The variegated umbrella mushroom is an edible relative of the well-known champignons. Therefore, you can cook the most varied dishes... Calorie content of the umbrella in fresh is 22 kcal for every 100 g.

When collecting these mushrooms, you should not confuse them with a poisonous umbrella turning pink. You can distinguish an inedible species by its characteristic pulp. color pink, which, after pressing, becomes even brighter. Also edible umbrella has a characteristic nutty aroma, and its cut never darkens on air.

Mushroom umbrella in batter "like a chop" - a step by step photo recipe

The taste of the umbrella mushroom is reminiscent of the champignon, to the family of which it belongs. And the large size of the hat (only they are used) allows you to cook dinner from a pair of umbrellas.

The hat, of course, should not be beaten off, and the name "Chops" stuck with this dish, due to the similarity of appearance, some taste and the cooking process itself.

Cooking time: 20 minutes

Quantity: 2 servings

Ingredients

• Mushrooms: 200 g
• Water: 100 ml
• Eggs: 2
• Flour: 5 tbsp. l.
• Salt: to taste

Cooking instructions

Tear off the legs.



Wipe off the dark plates from the top of the hats with a wet sponge.



Immerse the caps, cut into sectors, in boiling water for a couple of minutes.





Dissolve eggs with water.



Loosen the batter with a whisk. Salt.



Salt the umbrella in the same way, each sector of which is then dipped in batter.



Put the slices in the heated oil.



When the bottom is browned, browse the other side as well.



Put the finished mushroom chops on a plate. Their juicy sweetish-meaty taste and ruddy crust of batter just ask for a knife with a fork! With a neutral mashed potato garnish, these champignon relatives are amazing!



How to fry an umbrella mushroom

According to connoisseurs, fried umbrellas taste very much like chicken meat. The main thing is to cook them correctly. The cooking process itself consists of the following stages:

1. The hats are separated from the legs. They are not suitable for frying, as they become tough and fibrous. Once dried and ground to a powder, they can be used to flavor broths.
2. The surface of the caps is cleaned of scales and washed under running water.
3. After drying, cut into 3-4 parts and roll in a mixture of flour and salt.
4. Fried in butter or vegetable oil.

The frying time should be no more than 5-7 minutes or until lightly browned. If mushrooms are overexposed in a skillet, they become tough and dry.

Option with onions and eggs



There are other recipes for fried umbrellas. For example, with onions and eggs. For cooking, you will need the following:

• fresh medium-sized mushrooms - 5 pcs.;
• 1 medium onion;
• eggs - 3 pcs.;
• sour cream - 3 tbsp. l .;
• greens to taste;
• frying oil;
• salt and spices to taste.

Preparation:

1. Fry chopped umbrellas and onions until lightly browned.
2. Top with a mixture of eggs, sour cream, salt and spices.
3. Cover the pan with a lid and stand until the eggs are ready.

If desired, the recipe for fried umbrellas with onions and eggs can be supplemented with cheese. To do this, rub it on coarse grater and sprinkle on top a few minutes until tender.

How to pickle



Lovers of blanks may like pickled umbrellas. To prepare them, you will need the following:

• 2 kg of peeled mushrooms;
• 2.5 l of water;
• 6 tbsp. l. salt;
• 10 g citric acid;
• 2 tbsp. l. Sahara;
• cloves, cinnamon and pepper to taste;
• 5 tbsp. l. 6% acetic acid.

Process step by step:

1. The mushrooms are sorted out and washed from sand and other contaminants.
2. Boil in lightly salted water until they settle to the bottom.
3. Boiled umbrellas are thrown back in a colander and allowed to drain.
4. A marinade is prepared from the ingredients described above.
5. After boiling, mushrooms are dipped in the marinade and poured into vinegar.
6. Boil for 10 minutes.
7. Packaged in sterilized jars and sealed.

In order for dishes and preparations from umbrellas to be truly amazing, the following recommendations must be observed:

1. Freshly picked mushrooms are considered the most delicious. Therefore, they should be prepared or processed immediately after collection or purchase.
2. Connoisseurs mushroom dishes the most delicacy are the umbrellas that have not yet been opened. They are especially delicious when fried.
3. These mushrooms must not be soaked in water. Having absorbed moisture, they will become unsuitable for frying.

Umbrellas are tasty, widespread mushrooms. At correct preparation they make very satisfying and mouth-watering dishes... Foodies even grill them alongside vegetables and meats. They can also be used for winter storage drying and freezing.

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Mushroom umbrella: description, successful culinary recipes

Inexperienced mushroom pickers often mistake an 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 mushroom that can be eaten even raw. In taste, it vaguely resembles champignon, but much softer. If you've never tried colorful umbrella mushroom, be sure to try it!

Where does it grow and what does it look like?

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

It is difficult not to notice it - the head 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 not so tasty anymore. 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 carefully clean them from the 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:

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

1. 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.
2. 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.
3. Pour some cheese on each pancake, put a heaping tablespoon of fried mushrooms.
4. 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 spare the butter and be sure to serve fresh sour cream with them - 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 people recommend adding a splinter of citric acid when cooking. 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 better 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 use umbrellas mushroom powder ... When dried, their aroma only intensifies. It turns out to be a great seasoning that can be added to mushroom, vegetable soups, second courses. Making mushroom powder is not very difficult. Mushrooms do not need to be washed before cooking - as a last resort, gently wipe them with a wet cloth.

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

Cover the baking sheet with pastry paper. Spread the mushrooms on it evenly, in one layer and place 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. Instead of lids, use canvas or paper. 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.

There are many varieties of mushrooms, but most mushroom pickers prefer to collect only proven types that have never failed. And they are right, since in the forests of our country there is great amount poisonous mushrooms, which are very similar to edible ones. And an inexperienced person in such a situation can get confused and seriously harm himself or his family. But, fortunately, today we all have access to the worldwide network - to information. And today we will consider what the umbrella mushrooms are, we will give a photo and description of them, and also clarify how to cook them.

Umbrella mushrooms got their name from an interesting appearance... They really look like umbrellas that were opened in rainy weather. It is believed that they are very tasty, but when going on a hike for them, you need to have accurate information about the characteristics of such mushrooms.

Pictured mushrooms White umbrellas

Description of the mushroom Umbrella white

As the name implies, the cap of such a mushroom is mainly painted in gray White color... It is fleshy and you can easily see the lagging scales on it. Sometimes such mushrooms, however, look creamy or light brown. Young mushrooms have an egg-shaped cap, but over time it straightens out, becoming almost flat, and a pronounced brown tubercle is visible in its center. Whitish fibers are visible on the edges of the cap.

This mushroom is characterized by a cylindrical stem, which is hollow and most often slightly curved. It is colored white, but below the ring it looks a little darker. When touched, the color changes noticeably towards brown.

The base of the stem looks thickened. The ring on the stem of the mushroom has a filmy structure, white or brownish in color, easily moves. Most often it looks wide, white at the top, and slightly darker at the bottom.

Umbrellas are characterized by a white color of the flesh and a pleasant offensive odor. The color does not change during oxidation.

Description of Blushing Umbrella

This mushroom is very similar to the previous one, but its cap is beige, gray or light gray in color. It is covered with fibrous scales and, as the fungus grows, changes its shape from shape chicken eggs to bell-shaped, and then to almost flat. The edges usually remain tucked up. The leg of the mushroom can reach six to twenty centimeters in height (sometimes more), it looks especially smooth, light brown or white. It becomes darker over time. It narrows noticeably down to the top. The plates of the fungus are white or cream colored, and pressure changes their color to orange or reddish (sometimes pink). The pulp is white, fibrous and brittle. On the cut, you can see the presence of red-brown stains (especially on the leg). The mushroom smells good.

What does it look like on a motley mushroom umbrella in the photo?

Such a mushroom has a gray or beige fibrous cap, its diameter can range from fifteen to thirty-eight centimeters. The cap is covered with dark brown scales. It looks at first ovoid, but as the fungus grows, it changes shape to a cone, and then to an umbrella. A dark, roundish tubercle is noticeable in the central part of the cap, and its edges are tucked inward.

The stem looks uniform and brown, often showing rings of scales, as well as a ring or the remainder of the bedspread. In its structure, the stem is hollow and fibrous, has cylindrical and easily detaches from the cap. A rounded thickening is observed at the base.

The plates of such a mushroom look frequent, loose, white or light gray. They can be easily separated from the caps. The pulp is friable and white, weak and pleasant mushroom aroma.

How to Cook Mushroom Umbrellas?

Umbrellas can be prepared very quickly but require some preparation. They need to be thoroughly washed, separate the leg from the cap (you should only use the caps) and remove the scales. After the mushrooms, it is advisable to boil in a little salted water for twenty minutes. Proven umbrellas assembled on their own are usually not boiled by mushroom pickers.

Mushrooms in batter

This is a very simple dish, for which readers of Popular About Health will need ten to twelve mushrooms, a couple of eggs and six tablespoons of flour. Also prepare vegetable oil and salt and pepper.

To make batter, combine flour with eggs, stir. Pour about one hundred and fifty milliliters of water to this mixture, beat with a whisk. Season with salt and pepper.

Dip the mushroom caps in the batter so that it covers them on all sides. At this time, heat a skillet with vegetable oil. Put the mushrooms in batter in it and fry. You need to prepare umbrellas before forming. golden brown.

Fragrant soup

To prepare such a dish, you need to use three hundred grams of mushrooms, one carrot, a couple of onions, three potatoes, two and a half liters of water, six tablespoons of vegetable oil, some salt, spices and herbs.

Fresh mushrooms wash, fill with cold salted water. After a couple of hours, rinse and grind well. Chop the potatoes and onions, grate the carrots.

Heat a frying pan with vegetable oil, fry a little onion (until golden), add carrots, heat. Then add salt and sauté until the carrots are soft.

Put the mushrooms in a saucepan, cover with water and send to the fire. Season with salt and cook for twenty minutes. Next, add potatoes to them and continue to cook until tender. Then add the contents of the pan and spices to the soup. Wait for the soup to boil, turn off the heat and cover the pot with a lid. Serve the soup to the table after twenty minutes, sprinkle with fresh herbs.

The motley umbrella is a mushroom of the champigne 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 forest edges and clearings.

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

Recipe for a variegated umbrella mushroom in a pan

Only hats are used for frying.

Preparation:

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

Garnish with fresh herbs and serve with sour cream.

Mushroom salad with variegated umbrellas

Tasty fragrant dish can be prepared for festive dinner or meeting guests.

Ingredients:

• mushrooms - 300 g;
• ham - 300 g;
• fresh cucumbers- 200 g;
• quail eggs- 5 pieces.;
• onion- 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. Combine prepared foods and place in a flat salad bowl.
4. Cut boiled eggs in half, decorate the dish with them.

Serve chilled.

Open pie with mushrooms, umbrellas and cheese

Juicy filling goes well with thin crunchy 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 sifted flour, knead the dough.
2. Line a mold with a diameter of 26 cm with parchment. Lay out the dough, stretch it with your hands, shape the bottom and sides.
3. Chop the onion and mushrooms, fry them in vegetable oil until tender. Season food with salt and pepper.
4. Combine the remaining sour cream with milk and eggs. Add salt and grated cheese.
5. Place the filling over 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 variegated umbrella mushroom

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

Peculiarities:

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

Umbrellas can grow singly or in groups.

Mushrooms are harvested from July to October.

Lovers of quiet hunting often ignore umbrellas - they are too similar to their poisonous brethren and are not very attractive in appearance. Meanwhile, they make delicious, aromatic and original dishes... Moreover, these mushrooms are suitable for consumption raw, they taste like boiled chicken breast. Cooking the umbrella mushroom requires care due to the fragility of the cap.

Description of appearance

The mushroom has a self-explanatory name: a thin stiff leg is covered on top with a wide flat cap, strongly resembling an umbrella. In young mushrooms, the cap is oval, similar to a microphone, tightly wraps around the peduncle. The objects of the hunt are white, girlish, blushing and variegated types of umbrellas.

As a rule, due to the external resemblance to toadstools and other poisonous mushrooms umbrellas are objects of hunting experienced mushroom pickers. Actually distinguish edible mushroom from the poisonous double is simply:

• the majority of scales are located along the edges of the cap, and not evenly, like in toadstools;
• the leg ring is three-layer, and it can be easily moved up or down with your fingers, but in poisonous specimens it is motionless;
• the cut site does not change color upon contact with air;
• when the hat breaks, the umbrellas smell nice, the smell resembles wet Walnut... Inedible counterparts have an unpleasant odor.

Stuffed young mushrooms

For this purpose, only young umbrella mushrooms are suitable. Cooking recipes stuffed mushrooms popular in Eastern Europe. You will need the following ingredients:

• egg-shaped caps of young mushrooms - 15 pcs.;
• mashed potatoes - 100 g;
• onion - 1 pc.;
• ground cloves - 1 pinch;
• boiled carrots - 1 pc.;
• minced fillet chicken breast- 200 g;
• tomatoes - 2 pcs.;
• salt and black pepper.

Fried honey mushroom recipes

Grate carrots and mix with minced meat and mashed potatoes... The resulting mixture is salted, pepper and ground cloves are added to it.

Vegetable oil is poured at the bottom of the deep speed and the onion, cut into half rings, is laid out.

The hats are placed for 2-3 minutes in warm water to prevent brittleness. Then they are carefully stuffed and placed in a frying pan close to each other so that the minced meat does not spill out. Tomatoes cut into slices are placed on top, 200 ml of water are added, covered with a lid and put on low heat.

The dish is prepared for 25 minutes. Time is counted after boiling water.