooms as they are more carcinogens.
Try to take young mushrooms.
There are many ways to cook cowsheds: fried cowsheds, fried cowsheds with potatoes, marinated, make an omelet with them, salt.
Do not just dry cowsheds.
Salted barns
Cowsheds are washed, soaked for 2 hours, washed and soaked again for 2 hours. Cowsheds can be salted whole or chopped.
Salt is not in a metal container. Prepared cowsheds are laid out in layers and each layer is salted (as usual for food).
Shift leaves of horseradish, currant and cherry. You can add garlic cloves (passed through a press), allspice and dill to your taste.
Sterile gauze is laid on top, put oppression, I press a container of water. Water must not get into the mushrooms.
Remove the container with mushrooms in a cold place for 40 days. Ready-made salt barns are stored at a temperature not exceeding 5.
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Fried mushrooms with pre-boiling
mushroom preparation
Dietologists equate mushrooms to meat to the fact that they contain a lot of protein. Until then, the stench is rich in cellular tissue, and the amount of fat and low calorie content allow you to use the product over the top price. Ale, it is necessary to live in yoga calmly, so that mushrooms will conquer importantly, which is enmeshed in a high place of chitin.
Richly lubricated mushrooms to melt in oneself are a great inconvenience for people - the stench can be stinking. Therefore, it is necessary to choose them with great care. If there are any, if you want the least sumnіvi in their quality, it is better to look at such a product.
You can get away with natural mushrooms. Tse can be in quiet weathers, if the stench grows in unfriendly ecological areas or roads. Take care and cook the mushrooms properly, so that the stench does not cause bad health.
preparation of mushrooms
Before cooking, all mushrooms should be thoroughly cleaned from dirt and earth, and then we will clean them well. You see, yak vvazhayutsya "mentally stіvnimi", it is necessary to cook and soak in an ostovom difference. Let the product dry before lubrication. To speed up the process, you can vicorist a paper towel. If the mushrooms are much larger, you can cut them into larger pieces, then the preparation will be equal.
Before that, how to cook barnyards, it is necessary to soak them in cold water for a sprat of a year. Response to nutrition: “Skіlki cook mushrooms?” To lie in order, as the stench will be prepared. Before lubrication, barnyards are immersed in salty water for about thirty hvilins. If so, it is necessary to put them on a drushlyak and give them the opportunity to drain gracefully.
Іsnuє kіlka ways, how to cook mushrooms korivniki. If it is necessary to anoint them with a cibula, then, in the first line, the cibula is smeared with olive oil. After that, the mushrooms are added and brought to readiness. So that the stench does not burn, it is necessary to constantly stir them up.
As a rule, the product is prepared in about fifteen minutes. For the first half of the preparation, it is necessary to grease the mushrooms on a great fire without a lid, and then you can change half a day and cover with a lid. While the dish will be nagging, next stir yoga.
Another option, how to prepare cow mushrooms, is also merited for respect. The stench comes out more juicy and fragrant. It is necessary to heat the chavun pan well and pick mushrooms there. We haven’t seen sik yet, it’s necessary to post them regularly. If the homeland is boiled, pour a few drops of olive oil into the frying pan and grease the product until cooked. Yakshcho є bazhannya, you can add sour cream in the kіntsi.
Strength and spices
Regardless of how the mushrooms are and how they are prepared, salt them for sprats of whilin until they are ready. You can add a little bit of black pepper, wine to add the taste of stravia. And season the product with spices and spices not varto - odorous components and kill the lower aroma. Before serving on the table, you can sip the grass with fresh crop or cibula. Then the miraculous mushroom relish will become even more beautiful.
Deyakі vvazhayut for better lubricate mushrooms with sauteed vegetables. Carrots can be grated on a large third or cut into strips and added to the cibula.
marinated pigs
Not all gentlemen know how to marinate cow mushrooms, so the stench is not more popular. For the marinade, vicorist is tsukor, sil, otset and spices. As a victorious wine tasting instead of a great one, the relish of pigs will become piquant. Boil the mushrooms in the marinade for about ten quills, and then put them in sterilized jars or serve them on the table.
For their preparation, it is better to vicorate a wooden barrel, as if the pigs are too rich. Mushrooms need to be washed in front, soaked and boiled, and then laid out in balls, over-sleeping. To make the stench look crunchy, you can add cherry leaves to the chron. In the process of salting, add boiled water, so that it will be boiled.
To enrich the aroma, put the stalks of the crop, the sprat of the cloves in the teapot and the perfume pepper. You can eat mushrooms in forty days. Save more room in the room, where the temperature does not fall below five degrees Celsius. If a mushroom is colder, then its savory taste is strongly spiced, and rose sour.
There are several ways to cook cowshed mushrooms. If you need to fry them with onions, then, first of all, the onions are fried in vegetable oil. After that, mushrooms are added and brought to readiness. So that they do not burn, you need to stir them constantly.
As a rule, the product is prepared in about fifteen minutes. The first half of cooking should be fried mushrooms over high heat without a lid, and then you can reduce the flame and cover with a lid. While the dish is languishing, it should be constantly stirred.
Since many housewives still boil all mushrooms without exception before frying, we will pay special attention to this method. Let's consider the process step by step.
Step one: cleaning
Mushrooms brought from the forest should be poured with cold salt water for 1.5-2 hours, then rinsed and cleaned.
Advice:
the legs of boletus and mushrooms turn out to be harsh when frying, so it is better to cut them off and let them dry - in the winter, in a ground state, they are perfect for making mushroom sauces and soups.
Step two: first boil
Pour the mushrooms with cold water, bring to a boil and boil over low heat for 15 minutes, removing the foam that formed during boiling. After a quarter of an hour, put the mushrooms in a colander and rinse with water.
Advice:
when boiling porcini mushrooms, you can add a small amount of citric acid to the water (about 3 g per 1 liter of water) so that they do not darken.
Boiling mushrooms
Step three: second boil
Pour the mushrooms again with clean water, bring to a boil and boil again over low heat for 10-15 minutes. After cooking, drain the water and rinse the mushrooms again.
Step Four: Roast the Mushrooms
When the water drains from the mushrooms after washing, they need to be cut into pieces of the intended size, then put in a dry frying pan (without adding oil!) And keep on low heat, stirring until the liquid evaporates. That's when it's time to add vegetable oil, animal fat or butter (preferably ghee). Fry the mushrooms in oil for 25-30 minutes, not forgetting to mix. A few minutes before the end of frying, add salt to taste.
Step Five: Packing the Fried Mushrooms into Jars
Transfer the mushrooms directly from the pan into dry hot sterilized jars. In each of them, 1-1.5 cm of free space for oil (fat) should remain above the mushrooms. It is best to pour the one in which the mushrooms were fried, but if this oil is not enough, you need to add a new one to the pan, ignite it and add it to the jars while boiling.
Advice:
if you prefer animal fat for blanks, its layer on top of the jar will need to be salted directly while hot.
Roll up filled jars and sterilize (completely submerged in salt water) for 60 minutes. Then turn over on the lids, carefully wrap and leave to cool for 2 days. if the mushrooms are stored in the refrigerator, they can not be sterilized and stored under nylon lids.
Experienced mushroom pickers, knowing well the properties of the mushrooms that they “caught” in their baskets, believe: to boil unconditionally edible mushrooms - porcini, chanterelles, champignons, mossiness mushrooms or butter mushrooms - only spoil their taste. Therefore, immediately throw them into the pan.
White, chanterelles, champignons, fly mushrooms or butter mushrooms can not be boiled
Let's now consider this, in fact, a rather short time procurement process:
- clean the mushrooms brought from the forest, rinse and put in a colander so that the water is glass;
- cut all the mushrooms into slices;
- pour vegetable oil (or a mixture of fats) into a deep frying pan, heat well and put mushrooms in hot oil;
- with the lid closed, fry them over low heat for about an hour, watching and stirring. During this time, they will stew in their own juice;
- then the lid must be removed and the pan kept on fire until all the mushroom juice evaporates and the oil becomes transparent;
- put the mushrooms directly from the pan into dry hot jars, leaving 10-12 mm on top for oil;
- top up with boiling oil from the pan;
- then, if it is supposed to store the workpieces in the refrigerator, close with plastic or nylon thermal caps, hold until cool and place in the refrigerator;
- if there is no place in the refrigerator, then sterilize the jars in salt water for 1 hour, roll up with metal lids, turn over, wrap well and keep under a blanket for 2 days.
Fried mushrooms are stored in refrigerators, cellars or cellars. Under plastic lids, they remain suitable for 4-6 months, and rolled up with metal lids can be stored for longer.
Since the threat of botulism infection may arise during long-term storage of mushrooms under lids, it is vital to take all measures that will exclude such a possibility. How to do this, you can read in detail in the article.
Fried mushrooms can also be stored in the freezer. To do this, fried cooled mushrooms are packed in plastic containers or in plastic bags, excess air is squeezed out of the bags and placed in the freezer. When frozen, such mushrooms will be stored longer, and there will be no risk of contracting botulism.
Fried mushrooms can be stored in the freezer
Storing fried mushrooms
Recall that cowsheds are conditionally edible mushrooms. The safety of the family is 50% dependent on the collection and preparation of food. The remaining 50% is allocated to compliance with storage rules.
If pickled valui are rolled up with airtight lids on glass jars, ensure safe conditions storage is simple. It is enough to remove the pickles in the pantry or even under the bed. The main thing is that direct sunlight does not fall into this place, and storage places are not in close proximity to heating appliances and household appliances.
At the first sign of swelling of the jars, the contents can still be digested, add an increased percentage of vinegar and roll up the lids again or use such pickles in the first place. If the jar "exploded", such a cork must be thrown away, it is forbidden to eat such products.
It is more difficult to organize the storage of salted or fermented pigs in barrels or other containers that are not hermetically sealed with lids. Such pickles need to be constantly monitored for mold and rot, constantly changing or scalding gauze pads and adding a layer of juice.
Important! The maximum shelf life of homemade mushroom preparations is 9 months. Open jars of large volume with pickled pigs are stored only in the refrigerator for 7-8 days from the moment of opening.
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 emphasize the taste of the dish. But seasoning the product with spices and spices is not worth it - odorous components will kill the delicate aroma. Before serving, you can sprinkle the dish with finely chopped fresh dill or onion. Then the delicious mushroom taste will be even better.
Some prefer to fry mushrooms with browned vegetables. Carrots can be grated on a coarse grater or cut into strips and added to the onion.
How to cook and marinate cowshed mushrooms deliciously for the winter - to answer the question, you will need knowledge of several theoretical points and instructions for harvesting healthy pickles.
Mushrooms are plants of increased danger, so it is important to take responsibility for performing simple operations.
The benefits and harms of the fungus
First of all, let's analyze the negative aspects of eating pickled mushrooms:
- it is not recommended to eat such food after 6 pm, but this applies to any dishes;
- in the manufacture of marinades, vinegar is used, which does not add pleasant moments to people with gastritis and gastrointestinal diseases;
- pigs 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 valuables near industrial facilities and roads or buy them in spontaneous markets.
Mushrooms have more useful properties:
- the product includes a complete set of multivitamins;
- healthy metals, macro- and microelements;
- in terms of protein content, they are even ahead of chicken eggs, but we 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 an exquisite taste;
- the contained amino acids contribute to the normalization of digestion processes and the breakdown of cholesterol and have a beneficial effect on the functioning of the heart;
- the low calorie content of cowsheds will allow them to be used in the preparation of dietary dishes;
- the use of dishes from valuev supports the body's immune system and reduces the risk of oncology.
How to properly prepare mushrooms
Preparing mushrooms at home and camping is easy:
- It is better to collect young small fungi with a hat that has not opened, without traces of rot or damage to the hats.
- Valui must be subjected to long water procedures in order to remove the bitter milky juice from the pulp.
- A small load must be placed on top so that the pigs are completely immersed in water. The task of the first soaking of mushrooms is to wash off the sticky base from the hats and forest debris.
- It is recommended to salt the water, so all the worms will crawl out of the mushrooms 100%. The term of 1 soaking is 10-12 hours.
- The liquid is drained into the sewer, a pot half-filled with water is placed next to it, cleaned, washed milk mushrooms will be put here. Garbage is brushed off, and the leg is cut with a knife and places with rot or damaged plates are removed.
- After washing all the mushrooms, put oppression 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 bitterness, you can start marinating cowsheds for the winter.
Recipes for pigs for the winter
For this method of harvesting, it is important to prepare a quality marinade. Let us 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 quick marinade cooking:
- for each kilogram of mushrooms, 400-500 milliliters of water and up to 20 grams of coarse salt are used;
- pour water into a saucepan, 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 with mushrooms and the process of harvesting milk mushrooms for the winter continues.
Universal marinade
To deliciously marinate mushrooms of different types, knowledge of a special recipe is useful.
The cooking process is similar to the fast method. The difference is that mushrooms are boiled in such a marinade for 20-30 minutes, then milk 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 food salt;
- A 100-gram shot of 9% vinegar and a full range of spices and spices to taste.
Pigs with garlic and pepper
To prepare 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 they are cooled under running water. So it is possible to reduce the cooking time and quickly remove bitterness;
- after the last blanching, milk mushrooms are thrown onto 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;
- at the bottom of each jar put 1 umbrella of dill, peppercorns and mushrooms with garlic. Fully and tightly fill the jars with milk mushrooms and pour them with hot marinade. It remains to seal the containers tightly and leave them to cool completely.
The classic way of salting for the winter
For the classic recipe for the cold method of salting pigs, you will need to perform a few simple operations:
- it is necessary to salt in wooden barrels, enameled or glassware, 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. Milk mushrooms with salt are thoroughly mixed;
- the bottom of the barrel is filled with a part of a set of spices and spices. For every kilogram of pigs, 5-6 peas of allspice are used, several large dill umbrellas with seeds, but without stems. 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 covered with blackcurrant leaves. A gauze napkin is laid on top and a load is placed so that the pigs are completely hidden under a layer of juice;
- with a frequency of 1 time in 2-3 days, rinse and scald a napkin with boiling water, remove the foam and, if necessary, add salted water.
Pickles are stored in the cellar at a maximum temperature 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 is one of the recipes for making crispy mushrooms using the essence:
- 2 kilograms of cowsheds are laid out in salt water and boiled for 25-30 minutes over low heat. Particular attention is paid to the removal of foam;
- put milk mushrooms in a colander, drain the old brine, pour clean water, put mushrooms, add 150 grams of salt, allspice - 10 pieces of peas, 5-7 leaves of parsley and 2 tablespoons of essence;
- bring to a boil over high heat and reduce the heat to a minimum, stirring constantly, simmer the valui for 25-30 minutes.
After extinguishing the fire, the mushrooms are allowed to cool directly in the marinade; decomposed into jars, covered with nylon lids and cleaned in the basement or refrigerator. If it is planned to roll the valui into banks, they are immediately laid out and rolled up in sterilized containers.
Canned barns in jars
It is necessary to preserve pigs in several stages:
- to prepare a mushroom salad with vegetables, boil the soaked cowsheds in salted water for 40 minutes, cool under running water and lean back into a colander to drain excess moisture;
- fungi are cut into medium-sized pieces so as not to chase milk mushrooms on a plate;
- chopped pigs are laid out in a pan and lightly fried without oil until the juice evaporates;
- 1 kilogram of tomatoes, sweet peppers, 500 grams of onions and 700 grams of carrots are 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, vegetables and mushrooms are stewed for 5-7 minutes;
- carrots, 50 grams of salt, 70 grams of sugar are added to the salad, the pan is covered with a lid and the salad is simmered over low heat for 45-50 minutes. Pour a 100-gram stack of 9% table vinegar;
- lay out a vegetable salad with mushrooms in sterilized jars and tightly roll up the lids.
Storage rules
Recall that cowsheds are conditionally edible mushrooms. The safety of the family is 50% dependent on the collection and preparation of food. The remaining 50% is allocated to compliance with storage rules.
If pickled valui are rolled up with airtight lids on glass jars, it is easy to ensure 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 does not fall into this place, and storage places are not in close proximity to heating appliances and household appliances.
At the first sign of swelling of the jars, the contents can still be digested, add an increased percentage of vinegar and roll up the lids again or use such pickles in the first place. If the jar "exploded", such a cork must be thrown away, it is forbidden to eat such products.
It is more difficult to organize the storage of salted or fermented pigs in barrels or other containers that are not hermetically sealed with lids. Such pickles need to be constantly monitored for mold and rot, constantly changing or scalding gauze pads and adding a layer of juice.
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 a container - this will avoid further spread of rot.
Important! The maximum shelf life of homemade mushroom preparations is 9 months. Open jars of large volume with pickled pigs are stored only in the refrigerator for 7-8 days from the moment of opening.
Conclusion
Pickled cowsheds are easy to prepare for the winter. Collecting such milk mushrooms is easy, just find a few friendly seeds of young fungi, and the collection plan will be completed. Recipes for cooking and preparatory work will not cause difficulties for novice housewives. A minimum set of simple work will allow you to quickly and efficiently prepare delicious valui for the whole winter.
dachamechty.ru
Cowshed mushrooms (pigs, pigs) until the 80s of the last century were classified as edible, but in last years they were classified as poisonous. The reason for this is the ability of fungi to accumulate toxins in the soil and environment, as well as the fact that barns produce muscarine, a poison similar to that contained in fly agaric. However, despite this, these mushrooms are still harvested for human consumption, but at the same time, clear rules for processing the product must be observed. This is exactly what “Popular about Health” will tell you - how to cook mushrooms, how much to cook them so as not to harm your health?
What is remarkable mushroom cowshed?
Outwardly, the barn is plain, but most users note its pleasant taste, of course, subject to skillful preparation. This fungus accumulates toxic substances if it grows in areas with unfavorable environmental situation. But almost all mushrooms have such properties, this is not a secret for anyone. Therefore, it is allowed to collect cowsheds only away from roads, factories, industrial enterprises, deep in the forest, where there is clean air.
Another thing is the poison muscarine, it is produced inside mushrooms and is dangerous to health. However, with proper processing of the product, it is possible to neutralize the action of toxins, then you can safely use pigs. Let's take a closer look at how to prepare cowsheds for later use in cooking.
How to soak barns?
Collected mushrooms are not recommended for long-term storage.
needs 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. 2 teaspoons of salt are diluted in a liter of water, mushrooms are placed in the solution for 5 hours. Then a new saline solution is prepared and the pigs are again sent into it for 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, allowed to drain completely.
How long to cook cowsheds?
After soaking, the mushrooms are always boiled, moreover, this process also occurs in three stages. How and how much to cook mushrooms? Let's take a look at this in detail.
1. For each kilogram of the product, one liter of water and a teaspoon of salt are taken. Pigs are placed in cold water, the pan is put on the stove, covered with a lid. After boiling, note 5 minutes, then the water is drained.
2. The second stage of cooking lasts longer. You need to prepare the same solution of water with salt, dip the mushrooms into the pan and let them boil. Let's take 30 minutes. Drain the water again.
3. Again we make a saline solution and put the pigs to boil. 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, marinating or frying.
How to cook pigs?
Cowshed mushrooms can be cooked in different ways. They are good both in a salty form, and in a marinade, as well as fried with potatoes. Pigs are added to salads and stewed in sour cream, but they are never boiled into soups or dried.
Fried cowsheds with potatoes
This is the easiest way to cook pigs. Soaked and thrice boiled mushrooms (0.5 kg) are placed in a pan with vegetable oil, lightly 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. Periodically stir the contents until all the potato slices are fried. At the end, 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 in pickled form. Preparing them is pretty easy. For a liter of marinade we take half a glass of vinegar, 20 g of salt, the same amount of sugar, 6 peas of allspice, 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 quality of the closure by turning the jars upside down. If the marinade does not flow out, you can wrap the workpieces 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 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 - do not allow poisoning.
So, how much cowsheds should be boiled? Now you know for sure - 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, getting rid of them.
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Safe recipes, or how to cook cowshed mushrooms:
When it gets warmer outside, many people gather to pick mushrooms. One of the first mushrooms of the season are cowsheds (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 is a health hazard. But this does not stop lovers of delicious, so they enjoy them with pleasure. They know how to cook cowshed mushrooms! We will find out today too!
A few words about barns
Cowsheds (or pigs) 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. Cowsheds should be prepared immediately, as they are not stored for a long time (they turn black, moldy, and so on).
Before cooking, mushrooms are soaked for a while in water, then they are cooked. It should be noted that cowshed mushrooms, the recipes for which we will consider below, are not recommended to be dried and added to soups, they are usually salted and pickled. To do this, choose wooden barrels or containers made of glass, ceramics.
Salting barns
Before salting, the mushrooms are soaked in cool water, washed and boiled. Then they are washed again and laid out in layers in a container, sprinkled with salt and adding horseradish leaves, cherries and currants. You can also put garlic cloves, allspice and dill. Next, gauze is laid on top, oppression is put on and the container is removed in a cold place for forty days. Cowsheds are stored at a temperature not lower than five degrees, otherwise the mushrooms may freeze. It is necessary to add cold water periodically, as 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 tablespoons of sugar, a pinch of cinnamon.
Cooking
Before preparing cowshed mushrooms, they must be soaked, washed and boiled. Boil in salted water for about twenty-five minutes, periodically removing the emerging foam. After that, the mushrooms are removed from the fire and cooled. Pigs are placed in jars prepared in advance, poured with cooled marinade, two tablespoons of sunflower oil are added and rolled 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.
Cooking
The onion is chopped and fried until it becomes transparent. Then pre-boiled and chopped mushrooms are added to it and fried for ten minutes over low heat, salt and pepper. As a result, you will get very appetizing cowsheds (photo). Mushrooms are combined with beaten eggs and fried for another 5-7 minutes. Sprinkle everything on top with chopped bell pepper and chopped herbs. The dish is ready!
Fried cowsheds 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.
Cooking
Before cooking cowshed mushrooms, they should be cleaned and boiled. Then they are washed and cut into pieces. Cowsheds are laid out in a heated pan in fat or vegetable oil and fried for fifteen minutes, avoiding overdrying. Then add onions and seasonings, but do it 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 stewed until cooked. If more sauce is required, sour cream is diluted with milk or mushroom broth. The dish can be served both hot and cold.
Fried cowsheds with potatoes
Ingredients: eight mushrooms, eight potatoes, one onion, half a spoonful of black pepper, thirty grams of vegetable oil, salt to taste.
Cooking
Before cooking cowshed mushrooms, they are boiled twice in salt water. To do this, the mushrooms are cleaned, washed and cut into medium-sized pieces, poured with water and boiled for twenty-five minutes. Then the cowsheds are thrown into a colander and thoroughly washed with cold water, again set to boil for twenty-five minutes. Then the mushrooms are washed and dried, put in a frying pan, where vegetable oil is first poured, and heated until the excess liquid boils away. Then add the chopped onion and fry for ten minutes, after which they put the chopped potatoes. Everything is fried until the potatoes are ready, until golden brown, stirring occasionally.
Finally…
Despite the fact that cowsheds are considered to be conditionally edible mushrooms, they are very often used to prepare various dishes. It must be said that they are salted, fried, marinated, cooked in a slow cooker, but they are not recommended to dry and prepare first courses from them. And, of course, everything is good in moderation! Enjoy your meal!
Cowshed mushrooms - how and how much to cook?
Despite the fact that cowsheds (also called pigs) were transferred from the group of conditionally edible mushrooms to poisonous a few years ago, housewives continue to use them for their culinary accomplishments. If you know how to soak the component and how much 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 heat treatment in time should be at least 1 hour and 15 minutes. In addition, before preparing cowsheds, it is worth collecting more information about them, which will reduce the hassle in the kitchen to a minimum.
Useful information about the cowshed mushroom
It is important not only to know how much and how to cook cowsheds until cooked. To make mushrooms tasty and not harm your health, you must always remember the following things:
- 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 put on various dishes. They perfectly tolerate freezing and in this form retain their taste for six months. If necessary, they simply need to be thawed at room temperature and tucked into a short heat treatment.
- For boiling, it is better to select the youngest cowsheds. They are lighter in color. At the same time, the age of the product does not affect how much it should be boiled.
Tip: Pigs are thin and thick. Despite the difference in appearance, they practically do not differ in composition and taste quality. Despite this, it is better to eat thin copies, because. they are better boiled during heat treatment, while less harmful components accumulate during the growth period.
- Processing of products should be carried out as quickly as possible, because. slices of such mushrooms darken very quickly. This does not affect the quality of the component in any way, but it spoils the aesthetic appearance a little.
- Fresh mushrooms are recommended to be stored in the refrigerator, no more than 3 days.
Unfortunately, even compliance with all of these rules cannot guarantee the absence of the risk of toxic or food poisoning. To prepare ordinary cowsheds, you need to have impressive experience and knowledge that only experienced mushroom pickers have.
How to cook a poisonous mushroom so that it becomes edible?
Before cooking the collected mushrooms, they should be cleaned of all rubbish, washed several times in cold water and soaked. Cowsheds are soaked three times, for 5 hours. Each time, clean salted water is used, which is completely drained and replaced with fresh mortar. The components prepared in this way are thrown back into a colander to drain excess moisture.
- Now we take mushrooms, salt and water. It is important to know how much to take of which component so that the product is not only safe, but also tasty. Experts believe that for 1 kg of cowsheds you need to take 1 liter of water and a teaspoon of fine salt.
- We put all the ingredients in a saucepan, which we put on a strong fire 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 mass should be cooked for 5 minutes over medium heat, preferably under the lid. Then we drain the broth, replace it with fresh cold (!) Water and repeat the manipulation, keeping this time 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.
- We throw the boiled components into a sieve or colander, wait until all the water has drained, and the products themselves have cooled. Only after that they can be used for their intended purpose or subjected to freezing.
- The elements prepared in this way can be stored in the refrigerator for 3 days, but at the same time they must be filled with the last broth.
Pigs have a dense and pleasant texture, a special taste, a mild aroma and, at the same time, have a low calorie content, which allows the component to be used in diet salads or side dishes. If you learn how to boil the ingredient correctly, it will help diversify the usual dishes. The main thing is to remember all the above rules and strictly follow the requirements of the recipes.
Many housewives prefer to close pigs for the winter. In this case, it is worth considering that no matter how much the cowsheds are subjected to chemical treatment (salting, pickling), the risk of poisoning by such components still remains. Therefore, do not use recipes that do not involve pre-boiling mushrooms.
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How to cook cowshed mushrooms? Fried and pickled mushrooms:
Mushrooms are an excellent source of protein, which is why they are quite popular in many countries. They are served as an independent dish or as an appetizer. But in order for them to turn out 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 less well-known ones, for example, pigs or cowsheds. They are thin and thick. The latter species is recognized as edible. To pamper your family and diversify your diet, you need to know how to cook cowshed mushrooms.
"Forest Meat"
Nutritionists equate mushrooms with meat because they contain a lot of protein. In addition, they are rich in fiber, and the absence of fat and low calorie content make this product extremely valuable. But it should be consumed in moderation, as mushrooms are hard to digest, due to the high content of chitin.
Many fried mushrooms are fraught with 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 ecological areas or near a road. Mushrooms must be stored and prepared correctly so that they do not cause harm to health.
mushroom preparation
Before cooking, all mushrooms must be thoroughly cleaned of debris and earth, and then rinsed thoroughly. Those species that are considered "conditionally edible" need to be boiled and soaked in an vinegar solution. Before frying, the product must dry out. You can use a paper towel to speed up the process. If the mushrooms are very large, you can cut them into smaller pieces, then the cooking will be uniform.
Primary heat treatment
Before boiling cowsheds, 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 prepare. Cowsheds are boiled in salted water for about thirty minutes before frying. After that, you need to put them in a colander and let them drain well.
Fried mushrooms with onions
There are several ways to cook cowshed mushrooms. If you need to fry them with onions, then, first of all, the onions are fried in vegetable oil. After that, mushrooms are added and brought to readiness. So that they do not burn, you need to stir them constantly.
As a rule, the product is prepared in about fifteen minutes. The first half of cooking should be fried mushrooms over high heat without a lid, and then you can reduce the flame and cover with a lid. While the dish is languishing, it should be constantly stirred.
Mushrooms in their own juice
The second option, how to cook cowshed mushrooms, also deserves attention. They are very juicy and flavorful. Heat up a cast iron skillet and add the mushrooms. Until the juice stands out, they must be constantly stirred. When the liquid evaporates, pour a little vegetable oil into the 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 emphasize the taste of the dish. But seasoning the product with spices and spices is not worth it - odorous components will kill the delicate aroma. Before serving, you can sprinkle the dish with finely chopped fresh dill or onion. Then the delicious mushroom taste will be even better.
Some prefer to fry mushrooms with browned 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 cowshed 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 pigs will become spicier. Boil the mushrooms in the marinade for about ten minutes, and then put them in sterilized jars or serve. If there is no desire to boil, it will be useful to learn how to cook cowshed mushrooms in a marinade in a cold way. To do this, it is enough to fill them with brine.
How to pickle pigs?
For their preparation, it is better to use a wooden barrel if there are a lot of pigs. 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 flavor, dill stalks, a few cloves of garlic and allspice are placed. You can eat mushrooms after forty days. It is better to store the container in a room where the temperature does not fall below five degrees Celsius. If the mushroom freezes, then its taste will deteriorate greatly, and the brine will turn sour.
How to cook cowsheds (mushrooms)?
When preparing cowsheds, care must be taken, as this is a conditionally edible mushroom.
Be careful before cooking mushrooms. Do not collect them near roads, within the city.
So the barn imbues carcinogens even more. And your risk of poisoning increases several times.
To protect yourself, you need to soak the cowsheds in water for 2 hours, then drain the water and pour water again for 2 hours.
Collected mushrooms are not subject to storage.
They need to be processed immediately.
Do not take overgrown mushrooms as they are more carcinogens.
Try to take young mushrooms.
There are many ways to cook cowsheds: fried cowsheds, fried cowsheds with potatoes, marinated, make an omelet with them, salt.
Do not just dry cowsheds.
Salted barns
Cowsheds are washed, soaked for 2 hours, washed and soaked again for 2 hours. Cowsheds can be salted whole or chopped.
Salt is not in a metal container. Prepared cowsheds are laid out in layers and each layer is salted (as usual for food).
Shift leaves of horseradish, currant and cherry. You can add garlic cloves (passed through a press), allspice and dill to your taste.
Sterile gauze is laid on top, put oppression, I press a container of water. Water must not get into the mushrooms.
Remove the container with mushrooms in a cold place for 40 days. Ready-made salt barns are stored at a temperature not higher than +5.
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How to cook cottage cheese at home
Cottage cheese cooked at home is tastier than store-bought.
Homemade cottage cheese can be used in the preparation of various pies (shortcake with cottage cheese, cottage cheese pie with apples), cakes (Tears of an Angel cake), it makes fantastically delicious dumplings, cottage cheese casseroles and a host of other very tasty dishes.
Cottage cheese prepared at home is very useful for people who have problems with the gastrointestinal tract. It should be eaten regularly for anyone with gastritis. Cottage cheese is made from homemade milk.
How to cook cottage cheese at home? - not difficult. The products you need: kefir 5 tablespoons (can be replaced with sour cream or yogurt), milk 0.5 liters.
Milk should be mixed with kefir and put on medium heat, stirring constantly to boil. And heat it until the moment when grains of cottage cheese begin to form. Then throw the mass into a colander on gauze and let it drain, squeeze it out. All cottage cheese ready.
They also make cottage cheese. They take natural milk and ferment it for 2-3 days on a table in a glass jar (if the milk is not sour, but rotten, it has an unpleasant odor and a bitter taste, this indicates that the milk is powdered, it will not work with 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, sour milk will separate into whey and cottage cheese.
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Marmalade at home
By cooking marmalade at home, you can get both thick jam and boil the mixture to a very thick state (getting marmalade). Marmalade prepared at home is much healthier than store-bought, it is made from completely natural ingredients.
You absolutely need simple products to prepare homemade marmalade: apples 2 kg, sugar 0.5 kg.
Preparation of marmalade: peel and core apples, cut into pieces. Cook in an enamel saucepan until the apples soften. Add sugar and stir constantly, bring to a boil, reduce the heat to medium and cook until the mass thickens enough (2-3 hours).
Apple mass burns quickly, stir constantly. Put the thickened enough mass on parchment paper greased with butter, smooth with a knife and let it harden.
When the mass has completely cooled, cut into pieces and roll each in sugar. Ready marmalade can be served with tea. Store homemade marmalade in the refrigerator. It keeps for a long time.
Zephyr at home
Thin pancakes with milk
Cowshed mushrooms are also called gobies or valuy. They can be found throughout the mixed forests of America and Eurasia. Mushrooms of medium size have a sand-colored cap that straightens out over time. They are somewhat similar in appearance to porcini mushrooms.
Is cowshed mushroom edible or not?
Many are afraid to eat valui, because they consider them poisonous and harmful. These mushrooms are considered edible, but must be properly processed before consumption. Cowsheds contain a chemical compound called quinine. This substance is almost completely not absorbed in the body, so it is impossible to eat these mushrooms in large quantities. Before heat treatment, the valui should 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 a 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 barn mushrooms
The chemical composition of this food product is quite large, as it contains different ones, for example, A, group B, PP, etc. There are also various micro and macro elements in mushrooms. All this leads to a series useful properties Valuev.
What are cowshed mushrooms useful for?
As already mentioned, the composition of barns includes substances that can lead to poisoning, so they must be carefully processed.