Meet: mushroom raincoat!

Summer is a mushroom time, mushroom pickers come back full of baskets home, and the housewives treat their guests and guests with all sorts of mushroom dishes. At the height of summer time, after warm rains on the meadow, among the grass round white balls of mushrooms round like balls are mushrooms raincoats. It is often called "purhavka", "egg egg", "grandfather's tobacco" and even "mushroom-vacuum cleaner". All these names come from the property of the fungus during maturation to be filled with dust-spores. The children's favorite entertainment is to step on the ripened cap of the raincoat so that it explodes, releasing a cloud of gray dust. These disputes later, caught in the wind, are carried to great distances.

Many mushroom raincoats cause some disregard, and quite in vain. According to its medicinal and nutritional properties, the raincoat significantly outruns even the boletus. It is perfectly absorbed by the body. For example, in the 18th century in Belgium doctors advised people who were sick with tuberculosis (TB) and weakened after the illness to drink broth not chicken, as usual, but from raincoats. "Mushroom Meat" - like that, neither much nor little, is called cooked mushroom-raincoat because of its taste reminiscent of the taste of meat. Collected mushrooms must be young (not ripe and sporulate), inside they must have a bright white, almost snow-white color. Wash them with a small brush. Further processing depends on the recipe.

I also picked up for you a couple of recipes, in which a mushroom raincoat is used.

Preparation of the first dish requires selection of large mushrooms with a large bonnet. We will cook the stuffed mushroom caps. The number of ingredients we take on the basis of 4 servings. We need: 12 hats of a raincoat, juice from 2 lemons, 25 olives, 100 grams of chicken liver, 4 slices of garlic, 2 anchovies (fillets), pepper, salt and a tablespoon of butter.

Thoroughly brush the mushrooms under a stream of cold water. We clean each mushroom raincoat separately and cut off its cap not at the bottom, but slightly higher in such a way that it was then convenient for us to stuff it. Next we need a medium-sized frying pan, which we fill with one third water and put it on the fire. As soon as the water boils, pour fresh lemon juice into it, place the prepared mushroom hats and cook for five minutes on low heat. The broth is drained, and the boiled mushrooms are dried on a paper towel, after peppering and salting them.

We will fill the filling. From the olives we will pull out the bones and finely cut them, let the garlic pass through the press and add to the olives. The boiled liver is crushed in a blender along with the canned anchovy fillet and mixed with olives. Ready ground meat salt, if dry, you can add a bit of melted butter, but just a little bit, so that the stuffing gets sticky.

Preheat the oven to 200 C. And in the meantime stuff the hats with mince. In a refractory shape, greased with butter, lay out stuffed raincoats. We bake for 15 minutes. We serve on the table with a salad of fresh vegetables or with boiled vegetables.

There is another interesting recipe, among the ingredients of which is a mushroom raincoat. The recipe has a very beautiful name: "Kiss of rain". We need for him raincoats 200 grams, half of the Bulgarian pepper bright yellow or red, 1 onion head, 1 small carrot, 1 tomato, umbrella dill, garlic cloves.

Boil water and cook mushrooms in salt water for 10 minutes. Dry them on a towel and podvyamim on a clean pan without oil. We'll pull it out and put it aside for the time being. And we will cut vegetables ourselves . Half of onions are cut into half rings, pepper in thin strips, carrot we will rub on the grater. Now add the sunflower oil into the frying pan, put it on the fire and put the sliced vegetables there. Pass for 2 minutes and pour a little water, cover with a lid. Once the vegetables are ready, add 50 grams of butter and mushrooms. We continue to stew without a lid for 5 minutes.

We put vegetables in the salad bowl as soon as they cool. Now let's cut the remaining half of the onions in the salad, add the garlic passed through the press, remember and pour the seeds of dill. Let's add salt, add sugar to taste and once again stir the prepared salad. Enjoy your meal!