Svinushka thin is a mushroom of the Svinushka family, genus Svinushka. Until 1981, these mushrooms were considered conditionally edible, they were classified as category 4 in terms of taste, but today they are classified as poisonous. The thin pig is also called filly, cowshed, pig, sow, solokha, pig's ear, dunka, solopena and pig's ear.

The Latin name of the mushroom is Paxillus involutus.

Description of the thin pig
The diameter of the thin cap is 12-15 centimeters, in rare cases it can reach up to 20 centimeters. The cap is fleshy, at first its shape is slightly convex with a felted, rolled edge, then it becomes flat, while in the middle it is funnel-shaped and depressed, in rare cases it becomes funnel-shaped. The edge is ribbed, often wavy.

The color of the cap in young specimens is olive-brown or olive-brown, while in adults it varies from rusty-brown to gray-brown. When cut and pressed, the mushroom darkens. At a young age, the surface of the cap is dry, fluffy, fibrous to the touch, and as an adult it becomes smoother. In damp weather the cap becomes sticky and shiny.


The pulp is dense, becoming loose with age. The color of the pulp is pale yellow, yellow-brown or brownish, becoming darker when cut. In dry weather, the pulp often becomes wormy. It has no special smell or taste.

The hymenophore is folded, descending, called pseudoplate. The folded layer is easily separated from the lower surface of the cap, unlike real plates. The color of the pseudoplates ranges from rusty-brown to yellow-brown; they are lighter than the cap and become dark when pressed. Spore powder is brown.

The leg is short, its length reaches 9 centimeters, and its diameter reaches 2 centimeters. The structure of the leg is solid. Its surface is matte, smooth, dirty yellow or ocher-olive in color. The color of the leg is lighter than the cap or can be almost the same tone as it.


Ecology and distribution of the tonka pig
These mushrooms grow in various types of forests, they are mainly found in shady, damp places. Sometimes they can even settle on tree trunks. Slender pigs grow in groups, but are rarely found singly. They occur in large numbers from June to October. Thin pigs bear fruit every year and often.

Toxicity of the thin pig
The poisonous properties of the tonka were first noted in 1944, when the German mycologist Julius Schaeffer ate them and felt unwell, vomiting, fever and diarrhea. After 17 days, the scientist died, the cause was acute renal failure.

Fatality after eating thin pork occurs due to the content of a toxin in it - lectin, which is not destroyed even when boiled.


Svinushka provokes a powerful allergic reaction. In the 1980s, physician Rene Flammer discovered the pig antigen, which causes the development of autoimmune reactions by breaking through one’s own red blood cells. After some time of consumption of the fungal antigen, an immune response is formed, in which antibodies are produced that damage the cells with the membranes of the pig's antibodies. The destruction of red blood cells by antibodies provokes hemolytic anemia and renal failure.

Because antibodies take time to develop, the autoimmune reaction is most severe in people who frequently consume pork, especially if they have a history of gastrointestinal problems. The human body's sensitivity to toxins varies, and children suffer the most.

In addition, it is believed that the thin pig accumulates radioactive isotopes of copper and cesium. The content of these elements in mushrooms can be tens and hundreds of times higher than in the soil.


In 1981, the USSR Ministry of Health excluded thin svinushka and thick svinushka from the list of mushrooms allowed for consumption. And in 1984, according to the order of the chief sanitary doctor, this mushroom began to be considered poisonous. In 1993, pig mushroom was added to the list of inedible and poisonous mushrooms.

Symptoms of Pork Poisoning
The first to develop are gastrointestinal symptoms: diarrhea, vomiting, abdominal pain, while the volume of circulating blood decreases. Symptoms of intravascular hemolysis soon appear: jaundice, pallor, decreased diuresis, formation of hemoglobin in the urine, and in severe cases, oligoanuria.

Poisoning with small pig can cause serious complications: shock, intravascular coagulation and acute renal failure.


Treatment for poisoning with pigweed
There is no antidote. To reduce the severity of the autoimmune reaction, antihistamines are used. During maintenance treatment, blood counts, kidney function, water and electrolyte balance and blood pressure are checked. Corticosteroids are used as an additional treatment method, which can reduce the severity of complications. Antibodies are removed from the blood using plasmapheresis. And kidney failure is treated with hemodialysis.

Other mushrooms of this genus
Alder svinushka, also known as aspen svinushka, is a rather rare mushroom that has an external resemblance to the thin svinushka. These mushrooms got their name because they grow under aspen and alder trees. Like the thin mushroom, the alder pig is a poisonous mushroom.

You can distinguish the alder pig from the thin one thanks to its cracking cap and more yellow-red hue. In addition, these mushrooms differ in where they grow.

Fat pigs are rare to find. These mushrooms begin to bear fruit in July and continue until late autumn. They grow singly or in small groups. Fat pigs can grow on the ground, on roots and stumps. They prefer coniferous and, in rare cases, deciduous forests. You can distinguish the alder pig from the thin one thanks to the cracking cap and a more yellow-red hue. In addition, these mushrooms differ in where they grow.

The thick pig has a cap with a diameter of 8-20 centimeters. Its color is olive-brown or brown. At a young age, the surface of the cap is velvety, felt, but as it matures it becomes bare, dry and can crack. Young specimens have convex caps, but later they expand and become tongue-like. The edges are slightly curled, and the central part of the cap is depressed. The leg is short, thick and fleshy. Its surface is also velvety. Most often, the legs are shifted to the edges of the caps. The height of the leg is 4-9 centimeters. The appearance of this mushroom is massive.

Fat pigs are rare to find. These mushrooms begin to bear fruit in July and continue until late autumn. They grow singly or in small groups. Fat pigs can grow on the ground, on roots and stumps. They prefer coniferous and, in rare cases, deciduous forests.

Svinushki are mushrooms that cause a lot of controversy. They used to be eaten and considered safe, but today mycologists are calling for mushroom pickers to stop collecting them. This mushroom is dangerous and toxic, capable of accumulating harmful chemical compounds and heavy metals that threaten health, so it should be avoided.

General characteristics of the mushroom

These are lamellar mushrooms belonging to the pig family. There are several types of these mushrooms, each of which has its own characteristics. Pigs get their name from the dark, dirt-like spots that appear on their surface when you touch them.

Externally, the svinushka is a small mushroom with a thick cap, the size of which can vary from 10 to 20 cm. During early development, the svinushka is convex, but as it grows, it becomes smooth and then funnel-shaped.

The edges of the grown mushrooms have wavy, inverted caps. The pig's leg is small: its size reaches 10 cm. The flesh is dense, creamy, and odorless.

The color of young pigs is olive, old ones are gray-brown. The mushrooms are dry and smooth to the touch. When the weather is humid, the surface of the pigs becomes covered with a sticky film.

Usually such mushrooms grow in whole groups; single specimens are rare. In summer, these mushrooms are often affected by worms, especially poisonous species of pigs.

There are currently 10 known species of pigs. Not all of them are poisonous, but all pigs contain substances harmful to the body in certain quantities.

Kinds

There are such types of pigs:

  • Thick (or felt). This type of mushroom has a velvety cap with a brown, red-brown or pistachio color. The diameter of the cap varies from 15 to 20 cm. The stem of this mushroom is short, curved, and its color is brown. The mushroom has thick and tough flesh. It darkens when cut. The fat pig has no smell, the taste of this mushroom is bitter. This variety belongs to the group of conditionally edible mushrooms. Scientists point to the antitumor properties of this mushroom, as well as such a feature of the pig as its action as a natural antibiotic. Fat pig is tasteless, so it makes no sense to purposefully collect it for consumption.
  • Thin pig. The cap of this type of mushroom varies from 5 to 15 cm in diameter. It is fleshy and convex, and may have a light olive or greenish-beige color. The cap is depressed in the center. The leg of a thin pig is cylindrical, its thickness is 1-2 cm. The pulp is thick, has a pleasant smell, and has a sour taste. Thin mushroom is classified as a poisonous species of mushroom. This variety is often affected by worms.
  • Alder. The mushroom grows on the bark of aspen and alder trees. The cap has a shallow funnel, its edges are downward, slightly wavy. The color is brown, with a yellow or reddish tint. The alder pig does not have a specific smell of mushroom. This species is poisonous.
  • Ear-shaped. This pig has a hard cap with a diameter of up to 12 cm. Its shape resembles a shell or a fan. The edges of the cap are uneven - wavy or jagged. A characteristic feature of the ear-shaped pig is the pleasant pine aroma emanating from it. This type of mushroom belongs to the group of conditionally edible ones.

Fat pig

Thin pig

Alder pig

Ear-shaped pig

Although some types of pigs belong to the group of conditionally edible ones, they are still not recommended to be collected for consumption due to the toxic substances they contain. In addition, any species of this fungus has the ability to accumulate radiation.

There are two types of pigs most common in Russia: thin and thick.

Places where pigs grow

These mushrooms can be found everywhere, but the most common places for their growth are deciduous and coniferous forests, as well as forest edges and the outskirts of swamps. Very often, mushrooms can be found near areas where shrubs, birches and oaks grow.

You can also see the pigfish on the roots of uprooted trees, and some of its species can be seen on the bark. Sometimes this mushroom is found on abandoned anthills.

This fungus prefers moisture and grows well in moist soil conditions. The pigweed grows in whole groups in summer and autumn, from July to October. There are especially many of them in autumn. Pigweed brings frequent and abundant harvests.

Why is pigweed considered a poisonous mushroom?

Not so long ago, pig mushroom was not considered a dangerous mushroom and was collected and cooked with pleasure. Today, this issue is approached with caution and some species are classified as inedible and harmful to health, and some as poisonous.

The fact is that pigs contain a toxic dangerous substance - muscarine, which does not disintegrate with any method of heat treatment, and is also not excreted from the body.

Scientists have also proven that these mushrooms contain antigens that stimulate the production of blood antigens. The latter attack blood cells, including red blood cells. When antigens accumulate, severe diseases develop. One of these serious pathologies is hemolytic anemia.

Pigweed can damage the glomeruli and cause the development of renal failure.

In case of severe poisoning with these mushrooms, there is a possibility of death.

Pig animals are capable of accumulating harmful chemical compounds and heavy metals, including copper and radioactive cesium. The concentration of these elements in the body of the fungus is quite high and can be many times higher than their concentration in the soil on which it grows. This ability to accumulate harmful substances is explained by the structure of the pig: it is spongy, so it holds dangerous elements inside.

Taking into account all the dangers that pig mushroom poses, this mushroom was removed from the list of edible mushrooms in 1981. It was also included in the list of toxic products of the fourth hazard category.

Signs of poisoning can be detected both a few hours after eating mushrooms, if a large portion of pigs was eaten immediately, and after several years if they are systematically consumed. That is why you should not listen to those who claim that pigs are quite edible and the main thing is to cook them correctly. The consequences in this case can be unpredictable.


It should be taken into account that the following are especially vulnerable to pigs:

  • children under 12 years of age;
  • persons suffering from pancreatic diseases;
  • persons suffering from diseases of the gastrointestinal tract.

Before your next trip to the forest, you should review the images of the pig so as not to put it in the basket.

Symptoms of pig poisoning and first aid

The severity of symptoms of intoxication with substances contained in these mushrooms depends on the characteristics of the human immune system. If a person has hypersensitivity to the elements that make up pigs, then characteristic symptoms appear 1-3 hours after consuming them.

If the poisoning has mild degree, then you can count on a successful outcome.

The following symptoms are typical for mild poisoning:

  • abdominal pain that is not constant in nature and localization;
  • diarrhea;
  • nausea, vomiting;
  • lower back pain;
  • coldness in hands and feet.

Poisoning is accompanied by severe dehydration of the body.

With this degree of poisoning, if measures are taken in a timely manner, the symptoms of poisoning weaken after 2-3 days.

Average degree of poisoning pigs is expressed, in addition to the above symptoms, in the development of liver and kidney failure.

At severe intoxication Cardiovascular failure also develops, and the possibility of organic brain damage from poisons cannot be ruled out.

More serious degrees of poisoning are expressed in the appearance of symptoms such as rapid heartbeat, respiratory distress, severe sweating, excessive salivation, pale skin, hallucinations and delirium.

At the first signs of pig intoxication, you should call an ambulance as quickly as possible. Before the arrival of specialists, in order to quickly remove toxins from the body, the victim should drink as much warm water as possible with salt or potassium permanganate dissolved in it. After this, you need to induce vomiting several times.

Since poisoning is a toxic-allergic reaction, after washing the stomach, the poisoned person should be given an antihistamine (Suprastin, Tavegil) to drink.

The poisoned person must be hospitalized, regardless of the severity of the poisoning.

In a medical institution, the patient is given gastric and intestinal lavage. If the symptoms of intoxication progress, the intestinal tract is washed with saline solution.


Svinushka are poisonous and inedible mushrooms that belong to the class Agaricomaceta, the department Basidiomycota, the family Svinushka and the genus Svinushka.

The scientific name comes from the word “pahillus”, translated as “bag, small package”. Apparently, the Russian definition arose thanks to his fleshy young bonnets, shaped like a pork snout.

Description

Svinushki are small mushrooms that resemble milk mushrooms in appearance; they are often compared to nesting doll mushrooms. The fleshy and thick cap has an elongated rounded or simply rounded shape. Its size on average varies from 120 to 150 mm, but there are mushrooms with a hat diameter of 200 mm. The upper surface of the cap of young mushrooms is slightly convex, but it becomes concave as you grow older.

The color of the cap can be yellowish-brown, gray-brown, reddish-brown, olive. Its tone intensity changes with age, moving from light to darker. The undersurface is greyish-white with a slight reddish-brown or yellow tint. The dense flesh is pale yellow in color, darkening when cut or broken. The dry and rough surface of the cap becomes sticky after prolonged rains. A small mushroom stalk, not exceeding 9 cm in length, 2 cm in diameter. The color of the cap is practically the same as the color of the stem. Pigs usually grow in small groups.

Where pigs grow

Pigs are common in all countries with temperate climate. These mushrooms are easy to find in mixed, deciduous or coniferous forests. Most often they are found in clearings and forest edges and along the outskirts of swamps. Small groups of mushrooms often take a liking to the roots of trees that have been torn up after a strong wind.

Svinushka has a long fruiting period and can be found from July to early October. Like all mushrooms, pig reproduces by spores.

Types of pigs and names

The genus of fungi has been well studied; it includes 35 species of mushrooms. We will provide information about the most common varieties:

  • Svinushka thin grows in the countries of Central, Eastern and Southern Europe, in Russia. The mushroom is found near ravines, in roots of fallen trees, along the edges of swamps, in young forests with birch and oak trees. As the brown cap ages, it becomes reddish-brown in color with a gray tint. Its diameter ranges from 13 to 20 cm. The pulp is dense and pale yellow, becoming loose and yellowish-brown over time. The stem is short and cylindrical, no higher than 6 cm. It often decreases in diameter from the cap to the ground. Its surface is smooth and painted almost the same color as the cap, but lighter. The rare wide plates on the surface of the cap often have an impure structure with numerous bridges that connect them. Spores are ellipsoidal thin in shape with a smooth surface. The thin pig bears fruit from the beginning of June to the first half of October.
  • Alder mushroom is a poisonous mushroom growing in mixed and deciduous forests of the European territory of Russia, France, Romania, Spain, Germany, Belarus and other European countries. Forms symbiosis with aspen and alder. The cap is funnel-shaped and with drooping wavy edges, reaches a diameter of 9 cm. The color of the cap is reddish-brown or yellowish-brown. The surface is dry, with pronounced scaly cracks. The pulp is dense, without a pronounced odor, yellowish, and becomes loose over time. Yellowish plates are often scattered along the stem, often forming cellular weaves at the base. The leg is low, rarely exceeds 5 cm in length with a diameter of 1.5 cm. It narrows from the cap to the ground. Alder pigweed bears fruit from late June to early September.
  • Thick pig (felt) is a rare species that is found in European countries with temperate climates. It mainly grows in coniferous forests, on old stumps, selective roots and fallen leaves. Plump mushrooms have a large cap, the edges are tucked inward. As the mushroom grows, it takes on a disproportionate shape that resembles extended tongue. The surface of the hat is colored brown or brown-olive, velvety, dry and cracking over time. The pulp is watery, odorless, and yellowish in color. The plates are yellow, changing color when pressed to dark brown. The brown or olive-brown short stem has a dense consistency and is often displaced towards the edge of the cap.
  • Pig's ear mushroom or pig's ear mushroom. The body of the mushroom consists of a hard cap, a small stalk, which is invisible or absent altogether, merging and growing with the cap. The hat is fan-shaped or shell-shaped. The edge of the hat is uneven, with waves or frequent teeth. The surface is velvety, absolutely smooth in old mushrooms. Yellowish-brown color of the cap. The ear-shaped pig has dense pulp cream or light brown in color, does not change color when pressed, has a pronounced pine aroma. It is widespread in the coniferous forests of Kazakhstan and Russia, growing singly or in groups in pine needles or on dead coniferous wood. Sometimes it chooses as its habitat the walls of wooden buildings, causing them to rot. This species is slightly poisonous, but not eaten due to fruit toxin, which provokes hematopoietic disorders.
  • Paxillus ammoniavirescens - grows in Portugal, Italy, Germany, Spain, Sweden, France and in some places in North Africa. The mushroom is common in gardens and city parks at the foot of coniferous and deciduous trees; it is also found on the edges of forests and along the banks of small rivers. The mushroom is short, with a fleshy, dense cap, which is colored beige-brown with an olive tint. Appears en masse in the fall. The species has rather large spores, brown in color.
  • Paxillus obscurisporus are found from spring to late autumn in coniferous forests, on the edges of linden and oak groves, in open pastures. The hat is light brown in color and has raised, slightly wavy edges. Its diameter ranges from 5 to 14 cm. The pulp is white with a brown tint and a pleasant soft smell. The leg expands from the ground to the cap, yellowish or gray in color. The plates are golden brown or reddish, located on the underside of the cap. The species bears fruit from summer to late autumn.
  • Paxillus rubicundulus has a funnel-shaped cap with a velvety or smooth surface. Its color can be yellowish-brown, gray-brown with a reddish tint. The color of the pulp varies from yellow-brown to white, changing to brown-red when pressed. The cylindrical stalk is yellow in color and turns reddish-brown with age. Frequent plates of yellow-brown or yellow-red color turn brown at the point of contact. The variety is widespread throughout Europe. Prefers moist soil along river banks, light forests, forming symbioses with alder.
  • Paxillus vernalis mushrooms grow in the forests of North America and form symbiotic relationships with birch and aspen. Also found in Denmark, Great Britain and Estonia. The mushroom bears fruit from summer to mid-autumn. Fleshy cap, convex, with a rough or smooth surface, painted in different shades of yellow-brown. Dense pulp does not have pronounced odor, acquires a reddish-brown color when cut. The height of the stem does not reach more than 9 cm with a diameter of 2 cm. The color of the cap matches the color of the stem. Pale plates are often fused together.

Svinushka - edible or poisonous mushroom

Until 1981, these mushrooms were considered conditionally edible. Since 1993, they have been officially considered poisonous and inedible mushrooms.

People first started talking about poison in the pig in October 1944, when the German Julius Schaeffer ate mushrooms. He felt unwell after that, with diarrhea, vomiting and high fever. He died of kidney failure 17 days later.

What is important to know about pigs:

  1. They contain special toxins that do not lose their properties even after heat treatment. The thin pig synthesizes a dangerous poison called muscarine, which is equivalent to the poison of the red fly agaric.
  2. Researchers have found that the dangerous fungus contains a special antigen that binds to the structure of the cell membrane. The human body recognizes these cells as hostile and attacks them. As a result, red blood cells in the body are damaged, which leads to anemia and the development of nephropathy and kidney failure. Over time, antibodies are produced, which is why the damage process is not immediately noticeable.
  3. A lot mushrooms accumulate heavy metals, radioactive isotopes of cesium and copper, which cause severe poisoning of the body.
  4. Eating pigs also risks various allergic reactions.

Symptoms of poisoning

Symptoms of poisoning do not always appear and do not appear immediately after consumption. People's sensitivity to toxins varies, with children being the most sensitive category.

Signs of poisoning include the following symptoms:

  • vomit;
  • diarrhea;
  • stomach ache;
  • decreased volume of urine output per day;
  • yellowness of the skin;
  • increased hemoglobin levels;
  • in severe cases, oligoanuria.

First aid for poisoning

It is necessary to call an ambulance when the first signs of poisoning appear. Delay in providing assistance can lead to death, because a strong antidote does not yet exist. The severity of allergic reactions can be reduced with the help of antihistamines, but recovery cannot be achieved without hemodialysis and plasmapheresis.

Pig mushrooms are common gray-yellow mushrooms. Fierce debate still arises around the question of the possibility of eating them.

Some experts are strongly against their use, while others describe the incredible beneficial properties of mushrooms, believing that they exceed all harmful qualities.

Many housewives have successfully made preparations, claiming that they are tasty and healthy. And no one seemed to have died.

That was until scientists received frightening research results on these mushrooms.

Indeed, people did not die immediately after consuming them. It acts like a time bomb.

Pork is divided into two types: thick and thin.

Fat pigweed grows on stumps all summer, most often forming on coniferous trees. This is a fairly large mushroom, its cap reaches 20 cm in diameter.

The leg is covered with small villi, yellowish in color. The hat itself has a dirty red tint.

Fat pig:

Important! They were eaten during times of war and famine, when there was little choice. They were salted and pickled. Today it has been proven that the fat pig is poisonous.

The thin pig's ear has always been considered a bad mushroom; the mushroom is popularly called "pig's ear."

It grows on stumps, near birches and conifers. Happens frequently. It was also pickled before, but only in lean, lean years.

The thin pig is a low specimen, the cap is no more than 10 cm in diameter. Color - yellow-brown, spotted. The pulp is yellow.

Thin pig:

Important! All types of pigweed today are classified as poisonous.

For a long time it was not possible to determine exactly how the poison worked, since people did not die immediately, but after a long time.

The black pig was initially considered poisonous, and the thin and thick ones were added to the “black” list relatively recently.

How long to cook pork

Since today we know for sure that it is impossible to eat pork, we will describe the cooking method that was used by our ancestors.

Preparatory activities before preparations:

  • Wash the mushrooms.
  • Leave for 3 hours in cool water.
  • Cook for half an hour.
  • Drain the broth.

How to salt and pickle mushrooms: pickling recipes for the winter

In the past, a wooden barrel was always used for pickling mushrooms. This vessel is an ideal container.

If you can get it, you will get the most delicious mushrooms in the world. Moreover, a wooden barrel is ideal for all varieties.

But let’s be realistic: wooden barrels are not the most popular attribute today; not every housewife has one.

We replace the barrel with any ceramic vessel deep enough to accommodate all the products.

Important! The pig is an inedible species. The official conclusion of experts allowed it to be included in the list of poisonous ones.

The preparation method described below was used by our ancestors; in those days, the poisonous properties of the pig were not identified.

Salted mushrooms recipe

  • Preparation time - 40 days.
  • The time for preparatory work and the salting process along with cooking is 4 hours.

Nutritional value per 100 grams:

Ingredients:

  • Mushrooms.
  • Salt.
  • Garlic.
  • Dill.
  • Allspice.

Recipe:

  1. Wash and soak the mushrooms in water for 3 hours.
  2. Cook for 30 minutes, drain the boiled water.
  3. Let cool.
  4. Place in a ceramic container in rows.
  5. Sprinkle each row with salt, chop finely chopped pepper, and add allspice as desired. Sprinkle with dill.
  6. Leave at a temperature of about 5 degrees for 40 days.
  7. Periodically add boiled water. We do this as they evaporate and absorb so that they do not turn out to be overdried.

Why was the pig farm banned in the USSR?

Pig has long been considered an edible product. Citizens of the USSR collected different species for themselves.

There were collection points for mushrooms for production. People brought there what they had collected themselves. But since 1981, pork has been removed from the list of acceptable food products.

The citizens shrugged their shoulders and continued collecting the familiar pig, but for personal use.

Then the government decided to include it in the list of poisonous mushrooms prohibited for consumption.

This order had an impact on conscious citizens - mass procurement of red mushrooms stopped.

Scary facts about the pig - the reasons for being included in the list of poisonous:

  • During the Second World War, scientist Julius Schaeffer tried to prove that the pig contained a deadly poison.

    He died two weeks after eating mushrooms from kidney failure. The fact alerted experts, but the official ban came only in 1981.

  • Today it is known for certain that the deadly poisons contained in thin and thick pigs destroy blood cells, which leads to the gradual destruction of the liver and kidneys.
  • As a result of eating pork, a person develops anemia and jaundice.
  • Since the diseases caused by this species develop slowly, no one has associated their occurrence with eating mushrooms.

    Many Soviet citizens continued to eat them even after the ban was issued and they were listed as poisonous.

Interesting facts about pigs:

  • The poisonous substance is muscarine. It is also part of the most poisonous mushroom in the world - fly agaric. Even half a fly agaric can kill an adult.
  • The pig kills slowly: its poisons do not disintegrate even after very long cooking. Muscarine is contained in small quantities, but it is not excreted from the body, accumulating, poisoning the organs and blood.
  • The organs responsible for cleansing are the first to suffer: the kidneys and liver.
  • A common consequence of eating is anaphylactic shock.
  • Pigs contain substances similar to radiation. According to unconfirmed data, when they enter the body, they reduce tumors.
  • In addition to poisons, mushrooms contain substances that have a beneficial effect on the body: improve heart function and enhance immunity.
  • An interesting fact about mushrooms: they are neither plants nor animals. But according to their genetic makeup, they are closer to humans.

The benefits and harms of pigs are not comparable. Useful substances can be obtained from edible mushrooms. You can cook pigs and marinate them.

Just don’t do this - human life is priceless. Take care of yourself, eat only edible types of mushrooms.

Useful video

Photo of pork ears with mushrooms

With the arrival of a new chef, our menu has changed. The menu has become more modern; previously the highlight of our menu were “exotic” dishes from brains, tails of bull calves, tongues, ears, and tripe. And for such interesting dishes, our regular guests came to us, who really liked it, and who came from the other end of the city. By removing these dishes from the menu, we lost some guests (which is very disappointing).
Just the other day, I came across pig ears in a store and immediately remembered a recipe from our menu. The most important thing is to run into good ears. They must be well cleaned and singed. There should be no foreign odor; in fact, the ears should not smell of anything. Then there are good ears in front of you.
I didn’t know how my household would react to such a dish, but I bought them at my own peril and risk. When we gathered for dinner and found out what was on their plate for dinner, at first I saw dissatisfied, crooked faces. You haven’t even tried it yet, you’re already making faces. But before she even had time to blink an eye, the plates were empty. They had all filled the containers for lunch. It turns out to be very tasty, they told me. Of course, if you prepare everything correctly, you can prepare a finger-licking dish with such “exotic” ingredients. :-)))

Ingredients for pork ears with mushrooms recipe

  • Pork ears 600-700 grams
  • Onions 4 large heads
  • Fresh garlic 3-5 cloves
  • Vegetable oil for frying
  • Any mushrooms 350 grams
  • Sour cream 300 grams
  • Salt and black pepper to taste
  • Mustard 1 tablespoon