Lovers of forest gifts are looking forward to the autumn period when it will be possible to pick mushrooms. Of course, they already know which of them are edible: boletus, white, chanterelles, honey mushrooms and others. But there are lesser known ones that are often found in coniferous and deciduous forests. It's about the sows.
What are sows (sows)?
A thin and thick pig is a mushroom that grows in coniferous or deciduous forests. It has a brown color, a small leg, a hat with curved edges, and yellowish-colored plates. Of course, there are cases of poisoning with these mushrooms, however, with proper preparation, you can get a very tasty and satisfying dish. The only thing is that this mushroom is not stored for a long time, therefore it requires immediate heat treatment, otherwise it spoils. Consider what to do with the sows, how to cook and eat them.
Fat pig is suitable for pickling, salting, frying and cooking many dishes. The only important thing is to properly prepare it for use, to conduct a special treatment. Then you can safely eat mushrooms without fearing for your health.
How to cook pigs?
First, the mushrooms are soaked in water for about five hours, while the procedure is repeated at least three times, changing the salted water. Then they are thoroughly washed, boiled in the first water for five minutes, the resulting broth is drained and boiled a second time for half an hour, and the third time - forty minutes. A sign of the readiness of the sows is to lower them to the bottom of the pan. Ready-made mushrooms can be used as you wish. Consider several recipes for their preparation.
Sugar-fried pigs
Ingredients : one kilogram of mushrooms, one onion, three tablespoons of sour cream, two cloves of garlic, salt, vegetable oil, herbs to taste.
Cooking
If you do not know what to do with the sows, then you can just fry them with sour cream. This dish can become unique if you add your favorite greens, various spices, onions and garlic to it. In addition, it is very satisfying, so it may well replace meat.
So, pre-cooked mushrooms are coarsely chopped. Onion is fried in a frying pan in oil until golden brown, add pigs and fry for twenty minutes, salting. Do not forget to constantly stir them. Then add sour cream, garlic and stew for five minutes. The finished dish is left to infuse for fifteen minutes, and then sprinkled with chopped herbs.
Pickled pigs
Ingredients : two kilograms of mushrooms. For marinade (per liter): two tablespoons of coarse salt, half a glass of table vinegar, five peas of black pepper, two bay leaves, five stalks of dill, a pinch of cinnamon, two tablespoons of sugar, ten cloves of garlic.
Cooking
The pickled sows, the recipe for which we are considering, are an excellent savory snack that has been stored for a long time.
First, prepare the marinade. To do this, put salt, spices, vinegar in the water and cook for twenty minutes, periodically removing the foam. Cooked mushrooms are cut, put in a jar and pour in the cooled marinade. Two tablespoons of vegetable oil are added to each jar.
Hot salting pigs
Ingredients : five kilograms of mushrooms.
For brine : six hundred grams of water, two hundred grams of salt, one gram of bay leaf.
Cooking
Many people wonder what to do with the sows. The answer is simple: they can be salted. For this, mushrooms are cleaned of the earth and washed well. Then they are put in a pan, poured with water and brought to a boil. After that, they are mixed and the resulting foam is removed. Brew farmers twenty-five minutes.
Over time, the mushrooms are removed, placed in prepared jars and poured with cold brine, after which they are clogged and placed in a cold place for storage. So the sows are harvested for the winter.
Cold salting pigs
Ingredients : one kilogram of mushrooms, ten grams of salt, two grams of citric acid, another fifty grams of salt for pouring.
Cooking
Before preparing the pigs, they are soaked in one liter of water, where salt and citric acid are preliminarily placed, one day, changing the brine twice. Then the mushrooms are placed in barrels, where the salt is pre-filled with a small layer. The pigs are laid so that a six-centimeter layer is obtained. They are covered with hats down and densely covered with salt.
Then the barrels are covered with a cloth and put under the press for three days. During this time, they will condense, empty the juice and cover with brine. The containers are placed in a cold place or canned using traditional preservation recipes. Pigs (how to cook them, we already know) can be stored in this way for a long enough time.
English salad with sows
Ingredients : two hundred and fifty grams of chicken, one hundred grams of pickled cucumber, one hundred grams of fresh cucumber, fifty grams of radish, one hundred and fifty grams of celery stalk; two hundred grams of pigs, half a bulb, one bunch of lettuce, two tablespoons of mayonnaise, and also one and a half tablespoons of lemon juice, one bunch of parsley, half a spoon of sugar, one tablespoon of mustard, salt to taste.
Cooking
Before preparing the sows, they must be cleaned, then boiled in the manner described above. Boiled chicken meat and cut into strips with celery. Finely chop the onion, cut the mushrooms into plates and fry in oil. All cucumbers are cut into strips, radishes into thin strips. Parsley finely chopped. The dishes mix meat, mushrooms, celery, radishes and cucumbers. Next, prepare a dressing. For this, mayonnaise is mixed with lemon juice, mustard and sugar are added.
Lettuce leaves are placed on a large dish, the prepared mass is poured on top, watered with dressing and decorated with greens.
A few words in the end
Now it became known what to do with the sows, how to cook and eat them. I must say that the scope of use of mushrooms is wide enough, you just have to show a little imagination. Very interesting and satisfying dishes can be created from them. The main thing here is the proper heat treatment of the barn, as recently there is an opinion that they can cause poisoning. And properly prepared and cooked mushrooms can even replace meat, since they are very rich in protein. However, it is not recommended to use them in large quantities, since they are difficult to digest.