How to Make Fried Svinushki Mushrooms
A hearty dish for a family dinner that turns out delicious! "How do you cook fried svinushki?" is a fair question, since you'll find plenty written about these mushrooms being toxic. But it's the thin-fleshed svinushki that are dangerous — the thick-fleshed kind are treated as edible. Cooked with care, they come out wonderfully tasty.
TaTa
Recipe author
How to Make Fried Svinushki Mushrooms
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 0 %
0 g
7 kcal
GI:
0
/
0
/
0
- To be precise, thick-fleshed svinushki are considered conditionally edible — you can eat them, but they're thought of as having a mild flavor. The secret is knowing how to cook them; done right, they're especially delicious! Even so, keep in mind that all mushrooms are best eaten in moderation, and they aren't recommended for young children.
- It's important to gather svinushki in a clean, unpolluted area — away from roads, factories, and large towns — because these mushrooms absorb harmful substances from their surroundings. Sort through the mushrooms, then wash them and put them in a large, deep bowl. Cover with cold salted water and leave for 24 hours, changing the water for fresh about 5 times. When the time is up, rinse the mushrooms, cut them into large pieces (leave small ones whole), and transfer to a big pot. Cover with water, add salt, and set over high heat. Bring to a boil, then reduce to medium and boil the svinushki for 10 minutes. Drain in a colander, rinse well, return to the pot, cover with fresh water, and salt again. Repeat this process twice; on the third round, boil for 40 minutes after the water comes up. Drain once more, rinse, and let the excess water run off. Meanwhile, peel the onion and either dice it small or slice it thin, to your taste. Set a large skillet over medium heat and add the vegetable oil — refined sunflower or olive oil both work. Once the oil is hot, add the onion and fry for about 8 minutes, stirring now and then, until translucent and lightly golden. Add the mushrooms and fry over medium heat, stirring often, until done — about 20 minutes. Taste and add salt as needed along the way. You can also add your favorite spices or herbs to give this simple dish an elegant lift; Italian herbs work nicely. Serve the finished mushrooms with any side you like — boiled potatoes, grains, or pasta — and garnish with fresh herbs if you wish. Bon appétit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pigs - 73 kcal/100g
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