A mushroom that looks like an umbrella with a thin stem. Mushroom umbrella edible: exotic appearance and great taste! Where can you find umbrella mushroom

And mixed forests throughout almost the entire territory of our country. Outwardly, the umbrella mushroom resembles some. Therefore, it gets into the basket only among those mushroom pickers who are well versed in the varieties of representatives of the mushroom kingdom.

There are three main varieties of umbrella mushrooms. These are white, motley and reddening umbrella mushrooms. They differ not only in their appearance, but also in their places of growth. Therefore, we will consider each of them separately so that you can form your own idea of ​​\u200b\u200bthis common mushroom.

Where does the parasol mushroom grow?

Mushroom umbrella begins to delight mushroom pickers with its growth from the beginning of July. At this time, you can find variegated and white species of this fungus in large quantities in the fields, pastures and along the roads. A little later, in early August, in mixed and coniferous forests the mycelium of the reddening umbrella begins to bear fruit. It begins its active growth after abundant summer rain followed by clear and warm weather. Literally the next day you can go to mushroom hunting to nearby forests and fields.

It should be remembered that for an umbrella mushroom it is important structural composition soil. He loves well-drained, humus-rich soils. Therefore, the largest colonies are found on pastures, where for several years there is a walking of a large cattle. IN forest conditions he chooses places for his reproduction, densely covered with a soddy layer of humus and fallen leaves.

We collect mushroom motley umbrella

It is quite difficult to confuse the motley umbrella mushroom with another representative of this type of vegetation. This is enough big mushroom with a characteristic ovoid cap. During life, the hat reaches 25 cm in diameter. As it grows, it gradually changes its shape, turning into a bell and then completely spreading the edges into a flat saucer. There is a small tubercle in the center of the cap. The color scheme of the umbrella cap varies from gray to bright brown. A distinctive feature is the coating of the outer surface of the cap with small triangular scales. WITH inside caps are located plates white color. With age, they acquire a reddish tint. Below the plates is a membranous ring that separates them from the stem.

The leg usually grows up to 35 cm in length. At the same time, it remains quite thin, up to 3 cm in diameter. The outer surface is covered with scales.

We are looking for a mushroom umbrella blushing

The blushing umbrella mushroom differs from its variegated counterpart in a more modest size. His hat can only grow up to 20 cm. A distinctive feature lies not only in the color of the outer surface of the hat. It changes as it grows. At first, the hat is gray, then it turns red. In addition, the scales covering the outer surface of the cap of the reddening umbrella are quite remarkable. They are square in shape.

The leg is thin and long, covered with scales. The stem is separated from the cap by a dense ring, which consists of the pulp of the mushroom. You can help identify the umbrella mushroom photos, which are presented below in the photo gallery.

What does white umbrella mushroom look like?

White umbrella mushroom is the most common species in central Russia. He meets with the same success as on various types forests, as well as pastures, parks and gardens.

The cap of the mushroom is not large, it has an ovoid shape at the beginning of growth. Then it opens up like an umbrella. The diameter of the white umbrella mushroom cap in the open state is 10 cm. The inner pulp, plates and stem of the mushroom are white throughout the entire life span. But the leg can be seen a thin membranous ring, which moves quite easily along the length. The stem is thin and long.

Collecting mushrooms is exciting and interesting. The umbrella mushroom is 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. Every mushroom picker should know what an edible and poisonous mushroom looks like, be able to identify them. 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 be 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 of a light shade 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 toxic doppelgangers. Outwardly, they look like edible umbrellas, but 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. Majority 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 the most variety of dishes– soups, appetizers, fillings for baking and pancakes.

Umbrella mushrooms cannot be collected near industrial enterprises, garbage dumps, major highways and railway tracks. They can accumulate harmful and dangerous substances threatening 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 prepare 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. useful mushroom widely used in traditional medicine for preventive and curative purposes.

Cooking umbrella mushroom - video

Umbrella mushroom chop - video

For beginners and experienced amateurs silent hunting it will be interesting 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 information about appearance, properties, rules for the preparation and processing of 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 special signs, confirming the edibility of the mushroom and distinguishing it from its counterparts-toadstools and undeservedly bypass delicious mushrooms side.

Umbrella mushrooms - benefits and harms

umbrella mushrooms, beneficial features which will be described below, can become not only a delicious delicacy, but also a valuable product that can improve health.

1. 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.
2. 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.
3. All valuable elements in the complex help cleanse blood vessels, lower cholesterol, strengthen the cardiovascular, nervous and endocrine systems.
4. 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.

1. 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.
2. Small-scaled hats are simply rinsed under running water, rubbing a little on top with your hands.
3. "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.

1. 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.
2. 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.
3. Pre-boiled or fried "umbrellas" will be the perfect salad or other multi-ingredient treat.
4. 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?

Reminiscent of taste chicken fillet are rich 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

1. The hats are thoroughly rinsed, dried, dipped in flour mixed with salt and pepper, and laid out in a lard heated in a pan.
2. 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

1. 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.
2. Hats are dipped in flour, then in the egg mixture, after which they are breaded in breadcrumbs.
3. 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

1. Caps are cut, placed in a container with water and boiled for 20 minutes.
2. Potatoes are added, and after 10 minutes they add onion and carrot fry, made in butter in a pan.
3. 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

1. Prepared umbrellas are cut and fried with onion half rings for 10 minutes.
2. Pour the contents of the pan with an egg beaten with salt, pepper and sour cream.
3. 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.

1. Umbrella mushrooms can be dried, frozen, used to create all kinds of blanks.
2. The product is tasty in pickled form or in the form of caviar prepared from it.
3. Dried caps are used as food after soaking, and the legs are ground into powder and used as a flavor additive.
4. 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.

1. Mushrooms, if necessary, are rinsed, dried and, if possible, slightly dried in the sun.
2. Umbrellas are laid out on a baking sheet or a wire rack with parchment, sent to an oven preheated to 50 degrees.
3. When drying in a gas oven or a device without a fan, the door is kept slightly ajar.
4. 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?

Walking along the forest paths, you can meet large porcini mushrooms on high legs. Their name is umbrella mushroom. Some mushroom pickers do not cut these mushrooms, preferring honey mushrooms, mushrooms, boletus and boletus to them. Others are happy with the find, which is immediately sent to the basket. Not everyone knows that the umbrella mushroom is edible and can serve as the basis for preparing original and delicious dishes.

Mushroom is special food product. It adds a special original note to the dish, the aroma of the forest and the benefits of natural food. To get the maximum benefit, mushrooms need to be cut only familiar and do it away from dusty roads and highways. Poisonous mushrooms often look very attractive and are disguised as edible mushrooms, it is better to return home with an empty basket than to endanger life.

To understand what an umbrella mushroom looks like, let's take a closer look at this issue. There are several varieties of mushroom and they all have a different external description.

Reddening umbrella mushroom, another name is shaggy umbrella mushroom. This species has a large fleshy hat up to 20 cm in diameter. The color of the surface is heterogeneous: darker gray-brown in the center, whitish at the edges. On the cap are round pronounced scales. The size of the leg can reach 25 cm, it is hollow and smooth. In young mushrooms, the leg is white, in old ones it is white. If you press on the plates, you can see a change in color to red-orange.

Mushroom-umbrella girlish. This is a rare trophy that requires careful attitude. It is quite difficult to see it in nature, it is possible to get an external representation from a photo (Fig. 1). The fungus itself is distinguished by a beautiful rounded hat: frequent scales of pale walnut color give it a special appeal. It is small in size: a hat up to 10 cm, a leg about 12 cm. The plates are often free with a smooth edge. Experienced mushroom pickers claim that if you cook hats with an egg, then the description of the taste of the dish resembles chicken.

Chestnut - poisonous parasol mushroom. It is small in size, the hat is not larger than 4 cm (Fig. 2). In a young fungus, the hat resembles an egg in shape, subsequently it straightens out and becomes flat with a tubercle in the center. Description of scales: bright, brown-chestnut. The leg is thin, hollow, chestnut hue. Chestnut umbrellas grow in families and are common in forests. middle lane Russia. These bright little fungi are deadly poisonous.

Umbrella is colorful. Such an umbrella is difficult not to notice and pass by: it is large (Fig. 3). The cap diameter reaches 38 cm, gray-brownish fibrous scales form on a white background. The ball cap shape of a young mushroom opens into a cone with age. A dark tubercle is located in the center, and the edges are bent inward. Base-leg Brown with a ring of small scales. The pulp is friable with a specific pronounced aroma. Umbrella large in taste is close to champignons.

1. Umbrellas are cut off carefully, turned upside down so that earth and sand do not get into the plates.
2. The leg is very hard and unsuitable for food, it is twisted and left in the forest.
3. Hats are placed in a basket one on top of the other, without turning over.
4. The most delicious are young umbrellas with closed hats.
5. If in doubt about the fungus - do not take it, poisonous specimens are life-threatening and cause irreversible changes in the body.
6. Sand and earth particles are blown off or shaken off.

How to eat mushrooms-umbrellas?

After making sure that the umbrellas found in the forest - edible mushrooms, you can safely cut them off and use for cooking. The contents of the basket are carefully sorted out and everything doubtful is disposed of. Then washed and cleaned of scales. The legs are often cut off and only hats are prepared. The taste of these fungi is in perfect harmony with the following products: potatoes, garlic, onions, vegetable oil, peppers, cheese, eggs and pork. Some people eat fresh umbrella mushrooms without heat treatment, they are added to vegetable salads, eaten with vegetable oil and onions.

Mushrooms-umbrellas are strongly fried. You need to be prepared for the fact that a huge basket of forest trophies after roasting will turn into a small portion. It is better to take young closed heads, which are cut and fried in heated vegetable oil until the excess moisture evaporates. Next, add onions, salt, pepper and cook for about 45 minutes more.

Battered umbrellas are considered one of the delicacy dishes. Properly cooked mushroom is very tasty. Eggs are vigorously beaten, ground crackers and flour, salt, pepper are added and the prepared hats are rolled. Heat a lot of vegetable oil in a cast iron pan and place the heads-hats. A beautiful golden brown color and persistent aroma are a sign of the readiness of the dish.

You can cook mushrooms-umbrellas together with pickles, the result will be a sauce dish. Young caps-heads are washed with water and cut into small pieces. Stew without oil with bacon, salt and spices until the excess liquid evaporates. Then add water and a mixture of cream with ketchup (ingredient ratio 1:3). Simmer for 15 minutes, stirring. Pickled cucumbers are added to the dish just before serving. This sauce will add a delicious taste to pasta, potatoes, or buckwheat. These mushrooms do not require long cooking, dishes from them are made quickly.

From forest umbrellas, you can easily cook a delicious and fragrant soup. The water is salted and the forest trophy is soaked in it for a couple of hours. Then washed and cut into pieces. Potatoes, carrots and onions are cut into pieces. Make a fried onion and carrot sunflower oil. Mushrooms are boiled for 20 minutes. First, potatoes are added, after 15 minutes - frying and greens. The soup is served with fat sour cream and fresh bread. The aroma of this dish will gather all the household at the kitchen table.

Blanks from mushrooms umbrellas for the winter

How pleasant it is to gather with the family at the table with warm potatoes, crispy cucumbers and a plate of marinated gifts of the forest - mushrooms on a frosty winter evening. Mushrooms from cans are also used for fillings of pizzas, pies and pies. The description of the preparation is quite simple and this preparation is within the power of even a novice hostess.

Pure mushrooms are poured with running water and brought to a boil. After boiling, add salt and cook for another 40 minutes. Drained in a colander and washed under clean water. A marinade solution is prepared: for 1 liter of water, take 2 tbsp. l. sugar and salt, 1 bay leaf, 2-3 cloves and a few black peppercorns. After boiling, add 8 tbsp to the marinade. l. 9% acetic acid solution. Mushrooms are laid out in a boiling marinade and boiled all together for about 20 minutes. At this time, jars are being prepared: washed with soda, sterilized. Mushrooms are laid out in a container, poured with brine and hermetically sealed. Banks are turned over and left at room temperature until completely cooled. This blank is ideally stored in a cool, dark place: it can be a cellar or an ordinary refrigerator.

You can also prepare fried mushrooms for future use. After cooking, they are laid out in sterile jars and hidden in the refrigerator. This preparation will perfectly complement the taste of boiled potatoes. And if you add fresh herbs to the dish and homemade sour cream, then this dish will allow the hostess to collect a bouquet of compliments to her skill.

Umbrella mushrooms can be dried. Such mushrooms are subsequently used to make sauces and soups, their shelf life approaches 1 year.

Terms and methods of storage

Clean, dry mushrooms from the forest can be left in the refrigerator for 24-48 hours before processing. The container must be open and not impede the access of oxygen. If the umbrellas are washed, sprinkled with salt and put under oppression, then in this form they can be stored for up to 1 month. Forest trophy can be frozen in freezer and enjoy the taste of fresh mushrooms for 4-6 months. Pickled and dried mushrooms should be eaten throughout the year.

What are the benefits of umbrella mushrooms for the body?

Mushrooms are a special kingdom of spores. They differ from typical plants: they do not have roots, branches and stems, they reproduce by a single spore cell. Their function is to maintain the cycle of substances in nature; to sustain life, they need decaying organic matter. How useful are they for the human body?

Umbrellas are rich in minerals that are essential for the healthy functioning of the human body. They have potassium, sodium, calcium, phosphorus, magnesium. Each trace element is important in its own way and plays a specific role. For example, magnesium is part of the enzymes that regulate carbohydrate metabolism and the release of energy from ATP molecules. Magnesium is involved in muscle contraction, and its deficiency can contribute to the development of regular cramps and problems with the functioning of the nervous system.

Magnesium deficiency provokes:

• nervousness;
• bowel disorders with frequent constipation;
• increase in pressure;
• depression.

In addition to proteins, fats, carbohydrates and trace elements, these mushrooms contain fatty acid, vitamins B2, B6, B9, K, C and E and chitin. The umbrella is rich in unsaturated fats: palmitic, stearic and butyric acids.

Umbrellas can be used in diet food: they perfectly saturate and satisfy the feeling of hunger, moreover, their calorie content is minimal. Umbrella dishes help throw off excess weight because they have a low glycemic index. Mushrooms promote healthy digestion, stimulate intestinal motility and the production of enzymes. The preventive effect of forest umbrellas on the reproduction of atypical cells that cause oncological processes in organs and tissues has been clinically proven. The active ingredients of mushrooms have a beneficial effect on the blood: they purify it, normalize blood circulation, lower sugar and cholesterol levels, activate cellular immunity and the work of enzymes.

Healing infusions and medicinal extracts are prepared from umbrella mushrooms. They are used externally for gout, rheumatism, problems with the work of the stomach, malignant and benign processes. Mushrooms are dried and crushed to a state of powder. Powder treats purulent wounds, non-healing ulcers, and is used to disinfect indoor air. If you finely chop the hat of a fresh umbrella, mix it with sour cream and apply it on your face, then a decongestant, rejuvenating, tonic and nourishing effect is provided to the face. Effective masks with an umbrella can be applied up to 2 times a week.

Who can be harmed by eating umbrellas?

In some diseases, the use of umbrellas in food is contraindicated. Such diseases include: hepatitis, cirrhosis, pancreatitis, cholecystitis, enteritis. These fungi are not prepared for children under 5 years of age and are not treated to women during breastfeeding. Mushrooms are a heavy food, it is advisable to eat them in the morning in small portions. If after eating mushrooms you feel nausea and sharp pains in the abdomen, call your doctor immediately.

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Umbrella mushrooms are the fourth category, which belong to the champignon family and have a very original umbrella look and excellent gourmet taste qualities. Experienced mushroom pickers appreciate them very much and consider them to be among the best. Only the caps of young mushrooms can be used for eating, as their flesh has a delicate, friable structure and a pleasant aroma. 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 hat can be more than 35 cm. In size and shape, it really looks like a children'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. In older mushrooms, the scales usually fall off. On hollow legs, which can be both smooth and ribbed, there are three-layer rings that move freely from bottom to top and back.

Umbrella mushrooms: edible mushrooms (video)

Edible parasol mushrooms

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

White

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

blushing

The cap of the blushing 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 becomes bell-shaped, and at the end of growth completely flat. Smooth hollow legs grow from 6 to 25 cm in height and eventually change color to darker.

Plates of a white or cream shade turn pink or orange when touched. The white flesh of the cap with reddish-brown streaks breaks easily and separates into fibers. It has a pleasant smell and a peculiar taste.

Motley

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

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

Maiden

The girl's parasol mushroom (Leucoagaricus puellaris) has a hat with a diameter of 5 to 10 cm. Initially, it is ovoid, and then becomes bell-shaped with a small tubercle in the center. Its edges are covered with fringe. The skin of the white cap is densely strewn with cream-colored scales, which become darker as the fungus grows. The white flesh becomes 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. Plates are characterized by frequent and free arrangement. This type of mushroom has a sharp smell, and the taste qualities are much less pronounced than the rest. Fruiting lasts from August to October.

Poisonous parasol mushrooms

In addition to delicious edible umbrella mushrooms, there are 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. He has a very small hat, no more than 5 cm in diameter, bell-shaped, which later becomes flat. On its surface 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. Inner part caps are filled with frequent, wide plates of white color. The legs, thickened at the bottom, are up to 5 cm high and about 0.5 cm in diameter. The ring that initially forms on it quickly disappears. P bears from July to early September.

Comb

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

place of growth

Both edible and false umbrella mushrooms can be found not only on the 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 profusely in warm weather after the rain. They prefer fertile soils with a good layer of humus. It is found almost everywhere in our country.

How to cook

Umbrella mushrooms are quick and easy to prepare and can even be eaten raw in salads or on sandwiches. They are fried, stewed, soups are cooked with them, salted, marinated and dried.

Umbrella mushrooms in batter

Dish Ingredients:

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

Cooking method:

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

You can serve such mushrooms to the table both hot and cold, sprinkled with chopped herbs. The dish turns out to be very original, it tastes like chicken meat chops, and its preparation takes a minimum of time.