What to cook from umbrella mushrooms. Edible parasol mushroom and its counterparts

Fans of quiet hunting often ignore umbrellas - they are too similar to poisonous counterparts and are not very attractive in appearance. Meanwhile, they turn out tasty, fragrant and original dishes. Moreover, these mushrooms are suitable for eating raw, they taste like boiled chicken breast. Cooking umbrella mushroom requires accuracy due to the fragility of the cap.

Appearance description

The mushroom has a telling name: a thin, rigid leg is covered on top with a wide flat hat, strongly reminiscent of an umbrella. In young mushrooms, an oval hat, similar to a microphone, tightly fits the stem. The objects of hunting are white, girlish, blushing and motley types of umbrellas.

As a rule, due to external resemblance to grebes and other poisonous mushrooms umbrellas are objects of hunting experienced mushroom pickers. actually distinguish edible mushroom from the poisonous double simply:

• the main number of scales is located along the edges of the cap, and not evenly, as in grebes;
• the leg ring is three-layered, and it can be easily moved up or down with your fingers, and in poisonous specimens it is motionless;
• the cut point does not change color upon contact with air;
• when the hat is broken, the umbrellas smell pleasant, the smell resembles wet Walnut. Inedible twins have an unpleasant odor.

Stuffed young mushrooms

For this purpose, only young umbrella mushrooms are suitable. cooking recipes stuffed mushrooms popular in Eastern Europe. You will need the following ingredients:

• egg-shaped caps of young mushrooms - 15 pcs.;
• mashed potatoes - 100 g;
• bulb - 1 pc.;
• ground cloves - 1 pinch;
• boiled carrots - 1 pc.;
• minced fillet chicken breast- 200 g;
• tomatoes - 2 pcs.;
• salt and black pepper.

How to properly clean fresh champignons for frying

Carrots are rubbed on a grater and mixed with minced meat and mashed potatoes. The resulting mixture is salted, peppered and ground cloves are added to it.

Vegetable oil is poured at the bottom of the deep skoroda and onion, cut into half rings, is laid out.

Hats for 2-3 minutes are placed in warm water to prevent breakage. After that, they are carefully stuffed and put in a pan close to each other so that the stuffing does not get enough sleep. Place sliced ​​tomatoes on top, add 200 ml of water, cover with a lid and put on a slow fire.

The dish is prepared in 25 minutes. Time is counted after boiling water.

Huge representatives of this species are often found in forest areas, resembling giant umbrellas, lined up in a characteristic "witch's circle".

These reach a height of 0.35-0.45 m, and the diameter of the cap reaches 0.25-0.35 m. In young specimens, the plates are closely pressed against the stem, with age they turn into a horizontal arrangement. There are many types of umbrellas, the main ones are presented in the table.

Photo gallery

Most edible mushrooms, growing on the territory of our country, there are poisonous twins, and the umbrella species is no exception in this regard. false or inedible parasol mushroom comes in two main varieties:

• lead slag chlorophyllum (Chlorophyllum molybdites);
• dark brown chlorophyllum (Chlorophyllum brunneum).

Both species, due to the soil and climatic features of our country, are not widely distributed in Russia and are found mainly in America, Eurasia, Australia and Africa.

Umbrella mushroom: collection features (video)

Many inexperienced mushroom pickers confuse Macrolepiota with fly agaric . However, these two species are easily distinguished by the following features:

• the presence of a three-layer ring on the Macrolepiota stem, which can be easily shifted both up and down;
• umbrellas completely lack the remains of a bedspread on the leg;
• Amanitas have a smooth and shiny cap, while Macrolepiota is characterized by a matte surface.

Edible umbrellas are characterized by pronounced cracking of the skin, but in the central part it always remains intact.

Distribution area

Umbrella belongs to the category of saprotrophs and prefers sandy soils in light forests. Quite common in meadows and forest edges, and also feels good in forest clearings or clearings. In some years it can be found in open areas, in Lately becomes a frequent visitor to the territory of forest parks and household plots. It grows best in temperate climates.

Fruiting occurs from early summer to mid-autumn. The lamellar mushroom grows singly or in small groups. The species is prone to the formation of "witch circles".

Cooking methods

Preparing dishes from Macrolepiota is very simple. These mushrooms are suitable for making soups, very tasty and nutritious main courses, cold appetizers.

Cook fragrant soup from umbrellas even novice housewives can do it:

• rinse and soak the mushrooms for a couple of hours in cold and salted water;
• rinse the mushrooms again and cut into medium-sized pieces;
• slice onion and potatoes;
• grate peeled carrots coarse grater;
• sauté on vegetable oil onions with carrots until tender;
• pour mushrooms with water, bring to a boil and cook for 20-25 minutes;
• add potatoes to the soup, and after 15 minutes add sauté and spices and cook until tender.

Mushroom soup should be served with fresh herbs and fresh sour cream.

Baked umbrellas, which are prepared according to the following recipe, have a unique mushroom aroma and delicate taste:

• carefully clean and rinse the mushrooms, remove the legs completely;
• beat eggs with salt and chopped garlic in a blender;
• Dip mushroom caps in egg mixture and roll in breadcrumbs.

Received mushroom blanks can be baked in the oven or fried in a hot frying pan until golden brown. You can use such a dish not only hot, but also cold.

The motley umbrella mushroom is an edible relative of the well-known champignons. Therefore, you can cook the most from them variety of dishes. Umbrella calories in fresh is 22 kcal for every 100 g.

When collecting these mushrooms, they should not be confused with the poisonous pinking umbrella. You can distinguish an inedible species by the characteristic pulp Pink colour, which after pressing becomes even more bright color. Also edible umbrella has a characteristic nutty aroma, and its cut never darkens in the air.

Mushroom umbrella in batter "like a chop" - step by step photo recipe

The taste of the umbrella mushroom resembles champignon, to whose family it belongs. And the large size of the hat (only they are used) allows you to cook dinner from a pair of umbrellas.

Of course, you shouldn’t beat off the hat, and the name “Chops” was assigned to this dish due to the similarity in appearance, some taste qualities and the cooking process itself.

Cooking time: 20 minutes

Quantity: 2 servings

Ingredients

• Mushrooms: 200 g
• Water: 100 ml
• Eggs: 2 pcs.
• Flour: 5 tbsp. l.
• Salt: to taste

Cooking instructions

Rip off the legs.



Wipe the dark plates from the top of the hats with a wet sponge.



Immerse the hats, cut into sectors, in boiling water for a couple of minutes.





Dilute eggs with water.



Loosen the batter with a whisk. Salt.



Salt the umbrella in the same way, each sector of which is then dipped in batter.



Drop the pieces into the hot oil.



When the bottom is browned, brown the other side as well.



Put the finished mushroom chops on a plate. Their juicy sweetish-meaty taste and golden brown batter and ask for a knife with a fork! With a neutral garnish in the form mashed potatoes These relatives of champignons are simply amazing!



How to fry an umbrella mushroom

According to experts, fried umbrellas taste very much like chicken meat. The main thing is to prepare them correctly. The cooking process itself consists of the following steps:

1. Hats are separated from the legs. They are not suitable for frying, as they become hard and fibrous. Once dried and ground to a powder, they can be used to flavor broths.
2. The surface of the caps is cleaned of scales and washed under running water.
3. After drying, cut into 3-4 parts and roll in a mixture of flour and salt.
4. Fry in butter or vegetable oil.

Frying time should be no more than 5-7 minutes or until lightly browned. If the mushrooms are overexposed in a pan, they become hard and dry.

Variant with onions and eggs



There are other recipes fried umbrellas. For example, with onions and eggs. For cooking you will need the following:

• fresh mushrooms medium size - 5 pcs.;
• 1 medium-sized onion;
• eggs - 3 pcs.;
• sour cream - 3 tbsp. l.;
• greens to taste;
• oil for frying;
• salt and spices to taste.

Cooking:

1. Fry the chopped umbrellas and onion until lightly browned.
2. Top with a mixture of eggs, sour cream, salt and spices.
3. Cover the pan with a lid and cook until the eggs are done.

If desired, the recipe for fried umbrellas with onions and eggs can be supplemented with cheese. To do this, grate it on a coarse grater and sprinkle on top a few minutes before readiness.

How to pickle



Fans of blanks may like pickled umbrellas. To prepare them, you will need the following:

• 2 kg of peeled mushrooms;
• 2.5 liters of water;
• 6 art. l. salt;
• 10 g citric acid;
• 2 tbsp. l. Sahara;
• cloves, cinnamon and pepper to taste;
• 5 st. l. 6% acetic acid.

Process step by step:

1. Mushrooms are sorted and washed from sand and other contaminants.
2. Boil in lightly salted water until they sink to the bottom.
3. Boiled umbrellas are thrown into a colander and allowed to drain.
4. The marinade is prepared from the ingredients described above.
5. After boiling, mushrooms are lowered into the marinade and poured into vinegar.
6. Boil for 10 minutes.
7. Packed in sterilized jars and sealed.

In order for dishes and preparations from umbrellas to be truly amazing, the following recommendations must be observed:

1. Freshly picked mushrooms are considered the most delicious. Therefore, they should be cooked or processed immediately after collection or purchase.
2. Connoisseurs mushroom dishes unopened umbrellas are considered the most delicious. They are especially delicious fried.
3. These mushrooms cannot be soaked in water. Having absorbed moisture, they will become unsuitable for frying.

Umbrellas are tasty, widespread mushrooms. At proper cooking they are very nutritious and mouth-watering dishes. Gourmets even grill along with vegetables and meat. They can also be used for winter conservation, drying and freezing.

It will be interesting for beginners and experienced lovers of quiet hunting to learn how to cook umbrella mushrooms. Those who have not yet heard of such an inhabitant of the forest will be interested in basic information about appearance, properties, rules for the preparation and processing of the product.

What does an umbrella mushroom look like?

Edible umbrella mushrooms fully justify their name. In the process of growth forest gifts open their hats, previously adjacent to the legs, in the likeness of an umbrella. However, many mushroom pickers do not know the special signs that confirm the edibility of the mushroom and distinguish it from its counterparts-toadstools and undeservedly bypass delicious mushrooms side.

Umbrella mushrooms - benefits and harms

umbrella mushrooms, beneficial features which will be described below, can become not only delicious delicacy, but also valuable product capable of improving health.

1. Mushrooms are rich in fiber, proteins, fats and carbohydrates. Short glycemic index product allows you to use it effectively in diet menu when losing weight.
2. The "umbrellas" contain the lion's share of vitamins B, PP, C, E, K, and many different elements. In addition, they contain anti-cancer components and natural antioxidants that have an antitumor and antibacterial effect, a rejuvenating effect.
3. All valuable elements in the complex help cleanse blood vessels, lower cholesterol, strengthen the cardiovascular, nervous and endocrine systems.
4. It is not recommended to use umbrella mushrooms for diseases gastrointestinal tract, liver and pancreas. It is contraindicated to give the product to children, to use by pregnant women.

How to clean umbrella mushrooms?

The following information will help you figure out how to process umbrella mushrooms. Depending on the type of technology pre-training forest dwellers may differ slightly, but the basic points remain unchanged.

1. In most varieties of umbrellas, the legs are not suitable for food due to excessive fibrousness and rigidity. Therefore, the first thing to do is to remove these parts by “unscrewing” them from the hats. You should not rush and throw away a seemingly unnecessary product: it can be dried, ground in a coffee grinder and used as a mushroom seasoning.
2. Small-scaled hats are simply rinsed under running water, rubbing a little on top with your hands.
3. "Shaggy" mushroom caps you need to scrape a little with a knife and only then rinse.

How to cook umbrella mushrooms?

If, as a result of a quiet hunt, your basket was filled with umbrella mushrooms, recipes for preparing the product will help you use them correctly and tasty in cooking.

1. The fastest and easiest way to cook mushrooms is to fry them in a pan with or without batter, with the addition of seasonings and spices, or using a concise set of salt and pepper.
2. Especially tasty and fragrant are cooked hot dishes from umbrella mushrooms for the first. The broth acquires incredible saturation and aroma and is complemented by a valuable filler in the form of sliced ​​​​mushrooms.
3. Pre-boiled or fried "umbrellas" will be the perfect salad or other multi-ingredient treat.
4. If you want to prepare an umbrella mushroom for future use, recipes for canning the product, and recommendations for its proper drying and freezing will help you complete the idea in the best possible way.

How to fry umbrella mushrooms?

Reminiscent of taste chicken fillet are rich and nutritious. Even without the addition of spices, the dish is self-sufficient and fragrant, and if you add garlic, chopped herbs or sprinkle grated cheese on top at the end of frying, it will turn into a real culinary masterpiece.

Ingredients:

• umbrella mushrooms - 5-10 pcs.;
• flour - 100 g;
• lard or oil - 50 g;
• salt pepper.

Cooking

1. The hats are thoroughly rinsed, dried, dipped in flour mixed with salt and pepper, and laid out in a lard heated in a pan.
2. Fry the mushrooms for 5-7 minutes on each side or until the desired degree of browning.

How to cook umbrella mushrooms in batter?

Next recipe about how to properly cook mushrooms-umbrellas in batter. With a similar frying of whole or chopped hats, they retain their juiciness inside, acquiring a rosy appetizing crust outside. If desired, you can add finely chopped fresh dill, parsley, dried garlic or other additives to taste.

Ingredients:

• umbrella mushrooms - 5-10 pcs.;
• egg - 2 pcs.;
• flour - 150 g;
• breadcrumbs - 100 g;
• oil - 50 g;

• salt pepper.

Cooking

1. After the mushroom caps are prepared, make a batter for umbrella mushrooms. Beat the egg with salt and pepper, adding a couple of tablespoons of flour.
2. Hats are dipped in flour, then in the egg mixture, after which they are breaded in breadcrumbs.
3. Immediately spread the umbrellas in heated oil, brown on both sides.

Umbrella mushroom soup - recipe

Fragrant and rich will be the soup of umbrella mushrooms. Proposed basic recipe can be used as a basis for preparing other versions of hot, adding any cereals, other vegetables to it. When serving, it is delicious to supplement the dish with sour cream and sprinkle with fresh chopped dill or parsley.

Ingredients:

• umbrella mushrooms - 500 g;
• water - 2 l;
• potatoes - 4 pcs.;
• onions and carrots - 4 pcs.;
• oil - 50 g;
• laurel, peppercorns - to taste;
• salt pepper.

Cooking

1. Caps are cut, placed in a container with water and boiled for 20 minutes.
2. Potatoes are added, and after 10 minutes they add onion and carrot fry, made in butter in a pan.
3. Season hot to taste, warm at a low boil for 5 minutes.

How to cook umbrella mushrooms with egg?

Umbrella mushrooms fried with onion and egg are especially delicious. The dish is being prepared in a pan or in a saucepan in the form. A richer delicacy will turn out if you mix a little sour cream or mayonnaise into the beaten egg mass, and sprinkle the dish with cheese and pour over butter before serving.

Ingredients:

• umbrella mushrooms - 5 pcs.;
• onion - 1 pc.;
• egg - 3 pcs.;
• sour cream - 30 g;
• cheese, herbs - to taste;
• oil - 50 g;
• salt pepper.

Cooking

1. Prepared umbrellas are cut and fried with onion half rings for 10 minutes.
2. Pour the contents of the pan with an egg beaten with salt, pepper and sour cream.
3. Cover the container with a lid and hold until the omelet is ready.

How to cook umbrella mushrooms for the winter?

It is known that any fresh mushrooms do not tolerate long-term storage in raw form and require application within a day. If with popular species mushroom pickers know how to cope with the gifts of the forest, but only a few know how to store umbrella mushrooms. Simple Recommendations will help improve skills in this matter and replenish stocks with the necessary blanks.

1. Umbrella mushrooms can be dried, frozen, used to create all kinds of blanks.
2. The product is tasty in pickled form or in the form of caviar prepared from it.
3. Dried caps are used as food after soaking, and the legs are ground into powder and used as a flavor additive.
4. The frozen product is added to soups, main courses, snacks.

How to dry umbrella mushrooms in the oven?

It is easy and simple to dry mushrooms-umbrellas in the oven. The workpiece can be stored for a long time in vacuum bags or containers without air access or in ventilated bags, fabric bags, protecting from third-party odors and moisture.

1. Mushrooms, if necessary, are rinsed, dried and, if possible, slightly dried in the sun.
2. Umbrellas are laid out on a baking sheet or a wire rack with parchment, sent to an oven preheated to 50 degrees.
3. When drying in gas oven or appliance without a fan, keep the door slightly ajar.
4. Drying time will depend on the size of mushroom specimens, possibilities oven and determined individually.

How to salt umbrella mushrooms?

Fans will be interested to know how to cook umbrella mushrooms for the winter by pickling. Large hats must first be cut into pieces, small ones left whole. For such a preparation, both young specimens that have not yet opened, and mature individuals, which necessarily get rid of the legs, are suitable.

Ingredients:

• umbrella mushrooms - 2 kg;
• water - 12 glasses;
• salt - 150 g;
• citric acid - 10 g;
• sugar - 20 g;
• allspice - 2 teaspoons;
• cinnamon, cloves - 2 pinches each;
• vinegar 6% - 5 tbsp. spoons.

Cooking

1. Umbrellas are prepared properly.
2. From 2 liters of water, 100 salts and 4 g of citric acid, boil the brine and boil the mushrooms in it until they sink to the bottom.
3. The mushroom mass is poured into a colander, allowed to drain and laid out in jars.
4. From the remaining water, salt, sugar and spices, marinade is boiled, and after it boils, vinegar is poured in.
5. Mushrooms in jars are poured with the resulting liquid.
6. Sterilize pickled umbrella mushrooms for 40 minutes, cork.

Caviar from umbrella mushrooms for the winter

Surprise with richness of taste and will be an excellent addition to the slice fresh bread. If desired, the composition of the snack can be supplemented with vegetables previously sautéed in oil: onions and carrots, and for a special flavor, add a little squeezed garlic at the end of cooking.

Ingredients:

• umbrella mushrooms - 2 kg;
• mustard - 2 tbsp. spoons;
• vegetable oil - 150 ml;
• salt - to taste;
• sugar - 40 g;
• ground black pepper - 1 teaspoon;
• vinegar - 8 tbsp. spoons.

Cooking

1. Prepared mushroom caps are boiled in salted water for 20 minutes.
2. The mushroom mass is thrown back onto a sieve, allowed to drain and twisted in a meat grinder.
3. Season caviar with mustard, salt, pepper, sugar and vinegar, stew for 5-10 minutes and arrange in jars.
4. Sterilize the workpiece for 40 minutes, cork.

How to freeze umbrella mushrooms?

1. Fresh mushroom caps are rinsed under running water, washing away dirt, allowed to drain and be sure to dry until the drops have completely evaporated.
2. The mushrooms are laid out in a single layer in the chamber, frozen, and then put into sealed bags, ideally vacuum bags.
3. There are also versions of batch freezing of mushrooms already cooked to readiness, which are pre-cut into slices of the desired size.

Today, few people collect umbrella mushrooms, as they confuse them with fly agarics. But this mushroom is quite edible, unlike the others, it belongs to the champignon family. the preparations of which we will consider below, taste like chicken. If the fruit has an unopened cap, it is recommended to fry it in the usual way, huge specimens are best cooked whole.

cooking secrets

The umbrella cap in its raw form is quite fragile, but during heat treatment it becomes tougher, the mushroom itself acquires a flat shape, its plates fold, but this does not lose its delicate taste. Ready meal consumed both hot and cold, it is in its own way palatability resembles chicken to many, and some argue that it looks like carp fillet. Umbrellas are prepared quickly enough, so there is no need to subject them to prolonged heat treatment. Some people eat them raw. It is best to choose umbrella mushrooms, the recipes for which are diverse, dense with white plates with pink tint. Be sure to check the umbrellas for worms before cooking, such products are thrown away, because they will make the dish bitter. Mushrooms that have not opened their caps can be put in the cold, where they will grow in size. Broken pieces of hats can be boiled or dried, the legs are immediately thrown away, as they are tasteless.

fried mushrooms

Ingredients:

1 large or 5 smaller;

A small amount of water;

4 tablespoons of table flour;

Salt and seasonings.

Cooking

The leg of this mushroom is not eaten, so an umbrella hat is prepared in batter. Hats are cleaned of debris and dirt by wiping with a sponge. Umbrellas do not need to be washed as they are very fragile. They are cut into pieces. In a container, knead an egg with a fork, add seasonings to taste and salt. Then pour in water in the same amount as egg mixture add flour and mix well. Mushrooms are carefully dipped in batter with a fork or spatula and spread on a well-heated pan with vegetable oil. The dish is covered with a lid and fried for five minutes on each side. The finished umbrella mushroom, the description of which is given above, is laid out on beautiful dish. It turns out a magnificent delicate taste with notes of deciduous-coniferous forest.

mushroom powder

This powder can be supplemented various dishes as a condiment. From this, food will turn out with a thin mushroom flavor and aroma. Umbrella mushrooms are stored in powder form (how to cook them will be described below) in a dry place without foreign odors. To do this, pieces of mushroom caps are dried in cardboard boxes. When the product is dried, it is ground into powder using a coffee grinder, meat grinder or mortar.

Mushrooms with onions

Ingredients:

5 hats of umbrellas;

2 potatoes;

1 onion;

50 grams of butter.

Cooking

This recipe makes very delicious umbrella mushrooms. How to cook them will be described later. First, the hats are cleaned and laid out in a pan, they are allowed to cook under a closed lid. After evaporation of the liquid released from the products, butter and chopped onions are added. All this is a little fried. Then they put the potatoes cut into strips and continue to fry, adding salt and spices at their discretion. Usually put the seeds of dill and cilantro. The finished dish is served hot.

Mushrooms pickled for the winter

Ingredients:

2 kilograms of umbrellas;

800 grams of water;

1 tablespoon of salt;

1 teaspoon citric acid;

3 tablespoons of granulated sugar;

1 tablespoon of vinegar;

6 peas of black and allspice pepper;

5 bay leaves;

1 spoon of dill seeds.

Cooking

Such umbrella mushrooms, the recipes for which are very simple, are harvested for the winter, they can be stored in the cold for one year. The caps are cleaned and disassembled into segments, put in a saucepan, salt is added and boiled until they sink to the bottom of the container. At the same time, the foam is removed and the mushrooms are periodically stirred. Umbrellas are thrown into a colander so that the water is glass. Next, prepare the marinade. To do this, salt, sugar and citric acid are added to the water and boiled. Then put vinegar and seasonings and boil again. Umbrella mushrooms, the recipes for which are varied, are laid out in pre-prepared jars and poured with hot brine, covered with lids and set to sterilize for about forty minutes. After that, the jars are rolled up and cooled, cleaned in the cold for storage. After one month, the dish can be served at the table.

frozen mushrooms

Since the mushroom is, it is often frozen. To do this, the hats are boiled, thrown into a colander so that all the water is glass. Then they are laid out on a tray and placed in freezer. After a while, the mushrooms are transferred to a food container, tightly closed and frozen. It is recommended to use the product for one year.

Thus, there are many recipes for making delicious and tender umbrella mushrooms. Some are afraid to use them, confusing these mushrooms with grebes and fly agarics. But those who have tried them at least once will certainly cook umbrellas in the future. This mushroom looks like an umbrella, it grows up to large sizes. Sometimes you can find a specimen up to forty centimeters tall. In the forests, these mushrooms are thin, variegated, with a reddish or pink tint, so it is difficult to confuse them with fly agarics. This product is well suited for soups and second courses, salads and sandwiches. Gourmets cook it on the barbecue or on the oven rack. Served with herbs, garlic and pepper.