How to cook a large puffball mushroom. Fried raincoats

Mushroom puffball: useful information for beginner mushroom pickers.

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

They meet different size: with a pea, with 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 beautiful white color. Their main advantage is healing qualities- fungus gleba, attached to the cut, relieves bleeding, disinfects and promotes its instant scarring.

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

One type of mushroom

The most common types of edible raincoats that this can apply to vernacular name relate:

• 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 membrane, from which a small false leg 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 parchment paper. The pulp is crumbly, similar to homemade cheese.
• Golovach oblong (Calvatia excipuliformis). Look like inflated bubble, pulled down 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 pseudopodia and needles, which are not inherent in puffballs, but are characteristic of puffballs, gives reason not to experienced mushroom pickers 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 sausage products they replace truffles. Despite the possibility of using a false raincoat as savory seasoning for meat dishes, when eating 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 serve excellent tool for therapy and pain relief 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. at high 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 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 water. 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 ready mushrooms add chopped thin slices potatoes, salt
8. Fry until half cooked, sprinkle with finely chopped onion
9. Continue cooking until fully prepared potatoes
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 evaporate to 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 into 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. On cow butter fry the onion half rings first, 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. Spray before serving 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 to 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. IN enamel pan pour in the marinade, 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?

A lot of mushroom pickers undeservedly bypass these mushrooms, and completely in vain. Young raincoats are very tasty and useful mushrooms. And most often they are among the first to appear in the spring forest, so for lovers of just such gifts, the forests will be pleasant variety in the diet after long winter when dishes from fresh mushrooms collected in the forest are still a rarity on the table.

Raincoats belong to the mushroom family. The fruiting bodies of these fungi different types have a rounded pear-shaped shape, most often white. Many of them have a pronounced false foot, and their sizes can be medium or large (like giant puffballs).

In young mushrooms, the entire cap is covered with small growths, similar to thorns, which fall off over time. The spores of this mushroom species ripen inside the fruiting body, when they mature, a hole opens at the top of the fruiting body, through which the spores spread around the fungus. The color of mature spores can be from green with an olive tint to brown.

Popular names for this type of fungus:

• bee sponge;
• rabbit potato.

And raincoats, in which spores are fully ripe in the fruiting body, are called:

• fluff;
• pyrkhovka;
• duster;
• grandfather tobacco;
• wolf tobacco;
• tobacco fungus, etc.

Raincoats belong to the mushroom family

Edible types of raincoat

Raincoats include the following common groups of fungi:

• true raincoats;
• bigheads;
• fluff.

Typical raincoats are small (5-6 cm in height, 2.5-3 cm in radius). Their fruiting bodies are closed, in young individuals they are covered with a double membrane. The outer layer of the shell of the fruiting body may be covered with cracks, small scales or spines. As the fungus ages, the outer layer falls off, exposing the inner - brown or ocher - layer, which covers the ripening ones.

Gallery: raincoat mushrooms (25 photos)

Where raincoats grow (video)

Raincoats meadow, pear-shaped and pearl

All of the above types of true raincoats are the most common category 4 mushrooms in the central regions and the middle zone of our country. They are very similar to each other, and the pearl species is also called real, or edible. It is covered with large thorns, which makes it look like goblin mushrooms.

Golovachi

Mushrooms of this genus are similar to raincoats, some mushroom pickers often confuse them. The main differences between golovaches and raincoats:

• more large sizes(at least 7 cm in height and 3.5 cm in radius);
• the fruiting body of these mushrooms, after the spores ripen, is torn much more strongly than that of ordinary raincoats.

Otherwise, they look about the same as raincoats. The most common species of golovach are described below.

Golovachi

Golovach baggy

Popular names for this variety of raincoat:

• Golovach is vesiculate;
• The golovach is rounded;
• The golovach is bag-shaped;
• Raincoat hare;
• The golovach is belly-shaped.

The fruiting body of such a bighead can be 10 to 20 cm in diameter, rounded, slightly flattened from above, fine-grained inside, tapering downwards. Young golovachs of light milky color, growing up, become brown with a gray tint. Cracks pass through the fruiting body of an adult golovache, and tubercles similar to warts will appear. Old mushrooms in the upper part open up, becoming like bowls with torn parts.

This mushroom belongs to the 4th category; only young golovachs are used for food.

Golovach baggy

Golovach oblong (elongated raincoat)

Synonyms - golovach marsupial. This species has a fruiting body of a peculiar shape - pin-shaped or club-like. The pseudopod is elongated, the top looks like a half of a ball. The height of the fruiting body, together with the pseudopod, is from 8 to 14 cm; in rainy and warm weather, it can grow even more. The thickness of the upper part of the pseudopod is about 4 cm, and the lower part is about 6-7 cm. But different sources indicate different values ​​​​of these indicators.

Young mushrooms are white in color, which eventually turns yellow and then brown. Spikes are located on the entire surface of the fruiting body. The flesh of young mushrooms is white, turns yellow over time, fades, then turns brown. The upper spherical part of the fruiting body opens, and a brown spore powder falls out. The young oblong golovach is quite edible.

Golovach oblong (elongated raincoat)

Golovach giant

This mushroom is the largest among all varieties of golovach. Some of its specimens can grow in height up to 0.5 m, and weight reaches 18-20 kg. It is this representative of the golovachi genus that is considered the most delicious of all representatives of the genus. But, unfortunately, giant gobies always grow alone, and do not appear in one place, and this is considered their main drawback.

How to collect raincoats (video)

Poison False Raincoats

But in the family under consideration there are also inedible species, some of which are also slightly poisonous.

False puffball warty

This mushroom belongs to the category inedible mushrooms from the genus False raincoats of the scleroderma family. Usually grows in "families" in deciduous forests and groves (especially on the edges or forest clearings), occurs in meadows in the grass and on roadsides. Growth period - from the first decade of August to mid-October. The fruit body is 3–5 cm in diameter, tuberous in shape, the color of the outer shell is brownish. The outer shell is leathery, corky, leathery.

False puffball warty

False raincoat ordinary

The fruit body of this fungus is tuberous in shape, 5–6 cm in diameter, the shell can be smooth or covered with small scales. The color of this raincoat is dirty yellow. When the shell cracks, small warts appear.

Medicinal properties of puffball mushroom

Not all mushroom pickers know that raincoats have unique healing properties. They are able to stop bleeding, and also have a healing effect. In the case of a severe cut, you can simply break this freshly picked mushroom and apply the pulp to the wound - the blood will stop very quickly. Similarly, it can be used to treat other skin diseases:

• severe burns;
• poorly healing purulent wounds;
• acne;
• hives, etc.

Raincoats have unique healing properties

Decoctions are prepared from mushrooms, which are used to treat inflammatory processes in the upper respiratory tract:

• bronchitis;
• tuberculosis;
• laryngitis.

Giant golovach has the ability to prevent the growth of malignant cells, therefore, on the basis of this fungus, the medicine calvacin was made, which helps in the fight against malignant tumors in different parts human body.

So that this useful mushroom is always at hand, it is harvested for future use (pickled, dried).

raincoat habitats

Varieties of raincoats can grow in different places. Baggy golovach usually occurs from the last decade of May to mid-September in open sunny places - forest edges or clearings, in shallow ravines, pastures. Most often grows singly.

The elongated raincoat appears in the forests, on the edges or forest clearings from the second decade of July. The last mushrooms of this species are found in mid-October.

How to cook raincoat mushrooms (video)

Raincoat Mushroom Cooking Options

Only young mushrooms should be used for cooking. They can be fried, stewed, cooked first courses.

Stuffed zucchini

Peel young zucchini, cut into rings 2.5-3 cm thick. Remove the middle (together with seeds), boil in salted water until half cooked, put in a colander to drain the water. Then roll in flour and fry sunflower oil. Pass young mushrooms through a meat grinder along with onions and fry in sunflower oil. Ready minced mushroom fill zucchini.

Vermicelli casserole

Vermicelli is boiled in salt water, thrown into a colander. Raincoats are finely chopped, fried in butter until tender. Then the fried mushrooms are mixed with vermicelli and raw eggs, spread in a form greased with oil and sprinkled with crushed breadcrumbs and put in an oven heated to 170 - 180 degrees for 1/3 hour. Pepper is added to this dish to taste.

Although raincoats belong to category 4, you can cook a lot of delicious and tasty treats from them. healthy meals. Fried young mushrooms are especially tasty.

Gallery: raincoat mushrooms (35 photos)

forest trophies

Forests attract visitors not only with their picturesque nature. Who doesn't love picking mushrooms or, as they say, doing quiet hunting? Going for natural trophies, hunters are not only well armed with baskets and knives. First of all, they are armed with knowledge about mushrooms, without which it is better not to meddle in the forest. Many types of edible mushrooms will end up in the baskets of hunters for natural gifts. These are, first of all, porcini mushrooms and boletus, chanterelles, mushrooms, milk mushrooms and honey mushrooms. rummaging through forest glades, mushroom pickers have repeatedly encountered mushrooms, which, like explosive packages, when damaged, threw out yellowish dust. For this, they were popularly called fluff or dusters. They are often bypassed without knowing what it is. edible mushrooms raincoats. Young mushrooms can be collected and prepared from them in different dishes.

cooking

Dishes with forest gifts quite popular. Raincoat mushroom can be classified as edible, belonging to the fourth group. Its peculiarity is the property that it is suitable for cooking only at a young age. When ripe, if the core of the fruiting body begins to turn yellow, the puffball mushroom becomes inedible. Its snow-white flesh is suitable for all types of cooking. One big head can feed the whole family. There are many recipes all kinds of dishes in which mushroom puffball is used. The preparation of such dishes is quite simple process. Raincoats are suitable for first courses - soups. As second courses, you can use stewed or fried, as well as boiled raincoats. harvested mushrooms immediately used for cooking. You cannot store them.

Fried puffballs recipe

To prepare the dish, young mushrooms must be cleaned and washed well. Large raincoats are cut into cubes. Fry the mushrooms in a pan for thirty minutes. During this time, mushroom juice is released, and the pulp is well stewed in it. Separately, the onion is sautéed, which is added to the mushrooms at the end of the stew. After mixing the mixture well, add salt, pepper to taste and continue to fry for another twenty minutes. Five minutes before the end of cooking, add a spoonful of sour cream.

Schnitzel from raincoats

To prepare a mushroom dish, you will need the following products:

• 0.5 kg of raincoat mushrooms;
• 0.5 liters of milk;
• 80 grams of flour;
• egg;
• 0.2 kg of oil;
• salt.

cooking

First, you should prepare the dough in which the mushroom schnitzels are fried. To do this, stir the egg, flour and salt in milk. It should be similar in texture to sour cream. Mushrooms are cut into slices, shaped like schnitzels. Lightly salted, they are dipped in the prepared dough and fried in oil or fat until golden brown.

raincoat soup recipe

Ingredients:

cooking

To prepare the dish, you need 1.5 liters of water. Mushrooms are cleaned, washed and cut into cubes. Place them in a pot of water and boil them for 20 minutes. During cooking, the resulting foam is removed. Mushroom raincoat will give the broth persistent mushroom flavor. Spices and salt are added to it to taste. mushroom broth continues to simmer on low heat. At this time, prepare vegetables. Peeled potatoes are cut into small cubes and poured into boiling broth. Purified onion and carrots are finely chopped and fried in oil. Ready passerovka is added to the soup. Its readiness is determined by the softness of the potatoes. At the end of the preparation of the soup, finely chopped greens are added. When serving the dish, sour cream is added to the plate.

In biology, the “Raincoat” is understood as a whole genus that is part of the Champignon family, although more recently it has been separated into a separate Raincoat family. These are gasteromycete fungi, in which the formation of spores responsible for reproduction occurs inside the fruiting body. When it matures, a hole opens at the top to allow the spores to enter the environment.

All representatives of the genus are characterized by a round or pear-shaped structure of the fruiting body. Unlike most, they do not have a strictly defined hat. But there is a false leg, smoothly turning into a round part.

The flesh (gleba) is elastic and fleshy. This is the part that is eaten. The color of the gleba directly depends on the age of the mushroom and serves as a kind of suitability indicator: only young white specimens have a pleasant taste. When it darkens and the flesh becomes olive, the puffball loses its culinary value and is considered inedible.

Description of edible types of raincoat

Types of raincoats are different appearance and place of growth. But they are united by fruiting from the second half of summer to October and the fact that they are all edible while the flesh remains white.

Meadow raincoat

It has a small fruiting body, the diameter of which is 2–4 cm. It is rounded, gradually tapering towards the base. pulp young mushroom snow-white, with time becomes yellow, and then brown or olive. It grows mainly in fields and along roads.

It has a spherical fruiting body growing on a thick stem. Its surface is dotted with thin needles that fall off when touched. The height of the mushroom reaches up to 10 cm. You can find it on the edges or in a light forest.

Raincoat brown (umbre)

It sits firmly on the ground, because the leg is almost invisible. It has a small fruiting body (up to 5 cm in diameter) of brown color, dotted with dark needles. They can form patterns that resemble stars in shape.

Giant

Of all its relatives, a giant raincoat is distinguished, often reaching volume in size. soccer ball. True, this is a rare mushroom, and in the conditions of the middle zone it is rarely seen. Giant puffball grows in old pastures, fields or meadows; less often - in deciduous forests.

Collecting giant raincoats (video)

Medicinal properties of puffball mushroom

Raincoats are successfully used in alternative medicine. Their pulp contains useful material providing positive influence on health.

Healing properties of raincoat:

• cleansing - the mushroom is an excellent absorbent and removes harmful compounds from the human body;
• reception folk remedies based on it, they are used to cleanse the liver and intestines;
• it leads to normal indicators blood composition;
• Separately, it must be said that he, like a sponge, absorbs radionuclides and removes them from the body.
• the pulp stops the blood and promotes the speedy healing of wounds.

Folk healers have known about such opportunities for many centuries, using these gifts of nature in their practice.

The use of a raincoat in traditional medicine

The use of a raincoat is diverse:

1. For skin injuries. Many mushroom pickers know that if you cut yourself or get burned in the forest, then you need to look for a raincoat. It should simply be laid out in half and applied to the injured area.
2. Topical application of folk remedies from this fungus will help with skin diseases , removing inflammation and accelerating tissue regeneration. For example, with urticaria or boils.
3. The decoction is used in the treatment of diseases and respiratory tract (bronchitis, pneumonia and even tuberculosis). According to healers, this remedy is not inferior in value to chicken broth.
4. Giant view use to prevent and stop the growth of neoplasms because it contains calvacin.

Also, a raincoat is used in preventive purposes if you want to cleanse the body of toxins and toxins. After that, the person feels better and filled with vitality.

False types of raincoat and their toxicity

Outwardly similar to raincoats, their relatives are false. According to the scientific classification, they belong to the Sclerodermataceae family. On the territory of Russia and neighboring countries, the common and warty puffball is more common. Both are seen as unfit for human consumption and are even labeled as mildly poisonous.

When using them, a person feels a slight malaise, and if you eat mushrooms in in large numbers, the classic picture of poisoning will appear. Sometimes false raincoats cause an allergic reaction in the form of conjunctivitis and a runny nose. Although there is no direct threat to life, mushrooms must be avoided.

The species is found in Eastern Europe, in the north of the Caucasus and Far East. It prefers to grow in well-lit coniferous and deciduous forests, in meadows and along paths, choosing dry places. Fruiting time is from July to October.

It has an inconspicuous fruiting body of a yellowish color, not exceeding 12 cm in height. Brown scales, wart formations and cracks are located on its surface. There is no false leg.

Warty puffball

The fungus is tuberous or kidney-shaped. It differs from the common puffball in the presence of a false stem about 1.5 cm high, although there are specimens with a stem 5–7 cm. The color of the fruiting body can be from gray-white to brown. Warts are located on its surfaces.

This is a cosmopolitan species, growing in both hemispheres, including in the tropical zone. Fruiting time - August-October. You can find it in forests with hardwoods (for example, oak), on the edges, in gardens, along roads

Where raincoats grow and how to collect (video)

Raincoat Mushroom Recipes

Raincoats at proper preparation are excellent ingredient for many meals. But high taste properties possess only young mushrooms with white pulp. When it becomes brown and brown, then stiffness appears, and pleasant taste and the smell is gone. The mushroom picker should also be aware that the finds cannot be stored for a long time: they are prepared immediately after collection.

Raincoats in a pan with sour cream.

For cooking you will need:

• raincoats;
• rast. oil;
• salt and pepper to taste;
• a spoonful of sour cream.

Mushrooms are cleaned and washed, and large specimens are cut into cubes; after which the raincoats are fried in oil for about 30 minutes. At this time there is an intense release mushroom juice with a delicious aroma, in which the pulp is additionally stewed. Fry onion half rings in another pan. They need to be added after cooking the roast, along with salt and pepper, leaving the dish on the fire for another 20 minutes. After this time, it remains only to add sour cream.

rain soup

For cooking rich soup With pleasant smell required:

• 5 raincoats;
• 4 medium potatoes;
• 1 onion;
• 1 small carrot;
• vegetable oil;
• 2 bay leaves;
• to taste - salt and black pepper.

Mushrooms are processed, cut into cubes and immersed in a pan with 1.5 liters of water. The time of the first boiling is 20 minutes. Salt and spices are added to the broth, chopped potatoes for another 20–30 minutes. At the same time, onions and carrots are sautéed, which are sent to the soup 5 minutes before they are ready. The dish is served with fresh herbs and sour cream.

How to make raincoats (video)

Raincoat schnitzels

Raincoat pulp is suitable for cooking unusual mushroom cutlets. You will need:

• 500 g of fresh raincoats;
• 500 ml of milk;
• 100 g flour;
• 1 egg;
• vegetable oil;
• salt.

First prepare the batter by mixing the flour with the egg and salt. It should be like medium thick sour cream. Mushrooms are cut into thick slices and fried in oil, previously dipped in batter.

Raincoats are interesting and useful mushrooms. Unfortunately, many people pass by them without knowing about useful properties and excellent qualities of these white balls. Having prepared them according to all the rules, you can taste tasty dish which will benefit the body.

These unique mushrooms belong to the champignon species. All of them have a specific closed fruiting body, round or pear-shaped. Dozhlevik is also called hare potato, dust, tobacco mushroom and many more names. Meanwhile, the edible varieties of this mushroom are very tasty and healthy, as they have a number of medicinal properties, among which the main ones are antitumor and antibacterial.

Raincoat edible and false (poisonous) are found in the temperate latitudes of our camp almost everywhere and on any soil. They love open, well-lit and humid areas, so they can be found in fields, meadows, sunny glades of any forest. At the same time, you should be aware that these mushrooms, as a rule, do not grow in the same places every year. The season for collecting raincoats, depending on the type, has a different time frame.

Mushroom Raincoat: photo, description

This is a completely unpretentious mushroom with a fruiting body, which, depending on the species, can have a wide variety of sizes and weights from a few grams to 2 kilograms. Its surface may be white, grayish white or yellow, sometimes it is covered with small spikes or warts. The white flesh turns yellow over time, and when the spores mature, it turns into a dark brown powder that is released into the air.

Important: The puffball is only edible when young, when it has a delicate structure, pleasant aroma and high palatability.

What does raincoat mushroom look like

In Russia, there are several types of edible raincoats, which vary considerably in both shape and size.

Types of edible raincoats

Giant puffball mushroom

A giant, gigantic or golovach raincoat looks like a huge ball, it can also sometimes have a slightly flattened shape. Its fruiting bodies, with smooth or flaky skins, can reach over 50 cm in diameter. Its color ranges from white to yellow, depending on the age of the fungus. Also, as it grows, the color of the pulp changes from white to greenish-brown.

The giant puffball often grows singly. If a group of mushrooms is met, then it can have more than ten mushrooms that form large rings. Fruiting begins in August and ends in early October.

Spiky Raincoat

They are also called pearl, blackberry or needle. Their pear-shaped, slightly flattened fruiting bodies are white and then light brown in color and miniature in size, they reach from 2 to 6 cm in diameter and up to 5 cm in height. The skin of the surface of the prickly puffball is covered with small warts, it is initially white, and in the process of growth it acquires a brown color.

Young specimens have a pleasant white flesh with spicy taste And delicate aroma. Over time, it turns gray, and then purple-brown and is no longer suitable for food. The collection of prickly raincoats begins in July and ends in early September.

pear mushroom puffball

It is named after the shape of its fruiting body, resembling a pear, the thick part of which reaches a diameter of about 7 cm and a length of 4 cm. Young mushrooms have a milky color, which eventually becomes dirty brown. Thick skin is initially covered with small spikes, which fall off over time, and the surface of the raincoat begins to crack.

The white pulp does not have too much bright taste but a very pleasant mushroom smell. Over time, it becomes brownish-red, and then turns into a brown powder. Fruiting lasts from July to early October.

False mushroom Raincoat, photo

In addition to tasty edible raincoats, there are also false species, and they are often poisonous. Visually, their differences can be identified by looking at the photo with their image.

Warty puffball

Warty puffball is a poisonous mushroom with a tuberous fruiting body with a yellowish-gray, and then a light brown surface with thick and tough skin. Its diameter reaches 5 cm, the leg is absent. The aroma of the warty puffball combines the aroma of young raw potatoes And herbs. These mushrooms appear at the end of May, their fruiting lasts until early October.

Common false raincoat

The common or orange puffball with a fruiting body about 6 cm in diameter has a tuberous shape, a smooth and thick shell of a dirty yellow or brown color with small scales in the upper half of the fungus. Characteristic folds are located in its bare lower part. The white flesh becomes almost black when ripe, speckled with white fibers.

Although this false raincoat considered inedible, but it has a flavor and palatability, somewhat reminiscent of truffles, then they are in a small amount(no more than two or three slices) are added to various mushroom dishes. The collection period for common puffballs begins in August and ends in September.

Spotted Puffball Mushroom

Spotted raincoat, panther or leopard sclerodema (Scleroderma areolatum) is characterized by a spherical or pear-shaped shape. The diameter of the fruit body ranges from 1 to 5 cm. The smooth, very thin skin is white or cream in color, as it grows, it changes to brownish-yellow. Small scales with peculiar rims are scattered on its surface, it is this structure that creates the leopard pattern.

The white flesh of young mushrooms changes over time to greenish-brown or dark purple with white veins. The smell is weak, sweet. The legs of the spotted raincoat are absent. bears fruit this species mushrooms from August to early September.

How to cook puffball mushroom

Many people ask: - Is it possible to eat raincoat mushrooms?

Important: prepare various dishes and you can make preparations for the winter only from young raincoats with snow-white pulp.

Before cooking, mushrooms must be washed and peeled. Use them for food immediately after collection, they are not subject to storage.

Mushroom Raincoat: cooking recipes

Mushrooms baked in the oven

We'll need:

• Mushrooms - 1 kilogram;
• Onion - 200 grams;
• Mayonnaise - 5 tablespoons;
• Cheese - 300 grams;
• Vegetable oil - 3 tablespoons;
• Salt, black pepper, dill.

Cooking

1. Clean the mushrooms and cut into large pieces.
2. Cut the onion into thin half rings and add to the mushrooms.
3. Make a marinade from mayonnaise, vegetable oil, salt and pepper.
4. Pour marinade over mushrooms and leave for an hour.
5. Cheese grate on a coarse grater.
6. Transfer the pickled raincoats to a sheet of foil, wrap well and bake in the oven for half an hour.
7. Expand the foil, cover the mushrooms with chopped cheese and send to open form into the oven for another ten minutes.

Sprinkle the finished dish with chopped herbs before serving.

raincoat soup

Ingredients:

• Mushrooms - 300 grams
• Flour - 150 gr.
• Butter - 80 gr.
• Potatoes - 4 pieces
• Onion - 1 pc.
• Eggs - 2 pcs.
• Greens - 1 bunch
• Water - 150 milliliters
• Salt - to taste

Cooking

Put the potatoes to boil, and in the meantime sort and rinse the mushrooms. Fry them in a pan with onions. Do choux pastry for dumplings - to do this, bring water to a boil with a pinch of salt and butter, add flour and eggs, while quickly mixing the dough with a spoon. Having kneaded it in this way, throw the mushrooms into the soup and, using a teaspoon, put in small portions dough. Let it boil for 5 minutes. Then add greens, stir and remove from heat. Can be served immediately. Bon appetit!

Raincoats with sour cream

Ingredients:

• Raincoats - 400-500 grams
• Sour cream - 200 milliliters
• Potatoes - 6-8 pieces
• Salt - to taste
• Ground black pepper - to taste
• Bulb - 2 pieces
• Vegetable oil - 5 tbsp. spoons

Cooking

1. Peel the potatoes, rinse, cut the large one into pieces and put to boil in salted water. Drain the boiled potatoes.
2. Clean raincoats from thorns, earth and leaves. Rinse well several times.
3. Put raincoats on vegetable oil in a pan and fry for 20-25 minutes.
4. Peel the onion and cut into cubes. Fry the onion in a separate skillet in oil until golden brown.
5. Add the sautéed onions to your raincoats. Salt, pepper. Stir and fry for another 15-20 minutes.
6. 5 minutes before the end of frying the raincoats, add sour cream to the mushrooms with onions. Stir and sweat for a few minutes.
Serve puffballs with sour cream and potatoes.