How to cook umbrella mushrooms - original ideas for preparing meals for every day and for the winter

Beginners and seasoned lovers of quiet hunting will be interested to learn how to cook umbrella mushrooms. Those who have not heard about such an inhabitant of the forest will be interested in basic information about the appearance, properties, rules of preparation and processing of the product.

What does an umbrella mushroom look like?

Edible umbrella mushrooms fully justify their name. In the process of growth, forest gifts reveal their hats, previously adjacent to the legs, in the likeness of an umbrella. However, many mushroom pickers do not know the special signs that confirm the edibility of the fungus and distinguish it from the twins-dregs and undeservedly bypass the delicious mushrooms side.

1. Edible umbrellas smell nice at the point of breaking the cap, resembling a nut. The color does not change the place of cut in contact with air.
2. The leg of a non-poisonous fungus has a three-layered ring that frames it in the form of a skirt. Such an accessory can be easily moved up and down, whereas in inedible representatives it is firmly attached or completely absent.
3. An important criterion by which you can immediately find out a good umbrella mushroom is the size. Edible specimens in the open form reach 30 cm in height with a diameter of a cap of 40 cm, while identical outwardly toadstools have legs not more than 13 cm high and hats not wider than 14 cm in diameter.
4. The hats of umbrella mushrooms are covered with scales during growth, which are often concentrated around the edges. From above the hat is darker in color and smoother.
5. The most common types of umbrella mushrooms: white, mottled and blushing.

Mushrooms umbrellas - good and bad

Mushroom umbrellas, useful properties of which will be described further, can become not only delicious delicacy, but also a valuable product that can improve health.

1. In mushrooms a lot of fiber, protein, fat and carbohydrates. Low glycemic index of the product allows you to effectively use it in the diet menu when losing weight.
2. In the "umbrellas" contains 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, which have antitumor and antibacterial effects, a rejuvenating effect.
3. All the valuable elements in the complex contribute to the purification of blood vessels, lowering the level of cholesterol, strengthening the cardiovascular, nervous and endocrine system.
4. Do not recommend umbrella mushrooms for diseases of the gastrointestinal tract, liver and pancreas. It is contraindicated to give the product to children, to use it for pregnant women.

How to clean umbrella mushrooms?

The following information will help you understand how to handle umbrella mushrooms. Depending on the type of technology, preliminary training of forest dwellers may differ somewhat, but the basic moments remain unchanged.

1. In most varieties of umbrellas, the legs are not suitable for food because of excessive fiber and stiffness. Therefore, the first thing to do is to remove these parts by "twisting" them out of their hats. Do not hurry and throw away seemingly unnecessary product: it can be dried, grind in a coffee grinder and used as a mushroom seasoning.
2. Scale cap just rinses under running water, rubbing a little with hands.
3. "Shaggy" mushroom hats need to be scraped a little with a knife and only then washed.

How to cook umbrella mushrooms?

If as a result of quiet hunting your bowl is filled with umbrella mushrooms, recipes for cooking the product will help to apply them correctly and deliciously in cooking.

1. The fastest and fastest way to prepare mushrooms is to fry them in a frying pan with and without beets, with the addition of seasonings and spices or using a laconic set of salt and pepper.
2. Especially delicious and fragrant cooked hot dishes from mushroom umbrellas on the first. The broth acquires an incredible richness and aroma and is supplemented with valuable filler in the form of mushroom slicing.
3. Pre-cooked or fried umbrellas will be ideal filling for pizza , salad or other multi-component treats.
4. If you want to prepare for future use an umbrella mushroom, recipes for preserving the product, and recommendations for proper drying and freezing will help to fulfill the idea in the best possible way.

How to fry umbrella mushrooms?

Fried umbrella mushrooms taste like chicken fillet, they are nourishing and nutritious. Even without the addition of spices, the dish is self-sufficient and fragrant, and if you add it with garlic, chopped greens or sprinkle at the end of frying on top of grated cheese, will turn into a real culinary masterpiece.

Ingredients:

• umbrella mushrooms - 5-10 pieces;
• flour - 100 g;
• smalets or oil - 50 g;
• salt pepper.

Preparation

1. Hats are carefully rinsed, dried, dipped in flour mixed with salt and pepper, and spread into a smillet heated in a frying pan.
2. Fry mushrooms for 5-7 minutes on each side or to the desired degree of browning.

How to cook umbrella mushrooms in batter?

The following recipe on how to properly prepare umbrella mushrooms in batter. With a similar frying of whole or cut hats, they stay juicy inside, gaining a ruddy appetizing crust from the outside. If desired, finely chopped fresh dill, parsley, dried garlic or other additives to taste can be added to the claret.

Ingredients:

• umbrella mushrooms - 5-10 pieces;
• egg - 2 pieces;
• flour - 150 g;
• breadcrumbs - 100 g;
• oil - 50 g;

• salt pepper.

Preparation

1. After the mushroom caps are prepared, they make a clay for umbrella mushrooms. Whisk the egg with salt and pepper, adding a couple of spoons of flour.
2. Hats are dipped in flour, then in egg mixture, then breaded in breadcrumbs.
3. Immediately put the umbrellas in the preheated oil, browned from two sides.

Soup from umbrella mushrooms - recipe

Fragrant and rich will be soup of mushroom umbrellas. The proposed basic recipe can be used as a basis for making other versions of hot, adding to it any croup, other vegetables. It is tasty at serving to add a dish of sour cream and sprinkle with fresh chopped greens of dill or parsley.

Ingredients:

• mushrooms umbrellas - 500 g;
• water - 2 l;
• potatoes - 4 pcs .;
• onions and carrots - 4 pcs .;
• oil - 50 g;
• laurel, pea pepper - to taste;
• salt pepper.

Preparation

1. Slice the hats, pawn in a container of water and cook for 20 minutes.
2. Add the potatoes, and after 10 minutes, introduce the onion from the onions and carrots, made in oil in a frying pan.
3. Season hot to taste, warm with a slight boil for 5 minutes.

How to cook umbrella mushrooms with egg?

Especially tasty mushrooms umbrellas, fried with onions and eggs. The dish is prepared in a pan or in a saucepan in the form of a multicomponent omelet . A more delicious treat is obtained if you mix a little sour cream or mayonnaise in the beaten egg mass, and sprinkle the dish with cheese and pour oil before serving.

Ingredients:

• umbrella mushrooms - 5 pcs .;
• onion - 1 piece;
• egg - 3 pieces;
• sour cream - 30 g;
• cheese, greens - to taste;
• oil - 50 g;
• salt pepper.

Preparation

1. Slice prepared umbrellas and fry with onion half rings 10 minutes.
2. Pour the contents of the frying pan with egg, whipped with salt, pepper and sour cream.
3. Cover the container with a lid and stand until the omelet is ready.

How to prepare umbrella mushrooms for the winter?

It is known that any fresh mushrooms do not tolerate long-term storage in untreated form and require application within 24 hours. If mushroom pickers can cope with popular kinds of gifts of wood, how to store umbrella mushrooms know units. Simple recommendations will help improve qualification in this matter and replenish stocks with the necessary preparations.

1. Mushroom umbrellas can be dried, frozen, used to create all kinds of blanks.
2. The product is tasty in marinated form or in the form of caviar prepared from it.
3. The dried hats are used for food after soaking, and the legs are ground into a powder and used as a flavoring aid.
4. Frozen product add soups, second courses, snacks.

How to dry umbrella mushrooms in the oven?

It is easy and simple to dry the 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, tissue bags, protecting against odors and moisture.

1. Mushrooms, if necessary, are rinsed, dried and, if possible, slightly wilted in the sun.
2. Lay out umbrellas on a baking sheet or grate with parchment, send to a heated to 50 degrees oven.
3. When drying in a gas oven or device without a fan, keep the door slightly ajar.
4. The drying time will depend on the size of the mushroom specimens, the possibilities of the oven and is determined individually.

How to salt mushroom umbrellas?

Fans of mushroom pickles will be interested to learn how to prepare umbrella mushrooms for the winter by pickling. Big hats need to be cut beforehand into parts, small ones left intact. For such a preparation, the young specimens that have not yet unfolded are suitable, as well as mature individuals, which necessarily relieve the legs.

Ingredients:

• umbrella mushrooms - 2 kg;
• water - 12 glasses;
• salt - 150 g;
• citric acid - 10 g;
• sugar - 20 g;
• fragrant pepper - 2 tsp.
• cinnamon, cloves - 2 pinches each;
• vinegar 6% - 5 tbsp. spoons.

Preparation

1. Umbrellas are prepared properly.
2. From 2 liters of water, 100 salt and 4 g of citric acid, boil the brine and boil the mushrooms in it until they are lowered to the bottom.
3. Drain the mushroom mass into a colander, allow it to drain and spread over the jars.
4. From the remaining water, salt, sugar and spices, marinade is cooked, and after it boils, vinegar is poured.
5. Fill the resulting liquid with fungi in cans.
6. Sterilize marinated mushrooms umbrellas for 40 minutes, cap.

Caviar of umbrella mushrooms for the winter

Spicy roe from umbrella mushrooms will surprise with the richness of taste and will be an excellent addition to a slice of fresh bread. If desired, the composition of snacks can be supplemented with salted vegetables: onions and carrots, and for a special flavor add a little squeezed garlic at the end of cooking.

Ingredients:

• umbrella mushrooms - 2 kg;
• mustard - 2 tbsp. spoons;
• vegetable oil - 150 ml;
• salt - to taste;
• sugar - 40 g;
• ground black pepper - 1 teaspoon;
• vinegar - 8 tbsp. spoons.

Preparation

1. Prepared mushroom hats are boiled in salted water for 20 minutes.
2. Throw the mushroom mass onto a sieve, allow to drain and twist in a meat grinder.
3. Season the caviar with mustard, salt, pepper, sugar and vinegar, stew for 5-10 minutes and lay them on cans.
4. The blank is sterilized for 40 minutes, capped.

How to freeze umbrella mushrooms?

The following recommendations will help to understand how to freeze umbrella mushrooms. In the presence of free space in the freezer, such a stock of the product for future use is the optimal solution.

1. Fresh mushroom hats rinse under running water, rinsing off the contaminants, draining off and necessarily dry until the droplets evaporate completely.
2. Lay out the mushrooms in the chamber in one layer, freeze, then fold in sealed bags, ideally vacuum ones.
3. There are also versions of batch freezing already cooked until ready for mushrooms, which are pre-cut into slices of the desired size.