The pig is fat

2024 Author: Arianna Cook | [email protected]. Last modified: 2023-12-17 14:23

The composition and calorie content of the fat pig. Useful properties, possible harm and contraindications to the product. In what dishes is it used?

Harm and contraindications to the use of thick pig

Despite a number of positive properties of plump pig, this mushroom is not recommended to be eaten often. Its pulp contains a poison called "muscarine", which acts on the human body slowly and gradually, and also tends to accumulate in it.

Who Shouldn't Eat Fat Pig:

• Pregnant women and children under 14 years old … Mushrooms are a "hard" food, which is generally not recommended for the mentioned categories of the population. In particular, pigs should be excluded from the diet of pregnant women and not introduced into the children's diet because of the muscarine poison.
• Patients with gastrointestinal problems … For patients with diseases such as gastritis, ulcers, colitis, etc., doctors do not recommend eating mushrooms.
• People with seasonal exacerbations of certain diseases … In order to avoid deterioration of the condition, you do not need to consume not only fat pigs, but also other mushrooms.
• For patients with kidney disease … The accumulation of muscarine venom can cause serious damage to this organ.
• Patients with blood disease … The result of the already mentioned large accumulation of poison can be blood coagulation.

Remember! The older the fat pig, the more toxic substances it contains.

Recipes with Tolstoy Pig

Fat pig is considered a conditionally edible mushroom, therefore, it should be thoroughly heat treated before consumption in order to neutralize toxic substances. First, the mushrooms are recommended to be soaked in water for 3 days, changing it in the morning and evening. And then you need to cook for about 2 hours. And only then - in the dishes.

We must not forget the fact that mushrooms tend to absorb poisons and toxins from the environment, therefore they need to be collected not in populated areas, but where there are no roads and factories.

Piggy Recipes:

1. Cold salting … Components: 1 kg of mushrooms, salt in the amount of 2 tbsp. l., 6 peppercorns, garlic - 5 cloves, 5 currant leaves and an umbrella of dill. First of all, the pigs are soaked in brackish water for a day, while draining the liquid every 5 hours, and then pouring fresh water. Then we put the mushrooms in jars in layers: pigs, salt, and put the leaves and dill on top. Our pickles can be eaten after 30 days.
2. Hot salting … For this dish, take again 1 kg of mushrooms, 5 currant leaves. And, of course, we cannot do without spices, among which we need cloves, lavrushka and peppercorns. Take garlic, salt, sugar to taste. First, we soak the pigs. This process is described exactly in the first recipe. Then we boil the mushrooms in brackish water for 30 minutes, while removing the foam. We wash and boil again for 15 minutes to destroy all toxic substances. This time we add salt, sugar and seasonings to the water, let's call this liquid a brine. We put the pigs in sterilized jars. Fill with ready-made brine. Close with nylon caps. After 30 days, you can enjoy delicious salty mushrooms.
3. Salting fat pigs in olive oil … Take 1 kg of mushrooms, 0.5 liters of vinegar, 3 cups of olive oil and seasoning: lavrushka, black pepper, garlic, salt. First of all, we prepare the pigs: soak, boil in salt water for half an hour, rinse. Then we cook in an enamel bowl for 20 minutes, adding salt and pouring vinegar. Strain the water and fry the pig in olive oil and seasonings. We put them in sterilized jars and seal them. We wrap it up until it cools. The pigs prepared in this way are perfect with meat and potatoes.
4. Pickled pigs are thick … Required products: mushrooms - 1 kg, vinegar - 1.5 tablespoon, cloves - 8 pieces, also 8 peppercorns, salt and sugar - 1 tablespoon each, lavrushechka - 1 leaf, garlic - 4 cloves, a bunch of dill. Fill the pigs with cold water for 1 day. Then boil them for 30 minutes, add salt, and rinse. For another 1 hour, you need to hold the mushrooms in cold water. Water, salt, sugar and vinegar - boil the pigs in this marinade for another 10 minutes. At the end of cooking, add garlic and dill. We put it in sterilized jars, seal and wrap it up.
5. Fried thick pigs with cheese … Take 0.5 kg of mushrooms, onions - 1 pc., 200 g of hard cheese (any cheese will do, at your discretion), greens. We take salt, pepper, vegetable oil to taste. First of all, we soak and boil the mushrooms (this process was mentioned in recipe number 3). Then grind the pigs and fry in oil for 10 minutes. Then add the chopped onion and fry for another 10 minutes. Don't forget salt and pepper. Rub the cheese coarsely, put it on the mushrooms in a frying pan. And we languish for 5 minutes. The final touch is greenery. We ask for the table!
6. Fried fat pigs with sour cream … Take mushrooms (700 g), 2 onions, sour cream (2 tablespoons), vegetable oil for frying, salt, pepper and herbs, which we use to taste. This process of roasting pigs is similar to the previous recipe, except for using sour cream instead of cheese.
7. Fried pigs with potatoes … Ingredients: 8 mushrooms, the same amount of potatoes, 1 onion, 1/3 cup of vegetable oil, salt and allspice to taste. Boil the pigs soaked during the day twice for 20 minutes, while straining the water. Now we send the chopped onions and mushrooms to the pan in the oil for 5-7 minutes. After that add the potatoes cut into rings and fry until tender, stirring occasionally. Salt and pepper. We will have 4 servings of this dish.
8. Thick pig soup … Components: mushrooms - 700 g, potatoes - 5 pieces, 1 onion and 1 carrot each, rice - 3 tablespoons, 2 liters of meat broth or water (lean dish). In addition, we will take more salt, pepper, lavrushka and herbs to taste. Prepare pigs in advance: soak and weld (recipe number 3). We wash the vegetables. Then we chop them: chop the potatoes and onions, and three carrots. We also wash the rice. Pour broth or water into a saucepan, put vegetables and cereals, cook for 10 minutes, and then add the already processed and chopped pigs and continue cooking until tender. Put salt, pepper, lavrushka and herbs. Now you can eat.
9. Pig mushroom caviar … Ingredients: 700 g heat-treated pigs, 2 onions, 2 bell peppers, 2 carrots, 3 cloves of garlic, 2 tablespoons of tomato paste, vegetable oil for frying, salt, sugar and pepper to taste. First, fry the thermally processed mushrooms until the liquid evaporates. Then we fry the grated carrots and chopped onions and peppers until tender, of course, separately from the mushrooms. Next, we make a homogeneous mashed potatoes from vegetables and mushrooms using a blender or meat grinder. Put salt, sugar, pepper and tomato paste. And now we cook the caviar over low heat for 35-40 minutes. The dish is ready! It is perfect for quick snacks, and can also be used as a filling for pies, pancakes, dumplings. If we prepare this dish for the winter, then at the end of cooking you need to add 1 tablespoon of 9% vinegar, put the mass in sterilized jars and sterilize for about 20 minutes. Then we cork, wrap it up.
10. English salad with fat pigs … To prepare this salad, we need the following products: chicken meat - 250 g, pickles - 100 g, the same amount of fresh cucumbers, radishes - 50 g, celery (stems) - 150 g, half an onion, mushrooms - 200 g. In addition to this take 2 tablespoons of mayonnaise, 1.5 tablespoons of lemon, 0.5 tablespoons of sugar, 1 tablespoon of mustard, salt and parsley to taste. To use pigs as a component of salad, they need to be soaked for 24 hours and boiled in brackish water for about 30 minutes, then drain the liquid, fill with new water and cook until half cooked. Now we start preparing the other ingredients. Boiled chicken and celery cut into strips. Then fry the finely chopped pigs and onions in butter. Then we chop the rest of the vegetables: radishes - in half rings, cucumbers - in strips, and the parsley needs to be finely chopped. We mix all the components. From mayonnaise, sugar, mustard, salt and lemon juice, prepare the filling and season the salad. Decorate with herbs.
11. Omelet with fat pig … Prepare 3 servings. Take 1 cup cooked and chopped mushrooms, 4 eggs, 1 onion, 2 tablespoons of butter, salt to taste, as well as greens and a quarter of bell pepper. First, fry the chopped onion. It has acquired a golden color - it's time to put the pigs. Now fry them for 5 minutes along with the onions. Then put finely chopped pepper in a frying pan. And pour the scrambled eggs (beaten eggs with salt) into the products in a frying pan. We are preparing our dish under a closed lid. The omelet grabbed - the dish can be eaten.
12. Thick pig casserole … Components: 1 kg of mushrooms, 3 eggs, 200 g of sour cream and hard cheese, salt and pepper (use to taste), 2 tbsp. l. vegetable oil and 1 tbsp. l. starch. First of all, we soak the mushrooms, then boil them twice for 20 minutes. Then fry them until half cooked, stirring constantly. We spread the mushrooms in a deep baking dish, having previously well greased with oil. Put grated cheese on top. Now we prepare the filling in this way: beat the eggs and sour cream with a mixer, when the mass becomes homogeneous, add starch (you can replace it with flour). Salt and pepper. Pour this filling onto the cheese, distribute it evenly over the shape - and into the oven at a temperature of 190 degrees for 30 minutes.
13. Cutlets with thick pig … Take mushrooms (500 g), butter in the amount of 50 g, a couple of slices of hard wheat bread, milk (120 g), onions - 2 pcs., 4 eggs. We also need breadcrumbs (180 g), dill and parsley - 10 g of greens are required, 20 g of vegetable oil, salt and pepper to taste. Soak the bread in milk. We soak the pigs for 24 hours and boil in salty water for 30 minutes. Strain the liquid and fry in butter for 15 minutes. We make minced meat from mushrooms and onions using a meat grinder. Add bread, eggs, salt, pepper, finely chopped greens to the resulting mass, knead the minced meat and put in the refrigerator for 30 minutes. We form cutlets and fry in vegetable oil, rolling in breadcrumbs. This dish is garnished with pasta, porridge, but best of all - potatoes.

Interesting facts about fat pig

In many foreign countries, plump pig is considered an inedible mushroom or talk about its unexplored toxic properties. In Russia, in Ukraine, the mushrooms we are describing are a conditionally edible or not very good quality product, in other words, they must be soaked and boiled before use. There are 8 types of pigs. In Russia, you can find 2 types of them: thick and thin. Mycologists still have not come to a consensus about how fat pigs are poisonous and dangerous to human health. The harmful substance muscarine in its composition resembles the poison of fly agaric.

The mushroom we are considering has a "sister", that is. slender pig, which is considered inedible. How not to confuse them? It is very simple: a thick (not for nothing it is thick) leg will be thicker, and a thin one - thinner. The first has a pile on the "headdress". And it will be darker in color, and in a thin color, light tones prevail.

Watch the video about the fat pig:

So, despite the existing useful substances and many recipes for dishes using plump pig, this mushroom cannot be included in the diet every day because of the muscarine poison. Also, it should not be given to children. When preparing dishes, you should adhere to the rules of heat treatment, and also be sure to soak in front of it to avoid poisoning.