Valui: ways to prepare tricky mushrooms. Cowshed mushrooms preparation

Despite the fact that cowsheds (also called pighouses) were transferred from the group of conditionally edible mushrooms to poisonous ones several years ago, housewives continue to use them for their culinary achievements. If you know how to soak a component and how long to cook it, the potential risk can be minimized and even completely eliminated.

Mushrooms are soaked at least three times in salt water, the exposure time should be at least 5 hours. They are also boiled three times: in the first water for 5 minutes, in the second - 30 minutes, in the third - 40 minutes. It turns out that the entire temperature treatment should last at least 1 hour 15 minutes. In addition, before preparing the barns, it is worth collecting more information about them, which will reduce the hassle in the kitchen to a minimum.

Useful information about the barnyard mushroom

It is important not only to know how much and how to cook barns until done. In order for the mushrooms to turn out tasty and not harm your health, you must always remember the following things:

• The finished components do not float on the surface of the water, but settle to the bottom of the container.
• Boiled mushrooms do not have to be immediately used in various dishes. They tolerate freezing well and retain their taste in this form for six months. If necessary, they simply need to be defrosted at room temperature and subjected to a short heat treatment.
• For boiling, it is better to select the youngest barns. They differ more light color. At the same time, the age of the product does not in any way affect how long it should be boiled.

Tip: Svinushki come in thin and thick varieties. Despite the difference in appearance, they are practically the same in composition and taste. Despite this, it is better to eat thin specimens, because... they cook better during heat treatment, while accumulating fewer harmful components during the growth period.

• Products must be processed as quickly as possible, because... Cuts of such mushrooms darken very quickly. This does not affect the quality of the component in any way, but it does spoil the aesthetic appearance a little.
• It is recommended to store fresh mushrooms in the refrigerator for no more than 3 days.

Unfortunately, even compliance with all the listed rules cannot guarantee the absence of the risk of toxic or food poisoning. To prepare ordinary barns, you need to have impressive experience and knowledge, which is inherent only to experienced mushroom pickers.

How to properly cook a poisonous mushroom so that it becomes edible?

Before you cook collected mushrooms, they should be cleaned of all debris, rinsed several times in cold water and soaked. The barns are soaked three times, for 5 hours each. Each time, clean salted water is used, which is completely drained and replaced with a fresh solution. The components prepared in this way are placed in a colander to drain off excess moisture.

• Now take mushrooms, salt and water. It is important to know how much to take of which component so that the product turns out not only safe, but also tasty. Experts believe that for 1 kg of barns you need to take 1 liter of water and a teaspoon of fine salt.
• Place all the ingredients in a saucepan, which we place on strong fire and bring to a boil. It is strictly forbidden to scald components with boiling water! With this approach, it will be impossible to adequately prepare them.

• After boiling, the mixture should be cooked for 5 minutes over medium heat, preferably covered. Then drain the broth, replace it with fresh cold (!) water and repeat the manipulation, this time letting it sit for half an hour. Drain the fluid again and replace it clean water. Last time Boil the mushrooms for 40 minutes. This time they must reach full readiness.
• Place the boiled ingredients in a sieve or colander, wait until all the water has drained and the products themselves have cooled. Only after this can they be used for their intended purpose or frozen.
• Elements prepared in this way can be stored in the refrigerator for 3 days, but they must be filled with the last decoction.

Pork has a dense and pleasant texture, a special taste, a mild aroma and, at the same time, is low in calories, which allows the component to be used in dietary salads or side dishes. If you learn how to boil an ingredient correctly, it will help diversify familiar dishes. The main thing is to remember all the given rules and strictly follow the requirements of the recipes.

Many housewives prefer to close their pig houses for the winter. In this case, it is worth considering that no matter how much the barns are subjected to chemical treatment (salting, pickling), the danger of poisoning by such components still remains. Therefore, you should not use recipes that do not pre-boil the mushrooms.

If you plan to marinate barns, then it is important to be aware of the high degree of possible risks. Although some claim that with proper preparation, these mushrooms are absolutely safe, taste very pleasant and, moreover, even have healing properties, but there is a lot of confusion in their definition and classification. Thus, in some areas, cow mushrooms are called black milk mushrooms, veselki, valui, volnushki and other mushrooms belonging to different genera and families.

Today, the thin pig mushroom (aka cowshed) is officially considered inedible and poisonous!

According to modern reference books barn, as well as filly, pig, pig, dunka, pig, solokha, pig's ear, etc.- synonymous names for the widespread thin pig (Paxillus involutus), which until 1981 was considered conditionally edible and belonged to the 4th (lowest) category nutritional value. Today in foreign classifications and in existing Russian sanitary rules for the procurement, processing and sale of mushrooms (SP 2.3.4.009-93 of 1993) thin pigs officially included in the list of inedible and poisonous.

Mushrooms owe their names to their characteristics cap shapes which really resembles a cow's or pig's ear. At first it is convex, but as it grows it becomes flat with a depressed funnel in the center and with curled edges. The surface is pleasantly fleecy to the touch, similar to felt or velvet. The stem is smooth, tapered downward, and slightly lighter in color than the cap. The pulp is quite loose, yellowish, and darkens when cut.

We invite you to get acquainted with the opinions of experts about the “edibility” of pigs in the following videos:

Contained in fruiting bodies These mushrooms have natural toxins and alkaloids (lectins, muscarine, hydrazine) that are not lethally poisonous, but they are not destroyed by heat treatment and are not excreted from the body, therefore they can accumulate and after some time provoke the development serious illnesses. In addition, pigs actively absorb harmful substances (nitrates, heavy metals, radioactive isotopes) from the soil and atmosphere, which are also dangerous to humans.

For safety reasons, do not collect mushrooms along the roadsides and railways, near heating mains and industrial enterprises, close to power plants. Do not eat barnyards constantly or in large quantities.

Despite warnings about the risks of eating pigs, many housewives continue to prepare them. The most common, the folk way The preparation is considered to be pickling; it is also customary to marinate barnacle mushrooms for the winter in jars. To avoid unpleasant consequences, mushrooms are subjected to lengthy and rather labor-intensive pre-treatment.

Preparing mushrooms

For harvesting only strong small mushrooms(with caps with a diameter of five to six centimeters), cleared of debris, cut off dirt and damaged areas. Washed, and then soak for 12-24 hours in cold water with added salt. It is recommended to change the water every 4-6 hours. After soaking, the barns are washed again and boiled in salt water in two or three doses for 15-20 minutes. After each boiling, the water is drained (until it remains light) and fresh brine is prepared at the rate of 1 tablespoon of salt per 1 liter of water for 1 kilogram of mushrooms. The boiled barns are placed in a colander and the liquid is allowed to drain.. Then you can proceed directly to marinating.

Simple recipes

Today's mushroom pickers rely on proven recipes inherited from previous generations. But it is worth noting that pigs were in particular demand only during famine and war years. Since cowsheds do not have a special taste or smell, when marinating them, in addition to the standard set of spices, a variety of spices are used.

It is advised not to seal the cows marinated according to this recipe (so as not to create conditions favorable for the development of botulism bacteria), but to cover them with tight lids and store them in the refrigerator.

Number of servings/volume: 3.5-4 l

Ingredients:

• boiled barns (pig barns) – 3 kg;
• water – 1 l (for marinade);
• rock salt – 1.5-2 tbsp. l.;
• sugar – 1 tbsp. l.;
• vinegar essence, 70% – 2 tsp;
• allspice – 7-10 peas;
• black pepper – 10-15 peas;
• dill, umbrellas/stems – 3-4 pcs.;
• Bay leaf– 4-5 pcs.

Instead of vinegar essence, you can take half a glass of regular table vinegar (9%).

If desired, also add:

• cherry and black currant leaves - 5-7 pcs.;
• horseradish, leaves/root pieces – 2-3 pcs.;
• cinnamon – 1 stick (small);
• cloves – 3-4 buds.

Cooking technology:

1. Place the pre-processed mushrooms (washed, soaked and boiled) in a colander and let the water drain.
2. Pour water for the marinade into an enamel pan, add salt, sugar and all the dry spices. Boil.
3. Place the mushrooms in the marinade and cook after boiling for at least ten (10-15) minutes over low heat.
4. Before finishing cooking the mushrooms, pour vinegar into the pan, stir and remove from heat.
5. Place the cooled mushrooms in sterilized dry jars. You need to lay it quite tightly so that there are no voids left in the jars.
6. Pour marinade over mushrooms. Shake each jar lightly, allowing the liquid to seep to the bottom. Add the remaining marinade to the jars (it should cover the mushrooms completely).
7. Close the jars with tight plastic lids and store in the refrigerator.

The pickled barnacles need to sit for 3-4 weeks until they are fully prepared. During this time, the mushrooms will become pleasantly slippery, and the marinade will thicken.

Spicy mushroom snacks are in great demand during the cold season. They are best served with onion or green onions and vegetable oil.

Number of servings/volume: 2.5 l

Ingredients:

• boiled barns (pig barns) – 1 kg;
• water – 1 l (for marinade);
• rock salt – 50 g;
• sugar – 30-40 g;
• table vinegar, 9% – 50-70 ml;
• vegetable oil – 150-200 ml;
• hot pepper (chili) – 0.5-1 pcs.;
• garlic – 5-6 cloves.

Cooking technology:

1. Place pre-boiled mushrooms in a saucepan, add water and put on fire.
2. Peel the pepper and garlic and cut into small pieces.
3. Salt the mushrooms, add sugar, hot peppers and vegetable oil. Boil for 10-15 minutes from the moment of boiling.
4. Sterilize the jars and place the lids in boiling water.
5. Pour vinegar into the pan with mushrooms, stir and remove from heat.
6. Place a few pieces of garlic at the bottom of each jar, distribute all the mushrooms and marinade, filling the jars 1-1.5 cm below the top of the neck, cover with lids.
7. Place the workpiece to sterilize in a water bath for 20-30 minutes.
8. Roll up the jars with lids, turn them over, cover with a blanket and leave until completely cool.

You can store canned pickled mushrooms in normal home conditions, but no more than a year.

Video

An experienced mushroom picker talks about preparing and marinating barns in the following video:

Worked for several years as a television program editor with leading producers ornamental plants in Ukraine. In the countryside of all kinds agricultural work prefers harvesting, but for the sake of this she is ready to regularly weed, tread, shed, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits – grown with your own hands!

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Most housewives avoid these mushrooms and simply do not use them for pickling or pickling. The reason for this is their unpleasant, bitter taste and specific aroma. But if you know all the subtleties and rules for their preparation, you can get amazingly tasty mushrooms in jars:

1. Be sure to thoroughly wash each mushroom; especially contaminated ones, even soak them in cold soda with added salt for several hours.
2. Only young specimens should be used.
3. To remove bitterness, valui is soaked in water for at least three days, always changing the water twice a day.
4. For salting, you must use glass, wood or enamel containers.
5. Salted mushrooms are stored at temperatures from zero to four degrees.
6. The skin from the caps must be peeled off at an angle of 45 degrees.
7. Regardless of whether you need to pickle the mushrooms or marinate them, they must first be boiled in salted water for 30 minutes.
8. You need to cook valui in enough large quantities water so that they float freely.
9. If there are a lot of mushrooms, then they should be cooked in several stages. Each portion is boiled in clean water. It is strictly forbidden to use the same water.

Collection and salting of mushrooms: valui, milk mushrooms (video)

Sealing barns for the winter: a step-by-step recipe

Cows have an excellent taste, which is why they are often salted and pickled. Recipes for their preparation are varied, but Special attention it is necessary to devote special attention to marinating the barns and then sealing them in jars. They turn out surprisingly tasty, and for preparation you need the bare minimum of ingredients:

• 2 kg. cowsheds;
• 2 l. water;
• 30 gr. salt;
• 10 gr. Sahara;
• 5 laurel leaves;
• 15 gr. peppercorns;
• 10 gr. carnations;
• 20 gr. vinegar essence.

Preparation is carried out in several stages:

1. The barns must be washed and soaked in water for several hours.
2. Place the soaked mushrooms in a saucepan, add water and add 20 grams. salt, boil for 30 minutes.
3. The next step is to prepare the marinade. To do this, pour a liter of water into a saucepan, add salt and sugar, all the spices and vinegar essence, and bring to a boil.
4. Mushrooms are placed in sterilized jars and immediately filled with hot marinade and the remaining brine from cooking the barns.
5. Cover with lids.

Pickled valui: a recipe for the winter

Excellent taste qualities have valui in pickled form. To make them truly delicious, you just need to strictly adhere to the recipe, leaving no detail unattended.

Need to prepare following products:

• 1 kg. Valuev;
• 2 l. water;
• 40 gr. salt;
• 10 gr. peppercorns;
• 10 gr. laurel leaves;
• 20 gr. vinegar essence.

1. Mushrooms should be soaked in slightly salted water for at least three days, changing the water periodically.
2. The soaked valui must be washed and placed in a pan, salted, covered with water and boiled for 30 minutes.
3. Separately, you need to prepare the marinade. To do this, add salt and spices to plain water, add vinegar and bring the liquid to a boil.
4. First place the mushrooms in sterile jars and then pour the marinade over them.
5. Filled jars need to be rolled up and, after cooling, transferred to a cool place.

How to cook valui for the winter using the hot method

Most reliable way harvesting mushrooms for the winter is, of course, hot. Heat treatment ensures the preservation of products for a long time. Due to the fact that valui is quite dense, they remain dense and crispy even after cooking.

It is necessary to prepare all products:

• 1 kg. mushrooms;
• 2 laurel leaves;
• 4 gr. peppercorns;
• 5 gr. Sahara;
• 15 gr. salt;
• 10 gr. dill umbrellas;
• 2 cloves of garlic.

Preparation is carried out as follows:

1. Valui should be washed and soaked in salted water for three days, changing the water periodically, otherwise they will become moldy.
2. Mushroom caps must be cleaned of films.
3. Place the valui in a saucepan, add water and salt, and boil for 30 minutes.
4. The mushrooms should be placed in a saucepan, sprinkled with salt, sugar and spices, placed under pressure, and covered with the water in which they were previously boiled.
5. The mushrooms are infused for a week, after which they are placed in prepared jars, sprinkled with garlic and covered with lids.
6. Store in the refrigerator for two weeks, after which it is served.

How to salt valui for the winter

Jars of mushrooms will last until the coldest weather. Vegetable oil will prevent mold from forming and add an amazing aroma. Valui prepared according to this recipe have a special taste, despite the fact that the bare minimum of ingredients is used:

• 1 kg. mushrooms;
• 30 gr. salt;
• 200 gr. oils;
• 10 gr. dill umbrellas;
• 4 cloves of garlic.

There are only a few preparation steps:

1. The mushrooms must be soaked and then washed, boiled in salted water for 30 minutes.
2. After cooking, the valui should be poured into a colander and dried.
3. Place all the mushrooms in sterile jars, sprinkle them with salt and periodically add garlic and dill.
4. Be sure to compact the contents of the jar so that all the air comes out.
5. The filled container should be filled with oil and closed with a lid. Use a refrigerator or cellar for storage.

How to pickle valui in a cold way

Differs in simplicity cold method pickling mushrooms. The main condition is to withstand the required time of the value in the barrel. Just a month and a half of waiting and you can bring an amazing appetizer to the table, the preparation of which requires the following products:

• 1 kg. mushrooms;
• 30 gr. salt;
• 5 gr. peppercorns;
• 1 laurel leaf.

Just a few simple steps and the value is ready:

1. Valui must be soaked for at least three days, changing the water three times a day.
2. After soaking, they should be washed and placed in layers in a wooden barrel.
3. A thin layer of mushrooms should be placed in a barrel and sprinkled with salt, pepper and a bay leaf.
4. Next, you should lay out the mushrooms, alternating them with salt.
5. The final layer should be salt.
6. Valui is placed under oppression for a month and a half. Only after this are they ready.

How to distinguish mushrooms (video)

Experienced mushroom pickers are well aware of how tasty valui can be. They are not afraid of harsh bad smell and characteristic bitterness. By properly preparing these mushrooms, soaking them in water and boiling them, you can make such shortcomings disappear. Only undeniable advantages remain: they are dense, crispy, surprisingly tasty and aromatic. Salted and pickled, these mushrooms can even be present on festive table. After all, this is a really good snack. You can also serve valui with boiled potatoes. An ordinary meal will become festive and incredibly enjoyable.

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, fill the basin 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 large volume water, which can literally be salted a little.

For a rich taste, put spices in a gauze bag: cloves, allspice peas. Place the bag in water. Boil conditionally edible mushrooms within 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.

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The best recipes for preparing sorrel for the winter at home in jarsRead

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 bay leaves, 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. Ease of preparation does not affect the taste winter harvesting. Now I’ll tell you how to quickly make a universal, fried snack from black milk mushrooms.

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Recipes for canning beans in tomatoes for the winter just like in the storeRead

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 spread the mushroom appetizer around liter jars, I sterilize each one for 30 minutes, roll it up hermetically and, after cooling under a fur coat, take it to the cellar.

When it gets warmer outside, many people gather to pick mushrooms. One of the first mushrooms of the season are barnyards (pigs). They are very popular, although they are conditionally edible, and in some classifications even poisonous. There is some evidence that regular consumption of this product poses a health risk. But this does not stop lovers of delicious food, so they enjoy them with pleasure. They know how to cook barnyard mushrooms! We will find out today too!

A few words about cowsheds

Cowsheds (or pig sheds) 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 many harmful substances, which increases the risk of poisoning. The barns need to be prepared immediately, as they are not stored for a long time (they turn black, mold, and so on).

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

Salting barns

Before you start pickling, the mushrooms are soaked in cool water, washed and boiled. Then they are washed again and placed in containers in layers, sprinkled with salt and adding horseradish, cherry and currant leaves. You can also add garlic cloves, allspice and dill. Then they put gauze on top, put pressure on it and put the container in a cold place for forty days. Cowsheds are stored at a temperature not lower than five degrees; mushrooms may otherwise freeze. It is necessary to top up periodically cold water, since the brine may evaporate over time.

Pickled cowsheds

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

Before cooking barnyard mushrooms, you need to soak, wash and cook them. Boil in salted water for about twenty-five minutes, periodically removing any foam that appears. After this, remove the mushrooms from the heat and cool. Place the pigs into jars prepared in advance, pour in the cooled marinade, add two spoons sunflower oil and roll it up.

Omelet with cowsheds

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

Chop the onion and fry until it becomes transparent. Then pre-boiled and chopped mushrooms are added to it and fried for ten minutes over low heat, adding 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 cows with sour cream

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

Before cooking barnyard mushrooms, they should be cleaned and boiled. Then they are washed and cut into pieces. Place cowsheds in a heated frying pan in fat or vegetable oil and fry them for fifteen minutes, avoiding overdrying. Next, add onions and seasonings, but do this sparingly to preserve the 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 simmered until fully cooked. If more sauce is required, dilute the sour cream with milk or mushroom broth. The dish can be served either hot or cold.

Fried cowsheds with potatoes

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

Before cooking barnyard mushrooms, they are boiled twice in salted water. To do this, the mushrooms are cleaned, washed and cut into medium-sized pieces, poured with water and cooked for twenty-five minutes. Then the cowsheds are placed in a colander and thoroughly washed with cold water, and again set to cook for twenty-five minutes. Then the mushrooms are washed and dried, placed in a frying pan, where vegetable oil is first poured, and heated until the excess liquid boils away. Then add chopped onion and fry for ten minutes, after which add chopped potatoes. Everything is fried until the potatoes are ready, until golden crust, stirring occasionally.

Finally

Despite the fact that barnacles are considered to be conditionally edible mushrooms, they are very often used for preparing various dishes. It must be said that they are salted, fried, marinated, cooked in a slow cooker, but it is not recommended to dry them and prepare first courses from them. And, of course, everything is good in moderation! Bon appetit!