Puffball Mushroom: Edible or Not, What Does a False Puffball Mushroom Look Like? Raincoat mushroom: medicinal properties and how to cook? What can be prepared from raincoat mushroom? Raincoat mushrooms: characteristics of species and medicinal properties.

puffball mushroom - cooking it.

Unexpectedly for me, the publication of the article - Mushroom puffball - do not pass by, caused a lot of response - from messages that expressed sincere surprise that mushroom puffball(grandfather's tobacco) is an excellent hemostatic agent, and besides, it is also edible, to various recipes for its preparation. Here are the recipes for making a raincoat from your letters, and I will share with you.

Dried raincoats

Cut the raincoats across and dry them. With any preparation of a meat dish, add dried raincoat mushrooms, which makes the taste of the dish acquire a delicate mushroom taste.

You can use dried raincoat mushrooms on your own - for cooking soups and other dishes.

Puffball mushrooms fried in sour cream

Raincoat mushrooms are fried, just like the rest of the mushrooms (you can with potatoes, you can with onions). The taste of the dish is amazing.

Peel the mushrooms thoroughly, rinse quickly with water, cut into large pieces and boil in salted boiling water for about 7 minutes. After that, put the boiled raincoats on a heated pan, fry in vegetable oil for 15 minutes, then add sour cream and spices and fry for another 2-3 minutes.

The raincoat is a very tasty mushroom, but in our country, unfortunately, it is not appreciated. But in Europe, this mushroom is considered a delicacy and there are many recipes for its preparation. Yes, by the way, the protein content in the raincoat is much higher than the famous porcini mushroom - boletus.

So, raincoat dishes from Europe.

Schnitzel mushroom in Paris

I tell you how my friend from Paris prepares raincoats.

Ingredients - raincoats half a kilo, half a liter of milk, egg -1, flour 100 grams, fat for frying - 200 grams (can be replaced with vegetable oil - I fried in olive oil), salt.

We beat an egg into the milk, add flour and salt - mix everything - the resulting dough should not be too thick and not liquid.

Cut raincoats into slices, dip them in the dough and fry until golden brown. Simple and tasty. In Paris, they are served with stewed potatoes.

Raincoats with Hungarian scrambled eggs

Ingredients - half an onion, a pound of raincoat mushrooms, 7 eggs, 50 grams of grated cheese, 50 grams of butter, 150 gr. cream, chopped parsley about 2 tablespoons, salt and ground sweet red pepper.

1. Peel and finely chop the onion.

2. Rinse raincoats quickly, pat dry and chop finely.

3. Melt about 4 tablespoons of butter in a frying pan.

4. Pour parsley and onion into the pan, sauté them. Then add chopped raincoats and fry everything together. Season with a mixture of salt and pepper to taste.

5. At this time, heat the oven to a temperature of 180 degrees.

6. Remove the pan from the heat, pour in the cream and mix everything.

7. Lubricate the refractory form with the remaining butter and lay out the mushroom mixture, in which to make 7 recesses. Carefully pour a raw egg into each indentation. Sprinkle cheese on top and place in the oven. Roasting time is about 10 minutes (until a beautiful golden color). The yolk should remain soft.

This dish is very tasty. There's only one thing I don't like. That it takes a lot of time to cook it, but it is eaten instantly.

Now is the season for puffball mushrooms. Do not pass by - bring home an unusual miracle for us - mushrooms and please your family with delicious nutritious dishes.

Mushroom raincoat: useful information for beginner mushroom pickers.

• grandfather's tobacco
• wolf tobacco
• gypsy powder
• fluff
• damn apple
• hare potatoes and many others

They are found in different sizes: the size of a pea, an apple, and even the size of a huge pumpkin. The nutritional components of the pulp are not inferior in their merits to the white fungus and are highly appreciated by connoisseurs. Just like porcini mushrooms, after heat treatment or drying, they remain a beautiful white color. Their main advantage is considered to be healing qualities - the mushroom gleba, attached to the cut, relieves bleeding, disinfects and contributes to its instant scarring.

Puffball mushroom: edible or not, what does it look like?

One type of mushroom

The most common types of edible puffballs to which this vernacular name may apply include:

• Pear-shaped puffball (Lycoperdon pyriforme). It has a small size of about 5.5 cm in length and width. The young pear-shaped body is covered with a double shell, from which a small false leg extends with small streaks of light mycelium. The outer layer is white, slightly covered with cracks, scales or spikes. In an adult fungus, this layer cracks and the inner gray-brown or yellowish shell is exposed, covering the spores that seep through the holes at the top of the fruiting body after ripening.
• Prickly puffball (Lycoperdon perlatum). It is showered with pronounced cone-shaped spikes. The color is snow-white or cream with a mesh pattern. Has an aromatic smell. Gleba is dense.
• Langermannia giant (Langermannia gigantean). The huge size of the mushroom reaches 8 kg of weight. Covered with smooth, slightly flaky skin. As it matures, the color of the gleba changes from white to dirty green. The skin of mature mushrooms is similar to parchment paper. The pulp is crumbly, similar to homemade cheese.
• Golovach oblong (Calvatia excipuliformis). It looks like an inflated bubble, pulled together at the bottom. It is covered with inconspicuous thin and delicate spikes, which makes it almost smooth in appearance. Gleba (pulp), in a newly appeared mushroom, is white, in an adult it is dark steel, sometimes almost black. The combination of a pronounced deficiency of pseudopods and needles, which are not inherent in raincoats, but are characteristic of false raincoats, gives reason for inexperienced mushroom pickers to confuse them with false individuals.

Raincoat mushroom false: what does it look like, can it be eaten?

Main differences

Puffball (Scleroderma citrinum) in Russia it is considered inedible or poisonous. In the West, it is recognized only as inedible, specifying that in the manufacture of sausages they replace truffles. Although it can be used as a savory seasoning for meat dishes, if you eat a large amount of mushrooms, a health hazard is likely to occur.

This species is not difficult to distinguish from edible mushrooms. In young pseudo-puffballs, in contrast to genuine ones, the fruiting body is smooth, has a whitish, whitish-gray or icteric color. Further, as it grows, it acquires stains in the form of cracks, growths or scales of a dark ocher color. The ripe mushroom bursts, but the spores do not spill out, but accumulate in the depths of the cracked cavity.

Important: The main difference between the false puffball and the edible bigheads is expressed in the possession of a hard skin and a lilac-brown shade of aging flesh, with a rich unpleasant aroma.

Scleroderma citrinum often grows in clusters.
In order to prevent the false puffball from getting into the basket of an inexperienced mushroom hunter, it is necessary to incise the fungus and check its suitability by the presence of snow-white gleba and not the appearance of a sharp spirit of rotten raw potatoes.

Video: False raincoat (Scleroderma aurantiacum) - description.

Raincoat mushroom: medicinal properties

Mushroom spore treatment finds its use in classical and home treatments.
Mushroom gleba contains elements of calvacin, which have antibacterial and anti-cancer properties.

Means made on the basis of mushroom pulp are actively removed from the body:

1. radionuclides
2. heavy metals
3. toxic fluorine and chlorine compounds
4. toxins, as a result of infection with helminths or hepatitis, dysbacteriosis, severe inflammation of the kidneys

• Mushroom chaff compresses are an excellent remedy for the treatment and pain relief of deep cuts and malignant wounds resulting from cancer.

Infusions and broths from young flies are used:

1. to lower the temperature
2. in order to relieve inflammatory processes: with chronic tonsillitis, throat bumps, with severe ailments in the kidneys
3. to slow the growth of malignant tumors and the progression of leukemia
4. to reduce blood viscosity
5. high blood pressure, angina pectoris
6. for the treatment of gastrointestinal diseases
7. to strengthen immunity

• Pharmacy products made on the basis of mushroom mycelium help with problems:

1. in lymph nodes and sarcoidosis
2. with endocrine processes: goiter formation, diabetes, adrenal dysfunction
3. with the respiratory system: tuberculosis, pneumonia, bronchial asthma

What can be cooked from raincoat mushroom: recipes

Porkhovik with potatoes in sour cream sauce

Products:

• Mushroom harvest - 1 kg
• Fresh potato tubers - 0.5 kg
• Onion - 1 head
• Cream or sour cream - 250 g
• Sunflower oil - 1/2 tbsp.
• Young sprigs of dill - 5-6 pcs.
• Salt - to taste

Cooking:

1. We release the heads from the prickly skin, wash
2. Boil in salted water for 5-7 minutes
3. Then rinse in a colander under running cold water, let it drain a little
4. Put in a hot pan, keep on medium heat, until all the moisture has evaporated
5. Add oil, add heat, fry with constant stirring
6. Mushrooms are considered ready when they begin to crackle in a pan.
7. To the finished mushrooms, add the potatoes cut into thin slices, salt
8. Fry until half cooked, sprinkle with finely chopped onion
9. We continue to cook the dish until the potatoes are fully cooked.
10. 5 minutes before readiness, pour sour cream, flavor with chopped dill, cover with a lid
11. Turn off the stove, keep under the lid for another 10 minutes

Roast with mushrooms and potatoes

mushroom schnitzel

Products:

• Giant golovach - 0.7 kg
• Fatty milk - 0.6 l
• Flour - 90 g
• Fresh egg - 1 pc.
• Sunflower oil - 3 tbsp.

Cooking steps:

1. Mushrooms are washed, cut into plates of medium thickness
2. Blot excess moisture with a paper towel
3. Sift flour into a bowl
4. In the center we make a hole, into which we pour a little salt and break the egg, stir
5. The resulting mass is diluted with milk to the consistency of thick sour cream.
6. Dip mushroom plastics in batter, fry on both sides in heated vegetable oil

Golovach in batter

Mushroom soup with puffballs

Ingredients:

• Young fluffs - 7 pcs.
• Potatoes - 3 pcs.
• Onion - 1 head
• Small carrot - 1 pc.
• Butter - 50 g
• Bay leaf - 2 pcs.
• Ground black pepper, salt - depending on preferences

Cooking like this:

1. Raincoats are cleaned of prickly skin and forest debris, washed, cut into cubes
2. Pour 1.5 liters into the pan. cold water, pour mushrooms there
3. Boil for 10-15 minutes, periodically remove the foam
4. We peel the potatoes, chop into even cubes, fall asleep in the broth with mushrooms
5. Cook until potatoes are half cooked
6. Cut carrots and onions into small squares, sauté in butter, put in soup
7. Salt, cook until the potatoes are ready
8. Serve with sour cream

Soup with powder

Fried eggs with raincoats in Hungarian

Ingredients:

• Green onions with small heads - 3 pcs.
• Mushrooms - 0.4 kg
• Fresh eggs - 5 pcs.
• Grated cheese - 90 g
• Butter - 50 g
• Cream - 1/2 tbsp.
• Parsley, salt and ground sweet red pepper - to taste

Technological process:

1. Mushrooms washed, cut into slices
2. Then boil in a hot pan until the juice is completely evaporated.
3. Next, add 1 tbsp. oil, add chopped onion, fry a little
4. Remove the pan from the stove, pour the cream into the mushrooms, mix
5. We shift the onion-mushroom mass to a baking sheet with high sides.
6. We make 5 holes in it, break an egg into each
7. Salt, sprinkle with grated cheese and parsley
8. Bake for 10-15 minutes

Hungarian dish with heads

Italian raincoat roast

For cooking you will need:

• Grandfather's tobacco - 1 kg
• Onion - 2 heads
• Cream 15% - 1.5 tbsp.
• Butter - 100 g
• Salt, pepper - to taste

The main stages of the process:

1. Cut the head of the vegetable into half rings
2. We free raincoats from the top skin, cut into pieces
3. In cow's oil, first fry the onion half rings, then add the mushrooms
4. When the secreted mushroom juice has evaporated by half, add a thin stream of cream
5. After boiling, add spices and salt, simmer over low heat for 15 minutes
6. Before serving, sprinkle with lemon juice, sprinkle with herbs

Italian mushroom delicacy

Video: Raincoat (mushroom) fried with garlic

How much to cook puffball mushroom?

• A young crop can be cooked without pre-boiling
• Adult raincoats, before frying, boil for 6-7 minutes
• When using boiled mushrooms, for full readiness, cook for at least 15 minutes

Raincoat mushroom: how to cook for the winter?

1 option

• We clean the fresh mushroom crop from litter
• Without washing, cut across
• Lay out on a baking sheet in a single layer.
• Dry in the sun (in hot weather) or in an oven, as follows:

1. First, set the temperature to 50 ° C
2. After 1-2 hours, we increase the degrees to 70-80 ° C
3. Then lower to 55 ° C, hold for about 2 hours
4. Do not forget to periodically mix the blanks and take out dry mushrooms

Important: When white drops (protein substances) appear on the mushrooms, reduce the temperature, remove the baking sheet from the oven. After the temperature drops, we send raincoats for further drying. Otherwise, the workpiece will take on a black, unsightly appearance.

Dried golovach

Option 2

Preparing in advance:

• Raincoats - 1 kg
• Salt - 1.5-2 tbsp. l.
• Vinegar 6% and water - 1/2 tbsp.
• Sugar - 1 tsp
• Black pepper - 6 peas
• Carnation - 2 stars
• Bay leaf - 2 pcs.

Let's move on to the preparation process:

1. Mushrooms are cleaned, sorted
2. Pour the marinade into an enameled pan, put the mushrooms, bring to a boil
3. Cook stirring for 15-20 minutes
4. When cooked, mushrooms secrete juice and everything is covered with liquid.
5. Remove foam with a slotted spoon
6. Ready mushrooms sink to the bottom, the marinade becomes transparent
7. Next, put the mushrooms tightly in jars, pour sunflower oil
8. Close with plastic lids

Pickled puffball

Video: Drying raincoats. Rules for quality processing.

Mushroom raincoat: why people call hare potatoes: interesting information

Most often, this is what I call young mushrooms. When they appear above the ground, they are shaped like young potatoes.

So, based on the foregoing, it becomes clear that there are a lot of benefits from a raincoat, and in vain some mushroom pickers underestimate it.

Video: Raincoats - delicious mushrooms. Where do they grow and how to collect?

Already in May, tender white balls begin to appear among the green grass in the fields, which subsequently the village children will crush with their bare heels, amusing themselves with a cloud of either black, or dark green, or chocolate smoke. They say about such a mushroom - wolf tobacco. Some balls are the size of a walnut, others the size of a child's head. Some are round, as if a billiard ball is lying on a green field, others look like a pestle, which is pounded in a mortar, and even more like an electric light bulb.

At first you call all the mushrooms "wolf tobacco", then, having learned that these are raincoats, you will call them raincoats, and then you will figure out that raincoats are different: just a raincoat, prickly raincoat, pear-shaped raincoat, needle-shaped raincoat, blackish fluff, round golovach, golovach oblong.

No matter what they are called and no matter what shape and size they have, they are united by two identical circumstances: when ripe, they all become receptacles of fine, light, dark dust, and all of them are edible and tasty at a young age.

As you know, a young raincoat is hard and strong to the touch, and on the cut it is white, like sour cream. At this time, you can, without hesitation, put it in a pan. The roast will be fragrant with an excellent mushroom aroma.

Vladimir Soloukhin
excerpt from "The Third Hunt"

These mushrooms are also called smoky, fluffy, golovachi, wolf tobacco, grandfather tobacco.

I love raincoats and fried, and in soups, and in mushroom salads. Raincoats taste like porcini mushrooms, but the texture is more delicate, they are not so hard, but slightly less fragrant. And when I add these mushrooms to a salad, no one guesses what this mysterious ingredient is!

I tried a fried raincoat for the first time when I was a child, strange, but no one collected them, and still does not collect them. My father brought them from the field and fried them, and then gave my mother and I a try, without saying what it was. Tasty. It’s good that I didn’t say, if they knew that they were raincoats, they wouldn’t eat ... Since then, I often indulge in these mushrooms, and you can try it, don’t be afraid, they are really tasty.

Ingredients:

Young raincoats. Break the mushroom, its flesh should be white, if it turns yellow - throw it away.
Oil,
salt,
pepper

:

Raincoats from our region have a dense skin, it is better to peel it before cooking.

Golovach oblong must be carefully mashed in the hands, its shell cracks and comes off like a shell from a hard-boiled egg. This is best done under a tap. In some globular raincoats, the shell is removed, like the peel from an orange. A spiked raincoat does not cause any worries at all: cut it into a frying pan.

On the left - simply washed mushrooms, on the right - peeled.

We cut the mushrooms into small pieces, taking into account that they will shrink a little more when frying.

Fry in butter, and if you plan to put mushrooms in a salad - in vegetable oil. We add a little, pepper. Here, in general, the mushrooms are ready. You can mix with fried onions and sour cream and serve, or you can not mix with anything.

Delicate, with a golden crust and unobtrusive mushroom aroma - very tasty. Raincoats can also be dried or boiled into soup. But when you treat your relatives, I advise you first also not to tell them what they eat.

Roast the raincoats for 15 minutes with constant stirring over medium heat.

How to roast raincoats

Products

Butter or vegetable oil - 40 milliliters
Salt - half a teaspoon
Pepper - to taste

How to roast raincoats


3. Cut each mushroom into pieces about 3 centimeters in size.
4. Place a dry frying pan over moderate heat, put butter or vegetable oil, heat it up.
5. Put the mushrooms in a pan, salt, pepper, fry for 15 minutes, stirring, so that a golden crust appears.

Raincoats with sour cream

Products
Young raincoats - 500 grams
Vegetable oil - 50 milliliters
Onions - a couple of heads
Sour cream - glass
Salt - half a teaspoon
Black pepper - to taste

How to fry raincoats with sour cream
1. Clean raincoats from forest debris, sort out, wash.
2. Peel off the thick skin from the hat, for this you need to slightly crush the mushroom in your hands, its shell will crack and peel off like an eggshell.
3. Cut raincoats into pieces about 3 centimeters in size of any shape.
4. Cut the peeled onions into cubes.
5. Turn on the burner on moderate heat, put the pan, heat for 3 minutes, pour in the oil.
6. Put raincoats in oil, fry for 10-15 minutes.
7. Add onions to frying raincoats, continue frying for 5-7 minutes.
8. Put sour cream to the raincoats, mix, hold on the stove for a couple of minutes.

Fkusnofakty

Raincoats can be found under different names: smoky, golovachs, fluffs, wolf tobacco, grandfathers tobacco. Mushrooms got such names because, when ripe, they become receptacles of fine, light-weight dark dust.

Only young raincoats are eaten. To determine the age of the mushroom, you need to break it or cut it. White flesh is edible, yellow is not.

In the summer, after rain, in large numbers, you can find funny white bubbles in the fields, which do not even look like mushrooms. They are called hare potatoes, dusters or tobacco mushrooms, due to the fact that when they outgrow their flesh turns into mustard-colored dust. But in fact, this is a real mushroom, which is called a raincoat. Many, looking at it, seriously doubt whether this gift of nature can be edible, however, knowledgeable mushroom pickers responsibly declare that the raincoat mushroom, the recipes and properties of which will be given in this article, is suitable for consumption and food, and moreover, can benefit the body.

In fact, the raincoat is one of the most delicious mushrooms of the champignon family, which also occupies a worthy place among traditional medicines. The main thing is to collect and use these mushrooms at a time when they are white and their flesh is hard. The main thing is not to cut them off in wet weather, since literally in an hour raincoats will look like a slippery wet rag and, of course, will become unusable for use.

Considering the raincoat mushroom, the recipes and properties of this gift of nature, it should be noted that the antitumor properties of such mushrooms have been known to mankind since ancient times. With its help, you can treat dysbacteriosis or hepatitis. With the help of a tincture obtained on the basis of a raincoat, you can fight tuberculosis, laryngitis, smallpox and urticaria. Many experts note the property of this fungus to quickly absorb heavy metals, toxins and radionuclides, and then remove them from the body. For this reason, the raincoat is even used in the manufacture of dietary supplements. Moreover, the creators of the drug claim that in addition to its main function, the raincoat also has a cosmetic effect, giving the skin firmness and elasticity.

All this is achieved thanks to the chemical composition of the raincoat, which contains calcium acid, the substance calvacin, and also provitamin D2. All this allows you to use this mushroom for venous stasis, anemia, and eczema.

To prepare a tincture based on a raincoat, it is important to rinse them carefully without letting them burst, then fill a liter jar with mushrooms to half and pour vodka up to the shoulders. Having clogged the container, it is worth putting it for 40 days in a dark, dry place. To take this medicinal tincture for the treatment of the stomach, kidneys, liver or against tumors, you need 1 teaspoon at night.

By the way, the healing properties of this wonderful mushroom are also manifested when eaten. So, in order to cook fried raincoats, it is necessary to remove the skin from porcini mushrooms, and cut the flesh into slices, then roll in flour, salt and fry in vegetable oil. These mushrooms are especially good with a specially prepared sauce. To do this, finely chop the bell pepper, green onions, capers and pickles. After mixing these vegetables with mayonnaise, they need to be salted and add a little soy sauce and lemon juice. Pouring fried mushrooms with such a sauce can serve the dish to guests.

To prepare a soup with raincoats, you need to take hot chicken broth and add browned onions and carrots to it. At the same time, young raincoats are cut into slices, fried in a pan and added to the broth, which is cooked for another 10 minutes. After salting the soup to taste, you can add parsley, dill, and a couple of tablespoons of canned green peas to it. Bon appetit!