Umbrella mushrooms for the winter: preparation, shelf life, recipes for preparing preparations

The variegated umbrella mushroom is an edible relative of the well-known champignons. Therefore, you can prepare a wide variety of dishes from them. The calorie content of a fresh umbrella is 22 kcal for every 100 g.

When collecting these mushrooms, they should not be confused with the poisonous pink umbrella. The inedible species can be distinguished by its characteristic pink flesh, which, when pressed, acquires an even brighter color. Also, the edible umbrella has a characteristic nutty aroma, and its cut never darkens in the air.

Features of culinary processing

The mushroom is used for frying, stewing, pickling, preparing spices and cosmetic powders.
Only mushroom caps are eaten. The stems of umbrellas are hard and fibrous, making them very difficult to bite and chew. The caps should be handled with care; they break easily and lose their attractive culinary appearance. The fact is that whole caps are suitable for most dishes.

The fragility disappears during heat treatment.

There is no need to soak umbrellas. In addition, they absorb water very well, so the washing process must occur quickly, otherwise the cap will swell with water and fall apart.

The legs are easily removed by twisting. Don’t rush to throw them away; they will come in handy, for example, for making cosmetic powders and aromatic spices.

Umbrellas need to be treated no later than 3-4 hours after collection, as they quickly begin to deteriorate. Mushrooms infected with worms should be thrown away: they are bitter and can spoil the taste of the entire dish with their bitterness.

The cap of an adult mushroom can be eaten raw, after scraping off the plates and adhering debris with a knife. It is interesting that the caps of young mushrooms, if placed in a cold, dark place, do not deteriorate, but continue to grow and open within 24 hours.

Recipes for dishes from mushrooms: what can be prepared from mushrooms

Benefits of mushroom

Beauty and slimness

For those who are used to keeping track of their shape, you can include this low-calorie product in your diet. Regular consumption of the pulp helps remove toxins, stimulates digestion and perfectly satisfies hunger pangs.

Health

Those who love mushroom dishes and use umbrella mushroom as an ingredient can fully experience positive changes in their well-being. First of all, the components in its composition cope with the activity of viruses and bacteria, and also have a rejuvenating effect on cells. The body is saturated with protein, which allows you to improve muscles.

The components contained in the pulp of mushrooms allow you to strengthen and cleanse blood vessels, remove harmful cholesterol and reduce the risk of cardiovascular diseases. Regular use of umbrellas is an excellent preventive measure against cancer.

Umbrellas also improve the functioning of the nervous system and activate brain activity, which helps normalize blood circulation, improve blood composition and reduce sugar. Not every mushroom can boast that it can be eaten raw.

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In this way, you can get the maximum of useful vitamins, which is extremely important for the prevention of various diseases.

How to cook umbrella mushroom

When collecting these mushrooms, they should not be confused with the poisonous pink umbrella. The inedible species can be distinguished by its characteristic pink flesh, which, when pressed, acquires an even brighter color.

Also, the edible umbrella has a characteristic nutty aroma, and its cut never darkens in the air.

Mushroom umbrella in batter “like a chop” - step-by-step photo recipe

The taste of the umbrella mushroom is reminiscent of champignon, to which it belongs. And the large size of the hat (only they are used) allows you to prepare lunch from a pair of umbrellas.

The hat, of course, is not worth beating, but the name “Chops” was assigned to this dish due to the similarity in appearance, some taste qualities and the cooking process itself.

Cooking time: 20 minutes

Mushrooms: 200 g
Water: 100 ml
Eggs: 2 pcs.
Flour: 5 tbsp. l.
Salt: to taste

Wipe off the dark plates from the top of the caps with a wet sponge.
Immerse the caps, cut into sectors, in boiling water for a couple of minutes.
Strain them through a colander. Then the process of preparing the chops begins.
Whisk the batter. Add salt.
Salt the umbrella as well, and then dip each section of it in the batter.
Place the pieces into the heated oil.
When the bottom is browned, brown the other side as well.

Place the finished mushroom chops on a plate. Their juicy, sweetish-meaty taste and golden-brown batter just begs to be put under a knife and fork! With a neutral side dish of mashed potatoes, these mushroom relatives are simply amazing!

How to fry a mushroom umbrella

According to experts, fried umbrellas taste very much like chicken meat. The main thing is to cook them correctly. The cooking process itself consists of the following steps:

The caps are separated from the legs.
They are not suitable for frying as they become tough and fibrous. Once dried and ground to a powder, they can be used to flavor broths.
The surface of the caps is cleaned of scales and washed under running water.
After drying, cut into 3-4 parts and roll in a mixture of flour and salt.
Fry in butter or vegetable oil.

Frying time should be no more than 5-7 minutes or until lightly browned. If you overcook the mushrooms in a frying pan, they become tough and dry.

Option with onions and eggs

There are other recipes for fried umbrellas. For example, with onions and eggs. To prepare you will need the following:

fresh medium-sized mushrooms - 5 pcs.;
1 medium sized onion;
eggs - 3 pcs.;
sour cream - 3 tbsp. l.;
greens to taste;
frying oil;
salt and spices to taste.

Preparation:

Fry the chopped umbrellas and onions until lightly browned.
Pour a mixture of eggs, sour cream, salt and spices on top.
Cover the pan with a lid and let sit until the eggs are ready.

If desired, the recipe for fried umbrellas with onions and eggs can be supplemented with cheese. To do this, grate it on a coarse grater and sprinkle on top a few minutes before it is ready.

How to marinate

Those who love prepared ingredients may like pickled umbrellas. To prepare them you will need the following:

2 kg of peeled mushrooms;
2.5 l of water;
6 tbsp. l. salt;
10 g citric acid;
2 tbsp. l. Sahara;
cloves, cinnamon and pepper to taste;
5 tbsp. l. 6% acetic acid.

Step by step process:

The mushrooms are sorted and washed to remove sand and other contaminants.
Boil in lightly salted water until they sink to the bottom.
The boiled umbrellas are placed in a colander and allowed to drain.
A marinade is prepared from the ingredients described above.
After boiling, add mushrooms to the marinade and pour into vinegar.
Boil for 10 minutes.
Packaged in sterilized jars and sealed.

Tips and tricks

In order for dishes and preparations made from umbrellas to be truly amazing, you must follow the following recommendations:

Freshly picked mushrooms are considered the most delicious.
Therefore, they should be cooked or processed immediately after collection or purchase.
Among connoisseurs of mushroom dishes, umbrellas that have not yet opened are considered the most delicious. They are especially tasty when fried.
These mushrooms should not be soaked in water.
Having absorbed moisture, they will become unsuitable for frying.

Umbrellas are tasty, widespread mushrooms. When prepared correctly, they make very satisfying and appetizing dishes. Gourmets even grill it along with vegetables and meat. They can also be used for winter preservation, drying and freezing.

Author of the article – LadyElena

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LadyElena is our team

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Cooking instructions

Wipe off the dark plates from the top of the caps with a wet sponge.

Immerse the caps, cut into sectors, in boiling water for a couple of minutes.

Dilute the eggs with water.

Whisk the batter. Add salt.

Salt the umbrella as well, and then dip each section of it in the batter.

Place the pieces into the heated oil.

When the bottom is browned, brown the other side as well.

Simple recipes for dishes with mushrooms

Experienced chefs advise preparing dishes with mushrooms in small quantities so that you can eat everything at once, since storing them for a long time is undesirable.

Chicken rolls with mushrooms

This simple recipe requires products such as chicken fillet (1 kg), a couple of onions, mushrooms (200 g), sour cream (300 ml), tomato paste (1 tbsp), any vegetable oil, salt, and ground red pepper.

Chop the onion and mushrooms, fry them in sunflower oil.
Wash the fillet and cut it into portions. Beat with a hammer, add salt and pepper, grease with vegetable oil on both sides.
Place some mushrooms and onions on the edge of the chopped meat and carefully roll into a roll.
Tie each of them with thread.
Fry the rolls in a frying pan until they turn golden.
Place on a plate, remove threads.
To prepare the sauce, mix sour cream, tomato paste and salt. Mix well.
Put a little sauce in a saucepan and place the toasted rolls in it.
Pour the rest of the sauce on top, simmer for 20 minutes, turning down the heat.

Salad of fried mushrooms and crab sticks

This recipe uses only four types of products - mushrooms, crab sticks, onions and carrots. You will need one piece of vegetables, 200 grams of other ingredients.

Peel the carrots and boil until tender.
Chop the mushrooms and fry in a frying pan.
Cut the onion into half rings and fry separately from the mushrooms.
Cut crab sticks into cubes. Fry separately too.
Grind the boiled carrots on a coarse grater and mix with the fried foods.
Add salt. Salad ready!

Potatoes with mushrooms in pots

To prepare this dish, you need to have 1 kg of potatoes, 100 grams of dried mushrooms, onions, sour cream, vegetable oil, herbs, salt, ground pepper and a little garlic.

Soak the mushrooms in water for a couple of hours.
Put on fire and boil. Rinse after cooking.
Finely chop the onion, fry in oil until golden brown.
Cut the mushrooms into pieces, add them to the onion and fry them too.
Peel the potatoes, cut into cubes.
Mix the potatoes, mushrooms and onions well.
Place in pots and add water until the liquid almost completely covers the potatoes.
Place a tablespoon of sour cream, chopped garlic, salt and pepper on top of each pot.
Cover the containers with lids and place in the oven. Bake for 40-60 minutes.

All about how to fry mushrooms

The first mushrooms appear in the forest at the beginning of summer, but their most abundant collection usually begins closer to autumn. Having returned from the forest with the first of all collected aromatic, delicious mushrooms, we think about how and what to fry; after all, fried mushrooms are very, very tasty. In this article we will discuss the subtleties, features and all the nuances of cooking mushrooms.

The height of the mushroom season in terms of the number and variety of mushrooms is the end of August, this is the favorite time of avid mushroom pickers. Porcini mushrooms, champignons, boletuses, aspens, boletuses, champignons, chanterelles, boletus mushrooms, russula, morels are the most common mushrooms that mushroom pickers bring from the forest, namely we ate them most often. All these mushrooms can be fried, but each type (mushrooms belong to more than one category) has its own cooking characteristics, therefore, for example, lamellar mushrooms (volonushki, champignons, russula, champignons) need to be soaked and boiled before frying.

Mushrooms are very nutritious, they are called “vegetable, forest meat”, they replace meat for vegetarians due to their large amount of protein. Any mushrooms contain a lot of minerals, vitamins A, B, C, D and PP - they are very useful, but due to their high chitin content is poorly absorbed, so it is not recommended to eat frequently for anyone who has problems with the gastrointestinal tract, pancreas and liver; children under 8 years old should not eat mushrooms.

Features of frying mushrooms

It is very important to prepare the mushrooms before frying. Some cook fried mushrooms right away, others soak and boil them before baking, and they can do this and that, but it depends on the type. As mentioned above, all lamellar mushrooms (among them volushki, champignons, russula, chanterelles, champignons ) before frying, it is necessary to soak and boil, otherwise there is a risk of poisoning, and mushroom poisoning is very dangerous

Of course, store-bought mushrooms can be fried immediately, since champignons and russula are less dangerous, but, for example, you can fry only after boiling 2-3 pieces in water

We will not consider preparing mushrooms for frying in detail, because this is a separate issue that deserves attention and careful study; we also focus on culinary issues - on what and how best to fry mushrooms

Only when frying can you mix different types of mushrooms. You can fry mushrooms in flour, use double dough (flour, then beaten egg and breadcrumbs), or you can fry mushrooms without breading. Fried mushrooms in sour cream turn out very tasty; in general, there are a lot of options, so it’s better to consider frying using specific examples.

Recipe for mushrooms fried in oil

You will need: mushrooms (champignons, porcini or mushrooms) 500g, 3-4 tablespoons of flour, 2 tablespoons of vegetable oil, parsley or dill, salt.

How to fry mushrooms in oil. Peel the mushrooms, wash and pour boiling water over them, place on a towel and dry, cut into large strips, add salt, in a frying pan with hot oil and fry until the liquid evaporates, then sprinkle the mushrooms with flour and fry until cooked for a total of about 45-50 minutes. Serve hot, sprinkled with herbs.

Recipe for mushrooms sautéed with lemon juice

You will need: 6 mushrooms 3 cloves of garlic, 1 onion, 1 tablespoon of butter? lemon juice.

How to fry mushrooms in lemon juice. Peel the mushrooms, wash them, pour boiling water over them, dry them and cut them into large strips. Finely chop the onion and garlic and fry in butter, add the mushrooms, sprinkle them with lemon juice, cook over high heat until tender, add salt, about 40-50 minutes in total and serve hot, sprinkled with herbs.

Tobacco mushroom recipe

You will need: 600g of mushrooms (champignons, boletus, butter, porcini), 200g of sour cream, 1 clove of garlic,? spoons 3 tablespoons vegetable oil flour, ground pepper.

How to cook tobacco mushrooms. Only use a cap without stems. Peel them, wash them, rub them with salt on both sides, lard, garlic, pepper and flour. Place the mushrooms in a frying pan with hot oil, cover with a lid, pin on the load, and fry until golden brown on both sides. When serving, pour sour cream or any suitable sauce over the mushrooms.

Recipe for mushrooms fried in creamy sauce with wine

You will need: 500 g of porcini mushrooms, 100 g of cheese, 50 ml semi-dry white wine, 1 glass of sour cream, 2 tablespoons of butter? tsp ground black and red pepper, salt.

How to fry mushrooms with sour cream. Chop the mushrooms finely, place the mushrooms in a frying pan with melted butter and fry for 5 minutes, pour in wine, cook for 2 minutes over high heat, then reduce the heat, add salt and pepper, stir, pour in the cream, add grated cheese, and heat the mushrooms to a thick liquid.

Mushrooms make an excellent stir-fry.

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Or close some applications by swiping them aside or pressing the cross.

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Description: I went to work early, I wanted to take a walk, breathe in the fresh morning air. Silence. I walk and look around, suddenly I see something interesting. Sometimes a fox runs by or hares. Birds sing in different voices. I wanted to pick some flowers in a vase and I saw an umbrella flaunting on a hillock. I wonder when it grew here and no one tore it down. I wanted to pick it up right away, but I didn’t want to carry it to work... I’m leaving work and wondering whether the umbrella is waiting for me or not. Oooh, he's handsome and he's even grown up. This umbrella is rare... That same day we went to the forest with the dogs. I just came in and saw my umbrella standing there. I put both in the refrigerator. The next day we went into the forest again and found four more umbrellas... I didn’t invent anything, but cooked them in batter with garlic and cheese... Don’t be afraid to eat an umbrella, if you see it, cut it off and try it. Those who don’t know what they’re eating won’t know if it’s meat or fish...

How to cook young umbrella mushrooms: recipe with photos

We offer a recipe with a photo showing how to cook umbrella mushrooms baked in the oven. This option will help you make an interesting and original dish from young fruiting bodies.

Umbrellas (hats) - 8-10 pcs.;
Eggs - 3 pcs.;
Salt;
Cheese - 200 g;
Garlic - 3 cloves;
Breadcrumbs.

How to cook young umbrellas that are baked in an egg mixture and breadcrumbs? Note that the dish is made for 5 servings and served with mashed potatoes or pasta.

Peel the mushroom caps, rinse under the tap and cut into pieces if they are large.

Break the eggs into a bowl, beat a little with a whisk, add salt and add the crushed garlic cloves through the garlic.

Dip the cap pieces into the mixture and then immediately roll in breadcrumbs.

Line a baking tray with parchment paper, place the caps on it and place in a preheated oven.

Bake at 180°C for 15 minutes.

Remove the baking sheet from the oven, sprinkle the umbrellas with grated cheese and bake again.

This time bake until the cheese melts.

Remove from the oven and serve hot.

Recipe for umbrella mushrooms in garlic batter

The following recipe will appeal to lovers of savory snacks. Prepare this dish for your holiday table - your guests will be delighted!

Cooking time:

20 minutes

Number of servings:

Energy value

calorie content – 104 kcal;
proteins – 5 g;
fats – 7 g;
carbohydrates – 7 g.

Ingredients

umbrellas – 10 pcs.;
eggs – 3 pcs.;
flour – 5 tbsp. l.;
water – 50 ml;
garlic - 5 cloves;
salt - to taste;
a mixture of ground peppers - to taste.

Step-by-step preparation

Clean the mushrooms from debris, wash and dry. Separate the hats from the legs; they are not needed. Leave small caps whole, but cut large ones into 4 pieces.
Let's start preparing the batter. Mix the eggs with flour, add 50 ml of water and beat a little with a whisk. If you don’t have a whisk or mixer at hand, you can beat it with a fork.
Add salt, pepper, chopped garlic to the resulting mass and beat the batter again until smooth.
Dip the mushroom caps into the prepared batter a couple of times so that the product is better saturated with it, and place on a baking sheet lined with parchment.
Bake the mushrooms for 10-15 minutes.

The garlic umbrellas are ready, ready to serve! Decorate the mushrooms baked in batter with sprigs of dill or parsley.

Answers to common questions

How long should honey mushrooms be cooked before frying? Before you start frying the product, it is recommended to boil it in salted water for 20 minutes. 5 minutes after cooking, you need to replace the water with clean water and boil for another 15 minutes. However, it is worth remembering that fresh honey mushrooms are immersed exclusively in boiling water before frying.

Do I need to soak mushrooms before cooking? There is no need for soaking as such, but such manipulation allows you to get rid of hard-to-reach debris. In addition, short-term soaking does not affect the taste of the product in any way.

How to cook frozen mushrooms? Frozen honey mushrooms are placed in a container and filled with cold water so that it slightly covers the product. After this, salt is added to the water (1 tbsp. l/kg) and stirred carefully. It is recommended to cook the mushrooms for 10 minutes after boiling, being sure to remove any foam that appears.

Is it necessary to cook mushrooms before freezing? It is not necessary to cook mushrooms before freezing. Many housewives prefer to boil them before freezing for their safety, since repeated heat treatment makes the product better digestible.

How many minutes to fry mushrooms in a frying pan? As a rule, early boiled honey mushrooms must be fried over medium heat for 10 minutes. This time is enough for the liquid to completely evaporate and a blush to appear on the product.

Honey mushrooms are aromatic mushrooms that will become a delicious decoration for any table. You can use them to make soups, salads, casseroles and other healthy dishes.

Mushrooms can be rolled up with iron lids, the main thing is to choose them correctly

If the housewife nevertheless decides to roll up the pickled mushrooms with an iron lid, then, first of all, you should pay attention to their quality. They must be intact, without any damage. In addition, each cover must have a special inert, scratch-free coating on the inside.

It is better to avoid curved lids on which remaining varnish is visible.

In addition, each cover must have a special inert, scratch-free coating on the inside. It is better to avoid curved lids on which remaining varnish is visible.

Before closing the mushrooms with an iron lid, you need to check how tightly they fit into the jar. To find out, just pour water into a jar, roll up the lid and turn it over. If no bubbles are visible and the lid remains dry, then they can be safely used. But, it is worth remembering that metal can oxidize when exposed to acid, so you need to pour the marinade over the mushrooms so that it does not touch the lid. The jars themselves should only be stored in an upright position.

To prevent corrosion from damaging the iron lid, you can pour a little sunflower oil into the marinade. It will rise to the top and serve as a lubricant for the lid. The top of the lid can be wrapped in a plastic bag and safely placed in the basement. This way the lids will remain safe and sound, and there is no need to think about any botulism.

How to cook umbrella mushroom

Also, the edible umbrella has a characteristic nutty aroma, and its cut never darkens in the air.

Mushroom umbrella in batter “like a chop” - step-by-step photo recipe

The taste of the umbrella mushroom is reminiscent of champignon, to which it belongs. And the large size of the hat (only they are used) allows you to prepare lunch from a pair of umbrellas.

The hat, of course, is not worth beating, but the name “Chops” was assigned to this dish due to the similarity in appearance, some taste qualities and the cooking process itself.

Cooking time: 20 minutes

Mushrooms: 200 g
Water: 100 ml
Eggs: 2 pcs.
Flour: 5 tbsp. l.
Salt: to taste

Wipe off the dark plates from the top of the caps with a wet sponge.
Immerse the caps, cut into sectors, in boiling water for a couple of minutes.
Strain them through a colander. Then the process of preparing the chops begins.
Whisk the batter. Add salt.
Salt the umbrella as well, and then dip each section of it in the batter.
Place the pieces into the heated oil.
When the bottom is browned, brown the other side as well.

How to fry a mushroom umbrella

According to experts, fried umbrellas taste very much like chicken meat. The main thing is to cook them correctly. The cooking process itself consists of the following steps:

The caps are separated from the legs.
They are not suitable for frying as they become tough and fibrous. Once dried and ground to a powder, they can be used to flavor broths.
The surface of the caps is cleaned of scales and washed under running water.
After drying, cut into 3-4 parts and roll in a mixture of flour and salt.
Fry in butter or vegetable oil.

Frying time should be no more than 5-7 minutes or until lightly browned. If you overcook the mushrooms in a frying pan, they become tough and dry.

Option with onions and eggs

There are other recipes for fried umbrellas. For example, with onions and eggs. To prepare you will need the following:

fresh medium-sized mushrooms - 5 pcs.;
1 medium sized onion;
eggs - 3 pcs.;
sour cream - 3 tbsp. l.;
greens to taste;
frying oil;
salt and spices to taste.

Preparation:

Fry the chopped umbrellas and onions until lightly browned.
Pour a mixture of eggs, sour cream, salt and spices on top.
Cover the pan with a lid and let sit until the eggs are ready.

If desired, the recipe for fried umbrellas with onions and eggs can be supplemented with cheese. To do this, grate it on a coarse grater and sprinkle on top a few minutes before it is ready.

How to marinate

Those who love prepared ingredients may like pickled umbrellas. To prepare them you will need the following:

2 kg of peeled mushrooms;
2.5 l of water;
6 tbsp. l. salt;
10 g citric acid;
2 tbsp. l. Sahara;
cloves, cinnamon and pepper to taste;
5 tbsp. l. 6% acetic acid.

Step by step process:

The mushrooms are sorted and washed to remove sand and other contaminants.
Boil in lightly salted water until they sink to the bottom.
The boiled umbrellas are placed in a colander and allowed to drain.
A marinade is prepared from the ingredients described above.
After boiling, add mushrooms to the marinade and pour into vinegar.
Boil for 10 minutes.
Packaged in sterilized jars and sealed.

Tips and tricks

In order for dishes and preparations made from umbrellas to be truly amazing, you must follow the following recommendations:

Freshly picked mushrooms are considered the most delicious.
Therefore, they should be cooked or processed immediately after collection or purchase.
Among connoisseurs of mushroom dishes, umbrellas that have not yet opened are considered the most delicious. They are especially tasty when fried.
These mushrooms should not be soaked in water.
Having absorbed moisture, they will become unsuitable for frying.

Author of the article – LadyElena

Let's get acquainted!

LadyElena is our team

We look forward to your comments and ratings - this is very important to us!

Option with onions and eggs

There are other recipes for fried umbrellas. For example, with onions and eggs. To prepare you will need the following:

fresh medium-sized mushrooms - 5 pcs.;
1 medium sized onion;
eggs - 3 pcs.;
sour cream - 3 tbsp. l.;
greens to taste;
frying oil;
salt and spices to taste.

Preparation:

Fry the chopped umbrellas and onions until lightly browned.
Pour a mixture of eggs, sour cream, salt and spices on top.
Cover the pan with a lid and let sit until the eggs are ready.

If desired, the recipe for fried umbrellas with onions and eggs can be supplemented with cheese. To do this, grate it on a coarse grater and sprinkle on top a few minutes before it is ready.

What can you cook from umbrella mushrooms?

An excellent delicious mushroom, especially the caps. We like the simplest option - cut the caps into approximately equal large pieces, boil for 5 minutes in heavily salted water, dry and fry (you can add onions). A bit like chicken.
From umbrella mushrooms, I would advise you to prepare a familiar, but at the same time very tasty dish: fried mushrooms with onions and vegetables. Just boil the mushrooms first, and then chop the bell peppers, carrots, onions and mix with the mushrooms in a frying pan.
Lightly scrape the umbrella caps (remove the rough surface), scald with boiling water and wash. Dip in flour and egg, add salt and fry. Moreover, if you fry it in sunflower oil, you get the taste of fish, and if you fry it in pork fat, you get the taste of a pork chop.
Mom fries them like fish in flour with eggs. And you get a really fishy taste with a hint of chicken. Just add some more seasoning. Mmm-mm, I love these mushrooms. They end up being a little chewy. And most importantly, they look like toadstools, which is why no one collects them from us and there is no need to go far into the forest.
I heard a story about how one experienced mushroom picker simply fried them. His mushroom was big and he fried it like a pancake, on both sides. Yes, they say that it is a delicacy, but not everyone dares to try it, and they say that it does not look very beautiful)
Umbrella mushrooms repel some people with their appearance, some even think that it is a type of fly agaric. But in fact, these mushrooms are very tasty, but you should remember that it is better to collect young specimens. Mushrooms can be used in the same way as mushrooms, that is, you can fry them together with onions, but it’s better to boil them for about 10 minutes first.
I heard that these mushrooms are also called quot;chickenquot; because of the taste, reminiscent of chicken. This year I collected these umbrellas and cooked them in the simplest way. Wash them well and clean them. Then boiled it in slightly salted water. Next, I fried it until the edges were golden. It turned out quite tasty and satisfying. I served them with fried potatoes... Mmm.. Tasty, delicious
The best option, indeed, is to boil it a little and fry it. But many fans fry without boiling, in which case umbrella mushrooms quite clearly resemble fish in taste, only with this method of cooking they strongly absorb oil. Indeed, a very tasty mushroom, a real delicacy.
I have only seen these mushrooms once. Then we just washed them thoroughly and cut off everything unnecessary and simply put them in the soup. In regular noodle soup. It turned out well, although the mushrooms in the soup turned out a little soft, it looks like we overcooked them.

Tips and tricks

In order for dishes and preparations made from umbrellas to be truly amazing, you must follow the following recommendations:

Freshly picked mushrooms are considered the most delicious. Therefore, they should be cooked or processed immediately after collection or purchase.
Among connoisseurs of mushroom dishes, umbrellas that have not yet opened are considered the most delicious. They are especially tasty when fried.
These mushrooms should not be soaked in water. Having absorbed moisture, they will become unsuitable for frying.

Source

How to cook an umbrella mushroom: processing, whether it needs to be cooked, step-by-step recipes with photos

Umbrellas are not very popular among lovers of quiet hunting, since many do not know about their high taste. In addition, the harvested crop has a surprisingly pleasant aroma.

After initial processing, it is important to figure out how to properly prepare the umbrella mushroom in order to enjoy its impeccable taste.

Umbrellas are collected from July to September

In flour

The recipe with photo will tell you how to cook umbrella mushrooms correctly so that they turn out juicy and tender. If you use butter, the finished dish will have a pleasant taste.

Required ingredients:

umbrella mushrooms – 10 fruits;
pepper;
flour – 120 g;
salt;
oil – 50 ml.

How to cook:

Remove the stems and rinse the caps thoroughly. Dry. To speed up the process, you can blot with napkins.
Add salt and pepper to the flour. Dip the prepared product.
Heat the oil in a saucepan. Lay out the blanks. Fry for seven minutes. Turn over and cook until golden brown.

Cooking fried mushrooms in olive oil is healthier

Advice! It is better to use young umbrellas for food.

Cooking umbrella mushrooms, also called kurniks, is delicious in batter. This dish will take its rightful place on the holiday table and will help decorate a family dinner.

Required components:

umbrella mushrooms – 10 fruits;
pepper;
eggs – 2 pcs.;
salt;
flour – 170 g;
oil – 70 ml;
breadcrumbs – 120 g.

How to cook:

Unscrew the legs. Clean the hats and rinse well. If they are large, then cut into several pieces, but you can cook them whole.
Mix the eggs with a whisk until smooth. Salt and sprinkle with pepper.
Add flour. Stir. There should be no lumps left in the resulting mass. If you can’t break them with a whisk, you can use an immersion blender.
Dip each cap in flour, then place in the egg mixture. Breaded in breadcrumbs.
Warm up the oil. It should be hot. Lay out the blanks. Brown on each side.

Serve the finished dish warm, garnished with herbs.

With vinegar

This is a basic cooking recipe that will appeal to all lovers of mushroom dishes. The legs are not used for pickling.

Required ingredients:

umbrella mushrooms – 1 kg;
black peppercorns – 4 g;
water – 480 ml;
allspice – 4 g;
citric acid – 6 g;
salt – 80 g;
cinnamon – 2 g;
sugar – 20 g;
cloves – 2 g;
vinegar – 80 ml (9%).

How to cook:

Remove hard scales with a knife. Cut the caps. Transfer to a sieve and rinse thoroughly.
Wait until all the water has drained.
Boil 1 liter of water. Add salt and add half the citric acid. Skim off foam during cooking.
Pour water into a separate container, the volume of which is indicated in the recipe. Warm up. Add salt, remaining citric acid, pepper, cinnamon, sugar and cloves. Stir and wait until it boils.
Remove the boiled umbrellas with a slotted spoon and transfer to the marinade. Cook for five minutes. Pour in vinegar.
Cook for five minutes. Transfer to sterilized containers.
Pour in the boiling marinade. Place in hot water and sterilize for half an hour.
Cover with a plastic lid and wait until it cools completely.

Pickled umbrellas will be ready in 20 days

With honey

Mushrooms turn out unusual in taste, but at the same time aromatic, tender and crispy, if you cook them with mustard and honey.

You will need:

umbrellas – 1 kg;
allspice – 3 g;
table mustard – 20 g;
black currant leaves – 5 pcs.;
garlic – 2 cloves;
mustard beans – 10 g;
cherry leaves – 5 pcs.;
honey – 20 g;
cloves – 2 g;
water – 0.7 l;
parsley;
salt – 10 g;
wine vinegar 6% – 60 ml;
vegetable or olive oil – 60 ml.

How to cook:

Unscrew the legs. Scrape the caps with a knife. Cut into pieces. Rinse.
To boil water. Pour salt and add umbrella mushrooms.
Cook for 10 minutes. During the process, foam will form that must be skimmed off.
Throw in leaves, pepper, cloves. Pour in the oil. Cook for a quarter of an hour.
Remove forest fruits using a slotted spoon. Add mustard to the marinade and pour in vinegar. Add honey. If it is thick, then melt it first.
Cut the garlic cloves into small cubes. Chop the greens. Pour into marinade. Mix.
Place mushrooms in prepared containers. Pour over the marinade. Close with lids.

Store the workpiece at a temperature of +2°…+8°С

Preparation

For fresh umbrella mushrooms, you need to cut off the stem, rinse the cap well and, if necessary, clean it. Then place on paper towels to dry.

Fry mushrooms in vegetable oil until golden brown

During this time you need to prepare the batter. To do this, beat the eggs in a deep bowl with the addition of salt and pepper, as well as mushroom seasoning. Then add flour and stir until the lumps are completely dissolved and a homogeneous mass is formed - batter.

Heat vegetable oil in a deep frying pan, and then fry the mushrooms in it - the umbrella must be completely dipped in batter, and fry first on one side of the cap, then on the other.

Place on a paper towel to absorb excess oil. Umbrellas in batter are ready! Bon appetit.

Bon appetit!

If desired, you can add chopped garlic or grated cheese to the batter.

Umbrellas are one of the most coveted mushrooms among experienced mushroom pickers due to their exceptional taste and beneficial substances in their composition. They got this name due to the fact that their hat is very similar to an umbrella with a thin handle. Umbrella mushrooms have an unusual taste; when fried, they resemble chicken fillet.

Umbrellas are universal gifts from the forest, no matter what dishes you make with them! With them you can cook scrambled eggs, pizza, fry potatoes and even salt and dry them. The umbrella mushroom itself is quite clean and does not need to be washed, only the scales on the cap should be carefully cleaned off.

Collection, preparation and storage conditions of fennel

To store fennel in winter, harvesting must be done in two stages, because the plant matures unevenly. The umbrellas ripen first, and after a few days the whole plant ripens. Stage-by-stage collection helps ensure higher quality of workpieces.

After grinding, it is dried in a ventilated area. To prevent mold from appearing on the fruits, they must be stirred frequently. You can store fennel in paper or glass containers.

Fruit ripening occurs unevenly, so harvesting is done selectively. Seeds, stems and rhizomes are used for raw materials. If the color of the seeds is greenish-brown, and the umbrellas are grayish-ashy, this indicates full ripening.

The cut of the stem comes from the surface of the soil, at a height of about thirty centimeters. The mass is dried under a canopy, or under a roof in the attic. Storage is carried out in closed containers. Exposure to sunlight has a bad effect on the quality and beneficial properties.

To produce spicy seeds, plants are pulled out whole (in the flowering phase). Harvesting takes place throughout the summer. Spread in a thin layer on paper, the raw materials are dried in the shade, sometimes tossed.

Place the plants in paper packages, glass jars or fabric bags and store them in a dry place for no more than three years. The rhizomes of the spicy plant are harvested in the second year of growing the bush. The fruits are collected in early spring or late autumn at the moment when the base of the stem reaches one centimeter in diameter.

Pickled fennel root

There are many ways to store fennel, one of them is pickled tubers.

To prepare you will need:

fennel root – 3 pcs.;
olive oil – 3 tbsp., spoons;
granulated sugar – 0.5 cups;
wine vinegar – 1 glass;
yellow mustard in seeds – 0.5 tsp, spoons;
black peppercorns – 0.5 tsp, spoons;
salt - to taste.

First, prepare the jars and sterilize them in the oven. Wash and cut the tubers into arbitrary pieces. In a frying pan, dry the black pepper and mustard seeds until a spicy aroma appears. Then grind to a powder state.

Pour water into a saucepan, add sugar, salt, spices, add olive oil and bring to a boil. Add vinegar to the brine and remove the dish from the heat. Place the fennel in a jar, add spices, pour in the marinade, and sterilize for fifteen to twenty minutes in a water bath. Remove from heat and cover with a special lid.

Read: In what form can horseradish leaves and roots be stored?

Salted fennel

This crop is most often salted because it preserves all the beneficial substances and microelements. For one kilogram of fennel greens, take one glass of salt. The greens are washed, chopped, salt is added and mixed.

Place in jars, cover with a plastic lid and store in the refrigerator. To prevent mold, pour a small amount of sunflower oil on top.

Fennel Oil and Vinegar:

butter – 1 spoon;
vinegar - 1 spoon;
garlic – 2 cloves;
cloves – 2-3 pieces;
fennel – 3-4 sprigs (1 tbsp seeds).

The cold method of preparing vinegar (oil) allows you to preserve maximum essential oils and taste. To store fennel salted, it must be sorted, washed, and dried. Compact the material into a glass container and pour vinegar (oil). They insist for two or four weeks in the dark. The finished tincture is filtered through gauze and poured into clean, sterile containers.

Fennel tea

The drink made from fennel is very beneficial for health. To prepare it, take the seeds of the plant and add them to boiling water. Boil over low heat for three minutes, then strain through a strainer. Cool the resulting tea and take as recommended. The drink can be stored for two days.

For kids: dill water

A good remedy for excessive gas formation in children is dill water, which is brewed with fennel grains and infused for half an hour. The tincture is light and pleasant to the taste.

Tincture: cleansing blood vessels

To prepare fennel infusion, take one teaspoon of seeds and a glass of boiling water, pour in and leave for thirty minutes. Must be taken as directed. Its action begins quickly. It cleanses lymph and blood vessels, has a powerful pathogenic property, and also serves as an antibacterial agent.

Fragrant caviar with mushrooms and tomatoes

List of required products:

Boiled honey mushrooms – 1.5 kg.
Ripe fleshy tomatoes – 1 kg.
White onion – 1 kg.
Thick natural tomato paste - 2.5 tablespoons.
Spoon of salt.
1.5 or 2 tablespoons of sugar.
Sunflower – 200 ml.
Peppercorns – 6 pcs.

Wash the tomatoes, cut them or remove their skin by blanching, cut off the area around the stem, and cut the vegetables into pieces.

Peel the onion and chop finely.

Grind the honey mushrooms, onions and tomatoes boiled in advance into one container in a meat grinder.

Pour the resulting mass into a saucepan or saucepan, sweeten, salt, add oil and tomato paste.

Stir, cover, place over low heat, and cook, stirring occasionally, for one hour.

Sterilize jars with lids in a convenient way; place 2-3 peppercorns at the bottom of each container.

Fill the jars with hot mushroom caviar, screw on the lids, and turn the products upside down.

Cover with a terry towel and leave in this condition at least overnight, or better yet, for a whole day. After a day, the treat can be served on the table or put away in a convenient place for storage in the winter.