The pig mushroom grows in the forests of Russia from June to October. Loves moist soil, lives near old mossy trees. More often the pig grows in a group. This mushroom is considered by some to be poisonous, since it has the ability to accumulate toxins.
It is necessary
-
- For the salad:
- pigs 200 g;
- medium onion 1 pc.;
- vegetable oil 1 tbsp. l.;
- salt;
- vinegar 3% 1 tsp;
- greens to taste.
- For caviar:
- boiled pigs 1.5 kg;
- onions 750 g;
- carrots 400 g;
- tomatoes 400 g;
- vegetable oil 150-200 g;
- salt 2.5 tbsp. l.;
- sugar 1.5 tbsp. l.;
- vinegar essence 1 tsp;
- Bulgarian pepper 0.5 kg;
- garlic 4 cloves.
Instructions
Step 1
If you choose between two types of pigs - thin and fat - give preference to the fat one. It is less toxic, and you will not fear for your health when preparing dishes from this mushroom.
Step 2
But, nevertheless, this type of pig must be boiled before further use as an ingredient for salads or caviar. It is better to boil the mushrooms several times.
Step 3
For the first time, boil the pig for 5-10 minutes, drain the water. The second time, cook the mushrooms for 30-40 minutes and drain the broth too. After these activities, you can fry, salt and use the pigs as you please. Before salting, conditionally edible mushrooms must be wiped with a clean napkin.
Step 4
Boiled pigs are good in various salads. To prepare them, soak the mushrooms for 2-3 hours, drain the water. Rinse the pigs, put in salted boiling water and cook for 25 minutes. Place the mushrooms in a colander and let the water drain.
Step 5
When the pigs are cool, cut them into slices. Add chopped green or onions and vegetable oil, sprinkle with vinegar. Sprinkle with chopped parsley and dill before serving. This salad is best combined with hot boiled potatoes.
Step 6
Many pig lovers appreciate mushroom caviar based on them. To prepare it, boil the gifts of the forest for 30-40 minutes, rinse and let the water drain. Scroll the mushrooms through a meat grinder along with the peppers and tomatoes.
Step 7
Fry carrots and onions in vegetable oil. Grind the frying with a blender and add to the mushrooms. Pour two to three tablespoons of oil into a clean saucepan, put a mixture of pigs and vegetables. Add salt and sugar to the mass, put on fire. After boiling, reduce heat to minimum.
Step 8
Cook the caviar for about an hour, stirring constantly, as the mass sticks very strongly to the bottom of the pan. Add the grated garlic 20 minutes before cooking. Add vinegar essence for 5 minutes. Place the caviar in sterilized jars and roll up.
