Not a single experienced mushroom picker will pass by a raincoat - a spherical mushroom, which represents the Champignon family and has an excellent taste, which harmoniously combines with an amazing aroma. This mushroom is an excellent food for those who monitor their nutrition, as one of the low-calorie ones. How to cook mushroom raincoat - read on.
Selection and preparation of ingredients
If you are a supporter of "silent hunting", then you know exactly which raincoats to collect: they must be white and have no shade, otherwise you risk picking an inedible mushroom. These representatives of the mushroom kingdom should have a uniform consistency. Raincoats are edible only for those that have recently grown: you cannot cook an old mushroom. The same criteria should be followed when buying raincoats on the market.
Important! Do not pick these mushrooms near freeways or in places with polluted environments: they tend to absorb toxins.
Thoroughly clean the raincoats from dirt or debris adhering to them, and then rinse under a stream of cold water. Then they should dry, and only after that the skin is removed from the mushrooms, somewhat resembling an egg shell, but only thinner and more elastic, so removing it is not difficult.
Peel and wash the rest of the ingredients (onions, garlic).
Puffball mushroom recipes
There are many recipes for cooking this mushroom variety, which tastes like meat: you can cook fried raincoats, which will be an excellent addition to any side dish, or prepare mushroom soup with them (fresh, dried or frozen raincoats are suitable for such a dish). Read more about the most popular recipes - next.
Fried with garlic
51 hour
rice vinegar or soy sauce
1 tsp
onions and greens
optional
Nutritional value per 100 g:
Send the cleaned and washed mushrooms to a heated pan in which vegetable oil was previously poured. If they are large, then cut them in half or in four. You can lay out in several layers and stir occasionally.
Fry the main ingredient until golden brown.
Put the fried raincoats on a plate and add chopped garlic to them immediately before sending them to the table.
Pour rice vinegar or soy sauce.
Garnish with greens and chopped onion rings, if desired.
Send the cleaned and washed mushrooms to a heated pan in which vegetable oil was previously poured. If they are large, then cut them in half or in four. You can lay out in several layers and stir occasionally.
Fry the main ingredient until golden brown.
Put the fried raincoats on a plate and add chopped garlic to them immediately before sending them to the table.
Pour rice vinegar or soy sauce.
Garnish with greens and chopped onion rings, if desired.Video recipe
Did you know? People know how to raincoat, like rabbit potatoes, damn tawlins or wolf (grandfathers) tobacco.
Pickling
2 L 2 hours
Nutritional value per 100 g:
- Place the cleaned raincoats in a saucepan, fill with water and boil for about 15 minutes until they settle to the bottom of the container. If desired, you can change the water after it begins to boil.
- Add spices (cloves, pepper, salt, sugar, dill) to the pan and boil for 10 minutes.
- Remove the pan from the heat and add vinegar.
- After cooling, transfer the mushrooms to a jar and pour the marinade in which they were prepared.
- Add coarsely chopped garlic.
- Close the workpiece with a metal or plastic lid and refrigerate for brewing.
After 3 days, delicious pickled raincoats can be eaten.
Important! It is not recommended to collect rabbit potatoes after rain, because these mushrooms absorb water from the soil, and instead of a tasty product, you will have every chance to collect an incomprehensible jelly-like mass.
Mushroom soup "Cappuccino"
11 hour
bulb
1 PC. small size
vegetable oil
3 tbsp. l
Nutritional value per 100 g:
Cut the rabbit potatoes into small cubes.
Chop onions into half rings and garlic into slices.
Pour the vegetable oil onto a hot skillet and fry the onions and garlic on it until they turn a golden hue.
Boil raincoats in a pan with water for 30 minutes. Cook them over low heat.
Grind dry mushrooms in a coffee grinder to a powder state.
Combine the mushroom broth, fried onions with garlic, salt in a blender and beat everything until puree.
Pour the pureed soup into cappuccino cups. Boiled and crushed raincoats will float to the surface and form a foam, which must be sprinkled with powder obtained from dried mushrooms.
Cut the rabbit potatoes into small cubes.
Chop onions into half rings and garlic into slices.
Pour the vegetable oil onto a hot skillet and fry the onions and garlic on it until they turn a golden hue.
Boil raincoats in a pan with water for 30 minutes. Cook them over low heat.
Grind dry mushrooms in a coffee grinder to a powder state.
Combine the mushroom broth, fried onions with garlic, salt in a blender and beat everything until puree.
Pour the pureed soup into cappuccino cups. Boiled and crushed raincoats will float to the surface and form a foam, which must be sprinkled with powder obtained from dried mushrooms.Video recipe
The dish is ready to eat.
Did you know? Mushroom body — this is not the ground part in the form of a leg with a hat, but a mycelium, which is located in the ground and can occupy a large area. The mushroom portion above the ground is the fruit, the purpose of which is to multiply by spores.
Mushroom caviar
1 L 2 hours
salt
half a teaspoon
Nutritional value per 100 g:
- Wash the mushrooms and chop coarsely (both white and rabbit potatoes).
- Pour the vegetable oil into a hot pan and send the mushrooms there. They must be fried for 15 minutes so that all moisture evaporates.
- Fry the onion in a separate frying pan until it turns golden.
- Place all of the ingredients indicated in the recipe in a blender and beat until smooth.
- You can serve both warm and cold mushroom caviar to the table. This delicious dish can be eaten right away, or you can roll it up for the winter.
Did you know? Scientifically proven that fungal organisms existed yet 400 million years ago, that is, they are the precursors of dinosaurs. Only ferns can be considered peers of mushrooms.
Drying
500 g4 hours
Nutritional value per 100 g:
- Select the freshest specimens with white flesh and cut them into thin plates (about 1 cm thick). Mushrooms with yellowed pulp should be thrown away, because during the drying process the pulp will turn into dust and ruin the rest of the mushrooms.
- Put the cut raincoats on a baking sheet and send in the oven preheated to + 40 ... + 60 ° С.
- Soak the product in the oven for about 3 hours, while remembering that the oven doors must be opened ajar.
- Transfer dried mushrooms to a clean, dry jar and cover tightly. If desired, you can grind them to a powdery consistency, and you get aromatic mushroom seasoning.
Video recipe
Important! If you do not dry raincoats to prepare mushroom powder, but want to maintain their integrity, then boil before drying.
Freezing
1 kg 4 hours
Nutritional value per 100 g:
- Cut the wolf tobacco into small slices.
- Place in a plastic bag and place in the freezer. If desired, products can be boiled before freezing.
Frozen mushrooms are subsequently used to make soups, and they can also be fried.
A perfect reminder of the warm summer on winter days will be preparations from raincoat mushrooms, which are inferior to other edible forest mushrooms in their magnificent taste and rich aroma. All that is necessary for their preparation, in time to collect and properly cook.
