Raincoat mushrooms: characteristics of species and medicinal properties. What kind of raincoat mushroom is edible or not and how useful is Grandfather's tobacco mushroom

Many mushrooms of the family Rainwear (Lycoperdales) are often collectively referred to as "raincoats", although among them there are not only raincoats ( Lycoperdon), but also fluff (powder, Bovista), golovach (Calvatia) and some other types. Any mushroom picker has seen a variety of raincoats many times: with a smooth surface and with growths, warts and needles. These mushrooms also differ in the shape of the fruiting body: spherical, pear-shaped, egg-shaped, etc. White balls of some mushrooms lie on the ground, others rise on a false leg.

Raincoats grow in forests and parks, appear in the steppes, on agricultural fields, pastures and well-groomed lawns. If you trample on a ripe mushroom, it will release "smoke" with spores.

Mushroom pickers often trample on raincoats to release a cloud of "smoke"

There are several popular names for raincoats: "grandfather's gunpowder", "dust duster", "wolf tobacco", "damn tobacco", "hare potato", "mushroom egg" and "forest egg".

Variety of species

Even an experienced mushroom picker is not always oriented in complex taxonomy. This applies to many mushrooms, including raincoats.

At first you call all the mushrooms “wolf tobacco”, then, having learned that these are raincoats, you will call them raincoats, and then you will figure out that raincoats are different: just a raincoat, prickly raincoat, pear-shaped raincoat, needle-shaped raincoat, blackish powder, round golovach, golovach oblong. (V.A. Soloukhin).

Raincoats, porkhovka and golovach belong to the group Gasteromycetes (« nutrevikov”), because their fruiting bodies remain intact until the spores mature. Then the shell breaks, which leads to the release of "smoke" with spores. These mushrooms are saprophytes, because They need decayed organic matter for food.

Let's bring short description several mushrooms, which we call "puffballs". All of them are very tasty. They are harvested young while their fruiting bodies are firm and filled with white pulp.

Raincoat prickly (Lycoperdon perlatum) is covered with clearly visible conical needles. If the white or cream skin is peeled off, then a more or less noticeable mesh pattern will remain on it. The smell of the mushroom is pleasant. This type of raincoat can be safely put in the basket while the mushroom is young and strong, and its flesh is white and elastic. The fungus often grows in groups.

Raincoat pearl (Lycoperdon perlatum) prefers manured pastures, although it is also found in forests. The pearl raincoat grows (usually in waves) from May to mid-November. This fungus has a white, pear-shaped fruiting body that turns yellow as it matures, then becoming grey-brown. Old mushrooms filled inside spore powder. Peel with small growths or non-spiny spines, which are sometimes only in the upper part.

This is a very beautiful and tasty mushroom (photo from Wikipedia)

Golovach oblong (Calvatia excipuliformis) in some reference books is called a variety of prickly raincoat. However, the bighead is taller, its spines are softer and thinner, it is edible at a young age. Sometimes the fungus resembles a bubble in shape, which was inflated with air and pulled down from below (the golovach is bag-shaped, or bubble-shaped). These mushrooms often grow in pastures.

Stunning appearance raincoat gigantic, or Langermanns gigantic (Langermannia gigantean). In some publications, he is ranked among the golovachs. This is a huge mushroom. It grows in forests (deciduous and mixed), meadows, fields and pastures. More likely to find it from the end of summer (August - October). The huge "soccer ball" can weigh up to 8 kg and is 40 cm across. Separate specimens-record holders are known, which weighed almost 20 kg and had a fruiting body diameter of 30 cm !!! More likely to find a 1kg raincoat gigantic size with a medium head of cabbage.

The skin of this raincoat can be either smooth or slightly flaky. As it grows, the color of the flesh changes from white (or slightly yellowish) to greenish-brown, then to dirty brown. In old mushrooms, the skin dries up and resembles parchment. The edible pulp is often friable, reminiscent of homemade cheeses in texture. As the fungus grows, it becomes lighter, noticeably loses weight. The giant raincoat mycelium is durable, can live up to 25 years.

Raincoat pear-shaped (Lycoperdon pyriforme) refers to small species (up to a maximum of 5 cm tall). It often grows on rotting wood, tree trunks and stumps. The shape of the fruit body is pear-shaped, resembling a white ball narrowed down, which has a short false leg with rare light threads of mycelium. This delicious mushroom is fried and boiled (in soups) unless it is overripe. The degree of maturity can often be determined not in the forest, but in the kitchen, because. when ripe, the mushroom does not always quickly change the color of the skin.

Puffball (Scleroderma)

False raincoat (scleroderma) should not be collected. In most books of the Soviet period, this mushroom is considered inedible or poisonous. Western authors call it only inedible, specifying that cooks sometimes add pulp to sausages instead of truffles. They all warn that the puffball can be hazardous to health if eaten in large quantities.

I have not tried this mushroom, so I can only refer to the opinions of reputable mushroom experts. I take them verbatim.

The false puffball that is used to scare us in all books about mushrooms is not poisonous at all, even when raw. It is simply tasteless, and according to the rules it should be attributed to inedible mushrooms. Moreover, the young false puffball (when the flesh is white on the cut) has a sharp spicy taste and can serve as a spicy seasoning for meat and poultry dishes. This is how it is used in Europe, especially in Slavic countries.
The final inedibility of the false puffball comes from the moment when its flesh ceases to be pure white on the cut. (M. Vishnevsky).

I remind you once again: false raincoats are poisonous, however, only if you eat them in large quantities. In the Czech guide to mushrooms, J. Klan says that “for the sake of a strong spicy taste, young mushrooms are used instead of roots in the preparation of soups and sauces.” These are truly inscrutable human whims! for the sake of exotic taste sacrifice the health of your stomach? (M. Sergeeva).

We conclude: the degree of poisoning with false puffballs depends, first of all, on the amount of mushrooms eaten.

False raincoats are easy to distinguish from edible species. False puffballs usually have a warty-scaly dense skin of a yellowish-ocher color, which may have small cracks. In older mushrooms, the skin dries out, ruptures and no longer holds the spores that are under it.

False raincoats often grow in nests (photo from Wikipedia)

The color of the pulp in young mushrooms, according to the writings of most authors, is yellowish or light olive even at a young age. On it, a marble pattern with white streaks is noticeable. The central part of the false raincoat darkens as it matures, becoming first gray-violet, then almost black. The pulp of even adult puffballs retains its density. Everyone notes an unpleasant pungent odor.

For mushroom pickers who have not collected raincoats before, it is better not to take risks and not collect mushrooms with elongated false legs growing in nests. For safety reasons, it is better not to take raincoats with a clearly yellow or brown skin. Especially when it is covered with coarse growths and has noticeable cracks. The bad smell should also stop.

Which raincoats are the best?

Edible puffballs are eaten while they are young. They then have a tasty dense white pulp that is under the skin (smooth or with growths). In an adult mushroom, the flesh changes its quality and color. It becomes looser, often sticky, gray or greenish-yellow. Old mushrooms are filled with spores. The shell of their fruiting body thins, dries and is easily broken. Then the fungus becomes dusty, releases a cloud of spores and settles to the ground. It is worth saying that raincoats grow up quickly.

As you know, a young raincoat is hard and strong to the touch, and on the cut it is white as sour cream. At this time, you can, without hesitation, put it in a pan. The roast will be fragrant with an excellent mushroom aroma. With age, the pulp of the raincoat begins to turn slightly yellow, becomes watery, pressed with a finger, does not spring, does not try to straighten up. At this stage, raincoats should no longer be taken. (V.A. Soloukhin).

A ripe raincoat will seem appetizing to few

How to make a raincoat

Raincoats are a great addition to any mushroom mix. Prepared separately, raincoats will not appeal to everyone (due to the specific taste). Another thing is a giant raincoat. One such mushroom can serve as an occasion for a separate party! (A. Schwab).

I love this mushroom. True, I take only smooth young white “balls”. A frying pan of fried puffballs is a delicious and satisfying meal. To taste, this mushroom is a bit like something between mushrooms, scrambled eggs and ... chicken meat. The taste of protein is enhanced if the raincoat is fried with butter or ghee.

I like not boiled raincoats, but fried ones. They can be cut into pieces, slices or circles and put in a pan with oil. Sometimes, before frying, large slices up to 2 cm thick are rolled in flour or breadcrumbs. They can be salted and even pepper before this. Tasty and whole balls fried in oil. First, fry on one side until a beautiful golden brown, then turn over or roll to the other side. It takes a little time for this. Especially if you fry the mushroom in a frying pan under the lid.

It is worth saying that almost all raincoats have a skin that resembles either a skin or an eggshell. It's better to take it off.

V.A. Soloukhin described in detail the condition of a man who always considered all raincoats toadstools:

I remember with what embarrassment I brought home the first raincoats, how my wife refused to fry them, with what interest I tried them for the first time. And now this is for me the most common edible and tasty mushroom, of course, when there is no oil, chanterelles or aspen in the forest. But even when they are, it’s nice to add strong young raincoats to the pan for a bouquet.

Once again, we will appreciate the culinary merits of the giant raincoat, while its flesh has a pure white color. During this period, the fungus competes with the noble mushrooms themselves. The “ball” is peeled and fried, soup is boiled from it and dried. Other raincoats are also suitable for drying, even pearl ones.

V.A. Soloukhin quotes one of his readers, who not only describes how raincoats are made, but also compares how they are processed:

I love raincoats. IN fried, right, they are slightly inferior to whites. To make the dish more tender, it is better to remove the rough shell from some of them. The golovach is oblong - carefully crushed in your hands, and the shell cracks and comes off, like a shell from a hard-boiled egg. This is best done under a tap. In some globular raincoats, the shell is removed, like the peel from an orange. The best - prickly - does not cause any worries at all: cut it into a frying pan. I successfully dry them. Crushed into a powder, you can make an excellent soup out of them.

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Mushroom puffball: useful information for beginner mushroom pickers.

• grandfather's tobacco
• wolf tobacco
• gypsy powder
• fluff
• damn apple
• hare potatoes and many others

They are found in different sizes: the size of a pea, an apple, and even the size of a huge pumpkin. The nutritional components of the pulp are not inferior in their merits to the white fungus and are highly appreciated by connoisseurs. Just like porcini mushrooms, after heat treatment or drying, they remain a beautiful white color. Their main advantage is considered to be healing qualities - the mushroom gleba, attached to the cut, relieves bleeding, disinfects and contributes to its instant scarring.

Puffball mushroom: edible or not, what does it look like?

The most common types of edible puffballs to which this vernacular name may apply include:

• Pear-shaped puffball (Lycoperdon pyriforme). It has a small size of about 5.5 cm in length and width. The young pear-shaped body is covered with a double shell, from which a small false leg extends with small streaks of light mycelium. outer layer white, slightly covered with cracks, scales or spikes. In an adult fungus, this layer cracks and the inner gray-brown or yellowish shell is exposed, covering the spores that seep through the holes at the top of the fruiting body after ripening.
• Prickly puffball (Lycoperdon perlatum). It is showered with pronounced cone-shaped spikes. The color is snow-white or cream with a mesh pattern. Has an aromatic smell. Gleba is dense.
• Langermannia giant (Langermannia gigantean). The huge size of the mushroom reaches 8 kg of weight. Covered with smooth, slightly flaky skin. As it matures, the color of the gleba changes from white to dirty green. The skin of mature mushrooms is similar to parchment paper. The pulp is crumbly, similar to homemade cheese.
• Golovach oblong (Calvatia excipuliformis). It looks like an inflated bubble, pulled together at the bottom. It is covered with inconspicuous thin and delicate spikes, which makes it almost smooth in appearance. Gleba (pulp), in a newly appeared mushroom, is white, in an adult it is dark steel, sometimes almost black. The combination of a pronounced deficiency of pseudopods and needles, which are not inherent in raincoats, but are characteristic of false raincoats, gives reason for inexperienced mushroom pickers to confuse them with false individuals.

Raincoat mushroom false: what does it look like, can it be eaten?

Puffball (Scleroderma citrinum) in Russia it is considered inedible or poisonous. In the West, it is recognized only as inedible, specifying that in the manufacture of sausages they replace truffles. Despite the possibility of using false raincoat as a spicy seasoning for meat dishes, when using a large number fungi are likely to pose a health hazard.

This species is not difficult to distinguish from edible mushrooms. In young pseudo-puffballs, in contrast to genuine ones, the fruiting body is smooth, has a whitish, whitish-gray or icteric color. Further, as it grows, it acquires stains in the form of cracks, growths or scales of a dark ocher color. The ripe mushroom bursts, but the spores do not spill out, but accumulate in the depths of the cracked cavity.

Important: The main difference between the false puffball and the edible bigheads is expressed in the possession of a hard skin and a lilac-brown shade of aging flesh, with a rich unpleasant aroma.

Scleroderma citrinum often grows in clusters.
To prevent the false raincoat from getting into the basket of an inexperienced amateur mushroom hunting, it is necessary to incise the fungus and check its suitability by the presence of snow-white gleba and the absence of a sharp spirit of rotten raw potatoes.

Video: False raincoat (Scleroderma aurantiacum) - description.

Raincoat mushroom: medicinal properties

Mushroom spore treatment finds its use in classical and home treatments.
Mushroom gleba contains elements of calvacin, which have antibacterial and anti-cancer properties.

Means made on the basis of mushroom pulp are actively removed from the body:

1. radionuclides
2. heavy metals
3. toxic fluorine and chlorine compounds
4. toxins, as a result of infection with helminths or hepatitis, dysbacteriosis, severe inflammation of the kidneys

• Mushroom chaff compresses are an excellent remedy for the treatment and pain relief of deep cuts and malignant wounds resulting from cancer.

Infusions and broths from young flies are used:

1. to lower the temperature
2. in order to relieve inflammatory processes: with chronic tonsillitis, throat bumps, with severe ailments in the kidneys
3. to slow the growth of malignant tumors and the progression of leukemia
4. to reduce blood viscosity
5. at high pressure, angina pectoris
6. for the treatment of gastrointestinal diseases
7. to strengthen immunity

• Pharmacy products made on the basis of mushroom mycelium help with problems:

1. in lymph nodes and sarcoidosis
2. with endocrine processes: goiter formation, diabetes, adrenal dysfunction
3. With respiratory system: tuberculosis, pneumonia, bronchial asthma

What can be cooked from raincoat mushroom: recipes

Porkhovik with potatoes in sour cream sauce

Products:

• Mushroom harvest - 1 kg
• Fresh potato tubers - 0.5 kg
• Onion - 1 head
• Cream or sour cream - 250 g
• Sunflower oil - 1/2 tbsp.
• Young sprigs of dill - 5-6 pcs.
• Salt - to taste

Cooking:

1. We release the heads from the prickly skin, wash
2. Boil in salted water for 5-7 minutes
3. Then rinse in a colander under running water. cold water, let it drain a little
4. Put in a hot pan, keep on medium heat, until all the moisture has evaporated
5. Add oil, add heat, fry with constant stirring
6. Mushrooms are considered ready when they begin to crackle in a pan.
7. TO ready mushrooms add thinly sliced ​​potatoes, salt
8. Fry until half cooked, sprinkle with finely chopped onion
9. We continue to cook the dish until the potatoes are fully cooked.
10. 5 minutes before readiness, pour sour cream, flavor with chopped dill, cover with a lid
11. Turn off the stove, keep under the lid for another 10 minutes

mushroom schnitzel

Products:

• Giant golovach - 0.7 kg
• Fatty milk - 0.6 l
• Flour - 90 g
• Fresh egg - 1 pc.
• Sunflower oil - 3 tbsp.

Cooking steps:

1. Mushrooms are washed, cut into plates of medium thickness
2. Blot excess moisture with a paper towel
3. Sift flour into a bowl
4. In the center we make a hole, into which we pour a little salt and break the egg, stir
5. The resulting mass is diluted with milk to the consistency of thick sour cream.
6. Dip mushroom plastics in batter, fry on both sides in heated vegetable oil

Mushroom soup with puffballs

Ingredients:

• Young fluffs - 7 pcs.
• Potatoes - 3 pcs.
• Onion - 1 head
• Small carrot - 1 pc.
• Butter - 50 g
• Bay leaf - 2 pcs.
• Ground black pepper, salt - depending on preferences

Cooking like this:

1. Raincoats are cleaned of prickly skin and forest debris, washed, cut into cubes
2. Pour 1.5 liters into the pan. cold water, pour mushrooms there
3. Boil for 10-15 minutes, periodically remove the foam
4. We peel the potatoes, chop into even cubes, fall asleep in the broth with mushrooms
5. Cook until potatoes are half cooked
6. Cut carrots and onions into small squares, sauté butter put in soup
7. Salt, cook until the potatoes are ready
8. Serve with sour cream

Fried eggs with raincoats in Hungarian

Ingredients:

• Green onions with small heads - 3 pcs.
• Mushrooms - 0.4 kg
• Fresh eggs - 5 pcs.
• Grated cheese - 90 g
• Butter - 50 g
• Cream - 1/2 tbsp.
• Parsley, salt and ground sweet red pepper - to taste

Technological process:

1. Mushrooms washed, cut into slices
2. Then boil in a hot pan until the juice is completely evaporated.
3. Next, add 1 tbsp. oil, add chopped onion, fry a little
4. Remove the pan from the stove, pour the cream into the mushrooms, mix
5. We shift the onion-mushroom mass into a baking sheet with high sides.
6. We make 5 holes in it, break an egg into each
7. Salt, sprinkle with grated cheese and parsley
8. Bake for 10-15 minutes

Italian raincoat roast

For cooking you will need:

• Grandfather's tobacco - 1 kg
• Onion - 2 heads
• Cream 15% - 1.5 tbsp.
• Butter - 100 g
• Salt, pepper - to taste

The main stages of the process:

1. Cut the head of the vegetable into half rings
2. We free raincoats from the top skin, cut into pieces
3. In cow's oil, first fry the onion half rings, then add the mushrooms
4. When the secreted mushroom juice has evaporated by half, add a thin stream of cream
5. After boiling, add spices and salt, simmer over low heat for 15 minutes
6. Spray before serving lemon juice sprinkle with herbs

Video: Raincoat (mushroom) fried with garlic

How much to cook puffball mushroom?

• A young crop can be cooked without pre-boiling
• Adult raincoats, before frying, boil for 6-7 minutes
• When using boiled mushrooms, for full readiness, cook for at least 15 minutes

Raincoat mushroom: how to cook for the winter?

1 option

• Fresh mushroom harvest clear of rubbish
• Without washing, cut across
• Lay out on a baking sheet in a single layer.
• Dry in the sun (in hot weather) or in an oven, as follows:

1. First, set the temperature to 50 ° C
2. After 1-2 hours, we increase the degrees to 70-80 ° C
3. Then lower to 55 ° C, hold for about 2 hours
4. Do not forget to periodically mix the blanks and take out dry mushrooms

Important: When white drops (protein substances) appear on the mushrooms, reduce the temperature, remove the baking sheet from the oven. After the temperature drops, we send raincoats for further drying. Otherwise, the workpiece will take on a black, unsightly appearance.

Option 2

Preparing in advance:

• Raincoats - 1 kg
• Salt - 1.5-2 tbsp. l.
• Vinegar 6% and water - 1/2 tbsp.
• Sugar - 1 tsp
• Black pepper - 6 peas
• Carnation - 2 stars
• Bay leaf - 2 pcs.

Let's move on to the preparation process:

1. Mushrooms are cleaned, sorted
2. Pour the marinade into an enameled pan, put the mushrooms, bring to a boil
3. Cook stirring for 15-20 minutes
4. When cooked, mushrooms secrete juice and everything is covered with liquid.
5. Remove foam with a slotted spoon
6. Ready mushrooms sink to the bottom, the marinade becomes transparent
7. Next, put the mushrooms tightly in jars, pour sunflower oil
8. Close with plastic lids

Video: Drying raincoats. Rules for quality processing.

Mushroom raincoat: why people call hare potatoes: interesting information

Most often, this is what I call young mushrooms. When they appear above the ground, they are shaped like young potatoes.

So, based on the foregoing, it becomes clear that there are a lot of benefits from a raincoat, and in vain some mushroom pickers underestimate it.

Video: Raincoats - delicious mushrooms. Where do they grow and how to collect?

Today we will introduce you to a very interesting, useful, and also delicious mushroom called a raincoat.

Description

Quite often, mushroom pickers call this mushroom differently. The most popular names are tobacco mushroom, duster or hare potato. This phenomenon is associated with various factors, which we will not go into details.

But it is important to know that this particular fungus is characterized by an increased activity of absorbing toxins from environment. In this component, it is several times superior to its "relatives".

Belongs to the Champignon family, has a closed pear-like or rounded body. The leg is false. The skin adheres tightly to the upper part of the plant, thus creating the inner pulp. When ripe, voids appear there - a kind of chamber. They collect a lot of spores in the form of a powder. They may have a different color.

In a ripe raincoat, the peridium is quite thin, which causes a rupture and the powder gets out.

Appearance raincoat and its place of growth you can see in the video.

Kinds

The raincoat has a lot of subspecies, but among them there are several main ones.

prickly

It can often be found in the forest, in the meadows. On the cap of the mushroom in its upper part there is a characteristic tubercle.

The name is due to the surface of the mushroom. She has White color and small spines that fall off easily.

Giant

Another type of raincoat distinguishing feature which is in size and ovoid or spherical shape. The mushroom may have a white or yellow-gray color.

Quite often, a fallen shell is collected on it, which makes the plant not very attractive. However, it can mature up to 7 kilograms.

Golovach

Oblong

It somewhat resembles the previous view, but its shape is bulbous, the upper part is thickened, and the lower one is narrowed. This mushroom is sterile.

Where does it grow

Such a mushroom, in fact, does not have a specific geography or origin. He is well known in Russia. A raincoat can be found everywhere, just not everyone knows about its features, valuable healing properties.

However, there are references to this plant, according to which the raincoat has been used since ancient times, using its healing properties.

Storage method

Having collected mushrooms, they will keep in themselves beneficial features no more than two days.

So immediately they need to be sent to the refrigerator. To increase the shelf life, place in freezer, but first cut the mushroom into slices.

In the conditions of the freezer, the product is stored for up to 6 months. Only a pickled raincoat or dried one lasts longer - about a year.

If you need this mushroom in terms of healing, then you need powder from a ripe puffball. It must be stored in a glass container in a dry place where the sun's rays do not fall.

Peculiarities

In fact, there are more than enough features and a raincoat. But still I want to highlight the most interesting moments.

First of all, it serves as a great helper for our health. Key Feature lies in the ability to absorb radionuclides, as well as heavy metal salt, and then quickly and naturally, naturally remove these "nasty things" from the body.

It is because of this that a lot of dietary supplements are created on the basis of a raincoat. The authors of this drug are confident that it promotes healing, cleansing the body, as well as restoring the skin and giving it elasticity.

How to choose

When hiking for mushrooms, few mushroom pickers dare to bend down to rip off their raincoat. Quite often they are simply neglected. Moreover, many deliberately crush, kick and destroy it.

This is due to the fact that many mistakenly take it as dangerous, poisonous mushroom. This is not the case, and today we will talk about this in more detail.

If you have decided to collect mushrooms and your goal is a raincoat, then you need to know important rule. You can not collect it if the weather is damp. Otherwise, your initially snow-white handsome man will literally turn into a kind of dirty rag in just a couple of hours, which you can’t eat.

Young "individuals" are suitable for cooking, which are not soaked or boiled in order to remove harmful substances. They simply don't exist. So feel free to throw it into the pan, into the oven, dry it, salt it and eat it.

A young raincoat, suitable for food, has a rather non-standard appearance for edible mushrooms - the body is spherical, white, with small scales on top. Its false leg, which can reach no more than 5 cm in length and 2 cm in diameter, may be absent.

When the mushroom ripens, a brown coating forms on the surface, it becomes smooth.

Choose only young mushrooms, the flesh of which is elastic and dense. Don't be afraid to collect different types of raincoat as each one can be eaten.

The old mushroom is dangerous due to the fact that it intensively absorbs toxins. It's best not to collect it near freeways, as car exhaust isn't the nicest thing to try.

Nutritional value and calories

As you know, mushrooms are a very dietary product. And the raincoat was no exception. For 100 grams of this mushroom you have:

Chemical composition

In respect of chemical composition the raincoat is not inferior to many other mushrooms, and in some components even surpasses them. For example, it has more protein than in our favorite champignons.

It is worth noting that the mushroom includes:

• Fats;
• Complex of vitamins;
• Useful micro and macro elements;
• Polysaccharides;
• mineral salts;
• Antibiotics, etc.

Useful and medicinal properties

This mushroom should be appreciated not only for its taste, but also for the benefits that it carries.

• The pulp contains calvacin, which fights bacteria and fungi, has an anti-cancer effect, and reduces the activity of tumor development.
• Preparations made on the basis of spores remove heavy metals, radionuclides, and toxins from the body.
• The pulp can be used externally as well as inside. External use is to apply it to ulcers that appear with skin cancer. For internal use, tinctures and decoctions are used. They relieve fever, inflammation, swelling in the throat, fight kidney problems, and help in suppressing the development of cancer.
• Spore-based remedies help with gastrointestinal problems, high blood pressure, blood viscosity, have an immuno-strengthening effect.
• Spores also help stop bleeding, anesthetize, and heal festering lesions on the body.

In fact, there are incredibly many benefits from this mushroom, because it is in vain underestimated by mushroom pickers.

Contraindications

There are several nuances that relate to the raincoat and its use.

• Do not pick these mushrooms in places that are in close proximity to polluted areas, factories, or highways. The raincoat actively absorbs toxins, so you can go;
• It is better to refuse mushrooms during pregnancy and feeding;
• If you have kidney problems then this mushroom is not for you;
• Another condition under which a raincoat cannot be used is individual intolerance.

Application

In cooking

What else can you do with a mushroom other than eat it? After all, it is tasty, useful. Mushrooms can be an excellent substitute for meat and many other foods while on a diet.

How to cook

How to prepare raincoats:

• Salt;
• fry;
• Pickle;
• bake;
• put out;
• Boil and so on.

But first they need to be prepared. To do this, remove the skin from white fruits. Cut the resulting pulp into pieces you like.

Fried mushrooms

After completing the previous manipulations, slicing the mushrooms, roll them in flour, add a little salt and fry in plain vegetable oil. A special sauce is perfect for this dish.

To prepare the sauce, you need to finely chop the sweet pepper, add finely chopped capers, green onion, as well as pickled or pickled cucumbers. Mix all this with mayonnaise, add salt to your taste, as well as juice fresh lemon. To spice up, we recommend adding a little soy sauce.

Pour this sauce over your mushrooms and your guests will be delighted with such a simple but incredibly tasty dish.

soup

If you are a fan of mushroom soups, then the raincoat will open up new horizons for you.

Take the cooked chicken broth, add the sautéed carrots and onions to it. Mushrooms need to be cut into slices, although this is not essential. They are fried in a pan, thrown into the broth and boiled for literally 10 minutes.

The soup will be even tastier if you add fresh herbs and a little canned peas to it. The result exceeds all expectations.

Raincoat under sour cream

This is a great standalone dish. But it is also very tasty to eat with boiled rice.

The ingredients needed are the following:

• Mushrooms - 0.5 kg;
• Sour cream - 0.2 l;
• Potato - 0.3 kg;
• Onion - 2 pcs.

Plus you need vegetable oil and seasonings to taste. The indicated amount of ingredients is enough for about four large servings.

Preparation is carried out as follows:

• Peel the potatoes, boil them by adding salt to the water;
• Peel the mushrooms, rinse thoroughly, cut as you like;
• Fry the mushrooms in a pan for 25 minutes;
• Peel and chop the onion, fry in a separate pan until golden brown;
• Place the onion in the mushrooms, add salt, pepper as desired. Mix everything and fry for 15 minutes;
• 5 minutes before the mushrooms are ready, add sour cream. Stir the ingredients, let them sweat a little over low heat.

Well, now you can serve it to the table. Such mushrooms are great for young potatoes or friable steamed rice. Choose for yourself which side dish you like best.

In medicine

Alas, mushroom pickers are not particularly aware of the true properties of a raincoat. But experts in the field of medicine will confirm that using a raincoat is not only tasty, but also very useful.

We have already talked about the positive and healing properties. Therefore, now we bring to your attention several recipes for medicinal tinctures and decoctions prepared on the basis of raincoats.

• Powders. They can be purchased at pharmacies. You need to consume 1 tsp, diluted with a half glass of water, every day, once before bedtime. In severe poisoning - 1/2 tsp. 8 times during the day.

• Infusion. Take a dessert spoon of spore powder, pour 200 ml of water (it should not be boiling water, but about 70 degrees). You need to insist for 40 minutes in porcelain dishes. Take half a cup twice a day before meals.

• Tincture. The proportions of spores and vodka are 1 to 5. The mixture is infused for 2 weeks in a place that is warm and protected from the sun. Use three times a day before meals, 1 tsp. The course lasts no more than 28 days, after which a week break is required.

• For oncological diseases. Mix a glass of powder with 500 ml of vodka. Close the jar tightly, bury it in the ground, where it should stand for 24 days at a depth of 0.3 m. Then dig it out, strain (do not shake the jar). Use the remedy three times a day before meals. Serving - 1 tbsp. l.

• From festering wounds. Treat the wound with peroxide, blot with a medical bandage, and then sprinkle with spores. Do not tie up the wound, as pus will actively come out over the next few days. Remove it, disinfect it, and sprinkle the spores again. When the wound is cleared, the tightening process will begin. A similar procedure can be done 2-3 times during the day. Heal until you get rid of the wound.

• From a runny nose. If you have a severe runny nose and simple means do not help or they simply do not exist, just inhale the spores from the raincoat 2-3 times a day. This will quickly relieve nasal congestion, eliminate an unpleasant runny nose.

cultivation

As practice shows, their application gives positive results, although on its own suburban area it is better to use the simplest method.

To do this, you need disputes. They need to be sown in moist soil. The site should resemble the conditions in which the raincoat grows. That is, the grass is not thick, a large shade of trees, fallen leaves.

If you have ever collected raincoats in the woods, then pay attention to what distinguishes the place where you found them. If you manage to repeat the same conditions, you will ensure yourself an impressive harvest.

The fruits will appear a year after sowing the spores. To keep fruiting, periodically add spores to the site of your choice. These are not difficult to obtain, but you will have your own mushrooms every season.

Edible or not

Many mushroom pickers do not dare to say for sure whether a raincoat is edible or dangerous to humans. It is because of this that he is often crushed or passed by, going into the forest for mushrooms.

So, this is 100% edible mushroom. However, it should be consumed when young, when the flesh is white. Before eating, be sure to remove the shell. The pulp inside is delicious, as we recommend to see for yourself. There are many ways to prepare it.

If you went to pick mushrooms and are afraid to make a mistake with the choice of a raincoat, here are a couple of tips for you:

• The flesh should be exclusively white, without the addition of other shades.
• The pulp should have a dense, elastic structure. With age, it loses its hardness, and it will not be a problem to determine this by touch.
• Inside, the consistency of the mushroom should be homogeneous. To do this, you can deal break it.
• Structure edible raincoat does not have a pronounced hat and legs.
• There should be no signs of developing spores inside.
• In order not to confuse a raincoat and a young fly agaric, cut the mushroom. Our hero does not have a long leg, hat and plates.

Wolf tobacco or puffball mushroom belongs to the most common mushrooms. Mycologists have calculated that about 60 species of raincoats grow on earth, of which about 20 species grow in our country. Among them are spherical (round), pear-shaped, prickly, sessile, golovachi, etc. The most common raincoats are round or pear-shaped and golovachi with a spherical head on a cylindrical leg (the head and leg make up a single fruiting body of the fungus). The pulp at a young age is white, with a pleasant smell, quite elastic, easily separated from the skin. The leg of the spherical and pear-shaped raincoat is not pronounced, it reaches a height of 5-12 cm with a thickness of 3-4 cm. Raincoats belong to category IV.

As it ages, the pulp of the puffball darkens and turns into a greenish-brown dust (spores), which is easily dispersed by wind or mechanical contact with the fungus. IN autumn time a large raincoat can scatter up to several billion spores. Sometimes they are called "wolf tobacco", "grandfather's tobacco" or fluff.

These strange mushrooms can be eaten and palatability do not differ from white fungus, at the same time they are forest healers, and some of them are capable of being windsock mushrooms. Raincoats in the forest are like weather vanes for orientation in unfamiliar areas. On a typical day in the forest, without a compass, a lost mushroom picker or hunter can determine the direction with the help of a raincoat. Knowing the direction of the wind in a given area, even in the stillness of the forest air, shaking off the fruiting body of a dry raincoat, a person will accurately know the direction of an outwardly imperceptible wind. Interesting is the use of "smoking mushrooms", or puffballs, by North American turkeys and African spearmen tribes for hunting. When approaching the beast - bison, rhinoceros, lions - even with complete calm, they were able to determine the inconspicuous draft of the air by the behavior of the spores of the raincoat and approached the beast from the side where he could not feel the approach of the hunter. Ancient tribes of hunters used a mass of spores of these mushrooms to blind the animal, which was then attacked.

In ancient times, raincoat spores were used as a hemostatic agent, called magic powder. To this end, barbers kept the skins of raincoats in jars. In dried form, the raincoat was used during medical operations in veterinary medicine: cut bloody veins and wounds were sprinkled on them, since it has a “compressive and drying” force. In the domestic literature it is indicated that it is enough to apply a white slurry from the pulp of a young kolobok or the inner shell of an old powder coat to the wound, when the “tobacco” has flown out of it, and the blood coagulates, the pain subsides. This hemostatic property of raincoats was previously widely used in partisan practice in the absence of other medicines.

Naturalists have determined that mature raincoats can also be successfully used in horticulture in the fight against aphids and other pests of trees and shrubs. To do this, it is enough to set fire to the dark green filling of a ripe raincoat and fumigate the garden with acrid smoke. After a week, the procedure must be repeated.

Among the raincoats, there are many species that have a peculiar shape of the fruiting body. So, the nest of a bird with testicles resembles the fruiting body of Nidularia. The rounded, large fruiting body of the golovach resembles a soccer ball, with rays like a star, the fruiting body of earthen stars, pear-shaped - of a pear-shaped raincoat. Bunny potatoes are called some round-shaped puffballs. Often in meadows, fields, pastures, in gardens, parks and forests, a raincoat-flask grows, which got its nickname for an oblong fruit body tapering downwards. In search of porcini mushrooms, mushroom pickers often bypass these edible mushrooms. It is no coincidence that A. Cheremnov mentions them in the lines of his poem:

“The distance is transparent. The air is fresh and clean
But the thoughtful blue is pale ...
From the sleepy swamp all around
It smells of pine needles, dampness and rot.
Raincoat, hurt by a boot,
Drenched with dry, green dust.

This mushroom is found from May to late autumn in glades, meadows, along roads, in squares and lawns, settles on various soils and even on rotten wood. Appears after warm rains. It grows very quickly, "by leaps and bounds." Amateur mushroom pickers noticed that giant raincoats added up to 5 cm in diameter per day. And usually they are up to 20 cm in diameter and weigh 300-400 g.

In 1977, a raincoat weighing 11 kg 150 g was demonstrated at the Estonian Museum of Nature, the diameter of its fruiting body was 188 cm. kg. In 1967, a raincoat weighing 12.5 kg with a diameter of 63 cm was found in the Moscow region, and in 1984 on the banks of the Setunka River - with a diameter of 160 cm and a mass of 7.3 kg. Some mushroom pickers found families of giant raincoats. For example, in 1988, a group of 8 raincoats was found near Kemerovo total weight about 2 pounds, and in 1984 near Narva and in 1989 in Tataria - groups of 6 mushrooms, among which the largest reached 4 kg.

When dried, the raincoats do not lose their whiteness, they are well stored in a dense plastic container, they are easily ground into powder, so they can be successfully used for making broths and sauces. In winter, this plain-looking gib with its gastronomic qualities can even compete with mushrooms.

When collecting, it must be borne in mind that more or less spherical mushrooms from the genus Pseudo-puffball also look like puffballs. True, at a young age, the latter are characterized by a very dense crusty shell, and not thin-film or soft-crusty, as in puffballs. Thus, it is very easy to distinguish them, and this must be done, since false puffballs are suspected of being able to cause poisoning, although minor, but still.

In a number of countries Western Europe raincoats are considered a delicacy and are equated with champignons. Italians consider young raincoats to be one of the most best mushrooms. When picking mushrooms in the forest, do not pass by the unfairly neglected, but very attractive and tasty mushrooms.