Surely when you travel to the bosom of nature youWe saw peculiar white mushrooms in the shape of balls ranging in size from tennis to baseball in groves, forests or even in meadows. There are also larger specimens.
They are called raincoats.A characteristic feature of these mushrooms is that they have the ability to explode. No, there is nothing dangerous in this, just if you touch a mature rain cover, it will burst, releasing a cloud of argument, so they multiply, and it is this characteristic that gave rise to the popular name - “grandfather tobacco”, “wolf tobacco”, “dust collector” , or just a rain mushroom. Few people know how to cook it, since seasoned mushroom pickers from central Russia look at the rain cover with contempt, considering it to be third-rate. By the way, there are grounds for this - this is what the mushroom encyclopedia characterizes raincoats. But on the other hand, they are highly valued abroad. Not like truffles, but at the level of champignons. And this mushroom should be paid attention not only to those who live in the "negribnoy" zone, but also to avid fans of "quiet hunting".
In addition to purely culinary qualities, the rain coat also has excellent hemostatic properties. It is enough to apply a cut of the fungus to the wound, as it will almost immediately stop bleeding.
How to cook a mushroom rain
It tastes like champignon, becauseis its close relative, but has a more pronounced mushroom smell and taste. If it is dried and crushed, then the resulting powder is perfect for filling soups, and in fried form it turns out just to eat, not a dish. Especially if you fry raincoats in sour cream.
Mushrooms of any size are suitable for frying, the main thing isso that the fruit body is firm and dense. If the core is dark, then there is a false representative of this family in front of you, and if white is a real rain mushroom.
How to cook it for frying?Yes, just like all other mushrooms: first wash, then cut into pieces, boil and fry in warmed butter or sunflower oil for about seven minutes. Then the dish must be salted, lightly pepper, pour sour cream and stew for a couple of minutes. You can skip pre-boiling if you are sure that the area in which you collected mushrooms is environmentally friendly. Fruit bodies of fungi have the ability to collect all the toxic emissions of our civilization, is not an exception in this regard, and the rain fungus. How to cook it and not poison? For this purpose, it is recommended to pre-boil the entire collection.
If you heard something about boiling waterwith mushrooms, you need to throw the bulb to determine the poisonousness, then forget this advice. He has no basis. So mushrooms for edibility do not check. As for the raincoats specifically, even its false varieties are not very poisonous. The maximum that you face is an upset stomach and a mild allergenic reaction.
The grandfather's tobacco soup is also very tasty (likementioned above, this is what people call a mushroom-raincoat). Recipes for soups are given in many cookbooks, and here we will talk about how to cook it in a hurry.
You will need:
- a handful of vermicelli;
- one potato;
- one onion;
- salt;
- spice;
- mushroom rain coat.
How to cook the soup from one mushroom? With the "grandfather tobacco" this trick can easily pass, since it can grow up to 20-40 cm in diameter. It is enough for a three-liter pan light soup.
Wash my mushrooms and cut into small pieces.We throw in boiling water, boil a couple of minutes and drain the water. Then throw mushrooms into the pot again, fill with fresh water and set on fire. Quickly fry the onion in vegetable oil, peel and dice the potatoes. In a boiling broth we send potatoes with onions and bring it to half-cooked. Now it is the turn and vermicelli. Salt, bay leaves and spices should be added at the end of cooking soup. It can be eaten immediately after cooking, and the next day. It is very tasty even in a cold form, and perfectly replaces traditional okroshka in summer.
