How to cook a mushroom raincoat - interesting ideas for making delicious dishes

Even seasoned foresters are interested in how to prepare a mushroom raincoat to serve not only an edible but also a delicious dish. The answer is simple: a relative of a champignon is endowed with a juicy, sour-white-white flesh, which is not very suitable for cooking, but incredibly good in batter, breadcrumbs, braised in cream or fried with onion in a frying pan.

What does a mushroom raincoat look like?

The external properties of the raincoat mushroom are very attractive: it looks like a huge ball, has a dense juicy pulp, which, depending on the subspecies, can grow to a weight of about 10 kg. Since you can meet raincoats everywhere: in parks, gardens, glades and along roads, several useful tips will help in the selection of mushrooms.

1. Collect only young mushrooms. They have an attractive white color, a dense and strong flesh. Only such mushrooms are edible, tasty and useful.
2. Old and inedible mushrooms are distinguished by yellow flesh and a light-brown shell.
3. The raincoat has the property of absorbing moisture, so do not pick mushrooms right after the rain - there is a chance of getting a jelly-like mass in the end.

What is useful for a mushroom raincoat?

Useful properties of a raincoat mushroom are unique. This fungus has the ability to easily absorb and remove heavy metals, radioactive compounds and other harmful toxins from the body, which is widely used in the manufacture of preventive, therapeutic and cosmetic preparations, both in official and in folk medicine.

1. The pulp of the fungus, superimposed on a cut or wound, will instantly stop the blood and protect against infection.
2. Decoction and tincture of young mushrooms is an excellent antipyretic and anti-inflammatory agent for chronic tonsillitis and swelling of the throat.

How to clean a mushroom raincoat?

After collecting mushrooms, the question of how to clean a raincoat so as not to damage its fragile flesh is quite natural. First of all, the mushrooms are washed in clean water, gently rubbing their surface with the pads of the fingers, which allows you to get rid of rubbish and remove the upper rough skin. After that, they pierce the skin with a knife and roll it with their hands.

1. Purified mushrooms must be cut. Small - in half, large - in several parts. Cutting mushrooms will determine their freshness and check for wormness.
2. From strongly wormy mushrooms it is necessary to get rid of immediately, and small wormholes can be simply cut out.
3. Quality mushroom has a white flesh. Mushrooms, even with a slight change in color, should be discarded.

What can I cook with a raincoat mushroom?

Recipes of dishes from the mushroom raincoat are diverse, because the mushroom is incredibly good at frying, stewing and cooking, is easy in combination with other products, is full of pleasant taste and is ideal for baked dishes, soups and salads. In addition, it is easy to prepare, eliminating pre-soaking, which makes it the leader among other types of mushrooms. Make sure that dishes from mushroom raincoats are easy to prepare, will help simple recipes.

1. For the first, you need to fry 550 g of mushrooms with a bulb in butter 15 minutes, pour 350 ml of low-fat cream and simmer twice before boiling the sauce. Season with a pinch of ground pepper and a handful of fresh greens and serve to the table.
2. An incredibly tasty snack can be prepared from fried mushrooms . To do this, 150 g of mushroom pulp is sliced, dipped in a beaten egg, breaded in ground breadcrumbs and fried in vegetable oil until red.

How to fry mushrooms raincoats?

Mushroom raincoat, the preparation of which is associated with different types of heat treatment, the tastiest thing turns out fried in a frying pan. To do this, washed mushrooms are cleaned, cut and fried in butter until red. Given that raincoats do not emit liquids and actively absorb oil, they must be constantly stirred.

Ingredients:

• raincoats - 400 g;
• onion - 2 pieces;
• oil - 100 g;
• salt - 10 g.

Preparation

1. Rinse the mushrooms.
2. Before preparing a mushroom raincoat, cut large specimens into several pieces, small pieces in half.
3. Put into a frying pan and fry along with onions for 20 minutes.

How to cook a mushroom raincoat with a potato?

Knowing how to make a mushroom raincoat, you can please the household with a lot of nutritious dishes. Such a popular delicacy, like fried potatoes with mushrooms, will sparkle with new colors when using fresh raincoats. They are tasty, fragrant and nourishing, but contain little liquid, so before frying with the potatoes they need to boil.

Ingredients:

• raincoats - 900 g;
• potatoes - 400 g;
• sour cream - 300 g;
• oil - 120 ml;
• onion - 2 pieces;
• black ground pepper - 5 g.

Preparation

1. Before preparing a mushroom raincoat, clean it and cook for 7 minutes.
2. After, fry together with onion in oil for 10 minutes.
3. Add the slices of potatoes, season and simmer another 15 minutes.
4. Pour the sour cream and bake in the oven at 200 degrees for 7 minutes.

Mushroom soup of raincoats

Fans of saturated aromatic soups the question of how much to cook a mushroom raincoat, is especially important. To get the broth, the mushrooms are cooked in spices for 20 minutes, add the accompanying ingredients and tread another quarter of an hour. This time will suffice, that the ready soup has got a density and fragrance, and mushrooms have kept the form and taste.

Ingredients:

• raincoats - 6 pcs .;
• potatoes - 4 pcs .;
• onion - 1 piece;
• carrots - 1 piece;
• water - 1.5 liters;
• bay leaves - 2 pcs .;
• sour cream - 60 g;
• fresh fennel - handful;
• black peppercorns - 5 pcs .;
• oil - 40 ml.

Preparation

1. Peel the mushrooms with the spices and cook for 20 minutes.
2. Fry carrots and onions.
3. Peel potatoes and cut them into blocks.
4. Add potatoes to the broth, after 5 minutes, carrots and onions.
5. Boil the soup for another 5 minutes, remove from the plate and press under the lid for 15 minutes.
6. Serve with sour cream and fresh herbs.

How to prepare a mushroom for a winter raincoat?

Mushroom raincoat (harvesting for the winter) - is the opportunity to enjoy a variety of dishes throughout the year. Of the many options for preserving the palatability and useful qualities, the most common are: salting, marinating, drying and freezing. Regardless of the choice of technology, the main thing is to use only freshly picked raincoats.

1. Before salting, raincoats are best cooked in salted water with spices for 15 minutes. So, the mushroom raincoat for the winter will remain juicy and will not turn with time into an unappetizing tiny.
2. And although the raincoat is absolutely harmless, when pickling you should create the right acidic environment - add a lemon or vinegar. If the mushrooms are very large, you should cut them in the same slices: they will soak better.
3. It is strictly forbidden to wash raincoats before drying.

How to pickle a mushroom raincoat?

Marinated mushroom raincoat is an appetizing, simple and quick-to-prepare snack. You only need to boil the mushrooms for 20 minutes, put together with the spices in a sterile jar and pour hot marinade from broth, salt, vinegar and sugar. Fleshy raincoats instantly soaked in a fragrant pickle and will be ready the next day.

Ingredients:

• raincoats - 300 g;
• water - 900 ml;
• vinegar - 60 ml;
• a clove of garlic - 2 pieces;
• ringlets of hot pepper - 3 pcs .;
• fragrant pepper peas - 4 pcs .;
• salt - 20 g;
• sugar - 20 g.

Preparation

1. Before you prepare a pickled mushroom raincoat, cook it for 20 minutes.
2. Pack with spices in a sterile jar.
3. Mix the mushroom broth with the salt and sugar, soak for 2 minutes, add the vinegar and pour the preform.

Caviar from mushroom raincoats

Mushrooms raincoats - cooking recipes, allowing you to stock up on original pieces, the best of which is mushroom caviar . In addition to being a source of protein and fiber, it is also an excellent addition to a variety of dishes. So, caviar can be used in sandwiches and tartlets, sauces or fillings for flour products.

Ingredients:

• raincoats - 500 g;
• onion - 3 pieces;
• carrots - 1 piece;
• vinegar - 20 ml;
• salt - 80 g;
• oil - 40 ml.

Preparation

1. Peeled raincoats, fill with water and cook for 40 minutes.
2. Onions and carrots fry.
3. Mix with mushrooms and rub.
4. Add the vinegar, spread over sterile jars and roll.

How to dry a mushroom raincoat at home?

Mushroom dried raincoat - one of the oldest methods of harvesting for future use. With this technology of cooking, raincoats do not deteriorate, retain flavor and aroma, and in terms of nutritional value and digestibility, they exceed salted and marinated cousins. There are a lot of devices for drying raincoats, but the easiest and most convenient is the oven.

1. Wipe the raincoats off the garbage and wipe with a clean cloth.
2. Sort the mushrooms in size, large - cut.
3. Place on a grate and podvyatte at a temperature of 45 degrees.
4. Raise the temperature to 60 degrees, open the oven door and dry the mushrooms for 3 hours.

How to freeze a mushroom raincoat?

Mushroom raincoat, frozen for the winter - the easiest and easiest way to preserve the product in its original form and use it at any time of the year to prepare various dishes. Fresh raincoats, being in the freezer, do not lose flavor for six months - an excellent basis for raw billet.

1. Clean the raincoats from dirt and gently wipe.
2. Slice the same slices, making sure that they are dry, place it portion by piece into containers and send it to the freezer.