Today, few people collect mushrooms, umbrellas, as they confuse them with fly agaric. But this mushroom is quite edible, unlike the others, it belongs to the champignon family. Umbrella mushrooms, the recipes for which we will discuss below, taste like chicken. If the fruit has an unopened hat, it is recommended to fry it in the usual way, it is better to cook huge specimens whole.
Cooking secrets
The raw hat of the umbrella in its raw form is quite fragile, but with heat treatment it becomes tougher, the mushroom itself acquires a flat shape, its plates fold, but this does not lose its delicate taste. The finished dish is consumed both hot and cold, in taste it resembles chicken to many, and some claim to be similar to carp fillet. Umbrellas are prepared quickly enough, so you do not need to subject them to prolonged heat treatment. Some people eat them raw. It is best to choose umbrella mushrooms, the recipes for which are diverse, dense with white plates with a pink tint. Be sure to check the umbrellas for the presence of worms before cooking, such products are thrown away, because from them the dish will become bitter. Mushrooms, in which hats did not open, can be put in the cold, there they will grow in size. Broken pieces of hats can be boiled or dried, legs immediately discarded, as they are tasteless.
Fried Mushrooms
Ingredients
- 1 huge mushroom hat or 5 smaller ones;
- 1 egg;
- a small amount of water;
- 4 tablespoons of flour;
- salt and seasonings.
Cooking
The leg of this mushroom is not eaten, so the umbrella hat is prepared in batter. Hats are cleaned of debris and dirt by wiping with a sponge. You do not need to wash umbrellas, as they are very fragile. They are cut into pieces. Knead the egg with a fork, add seasonings to taste and salt. Then pour water in the same amount as the egg mixture, add flour and mix well. Mushrooms are carefully dipped in batter with a fork or spatula and spread in a well-heated frying pan with vegetable oil. Cover the dish and fry for five minutes on each side. Ready umbrella mushroom, the description of which is given above, is laid out on a beautiful dish. It turns out a magnificent gentle taste with notes of deciduous coniferous forest.
Mushroom powder
Such a powder can complement various dishes as a seasoning. From this food will turn out with a delicate mushroom taste and aroma. Umbrella mushrooms are stored in powder form (how to prepare them will be described below) in a dry place without extraneous odors. To do this, pieces of mushroom caps are dried in cardboard boxes. When the product is dried, it is ground into powder using a coffee grinder, meat grinder or mortar.
Mushrooms with onions
Ingredients
- 5 caps of umbrellas;
- 2 potatoes;
- 1 onion;
- 50 grams of butter.
Cooking
According to this recipe, umbrellas are very tasty. How to cook them will be described later. First, the hats are cleaned and laid out in a pan, let them under the closed lid. After evaporation of the liquid released from the products, add butter and onion sliced in rings. All this is a little fried. Then they put the chopped potatoes and continue to fry, adding salt and spices at their discretion. Usually put dill and cilantro seeds. The finished dish is served hot.
Mushrooms pickled for winter
Ingredients
- 2 kilograms of umbrellas;
- 800 grams of water;
- 1 tablespoon of salt;
- 1 teaspoon of citric acid;
- 3 tablespoons of granulated sugar;
- 1 tablespoon of vinegar;
- 6 peas of black pepper and allspice;
- 5 bay leaves;
- 1 spoon of dill grains.
Cooking
Such umbrella mushrooms, the recipes for which are very simple, are prepared for the winter, you can store them in the cold for one year. The hats are cleaned and disassembled into segments, put in a pan, add salt and boil until they sink to the bottom of the container. The foam is removed and the mushrooms are stirred occasionally. Umbrellas are thrown into a colander to make glass water. Next, prepare the marinade. To do this, add salt, sugar and citric acid to the water and boil it. Then put vinegar and seasonings and boil again. Umbrella mushrooms, the recipes for which are varied, are laid out in prepared jars and filled with hot brine, covered with lids and set to sterilize for about forty minutes. After that, the cans are rolled up and cooled down, put away in the cold for storage. After one month, the dish can be served at the table.
Frozen mushrooms
Since the fungus is an edible umbrella , it is often frozen. To do this, the hats are boiled, thrown into a colander so that all the water in the glass. Then they are laid out on a tray and placed in the freezer. After a while, the mushrooms are transferred to a food container, tightly closed and frozen. Use of the product is recommended for one year.
Thus, there are many recipes for preparing delicious and tender umbrella mushrooms. Some are afraid to consume them, confusing these mushrooms with toadstools and fly agaric. But those who have tried them at least once will certainly prepare umbrellas in the future. This mushroom in appearance resembles an umbrella, it grows to large sizes. Sometimes you can meet a specimen up to forty centimeters high. In the forests, these mushrooms are thin, variegated, with a reddish or pink hue, so it is difficult to confuse them with fly agaric. This product is well suited for making soups and main dishes, salads and sandwiches. Gourmets cook it on the barbecue or on the grill of the oven. Serve it with herbs, garlic and pepper.