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Umbrella mushroom: description, successful culinary recipes

Inexperienced mushroom pickers often mistake the umbrella mushroom for a toadstool. Indeed, in appearance it does not look like the edible mushrooms that we are used to collecting in the forests. In fact, it is edible and very delicious mushroom, which can be eaten even raw. It tastes vaguely like champignon, but much more tender. If you've never tried variegated umbrella mushroom, be sure to try it!

Where does it grow and what does it look like?

Umbrella mushrooms - edible, good mushrooms. They grow mainly in sparse forests, found on forest edges and clearings. They like to settle along roads. Mass appearance of mushrooms occurs from the beginning of August to the end of September.

It’s hard not to notice it – the mushroom cap reaches 25 centimeters in diameter. The leg is very long, up to 35 centimeters high. Young mushrooms are ovoid-round, older mushrooms are bell-shaped. With age, the cap opens completely, and the mushroom becomes like an umbrella. In the center of the cap is a tubercle of a darker color. The cap itself is gray-brown in color, covered with easily detachable scales.

The plates are loose, white, very fragile. With age they become slightly reddish. The plates are separated from the stem by a ring. The stem of an adult mushroom is usually no more than three centimeters in diameter, hard, hollow inside, and very thick at the base. The surface is covered with brown scales. The leg must have a wide white movable ring.

Mostly young mushrooms are eaten until they have fully opened. Adults are a little rougher and not as tasty. The leg is immediately thrown away - it is hard, fibrous, and not suitable for food. When cooked, it boils down heavily and fries. Umbrella mushrooms are boiled, fried, baked, used for making soups, sometimes pickled, used for cooking mushroom powder. Look umbrella mushroom in the photo, to accurately recognize him in the forest .

The umbrella mushroom is not very common among housewives, so many simply do not know what to do with it. First, a few general recommendations:

• Pick the mushroom carefully, do not turn it upside down - sand will pour from the stem between the plates.
• The leg can be carefully unscrewed and thrown right into the forest - it is unfit for food.
• It is better to collect umbrellas in a wide basket, placing the caps with the plates down.
• Unlike other mushrooms, it does not require long-term heat treatment. It only takes a few minutes to prepare an umbrella - it takes no longer to fry than a fried egg.

The best proven recipes

Good even just fried umbrellas . Mushroom caps are cut not too finely and placed on hot frying pan with melted butter and fry for literally 10 minutes. Ready mushrooms salt, mix with separately fried onions. You can add sour cream or herbs to taste. But there are also more piquant recipes.

Umbrella mushroom in batter

Don't wash the mushrooms! Just thoroughly clean them of blades of grass, wipe the surface with a damp, clean cloth, and remove hard scales from the cap. Cut out the hard place in the middle where the leg was attached. Separately, cut into half rings and marinate the onion according to any recipe. Then follow the instructions:

1. Prepare the batter. Beat eggs, salt, add flour. The dough should have the consistency of liquid sour cream.
2. Cut the caps of large mushrooms into several parts (enough for four parts).
3. Place the frying pan on the fire, pour in the oil and heat well.
4. Dip each piece of mushroom into batter and place in a frying pan. Fry for 3-4 minutes over medium heat.
5. Turn the mushrooms over to the other side, sprinkle pickled onions and grated cheese on top. Cover with a lid and cook for another 3-4 minutes.

This dish is very tasty to eat, both hot and cold.

Pancake envelopes with umbrella mushrooms

This dish is prepared in two stages. The first one is baked thin pancakes, on the second the filling is prepared.

1. To prepare the pancake dough, mix 2 cups of milk with 2 eggs, 2 cups of flour. Add a little salt, a tablespoon of sugar and a couple of tablespoons of vegetable oil. Use all the dough to make thin pancakes.
2. Do not chop the umbrellas too finely, fry them in a frying pan until the juice has completely evaporated. Fry the onion separately, mix it with mushrooms. Grate 150–200 grams of cheese.
3. Sprinkle a little cheese on each pancake and add a heaping tablespoon of fried mushrooms.
4. Form the envelopes and place them in the oven for 10 minutes to melt the cheese. Serve hot.

Pancake envelopes work well with any mushrooms, but with umbrellas they are especially tender and not so heavy. Don't be sorry butter and be sure to serve them with fresh sour cream - the dish will be even tastier.

Blanks for future use

Umbrellas, like other mushrooms, can be harvested for future use. But the harvesting technology is slightly different from most mushrooms.

Pickled umbrellas

Very few people pickle umbrellas. It is usually not possible to collect a lot of them; mushrooms rarely grow in whole clearings. A dozen umbrella hats are already considered good “loot”. But if you managed to collect a lot of young umbrellas, be sure to try pickling them. Getting ready pickled umbrellas very simple.

Peel a kilogram of mushrooms from hard scales, rinse under running water and place in a colander to drain excess liquid. Place in boiling salted water. Many people recommend adding a sliver of wood when cooking. citric acid. Skim foam regularly during cooking.

Prepare the marinade separately. For two glasses of water, add a heaping tablespoon of salt, half a tablespoon of sugar, 3 tbsp. spoons 9% vinegar. Among the spices that go well with umbrellas, black peppercorns, allspice, carnation, Bay leaf, cinnamon. The quantity and set of spices can be adjusted at your discretion.

Place the boiled umbrellas in the marinade and boil for literally 5 minutes.

Place hot mushrooms in sterile jars, fill with marinade and immediately roll up.

Despite the addition of vinegar, it is better to store pickled umbrellas in a cool place - in the refrigerator, on the balcony or in the underground.

Mushroom powder

Connoisseurs and connoisseurs of mushrooms often cook from umbrellas mushroom powder. When dried, their aroma only intensifies. This makes an excellent seasoning that can be added to mushroom, vegetable soups, second courses. Making mushroom powder is not very difficult. There is no need to wash the mushrooms before cooking - in extreme cases, gently wipe them with a wet cloth.

1. Cut the mushrooms into equal, not too large pieces.

Line a baking tray with pastry paper. Spread the mushrooms evenly in one layer and place in the oven over low heat. You can use a special dryer for herbs and vegetables. Dry until the mushroom slices remain slightly flexible. Allow to dry completely in a well-ventilated, shaded place.

Grind the dried mushrooms in a blender, coffee grinder or meat grinder. The more homogeneous the powder is, the more flavor it will impart to the dishes to which you add it.

The finished powder must be well dried. If wet, it will quickly become moldy. Store in glass jars. Instead of lids, use canvas or paper. Check from time to time to see if the powder is damp.

Carefully study and remember the photo of the mushroom. If you come across it in the forest, be sure to pick it up and try it. If you doubt whether the mushroom in front of you is the right one, pay attention to the scales and the ring on the stem. The scales are quite large, dense, dark in color. The ring is wide and moves easily along the leg. In poisonous mushrooms that resemble an umbrella, the ring disappears very quickly and does not move along the stem.

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 acquires flat shape, its plates fold, but this does not make it lose its delicate taste. The finished dish is 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 tasty umbrella mushrooms. How to prepare them will be described further. First, the caps are cleaned and placed in a frying pan, then simmered under a 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.

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 itself in the form of vomiting and diarrhea, abdominal pain, cramps and headaches.

The comb umbrella is bright representative 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 becoming 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. Inside contains smooth elastic fibers of white color. 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 central Russia, this representative is practically not found, with the exception of certain artificial habitats.

The weather outside is excellent and not at all autumn, and I went to the forest to pick mushrooms over the weekend. I picked up 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. Some facts.

The variegated umbrella mushroom grows in sparse forests, shrubs, on the edges and in forest clearings, in gardens and parks, fields, pastures, vegetable gardens, near housing, very often in large groups, from July to October. Sometimes forms witch rings. Mushroom to yours appearance and really resembles an umbrella in size, especially when open. The cap is up to 50 cm in diameter. At a young age, the mushroom is closed and has an ovoid shape, later it is flat-prostrate, with a tubercle in the middle, all covered with easily detachable brown scales, with a fibrous edge, grayish-brown in color. The pulp is thick, white, at first loose, then cotton-like, with a pleasant nutty taste and a faint mushroom smell. The plates are loose, frequent, soft, very wide, white, and barely turn pink as the mushroom ages. Spore powder is white. The stalk is 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 that slides freely along the stalk. The ring can be moved up and down, which is an important feature.

However, smart people value this mushroom for its excellent taste - one of the most delicious mushrooms. Some claim that you can even eat it raw, cut into slices for sandwiches (I haven’t tried the umbrella in this form myself). Edible, tasty mushroom of the fourth category. B is considered a delicacy. It is a rare case when a motley umbrella turns out to be wormy, however, what amazed me this year is that almost 100% of the umbrellas found, regardless of size, were completely wormy... Are changes really happening in nature? It is recommended to eat young caps. They can be boiled, fried, and 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 cannot be called mushroom. And if in its raw form it really vaguely resembles a nut, then when heat treatment acquires a peculiar shade that 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 special thing about the umbrella is that it takes on the flavor of the seasoning you use.

And one more feature - now a lot is written 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.

You need to remember 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 regular mushrooms, cutting into pieces. And use in soups, julienne and other traditional mushroom dishes.

It’s more interesting with open hats. The most common methods are to fry them whole in flour, breadcrumbs or beaten egg. The taste is simply amazing, reminiscent of chicken to some, and white fish steak to others. This mushroom (fresh and dry) is also good for soup. Young umbrellas are salted and pickled. The umbrella cooks quickly, almost like champignons.

Simple recipe:

Remove the hard leg. Then we rinse the mushroom under running water and remove the scales from the cap. Brownish spots and plaque come off easily. Pour the egg into a plate and beat it with a fork. Dip the cap on both sides in the egg. You can sprinkle the hat breadcrumbs. Place the mushroom in a hot frying pan with vegetable oil. Add salt and pepper to taste. You can squeeze out a clove of garlic.

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.

Bon appetit!

From our article you will find out whether the umbrella mushroom is edible, get acquainted with its varieties, and also learn where to collect it and how to process it correctly.

Each of us at least once in our lives has seen on the edges of the forest, in groves, in mixed deciduous forests, a mushroom somewhat reminiscent of a pale toadstool. Most people just bypass it and never put it in their wallet. But as practice shows, in most cases people come across a very tasty and healthy umbrella mushroom.

Yes, it also has poisonous counterparts that are unsuitable for food, but if you know how to distinguish these two types of mushrooms, then you can safely collect umbrellas and cook from them delicious dishes. In our article we will introduce you to edible and poisonous types of umbrellas, and also teach you how to accurately distinguish them.

What is the correct name for an edible umbrella mushroom?

Scientific name of umbrella mushroom

This interesting name this forest dweller received it because of the characteristic structure of his cap. Visually, it very much resembles an open umbrella. That is why people who regularly pick mushrooms began to call it an umbrella. In fact, in the scientific community this mushroom has a completely different name. As a rule, scientists call the umbrella mushroom humic saprotroph. And to be more precise, saprotrophic mushroom, which feeds on organic matter decomposing in the ground.

IMPORTANT: Due to the fact that the umbrella mushroom, like a sponge, absorbs absolutely all substances from the soil, it is advisable to collect it in ecologically clean areas, and as far as possible from busy roads and industrial enterprises. If you collect similar mushrooms in a polluted chemicals place, then with a high probability we can say that even an edible species will provoke poisoning of the body.

Edible umbrella mushroom: what does it look like, what can it be confused with?

Edible umbrella mushroom

As mentioned a little above, the umbrella mushroom has one distinctive feature, which allows him to stand out from his relatives. An adult mushroom has a cap that resembles an umbrella. Under favorable conditions, its diameter can reach 35 centimeters. The length of the leg can also vary from 5 to 45 centimeters. As a rule, the larger the diameter of the mushroom cap, the longer and thicker its stem.

The cap of the umbrella mushroom is covered with peculiar scales and is dry to the touch. If the mushroom grows very strongly, the skin on the cap begins to crack and a translucent fringe forms. The stem of the umbrella is slightly thickened at the base of the soil and has a characteristic movable ring.

The flesh of the mushroom is light in color; when crushed, it begins to release clear, pleasant-smelling juice. But only adult mushrooms look this way. If you find a young umbrella, it will look like a small egg on a thin stalk. True, it will have the same color, and there will also be scales on the cap.

Most often, this type of mushroom is confused with its poisonous counterparts or with pale toadstools. This is due to the fact that poisonous mushrooms can visually look like umbrellas - have a similar color, size and shape of the cap. But there are still differences between these types. We will tell you a little about them below.

Umbrella mushrooms - edible: varieties, description, photos

As you already understand, not all umbrella mushrooms are edible. Among this species there are also poisonous representatives that can cause harm to the human body. That is why we will now introduce you to edible species umbrellas. They can be easily collected throughout the mushroom season and consumed after heat treatment.

Types of edible umbrella mushrooms:

White. This species has another name - field. It is called that because of its color and place of growth. As you probably already understood, its flesh is light in color. It can be white, cream or light gray. Initially, this species has an ovoid cap, which over time opens up and becomes like an umbrella. Most often found in meadows, fields and open forest edges.

Motley. This type umbrellas, as a rule, are quite large in size. The mushroom cap is completely dry and covered with characteristic brown scales. Small dark brown growths are also clearly visible on the cap. That is why this type of umbrella has a darker shade than other relatives. The flesh of the motley umbrella is cotton-like, with a pronounced nutty odor. Likes to grow in open, well-lit areas.

Blushing. The cap of this type of umbrella has a gray or brownish tint and a thin, almost white stem, which, as the mushroom grows, darkens and thickens at the base of the soil. The mushroom got its name due to the ability of the pulp to oxidize. If you break the umbrella cap, droplets of juice will appear on it almost immediately, which very quickly turns from transparent to reddish-brown. In addition, the red umbrella has more developed scales. Since visually they resemble a kind of fringe, sometimes a blushing umbrella is called shaggy. For growth it selects useful nutrients soil.

Maiden. This type of umbrella is listed in the Red Book, so it is almost impossible to find it in our forests. The mushroom differs from its relatives in that it does not grow to large sizes. As a rule, the cap, even in adult representatives, has a diameter of no more than 10 cm. The girl's umbrella has a light shade of flesh and a not very pronounced mushroom aroma.

IMPORTANT: Edible umbrellas also include mastoid umbrella. In terms of taste, it is practically no different from its relatives, but only its cap is considered edible. The stem of this species is very bitter. In view of this, it is better not to eat it. Therefore, if you collect these particular umbrellas, then immediately remove the stem.

Mastoid. It has a matte light brown cap, the edges of which are lowered down. During the dry period, the skin on the cap begins to crack and a peculiar pattern is formed on it. The main difference between the mastoid umbrella and other relatives is the presence of a pronounced tubercle in the very center of the cap. Visually, it resembles a brownish nipple.

Umbrella mushrooms - poisonous: varieties, description, photos

Well, now let's look at the types of poisonous umbrellas. You must know them, because if you cannot distinguish them from edible ones, then you will bring home a poisonous mushroom that will cause great harm to your body.

Types of poisonous umbrella mushrooms:

Comb. It has a light brown cap with a diameter of up to 5 centimeters. The entire surface of the cap is covered with brownish-orange scales. It has a thin leg up to 10 centimeters long. The stem is empty inside and has a pink and white ring. In addition, this type of umbrella has a rather unpleasant odor.

Chestnut. This type of umbrella is also called chestnut leotype. It has a small cap, which initially resembles an umbrella, but as the mushroom grows it completely flattens out. Another feature indicating the toxicity of the umbrella is the presence of concentric rows on the cap. The leg is thickened, but the ring on it may be missing. More precisely, only young mushrooms have it, but as soon as the stem becomes longer and thickens, it immediately disappears.

Chlorophyllum is dark brown. This umbrella double contains a hallucinogenic substance that negatively affects nervous system human, so it should absolutely not be eaten. Visually, this poisonous mushroom looks like an umbrella, but unlike the latter, it is fleshier and does not have a very high stem. The stem has a tuberous growth that is clearly visible above the surface of the soil. When broken, chlorophyllum immediately turns red.

The fly agaric is smelly. If you think that a fly agaric can only have a red cap, then you are deeply mistaken. Fly agarics exist in nature different colors. This species is considered very poisonous, so its consumption in 85% leads to death. Visually, the stinking fly agaric is very similar to a young umbrella. Therefore, inexperienced mushroom pickers very often confuse them and put it in their wallet. But if you look closely at it, you can see that it does not have the characteristic scales on its cap, and there is also an unpleasant chlorine smell.

How to distinguish an umbrella mushroom from a fly agaric, toadstool, poisonous mushrooms: comparison, similarities and differences

The main signs of poisonous mushrooms

If you carefully read our article, you probably realized that an umbrella mushroom can very easily be confused with a poisonous relative or double. For example, a white umbrella may have the same flesh color as a toadstool. In addition, the cap of poisonous mushrooms has a shape almost the same as an umbrella. Above we have already mentioned the stinking fly agaric, which is visually very similar to a young umbrella.

But unlike the latter, its cap and stem are covered not very pleasant smelling plaque. Therefore, if you smell it after cutting a mushroom, you will immediately understand that this is a toadstool. Another difference between mushrooms is dots on the cap. On an umbrella they are always of a dark shade - dark gray, dark brown, dark beige.

Poisonous mushrooms have white dots, sometimes with a greenish tint. And, of course, do not forget that most poisonous mushrooms have tuberous formation or so-called involucre, which wraps the leg slightly above the soil level. Umbrella mushrooms have a straight stem without growths with a slight thickening at ground level or at the base of the cap. This feature depends on the type of umbrella.

How to distinguish an umbrella mushroom from a champignon?

In principle, anyone can distinguish an umbrella mushroom from a common champignon. We most often see this type of champignon on store shelves, so there shouldn’t be any difficulties. Most often, this champignon chooses meadows, fields, gardens and even vegetable gardens for growth. He has White color pulp and hemispherical cap. The edges of the cap are connected to the stem with a white film. As you can see, visually the champignon is very different from the umbrella mushroom.

True, we must take into account that there are two more types of champignons - forest and field. They are visually more similar to an umbrella mushroom. They have a more spread-out cap with a barely noticeable tubercle in the very center. Perhaps the most noticeable difference between these two forest dwellers is the color and smell of the flesh. As for the smell of champignons, as a rule, it is almond-like. The color is also initially white, but if the mushroom is cut, it will begin to turn pink, and then the cut will become reddish or grayish.

Are umbrella mushrooms good for you?

The benefits of mushrooms for the human body

Surely you have heard that mushrooms can benefit the human body. Provided, of course, that they are edible and collected in the right place. In view of this, we can say with confidence that the umbrella correct use can improve your well-being. It contains substances that have a weak antitumor effect, thereby inhibiting the development of benign neoplasms.

In addition, these substances have a positive effect on the body's cells, helping them to renew themselves regularly and do so correctly. Umbrella mushrooms also have a positive effect on hematopoiesis and to work of cardio-vascular system . And, of course, we should not forget that all mushrooms have very short glycemic index . Therefore, if you want to lose weight, be sure to include this product in your diet.

Can there be poisoning from umbrella mushrooms?

Umbrella mushroom poisoning

You can be poisoned by umbrella mushrooms in several cases. So, if you collect double mushrooms or poisonous fly agaric mushrooms, you will definitely get poisoned. Therefore, when going on a quiet hunt, try to inspect each mushroom as carefully as possible. Look closely at its color, smell it, if you suspect, break it and look at the juice. All this will help you avoid further problems.

You can also get poisoned edible mushrooms. If they are collected in an environmentally polluted place, the toxic substances they contain will begin to negatively affect gastrointestinal tract and the person will show all the symptoms of poisoning. Problems with the gastrointestinal tract can also arise if you eat too many umbrella mushrooms. Since they contain substances that slow down the production of gastric juice, overuse This product may cause diarrhea, nausea and vomiting.

Where and when to collect umbrella mushrooms?

The umbrella mushroom grows in coniferous, deciduous and mixed forests.

As you probably already understood, you can find an umbrella mushroom absolutely everywhere. Since this mushroom is not particularly whimsical, it feels great wherever there is food for it. favorable conditions. For abundant fruiting, it needs enough moisture and light. In view of this, for growth it chooses sunny areas with a moderate amount of moisture. Depending on the species, it can grow either singly or in large groups.

You can find an umbrella mushroom in deciduous, coniferous and mixed forests. The first young mushrooms appear late May, early June. Umbrella collecting season ends late September, mid-October. As a rule, at the end of October, umbrellas disappear because for their normal growth, in addition to moisture and light, they also need warmth. That is why, even during cold periods in summer, you can observe a sharp decrease in the number of this type of fungus.

How to process umbrella mushrooms?

Rules for processing umbrella mushrooms

In principle, the processing of umbrella mushrooms is the same as any other. At the initial stage, you just need to clear them of dry grass, leaves and soil. Since the umbrella cap is dry and not very sticky, you can handle this task easily. Next, you will need to clear the leg of the soil and cut it off immediately. As a rule, the stems and caps of these mushrooms are boiled separately.

This is due to the fact that in some species they produce bitterness, which can spoil the taste. ready-made dish. If you are sure that you do not have such umbrellas, you can buy both the hats and the legs together. After you deal with the legs, you can begin to remove the scaly film from the cap. On final stage All that remains is to rinse the mushrooms in large quantities water and you can boil, fry or dry them.

Umbrella mushroom, pop - the largest: what does it look like?

Umbrella mushroom, pop

Umbrella mushroom, pop is a large umbrella mushroom with a dense, but juicy pulp With pleasant aroma. This species is considered edible, although you must remember that the older the umbrella is, the rougher and less juicy its flesh will be. Visually, the umbrella pop is practically no different from its relatives from the Champignon family. It also has light flesh with a gray or beige tint, a straight leg and characteristic scales on the cap.

But the shape of the hat itself is slightly different. In young mushrooms it also has the shape of an umbrella, but as soon as the mushroom reaches its maturity, it becomes like a saucer with a small bulge in the very center. Some differences also apply to the legs. Initially it has a brownish color, but the older the umbrella gets, the more it turns brown and small dark-colored scales appear on it.

Video: Mushroom umbrella. Edible mushrooms