Raincoat dishes. Puffball mushroom: useful properties, recipes, use in traditional medicine. Medicinal properties of puffball mushroom

10.10.2020

Roast the raincoats for 15 minutes with constant stirring over medium heat.

How to roast raincoats

Products

Creamy or vegetable oil- 40 milliliters
Salt - half a teaspoon
Pepper - to taste

How to roast raincoats

3. Cut each mushroom into pieces about 3 centimeters in size.
4. Place a dry frying pan over moderate heat, put butter or vegetable oil, heat it up.
5. Put the mushrooms in a pan, salt, pepper, fry for 15 minutes, stirring, so that a golden crust appears.

Raincoats with sour cream

Products
Young raincoats - 500 grams
Vegetable oil - 50 milliliters
Onions - a couple of heads
Sour cream - glass
Salt - half a teaspoon
Black pepper - to taste

How to fry raincoats with sour cream
1. Clean raincoats from forest debris, sort out, wash.
2. Peel off the thick skin from the hat, for this you need to knead the mushroom a little in your hands, its shell will crack and peel off like an eggshell.
3. Cut raincoats into pieces about 3 centimeters in size of any shape.
4. Cut the peeled onions into cubes.
5. Turn on the burner on moderate heat, put the pan, heat for 3 minutes, pour in the oil.
6. Put raincoats in oil, fry for 10-15 minutes.
7. Add onions to frying raincoats, continue frying for 5-7 minutes.
8. Put sour cream to the raincoats, mix, hold on the stove for a couple of minutes.

Fkusnofakty

Raincoats can be found under different names: smoky, golovachs, fluffs, wolf tobacco, grandfathers tobacco. Mushrooms got such names because, when ripe, they become receptacles of fine, light-weight dark dust.

Only young raincoats are eaten. To determine the age of the mushroom, you need to break it or cut it. White flesh is edible, yellow is not.

In the summer after the rain in the fields in in large numbers you can find funny white bubbles that don’t look like mushrooms at all. They are called hare potatoes, dusters or tobacco mushrooms, due to the fact that when they outgrow their flesh turns into mustard-colored dust. But in fact, this is a real mushroom, which is called a raincoat. Many, looking at it, seriously doubt whether this gift of nature can be edible, however, knowledgeable mushroom pickers responsibly declare that the raincoat mushroom, the recipes and properties of which will be given in this article, is suitable for consumption and food, and moreover, can benefit the body.

In fact, the raincoat is one of the most delicious mushrooms of the champignon family, which also occupies a worthy place among traditional medicines. The main thing is to collect and use these mushrooms at a time when they are white and their flesh is hard. The main thing is not to cut them off in wet weather, since literally in an hour raincoats will look like a slippery wet rag and, of course, will become unusable for use.

Considering the raincoat mushroom, the recipes and properties of this gift of nature, it should be noted that the antitumor properties of such mushrooms have been known to mankind since ancient times. With its help, you can treat dysbacteriosis or hepatitis. With the help of a tincture obtained on the basis of a raincoat, you can fight tuberculosis, laryngitis, smallpox and urticaria. Many experts note the property of this fungus to quickly absorb heavy metals, toxins and radionuclides, and then remove them from the body. For this reason, the raincoat is even used in the manufacture of dietary supplements. Moreover, the creators of the drug declare that in addition to its main function, the raincoat also has a cosmetic effect, giving the skin firmness and elasticity.

All this is achieved thanks to chemical composition raincoat in which there is calcium acid, the substance calvacin, as well as provitamin D2. All this allows you to use this mushroom for venous stasis, anemia, and eczema.

To prepare a tincture based on a raincoat, it is important to gently rinse them without letting them burst, and then fill them with mushrooms liter jar up to half and pour vodka over the shoulders. Having clogged the container, it is worth putting it for 40 days in a dark, dry place. To take this medicinal tincture for the treatment of the stomach, kidneys, liver or against tumors, you need 1 teaspoon at night.

By the way healing properties of this wonderful fungus are also manifested when eaten. So, in order to cook fried raincoats, it is necessary to remove the skin from porcini mushrooms, and cut the flesh into slices, then roll in flour, salt and fry in vegetable oil. These mushrooms are especially good with a specially prepared sauce. To do this, you need to finely chop bell pepper, green onion, capers and pickles. After mixing these vegetables with mayonnaise, they need to be salted and add a little soy sauce and lemon juice. Pouring fried mushrooms with such a sauce can serve the dish to guests.

To prepare a soup with raincoats, you need to take hot chicken broth and add browned onions and carrots to it. At the same time, young raincoats are cut into slices, fried in a pan and added to the broth, which is cooked for another 10 minutes. After salting the soup to taste, you can add parsley, dill, and a couple of tablespoons of canned green peas to it. Bon appetit!

forest trophies

Forests attract visitors not only with their picturesque nature. Who doesn't love picking mushrooms or, as they say, doing quiet hunting? 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 meddle in the forest. Many kinds edible mushrooms will fall into the baskets of hunters for natural gifts. These are, first of all, porcini mushrooms and boletus, chanterelles, mushrooms, milk mushrooms and honey mushrooms. Searching the forest clearings, mushroom pickers more than once came across mushrooms, which, like explosive packages, threw out yellowish dust when damaged. For this, they were popularly called fluff or dusters. They are very often bypassed, not knowing that these are edible puffball mushrooms. Young mushrooms can be collected and prepared from them in different dishes.

cooking

Dishes with forest gifts are quite popular. Raincoat mushroom can be classified as edible, belonging to the fourth group. Its feature is the property that it is suitable for cooking 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 flesh is suitable for all types of cooking. One big head can feed the whole family. There are many recipes for all kinds of dishes that use puffball mushroom. The preparation of 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. Harvested mushrooms are immediately used for cooking. You cannot store them.

Fried puffballs recipe

To prepare the dish, young mushrooms must be cleaned and washed well. Large raincoats are cut into cubes. Fry the mushrooms in a pan for thirty minutes. During this time, mushroom juice is released, and the pulp is well stewed in it. Separately, the onion is sautéed, which is added to the mushrooms at the end of the stew. 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.

Schnitzel from raincoats

To prepare a mushroom dish, you will need the following products:

0.5 kg of raincoat mushrooms;
0.5 liters of milk;
80 grams of flour;
egg;
0.2 kg of oil;
salt.

cooking

First, you should prepare the dough in which the mushroom schnitzels are fried. To do this, stir the egg, flour and salt in milk. It should be similar in texture to sour cream. Mushrooms are cut into slices, shaped like schnitzels. Lightly salted, they are dipped in the prepared dough and fried in oil or fat until golden brown.

raincoat soup recipe

Ingredients:

cooking

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

Many mushrooms of the family Rainwear (Lycoperdales) are often collectively referred to as "raincoats", although among them there are not only raincoats ( Lycoperdon), but also fluff (powder, Bovista), golovach (Calvatia) and some other types. Any mushroom picker has seen a variety of raincoats many times: with a smooth surface and with growths, warts and needles. These mushrooms also differ in the shape of the fruiting body: spherical, pear-shaped, egg-shaped, etc. White balls of some mushrooms lie on the ground, others rise on a false leg.

Raincoats grow in forests and parks, appear in the steppes, agricultural fields, pastures and manicured lawns. If you trample on a ripe mushroom, it will release "smoke" with spores.

Mushroom pickers often trample on raincoats to release a cloud of "smoke"

There are several folk names for raincoats: "grandfather's gunpowder", "dust duster", "wolf tobacco", "damn tobacco", "hare potato", "mushroom egg" and "forest egg".

Variety of species

Even an experienced mushroom picker is not always oriented in complex taxonomy. This applies to many mushrooms, including raincoats.

At first you call all the mushrooms “wolf tobacco”, then, having learned that these are raincoats, you will call them raincoats, and then you will figure out that raincoats are different: just a raincoat, prickly raincoat, pear-shaped raincoat, needle-shaped raincoat, blackish powder, round golovach, golovach oblong. (V.A. Soloukhin).

Raincoats, porkhovka and golovach belong to the group Gasteromycetes (« nutrevikov”), because their fruiting bodies remain intact until the spores mature. Then the shell breaks, which leads to the release of "smoke" with spores. These mushrooms are saprophytes, because They need decayed organic matter for food.

Let's bring short description several mushrooms, which we call "puffballs". All of them are very tasty. They are harvested young while their fruiting bodies are firm and filled with white pulp.

Raincoat prickly (Lycoperdon perlatum) is covered with clearly visible conical needles. If the white or cream skin is peeled off, then a more or less noticeable mesh pattern will remain on it. The smell of the mushroom is pleasant. This type of raincoat can be safely put in the basket while the mushroom is young and strong, and its flesh is white and elastic. The fungus often grows in groups.

Raincoat pearl (Lycoperdon perlatum) prefers manured pastures, although it is also found in forests. The pearl raincoat grows (usually in waves) from May to mid-November. This mushroom has a pear-shaped fruiting body. white color, which turns yellow as it matures, then becoming grey-brown. Old mushrooms are filled inside with spore powder. Peel with small growths or non-spiny spines, which are sometimes only in the upper part.

It is very beautiful and delicious mushroom(photo from Wikipedia)

Golovach oblong (Calvatia excipuliformis) in some reference books is called a variety of prickly raincoat. However, the bighead is taller, its spines are softer and thinner, it is edible at a young age. Sometimes the fungus resembles a bubble in shape, which was inflated with air and pulled down from below (the golovach is bag-shaped, or bubble-shaped). These mushrooms often grow in pastures.

Stunning appearance raincoat gigantic, or Langermanns gigantic (Langermannia gigantean). In some publications, he is ranked among the golovachs. This is a huge mushroom. It grows in forests (deciduous and mixed), meadows, fields and pastures. More likely to find it from the end of summer (August - October). The huge "soccer ball" can weigh up to 8 kg and is 40 cm across. Separate specimens-record holders are known, which weighed almost 20 kg and had a fruiting body diameter of 30 cm !!! More likely to find a giant raincoat the size of an average head of cabbage.

The skin of this raincoat can be either smooth or slightly flaky. As it grows, the color of the flesh changes from white (or slightly yellowish) to greenish-brown, then to dirty brown. In old mushrooms, the skin dries up and resembles parchment. The edible pulp is often friable, reminiscent of homemade cheeses in texture. As the fungus grows, it becomes lighter, noticeably loses weight. The giant raincoat mycelium is durable, can live up to 25 years.

Raincoat pear-shaped (Lycoperdon pyriforme) refers to small species (up to a maximum of 5 cm tall). It often grows on rotting wood, tree trunks and stumps. The shape of the fruit body is pear-shaped, resembling a white ball narrowed downwards, which has a short false leg with rare light threads of mycelium. This delicious mushroom is fried and boiled (in soups) unless it is overripe. The degree of maturity can often be determined not in the forest, but in the kitchen, because. when ripe, the mushroom does not always quickly change the color of the skin.

Puffball (Scleroderma)

False raincoat (scleroderma) should not be collected. In most books of the Soviet period, this mushroom is considered inedible or poisonous. Western authors call it only inedible, specifying that cooks sometimes add pulp to sausages instead of truffles. They all warn that the puffball can be hazardous to health if eaten in large quantities.

I have not tried this mushroom, so I can only refer to the opinions of reputable mushroom experts. I take them verbatim.

The false puffball that is used to scare us in all books about mushrooms is not poisonous at all, even when raw. It is simply tasteless, and according to the rules it should be classified as an inedible mushroom. Moreover, the young false puffball (when the flesh is white on the cut) has a sharp spicy taste and can serve as a spicy seasoning for meat and poultry dishes. This is how it is used in Europe, especially in Slavic countries.
The final inedibility of the false puffball comes from the moment when its flesh ceases to be pure white on the cut. (M. Vishnevsky).
I remind you once again: false raincoats are poisonous, however, only if you eat them in large quantities. In the Czech guide to mushrooms, J. Klan says that "for the sake of a strong spicy taste, young mushrooms are used instead of roots in the preparation of soups and sauces." These are truly inscrutable human whims! Sacrificing your stomach health for an exotic taste? (M. Sergeeva).

We conclude: the degree of poisoning with false puffballs depends, first of all, on the amount of mushrooms eaten.

False raincoats are easy to distinguish from edible species. False puffballs usually have a warty-scaly dense skin of a yellowish-ocher color, which may have small cracks. In older mushrooms, the skin dries out, ruptures and no longer holds the spores that are under it.

False raincoats often grow in nests (photo from Wikipedia)

The color of the pulp in young mushrooms, according to the writings of most authors, is yellowish or light olive even at a young age. On it, a marble pattern with white streaks is noticeable. The central part of the false raincoat darkens as it matures, becoming first gray-violet, then almost black. The pulp of even adult puffballs retains its density. Everyone notes an unpleasant pungent odor.

For mushroom pickers who have not collected raincoats before, it is better not to take risks and not collect mushrooms with elongated false legs growing in nests. For safety reasons, it is better not to take raincoats with a clearly yellow or brown skin. Especially when it is covered with coarse growths and has noticeable cracks. The bad smell should also stop.

Which raincoats are the best?

Edible puffballs are eaten while they are young. They then have a tasty dense white pulp that is under the skin (smooth or with growths). In an adult mushroom, the flesh changes its quality and color. It becomes looser, often sticky, gray or greenish-yellow. Old mushrooms are filled with spores. The shell of their fruiting body thins, dries and is easily broken. Then the fungus becomes dusty, releases a cloud of spores and settles to the ground. It is worth saying that raincoats grow up quickly.

As you know, a young raincoat is hard and strong to the touch, and on the cut it is white as sour cream. At this time, you can, without hesitation, put it in a pan. The roast will be fragrant with an excellent mushroom aroma. With age, the pulp of the raincoat begins to turn slightly yellow, becomes watery, pressed with a finger, does not spring, does not try to straighten up. At this stage, raincoats should no longer be taken. (V.A. Soloukhin).

A ripe raincoat will seem appetizing to few

How to make a raincoat

Raincoats are a great addition to any mushroom mix. Prepared separately, raincoats will not appeal to everyone (due to the specific taste). Another thing is a giant raincoat. One such mushroom can serve as an occasion for a separate party! (A. Schwab).

I love this mushroom. True, I take only smooth young white “balls”. A frying pan of fried puffballs is a delicious and satisfying meal. To taste, this mushroom is a bit like something between mushrooms, scrambled eggs and ... chicken meat. The taste of protein is enhanced if the raincoat is fried with butter or ghee.

I like not boiled raincoats, but fried ones. They can be cut into pieces, slices or circles and put in a pan with oil. Sometimes, before frying, large slices up to 2 cm thick are rolled in flour or breadcrumbs. They can be salted and even pepper before this. Tasty and whole balls fried in oil. First, fry on one side until a beautiful golden brown, then turn over or roll to the other side. It takes a little time for this. Especially if you fry the mushroom in a frying pan under the lid.

It is worth saying that almost all raincoats have a skin that resembles either a skin or an eggshell. It's better to take it off.

V.A. Soloukhin described in detail the condition of a man who always considered all raincoats toadstools:

I remember with what embarrassment I brought home the first raincoats, how my wife refused to fry them, with what interest I tried them for the first time. And now this is for me the most common edible and tasty mushroom, of course, when there is no butter, chanterelles or aspen in the forest. But even when they are, it’s nice to add strong young raincoats to the pan for a bouquet.

Once again, we will appreciate the culinary merits of the giant raincoat, while its flesh has a pure white color. During this period, the fungus competes with the noble mushrooms themselves. The “ball” is peeled and fried, soup is boiled from it and dried. Other raincoats are also suitable for drying, even pearl ones.

V.A. Soloukhin quotes one of his readers, who not only describes how raincoats are made, but also compares how they are processed:

I love raincoats. In fried form, right, they are slightly inferior to white ones. To make the dish more tender, it is better to remove the rough shell from some of them. The golovach is oblong - carefully crushed in your hands, and the shell cracks and comes off, like a shell from a hard-boiled egg. This is best done under a tap. In some globular raincoats, the shell is removed, like the peel from an orange. The best - prickly - does not cause any worries at all: cut it into a frying pan. I successfully dry them. Crushed into a powder, you can make an excellent soup out of them.

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Raincoats are porcini rounded mushrooms that appear in nature and in parks at the end of summer. They are loved by children, because if you hit the ball with a stick or kick it with your foot, then a brown cloud will fly out of the middle. But raincoats are remarkable not only as a funny toy: they taste good and have healing properties.

What does a raincoat mushroom look like and where does it grow?

In biology, the “Raincoat” is understood as a whole genus that is part of the Champignon family, although more recently it has been separated into a separate Raincoat family. These are gasteromycete fungi, in which the formation of spores responsible for reproduction occurs inside the fruiting body. When it ripens, a hole opens at the top so that the spores get into environment.

All representatives of the genus are characterized by a round or pear-shaped structure of the fruiting body. Unlike most, they do not have a strictly defined hat. But there is a false leg, smoothly turning into a round part.

The flesh (gleba) is elastic and fleshy. This is the part that is eaten. The color of the gleba directly depends on the age of the mushroom and serves as a kind of suitability indicator: only young white specimens have a pleasant taste. When it darkens and the flesh turns olive, puffball loses its culinary value and is considered inedible.

Description of edible types of raincoat

Types of raincoats are different appearance and place of growth. But they are united by fruiting from the second half of summer to October and the fact that they are all edible while the flesh remains white.

Meadow raincoat

It has a small fruiting body, the diameter of which is 2–4 cm. It is rounded, gradually tapering towards the base. The pulp of a young mushroom is snow-white, with time it becomes yellow, and then brown or olive. It grows mainly in fields and along roads.

It has a spherical fruiting body growing on a thick stem. Its surface is dotted with thin needles that fall off when touched. The height of the mushroom reaches up to 10 cm. You can find it on the edges or in a light forest.

Raincoat brown (umbre)

It sits firmly on the ground, because the leg is almost invisible. It has a small fruiting body (up to 5 cm in diameter) of brown color, dotted with dark needles. They can form patterns that resemble stars in shape.

Giant

Of all its relatives, a giant raincoat is different, often reaching the volume of a soccer ball in size. True, this is a rare mushroom, and in the conditions of the middle zone it is rarely seen. Giant puffball grows in old pastures, fields or meadows; less often - in deciduous forests.

Collecting giant raincoats (video)

Medicinal properties of puffball mushroom

Raincoats are successfully used in alternative medicine. Their pulp contains useful material that have a positive effect on health.

Medicinal properties raincoat:

cleansing - the mushroom is an excellent absorbent and removes harmful compounds from the human body;
reception folk remedies based on it, they are used to cleanse the liver and intestines;
it leads to normal blood composition;
Separately, it must be said that he, like a sponge, absorbs radionuclides and removes them from the body.
the pulp stops the blood and promotes the speedy healing of wounds.

Folk healers have known about such opportunities for many centuries, using these gifts of nature in their practice.

The use of a raincoat in traditional medicine

The use of a raincoat is diverse:

For skin injuries. Many mushroom pickers know that if you cut yourself or get burned in the forest, then you need to look for a raincoat. It should simply be laid out in half and applied to the injured area.
Topical application of folk remedies from this fungus help with skin diseases, removing inflammation and accelerating tissue regeneration. For example, with urticaria or boils.
The decoction is used in the treatment of diseases and respiratory tract.(bronchitis, pneumonia and even tuberculosis). According to healers, this remedy is not inferior in value to chicken broth.
Giant view use to prevent and stop the growth of neoplasms because it contains calvacin.

Also, a raincoat is used for preventive purposes, if desired, to cleanse the body of toxins and toxins. After that, the person feels better and filled with vitality.

False types of raincoat and their toxicity

Outwardly similar to raincoats, their relatives are false. According to scientific classification, they belong to the Sclerodermataceae family. On the territory of Russia and neighboring countries, the common and warty puffball is more common. Both are seen as unfit for human consumption and are even labeled as mildly poisonous.

When using them, a person feels a slight malaise, and if you eat mushrooms in large quantities, a classic picture of poisoning will appear. Sometimes false raincoats cause an allergic reaction in the form of conjunctivitis and a runny nose. Although there is no direct threat to life, mushrooms must be avoided.

The species is found in Eastern Europe, in the north of the Caucasus and Far East. It prefers to grow in well-lit coniferous and deciduous forests, in meadows and along paths, choosing dry places. Fruiting time is from July to October.

It has an inconspicuous fruiting body of a yellowish color, not exceeding 12 cm in height. Brown scales, wart formations and cracks are located on its surface. There is no false leg.

Warty puffball

The fungus is tuberous or kidney-shaped. It differs from the common puffball in the presence of a false stem about 1.5 cm high, although there are specimens with a stem 5–7 cm. The color of the fruiting body can be from gray-white to brown. Warts are located on its surfaces.

This is a cosmopolitan species, growing in both hemispheres, including in the tropical zone. Fruiting time - August-October. You can find it in forests with hardwoods (for example, oak), on the edges, in gardens, along roads

Where raincoats grow and how to collect (video)

Raincoat Mushroom Recipes

Raincoats, when prepared properly, are an excellent ingredient for many dishes. But high taste properties possess only young mushrooms with white pulp. When it turns brown and brown, stiffness appears, and the pleasant taste and smell disappear. The mushroom picker should also be aware that the finds cannot be stored for a long time: they are prepared immediately after collection.

Raincoats in a pan with sour cream.

For cooking you will need:

raincoats;
rast. butter;
salt and pepper to taste;
a spoonful of sour cream.

Mushrooms are cleaned and washed, and large specimens are cut into cubes; after which the raincoats are fried in oil for about 30 minutes. At this time, there is an intensive release of mushroom juice with a delicious aroma, in which the pulp is additionally stewed. Fry onion half rings in another pan. They need to be added after cooking the roast, along with salt and pepper, leaving the dish on the fire for another 20 minutes. After this time, it remains only to add sour cream.

rain soup

To prepare a rich soup with a pleasant smell, you need:

5 raincoats;
4 medium potatoes;
1 onion;
1 small carrot;
vegetable oil;
2 bay leaves;
to taste - salt and black pepper.

Mushrooms are processed, cut into cubes and immersed in a pan with 1.5 liters of water. The time of the first boiling is 20 minutes. Salt and spices are added to the broth, chopped potatoes for another 20-30 minutes. At the same time, onions and carrots are sautéed, which are sent to the soup 5 minutes before they are ready. The dish is served with fresh herbs and sour cream.

How to make raincoats (video)

Raincoat schnitzels

The pulp of the raincoat is suitable for cooking unusual mushroom cutlets. You will need:

500 g of fresh raincoats;
500 ml of milk;
100 g flour;
1 egg;
vegetable oil;
salt.

First prepare the batter by mixing the flour with the egg and salt. It should be like medium thick sour cream. Mushrooms are cut into thick slices and fried in oil, previously dipped in batter.

Raincoats are interesting and useful mushrooms. Unfortunately, many people pass by them, not knowing about the beneficial properties and excellent qualities of these white balls. Having prepared them according to all the rules, you can taste tasty dish which will benefit the body.