How to Boil and Fry Pig Mushrooms (+17 Photos)

Mycologists consider many types of pig mushrooms unsafe for health and therefore do not recommend them for consumption. Despite this, many home cooks prepare delicious dishes from some varieties and know the proper cooking methods for pig mushrooms so they can be safely included in their family's diet. Only the conditionally edible mushroom, the thick pig mushroom, can be eaten; it must be soaked and cooked before use.

Features of the species

This mushroom belongs to the Svinushkovye family and has several common names: solokha, dunka, svinukha, and black milk mushroom. They get their name from the dark spots that appear on their surface after touching, resembling dirt on a piglet.

The only species that is considered conditionally edible and is eaten is the thick pig mushroom. The mushroom's appearance is as follows:

1. The cap is concave towards the center and curled at the edges, its diameter is up to 17 cm, the color range is from brown to gray-brown.
2. The stem is up to 10 cm tall and similar in color to the cap, medium-thickness, and lacks additional rings. It is cylindrical in shape, tapering toward the bottom, and up to 1.5 cm in diameter.

   

   

   

   

   

   

3. The presence of brown false gills under the cap is a characteristic feature of the mushroom.
4. The pulp is dense, yellow-brown in color, darkening when pressed.

The habitat of pigs is quite wide, including coniferous and deciduous forests, shrubs, ravines, and swamps in Eastern, Central, and Southern Europe, as well as practically all of Russia, although they are not common. Fat pigs prefer shady areas. The growth period for pigs begins in spring and continues until frost, which is partly why they are so popular.

Rules for cooking pig mushrooms

Those who enjoy eating pig mushrooms know how to cook them properly and consider heat treatment a good way to remove toxins from the fruiting bodies. Before cooking, prepare the mushrooms according to the following instructions:

1. Clean off any debris and dirt, wash thoroughly under running water and soak in water with added salt for at least 5 hours.

   

2. After this time, drain the water and repeat the same procedure twice more.
3. After the third soaking is complete, strain the mushrooms through a sieve and only then will they be ready for cooking.

For those with the time and willingness to devote it to preparing piglets for consumption, preparing these mushrooms is not difficult. For every kilogram of fruiting bodies, add a liter of water and a teaspoon of salt.

Total cooking time

Cooking dunki takes a total of 1 hour and 15 minutes, but the process should take place in several stages:

1. Once the piglets are prepared and covered with salted water, bring them to a boil and cook for 5 minutes. It's best to cover them with a lid while they're boiling.
2. Next, the brine is drained and the mushrooms are again filled with a solution of water and salt, brought to a boil and boiled for half an hour a second time.

   

3. The same procedure is repeated a third time, draining the brine and adding new water, but the boiling time should last 40 minutes for the piglets to be ready.
4. The final step in cooking the mushrooms is to strain the broth through a sieve, after which they can be used in cooking.

Before frying

To fry dunki mushrooms, follow the pre-preparation process before adding them to the pan. The following steps are essential:

• cleaning from debris and dirt;
• cutting off darkened areas of the pulp;
• soaking in cold water for 4-6 hours;
• rinse thoroughly after soaking;
• division of large fruiting bodies into smaller parts;
• simmer for 35 minutes with salt and allspice;
• draining the broth after initial boiling;
• Cooling mushrooms in a colander before frying.

Fry the piglets when they're slightly dry after boiling. Frying in vegetable oil until done takes 10-15 minutes. You can add spices to taste at the end.

For winter preparation and before freezing

Svinukhi mushrooms can also be preserved for the winter, and there are several options for storing them during the winter. There are many recipes for pickling this type of mushroom:

• in vegetable oil;
• in prepared brine;
• with carrots and cinnamon;
• aromatic pig caviar;
• cold salting under pressure.

Preliminary heat treatment in the form of boiling is mandatory before any type of preparation.

Dunki mushrooms can also be frozen until needed, but be sure to soak them and cook them according to the standard method before freezing. It's important to note that they are safe to store frozen for about six months; after that, they should not be consumed. To prepare dishes with these preserved mushrooms, they must first be defrosted and the liquid removed.

Dishes made from fried and boiled piglets

Although mushrooms require some preparatory work before cooking, they can be used to create a wide variety of delicious dishes. In addition to winter mushroom recipes, they are also used in classic mushroom recipes and prepared as a standalone dish for everyday use or special occasions. Let's look at how to fry mushrooms and some other easy-to-make recipes with dunka mushrooms that will please everyone.

https://www.youtube.com/watch?v=ZPqoEEM61E4

Potatoes with piglets

For four servings you will need:

• mushrooms – 8 medium-sized pieces;
• potatoes – 8 medium-sized pieces;
• onion – 1 pc.;
• black pepper – 0.5 teaspoon;
• vegetable oil – 75 ml;
• salt – to taste.

Preparation:

1. Cut the pre-cleaned mushrooms into medium-sized pieces and simmer over low heat for 15-20 minutes. Then drain the brine and rinse with cold water. Drain in a colander.
2. Cook the pork again over low heat for about 15-20 minutes, adding clean water. Drain again and wait until the brine has completely drained.
3. Place the mushrooms in a preheated frying pan and fry over low heat until all the moisture has evaporated.
4. Slice the onion into thin rings and add vegetable oil to the already dried mushrooms. Fry for 5-7 minutes.

   

5. Peel the potatoes, cut them into medium-thick half rings, and add to the mushrooms.
6. Fry over medium heat, covered and stirring constantly, until the potatoes are cooked through.
7. Add salt and pepper a couple of minutes before the dish is ready.

Serve hot, you can add vegetables for garnish and spices if desired.

Piglets with sour cream

You will need:

• mushrooms – 200-300 g;
• onion – 1 pc.;
• sour cream – 3 tablespoons;
• garlic – 2 cloves;
• greens – optional;
• vegetable oil – 50 ml;
• salt, pepper – to taste.

Preparation:

1. Clean the pork belly and cut into large pieces. Boil in salted water for 10 minutes after boiling, then drain and rinse thoroughly.
2. Repeat the procedure at least once more, but preferably twice.
3. Cut the onion into small pieces and fry until golden brown in a preheated frying pan with oil.
4. Add mushrooms to the onion and fry over low heat for 20 minutes, add salt and pepper to taste.
5. Finely chop the garlic and mix with sour cream, add to the pork and simmer over low heat for about a quarter of an hour.
6. Leave the finished dish under the lid for 10-15 minutes to infuse.
7. Add herbs before serving.

Depending on personal preference, this dish can be served warm or chilled.

Omelette with piglets

Ingredients:

• mushrooms (boiled and sliced) – 1 cup;
• eggs – 4 pcs.;
• onion – 1 pc.;
• butter – 2 tablespoons;
• salt, pepper;
• greenery – for decoration.

Cooking process:

1. Be sure to pre-cook the mushrooms using the cooking method typical for this species. Cut the fruiting bodies into small pieces.
2. Finely chop the onion and fry in a frying pan with butter until golden brown.
3. Add mushrooms to the pan and fry over medium heat for 5 minutes, add salt and pepper to taste.
4. Beat the eggs with a whisk and add salt.
5. Pour the eggs into the pan with the mushrooms and onions, cover and cook over low heat until the omelette is ready.
6. Sprinkle with herbs if desired before serving.

This omelette has excellent taste and is quite filling; it doesn't require any meat additives at all.

Answers to frequently asked questions

Almost all pig mushrooms pose a danger to humans. But there is one species that is perfectly edible—the thick pig mushroom. To avoid confusing it with other species, you need to be very careful. If in doubt, leave the mushroom in the forest.