Harmful and beneficial substances in the composition of bighead. The effect of the mushroom, contraindications to its use and side effects. Cooking recipes and all the most interesting things about the bighead.
The content of the article:
Golovach is a genus of mushrooms that includes more than 20 different specimens. Depending on this, the diameter of their cap can vary from 5 to 15 cm, and the height of the legs - from 2 to 20 cm. Despite this, their taste is always sweet and the flesh is very tender. In this way they resemble raincoats, with which they are often confused. Do they grow or not? in large groups, or singly, from June to October. They are classified as edible mushrooms; only young bigheads are suitable for food; they are fried, boiled, stewed, baked, dried, and very rarely canned.
Composition and calorie content of golovach
It contains various vitamins, micro- and macroelements, amino acids, digestible carbohydrates, and sterols. Despite this, in my own way nutritional value it only belongs to the fourth category (the very last).
The calorie content of golovach per 100 g is 33 kcal, of which:
- Proteins - 4.5 g;
- Fats - 1.2 g;
- Carbohydrates - 5.4 g;
- Dietary fiber - 1.8 g;
- Water - 85.7 g;
- Ash - 1.4 g.
Golovach is an ideal product for people prone to heart disease because it contains a lot of potassium. In addition to this macroelement, it can become a source of equally useful phosphorus, magnesium, calcium and sulfur. All these minerals are needed for the synthesis of hemoglobin, renewal of red blood cells, and prevention of premature aging.
The composition of the capitol is not replete with microelements; it contains not much, but quite enough for health, copper, selenium, zinc, manganese and iron. Each of them has a beneficial effect on vision and bones, the level of male sex hormones, the pancreas and the immune system.
Note! Mushroom caps are much healthier than the stems, and their benefits are greater in their raw form than after heat treatment.
Useful properties of golovach
This mushroom is widely known for its powerful bactericidal properties. It is effective in combating various strains of streptococci, candida, salmonella and many other microorganisms. A number of studies have shown that thanks to it, zinc and copper accumulate in the body. It is also popular as a hemostatic and antioxidant agent.
Regular consumption of golovach allows you to achieve the following results:
- Improved vision. To prevent it from failing, the eyes need selenium, which is found in sufficient quantities in this mushroom. Thanks to this, the risk of farsightedness or myopia, asthenopia, cataracts, and retinal dystrophy is reduced.
- Normalization of heart function. The high percentage of potassium in the product suggests its effectiveness in the prevention of myocardial infarction, rheumatism, angina pectoris, arrhythmia and other cardiac diseases. With the help of golovach, the pressure decreases, the pulse is restored and the headaches go away.
- Strengthening immune system . For it to work without failures, the body must be constantly saturated with ascorbic and folic acid, iron. All three of these substances work in conjunction, so they must be supplied simultaneously, and this is precisely the benefit of bighead. Thus, there are more protective forces, and they are quite sufficient to repel the attacks of various viruses and bacteria.
- Cleansing the body. The main condition for this is the fiber content in the product. Since the bighead has no problems with this, it effectively removes excess cholesterol, toxins, heavy metal salts, and radionuclides. As a result, the functioning of the stomach, intestines, liver, kidneys, and general health also becomes consistently positive.
- Elimination of ENT diseases. The mushroom is recommended to be included in the diet for acute respiratory viral infections, acute respiratory infections, sore throat, tonsillitis, laryngitis, pharyngitis. This is due to the fact that he is the source active substances, which fight staphylococci and other microorganisms, which most often create all the problems.
- Maintaining healthy joints and teeth. Calcium and phosphorus, contained in sufficient quantities in bighead, are responsible for this. Thanks to this, the product protects against various rheumatological diseases - arthrosis, osteochondrosis, arthritis, osteoporosis, etc. The likelihood of periodontal disease, caries and other dental problems also decreases. This is especially important for pregnant women, the elderly, and children.
- Energy replenishment. Despite the low calorie content, after eating golovach you feel an increase in strength and your mood improves. That is why it is so relevant during spring blues, depression, emotional exhaustion.
Important! This is one of the few mushrooms that do not need to be boiled before further processing.
Harm and contraindications to consuming golovach
Like any other mushroom, you shouldn’t get carried away with the bighead - it is quite heavy for the stomach and intestines. Its use in cooking can lead to exacerbation of proctological diseases - colitis, ulcers, neoplasms in the gastrointestinal tract. This product is not recommended to be served before bedtime; at least 2-3 hours should pass after eating. Otherwise, there is a risk that you will be bothered by diarrhea, abdominal pain, nausea, and discomfort in the right hypochondrium all night.
The following reasons may serve to remove bighead from the menu:
- Pancreatitis. When the pancreas is inflamed, all fatty foods are eliminated or minimized. Since golovach can also be called such a product, you need to stop eating it. If you break this rule, you may experience pain in your right side and severe nausea.
- Stomach or intestinal ulcer. In these cases, it is possible to open internal bleeding, exacerbation of inflammation, the appearance of sharp abdominal pain.
- Gastritis in the acute stage. With this disease, eating golovach can result in severe heartburn, increased acidity in the stomach and its cramps, nausea and even vomiting.
- Hypertension. At high blood pressure You can’t drink a lot of water and eat anything that contains a large amount of fat, and this product is their source. Therefore, careless introduction of it into the diet threatens migraines, drowsiness, and heart pain.
Recipes for dishes with golovach
Young specimens with white flesh are suitable for use for culinary purposes, but those that are overripe can lead to intoxication of the body. You should always choose only fresh mushrooms, and they should not lie in the refrigerator for more than 3-5 days. If the shelf life needs to be increased, they can be dried, salted or frozen. It should also be taken into account that the pulp of the golovach contains a lot of water, so frying it does not require a large amount of oil.
Of all the recipes, it is worth paying special attention to the following:
- Fried golovach. It (1 kg) needs to be washed well, dried, cut into strips and sautéed in a large amount of vegetable oil. The heat should be high for the first 5-10 minutes, after which it should be reduced and cover the pan with a lid. Before this, add chopped white onion (1-2 heads), garlic (no more than 5 cloves), salt and pepper to taste, sour cream (2 tbsp.). At the end, if you want, you can add the grated hard cheese(50-100 g).
- Schnitzel. Wash and soak the mushrooms for 1-2 hours. While they are standing in the water, prepare the batter. To do this, combine milk (3 tbsp), egg (2 pcs.), salt to taste and enough flour to give the mass a consistency similar to sour cream. Next, without cutting the golovach, dip it in the batter, place it in a hot frying pan coated with vegetable oil, leaving it on low heat for 10-15 minutes. When one side is golden brown, turn the mushroom over to the other.
- Stuffed cabbage rolls. First of all, take care of the cabbage (white cabbage). One head should be boiled in salted water for 2-3 minutes, and then carefully disassembled into leaves so as not to tear them. Next, you need to cut off all existing hard areas and prepare the filling. To do this, wash, chop and fry mushrooms (800 g), carrots and onions (1 pc. each). Then boil the rice (150 g) and combine all the ingredients, not forgetting to salt and pepper the mixture. Now slowly place them in the middle of the sheet and wrap it like a pancake. Then straighten the ends inward and place everything in a deep enamel pan. After this, fry the onions and carrots, pour it over the cabbage rolls, which need to be filled with tomato diluted 50% with water, salt and pepper and simmer over low heat. The cooking time for this dish is about 20 minutes.
- Cream soup. Peel and boil the potatoes (1-2 pieces per 2 liters of water). Then fry one carrot and onion, mushrooms (350 g), washed and dried in advance. Pour all this into a saucepan and add 3 tbsp. l. pitted olives. Boil the broth, then sprinkle it with grated processed cheese (1 piece), salt, pepper, beat until smooth and sprinkle with dill. Before serving the soup, you can season it with homemade cream.
- Pilaf. It is very simple to prepare - all you need to do is boil rice (no more than 200 g), which must first be washed, fry peeled carrots and onions (1 pc.), mushrooms (250 g). All this should be combined, pour in a glass of vegetable oil, preferably refined, which does not smell strongly, add salt and pepper and simmer over low heat until tender. If necessary, you can add a little water.
There are more than 20 varieties of mushroom. The most delicious is considered to be the baggy bighead, which grows singly or in small groups in gardens, fields and pastures, in young mixed deciduous forests. Its collection period is from May to September. It is best to go after it immediately after rain, as it loves moisture very much. The height of the leg of this representative of the bighead genus is more than 10 cm, and the width is about 2 cm. Its cap is round, with a slightly rough surface.
Other, no less useful look these mushrooms are oblong. Most often, unlike its fellow raincoat, it can be found on the edges of forests and clearings, even in October. The fruit body reaches a height of more than 7 cm and has a creamy clay color. The cap here is almost smooth and slightly extended upward. Its pulp is very tender and soft.
Langermania is also widespread ( giant bighead). It has an egg-shaped or spherical fruit body, consisting of a head with a diameter of up to 50 cm. Its pulp is very dense, but not hard, white. As it develops, its color changes to olive brown.
Due to the presence of small "spikes" on the surface, this mushroom is sometimes mistaken for a puffball. This does not pose any harm to health, since both are edible.
Golovach is very popular among representatives of traditional medicine. It is widely used as a remedy for inflammation internal organs and stopping bleeding. To achieve this, apply a mushroom cap cut in half to the problem area. If it is not available, then a powder made from spore powder will do.
For ENT diseases (sore throat, acute respiratory viral infections, acute respiratory infections, etc.), extracts from the pulp of the caps are used. They have been proven to treat hives and chickenpox, relieve pain and lower body temperature. These are very unpretentious mushrooms, ideal for cultivation.
The Guinness Book of Records contains the most big bighead giant, found in 2010 in the UK. He was given this honor because of his enormous height (1.7 m).
Bighead spores have a good effect in preventing tumors. They have excellent antiblastic properties, confirmed in studies involving sick animals.
Watch the video about the bighead mushroom:
Unlike other mushrooms, golovach recipes do not require pre-boiling. This allows you to save time on cooking and experiment as much as you like. Considering this, it will be very difficult to find an ingredient more ideal for soups, salads, and various side dishes.
Golovach mushroom, its synonyms: giant golovach, giant Langermania, giant puffball - a conditionally edible mushroom of the Champignon family, genus of mushrooms - Golovach.
Appearance
The body of the mushroom fruit is ovoid or spherical, slightly flattened. The diameter is up to 50 centimeters; at the base of the ball there is a thick root-like mycelial strand. The exoperiodium is similar to paper, very thin in thickness, and instantly cracks and disappears. The mushroom has a brittle and thick shell, with minimal impact it breaks into different pieces and the inner pulp (gleba) opens.
The flesh of a young mushroom is white, then gradually acquires a yellow-green color, and when the glebe is fully ripe, it acquires an olive-brown color. On the outside, the young mushroom is also white at first, and then, during the ripening period, gradually turns brown.
The spore powder of the golovach has incredible medicinal properties and antitumor effects. Calvacin is produced from golovach, a medicine whose properties have been tested on patients with sarcoma and cancer.
This dosage form helps cope with 13 types of tumors out of 24 known. Mycelium powder is also actively used in medicine as a treatment for urticaria, laryngitis and smallpox, and has an anesthetic property similar to chloroform.
Location
Golovach can be found most often in temperate zone. It grows one at a time, but once it appears in one place it can disappear for a long time. The Golovach mushroom is often called “meteor”. In Russia, you can often find this type of mushroom in the Krasnoyarsk Territory, Siberia, Far East, in Karelia.
Grows in deciduous and mixed forests, in the steppes, on pastures, in fields and meadows. The “silent hunt” for the mushroom begins in July and ends with the arrival of the first frost.
Maximum yield is observed at the end of August. The mushroom is edible only when young, while its glebe is white, dense and elastic.
Kinds
Today, there are three varieties of Golovachs:
- Langermania (giant bighead mushroom) - with a spherical or ovoid body shape and with large size. The maximum recorded weight of this variety is 10 kilograms. The flesh of the mushroom is white and dense. The leg is practically absent or very inconspicuous.
- Baggy (round) - one individual can be found in gardens, meadows, forest edges, clearings, coniferous and deciduous forests. Entire families are very rare. The diameter can reach 15 centimeters. The body is slightly flattened, slightly narrowing towards the base. The body shell is white, fragile and thick, with a slight warty covering. Adults are covered with a shell yellow color, later – brown. After full ripening, a gap is observed in the upper part of the body, from which pulp of various sizes falls out with spores, which are subsequently carried by the wind.
- Oblong mushroom - can be found both singly and in families in different parts forests. Most common in pine forests. The hat reaches a size of 18 centimeters and has the shape of an inverted pear. Uneven small spikes are observed on the surface of the cap. The color of the surface changes gradually from white to dark brown (when fully ripe). The pulp has a pleasant smell, elastic, juicy, soft and tender. Old individuals have black flesh.
Application in medicine
The capitol puffball mushroom is actively used for medicinal purposes. In traditional medicine recipes they are used as an anti-inflammatory agent and to stop bleeding. traumatic nature. In order for the mushroom to show its effect, it is cut into plates and applied to to the right place or sprinkle the affected area with mycelium powder.
Extracts and infusions based on mushroom pulp are used to treat coughs and diseases of the upper respiratory tract.
This product can be used to treat hives and smallpox, as it has an incredibly powerful anesthetic effect.
Traditional medicine actively uses bactericidal properties extracts that affect different types of fungi and bacteria. Golovachs have antitumor and antioxidant properties. At correct use help fight breast cancer, leukemia and other cancers.
For use with medicinal intentions, either individuals with mature mycelium or young individuals are used.
You need to be extremely careful with old Golovachs, since during the maturation period a large amount of toxins accumulate in their body, which can provoke complex and serious poisoning.
Symptoms of poisoning do not appear immediately, but only on the second day, which is very dangerous, since during this period the toxins already manage to destroy the structure of the liver and kidneys, and in most cases, even doctors are unable to prevent death.
Use in cooking
Giant puffball is a category IV edible mushroom. In cooking, only young specimens with pure white flesh are used, which have beneficial properties and contains a large amount. IN chemical composition Langermania gianta contains vital and vitamins. It is prohibited to use mature specimens for culinary purposes, as they contain a high concentration of toxins. It is also not recommended to store young mushrooms for a long time, as they begin to acquire poisonous properties.
Many chefs note the exquisite and unusual taste of mushrooms. After proper preparation tastes like or. How to cook? Since the pulp contains a large amount of moisture, it must be cooked in minimum quantity.
Fried giant puffball – how to cook? You need to take a young Golovach, wash it thoroughly, clean it of debris and peel. Cut the peeled pulp into even small cubes or plates. Place in a preheated frying pan with a small amount and fry over high heat. During the frying period, a large amount of moisture will be released from the mushrooms; you need to fry until the water has completely evaporated. The onions are sautéed in the second frying pan. Fried mushrooms need to be mixed with onions, add spices and. Reduce heat, add, simmer for another five to six minutes. Serve hot with fresh vegetable salad.
Mushroom schnitzel. To prepare, you need to take 1 kilogram of mushrooms, 1 liter of fresh mushrooms, 150 grams of flour, 2 spices, salt and 1 liter of vegetable oil. To prepare, cut the mushrooms into slices (like schnitzel), add salt, add all the spices and leave to steep for half an hour. During this time, you need to prepare the batter: beat the eggs with a whisk, add flour and milk, and add salt. The consistency of the batter should be like sour cream. Place the frying pan on the fire. Roll the schnitzels in batter and place on a hot plate. sunflower oil frying pan Fry the schnitzel until crust forms on both sides. Schnitzels are served as a side dish or as an independent dish.
Soup from Golovachey. Detailed recipe: for cooking you will need 5-6 medium mushrooms. You also need to take 3, 1, 1 medium onion. Fry in vegetable oil. Add spices to taste. Take a 3 liter saucepan. Pour 1.5 liters into it clean water and put on fire. As soon as the water boils, you need to throw peeled and thoroughly washed mushrooms into it. They need to be cooked for 20 minutes. During cooking, foam will form that needs to be skimmed off. To the resulting broth you need to add potatoes cut into cubes, carrots and onions fried in oil, spices and salt to taste. The soup is ready when the potatoes are completely soft. When serving, add herbs and sour cream to taste.
Growing
Golovachs are unpretentious for growing. In order to obtain mycelium, you need to collect mature old mushrooms. The spores need to be dispersed throughout the area. At the same time, you need to remember that mushrooms love moisture and you need to water the area regularly. The first Golovachs will appear in six months.
To plant, you need to use another method: soak the ripe caps in water for a day, then stir thoroughly, and pour the resulting liquid into the soil.
If you want to surprise your loved ones, try cooking this forest miracle. Believe me, they will appreciate both the delicate taste and incredible appearance.
Head mushroom – bright representative genus Golovach of the Champignon family. A fairly common mushroom in many areas. Russian Federation. It can often be found in deciduous and mixed forests, meadows, steppes, fields, even in city parks and squares. Its original appearance, size and shape easily distinguish it from other reducers of its kind. The edible mushroom is widely used in cooking and folk medicine.
It germinates singly or in groups. It often has a spherical, oval, ovoid shape of the fruiting body, slightly flattened. The bighead mushroom grows up to 10–50 cm in diameter. In a young specimen, the body is white; as it matures, it darkens, cracks, and acquires various dark shades of yellow or brown. The pulp or gleba at the beginning of growth is white, elastic, after ripening it is cotton-like, loose, pale green or brown. The leg is white, thick, cylindrical in shape, can thicken or narrow towards the ground, in many species the leg is short, in others it can grow up to 15 - 20 cm. The surface of the bighead cap can be smooth or rough; when broken, pieces of unequal shape with torn edges are formed.
Characteristic distinctive feature– during ripening, the fruiting body almost completely cracks and falls off. The spores of the fungus are brown in color.
For cooking, only young mushrooms with white, dense, elastic flesh are used.
Varieties and lookalikes
The genus of bighead mushrooms has more than 30 species. The most common are 3 types: giant, baggy, oblong. Out of ignorance, many people confuse this mushroom with puffballs and puffballs, although this is not scary, since these species are also edible.
Round baggy golovach
Another name for this species is bubble-shaped, rounded bighead, hare's puffball. The cap is spherical, slightly compressed, reaches a diameter of up to 15 cm at the top, and tapers toward the ground, forming a false stalk. It reaches a height of 20 cm. The surface is white, with characteristic dotted bulges resembling short needles or thorns. The pulp is white, elastic. As it ripens, the color of the fruiting body and inner pulp changes - from yellow to dark brown. After full ripening, the upper part of the fruiting body disintegrates, exposing the pulp with spores, the mushroom takes the shape of a wide bowl with uneven edges. The spores are brown.
It grows almost everywhere - in forests, meadows and fields; in most cases you can find a single mushroom; they germinate extremely rarely in groups. Harvested from the end of May to the second half of September, peak growth is July.
This species belongs to category 4 edible mushrooms, only specimens with white flesh are eaten.
Giant loggerhead langermania
The fruit body is round in shape, up to 0.5 m in diameter, slightly compressed at the top. The leg is short, barely noticeable under the massive cap. The flesh of a young mushroom is white, elastic, when ripe it turns yellow, becomes loose, and then acquires a brown tint.
The giant golovach turns brown after full ripening, then the shell breaks almost completely, exposing inner part with disputes.
Huge, giant mushroom germinates mainly singly in temperate forests.
Elongated golovach
Other names: elongated raincoat, marsupial bighead. The fruit body is shaped like a skittle or an inverted pear. It reaches a height of up to 18 cm. The small cap is round, smoothly transitions into a pseudopod, expanded near the ground. The diameter of the wide part is 5 – 7 cm, the narrow part is up to 4 cm. The surface is heterogeneous, rough, covered with spines different sizes. The young mushroom is white; as it ripens, it acquires darker shades, even dark brown. At the same time, the pulp also changes - elastic and white, it darkens and becomes loose. After ripening, the cap breaks and falls off, the pseudopod in most cases remains standing. The spores are dark brown.
The oblong golovach germinates from the second half of July until the end of September, either in groups or singly. Found in forests mixed type, in meadows and fields.
In cooking, only the cap is used.
Elongated golovach
Related species
Very often, the bighead mushroom is mistaken for a large spiny puffball, especially a specimen with a short pseudopod. Big difference, especially in at a young age, difficult to see. When ripe, the raincoat releases spores from a crack in the cap, and the cap of the bighead disintegrates.
Growing
Golovach is easy to grow at home, in the country or in the garden. To do this, it is enough to find an old mushroom in the forest that has not yet “shed” its head. The cap is finely chopped and soaked in water for a day, then the resulting mixture is poured onto the area where they want to get a mushroom clearing.
Another way is to pass the mushroom through a meat grinder, pour the mass into a jar, add live yeast and a little sugar, mix well, and let it brew for a couple of days. It is believed that the germination rate of fungal spores increases significantly with this method of cultivation.
The first shoots can be observed after 4 – 6 months.
Benefits of mushroom
Having a large mass and size, the giant bighead is attractive as a trophy for mushroom pickers. In any case, whether it is a young mushroom or an old one, it will find a use, if not in cooking, then as a folk medicine.
Use in cooking
Only young, fresh bigheads with white flesh are used in cooking. This distinguishes them from champignon mushrooms and other representatives that can easily withstand long-term storage in the cold.
You should not store golovach for a long time; it will become concentrated over time. toxic substances increases.
The golovach is gigantic, baggy and oblong, unlike other mushrooms, it does not require pre-cooking. It is used for frying, baking and soups. They are prepared like other mushrooms that do not require preliminary heat treatment.
Application in medicine
Giant golovach is widely used in folk and traditional medicine. For the preparation of various drugs and medicines, only fully ripened specimens are used. This type mushrooms have antioxidant, anesthetic, anti-inflammatory, antitumor and hemostatic properties. Use mature spores or thin layers of bighead. For cuts, sprinkle the wound with spore powder or apply a thin layer of pulp. Also used to treat laryngitis, smallpox, and urticaria.
Danger from the mushroom
It is extremely dangerous to eat old bigheads, as you can get poisoned. Such mushrooms increase the concentration of toxins; if consumed, the body’s reaction can be lethal. Signs of poisoning do not appear immediately, but after 2-3 days, during which time the internal organs are severely affected.
Jul-11-2017
Golovach, or calvation, also calvatia (lat. Calvatia) is a genus of basidiomycete fungi of the Champignon family (Agaricaceae). One of the most famous genera group of gasteromycetes.
The fruiting bodies are spherical, pear-shaped, club-shaped, small, medium or large in size, in some species up to 45 cm in diameter, often on a rather thick sterile base in the form of a stalk. The peridium is two-layered - the exoperidium is thin, the surface can be smooth, spinous, scaly, differently colored; the endoperidium is thin and fragile, also colored in different tones. The leg (if present) is cylindrical and bears a spherical head.
The glebe of young mushrooms is white, in its mature form variously colored, powdery, with a septum to varying degrees pronounced, separating it from the stalk.
The spore mass is olive-brown to brown. Spores are spherical, with smooth or uneven surface, sometimes with a process that attaches to the basidia.
Wikipedia
The mushroom looks very similar large raincoat pearl. It is capitate in shape, it resembles a mace or a skittle, its height can reach 20 cm, the diameter of the head is 10 cm. The leg is long, thick, cylindrical, and can either thicken or thin towards the base. The outer shell of this bighead is spiny, white in youth, then with a brownish tint. Like other puffballs, the flesh at a young age is white, while that of an old mushroom is olive-brown. Top part When ripe, it cracks almost completely and falls off. Spore powder is brown.
These are very unpretentious mushrooms and are ideal for cultivation. To obtain seeds for growing bighead at home, old overripe mushrooms are collected. The spores obtained from them are scattered throughout the area. The site is well watered and kept moist throughout the entire growth period. Six months later, the first bigheads appear. You can use another known method. Mushroom caps are soaked in water for a day. Then they are thoroughly stirred and the resulting mixture is poured in those places where they want to get a mushroom plantation.
Elongated loggerhead (Calvatia excipuliformis (Scop.) Perdeck)
Synonyms: oblong bighead.
Photo and description of the elongated bighead mushroom
The mushroom looks like a very large pearl puffball. It is capitate in shape, it resembles a mace or a skittle, its height can reach 20 cm, the diameter of the head is 10 cm. The leg is long, thick, cylindrical, and can thicken or thin towards the base. The outer shell of this bighead is spiny, white in youth, then with a brownish tint. Like other puffballs, the flesh at a young age is white, while that of an old mushroom is olive-brown.
When ripe, the upper part cracks almost completely and falls off. Spore powder is brown.
A predominantly forest species, it inhabits light forests of any type or meadows overgrown with young forests, young plantings, edges, clearings, forest roadsides, singly and in large groups, sometimes in clumps. Rarely found in meadows. Distributed throughout Russia, except the Far North. Fruits from July to early October.
Similar species
Young fruiting bodies can be confused with pearl puffball (Lycoperdon perlatum), which is significantly smaller in size, has a shorter stalk, has a tubercle at the top when young, and opens with an upper central hole when ripe.
Pharmacological and medicinal properties of golovach
It has bactericidal, antioxidant and anticancer properties.
In folk medicine, mushrooms are used as an anti-inflammatory and hemostatic agent. For this, either thinly sliced plates of young fruiting bodies or mature spore powder (like powder) are used.
Collect young, white-on-cut fruiting bodies, or dry spore mass from fully ripe mushrooms.
Edible when young, does not require prior boiling. Frying, broths, mushroom powder.
Baghead (Calvatia utriformis (Bull.) Jaap)
Sac-shaped golovach
Family: Puffballs (Lycoperdaceae).
Synonyms: baggy bighead, bubble-shaped bighead, round bighead.
Photo and description of the sac-shaped bighead mushroom
The shape of the fruiting body is broadly ovoid, pear-shaped, sac-shaped. Dimensions - up to 20 cm in height and 25 cm in diameter. At the base there is a kind of folded leg. The young mushroom is distinguished by a pure white prickly shell and white elastic flesh. With age, the shell turns yellow, then turns brown and cracks.
The pulp acquires a yellow-green tint, then becomes dark brown. The upper part of the mushroom disintegrates, and pulp with ripened spores falls out, which is carried by the wind like tumbleweed. After this, all that remains of the fruiting body is a goblet-shaped base, torn at the edges into 10–12 wide, outward-turned lobes, very stable, withstanding any bad weather, becoming shiny.
Common on the edges of light deciduous and mixed forests, in meadows, pastures, and gardens; it grows on the ground, usually solitarily, not often.
Throughout Russia, except for the Far North, it bears fruit from May to early October.
Similar species
Taking into account appearance has no resemblance to other mushrooms.
Pharmacological and medical properties
The bactericidal effect of the methanol extract on gram-positive and gram-negative bacteria (Bacillus subtilis, Escherichia coli, Klebsiella pneumonia, Pseudomonas aeruginosa, Salmonella typhimurium, Staphylococcus aureus, Streptococcus pyogenes and Mycobacterium smeg matis), as well as antifungal activity (Candida albicans, Rhodotorula rubra and Kluy veromyces marxianus).
Antioxidant properties have been confirmed for bighead. A number of studies have also established its anticancer activity. Thus, the substance calvacin (an antibiotic) was found in golovach, which has a pronounced oncostatic effect, inhibiting the development of leukemia and other oncological diseases. Another peptide from bighead, similar to the protein ubiquitin, inhibits breast cancer cell culture.
Biochemical studies have shown that this bighead is a natural hyperbioaccumulator of zinc and copper.
Traditional and folk medicine
In folk medicine, mushrooms are used as an anti-inflammatory and hemostatic agent. For this, either thinly sliced plates of young fruiting bodies or mature spore powder (like powder) are used. In addition, extracts are used against coughs, sore throats and hoarse voices.
Rules for collection and procurement for medicinal purposes
Collect young, white-on-cut fruiting bodies or dry spore mass from fully ripe mushrooms.
Edible when young, does not require prior boiling. Frying, broths, mushroom powder.
Based on the book by M. Vishnevsky “ Medicinal mushrooms. Great Encyclopedia"
Golovach is a mushroom of the Champignon family. It acquired such a meaningful name due to its special shape, similar to a large sugar loaf. This fungus is respected by many for taste qualities. Experienced mushroom pickers arrange quiet hunt hunt bigheads almost throughout the entire summer, and then prepare various delicacies from the catch, which they eat with pleasure. The mushroom is really tasty, and its flesh has a snow-white hue and a dense structure. But, even despite its excellent qualities, it cannot be called too common. The point here is not at all about the habitat; it is quite extensive. And the fact is that many have not even heard about the golovach mushroom.
Habitats and external signs
The bighead mushroom, the photo of which is presented in this article, can be found in both deciduous and coniferous forest. It grows in many countries with moderate continental climate, including in Russia and the countries of the former CIS.
Golovach is one of the firstborns who grow up earlier than their forest counterparts. You can go hunting for this mushroom at the end of May. And the most delicious bigheads found in forests in August. With the first frost, the mushroom will stop bearing fruit, and the mycelium will “fall asleep” until next spring.
When going in search of bigheads, remember their unusual appearance. The mushroom is quite large, but its most prominent part is the “head”, that is, the ball-shaped cap.
Varieties and look-alikes of bigheads
Many people call this one. In fact, they are really quite similar, and they are related. However these are two different types. Nothing bad will happen if you pick up a basket of puffballs, call them bigheads, stew them with potatoes and eat to your heart's content - both species are edible. But it is still worth understanding the difference. The puffball is smaller than the bighead, its surface may be beige rather than white, and it is rough to the touch.
There are several subspecies of bigheads. They get along well side by side and often live in the same forests. The differences concern primarily external features. For example, a mushroom usually reaches 20 cm in height, but there are cases when mushroom pickers have caught 50-centimeter specimens! One mushroom is enough for several servings.
Use in cooking
Taste, texture, aroma and ease of use are qualities for which chefs respect the golovach mushroom. How to cook something delicious from it? A hint can be found in recipes for cooking champignons. This mushroom is more common and familiar. You can safely crumble bigheads into any dish whose recipe calls for the use of champignons.
On the first day you return from the forest with your prey, be sure to clean the mushrooms. How to do this is intuitively clear - everything unnecessary can be easily removed on its own. Cut the mushroom into cubes, place in salted boiling water and boil for about 40-50 minutes. Pour the water into the sink; you cannot use it for making soups and gravy - it can cause poisoning, and it usually tastes terrible. Rinse the mushrooms and use as you wish. A small selection of ideas will help you make a choice.
- Fry the golovachs in oil and pour into a cauldron. Add raw potatoes, pour boiling water over them, and simmer. Fry the onion in a frying pan, add it to the cauldron 5 minutes before readiness. For 2 kg of potatoes you will need 700-800 g of mushrooms and a couple of onions. Serve with homemade sausage, smoked lard, and sauerkraut.
- Fry mushrooms, onions, and carrots in boiling fat. If desired, add a small amount of eggplant or zucchini. When the vegetables are completely cooked, puree the mixture in a blender. - a great lifesaver that can be served with sandwiches, added to baking fillings, wrapped in pancakes, stuffed with vol-au-vents.
- Golovach is a mushroom that is also suitable for pickling. Pour the boiled golovach marinade, for the preparation of which mix 1 liter of water, 4 tbsp. l. vinegar, 1 tbsp. l. salt, 1-1.5 tbsp. l. sugar and a pinch of your favorite seasonings. Leave the mushrooms to marinate for 12-14 hours. Serve as an appetizer, topped with homemade vegetable oil.
The benefits of golovach
Nutritionists say that this species is rich in protein, which is easily digestible. If you have the opportunity to include bigheads in your diet, be sure to take advantage of it. You will replenish your reserves of valuable microelements and vitamins. Golovach is a mushroom that can be included in the menu even daily.
How not to do it
However, there are a number of contraindications. First, avoid the adult bighead. A mushroom that has become overripe is not suitable for food. It has accumulated so many toxins in its pulp that it lethal force can compete with all sorts of fly agarics and toadstools.
Young mushrooms are completely safe. However, even they cannot be included in the menu of children under eight years of age. This restriction applies to absolutely everyone forest mushrooms, since the child simply does not yet have enough enzymes necessary for the digestion and assimilation of mushrooms.
Otherwise, there are no taboos. Prepare golovach mushrooms the way you like, eat them yourself and treat your guests.
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