Mushrooms umbrellas in batter. Mushrooms umbrellas: recipes for cooking delicious dishes

Umbrella mushrooms are the fourth category, which belong to the champignon family and have a very original umbrella look and excellent gourmet taste. Experienced mushroom pickers appreciate them very much and consider them to be among the best. Only the caps of young mushrooms can be used for eating, as their flesh has a delicate, friable structure and a pleasant aroma. 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 hat can be more than 35 cm. In size and shape, it really looks like a children'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. In older mushrooms, the scales usually fall off. On hollow legs, which can be both smooth and ribbed, there are three-layer rings that move freely from bottom to top and back.

Umbrella mushrooms: edible mushrooms (video)

Edible parasol mushrooms

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

White

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

blushing

The hat of the blushing 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. Smooth hollow legs grow from 6 to 25 cm in height and eventually change color to a darker one.

Plates of a white or cream shade turn pink or orange when touched. The white flesh of the cap with reddish-brown streaks breaks easily and separates into fibers. It has a pleasant smell and a peculiar taste.

Motley

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

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

Maiden

The girl's parasol mushroom (Leucoagaricus puellaris) has a hat with a diameter of 5 to 10 cm. Initially, it is ovoid, and then becomes bell-shaped with a small tubercle in the center. Its edges are covered with fringe. The skin of the white cap is densely strewn with cream-colored scales, which become darker as the fungus grows. The white flesh becomes 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. Plates are characterized by frequent and free arrangement. This type of mushroom has a sharp smell, and the taste qualities are much less pronounced than the rest. Fruiting lasts from August to October.

Poisonous parasol mushrooms

In addition to delicious edible umbrella mushrooms, there are 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. He has a very small hat, no more than 5 cm in diameter, bell-shaped, which later becomes flat. On its surface 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. The inside of the cap is filled with frequent, wide white plates. The legs, thickened at the bottom, are up to 5 cm high and about 0.5 cm in diameter. The ring that initially forms on it quickly disappears. P bears from July to early September.

Comb

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

place of growth

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

How to cook

Umbrella mushrooms are quick and easy to prepare and can even be eaten raw in salads or on sandwiches. They are fried, stewed, soups are cooked with them, salted, marinated and dried.

Umbrella mushrooms in batter

Dish Ingredients:

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

Cooking method:

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

You can serve such mushrooms to the table both hot and cold, sprinkled with chopped herbs. The dish turns out to be very original, it tastes like chicken meat chops, and its preparation takes a minimum of time.

Umbrellas - "top of summer". In July, there is a rather large harvest of white species; from August, blushing umbrellas begin to delight lovers of “silent hunting”. Mushroom pickers bear fruit abundantly not only in forests (places with a thick layer of fallen leaves and humus, including glades and edges), but also in fields and pastures. Inexperienced gatherers consider umbrellas to be fly agarics, although in fact they are relatives of mushrooms.

It is very easy to recognize an edible, tasty mushroom, as it catches the eye: tall, on a thick stem and either with an unopened, dense ball of a “headdress” or with an “umbrella” hat with a diameter of up to 12 cm. An opened mushroom really resembles an accessory from rain, with even " "-plates that are very easy to separate. Edible mushrooms smell good. If a novice mushroom picker is not sure how to collect and prepare umbrellas, he should study special reference books and consult with specialists. An important rule of "quiet hunting" - "not sure - do not take it" - has not been canceled.

How to cook umbrellas

It is not difficult to process umbrella mushrooms: you need to wipe them with a dry sponge and remove the coarsest scales. The legs are rough, it is recommended to separate them and cook separately. For soups and mushroom roasts, the caps should be washed in running water and squeezed out before cutting, as they absorb liquid very strongly. Dry cleaning is sufficient before cooking whole "headgear".

The legs of mushrooms, as well as, if desired, the hard top of the opened caps, can be boiled for broth and thrown away. However, zealous housewives prefer to prepare them for future use: this part of the mushroom is cut into rings and dried. After that, the legs should be pushed aside and the fragrant powder should be used to season the first courses.

Fried umbrella mushrooms

There are gourmets who consider umbrellas to be one of the best edible mushrooms. The sorted, peeled and washed unopened “heads” must be cut into slices and held in a heated pan over low heat until the juice boils away. After that, add a head of onion, cut into thin half rings, salt and pepper to taste and fry in refined sunflower oil for 45 minutes. Serve hot.

Umbrellas in batter

Umbrella caps, whole or quartered, can be battered. To do this, the raw materials must be rolled in such a mixture (calculation for 3 mushrooms): a beaten egg, crushed crackers or flour (4 tablespoons) and table salt to taste. After that, it is necessary to heat the cast-iron skillet strongly and fry the caps of umbrella mushrooms in vegetable oil on both sides until golden brown.

Mushroom sauce with pickles

Umbrella mushrooms make a great sauce for pasta and mashed potatoes. Washed caps for this recipe should be thinly sliced ​​and stewed a little with bacon (50 g), seasonings and salt (to taste). Do not use vegetable oil! After 6-7 minutes, add one chopped large sweet pepper without a core and seeds to the pan.

After the liquid has evaporated, pour in a mixture of a small amount of broth or water, 15% cream and (125 ml) and ketchup (50 ml). Umbrella mushroom sauce should be simmered with stirring for 10 minutes. Before serving, add a couple of chopped (very finely!) pickled cucumbers to the dish.

Fans of "quiet hunting" really like to pick mushrooms in the forest umbrellas, so that later they can cook delicious dishes from them. Some prefer large mushroom caps that taste more like chicken meat, while others pick unopened mushrooms. Our umbrella recipes will help you diversify your home diet.

It is worth saying that umbrella mushrooms are not as common in cooking as other representatives of fruiting bodies. However, once you try a dish of umbrellas, you will cook them all the time. Therefore, bypassing our recipes is a big mistake.

Umbrella mushrooms are versatile, as they can be salted, fried, boiled, stewed, made into salads, added to pizzas, fried in batter, made chops and meatballs.

Although umbrellas grow in the forest on the ground, they are easy to clean because they do not collect much forest debris. It is enough to wipe the umbrellas with a damp kitchen sponge and remove the scales from the hat.

How delicious to fry umbrellas in batter

The recipe for battered umbrella mushrooms is very simple to prepare, but it will delight you with its unusual taste. This dish can be served at the table as an independent dish.

• Umbrellas - 6-8 pieces;
• Vegetable oil;
• Eggs - 3 pcs.;
• Flour - 6 tbsp. l. topless;
• Salt;
• Ground black pepper

How to fry umbrellas in batter and feed your family with a delicious dinner?

First you need to clean the mushrooms from scales with a kitchen sponge, remove the hats. The legs will not be used during cooking, they are very hard.

Prepare the batter: in one bowl, mix the eggs, salt and ground black pepper, beat.

Add flour and beat again until smooth.

Heat oil in a frying pan, cut each umbrella cap into 3 parts (if the mushrooms are large).

Dip each piece of the cap into the batter and place in the pan.

Fry on one side until golden brown and carefully flip over to the other side.

Be sure to add oil to the pan, as umbrellas absorb fat during frying.

Put the batter-fried umbrellas on a paper towel to rid the dish of excess fat.

When serving, mushrooms can be sprinkled with chopped herbs.

Battered Umbrella Mushroom Chops

We offer a delicious version of battered umbrella mushroom chops - a recipe with a photo of which can be seen below.

The process of preparing this dish will be within the power of even a novice cook.

• Umbrellas - 10 pcs.;
• Flour - 5 tbsp. l.;
• Eggs - 3 pcs.;
• Vegetable oil;
• Salt;
• Paprika and ground black pepper - to taste.

To know how to fry umbrellas in batter, you first need to clean them from existing scales and boil them in salted water for 15 minutes. In this recipe, we only need hats, which will need to be slightly beaten off with a kitchen hammer.

Grate each boiled hat after beating with salt, paprika and ground pepper on both sides. Leave for a few minutes to marinate.

Prepare the batter: combine the flour with the eggs and beat with a whisk until a liquid consistency.

Heat vegetable oil in a frying pan, dip each hat in batter and put in oil.

Fry until golden brown on both sides and place on a paper towel to drain the fat.

Serve the umbrella chops with mashed potatoes and vegetable salad.

How to cook umbrella mushrooms in batter with garlic

We offer you to learn how to cook battered umbrellas with garlic. This option is suitable for lovers of spicy dishes.

• Umbrellas - 10 pcs.;
• Eggs - 3 pcs.;
• Flour - 5 tbsp. l.;
• Water - 50 ml;
• Lean oil;
• Garlic cloves - 5 pcs.;
• Salt;
• A mixture of ground peppers - ½ tsp.

Divide the mushrooms, remove the caps and clean them from hard scales. If the hat is large, then it can be cut into 4 parts, and small ones are best left whole.

Make batter: Combine eggs with flour, pour in water and beat a little with a whisk.

Add salt, a mixture of ground peppers, crushed garlic through the garlic and again beat the mass a little until smooth.

Dip the umbrella caps several times in the batter to coat them evenly and place them in a frying pan heated with oil.

Fry on both sides until golden brown, and then serve hot.

Batter-fried umbrellas can be garnished with green parsley sprigs.

How to cook umbrella mushrooms in beer batter

How to cook umbrella mushrooms in beer batter to please your husband with the taste of this dish?

• Umbrellas - 10 pcs.;
• Beer - ½ tbsp.;
• Eggs - 2 pcs.;
• Flour - 5 tbsp. l.;
• thyme - a pinch;
• Butter - for frying;
• Salt;
• Ground black pepper.

Prepare the batter: beat the eggs into the beer (preferably dark) and beat with a whisk.

Add flour, salt, ground pepper and thyme, beat again until smooth.

Remove the caps from the umbrellas, peel them from the scales and cut into pieces (if the mushrooms are large).

Dip mushrooms umbrellas in batter and put in a frying pan heated with oil.

Fry each piece on both sides until golden brown and can be served.

This dish can be served with mashed potatoes, as well as a salad of fresh vegetables.

How to fry umbrella mushrooms in batter with chili peppers

First, let's decide what products and spices we will work with.

• Umbrellas - 10 pcs.;
• Eggs - 3 pcs.;
• Flour - 5 tbsp. l.;
• Salt;
• Water;
• Ground chili pepper - ½ tsp;
• Ground black pepper - ½ tsp;
• Lean oil;
• Sour cream - 200 ml;
• Green lettuce leaves.

To know how to fry umbrella mushrooms in batter, we suggest using a step-by-step recipe.

Remove the leg from the umbrella, and carefully clean the hat and remove the scales.

Cut off a dark spot from the cap in the place where the leg connected.

Prepare a mass for batter: in a small bowl of water (about 100 ml), beat in eggs and add flour.

Whip a little with a fork to break up any lumps of flour.

Add chili pepper, salt and ground black pepper to the batter, beat again a little.

Cut the caps into large pieces and dip in batter.

Put the umbrellas on a frying pan heated with oil and fry on both sides.

Put lettuce leaves on plates and put battered umbrellas on top. The dish is very tasty, fragrant and nutritious. It is a pity that umbrella mushrooms are not sold in stores, like champignons and oyster mushrooms.

Umbrella is a wonderful mushroom that is often found in our forests. Unfortunately, this delicious mushroom is not popular, as many mushroom pickers are afraid to confuse it with grebes.

Why is the mushroom called "umbrella"?

Mushroom umbrella really resembles an umbrella. In the forest you can find huge umbrellas, which sometimes line up in "witch circles", up to 40 cm high with a hat up to 30 cm in diameter. This mushroom opens like a real umbrella: at first, the plates (“knitting needles”) are closely pressed against the leg (“umbrella handle”), then they move away from it and take a horizontal position. This similarity is striking, so few doubt the accuracy of the name. Many edible mushrooms have poisonous counterparts. Umbrellas are no exception. Moreover, not all umbrella mushrooms are edible. Therefore, you should never forget the main rule of the mushroom picker - take only those mushrooms that you know well.

This is not a fly agaric!

Many types of umbrella mushrooms are tasty edible mushrooms, but often mushroom pickers do not collect them and knock them down, believing that they have found (porphyry or panther). Let's try to list the main differences between these very different mushrooms. Let's start with scales. The scales on the cap of the fly agaric are the remains of the bedspread of young mushrooms. As the fungus grows, they keep getting weaker. The hats of old fly agarics are often smooth, with sparse scales. In an umbrella mushroom, scales on the hat do not appear immediately. The central part of the cap remains without scales. It is darker and smoother. On the leg of an adult umbrella mushroom there is a three-layer ring that can be moved up and down along the leg. There is no cover or its remnants at the base of the leg.

Umbrella thin can be confused with some inedible mushrooms, such as purple acutesquamose umbel, which smells unpleasant and tastes bitter. There are other umbrella mushrooms, the use of which leads to poisoning or indigestion. For example, an inedible comb umbrella with a hat 2–5 cm in diameter. You should not collect the masteoidea umbrella (hat 8–12 cm). His hat is covered with granular scales, the plates are white. There is also a deadly-poisonous fleshy-reddish umbrella, the hat of which is only 2-6 cm in diameter.

Edible umbrellas motley, thin and blushing are so different in appearance from any "doubles" that it is not difficult to identify them. However, if in doubt, it is better to pass by, leaving these umbrellas to more experienced mushroom pickers.

Umbrella mushroom variegated, thin and blushing

In our forests, a motley, thin and blushing umbrella is more common. It is worth noting that in the popular literature there is confusion in the definition of umbrella mushroom species. The blushing umbrella especially suffers from this, which in some reference books is accompanied by the stigma "poisonous", while in others it is recommended as a very tasty mushroom. Most likely, the fleshy-reddish umbrella is meant. In addition, the same parasol mushroom is often presented under different species names (“variegated” - “great” - “large”, etc.). The variegated umbrella is more common in birch and mixed forests; it chooses places where it is lighter: clearings, edges and even pastures. Its miniature copy is a thin umbrella with a hat up to 10 cm in diameter and a stem up to 15 cm high. Another thing is the reddening (shaggy) umbrella mushroom. He prefers coniferous forests. The blushing umbrella is a little smaller than the motley one. The edges of its scaly cap are slightly wavy. This species is easily distinguished by the flesh, which quickly turns red (or slightly reddish) on all cuts. Mature mushrooms may have a pinkish tint to the plates.

Young umbrellas are the most delicious

How to cook an umbrella mushroom?

Mushroom-umbrella, or rather, his hat, very tasty. The leg of this mushroom is thrown away, as it consists of long, stiff fibers. Try frying the hat in vegetable oil. I am sure that you will like it so much that the umbrella will become one of your favorite mushrooms. I am happy to eat a hat, well fried on both sides (like a pancake). First from the side of the plates. You can pre-roll it in flour, breadcrumbs or in a beaten egg. This mushroom (fresh and dry) is also good for soup. Young umbrellas are salted and pickled. The umbrella cooks quickly, almost like mushrooms. Some people eat this mushroom raw, using it in salads or making sandwiches with it. The scales on the hat can not be removed. Gourmets cook umbrella mushroom not only in a frying pan, but also on an oven grate (with a tray) or a barbecue. Necessarily with herbs, pepper and garlic. It turns out very tasty.

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 introductory information about the appearance, properties, rules for preparing and processing 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 the most delicious mushrooms.

Umbrella mushrooms - benefits and harms

Umbrella mushrooms, the beneficial properties of which will be described below, can become not only a delicious delicacy, but also a valuable product that can improve health.

1. Mushrooms are rich in fiber, proteins, fats and carbohydrates. The low glycemic index of the product allows you to effectively use it in the diet menu for weight loss.
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 of the 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 species, the technology for the preliminary preparation of 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 need to be scraped a little with a knife and only then rinsed.

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?

They taste like chicken fillet, they are hearty 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?

The following recipe is about how to properly cook mushrooms-umbrellas in batter. With a similar frying of whole or sliced ​​\u200b\u200bcaps, they retain juiciness inside, acquiring a ruddy appetizing crust on the outside. If desired, finely chopped fresh dill, parsley, dried garlic or other additives to taste can be added to the batter.

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. The proposed basic recipe can be used as a basis for preparing other versions of the hot dish by adding any cereals and 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 an unprocessed form and require application within a day. If mushroom pickers are able to cope with popular types of forest gifts, then only a few know how to store umbrella mushrooms. Simple recommendations will help improve your 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 a gas oven or a device without a fan, the door is kept slightly ajar.
4. Drying time will depend on the size of the mushroom specimens, the capabilities of the oven and is 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 a slice of 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.