Dunka mushrooms (thin pig): description, rules for collecting and preparing for consumption. Slender pig's ear (Paxillus involutus) Mushrooms that look like pig's ears are called

Svinushka is an inedible and poisonous mushroom, belongs to the department Basidiomycota, class Agaricomycetes, order Boletaceae, family Svinushka, genus Svinushka ( Paxillus).

The scientific name of the genus comes from the Latin word “paxillus”, meaning “small package”. The Russian definition of the mushroom apparently arose due to the fact that its fleshy young caps are shaped like a pig's snout. But the origin of the names “dunka”, “solokha”, “cowshed” or “fetyukha”, which exist in different regions of Russia, is not known for certain.

The olive-brown cap of a young mushroom becomes rusty-brown as it ages, with a noticeable gray tint. Its diameter ranges from 12 to 20 cm. The dense flesh of the pig is colored pale yellow, over time it becomes loose and yellowish-brown. The leg is cylindrical and rather short, rarely reaching a height of 6 cm. A decrease in its diameter from the cap to the ground is often noted. Its smooth surface is painted almost the same as the cap, but in lighter colors. Wide and sparse plates on the lower surface of the cap quite often have a cellular structure due to the numerous bridges connecting them. Pigweed spores are thin ellipsoidal in shape, with a smooth surface.

The thin pig bears fruit from the beginning of June to the first ten days of October.

• Alder pig ( Paxillus filamentosus)

A poisonous mushroom that grows in deciduous and mixed forests of the European territory of Russia, Germany, France, Poland, Romania, Italy, Spain, Belarus and other European countries. Forms a symbiosis with alder and.

The cap with a slight funnel-shaped shape and a slightly lowered wavy edge can reach a diameter of 8 cm. The color of the pig's cap is yellowish-brown or reddish-brown with an ocher tint. The surface of the cap is dry, covered with pronounced scaly cracks. The yellowish pulp has a dense consistency without a pronounced odor; as it ages, it becomes loose. Often located ocher-yellowish plates are scattered along the stem, often forming cellular weaves at the base. The leg of the alder pigwort is low, rarely exceeds 5 cm in length with a maximum diameter of about 1.5 cm. It has a pronounced narrowing in the direction from the cap to the surface of the ground.

Alder mushrooms bear fruit from late June to mid-September.

• Thick pig (felt) ( tapin ella atrotomento sa)

A rather rare species of pigs, found in European countries with temperate climates. It grows mainly in coniferous forests on uprooted roots, old stumps or fallen pine needles.

The hat is quite large in size, with the edges tucked inward, and can reach 20 cm in diameter. As the fungus grows, its shape can take on a disproportionate shape, resembling an elongated tongue. The surface of the cap, painted brown or olive-brown, is slightly velvety, dries out and cracks with age. The pulp of a thick pig has a watery consistency, without a distinct odor, and is yellowish in color. The plates are light yellow in color; when pressed, they change color to dark brown. The short olive-brown or brown leg with a fleecy coating has a dense, fleshy consistency and is quite often shifted to the edge of the cap.

• Tapinella panus, or ear-shaped pig ( Tapinella panuoides)

The fruiting body of the mushroom consists of a hard cap, reaching a size of 12 cm, and a small stalk, which is sometimes practically absent, growing and merging with the cap. The cap of the mushroom is fan-shaped; less common is the ear-shaped mushroom with a shell-shaped cap. The edge of the cap is uneven, with frequent teeth or waves. The surface is slightly velvety in young specimens, but in old mushrooms it becomes absolutely smooth. The color of the cap ranges from yellowish-brown to ocher. The ear-shaped pig has a rather dense, slightly rubbery flesh of a yellowish-cream or light brown color; when pressed, the flesh does not change color, and has a pronounced resinous-pine aroma.

Earwort is widespread in the coniferous forests of Russia and Kazakhstan; it grows in groups or singly, preferring to settle on fallen pine needles or on dead wood of coniferous trees. The pig often chooses the walls of wooden buildings as its habitat, which causes them to rot.

The ear-shaped pig is a mildly poisonous mushroom that is not eaten due to the presence of toxins in its fruiting body that provoke hematopoietic disorders.

• Paxillus ammonia virescens

Poisonous mushrooms that grow in Italy, Portugal, Germany, France, Spain, England, Sweden and some North African countries. This mushroom is common in city parks and gardens at the foot of deciduous and coniferous trees, although it is found in forests on the edges and along the banks of small rivers.

The mushroom is short (up to 10 cm in height) with a fleshy, dense cap, painted in beige-brown tones with a barely noticeable olive tint and a diameter of no more than 12 cm. It appears en masse in the fall. Pigweed spores are quite large, reaching 6 microns in size, and brown in color.

• Paxillus obscurisporus

From early spring to late autumn they are found in coniferous forests, on the edges of oak and linden groves, as well as open pastures. The hat, colored light brown or golden brown, has a slightly wavy, raised edge. Its diameter ranges from 4 to 13 cm. The white flesh with a brown tint has a pleasant, mild odor. The height of the leg, slightly expanding from the surface of the ground to the cap, does not exceed 8 cm, and its color varies from gray to yellowish. The plates on the underside of the cap are golden brown or reddish in color.

Pig mushrooms Paxillus obscurisporus bear fruit from early summer to autumn.

• Paxillus rubicundulus

It has a characteristic funnel-shaped cap up to 15 cm in diameter, with a smooth or velvety surface. The color of the pig's cap can be brown, yellowish-brown, gray-brown, rusty-ocher with a reddish tint. The color of the pork flesh varies from white to yellow-brown, changing to red-brown when cut. The leg is up to 8 cm high, cylindrical in shape, yellowish in color, and becomes reddish-brown with age. The plates are frequent, thin, yellowish-red or yellow-brown in color, becoming dark brown at the point of contact.

This variety of pigs is widespread in all European countries. It prefers moist lands along river banks, as well as light forests, in which it forms a symbiosis with alder.

• Pig mushroomsPaxillus vernalis

They grow in the mountain forests of North America, in which they form symbiotic relationships with aspen and birch. They are also found in Estonia, Denmark and Great Britain. The mushroom bears fruit from late summer to mid-autumn.

The cap is fleshy, convex, with a smooth or slightly rough surface, painted in various shades of yellow-brown. The yellowish, dense flesh of the pork has no distinct odor; when cut, it acquires a reddish-brown color. The height of the leg can reach 9 cm, and the maximum diameter is 2-2.5 cm. The color of the leg matches the color of the cap. The plates are yellowish or pale olive, often fused together.

Many people love these mushrooms for their unique taste and ease of cooking. Experienced mushroom pickers say that pig mushrooms are quite edible, they just need to be prepared correctly. To do this, they need to be boiled and strained.

However, experts talk about their toxicity and inedibility. Mushrooms get their name from the dark spots that appear on them when touched.

They were first described in the last century. In scientific works the name thin svinushka is used, which belongs to the svinushka family. People have several names - solokha, pig's ear, black milk mushroom.

In the photo, pigs can be confused with milk mushrooms. They have large caps - up to 17 cm in diameter, which are concave inward. The cap is rolled up at the edges. In young mushrooms it is brown, while in older mushrooms it is grayish.

The pig has a small leg - no more than 10 cm, the same color as the cap. The inside of the mushroom is dense, creamy and odorless. In summer it is often attacked by worms, so you need to be careful when collecting.

Despite the fact that in the last century it was recognized as conditionally edible, in current reference books it is indicated as poisonous and unsuitable for food.

Where can I find pigs?

Mushrooms grow from the very end of spring until the onset of cold weather. They can be seen on tree stumps, swamps, bushes and even abandoned anthills. They are almost never found alone and grow in large groups.

The pig loves damp and shady places. Very often found under birch and oak trees, sometimes it can grow on trunks. Rarely appears under coniferous trees.

Mushrooms bear fruit every year. Most often, mushroom pickers prefer to collect young pigs; they are much denser inside than old ones.

Why is the mushroom not edible?

After research, the medical community recognized pigs as poisonous.

Many gourmets, despite medical prohibitions, continue to collect and prepare pigs for food.

Their main argument is: “the grandfathers ate and nothing happened to them.” They claim that the mushroom just needs to be cooked correctly.

According to experienced mushroom pickers, the pig needs to be thoroughly boiled with the onion, and not just once, but 3 or 4 times. In this case, they explain the poisoning by the fact that other poisonous specimens were collected.

More detailed descriptions of pig mushrooms note the presence of a pigment that has antibiotic properties and an acid that destroys tumors.

Of course, this is not at all enough for them to be eaten, but the mushroom is used in the production of medicinal products.

Toxic properties of the mushroom

In the course of research, the characteristics of Solokha were established that do not allow them to be edible:

• The mushroom remains poisonous even after repeated heat treatment. The reason for this is the lectins and muscarines it contains, which retain toxins even under high temperature influences.
• After consumption, autoimmune processes begin in the body, which lead to a deterioration in the functioning of the kidneys and liver, up to their failure, which can be fatal.
• The structure of the mushroom resembles a sponge. Due to this, the pig is able to retain radioactive isotopes such as cesium and copper inside itself.
• Poisoning may appear after a certain time. Toxins can accumulate in the body for a long time. Children are most susceptible to poisons.

Despite disparate opinions, it is still better to trust doctors who say that the mushroom is toxic.

There is no point in risking the health and life of your loved ones and, of course, yourself.

In the photo, pig mushrooms can be distinguished from others quite easily, but in practice this can be quite difficult.

Therefore, it is better to be careful and just pass by.

When picking mushrooms you need to use some simple rules:

• Do not put old mushrooms in the basket;
• It is better to look for them further in the forest. There is no need to collect mushrooms growing near highways and roads; they accumulate harmful substances.
• Fresh mushrooms collected with your own hands must be thoroughly boiled to protect yourself from possible toxins.
• Mushrooms cannot be stored for a long time, even in the refrigerator.

Photo of a pig

Svinushka thin comes from the genus Svinushka. In popular names it can be referred to as: solopena, solokha, duni, dunka, pig's ear, svinukha, pig's ear, pig's ear.

HAT: The pig's cap reaches sizes from 12 to 20 centimeters, but most often it is found no more than 15 centimeters in size. At a very young age, the pig's cap is slightly convex with rolled edges, in middle age it becomes flat and slightly depressed, and in old age it takes on a funnel-like appearance. The color of the mushroom cap ranges from olive-brown to gray-brown. In wet weather the cap is sticky, when dry it is fibrous and fluffy to the touch, and darkens when broken. The cap has pseudo plates called Hymenophores.

LEGS: The length of the thin pig's leg is no more than 9 centimeters, and its diameter does not exceed two centimeters. To the touch, the pig's leg is smooth with a matte feel, and in color, like the cap, or slightly lighter than the cap.

FLESH: At a young age, the flesh of the thin pig is dense and soft, at a later stage of life it is mostly loose. Often the flesh of the mushroom is wormy, especially in old mushrooms.

TIME AND PLACE OF GROWTH

EDIBILITY

Thin pork contains a toxin called “Lectins”, which are not destroyed when boiled. Another poisonous feature of the tonka pig is the ability of the fungus to accumulate radioactive substances such as cesium and the heavy metal copper.

Although some mushroom pickers try to get rid of toxins in a thin pig by boiling, and this works, it is worth considering that even with twice boiling and draining the solution, all the toxins do not come out of the pig. For example, children may suffer from this; if the remaining toxins are not visible externally to an adult, then they can be deadly for a child. Moreover, any toxins are harmful to the body and can be carcinogenic.

Symptoms of pig poisoning include vomiting, diarrhea, and abdominal pain. Pallor, jaundice, decreased diuresis and, in severe cases of poisoning, oligoanuria appear. In severe cases, poisoning with small pigtail can lead to death.

THE NUTRITIONAL VALUE

OPINIONS FROM FORUMS

Besides us, my friends also really love thin mushrooms, but they prefer to collect more noble mushrooms, but when they are not there, they collect thin mushrooms.

Marina: If you collect thin pork at a young age, and then boil it twice and fry it in a frying pan, then I think that all its toxins come out. At least we collect this mushroom, not often, but we collect it and have never been poisoned by it. In terms of taste, it seems to me that it is in no way inferior to fried porcini mushrooms, although this is all for everyone. Thin pork

in common people it is called tenderly dunka, dunyasha, thin-legged pig, pig's ear, the official Latin name is Paxillus involutus.

The most controversial mushroom on the issue is whether it is edible or poisonous. During Soviet times, it was considered an edible mushroom (after preliminary boiling). In the modern world, after the latest research, it is equated to poisonous mushrooms. However, in Russia there have been no recorded cases of poisoning with pigweed (let alone with a fatal outcome). Does this mean that in Russia svinushki are non-poisonous, unlike in France, where the climate is different and warmer + deaths from eating svinushki. Or maybe it’s just a matter of our medicine, and doctors simply cannot diagnose death from pig poisoning? In any case, eating thin pigs is like Russian roulette. Which jar of delicious salted pigs, lovingly prepared for the winter, will reach the limit of the amount of muscarine poison in the body and... Some people eat pigs for decades, and even many generations, and nothing. And even in our time, you can often find this mushroom in markets, whose sellers position it as edible and tasty. I used to love eating them, especially when salted (and especially collecting them at a young age). But under the influence of disappointing results on pigs made by modern scientific minds, I stopped collecting and eating them.

The thin pig has a cap from 3 to 20 cm in diameter. At first the cap is convex, then becomes flatter. There is a funnel-shaped formation in the center of the cap. The cap has a yellow-ocher, red-brown, yellowish-brown color.

The stem is 2-3 cm in diameter, the same color as the cap, only several tones lighter. The flesh of the mushroom is soft and loose, and gradually darkens when cut.

It grows almost everywhere from deciduous forests to vegetable gardens and garbage dumps. No clear habitat of the little guinea pig was found.

The thin pig is similar to the thick edible pig, which is less common and has a thicker leg (up to 10 cm).

Photos of the little guinea pig (Paxillus involutus)

Thin pig in pictures

1. Presentation of tonka svinushka in modern books on mushrooms:

2. As they wrote about the thin pig in the books of the USSR:

The best descriptions and photographs about the thin pig are only the video and, of course, personal experience.

Mushroom Svinushka in the photo

Svinushka is a lamellar mushroom that grows in large groups in forests of various types, from July to October, and can form mycorrhiza. In recent years, pigweed has been classified as a poisonous mushroom (it can cause poisoning, even death). It contains substances that lead to a decrease in red blood cells in the blood. Moreover, the manifestation of poisoning depends on the individual characteristics of the human body and can occur either a few hours later or several years after consuming these mushrooms.

Previously, pig mushroom was considered an edible mushroom and was even accepted into government procurement. In all old books it is designated as an edible mushroom. Currently, views on it have changed. It turned out that the pig contains an antigen that causes the human immune system to produce antibodies. Moreover, the effect of this antigen on the body depends on the susceptibility of each person. Some may experience excessive production of antibodies, resulting in allergic shock. Signs of poisoning may take several hours or several years to appear, as the toxin can accumulate in the body. Kidney function is impaired, which can lead to death. Treatment consists of maintaining kidney function.

Thin pig in the photo

Thin pig (Paxillus involutus) is a lamellar mushroom, in some sources referred to as pig's ear or dunka. It grows singly, in small groups or in numerous colonies from mid-June to early November, easily tolerating the autumn drop in temperature. Grows in deciduous, mixed and coniferous forests, parks and gardens. In autumn you can find a lot of pigs in the willow groves.

Favorite habitats are moist areas of soil in lowlands and near swamps, open forests, parks, vegetable gardens, and fallen tree trunks.

The mushroom is considered poisonous.

The cap is 5-15 cm in diameter, in young specimens it is convex, fleshy, light olive or greenish-beige, with a strongly turned-up edge, with dense, thick light flesh, then open, with a depressed center, yellow-brown or gray-brown .

The plates are descending, soft, branched, yellow-ochre.

As you can see in the photo, the thin pig has a cylindrical leg, thinned downwards, 3-8 cm long and 1-2 cm thick, velvety, the same color as the cap:

The pulp is thick, soft, elastic in young mushrooms, loose and pale brown in mature mushrooms, brown in old mushrooms, darkens when cut. The smell of the pulp is pleasant, the taste is sour.

Fruits from July to November.

Until the early 80s of the last century, the thin mushroom was considered an edible mushroom, but after cases of mass poisoning were reported in several countries, doctors unanimously classified it as poisonous. It turned out that as a result of frequent consumption of this type of pig, an accumulation of antibodies occurs in the human body that destroy red blood cells. This, in turn, leads to serious disturbances in kidney function. In addition, it turned out that the thin pig easily accumulates heavy metals in its tissues, which also have a destructive effect on the human body.

Based on the description, it is impossible to confuse this pig with other mushrooms.

Description of the fat pig mushroom

Fat pig in the photo
Paxillus atrotomentosus in the photo

Fat pig (Paxillus atrotomentosus), or black pigwort, is a rare lamellar mushroom that grows singly and in small groups from mid-July to early November on the trunks, roots and dead wood of coniferous and deciduous trees.

The fat pig mushroom is conditionally edible.

The cap is fleshy, 10-30 cm in diameter, initially hemispherical, then becomes flat or concave with a tucked edge, thick, fleshy, reddish-brown or light chestnut. The surface of the cap is smooth, dry, velvety. The plates are descending, frequent, butter-yellow or ocher, soft, easily separated from the flesh of the cap.

The leg is very thick, thickly velvety, black, whitish-yellowish under the cap, 3-9 cm long, 2-5 cm thick.

The pulp is dense, fleshy, light brown in color, darkens when cut, elastic, with a pleasant mushroom aroma and bitter taste. In air it quickly turns brown.

Spore powder is ocher. The velvety cap and black velvety stem make the mushroom very beautiful.

Fruits from August to November.

Like the thin one, this mushroom cannot be confused with other mushrooms by description.

The mushroom is not tasty, but after boiling it can be used in a mixture with other mushrooms. Thick pig belongs to the fourth category of mushrooms. After preliminary boiling, it can be boiled, fried and pickled.

This video shows different types of pigs: