Umbrella mushrooms are edible. Features of the umbrella mushroom, edible and poisonous Umbrella mushrooms, edible and inedible
Among the little-known mushrooms there is a very exotic one - the edible umbrella mushroom. This species includes three varieties: white umbrella, variegated and blushing. They all belong to saprotrophs, grow at the same time, and appear in the same places. The edible umbrella mushroom amazes the imagination with its size; on spacious sunny edges it reaches unprecedented sizes: the diameter of the cap is 50-60 cm, the height of the stem is 40-45 cm. At the same time, it seems strange that these specimens are edible.
An umbrella is a mushroom (photo above), which belongs to category 4. Although few mushroom pickers would dare to collect these giants because of their resemblance to fly agarics and toadstools. The lamellar fruiting body has a cap on average 15-25 cm in diameter, but it can be much larger. In young mushrooms it is always ovoid, convex, then straightens, becoming like an umbrella. The cap has a peculiar tubercle in the center. Large brown scales remain on the adult fruiting body over the entire surface of the mushroom. The edges hang down slightly and have a fringe. Very specific suggests that this species cannot possibly be edible. Its gigantic size and unusual appearance are more reminiscent of a fly agaric and a toadstool.
However, the younger the umbrella mushroom is edible, the safer and tastier it is. Its pulp is loose, white, very dense, in older specimens it is cottony, but with a pleasant aroma and a characteristic mushroom taste.
The leg is very long, brown, 2-3 cm in diameter, up to 30-50 cm high. It is always thickened at the point of contact with the ground. The surface is scaly, the flesh is hard, which is why the legs are often rejected during processing. There is a ring on the body that can be easily moved up and down since it is attached freely. Only edible umbrellas have a characteristic “snake” or scaly pattern, and their poisonous counterparts do not - this is the main distinguishing feature.
You can find edible umbrella mushrooms all over the globe. Their distribution is so wide that almost any deciduous plant can boast of these giants. They can also be found in fields, meadows, and park areas. Fruiting bodies appear at the height of summer and grow until the end of September; especially resistant ones easily survive October frosts, although they lose their beautiful appearance. You can see them in clearings, forest edges, along roads and even in garden plots. In well-lit places it can form impressive colonies, so-called “witch rings”.
The edible umbrella mushroom is usually not prepared for future use; it is good boiled and fried, but is not suitable for preservation. At the same time, only the caps of especially large specimens are taken for cooking. When choosing them you need to be extremely careful. As soon as the umbrella cap opens completely, the mushroom becomes unfit for consumption.
Umbrella mushrooms belong to the Champignon family and owe their name to their original appearance. Indeed, these edible mushrooms resemble umbrellas opened during the rain. These gifts of the forest have a delicious taste, which is why they are extremely valued by lovers of “silent hunting”.
On this page you can learn what umbrella mushrooms look like, where they grow, and how to distinguish umbrella mushrooms from other mushrooms. You can also see photos and descriptions of various types of umbrella mushrooms (white, variegated and blushing).
Cap of the white umbrella mushroom (Macrolepiota excoriata) (diameter 7-13 cm): usually gray-white, fleshy, with loose scales, and may be cream or light brown. In young mushrooms it has the shape of an egg, over time it becomes almost flat, with a clearly defined brown tubercle in the center.
Pay attention to the photo of the white umbrella mushroom: the edges of its cap are covered with whitish fibers.
Leg (height 5-14 cm): hollow, cylindrical in shape. Usually slightly curved, white, darker below the ring. Visibly turns brown when touched.
Records: white, very frequent and loose. In old mushrooms they become brown or have a brown tint.
Pulp: white, with a pleasant, unbearable odor. When interacting with air, the color on the cut does not change.
The white umbrella mushroom looks like the variegated species (Macrolepiota procera), but it is much larger. Also, the white variety resembles the mastoid umbrella (Macrolepiota mastoidea), Conrad's umbrella mushroom (Macrolepiota konradii), as well as the inedible poisonous lepiota (Lepiota helveola). The Conrad species has a skin that does not completely cover the cap, the mastoid umbrella has a pointed cap, and the poisonous lepiota is not only much smaller, but also has pinkish flesh at the site of the break or cut.
When it grows: from mid-June to early October in almost all countries of the Eurasian continent, as well as in North America, North Africa and Australia.
Where can I find: in relatively free areas of all types of forests - clearings, edges, pastures and meadows.
Eating: usually in combination with fish or meat dishes. From adult mushrooms, only the caps should be taken; the stems are most often hollow or fibrous. A very tasty mushroom, especially popular in traditional Chinese cuisine.
as a remedy for rheumatism.
Other names: field umbrella mushroom.
Edible umbrella mushroom blushing and its photo
Cap of the blushing umbrella mushroom (Chlorophyllum rhacodes) (diameter 7-22 cm): beige, gray or light brown, with fibrous scales. In young mushrooms, it has the shape of a small chicken egg, which then slowly straightens out to a bell-shaped shape, and then becomes almost flat, as a rule, with tucked edges.
Leg (height 6-26 cm): very smooth, light brown or white, darkens over time.
In the photo of an umbrella mushroom of this variety, it is clearly noticeable that the hollow, cylindrical stem tapers from bottom to top. Easily separates from the cap.
Records: usually white or cream. When pressed, they become orange, pink or reddish.
Pulp: fibrous and brittle, white in color.
If you look closely at the photo of the red umbrella mushroom, you will notice red-brown stains on its cut. This is especially noticeable in the flesh of the leg. It has a pleasant taste and aroma.
Doubles: maiden umbrella mushrooms (Leucoagaricus nympharum), elegant (Macrolepiota gracilenta) and variegated (Macrolepiota procera). The cap of a girl's umbrella is lighter, and the color of its flesh practically does not change at the site of a break or cut. The elegant umbrella mushroom is smaller in size, and the flesh also does not change color. The variegated umbel is larger than the blushing umbel and does not change the color of the flesh when exposed to air. Also, the red umbrella mushroom is similar to the poisonous Chlorophyllum brunneum and (Chlorophyllum molybdites). But the first chlorophyll can be distinguished from the red umbrella mushroom by the browner color of the cap and stem, also by the large scales on the cap, and the lead slag mushroom grows only in North America.
When it grows: from mid-June to early November in European and Asian countries, as well as in North America and North Africa.
Where can I find: prefers fertile and humus-rich soils of deciduous forests. It is found in meadows, forest clearings or in city parks and squares.
Eating: in almost any form, just be sure to clean the mushroom from hard scales.
Use in folk medicine: does not apply.
Important! According to scientists, the red umbrella mushroom can cause severe allergic reactions, so allergy sufferers should be careful when consuming it.
Other names: shaggy umbrella mushroom.
Variegated umbrella mushroom: photo and description
Cap of variegated umbrella mushroom (Macrolepiota procera) (diameter 15-38 cm): fibrous, gray or beige, with dark brown scales. In young mushrooms it has the shape of a ball or a large chicken egg, then opens up to a cone, then becomes like an umbrella.
As you can see in the photo of a variegated umbrella mushroom, the edges of its cap are usually curved towards the inside, and in the center there is a dark round tubercle.
Leg (height 10-35 cm): uniform, brown. Often with rings of scales, with a ring or remnants of a covering on the stem. Hollow and fibrous, cylindrical in shape and easily separated from the cap. At the very base there is a noticeable rounded thickening.
Records: frequent and loose, white or light gray in color. Easily separated from the cap.
Pulp: loose and white. It has a weak but pleasant mushroom aroma and tastes like walnuts or champignons.
According to the description, the variegated umbrella mushroom is similar to the poisonous chlorophyllums - lead slag (Chlorophyllum molybdites) and Chlorophyllum brunneum. The lead slag mushroom is much smaller than the variegated umbrella mushroom and is found only in North America, and the flesh of Chlorophyllum brunneum changes color when cut or broken. The variegated umbrella mushroom can also be confused with the edible umbrella mushroom (Macrolepiota gracilenta) and blushing mushroom (Chlorophyllum rhacodes). But the graceful one is much smaller, and the reddened one is not only smaller, but also changes the color of the flesh.
When it grows: from mid-June to early November in countries of the Eurasian continent with a temperate climate, as well as in North and South America, Australia, Cuba and Sri Lanka.
Where can I find: on sandy soils and open spaces, not only in forest meadows or forest edges, but also in city parks and squares.
Eating: After preliminary cleaning of the scales, the caps can be used in cooking in almost any form, including cheese. The legs are tough, so they are not eaten. The motley umbrella tastes like champignons. It is especially appreciated by French gourmets, who recommend frying it in oil with herbs. The only drawback is that this mushroom cooks a lot. In Italy, the motley umbrella is called mazza di tamburo (“drumsticks”).
Use in folk medicine (the data is not confirmed and has not undergone clinical studies!): in the form of a decoction as a remedy for the treatment of rheumatism.
Other names: large umbrella mushroom, tall umbrella mushroom, “drumsticks”.
This amazing mushroom with a delicious taste received its name for its resemblance to an open umbrella. This miracle of nature belongs to the Champignon family and is very popular among fans of “silent hunting”, because dishes from such an unusual mushroom turn out to be very piquant and the “prey” can be sold for a good fee.
Let's figure out how to recognize this umbrella, where it is found, and what will help prevent the fatal mistake of confusing an edible one with a similar poisonous one.
general description
Umbrellas got their name because of the very specific shape of the cap, which is characteristic of a large number of species; this mushroom is also called “pop”. Many representatives of the umbrella genus have a cap color that is off-white, with a bias towards gray or beige; in the central part of the cap there is a bulge of a darker color. Under the cap there are white plates that darken over time. The stem is cylindrical, separates from the cap even with little effort, and often has a filmy white ring.
Umbrellas are saprotrophs; they consume biological compounds of dead organisms as food; they can be found almost all over the world, but they prefer to grow on forest edges, clearings, meadows and open areas. Can be grown in greenhouses and summer cottages.
Mushroom umbrella - forest decoration
Types of umbrella
- White
- Motley
- Blushing
- Maiden
- Elegant
The white umbrella (also called the field umbrella) is similar in appearance to the variegated one, but its large size allowed it to become a separate species.
Important! In appearance, the white umbrella is similar to the poisonous lepiota. You can distinguish them by size (the edible mushroom is larger) or by making a cut: the flesh of the inedible “double” turns pink when cut.
It also resembles the poisonous fly agaric, but on the stem of the latter there is a kind of “cover” of white mycelium threads. And the cap of the poisonous mushroom is covered with mucus and fragments of film.
This aromatic and very tasty mushroom can be found in wide areas of Europe and North America; it is found even in the northern regions of Africa and Australia. Prefers to grow in meadows, pastures and edges near forests.
How to cook it in cooking? In order to please yourself or your guests with an unusual delicacy, you need to use only the caps; the stems are most often empty inside, watery and tasteless. As a rule, such edible mushrooms make a wonderful pairing with meat or fish, which is reflected in the traditions of the cuisine of mysterious China, and preparing this umbrella mushroom is not at all difficult.
The description is:
Hat:
- From 7 to 10-12 cm in diameter.
- Color is dirty white, close to gray, less often light brown or cream.
- Meaty.
- Has lagging scales.
Young mushrooms have an egg-shaped cap, but over time it becomes flatter. But the darker brown bump in the central part remains. The mushroom is a lamellar mushroom; under its cap you can see numerous white plates that acquire a brownish or brown tint with age.
Leg
- Height from 5 to 15 cm.
- Hollow cylindrical shape.
- White with dark rings.
- Turns brown when touched.
The pulp is white, does not change color when exposed to air, and has a pleasant aroma.
In folk medicine, this gift of the forest has found very wide application and is used by healers to treat rheumatic diseases. But it is important to remember that this fact has not been proven by official science and before starting such treatment, you should consult a professional.
In the photo you can see other representatives of umbrellas, in particular, the edible blushing, which is also often called shaggy. The blushing one has an external resemblance to some other representatives of umbrellas, for example, the elegant one, but a well-known technique will help to distinguish the mushrooms: make a cut; the flesh of the elegant one will not turn red. There is a similarity in the description with the variegated representative, but the blushing one is distinguished by its more compact size and the ability to change the color of the flesh, again, to turn red.
Important! In order not to confuse an edible mushroom with its poisonous counterparts, you should be extremely careful. Inedible mushrooms, such as lead slag chlorophyllum, have brown caps and stems, and their cap is decorated with large detachable scales.
The red umbrella grows in fertile soils, abundantly fertilized with humus, in deciduous forests. It can be found in Europe, Asia, as well as in the northern regions of America and Africa. The most favorable time for “silent hunting” is from the second half of June to the first days of November.
How is this interesting mushroom prepared? It can be used in almost any form, but it is very important to completely remove the scales. Umbrella soup is tasty and original, and even a novice housewife can prepare it. To do this, cook the mushrooms in boiling water over low heat for about 20 minutes, then add potatoes, fried onions and carrots and let it brew for about half an hour. An appetizing and aromatic dish is ready!
Very important! Researchers believe this edible mushroom can cause severe allergic reactions, so you should get tested by an allergist before preparing it.
Description
Hat:
- Size in diameter from 7 to more than 20 cm.
- Color beige, light brown or gray.
- Presence of fibrous scales.
- The mushroom is lamellar; under the cap there are white or cream plates that turn red when pressed. It was this feature that gave the mushroom its name.
The age of the mushroom can be easily determined by the cap: in young ones it has a pronounced ovoid shape, in more mature ones it is similar to a bell, straightens over time, becoming almost completely flat, and the edges turn up.
Leg:
- Size from 6 to more than 25 cm.
- Smooth.
- Tapers downwards.
- Color – white or light brown. The older the mushroom, the darker its stem.
The flesh of the mushroom is white and fibrous. It has a pleasant aroma and amazing taste.
Due to its large size, the motley umbrella is often called “large” or “tall”. Another original name is “drumsticks”. This amazing forest dweller grows in open spaces, preferring sandy soils, which is why you can see it not only on forest edges, but also in city parks. It has found very wide use in folk medicine as a remedy for rheumatism.
Is there a false umbrella mushroom? In appearance, the variegated umbrella can easily be confused with its poisonous “colleagues” in the forest, in particular, with lead-slag chlorophyllum. But to avoid mistakes, you should focus on the size: the edible mushroom is much larger. In order not to be mistaken and not mistake the variegated umbrella mushroom for its “brother”, the blushing umbrella, you should make an incision and if the flesh turns red, then this is not a variegated variety of mushroom.
Often used to prepare delicacies, such as baked or stewed mushrooms. And some brave gourmets eat them raw. The French were very fond of this dish: motley umbrellas fried in oil with herbs.
But when preparing any dish, it is important to remember that the scales should be carefully removed, and the mushroom itself will be noticeably fried.
Hat:
- In diameter from 15 to almost 30 cm.
- Consists of clearly defined fibers.
- Color - beige or gray, scales dark brown. Due to the fact that the scales are brighter, the mushroom got its name.
The cap of young mushrooms is ovoid in shape, but gradually opens up, becoming more and more similar to an umbrella. Old mushrooms have a flat cap with slightly raised edges, in the center of which there is a convex tubercle of a darker color. Under the cap there are white plates that can be easily separated from the base.
The “Umbrella” mushroom belongs to the Champignon genus, but is completely different from them in its exotic appearance, or rather, its unusually shaped cap, which is shaped like an umbrella. In our forests you can find “Umbrellas”, edible and poisonous. Due to their excellent taste, their edible varieties are highly prized among experienced mushroom pickers. They grow almost all over the globe in mixed and deciduous forests, less often found in parks and meadows.
In forests, they grow in areas where there are accumulations of leaves or branches. The largest mushrooms can grow up to several tens of centimeters in length.
Edible varieties of the Umbrella mushroom
Poisonous varieties
- Comb umbrella or "silverfish" ("lepiota comb"). In appearance, this mushroom resembles edible variegated and red umbrellas, but unlike its fellows, it is poisonous. When consumed, it provokes poisoning; typical symptoms of intoxication are severe vomiting, cramps, intestinal cramps, diarrhea and headache.
The cap is white, less often gray, beige or pinkish, but over time it acquires a brown tint. Its dimensions are small, the surface is covered with many brown plates. The mushroom can be recognized by the characteristic growths on its outer side, forming many scales that resemble scallops in shape.
The leg is thin and short, yellow or reddish in color, and has a fibrous structure. In the middle of the stem, young mushrooms have a thickening in the shape of a ring, but over time it disappears. Another distinguishing feature of the comb parasol is its rotten, unpleasant odor.
It grows from July to October, grows in fields, in nettle thickets, on the side of the road, in fields and meadows, often found in parks and squares in cities.
2. Lepiota poisonous( brown-red or chestnut)
Another inedible variety of umbrellas, lepiota is considered deadly poisonous.
Her hat is small, gray-red in color, covered with circles consisting of dark brown scales. On its inner side there are many thin yellowish plates that secrete poisonous spores that are toxic to humans.
The leg is cylindrical, pinkish, sometimes brown, without thickening.
Symptoms of lepiota poisoning appear within a few minutes after eating it. The mushroom is extremely dangerous because it can cause cardiac arrest and even death of the victim. It grows in mixed, deciduous and coniferous forests, less often in meadows and summer cottages. Fruits from July to the end of October.
By looking at a detailed description of what the Umbrella mushroom looks like, photos, edible and poisonous species, you can get a clear idea of these rather unusual families.
Experienced mushroom pickers know where the umbrella mushroom grows. It is one of the most widespread on the planet, therefore it grows on absolutely all continents, with the exception of Antarctica.
However, the growing conditions must be suitable:
- predominantly sandy soils;
- light forests;
- temperate climate;
- grassy places.
In different regions you can find the umbrella mushroom in various botanical atlases. Its main habitat is the northern temperate zone. In the European part, such mushrooms are found almost everywhere.
Various sources about umbrella mushrooms say that they appear in clearings next to light forests, edges and clearings. They prefer open areas covered with thick grass. In this regard, you can often find “umbrellas” of various sizes in park areas, fields and even in private gardens. The active growth season begins in June and continues until November.
Why is the mushroom called an “umbrella”?
The umbrella mushroom really resembles an umbrella. In the forest you can find huge umbrellas, which are sometimes arranged in “witch circles”, up to 40 cm high with a hat up to 30 cm in diameter. This mushroom opens like a real umbrella: at first the plates (“spokes”) are closely pressed to the stem (“umbrella handle”), then they move away from it and take a horizontal position. This similarity is striking, so few doubt the accuracy of the name. Many edible mushrooms have poisonous counterparts. Umbrellas are no exception. Moreover, not all umbrella mushrooms are edible. Therefore, you should never forget the main rule of a mushroom picker - take only those mushrooms that you know well.
Appearance of a mushroom umbrella
To understand what an umbrella mushroom looks like, let’s take a closer look at this issue. There are several varieties of mushrooms and they all have different external descriptions.
- Blushing umbrella mushroom, another name is the shaggy umbrella mushroom. This species has a large fleshy cap up to 20 cm in diameter. The surface color is uneven: darker gray-brown in the center, whitish at the edges. The cap has circular scales. The size of the leg can reach 25 cm, it is hollow and smooth. Young mushrooms have a white stalk. If you press on the plates, you will notice a color change to red-orange.
- Girlish umbrella mushroom. This is a rare trophy that requires careful handling. The fungus itself is distinguished by a beautiful rounded cap: frequent scales of a delicate nut color give it a special attractiveness. It is small in size: the cap is up to 10 cm, the leg is about 12 cm. The plates are often free with a smooth edge. Experienced mushroom pickers claim that if you cook the caps with eggs, the description of the taste of the dish is reminiscent of chicken.
- Chestnut- poisonous umbrella mushroom. It is small in size, the cap is no larger than 4 cm. In a young fungus, the cap resembles an egg in shape, subsequently it straightens out and becomes flat with a tubercle in the center. Description of scales: bright, brown-chestnut. The leg is thin, hollow, chestnut in color. Chestnut umbrellas grow in families and are common in the forests of central Russia. These bright little fungi are deadly poisonous.
- Variegated umbrella. It’s hard not to notice such an umbrella and pass by: it’s large. The diameter of the cap reaches 38 cm; gray-brownish fibrous scales are formed on a white background. The ball-shaped cap of a young mushroom opens into a cone with age. There is a dark tubercle in the center, and the edges curve inward. The base-leg is brown with a ring of small scales. The pulp is loose with a specific pronounced aroma. The large umbrella is close in taste to champignons.
- Umbrella white- a rather rare edible agaric mushroom, which owes its name to its external resemblance to an umbrella. It grows singly and in groups from mid-July to the end of September in open areas of coniferous or deciduous forests, as well as in pastures, meadows and along roadsides. The spherical cap of the mushroom becomes prostrate over time. Its average diameter is about 8-10 cm. The skin is finely scaly, light brown in color with a brown center. In mature mushrooms, it gradually becomes covered with a dense network of cracks. The spore-bearing layer consists of thin white plates that form a cartilaginous protrusion around the stalk. The leg is round, wider at the base, hollow inside, 6–8 cm high and no more than 1 cm in diameter. The surface of the leg is covered with small scales; it is whitish at the cap and brown at the base. The leg is decorated with a characteristic two-layer white movable ring. As the mushroom grows, the pulp changes color from white to gray. In the cap it is thin and tender, but in the stem it is fibrous and tough. The white umbrella mushroom belongs to the fourth category of mushrooms. Only the caps of young mushrooms are used for food, which can be subjected to all types of culinary processing.
- Umbrella mastoid is a rather rare lamellar mushroom. It grows in the forest on the forest floor and in clearings overgrown with grass, in clearings, as well as in parks, exclusively alone. The mushroom is edible. The cap is 8-15 cm, initially pistillate, then convex, finally open with a conical brown hump in the center. The plates are frequent, adherent, white, later creamy. The leg is 10–16 cm long, 2–3 cm thick, hollow, slender, with a tuberous thickening in the lower part, white, covered with small brownish scales. On the upper third of the leg there is a soft, freely moving ring. The pulp is cottony white, does not change color when cut, with a pleasant smell and nutty taste. Its color does not change upon contact with air. Umbrellas are found in July, August and September.
Poisonous species
Among the umbrellas there are not only edible mushrooms, but also poisonous mushrooms of the genus Lepiota, a description of which is presented below:
- Lepiota crested (combed silverfish, combed umbrella) (lat. Lepiota cristata, Agaricus cristatus)- an inedible mushroom, sometimes defined as poisonous. The mushroom cap is from 2 to 5 cm in diameter, bell-shaped in young mushrooms and convex-spread in mature specimens. The color of the cap is red-brown, its surface is covered with pointed, sparsely spaced scales of a yellow-orange or ocher tone. The stem of the poisonous umbrella mushroom is thin, hollow, up to 8 cm high, up to 0.5 cm in diameter, cylindrical in shape, slightly widened at the base. The color of the leg varies from yellowish to light cream, the ring is whitish or pinkish, very narrow and disappears quite quickly. The pulp of the mushroom is white, fibrous, has a sour taste and a sharp, unpleasant odor. The poisonous comb umbrella mushroom is a typical representative of the northern zone with a temperate climate.
- Lepiota chestnut (chestnut umbrella) (lat. Lepiota castanea, Lepiota ignipes)- a poisonous mushroom with a cap 2-4 centimeters in diameter, having a reddish-brown tint. The shape of the cap is ovoid in young umbrellas and prostrate in adult mushrooms. With age, the smooth skin of the cap cracks into small chestnut-colored scales. The cylindrical leg of the chestnut umbrella is slightly expanded and pubescent at the base, the flesh of the mushroom is white, fragile, with an intense unpleasant odor. The flesh of the leg has a reddish-brown tint. The ring is narrow and white in color and disappears quite quickly. Thin and dense plates of the fungus are initially white, which turns yellow over time. The poisonous chestnut umbrella mushroom grows in temperate climates, is widespread in Europe, and is often found in Western and Eastern Siberia.
- Rough Lepiota (sharply scaly umbrella) (lat. Lepiota aspera, Agaricus asper, Lepiota acute squamosa)- inedible mushroom. The mushroom cap is fleshy, from 7 to 15 cm in diameter, yellowish-brown or brick-colored. In young specimens, it is fleecy-felt, egg-shaped, with age it becomes prostrate and covered with scales of a rusty hue. The leg, 7-12 cm high and 1 to 1.5 cm in diameter, has the shape of a cylinder, at the base there is a swollen tuber-shaped formation. The color of the leg is light yellow, with slightly noticeable stripes. The film ring is quite wide, white, with barely visible brown scales. The plates are frequent, white or yellowish in color. The pulp of the mushroom has a pronounced unpleasant odor, is sharp and bitter in taste. Inedible, sharp-scaled umbrella mushrooms grow in Europe, North America and the northern part of the African continent. They bear fruit from August to October.
Doubles and similar types of umbrella mushrooms
But special attention should be paid to doubles that are similar in many botanical parameters. First of all, the umbrella can be confused with an ordinary fly agaric because of the characteristic scales on the cap.
However, in the fly agaric they are formed from the coverings of old mushrooms, and over time they become weaker and disappear completely. In the umbrella mushroom, on the contrary, scales appear with age, but the central part remains darkish and smooth.
In addition, there are a number of umbrella mushrooms, which are described as not recommended for consumption due to their unpleasant taste or even dangerous properties:
- Acutesquamosis - purple hue and unpleasant odor;
- masteoidea - a small cap 8-10 cm, granular scales, snow-white plates;
- fleshy-reddish mushroom, about 2-6 cm in diameter.
- chlorophyllum lead-slag;
- chlorophyllum dark brown;
- panther fly agaric;
- smelly fly agaric;
Thus, it is better to collect mature and large mushrooms that have all the characteristic botanical characteristics. This is especially true for brown and reddish shades. Thanks to this, you can figure out how to distinguish the umbrella mushroom from its doubles. Edible variegated and blushing species stand out from other species.
Methods for preparing edible umbrellas
Young caps can be fried on a grill or breaded; sometimes the umbrella is used raw in salads and sandwiches. Usually hard legs, as a rule, are dried and ground into powder, which is a seasoning with a pronounced mushroom taste and smell. Instead of grinding the dried legs, you can cook them whole in soups. Older mushrooms with dense flesh can be used for pickling. Before cooking, the mushroom must be cleared of hard scales.
A large number of technologies are chosen for umbrellas:
- pickled;
- dried;
- salty;
- boiled.
Dishes from umbrella edible mushrooms:
- broths;
- sauces;
- second;
- salads;
- fillings for pancakes and pies.
Fried
The following components will be required:
- umbrella varieties - 1 kg;
- butter -50 g, vegetable oil - 100 g;
- chicken eggs – 3 pcs.;
- flour – 5 tablespoons;
- milk – 50 ml;
- salt and pepper are added to taste.
For frying, only the upper heads are taken, they are cleaned of surface scales, washed and cut into equal parts. Mushrooms are dipped into a beaten mixture of chicken eggs, fresh milk and high-quality flour. Fry, alternating different types of oils. Salt and black pepper are placed on both sides of the mushroom parts. It turns out that the cooking is similar to meat in batter. The hot surface of the frying pan and individual parts of the caps. Fry until golden brown.
For frying, only the upper heads are taken, they are cleaned of surface scales, washed and cut into equal parts. They take large hats, up to 40 cm in diameter. For one serving, 1 head is enough.
Dish components:
- colorful umbrellas – 700 g;
- chicken eggs - 2 pieces;
- onions – 2 pieces;
- flour - 3 tbsp. spoons;
- hard cheeses – 200 g;
- rast. oil – 100 ml.
For special taste sensations, herbs are added - spices, pepper and salt. Hats are cleaned and washed. The eggs are beaten together with the flour mixture, creating a homogeneous mixture that is salted, peppered and saturated with spices. The peculiarity of the technology is that the heads are not boiled in advance, but are immediately placed on the hot surface of the frying pan. Fry over low heat. The onion is chopped and placed in the finished dish, covered with grated cheese on top. The entire mass is covered with a lid and left to simmer until the cheese mass is completely melted. Green leaves of grass are beautifully placed in plates along with mushrooms.
Baked in the oven
You will need the following ingredients:
- mushroom caps - 8-10 pieces;
- chicken eggs – 3 pieces;
- breadcrumbs;
- hard cheese – 200 g.
Salt and garlic to taste. The dish is suitable as a complex side dish for potatoes or pasta. First, beat the eggs. Each piece of mushroom is dipped into the prepared mixture, then rolled in breadcrumbs. All pieces are placed on a baking sheet and placed in the oven. The almost finished dish is taken out and covered with mashed cheese, then baked again.
Benefits and harms
Speaking about the beneficial properties of the species considered, 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.
In addition to nutritional value, they have therapeutic properties: they are used to make extracts and infusions to treat rheumatism, gout, purulent wounds and even tumor formations.
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.
Cultivation of umbrella mushroom
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 stubborn desire to remain a wild mushroom, it is still possible to grow 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.
Growing umbrella mushroom in the garden
In case you don’t know, we are happy to enlighten you that mushrooms reproduce in two ways:
- 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.
- 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 plot. 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. In its suspended state, 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 in a personal plot will be more of a rare success 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.
As you can see, you don’t need to make any special efforts to grow mushrooms in the forest. Simply, while we are harvesting young umbrellas, we simultaneously prick old mushrooms onto the nearest branch. Cash costs are zero. Time spent - 5-10 seconds per cap. You will be surprised, but by doing this every year while picking mushrooms, you can significantly (several times) increase forest productivity.