Umbrella mushrooms are the fourth category, which belong to the champignon family and have a very original umbrella appearance and excellent delicious taste. Experienced mushroom pickers value them very much and consider them one of the best. Only the caps of young mushrooms can be used for food, as their flesh has a delicate, loose structure and a pleasant aroma. The legs, as well as old and large specimens, are unsuitable for food and preparations due to their rigidity.
Description of the species
The name of the species justifies itself: an adult mushroom reaches 45 cm in height, and the diameter of its outstretched cap can be more than 35 cm. In size and shape, it really looks like a child’s umbrella. Most of the slightly pubescent surface of the caps of young specimens is covered with scales, only the middle remains smooth and has a darker color than the main one. Old mushrooms usually lose their scales. The hollow legs, which can be either smooth or ribbed, have three-layer rings that move freely from bottom to top and back.
Umbrella mushrooms: edible mushrooms (video)
Edible umbrella mushrooms
In the groves, forests and fields of our country there are four types of edible umbrella mushrooms; there are also several poisonous varieties.
White
The white or field umbrella mushroom (Macrolepiota excoriata) is characterized by a grayish-white or cream-colored, fleshy, scaly cap that is ovoid initially and becomes flat as it grows. The plates are spaced frequently and freely. In young mushrooms they are white in color, which becomes brown or brown over time. The height of the hollow, slightly curved, cylindrical leg of white color ranges from 5 to 15 cm. When you press it, it turns brown. The white pulp has a light, pleasant aroma and does not change color when cut. Fruiting begins at the end of June and lasts until mid-autumn.
Blushing
The cap of the red or shaggy umbrella mushroom (Chlorophyllum rhacodes) can be gray, beige or light brown in color and reach a diameter of 7 to 22 cm. Initially, it resembles an egg in shape, later it becomes bell-shaped, and at the end of growth it is completely flat. The smooth, hollow legs grow from 6 to 25 cm in height and change color to a darker color over time.
The white or cream-colored plates turn pink or orange when touched. The white flesh of the cap with streaks of reddish-brown color easily breaks and separates into fibers. It has a pleasant smell and peculiar taste.
Motley
The diameter of the cap of the variegated umbrella mushroom (Macrolepiota procera) ranges from 15 to 30 cm. It is characterized by fibrous, loose flesh with a white, grayish or beige color and dark brown scales. Young mushrooms have a hemispherical cap with a dark tubercle in the center, which expands over time and resembles an umbrella.
White or gray plates are placed very close to each other. This type of mushroom with a light aroma combines the taste qualities of champignon and walnut. The collection season begins in June and ends in November.
Maiden
The maiden umbrella mushroom (Leucoagaricus puellaris) has a cap with a diameter of 5 to 10 cm. Initially it is ovoid, and then becomes bell-shaped with a small bump in the center. Its edges are covered with fringe. The skin of the white cap is densely strewn with cream-colored scales; as the mushroom grows, they become darker. The white flesh turns reddish when cut.
Smooth, hollow, cylindrical legs, up to 15 cm high and up to 1 cm thick, narrow at the top and thicken at the bottom. The plates are characterized by a frequent and free arrangement. This type of mushroom has a pungent odor, and its taste is much less pronounced than the others. Fruiting lasts from August to October.
Poisonous umbrella mushrooms
In addition to tasty edible umbrella mushrooms, there are also poisonous ones similar to them, poisoning with which often leads to serious consequences.
Chestnut
Chestnut umbrella mushroom or chestnut leopita (Lepiota castanea) also belongs to the champignon family, but is a poisonous mushroom. It has a very small cap, no more than 5 cm in diameter, bell-shaped, which later becomes flat. On its surface there are small fibrous scales of chestnut color, which form concentric rows.
The pulp is white or cream in color and has a rather pleasant smell. The inside of the cap is filled with frequent, wide white plates. The legs, thickened at the bottom, have a height of up to 5 cm and a diameter of about 0.5 cm. The ring that initially forms on it quickly disappears. P It bears fruit from July to early September.
Comb
The comb umbrella mushroom (Lepiota cristata) is a member of the champignon family, and although it is less poisonous than the chestnut umbrella mushroom, If it gets into food, it can cause severe bouts of vomiting, diarrhea and headaches. Its caps barely reach 4 cm in diameter, at first they are ovoid and then open completely. The skin is white and covered with rust-colored scales. Very thin white plates are located quite often. The whitish-red legs, up to 4 cm high and about 3 mm in diameter, have a white ring that disappears over time. Fruiting lasts from July to October.
Place of growth
Both edible and false umbrella mushrooms can be found not only in a clearing or the edge of a deciduous grove, coniferous or mixed forest, but also in meadows, pastures and even in city parks and squares. They grow especially abundantly in warm weather after rain. They prefer fertile soils with a good layer of humus. It is found almost everywhere in our country.
How to cook
Cooking umbrella mushrooms is easy and quick, because they can even be eaten raw in salads or on sandwiches. They are fried, stewed, soups are made with them, salted, pickled and dried.
Umbrella mushrooms in batter
Dish ingredients:
- Mushrooms - 500 grams;
- Flour - 2 tablespoons;
- Egg - 3 pieces;
- Onion (medium) - 2 pieces;
- Cheese (hard varieties) - 200 grams;
- Vegetable oil - 5 tablespoons;
- Table vinegar - 1 tablespoon;
- Salt, black pepper.
Cooking method:
- Peel the onion, cut into thin half rings, pour in vinegar, sprinkle with salt and leave to marinate for half an hour.
- Peel the mushroom caps, wash and dry.
- Beat eggs with flour, salt and pepper.
- Cut large mushrooms into several pieces.
- Heat the oil in a large frying pan, dip each piece of mushroom in the batter and fry on both sides for several minutes.
- Place onions on mushrooms.
- Grate the cheese on a coarse grater, pour it into a frying pan over the onions with fried mushrooms, turn off the heat and keep them on the stove for about five minutes so that the cheese melts.
These mushrooms can be served either hot or cold, sprinkled with chopped herbs. The dish turns out to be very original, tastes like chicken chops, and its preparation takes a minimum of time.
Girl's umbrella in the photo 
Hat 8-12 cm, thick-fleshy in the photo
Girl's umbrella (Macrolepiota puellaris) is an edible mushroom.
The cap is 8-12 cm, thick-fleshy, thinner at the edges, ovoid, spherical, later convex-prostrate, with a low tubercle, umbrella-shaped, white, the tubercle is pale brownish, bare, the rest of the surface is covered with fibrous white triangular scales with a lagging tip, with a thin fringed edge. The entire surface of the cap is covered with very large lagging beige or white, later walnut, scales.
The plates are initially white with a pink tint, then darken and turn brown when touched. The plates are loose, easily separated from the cap, wide, white, light pink. The stalk is 5-10 cm long, 1-2 cm thick, with a tuberous thickening, fibrous white in the lower part, later dirty brown. In the upper third of the leg there is a white soft, freely moving ring. The pulp is cottony, white, slightly reddened when cut, at the base of the stem with the smell of radish, without much taste. The spore powder is whitish, whitish-cream. The stem can be pulled out of the cap.
This edible umbrella mushroom grows near farmyards, in coniferous and deciduous forests.
Requires boiling for 15 minutes. Young umbrella caps are suitable for making soup or boiling. Large open caps can be fried whole in a frying pan.
Umbrella blushing in the photo
Umbrella blushing, or shaggy(Macrolepiota rhacodes) is a lamellar mushroom. Another name is shaggy umbrella. It grows in small groups from early July until the first frost, producing consistently high yields every year. It chooses mixed and coniferous forests as habitats, especially young spruce forests, as well as nutrient-rich garden and greenhouse soils and areas adjacent to anthills.
In addition, he loves the company of gray and purple. It grows in large quantities in abandoned cattle pens, sometimes on the edges of forests, along rivers and roads. In deciduous, mixed, coniferous forests, it prefers open forests. Often forms “witch circles”.
The mushroom is edible. The cap is 10-18 cm, initially pistil-shaped, bell-shaped in young mushrooms, later hemispherical, umbrella-shaped in mature mushrooms, grayish-brownish or grayish-yellow-ochre, with a smoothed tubercle of a darker color.
As you can see in the photo, in this type of umbrella mushroom, the entire surface of the cap is covered with large lagging fibrous brown scales, except for the smooth brown middle:
The plates are white, loose, and with age and when damaged they turn reddish-brown.
The stalk is 10-20 cm long, 2-3 cm thick, with a significant tuberous thickening, fibrous white or reddish-brown in the lower part. In the upper third of the leg there is a white or reddish soft, freely moving ring.
The pulp is loose, white, tender, when cut it first turns yellow, then turns orange and finally turns brown. The taste and smell are pleasant.
Umbrellas are found in July, August and September.
The danger comes from umbrella-shaped, inedible and poisonous mushrooms of the genus Lepiota. They have a small open cap - only 2-5 cm.
Young umbrella caps are suitable for soup or boiling. Large open caps are fried whole in a frying pan.
Season. July – October.
Umbrella Motley in the photo
The description is similar to the variegated umbrella mushroom (M. procera), the flesh of which does not turn red;
with white umbrella mushroom (M. excoriata) growing outside the forest;
with Lepiota puellaris, sometimes considered a subspecies of the blushing umbrella, having an almost white cap and a stalk often curving at the base.
All these species are edible.
Can be confused with the supposedly poisonous form of the red umbrella (M. rhacodes var. hortensis), distinguished by a shorter and thicker stalk, the toxicity of which is probably exaggerated.
This species grows outside the forest, often on compost heaps, on fertilized soil. The authors consumed these mushrooms after mandatory boiling without harmful consequences. Probably, some people have an individual intolerance to this form of umbrella.
You should be wary of accidentally getting poisonous lepiota (L. helveola, syn.: L. brunneo-incarnuta), an autumn mushroom distinguished by its small size, red scales and fragile ring, into the basket, but this mushroom is extremely rare.
Use. Less tasty than the variegated umbrella mushroom, although it has good nutritional qualities and is used boiled, fried, dried, or as fillings. Young mushrooms, when the caps are not yet covered with scales, can be pickled. Only the caps are eaten. It is better not to collect old fibrous caps, as they are difficult to digest. In extreme cases, they can be dried and ground into powder.
Here you can see photos of umbrella mushrooms, the description of which is given on this page:
The cap of the Motley umbrella is 12-25 cm in diameter, in young mushrooms it is ovoid-rounded, then bell-shaped, and in mature mushrooms it is spread out, like an umbrella (hence the name of the mushroom), in the center with a tubercle, whitish, grayish or gray-brown, in the middle is darker, with large, soft brownish-brown scales, easily separated from the skin.
Variegated or large umbrella (Macrolepiota procera) grows near farmyards, in coniferous and deciduous forests, on sandy and calcareous soils in sparse forests and shrubs, on forest edges, clearings, clearings, along roads, in gardens and parks, sometimes forming “witch’s rings.”
The mushroom is edible.
Pay attention to the photo - this edible umbrella mushroom has the entire surface of the cap covered with large lagging brown scales:
The plates are white or beige, loose, separated from the stem by a collar, slightly reddening with age, frequent, wide, with a smooth edge. The leg is 12-40 cm long, 2-3 cm thick, with a tuberous thickening, fibrous, white or beige in the lower part, below the ring with transverse brown stripes like “snake skin”. In the upper third of the leg there is a soft, freely moving ring. The pulp is cottony, white, loose, thick, does not change when broken, without any particular odor, with a pleasant taste.
The stem can be pulled out of the cap.
A little-known edible mushroom of the fourth category. Used at a young age while the cap retains its ovoid shape. It can be boiled, fried and dried to make mushroom powder.
Umbrellas are found in July, August and September.
Mastoid umbrella (Macrolepiota mastoidea) in the photo 
the surface of the cap is covered with large brown scales like “snake skin”.
Umbrella mastoid (Macrolepiota mastoidea) is a rather rare lamellar mushroom. It grows in the forest on the forest floor and in clearings overgrown with grass, in clearings, as well as in parks, exclusively alone.
The mushroom is edible. The cap is 8-15 cm, initially pistillate, then convex, finally open with a conical brown hump in the center. The plates are frequent, adherent, white, later creamy. The leg is 10-16 cm long, 2-3 cm thick, hollow, slender, with a tuberous thickening in the lower part, white, covered with small brownish scales. On the upper third of the leg there is a soft, freely moving ring. The pulp is cottony white, does not change color when cut, with a pleasant smell and nutty taste. Its color does not change upon contact with air.
The umbrella mushroom belongs to the fourth category of mushrooms.Only the caps of young mushrooms are eaten, which can be boiled or fried.
Umbrellas are found in July, August and September.
The danger comes from umbrella-shaped, inedible and poisonous mushrooms of the genus Lepiota. They have a small open cap - only 2-5 cm.
Umbrellas white and amianth
White Umbrella mushroom in the photo 
The leg is rounded, wider at the base,
Umbrella white- a rather rare edible agaric mushroom, which owes its name to its external resemblance to an umbrella. It grows singly and in groups from mid-July to the end of September in open areas of coniferous or deciduous forests, as well as in pastures, meadows and along roadsides.
The spherical cap of the mushroom becomes prostrate over time. Its average diameter is about 8-10 cm. The skin is finely scaly, light brown in color with a brown center. In mature mushrooms, it gradually becomes covered with a dense network of cracks. The spore-bearing layer consists of thin white plates that form a cartilaginous protrusion around the stalk. The leg is round, wider at the base, hollow inside, 6–8 cm high and no more than 1 cm in diameter. The surface of the leg is covered with small scales; it is whitish at the cap and brown at the base. The leg is decorated with a characteristic two-layer white movable ring. As the mushroom grows, the pulp changes color from white to gray. In the cap it is thin and tender, but in the stem it is fibrous and tough.
The white umbrella mushroom belongs to the fourth category of mushrooms. Only the caps of young mushrooms are used for food, which can be subjected to all types of culinary processing.
Similarity. Similar to other edible umbrellas. Unlike poisonous fly agarics, the stem of umbrellas is not located in the vagina. They differ from champignons by their white plates.
It is dangerous to confuse with the poisonous lepiota (Lepiota helveola, syn.: L. brunneo-incarnuta), which has a gray-red cap with concentric scales, slightly pinkish flesh and much smaller size.
Amianth umbrella in the photo 
Cystoderma amianthinum in the photo
Amyanthus umbrella(cystoderma spinosa, Cystoderma amianthinum) has a cap with a diameter of 2-5 cm, thin-fleshy, at first semicircular, later flat, with a wide blunt tubercle in the center, dry, granular-mealy with a fleecy edge, ocher-yellow or ocher-brown, sometimes yellow. The plates are adherent to the stem, frequent, narrow, and thin. In addition to the plates, there are plates that are whitish, then yellowish. The leg is solid, later hollow with a ring (which quickly disappears) in the upper part, like a raised collar, above which it is granular and mealy, and below it is scaly and granular. The pulp is whitish-yellowish with a faint, indefinite odor. Grows on forest floor, coniferous litter, moss and grass, sometimes in meadows with acidic soils, in groups from June to November. Occurs infrequently.
Preparation. It is considered a little-known edible mushroom. Used for food after preliminary boiling.
This video shows umbrella mushrooms in their natural habitat:
Umbrella mushrooms belong to the Champignon family and owe their name to their original appearance. Indeed, these edible mushrooms resemble umbrellas opened during the rain. These gifts of the forest have a delicious taste, which is why they are extremely valued by lovers of “silent hunting”.
On this page you can learn what umbrella mushrooms look like, where they grow, and how to distinguish umbrella mushrooms from other mushrooms. You can also see photos and descriptions of various types of umbrella mushrooms (white, variegated and blushing).
Cap of the white umbrella mushroom (Macrolepiota excoriata) (diameter 7-13 cm): usually gray-white, fleshy, with loose scales, and may be cream or light brown. In young mushrooms it has the shape of an egg, over time it becomes almost flat, with a clearly defined brown tubercle in the center.
Pay attention to the photo of the white umbrella mushroom: the edges of its cap are covered with whitish fibers.
Leg (height 5-14 cm): hollow, cylindrical in shape. Usually slightly curved, white, darker below the ring. Visibly turns brown when touched.
Records: white, very frequent and loose. In old mushrooms they become brown or have a brown tint.
Pulp: white, with a pleasant, unbearable odor. When interacting with air, the color on the cut does not change.
The white umbrella mushroom looks like the variegated species (Macrolepiota procera), but it is much larger. Also, the white variety resembles the mastoid umbrella (Macrolepiota mastoidea), Conrad's umbrella mushroom (Macrolepiota konradii), as well as the inedible poisonous lepiota (Lepiota helveola). The Conrad species has a skin that does not completely cover the cap, the mastoid umbrella has a pointed cap, and the poisonous lepiota is not only much smaller, but also has pinkish flesh at the site of the break or cut.
When it grows: from mid-June to early October in almost all countries of the Eurasian continent, as well as in North America, North Africa and Australia.
Where can I find: in relatively free areas of all types of forests - clearings, edges, pastures and meadows.
Eating: usually in combination with fish or meat dishes. From adult mushrooms, only the caps should be taken; the stems are most often hollow or fibrous. A very tasty mushroom, especially popular in traditional Chinese cuisine.
as a remedy for rheumatism.
Other names: field umbrella mushroom.
Edible umbrella mushroom blushing and its photo
Cap of the blushing umbrella mushroom (Chlorophyllum rhacodes) (diameter 7-22 cm): beige, gray or light brown, with fibrous scales. In young mushrooms, it has the shape of a small chicken egg, which then slowly straightens out to a bell-shaped shape, and then becomes almost flat, as a rule, with tucked edges.
Leg (height 6-26 cm): very smooth, light brown or white, darkens over time.
In the photo of an umbrella mushroom of this variety, it is clearly noticeable that the hollow, cylindrical stem tapers from bottom to top. Easily separates from the cap.
Records: usually white or cream. When pressed, they acquire an orange, pink or reddish tint.
Pulp: fibrous and brittle, white in color.
If you look closely at the photo of the red umbrella mushroom, you will notice red-brown stains on its cut. This is especially noticeable in the flesh of the leg. It has a pleasant taste and aroma.
Doubles: maiden umbrella mushrooms (Leucoagaricus nympharum), graceful (Macrolepiota gracilenta) and variegated (Macrolepiota procera). The cap of a girl's umbrella is lighter, and the color of its flesh practically does not change at the site of a break or cut. The elegant umbrella mushroom is smaller in size, and the flesh also does not change color. The variegated umbel is larger than the blushing umbel and does not change the color of the flesh when exposed to air. Also, the red umbrella mushroom is similar to the poisonous Chlorophyllum brunneum and (Chlorophyllum molybdites). But the first chlorophyll can be distinguished from the red umbrella mushroom by the browner color of the cap and stem, also by the large scales on the cap, and the lead slag mushroom grows only in North America.
When it grows: from mid-June to early November in European and Asian countries, as well as in North America and North Africa.
Where can I find: prefers fertile and humus-rich soils of deciduous forests. It is found in meadows, forest clearings or in city parks and squares.
Eating: in almost any form, just be sure to clean the mushroom from hard scales.
Use in folk medicine: does not apply.
Important! According to scientists, the red umbrella mushroom can cause severe allergic reactions, so allergy sufferers should be careful when consuming it.
Other names: shaggy umbrella mushroom.
Variegated umbrella mushroom: photo and description
Cap of variegated umbrella mushroom (Macrolepiota procera) (diameter 15-38 cm): fibrous, gray or beige, with dark brown scales. In young mushrooms it has the shape of a ball or a large chicken egg, then opens up to a cone, then becomes like an umbrella.
As you can see in the photo of a variegated umbrella mushroom, the edges of its cap are usually curved towards the inside, and in the center there is a dark round tubercle.
Leg (height 10-35 cm): uniform, brown. Often with rings of scales, with a ring or remnants of a covering on the stem. Hollow and fibrous, cylindrical in shape and easily separated from the cap. At the very base there is a noticeable rounded thickening.
Records: frequent and loose, white or light gray in color. Easily separated from the cap.
Pulp: loose and white. It has a weak but pleasant mushroom aroma and tastes like walnuts or champignons.
According to the description, the variegated umbrella mushroom is similar to the poisonous chlorophyllums - lead slag (Chlorophyllum molybdites) and Chlorophyllum brunneum. The lead slag mushroom is much smaller than the variegated umbrella mushroom and is found only in North America, and the flesh of Chlorophyllum brunneum changes color when cut or broken. Also, the variegated umbrella mushroom can be confused with the edible umbrella mushroom (Macrolepiota gracilenta) and blushing umbrella (Chlorophyllum rhacodes). But the graceful one is much smaller, and the reddened one is not only smaller, but also changes the color of the flesh.
When it grows: from mid-June to early November in countries of the Eurasian continent with a temperate climate, as well as in North and South America, Australia, Cuba and Sri Lanka.
Where can I find: on sandy soils and open spaces, not only in forest meadows or forest edges, but also in city parks and squares.
Eating: After preliminary cleaning of the scales, the caps can be used in cooking in almost any form, including cheese. The legs are tough, so they are not eaten. The motley umbrella tastes like champignons. It is especially appreciated by French gourmets, who recommend frying it in oil with herbs. The only drawback is that this mushroom cooks a lot. In Italy, the motley umbrella is called mazza di tamburo (“drumsticks”).
Use in folk medicine (the data is not confirmed and has not undergone clinical studies!): in the form of a decoction as a remedy for the treatment of rheumatism.
Other names: large umbrella mushroom, tall umbrella mushroom, “drumsticks”.
2017-10-26 Igor Novitsky 
The variegated umbrella mushroom is a magnificent mushroom that is not difficult to find in Russian forests. However, it rarely ends up on the table, since due to its great similarity with ordinary toadstools, most mushroom pickers are afraid to take umbrella mushrooms.
Variegated umbrella mushroom. Description
Although almost all adult mushrooms are shaped like an open umbrella, the umbrella mushroom truly deserves its name. In its “youth”, the mushroom looks like a folded umbrella, in which the knitting plates are tightly pressed to the “umbrella handle” leg. As they grow older, the plates move away from the stem and become horizontal, which very closely resembles the opening mechanism of an umbrella.
Even from the description of the variegated umbrella mushroom, it is clear that this is a fairly large mushroom. He's even more impressive live. The diameter of the cap is about 20-25 cm, and sometimes reaches 35 cm. The stem is on average 10 to 20 cm, although there are individuals with a height of 30-40 cm. The thickness of the stem is usually 1-2 (sometimes 4) cm. On the stem, like usually there is a small “skirt”.
On the underside of the cap there are plates 2 cm wide at the edge, which narrow as they approach the stem. The color of the plates is white; as the mushroom ages, they can become beige or cream. The stem and cap separate from each other very easily.
While the umbrella mushroom is young, the shape of the cap is spherical, which is why, for example, in Italy it is often called “drumsticks” in everyday life. As the cap grows older, it opens up and takes on its usual umbrella-shaped shape.
The skin on the cap is brownish-gray with brown “scales.” In the center, as a rule, the scales merge into a solid brown circle. While the mushroom is young, its stem has a light brown color, then it becomes a little darker and covered with dark scales, which is why rings of light and dark tones often form on the stem.
The pulp is loose and fleshy, but in old mushrooms, on the contrary, it is dense. The color is white and does not change when pressed or cut. The raw mushroom has a slight mushroom smell.
Variegated umbrella mushroom - edible or not?
Many good edible mushrooms have their “evil” counterparts among their poisonous counterparts. The variegated umbrella is no exception in this matter. In view of this, the old rule does not lose its relevance: take only well-known mushrooms and leave those that raise the slightest doubt.
Before you go on a “quiet hunt,” carefully study the photo and description of the variegated umbrella mushroom. In appearance, it is very similar to mushrooms from the fly agaric genus - pale toadstool and gray fly agaric. It is for this reason that many mushroom pickers, especially inexperienced ones, completely ignore the umbrella mushroom, which, given a lack of experience, is, of course, an absolutely correct tactic.
Main differences from poisonous counterparts:
- the “skirt” of the umbrella mushroom is a three-layer ring that is not attached to the stem and can easily be moved vertically;
- the edible mushroom does not have any other remnants of the “veil”, which poisonous ones always have;
- the umbrella's cap is matte, while that of the fly agaric is, on the contrary, shiny and smooth;
- the fly agaric cap is covered with sparse specks, while the umbrella has more of them, and in the central part they merge into a single smooth circle;
- Toadstools can often be identified by the greenish or olive color of the cap, which is not characteristic of an umbrella mushroom.
We hope you now understand the question of whether the variegated umbrella mushroom is edible or not.
Variegated umbrella mushroom: photos of edible and poisonous species
In addition to toadstools and fly agarics, the variegated umbrella mushroom can be confused with its other close relatives. In particular, under the guise of a harmless variegated one, you can accidentally put the purple umbrella of acutesquamosis into the basket. This mushroom can be recognized by its unpleasant odor and bitter taste. So if the cooked mushroom tastes bitter, spit it out immediately and consult a doctor immediately.
Another evil twin of the motley is the combed umbrella. Fortunately, it is quite easy to recognize it by its significantly smaller size: the diameter of the cap is only 2-5 cm. The masteoidea umbrella is slightly larger - the cap is 8-12 cm, which is already close to the norm for a motley umbrella.
But the greatest danger is the fleshy-reddish umbrella, the consumption of which can be fatal. However, it is also distinguished by its small size - the diameter of the cap usually does not exceed 2-6 cm.
We remind you once again that if you have the slightest doubt, walk past the mushroom, no matter how tempting it may seem.
How to cook variegated umbrella mushroom
Unlike most mushrooms, which are eaten whole, when preparing the variegated umbrella mushroom, the stem is usually discarded, since it is quite tough and fibrous. But the cap, on the contrary, is very soft and fleshy.
Of course, any housewife can come up with a lot of recipes for how to cook variegated umbrella mushroom. The easiest option is to simply fry the caps in sunflower oil or stew them in sour cream. In principle, the caps can be cut into pieces so that they can be used as a classic addition to mashed potatoes. But many gourmets prefer to fry the whole caps, like pancakes. After rolling them in breadcrumbs or flour (you can add an egg), the caps are fried first on the bottom side and then on the top.
A good idea would be to use an umbrella mushroom to make soup. Also, young umbrellas are often pickled raw for the winter.
As mentioned, the fleshy soft caps are of the greatest interest, but not everyone agrees that the legs should simply be thrown away. Since in their original form they are indeed quite harsh, you can grind them in a meat grinder and, after frying in this form, add them to soup, mashed potatoes, or use them as a spread for sandwiches. Mixed with meat or mashed potatoes, grated mushroom stems can be used for dumplings or pies.
The variegated umbrella mushroom belongs to the champignon family, that is, it is a close relative of the garden champignon - the same one that accounts for 80% of the world's harvest of artificially grown mushrooms. However, despite such famous relatives, the umbrella mushroom itself has not yet been “domesticated”. Although attempts to artificially grow it occur constantly, an economically feasible technology has not yet been found.
Despite the umbrella’s stubborn desire to remain a wild mushroom, it is still possible to breed it for personal purposes. Of course, we are not talking about guaranteed high yields here, but it is still possible to grow a bucket or two of these mushrooms for the family table. The main thing is to carefully study the photo of the variegated edible umbrella mushroom and its poisonous counterparts, so as not to accidentally start breeding fly agaric mushrooms.
If you suddenly don’t know, we’re happy to enlighten you that mushrooms reproduce in two ways:
- Through mycelium. This is a kind of rhizome or underground part of a mushroom colony, from which grows an above-ground part, called the mushroom itself.
- Disputes. Something like seeds (only much smaller) that ripen in the mushroom cap.
Since growing umbrellas still remains the province of individual and very few amateur gardeners, you will not be able to purchase mycelium anywhere. The only way to get it is to dig it out in the forest yourself. However, the likelihood that after transplantation it will take root in a new place is extremely low.
You won't be able to buy spores either. But you can get them yourself - in the forest. To do this, you need to find an old flabby umbrella mushroom, bring it home and sow it on the site. Sowing is carried out as follows: the mushroom cap is pinned on a tree branch or hung in another way (even on a rope) over the area where it is planned to grow mushrooms. While suspended, the mushroom dries out, and the spores inside the cap ripen and over time spill out onto the ground, sowing the area.
To ensure at least a minimal chance that the umbrella mushroom will take root on the site, you should prepare the bed accordingly. The umbrella loves calcium-rich soils, so it is worth fertilizing the garden bed with calcium carbonate. By the way, as mentioned above, the umbrella is related to champignons, and their cultivation today has been put on stream, which is manifested, among other things, by the abundance of ready-made concentrates for soil on the market. These concentrates are also suitable for umbrella mushrooms.
Growing umbrella mushroom in the forest
And yet, the variegated umbrella mushroom remains a very finicky mushroom, and therefore its successful cultivation in a personal plot will be more of a rare success than a natural result. Practice shows that cultivation attempts will be more successful if done in the area where mushrooms naturally grow, that is, in the forest.
In this case, you won’t have to make any special efforts. We just take and hang the old worm caps right above the place where we cut them off. In this way, we imitate the natural reproduction of coffins as much as possible, but only expand the sowing area. If under natural conditions mushrooms pour out all the spores under themselves, which is why only some of them can sprout, then by spraying them within a radius of several meters, you can reduce the competition between the spores, increasing the total number of shoots.
From our article you will find out whether the umbrella mushroom is edible, get acquainted with its varieties, and also learn where to collect it and how to process it correctly.
Each of us at least once in our lives has seen on the edges of the forest, in groves, in mixed deciduous forests, a mushroom somewhat reminiscent of a pale toadstool. Most people just bypass it and never put it in their wallet. But as practice shows, in most cases people come across a very tasty and healthy umbrella mushroom.
Yes, it also has poisonous counterparts that are unsuitable for food, but if you know how to distinguish these two types of mushrooms, then you can safely collect umbrellas and cook delicious dishes from them. In our article we will introduce you to edible and poisonous types of umbrellas, and also teach you how to accurately distinguish them.
What is the correct name for an edible umbrella mushroom?
Scientific name of umbrella mushroomThis forest dweller received such an interesting name because of the characteristic structure of its cap. Visually, it very much resembles an open umbrella. That is why people who regularly pick mushrooms began to call it an umbrella. In fact, in the scientific community this mushroom has a completely different name. As a rule, scientists call the umbrella mushroom humic saprotroph. And to be more precise, saprotrophic mushroom, which feeds on organic matter decomposing in the ground.
IMPORTANT: Due to the fact that the umbrella mushroom, like a sponge, absorbs absolutely all substances from the soil, it is advisable to collect it in ecologically clean areas, and as far as possible from busy highways and industrial enterprises. If you collect such mushrooms in a place contaminated with chemicals, then with a high probability we can say that even an edible species will provoke poisoning of the body.
Edible umbrella mushroom: what does it look like, what can it be confused with?
Edible umbrella mushroom As mentioned a little above, the umbrella mushroom has one distinctive feature that allows it to stand out from its relatives. An adult mushroom has a cap that resembles an umbrella. Under favorable conditions, its diameter can reach 35 centimeters. The length of the leg can also vary from 5 to 45 centimeters. As a rule, the larger the diameter of the mushroom cap, the longer and thicker its stem.
The cap of the umbrella mushroom is covered with peculiar scales and is dry to the touch. If the mushroom grows very strongly, the skin on the cap begins to crack and a translucent fringe forms. The stem of the umbrella is slightly thickened at the base of the soil and has a characteristic movable ring.
The flesh of the mushroom is light in color; when crushed, it begins to release clear, pleasant-smelling juice. But only adult mushrooms look this way. If you find a young umbrella, it will look like a small egg on a thin stalk. True, it will have the same color, and there will also be scales on the cap.
Most often, this type of mushroom is confused with its poisonous counterparts or with pale toadstools. This is due to the fact that poisonous mushrooms can visually look like umbrellas - have a similar color, size and shape of the cap. But there are still differences between these types. We will tell you a little about them below.
Umbrella mushrooms - edible: varieties, description, photos
As you already understand, not all umbrella mushrooms are edible. Among this species there are also poisonous representatives that can harm the human body. That is why now we will introduce you to edible types of umbrellas. They can be easily collected throughout the mushroom season and consumed after heat treatment.
Types of edible umbrella mushrooms:
White. This species has another name - field. It is called that because of its color and place of growth. As you probably already understood, its flesh is light in color. It can be white, cream or light gray. Initially, this species has an ovoid cap, which over time opens up and becomes like an umbrella. Most often found in meadows, fields and open forest edges.
Motley. This type of umbrella, as a rule, is quite large in size. The mushroom cap is completely dry and covered with characteristic brown scales. Small dark brown growths are also clearly visible on the cap. That is why this type of umbrella has a darker shade than other relatives. The flesh of the motley umbrella is cotton-like, with a pronounced nutty odor. Likes to grow in open, well-lit areas.
Blushing. The cap of this type of umbrella has a gray or brownish tint and a thin, almost white stem, which, as the mushroom grows, darkens and thickens at the base of the soil. The mushroom got its name due to the ability of the pulp to oxidize. If you break the umbrella cap, droplets of juice will appear on it almost immediately, which very quickly turns from transparent to reddish-brown. In addition, the red umbrella has more developed scales. Since visually they resemble a kind of fringe, sometimes a blushing umbrella is called shaggy. For growth, it selects soil that is rich in nutrients.
Maiden. This type of umbrella is listed in the Red Book, so it is almost impossible to find it in our forests. The mushroom differs from its relatives in that it does not grow to large sizes. As a rule, the cap, even in adult representatives, has a diameter of no more than 10 cm. The girl's umbrella has a light shade of flesh and a not very pronounced mushroom aroma.
IMPORTANT: Edible umbrellas also include mastoid umbrella. In terms of taste, it is practically no different from its relatives, but only its cap is considered edible. The stem of this species is very bitter. In view of this, it is better not to eat it. Therefore, if you collect these particular umbrellas, then immediately remove the stem.
Mastoid. It has a matte light brown cap, the edges of which are lowered down. During the dry period, the skin on the cap begins to crack and a peculiar pattern is formed on it. The main difference between the mastoid umbrella and other relatives is the presence of a pronounced tubercle in the very center of the cap. Visually, it resembles a brownish nipple.
Umbrella mushrooms - poisonous: varieties, description, photos
Well, now let's look at the types of poisonous umbrellas. You need to know them, because if you cannot distinguish them from edible ones, you will bring home a poisonous mushroom that will cause great harm to your body.
Types of poisonous umbrella mushrooms:
Comb. It has a light brown cap with a diameter of up to 5 centimeters. The entire surface of the cap is covered with brownish-orange scales. It has a thin leg up to 10 centimeters long. The stem is empty inside and has a pink and white ring. In addition, this type of umbrella has a rather unpleasant odor.
Chestnut. This type of umbrella is also called chestnut leotype. It has a small cap, which initially resembles an umbrella, but as the mushroom grows it completely flattens out. Another feature indicating the toxicity of the umbrella is the presence of concentric rows on the cap. The leg is thickened, but the ring on it may be missing. More precisely, only young mushrooms have it, but as soon as the stem becomes longer and thickens, it immediately disappears.
Chlorophyllum is dark brown. This umbrella double contains a hallucinogenic substance that negatively affects the human nervous system, so it should absolutely not be eaten. Visually, this poisonous mushroom looks like an umbrella, but unlike the latter, it is fleshier and does not have a very high stem. The stem has a tuberous growth that is clearly visible above the surface of the soil. When broken, chlorophyllum immediately turns red.
The fly agaric is smelly. If you think that a fly agaric can only have a red cap, then you are deeply mistaken. In nature, there are fly agarics of different colors. This species is considered very poisonous, so its consumption in 85% leads to death. Visually, the stinking fly agaric is very similar to a young umbrella. Therefore, inexperienced mushroom pickers very often confuse them and put it in their wallet. But if you look closely at it, you can see that it does not have the characteristic scales on its cap, and there is also an unpleasant chlorine smell.
How to distinguish an umbrella mushroom from a fly agaric, toadstool, poisonous mushrooms: comparison, similarities and differences
The main signs of poisonous mushrooms If you carefully read our article, you probably realized that an umbrella mushroom can very easily be confused with a poisonous relative or double. For example, a white umbrella may have the same flesh color as a toadstool. In addition, the cap of poisonous mushrooms has a shape almost the same as an umbrella. Above we have already mentioned the stinking fly agaric, which is visually very similar to a young umbrella.
But unlike the latter, its cap and stem are covered not very pleasant smelling plaque. Therefore, if you smell it after cutting a mushroom, you will immediately understand that this is a toadstool. Another difference between mushrooms is dots on the cap. On an umbrella they are always of a dark shade - dark gray, dark brown, dark beige.
Poisonous mushrooms have white dots, sometimes with a greenish tint. And, of course, do not forget that most poisonous mushrooms have tuberous formation or so-called involucre, which wraps the leg slightly above the soil level. Umbrella mushrooms have a straight stem without growths with a slight thickening at ground level or at the base of the cap. This feature depends on the type of umbrella.
How to distinguish an umbrella mushroom from a champignon?
In principle, anyone can distinguish an umbrella mushroom from a common champignon. We most often see this type of champignon on store shelves, so there shouldn’t be any difficulties. Most often, this champignon chooses meadows, fields, gardens and even vegetable gardens for growth. It has white flesh and a hemispherical cap. The edges of the cap are connected to the stem with a white film. As you can see, visually the champignon is very different from the umbrella mushroom.
True, we must take into account that there are two more types of champignons - forest and field. They are visually more similar to an umbrella mushroom. They have a more spread-out cap with a barely noticeable tubercle in the very center. Perhaps the most noticeable difference between these two forest dwellers is the color and smell of the pulp. As for the smell of champignons, as a rule, it is almond-like. The color is also initially white, but if the mushroom is cut, it will begin to turn pink, and then the cut will become reddish or grayish.
Are umbrella mushrooms good for you?
The benefits of mushrooms for the human body Surely you have heard that mushrooms can benefit the human body. Provided, of course, that they are edible and collected in the right place. In view of this, we can confidently say that an umbrella, when used correctly, can improve your well-being. It contains substances that have a weak antitumor effect, thereby inhibiting the development of benign neoplasms.
In addition, these substances have a positive effect on the body's cells, helping them to renew themselves regularly and do so correctly. Umbrella mushrooms also have a positive effect on hematopoiesis and the functioning of the cardiovascular system. And, of course, we should not forget that all mushrooms have very low glycemic index. Therefore, if you want to lose weight, be sure to include this product in your diet.
Can there be poisoning from umbrella mushrooms?
Umbrella mushroom poisoning You can be poisoned by umbrella mushrooms in several cases. So, if you collect double mushrooms or poisonous fly agaric mushrooms, you will definitely get poisoned. Therefore, when going on a quiet hunt, try to inspect each mushroom as carefully as possible. Look closely at its color, smell it, if you suspect, break it and look at the juice. All this will help you avoid further problems.
You can also be poisoned by edible mushrooms. If they are collected in an environmentally polluted place, the toxic substances they contain will begin to negatively affect the gastrointestinal tract and the person will show all the symptoms of poisoning. Problems with the gastrointestinal tract can also arise if you eat too many umbrella mushrooms. Since they contain substances that slow down the production of gastric juice, excessive consumption of this product can cause diarrhea, nausea and vomiting.
Where and when to collect umbrella mushrooms?
The umbrella mushroom grows in coniferous, deciduous and mixed forests. As you probably already understood, you can find an umbrella mushroom absolutely everywhere. Since this mushroom is not particularly whimsical, it thrives wherever there are favorable conditions for it. For abundant fruiting, it needs enough moisture and light. In view of this, for growth it chooses sunny areas with a moderate amount of moisture. Depending on the species, it can grow either singly or in large groups.
You can find an umbrella mushroom in deciduous, coniferous and mixed forests. The first young mushrooms appear late May, early June. Umbrella collecting season ends late September, mid-October. As a rule, at the end of October, umbrellas disappear because for their normal growth, in addition to moisture and light, they also need warmth. That is why, even during cold periods in summer, you can observe a sharp decrease in the number of this type of fungus.
How to process umbrella mushrooms?
Rules for processing umbrella mushrooms In principle, the processing of umbrella mushrooms is the same as any other. At the initial stage, you just need to clear them of dry grass, leaves and soil. Since the umbrella cap is dry and not very sticky, you can handle this task easily. Next, you will need to clear the leg of the soil and cut it off immediately. As a rule, the stems and caps of these mushrooms are boiled separately.
This is due to the fact that in some species they produce bitterness, which can spoil the taste of the finished dish. If you are sure that you do not have such umbrellas, you can buy both the hats and the legs together. After you deal with the legs, you can begin to remove the scaly film from the cap. At the final stage, all that remains is to rinse the mushrooms in plenty of water and you can boil, fry or dry them.
Umbrella mushroom, pop - the largest: what does it look like?
Umbrella mushroom, pop Umbrella mushroom, pop is a large umbrella mushroom with dense but juicy flesh with a pleasant aroma. This species is considered edible, although you must remember that the older the umbrella is, the rougher and less juicy its flesh will be. Visually, the umbrella pop is practically no different from its relatives from the Champignon family. It also has light flesh with a gray or beige tint, a straight leg and characteristic scales on the cap.
But the shape of the hat itself is slightly different. In young mushrooms it also has the shape of an umbrella, but as soon as the mushroom reaches its maturity, it becomes like a saucer with a small bulge in the very center. Some differences also apply to the legs. Initially it has a brownish color, but the older the umbrella gets, the more it turns brown and small dark-colored scales appear on it.
Video: Mushroom umbrella. Edible mushrooms
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