Golovach is a mushroom of the Champignon family. He got such a capacious name thanks to a special shape similar to a large sugar head. This fungus is respected by many for its taste. Experienced mushroom pickers arrange a quiet hunt for golovachov almost throughout the summer, and then prepare various delicacies from the prey, which they eat with pleasure. The mushroom is really tasty, and its flesh has a snow-white hue and dense structure. But, despite its excellent qualities, this mushroom cannot be called too widespread. The point here is not at all in the habitat, it is just quite extensive. And the fact that many did not even hear about the mushroom golovach.
Habitats and external signs
You can find the mushroom golovach, a photo of which is presented in this article, both in the deciduous and coniferous forests. It grows in many countries with a temperate continental climate, including in Russia and the countries of the former CIS.
Golovach is one of the first-born who grow up before their forest counterparts. You can go hunting for this mushroom at the end of May. And the most delicious golovachi are found in the forests in August. With the first frosts, the mushroom will cease to bear fruit, the mycelium will “fall asleep” until next spring.
Going in search of golovachy, remember their unusual appearance. The mushroom is quite large, but its most prominent part is the “head”, that is, a ball-shaped hat.
Varieties and doubles of golovachy
Many call this mushroom a raincoat. In fact, they are really quite similar, and they are related. However, these are two different species. Nothing terrible will happen if you pick up a basket of raincoats, call them golovachy, stew with potatoes and eat plenty of food - both species are edible. But still it’s worth understanding the difference. The raincoat is smaller than the golovach, its surface can be beige, not white, it is rough to the touch.
There are several subspecies of golovachy. They coexist beautifully close by and often live in the same forests. The differences relate primarily to external features. For example, a giant golovach mushroom in height usually reaches 20 cm, but there are cases when 50-centimeter specimens became prey of mushroom pickers! One mushroom is enough for several servings.
Cooking Application
Taste, texture, aroma and ease of use - these are qualities for which cooks respect the mushroom golovach. How to make something tasty out of it? Hint can be found in mushroom recipes. This mushroom is more common and familiar. In any dish, the recipe of which involves the use of champignons, you can safely crumble the golovacha.
On the first day, when you returned from the forest with prey, be sure to peel the mushrooms. How to do this is understandable intuitively - everything superfluous is easily removed by itself. Cut the mushroom into small cubes, load in salted boiling water and boil for about 40-50 minutes. Drain the water into the sink, you cannot use it for cooking soups and gravy - it can be poisoned, and its taste is usually terrible. Rinse the mushrooms and use as you wish. A small selection of ideas will help you make a choice.
- Fry the golovacha in oil and pour into a cauldron. Add raw potatoes, pour boiling water, put stew. Fry the onions in a pan, load into the cauldron 5 minutes before cooking. For 2 kg of potatoes you will need 700-800 g of mushrooms and a couple of onions. Serve with homemade sausage, smoked bacon, sauerkraut.
- Fry mushrooms, onions, carrots in boiling fat. Add a small amount of eggplant or zucchini if desired. When the vegetables are fully cooked, beat the mass in a blender. Mushroom caviar is an excellent helper, which can be served with sandwiches, added to baking toppings, wrapped in pancakes, stuffed with flounce.
- Golovach - mushroom, which is suitable for pickling. Pour boiled golovachov with marinade, for the preparation of which mix 1 liter of water, 4 tbsp. l vinegar, 1 tbsp. l salt, 1-1.5 tbsp. l sugar and a pinch of favorite seasonings. Leave the mushrooms to marinate for 12-14 hours. Serve as a snack by sprinkling with homemade vegetable oil.
The benefits of the golovach
Nutritionists claim that this species is rich in protein, which is well absorbed. If you have the opportunity to include golovachy in the diet, be sure to use it. You will replenish stocks of valuable trace elements and vitamins. Golovach is a mushroom that can be included in the menu at least daily.
How not to do
However, there are a number of contraindications. First, bypass the adult golovach. The mushroom, which managed to overripe, is not suitable for food. He has accumulated so many toxins in his pulp that he can compete with all kinds of fly agarics and grebes in terms of lethal force.
Young mushrooms are completely safe. However, even they can not be included in the menu of children under eight years old. This restriction applies to absolutely all forest mushrooms, since the child simply does not have enough enzymes necessary for the digestion and assimilation of mushrooms.
Otherwise, there are no taboos. Cook golovachi mushrooms the way you like, eat yourself and treat the guests.