Umbrella mushrooms - how to cook in batter, fry with onions, salt, marinate, freeze for the winter: the best recipes. How to prepare soup and sauce from umbrella mushrooms: recipe. Is it necessary to boil umbrella mushrooms?

In this article we will get acquainted with mushrooms called umbrellas. You will learn how to pickle, fry, freeze and cook various dishes with these mushrooms.

Many people avoid umbrella mushrooms, mistaking them for poisonous or inedible specimens. But there are also true connoisseurs of such forest inhabitants, noting their incredible nutty aroma and very delicate taste. This mushroom is not only easy to prepare, but also looks very beautiful when served. Moreover, it can truly be called a delicacy. In order to properly prepare umbrella mushrooms, you need to arm yourself with some educational information about them, which will be discussed in this article.

How to properly clean umbrella mushrooms before cooking?

The stem of umbrellas is very easily detached from the cap and is not used for food. The fact is that the leg is hollow, so for the most part there is simply nothing to eat there. But it also has a fibrous structure, which makes the leg tough for cooking. Therefore, feel free to remove it by unscrewing it at the base near the cap.

IMPORTANT: Do not throw away the umbrella stem. It can be used as a mushroom seasoning. It will have an incredibly rich aroma and taste, especially since such a seasoning will be of natural origin and even beneficial for the body. To do this, the mushroom stems are dried and ground into powder. You can simply throw dried leg or pre-cut rings into the soup. After cooking the broth, it is disposed of.

Before cleaning the caps, be sure to inspect them for worms. If they exist, then such products are thrown away or damaged parts are cut out. During the cooking process, they become bitter, so they can ruin the entire batch of mushrooms.

Only the cap is used for food

The main task in cleaning caps is to remove coarse scales. To do this, just wipe the mushroom from dirt and rough “shaggy” parts with a dry sponge. They absorb moisture quite quickly and strongly, so many people use the dry cleaning method.
But washing it under running clean water doesn’t hurt either. Do this quickly and gently so as not to damage the delicate fibers of the mushroom. Use your hands to lightly rub the surface of the cap.

Difference between false twins and poisonous toadstools

When collecting mushrooms, it is very important to learn to distinguish edible specimens from poisonous ones.

Name	Appearance	Pulp	Danger
Macrolepiote procera	The surface is covered with brown scales, large in size.	White, color does not change	Edible
Elegant umbrella	The cap is covered with yellowish scales, the edges are often cracked, smaller in size	White, does not change when cut	Edible
Shaggy mushroom	Beige hat, covered with matching scales, not large in size	White, red-brown when cut, especially visible on the stem	Edible, but may cause mild poisoning and allergies
Morgan's umbrella	In ripe fruits, the cap is depressed in the center, with brown scales	White, turns red-brown when pressed	Highly poisonous
Chlorophyllum lead-slag	The white cap is covered with pink-brown remains of the spathe	White, does not change color, but may in some cases acquire a red tint	Inedible
Chlorophyllum dark brown	Light cap with brown scales	White, turns orange when cut	Poisonous mushroom

Important! The most important difference between the motley umbrella is its size. He does not have such large doubles. Only young fruits can be confused, but all of them change the color of the flesh when pressed or cut.

Do you need to boil umbrella mushrooms before frying, salting, or marinating?

The question is a little controversial; more precisely, it has two correct answers. Don’t forget that mushrooms are capable and do it quickly - they absorb everything from the environment. Including various dirt, toxins and even poisons. Moreover, they absorb not only from groundwater and soil, but also from the air. Therefore, the main rule is to collect mushrooms only in ecologically clean areas. In places where there is no highway and there are no contaminated objects.

If you bought mushrooms in a supermarket, they do not need to be pre-cooked. After all, they are grown in clean special places. But finding umbrellas on store shelves is very problematic.
But mushrooms bought at the market from strangers require mandatory pre-cooking.
If you picked mushrooms yourself and are confident that the area is clean, then boiling umbrellas is not necessary, but it is advisable. The fact is that “forest inhabitants” can receive, albeit an insignificant, but undesirable dose of a harmful substance.

IMPORTANT: Boiling mushrooms before cooking is necessary in order to remove and neutralize all negative toxins from the mushroom. Umbrellas are one of the types of mushrooms that do not require pre-cooking. Because they do not absorb all this crap or absorb only a very small proportion of it. Moreover, they can even be consumed raw. But do not forget that the mushroom also absorbs the products of its own vital activity.

Umbrellas need to be boiled to neutralize toxins.

Also remember some rules that also encourage you to cook umbrella mushrooms (and not only) before cooking: A dry and hot summer will make even a young and tasty mushroom bitter. Pre-cooking will remove this bitterness.
The large size of the mushroom indicates its great age. Young umbrellas are considered the most tender; old mushrooms lose this property a little. Pre-cooking them will soften them a little.
We made a little reservation about this rule - mushrooms purchased from strangers require mandatory cooking. After all, you can’t take your word for it, in what places and conditions the mushrooms grew.
A small recommendation regarding cooking mushrooms - throw in a whole onion with them. If some mushroom turns out to be “unclean,” the bulb will turn blue.

But do not cook the umbrella mushrooms for too long - they will soften too much and become tasteless or even fall apart. They only take 5-15 minutes to cook, depending on age. The younger the mushroom, the less it needs to be boiled.

Choose a cooking pan made of enamel or stainless steel; under no circumstances use aluminum containers. The mushrooms are placed in a saucepan and filled with cold salted water.

Be sure to reduce noise during the cooking process!

And a little advice on how to determine the readiness of the mushroom - it will begin to sink to the bottom. This will be a signal that it is time to take them out. Carefully drain the water and pour the umbrellas into a colander, allowing a little excess liquid to drain.

Features of the type and useful properties

Most types of umbrella are edible and very tasty mushrooms. Inexperienced mushroom pickers often confuse these species with poisonous representatives. To correctly determine, you should familiarize yourself with the distinctive features of the edible species:

The edible cut area does not darken and has a pleasant aroma reminiscent of a nut.
On the leg you can see a ring, which consists of three layers, and fits like a skirt. This ring can be easily moved along the leg, whereas in poisonous relatives it is firmly held in one place or is not there at all.
A good umbrella grows up to 30 cm, and the diameter of the open cap can reach 40 cm. Doubles have much smaller dimensions: the height of the stem is up to 13 cm, the diameter of the cap is no more than 14 cm.
As they grow older, scales appear along the edges of the cap.

Umbrellas contain a large amount of vitamins and useful elements that help cleanse blood vessels, reduce cholesterol, and strengthen the endocrine and nervous systems. The use of this product has an antibacterial and antitumor effect on the body.

Umbrella mushrooms - how to fry with onions?

There is nothing easier than cooking umbrella mushrooms with onions. Let us repeat once again that they do not require mandatory pre-cooking. Therefore, if you are confident in the “purity” of the mushroom, then you can fry the umbrellas raw.

Having previously cleared the “husk” and washed in running water, the mushrooms are cut into layers or triangles. Throw into a heated frying pan, greased with oil.
Chop the onion into half rings or strips and add to the mushrooms when all the liquid from the mushrooms has evaporated.
Fry until golden brown. If desired, you can add carrots or sour cream, which will make the mushrooms even more delicate in taste.

Interesting fact: Umbrellas are very interesting mushrooms. They may look a little like fish, or they may look like pork or chicken. The whole secret lies in the oil in which you fry the mushroom. If you use vegetable oil, then you will get the taste of fish; with butter you can create tender chicken, and with lard you can create a pork chop.

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Autumn is the time for quiet hunting and mushroom picking! The autumn sun pleases us with the last warm days of this year. The rains have passed, which means it’s time to go to the forest to pick mushrooms. This is nothing if porcini mushrooms or honey mushrooms do not grow in your forests. There are such mushrooms - umbrellas, they grow everywhere. You can even collect them in the city.

They are edible and no worse than other forest mushrooms. Today we suggest preparing umbrellas in batter - a delicious, aromatic mushroom dish that will surprise your family.

Umbrella mushrooms - how to cook in batter: recipe

The opened caps will ideally decorate the table if they are cooked entirely in batter. They turn out like meat chops or beautiful pancakes. There are several variations of frying umbrella mushrooms in batter. This is one of the most favorite methods of most supporters of “silent hunting”.

Mushrooms – 5-10 pcs.
eggs – 2-3 pcs.
flour – 10 g
breadcrumbs – 100 g, optional
garlic – 2-3 cloves, optional
salt and pepper - to your taste

Clean the mushrooms from dirt, dust and scales. Rinse under running water. Large layers of mushroom pancakes will look very beautiful. Therefore, it is not necessary to cut it. But you can cut it into triangular or other arbitrary pieces.
The only seasonings you need to use are salt and pepper. The umbrellas themselves have a very rich taste and aroma, so they do not need additional spices. Salt and pepper the mushroom pieces a little.
Beat the eggs with a fork, adding a little salt, ground black pepper and squeeze out the chopped garlic (but this is by no means a prerequisite). Now add the flour, mixing the contents thoroughly. The batter is calculated according to the following scheme: for 3 medium-sized mushrooms, take 1 egg and 3-4 tbsp. l. flour. Focus on your quantity.

Mushrooms in batter

IMPORTANT: When using seasonings, remember - umbrellas absorb the flavor notes that you add to them. Therefore, by adding spices and seasonings, you interrupt their real taste. You can also use breadcrumbs instead of flour.

It is not necessary to pre-boil the mushrooms, especially if you fry the mushroom as a whole. To preserve its shape as much as possible, you can do without pre-cooking. But, we repeat, this only applies to organic mushrooms.
The ideal option is to fry umbrellas in olive oil, but you can replace it with vegetable oil, butter, and even lard. Heat the pan well.
Each piece should be dipped into the batter using a fork or spatula and placed in the pan. If you want to get a beautiful golden and crispy crust, then roll the mushrooms in breadcrumbs after the batter.
Fry on both sides until golden brown over moderate heat. On average, it takes 5-7 minutes to fry one side, depending on the age and size of the mushroom.
Then cover with a lid, reduce the heat and simmer the mushrooms in the pan for another 7-10 minutes.

Growing at home and in the garden

The variegated umbrella is very popular among mushroom pickers, and therefore it is often grown at home in a country house or garden plot. You can buy mycelium in a specialized store, and it will be enough to sow 3 square meters. m. area.

For cultivation, you should choose partial shade, best under trees or shrubs; you can plant them in a raspberry field or between strawberry beds. The shady sides of outbuildings and fences, where there is no direct sunlight, are suitable.

The soil needs to be fluffed up, but it is better not to remove the grass if it does not interfere with other plants. Distribute the mycelium over the surface, and scatter 10 cm of humus on top. After 5 months, the first fruits will appear.

The harvest can be harvested from early spring to late autumn. Planting is best done in autumn or spring. There is no need to insulate for the winter, the spores will not die. Every year you should pour a layer of humus onto the mycelium; it is better to do this before winter. It will be possible to collect umbrellas for 6 years.

How to freeze, store, and prepare umbrella mushrooms for the winter?

Umbrellas can be stored fresh in the refrigerator for no more than 2 days. And only on the condition that they receive constant access to air, and the storage container is either open or paper. Therefore, you need to cook delicious dishes from them as quickly as possible. But I want to please my loved ones with autumn “booty” and in winter. A little later we will return to the topic of how to store them in jars and prepare them for winter using the preservation method.

You can preserve mushrooms by freezing them:

Mushrooms must be carefully sorted so that there are no wormy or damaged areas. They need to be filled with cold water and left for 15-20 minutes so that all the dirt comes out.
Then they need to be thrown into a colander and left a little to drain the water. Meanwhile, prepare the brine.
Place the mushrooms on the fire and cook for 10-15 minutes. As soon as the mushrooms begin to sink to the bottom, immediately remove them from the heat and place them back in a colander. Leave the liquid to drain for half an hour. You can also place them on a kitchen towel for additional drying.
Then place the caps on a tray or board, you can first cover it with parchment paper. And put it in the freezer for several hours.
Then they should be placed in plastic containers with a tight-fitting lid or in an airtight bag. Frozen mushrooms can be stored for no more than 6 months.

Freezing mushrooms
Dry method of storing mushrooms umbrellas or drying

The method is even simpler, but it takes a little more time, not so much with its operations, but with the drying of the products itself.
Do not wash mushrooms under any circumstances! Before drying, they will be saturated with excess and unnecessary moisture. And this is extremely undesirable.
Mushrooms are cleaned using the dry method using a kitchen sponge. Pay special attention to the scales of the cap.
Cut into plates, triangles, or leave small caps entirely. By the way, the legs can also be dried, grinding them later for seasoning.
Now there are two methods that differ in the speed of preparation: The mushrooms are evenly laid out on a baking sheet or board covered with cooking paper. They are dried in the sun in a well-ventilated area. The drying process takes 7-10 days depending on weather conditions;
Or they put pieces of umbrellas on a thread or wire and also broadcast in a well-ventilated area. In this case, the mushrooms will be ready after 2 weeks.

IMPORTANT: Be sure to cover your umbrellas with gauze to protect them from dust and flies.

The finished mushrooms should remain light, dried, but bendable. That is, they should not break or crack in your hands.
Dried mushrooms should be stored in a dry jar with a tight-fitting lid or paper bags. Away from damp and too warm places.

Store dried mushrooms in a jar

Umbrella mushrooms - how to pickle for the winter?

Pickling umbrella mushrooms is a completely labor-intensive and painstaking process. Such an appetizer can become a real dish for the table, which will help out in any situation. It should also be noted that mushrooms can be eaten even during fasting.

Dry or cold method of pickling umbrella mushrooms

Umbrella mushrooms – up to 1 kg
salt – 50-70 g

Experienced mushroom pickers in this method note the highest naturalness and sterility of the product, due to the presence of salt. Therefore, it is not at all necessary to wash mushrooms before dry salting. More precisely, it is not even recommended. After all, then the mushroom will absorb a lot of excess moisture, which will then drain for a long time.
Clean the scales of the mushroom and remove dust and other dirt on the cap with a dry washcloth. You twist the leg. No need to cut into plates.
Place whole caps in a glass or enamel bowl, sprinkling each cap with salt.
Please note that umbrellas absorb salt well and quickly! Therefore , it is better to under-salt them than to end up with over-salting on the table.
At the end, cover the container with a clean cloth or gauze and place pressure on top. Some experienced housewives have a “favorite” stone or brick for these purposes. But it can easily be replaced by a bunch of plastic water bottles or a five-liter full eggplant.
Leave the mushrooms for 3-4 days. During this period they will release juice. If they are stored in a cool place or in the refrigerator, then they need to be transferred to sterilized jars and tightly closed with a lid.
If there is not enough brine, then add new prepared liquid. Adhere to the following proportion - 1 liter of water requires 20 g of bulk substance, that is, salt. After closing, the jars are kept in a warm room for several more days.

IMPORTANT: If you are going to store salted mushrooms in the apartment, then the jars need to be sterilized. To do this, a new brine is prepared, the mushrooms are placed in a pan of water (don’t forget to put a piece of cloth on the bottom of the dish) and sterilized for 30-45 minutes. Depending on the size of the jar. But it is more convenient to use a half-liter container.

Umbrellas are salted using hot and cold methods.

Hot method of salting umbrella mushrooms

Umbrellas – 2 kg
salt – 65 g
dill - several umbrellas
garlic - a few cloves
peppercorns and allspice - 5-6 pcs.
bay leaf – 2-3 pcs.
calcined vegetable oil

Peel the mushrooms and cut into arbitrary pieces. Then add salted water and cook until it sinks to the bottom. Drain in a colander. But don’t pour out the brine
When the mushrooms have cooled, place them in sterilized jars. Don't forget to periodically add various spices and seasonings
Pour the heated brine into the mushrooms, in which the umbrellas were boiled. Sterilize each jar for half an hour
Add 2 tbsp each. oils Cover with lids, cool and transfer to the designated storage area.

Types of umbrellas

The umbrella mushroom is considered widespread; it grows in coniferous, deciduous and mixed forests, found in fields and forest edges, in steppes and meadows, in gardens, orchards and nature reserves.

Umbrella mushroom photo - edible and poisonous:

White or field umbrella. The mushroom is edible and widespread. Grows in steppes and pastures, along clearings and forest edges. Representatives of the species reach small sizes - the diameter of the cap is in the range of 5-10 cm. The skin is thin, whitish-grayish in color. The center of the cap is raised and smooth, darker in color, with flakes hanging along the edge. The leg is hollow, slightly thickened at the base. It is a Chinese delicacy, but be careful not to confuse it with the fly agaric, which is deadly poisonous. The main difference between the fly agaric is the mucus that covers the cap and the membranous covering around the stem.
The umbrella is red or shaggy. An edible species that prefers nutritious soil rich in humus. When pressed and cut, the pulp instantly oxidizes, becoming reddish-brown. The edge of the cap of a young mushroom is first tucked in, and then straightens out, becoming covered with cracks. The color of the cap can be beige or gray, the arrangement of the scales is circular, the middle is raised and has a dark color. It can be confused with the rough umbrella, an extremely poisonous member of the family. Mushroom pickers distinguish the inedible representative by the pungent odor and pungent taste of the pulp.
The umbrella is motley or large. The mushroom is edible, preferring open and illuminated areas near forests. The growth period is from early summer to late autumn, found singly or in rare families. It is large and fleshy, the thickness of the leg can reach from 1 to 3 cm, the diameter of the cap varies from 10 to 30 cm. The color of the cap is brown-gray with angular scales and a clearly visible dark elevation in the middle. The stem is brown; in older plants it may be covered with well-defined scales.

Umbrella mushrooms - how to pickle for the winter?

Pickled umbrellas not only preserve mushrooms until winter, but also become an incredibly tasty dish in their own way. This method is also loved by many mushroom pickers because the mushroom retains a maximum of useful elements and does not lose its qualities for another year.

Go through all the mushrooms and make sure several times that the ones in front of you are umbrellas. Eliminate wormy and rotten mushrooms.
Remove the stems and clean the scales from the caps. Large mushrooms need to be cut into pieces. Then place them in a colander and place them in a bucket of cold water for 5-10 minutes. Repeat the procedure several times. Let them drain.
In the meantime, prepare the brine - 1 tbsp is needed for 1 liter of cold water. salt and a pinch of citric acid (on the tip of a knife).
Place the mushrooms in an enamel pan or stainless steel bowl and fill with the prepared solution.
Put on the fire and, removing all the noise, cook the mushrooms until they begin to sink to the bottom. Then drain them again in a colander.

Pickled umbrellas will come in handy in winter

Now it's time to prepare the marinade: 2 cups of water
1 tsp. salt
3 g citric acid
2-3 carnation inflorescences
3-4 pcs. black and allspice
as well as 2-3 bay leaves

Mix all this in another saucepan and boil. At the very end, add a spoonful of vinegar and remove from heat.

Mushrooms should be placed in sterilized jars and poured with hot marinade.

Take a tall pan so that the jar fits completely. Heat the water and only then place the jars for sterilization. Otherwise, the jar may crack due to contact of cold and hot water

When the water boils, note the time and sterilize the umbrellas for at least 40 minutes. over low heat

Also roll up with sterilized lids, turn over and wrap in a warm blanket. Leave in this position for 2-3 days. After which you can put them in a place to store winter supplies

But keep in mind that pickled umbrellas can be eaten no earlier than after a month. It is then that they will achieve that rich taste and necessary aroma.

How to make soup from umbrella mushrooms: recipe?

Soups can be prepared at your own discretion by adding or removing some ingredients. But, no matter what recipe you choose, the rich aroma and divine taste will not leave anyone indifferent. We bring to your attention a classic recipe for mushroom soup with umbrellas.

Mushrooms – 300-500 g
potatoes - 3-4 tubers
onions and carrots - 2-3 pcs.
salt and spices - to taste
frying oil – in fact
water – 2 l

Soup with umbrellas

Mushrooms need to be peeled, washed and cut into small pieces. Boil in water for no more than 15 minutes.
Then add the chopped potatoes and cook until tender.
Meanwhile, chop the onion, grate the carrots and fry everything until golden brown in vegetable or olive oil
Add to broth. Also don't forget to add bay leaf, salt, pepper and your favorite spices. Cook for another 3-4 minutes, then remove from heat. You can also sprinkle with chopped parsley and dill.

How to make sauce from umbrella mushrooms: recipe

Umbrella-based mushroom sauce is a great addition to any dish. It will decorate not only a weekday lunch with pasta, but also a holiday dinner with mashed potatoes. Whatever, you can even spread this sauce on bread, you’ll still lick your fingers.

Umbrella mushrooms – 0.5 kg
pickled cucumbers – 1-2 pcs.
bell pepper – 1 pc.
lard - 50 g
cream – 4-5 tbsp.
tomato paste – 2 tbsp.
salt and spices - to taste
flour - 2 tsp.

Mushroom sauce

Mushrooms need to be washed and finely chopped. This can be straws or cubes. Then fry the umbrellas until the liquid evaporates, adding lard, salt and pepper and your favorite spices
In the process of cooking mushrooms in their own juice, cut the pepper into cubes, after removing the core, and add it to the frying pan.
When the liquid has almost completely evaporated, add flour. Fry the contents a little and pour in cream, paste (you can diversify the taste with ketchup) and a little water
Simmer over low heat for no more than 10 minutes, stirring constantly. At the very end of cooking, add finely chopped cucumbers. Stir, cover and let stand for a while.