How to cook mushroom umbrellas. How to cook umbrella mushrooms - original cooking ideas for every day and for the winter

15.04.2019 Lenten dishes

Umbrellas are among the most coveted mushrooms experienced mushroom pickers because of the exceptional taste and nutrients in the composition. They got this name due to the fact that their hat is very similar to an umbrella with a thin handle. Umbrella mushrooms have unusual taste, in fried they remind chicken fillet.

Umbrellas are universal forest gifts, what kind of dishes do not do 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 rinsing, only the scales on the cap should be carefully cleaned off.

How to cook mushroom umbrellas fried in batter

An umbrella mushroom in batter is prepared very quickly, the dish comes out satisfying and original. To make it easier for you to figure out the preparation of a treat, watch the video recipe, photo and description of the process.

Advice: from young mushrooms of umbrellas the most delicious foodsince they have a delicate structure and a wonderful aroma.

Ingredients

Servings: - +

Umbrellas 8 pcs.
Vegetable oil2 tbsp. l.
Eggs 3 pcs.
Flour 6 tbsp. 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 min. Video Recipe Print

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

Umbrella chops in batter

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

Time for preparing: 30 minutes

Servings: 10

Energy value

calorie 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

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 salt water and cook for 15 minutes. Carefully beat off the finished umbrella hats with a hammer.
Rub each mushroom slice on both sides with salt and spices. Set aside for a few minutes to marinate.
Prepare the batter. Combine flour with eggs and whisk until smooth.
Put the mushroom caps on the sunflower oil heated in a frying pan, dipping them in batter.
Fry both sides until mouth-watering golden crust and fold on paper towel for dripping fat.

To further emphasize original taste chops from mushroom umbrellas, they can be sprinkled with finely chopped herbs just before serving. Mushroom chops go well with potato side dish, various vegetable salads.

Recipe for mushroom umbrellas in batter with garlic

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

Time for preparing: 20 minutes

Servings: 10

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;
mixture ground peppers - taste.

Step by step cooking

Clean the mushrooms from debris, wash, dry. Separate the hats from the legs, they are not needed. Leave small caps intact, and large ones should be cut into 4 parts.
To make the batter, mix the eggs with the flour, add 50 ml of water and whisk a little. If you don't have a whisk or mixer on hand, you can also beat it with a fork.
Pour salt, pepper, chopped garlic into the resulting mass and beat the batter again until smooth.
Dip the mushroom caps a couple of times in the finished batter so that the product is better saturated with it, and send it to a baking sheet lined with parchment.
Bake the mushrooms for 10-15 minutes.

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

How to cook mushroom umbrellas in beer batter

This recipe is distinguished by its originality. You can rest assured that the dish will turn out to be incredibly tasty and tender. Worth a try!

Time for preparing: 30 minutes

Servings: 10

Energy value

calorie 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 tablespoons;
thyme - 1 pinch;
salt to taste;
ground black pepper - to taste.

Step by step cooking

Prepare the mushrooms first. Wash, remove twigs, leaves and other forest debris, separate the caps, and, if necessary, cut into several pieces.
Prepare the batter as follows: Pour half a glass of beer into a deep bowl, break two eggs and stir with a whisk.
Pour flour into the batter, then add salt and spices, beat thoroughly again so that there are no lumps left.
Dip the mushroom pieces in batter and send to fry in a hot pan.
Frying the mushrooms first on one side until golden brown, turn over, and grill on the other.

Rosy, mouth-watering umbrellas can be served at the table. Such a treat goes well with potatoes or salad.

Umbrella mushrooms can be served without a side dish, as independent dish... They are extremely nutritious and tasty, so they won't stay on your table for a long time. Enjoy your meal!

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Mushroom umbrella: description, successful culinary recipes

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

Where does it grow and what does it look like?

Umbrella mushrooms - edible, good mushrooms... They grow mainly in rare forests, they are found on forest edges, clearings. They like to settle along the roads. Mass appearance of mushrooms - from early August to late September.

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

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

Mostly young mushrooms are eaten until they are fully opened. Adults are a little rougher and less tasty. The leg is immediately thrown away - it is tough, fibrous, unsuitable for food. When cooked, it is heavily boiled down, fried. Umbrella mushrooms are boiled, fried, baked, used to make soups, sometimes pickled, used to make mushroom powder. Take a look mushroom umbrella in the photo,to know him exactly in the forest .

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

Pluck the mushroom carefully, do not turn it over with the head down - sand will be poured from the leg between the plates.
The leg can be carefully unscrewed and thrown away in the forest - it is not edible.
It is better to collect umbrellas in a wide basket, laying the hats with the plates down.
Unlike other mushrooms, it does not require prolonged heat treatment. It only takes a few minutes to prepare an umbrella - it fries no longer than scrambled eggs.

The best proven recipes

Even just good fried umbrellas... Mushroom caps are not cut too finely, spread on hot skillet with melted butter and fry for literally 10 minutes. Ready mushrooms salted, mixed with separately fried onions. You can add sour cream or herbs to taste. But there are also more savory recipes.

Mushroom umbrella in batter

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

Prepare the batter. Beat eggs, salt, add flour. You should get a dough with the consistency of liquid sour cream.
Cut the caps of large mushrooms into several parts (four parts are enough).
Put the pan on fire, add oil and heat well.
Dip each piece of mushroom in batter and put in a pan. Fry 3-4 minutes over medium heat.
Flip the mushrooms to the other side, sprinkle with pickled onions and grated cheese on top. Cover and grill for another 3-4 minutes.

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

Pancake envelopes with mushrooms-umbrellas

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

For pancake dough, mix 2 cups milk with 2 eggs, 2 cups flour. Add a little salt, a tablespoon of sugar and a couple of tablespoons of vegetable oil. Bake thin pancakes from all the dough.
Do not cut the umbrellas too finely, fry them in a pan until the juice completely evaporates. Fry the onion separately, mix it with the mushrooms. Grate 150-200 grams of cheese.
Pour some cheese on each pancake, put a heaped tablespoon of fried mushrooms.
Form envelopes, put them in the oven for 10 minutes to melt the cheese. Serve hot.

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

Blanks for future use

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

Pickled umbrellas

Very few pickle umbrellas. Usually it is not possible to collect a lot of them, mushrooms rarely grow in whole meadows. A dozen umbrella hats are already considered a good "catch". But if you managed to get a lot of young umbrellas, be sure to try pickling them. Prepare pickled umbrellas very simple.

Peel a kilogram of mushrooms from hard scales, rinse under running water and put in a colander to drain excess liquid. Dip in boiling salted water. Many recommend adding a chip when cooking citric acid... Skim off the foam regularly during cooking.

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

Transfer the boiled umbrellas to the marinade, boil for literally 5 minutes.

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

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

Mushroom powder

Mushroom connoisseurs and connoisseurs often cook from umbrellas mushroom powder ... When dried, their aroma only intensifies. It turns out a great seasoning that can be added to mushroom, vegetable soups, second courses. Making mushroom powder isn't very difficult. Mushrooms do not need to be washed before cooking - as a last resort, gently wipe them with a wet cloth.

Cut the mushrooms into equal, not too large pieces.

Line a baking sheet with pastry paper. Spread the mushrooms on it evenly, in one layer and put in the oven on low heat. You can use a special dryer for herbs and vegetables. Dry until the mushroom slices are slightly flexible. Bring to dryness in a well-ventilated, shaded area.

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

The finished powder should be well dried. Wet will quickly grow moldy. Store in glass jars. Canvas or paper are used instead of lids. Check from time to time to see if the powder is damp.

Study carefully and remember the photo of the mushroom. If you come across it in the forest, be sure to take it and try it. If you are in doubt whether the mushroom is in front of you, pay attention to the scales and the ring on the leg. The scales are rather large, dense, and dark in color. The ring is wide, easy to move along the leg. In poisonous mushrooms resembling an umbrella, the ring disappears very quickly and does not move along the stem.

The guest of our dinner is a fragrant mushroom from the champignon family. Colorful umbrellas - delicious edible mushrooms. If you have ever seen but not tasted these lovely natural gifts in their forests, it is very vain. Umbrellas have an inherent one mushroom flavor, which is impossible to confuse. Saturated mushroom flavor able to conquer anyone. Fried umbrellas with onions on olive oil - a dish worthy of a festive table.

For frying, umbrellas are suitable in any version: fresh, dry, frozen. I will focus on a fresh umbrella weighing about 1 kg.

And I will only use the hat. She is fleshy and wide at the umbrella.

The hat is gently rinsed with water. The umbrella has a rather brittle structure on the inside of its cap. After water procedures, the mushroom is cut in any shape. For frying, it is better not to grind the umbrellas. Having a loose, airy base, they are roasted three times.

Umbrellas are first stewed in own juice before decreasing in volume.

Then onion chopped into cubes is added and vegetable oil is introduced.

The umbrellas are salted at the very end, fried three times.

Well, take a sample! How? Agree that fried umbrellas - great alternative chicken meat... Have a nice mushroom dinner!

Umbrellas are the "top of summer". In July, there is a fairly large harvest of white species; from August, red umbrellas begin to delight lovers of "quiet hunting". Mushrooms bear fruit abundantly not only in forests (places with a thick layer of fallen leaves and humus, including in clearings and forest edges), but also in fields and pastures. Inexperienced gatherers consider umbrellas to be fly agarics, although in fact they are relatives of mushrooms.

It is very easy to recognize an edible, tasty mushroom, as it catches your eye: tall, on a thick leg and either with an unopened, dense ball of "headdress", or with an "umbrella" hat up to 12 cm in diameter. The opened mushroom really resembles an accessory from rain, with even "" - plates, which are very easy to separate. Edible mushrooms smell good. If a novice mushroom picker is not sure how to assemble and prepare umbrellas, he should study special guides and consult with experts. An important rule "Quiet hunting" - "not sure - don't take it" - has not been canceled.

How to prepare umbrellas

It is not difficult to handle umbrella mushrooms: you need to wipe them with a dry sponge and remove the coarsest scales. The legs are rough, it is recommended to separate them and cook them separately. For soups and mushroom roast, the caps must be rinsed in running water and squeezed out before cutting, as they absorb liquid very strongly. Front culinary processing one-piece "hats" are sufficient dry cleaning.

The legs of the mushrooms, as well as, if desired, the hard top of the opened caps, can be boiled for the broth and discarded. but zealous housewives prefer to harvest them for future use: this part of the mushroom is cut into rings and dried. After that, the legs must be pushed and used. aromatic powder for dressing the first courses.

Fried umbrella mushrooms

There are gourmets who consider umbrellas to be one of the best edible mushrooms. Sorted out, peeled and washed unopened "heads" should be cut into slices and held in a preheated pan over low heat until the juice boils away. Then add the head onions, cut into thin half rings, salt and pepper to taste and fry in refined sunflower oil for 45 minutes. Serve hot.

Umbrellas in batter

Umbrella hats, whole or cut into quarters, can be cooked in batter. To do this, the raw materials must be rolled in such a mixture (calculation for 3 mushrooms): a beaten egg, crushed crackers or flour (4 tablespoons) and salt taste. After that, it is necessary to strongly heat cast iron skillet and fry the umbrella mushroom caps in vegetable oil on both sides until golden brown.

Mushroom sauce with pickles

From umbrella mushrooms it turns out great sauce for pasta and mashed potatoes... The washed caps for this recipe should be thinly sliced \u200b\u200band stewed a little with bacon (50 g), seasoning and salt (to taste). Vegetable oil do not use! After 6-7 minutes, add one large chopped to the pan bell pepper without core and seeds.

After the liquid has evaporated, pour in a mixture of a little broth or water, 15% cream and (125 ml) and ketchup (50 ml). Umbrella mushroom sauce should be simmer for 10 minutes, stirring. Before serving, add a couple of chopped (very finely!) Pickled cucumbers to the dish.

Before you include an umbrella mushroom in your diet, which has beneficial properties, it is important to consider contraindications. You can prepare delicious dishes from it by following step by step recipes... It belongs to the mushroom family. Among wide range representatives, umbrellas are one of the best, having excellent taste.

Chops

10 umbrellas
5 tbsp flour
Vegetable oil salt

To prepare the chops, you need to carefully cut the caps from the mushrooms. The leg is not needed. The hats are washed and dried, rubbed with salt and rolled in flour. Now they are placed in a preheated pan with sunflower oil... Fry until golden brown. The perfect side dish to become potatoes.

Baked umbrellas

3-5 pieces of mushrooms
2 eggs
Breadcrumbs
Salt and garlic

For cooking, you only need hats, which are washed in running water and dried. Eggs should be beaten with salt and garlic squeezed through a garlic dish. One tooth will be enough. In this mass, hats are rolled, then in bread crumbs... Put in a mold and bake until golden brown.

Description

Going for mushrooms, it is important to familiarize yourself with the appearance of the umbrella so as not to confuse it with other species.

What are

White

There are several species, among which the white or Macrolepiota excoriata has a gray-white scaly cap. The color is dark brown. In young specimens, it is rounded. It becomes flat over time. Characteristic feature species is considered the presence of whitish fibers on the cap. The leg darkens slightly when touched.

Umbrella Blushing

Chlorophyllum rhacodes is gray, brown tint caps, with scales. Young specimens have a round cap, which later becomes bell-shaped and straightens.

A characteristic feature of the species is that when pressed on the leg, it subsequently takes on a pink or orange tint. Having cut the leg, you can find pink stains.

Sometimes this species is called shaggy.

Do not use it for allergy sufferers, as its constituent components can cause allergic reactions.

Umbrella Motley

Macrolepiota procera has a fibrous, gray or beige cap with scales of dark brown color... The pulp tastes like champignons. In appearance, it is similar to the poisonous fungus Chlorophyllum brunneum, but in its difference the color does not change when the stem or cap breaks. Also it looks like a blushing and graceful

It should be noted that it can be used in folk medicine... A decoction is prepared from it to cope with rheumatism.

Mastoid

Macrolepiota mastoidea gets its name from the tubercle that protrudes in the central part of the cap. During breaking, the pulp does not change color and exudes a pleasant characteristic odor.

Maiden

Leucoagaricus puellaris is listed in the Red Book of Russia and is rare. The peculiarity of the mushroom is that it exudes a radish aroma. The umbrella is white, turning pink when broken.

Conrad

Macrolepiota konradii is white with a pinkish tinge in the center of the cap. The leg has a wide ring whiteforked at the edges. The smell at the break is pleasant, taste similar to champignons.

Inedible umbrellas

Comb

Some of the mushrooms belong to other genera, among which poisonous species should be distinguished. A prominent representative is Lepiota cristata inedible. Its cap is not more than 5 cm in diameter, bell-shaped. In young specimens, the cap is in the shape of an umbrella, in mature mushrooms it is light brown. The leg is thin, empty inside. The hat has a pungent specific smell.

Chestnut

This Lepiota castanea has a reddish-brown hat and is also not edible. Over time, the cap can crack into scales, the stem is reddish-brown.

Rough

Sometimes this umbrella is called Lepiota aspera. The hat is fleshy, up to 15 cm in diameter, light brown in color. Leg cylindrical, brick color. Breaking the pulp can give you an unpleasant, pungent odor.

Chlorophytum lead and slag

Chlorophyllum molybdites by appearance very similar to an umbrella, but it is poisonous. The hat is white, spherical in shape, which eventually turns into a flat one. The pulp does not have a certain smell, but it can turn red on the cut.

Chlorophytum dark brown

Chlorophyllum brunneum also belongs to poisonous fungi. The hat is fleshy brown. The short stem turns gray-brown over time. Having broken the pulp, it darkens on the cut, becomes orange. Scientists claim that this species has a hallucinogenic effect.

Amanita muscaria

Amanita pantherina is a deadly poisonous mushroom. Mature specimens have a brownish-brown cap with white flake-like scales. Having broken it, you can observe the darkening of the pulp and feel an unpleasant pungent odor.

Stinky fly agaric

Amanita virosa is the most toxic fungus, which is also called the white toadstool. Having consumed minimal amount this species can be poisoned for sure. In most cases, the use of Amanita virosa is fatal. Amanita has an off-white light, the cap of which is covered with flakes. Having broken a toadstool, you can feel a strong chlorine smell.

Chemical composition

It is worth noting the fact that in the composition of this fungus, scientists have identified a high level of fiber, chitin. Also, the pulp contains 2.4 g of proteins, 0.5 g of carbohydrates, 1.3 g of fat. Due to the presence of vitamins PP, B1, B2, B3, B6, B9, C, E, K, the mushroom is considered valuable product... Also, one cannot fail to note the high content of potassium, iron, sodium, calcium, phosphorus and magnesium in the pulp. In addition, umbrella mushrooms contain 17 amino acids, beta-glucans and melanin, which are excellent at fighting cancer.

Also, a significant content of vitamins of group B was noticed. In dried form, it consists of 75% protein.

The benefits of the mushroom

Beauty and slimness

For those who are used to keeping track of their forms, you can include this product, which has a low calorie content, in your diet. Regular use pulp promotes the elimination of toxins, stimulates digestion and perfectly satisfies the urge to hunger.

Health

Those who love mushroom dishes and use an umbrella mushroom as an ingredient can fully experience positive changes in health. First of all, the components in its composition cope with the activity of viruses and bacteria, and also has a rejuvenating effect on cells. The body is saturated with protein, which helps to improve the muscles.

The components in the pulp of the mushrooms help to strengthen and cleanse blood vessels, remove harmful cholesterol and reduce the risk of cardiovascular diseases. Regular use of umbrellas is an excellent preventive measure for oncology.

Also, umbrellas are getting the job done. nervous system and stimulate brain activity, which allows to normalize blood circulation, improve blood composition and reduce sugar. Not every mushroom can boast of being eaten raw. Thus, you can get the maximum useful vitamins, which is extremely important for the prevention of various diseases.

How to choose the right one

The negative nuances are that the umbrella can be confused with others. poisonous mushrooms... To prevent this from happening, you should be extremely careful and first of all pay attention to the hat. It is worth seeing the records under the hat. They should be cream or dark beige. The umbrella breaks, light flesh is revealed, and the cut line exudes a characteristic mushroom smell. It is dry to the touch.

How to store

Place fresh mushrooms on the bottom shelf of the refrigerator. There they can be no more than two days. Proper storage involves providing air access to the umbrellas. Do not leave the product in the bag.

You can extend the shelf life by salting the umbrellas, pre-cleaning and rinsing. After sprinkling the mushrooms with salt, they are placed under oppression in a cool place, where they can be stored for about three months. For more long-term storage they can be frozen or dried. Dried mushrooms do not lose their qualities during the year.

Cooking applications

Thanks to taste characteristics product, it is used in cooking. In terms of its taste characteristics, it is similar to champignon, which is very popular. It is used in salads after being thermally processed. The pulp is delicious when grilled, marinated, salted and breaded, fried in a pan. Dish on your own nutritional qualities does not concede chicken breast... In the cooking process, in addition to mushrooms, an egg and flour are used.

Sometimes only caps are used, since after heat treatment the leg becomes stiff. But it is she who is taken for making broths. At the final stage, the legs are removed from the broth and discarded.

It should be noted that the mushroom will make an ideal tandem with potatoes, dill and garlic. It can also be paired with pork, fish, seafood, beef and eggs.

About healthy eating

Due to the components included in the pulp, the product is used in dietary nutrition, on the menu of people with diabetes and vegetarians. He is a frequent guest on the table and among lovers of a salt-free diet. You can combine this product with raw seasonal vegetableswithout resorting to heat treatment of the mushroom. Healthy salad better refuel soy sauce or lemon juice. For a side dish, you can serve lentils, beans, buckwheat or rice.

Contraindications

Despite useful qualities for the body, the umbrella mushroom can harm it in the presence of diseases of the intestines, pancreas or liver. You can also not eat food in a large number... Otherwise, bloating, cramping, and pain may occur. It is worth noting that this product is contraindicated for children under 5 years old and nursing mothers.