Mushroom raincoat: edible or not, what does a false mushroom raincoat look like? Mushroom raincoat: medicinal properties and how to cook? What can I cook with a raincoat mushroom?

Mushroom Raincoat: useful information for beginner mushroom pickers.


  • Mushroom raincoat: edible or not, how does it look?
  • Mushroom raincoat false: how does it look, can I eat?
  • Video: False anodizer( Scleroderma aurantiacum) - description.
  • Mushroom Raincoat: Therapeutic Properties of
  • 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:

  • grandfather tobacco
  • wolf tobacco
  • gypsy powder
  • hanging
  • ferris apple
  • 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?

One of the species of fungi

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?

The main differences between

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.

Video: False anodizer( Scleroderma aurantiacum) - description.

Mushroom Raincoat: Therapeutic Properties

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:

  1. radionuclides
  2. heavy metals
  3. toxic fluoride and chlorine compounds
  4. 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:

  1. to lower the temperature
  2. the purpose of removing the inflammatory processes: with chronic tonsillitis, throat cones, with severe ailments in the kidneys
  3. to slow the growth of malignant tumors and the progression of leukemia
  4. to reduce the blood viscosity
  5. with high blood pressure, angina
  6. for the treatment of gastrointestinal diseases
  7. for strengthening immunity
  • Pharmacyproducts based on mushroom mycelium help with problems:
  1. in lymph nodes and sarcoidosis
  2. with endocrine processes: goiter, diabetes,violation of the adrenal glands
  3. 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


  1. Golovochi free from barbed skin, rinse
  2. Boil in salted water for 5-7 minutes
  3. Then rinse in a colander under a stream of cold water, let it drain slightly.
  4. Put on a hot frying pan, stand on medium heat untilas long as all the moisture is evaporated
  5. Add oil, add fire, fry with constant stirring
  6. Ready mushrooms are considered when they begin to crackle in a frying pan
  7. To the ready mushrooms add sliced ​​thin slicespotatoes, salt
  8. Fry until half ready, sprinkle with finely chopped onions.
  9. . Continue to prepare the dish until the potatoes are ready.
  10. . 5 minutes before the preparation, pour the sour cream, grate it with chopped dill, cover with a lid.
  11. . Turn off the cooker, stand under the lid for another 10 minutes.
Roast with mushrooms andpotatoes

Mushroom schnitzel


  • 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:

  1. Mushrooms are washed, cut into medium-thick plates
  2. Excessive moisture is soaked with paper towel
  3. Flour is sieved in a cup
  4. In the center, make a dimple in which we pour a little salt and break the egg, mix
  5. . The resulting mass is diluted with milk until the consistency of thick sour cream
  6. Mushroom plastersin dough, fry on both sides with hot vegetable oil
Golovach in batter

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:

  1. Raincoats are cleaned of barbed skin and forest debris, washed, cut into cubes
  2. Pour into the pot 1.5 liters.cold water, fall asleep mushrooms
  3. Boil 10-15 minutes, periodically remove the foam
  4. Peel the potatoes, shake them on equal cubes, fall asleep in the broth with mushrooms.
  5. Cook until half-ready of the potatoes.
  6. . Carrots and onions cut into small squares, passer in butter, putin soup
  7. Solim, cook until ready for potatoes
  8. Served with sour cream
Soup with flogger

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

Technological process:

  1. Mushrooms are washed, cut into slices
  2. Then evaporated in a hot frying pan until the juice is completely evaporated.
  3. Next, add 1 tbsp.oil, fall asleep finely chopped onions, lightly grind the
  4. Remove the frying pan from the plate, pour the cream into the mushrooms, mix the
  5. Transfer to the baking tray with the high beads onion and mushroom mass
  6. Make 5 holes in it, break into each egg
  7. Solim, sprinkle with grated cheese andparsley
  8. Bake for 10-15 minutes
Hungarian dish with gizzards

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:

  1. Vegetable head cut in half rings
  2. Raincoats are released from the upper skin, cut into pieces
  3. On the cow's butter, we first fry onion half rings, then add the mushrooms
  4. When the secreted mushroom juiceevaporated half, add a thin trickle of cream
  5. After boiling, add spices and salt, simmer on low heat for 15 minutes
  6. Before serving sprinkle with lemon juice, sprinkle with greens
Italian g

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?

1 version

  • 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:
  1. First set the temperature 50 ° C
  2. After 1-2 hoursraise the temperature to 70-80 ° C
  3. Then lower to 55 ° C, hold about 2 more hours
  4. 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.

Dried head

2 variant

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:

  1. Mushrooms are cleaned, sorted
  2. We pour marinade into the enameled pot, put the mushrooms, bring to the boil
  3. Cook stirring for 15-20 minutes
  4. When cooking, the mushrooms secrete the juice and everything is covered with liquid
  5. The foam is removed with a noise
  6. The finished mushrooms go down onbottom, the marinade becomes transparent
  7. Next, the mushrooms are laid tightly in jars, filled with sunflower oil
  8. Closed with plastic covers
Pickled raincoat

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?

  • May 21, 2018
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