Pig mushrooms are edible. Thin pig

Svinushki or pigs, from lat. Paxillus belong to the genus of mushrooms from the family Pinaaceae and the order Boletaceae. Previously, this mushroom belonged to the category of conditionally edible, but numerous studies have made it possible to classify this species as a poisonous and inedible mushroom. A special feature is the rather delayed effect of toxins, as well as the ability to cause enormous harm to the human body.

Edible or dangerous

As a rule, the description of a pig varies depending on the variety. Despite the fact that inexperienced mushroom pickers still collect this mushroom, It should be remembered that a mushroom such as the thin mushroom is poisonous and not edible, therefore, eating it can cause irreversible pathological changes in the body.

Thin pig

The thin pig mushroom (Paxillus involutus) belongs to the mushrooms of the pig family. Currently this poisonous mushroom not used for food purposes. Thin pigs look like this:

• fruiting bodies have a cap with a diameter of 15 cm or slightly more;
• the cap is fleshy, on young specimens it is slightly convex in shape with rolled felt edges;
• the cap of adult specimens is flat or has a funnel-shaped depression in the central part;
• The color of the cap is most often olive-brown;

• the pulp tends to darken as a result of pressure or when cut;
• the surface is dry, fibrous-pubescent, but can be shiny and sticky;
• the flesh is dense, soft, pale yellow or yellowish-brown, darkening when cut, prone to worminess;
• a short leg of a solid type with a matte surface of ocher-olive or dirty yellow coloring.

Today, the poisonous pigfish belongs to the category poisonous mushrooms , but pronounced symptoms of poisoning may not appear immediately after consumption, but after some time, and are represented by a severe allergic reaction, uncontrollable vomiting, diarrhea, painful conditions in the abdomen and a significant drop in the total volume of circulating blood. Inexperienced mushroom pickers often confuse the thin pig with a species called the fat pig.

Description of the pig mushroom (video)

Fat pig

This variety is popularly called felt pig. The scientific name of the fat pig is Tapinellaatrotomentosa. This species of mushroom belongs to the genus Tapinella or Tapinella and the family Tapinellaceae or Tapinellaceae. The difference between this cap-footed mushroom is the following characteristics and description of appearance:

• the diameter of the convex or hemispherical cap is about 5-25 cm;
• the central part of the cap is depressed, and the edges are turned up and fleshy;
• the surface is characterized by velvety and rusty-brown or ocher-brown color;
• the leg is relatively tall and thick, immersed in the soil substrate, cylindrical or expanding at the bottom;

• the surface of the leg is woolly-velvety, dark brown or almost black in color;
• the color of the flesh can vary from whitish to ocher in color, with a characteristic darkening when exposed to air;
• The pulp is characterized by the absence of a pronounced mushroom smell, and sometimes the presence of a bitter taste.

To collected mushrooms did not change color during heat treatment, you need to add a small amount of salt or vinegar to the water. Among other things, in order to protect yourself, it is recommended to soak the fruiting bodies of the thick pig several times, periodically changing the water, and then boil the mushrooms and marinate.

According to some lovers of quiet hunting, you can simply boil pre-cleaned and washed fruit bodies in salted water with the addition of dill and garlic, and then roll them into sterilized jars.

Reviews from mushroom pickers

Experienced mushroom pickers know that thin mushroom and thick mushroom grow in both coniferous and deciduous forests. Reviews from mushroom pickers about pigs are ambiguous, and after works were published on the toxicity of the fruiting bodies of the sow mushroom, the majority managed to abandon the collection of such mushrooms and use them for preparing a variety of mushroom dishes.

Many lovers of quiet hunting consider pig mushrooms to be an ignoble, weedy mushroom that is capable of accumulating all sorts of harmful components. It is for this reason that consumers of mushroom products are increasingly giving preference to mushroom fruiting bodies artificially grown in greenhouses.

Features of collecting Tolstoy pig (video)

Eating

Fat pig is usually classified as conditionally edible mushrooms. The fruiting bodies of Tapinellaatrotomentosa can be used for food purposes after preliminary boiling and subsequent frying. Of course, the fat pig is a mushroom of low nutritional quality and is currently classified as a mushroom with unstudied toxic effects on the human body.

A scientifically proven fact is the presence in the fruiting bodies of this type of fungus atromentin, which is a brown pigment and has pronounced antibiotic characteristics. Also, the benefits of thick pig are characterized by the fact that the fruiting bodies contain a blue pigment or telephoric acid, which allows this mushroom to be used to give wool fabric a bluish color.

Before frying or sealing the fat pig in jars, it is necessary to thoroughly clean the collected fruiting bodies from forest debris and soil contaminants. Then the mushrooms are washed multiple times in running water and boiled twice to remove the mushroom broth, which should not be used for cooking.

Most often, pre-boiled mushrooms are used for home canning, as well as preparing hot dishes, including pork fried in sour cream sauce. It should be noted that 100 g of this dish contains:

• proteins - just under 3 g or 3.6% of daily value;
• fat – 5.5 g or 8.6% of the daily value;
• carbohydrates – 3.5 g or 1.5% of the daily value;
• dietary fiber – 3 g or about 15% of the daily value;
• sodium – just over 5.0 mg or about 0.4% of the daily value;
• water – 84.0 g or 3.5% of the daily value.

The total calorie content of a properly prepared dish is about 75 kcal, or just over 4% of the total daily value. These indicators must be taken into account by people who are prone to obesity.

Other types of pig

Currently, descriptions of about eight species are known, but in addition to the thin svinushka and the thick svinushka, the most widespread in our country are:

• alder pig or aspen, from the Latin Paxillus filamentosus, belongs to the category sufficient rare varieties and grows in deciduous forests, under aspen or alder. A characteristic difference between this species and the thin pig is the presence of a scaly, cracking cap and a pronounced yellowish-red coloring of the fruiting body. Today, alder sow mushroom, along with thin sow mushroom, is classified as a poisonous mushroom;
• ear-shaped pig or Tapinella panuoides, known to many mushroom pickers as Tapinella panuoides. This type of pig mushroom belongs to the category of agaric mushrooms, widespread in our country, with a fruiting body consisting of a fairly wide cap and a short stalk. The pulp of the fruiting body is fleshy, light brown or yellowish-cream in color. When dried, the pulp acquires a kind of sponginess. Darkening is observed on the cut. The variety belongs to poisonous mushrooms.

How to marinate pigs (video)

The presence of different amounts of toxins in the fruiting bodies of the pigweed provokes the clumping of red blood cells, which can cause serious diseases, and that is why it is not recommended to eat any varieties of pigweed.

From conditionally edible representatives of the genus Tapinella false pig differs in appearance. Depending on the growing conditions, mushrooms, photos of which can be seen in this article, are capable of accumulating toxins that are resistant to cooking.

Description of types of pigs

Most varieties of pigs are classified as conditionally poisonous. Since 1981, they have been excluded from the all-Union list of products suitable for cooking. Despite such prohibitions, some species are salted and valued for their taste qualities And cold method canning. The most common are thin-legged, alder and fat pig, other names are cowshed, dunka, pig. We will consider them in this article.

What do mushrooms look like and where are they collected?

Pigs can be found in deciduous or coniferous forests, on the edge next to the clearings. Often a barn grows on uprooted tree roots, old anthills, and clearings. It grows in moist soil and is found in summer and autumn.

Thin and aspen pigweed differ in their places of growth, appearance and the color of the cap.

Thin pig - poisonous mushroom

Thin pig (bottom view)

Alder pigtail's cap: 8-20 cm in diameter, initially convex. The color is brown or brown with an olive tint.

Alder pig (poisonous)

External features and their properties

The pig cannot be confused with other species due to distinctive features: beautiful velvety cap, plates, coloring. The surface is velvety, as it matures it becomes dry, cracks, and takes on a disproportionate shape. The plates are descending, frequent, and branching in shape. They have a yellowish color that turns dark when pressed.

Pork mushroom, poisonous or edible

Pigs are conditionally edible if they belong to the Tapinella genus. The pig is thin and alder, unlike other representatives of the genus, and can be hazardous to health.

Similar species and look-alikes

It is practically impossible to find poisonous mushrooms similar to the fat mushroom due to the thick, velvety brown stem. It is impossible to confuse it with any mushroom. It is somewhat similar to the Green moss and Polish mushroom- but they are not dangerous.

Fat pig (conditionally edible mushroom)

Although, even edible varieties, depending on the place of growth, can accumulate muscarine poison, similar to the fly agaric toxin, in dangerous quantities. An overgrown and old false barn is capable of accumulating toxic substances.

Symptoms of poisoning

Symptoms of poisoning may appear several hours after eating the mushroom. First signs:

• vomit;
• nausea;
• diarrhea;
• stomach ache;
• weakness;
• dizziness.

Real false pigs contribute to the production of antigens, which gradually accumulate in the body, causing autoimmune disease over time. allergic reaction. The result of this interaction is anemia, kidney and liver failure. Severe poisoning can be fatal.

First aid for poisoning

To remove the toxin that has entered the body, gastric lavage is performed. In case of rapid intoxication, bowel cleansing with a special saline solution. As a result, the removal of toxins and waste from the blood is achieved.

Let's talk about secrets

Pig mushrooms grow mainly in large groups, so if one mushroom is found, it is recommended to carefully examine the surrounding area.

The edibility of a mushroom is easy to determine: you can distinguish it from a poisonous one by lightly pressing on the base of its cap - inedible species They darken quite quickly in the air.

IN Chinese medicine the mushroom is used to relax muscles.

Before you go to quiet hunt, it is better to study mushrooms from photos so as not to risk your health. Do not collect in close proximity to highways and roads. general purpose, since fungi of this genus are capable of quickly accumulating various toxins and products released during the operation of transport.

Arguments about edibility

Despite their proven toxic properties, pig mushrooms continue to be used as a conditionally edible mushroom. Therefore, an important criterion is the ability to distinguish different types of fungi of the genus porcinis from each other.

People! Dear and beloved! Today I came across several interlocutors on the portal who stubbornly, not wanting to admit anything other than their beliefs and stereotypes, claim that pigs (Paxillus involutus Batsch ex Fr.) - edible mushrooms! I was unable to dissuade them in my comments, so I want to make this article, so that many people can see and perhaps change their minds about poisoning themselves! And especially your children!

Think about what you are eating! You are made of this! Are there really few other problems with food, or is there absolutely nothing to eat, since you collect and eat (!) poisonous mushrooms, claiming that all your ancestors did this!

09.09.2014

K.b. n. (specializing in mycology), who worked for several years in the laboratory of fungal biochemistry of the Botanical Institute named after. V. L. Komarova in St. Petersburg, Alena Petrovna Volkova

Below I quote the text from Wikipedia:

"Poisonous properties

The toxicity of the pig was first noted in October 1944: the German mycologist Julius Schaeffer, after eating pigs, felt unwell (vomiting, diarrhea, and fever developed) and died 17 days later from acute renal failure.

Currently, the mushroom is considered poisonous, although the symptoms of poisoning do not always appear and/or not immediately. Deaths have occurred among those who eat pigs. The fact is that pork contains toxins (lectins) that are not destroyed when boiled, despite the fact that some mushroom pickers boil pork more than once.

Pig causes a severe allergic reaction. In the mid-1980s, Swiss physician Rene Flammer discovered the pig antigen, which can enter into a chemical bond with the structures of cell membranes, fixate on the membrane of red blood cells and thereby provoke autoimmune reactions against one’s own red blood cells. Some time after consumption, the fungal antigen triggers an immune response, which consists of the production of antibodies that can damage cells that have pigweed antigens on their membranes. The destruction of red blood cells by antibodies causes hemolytic anemia and, as a consequence, nephropathy and renal failure due to damage to the renal glomeruli by fragments of destroyed red blood cells. Since it takes a certain time for the production of antibodies, the autoimmune reaction is most pronounced in people who have repeatedly consumed pork, especially if they have previously experienced gastrointestinal disorders after such food. People's sensitivity to mushroom toxins varies greatly - Children are especially sensitive.

The pig is also considered to be an accumulator of radioactive isotopes of cesium and copper. The content of heavy metals and radioactive isotopes in these mushrooms can be tens or even hundreds of times higher than the content of these same elements in the soil.

The Ministry of Health of the USSR, approving the “Sanitary Rules for the Procurement, Processing and Sale of Mushrooms” in June 1981, excluded thin and also thick pork from the list of mushrooms permitted for procurement. In 1984, at the direction of the Deputy Chief Sanitary Doctor of the USSR, the thin mushroom was finally included in the list of poisonous mushrooms. In 1993, by decree of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation, the thin mushroom was included in the list of poisonous and inedible mushrooms. The Ministry of Health of Ukraine also banned the collection and consumption of pigs[ 6].

Symptoms of poisoning

The gastrointestinal symptoms of poisoning develop most quickly: vomiting, diarrhea, abdominal pain, while the volume of circulating blood decreases. Soon after, the symptoms of intravascular hemolysis come to the fore: pallor, jaundice, decreased diuresis, the appearance of hemoglobin in the urine or, in severe cases, oligoanuria. Medical laboratory tests show erythropenia, increased indirect bilirubin and free hemoglobin, and a decrease in haptoglobin. Hemolysis can lead to numerous complications, including acute renal failure, shock, acute respiratory failure, and disseminated intravascular coagulation.

Treatment

There is no antidote. Supportive treatment includes monitoring of blood counts, renal function, blood pressure and water-electrolyte balance and correction of deviations. The use of corticosteroids may be a useful adjunct to treatment because they protect blood cells from hemolysis, thereby reducing complications. Plasmapheresis is useful to remove antibodies from the blood. Hemodialysis is used to treat kidney failure."

Anyone interested can read more information:

Is it possible to eat pig mushrooms?

With the coming mushroom season thousands of people with buckets and baskets go on a quiet hunt. To ensure that there is no toxic or deadly poisonous mushroom in the basket, you need to be very careful when picking mushrooms.

Lamellar mushrooms are found everywhere in forests. Even 40 - 50 years ago, mushroom pickers collected them as completely edible mushrooms . However, in 1981 - 1984 everything known species pigs were classified as poisonous or inedible mushrooms. A dozen mushroom pickers can get into their baskets. various types pigs, but most often there are two varieties:
black or fat pig;
thin pig.

Fat pig - Tapinella atrotomentosa, or obsolete Paxillus atrotomentosus, description

A lamellar mushroom with a cap from 5 to 30 cm in diameter. Sometimes it has a tongue-like shape with a thick, downward-curved edge. The leg can be located either centrally or eccentrically, to the side. Leg color: brown, different dark shades. Length up to 8 cm, thickness up to 3 cm. The shape of the leg is cylindrical, expanding upward. The pulp is dry, yellow color. She darkens on the rift
The hat is dry with a velvety top. The color of the hat can be:
brown;
olive brown;
rusty brown.
The fat pig is most often found in mixed forests in the European part of the country and in Western Siberia. Can grow on stumps and trunks coniferous species, and on the ground. The mushroom is considered inedible. However, the content of the brown pigment atrotomentin makes it promising in terms of obtaining a drug with an antitumor effect.

Slender pig - Paxillus involutus

Refers to agaric mushrooms. The popular name is dunka. The cap is up to 20 cm in diameter; in a young mushroom it is convex; as it grows, it takes the shape of a funnel with the edge turned down and becomes like a cone-shaped bag. The cap can be yellow, yellow-brown, yellow-olive.

The leg is cylindrical, smooth, up to 9 cm in length, up to 2 cm in thickness, the same color as the cap. The surface of the stem and cap is velvety-felt in young fruiting bodies and smooth in adults. When precipitation occurs, it becomes sticky. When viewed from above, they resemble a black mushroom. You can distinguish pigs from milk mushrooms by the color of the plates. In milk mushrooms they are white, and in pigs they are yellow.
The pulp is yellowish and has a pleasant smell. At the fault it changes color and turns brown. The plates are yellow, wide.
Distributed in many European countries, in Russia it is found everywhere in deciduous and mixed forests.

Time of appearance of pigs in Russian forests- mid-July, the end of the season for the appearance of the fruiting bodies of these mushrooms - the end of September. Elastic, pleasantly colored mushrooms, growing in groups, producing several harvests of fruiting bodies per season, have always attracted mushroom pickers. The fact that they were recognized as poisonous forced many to give up collecting pigs, but some mushroom pickers still put them in their buckets. Let's try to figure out whether it's possible to eat pigs.

Features of pig mushrooms

Previously, the inedible mushrooms were classified as panus or ear-shaped mushrooms. However, now all types of pig mushrooms are classified as poisonous or inedible mushrooms. For a long time It was believed that pigs that have undergone heat treatment become safe for humans, but this is not so. Substances such as muscarine and lectins are not destroyed by heat treatment. There are at least three reasons to stop eating pigs.

One of them is that these mushrooms accumulate harmful metal salts, such as mercury and lead, more intensively than others. They also accumulate radioactive cesium. The older the fruiting body of the mushroom, the greater the concentration of harmful substances.

The second reason is that the maturation of the fruiting bodies proceeds in such a way that the mushroom begins to rot, as they say, on the vine, which does not add any benefit to its use.

The third reason for abandoning pigs is their ability chemical composition change the shape of red blood cells and negatively affect the composition of the blood. Those harmful substances - antigens that entered the body along with the fungus are never removed from the blood. They accumulate and cause anemia. The remains of destroyed red blood cells damage the renal glomeruli. This causes kidney failure and sooner or later causes death. The tricky thing about pigs is that for one person it is enough to eat them once to get lethal dose, others without visible harmful consequences can use them for years. After all, if signs of poisoning by toadstool appear almost immediately, then signs of poisoning by pigs can appear after many years.

When picking mushrooms, it is important to remember the saying about poppy seeds. He did not produce a harvest for seven whole years, but famine never came.
If there is any doubt about the quality and edibility of a mushroom, then it is better not to take it into the basket, but to leave it where it grew. After all, there are many other excellent and tasty mushrooms in the forest.