What can I make from the mushroom of a raincoat: recipes for dishes
Video: Mushroom raisin with garlic
How much to cook a mushroom raincoat?
Mushroom Raincoat: How to Cook for the Winter?
Video: Drying Raincoats. Rules for quality processing.
Mushroom raincoat: why in the people called hare potatoes: interesting information
Video: Raincoats - delicacy mushrooms. Where grow and how to collect?
Raincoats are very interesting and useful mushrooms. As soon as they are not called among the people:
hare potato and many other
They are of different sizes: with a pe
a, with an apple and even the size of a huge pumpkin. The nutritional components of the pulp are not inferior to the white fungus in their virtues and are highly appreciated by connoisseurs. Just like the white mushrooms, after heat treatment or drying, they remain a beautiful white color. Their main advantage is the medicinal qualities - the mushroom's glue attached to the cut, soothes bleeding, disinfects and promotes its instant scarring.
Mushroom raincoat: edible or not, how does it look?
The most common types of edible raincoats to which this popular name may apply are:
Pear-shaped raincoat( Lycoperdon pyriforme). Has a small size about 5.5 cm in length and width. A young pear-shaped body is covered with a double shell, from which a small false leg with small veins of light mycelium departs. The outer layer is white, slightly covered with cracks, scales or thorns. In an adult fungus this layer cracked and exposed the inner gray-brown or yellowish sheath, covering spores that seep after ripening through the holes at the top of the fruit body.
Raincoat prickly( Lycoperdon perlatum). Painted with pronounced cone-shaped spines. The color is snow-white or cream-colored with a mesh pattern. Has a fragrant smell. Gleba is dense.
Langermannia giant( Langermannia gigantean). The huge size of the fungus reaches 8 kg of weight. Covered smooth, slightly flaky skin. As you mature, the color of the glebe changes from white to dirty green. The skin of mature mushrooms is similar to parchment paper. The flesh is crumbly, like a homemade cheese.
Head oblong( Calvatia excipuliformis ).Looks like an inflated bubble, tied underneath. Covered with inconspicuous thin and soft spines, which makes it almost smooth in appearance. Gleb( flesh), the mushroom just appeared, white, in the adult - dark-steel, sometimes almost black. The combination of a pronounced deficit of pseudopods and needles, which are not inherent in raincoats, but are characteristic of false losers, gives an occasion for not experienced mushroom pickers to confuse them with false individuals.
Mushroom raincoat false: how does it look, can I eat?
False scoop( Scleroderma citrinum) in Russia is considered inedible or poisonous. In the West, it is recognized only inedible, concretizing that in the manufacture of sausages they replace truffles. Despite the possibility of using a false-gazelle as a spicy seasoning for meat dishes, with the use of a large number of fungi, there is likely to be a health hazard.
This species is not difficult to distinguish from edible mushrooms. In young psevdozhidikov, in contrast to the original, the fruit body is smooth, has a whitish, whitish-gray or icteric color. Further, growing it gets divorces in the form of cracks, outgrowths or scales of dark-ocherous color. The ripe mushroom bursts, but spores do not pour out, but accumulate in the bowels of the cracked cavity.
Important: The main difference between a false-ghost and edible heads is expressed in the possession of a hard skin and lilac-brown shade of aging flesh, with a rich unpleasant odor.
Scleroderma citrinum often grow in groups. To exclude the falling of the false gazer into the basket of an inexperienced lover of mushroom hunting, it is necessary to cut the fungus and check its suitability for the presence of snow-white gleba and not for the appearance of the sharp spirit of rotten raw potatoes.
Treatment with mushroom spores finds its use in classical and home treatments. Mushroom gleba contains elements of calvacine, which are distinguished by antibacterial and anticancer signs.
Means made on the basis of fungal pulp are actively excreted from the body:
toxic fluoride and chlorine compounds
toxins, as a result of helminth infection or hepatitis, dysbacteriosis, severe inflammation of the kidneys
Compresses made from mushroom chaff are an excellent tool for therapy andanesthesia of deep cuts and malignant wounds that are a consequence of cancer
Infusions and broths from young puffers use:
to lower the temperature
the purpose of removing the inflammatory processes: with chronic tonsillitis, throat cones, with severe ailments in the kidneys
to slow the growth of malignant tumors and the progression of leukemia
to reduce the blood viscosity
with high blood pressure, angina
for the treatment of gastrointestinal diseases
for strengthening immunity
Pharmacyproducts based on mushroom mycelium help with problems:
in lymph nodes and sarcoidosis
with endocrine processes: goiter, diabetes,violation of the adrenal glands
with the respiratory system: a disease of tuberculosis, pneumonia, bronchial asthma
What can be cooked from the mushroom of the raincoat: recipes for dishes
Porridge with potatoes in sour cream sauce
Mushroom yield - 1 kg
Fresh potato tubers - 0.5kg
Onion - 1 head
Cream or sour cream - 250 g
Sunflower oil - 1/2 tbsp.
Young sprigs of dill greenery - 5-6 pieces.
Salt - to taste
Golovochi free from barbed skin, rinse
Boil in salted water for 5-7 minutes
Then rinse in a colander under a stream of cold water, let it drain slightly.
Put on a hot frying pan, stand on medium heat untilas long as all the moisture is evaporated
Add oil, add fire, fry with constant stirring
Ready mushrooms are considered when they begin to crackle in a frying pan
To the ready mushrooms add sliced thin slicespotatoes, salt
Fry until half ready, sprinkle with finely chopped onions.
. Continue to prepare the dish until the potatoes are ready.
. 5 minutes before the preparation, pour the sour cream, grate it with chopped dill, cover with a lid.
. Turn off the cooker, stand under the lid for another 10 minutes.
Giant head - 0,7 kg
Milk fat - 0,6 l
Flour - 90 g
Egg fresh - 1 piece.
Sunflower oil - 3 items of l.
Stages of preparation:
Mushrooms are washed, cut into medium-thick plates
Excessive moisture is soaked with paper towel
Flour is sieved in a cup
In the center, make a dimple in which we pour a little salt and break the egg, mix
. The resulting mass is diluted with milk until the consistency of thick sour cream
Mushroom plastersin dough, fry on both sides with hot vegetable oil
Mushroom soup with raincoats
Young flogging - 7 pcs.
Potatoes - 3 pcs.
Onion - 1 head
Small carrots - 1 pc.
Butter - 50 g
Bay leaf - 2 pcs.
Pepper black ground, salt - depending on the preferences
Cook like this:
Raincoats are cleaned of barbed skin and forest debris, washed, cut into cubes
Pour into the pot 1.5 liters.cold water, fall asleep mushrooms
Boil 10-15 minutes, periodically remove the foam
Peel the potatoes, shake them on equal cubes, fall asleep in the broth with mushrooms.
Cook until half-ready of the potatoes.
. Carrots and onions cut into small squares, passer in butter, putin soup
Solim, cook until ready for potatoes
Served with sour cream
Fried eggs with Hungarian raincoats
Green onions with small heads - 3 pcs.
Mushrooms - 0, 4 kg
Fresh eggs - 5 pcs.
Grated cheese - 90 g
Butter - 50 g
Cream - 1/2 tbsp.
Parsley, salt and ground sweet red pepper - to taste
Mushrooms are washed, cut into slices
Then evaporated in a hot frying pan until the juice is completely evaporated.
Next, add 1 tbsp.oil, fall asleep finely chopped onions, lightly grind the
Remove the frying pan from the plate, pour the cream into the mushrooms, mix the
Transfer to the baking tray with the high beads onion and mushroom mass
Make 5 holes in it, break into each egg
Solim, sprinkle with grated cheese andparsley
Bake for 10-15 minutes
Italian roast from raincoats
For preparation you will need:
Grandfather tobacco - 1 kg
Onion - 2 heads
Cream 15% - 1.5 tbsp.
Butter - 100 g
Salt, pepper - to taste
The main stages of the process:
Vegetable head cut in half rings
Raincoats are released from the upper skin, cut into pieces
On the cow's butter, we first fry onion half rings, then add the mushrooms
When the secreted mushroom juiceevaporated half, add a thin trickle of cream
After boiling, add spices and salt, simmer on low heat for 15 minutes
Before serving sprinkle with lemon juice, sprinkle with greens
Ribbon Delicatessen Video: Raincoat( Mushroom) Fried with Garlic
How Much Cooking Mushroom Raincoat?
Young harvest can be cooked without pre-boiling
Adult raincoats, before frying, boil for 6-7 minutes
When using mushrooms in cooked form, for full cook, cook for at least 15 minutes
Mushroom raincoat: how to cook for the winter?
Fresh mushroom crop is cleaned from litter
Without rinsing, cut across
We lay out on a baking sheet in one layer
Dry in the sun( in hot weather) or in a frying cabinet, as follows:
First set the temperature 50 ° C
After 1-2 hoursraise the temperature to 70-80 ° C
Then lower to 55 ° C, hold about 2 more hours
Do not forget to mix the billets periodically and take out dry mushrooms
Important: When white drops appear on the mushrooms( protein substances), the temperature is lowered,baking tray from the ovenAem. After lowering the temperature we send raincoats for further drying. Otherwise, the workpiece will assume a black, unsightly appearance.
Prepared in advance:
Raincoats - 1 kg
Salt - 1,5-2 st.l.
Vinegar 6% and water - 1/2 tbsp.
Sugar - 1 tsp.
Black pepper - 6 peas
Carnation - 2 stars
Bay leaf - 2 pcs.
We proceed to the procurement process:
Mushrooms are cleaned, sorted
We pour marinade into the enameled pot, put the mushrooms, bring to the boil
Cook stirring for 15-20 minutes
When cooking, the mushrooms secrete the juice and everything is covered with liquid
The foam is removed with a noise
The finished mushrooms go down onbottom, the marinade becomes transparent
Next, the mushrooms are laid tightly in jars, filled with sunflower oil
Closed with plastic covers
Video: Drying raincoats. Rules for quality processing.
Mushroom raincoat: why people call hare potatoes: interesting information
Most often I call it young mushrooms. When they appear above the ground, then in shape resemble a young potato.
So, based on the above, it becomes clear that there is a lot of benefit from the raincoat, and some mushroom pickers underestimate it in vain.
Video: Raincoats are delicate mushrooms. Where grow and how to collect?