Mushrooms umbrellas: recipes for cooking delicious dishes. Mushroom umbrella: description, successful culinary recipes

Umbrella mushrooms are not popular with "silent hunting" enthusiasts, as they can sometimes be confused with certain types of poisonous mushrooms. But if you are confident in these fruiting bodies, then we recommend preparing original dishes from them. I must say that the umbrellas are very tasty and fragrant. Their dishes are easy to prepare, and the taste will surprise your family members and guests again and again.

We offer recipes for cooking umbrella mushrooms that will significantly diversify your family menu. In addition, you will be presented with step-by-step photos of recipes with umbrella mushrooms.

Many people really like the dish of fried mushrooms in a pan. How to properly cook an umbrella mushroom, taking into account your preferences as well as tastes. Interestingly, umbrellas taste like chicken meat. And the aroma from fried mushrooms is simply amazing - no one can resist the temptation to try them.

Read the step-by-step recipe with a photo showing how to fry umbrella mushrooms and start cooking it. Hearty, tasty, fragrant, and also a beautiful dish is sure to be one of your favorites.

I would like to note that this recipe for fried umbrella mushrooms involves the minimum amount of ingredients that are always available in the kitchen of any housewife.

• Umbrellas - 1 kg;
• Butter - 50 g;
• Vegetable oil - 100 ml;
• Eggs - 3 pcs.;
• Flour - 5 tbsp. l.;
• Milk - 50 ml;
• Salt - to taste;
• Ground black pepper - 0.5 tsp.

In this variant, only umbrella caps will be used, because their legs are too stiff and fibrous.

Peel the caps from scales, rinse under the tap and cut into several pieces if they are large.

In a deep bowl, whisk the eggs, milk and flour a little with a whisk until smooth.

Melt some butter in a frying pan and add a little vegetable oil. While frying the umbrellas, add a certain amount of two types of oil to the pan.

Sprinkle the caps or their parts with salt and ground pepper on both sides, then leave for 10 minutes.

Dip each piece into the batter and place on a hot skillet.

Fry the umbrellas until golden brown, first on one side (about 5 minutes), and then on the other.

Such a delicious fried dish with two types of oil turns out to be hearty and fragrant. It should be served hot with mashed potatoes or boiled rice.

The recipe for the mushroom of the motley umbrella (with photo)

The recipes for the preparation of the variegated umbrella mushroom are slightly different from the usual ones, since these fruiting bodies are large: the hat reaches 40 cm in diameter, and the leg height is up to 45 cm.

How to cook a variegated umbrella mushroom at home so that even capricious gourmets will appreciate this dish? These mushrooms cook quickly, as they do not require pre-boiling.

• Umbrellas - 700 g;
• Eggs - 2 pcs.;
• Onions - 2 pcs.;
• Flour - 3 tbsp. l.;
• Hard cheese - 200 g;
• Vegetable oil - 100 ml;
• Salt;
• Ground black pepper - to taste;
• Dill and parsley greens - 1 bunch.

The recipe for the variegated umbrella mushroom, the photo of which is presented below, may seem strange, because here the main ingredient is not boiled in advance. However, do not worry - a proven option, it turns out delicious and insanely fragrant.

Remove the legs, clean the caps and wash under running water.

Beat eggs and flour into a homogeneous mass, salt, pepper and mix.

Cut the caps lengthwise into two parts, dip into the prepared mass and send to fry in a preheated pan. Fry over low heat until golden brown on both sides.

Chop the onion into small cubes and put on one side of the umbrellas.

Grate hard cheese on top, cover with a lid and simmer for about 10 minutes, until the cheese is melted.

Arrange the stewed pieces of umbrellas in portioned plates and sprinkle with chopped herbs. Serve on its own or with a fresh vegetable salad.

How to cook blushing umbrellas: a recipe for cooking edible mushrooms

The recipe for making an edible umbrella mushroom is prepared simply and quickly, since these fruiting bodies do not require long heat treatment.

• Umbrella - 1 kg;
• Onions - 4 pcs.;
• Vegetable oil;
• Salt;
• Parsley greens - 1 bunch.

How to cook a reddening umbrella mushroom to please your family with a dish?

Clean the umbrella caps from hard scales, wipe with a dry sponge and cut into pieces.

Peel the onion, cut into half rings and combine with umbrellas.

Heat the frying pan, pour vegetable oil and put the chopped mushrooms and onions.

Fry for 20 minutes over low heat, salt to taste, sprinkle with ground pepper and mix well.

Remove from the stove, sprinkle with chopped parsley, cover the pan with a lid and let it brew for 15 minutes.

Divide among serving bowls and serve. Your family will be surprised by the taste of fried mushrooms with onions.

How to cook young umbrella mushrooms: a recipe with a photo

We offer a recipe with a photo showing how to cook mushrooms baked in the oven. This option will help you make an interesting and original dish from young fruiting bodies.

• Umbrellas (hats) - 8-10 pieces;
• Eggs - 3 pcs.;
• Salt;
• Cheese - 200 g;
• Garlic - 3 cloves;
• Breadcrumbs.

How to cook young umbrellas that are baked in egg mixture and breadcrumbs? Note that the dish is made for 5 servings and served with mashed potatoes or pasta.

Peel mushroom caps, rinse under tap and cut into pieces if they are large.

Break the eggs into a bowl, beat a little with a whisk, salt and add the garlic cloves crushed through the garlic.

Dip the cap pieces in the mixture, then immediately roll in the breadcrumbs.

Line a baking sheet with parchment paper, place the hats on it and place in the preheated oven.

Bake at 180°C for 15 minutes.

Remove the baking sheet from the oven, sprinkle the umbrellas with grated cheese and bake again.

This time bake until the cheese is melted.

Remove from oven and serve hot.

How to cook delicious caviar from umbrella mushrooms

In this version, the umbrella caps should be boiled in water over medium heat for no more than 10 minutes so that the taste of the fruiting bodies does not deteriorate. Cooked caviar from umbrellas can be used as an independent dish, or as a semi-finished product for mushroom sauces and puree soups. This blank will keep well in the refrigerator in a closed jar for about a month.

• Umbrellas - 1 kg;
• Onions - 4 pcs.;
• Vegetable oil;
• Lemon juice - 50 ml;
• Garlic cloves - 3 pcs.;
• Salt;
• Sour cream - 100 ml;
• Tomato paste - 3 tbsp. l.;
• A mixture of ground peppers - ½ tsp.

How to cook caviar from umbrella mushrooms for sandwiches, canapes and tartlets?

As mentioned earlier, peeled umbrellas must be boiled along with the legs. Let the liquid drain, cut into pieces and put in a frying pan with oil.

Fry over medium heat until the water released from the mushrooms has completely evaporated.

Peel the onion, cut into medium pieces and put in a pan with oil, fry until golden brown.

Combine mushrooms with onions, grind with a blender until smooth and put in a pan.

Pour in sour cream and simmer for 10 minutes over low heat.

Add tomato paste, crushed garlic through a spadefoot, salt, add a mixture of ground peppers and add squeezed lemon juice.

Mix well, cover and simmer for 20 minutes with constant stirring.

Ready caviar can be served with crackers or sliced ​​baguette.

Now, knowing how to cook caviar from umbrella mushrooms, you can start the process. You will be surprised how tasty and nutritious caviar turns out: your loved ones will ask for more supplements.

How to cook umbrella mushrooms in the microwave

Many housewives often ask how to cook umbrella mushrooms in the microwave? The most important thing here is to understand the basic rules of the process, and the option itself is quite simple.

Cooking umbrella mushrooms in the microwave involves pre-marinating the fruiting bodies in mayonnaise. However, first you need to prepare all the products and spices.

• Umbrella hats - 1 kg;
• Mayonnaise - 200 mo;
• Ground black pepper - 1 tsp;
• Salt - to taste;
• Coriander - 1/3 tsp;
• Nutmeg - a pinch.

Clean the umbrella caps from dirt and scales, rinse under the tap, cut into large pieces and marinate.

For marinade: combine mayonnaise with all the spices from the proposed recipe, mix well.

Mix the pieces of umbrellas with the marinade and leave for 30 minutes.

Put the mushrooms on a plate and send in the microwave for 15-20 minutes.

Serve hot and garnish with chopped parsley or dill if desired.

Having prepared umbrella mushrooms in the microwave, every hostess will appreciate the taste of the dish. Mushrooms in mayonnaise marinade are very tasty, spicy and fragrant. In addition, you will make a minimum of effort, but get the maximum pleasure from the dish.

Recipe for cooking umbrella mushrooms with garlic

Cooking umbrella mushroom with garlic is one of the most delicious dishes in the cooking of some European countries. This exotic mushroom is valued there more than mushrooms and aspen mushrooms.

• Umbrella hats - 800 g;
• Butter - 70 ml;
• garlic cloves - 7 pcs.;
• Salt.

How to cook delicious mushrooms umbrellas so that you get a restaurant dish at home?

Peel the mushroom caps, rinse, put on a paper towel and let dry well.

Cut into slices, rub garlic crushed through the garlic, sprinkle with salt, let lie for 15 minutes.

Heat a frying pan, melt the butter in it and fry the slices of umbrellas until crispy.

Serve ready-made mushrooms with mashed potatoes and fresh tomato salad.

How to cook umbrella mushroom legs

Usually the legs of this type of mushroom are not eaten, but there are exceptions. In this recipe, you will see how you can cook the legs of umbrellas.

In this option, all products are taken by eye.

• Umbrella legs - how much to eat;
• Hard cheese;
• Bulb onions;
• Vegetable oil;
• Greens (any);
• Breadcrumbs;
• Salt.

Cooking umbrellas, or rather their legs, will not take you much time. However, the dish will turn out so tasty that you will lick your fingers.

Wash the legs, cut and put in a pan with oil, fry for 15 minutes.

Add finely chopped onion and chopped herbs.

Salt to taste, fry for 10 minutes over low heat.

Lay grated hard cheese on top, combined with breadcrumbs. Cover the pan with a lid and simmer over low heat until cheese is melted.

To spice up the legs, add a few finely chopped olives or thin slices of fresh tomato to the dish.

Allow the dish to cool so that the melted cheese freezes and can be served.

How to boil umbrella mushrooms to cook soup

Every novice housewife should know that mushrooms must be boiled before cooking. This procedure is quite simple and takes little time.

How to cook an umbrella mushroom before preparing a dish from it? Umbrella hats must be boiled in salted water for 5 minutes, so that the fruiting bodies are slightly cleansed of scales and sand stuck in the plates.

• Umbrellas - 500 g;
• Potatoes - 7 pcs.;
• Onions - 3 pcs.;
• Carrots - 1 pc.;
• Vegetable oil;
• Sour cream;
• Fresh greens;
• Salt;
• Lavrushka - 2 pcs.;
• Black peppercorns - 5 pcs.

How to cook umbrella mushroom soup to tasty feed your household?

1. Boiled caps of umbrellas cut into small pieces and fry in vegetable oil until golden brown.
2. Peel the potatoes, wash and cut into small sticks, put in a pot of water in which you will cook the soup. Bring to a boil and cook until the potatoes are half cooked.
3. Peel onions and carrots, wash and chop: onion cubes, grate carrots on a coarse grater.
4. Put the vegetables in a pan with oil and fry until soft.
5. Add fried mushrooms along with vegetables to potatoes and let boil for 20 minutes.
6. Salt, throw bay leaf and black peppercorns.
7. When serving, put 1 tbsp in each plate. l. sour cream and sprinkle with chopped herbs.

How delicious to cook mushrooms umbrellas with potatoes

We suggest that you familiarize yourself with a step-by-step recipe on how to cook umbrella mushrooms, the video of which is attached below.

• Umbrella hats - 500 g;
• Onions - 2 pcs.;
• Potatoes - 7 pcs.;
• Butter - 70 g;
• Salt;
• Ground black pepper - 1 tsp;
• Green cilantro - 4 sprigs.

Peel potatoes, wash and cut into several pieces. Place in a pot of boiling water and boil until done. If you had boiled potatoes in their skins, then peel, cut and fry in butter.

Peel the umbrellas, wash under the tap and cut into pieces.

Put in a pan with butter and fry over medium heat for 15 minutes. Salt, season with ground pepper, add diced onion, stir and fry for another 5 minutes.

Put the fried potatoes in portioned plates, put the mushrooms with onions on top of the potatoes.

Sprinkle the finished dish with chopped herbs and serve. Following our recipe, you will definitely know how to cook umbrella mushrooms with potatoes.

How to cook field mushrooms umbrellas with vegetables

How to cook field mushrooms umbrellas with vegetables - for many a familiar and tasty dish? In this case, such products are taken that are in every home.

• Umbrellas - 700 g;
• Onions - 3 pcs.;
• Carrots - 2 pcs.;
• Bulgarian pepper - 3 pcs.;
• Tomatoes - 4 pcs.;
• Zucchini - 1 small;
• Salt;
• Vegetable oil;
• Paprika - 1 tsp

The method of preparing umbrellas is quite simple, for this you need to fry all the products separately, and then stew them all together.

First, the umbrella caps should be cleaned of scales, washed in running water, cut into pieces and fried in oil until golden brown, put in a separate bowl.

Peel the carrots and onions, cut into cubes and fry until tender in vegetable oil, put them on the mushrooms.

Peel the zucchini from the peel and seeds, cut into cubes and put in a pan. Fry in oil until the liquid evaporates, and then combine with mushrooms.

Peel the Bulgarian pepper from seeds, cut into noodles and fry for 5 minutes.

Cut the tomatoes into slices, add to the pepper and continue to fry for another 5 minutes.

Combine all fried foods, salt to taste, season with paprika, mix, cover and simmer over low heat for 15 minutes.

How to cook umbrella mushrooms with cream

Fried mushrooms with cream in a pan is a great option for a hearty lunch. This dish goes well with grilled vegetables or any other side dish. We offer you to see a step-by-step photo with a recipe showing how to cook umbrella mushrooms with cream.

• Umbrellas - 1 kg;
• Olive oil;
• Onions - 3 pcs.;
• Cream - 300 ml;
• Salt;
• Ground white pepper - ½ tsp;
• Hard cheese (Russian) - 200 g;
• Parsley or dill greens.

The method of preparing umbrella mushroom with cream will appeal to your family and your guests.

Peel the onion, cut into thin half rings and fry in olive oil until soft, about 5-7 minutes.

Rinse the caps of mushrooms of umbrellas in running water, cut and put in a pan with onions, fry for 10 minutes.

As soon as the liquid evaporates from the mushrooms, pour in some of the cream and continue to fry. So that the mushrooms do not turn out dry, you need to add cream in 3-4 doses.

Salt the mass, sprinkle with white ground pepper, mix.

Sprinkle grated cheese on mushrooms with onions to make the dish more interesting in taste and rich.

Cover and simmer over low heat for 5-7 minutes.

That's the whole way of cooking umbrella mushrooms with cream. Serve hot, and if desired, you can decorate with finely chopped parsley or dill.

What is the best way to cook a salad of mushrooms of umbrellas

Recipes showing how to cook umbrella mushrooms are very different. For example, you can make a salad from them with the addition of chicken fillet and canned corn, which will certainly become your culinary chip for a festive feast.

• Umbrellas (hats) - 700 g;
• Chicken fillet - 300 g;
• Corn (bank) - 1 pc.;
• Eggs - 4 pcs.;
• Carrots - 1 pc.;
• Olive oil;
• Onion - 1 pc.;
• Salt.
• Mayonnaise - 300 ml.

Peel onions and carrots, cut into cubes and fry until golden brown.

Cooked umbrella caps cut into pieces, add to the onion and fry for 15 minutes, cool.

Cut the pre-boiled chicken fillet into slices and combine with chilled mushrooms in a deep bowl.

Cut the boiled eggs into pieces, and then add to the mushrooms and meat.

Open a can of corn, pour out the liquid and add to the main mass.

Salt to taste, season with mayonnaise, mix thoroughly and refrigerate to soak the salad and cool.

Now, you know how best to cook umbrella mushrooms to please your family with delicious treats. It remains only to write down our proposed recipes in your cookbook and start cooking.

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

cooking secrets

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

fried mushrooms

Ingredients:

1 large or 5 smaller;

A small amount of water;

4 tablespoons of table flour;

Salt and seasonings.

Cooking

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

mushroom powder

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

Mushrooms with onions

Ingredients:

5 hats of umbrellas;

2 potatoes;

1 onion;

50 grams of butter.

Cooking

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

Mushrooms pickled for the winter

Ingredients:

2 kilograms of umbrellas;

800 grams of water;

1 tablespoon of salt;

1 teaspoon citric acid;

3 tablespoons of granulated sugar;

1 tablespoon of vinegar;

6 peas of black and allspice pepper;

5 bay leaves;

1 spoon of dill seeds.

Cooking

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

frozen mushrooms

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

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

Collecting mushrooms is exciting and interesting. The umbrella mushroom is a real find, it is tasty, healthy and fragrant. The peculiarity is that its pulp does not contain harmful substances, which is typical for such plants. It is best to go for umbrellas at the edge of the forest or in the field, immediately after a heavy rain. Each mushroom picker should know what an edible and poisonous mushroom looks like, be able to determine their distinctive features and signs.

Umbrella mushroom - description

Mushroom-umbrella belongs to the genus Macrolepiota, the champignon family. He got his name because of the outward resemblance to an open umbrella: a large dome-shaped hat on a tall and thin stem. Many species are safe and edible, although the plant has several poisonous counterparts that are extremely dangerous to human health. The structure of the fungus is typical hat-legged, and the size can be medium and large. The flesh is dense and fleshy, the stem can be slightly bent and easily separated from the cap.

After heavy rains, umbrellas can grow to very large sizes. The cap of such a mushroom reaches a diameter of 35 to 45 cm, and the height of the stem grows to 30-40 cm.

On average, the mushroom has a stem length of about 8-10 cm and a cap diameter of 10-15 cm. The surface of the cap is dry and finely scaly, the skin may crack and hang down in the form of a fringe along the edges. The pulp and juice are light in color with a pleasant mushroom smell and delicate taste. The stalk is thickened at the base, it has a characteristic movable membranous ring. In young umbrellas, the cap is connected to the base of the stem and has a spherical shape. Growing up, it separates from the stem and opens, forming a dome with a slight elevation in the center.

Varieties of umbrellas

The umbrella mushroom is considered common, it grows in coniferous, deciduous and mixed forests, is found in fields and edges, in steppes and meadows, in gardens, vegetable gardens and reserves.

Mushroom umbrella photo - edible and poisonous:

Edible mushroom and poisonous doppelgangers

The difficulty of collecting umbrellas lies in the fact that there are their poisonous counterparts. Outwardly, they look like edible umbrellas, but they contain toxic substances, so their consumption is prohibited.

All doubles of the umbrella are deadly poisonous and threaten human life. When collecting umbrella mushrooms, you should be careful and careful, as it is very easy to confuse a false mushroom with a real one. Most inedible mushrooms exude an unpleasant odor and have a bitter taste.

Umbrella mushroom - photo and description, poisonous twins:

How to cook umbrellas

Umbrellas, like many other mushrooms, are healthy and nutritious, they should be picked young, when the cap is not yet fully opened. Mature representatives may begin to be bitter. How to cook umbrella mushrooms? The leg is removed, and the hat must be subjected to heat treatment - fried, boiled, stewed, pickled, salted. Umbrellas can be pre-dried or frozen, and then used to prepare a wide variety of dishes - soups, snacks, pastry fillings and pancakes.

Umbrella mushrooms cannot be collected near industrial enterprises, garbage dumps, major highways and railways. They can accumulate harmful and dangerous substances that threaten human health and life.

Mushroom umbrella cooking recipes:

• a large hat of an umbrella is cleaned of scales and washed well, salted and peppered to taste, and then fried on both sides in vegetable oil - simple and very tasty;
• you can fry hats, previously dipped in batter, or rolled in breadcrumbs or flour, this is original and fast;
• special lovers cook grilled umbrellas on the grate of the oven or outdoor barbecue, marinating them briefly in lemon juice with herbs and garlic, an interesting and affordable option;
• a dry and fragrant umbrella cooks quickly, it is good for broth, as an additional ingredient for snacks and sandwiches.

A peculiar taste and rich mushroom aroma are the main advantages of the umbrella. Nutritionists note their unique composition and high nutritional value, the content of amino acids, fiber, salts, vitamins and minerals. A useful mushroom is widely used in folk medicine for preventive and therapeutic purposes.

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

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

Characteristics of umbrellas

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

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

How to distinguish an umbrella from poisonous mushrooms?

Many mushroom pickers are afraid to take this delicious saprophyte, because outwardly it resembles a fly agaric. He also has a "skirt" and specks on his hat. However, there are also many differences:

• three-layer ring on the umbrella leg can be easily moved up and down;
• the edible mushroom does not have any remnant of the veil on the stem, like the poisonous ones;
• at the fly agaric, the hat is smooth and shiny, and at the umbrella it is matte;
• speckles in fly agaric are rare, and in the umbrella they appear with age, as if the skin is cracking, and the central part remains smooth.

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

Mushroom umbrella poisonous

The scientific name of the umbrella mushroom is macrolepiota. It is clear from it that it is very large, because "macro" is "large, large". But there are still smaller umbrellas in our forests, which are simply called lepiots. The most common of them are lilac and comb lepiota. They need to be well known, because they are inedible. What are the characteristics of a poisonous umbrella?

1. The most important thing that distinguishes it from edible is its small size. The diameter of the cap of an adult mushroom is usually 2-6 centimeters, the maximum that it can reach is 12 centimeters.
2. All lepiotas are similar to fly agarics in that the hat is decorated with the remains of a coverlet that wrapped a small fungus when it climbed out of the ground.
3. Poison umbrellas smell bad.

Rules for the collection and use of mushrooms

Types of umbrellas

Five species of these mushrooms are common in our forests:

• white umbrella;
• blushing;
• motley;
• and a very rare species listed in the Red Book - a girl's umbrella.

You can guess about their characteristic features already by the name, but it is better to know the most common mushrooms well so as not to make a mistake when collecting.

Mushroom umbrella variegated

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

The surface of the cap is dry, brownish or gray in color. It is covered with brown scales, which turn into white flakes along the edges. The pulp is cottony, with a pleasant nutty smell. The plates are white, brittle, slightly pinkish with age. The leg is straight, thin, slightly expanding downwards, hollow inside. At the top is a movable ring. It is brown in color and cracks with age. The motley umbrella mushroom is considered the most delicious representative of this species. It is fried, salted and even dried. And in France, it is valued as a delicacy. Only young mushroom caps are eaten. Sometimes this species reaches huge sizes - up to 50 centimeters in diameter. Then it is called "big umbrella". But such instances are rare.

White umbrellas

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

Umbrella girlish

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

Mushroom umbrella blushing

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

How to cook umbrellas?

It is one of the most delicious mushrooms and is very easy to prepare. Umbrellas can be fried immediately after cleaning and rinsing under running water.

They are very tasty with potatoes and onions or simply fried in sunflower oil. An unusual dish is obtained if you bake umbrellas in the oven with herbs and garlic. Gourmets will like it if, before frying, soak the gibs in milk for several hours, and then boil a little and let the water drain. You can cook soup from umbrellas, salt them, dry and marinate. They are prepared very quickly, the only condition is that only young hats should be eaten. The legs are not eaten as they are very tough and fibrous. In an old umbrella, the pulp becomes unfit for food. Having tried this delicious mushroom once, you will never forget its pleasant and unusual nutty taste.

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

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 (cap 8–12 cm). His hat is covered with granular scales, the plates are white. There is also a deadly-poisonous fleshy-reddish umbrella, the cap 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.