These are extraordinary, exotic, sometimes amazing with their enormous size and delicious mushrooms. And one can only wonder how, despite their great prevalence, they are so little known.

Is the umbrella mushroom edible or not?

The true umbrella mushroom is quite edible. Many gourmets claim that it has an amazing mushroom taste and aroma. chicken meat. Only the cap is used in the food, and the stem is thrown away.

Where do edible umbrellas grow and what do they look like?

The name justifies itself: the formed mushroom can be 45 cm long, and the diameter of the open cap is over 45 cm - well, it’s not an umbrella, but it’s a child’s one. The caps are mostly covered with scales, only the middle part is smooth and darker in color. Hollow smooth or ribbed legs with three-layer rings that move freely up and down.

Umbrellas grow on the Eurasian continent, in North Africa, in Australia and America, in open, sufficiently illuminated areas, in soil rich in humus. They can be collected from July until late autumn, until the last days of October in mixed deciduous or coniferous forests. There they live in small colonies or alone.

Did you know? Mushrooms are on average 90% water.

Another name is field umbrella mushroom. His cap, as a rule, is white-gray, sometimes pale yellow or beige, plump with lagging scales. The size of the cap in diameter is from 7 to 13 cm; the shape of young mushrooms is egg-shaped, then gradually becoming almost flat, bordered at the edges with dull white fibers. A brown tubercle is clearly visible in the center. The plates on the back side of the cap are numerous and free, if the mushroom is old - brown or with a brown tint.

The leg is cylindrical, hollow inside, from 4 to 14 cm high. Slightly curved, white up to the ring, darker below. When touched it acquires Brown color.

The pulp is white with a pleasant aroma; if you cut or cut it, the color does not change.

They grow from the second half of June until the end of October, they love clearings, edges, meadows and pastures.

Its cap can be beige, light brown or gray. The scales on the cap are fibrous. At first, the cap is also egg-shaped, but as it grows, it takes on the shape of a bell and finally becomes flat, with rolled edges. The diameter of the cap is from 7 to 22 cm. The color of the plates is white or pale yellow; if you press, an orange, pink or ruddy color will appear.

The leg is hollow, cylindrical, tapering upward, from 6 to 26 cm long.

The pulp is white, brittle and fibrous, with a pleasant odor.

The red umbrella mushroom grows from the second half of June to the first days of November in deciduous forests and can be found in clearings, meadows, as well as in city parks and squares.

A mottled gray or beige fibrous cap with dark brown scales. At first it is spherical or egg-shaped, as it grows it takes on the shape of a cone, and when fully formed it is very similar to an umbrella. The edges are curved towards the inside, at the top there is a round dark mound. White or light gray numerous plates are easily separated from the cap. The plates are white or light gray, numerous.

Brown leg - from 10 to 35 cm, uniform, hollow inside, cylindrical in shape, slightly tapering towards the cap. It comes off easily from the cap.

The pulp is white and loose, with a faint, pleasant mushroom smell, and tastes like champignon or walnut.

It grows from the second half of June to the first days of November. It loves sandy soils of forest meadows or forest edges, but is also found in cities - in parks and squares.

Important! Should not be collected edible umbrellas near highways, enterprises and garbage dumps - these mushrooms absorb toxic substances and are therefore dangerous to humans.

Inedible species

These false mushrooms are very similar in appearance to edible ones, but their poisonous properties are extremely dangerous for humans, even fatal. And the most dangerous of them are the comb umbrella and the chestnut umbrella.

This one is from the Champignon family, its cap is from 2 to 5 cm in diameter, in young ones it looks like a bell, and in mature ones it is already open, with yellow-orange pointed scales on top of the cap. The color of the cap is red-brown, up to 5 cm in diameter.

leg inedible mushroom very thin, half a centimeter in diameter, hollow, cylindrical, widening at the base, 7 to 10 cm high. The ring is white or pink, narrow, disappears very quickly. The color of the stem ranges from yellow to pale yellow.

The flesh of the comb umbrella is white with fibrous speckles. The smell is unpleasant and pungent.

This species is also called chestnut lepiota. Also from the Champignon family. Red or brown cap with a diameter of 2 to 4 centimeters. At first ovoid, then spread out, scaly on top, with small hard chestnut scales. The plates gradually become yellow.

The leg is cylindrical, widening downward. The ring is white, but disappears over time.

The pulp is reddish or brown in color, which is clearly visible if cut, with an unpleasant odor. When touched it is extremely fragile.

Other names are lepiota scaly or lepiota brown-red. Deadly poisonous mushroom containing cyanide.

The diameter of the cap is from 2 to 4 centimeters, and up to 6 centimeters are found. Flat, may be open with a convexity, pale yellowish or gray-brown with a cherry-colored tint. The edges are slightly drooping. On the top of the cap there are dark scales in the form of concentric circles, merging in the center and forming a dark red continuous coating.

A short cylindrical leg with a characteristic fibrous ring in the middle. The color of the leg above the ring is creamy, below the ring is dark cherry.

The flesh is compacted, at the top of the stem and in the cap it is pale yellow, at the bottom of the stem it is dark red. Young mushrooms have a fruity smell, while old or dry mushrooms have a sharply unpleasant smell of bitter almonds.

The cap is scarlet-pink; in young mushrooms it is protruded in the center with a tubercle, in mature ones it is smooth and open. On the breaks in the cover there are small silky scales. The plates are white and free.

The leg is smooth, somewhat thickened at the bottom. Young ones are fibrous pale pink, mature ones are smooth red. The ring, shaped like a bracelet, slides off.
The pulp is white, loose, and if cut it takes on a light pink tint.

Important! If you are not sure what kind of mushroom it is, do not touch it!

Main differences: how to choose edible mushrooms

There are no absolute ways to distinguish edible mushrooms from those that are dangerous to the eye, but there are signs by which you can recognize a good and safe umbrella mushroom:

1. The first and most important sign is that the mushroom must be fresh.
2. The cap is from 8 to 25 (maybe up to 35) centimeters in diameter.
3. The leg is thin and elongated (from 10 to 25 centimeters in height and from 0.8 to 2 centimeters in diameter, thickened downward with frequent small scales. The leg should have a membranous ring that moves freely up and down and back again.
4. An absolutely edible mushroom must be large, with a cap of at least 25 centimeters.

A few more tips: take only what is well known; do not touch small mushrooms if it is difficult to determine what kind of mushroom it is by their appearance; do not touch parts of the mushrooms.

Rules for storing mushrooms

Fresh ones should be stored in the refrigerator in an open container or paper packaging to allow air access, but in this case they should be eaten within one to two days. Another way is to salt it. Clean the umbrellas, rinse them, sprinkle them with salt and place them under pressure in a cool place. The shelf life of salted umbrellas is from two to three months. You can also freeze, but the temperature should not exceed minus 18 degrees. When frozen, umbrellas last from four to six months. Or you can simply dry it, then the umbrellas will retain their properties for about a year.

How to cook umbrellas in batter

The process of preparing umbrellas in batter is completely simple and does not take much time. The main thing is knowing how to cook it correctly. We'll tell you about this.

Grocery list

To prepare umbrellas in batter you will need:

• opened umbrella hats;
• chicken eggs;
• salt;
• pepper;
• Italian Provençal herbs (optional);
• naturally dried umbrellas (if available);
• flour;
• vegetable oil.

Recipe with photo

1. Cut off the opened umbrella caps - 7 pieces.
2. Remove parts of the stems from the caps (if any remain), then rinse the caps well and dry.
   
3. Cut each cap into two parts.
   
4. Break two in a deep bowl chicken eggs.
   
5. Add a heaped teaspoon of salt and spices (to taste) to the eggs.
   
6. Add half a teaspoon of pepper and a pinch of Provençal herbs (to taste).
   
7. Crumble the cap of a naturally dried umbrella (if you have one).
   
8. Mix the mixture evenly with a kitchen whisk.
   
9. While mixing, carefully add flour in the proportion for one egg - one tablespoon of flour.
   
10. Stir until lumps disappear.
11. Dip the mushrooms in the prepared batter and fry in vegetable oil at a short distance from each other in a frying pan.
    
12. Fry for three to four minutes on each side.
    

The battered umbrella is ready. Note: The quantities of caps, eggs, flour, etc. in this recipe are shown as an example.

Video: how to cook an umbrella mushroom

What are the benefits of umbrella mushrooms?

The benefits of umbrella mushrooms are determined by the chemical composition that contains a large number of useful bioactive substances. Due to their low calorie content, they promote weight loss; thanks to their low glycemic index, they activate the digestive process and thereby saturate and also cleanse toxins.

In addition, umbrella mushrooms:

• have antitumor effects;
• neutralize bacterial activity;
• rejuvenate body cells;

Also, the substances contained in mushrooms cleanse and strengthen blood vessels, remove cholesterol, reduce the risk of heart and vascular diseases, help fight cancer, and are also beneficial for brain activity and functioning. nervous system. With regular use of umbrellas, hemodynamics and blood composition are normalized, sugar levels decrease, and the production of hormones is activated.

Did you know? Thanks to its bactericidal properties, powder from dried umbrella legs cleanses and improves the health of the air in a living room.

Compound

The umbrella is generously endowed by nature with healing substances, it contains:

• proteins - 2.4 g;
• fat - 1.3 g;
• carbohydrates - 0.5 g;
• ash compounds - 1.2 g;
• saturated fatty acids - 0.2 g;

In terms of vitamin composition it contains:

• vitamin PP (NE);
• Vitamin B1 (thiamine):
• vitamin B2 (riboflavin);
• vitamin B3 (nicotinic acid);
• vitamin B6 (pyridoxine);
• vitamin B9 (folic acid);
• vitamin C (ascorbic acid);
• vitamin E (tocopherol);
• vitamin K (phylloquinone).

In addition, the umbrella is rich in microelements - sodium, calcium, iron, magnesium, phosphorus. It is not deprived of amino acids either, there are 17 of them, and among them the most important for the human body are glutamine, tyrosine, leucine, and arginine.

Beneficial features

Systematic use of umbrellas will allow you to experience positive changes in your well-being. And this is thanks to the beneficial properties of umbrellas, with the help of which the following occurs:

• improving the functioning of the cardiovascular system;
• reduction of nervousness;
• increasing resistance to infectious diseases;
• reducing the risk of developing cancer;
• activation of the immune system;
• antioxidant effect.

Harm and contraindications

Although an umbrella has many useful properties, it can still cause harm. The mushroom is contraindicated for people suffering from diseases of the intestines, liver or pancreas; it will also be harmful to small children under five years of age and to women during lactation.

AND healthy people can be harmful if eaten excessively - the result will be stomach pain, flatulence and cramps.

Umbrella mushrooms are an infrequent delicacy on tables. Nevertheless, they can be used to prepare delicious and healthy delicacies that will generously enrich the human body with vitamins and other healing substances.

2017-10-26 Igor Novitsky

The variegated umbrella mushroom is a magnificent mushroom that is not difficult to find in Russian forests. However, it rarely ends up on the table, since due to its great similarity with ordinary toadstools, most mushroom pickers are afraid to take umbrella mushrooms.

Variegated umbrella mushroom. Description

Although almost all adult mushrooms are shaped like an open umbrella, the umbrella mushroom truly deserves its name. In its “youth”, the mushroom looks like a folded umbrella, in which the knitting plates are tightly pressed to the “umbrella handle” leg. As they grow older, the plates move away from the stem and become horizontal, which very closely resembles the opening mechanism of an umbrella.

Even from the description of the variegated umbrella mushroom, it is clear that this is a fairly large mushroom. He's even more impressive live. The diameter of the cap is about 20-25 cm, and sometimes reaches 35 cm. The stem is on average 10 to 20 cm, although there are individuals with a height of 30-40 cm. The thickness of the stem is usually 1-2 (sometimes 4) cm. On the stem, like usually there is a small “skirt”.

On the underside of the cap there are plates 2 cm wide at the edge, which narrow as they approach the stem. The color of the plates is white; as the mushroom ages, they can become beige or cream. The stem and cap separate from each other very easily.

While the umbrella mushroom is young, the shape of the cap is spherical, which is why, for example, in Italy it is often called “drumsticks” in everyday life. As the cap grows older, it opens up and takes on its usual umbrella-shaped shape.

The skin on the cap is brownish-gray with brown “scales.” In the center, as a rule, the scales merge into a solid brown circle. While the mushroom is young, its stem has a light brown color, then it becomes a little darker and covered with dark scales, which is why rings of light and dark tones often form on the stem.

The pulp is loose and fleshy, but in old mushrooms, on the contrary, it is dense. The color is white and does not change when pressed or cut. The raw mushroom has a slight mushroom smell.

Variegated umbrella mushroom - edible or not?

Many good edible mushrooms have their “evil” counterparts among their poisonous counterparts. The variegated umbrella is no exception in this matter. In view of this, the old rule does not lose its relevance: take only well-known mushrooms and leave those that raise the slightest doubt.

Before you go on a “quiet hunt,” carefully study the photo and description of the variegated umbrella mushroom. By external signs it is very similar to mushrooms from the fly agaric genus - pale toadstool and gray fly agaric. It is for this reason that many mushroom pickers, especially inexperienced ones, completely ignore the umbrella mushroom, which, given a lack of experience, is, of course, an absolutely correct tactic.

Main differences from poisonous counterparts:

• the “skirt” of the umbrella mushroom is a three-layer ring that is not attached to the stem and can easily be moved vertically;
• the edible mushroom does not have any other remnants of the “veil”, which poisonous ones always have;
• the umbrella's cap is matte, while that of the fly agaric is, on the contrary, shiny and smooth;
• the fly agaric cap is covered with sparse specks, while the umbrella has more of them, and in the central part they merge into a single smooth circle;
• Toadstools can often be identified by the greenish or olive color of the cap, which is not characteristic of an umbrella mushroom.

We hope that you now understand the question of whether the variegated umbrella mushroom is edible or not.

Variegated umbrella mushroom: photos of edible and poisonous species

In addition to toadstools and fly agarics, the variegated umbrella mushroom can be confused with its other close relatives. In particular, under the guise of a harmless variegated one, you can accidentally put the purple umbrella of acutesquamosis into the basket. This mushroom can be recognized by unpleasant smell and bitter taste. So if the cooked mushroom tastes bitter, spit it out immediately and consult a doctor immediately.

Another evil twin of the motley is the combed umbrella. Fortunately, it is quite easy to recognize it by its significantly smaller size: the diameter of the cap is only 2-5 cm. The masteoidea umbrella is slightly larger - the cap is 8-12 cm, which is already close to the norm for a motley umbrella.

But the greatest danger is the fleshy-reddish umbrella, the consumption of which can be fatal. However, it is also distinguished by its small size - the diameter of the cap usually does not exceed 2-6 cm.

We remind you once again that if you have the slightest doubt, walk past the mushroom, no matter how tempting it may seem.

How to cook variegated umbrella mushroom

Unlike most mushrooms, which are eaten whole, when preparing the variegated umbrella mushroom, the stem is usually discarded, since it is quite tough and fibrous. But the cap, on the contrary, is very soft and fleshy.

Of course, any housewife can come up with a lot of recipes for how to cook variegated umbrella mushroom. The easiest option is to simply fry the caps on sunflower oil or stew them in sour cream. In principle, the caps can be cut into pieces so that they can be used as a classic addition to mashed potatoes. But many gourmets prefer to fry the whole caps, like pancakes. Rolling them in breadcrumbs or flour (possibly with egg), the caps are fried first from the bottom side, and then from the top.

A good idea would be to use an umbrella mushroom to make soup. Also, young umbrellas are often pickled raw for the winter.

As mentioned, the fleshy soft caps are of the greatest interest, but not everyone agrees that the legs should simply be thrown away. Since in their original form they are indeed quite harsh, you can grind them in a meat grinder and, after frying in this form, add them to soup, mashed potatoes, or use them as a spread for sandwiches. Mixed with meat or mashed potatoes, grated mushroom stems can be used for dumplings or pies.

The variegated umbrella mushroom belongs to the champignon family, that is, it is a close relative of the garden champignon - the same one that accounts for 80% of the world's harvest of artificially grown mushrooms. However, despite such famous relatives, the umbrella mushroom itself has not yet been “domesticated”. Although attempts to artificially grow it occur constantly, an economically feasible technology has not yet been found.

Despite the umbrella’s persistent desire to remain a wild mushroom, it is still possible to breed it for personal purposes. Of course, we are not talking about guaranteed high yields here, but it is still possible to grow a bucket or two of these mushrooms for the family table. The main thing is to carefully study the photo of the variegated edible umbrella mushroom and its poisonous counterparts, so as not to accidentally start breeding fly agaric mushrooms.

If you suddenly don’t know, we’re happy to enlighten you that mushrooms reproduce in two ways:

1. Through mycelium. This is a kind of rhizome or underground part of a mushroom colony, from which grows an above-ground part, called the mushroom itself.
2. Disputes. Something like seeds (only much smaller) that ripen in the mushroom cap.

Since growing umbrellas still remains the province of individual and very few amateur gardeners, you will not be able to purchase mycelium anywhere. The only way to get it is to dig it out in the forest yourself. However, the likelihood that after transplantation it will take root in a new place is extremely low.

You won't be able to buy spores either. But you can get them yourself - in the forest. To do this, you need to find an old flabby umbrella mushroom, bring it home and sow it on the site. Sowing is carried out as follows: the mushroom cap is pinned on a tree branch or hung in another way (even on a rope) over the area where it is planned to grow mushrooms. While suspended, the mushroom dries out, and the spores inside the cap ripen and over time spill out onto the ground, sowing the area.

To ensure at least a minimal chance that the umbrella mushroom will take root on the site, you should prepare the bed accordingly. The umbrella loves calcium-rich soils, so it is worth fertilizing the garden bed with calcium carbonate. By the way, as mentioned above, the umbrella is related to champignons, and their cultivation today has been put on stream, which is manifested, among other things, by the abundance of ready-made concentrates for soil on the market. These concentrates are also suitable for umbrella mushrooms.

Growing umbrella mushroom in the forest

And yet, the variegated umbrella mushroom remains a very finicky mushroom, and therefore its successful cultivation on personal plot will be more of a rare stroke of luck than a natural result. Practice shows that cultivation attempts will be more successful if done in the area where mushrooms naturally grow, that is, in the forest.

In this case, you won’t have to make any special efforts. We just take and hang the old worm caps right above the place where we cut them off. In this way, we imitate the natural reproduction of coffins as much as possible, but only expand the sowing area. If under natural conditions mushrooms pour out all the spores under themselves, which is why only some of them can sprout, then by spraying them within a radius of several meters, you can reduce the competition between the spores, increasing the total number of shoots.

For beginners and experienced fans quiet hunt It will be interesting to know how to cook umbrella mushrooms. Those who have not yet heard of such a forest inhabitant will be interested in basic information about appearance, properties, rules for preparation and processing of the product.

What does an umbrella mushroom look like?

Edible umbrella mushrooms live up to their name. In the process of growth, forest gifts open their caps, previously adjacent to the legs, like an umbrella. However, many mushroom pickers do not know the special signs that confirm the edibility of the mushroom and distinguish it from its toadstool counterparts and undeservedly bypass the delicious mushrooms.

Umbrella mushrooms - benefits and harm

Umbrella mushrooms, the beneficial properties of which will be described below, can become not only a delicious delicacy, but also a valuable product that can improve health.

1. Mushrooms are high in fiber, proteins, fats and carbohydrates. The low glycemic index of the product allows it to be effectively used in diet menu when losing weight.
2. “Umbrellas” contain the lion’s share of vitamins B, PP, C, E, K, and many different elements. In addition, they contain anti-cancer components and natural antioxidants that have antitumor and antibacterial effects and a rejuvenating effect.
3. All valuable elements in the complex help cleanse blood vessels, reduce cholesterol levels, strengthen the cardiovascular, nervous and endocrine systems.
4. It is not recommended to use umbrella mushrooms for diseases of the gastrointestinal tract, liver and pancreas. The product is contraindicated for use by children and pregnant women.

How to clean umbrella mushrooms?

The following information will help you understand how to process umbrella mushrooms. Depending on the type of technology preliminary preparation forest inhabitants may differ slightly, but the basic points remain the same.

1. The legs of most varieties of umbrellas are not edible due to excessive fibrous and hardness. Therefore, the first thing to do is to remove these parts by “unscrewing” them from the caps. You shouldn’t rush and throw away a seemingly unnecessary product: it can be dried, ground in a coffee grinder and used as a mushroom seasoning.
2. Few-scaled caps are simply rinsed under running water, rubbing the top a little with your hands.
3. “Shaggy” mushroom caps need to be scraped a little with a knife and only then rinsed.

How to cook umbrella mushrooms?

If, as a result of a quiet hunt, your basket is filled with umbrella mushrooms, recipes for preparing the product will help you use them in cooking correctly and tasty.

1. The fastest and easiest way to cook mushrooms is to fry them in a frying pan with or without batter, with the addition of seasonings and spices, or using a simple set of salt and pepper.
2. Hot dishes made from umbrella mushrooms for starters are especially tasty and aromatic. The broth acquires incredible richness and aroma and is complemented by a valuable filler in the form of sliced ​​mushrooms.
3. Pre-boiled or fried “umbrellas” will be ideal for a salad or other multi-component treat.
4. If you want to prepare an umbrella mushroom for future use, recipes for canning the product, and recommendations for properly drying and freezing it will help you execute the idea in the best possible way.

How to fry umbrella mushrooms?

They taste like chicken fillet, turn out satisfying and nutritious. Even without adding spices, the dish is self-sufficient and aromatic, and if you add garlic, chopped herbs or sprinkle grated cheese on top at the end of frying, it will turn into a real culinary masterpiece.

Ingredients:

• umbrella mushrooms – 5-10 pcs.;
• flour – 100 g;
• lard or butter – 50 g;
• salt pepper.

Preparation

1. The hats are thoroughly rinsed, dried, dipped in flour mixed with salt and pepper, and placed in lard heated in a frying pan.
2. Fry mushrooms for 5-7 minutes on each side or until desired degree of browning.

How to cook umbrella mushrooms in batter?

The following recipe is about how to properly cook umbrella mushrooms in batter. When whole or sliced ​​caps are fried in this way, they retain their juiciness on the inside, acquiring a golden, appetizing crust on the outside. If desired, you can add finely chopped fresh dill, parsley, dried garlic or other additives to taste.

Ingredients:

• umbrella mushrooms – 5-10 pcs.;
• egg – 2 pcs.;
• flour – 150 g;
• breadcrumbs – 100 g;
• butter – 50 g;

• salt pepper.

Preparation

1. After the mushroom caps are prepared, make the batter for the umbrella mushrooms. Beat the egg with salt and pepper, adding a couple of tablespoons of flour.
2. The caps are dipped in flour, then in the egg mixture, and then breaded in breadcrumbs.
3. Immediately place the umbrellas in heated oil and brown on both sides.

Umbrella mushroom soup - recipe

Umbrella mushroom soup will be fragrant and rich. The proposed basic recipe can be used as a basis for preparing other versions of the hot dish, adding any cereal or other vegetables to it. When serving, it’s delicious to top the dish with sour cream and sprinkle with fresh chopped dill or parsley.

Ingredients:

• umbrella mushrooms – 500 g;
• water – 2 l;
• potatoes – 4 pcs.;
• onions and carrots – 4 pcs.;
• butter – 50 g;
• laurel, peppercorns - to taste;
• salt pepper.

Preparation

1. Cut the caps, put them in a container with water and cook for 20 minutes.
2. Add potatoes, and after 10 minutes add fried onions and carrots made in oil in a frying pan.
3. Season hot to taste, heat at low boil for 5 minutes.

How to cook umbrella mushrooms with eggs?

Umbrella mushrooms fried with onions and eggs are especially tasty. The dish is prepared in a frying pan or in a saucepan in the form. The delicacy will be richer if you mix a little sour cream or mayonnaise into the beaten egg mixture, and before serving, sprinkle the dish with cheese and pour over butter.

Ingredients:

• umbrella mushrooms – 5 pcs.;
• onion – 1 pc.;
• egg – 3 pcs.;
• sour cream – 30 g;
• cheese, herbs - to taste;
• butter – 50 g;
• salt pepper.

Preparation

1. Cut the prepared umbrellas and fry with onion half rings for 10 minutes.
2. Pour the contents of the pan with an egg beaten with salt, pepper and sour cream.
3. Cover the container with a lid and leave until the omelette is ready.

How to prepare umbrella mushrooms for the winter?

It is known that any fresh mushrooms do not tolerate long-term storage in raw form and require use within 24 hours. If mushroom pickers know how to deal with popular types of forest gifts, only a few know how to store umbrella mushrooms. Simple recommendations will help improve your skills in this matter and replenish your supplies with the necessary supplies.

1. Umbrella mushrooms can be dried, frozen, and used to create all sorts of preparations.
2. The product is tasty marinated or in the form of caviar prepared from it.
3. The dried caps are used for food after soaking, and the stems are ground into powder and used as a flavoring additive.
4. The frozen product is added to soups, main courses, and snacks.

How to dry umbrella mushrooms in the oven?

It's easy and simple to dry umbrella mushrooms in the oven. The workpiece can be stored for a long time in vacuum bags or containers without access to air or in ventilated bags, fabric bags, protecting it from foreign odors and moisture.

1. If necessary, the mushrooms are rinsed, dried and, if possible, dried a little in the sun.
2. Place the umbrellas on a baking sheet or wire rack with parchment and place them in an oven preheated to 50 degrees.
3. When drying in gas oven or a device without a fan, keep the door slightly open.
4. Drying time will depend on the size of the mushroom specimens, the capabilities of the oven and is determined individually.

How to salt umbrella mushrooms?

Taxonomy:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Agaricales (Agaric or Lamellar)
• Family: Agaricaceae (Champignonaceae)
• Genus: Chlorophyllum (Chlorophyllum)
• View: Chlorophyllum rhacodes (Redging Umbrella)

Synonyms:

• Shaggy umbrella

• Chicken coop

Hat:
The red umbrella has a cap diameter of 10-15 cm (up to 30), first ovoid or spherical, then hemispherical, umbrella-shaped. The color of the cap is brown, with various shades. Adult specimens are densely covered with fibrous, tile-like scales of brown color, which are completely absent in young specimens. In the center the cap is darker, without scales. The pulp is white, thick, becomes cottony with age, and turns deep red when cut. The smell and taste are weak and pleasant.

Records:
The plates of the blushing umbrella are attached to the collarium (a cartilaginous ring at the junction of the cap and the stalk), frequent, initially creamy-white, then with a reddish tint.

Spore powder:
White.

Leg:
Long, up to 20 cm, 1-2 cm in diameter, strongly thickened at the bottom when young, then cylindrical with a tuberous base, hollow, fibrous, smooth, gray-brown. It is often deeply buried in fallen pine needles. The ring is not wide, collected, mobile, brownish.

Spreading:
The red umbrella grows from July to the end of October in spruce and mixed forests, often adjacent to anthills. During the period of abundant fruiting (usually the end of August) it can grow in very large groups. It can also bear fruit abundantly in October, during the period of “late mushrooms.”

Similar species:
Often confused with, from which it differs in its place of growth (although not always), smaller size, much more shaggy cap, smooth stem (it is covered with transverse cracks and small scales), a darker ring, and most importantly - rapidly reddening flesh at the break, especially in the leg.

Edibility:
Among understanding people, a blushing umbrella is considered excellent edible mushroom. The legs are said to be inedible due to their toughness. I would argue with both the first and second statements...

Notes
Needless to say, an umbrella - beautiful mushroom. Of course, this species, in contrast, is devoid of any grotesqueness, and rarely grows to the size of a good stool, but this, in my opinion, is already unnecessary. The blushing umbrella is a bright mushroom with a well-established character; meeting it is always a holiday. But it may not be worth depriving the old dark spruce tree of such decoration: its gastronomic glory, in my opinion, is greatly exaggerated. Cotton astringent pulp will please only the most dedicated amateur. In a hungry year, however, you can chew the elastic, fibrous legs after marinating them with spices. It turns out a little worse.

One of the most delicious varieties of champignon is considered to be unusual, exotic-looking, striking in its gigantic in size, mushrooms umbrellas. It is also surprising that, despite their wide distribution in the main climatic zones, they are well known only to a small circle of experts. Learning more about these wonderful mushrooms is not only interesting, but also useful.

Of the variety of species, the most popular as an object of collection and preparation are the following: motley, blushing and white. All of them are edible and fall into the fourth category. Despite their common belonging to the genus Macrolepiota, similar outlines and proportions of the fruiting body, they also have a number of differences. The description will help you find out what they look like.

White

White umbrella mushroom (Macrolepiota excoriata), also known by the following names: field or meadow umbrella.

As follows:

• At the beginning of development, the cap has a rounded shape; as it grows, it opens up and reaches 10 cm in diameter. The surface is formed by small scales, dry, with a matte texture, white at the edges and brown in the center. The cuticle is cracking;
• loose pulp does not change its milky color when cut, with a tart odor and taste;
• free plates with a cartilaginous collarium are easily separated from the cap. At the beginning of growth they are white, then pinkish;
• spores are smooth, elliptical in shape;
• the leg is hollow inside, low, up to 10 cm, about 1 cm thick, can be smooth along the entire length, or with a slight thickening at the base. The surface is smooth, milky in color, below the ring it is yellow. When pressed it becomes slightly brown in color. At the top there is a movable membranous white ring.

Blushing

Blushing umbrella mushroom (Macrolepiota phacodes), otherwise it is also called shaggy umbrella or chicken coop.

• The cap is spherical in shape at an early age, straightens out during growth and reaches about 20 cm in diameter. The texture is rough due to many rectangular creamy pink or brown scales. In the center of the cap there is a wide brownish tubercle without scales;
• The pulp is loosely fleshy, initially white, turns red when cut, its smell and taste are neutral. The cap is tender, the stalk is hard-fibrous;
• the plates are light, attached to a cartilaginous ring at the junction of the cap and the stalk (collarium). When touched, they turn carrot-colored;
• spores oval, smooth;
• a beige or light brown leg about 2 cm thick, quite high, reaching 25 cm, hollow inside, and has a tuberous swelling near the soil. At the top there is a filmy grayish-white ring.

Motley

The variegated umbrella mushroom (Macrolepiota procera), also popularly known as large or tall umbrella.

• It got its name, “variegated,” because of the many brownish angular scales covering a very large cap, 25-30 cm in diameter. As it grows, its shape acquires noticeable changes: ovoid at the beginning of development turns into bell-shaped in the middle phase and fully opens in mature specimens. The main color is gray with shades of brown, darkening towards the center, where there is a pronounced tubercle. The surface is dry to the touch;
• the pulp is fleshy, loose, white, with a characteristic smell and taste reminiscent of nutty;
• loose, very light plates, redden with age, separated from the stalk by a cartilaginous collarium;
• spores are smooth, elliptical in shape;
• the leg, with a thickness of about 3 cm, can reach up to 35 cm in height. The surface is covered with brown scales, hollow inside, and noticeably thickened near the base. The entire length is painted in a light brown tone. The leg has a wide filmy ring that moves easily along it.

In what forests and where do they grow?

A common property of umbrella mushrooms is their love for open, well-lit spaces and unpretentiousness to climatic conditions. Soils with sufficient humus content are important for them, since they are saprophytes that form mycorrhizae in the presence of an organic substrate.

The red umbrella mushroom can be found everywhere in Eurasia, including in the temperate north climate zone, in both Americas, Australia and North Africa. Grows from July to the end of October in mixed, coniferous, deciduous forests, singly or forming small colonies.

In addition to its taste, it is good because it can be collected until late autumn, when there are few other mushrooms.

The variegated umbrella mushroom can usually be found in bushes and sparse forests, on the edges, clearings, and clearings. Collection time: August, September.

Usually they create rows and groups. A rarer localization is “witch rings” and single specimens. Among its fellows, macrolepiot is a real giant: you can collect 5-6 of these mushrooms and no longer worry about a hearty dinner for the whole family.

• The variegated umbrella is often confused with the graceful (thin) umbrella (Macrolepiota gracilenta), which is much smaller in size. This species is edible, quite suitable for collection and is also included in the fourth taste category. A mistake can be fatal if poisonous doubles get into the basket: lead-slag chlorophyllum (Chlorophyllum molybdites) and dark brown chlorophyllum (Chlorophyllum molybdites). Their main differences are: the cuticle is light, and the flesh, when pressed, acquires an orange or reddish tint.
• The blushing umbrella has an edible counterpart, the lady's umbrella (Chlorophyllum molybdites). It can be safely collected and prepared, although it is quite rare. Among the poisonous fellows, in addition to the already mentioned chlorophyllums, the poisonous lepiota (Lepiota helviola), the scaly lepiota (Lepiota brunneoincarnata) and the panther fly agaric (Amanita pantherina) are similar. The main difference between these deadly doubles is their significantly smaller size.

A novice mushroom picker may find this comparison chart useful.

Name of the mushroom	hat	Pulp	Leg
Umbrella blushing	brown, scaly	changes color at the fracture to reddish	light brown
Lepiota poisonous	gray-pink, sometimes brick-red, with a large number of scales pressed to the cap	turns pink when cut	pinkish, low, without thickening
Lepiota squamosus	cream or gray-brown, with cherry-colored scaly flakes forming concentric circles	the smell of fruit in young specimens, bitter almonds in overgrown specimens; the color at the break does not change.	low, with a fibrous ring
Panther fly agaric	yellowish, orange, olive-brown shades, with numerous warts	does not change color when broken, with a repulsive odor.	white, with wide volvo

The mastoid umbrella (Macrolepiota mastoidea) is similar to the field umbrella. Its flesh is thinner, otherwise it is practically indistinguishable from its double. The list of poisonous twins, in addition to those already listed, is supplemented by Lepiota ventriosospora and the stinking fly agaric (Amanita virosa):

1. Lepiota is much smaller in size, has a cap with a reddish skin and a large tubercle, yellow or orange flesh, and scales on all parts of the fruiting body.
2. The stinking fly agaric (or white toadstool) is an inhabitant of forests. Its cap is smooth, covered with light scales, with a specific smell of rotten potatoes. There is always a swollen thickening at the base of the leg.

Primary processing and preparation

The peculiar, slightly astringent taste of the caps of young specimens is the main advantage of all these mushrooms. It is during the period of early ripeness that it is best to collect them. They are good for frying, in broths, salads, fillings for sandwiches and pies.

Attention! Regardless of the nature of the dish in which these mushrooms are used, they must undergo heat treatment (possibly without prior boiling), even if they have just been picked.

Young umbrellas can also be pickled; they are also quite suitable for drying. It is better to ferment or pickle mature specimens.

Benefits and harms

Talking about beneficial properties considered species, it would be enough to mention their composition rich in fiber (5.2 g / 100 g) and amino acids. But more importantly, the amount of potassium contained in umbrella mushrooms satisfies the daily requirement for this element by 16%, and they contain even more B vitamins than some grains and vegetables. For those who have problems with excess weight, it is useful to include umbrella mushrooms in their diet due to their low calorie content and low hypoglycemic index.

Besides nutritional value they have therapeutic properties: they are used to make extracts and infusions for the treatment of rheumatism, gout, purulent wounds and even tumor formations.

Attention! The consumption of umbrella mushrooms should be limited in cases of pancreatitis, and they are not recommended at all for nursing mothers and children under 5 years of age.

Compliance with the rules for collecting and preparing umbrella mushrooms and moderate consumption, taking into account the individual state of the body, will ensure the presence of a tasty and very healthy product in the diet.