Umbrella girlish in the photo
Hat 8-12 cm, thick-fleshed in the photo

Umbrella girlish (Macrolepiota puellaris) Is an edible mushroom.

The cap is 8-12 cm, thick-fleshed, thinner at the edges, ovoid, spherical, later convex-prostrate, with a low tubercle, umbellate, white, the tubercle is pale brownish, glabrous, the rest of the surface is covered with fibrous white triangular scales with a lagging tip, with a thin fringed edge. The entire surface of the cap is covered with very large lagging beige or white, later nutty, scales.

The plates are first white with a pink tint, then darken, brown from touch. The plates are free, easily separated from the cap, wide, white, light pink. Stem 5-10 cm long, 1-2 cm thick, with tuberous thickening, fibrous white in the lower part, later dirty brown. In the upper third of the stem, there is a white, soft, freely moving ring. The pulp is wadded, white, slightly reddening in the cut, at the base of the leg with a radish smell, without a special taste. The spore powder is whitish, whitish-cream. The leg can be pulled out of the cap.

This edible umbrella mushroom grows near barnyards, in coniferous and deciduous forests.

Requires boiling for 15 minutes. Young umbrella hats are suitable for making soup or boiling. Large open caps can be fried whole in a pan.

Umbrella blushing in the photo

Umbrella blushing, or shaggy(Macrolepiota rhacodes) is a lamellar mushroom. Another name is shaggy umbrella. It grows in small groups from the beginning of July until the first frost, giving consistently high yields annually. He chooses mixed and coniferous forests as habitats, especially young spruce forests, as well as nutrient-rich garden and greenhouse soils and areas in the vicinity of anthills.

In addition, he loves the company of gray and purple. It grows in large numbers in abandoned livestock pens, sometimes on forest edges, along rivers and roads. In deciduous, mixed, coniferous forests, prefers woodland. Often forms "witch circles".

The mushroom is edible. The cap is 10-18 cm, initially pistil-shaped in young mushrooms, bell-shaped, later hemispherical, in mature mushrooms it is umbellate, grayish-brownish or grayish-yellow-ocher, with a smoothed tubercle of a darker color.

As you can see in the photo, in the umbrella mushroom of this species, the entire surface of the cap is covered with large lagging fibrous brown scales, except for the smooth brown middle:

The plates are white, free, with age and damage they turn reddish-brown.

Stem 10-20 cm long, 2-3 cm thick, with significant tuberous thickening, fibrous white or reddish-brown in the lower part. In the upper third of the peduncle, there is a white or reddish soft, freely moving ring.

The flesh is friable, white, tender; when cut, it first turns yellow, then turns orange and finally turns brown. The taste and smell are pleasant.

Umbrellas are found in July, August and September.

The danger is represented by inedible and poisonous mushrooms like an umbrella from the genus Lepiota (Lepiota). They have a small open cap size - only 2-5 cm.

Young umbrella hats are good for soup or boiling. Large open hats are fried whole in a pan.

Season. July - October.

Umbrella Motley in the photo

According to the description, it is similar to a variegated umbrella mushroom (M. procera), the flesh of which does not turn red;

with an umbrella mushroom (M. excoriata) growing outside the forest;

with Lepiota puellaris, sometimes considered a subspecies of the blushing umbrella, with an almost white cap and often curving at the base of the stem.

All of these species are edible.

It can be confused with the considered poisonous form of the blushing umbrella (M. rhacodes var. Hortensis), characterized by a shorter and thicker stem, the toxicity of which is probably exaggerated.

This species grows outside the forest, often on compost heaps, on fertilized soil. The authors consumed these mushrooms after the obligatory boiling without harmful consequences. Probably, some people have an individual intolerance to this shape of the umbrella.

It is necessary to beware of accidental falling into the basket of poisonous lepiota (L. helveola, syn .: L. brunneo-incarnuta), an autumn fungus that is small in size, red scales and a fragile ring, but this fungus is extremely rare.

Use. Less tasty than a variegated umbrella mushroom, although it has good nutritional qualities and is used boiled, fried, dried, as fillings. Young mushrooms, when the caps are not yet covered with scales, can be pickled. Only hats are used for food. It is better not to collect old fibrous caps, since they are difficult to digest. As a last resort, they can be dried and ground into powder.

Here you can see photos of umbrella mushrooms, which are described on this page:

The hat at the Motley's umbrella is 12-25 cm in diameter, in young mushrooms it is ovoid-rounded, then bell-shaped, and in mature mushrooms it is spread like an umbrella (hence the name of the mushroom), in the center with a tubercle, whitish, grayish or gray-brown, in the middle is darker, with large, soft brownish-brown scales, easily detached from the skin.

The umbrella is colorful, or large (Macrolepiota procera) grows near cattle yards, in coniferous and deciduous forests, on sandy and calcareous soils in thinned forests and shrubs, on forest edges, clearings, clearings, along roads, in gardens and parks, sometimes forms "witch's rings".

The mushroom is edible.

Pay attention to the photo - in this edible umbrella mushroom, the entire surface of the cap is covered with large lagging brown scales:

The plates are white or beige, free, separated from the stem by a collar, slightly reddening with age, frequent, wide, with an even edge. Leg 12-40 cm long, 2-3 cm thick, with tuberous thickening, fibrous in the lower part, white or beige, below the ring with transverse brown stripes like "snakeskin". In the upper third of the leg there is a soft, freely moving ring. The pulp is wadded, white, loose, thick, does not change at the break, without a special smell, with a pleasant taste.

The leg can be pulled out of the cap.

A little-known edible mushroom of the fourth category. Used at a young age as long as the cap retains its ovoid shape. It can be boiled, fried, and dried to make mushroom powder.

Umbrellas are found in July, August and September.

Mastoid umbrella (Macrolepiota mastoidea) in the photo
the surface of the cap is covered with large brown scales like "snakeskin".

Mastoid umbrella (Macrolepiota mastoidea) is a rather rare lamellar mushroom. It grows in the forest on the forest floor and in meadows overgrown with grass, in clearings, as well as in parks, exclusively alone.

The mushroom is edible. The cap is 8-15 cm, at first pistillate, then convex, finally open with a conical brown hump in the center. The plates are frequent, adherent, white, later creamy. Stem 10-16 cm long, 2-3 cm thick, hollow, slender, with tuberous thickening in the lower part, white, covered with small brownish scales. On the upper third of the leg there is a soft, freely moving ring. The pulp is cottony white, does not change color on the cut, with a pleasant smell and nutty taste. On contact with air, its color does not change.

The umbrella mushroom belongs to the fourth category of mushrooms.Only caps of young mushrooms are eaten, which can be boiled or fried.

Umbrellas are found in July, August and September.

The danger is represented by inedible and poisonous mushrooms like an umbrella from the genus Lepiota (Lepiota). They have a small open cap size - only 2-5 cm.

Umbrellas white and amiant

Mushroom Umbrella white in the photo
The leg is rounded, wider at the base,

Umbrella white- a rather rare edible lamellar mushroom, owing its name to the external resemblance to an umbrella. Grows singly and in groups from mid-July to late September in open areas of coniferous or deciduous forests, as well as in pastures, meadows and along roadsides.

The spherical cap of the mushroom becomes prostrate over time. Its average diameter is about 8-10 cm. The skin is fine-scaled, light brown in color with a brown center. In mature mushrooms, it gradually becomes covered with a dense network of cracks. The spore-bearing layer consists of thin white plates forming a cartilaginous protrusion around the stem. The stem is rounded, wider at the base, hollow inside, 6–8 cm high and no more than 1 cm in diameter. The surface of the stem is covered with small scales, at the cap it is whitish, brown at the base. The leg is adorned with a distinctive two-layer white movable ring. During the growth of the mushroom, the pulp changes its color from white to gray. In the cap it is thin and delicate, and in the stem it is fibrous and tough.

The white umbrella mushroom belongs to the fourth category of mushrooms. Only the caps of young mushrooms are used for food, which can be subjected to all types of culinary processing.

Similarity. Similar to other edible umbrellas. Unlike poisonous fly agarics, the stem of the umbrellas is not located in the vagina. They differ from champignons in white plates.

It is dangerous to confuse it with poisonous lepiota (Lepiota helveola, syn .: L. brunneo-incarnuta), which has a gray-red cap with concentric scales, slightly pinkish flesh and much smaller size.

Umbrella amiant in the photo
Cystoderma amianthinum pictured

Umbrella amiant(spinous cystoderm, Cystoderma amianthinum) has a cap with a diameter of 2-5 cm, thin fleshy, at first semicircular, later flat, with a wide obtuse tubercle in the center, dry, granular powdery with a fleecy edge, ocher yellow or ocher brown, sometimes yellow. The plates are adherent to the pedicle, frequent, narrow, thin. In addition to the plates, there are plates, whitish, then yellowish. The leg is solid, later hollow with a ring (which quickly disappears) in the upper part, like a raised collar, above which it is granular-mealy, and below it is scaly-granular. The pulp is whitish-yellowish with a faint indefinite odor. It grows on forest litter, coniferous litter, moss and grass, sometimes in meadows with acidic soils, in groups from June to November. It is not common.

Cooking. Considered a little-known edible mushroom. It is used for food after pre-boiling.

This video shows umbrella mushrooms in their natural habitat:

The umbrella is a wonderful mushroom that is often found in our forests. Unfortunately, this delicious mushroom is not popular, as many mushroom pickers are afraid to confuse it with toadstools.

Why is a mushroom called an "umbrella"?

The umbrella mushroom really resembles an umbrella. In the forest you can find huge umbrellas, which sometimes line up in "witch circles", up to 40 cm high with a hat up to 30 cm in diameter. This mushroom opens up like a real umbrella: at first the plates ("knitting needles") are closely pressed to the leg ("umbrella handle"), then they move away from it and take a horizontal position. Such similarities are striking, so few doubt the accuracy of the name. Many edible mushrooms have poisonous counterparts. Umbrellas are no exception. Moreover, not all umbrella mushrooms are edible. Therefore, you should never forget the main rule of a mushroom picker - take only those mushrooms that you know well.

This is not a fly agaric!

Many types of umbrella mushrooms are tasty edible mushrooms, but often mushroom pickers do not pick them up and knock them off with their feet, believing that they have found (porphyry or panther). Let's try to list the main differences between these very different mushrooms. Let's start with the scales. The scales on the cap of the fly agaric are the remnants of the blanket of young mushrooms. As the fungus grows, they keep getting weaker. The hats of old fly agarics are often smooth, with sparse scales. In the umbrella mushroom, the scales on the cap do not appear immediately. The central part of the cap remains without scales. It is darker and smoother. The stem of an adult umbrella mushroom has a three-layer ring that can be moved up and down the stem. There is no blanket or its remnants at the base of the leg.

The thin umbrella can be confused with some inedible mushrooms, such as the purple acutesquamose umbrella, which smells unpleasant and tastes bitter. There are other umbrella mushrooms that can lead to poisoning or stomach upset. For example, an inedible comb umbrella with a hat with a diameter of 2 - 5 cm. It is not necessary to collect a masteoid umbrella (a hat of 8 - 12 cm). His cap is covered with granular scales, white plates. There is also a lethally poisonous fleshy reddish umbrella, the cap of which is only 2 - 6 cm in diameter.

Edible umbrellas, variegated, thin and blushing, are so different in appearance from any "double" that it is not difficult to identify them. However, if in doubt, it is better to pass by, leaving these umbrellas to more experienced mushroom pickers.

Mushroom umbrella motley, thin and blushing

In our forests, the umbrella is motley, thin and reddening more often. It is worth noting that there is confusion in popular literature regarding the definition of umbrella mushroom species. The red umbrella suffers especially from this, which in some reference books is accompanied by the stigma "poisonous", and in others it is recommended as a very tasty mushroom. Most likely, a fleshy reddish umbrella is meant. In addition, the same umbrella mushroom is often presented under different species names ("motley" - "great" - "big", etc.). The motley umbrella is more often found in birch and mixed forests, the places are chosen by those where it is lighter: meadows, forest edges and even pastures. Its miniature copy is a thin umbrella with a cap up to 10 cm in diameter and a leg up to 15 cm high. Another thing is a blushing (shaggy) mushroom umbrella. He prefers coniferous forests. The blushing umbrella is slightly smaller than the motley one. The edges of its scaly cap are slightly wavy. This species is easily distinguished by its pulp, which quickly turns red (or slightly reddened) in all sections. Adult mushrooms may have a pinkish discoloration.

Young umbrellas are the tastiest

How to cook an umbrella mushroom?

The umbrella mushroom, or rather its hat, is very tasty. The stem of this mushroom is discarded as it is made up of long, tough fibers. Try frying the hat in vegetable oil. I am sure that you will like it so much that the umbrella will become one of your favorite mushrooms. I am happy to eat a hat, well fried on both sides (like a pancake). First from the side of the plates. You can pre-roll it in flour, bread crumbs or beaten egg. This mushroom (fresh and dry) is also good for soup. Young umbrellas are salted and pickled. The umbrella is prepared quickly, almost like champignons. Some people eat this mushroom raw, using it in salads or making sandwiches with it. Scales on the cap do not need to be removed. Gourmets cook an umbrella mushroom not only in a frying pan, but also on the grill of the oven (with a tray) or barbecue. Necessarily with herbs, pepper and garlic. It turns out very tasty.

© A. Anashina. Blog, www.site

© Site, 2012-2019. Copying texts and photos from the site pоdmoskоvje.cоm is prohibited. All rights reserved.

(function (w, d, n, s, t) (w [n] = w [n] ||; w [n] .push (function () (Ya.Context.AdvManager.render ((blockId: "RA -143469-1 ", renderTo:" yandex_rtb_R-A-143469-1 ", async: true));)); t = d.getElementsByTagName (" script "); s = d.createElement (" script "); s .type = "text / javascript"; s.src = "//an.yandex.ru/system/context.js"; s.async = true; t.parentNode.insertBefore (s, t);)) (this , this.document, "yandexContextAsyncCallbacks");

Good day to all!
Taking photos for this recipe, I kept thinking, whether to put it on the site or not. It seemed to me that many would not understand me and would think that I was crazy - I had fried a toadstool. But after looking at the recipes, I found that I was not the first and therefore I want to offer my own version of the dish.
But first, about the mushroom umbrella itself and how I "got hooked" on this dish.
As a child, an umbrella was really a huge toadstool for me and it was only suitable for playing with it in the "houses", such a huge table lamp. When I got the profession of an arborist and got to know this mushroom better, I still did not dare to try it. But one day my friends just forced me to eat it. They prepared a fried umbrella, handed me a fork and knife, and made me try. With caution, of course, but I nevertheless put the first piece on my tongue and ... felt the taste of fried carp. Since that time, fried umbrellas have always been desirable on our table; both husband and son adore them.
And so, in order not to be unfounded, I want to suggest trying to cook this mushroom.
So ... it is best to collect umbrellas that have not yet had time to open their hats. Usually I take mushrooms, the diameter of the cap of which does not exceed 20 cm, or very small.

The mushroom should be clean and with white plates under the cap.

Before cooking, first remove the stem and cut the mushroom in half. We examine it for the presence of worms. I want to warn you right away that if you find at least one wormhole, it is better to throw the mushroom away. Even if you don't notice anything else on it, then after frying it will be bitter. Tested on my own experience, so now I examine each mushroom very carefully.

Wash the umbrella mushroom under running water, wash off all the "shaggy" from the cap and wash the plates.
Cut into pieces and sprinkle with salt.
Salt only the lower part of the mushroom plate.

Pour flour into a plate and roll each piece in it.
If desired, flour can be replaced with semolina.

Pour sunflower oil into the pan, but just a little, as this mushroom will absorb as much oil as you pour. Therefore, it is better to fry it in a non-stick pan and in a small amount of oil.
Put the pieces of the umbrella in a frying pan with the plates facing up and fry until crisp.

Turn the pieces over and fry for about 2-3 minutes more.

The fried umbrella is ready.
The slices can be served on bread like a sandwich.
The roasted umbrella tastes 100% like fried carp.
The dish is very appetizing and also hearty.

Bon Appetit everyone!

Cooking time: PT00H20M 20 min.

Umbrella mushrooms are edible lamellar mushrooms of the fourth category, which belong to the mushroom family and have a very original umbrella appearance and excellent gourmet taste. Experienced mushroom pickers appreciate them very much and consider them to be among the best. For eating, you can only use the caps of young mushrooms, since their pulp has a delicate, loose structure and a pleasant aroma. Legs, as well as old and large specimens, are unsuitable for food and preparations due to their rigidity.

Description of the species

The name of the species justifies itself: an adult mushroom reaches 45 cm in height, and the diameter of its outstretched cap can be more than 35 cm. In size and shape, it really looks like a children's umbrella. Most of the slightly pubescent surface of the caps of young specimens is covered with scales, only the middle remains smooth and has a darker color than the main one. In old mushrooms, the scales usually fall off. The hollow legs, which can be either smooth or ribbed, have three-layer rings that move freely from bottom to top and back.

Umbrella mushrooms: edible mushrooms (video)

Edible Umbrella Mushrooms

In the groves, forests and fields of our country, there are four types of edible umbrella mushrooms, there are also several poisonous varieties.

White

Umbrella mushroom white or field (Macrolepiota excoriata) is characterized by a grayish-white or creamy fleshy, scaly cap, initially ovoid and becoming flat as it grows. The plates are located frequently and freely. In young mushrooms, they are white in color, which eventually turns brown or brown. The height of the hollow, slightly curved, cylindrical white leg ranges from 5 to 15 cm. When pressed, it turns brown. The white pulp has a light, pleasant aroma and does not change color when cut. Fruiting occurs at the end of June and lasts until mid-autumn.

Blushing

The cap of an umbrella mushroom blushing or shaggy (Chlorophyllum rhacodes) can be gray, beige or light brown in color and reach a diameter of 7 to 22 cm.Initially, it resembles an egg in shape, later becomes bell-shaped, and at the end of growth it is completely flat. Smooth, hollow legs grow from 6 to 25 cm in height and eventually turn darker in color.

The white or cream-colored plates turn pink or orange when touched. The white flesh of the cap with reddish-brown stains breaks easily and separates into fibers. She has a pleasant smell and a peculiar taste.

Motley

The diameter of the cap of the variegated umbrella mushroom (Macrolepiota procera) ranges from 15 to 30 cm. It is characterized by a fibrous, loose flesh of white, grayish or beige color and dark brown scales. Young mushrooms have a hemispherical cap with a dark tubercle in the center, which over time straightens out and resembles an umbrella.

White or gray plates are placed very close to each other. This type of mushroom with a light aroma combines the taste of champignon and walnut. The picking season starts in June and ends in November.

Maiden

The girl's umbrella mushroom (Leucoagaricus puellaris) has a cap with a diameter of 5 to 10 cm. Initially, it is ovoid, and then becomes bell-shaped with a small tubercle in the center. Its edges are fringed. The skin of the white cap is densely covered with cream-colored scales, which become darker during the growth of the fungus. The white flesh turns reddish when cut.

Smooth, hollow, cylindrical legs, up to 15 cm high and up to 1 cm thick, taper at the top and thicken at the bottom. Plates are characterized by frequent and loose placement... This type of mushroom has a pungent smell, and the taste is much weaker than the rest. Fruiting lasts from August to October.

Poisonous umbrella mushrooms

In addition to delicious edible umbrella mushrooms, there are poisonous mushrooms similar to them, poisoning with which often leads to serious consequences.

Chestnut

Umbrella mushroom chestnut or chestnut leopite (Lepiota castanea) also belongs to the mushroom family, but it is a poisonous mushroom. He has a very small cap, no more than 5 cm in diameter, bell-shaped, which later becomes flat. On its surface there are small fibrous scales of chestnut color, which form concentric rows.

The white or cream-colored pulp has a rather pleasant smell. The inner part of the cap is filled with frequent, wide white plates. The legs thickened in the lower part have a height of up to 5 cm and a diameter of about 0.5 cm. The ring that initially forms on it quickly disappears. NS floods from July to early September.

Comb

The umbrella mushroom or the leopite cristata (Lepiota cristata) is a member of the mushroom family, and although it is less poisonous than the chestnut umbrella mushroom, ingestion of it can cause severe vomiting, diarrhea, and headache. Its caps barely reach 4 cm in diameter, at first they are ovoid, and then fully open. The skin is white in color and covered with rust-colored scales. Very thin white plates are quite common. On whitish-red legs up to 4 cm high and about 3 mm in diameter, there is a white ring that disappears over time. Fruiting lasts from July to October.

Place of growth

Both edible and false umbrella mushrooms can be found not only in a clearing or the edge of a deciduous grove, coniferous or mixed forest, but also in meadows, pastures and even in city parks and squares. They grow especially abundantly in warm weather after rain. They prefer fertile soils with a good layer of humus. On the territory of our country, it is found almost everywhere.

How to cook

Cooking umbrella mushrooms is quick and easy, because they can even be eaten raw in salads or on sandwiches. They are fried, stewed, soups are boiled with them, salted, pickled and dried.

Umbrella mushrooms in batter

Ingredients of the dish:

• Mushrooms - 500 grams;
• Flour - 2 tablespoons;
• Egg - 3 pieces;
• Onion (medium) - 2 pieces;
• Cheese (hard varieties) - 200 grams;
• Vegetable oil - 5 tablespoons;
• Table vinegar - 1 tablespoon;
• Salt, black pepper.

Cooking method:

1. Peel the onion, cut into thin half rings, add vinegar, sprinkle with salt and leave to marinate for half an hour.
2. Clean, wash and dry the mushroom caps.
3. Beat eggs with flour, salt and pepper.
4. Cut large mushrooms into several pieces.
5. Heat oil in a large frying pan, dip each piece of mushroom in batter and fry on both sides for a few minutes.
6. Put the onion on the mushrooms.
7. Grate the cheese on a coarse grater, pour it into a pan on the onions with fried mushrooms, turn off the heat and hold them on the stove for about five minutes so that the cheese melts.

You can serve such mushrooms to the table both hot and cold, sprinkling with chopped herbs. The dish turns out to be very original, it tastes like chicken chops, and its preparation takes a minimum of time.

Umbrellas are one of the most desirable mushrooms for experienced mushroom pickers due to their exceptional taste and nutrients in the 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, which dishes are not made with them! With them, you can cook scrambled eggs, pizza, fry potatoes, and even salt and dry. The umbrella mushroom itself is quite clean and does not need rinsing, only the scales on the cap should be carefully cleaned off.

How to cook mushroom umbrellas fried in batter

Umbrella mushroom in batter is prepared very quickly, the dish comes out hearty and original. In order to make it easier for you to understand the preparation of a treat, watch the video recipe, photo and description of the process.

Advice: the most delicious dishes are obtained from young umbrella mushrooms, as they have a delicate structure and a wonderful aroma.

Ingredients

Servings: - +

• Umbrellas 8 pcs.
• Vegetable oil2 tbsp. l.
• Eggs 3 pcs.
• Flour 6 tbsp. l.
• Salt to taste
• Ground black pepper taste

Per serving

Calories: 257 kcal

Proteins: 5.76 g

Fats: 22.78 g

Carbohydrates: 7.13 g

30 minutes. Video Recipe Print

Rinse the mushrooms thoroughly, get rid of debris and scales, cut off the legs - only the caps need to be cooked.

Put a saucepan on fire, boil water, place umbrellas in it for a couple of minutes and drain in a colander to drain excess liquid.

Now it's time to prepare the batter. To do this, mix eggs with salt and ground pepper in a container, beat with a fork.

Then add flour and beat again so that there are no lumps.

If your umbrellas are large, cut the hats into three parts. Pour sunflower or olive oil into the skillet. Dip each mushroom slice into the batter a couple of times and carefully place in the pan.

Fry the umbrellas over medium heat: first on one side until a beautiful ruddy color, then turn over and fry on the other.

Umbrella mushrooms tend to absorb oil strongly, so you should watch the cooking and add it to the pan in time. Put the finished umbrellas fried in batter on paper napkins to drain the excess oil.

Rate the article

Did you like the recipe?

Gorgeous! Need to fix

A fragrant, exquisite delicacy is ready. Before serving the mushroom, the fried umbrella can be sprinkled with grated hard cheese, chopped fresh herbs.

Umbrella chops in batter

This delicious mushroom treat can be served with any side dish. For a more dietary option, you can bake the chops without using oil in the oven.

Cooking time: 30 minutes

Servings: 10

Energy value

• calorie content - 240.07 kcal;
• proteins - 5.55 g;
• fats - 20.77 g;
• carbohydrates - 7.77 g.

Ingredients

• umbrellas - 10 pcs.;
• flour - 5 tbsp. l .;
• eggs - 3 pcs.;
• vegetable oil - 2 tablespoons;
• salt to taste;
• spices - optional;

Step by step cooking

1. The very first thing to do is to remove all dirt from the umbrellas and cut off the legs. Next, place the mushrooms in a pot of salted water and cook for 15 minutes. Carefully beat off the finished umbrella hats with a hammer.
2. Rub each mushroom slice on both sides with salt and spices. Set aside for a few minutes to marinate.
3. Prepare the batter. Combine flour with eggs and whisk until smooth.
4. Put the mushroom caps on a hot sunflower oil in a skillet, dipping them in batter beforehand.
5. Fry on both sides until delicious golden brown and fold over a paper towel to drain off the fat.

In order to further emphasize the original taste of the umbrella mushroom chops, you can sprinkle them with finely chopped herbs just before serving. Mushroom chops go well with potato garnish, various vegetable salads.

Recipe for mushroom umbrellas in batter with garlic

The following recipe will appeal to lovers of savory snacks. Prepare such a dish for the festive table - your guests will be delighted!

Cooking time: 20 minutes

Servings: 10

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 cooking

1. Clean the mushrooms from debris, wash, dry. Separate the hats from the legs, they are not needed. Leave small caps intact, and large ones should be cut into 4 parts.
2. To prepare the batter, mix the eggs with the flour, add 50 ml of water and beat a little with a whisk. If you don't have a whisk or mixer on hand, you can also beat it with a fork.
3. Pour salt, pepper, chopped garlic into the resulting mass and beat the batter again until smooth.
4. Dip the mushroom caps a couple of times in the finished batter so that the product is better saturated with it, and send it to a baking sheet lined with parchment.
5. Bake the mushrooms for 10-15 minutes.

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

How to cook mushroom umbrellas in beer batter

This recipe is distinguished by its originality. You can rest assured that the dish will turn out to be incredibly tasty and tender. Worth trying!

Cooking time: 30 minutes

Servings: 10

Energy value

• calorie content - 278.09 kcal;
• proteins - 6.56 g;
• fats - 19.08 g;
• carbohydrates - 8.97 g.

Ingredients

• umbrellas - 10 pcs.;
• beer (preferably dark) - ½ tbsp.;
• eggs - 2 pcs.;
• flour - 5 tbsp. l .;
• butter - 2 tablespoons;
• thyme - 1 pinch;
• salt to taste;
• ground black pepper - to taste.

Step by step cooking

1. Prepare the mushrooms first. Wash, remove twigs, leaves and other forest debris, separate the caps, and, if necessary, cut into several pieces.
2. Prepare the batter as follows: pour half a glass of beer into a deep container, break two eggs and stir with a whisk.
3. Pour flour into the batter, then add salt and spices, beat thoroughly again so that there are no lumps left.
4. Dip the mushroom pieces in batter and send to fry in a hot pan.
5. After frying the mushrooms, first on one side until golden brown, turn over, and also fry on the other.

Rosy, mouth-watering umbrellas can be served at the table. Such a treat goes well with potatoes or salad.

Umbrella mushrooms can be served without a side dish, as an independent dish. They are extremely nutritious and tasty, so they won't stay on your table for a long time. Bon Appetit!

Rate the article

Did you like the recipe?

Gorgeous! Need to fix