Very often they grow along the side of highways. unusual mushrooms with a large plate-like cap and a thin long stem. Most people think it is a white toadstool or fly agaric. But in reality, it is an umbrella mushroom, which is an edible and very tasty fruiting body.
The mushroom got its name due to its strong external resemblance to an umbrella. At first, the cap on the stem looks like a closed umbrella or dome, but soon it opens up and becomes a copy of the umbrella. It is important to remember that almost all edible mushrooms have false or poisonous counterparts. Umbrellas are also no exception and have their own inedible “brothers”. And therefore mushroom pickers need to adhere to certain rules: Do not collect mushrooms that are in doubt.
It is quite possible to distinguish an edible mushroom from a poisonous umbrella. And if, having come to the forest, you do not know how and where to collect umbrellas, then you do not need to knock them down with your feet, mistaking them for poisonous mushrooms. Perhaps those who come after you will be glad of such a harvest.
We suggest that you familiarize yourself with the description and photo of poisonous umbrella mushrooms. There are 4 types of them in our region: comb umbel, chestnut umbel, brown-red and fleshy red umbel. However, only the first two types are considered the most dangerous.
Latin name for umbellata comb: Lepiota cristata;
Family: champignon;
Hat: diameter from 2 to 5 cm, similar to a bell in young specimens and prostrate in adult specimens. The color is red-brown, with pointed yellow-orange scales on the surface.
Leg: very thin, empty in the middle, height from 7 to 10 cm, in diameter 0.5 cm in the shape of a cylinder, with a widening base. Color ranges from yellowish to cream, with a white or pink ring. The ring is quite narrow and disappears almost immediately.
Pulp: white color of the pulp with fibrous inclusions, with a sharp unpleasant smell.
Edibility: poisonous, completely unsuitable for food;
Spreading: prefers the northern regions of the country with a temperate climate.
Another poisonous mushroom that looks like an umbrella is the chestnut lepiota.
Latin name: Lepiota castanea;
Family: champignon;
Hat: diameter is from 2 to 4 cm, has a red or brown color. The cap is ovoid only in young mushrooms; in adult specimens it is spread out. Next, the skin on the cap begins to crack into small hard scales of chestnut color. The plates under the cap become yellow over time;
Pulp: has a reddish or brown tint, especially when broken or cut, has bad smell and very fragile when touched;
Leg: has a cylindrical shape that expands and descends towards the base. Ring on the leg white, but quickly disappears with age;
Edibility: the mushroom is very poisonous, and when eaten it is most often fatal;
Spreading: grows in temperate regions climatic conditions. It can often be found in Eastern and Western Siberia, as well as in European countries.
It is worth saying that the doubles of umbrella mushrooms are poisonous and very dangerous. Therefore, if you do not know exactly what kind of mushroom is in front of you, do not touch it.
How to distinguish the umbrella mushroom from lepiota - a poisonous mushroom? The leg of the poisonous lepiota is up to 12 cm in height, with a thickness of up to 1.2 cm. It is shaped like a cylinder, hollow inside, slightly curved, smooth, white. After the ring on the stem, the color changes and becomes yellowish or brown. If you touch the leg, it turns brown. Look at the photo on how to distinguish the umbrella mushroom from its poisonous counterpart:
How to distinguish an edible umbrella mushroom from a poisonous toadstool and fly agaric (with video)
To know the difference between edible and poisonous umbrella mushrooms, also watch the video. It will help you more accurately identify existing differences.
For example, how to distinguish an umbrella mushroom from? The fly agaric has scales on its cap, but they are rare. Usually the caps of this mushroom are almost smooth, with a small number of white scales. The umbrella is gray or brown with large white or gray scales. The umbrella leg is framed in three layers white ring, which moves down easily.
Many mushroom pickers confuse umbrellas with white toadstools and get poisoned. Therefore, the question arises: how to distinguish an umbrella mushroom from a toadstool?
White grebe is a very toxic mushroom, and if accidentally consumed, death occurs in 90% of cases. The entire mushroom has a grayish or off-white tint. Its cap does not have scales, but is covered with flakes. The flesh of the white toadstool has a rather unpleasant chlorine odor. There is no ring on the stem; it disappears very early, leaving fragments of fiber instead.
How to distinguish an edible umbrella from an inedible purple mushroom
There is another false umbrella that can also be confused. How to distinguish the edible umbrella mushroom from the inedible one - the purple umbrella? Inedible purple mushroom has the appropriate color, bitter taste and unpleasant odor. Although this fruiting body It is not poisonous and is not recommended for consumption due to its strong bitterness. We invite you to look at a visual photo of the inedible umbrella mushroom:
It is worth noting that umbrella mushrooms are very common among representatives of the mushroom kingdom. Since they grow on decaying organic debris, on rotting plants, they are also called saprophytes. Sometimes umbrellas can reach very large sizes, for example, the cap in diameter can be more than 23 cm, and the height of the stem can be up to 30 cm. Umbrella mushrooms grow in circles, forming rings, popularly called “witch circles.” In such circles, umbrellas can grow to several dozen.
Red umbrella mushroom: poisonous or edible?
Some mushroom pickers are sure that the red umbrella mushroom is considered poisonous and therefore do not collect it. We hasten to reassure them, this mushroom is edible and very tasty.
Latin name: Macrolepiota rhacodes;
Family: champignon;
Hat: beige or gray with fibrous-looking scales. Young mushrooms resemble a small chicken egg, and then their cap straightens out and resembles a bell. With age, it becomes completely flat with slightly rolled up edges;
Leg: smooth, white or light brown. The shape is cylindrical, tapering at the top and easily separated from the cap;
Records: white or cream color, turns red when pressed;
Pulp: white, very brittle, fibrous. When cut it turns reddish-brown and has a pleasant smell;
Edibility: edible mushroom;
Spreading: deciduous and coniferous forests, acacia thickets. In addition to Russia, it can be found in Europe, Asia, Africa, Australia, and America.
Scientists warn that the red umbrella mushroom, even though it is edible, can cause severe allergic reactions in allergy sufferers.
Inedible white umbrella: what a poisonous mushroom looks like
Another umbrella that mushroom pickers consider inedible is the white umbrella mushroom.
Latin name: Macrolepiota excoriata;
Family: Champignon;
Synonyms: white umbrella, field umbrella, white lepiota;
Hat: gray-white, up to 13 cm in diameter, with scales that easily come off. Young mushrooms look like a chicken egg, then become flat and have a pronounced brown tubercle in the center of the cap. Whitish fibrous compounds are visible along the edges of the cap;
Leg: height can vary from 5 to 14 cm. The inside is almost empty, has a cylindrical shape, and is slightly curved. The leg below the ring has dark color turns brown when touched;
Pulp: white, smells pleasant, has a tart taste, does not change when cut;
Records: quite thick, loose, with smooth edges. In young individuals the plates are white, in older individuals they are beige or brown;
Spreading: found throughout Russia, Ukraine, Belarus and many European countries. It grows in steppes, forests, and pastures, especially where there are humus soils.
Now, having read the description inedible mushrooms, you know what a poisonous umbrella mushroom looks like. Therefore, when going to the forest to pick mushrooms, remember this information and photos of poisonous umbrellas well, so as not to endanger your life.
And one more important rule for mushroom pickers: Do not collect umbrellas near highways, industrial enterprises and garbage dumps. Even if mushrooms are edible, but grow in such places, they absorb poisons harmful to the human body and can cause poisoning.
Umbrellas are the “top of summer.” It's pretty cool in July big harvest white species, from August the blushing umbrellas begin to delight lovers of “quiet hunting”. Myceliums bear fruit abundantly not only in forests (places with a thick layer of fallen leaves and humus, including in clearings and forest edges), but also in fields and pastures. Inexperienced collectors consider umbrellas to be fly agarics, although in fact they are relatives of champignons.
It is very easy to recognize an edible, tasty mushroom, as it catches your eye: tall, on a thick stalk and either with an unopened, dense ball of “headdress”, or with an “umbrella” hat with a diameter of up to 12 cm. The opened mushroom really resembles an accessory from rain, with even “” plates that are very easy to separate. Edible mushrooms smell nice. If a novice mushroom picker is not sure how to collect and prepare umbrellas, he should study special reference books and consult with experts. Important rule“quiet hunt” - “not sure - don’t take it” - has not been canceled.
How to prepare umbrellas
It is not difficult to process umbrella mushrooms: you need to wipe them with a dry sponge and remove the coarsest scales. The legs are rough, it is recommended to separate them and cook them separately. For soups and mushroom frying, the caps should be rinsed in running water and squeezed before cutting, as they absorb liquid very strongly. Before cooking For solid “headdresses”, dry cleaning is sufficient.
The stems of the mushrooms, as well as, if desired, the hard top of the opened caps, can be boiled for broth and discarded. However, thrifty housewives prefer to prepare them for future use: this part of the mushroom is cut into rings and dried. After this, the legs should be crushed and the aromatic powder should be used to season the first dishes.
Fried umbrella mushrooms
There are gourmets who consider umbrellas to be one of the best edible mushrooms. The sorted, peeled and washed unopened “heads” need to be cut into slices and kept in a heated frying pan over low heat until the juice boils away. After that add the head onions, cut into thin half rings, salt and pepper to taste and fry in refined sunflower oil 45 min. Serve the dish hot.
Umbrellas in batter
Umbrella caps, whole or cut into quarters, can be cooked in batter. To do this, the raw materials need to be rolled in the following mixture (for 3 mushrooms): beaten egg, crushed crackers or flour (4 tablespoons) and table salt to taste. After this, you need to heat up a cast iron frying pan and fry the caps of the umbrella mushrooms in vegetable oil on both sides until golden brown.
Mushroom sauce with pickles
Umbrella mushrooms make a great pasta sauce and mashed potatoes. The washed caps for this recipe should be thinly sliced and stewed a little with bacon (50 g), seasonings and salt (to taste). Do not use vegetable oil! After 6-7 minutes, you need to add one chopped large Bell pepper without core and seeds.
After the liquid has evaporated, pour in a mixture of a small amount of broth or water, 15% cream (125 ml) and ketchup (50 ml). The umbrella mushroom sauce should be simmered with stirring for 10 minutes. Before serving, add a couple of chopped (very finely!) pickled cucumbers to the dish.
In Russia, the umbrella mushroom grows everywhere, including southern regions, Far East and Siberia. Prefers light ones mixed forests, clearings, clearings. Found in fields, parks and vegetable gardens. Collection: June-October.
Beneficial features
The umbrella mushroom contains 2.4 g of proteins, 1.3 g of fats, 0.5 g of carbohydrates, 1.2 g of ash compounds. Noted high level fiber (5.2 g), saturated fatty acids 0.2 g, chitin. Vitamins: PP, B1, B2, B3, B6, B9, C, E, K. The umbrella is included in the group of products leading in the amount of potassium; the presence of sodium, calcium, iron, magnesium, and phosphorus is also noted. Satisfies the need for potassium by 16%, vitamin B2 by 17%, and PP by 54%.
The umbrella mushroom contains 17 amino acids (glutamine, tyrosine, leucine, arginine). Contains melanin and beta-glucans (an anti-cancer agent and natural antioxidant). There are significantly more B vitamins than in a number of grains and vegetables. Dried mushroom 75% consists of protein compounds and has a large proportion of unsaturated fats: stearic, oil, palmitic.
What are the benefits of umbrella mushroom?
Helps to lose weight, as it has low calorie content, low glycemic index, removes toxins, stimulates digestion, and satisfies hunger. The benefit of the umbrella mushroom is its ability to have an antitumor effect, neutralize the activity of bacteria, and rejuvenate the body's cells. Consumption helps saturate with healthy protein, improve the condition of muscles and skin.
The substances that make up mushrooms strengthen and cleanse blood vessels, remove cholesterol, reduce the risk of cardiovascular diseases, and help fight cancer. Umbrellas are good for brain activity and nervous system. With regular use, blood circulation is normalized, blood composition improves, sugar is reduced, and hormone production is stimulated. Umbrella mushrooms are edible fresh. This option guarantees the safety of all beneficial properties, this is special important point for cancer diseases.
How to choose correctly
It should be remembered that the umbrella mushroom can be confused with its poisonous counterparts. Therefore, when collecting, you need to carefully look at the cap. Unlike the fly agaric, it is matte, light brown or beige, and the scales are dark; with the fly agaric it’s the opposite. The “skirt” on the leg slides down easily. The plates under the cap are cream or dark beige. The pulp is light, the cut line always remains dry, and has a soft nutty-mushroom aroma.
Storage methods
Dry freshly picked mushrooms can be kept in the refrigerator for 1-2 days. To do this, you need to provide air access (open dishes or paper packaging). There is a way to increase the period - salting: cleaned and washed umbrellas are sprinkled with salt. They can remain under pressure in a cool place for 2-3 months. Fresh mushrooms are frozen for 4-6 months. Dried and pickled do not lose quality for one year.
How to pickle an umbrella mushroom:
- To avoid poisoning, make sure that it is an umbrella mushroom
- Peel and cut
- Wash processed and chopped mushrooms in cold water
- Place in a pan (preferably stainless steel or enamel), add salt (35-40 grams of salt per liter of water) and cook, stirring, removing foam from the surface
- If the umbrella mushrooms begin to sink to the bottom of the pan, then the cooking process is almost complete, cook for another 2-3 minutes
- Place the finished product in a colander and allow excess moisture to escape.
Meanwhile, prepare the marinade for the mushrooms:
- Pour half a liter of water, a small spoon of salt, and three grams of citric acid into the first pan. Put it on fire
- At the same time, place the mushroom jars in boiling water in another container. Sterilize with lids
- After the water has boiled citric acid and salt, you can add some spices and vinegar
- Remove the jars from the boiling water and place the umbrella mushrooms in them.
- Fill the jars with boiling marinade up to the neck (this is important), the mushrooms should be completely immersed in the marinade.
- Sterilize for 30-40 minutes over low heat.
- Roll up the jars of mushrooms and cool.
- Best stored in a cool, dark place
- The delicacy can be consumed no earlier than a month after marinating.
These umbrella mushrooms can also be dried
What does it go with in cooking?
The umbrella mushroom has bright taste qualities, therefore widely used in cooking. Its properties resemble champignon and can also be used raw in salads. The umbrella mushroom is marinated, salted, dried, grilled, breaded in a frying pan. The most common dish is mushroom chops made from umbrella caps, which tastes like chicken breast. Flour, egg, breadcrumbs are used for frying.
Often only the caps are collected, since the stem becomes tough after processing, but they can be used to “fat” and saturate dishes, for example, in mushroom broths and sauces. After boiling, discard. Thrifty housewives make mushroom powder from dried umbrella legs, which successfully complements meat and vegetable dishes.
The umbrella mushroom goes well with potatoes, butter and vegetable oil, garlic, dill, ground pepper, cheese, sour cream, and fried onions. Harmonious with seafood, beef, pork, poultry, fish, eggs.
Healthy combination of products
The umbrella mushroom has all the qualities dietary product. Used in the diet of diabetics and vegetarians, ideal for those who want to lose weight. Often used in salt-free diets. In weight loss programs it serves as a source of vitamins and vegetable protein, saturates well and makes it easy to reduce calorie intake.
It is useful to eat the umbrella mushroom raw with vegetables. Such salads are seasoned with lemon juice or soy sauce. Successful combinations are obtained with spicy herbs, cucumber, bell pepper, tomato, Chinese cabbage, olives. Lentils, rice, buckwheat, and beans are perfect for side dishes.
Contraindications
Umbrella mushrooms can be harmful in diseases of the intestines, liver and pancreas. An overdose can cause cramps and bloating, and provoke the development of pancreatitis. It can only be given to children from 5 years of age; it is not recommended for women during the breastfeeding period.
Application in medicine and cosmetology
The umbrella mushroom has a therapeutic effect superior to popular preparations made from shiitake mushrooms and is actively used by traditional healers. There are many recipes for the treatment of gout and rheumatism. Tinctures and extracts help with various stomach problems. Used in therapy malignant tumors and benign formations. Dried mushroom powder is placed in the room to purify the air, and is popular for treating purulent wounds. Umbrellas are included in the diet of obese and diabetic patients. In cosmetology, a crushed cap of a fresh umbrella with sour cream is applied to the face. This mask rejuvenates, relieves swelling, tones, and nourishes.
These are extraordinary, exotic, amazing with their sometimes enormous size and delicious mushrooms. And one can only wonder how, despite their great prevalence, they are so little known.
Is the umbrella mushroom edible or not?
The true umbrella mushroom is quite edible. Many gourmets claim that it has an amazing mushroom taste and aroma. chicken meat. Only the cap is used in the food, and the stem is thrown away.
Where do edible umbrellas grow and what do they look like?
The name justifies itself: the formed mushroom can be 45 cm long, and the diameter of the open cap is over 45 cm - well, it’s not like an umbrella, although it’s for children. The caps are mostly covered with scales, only the middle part is smooth and darker in color. Hollow smooth or ribbed legs with three-layer rings that move freely up and down.
Umbrellas grow on the Eurasian continent, in North Africa, in Australia and America, in open, sufficiently illuminated areas, in soil rich in humus. They can be collected from July until late autumn, until the last days of October in mixed deciduous or coniferous forests. There they live in small colonies or alone.
Did you know? Mushrooms are on average 90% water.
Another name is field umbrella mushroom. His cap, as a rule, is white-gray, sometimes pale yellow or beige, plump with lagging scales. The size of the cap in diameter is from 7 to 13 cm; the shape of young mushrooms is egg-shaped, then gradually becoming almost flat, bordered at the edges with dull white fibers. A brown tubercle is clearly visible in the center. Records with reverse side the caps are numerous and free, if the mushroom is old - brown or with a brown tint. 
The leg is cylindrical, hollow inside, from 4 to 14 cm high. Slightly curved, white up to the ring, darker below. When touched it turns brown.
The pulp is white with a pleasant aroma; if you cut or cut it, the color does not change.
They grow from the second half of June until the end of October, they love clearings, edges, meadows and pastures.
Its cap can be beige, light brown or gray. The scales on the cap are fibrous. At first, the cap is also egg-shaped, but as it grows, it takes on the shape of a bell and finally becomes flat, with rolled edges. The diameter of the cap is from 7 to 22 cm. The color of the plates is white or pale yellow; if you press, an orange, pink or ruddy color will appear. 
The leg is hollow, cylindrical, tapering upward, from 6 to 26 cm long.
The pulp is white, brittle and fibrous, with a pleasant odor.
The red umbrella mushroom grows from the second half of June to the first days of November in deciduous forests and can be found in clearings, meadows, as well as in city parks and squares.
A mottled gray or beige fibrous cap with dark brown scales. At first it is spherical or egg-shaped, as it grows it takes on the shape of a cone, and when fully formed it is very similar to an umbrella. Curved towards inside edges, at the top there is a round dark mound. White or light gray numerous plates are easily separated from the cap. The plates are white or light gray, numerous. 
Brown leg - from 10 to 35 cm, uniform, hollow inside, cylindrical in shape, slightly tapering towards the cap. It comes off easily from the cap.
The pulp is white and loose, with a faint, pleasant mushroom smell, and tastes like champignon or walnut.
It grows from the second half of June to the first days of November. It loves sandy soils of forest meadows or forest edges, but is also found in cities - in parks and squares.
Important! You should not collect edible umbrellas near highways, enterprises and garbage dumps - these mushrooms absorb toxic substances and are therefore dangerous to humans.
Inedible species
These false mushrooms appearance They are very similar to edible ones, but their poisonous properties are extremely dangerous for humans, even fatal. And the most dangerous of them are the comb umbrella and the chestnut umbrella.
This one is from the Champignon family, its cap is from 2 to 5 cm in diameter, in young ones it looks like a bell, and in mature ones it is already open, with yellow-orange pointed scales on top of the cap. The color of the cap is red-brown, up to 5 cm in diameter.
The stem of the inedible mushroom is very thin, half a centimeter in diameter, hollow, cylindrical, widening at the base, 7 to 10 cm high. The ring is white or pink, narrow, and disappears very quickly. The color of the stem ranges from yellow to pale yellow. 
The flesh of the comb umbrella is white with fibrous speckles. The smell is unpleasant and pungent.
This species is also called chestnut lepiota. Also from the Champignon family. Red or brown cap with a diameter of 2 to 4 centimeters. At first ovoid, then spread out, scaly on top, with small hard chestnut scales. The plates gradually become yellow.
The leg is cylindrical, widening downward. The ring is white, but disappears over time. 
The pulp is reddish or brown in color, which is clearly visible if cut, with an unpleasant odor. When touched it is extremely fragile.
Other names are lepiota scaly or lepiota brown-red. A deadly poisonous mushroom containing cyanide.
The diameter of the cap is from 2 to 4 centimeters, and up to 6 centimeters are found. Flat, may be open with a convexity, pale yellowish or gray-brown with a cherry-colored tint. The edges are slightly drooping. On the top of the cap there are dark scales in the form of concentric circles, merging in the center and forming a dark red continuous coating. 
A short cylindrical leg with a characteristic fibrous ring in the middle. The color of the leg above the ring is creamy, below the ring is dark cherry.
The flesh is compacted, at the top of the stem and in the cap it is pale yellow, at the bottom of the stem it is dark red. Young mushrooms have a fruity smell, while old or dry mushrooms have a sharply unpleasant smell of bitter almonds.
The cap is scarlet-pink; in young mushrooms it is protruded in the center with a tubercle, in mature ones it is smooth and open. On the breaks in the cover there are small silky scales. The plates are white and free.
The leg is smooth, somewhat thickened at the bottom. Young ones are fibrous pale pink, mature ones are smooth red. The ring, shaped like a bracelet, slides off. 
The pulp is white, loose, and if cut it takes on a light pink tint.
Important! If you are not sure what kind of mushroom it is, do not touch it!
Main differences: how to choose edible mushrooms
One hundred percent ways to distinguish edible mushrooms There are no dangers to the eye, but there are signs by which you can recognize a good and safe umbrella mushroom:
- The first and most important sign is that the mushroom must be fresh.
- The cap is from 8 to 25 (maybe up to 35) centimeters in diameter.
- The leg is thin and elongated (from 10 to 25 centimeters in height and from 0.8 to 2 centimeters in diameter, thickened downward with frequent small scales. The leg should have a membranous ring that moves freely up and down and back again.
- An absolutely edible mushroom must be large, with a cap of at least 25 centimeters.
A few more tips: take only what is well known; do not touch small mushrooms if it is difficult to determine what kind of mushroom it is by their appearance; do not touch parts of the mushrooms.
Rules for storing mushrooms
Fresh ones should be stored in the refrigerator in an open container or paper packaging to allow air access, but in this case they should be eaten within one to two days. Another way is to salt it. Clean the umbrellas, rinse them, sprinkle them with salt and place them under pressure in a cool place. The shelf life of salted umbrellas is from two to three months. You can also freeze, but the temperature should not exceed minus 18 degrees. When frozen, umbrellas last from four to six months. Or you can simply dry it, then the umbrellas will retain their properties for about a year. 
How to cook umbrellas in batter
The process of preparing umbrellas in batter is completely simple and does not take much time. The main thing is knowing how to cook it correctly. We'll tell you about this.
Grocery list
To prepare umbrellas in batter you will need:
- opened umbrella hats;
- chicken eggs;
- salt;
- pepper;
- Italian Provençal herbs (optional);
- dried in natural conditions umbrellas (if any);
- flour;
- vegetable oil.
Recipe with photo
- Cut off the opened umbrella caps - 7 pieces.
- Remove parts of the stems from the caps (if any remain), then rinse the caps well and dry.
- Cut each cap into two parts.
- Break two chicken eggs in a deep bowl.
- Add a heaped teaspoon of salt and spices (to taste) to the eggs.
- Add half a teaspoon of pepper and a pinch of Provençal herbs (to taste).
- Crumble the cap of a naturally dried umbrella (if you have one).
- Mix the mixture evenly with a kitchen whisk.
- While mixing, carefully add flour in the proportion for one egg - one tablespoon of flour.
- Stir until lumps disappear.
- Dip the mushrooms in the prepared batter and fry in vegetable oil for a short distance from each other in the frying pan.
- Fry for three to four minutes on each side.
Video: how to cook an umbrella mushroom
What are the benefits of umbrella mushrooms?
The benefits of umbrella mushrooms are determined by chemical composition, which contains a large number of useful bioactive substances. Due to their low calorie content, they promote weight loss and, thanks to their low glycemic index, activate digestive process and thereby saturate and also cleanse from toxins.
In addition, umbrella mushrooms:- have antitumor effects;
- neutralize bacterial activity;
- rejuvenate body cells;
Did you know? Thanks to its bactericidal properties, powder from dried umbrella legs cleanses and improves the health of the air in a living room.
Compound
The umbrella is generously endowed by nature with healing substances, it contains:
- proteins - 2.4 g;
- fat - 1.3 g;
- carbohydrates - 0.5 g;
- ash compounds - 1.2 g;
- saturated fatty acids - 0.2 g;
- vitamin PP (NE);
- Vitamin B1 (thiamine):
- vitamin B2 (riboflavin);
- vitamin B3 (nicotinic acid);
- vitamin B6 (pyridoxine);
- vitamin B9 (folic acid);
- vitamin C (ascorbic acid);
- vitamin E (tocopherol);
- vitamin K (phylloquinone).
In addition, the umbrella is rich in microelements - sodium, calcium, iron, magnesium, phosphorus. It is not deprived of amino acids either, there are 17 of them, and among them are the most important for human body glutamine, tyrosine, leucine, arginine.
Beneficial features
Systematic use of umbrellas will allow you to feel positive changes in health. And this is thanks to the beneficial properties of umbrellas, with the help of which the following occurs:
- improving the functioning of the cardiovascular system;
- reduction of nervousness;
- increasing resistance to infectious diseases;
- reducing the risk of developing cancer;
- activation of the immune system;
- antioxidant effect.
Harm and contraindications
Although an umbrella has many useful properties, it can still cause harm. The mushroom is contraindicated for people suffering from diseases of the intestines, liver or pancreas; it will also be harmful to small children under five years of age and to women during lactation.
AND healthy people can be harmful if eaten excessively - the result will be stomach pain, flatulence and cramps.
Umbrella mushrooms are an infrequent delicacy on tables. Nevertheless, they can be used to prepare delicious and healthy delicacies that will generously enrich the human body with vitamins and other healing substances.
Belongs to the champignon family. One of the largest and delicious mushrooms, 4 categories. Below are the most known species with photo:
Motley
Variegated umbrella(tall, large, dunyasha) (l. Macrolepiota procera), reaches a height of 40 and a diameter of 30 cm. The pulp and plates are white. It is found everywhere on all continents and even on the islands of Sri Lanka, Solomon, Madagascar and Cuba. Collection time June – November.
White
Umbrella white, synonyms - field, white lepiota (lat. Macrolepiota excoriata). The cap and leg are up to 12 cm, the plates and flesh are white. Grows everywhere in summer and autumn.
How to prepare an umbrella? There are many recipes for cooking, you can eat it raw. The mushrooms must be washed and the growths on the cap removed. Old mushrooms have hard stems - it is better not to use them (you can dry them, grind them and use them instead of seasoning). They are consumed, for the most part, freshly prepared. Before cooking, it is better to boil them for about 10 minutes (optional). The umbrella is most delicious when fried: you can cook it like a schnitzel in batter or breadcrumbs. Fry for 2-3 minutes. from each side. Also used for making soups, salads, with potatoes, in sour cream... . Can be dried.
What can an umbrella mushroom be confused with? How to distinguish from poisonous ones? At the edible umbrella big sizes, very powerful, thick and even skirt (in bad ones it is thin, sagging or completely absent), pleasant smell.
Below are poisonous mushrooms(see photo) :
Comb
Comb umbrella (L. Lepiota cristata). , another name is comb lepiota, comb silverfish. The ring is thin, narrow, fragile, and may be completely absent in adults. Up to 5 cm in diameter, the stem is thin. The pulp has the smell of rotten garlic or radish.
Photos of umbrella mushrooms are shown in the pictures.