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Mushroom raincoat preparation method. How to prepare puffball mushroom and its medicinal properties. Common names for this type of mushroom

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 production 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.

You might also like:

Camelina mushrooms: benefits and harm. Recipes for making saffron milk caps
How to pick mushrooms correctly - cut the stem or pull it out?
Chaga - beneficial properties and uses. Chaga - contraindications and side effects
Shiitake mushroom: benefits and harm - medicinal properties

Good day to you! Have you ever tried mushroom nuggets? And almost free too! Hardly!
In our country (unlike the Italians), few people know about mushrooms such as puffball, and especially whether they are edible or not. Moreover, few people know how to prepare a raincoat. By the way, this mushroom belongs to the champignon order, it is prepared almost in the same way as well-known champignons and at the same time very, very tasty.
So, today I want to bring to your attention one of the simple and quick (and most importantly, very low-cost) ways to cook these wonderful mushrooms.
And to prepare such a wonderful and beautiful (and most importantly very tasty and, importantly, healthy) dish, which I call “mushroom nuggets”, because they are incredibly close and exactly similar to those same chicken nuggets that are sold at McDonald’s

We will need these mushrooms called “raincoat”, which I collected in parallel with the saffron milk caps.

1. Preparing them for frying is not very difficult, since they are not wormy (I have never come across wormy ones). You just need to lightly trim the stems from any remaining soil and remove the top old and therefore slightly darkened layer of large and old raincoats, under which the white flesh of the mushroom will appear.

2. Since this mushroom is a member of the champignon family, it is completely edible. And since he loves water very much and absorbs it strongly (which makes him look like a rag), you need to wet him with water as little as possible. Immediately cut the sufficiently peeled mushrooms into slices (small ones in half, and large ones into circles)
3. Sprinkle the puffball mushrooms on both sides with spices and salt to your taste and following your preferences.

4. Roll the mushrooms in breadcrumbs. The thinner the breading, the tastier it will be. It’s better, of course, to buy crackers like “Moscow” or similar ones in the store and grind them using a meat grinder. Or you can use homemade crackers, which we make when there is bread or loaf left. True, the texture of this breading will be coarser, but this will not make the nuggets any less tasty.

5. Fry each portion of prepared mushrooms in a heated frying pan with a spoonful of vegetable oil and a spoonful of butter to give a more aromatic taste, on both sides until a golden brown crust forms from the breading.
6. Place the prepared “mushroom nuggets” on a plate, sprinkle them with herbs, onion slices and preferably sprinkle them with lemon juice. You can, of course, not sprinkle with lemon juice; the mushrooms will still be incredibly tasty, but lemon juice will add additional pleasant flavor notes to them. So, the money to prepare such a wonderful dish was only spent on a slice of lemon, a pinch of salt and a spoonful of vegetable oil, and at the end we got such an excellent, appetizing, nutritious, but at the same time low-calorie and healthy dish.

And I, as always, wish you bon appetit and creative culinary success!

Cooking time: PT00H20M 20 min.

Mushrooms

Description

Pickled raincoats– a great appetizer that every housewife can easily prepare. In the winter season, such preservation is in incredible demand and is eaten instantly, and the mushrooms usually do not survive until the next season.

If you have a jar of pickled raincoats in stock, then you will have the most delicious mushroom treats on all holiday and everyday tables. Despite the fact that such mushrooms are often used as an independent snack, they can also be added to other dishes. A variety of salads, side dishes, and a ton of mushroom entrees are easy to prepare using canned raincoats. And to surprise your guests for sure, preserve raincoats along with champignons, vegetables and herbs.

Every housewife should understand that mushrooms prepared at home are not as dangerous as ready-made store-bought canned mushrooms. You should not trust the quality of raincoats from stores and put your health at risk. It’s better to collect, process and preserve forest fruits with your own hands. At least this way the preparation will not cause mistrust and doubt.

To find out where to start preparing pickled raincoats for the winter, we recommend carefully studying the step-by-step recipe below with photos. In it you can easily find answers to all the questions that interest you. Good luck!

Ingredients

Steps

First, you need to collect the required number of raincoats. To do this, you don’t have to go straight into the forest, since this type of mushroom prefers to grow in places that are directly exposed to the sun’s rays. So, these can be edges, clearings and areas near trails. Note! Puffballs are very tasty when they are still young. The pulp of old mushrooms simply turns into dust and spores, and in this form the mushrooms are not only tasteless, they are not even fragrant.

The color of the raincoats used is also very important. The mushrooms should be snow-white inside and outside. Even if only the cap or stem of the mushroom suddenly begins to acquire a yellowish tint, then the whole mushroom is no longer suitable for consumption.

So, to start cooking, the mushrooms need to be properly processed. First, the raincoats should be peeled, which becomes dense and tough during the cooking process. This is very convenient to do with a small kitchen knife. You don’t get tired of holding it, and it’s convenient to peel mushrooms.

Cleaned mushrooms should be rinsed very thoroughly in warm water. To ensure that the ingredients are as clean as possible after washing, it is recommended to change the water at least three times.

The washed raincoats must be placed in a deep pan with salted water and boiled for twenty minutes. The foam that will form during the cooking process must be removed periodically, otherwise it may subsequently cause the canned mushrooms to sour.

In the meantime, you need to prepare all the spices to prepare the marinade. There is no need to use too many spices, because raincoats have an original taste that should not be overpowered. By the way, it is not necessary to use garlic to create the filling, since it will be most noticeable in this preparation.

Bring the liquid in which the raincoats were boiled to a boil and combine with salt and granulated sugar. Then add the rest of the spices to the marinade and be sure to taste it. If necessary, add more salt or any other missing component to the mushroom broth.

When the marinade boils thoroughly, pour in table vinegar and remove from heat. Pour the hot sauce with spices over the mushrooms packaged in jars. It is not necessary to seal the workpieces hermetically. They can be screwed on with loose lids, covered with gauze and placed in the refrigerator..

Delicious pickled raincoats prepared according to this recipe will be ready for tasting the very next day, and their shelf life will be from three to five months. An excellent appetizer for boiled potatoes is ready.

Bon appetit!

This year we didn’t get out to go mushroom picking. My husband is a hunter and the hunting season always coincides with the mushroom season. Guess what is more important to my husband. But we still collected some mushrooms, although we didn’t go anywhere specially.

We have a dacha outside the city, there are both pine and deciduous plantations, we drive past fields, but for some reason there are never mushrooms there.

And so, returning from the dacha, we suddenly see people walking across the field and picking mushrooms. Of course, we were surprised and stopped. People collected champignons and practically didn’t leave any for us, but we still picked mushrooms. And these were raincoats.

For some reason, people didn’t collect them; apparently they didn’t know that it was a puffball mushroom and that it was edible. We are not great experts in mushrooms, but we know some species for sure and collect them with confidence. And we have no doubts about the puffball mushroom - edible or not, we know 100% that it is edible.

And I decided to talk about this mushroom; it’s a pity that people, sometimes out of ignorance, trample them and kick them. And this is not only edible, but also a very tasty and healthy mushroom. By the way, in Italy they consider the puffball to be the most delicious mushroom.

Mushroom raincoat - photo and description

The puffball mushroom belongs to the champignon family.

There are varieties that are round, and there are slightly elongated, pear-shaped ones, as if with a stem, as they also say - “false stem”.

Some raincoats are smooth, and some have small spikes.

We quite rarely come across raincoats and they were always round and smooth.

There is another variety - these are giant raincoats and they weigh up to 10 kg. Our son found such a mushroom the only time, it weighed 1 kg and even then it seemed big to us, but 10 kg is hard to even imagine. Watch the video about the giant raincoat.

Important! This mushroom differs from other species in that it does not have a pronounced stem and cap with plates.

This must be remembered so as not to be confused with a young fly agaric, the spiny puffballs are especially similar, but looking at the photo, it seems to me that the difference is obvious, the fly agaric has a leg and a cap.

Puffball mushroom - edible or not

As I already said, this is an edible mushroom, but it has a feature that important know and collect taking into account these features.

! Raincoat ages very quickly and becomes unsuitable for collection, so only young mushrooms should be collected.

! The pulp when cut should be pure white, dense, elastic and homogeneous. If the flesh is yellowish or greenish, then such a mushroom is not suitable for collection.

Over time, the insides of the puffball mushroom become flabby, and then generally turn into a powdery spore mass, which is pushed out through the hole formed in the upper part of the mushroom. Because of these features, it is often popularly called “flutter”, “dust tobacco”, “grandfather’s tobacco”. Maybe this influences the opinion that the puffball mushroom is inedible.

There is a false mushroom and it is distinguished by the fact that it has a hard, leathery shell, the flesh of young mushrooms is also white, but it ripens very quickly and becomes dark purple in color, the main distinguishing feature is the smell, in false ones it is unpleasant. The raincoats we collected have a smell very reminiscent of champignons.

Raincoat mushroom - how to cook

The puffball mushroom is a versatile mushroom; it can be fried, boiled, or pickled. For long-term storage, both freezing and drying are suitable. True, it should not be dried in the fresh air, but in an oven or dehydrator for fruits and vegetables.

You can cook puffball mushroom without pre-processing (boiling or soaking).

And although it belongs to the fourth category, this does not affect the taste. This is a delicious mushroom, and by the way, the dried puffball mushroom is not inferior in taste and smell to the famous boletus mushroom.

Puffball mushroom - beneficial and medicinal properties

Puffball mushroom, included in your diet, will have a beneficial effect on the body:

it helps eliminate toxins, as well as chlorine and fluorine-containing compounds, cleanses the gastrointestinal tract, improves the composition of blood and lymph;
its antiseptic, hemostatic and wound-healing properties are known; they say it can be used right in the forest to treat wounds and cuts by applying the pulp of a freshly cut mushroom to the wound;
This mushroom contains a substance called calvacin, which has antitumor properties.
It is believed that puffball mushroom broth is healthier than chicken broth and is widely used to quickly restore the vitality of a patient, in the treatment of bronchitis, laryngitis, tuberculosis, and to enhance health.

Traditional healers make a tincture from the puffball mushroom and use it to treat various diseases.

Chop clean mushrooms and pack tightly into 0.5 liters. jar, fill the remaining space with vodka diluted with water in a 1:1 ratio. Infuse in the refrigerator for 15 days, then strain and keep the tincture in the refrigerator.

Take the tincture orally once a day, 30 ml half an hour before meals, with water or natural juice for diseases such as viral hepatitis, diseases of the genitourinary system, helps dissolve sand, kidney stones, and eliminates dysbacteriosis.

This tincture can also be used externally in the form of lotions for acne, purulent formations, and for the treatment of burns.

Puffball mushroom powder is also used in folk medicine; it helps normalize blood pressure and hormonal balance, strengthens the immune system when taken regularly.

How to prepare: grind dried mushrooms in a coffee grinder, pour into a dry container with a lid.

Add to dishes every day, but in order not to destroy the beneficial effect of the powder, the dishes should not be hot, no more than 50 degrees.

But not only traditional healers know about the beneficial and healing properties of raincoats. Based on this mushroom, various drugs and dietary supplements have been created in pharmacology; this mushroom is also used for the manufacture of cosmetic products, since the puffball mushroom helps improve the structure of the skin and eliminate sagging.

At home, you can make face masks; to do this, cut the mushroom into thin slices, apply to your face and hold for 15-20 minutes.

We collected such wonderful mushrooms, although not much, just a couple of kilograms, maybe a little more, but we also spent very little time on it, about half an hour. But we are happy about that too.

I hope the information was useful and even if you do not dare to collect puffball mushrooms, do not kick or trample them with your feet, remember that there are lovers of these mushrooms, for example, us.

Better yet, collect them in your baskets and use them both for preparing delicious dishes and for your health.

P.S. Just the other day I made cheese soup with raincoats, it turned out very tasty.

Elena Kasatova. See you by the fireplace.