I had to urgently look for recipes for mushroom preparations. We collected a lot of pigs, people also call them cowsheds. They won’t last long, so I decided to give preference to mushroom caviar from barns for the winter.
The fact that pig mushrooms are conditionally edible mushrooms has never scared me. You need to prepare them correctly, and then there will be no harm to health. You cannot dry or cook soup from cowsheds. I learned this as a child. I have in stock recipes for black milk mushrooms, also conditionally edible mushrooms.
Processing mushrooms after harvesting
Mushrooms brought from the forest are covered with forest debris: needles, leaves, soil. Primary processing of forest products takes a lot of time. To make it easier to clean the garbage, we pour our wealth into a large basin and fill the basin with cold water.
You can forget about them for a day. It is worth changing the water twice during this time. After a day, drain all the water, pour in new water and start washing the mushrooms. Process black milk mushrooms in a similar way. We cook the washed and cleaned pigs in a large volume of water, which you can literally add a little salt to.
For a rich taste, put spices in a gauze bag: cloves, allspice peas. Place the bag in water. Boil conditionally edible mushrooms for 1 hour. The resulting raw materials can be used for preparations. I present recipes that have taken root in our family.
Delicious caviar from pigs
After processing one bucket of mushrooms, I ended up with about a basin of raw materials. For this volume I prepare a marinade from 1 glass of sunflower oil, 1 tablespoon of 70% vinegar. For aroma I add cloves (2 pieces) and 5 peas of allspice.
Prepared mushrooms should be rinsed in cold water, squeezed, and chopped with a blender. To make the taste of mushroom caviar more interesting, we will use onions. Let's take the heads, not small ones, but rather large ones. 3 pieces will be enough. The onions need to be peeled, cut into cubes, and fried in oil until golden brown.
Combine the mushroom mixture, fried onions, and marinade in a deep saucepan and stir. Simmer for 15 minutes. The mass can burn, so you shouldn’t relax. You will have to arm yourself with a wooden spoon and stir the brew for 15 minutes. Pour hot mushroom mixture into jars.Tighten the jars.
Mushroom caviar with carrots and garlic
Recipes for one type of mushroom can be used with equal success for another type. So for one year I cooked champignons in the same way as barnyard mushrooms, but I didn’t soak them for 24 hours.
You can cook from pigs not only fresh, but also frozen. Due to lack of time, I often freeze pre-boiled mushrooms and then prepare snacks from them. The snacks turn out delicious because I take my time and make small batches.
We will make this appetizer with garlic. For a kilogram of boiled mushrooms you will need almost a head, if the cloves are small, I take 6 large cloves. The preparation produces a pleasant garlic flavor without being overpowering.
You need the same amount of onions and carrots - 250 g. I indicate the weight of peeled vegetables. I chop the turnips as for soup dressing, and grate the root vegetables. Sauté chopped vegetables in vegetable oil until tender.
Vegetables need to be cooled slightly and passed through a meat grinder once. This point is important. It is thanks to the vegetables passed through a meat grinder that mushroom caviar acquires the desired consistency.
If you are too lazy to bother with a meat grinder, you can use an immersion blender; this will not affect the taste in any way.
Place chopped vegetables, chopped mushrooms in a saucepan, add spices. There may be variations at this stage. Everyone has their own taste preferences. For this volume, I use a tablespoon of salt, 1/3 of a teaspoon of vinegar, 50 ml of vegetable oil, 2 pieces of bay leaf, sprinkle ground pepper on the eye, throw in about four sweet peas.
All this deliciousness needs to be mixed and simmered. When almost all the liquid has evaporated, add crushed garlic. At this point, it’s a good idea to take a sample - if there is not enough salt or pepper, correct the situation. Caviar, While it's hot, put it into jars. You can pour calcined vegetable oil on top. Seal the jars hermetically and put the mushrooms into storage.
Fried black milk mushrooms for the winter
I prefer to use simple recipes when we collect too many milk mushrooms for the winter. The ease of preparation does not in any way affect the taste of the winter preparation. Now I’ll tell you how to quickly make a universal, fried snack from black milk mushrooms.
In winter, we take out jars of fried milk mushrooms every week. We eat them with crushed potatoes or season them with lightly pickled onions and eat them as a salad. The taste is difficult to describe in words. Better try cooking it yourself. The cooking process couldn't be simpler.
Boil the mushrooms in the same way as indicated above. Get a larger frying pan and place the washed milk mushrooms in the frying pan to evaporate the liquid.
The pan must be completely dry. Heat and stir the mushrooms until all the liquid has evaporated.
When we have achieved the desired dryness of the mushroom preparation, pour oil into the frying pan. We use odorless vegetable oil and pour in a lot of it, the mushrooms should almost float in it. Salt the mushroom mass to your taste, simmer for 25 minutes, and place in clean jars. There should be a 2-3 mm layer of oil on top; heat it additionally if there is not enough in the pan. It is better to store jars of mushrooms on a shelf in the cellar.
Recipe for caviar with tomato juice from pigs with sterilization
Some housewives prefer sterilized mushroom preparations. This snack is perfect for them. I have made it several times and the preparation always turned out successfully, despite the unusual combination of mushrooms and tomato juice. In addition, it is cooked with garlic.For 2 kg of pigs and 400 g of tomato juice I take a head.
I usually include carrots in the recipe - it makes the taste more interesting and the consistency more original. I grate the root vegetables and simmer them in a frying pan until completely soft. I grind the boiled cowsheds in a blender, mix them with carrots, put them in a saucepan, and pour the tomato juice in there.
I simmer for 30 minutes. Season the mushroom preparation with oil and spices to taste. I take the spices that I have on hand - salt, pepper. Before finishing cooking, add finely chopped garlic to the pan. I put the mushroom appetizer into liter jars, sterilize each one for 30 minutes, seal it tightly and, after cooling under a fur coat, take it to the cellar.
