Pig's cap mushrooms are members of a group of conditionally edible mushrooms, widely collected and consumed in the belief that they pose no health risks. However, science evolves, and research is constantly being conducted, leading some members of this conditionally edible group to be classified as poisonous. When collecting pig's cap mushrooms, it's important to remember that some species of pig's cap mushrooms are inedible, lest you risk your life and health.
Characteristic features of the variety
The Pig's tongue mushroom family is poisonous and conditionally edible. Therefore, for inexperienced mushroom pickers who haven't studied all the nuances and characteristics of pig's tongue mushrooms from photos and descriptions, it's best to avoid these mushrooms.
Appearance and structure
The pig mushroom has not only several varieties but also other names: dunka, svinar, kornovnik, sow's ear, solokha. Regardless of the species, these mushrooms are small.
Their structure is lamellar, with gills typically light brown or yellow. The cap's crown ranges in color from light beige to brown. Depending on the species, the stem can be thin and tall, thick and short, or absent entirely. Therefore, it's crucial to determine the species of pig mushroom by its appearance.
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Pigweed grows in many locations: deciduous and coniferous forests, thickets, forest edges, marsh edges, and areas with fallen trees. They grow in "family groups," or "fairy circles," and bear fruit abundantly.
Consumption
Whether a mushroom is edible depends primarily on the species, but its growing location also plays a role: for example, poisonous neighbors can easily transfer their properties to an edible mushroom growing nearby. Thin pig mushrooms should never be eaten, while thick ones can only be eaten after prolonged cooking, although they have very poor taste, so true gourmets avoid them.
Types and their descriptions with photos
The Pig's tongue consists of eight species of mushrooms. Some of them are less common:
- Auricular. It resembles an oyster mushroom in appearance and grows on coniferous tree trunks, attached to them by a stalk or a cap-like appendage. Its color is olive, yellow, or brown, with light-colored gills. The cap diameter ranges from 2 to 8 cm. It grows from late summer to autumn.
- Scaly. A rare species with a cap up to 8 cm and a stem 4-8 cm long. The cap is yellowish with large gray scales. Its identifying feature is its proximity to alder, as it forms mycorrhiza only with alder. Fruiting occurs in the second half of summer.
There are two most common types of cow parsnip: thick, which is still eaten, and thin, which is dangerous to human health and life. It's essential to distinguish between them. Photos can be helpful; it's even recommended to take them with you into the forest and compare them there.
Conditionally edible
The thick pig belongs to a group characterized by very poor taste and has no value as a source of nutritional components. In foreign literature, it is listed as inedible or as having unknown properties.
The distinctive features of the thick pig mushroom include a slow darkening of the cut surface and a short, thick, velvety stem, dark brown or black in color, often compared to a cigar. The cap can reach 25 cm in diameter, is velvety to the touch, brown or pistachio-colored, and spotted.
The cap can reach 25 cm in diameter, velvety to the touch, brown or pistachio-colored, with spots.
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The thin pig mushroom has a fleshy cap with curled edges and a funnel-shaped center. It is olive-colored and darkens with age.
The cap typically ranges from 12 to 15 cm in size, though it's rare to find one measuring 20 cm. The cap itself is fleshy and thick. When young, it's light and dome-shaped, but over time, it becomes flatter and even slightly curved toward the center, and the color darkens.
The color ranges from light gray to deep olive. The cap's edges are wavy, and the surface is rough and fluffy, although in very wet conditions it becomes glossy, slippery, and sticky.
The stem is also small and smooth, reaching a maximum length of 9 cm and a mere 2 cm in width. Its color is the same as the cap. A characteristic feature of the cowberry is that the flesh inside is light yellow, but quickly darkens to brown when broken or cut.
The period and rules for collecting edible pig mushrooms
If mushroom pickers, despite the less-than-flattering characteristics, still choose to harvest cowberry, they should adhere to a few rules:
- You should go on a “silent hunt” deep into the forest, staying as far away as possible from highways and industrial buildings – this will reduce the chances of collecting harmful chemicals for dinner;
Collecting piglets - take only young fruiting bodies, old ones accumulate more of these compounds over time;
- Don't eat large portions; mushrooms are generally quite heavy food, and should serve as a piquant addition to your plate, not as a main course or side dish;
- Prepare dunki, scrupulously following all the rules: start cooking as early as possible, wash thoroughly, cook for a long time in several stages, draining the broth each time, and do not store the finished dish for more than a few hours.
The time for collecting pig mushrooms is the second half of summer and autumn.
You may be interested in:Differences between the thick pig mushroom, the thin pig mushroom, and other poisonous mushrooms
The two most common pig mushrooms differ quite noticeably in the rate at which their flesh darkens when broken and in the stem, specifically its color and thickness. This can be easily compared in the photos above. They bear no obvious resemblance to other poisonous mushrooms.
Useful properties and restrictions on use
Despite all the above-mentioned drawbacks, pig mushrooms also have some beneficial properties. Here are some of them:
- a substance called atromentin was found in its composition, which has an antibiotic effect and is used in antitumor drugs;
- In Eastern medicine it is used as a muscle relaxant (to relax muscles) and an anti-convulsant;
- contains the poison muscarine, which is important in research medicine and is hoped for in the field of oncology, but at this stage it is still being developed;
Thin pig - serves as a blue dye for natural fiber;
- with a calorie content of 30 kcal per 100 g, there are almost 4 g of protein and 16 g of carbohydrates, which means it is suitable for people on a low-calorie diet;
- contains vitamins A, C, PP, B group, macro- and microelements, which help with cardiovascular diseases and high cholesterol.
There are also contraindications that limit the consumption of pig mushrooms. The following are prohibited:
- pregnant and lactating women;
- children;
- people with chronic diseases with seasonal exacerbations;
- for digestive diseases;
- in case of problems with kidney function;
- for blood diseases.
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It is always important to weigh the benefits and harms before deciding to include cow's milk in your diet.
Recipes and cooking features for thick pigs
Due to the fact that piglets were long considered completely edible and are still sometimes eaten, many recipes have survived.
How to cook until done?
To thoroughly cleanse the mushroom of harmful substances absorbed during growth, it is soaked in salted water for three days. Then, it is boiled for 2-3 hours, draining the broth after five minutes of boiling. Another option is to soak it for 24 hours, then boil it alternately in salted and vinegared water for half an hour.
Frying
The flavor of the mushrooms becomes intriguing after frying. To do this, take 700 g of boiled mushrooms, 2 onions, 2 tablespoons of sour cream, oil for frying, and spices to taste: salt, pepper, and a couple of bay leaves.
Before frying, the piglets need to be boiled for a long time: this takes several hours (the methods are described above). Only then are the chopped fruit bodies fried for 10 minutes in oil with spices and 5 minutes with sour cream.
Preparations for the winter
Before storing a jar of pig mushrooms for the winter, they need to be soaked. This recipe is for 1 kg of raw mushrooms (young, small ones):
- 500 ml vinegar;
- 3 cups olive oil;
- spices: 2-3 small bay leaves, black pepper, salt, garlic.
Boil the washed and processed piglets in water with salt for 30 minutes, rinse, and boil again in water and vinegar for 20 minutes. Drain and fry in oil and spices, pour into sterilized jars, roll up, and wrap until completely cool.
Harmful effects of mushrooms
Not all pig mushrooms are considered valuable. Even the relatively edible, thick pig mushroom can be harmful to health if eaten frequently and in large portions.
Poisonous properties
Pig mushrooms contain substances called lectins that affect the functioning of living organisms. They are not destroyed by heat treatment. As they pass through the digestive system, they enter the bloodstream and spread throughout the body, initially causing an allergic reaction. However, the antibodies that are activated to defend themselves attack not the lectins themselves, but the cells in which they reside. In other words, the body's actions are directed against the body itself.
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The next insidious step of poisoning is kidney damage, leading to renal failure. Besides the mushroom's composition, the pig mushroom's ability to accumulate heavy metals and radioactive compounds from the soil poses a danger; studies have sometimes detected levels hundreds of times higher than normal.
Pig mushroom poisoning
Poisoning can occur within the first few hours or be prolonged. This depends on the dose of the poison, the frequency of its ingestion, the overall condition of the body, and the immune system. The effect is cumulative. Initial symptoms may include dizziness, altered consciousness, nausea, vomiting, abdominal pain, and diarrhea. This is followed by pale skin or, conversely, jaundice, shock, or breathing difficulties.
First aid
Sometimes the symptoms of mushroom poisoning don't appear immediately, even after several days. In this case, it's not always immediately apparent that the mushrooms are the cause of your illness. However, self-medication or delay is unacceptable in the case of mushroom poisoning. The first thing you should do is seek immediate medical attention.
There, all necessary laboratory tests and other procedures will be performed (gastric lavage, intestinal lavage, antihistamine administration, and more complex resuscitation procedures). The patient will be under constant observation by doctors monitoring vital signs. Laboratory tests may reveal erythropenia and abnormal bilirubin and hemoglobin levels.
Unfortunately, there is currently no antidote for this type of substance, and treatment is aimed only at reducing symptoms. Therefore, early medical attention is crucial.
Answers to frequently asked questions
The number of questions about pig mushrooms has increased significantly, as people have begun to discover that these mushrooms aren't as safe as long thought. Here are the most common ones:
If mushroom lovers follow all the rules regarding pig mushrooms, they will stay safe. But it's much safer to pick only the highest-quality mushrooms, which are full of beneficial nutrients, delicious, and absolutely edible.
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