Good day!
Taking photos for this recipe, I kept thinking whether to post it on the site or not. It seemed to me that many would not understand me and would decide that I was crazy - I fried a toadstool. But, after looking at the recipes, I found that I was not the first and therefore I want to offer my own version of the dish.
But first, about the umbrella mushroom itself and how I got hooked on this dish.
As a child, the umbrella was really a huge toadstool for me and it was only good for playing "houses" with it, such a huge table lamp. When I got the profession of an arborist and got to know this mushroom better, I still did not dare to try it. But one day my friends just forced me to eat it. They made a fried umbrella, handed me a fork and knife, and made me try it. With caution, of course, but I still put the first piece on my tongue and ... I felt the taste of fried carp. Since then, fried umbrellas have always been welcome on our table, both husband and son love them.
And so, in order not to be unfounded, I want to suggest trying to cook this mushroom.
So ... it's best to collect umbrellas that have not yet had time to dissolve their hats. Usually I take mushrooms, the diameter of which does not exceed 20 cm, or very small ones.

The mushroom should be clean and with white plates under the cap.

Before cooking, first remove the leg and cut the mushroom in half. We examine it for the presence of worms. I want to warn you right away, if you find at least one wormhole, it is better to throw the mushroom away. Even if you don’t notice anything else on it, after frying it will be bitter. I tried it on my own experience, so now I examine each mushroom very carefully.

Wash the umbrella mushroom under running water, wash off all the “shaggyness” from the cap and wash the plates.
Cut into pieces and sprinkle with salt.
Salt only the lower part of the mushroom plate.

Pour flour into a bowl and roll each piece in it.
If desired, flour can be replaced with semolina.

Pour sunflower oil into the pan, but just a little, as this mushroom will absorb as much oil as you pour. Therefore, it is better to fry it in a pan with a non-stick coating and in a small amount of oil.
Put the pieces of the umbrella in the pan with the plates up and fry until crispy.

Turn the pieces over and fry for about 2-3 more minutes.

Fried umbrella is ready.
Pieces can be served on bread as a sandwich.
The taste of a fried umbrella is 100% reminiscent of fried carp.
The dish is very appetizing and also satisfying.

Bon Appetit everyone!

Cooking time: PT00H20M 20 min.

Mushrooms called "umbrellas" belong to the champignon family, have an unusual taste: delicate and very pleasant!

Cooking umbrella mushrooms

Unfortunately, umbrella mushrooms are not as widely popular in modern cuisine as porcini mushrooms or champignons, therefore, recipes for their preparation are not often found. But the process of preparing umbrella mushrooms is quick and completely uncomplicated, the main thing is to know how to cook them correctly. Before use, it is advisable to boil the umbrellas in lightly salted water for 20-30 minutes. It should also be remembered that dishes prepared from young umbrella mushrooms are much tastier, as they are distinguished by a delicate and pleasant structure.

Umbrella mushroom chops

INGREDIENTS:

8-10 pieces of umbrella mushrooms

6 tbsp flour

4 tbsp vegetable oil, salt and pepper to your own taste.

Cooking

For mushroom chops, only the mushroom cap is used, cut off the stem, and rinse the cap well with water. Grate each hat with salt and pepper, roll in flour on both sides and place in a pan with heated vegetable oil. Fry the mushroom cap on both sides until golden brown. Potato dishes go well as a side dish with chops.

Mushrooms - umbrellas in batter

INGREDIENTS:

10-12 pcs. umbrella mushrooms

6 tbsp flour, vegetable oil for frying, salt and pepper to your own taste.

Cooking

Prepare batter: mix flour with eggs, add about 150 ml of water, beat well with a fork or whisk, add salt and pepper. Rinse the mushrooms well, separate the legs from the caps. Dip the cooked parts of the mushrooms several times in the batter (so that the entire surface is evenly covered). Heat the vegetable oil in a frying pan, add the battered mushrooms there, fry until golden brown on both sides. Cooking time for mushrooms is about 5 minutes on each side.

Umbrella mushroom sauce

INGREDIENTS:

1 PC. bell pepper

50 ml. ketchup

125 ml. cream (15%)

2 teaspoons flour

50 g bacon

2 pickled cucumbers

500 g umbrella mushrooms

salt and seasonings to your own taste.

Cooking

Rinse the umbrella mushrooms well and cut into thin strips, stew in their own juice, adding salt, seasonings and finely chopped bacon. Cut the sweet bell pepper into small pieces as well, after removing the seeds. Add pepper to mushrooms. When the excess liquid in the mushrooms has evaporated and the mushrooms are ready, add the cream, ketchup and flour diluted with a little water. Simmer the entire mixture, stirring occasionally, for about 8-10 minutes. Already in the finished sauce, add finely chopped pickled cucumbers, mix everything thoroughly.

Mushroom sauce goes well with potato and rice dishes.

Envelopes with umbrella mushrooms

INGREDIENTS:

For pancake dough

2 glasses of milk or water

2 cups of flour

1 tbsp Sahara

2 tbsp vegetable oil,

1 tsp salt

For filling

150 g hard cheese

1 bulb

5-6 pcs. umbrella mushrooms.

Cooking

Prepare the filling: fry the umbrella mushrooms until the liquid has completely evaporated (if you add baking soda to the mushrooms at the tip of a knife, the mushrooms will become softer). Finely chopped onion also fry and mix with mushrooms. Grate hard cheese on a fine grater. Knead the pancake dough and bake thin pancakes out of it. Sprinkle the finished pancake with hard cheese and put a tablespoon of mushrooms with onions. Form an envelope, ready-made envelopes, put in a preheated oven for about 10 minutes, so that the hard cheese melts inside the envelopes (you can pour sour cream on top).

The variegated umbrella is a mushroom of the champignon family. It can be fried in batter, added to a salad or baked in the oven with meat.

Variegated umbrellas are collected in deciduous forests, on the edges and clearings.

• Servings: 3
• Preparation time: 10 minutes
• Cooking time: 15 minutes

Recipe for motley umbrella mushroom in a pan

For frying, only hats are used.

Cooking:

1. Cut the mushroom caps into large pieces.
2. Beat the egg with water, add the sifted flour. Add salt and spices.
3. Dip the blanks in the batter and fry them in vegetable oil until golden brown.

Decorate the treat with fresh herbs and serve it with sour cream.

Mushroom salad with colorful umbrellas

A delicious fragrant dish can be prepared for a festive dinner or a meeting of guests.

Ingredients:

• mushrooms - 300 g;
• ham - 300 g;
• fresh cucumbers - 200 g;
• quail eggs - 5 pcs.;
• onions - 1 pc.;
• vegetable oil - 60 g;
• mayonnaise - 60 g;
• salt and black pepper - to taste.

How to cook:

1. Cut the onion and mushroom caps into cubes, fry the food in vegetable oil until golden brown.
2. Cut the ham and cucumbers into strips.
3. Mix prepared foods and put them in a slide in a flat salad bowl.
4. Cut the boiled eggs in half, decorate the dish with them.

Serve chilled.

Open pie with umbrella mushrooms and cheese

Juicy filling goes well with thin crispy dough.

Ingredients:

• mushrooms - 400 g;
• flour - 360 g;
• sour cream - 350 g;
• butter - 180 g;
• hard cheese - 150 g;
• onions - 1 pc.;
• eggs - 3 pcs.;
• milk - 60 g;
• sunflower oil - 30 g;
• salt and pepper - to taste.

1. Mix soft butter and 150 g sour cream. Add the sifted flour, knead the dough.
2. Line a 26cm tin with parchment paper. Lay out the dough, stretch it with your hands, form the bottom and sides.
3. Chop the onion and mushrooms, fry them in vegetable oil until tender. Salt and pepper foods.
4. Combine the remaining sour cream with milk and eggs. Add salt and grated cheese.
5. Put the filling on the dough and pour in the filling. Bake the cake at 180°C for 35 minutes.

The dish can be served hot or chilled.

Description of the parasol mushroom

This mushroom grows in light deciduous forests, on edges and fields.

Peculiarities:

• In young mushrooms, the cap resembles a ball. Then it opens and becomes flat or convex. The skin is gray-brown in color and covered with scales.
• The pulp is light, has a pleasant mushroom smell.
• The leg is high and hollow, easily separated.

Umbrellas can grow singly or in groups.

Mushrooms are harvested from July to October.

Umbrellas are one of the most desired mushrooms by experienced mushroom pickers due to their exceptional taste and nutrients. They got their name due to the fact that their hat is very similar to an umbrella with a thin handle. Umbrella mushrooms have an unusual taste; when fried, they resemble chicken fillet.

Umbrellas are universal forest gifts, which dishes are not made with them! With them you can cook scrambled eggs, pizza, fry potatoes and even salt and dry. The umbrella mushroom itself is quite clean and does not need to be washed, only the scales on the cap should be carefully cleaned off.

How to cook fried mushrooms umbrellas in batter

Mushroom umbrella in batter is cooked very quickly, the dish comes out hearty and original. To make it easier for you to deal with the preparation of treats, watch the video recipe, photo and description of the process.

Advice: the most delicious dishes are obtained from young umbrella mushrooms, as they have a delicate structure and a wonderful aroma.

Ingredients

Servings: - +

• Umbrellas 8 pcs.
• Vegetable oil2 tbsp. l.
• Eggs 3 pcs.
• Flour 6 art. l.
• Salt to taste
• Ground black pepper taste

per serving

Calories: 257 kcal

Proteins: 5.76 g

Fats: 22.78 g

Carbohydrates: 7.13 g

30 minutes. Video recipe Print

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Fragrant, gourmet delicacy is ready. Before serving, fried umbrella mushroom can be sprinkled with grated hard cheese, chopped fresh herbs.

Battered Umbrella Mushroom Chops

This delicious mushroom delicacy can be served with any side dish. To prepare a more dietary option, you can bake chops without using oil in the oven.

Cooking time: 30 minutes

Servings: 10

The energy value

• caloric content - 240.07 kcal;
• proteins - 5.55 g;
• fats - 20.77 g;
• carbohydrates - 7.77 g.

Ingredients

• umbrellas - 10 pcs.;
• flour - 5 tbsp. l.;
• eggs - 3 pcs.;
• vegetable oil - 2 tablespoons;
• salt - to taste;
• spices - optional;

Step by step cooking

1. The very first thing to do is to remove all dirt from the umbrellas and cut off the legs. Next, place the mushrooms in a pot of salted water and boil for 15 minutes. Carefully beat off the finished umbrella hats with a hammer.
2. Rub each mushroom slice on both sides with salt and spices. Set aside for a few minutes to marinate.
3. Prepare the batter. Combine flour with eggs and beat with a whisk until smooth.
4. Put the mushroom caps on the hot sunflower oil in a frying pan, after dipping them in batter.
5. Fry on both sides until golden brown and fold on paper towel to drain the fat.

In order to further emphasize the original taste of umbrella mushroom chops, they can be sprinkled with finely chopped greens immediately before serving. Mushroom chops go well with a potato side dish, various vegetable salads.

Recipe for umbrella mushrooms in batter with garlic

The following recipe will appeal to lovers of savory snacks. Prepare this dish for the festive table - your guests will be delighted!

Cooking time: 20 minutes

Servings: 10

The energy value

• calorie content - 104 kcal;
• proteins - 5 g;
• fats - 7 g;
• carbohydrates - 7 g.

Ingredients

• umbrellas - 10 pcs.;
• eggs - 3 pcs.;
• flour - 5 tbsp. l.;
• water - 50 ml;
• garlic - 5 cloves;
• salt - to taste;
• a mixture of ground peppers - to taste.

Step by step cooking

1. Clean mushrooms from debris, wash, dry. Separate the hats from the legs, they are not needed. Leave small caps whole, and cut large ones into 4 pieces.
2. Let's prepare the batter. Mix the eggs with flour, add 50 ml of water and beat a little with a whisk. If you don’t have a whisk or mixer handy, you can beat with a fork as well.
3. Pour salt, pepper, chopped garlic into the resulting mass and beat the batter again until smooth.
4. Dip the mushroom caps a couple of times in the prepared batter so that the product is better saturated with it, and send it to a baking sheet lined with parchment.
5. Bake mushrooms for 10-15 minutes.

Garlic umbrellas are ready, you can serve! We decorate the mushrooms baked in batter with sprigs of dill or parsley.

How to cook umbrella mushrooms in beer batter

This recipe is original. You can be sure that the dish will turn out incredibly tasty and tender. Worth trying!

Cooking time: 30 minutes

Servings: 10

The energy value

• caloric content - 278.09 kcal;
• proteins - 6.56 g;
• fats - 19.08 g;
• carbohydrates - 8.97 g.

Ingredients

• umbrellas - 10 pcs.;
• beer (preferably dark) - ½ tbsp.;
• eggs - 2 pcs.;
• flour - 5 tbsp. l.;
• butter - 2 tbsp;
• thyme - 1 pinch;
• salt - to taste;
• ground black pepper - to taste.

Step by step cooking

1. First prepare the mushrooms. Wash, remove twigs, leaves and other forest debris, separate the hats, and, if necessary, cut into several pieces.
2. Prepare the batter as follows: pour half a glass of beer into a deep container, break two eggs and stir with a whisk.
3. Pour flour into the batter, then add salt and spices, beat thoroughly again so that no lumps remain.
4. Dip the mushroom pieces in batter and send to fry in a hot frying pan.
5. After frying the mushrooms first on one side until golden brown, turn over, and also fry on the other.

Ruddy, mouth-watering umbrellas can be served at the table. This treat goes well with potatoes or salad.

Umbrella mushrooms can be served without a side dish, as an independent dish. They are extremely nutritious and tasty, so they will not stay on your table for a long time. Bon Appetit!

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Huge representatives of this species are quite often found in forest areas, resembling giant umbrellas, lined up in a characteristic "witch's circle".

These reach a height of 0.35-0.45 m, and the diameter of the cap reaches 0.25-0.35 m. In young specimens, the plates are closely pressed against the stem, with age they turn into a horizontal arrangement. There are many types of umbrellas, the main ones are presented in the table.

species name	Latin	Cap Description	Leg characteristic	Pulp features
Mushroom-umbrella motley	Macrolepiota procera	In young specimens, it is spherical in shape, and with age it acquires a wide conical or umbrella shape. Surface with a dark round tubercle in the center. The skin is brownish-gray in color with angular scales	Cylindrical, hollow, with a rigid fibrous structure and a spherical thickening at the base	Whitish in color, quite dense, with a characteristic nutty taste and a slight mushroom smell
Umbrella mushroom graceful	Macrolepiota gracilenta	Thin fleshy, ovoid or bell-shaped, becomes almost flat with age, with a brownish tubercle in the center. The skin is whitish, with cracking and buffy scales	Cylindrical, with club-shaped extension and slight curvature	Snow-white, with a pleasant mushroom aroma and taste
Umbrella mushroom white	Macrolepiota excoriata	Flat procumbent, with a large brown tubercle in the central part, whitish or cream coloration, without shine		Fibrous, white, pleasant taste and aroma
Konrad's parasol mushroom	Macrolepiota konradii	Relatively thick, convex prostrate, with a papillary tubercle in the central part	Cylindrical, hollow, with a slight club-shaped thickening at the base	White and dense, with a pleasant mushroom aroma and taste
Mushroom-umbrella mastoid	macrolepiota mastoidea	Thin fleshy, umbrella-shaped, with a large and well-defined pointed tubercle in the central part	Cylindrical, hollow, with a slight tuberous thickening at the base	Dense and soft, pure white in color, with a pleasant nutty taste and mushroom smell
Mushroom-umbrella reddening	Chlorophyllum rhacodes	Beige, umbrella-shaped, with cracked edges	Tapering at the top, hollow, with a smooth surface and a thickened base	Rigid, fibrous, white, blushing on the cut
Mushroom-umbrella girlish	Leucoagaricus nympharum	Thin fleshy, umbrella-shaped, with a low tubercle and thin fringed edges	Cylindrical, narrowed at the top, with a tuberous thickening at the base	Turns pink on the cut, has a rare smell, no pronounced taste

Photo gallery

Most edible mushrooms growing in our country have poisonous counterparts, and the umbrella species is no exception in this regard. False or inedible umbrella mushroom is represented by two main varieties:

• lead slag chlorophyllum (Chlorophyllum molybdites);
• dark brown chlorophyllum (Chlorophyllum brunneum).

Both species, due to the soil and climatic features of our country, are not widely distributed in Russia and are found mainly in America, Eurasia, Australia and Africa.

Umbrella mushroom: collection features (video)

Many inexperienced mushroom pickers confuse Macrolepiota with fly agaric . However, these two species are easily distinguished by the following features:

• the presence of a three-layer ring on the Macrolepiota stem, which can be easily shifted both up and down;
• umbrellas completely lack the remains of a bedspread on the leg;
• Amanitas have a smooth and shiny cap, while Macrolepiota is characterized by a matte surface.

Edible umbrellas are characterized by pronounced cracking of the skin, but in the central part it always remains intact.

Distribution area

Umbrella belongs to the category of saprotrophs and prefers sandy soils in light forests. Quite often found in clearings and forest edges, and also feels good in forest clearings or clearings. In some years it can be found in open areas, recently it has become a frequent visitor to the territory of forest park zones and household plots. It grows best in temperate climates.

Fruiting occurs from early summer to mid-autumn. The lamellar mushroom grows singly or in small groups. The species is prone to the formation of "witch circles".

Cooking methods

Preparing dishes from Macrolepiota is very simple. These mushrooms are suitable for making soups, very tasty and nutritious main courses, cold appetizers.

Even novice housewives can cook aromatic soup from umbrellas:

• rinse and soak the mushrooms for a couple of hours in cold and salted water;
• rinse the mushrooms again and cut into medium-sized pieces;
• cut onions and potatoes;
• grate peeled carrots on a coarse grater;
• sauté onions and carrots in vegetable oil until tender;
• pour mushrooms with water, bring to a boil and cook for 20-25 minutes;
• add potatoes to the soup, and after 15 minutes add sauté and spices and cook until tender.

Mushroom soup should be served with fresh herbs and fresh sour cream.

Baked umbrellas, which are prepared according to the following recipe, have a unique mushroom aroma and delicate taste:

• carefully clean and rinse the mushrooms, remove the legs completely;
• beat eggs with salt and chopped garlic in a blender;
• Dip mushroom caps in egg mixture and roll in breadcrumbs.

The resulting mushroom blanks can be baked in the oven or fried in a hot frying pan until golden brown. You can use such a dish not only hot, but also cold.