Umbrella mushrooms in batter. Edible umbrella mushroom and its doubles

Umbrella mushrooms are the fourth category, which belong to the champignon family and have a very original umbrella appearance and excellent delicious taste. Experienced mushroom pickers value them very much and consider them one of the best. Only the caps of young mushrooms can be used for food, as their flesh has a delicate, loose structure and a pleasant aroma. The legs, as well as old and large specimens, are unsuitable for food and preparations due to their rigidity.

Description of the species

The name of the species justifies itself: an adult mushroom reaches 45 cm in height, and the diameter of its outstretched cap can be more than 35 cm. In size and shape, it really looks like a child’s umbrella. Most of The slightly pubescent surface of the caps of young specimens is covered with scales, only the middle remains smooth and has a darker color than the main one. Old mushrooms usually lose their scales. The hollow legs, which can be either smooth or ribbed, have three-layer rings that move freely from bottom to top and back.

Umbrella mushrooms: edible mushrooms (video)

Edible umbrella mushrooms

In the groves, forests and fields of our country there are four types of edible umbrella mushrooms; there are also several poisonous varieties.

White

The white or field umbrella mushroom (Macrolepiota excoriata) is characterized by a grayish-white or cream-colored, fleshy, scaly cap that is ovoid initially and becomes flat as it grows. The plates are spaced frequently and freely. In young mushrooms they are white in color, which becomes brown or brown over time. The height of the hollow, slightly curved, cylindrical leg of white color ranges from 5 to 15 cm. When you press it, it turns brown. The white flesh has a light, pleasant aroma and when cut, its color does not change. Fruiting begins at the end of June and lasts until mid-autumn.

Blushing

The cap of the red or shaggy umbrella mushroom (Chlorophyllum rhacodes) can be gray, beige or light brown in color and reach a diameter of 7 to 22 cm. Initially, it resembles an egg in shape, later it becomes bell-shaped, and at the end of growth it is completely flat. The smooth, hollow legs grow from 6 to 25 cm in height and change color to a darker color over time.

The white or cream-colored plates turn pink or orange when touched. White cap flesh with reddish streaks Brown easily breaks and separates into fibers. It has a pleasant smell and peculiar taste.

Motley

The diameter of the cap of the variegated umbrella mushroom (Macrolepiota procera) ranges from 15 to 30 cm. It is characterized by fibrous, loose flesh with a white, grayish or beige color and dark brown scales. Young mushrooms have a hemispherical cap with a dark tubercle in the center, which expands over time and resembles an umbrella.

White or gray plates are placed very close to each other. This type mushrooms with a light aroma combines the taste qualities of champignon and walnut. The collection season begins in June and ends in November.

Maiden

The maiden umbrella mushroom (Leucoagaricus puellaris) has a cap with a diameter of 5 to 10 cm. Initially it is ovoid, and then becomes bell-shaped with a small bump in the center. Its edges are covered with fringe. The skin of the white cap is densely strewn with cream-colored scales; as the mushroom grows, they become darker. The white flesh turns reddish when cut.

Smooth, hollow, cylindrical legs, up to 15 cm high and up to 1 cm thick, narrow at the top and thicken at the bottom. The plates are characterized by a frequent and free arrangement. This type of mushroom has a pungent odor, and its taste is much less pronounced than the others. Fruiting lasts from August to October.

Poisonous umbrella mushrooms

In addition to tasty edible umbrella mushrooms, there are also poisonous ones similar to them, poisoning with which often leads to serious consequences.

Chestnut

Chestnut umbrella mushroom or chestnut leopita (Lepiota castanea) also belongs to the champignon family, but is a poisonous mushroom. It has a very small cap, no more than 5 cm in diameter, bell-shaped, which later becomes flat. On its surface there are small fibrous scales of chestnut color, which form concentric rows.

The pulp is white or cream in color and has a rather pleasant smell. Interior the caps are filled with frequent, wide white plates. The legs, thickened at the bottom, have a height of up to 5 cm and a diameter of about 0.5 cm. The ring that initially forms on it quickly disappears. P It bears fruit from July to early September.

Comb

The comb umbrella mushroom (Lepiota cristata) is a member of the champignon family, and although it is less poisonous than the chestnut umbrella mushroom, If it gets into food, it can cause severe bouts of vomiting, diarrhea and headaches. Its caps barely reach 4 cm in diameter, at first they are ovoid and then open completely. The skin is white and covered with rust-colored scales. Very thin white plates are located quite often. The whitish-red legs, up to 4 cm high and about 3 mm in diameter, have a white ring that disappears over time. Fruiting lasts from July to October.

Place of growth

Both edible and false umbrella mushrooms can be found not only in a clearing or the edge of a deciduous grove, coniferous or mixed forest, but also in meadows, pastures and even in city parks and squares. They grow especially abundantly in warm weather after rain. They prefer fertile soils with good layer humus. It is found almost everywhere in our country.

How to cook

Cooking umbrella mushrooms is easy and quick, because you can even eat them raw in salads or on sandwiches. They are fried, stewed, soups are made with them, salted, pickled and dried.

Umbrella mushrooms in batter

Dish ingredients:

Mushrooms - 500 grams;
Flour - 2 tablespoons;
Egg - 3 pieces;
Onion (medium) - 2 pieces;
Cheese ( durum varieties) - 200 grams;
Vegetable oil - 5 tablespoons;
Table vinegar - 1 tablespoon;
Salt, black pepper.

Cooking method:

Peel the onion, cut into thin half rings, pour in vinegar, sprinkle with salt and leave to marinate for half an hour.
Peel the mushroom caps, wash and dry.
Beat eggs with flour, salt and pepper.
Cut large mushrooms into several pieces.
Heat the oil in a large frying pan, dip each piece of mushroom in the batter and fry on both sides for several minutes.
Place onions on mushrooms.
Grate the cheese on a coarse grater, pour it into a frying pan over the onions with fried mushrooms, turn off the heat and keep them on the stove for about five minutes so that the cheese melts.

These mushrooms can be served either hot or cold, sprinkled with chopped herbs. The dish turns out to be very original, tastes like chicken chops, and its preparation takes a minimum of time.

You know, there are such mushrooms - umbrellas. For some reason, few mushroom pickers collect them. It is for this reason that I allow you to post more photos mushrooms, and then go directly to the recipe.

Some people mistake umbrellas for toadstools or inedible mushrooms. Others prefer to put boletuses exclusively in baskets, without exchanging the second variety. But in vain. Umbrellas are quite edible, delicious, and do not taste like other mushrooms. Umbrellas belong to the champignon family.

Umbrellas grow in forest clearings and edges, several at a time. I have never seen them in large quantities. Usually you come across 1-2 clearings with 2-3 mushrooms on each.

Mushrooms with unopened caps are ok. It is better to fry whole frying pan-sized specimens. This recipe will be discussed below.

Ingredients for 1 large umbrella mushroom

chicken egg - 1 piece;
breadcrumbs - 2 tablespoons;
vegetable oil for frying - 1 tablespoon;
salt and ground black pepper to taste.

So, I’m returning from the forest with a basket full of mushrooms. Among other trophies, the basket contains 3 of these umbrella mushrooms:

Since the recipe for preparing these mushrooms is simple and does not take much time, and should be eaten after a long walk on the fresh air If you really want to, then the decision is definitely made to spend 15 minutes and fry the umbrellas first.

First you need to get rid of the hard leg. Just unscrew it from the cap and throw it away. Then rinse the mushroom under running water and scrape the cap with a knife. Brownish spots and plaque come off easily. Beat the egg into a flat plate and beat it with a fork. Dip the pancake cap in the egg on both sides. Then sprinkle the cap with breadcrumbs. And place in a hot frying pan with vegetable oil. Add salt and pepper to taste.

Fry the umbrella mushroom like a pancake. 2-3 minutes on each side until golden brown. Then reduce the heat, cover the pan with a lid and simmer for another 5 minutes.

Snack on a prepared mushroom, similar to a white fish steak or chop chicken breast. And start processing other mushrooms.

True story: Last time I picked almost a full basket of mushrooms, I’m leaving the forest. I see 3 umbrellas at the edge of the forest - 2 large ones with open caps and one small one. I cut it off and place it on top of the rest of the mushrooms. I am going home. An oncoming passer-by asks me:
– What kind of mushrooms are these? I don't know anyone like that.
“These are umbrellas,” I answer.
-Are they edible?
“Of course,” I answer. - Do I look like a person who eats toadstools?

The umbrella mushroom is one of the most delicious representatives of the mushroom kingdom. It is considered one of the varieties of champignons, although it differs from them both in appearance and taste. It belongs to the group of saprophytes, that is, those that grow on decomposing organic debris. This mushroom is distributed throughout the world, and in our country there are five of its varieties.

Despite such features, many mushroom pickers do not take it. Maybe because the edible umbrella mushroom looks like a fly agaric? But knowledgeable mushroom pickers are happy to collect young umbrellas, which grow in one place every year. Those who want to try the pleasant nutty taste of this mushroom need to know how to distinguish it from poisonous ones, where it grows and how to cook it correctly.

Characteristics of umbrellas

Why was this mushroom called that? This will become clear when you see old mushrooms. If in youth their cap resembles an egg, then with age it opens up and becomes like an umbrella: flat, often with a small tubercle in the middle, on a long thin stem. Even in size, this mushroom is not inferior to an umbrella, albeit a child’s one. It grows up to 40 centimeters in height, and the cap is usually 25-30 centimeters in diameter. You need to know that the umbrella mushroom is edible only at a young age. It grows from late July until cold weather. Usually appears in the same place every year.

Therefore, experienced mushroom pickers after warm summer rains go on a "silent hunt". Since this mushroom is a saprophyte, it loves soils rich in humus and is most often found in pastures, fields or along roads. In the forest, the umbrella mushroom chooses places where there is a lot of fallen leaves, branches and other plant debris.

How to distinguish an umbrella from poisonous mushrooms?

Many mushroom pickers are afraid to take this tasty saprophyte because it looks like a fly agaric. It also has a "skirt" and speckles on its cap. But still there are many differences:

the three-layer ring on the umbrella leg slides up and down easily;
The edible mushroom does not have any remnant of the cover on the stem, like poisonous ones;
the fly agaric has a smooth and shiny cap, while the umbrella has a matte cap;
the specks of the fly agaric are sparse, but of the umbrella they appear with age, as if the skin is cracking, and central part it stays smooth.

But the danger of collecting these mushrooms is also that there is a poisonous umbrella mushroom. There are also several types of them. Some simply cause stomach upset, but some are deadly poisonous. Therefore, you need to know their signs.

Poisonous umbrella mushroom

The scientific name of the umbrella mushroom is macrolepiote. It is clear from him that he is very big size, because “macro” is “large, large”. But there are also smaller umbrellas in our forests, which are simply called lepiots. The most common of them are lilac and comb lepiota. You need to know them well because they are inedible. What are the characteristics of a poisonous umbrella?

The most important thing that distinguishes it from edible food is small size. The diameter of the cap of an adult mushroom is usually 2-6 centimeters, the maximum it can reach is 12 centimeters.
All lepiots are similar to fly agarics in that the cap is decorated with the remains of a blanket that covered the small fungus when it climbed out of the ground.
Poisonous umbrellas smell unpleasant.

Rules for collecting and eating mushrooms

Types of umbrellas

Five types of these mushrooms are common in our forests:

white umbrella;
blushing;
motley;
and a very rare species listed in the Red Book - the maiden umbrella.

About them characteristic features You can guess it by the name, but it’s better to know the most common mushrooms well, so as not to make mistakes when collecting.

Variegated umbrella mushroom

This lamellar mushroom is very common in our forests. It actively bears fruit in August-September, but individual specimens can be found in July and October. These mushrooms grow in groups, in the same place every year. The mushroom cap is ovoid, the edges are curved inward and connected by a veil. With age, it opens up and becomes flat with a small tubercle in the middle, reaching a size of 25-30 cm.

The surface of the cap is dry, brownish or gray in color. It is all covered with brown scales, which turn into white flakes at the edges. The pulp is cotton-like, with a pleasant nutty odor. The plates are white, brittle, and slightly pinkish with age. The leg is straight, thin, slightly widening downwards, hollow inside. There is a movable ring at the top. It is brown in color and cracks with age. The variegated umbrella mushroom is considered the most delicious representative of this species. It is fried, salted and even dried. And in France it is valued as a delicacy. Only young mushroom caps are eaten. Sometimes this species reaches enormous sizes - up to 50 centimeters in diameter. Then it is called “big umbrella”. But such specimens are rare.

White umbrellas

These mushrooms grow mainly in fields, along roads, in meadows and pastures. You can find them on lawns in parks and vegetable gardens, as they prefer places well lit by the sun. They are less common than the variegated varieties, but they are also edible and tasty. The white umbrella mushroom is quite small in size. The cap only grows up to 10 centimeters when opened. But only young, egg-shaped mushrooms can be eaten. The leg is very thin, with a slight thickening at the base and a pedicle ring at the top. It can be distinguished from its inedible counterparts by its pleasant smell and always white pulp and plates.

Girl's umbrella

In some books it is not classified as a member of this family, but as a mushroom. The maiden umbrella mushroom is very tasty, but is quite rare, even listed in the Red Book. It is distributed mainly in the south of Europe or in the Primorsky Territory. How to recognize it? Like all umbrellas, the cap first has an ovoid shape, opens with age, but does not grow to a large size - on average 6-10 centimeters. Its color is light hazel, often almost white, darker in the middle. The edges of the cap are thin and fringed. The color of the pulp is white, and the plates darken slightly when touched. The entire surface is covered with large scales, which become darker in color over time. The leg is very thin, widening towards the base, light in color.

Umbrella mushroom blushing

This variety is similar to the Pied and Large Umbrellas, but has some special features. It is sometimes called shaggy due to its large flake-like scales that are brown in color and square shape. This is a medium-sized umbrella - it can be about 20 centimeters in diameter. And the leg can grow up to 25 centimeters. Appearance it has, like all umbrellas: at first the cap is ovoid, then it opens, there is a thickening at the base of the stem and a movable ring. Its peculiarity is the reddish color that appears with age and the fact that the flesh changes color when damaged: first it becomes yellow, then orange and finally turns red. This mushroom is found in light coniferous forests with acidic soils.

How to prepare umbrellas?

This is one of the most delicious mushrooms, and it’s very easy to prepare. Umbrellas can be fried immediately after first cleaning and rinsing them under running water.

They are very tasty with potatoes and onions or simply fried on sunflower oil. Unusual dish it turns out if you bake umbrellas in the oven with herbs and garlic. Gourmets will like it if, before frying, soak the gibs in milk for several hours, and then boil them a little and let the water drain. You can make soup from umbrellas, salt them, dry them and pickle them. They cook very quickly, the only condition is that you only eat young caps. The legs are not eaten as they are very tough and fibrous. In an old umbrella, the pulp becomes unsuitable for food. Once you try this delicious mushroom, you will never forget its pleasant and unusual nutty taste.

There are many mushroom lovers, but not everyone knows how to collect them. Many people pass by such a tasty mushroom, collecting conditionally edible ones.

From our article you will find out whether the umbrella mushroom is edible, get acquainted with its varieties, and also learn where to collect it and how to process it correctly.

Each of us at least once in our lives has seen on the edges of the forest, in groves, in mixed deciduous forests, a mushroom somewhat reminiscent of a pale toadstool. Most people just bypass it and never put it in their wallet. But as practice shows, in most cases people come across a very tasty and healthy umbrella mushroom.

Yes, it also has poisonous counterparts that are unsuitable for food, but if you know how to distinguish these two types of mushrooms, then you can safely collect umbrellas and cook from them delicious dishes. In our article we will introduce you to edible and poisonous types of umbrellas, and also teach you how to accurately distinguish them.

What is the correct name for an edible umbrella mushroom?

Scientific name of umbrella mushroom

This interesting name this forest dweller received it because of the characteristic structure of his cap. Visually, it very much resembles an open umbrella. That is why people who regularly pick mushrooms began to call it an umbrella. In fact, in the scientific community this mushroom has a completely different name. As a rule, scientists call the umbrella mushroom humic saprotroph. And to be more precise, saprotrophic mushroom, which feeds on organic matter decomposing in the ground.

IMPORTANT: Due to the fact that the umbrella mushroom, like a sponge, absorbs absolutely all substances from the soil, it is advisable to collect it in ecologically clean areas, and as far as possible from busy roads and industrial enterprises. If you collect such mushrooms in a place contaminated with chemicals, then with a high probability we can say that even an edible species will provoke poisoning of the body.

Edible umbrella mushroom: what does it look like, what can it be confused with?

Edible umbrella mushroom

As mentioned a little above, the umbrella mushroom has one distinctive feature, which allows him to stand out from his relatives. An adult mushroom has a cap that resembles an umbrella. Under favorable conditions, its diameter can reach 35 centimeters. The length of the leg can also vary from 5 to 45 centimeters. As a rule, than larger diameter has a mushroom cap, the longer and thicker its stem.

The cap of the umbrella mushroom is covered with peculiar scales and is dry to the touch. If the mushroom grows very strongly, the skin on the cap begins to crack and a translucent fringe forms. The stem of the umbrella is slightly thickened at the base of the soil and has a characteristic movable ring.

The pulp of the mushroom has light shade, when grinding, it begins to release clear, pleasant-smelling juice. But only adult mushrooms look this way. If you find a young umbrella, it will look like an egg small size on a thin leg. True, it will have the same color, and there will also be scales on the cap.

Most often, this type of mushroom is confused with its poisonous counterparts or with pale toadstools. This is due to the fact that poisonous mushrooms can visually look like umbrellas - have a similar color, size and shape of the cap. But there are still differences between these types. We will tell you a little about them below.

Umbrella mushrooms - edible: varieties, description, photos

As you already understand, not all umbrella mushrooms are edible. Among this species there are also poisonous representatives that can cause harm to the human body. That is why we will now introduce you to edible species umbrellas. They can be easily collected throughout the mushroom season and consumed after heat treatment.

Types of edible umbrella mushrooms:

White. This species has another name - field. It is called that because of its color and place of growth. As you probably already understood, its pulp has light color. It can be white, cream or light gray. Initially, this species has an ovoid cap, which over time opens up and becomes like an umbrella. Most often found in meadows, fields and open forest edges.

Motley. This type of umbrella, as a rule, is quite large in size. The mushroom cap is completely dry and covered with characteristic brown scales. Small dark brown growths are also clearly visible on the cap. That is why this type of umbrella has a darker shade than other relatives. The flesh of the motley umbrella is cotton-like, with a pronounced nutty odor. Likes to grow in open, well-lit areas.

Blushing. The cap of this type of umbrella has a gray or brownish tint and a thin, almost white stem, which, as the mushroom grows, darkens and thickens at the base of the soil. The mushroom got its name due to the ability of the pulp to oxidize. If you break the umbrella cap, droplets of juice will appear on it almost immediately, which very quickly turns from transparent to reddish-brown. In addition, the red umbrella has more developed scales. Since visually they resemble a kind of fringe, sometimes a blushing umbrella is called shaggy. For growth it selects useful nutrients soil.

Maiden. This type of umbrella is listed in the Red Book, so it is almost impossible to find it in our forests. The mushroom differs from its relatives in that it does not grow to large sizes. As a rule, the cap, even in adult representatives, has a diameter of no more than 10 cm. The girl's umbrella has a light shade of flesh and a not very pronounced mushroom aroma.

IMPORTANT: Edible umbrellas also include mastoid umbrella. By taste qualities it is practically no different from its relatives, but only its cap is considered edible. The stem of this species is very bitter. In view of this, it is better not to eat it. Therefore, if you collect these particular umbrellas, then immediately remove the stem.

Mastoid. It has a matte light brown cap, the edges of which are lowered down. During the dry period, the skin on the cap begins to crack and a peculiar pattern is formed on it. The main difference between the mastoid umbrella and other relatives is the presence of a pronounced tubercle in the very center of the cap. Visually, it resembles a brownish nipple.

Umbrella mushrooms - poisonous: varieties, description, photos

Well, now let's look at the types of poisonous umbrellas. You need to know them, because if you cannot distinguish them from edible ones, you will bring home a poisonous mushroom that will cause great harm to your body.

Kinds poisonous mushrooms-umbrellas:

Comb. It has a light brown cap with a diameter of up to 5 centimeters. The entire surface of the cap is covered with brownish-orange scales. It has a thin leg up to 10 centimeters long. The stem is empty inside and has a pink and white ring. In addition, this type of umbrella has a rather unpleasant odor.

Chestnut. This type of umbrella is also called chestnut leotype. It has a small cap, which initially resembles an umbrella, but as the mushroom grows it completely flattens out. Another feature indicating the toxicity of the umbrella is the presence of concentric rows on the cap. The leg is thickened, but the ring on it may be missing. More precisely, only young mushrooms have it, but as soon as the stem becomes longer and thickens, it immediately disappears.

Chlorophyllum is dark brown. This umbrella double contains a hallucinogenic substance that negatively affects nervous system human, so it should absolutely not be eaten. Visually, this poisonous mushroom looks like an umbrella, but unlike the latter, it is fleshier and does not have a very high stem. The stem has a tuberous growth that is clearly visible above the surface of the soil. When broken, chlorophyllum immediately turns red.

The fly agaric is smelly. If you think that a fly agaric can only have a red cap, then you are deeply mistaken. Fly agarics exist in nature different colors. This species is considered very poisonous, so its consumption in 85% leads to death. Visually, the stinking fly agaric is very similar to a young umbrella. Therefore, inexperienced mushroom pickers very often confuse them and put it in their wallet. But if you look closely at it, you can see that it does not have the characteristic scales on its cap, and there is also an unpleasant chlorine smell.

How to distinguish an umbrella mushroom from a fly agaric, toadstool, poisonous mushrooms: comparison, similarities and differences

The main signs of poisonous mushrooms

If you carefully read our article, you probably realized that an umbrella mushroom can very easily be confused with a poisonous relative or double. For example, a white umbrella may have the same flesh color as a toadstool. In addition, the cap of poisonous mushrooms has a shape almost the same as an umbrella. Above we have already mentioned the stinking fly agaric, which is visually very similar to a young umbrella.

But unlike the latter, its cap and stem are covered not very pleasant smelling plaque. Therefore, if you smell it after cutting a mushroom, you will immediately understand that this is a toadstool. Another difference between mushrooms is dots on the cap. On an umbrella they are always of a dark shade - dark gray, dark brown, dark beige.

Poisonous mushrooms have white dots, sometimes with a greenish tint. And, of course, do not forget that most poisonous mushrooms have tuberous formation or so-called involucre, which wraps the leg slightly above the soil level. Umbrella mushrooms have a straight stem without growths with a slight thickening at ground level or at the base of the cap. This feature depends on the type of umbrella.

How to distinguish an umbrella mushroom from a champignon?

In principle, anyone can distinguish an umbrella mushroom from a common champignon. We most often see this type of champignon on store shelves, so there shouldn’t be any difficulties. Most often, this champignon chooses meadows, fields, gardens and even vegetable gardens for growth. He has White color pulp and hemispherical cap. The edges of the cap are connected to the stem with a white film. As you can see, visually the champignon is very different from the umbrella mushroom.

True, we must take into account that there are two more types of champignons - forest and field. They are visually more similar to an umbrella mushroom. They have a more spread-out cap with a barely noticeable tubercle in the very center. Perhaps the most noticeable difference between these two forest dwellers is the color and smell of the pulp. As for the smell of champignons, as a rule, it is almond-like. The color is also initially white, but if you cut the mushroom, it will begin to turn pink, and then the cut will become reddish or grayish.

Are umbrella mushrooms good for you?

The benefits of mushrooms for the human body

Surely you have heard that mushrooms can benefit the human body. Provided, of course, that they are edible and collected in right place. In view of this, we can say with confidence that the umbrella correct use can improve your well-being. It contains substances that have a weak antitumor effect, thereby inhibiting the development of benign neoplasms.

In addition, these substances have a positive effect on the body's cells, helping them to renew themselves regularly and do so correctly. Umbrella mushrooms also have a positive effect on hematopoiesis and to work of cardio-vascular system . And, of course, we should not forget that all mushrooms have very low glycemic index. Therefore, if you want to lose weight, be sure to include this product in your diet.

Can there be poisoning from umbrella mushrooms?

Umbrella mushroom poisoning

You can be poisoned by umbrella mushrooms in several cases. So, if you collect double mushrooms or poisonous fly agaric mushrooms, you will definitely get poisoned. Therefore, when going on a quiet hunt, try to inspect each mushroom as carefully as possible. Look closely at its color, smell it, if you suspect, break it and look at the juice. All this will help you avoid further problems.

You can also get poisoned edible mushrooms. If they are collected in an environmentally polluted place, the toxic substances they contain will begin to negatively affect the gastrointestinal tract and the person will show all the symptoms of poisoning. Problems with the gastrointestinal tract can also occur if you eat too many umbrella mushrooms. Since they contain substances that slow down the production of gastric juice, excessive consumption of this product can cause diarrhea, nausea and vomiting.

Where and when to collect umbrella mushrooms?

The umbrella mushroom grows in coniferous, deciduous and mixed forests.

As you probably already understood, you can find an umbrella mushroom absolutely everywhere. Since this mushroom is not particularly whimsical, it feels great wherever there is food for it. favorable conditions. For abundant fruiting, it needs enough moisture and light. In view of this, for growth it chooses sunny areas with a moderate amount of moisture. Depending on the species, it can grow either singly or in large groups.

You can find an umbrella mushroom in deciduous, coniferous and mixed forests. The first young mushrooms appear late May, early June. Umbrella collecting season ends late September, mid-October. As a rule, at the end of October, umbrellas disappear because for their normal growth, in addition to moisture and light, they also need warmth. That is why, even during cold periods in summer, you can observe a sharp decrease in the number of this type of fungus.

How to process umbrella mushrooms?

Rules for processing umbrella mushrooms

In principle, the processing of umbrella mushrooms is the same as any other. At the initial stage, you just need to clear them of dry grass, leaves and soil. Since the umbrella cap is dry and not very sticky, you can handle this task easily. Next, you will need to clear the leg of the soil and cut it off immediately. As a rule, the stems and caps of these mushrooms are boiled separately.

This is due to the fact that in some species they produce bitterness, which can spoil the taste. ready-made dish. If you are sure that you do not have such umbrellas, you can buy both the hats and the legs together. After you deal with the legs, you can begin to remove the scaly film from the cap. On final stage All that remains is to rinse the mushrooms in large quantities water and you can boil, fry or dry them.

Umbrella mushroom, pop - the largest: what does it look like?

Umbrella mushroom, pop

Umbrella mushroom, pop is a large umbrella mushroom with dense but juicy flesh with a pleasant aroma. This species is considered edible, although you must remember that the older the umbrella is, the rougher and less juicy its flesh will be. Visually, the umbrella pop is practically no different from its relatives from the Champignon family. It also has light flesh with a gray or beige tint, a straight leg and characteristic scales on the cap.

But the shape of the hat itself is slightly different. In young mushrooms it also has the shape of an umbrella, but as soon as the mushroom reaches its maturity, it becomes like a saucer with a small bulge in the very center. Some differences also apply to the legs. Initially it has a brownish color, but the older the umbrella gets, the more it turns brown and small dark-colored scales appear on it.

Video: Mushroom umbrella. Edible mushrooms

Although it is believed that umbrella mushrooms are not as common as other favorites culinary recipes, you shouldn’t ignore recipes for dishes that can be prepared from them. According to many experienced mushroom pickers and connoisseurs of mushroom dishes, the variegated umbrella mushroom is a very exquisite basis for preparing a hearty and unique-tasting lunch. Let's try to figure out how to prepare umbrellas.

How to cook umbrella mushrooms

It goes without saying that every housewife or cook has her own recipes. To say that there are a lot of them is not true. Due to the fact that umbrella mushrooms are not found as often as other representatives of edible mushrooms, they are prepared much less frequently than the same porcini mushrooms, butter mushrooms, honey mushrooms, etc. However, according to culinary specialists, many delicious dishes can be prepared from umbrella mushrooms, especially variegated ones, which are highly valued by connoisseurs.

So, you wondered how to cook umbrella mushrooms. Nothing could be simpler. Moreover, here you can give free rein to your imagination. So, for example, to know how to cook umbrella mushrooms in the form of a sauce, you need to do a few simple steps. First, wash the mushrooms, cut them into strips and simmer in own juice with finely chopped bacon, adding salt. Then we clean Bell pepper, chop and add to the mushrooms. When excess liquid When it evaporates, add flour, add cream, ketchup and a small amount of water and simmer for 5-8 minutes. You can add chopped pickles to the finished sauce.

Want to know how to cook umbrella mushrooms in the form of chops? Yes, very simple. Wash the mushroom caps, salt and pepper to taste, roll in flour and place in a heated frying pan with vegetable oil. Mushrooms are fried on both sides until golden brown.

No less interesting is the recipe for cooking umbrella mushrooms in batter. To do this, simply mix flour with eggs and water, then beat the mixture a little. The washed mushroom caps are dipped in batter and fried on both sides until a crust appears. Usually, to do this, it is enough to fry the umbrellas for 5 minutes on each side. As you can see, there is absolutely nothing complicated in solving the problem of how to cook umbrella mushrooms. As they say, there would be desire and imagination. The only thing worth paying attention to is that only mushroom caps are used, and it is advisable to use young mushrooms. They have a more delicate taste. Although adult umbrella mushrooms are suitable for many dishes.