Many experienced mushroom pickers like to collect and cook umbrella mushrooms, which they begin to come across in mixed and deciduous forests from July. Some gourmets take only unopened specimens, the so-called "drumsticks", while others like to fry voluminous hats, the taste of which resembles chicken. Simple recipes from umbrellas will allow you to diversify your home diet with aromatic and nutritious dishes.
How to collect umbrella mushrooms
The best time to pick mushroom umbrellas is the "top of summer". In July, there is a fairly large harvest of white species; from August, red umbrellas begin to delight fans of "quiet hunting". Myceliums bear fruit abundantly not only in forests (places with a thick layer of fallen leaves and humus, including glades and forest edges), but also in fields and pastures. Inexperienced collectors consider umbrellas to be fly agarics, although in fact they are relatives of mushrooms.
It is very easy to recognize an edible, tasty mushroom, as it catches the eye: tall, on a thick leg and either with an unopened, dense ball of "headdress" or with an "umbrella" hat up to 12 cm in diameter. The opened mushroom really resembles an accessory from rain, with even "spokes" - plates, which are very easily separated. Edible mushrooms smell good. If a novice mushroom picker is not sure how to assemble and prepare umbrellas, he should study special guides and consult with experts. The important rule of "quiet hunting" - "not sure - don't take it" - has not been canceled.
How to prepare umbrellas
It is not difficult to handle umbrella mushrooms: you need to wipe them with a dry sponge and remove the coarsest scales. The legs are rough, it is recommended to separate them and cook them separately. For soups and mushroom roast, the caps must be rinsed in running water and squeezed out before cutting, as they absorb liquid very strongly. Dry cleaning is sufficient before cooking the whole "headwear".
The legs of the mushrooms, as well as, if desired, the hard top of the opened caps, can be boiled for the broth and discarded. However, zealous housewives prefer to harvest them for future use: this part of the mushroom is cut into rings and dried. After that, the legs must be crushed and the aromatic powder used for dressing the first courses.
Fried umbrella mushrooms
There are gourmets who consider umbrellas to be one of the best edible mushrooms. Sorted out, peeled and washed unopened "heads" should be cut into slices and held in a preheated pan over low heat until the juice boils away. Then add the head of onion, cut into thin half rings, salt and pepper to taste and fry in refined sunflower oil for 45 minutes. Serve hot.
Umbrellas in batter
Umbrella hats, whole or cut into quarters, can be cooked in batter. To do this, the raw materials must be rolled in such a mixture (calculation for 3 mushrooms): a beaten egg, crushed crackers or flour (4 tablespoons) and table salt to taste. After that, it is necessary to strongly heat a cast-iron frying pan and fry the caps of umbrella mushrooms in vegetable oil on both sides until golden brown.
Mushroom sauce with pickles
Umbrella mushrooms make an excellent sauce for pasta and mashed potatoes. The washed hats for this recipe should be thinly sliced and stewed a little with bacon (50 g), seasonings and salt (to taste). Do not use vegetable oil! After 6-7 minutes, add one chopped large sweet pepper without a core and seeds to the pan.
After the liquid has evaporated, pour in a mixture of a little broth or water, 15% cream and (125 ml) and ketchup (50 ml). The umbrella mushroom sauce must be stewed with stirring for 10 minutes. Before serving, add a couple of chopped (very finely!) Pickled cucumbers to the dish.
