How to cook mushroom umbrellas. Edible and inedible umbrella mushroom

The comb umbrella mushroom belongs to the group.

Despite its some similarity with other species of this group, it does not have any nutritional value, nor edible in any form.

Accidental ingestion of food leads to severe poisoning, which can manifest as vomiting and diarrhea, abdominal pain, cramps and headaches.

The comb umbel is a striking representative of the agaric family. These representatives of forest flora are characterized by a tendency to accumulate not only several types of toxic substances, but also radionuclides that affect the human body in a separate perspective.

Description and photo of a poisonous umbrella

The structure of the cap is plate type. It is small in size. In adulthood, the cap of this type of umbrella can reach a maximum size of no more than 3 cm in diameter. In the initial stage of growth, the cap has the shape of a bell, turned down. The walls of the cap are thin, covered with reverse side small brittle plates.

The external color may be gray or pinkish, gradually acquiring a rich brown color. It feels velvety and dry to the touch at any time of the year.

Distinctive feature- the location on the outside of the cap of peculiar growths that form scallop-shaped scales. It is for this reason that the mushroom received the name comb mushroom.

The leg is thin and does not grow more than 5 cm in height. Contains smooth elastic fibers inside white. The outer surface is silky. Approximately in the middle of the stem, you can see the remains of a dense ring, with the help of which the cap plates were attached at an early stage of the growing season.

With age, the ring becomes completely indistinguishable. In individuals that have reached the final stage of development, the cap can be completely straightened out in the form of a concave saucer.

The flesh quickly turns red after any damage. Thus, poisons and toxins interact with oxygen in the surrounding air.

When cut and broken, the mushroom has an extremely unpleasant smell which resembles rotten.

Grows in light forests. The active growing season is from early August to mid-October. In the territory Russian Federation found mainly in regions that border Belarus and Ukraine.

IN middle lane In Russia, this representative is practically not found, with the exception of certain artificial habitats.

Umbrella mushrooms are the fourth category, which belong to the champignon family and have a very original umbrella appearance and excellent delicious taste. Experienced mushroom pickers value them very much and consider them one of the best. Only the caps of young mushrooms can be used for food, as their flesh has a delicate, loose structure and a pleasant aroma. The 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 cap can be more than 35 cm. In size and shape, it really looks like a child’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. Old mushrooms usually lose their scales. The hollow legs, which can be either smooth or ribbed, have three-layer rings that move freely from bottom to top and back.

Umbrella mushrooms: edible mushrooms (video)

Edible umbrella mushrooms

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

White

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

Blushing

The cap of the red 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. The smooth, hollow legs grow from 6 to 25 cm in height and change color to a darker color over time.

The white or cream-colored plates turn pink or orange when touched. White pulp caps with streaks of reddish-brown color easily break and separate into fibers. She has nice smell and a unique taste.

Motley

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

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

Maiden

The maiden umbrella mushroom (Leucoagaricus puellaris) has a cap with a diameter of 5 to 10 cm. Initially it is ovoid, and then becomes bell-shaped with a small bump in the center. Its edges are covered with fringe. The skin of the white cap is densely strewn with cream-colored scales; as the mushroom grows, they become darker. The white flesh turns 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. The plates are characterized by a frequent and free arrangement. This type of mushroom has a pungent odor, and its taste is much less pronounced than the others. Fruiting lasts from August to October.

Poisonous umbrella mushrooms

In addition to tasty edible umbrella mushrooms, there are also 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 poisonous mushroom. It has a very small cap, no more than 5 cm in diameter, bell-shaped, which later becomes flat. On its surface there 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, have a height of up to 5 cm and a diameter of about 0.5 cm. The ring that initially forms on it quickly disappears. P It bears fruit from July to early September.

Comb

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

Place of growth

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

How to cook

Cooking umbrella mushrooms is easy and quick, because you can even eat them raw in salads or on sandwiches. They are fried, stewed, soups are made with them, salted, pickled and dried.

Umbrella mushrooms in batter

Dish ingredients:

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

Cooking method:

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

These mushrooms can be served either hot or cold, sprinkled with chopped herbs. The dish turns out to be very original, it tastes like chops from chicken meat, and its preparation takes a minimum of time.

You know, there are such mushrooms - umbrellas. For some reason, few mushroom pickers collect them. It is for this reason that I will allow you to post more photos of mushrooms, and then go directly to the recipe.

Some people mistake umbrellas for toadstools or not edible mushrooms. Others prefer to put boletuses exclusively in baskets, without exchanging the second variety. But in vain. Umbrellas are quite edible, delicious, and do not taste like other mushrooms. Umbrellas belong to the champignon family.

Umbrellas grow on forest glades and on the edges of the forest several at a time. IN large quantities I've never met them. Usually you come across 1-2 clearings with 2-3 mushrooms on each.

Mushrooms with unopened caps are ok. It is better to fry whole frying pan-sized specimens. This recipe will be discussed below.

Ingredients for 1 large umbrella mushroom

chicken egg - 1 piece;
breadcrumbs - 2 tablespoons;
vegetable oil for frying - 1 tablespoon;
salt and black ground pepper taste.

So, I’m returning from the forest with a basket full of mushrooms. Among other trophies, the basket contains 3 of these umbrella mushrooms:

Since the recipe for preparing these mushrooms is simple and does not take much time, and you really want to eat it after a long walk in the fresh air, you definitely decide to spend 15 minutes and fry the umbrellas first.

First you need to get rid of the hard leg. Just unscrew it from the cap and throw it away. Then rinse the mushroom under running water and scrape the cap with a knife. Brownish spots and plaque come off easily. Beat the egg into a flat plate and beat it with a fork. Dip the pancake cap in the egg on both sides. Then sprinkle the hat breadcrumbs. And place in a hot frying pan with vegetable oil. Add salt and pepper to taste.

Fry the umbrella mushroom like a pancake. 2-3 minutes on each side until formed golden crust. Then reduce the heat, cover the pan with a lid and simmer for another 5 minutes.

Snack on a prepared mushroom, similar to a white fish steak or chop chicken breast. And start processing other mushrooms.

True story: I dialed in last time Almost a full basket of mushrooms, I leave the forest. I see 3 umbrellas at the edge of the forest - 2 large ones with open caps and one small one. I cut it off and place it on top of the rest of the mushrooms. I am going home. An oncoming passer-by asks me:
– What kind of mushrooms are these? I don't know anyone like that.
“These are umbrellas,” I answer.
-Are they edible?
“Of course,” I answer. - Do I look like a person who eats toadstools?

The “Umbrella” mushroom belongs to the Champignon genus, but is completely different from them in its exotic appearance, or rather, its unusually shaped cap, which is shaped like an umbrella. In our forests you can find “Umbrellas”, edible and poisonous. Thanks to excellent taste, their edible varieties are highly valued among experienced mushroom pickers. They grow almost all over the globe in mixed and deciduous forests, less often found in parks and meadows.

In forests, they grow in areas where there are accumulations of leaves or branches. The largest mushrooms can grow up to several tens of centimeters in length.

Edible varieties of the Umbrella mushroom

Poisonous varieties

Comb umbrella or "silverfish" ("lepiota comb"). Appearance this mushroom resembles the edible variegated and red umbrellas, but unlike its fellows it is poisonous. When consumed, it provokes poisoning; typical symptoms of intoxication are severe vomiting, cramps, pain in the intestines, diarrhea and headache.

The cap is white, less often gray, beige or pinkish, but over time it acquires a brown tint. Its dimensions are small, the surface is covered with many brown plates. The mushroom can be recognized by the characteristic growths on its outer side, forming many scales that resemble scallops in shape.

The leg is thin and short, yellow or reddish in color, and has a fibrous structure. In the middle of the stem, young mushrooms have a thickening in the shape of a ring, but over time it disappears. One more distinctive feature The comb umbrella is due to its rotten, unpleasant smell.

It grows from July to October, grows in fields, in nettle thickets, on the side of the road, in fields and meadows, often found in parks and squares in cities.

2. Lepiota poisonous( brown-red or chestnut)

Another inedible variety of umbrellas, lepiota is considered deadly poisonous.

Her hat is small, gray-red in color, covered with circles consisting of dark brown scales. On its inner side there are many thin yellowish plates that secrete poisonous spores that are toxic to humans.

The leg is cylindrical, pinkish, sometimes brown, without thickening.

Symptoms of lepiota poisoning appear within a few minutes after eating it. The mushroom is extremely dangerous because it can cause cardiac arrest and even death of the victim. It grows in mixed deciduous and coniferous forests, less often in meadows and summer cottages. Fruits from July to the end of October.

Viewing detailed description What the Umbrella mushroom looks like, photos, edible and poisonous species, you can get a clear idea of these rather unusual families.

Today, few people collect umbrella mushrooms, as they confuse them with fly agarics. But this mushroom is quite edible, its taste is different from 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; large specimens are best cooked whole.

Cooking secrets

The umbrella cap in its raw form is quite fragile, but when cooked it becomes tougher, the mushroom itself takes on a flat shape, its plates fold, but this does not cause it to lose its delicate taste. Ready dish consumed both hot and cold, it has its own taste qualities reminds many people of chicken, and some say 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 varied, dense, with white plates with a pink tint. Before cooking, be sure to check the umbrellas for the presence of worms; such products are thrown away as they will make the dish bitter. Mushrooms whose caps have not opened can be placed in the cold, where they will grow in size. Broken pieces of caps can be boiled or dried; the stems are immediately thrown away as they are tasteless.

Fried mushrooms in batter

Ingredients:

1 huge or 5 smaller ones;

A small amount of water;

4 tablespoons flour;

Salt and seasonings.

Preparation

The stem of this mushroom is not eaten, so the umbrella cap is prepared in batter. Hats are cleaned of debris and dirt by wiping with a sponge. There is no need to wash umbrellas, as they are very fragile. They are cut into pieces. Mash the egg in a container with a fork, add seasonings to taste and salt. Then pour in water in the same amount as egg mixture, add flour and mix well. Mushrooms are carefully dipped into the batter using a fork or spatula and placed in a well-heated frying pan with vegetable oil. Cover the dish with a lid and fry for five minutes on each side. The finished umbrella mushroom, described above, is laid out on beautiful dish. It turns out to have a wonderful delicate taste with notes of deciduous and coniferous forest.

Mushroom powder

This powder can be supplemented various dishes as a seasoning. This will make the food taste thin mushroom taste and aroma. Store umbrella mushrooms in powder form (how to prepare 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 umbrella hats;

2 potatoes;

1 onion;

50 grams of butter.

Preparation

This recipe makes very delicious mushroom umbrellas. How to prepare them will be described further. First, the caps are cleaned and placed in a frying pan, then simmered under closed lid. After the liquid released from the food has evaporated, add butter and chopped onion into rings. All this is fried a little. Then add the potatoes cut into strips and continue to fry, adding salt and spices at your discretion. Usually dill and cilantro seeds are added. The finished dish is served hot.

Mushrooms marinated for the winter

Ingredients:

2 kilograms of umbrellas;

800 grams of water;

1 tablespoon salt;

1 teaspoon citric acid;

3 tablespoons granulated sugar;

1 tablespoon vinegar;

6 peas each of black and allspice;

5 bay leaves;

1 spoon of dill seeds.

Preparation

These umbrella mushrooms, the recipes for which are very simple, are prepared for the winter and can be stored in the cold for one year. The caps are cleaned and disassembled into segments, placed in a pan, salt is added and cooked until they sink to the bottom of the container. At the same time, remove the foam and periodically stir the mushrooms. The umbrellas are placed in a colander to drain the water. Next, prepare the marinade. To do this, add salt, sugar and citric acid to the water and boil it. Then add vinegar and seasonings and boil again. Umbrella mushrooms, the recipes for which are varied, are placed in pre-prepared jars and filled with hot brine, covered with lids and set to sterilize for about forty minutes. After this, the jars are rolled up and cooled, and put into the cold for storage. After one month, the dish can be served.

Frozen mushrooms

Since it is a mushroom, it is often frozen. To do this, boil the caps and place them in a colander to drain all the water. Then they are laid out on a tray and placed in freezer. After a while, the mushrooms are transferred to a food container, tightly closed and frozen. It is recommended to use the product for one year.

Thus, there are many recipes for preparing delicious and tender umbrella mushrooms. Some are afraid to eat them, confusing these mushrooms with toadstools and fly agarics. But those who have tried them at least once will certainly prepare umbrellas in the future. This mushroom resembles an umbrella in appearance and grows to large sizes. Sometimes you can find a specimen up to forty centimeters tall. In 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 making soups and main courses, salads and sandwiches. Gourmets cook it on the barbecue or on the oven rack. It is served with herbs, garlic and pepper.