The guest of our dinner is a fragrant mushroom from the champignon family. Variegated umbrellas are delicious edible mushrooms. If you have seen, but not tasted, these lovely natural gifts in your forests, then it is very in vain. Umbrellas have a mushroom taste characteristic of them alone, which cannot be confused. Rich mushroom aroma can conquer anyone. Fried umbrellas with onions in olive oil is a dish worthy of a festive table.
Umbrellas are suitable for frying in any version: fresh, dry, frozen. I will focus on a fresh umbrella weighing about 1 kg.
And I will only use a hat. It is fleshy and wide at the umbrella.
The cap is carefully rinsed with water. The umbrella has a rather fragile structure on the inside of its cap. After water procedures, the mushroom is cut in any shape. For frying, it is better not to grind umbrellas. Having a loose air base, they are fried three times.
Umbrellas are first stewed in their own juice until reduced in volume.
Then diced onions are added and vegetable oil is introduced.
Umbrellas are salted at the very end, fried three times.
Well, take a sample! How? Agree that fried umbrellas are a great alternative to chicken meat. Happy mushroom dinner!
It will be interesting for beginners and experienced lovers of quiet hunting to learn how to cook umbrella mushrooms. Those who have not yet heard of such an inhabitant of the forest will be interested in basic introductory information about the appearance, properties, rules for preparing and processing the product.
What does an umbrella mushroom look like?
Edible umbrella mushrooms fully justify their name. In the process of growth, forest gifts open their hats, previously adjacent to the legs, in the likeness of an umbrella. However, many mushroom pickers do not know the special signs that confirm the edibility of the mushroom and distinguish it from its counterparts, toadstools, and undeservedly bypass the most delicious mushrooms.
Umbrella mushrooms - benefits and harms
Umbrella mushrooms, the beneficial properties of which will be described below, can become not only a delicious delicacy, but also a valuable product that can improve health.
- Mushrooms are rich in fiber, proteins, fats and carbohydrates. The low glycemic index of the product allows you to effectively use it in the diet menu for weight loss.
- The "umbrellas" contain the lion's share of vitamins B, PP, C, E, K, and many different elements. In addition, they contain anti-cancer components and natural antioxidants that have an antitumor and antibacterial effect, a rejuvenating effect.
- All valuable elements in the complex help cleanse blood vessels, lower cholesterol, strengthen the cardiovascular, nervous and endocrine systems.
- It is not recommended to use umbrella mushrooms for diseases of the gastrointestinal tract, liver and pancreas. It is contraindicated to give the product to children, to use by pregnant women.
How to clean umbrella mushrooms?
The following information will help you figure out how to process umbrella mushrooms. Depending on the species, the technology for the preliminary preparation of forest dwellers may differ slightly, but the basic points remain unchanged.
- In most varieties of umbrellas, the legs are not suitable for food due to excessive fibrousness and rigidity. Therefore, the first thing to do is to remove these parts by “unscrewing” them from the hats. You should not rush and throw away a seemingly unnecessary product: it can be dried, ground in a coffee grinder and used as a mushroom seasoning.
- Small-scaled hats are simply rinsed under running water, rubbing a little on top with your hands.
- "Shaggy" mushroom caps need to be scraped a little with a knife and only then rinsed.
How to cook umbrella mushrooms?
If, as a result of a quiet hunt, your basket was filled with umbrella mushrooms, recipes for preparing the product will help you use them correctly and tasty in cooking.
- The fastest and easiest way to cook mushrooms is to fry them in a pan with or without batter, with the addition of seasonings and spices, or using a concise set of salt and pepper.
- Especially tasty and fragrant are cooked hot dishes from umbrella mushrooms for the first. The broth acquires incredible richness and aroma and is complemented by a valuable filler in the form of sliced mushrooms.
- Pre-boiled or fried "umbrellas" will be the perfect salad or other multi-ingredient treat.
- If you want to prepare an umbrella mushroom for future use, recipes for canning the product, and recommendations for its proper drying and freezing will help you complete the idea in the best possible way.
How to fry umbrella mushrooms?
They taste like chicken fillet, they are hearty and nutritious. Even without the addition of spices, the dish is self-sufficient and fragrant, and if you add garlic, chopped herbs or sprinkle grated cheese on top at the end of frying, it will turn into a real culinary masterpiece.
Ingredients:
- umbrella mushrooms - 5-10 pcs.;
- flour - 100 g;
- lard or oil - 50 g;
- salt pepper.
Cooking
- The hats are thoroughly rinsed, dried, dipped in flour mixed with salt and pepper, and laid out in a lard heated in a pan.
- Fry the mushrooms for 5-7 minutes on each side or until the desired degree of browning.
How to cook umbrella mushrooms in batter?
The following recipe is about how to properly cook mushrooms-umbrellas in batter. With a similar frying of whole or sliced \u200b\u200bcaps, they retain juiciness inside, acquiring a ruddy appetizing crust on the outside. If desired, finely chopped fresh dill, parsley, dried garlic or other additives to taste can be added to the batter.
Ingredients:
- umbrella mushrooms - 5-10 pcs.;
- egg - 2 pcs.;
- flour - 150 g;
- breadcrumbs - 100 g;
- oil - 50 g;
- salt pepper.
Cooking
- After the mushroom caps are prepared, make a batter for umbrella mushrooms. Beat the egg with salt and pepper, adding a couple of tablespoons of flour.
- Hats are dipped in flour, then in the egg mixture, after which they are breaded in breadcrumbs.
- Immediately spread the umbrellas in heated oil, brown on both sides.
Umbrella mushroom soup - recipe
Fragrant and rich will be the soup of umbrella mushrooms. The proposed basic recipe can be used as a basis for preparing other versions of the hot dish by adding any cereals and other vegetables to it. When serving, it is delicious to supplement the dish with sour cream and sprinkle with fresh chopped dill or parsley.
Ingredients:
- umbrella mushrooms - 500 g;
- water - 2 l;
- potatoes - 4 pcs.;
- onions and carrots - 4 pcs.;
- oil - 50 g;
- laurel, peppercorns - to taste;
- salt pepper.
Cooking
- Caps are cut, placed in a container with water and boiled for 20 minutes.
- Potatoes are added, and after 10 minutes they add onion and carrot fry, made in butter in a pan.
- Season hot to taste, warm at a low boil for 5 minutes.
How to cook umbrella mushrooms with egg?
Umbrella mushrooms fried with onion and egg are especially tasty. The dish is being prepared in a pan or in a saucepan in the form. A richer delicacy will turn out if you mix a little sour cream or mayonnaise into the beaten egg mass, and sprinkle the dish with cheese and pour over butter before serving.
Ingredients:
- umbrella mushrooms - 5 pcs.;
- onion - 1 pc.;
- egg - 3 pcs.;
- sour cream - 30 g;
- cheese, herbs - to taste;
- oil - 50 g;
- salt pepper.
Cooking
- Prepared umbrellas are cut and fried with onion half rings for 10 minutes.
- Pour the contents of the pan with an egg beaten with salt, pepper and sour cream.
- Cover the container with a lid and hold until the omelet is ready.
How to cook umbrella mushrooms for the winter?
It is known that any fresh mushrooms do not tolerate long-term storage in an unprocessed form and require application within a day. If mushroom pickers are able to cope with popular types of forest gifts, then only a few know how to store umbrella mushrooms. Simple recommendations will help improve your skills in this matter and replenish stocks with the necessary blanks.
- Umbrella mushrooms can be dried, frozen, used to create all kinds of blanks.
- The product is tasty in pickled form or in the form of caviar prepared from it.
- Dried caps are used as food after soaking, and the legs are ground into powder and used as a flavor additive.
- The frozen product is added to soups, main courses, snacks.
How to dry umbrella mushrooms in the oven?
It is easy and simple to dry mushrooms-umbrellas in the oven. The workpiece can be stored for a long time in vacuum bags or containers without air access or in ventilated bags, fabric bags, protecting from third-party odors and moisture.
- Mushrooms, if necessary, are rinsed, dried and, if possible, slightly dried in the sun.
- Umbrellas are laid out on a baking sheet or a wire rack with parchment, sent to an oven preheated to 50 degrees.
- When drying in a gas oven or a device without a fan, the door is kept slightly ajar.
- Drying time will depend on the size of the mushroom specimens, the capabilities of the oven and is determined individually.
How to salt umbrella mushrooms?
Good day!
Taking photos for this recipe, I kept thinking whether to post it on the site or not. It seemed to me that many would not understand me and would decide that I was crazy - I fried a toadstool. But, after looking at the recipes, I found that I was not the first and therefore I want to offer my own version of the dish.
But first, about the umbrella mushroom itself and how I got hooked on this dish.
As a child, the umbrella was really a huge toadstool for me and it was only good for playing "houses" with it, such a huge table lamp. When I got the profession of an arborist and got to know this mushroom better, I still did not dare to try it. But one day my friends just forced me to eat it. They made a fried umbrella, handed me a fork and knife, and made me try it. With caution, of course, but I still put the first piece on my tongue and ... I felt the taste of fried carp. Since then, fried umbrellas have always been welcome on our table, both husband and son love them.
And so, in order not to be unfounded, I want to suggest trying to cook this mushroom.
So ... it's best to collect umbrellas that have not yet had time to dissolve their hats. Usually I take mushrooms, the diameter of which does not exceed 20 cm, or very small ones.
The mushroom should be clean and with white plates under the cap.
Before cooking, first remove the leg and cut the mushroom in half. We examine it for the presence of worms. I want to warn you right away, if you find at least one wormhole, it is better to throw the mushroom away. Even if you don’t notice anything else on it, after frying it will be bitter. I tried it on my own experience, so now I examine each mushroom very carefully.
Wash the umbrella mushroom under running water, wash off all the “shaggyness” from the cap and wash the plates.
Cut into pieces and sprinkle with salt.
Salt only the lower part of the mushroom plate.
Pour flour into a bowl and roll each piece in it.
If desired, flour can be replaced with semolina.
Pour sunflower oil into the pan, but just a little, as this mushroom will absorb as much oil as you pour. Therefore, it is better to fry it in a pan with a non-stick coating and in a small amount of oil.
Put the pieces of the umbrella in the pan with the plates up and fry until crispy.
Turn the pieces over and fry for about 2-3 more minutes.
Fried umbrella is ready.
Pieces can be served on bread as a sandwich.
The taste of a fried umbrella is 100% reminiscent of fried carp.
The dish is very appetizing and also satisfying.
Bon Appetit everyone!
Time for preparing: PT00H20M 20 min.
The weather is excellent and not at all autumn weather, and I went mushroom picking in the forest on the weekend. I scored both boletus and saffron milk caps and umbrellas. I want to dwell on the latter in more detail, because. few people eat them, preferring to play football with their hats. But in vain. Few facts.
The variegated umbrella mushroom grows in sparse forests, shrubs, on the edges and in forest clearings, in gardens and parks, fields, pastures, kitchen gardens, near housing, very often in large groups, from July to October. Sometimes forms witch rings. The mushroom, with its appearance and size, really resembles an umbrella, especially when open. The hat is up to 50 cm in diameter. At a young age, the fungus is closed and has an ovoid shape, later it is flat - prostrate, with a tubercle in the middle, all covered with easily lagging brown scales, with a fibrous edge, grayish - brown in color. The pulp is thick, white, at first friable, then cotton-like, with a pleasant nutty taste and a slight mushroom smell. The plates are free, frequent, soft, very wide, white, with the age of the fungus they hardly turn pink. Spore powder is white. Leg up to 35 cm long, up to 3 cm thick, club-shaped, strongly thickened at the base, coarse-fibered, even woody, covered with brown scales of variegated light brown color, with a wide white-brownish ring freely sliding along the leg. The ring can be moved up and down, which is an important feature.
However, smart people appreciate this mushroom for its excellent taste - one of the most delicious mushrooms. Some argue that it can even be eaten raw, cut into slices for sandwiches (I myself have not tried the umbrella in this form). Edible, tasty mushroom of the fourth category. B is considered a delicacy. A rare case when a motley umbrella turns out to be wormy, however, what struck me this year is that almost 100% of the umbrellas found, regardless of size, were completely wormy ... Are there changes in nature? It is recommended to eat young hats. They can be boiled, fried, and also dried to make mushroom powder. When dried, the umbrella becomes almost white, its smell intensifies even more. By the way, about the smell - the "aroma" of the umbrella is mushroom well, you can’t call it by any means. And if in its raw form it really remotely resembles a nut, then during heat treatment it acquires a peculiar shade, which intensifies many times over. I won’t say that it is unpleasant, but in this case, garlic and seasonings come to the rescue - it helps. The peculiarity of the umbrella is that it takes on the taste of the seasoning that you use.
And one more feature - now they write a lot about the fact that mushrooms can accumulate heavy metals and radioactive substances. So, the variegated umbrella is one of those mushrooms that almost does not absorb this muck.
Umbrella dishes.
It must be remembered that only umbrella caps are used for food, regardless of age. The legs are not poisonous - they are just fibrous.
Young caps can be fried like ordinary mushrooms, cut into pieces. And use in soups, julienne and other traditional mushroom dishes.
With open hats - more interesting. The most common ways are to fry them whole in flour, breadcrumbs or in a beaten egg. The taste is simply awesome, reminiscent of some chicken, and some white fish steak. This mushroom (fresh and dry) is also good for soup. Young umbrellas are salted and pickled. The umbrella cooks quickly, almost like mushrooms.
Simple Recipe:
Remove the hard leg. Then we wash the mushroom under running water and remove the scales from the cap. Brownish spots and plaque come off easily. Pour the egg into a bowl, beat it with a fork. Dip the hat in the egg on both sides. You can sprinkle the hat with breadcrumbs. We place the mushroom in a hot frying pan with vegetable oil. Add salt and pepper to taste. You can squeeze a clove of garlic.
Fry the umbrella mushroom like a pancake. 2-3 minutes on each side until golden brown. Then reduce the heat, cover the pan with a lid and simmer for another 5 minutes.
Bon appetit!
Before you include an umbrella mushroom in your diet, which has beneficial properties, it is important to consider contraindications. From it you can cook delicious dishes, following step-by-step recipes. It belongs to the mushroom family. Among the wide range of representatives, umbrellas are among the best, having excellent taste.
Chops
- 10 umbrellas
- 5 tbsp flour
- vegetable oil salt
To prepare the chops, you need to carefully cut off the caps from the mushrooms. The leg is not needed. The caps are washed and dried, rubbed with salt and rolled in flour. Now they are placed in a preheated pan with sunflower oil. Fry until golden brown. Potatoes are the perfect side dish.
baked umbrellas
- 3-5 mushrooms
- 2 eggs
- Breadcrumbs
- Salt and garlic
To prepare the dish, only hats are needed, which are washed in running water and dried. Eggs should be beaten with salt and garlic squeezed through the garlic. One tooth will be enough. Hats are rolled in this mass, then in breadcrumbs. Lay in a mold and bake until golden brown.
Description
Going for mushrooms, it is important to familiarize yourself with the appearance of the umbrella, so as not to confuse it with other species.
What are
White
There are several species, among which the white or Macrolepiota excoriata has a gray-white scaly cap. The color is dark brown. In young specimens, it is rounded. It becomes flat over time. A characteristic feature of the species is the presence of whitish fibers on the cap. When touched, the leg darkens a little.
Umbrella Blushing
Chlorophyllum rhacodes has a greyish-brown cap with scales. Young specimens have a round cap, which later becomes bell-shaped and straightens.
A characteristic feature of the species is that when pressed on the leg, it subsequently acquires a pink or orange hue. When cutting the leg, you can find pink stains.
Sometimes this species is called shaggy.
Do not use it for allergy sufferers, as the components included in its composition can cause allergic reactions.
Umbrella Motley
Macrolepiota procera has a fibrous, gray or beige cap with dark brown scales. The pulp tastes like mushrooms. In appearance, it is similar to the poisonous mushroom Chlorophyllum brunneum, but unlike it, the color does not change when the stem or cap is broken. Also it is like a blushing look and graceful
It is worth noting that it can be used in traditional medicine. A decoction is prepared from it to cope with rheumatism.
Mastoid
Macrolepiota mastoidea got its name because of the tubercle that protrudes in the central part of the cap. During the break, the pulp does not change color and exudes a pleasant characteristic smell.
Maiden
Leucoagaricus puellaris is listed in the Red Book of Russia and is rare. A feature of the mushroom can be considered that it exudes the aroma of radish. The umbrella is white, turning pink when broken.
Conrad
Macrolepiota konradii is white in color, with a pinkish tint in the central part of the cap. On the leg there is a wide white ring, forked at the edges. The smell when broken is pleasant, in taste it is similar to champignons.
Inedible umbrellas
Comb
Some of the mushrooms belong to other genera, among which it is worth highlighting poisonous species. A prominent representative is Lepiota cristata inedible. Its cap is not more than 5 cm in diameter, bell-shaped. Young specimens have an umbrella-shaped hat, while mature mushrooms have a light brown color. The leg is thin, empty inside. The hat has a sharp specific smell.
Chestnut
This representative of Lepiota castanea has a reddish-brown cap and is also not edible. Over time, the cap may crack into scales, the stem is reddish-brown.
Rough
Sometimes this umbrella is called sharp-scaled (Lepiota aspera). The hat is fleshy with a diameter of up to 15 cm, light brown in color. Cylindrical leg, brick color. Breaking the pulp, you can feel an unpleasant pungent odor.
Chlorophytum lead slag
Chlorophyllum molybdites is very similar in appearance to an umbrella, but it is poisonous. The hat is white, spherical in shape, which eventually turns into a flat one. The pulp does not have a specific smell, but it may turn red on the cut.
Chlorophytum dark brown
Chlorophyllum brunneum is also a poisonous mushroom. The hat is fleshy brown. The short stem becomes grey-brown over time. Having broken the pulp, on the cut it darkens, becomes orange. Scientists claim that this species has a hallucinogenic effect.
Fly agaric panther
Amanita pantherina is a deadly poisonous mushroom. Mature specimens have a brown-brown cap with white scales resembling flakes. Having broken it, you can observe the darkening of the pulp and feel an unpleasant pungent odor.
Fly agaric smelly
Amanita virosa is the most toxic mushroom, which is also called white toadstool. By consuming the minimum amount of this species, you can probably get poisoned. In most cases, the use of Amanita virosa is fatal. Amanita has a dirty white light, the hat of which is covered with flakes. Breaking the toadstool, you can feel a sharp chlorine smell.
Chemical composition
It is worth noting the fact that in the composition of this fungus, scientists have identified a high level of fiber, chitin. The pulp also contains 2.4 g of proteins, 0.5 g of carbohydrates, 1.3 g of fat. Due to the presence of vitamins PP, B1, B2, B3, B6, B9, C, E, K, the mushroom is considered a valuable product. Also, it should be noted the high content of potassium, iron, sodium, calcium, phosphorus and magnesium in the pulp. In addition, umbrella mushrooms contain 17 amino acids, beta-glucans and melanin, which are excellent at fighting cancerous tumors.
A significant content of B vitamins is also noticed. In dried form, it consists of 75% protein.
The benefits of the mushroom
Beauty and harmony
Those who are used to watching their forms can include this low-calorie product in their diet. Regular consumption of pulp helps to remove toxins, stimulate digestion and perfectly satisfies the urge to hunger.
Health
Those who love mushroom dishes and use umbrella mushroom as an ingredient can fully experience positive changes in well-being. First of all, the components in its composition cope with the activity of viruses and bacteria, and also have a rejuvenating effect on cells. The body is saturated with protein, which allows you to improve muscles.
The components contained in the pulp of mushrooms can strengthen and cleanse blood vessels, remove bad cholesterol and reduce the risk of cardiovascular diseases. Regular use of umbrellas is an excellent preventive measure of oncology.
Umbrellas also improve the functioning of the nervous system and activate brain activity, which allows you to normalize blood circulation, improve blood composition and reduce sugar. Not every mushroom can boast that it can be eaten raw. Thus, you can get the maximum of useful vitamins, which is extremely important for the prevention of various diseases.
How to choose
The negative nuance is that the umbrella can be confused with other poisonous mushrooms. To prevent this from happening, you should be extremely careful and first of all pay attention to the hat. It is worth looking at the plates under the hat. They should be cream or dark beige in color. The umbrella breaks, light flesh is found, and the cut line exudes a characteristic mushroom smell. It is dry to the touch.
How to store
Fresh mushrooms should be placed on the bottom shelf of the refrigerator. There they can be no more than two days. Proper storage means providing air access to the umbrellas. Do not leave the product in the package.
You can extend the shelf life by salting the umbrellas, pre-cleaning and rinsing. Sprinkling mushrooms with salt, they are placed under oppression in a cool place where they can be stored for about three months. For longer storage, they can be frozen or dried. Dried mushrooms do not lose their qualities during the year.
Application in cooking
Due to the taste characteristics of the product, it is used in cooking. According to its taste characteristics, it is similar to champignon, which is very popular. It is used in salads, pre-heated. The pulp is delicious when grilled, marinated, salted and pan-fried. The dish is not inferior to chicken breast in its nutritional qualities. In the cooking process, in addition to mushrooms, eggs and flour are used.
Sometimes only hats are used, since after heat treatment the leg becomes stiff. But it is she who is taken for the preparation of broths. At the final stage, the legs are removed from the broth and discarded.
It is worth noting that the mushroom will make an ideal tandem with potatoes, dill and garlic. You can also combine it with pork, fish, seafood, beef and eggs.
About healthy eating
Thanks to the components included in the pulp, the product is used in dietary nutrition, in the menu of people with diabetes and vegetarians. He is a frequent guest on the table and among lovers of a salt-free diet. You can combine this product with raw seasonal vegetables without resorting to heat treatment of the mushroom. A healthy salad is best seasoned with soy sauce or lemon juice. You can serve lentils, beans, buckwheat or rice as a side dish.
Contraindications
Despite the beneficial qualities for the body, the umbrella mushroom can harm it in the presence of diseases of the intestines, pancreas or liver. Also, don't eat too much food. Otherwise, bloating, cramps and pain may occur. It is worth noting that this product is contraindicated for children under 5 years old and nursing mothers.
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