How to properly cook puffball mushrooms. How to cook puffball mushroom - interesting ideas for preparing delicious dishes. Useful and healing properties

Forest trophies

Forest areas attract visitors not only for their picturesque nature. Who doesn't love picking mushrooms or, as they say, doing quiet hunting? When going for natural trophies, hunters are not only well armed with baskets and knives. First of all, they are armed with knowledge about mushrooms, without which it is better not to venture into the forest. Many types of edible mushrooms will end up in the baskets of hunters for natural gifts. These are, first of all, porcini and boletus mushrooms, chanterelles, saffron milk caps, milk mushrooms and honey mushrooms. While searching forest clearings, mushroom pickers more than once came across mushrooms that, like explosive packages, when damaged, threw out yellowish dust. For this, they were popularly called flutterers or dusters. They are often passed over, not knowing that they are edible puffball mushrooms. Young mushrooms can be collected and used to prepare various dishes.

Cooking

Dishes with forest products are quite popular. The puffball mushroom can be classified as edible, belonging to the fourth group. Its peculiarity is that it is suitable for culinary processing only at a young age. When ripe, if the core of the fruiting body begins to turn yellow, the puffball mushroom becomes inedible. Its snow-white pulp is suitable for all types of culinary processing. One head can feed the whole family. There are many recipes for all kinds of dishes that use the puffball mushroom. Preparing such dishes is a very simple process. Raincoats are suitable for first courses - soups. As second courses, you can use stewed or fried, as well as boiled raincoats. The collected mushrooms are immediately used for cooking. They cannot be stored.

Fried puffball recipe

To prepare the dish, young mushrooms must be cleaned and rinsed well. Large raincoats are cut into cubes. Fry the mushrooms in a frying pan for thirty minutes. During this time, mushroom juice is released, and the pulp is well stewed in it. The onions are sautéed separately and added to the mushrooms at the end of stewing. After mixing the mixture well, add salt, pepper to taste and continue to fry for another twenty minutes. Five minutes before the end of cooking, add a spoonful of sour cream.

Raincoat schnitzel

To prepare mushroom food you will need the following products:

• 0.5 kg of puffball mushrooms;
• 0.5 liters of milk;
• 80 grams of flour;
• egg;
• 0.2 kg butter;
• salt.

Cooking

First you need to prepare the dough in which the mushroom schnitzels are fried. To do this, stir the egg, flour and salt into the milk. The consistency should resemble sour cream. Mushrooms are cut into slices shaped like schnitzels. Lightly salt them, dip them into the prepared dough and fry in oil or fat until golden brown.

Raincoat Soup Recipe

Ingredients:

Cooking

To prepare the dish you will need 1.5 liters of water. Mushrooms are cleaned, washed and cut into cubes. Place them in a pan of water and boil them for 20 minutes. During cooking, remove the resulting foam. The puffball mushroom will add a persistent mushroom flavor to the broth. Spices and salt are added to it to taste. The mushroom broth continues to simmer over low heat. At this time, vegetables are cooked. Peeled potatoes are cut into small cubes and poured into boiling broth. Peeled onions and carrots are finely chopped and fried in oil. The finished sauté is added to the soup. Its readiness is determined by the softness of the potatoes. At the end of cooking the soup, add finely chopped herbs. When serving the dish, add sour cream to the plate.

These unique mushrooms belong to the champignon species. All of them have a specific closed fruiting body that is round or pear-shaped. Rainfly is also called hare's potato, duster, tobacco mushroom and many more names. Meanwhile, the edible varieties of this mushroom are very tasty and healthy, as they have a number of medicinal properties, among which the main ones are antitumor and antibacterial.

Edible and false (poisonous) puffballs are found in the temperate latitudes of our country almost everywhere and on any soil. They love open, well-lit and damp areas, so they can be found in fields, meadows, and sunny clearings of any forest. However, you should know that these mushrooms, as a rule, do not grow in the same places every year. The raincoat collection season varies depending on the type.

Mushroom Raincoat: photo, description

This is a completely unpretentious mushroom with a fruiting body, which, depending on the species, can have a wide variety of sizes and weight from several grams to 2 kilograms. Its surface may be white, grayish-white or yellow, and is sometimes covered with small spines or warts. The white pulp turns yellow over time, and when the spores ripen, it turns into a dark brown powder that is released into the air.

Important: Puffball is edible only when young, when it has a delicate structure, pleasant aroma and high taste.

What does the Raincoat mushroom look like?

In Russia there are several types of edible puffballs, which vary significantly in both shape and size.

Types of Edible Puffballs

Giant mushroom puffball

The giant, gigantic, or bighead puffball looks like a huge ball, and can sometimes also have a slightly flattened shape. Its fruiting bodies, with smooth or flaky skin, can reach more than 50 cm in diameter. Its color ranges from white to yellow depending on the age of the mushroom. Also, as it grows, the color of the pulp changes from white to greenish-brown.

Giant puffball often grows singly. If a group of mushrooms is encountered, it may consist of more than ten mushrooms that form large rings. Fruiting begins in August and ends in early October.

Spiky Raincoat

They are also called pearl, hedgehog or needle-shaped. Their pear-shaped, slightly flattened fruit bodies are white and then light brown in color and miniature in size, reaching from 2 to 6 cm in diameter and up to 5 cm in height. The surface skin of the puffball is covered with small warts; initially it is white, but as it grows it becomes brown.

Young specimens have pleasant white flesh with a pungent taste and delicate aroma. Over time, it turns gray and then purple-brown and is no longer edible. The collection of spiny raincoats begins in July and ends in early September.

Pear-shaped mushroom Puffball

It is named after the shape of its fruiting body, reminiscent of a pear, the thick part of which reaches a diameter of about 7 cm and a length of 4 cm. Young mushrooms have a milky color, which becomes dirty brown over time. The thick skin is initially covered with small spines, which fall off over time, and the surface of the raincoat begins to crack.

The white pulp does not have a very bright taste, but it has a very pleasant mushroom smell. Over time, it becomes brownish-red and then turns into a brown powder. Fruiting lasts from July to early October.

False mushroom Raincoat, photo

In addition to the tasty edible puffballs, there are also false species, and these are often poisonous. Visually, their differences can be identified by looking at a photo depicting them.

Warty puffball

The warty false puffball is a poisonous mushroom with a tuberous fruiting body with a yellowish-gray and then light brown surface with thick and tough skin. Its diameter reaches 5 cm, the stem is missing. The aroma of false puffball combines the aroma of young raw potatoes and herbs. These mushrooms appear at the end of May, their fruiting lasts until the beginning of October.

Common puffball

The common or orange false puffball with a fruiting body about 6 cm in diameter has a tuberous shape, a smooth and thick shell of a dirty yellow or brown color with small scales in the upper half of the mushroom. In its bare lower part there are characteristic folds. When ripe, the white pulp becomes almost black, speckled with white fibers.

Although this false puffball is considered inedible, it has an aroma and taste somewhat reminiscent of truffles; they are added in small quantities (no more than two or three cloves) to various mushroom dishes. The collection period for common puffballs begins in August and ends in September.

Spotted Puffball Mushroom

Spotted, panther, or leopard's scleroderma (Scleroderma areolatum) is characterized by a spherical or pear-shaped shape. The diameter of the fruiting body ranges from 1 to 5 cm. The smooth, very thin skin has a white or cream color; as it grows, it changes to brownish-yellow. Small scales with peculiar rims are scattered on its surface; it is this structure that creates the leopard pattern.

The white flesh of young mushrooms changes over time to greenish-brown or dark purple with white veins. The smell is weak, sweet. The spotted puffball has no legs. This type of mushroom bears fruit from August to early September.

How to cook puffball mushroom

Many people ask: - Is it possible to eat puffball mushrooms?

Important: You can prepare various dishes and make preparations for the winter only from young raincoats with snow-white flesh.

Mushroom Raincoat: recipes

Mushrooms baked in the oven

We will need:

• Mushrooms – 1 kilogram;
• Onion – 200 grams;
• Mayonnaise – 5 tablespoons;
• Cheese – 300 grams;
• Vegetable oil – 3 tablespoons;
• Salt, black pepper, dill.

Preparation

1. Peel the mushrooms and cut into large pieces.
2. Cut the onion into thin half rings and add to the mushrooms.
3. Make a marinade from mayonnaise, vegetable oil, salt and pepper.
4. Pour the marinade over the mushrooms and leave for an hour.
5. Grate the cheese on a coarse grater.
6. Place the pickled raincoats on a sheet of foil, wrap well and bake in the oven for half an hour.
7. Unfold the foil, cover the mushrooms with shredded cheese and place uncovered in the oven for another ten minutes.

Sprinkle the finished dish with chopped herbs before serving.

Raincoat soup

Ingredients:

• Mushrooms - 300 grams
• Flour - 150 gr.
• Butter - 80 gr.
• Potatoes - 4 pieces
• Onion - 1 pc.
• Eggs - 2 pcs.
• Greens - 1 bunch
• Water - 150 milliliters
• Salt - to taste

Preparation

Let the potatoes cook, and in the meantime, sort and wash the mushrooms. Fry them in a frying pan with onions. Make choux pastry for dumplings - to do this, bring water to a boil with a pinch of salt and butter, add flour and eggs, while quickly stirring the dough with a spoon. Having kneaded it in this way, throw the mushrooms into the soup and, using a teaspoon, lay out the dough in small portions. Let simmer for 5 minutes. Then add the greens, stir and remove from heat. Can be served immediately. Bon appetit!

Raincoats with sour cream

Ingredients:

• Raincoats - 400-500 grams
• Sour cream - 200 milliliters
• Potatoes - 6-8 pieces
• Salt - to taste
• Ground black pepper - to taste
• Onion - 2 pieces
• Vegetable oil - 5 tbsp. spoons

Preparation

1. Peel the potatoes, wash them, cut large ones into pieces and cook in salted water. Drain the cooked potatoes.
2. Clean raincoats from thorns, soil and leaves. Rinse thoroughly several times.
3. Place the raincoats in vegetable oil in a frying pan and fry for 20-25 minutes.
4. Peel the onion and cut into cubes. Fry the onion in a separate frying pan in oil until golden brown.
5. Add the fried onions to the slickers. Salt and pepper. Stir and fry for another 15-20 minutes.
6. About 5 minutes before the end of frying the raincoats, add sour cream to the mushrooms and onions. Stir and simmer for a few minutes.
Serve slickers with sour cream and potatoes.

Description

Fried mushroom puffballs is a really tasty dish that you can prepare when you return with valuable “loot” from the forest. This dish is very simple and its preparation will not take you much time. All that is required is to prepare the mushrooms themselves by washing them and clearing them of hard skins, and then the raincoats can be sent to the frying pan.

In order for such a mushroom dish to turn out really tasty, you need to assemble the raincoats correctly. So you shouldn’t cut these mushrooms right after the rain. Once saturated with water, they will resemble jelly inside. In addition, it is better to collect young mushrooms, since old specimens are not as tasty. In addition, given the property of these mushrooms to attract heavy metals and radioactive elements, they should be collected in environmentally friendly regions and always away from highways.

Ingredients

• 
  (400 g)
• 
  (1 large head)
• 
  (2-3 cloves)
• 
  (for frying)
• 
  (taste)

Cooking steps

Raincoat mushrooms must be thoroughly washed to remove dirt.



Now we will peel each mushroom, since the skin of the raincoat is quite tough. Very small mushrooms do not need to be peeled.



Heat a frying pan and pour a little sunflower oil onto it for frying.



Place the peeled mushrooms in a hot frying pan.



We will fry over high heat, but at the same time the raincoats will need to be stirred so that they do not burn.



Little by little the mushrooms will begin to brown.



This is the color that ready-made puffball mushrooms should be.



During the frying process, add chopped onion and chopped garlic to the mushrooms. Don't forget to add salt to the dish!



This is how delicious the prepared fried mushrooms look.



All that remains is to serve a delicious dish and you can invite your family to enjoy it.



Bon appetit!!!

Many mushroom pickers undeservedly bypass these mushrooms, and completely in vain. Young puffballs are very tasty and healthy mushrooms. And most often, they are one of the first to appear in the spring forest, so for lovers of just such gifts, forests will be a pleasant variety in the diet after a long winter, when dishes made from fresh mushrooms collected in the forest are still a rarity on the table.

Puffballs belong to the mushroom family. The fruiting bodies of these mushrooms of different species have a round, pear-shaped shape, most often white. Many of them have a pronounced false leg, and their sizes can be medium or large (like those of giant puffballs).

In young mushrooms, the entire cap is covered with small growths similar to thorns, which fall off over time. The spores of this type of mushroom ripen inside the fruiting body; when they ripen, a hole opens at the top of the fruiting body through which the spores spread around the mushroom. The color of ripe spores can range from green with an olive tint to brown.

Common names for this type of mushroom:

• bee sponge;
• hare potatoes.

And raincoats, in which the spores in the fruiting body are fully ripe, are called:

• flutter;
• puffing;
• dust duster;
• grandfather's tobacco;
• wolf tobacco;
• tobacco mushroom, etc.

Puffballs belong to the mushroom family

Edible types of puffball

The following common groups of mushrooms are classified as puffballs:

• true raincoats;
• bigheads;
• flutters.

Typical raincoats are small in size (height - 5-6 cm, radius - 2.5-3 cm). Their fruiting bodies are closed; in young individuals they are covered with a double shell. The outer layer of the fruit body shell may be covered with cracks, small scales or spines. As the mushroom ages, the outer layer falls off, exposing the inner - brown or ocher - layer, which covers the ripening ones.

Gallery: puffball mushrooms (25 photos)

Where do raincoats grow (video)

Meadow, pear-shaped and pearl raincoats

All of the above types of true puffballs are the most common category 4 mushrooms in the central regions and central zone of our country. They are very similar to each other, and the pearl type is also called real, or edible. It is covered with large spines, which makes it look like a bighead mushroom.

Golovachi

Mushrooms of this genus are similar to puffballs; some mushroom pickers often confuse them. The main differences between bigheads and raincoats:

• larger sizes (at least 7 cm in height and 3.5 cm in radius);
• The fruiting body of these mushrooms, after the spores ripen, ruptures much more strongly than that of ordinary puffballs.

Otherwise, they look about the same as raincoats. The most commonly encountered species of bighead are described below.

Golovachi

Baggy golovach

Common names for this type of raincoat:

• Bladderhead;
• The golovach is round;
• Sac-shaped golovach;
• Rabbit raincoat;
• The golovach is pot-bellied.

The fruiting body of such a bighead can be from 10 to 20 cm in diameter, round in shape, slightly flattened on top, fine-grained inside, tapering downward. Young bigheads are light milky in color as they grow up and become brown with a gray tint. Cracks run along the fruiting body of an adult bighead, and tubercles similar to warts will also appear. Old mushrooms open up at the top, becoming like bowls with torn parts.

This mushroom belongs to the 4th category; only young bigheads are used for food.

Baggy golovach

Golovach oblong (extended raincoat)

Synonyms – bighead marsupial. This species has a fruiting body of a peculiar shape - pin-shaped or club-shaped. The pseudopod is elongated, the apex looks like half a ball. The height of the fruiting body together with the pseudopod is from 8 to 14 cm; in rainy and warm weather it can grow even more. The thickness of the upper part of the pseudopod is about 4 cm, and the lower part is about 6–7 cm. But different sources indicate different values ​​for these indicators.

Young mushrooms are white in color, which over time becomes yellow and then brown. There are spines along the entire surface of the fruiting body. The flesh of young mushrooms is white, but over time it becomes yellow, withers, and then turns brown. The upper spherical part of the fruiting body opens and brown spore powder falls out. The young elongated bighead is quite edible.

Golovach oblong (extended raincoat)

Giant golovach

This mushroom is the largest among all varieties of bigheads. Some of its specimens can grow up to 0.5 m in height, and their weight reaches 18-20 kg. It is this representative of the bighead genus that is considered the most delicious of all representatives of the genus. But, unfortunately, giant bigheads always grow alone and do not appear in one place, and this is considered their main drawback.

How to assemble raincoats (video)

Poisonous false puffballs

But in the family under consideration there are also inedible species, some of which are also mildly poisonous.

False raincoat warty

This mushroom belongs to the category of inedible mushrooms from the genus False puffballs of the Scleroderma family. It usually grows in “families” in deciduous forests and groves (especially on the edges or forest clearings), and is found in grass meadows and on roadsides. Growth period is from the first ten days of August to mid-October. The fruit body is 3–5 cm in diameter, tuberous in shape, the color of the outer shell is brownish. The outer shell is leathery, corky, leathery.

False raincoat warty

Common false raincoat

The fruiting body of this mushroom is tuberous in shape, 5–6 cm in diameter, the shell can be smooth or covered with small scales. The color of this raincoat is dirty yellow. When the shell cracks, small warts appear.

Medicinal properties of puffball mushroom

Not all mushroom pickers know that raincoats have unique medicinal properties. They are able to stop bleeding and also have a healing effect. In case of a severe cut, you can simply break this freshly picked mushroom and apply the pulp to the wound - the bleeding will stop very quickly. Similarly, it can be used to treat other skin diseases:

• severe burns;
• poorly healing purulent wounds;
• acne;
• urticaria, etc.

Raincoats have unique healing properties

Decoctions are prepared from mushrooms, which are used to treat inflammatory processes in the upper respiratory tract:

• bronchitis;
• tuberculosis;
• laryngitis

The giant bighead has the ability to prevent the growth of malignant cells, so the medicine calvacin was made based on this mushroom, which helps in the fight against malignant tumors in different parts of the human body.

So that this useful mushroom is always at hand, it is prepared for future use (pickled, dried).

Places where puffball grows

Varieties of puffballs can grow in different places. The baghead is usually found from the last ten days of May to mid-September in open sunny places - forest edges or clearings, in shallow ravines, and in pastures. Most often it grows singly.

The elongated raincoat appears in forests, on the edges or forest clearings from the second ten days of July. The last mushrooms of this species are found in mid-October.

How to cook puffball mushrooms (video)

Options for preparing puffball mushrooms

Only young mushrooms should be used for cooking. They can be fried, stewed, or prepared as first courses.

Stuffed zucchini

Peel the young zucchini, cut into rings 2.5-3 cm thick. Remove the middle (along with the seeds), boil in salted water until half cooked, place in a colander to drain. Then roll in flour and fry in sunflower oil. Pass young mushrooms through a meat grinder along with onions and fry in sunflower oil. Fill the zucchini with the prepared mushroom mince.

Vermicelli casserole

Vermicelli is boiled in salted water and drained in a colander. The raincoats are finely chopped and fried in butter until cooked. Then the fried mushrooms are mixed with noodles and raw eggs, placed in a mold greased with oil and sprinkled with crushed breadcrumbs and placed in an oven heated to 170 - 180 degrees for 1/3 hour. Pepper is added to this dish to taste.

Although raincoats belong to category 4, you can prepare a lot of tasty and healthy dishes from them. Fried young mushrooms are especially tasty.

Gallery: puffball mushrooms (35 photos)

Most people are used to going to the forest to pick mushrooms; they are rarely looked for in fields and meadows. But in vain. It is in such an area that an amazingly beautiful and useful mushroom is hidden - the raincoat. We will talk about its beneficial properties, contraindications and recipes in this article.

Description and characteristics

The common puffball is popularly called differently, for some it is a tobacco mushroom or a dust fly, and for some it is a hare potato, a fluff mushroom. A synonym for the mushroom is the giant bighead.

This representative belongs to the champignon family. The body is closed and round, sometimes resembling a pear. The stem of the mushroom is false. The skin is attached quite tightly to the upper part, thus creating the pulp inside the mushroom. When the raincoat matures, voids form inside in which spores accumulate (they have the appearance of a powder). The color palette is varied. The pulp is mostly white, but changes as it ripens, from yellowish with green to brown. It has an elastic structure and a pleasant aroma.

Raincoats can be found in fields and meadows, at the edge of the forest, and even in the park. They usually grow in groups, gathering in a circle. It is extremely rare that puffballs can be found in the same place, but in good weather conditions there may be more than one wave of fruiting in one season.

You can go for mushrooms at the end of spring, and finish collecting in November. They are edible, but only when young; old mushrooms cannot be eaten. How to distinguish edible from inedible? It's very simple, when the raincoat is no longer white, discard it.

Main types of raincoat

Raincoat has many subspecies, but the main ones are the following:

Be careful, a false raincoat may end up in the basket instead of a raincoat. If you are careful, the mushrooms have visible differences; the false puffball has a leathery shell that will be hard and the flesh will be lilac in color. Plus, their smell is reminiscent of raw potatoes.

The nutritional value of raincoat is as follows (per 100 grams):

• Proteins – 4.3 grams.
• Fats – 1 gram.
• Carbohydrates – 1 gram.
• Calorie content – ​​27 calories.

Important! The raincoat mushroom has the ability to absorb the maximum amount of harmful substances and toxins from the environment.

Composition, harm and benefits

The chemical composition of the puffball mushroom is very rich. And some components are greater than any other mushroom, for example, protein (even more than champignons). The composition includes fats and a vitamin complex, macroelements and microelements, polysaccharides and antibiotics, mineral salts, etc.

Mushrooms are quite useful and have the following medicinal properties:

Folk healers and healers make a useful tincture from raincoats. Recipe:

• The washed mushrooms are placed tightly in a glass jar (0.5 liters).
• Fill with water mixed with vodka (proportion 1:1).
• Leave in the refrigerator for 15 days.
• Strain.

The tincture is stored in the refrigerator. You need to take 30 milliliters once a day 30 minutes before meals. You can drink it with plain water or your favorite juice. This tincture is necessary in the treatment of the following diseases:

• Viral hepatitis.
• Problems with the genitourinary system.
• Kidney stones (tincture helps dissolve and remove them).
• Dysbacteriosis.

The tincture is very useful not only for internal use, but with its help you can fight acne, ulcers and burns. Used as lotions.

Puffball mushroom powder is no less popular in folk medicine. This “medicine” normalizes blood pressure and hormonal levels, and strengthens the immune system. It is important to take the powder regularly.

Cooking diagram:

• Dried mushrooms are crushed (you can use a coffee grinder).
• Pour into a dry container and cover tightly with a lid.

Everything is extremely simple, the finished powder can be added to any ready-made dishes. The main thing is that they are not hot, otherwise all the benefits will come to naught. The maximum permissible temperature is 50°. Ready-made powder can be purchased at a pharmacy.

The benefits of puffball mushroom are known not only in folk medicine; the product is widely used in pharmacology for the manufacture of dietary supplements and preparations.

We offer several simple recipes that will help combat certain problems:

• Food poisoning. A teaspoon of powder should be diluted in half a glass of water. drink once daily before bed. If the poisoning is severe, change the amount of powder, ½ teaspoon up to 8 times a day.
• Oncology. A glass of mushroom powder is filled with 0.5 liters of vodka. The jar is carefully closed and dug into the ground 0.3 meters. She must stay there for 24 days. After scooping, do not shake the mixture, but only strain. Drink a tablespoon 3 times a day before meals.
• Purulent wounds. Initially, the wound should be treated with hydrogen peroxide, and only then sprinkled with mushroom powder. There is no need to apply a bandage, as pus will come out of the wound for several days. It is carefully removed, disinfected, and sprinkled with powder again. Once the pus is completely drained, the healing process will begin. The procedure can be performed several times a day until complete healing.
• Runny nose. Sometimes ordinary pharmaceutical drugs do not save you from a runny nose, and then a raincoat will come to the rescue. It is enough to inhale its spores several times a day. Unpleasant nasal congestion will quickly subside.

Such a useful mushroom, like puffball, is even used in cosmetics. It improves the structure of the skin as a whole. The skin is tightened and rejuvenated.

To prepare a mushroom mask at home, you need to thinly slice the mushroom, lie in a comfortable position, and place the slices on your face for 15-20 minutes.

Contraindications

The puffball mushroom is contraindicated in the following cases:

• Pregnancy and lactation period.
• Kidney disease.
• Individual intolerance to the product.

As already mentioned, raincoats absorb all harmful substances from the environment well. Accordingly, it is impossible to collect, let alone eat, mushrooms that grow near factories and factories on the side of the roads.

Cooking recipes

We all love mushrooms and use them in various recipes. This product is a worthy replacement for meat, especially for those who fast.

Puffball mushrooms, how to cook:

• Salt and marinate.
• Fry and bake.
• Stew and cook.

Before cooking, remove the skin from the mushroom.

We fry deliciously.

• The washed and peeled mushrooms are cut into desired pieces.
• Dip them in flour and fry with light salt.

The following sauce is suitable for fried mushrooms:

• Finely chop bell peppers, capers, green onions, pickled cucumbers (can be salted).
• All ingredients are thoroughly mixed with the addition of mayonnaise.
• Salt and squeeze a little lemon juice, add a little soy sauce to give it a “zest”.

Fried raincoats sprinkled with sauce will pleasantly surprise your guests with their fantastic taste.

We are preparing soup.

• Add fried carrots and onions to chicken broth
• Mushrooms, pre-chopped (large), are fried in a frying pan and added to the broth.
• Boil for about 10 minutes.

Add finely chopped herbs and green peas to the soup, and you will no longer be able to refuse this dish.

Raincoats in sour cream.

To prepare, you will need the following ingredients (for about 4 servings):

• Raincoats - half a kilogram.
• Sour cream – 0.2 liters.
• Young potatoes - 0.3 kilograms.
• Onion – 2 heads.
• Vegetable oil and seasonings according to preference.

Cooking diagram:

• Peel the potatoes and boil them in salted water.
• Wash and peel the mushrooms, cut as desired.
• Fry the mushrooms for about half an hour in a frying pan.
• In a separate frying pan, gild the chopped onion.
• Place the mushrooms and onions in one frying pan, add salt, add the desired spices, and fry for another 15 minutes.
• 5 minutes before cooking, pour in sour cream. Mix everything well and simmer for a few minutes.

Mushrooms are served with potatoes; everything can be sprinkled with chopped herbs. Also, raincoats prepared this way will be very tasty in combination with steamed fluffy rice.

Another frying option.

• Mushrooms are washed in cold water and allowed to dry.
• Remove the skin (it looks like an egg shell, only softer, and comes off very easily).
• The mushrooms are cut into small pieces, on average 2 centimeters (in this form, the raincoat looks like Adyghe cheese).
• Salt and pepper.
• Dip thoroughly into breadcrumbs.
• Place in a hot frying pan (to make it tastier, fry in butter).

Of course, it’s difficult to call such food healthy, but it is very tasty. Therefore, you can treat yourself sometimes.

Mushroom pickers, of course, would like to know what storage method is used for raincoats. So, these mushrooms retain their beneficial properties for no more than 2 days after collection.

In cold conditions, mushrooms can be stored for up to six months. The product can be stored pickled or dried for about a year.

If you use mushroom powder, it should be stored in a tightly sealed container, in a dry place out of direct sunlight.

Growing raincoat is also acceptable. The process is quite easy and not labor-intensive. There will be no special skills, complex processes, or meticulous care. At the same time, people who have devoted themselves to growing mushrooms are creating more and more new growing technologies.

If you want to grow raincoats in your dacha, use the simplest method. To do this you need:

• Buy disputes.
• Sow them in moist soil.

For a good harvest, try to create conditions close to the natural growing environment, that is, you need a shady place, for example, under trees, fallen leaves and not very thick grass. If you succeed, expect a good harvest. It will be possible to collect mushrooms only a year after sowing the spores.

The optimal time for planting spores is from May to September.

To harvest every year, periodically add spores to the soil. It won’t be difficult to get hold of them, and as a bonus, there are always delicious mushrooms on your table.

As you have seen, puffball mushrooms are not only very tasty, but also very healthy. Growing them is not difficult, so everything is in your hands.

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