9 out of 10 people pass these mushrooms in the forest. And all because they did not take root in the Russian culinary tradition. Meanwhile, they belong to the category of delicious, that is, exclusively delicious!
Grandfather or wolf tobacco, it is also flutter or raincoat, known mainly for the fact that these mushrooms “puff” with grayish powder when you touch their caps. Most do not think that this mushroom can be eaten. So much the better for those who are familiar with its excellent taste – more will get! These mushrooms are edible, while young, then they are white, hard and dense, and their “flesh” is similar to cheese. The overgrown raincoat is like the raincoat that “puffs” like roses. As a rule, he appears a brownish tint. A good raincoat is completely white and if cut, the flesh inside will be as white as the hat on the outside.
The French and Italians, by the way, know the secret of the edibility of raincoats and collect them actively, often calling them simply champignons, and especially like scrambled eggs. Here’s a simple and quick French omelet with raincoat recipe:
- 10-15 raincoats
- 8 eggs
- 1 small tomato
- 2 large cloves of garlic
- some olive oil
- milk – 5 tbsp.
- sea salt to taste
- freshly ground pepper – to taste
- a pinch of chopped dill
- a pinch of chopped parsley
Peel the raincoats in the manner of a potato, cutting off a thin top coat. Cut the mushrooms into slices or cubes. Grind the cloves of garlic and cut into cubes peeled tomato. In a bowl, beat the eggs with a fork. Add one or two tablespoons of milk, mix. Pour olive oil into a pan and heat over low heat. Add chopped garlic, mushrooms and tomato cubes. Cook for ten minutes over medium heat, stirring constantly. Add salt and pepper. Then add beaten eggs, sprinkle with greens on top and leave over medium heat under a lid for another ten minutes.
It looks like an umbrella mushroom, to be honest – a grebe. But, appearance, as you know, is deceiving and inside this ugly mushroom duckling is hidden real taste wealth. Moreover, it is attributed not to some conditionally edible mushrooms, but to delicacy, so that it is on a par with mushrooms, chanterelles and other “best” mushrooms.
It is possible to collect a large umbrella mushroom and a reddening mushroom umbrella, the flesh of which, as the name implies, turns red after cutting. Young, light specimens are tastier, and they only eat a hat – the stalk of mushroom umbrellas is too stiff. This is one of the few mushrooms that can be eaten raw in salads and sandwiches, but most often the hat is cut and fried in batter. We offer an experiment: prepare an umbrella in this way, feed them friends or relatives, then ask what they just ate. Do not be surprised if the answers are “chicken” or “fish” – the umbrellas least like mushrooms to taste.
These mushrooms were lucky and unlucky at the same time. They are cultivated, that is, grown in industrial volumes and even at home. And it’s not bad. But real mushroom pickers treat them somehow contemptuously: going for mushrooms is an excitement and hunting, and here – oyster mushrooms, which can be found in the store like some mushrooms. Other claims to these mushrooms are that oyster mushrooms have a slightly pronounced mushroom aroma and taste, that is, something like that – neither fish, nor meat, nor mushrooms. By the way, because of its shape, in Latin, and in English, this mushroom is called an “oyster mushroom”. So, this same oyster mushroom is very popular in Chinese, Japanese and Korean cuisine, there it is a delicious delicacy! It is fried with meat, used in salads and soups, plentifully watered with soy sauce and eaten just like that. They love these mushrooms in India.
Oyster mushrooms are ordinary, that is, forest, low-calorie, so they can be used as a dietary product. They have more beneficial elements, vitamins and amino acids than even vegetables. Another nice bonus is that oyster mushrooms often grow in whole families, so it’s easy to harvest a rich harvest. In the forest, they hide in the dampest and darkest places, on stumps, fallen trees and rotting wood. You can do with them whatever your heart desires – fry, boil in soup, and salted oyster mushrooms especially delicious!
In their youthful state, until their hat opened, the mushroom caps are extremely similar to grebes. To make sure that the cap is in front of you, look at the inside of the cap – there should be plates of slightly beige color. If the plates are bright white, this is not a cap.
These mushrooms often grow in groups, so it is easy to harvest a large crop. Fragrant and very tender – these mushrooms are considered delicious in different places of the world. For example, in the USA they are cooked with coconut milk – they are stewed with it, as in Russia they make mushrooms with sour cream.