Valui, in the process of their preparation, require a responsible and attentive attitude, since when they do not correct processing you can not only spoil a large number of products, but also get poisoned. To avoid this, you need to know several methods by which you can prepare a truly delicious mushroom snack.

Valui in the process of their preparation requires a responsible and attentive attitude.

Before you start salting the Valuev, it is necessary to properly process each mushroom. It is worth considering that this delicate mushroom, therefore, its leg is often severely damaged by pests. This makes it unfit for human consumption.

1. Each valui is thoroughly washed with water. In this case, you must use a sponge.
2. A thin film must be removed from each mushroom.
3. Then they must be soaked in cold water for at least a day, and during this period it is required to change the water to fresh water three times. Ideally, soak should continue for 3 days. In no case should you skip this step, since without soaking, the mushrooms will be bitter.

A similar preparation of mushrooms should be carried out before their preparation, both cold and hot.

Cold way

After soaking and additional washing of the mushrooms with running water, you can proceed to cold salting mushrooms.

When it gets warmer outside, many people gather to pick mushrooms. Barns (pigs) are one of the first mushrooms of the season. They are very popular, although they are conditionally edible, and even poisonous in some classifications. There is some evidence that regular use This product is a health hazard when eaten. But this does not stop lovers of tasty things, so they enjoy them with pleasure. They know how to cook barn mushrooms! We will find out today too!

A few words about barns

Cowsheds (or pigs) grow in clearings, illuminated by the sun. It is not recommended to take a mushroom that has grown near the roadway, as it will contain a lot harmful substances, which increases the risk of poisoning. Cowsheds need to be cooked right away, since they are not stored for a long time (they turn black, moldy, and so on).

Before cooking, the mushrooms are soaked in water for a while, then cooked. It should be noted that barn mushrooms, the recipes for which we will consider below, are not recommended to be dried and added to soups, they are usually salted and pickled. To do this, choose wooden barrels or containers made of glass, ceramics.

Salting of cowsheds

Before starting salting, the mushrooms are soaked in cool water, washed and boiled. Then they are washed again and laid out in a container in layers, sprinkled with salt and adding horseradish, cherry and currant leaves. You can also put the teeth of garlic, allspice and dill. Next, gauze is laid on top, oppression is put on and the container is removed in a cold place for forty days. The barns are kept at a temperature of at least five degrees, otherwise the mushrooms may freeze. It is periodically necessary to top up with cold water, as the brine can evaporate over time.

Pickled barns

Ingredients: half a cup table vinegar, two tablespoons of salt, ten cloves of garlic, five stalks of dill, two bay leaves, as well as five black peppercorns, two tablespoons of sugar, a pinch of cinnamon.

Preparation

Before cooking barn mushrooms, you need to soak, wash and boil them. Cook in salted water for about twenty-five minutes, periodically removing the foam that appears. After that, the mushrooms are removed from the heat and cooled. Pigs are placed in pre-prepared jars, poured with cooled marinade, two tablespoons of sunflower oil are added and rolled up.

Omelet with cowsheds

Ingredients: one glass boiled mushrooms, one onion, four eggs, two tablespoons of butter, one fourth of bell peppers, herbs, salt and spices to taste.

Preparation

The onion is chopped and fried until it becomes transparent. Then pre-boiled and chopped mushrooms are added to it and fried for ten minutes over low heat, salt and pepper. As a result, you will have very appetizing barns (photo). Combine the mushrooms with beaten eggs and fry for another 5-7 minutes. Sprinkle everything on top with chopped bell pepper and chopped herbs. The dish is ready!

Fried cowsheds with sour cream

Ingredients: five hundred grams of young mushrooms, half a glass of sour cream, and hard cheese, garlic, onion, parsley and basil, apples, salt and spices to taste, vegetable oil or pork fat.

Preparation

Before cooking barn mushrooms, they should be peeled and boiled. Then they are washed and cut into pieces. In a preheated skillet in fat or vegetable oil they lay out the barns and fry them for fifteen minutes, avoiding overdrying. Then add onions and seasonings, but do it in moderation to preserve mushroom flavor and aroma. Mushrooms should be salted at the end of frying, but before that, sour cream is added to them. Then the dish is stewed until full readiness... If more sauce is required, the sour cream is diluted with milk or mushroom broth... The dish can be served both hot and cold.

Fried barns with potatoes

Ingredients: eight mushrooms, eight potatoes, one onion, half a spoonful of black pepper, thirty grams of vegetable oil, salt to taste.

Preparation

Before cooking barn mushrooms, boil them twice in salt water... To do this, the mushrooms are peeled, washed and cut into medium-sized pieces, poured with water and boiled for twenty-five minutes. Then the barns are thrown into a colander and thoroughly washed cold water, again put to cook for twenty-five minutes. Then the mushrooms are washed and dried, laid out in a pan, where vegetable oil is poured in advance, and heated until the excess liquid boils away. Then add the chopped onion and fry for ten minutes, then add the chopped potatoes. Everything is fried until the potatoes are ready, until golden crust stirring occasionally.

Finally ...

Despite the fact that barns are considered conditionally edible mushrooms, they are very often used for cooking various dishes... I must say that they are salted, fried, marinated, cooked in a multicooker, but it is not recommended to dry them and cook first courses from them. And, of course, everything is good in moderation! Bon Appetit!

The cowshed (veselka, pig) is a medicinal mushroom. It got its name from bad smell... But, despite this feature, it is widely used in folk and traditional medicine. Preparations for treatment and prevention are made from the barn oncological diseases, staphylococcal infections, to strengthen the immune system. And also given mushroom used in cooking. When properly processed, the pungent odor disappears and the barn dishes taste good. From this article, readers can learn how to cook The dishes described here will definitely appeal to you and your family members, and these recipes will settle in your notebook for a long time.

Pickled cowsheds - a delicious savory snack

To prepare this dish, you will need the following products:

• mushrooms (barns and waves) - half a kilogram each;
• granulated sugar - 1 large spoon;
• - 2 large spoons;
• vinegar essence (70%) - 2 tablespoons;
• dill - 5 umbrellas;
• cherry and raspberry leaves - 10 pieces each;
• bay leaf, peppercorns - 5 pieces each.

How to marinate barn mushrooms?

Before proceeding directly to the execution of the snack, you need to prepare the main ingredient. Clean the mushrooms from debris and soil and soak in cold water. Leave them like this overnight. Next, rinse the barns under the tap and discard in a colander. But now you can give them heat treatment.

How to cook mushroom barns next? Boil them for 20 minutes in a brine consisting of a liter of water and 1 big spoon salt. V separate dishes prepare the marinade. To do this, boil water (1 liter), add sugar, salt (1 spoon), spices to it. Boil all these ingredients for a quarter of an hour. Then turn off the fire, and pour the boiled mushrooms into a saucepan in clean sterile jars and fill with marinade. Cover, wrap with a blanket and leave to cool. Store the workpiece in a cool place. It is recommended to eat mushrooms no earlier than 15-20 days later.

How to cook barns Learning the recipe

This dish can only be prepared with veselki. But it turns out to be especially tasty when it is prepared from mushroom platter(cowsheds, mushrooms, chanterelles, russula). Such "fried" is very nutritious, aromatic and tasty. It will go well for a complete dish but it can be served with potatoes or meat.

Soak the mushrooms for 12 hours and rinse under running water. Next, chop them into pieces. Onion chop finely and, along with the mushrooms, pour into the pan. Add a couple of tablespoons of vegetable oil and salt there. Keep in mind that by the end of cooking, the contents of the pan will be halved. This must be taken into account when you add salt and spices to the dish. Place the bowl of food on the fire and fry the barn mushrooms. How long does it take to cook? This process is not quick, since the liquid will evaporate first, and only then the mushrooms will begin to fry. Everything will take about half an hour. When the mushrooms and onions are golden brown, remove the pan from heat. Add spices to taste: ground pepper, herbs. That's it, the mushroom dish is ready.

If you meet pigs in the forest, do not pass them. Collect them in a basket and take them home. And you already know how to cook barns (mushrooms) and you can do it without any problems. Good appetite!

Mushroom caviar from barns with garlic for the winter - creative and modern workpiece which will become a great addition for winter lunch. Many people use caviar in winter as a filling for pies, pizza and others. bakery products... The most important thing is that the mushroom caviar from the barns for the winter is properly cooked. In this case, it will be tasty and healthy.

Garlic-mushroom caviar "Piquant"

A tasty preparation for the winter is prepared with any mushrooms. Of course, honey mushrooms are best, but if you have barns, they will not spoil the taste either.

To prepare the presented recipe you will need:

Mushrooms - 2 kilograms;
onions - 4 pieces of medium size;
sunflower oil;

salt, pepper and spices

Important: You cannot use mushrooms that you are not sure of edibility. Therefore, it is best to dwell on pigs, they are great for the presented recipes.

If you like spicy, then add chili peppers, spices, and other ingredients that you like. In this case, there are no restrictions, especially if you want to experiment. We start cooking in stages so as not to miss anything:

1. Pre-washed barns, to be cut into cubes. Next, put them in a saucepan, fill with water and cook for about 12 minutes.
2. After that you need to change the water and put the mushrooms to boil for 10 minutes.
3. Cool the mushrooms and grind through a meat grinder.
4. Finely chop the onion and send to fry.
5. After the onion acquires a golden hue, add minced fish, finely chopped garlic, salt and pepper.
6. The presented mixture should be stewed for no more than five minutes.
7. We put the game in sterilized jars and pour hot vegetable oil on top. We roll up our blanks.

Cooking roe from pigs does not require you to have any serious skills. A very simple implementation of the instructions given will allow you to create a blank. Use only fresh ingredients who can improve taste qualities caviar.

Vegetable caviar with mushrooms "Combination"

The combination of vegetables with mushrooms is just incredibly interesting. To implement the presented recipe, you will need to take care of buying vegetables in advance. You can pick any type of mushroom in the forest, since they are all suitable for caviar. This blank will be a great addition to the festive table, and you can really surprise your guests.

To prepare the presented caviar, we need:

Mushrooms - 1 kilogram;
onion - 300 grams, it is better to take a red shallot;
carrots - 500 grams;
garlic - one small head;
vegetable oil, salt, pepper.

Almost all recipes have the same ingredients, but the taste is really different, since they are subjected to different heat treatments. Therefore, you can add your own ingredients.

We start cooking as follows:

1. Cut the barns into small pieces.
2. Chop the onion into rings, then divide it in half again.
3. It is recommended to grind carrots.
4. Put the pan on the fire, add oil and place our vegetables and mushrooms.
5. Next, fry until golden brown.
6. To add spice to the dish, you need to add hot peppers and the minced garlic.

The presented mushroom caviar does not apply to winter harvesting, but is most suitable for instant consumption.

Preparation for the winter "Mushroom"

An interesting and delicious winter preparation will be an excellent decoration for a festive table in winter. If you really want to delight your guests and provide them with the opportunity to enjoy a unique and a savory snack, then feel free to proceed.

For this we need:

Cowsheds - 2 kilograms;
onions - 3 pieces of medium size;
carrots - 2 pieces;
garlic - one small head;
vegetable oil;
nine percent vinegar - 2 tablespoons;
salt pepper.

Advice! It is not necessary to use fresh mushrooms, they can also be dried. The only aspect is that they need to be soaked first.

Instructions for preparing our blank:

1. Wash the mushrooms and boil them first.
2. Grind the carrots and finely chop the onion.
3. Fry vegetables in a pan until golden brown.
4. Mushrooms must be dried after cooking.
5. Next, pass vegetables, mushrooms and garlic through a blender. We should get a fine porridge.
6. Then add salt, spices and put our caviar on the fire to fry. Enough 15 minutes to bring the workpiece to readiness.
7. After that, we sterilize in a standard way, that is, in boiling water, after distributing the caviar in jars.

You can sterilize the jars in any way convenient for you. There are no restrictions in this aspect. The most important thing is to use the cans without damage so that the seaming is reliable.

Mushroom caviar with tomato juice

Sour and incredibly tasty mushroom caviar with cowsheds can pleasantly surprise you. It is very easy to prepare it, but milk mushrooms are most often used instead of barns, as they have a crispy texture.

For the recipe, we need to prepare:

Pigs or cowsheds - 2 kilograms;
garlic - one small head;
carrots - 2 pieces of medium size;
tomato juice - 400 grams;
sunflower oil;
salt, pepper, spices.

Mushrooms should be used with those that you have harvested within the last 48 hours. Cooking mushroom caviar as follows:

1. Mushrooms must first be prepared, washed and cleaned. Then you need to boil them and rinse in cold water.
2. The resulting barns must be passed through a blender to make a finely chopped mixture.
3. Vegetables mode finely and send them to fry in a cauldron.
4. After the vegetables are fried, add the rest of the ingredients, fill the mushrooms with tomato juice.
5. The presented mixture should be stewed for about half an hour.
6. Finely chopped garlic is added towards the end of cooking.
7. The resulting mixture is laid out in liter cans and put in boiling water for 30 minutes.
8. Roll up the lids and place the containers in a warm place.

You can use the workpiece immediately, without waiting for winter. The recipe is very simple and interesting. Tomato juice impregnates milk mushrooms, pigs and they become incredibly tasty. To date, storing the presented workpiece will not be a difficult task for you, since with proper sterilization, the cans stand for several years.

Basic principles of cooking technology

The variety of ingredients cannot be limited. You can add something of your own depending on individual preferences. Very often added instead of garlic, garlic Sause, the combination with carrots and onions will be incredibly spicy. That is, there are no restrictions, the most important thing is to use fresh products.

It is recommended to take care of the mushrooms in advance before cooking. They are boiled in salt water and poured into a colander. After they settle, and all excess water drains, the barns will be ready for further action.

Important! If you are not going to roll up the cans, but want to immediately start eating caviar, then it has a shelf life of no more than five days when stored in the refrigerator.

Sterilization is also a very important stage, without which the workpieces will not be for a long time stored. Banks must be thoroughly washed before use. It is best to use liter containers, they are optimal for such workpieces.

Mushroom caviar is also prepared using modern household appliances. You will need a meat grinder or blender through which you can twist everything. Harvesting milk mushrooms for the winter in the same way is carried out very often. Combining mushrooms is not worth it, as they will destroy the integrity of the dish; it is best to use only one variety.

Delicious mushroom caviar from the barns for the winter, prepared with minimal cost vegetables. In this case, you get a delicious preparation that will delight you throughout the year. Of course, you should only use freshly picked mushrooms... Caviar prepared according to the presented recipes can be used immediately.
Today, there are a large number of recipes that will not be difficult to implement. The most important thing is that mushroom caviar from barns for the winter has its own original taste... By following the prescribed recommendations, housewives will be able to cook incredible tasty preparation... Caviar can be consumed immediately after production. The recipes are almost the same, but the culinary value and tastes are completely different.

Mushroom caviar with vegetables

The presented recipe is interesting for its taste properties... Vegetables complement the mushrooms and make them softer and more palatable. Garlic is also of great importance, which must be added to the preparation. The preparation should start with a preliminary preparation of 1 kg of barns.

Tomatoes - 3 pieces;
carrots - 1 piece;
onions - 2 pieces;
vegetable oil;
garlic - 1 head;
salt, pepper, spices are added to taste.

Advice! If you want to prepare the presented recipe, you can use dried mushrooms, it won't spoil the taste. The main thing is to soak them beforehand.

In the same way, you can prepare a preparation for the winter from pigs. The procedure is no different. But you need to remember that there are varieties of pigs that contain poison. Therefore, it is best to stop at the barns.

Preparation of a blank for the winter begins as follows:

1. The barns are placed in a cup of water and left for several hours. After that, the mushrooms must be washed thoroughly.
2. Next, we put our mushrooms in a container with water and put on fire. You need to cook for about 15 minutes, until completely cooked.
3. After the mushrooms have cooled, twist them with a meat grinder.
4. Next, add vegetable oil to a preheated pan and start frying mushroom mince... For this, 10 minutes is enough.
5. Onions are preliminarily set in half rings, tomatoes - in small cubes, carrots are passed through a grater.
6. We also do with vegetables, they need to be fried in a pan.
7. Then mix the vegetable and mushroom mince in one pan, add the minced garlic, pepper, spices and other ingredients to taste.
8. Simmer on the fire for about 10 minutes. Then we lay out in jars and sterilize.

As a result, we get delicious mushroom caviar, which can be served immediately to the table, or canned in a jar. Mushroom caviar is recommended to be placed in a warm place after seaming so that it is infused.

The cooking technology has such interesting name, because porcini mushrooms are mainly used, but in our case we will be laying barns. They will give more interesting taste, and you get an incredible combination of vegetables and mushrooms. To do this, you need to collect 3 kilograms of barns and pre-clean and wash them.

Tomatoes - 12 pieces of medium size;
garlic - 1 head;
sunflower oil;
butter- 200 grams;
salt and spices.

Advice! Mushrooms are best put in 10-15 hours before cooking. cold water... Thus, bitterness will go away from them. This applies to any species.

You can also make a recipe from black milk mushrooms, you don't need to make any special changes to the recipes. The cooking method is no different.

You will need to complete a list of steps:

1. Finely mode the mushrooms that have been previously soaked and washed.
2. Pour vegetable oil into the pan and add butter.
3. Next, we put it on fire. We put the mushrooms and fry for about 15 minutes.
4. Twist the tomatoes in a blender to make the juice. We add it to our mushrooms and continue to fry. You need to get rid of excess moisture.
5. At the same moment add finely chopped garlic, salt and pepper.
6. Fry until tender.
7. Then we put it in jars and sterilize in the oven.

A delicious mushroom appetizer will be an excellent addition to the festive table. The presented caviar can be eaten immediately after preparation. Today you cannot find a ready-made game from cowsheds in the supermarket. Therefore it is worth doing self-cooking of this delicious delicacy... You can make your own adjustments to the recipes.

Blank "Cowsheds in tomato sauce"

The recipe is interesting in that we need freshly harvested barns, which will be incredibly tasty due to the acidity of the tomatoes. We will need 2 kilograms of mushrooms, which you must wash beforehand.

Tomatoes - 6 pieces;
onions - 3 pieces;
vegetable oil;
garlic - 1 medium head;
spices, salt.

Important! It is strictly forbidden to feed children under 10 years of age with mushroom preparations, even if you are sure that the mushrooms are not poisonous. This is very important aspect, which will prevent indigestion and other problems.

The garlic taste in almost every recipe is interesting in that it complements the flavor composition. It's subtle, but it creates an incredible aroma and aftertaste. Therefore, in no case can it be replaced by anything.

Let's start cooking:

1. Barns should be soaked in water and dried. Next, cut them into small cubes.
2. Put the mushrooms in a saucepan and cook until cooked.
3. Next, they need to be poured into a colander and given time for all the water to glass.
4. After the mushrooms, fry in a pan.
5. Simultaneously fry the onion, add finely chopped tomatoes.
6. After 10 minutes mix both mixtures, add garlic and salt.
7. The resulting mixture is laid out in jars, which are then immersed in boiling water and boiled for about an hour.
8. Then we roll up the containers and put them in a warm place.

The presented blank is very well stored and will be a great addition to your festive table. Caviar from milk mushrooms for the winter will turn out to be as tasty and interesting as from barns. In this case, the main thing is to prepare the mushrooms so that they are clean and soaked.

Winter harvesting "Tsarskaya"

This is one of the most interesting and popular technologies for preparing mushroom caviar for the winter. In this case, there is nothing complicated, the main thing is to prepare 2 kilograms of barns or any other mushrooms. The rest is very simple.

We also need:

Carrots - 3 pieces;
onions - 3 pieces;
vinegar 9% - a tablespoon;
sunflower oil;
garlic - a few cloves;
salt, spices.

Cooking a blank for the winter according to the recipe presented does not have any difficulties, on the contrary, everything is very easy to implement here.

We act as follows:

1. Finely chop the barns and cook them in a saucepan for about 15 minutes.
2. After that we drain the water and put the mushrooms in a colander. All water must drain from them.
3. Finely chop the carrots and onions. Fry them in a pan.
4. Then mix the vegetable fry and mushrooms.
5. Put the pan together with the caviar and simmer for 90 minutes.
6. Stir regularly so that nothing burns.
7. Finally, add vinegar, chopped garlic, salt and other spices.
8. Lay out the workpiece in the banks and roll it up.

As a result, we get incredibly tasty winter harvesting that everyone will love. It can be served as a snack on festive table... Any variety can be used as mushrooms. There are no particular restrictions, since you can increase or decrease the amount of ingredients, depending on your individual preferences.

Important! If you do not know what mushrooms were collected in the forest, then you should not cook with them.

Preparation mushroom blanks for the winter is painstaking work. You will need to collect the ingredients, which then need to be washed and cleaned. The result of the work done will be incredible delicious snack, which can be obtained from the cellar in winter. Mushroom caviar is popular for its creativity, since it is very rare where you can find just such a method of harvesting.