How to cook parasol mushrooms quickly and deliciously (+25 photos)?

Mushrooms

Parasol mushrooms are common in our forests. Many avoid them, afraid of confusing them with their inedible counterparts. But they are completely safe. The parasol mushroom's flavor is reminiscent of tender chicken, so chefs have come up with a variety of ways to prepare it. They are used to make soup, pickle, marinate, add to salads, and can even be pan-fried.

Features of the species and useful properties

Most parasol mushrooms are edible and quite tasty. Inexperienced mushroom pickers often confuse these species with poisonous ones. To correctly identify them, it's important to familiarize yourself with the distinguishing features of the edible variety:

The cut of the edible variety does not darken and has a pleasant aroma reminiscent of a nut.
On the stem, you'll notice a ring composed of three layers, which sits like a skirt. This ring can be easily moved along the stem, whereas in venomous relatives, it's either firmly held in place or absent altogether.
A good umbel grows up to 30 cm, and the diameter of the open cap can reach 40 cm. Doubles are much smaller: the stem height is up to 13 cm, the cap diameter is no more than 14 cm.
As the cap matures, scales appear along the edges.

Umbrellas contain a large number of vitamins and beneficial elements that help cleanse blood vessels, lower cholesterol, and strengthen the endocrine and nervous systems. Consuming this product has antibacterial and antitumor properties.

Popular and delicious umbrella dishes

These mushrooms can be used to prepare a variety of dishes that have an unforgettable taste.

Preparing umbrellas for cooking

After harvesting, forest fruits must be properly prepared before cooking. Preparation varies by species, but the basic steps remain the same:

The stems of most varieties are tough and excessively fibrous, so they should be removed. Rather than cutting them off, the stems are twisted out of the caps. They shouldn't be thrown away; they can be dried, chopped, and used as a seasoning. Caps with few scales can simply be rinsed under running water. Shaggier caps should first be scraped with a sharp knife and then washed thoroughly.
Parasol mushrooms do not require pre-heat treatment, like most of their relatives, but for safety reasons, it is better to boil them before any preparation - for 10-30 minutes, depending on further processing.

Fried

The most popular and simple way to prepare parasol mushrooms is by frying them in batter. For this, use only the caps with white flesh. The mushrooms should be worm-free and young (the caps of older specimens have a brownish tint). Prepare them as follows:

Rinse in water to remove dirt and dust, salt on both sides and leave to dry for a few minutes.
At this time, you can begin preparing the batter: beat the eggs in one bowl, and pour flour or breadcrumbs into another.
Mushroom in an egg
Heat a frying pan with vegetable oil well.
If the caps are too large, they can be cut into several pieces, but they can also be fried whole.
Each piece is dipped in egg and then in breadcrumbs.
Frying in batter

Umbrella mushrooms should be fried for a few minutes on each side until golden brown.

Stewed

To prepare this dish you will need the following ingredients:

400 g umbrellas;
two eggs;
2 tbsp flour;
100 g cheese;
50 g vegetable oil;
herbs and spices are added to taste.

The well-washed mushroom caps are cut in half lengthwise. Then, beat the eggs with flour and spices. Roll the caps in batter and place them in a preheated frying pan (preferably a heavy-bottomed pan). Simmer over low heat until tender, then top with a layer of grated cheese. You can add a little onion, which should be marinated a few hours before stewing. When the cheese has melted, the stewed mushrooms are ready.

Soups

You can make a delicious and flavorful soup from this product. To do this, you'll need the following ingredients:

0.5 kg umbrellas;
2 liters of water;
4 medium potatoes;
4 pieces of carrots and onions;
50 g butter;
allspice peas, salt, bay leaves are added to taste.

Cut the mushroom caps into medium-sized pieces and place them in a saucepan with water. Boil over medium heat for about 20 minutes. Chop the potatoes and add them to the saucepan. After 10 minutes, add the sautéed carrots and onions. Add salt and spices to taste along with the sautéed carrots and onions, then simmer the soup over low heat for another five minutes.

https://www.youtube.com/watch?v=-WnV9Y_EQQA

Salads

You can use any champignon salad recipe with this mushroom. The simplest and most delicious salad can be prepared as follows:

the stems and caps are washed well and boiled for about 20 minutes;
several eggs are hard-boiled;
pickled cucumbers, hard cheese, mushrooms and eggs are cut into small cubes;
The resulting mixture is mixed well with mayonnaise.

You can add herbs to this salad and experiment with the ingredients.

Preparations for the winter

Umbellifers store well, so they can be preserved for the winter in a variety of ways. However, to extend their shelf life, certain handling and preparation guidelines must be followed.

Salty

For pickling, use an enamel bowl with the bottom lined with horseradish leaves. Top with peppercorns and a few cloves of finely chopped garlic, then season with salt. Place the well-washed mushrooms in the bowl, slices facing up, then season with salt, garlic, pepper, and horseradish leaves. Repeat this process for each layer.

After filling the container, cover the pickle with a plate and place a weight on top. Place the container in a cool place for two weeks. A balcony, cellar, or refrigerator are all suitable for this purpose.

Pickled

This method of preserving parasols for winter can be used with both young and mature specimens, provided the tough stems are removed. For a marinade for 2 kg of parasols, you will need the following ingredients:

2.5 liters of water;
150 g salt;
10 g citric acid;
20 g sugar;
two teaspoons of allspice;
5 tbsp. 6% table vinegar;
two pinches of cloves and cinnamon.

The prepared mushrooms are boiled in a brine consisting of two liters of water, 100 grams of salt, and a few grams of citric acid. Cook until all the mushrooms have sunk to the bottom of the container. The resulting mixture is drained in a colander and left for a while, then placed into jars.

Make a marinade from the remaining salt, water, sugar, and spices, and add vinegar after it boils. Pour this liquid over the mushroom mixture in the jars. After this, the marinated mushrooms need to be sterilized for 40 minutes. Then, you can begin canning.

Dry salting

To prepare mushrooms this way, thoroughly clean the fruiting bodies with a soft sponge, but do not wash them. Place the caps, gill-side up, in an enamel container. Sprinkle each layer with salt. Cover the final layer with a cloth, place a plate on top, and press down with jars filled with water. After four days, the caps will release juice, after which they are transferred to small jars and refrigerated.

If the pickled vegetables are to be stored indoors, fill the jars with brine and sterilize them for 30 minutes.

Frozen

These fruits also store well when frozen. To do this, fresh fruiting bodies are thoroughly washed and left for a while to allow the moisture to evaporate completely. In the freezer, they are laid out in a single layer, and once frozen, they are transferred to an airtight bag.

You can freeze already cooked specimens, which should be cut into small pieces.

Dried

The most common method for drying fruiting bodies is oven drying. These preserves can be stored for a very long time in vacuum-sealed bags. Keep the dried fruit away from odors and moisture.

The umbrellas should be thoroughly washed and dried. If possible, they can be dried in the sun. Line a baking sheet with parchment paper, then lay the mushrooms on it. Place the baking sheet in an oven preheated to 50°C (122°F). If drying in a fanless oven, leave the door slightly ajar. Drying time depends on several factors, including the size of the product and the oven's capabilities. Therefore, you should judge the readiness of the mushrooms yourself.

Answers to frequently asked questions

How to preserve umbrellas for a long time?

Fruiting bodies can be preserved in the following ways: drying, freezing, pickling, and salting. These preserves have a very long shelf life, so you can enjoy the mushrooms any time of year.

Do mushrooms need to be soaked before cooking?

This mushroom is very easy and quick to prepare, as it belongs to the Agaricaceae family. Like button mushrooms, there's no need to soak the parasols beforehand. Some mushrooms have a bitter taste that can be removed by soaking. However, preparing parasol mushrooms only involves cleaning off any dirt or dust.

Can you cook mushrooms in a slow cooker?

Modern multicookers have about 10 settings, allowing you to prepare any dish. Mushroom soups, stews, and frying mushrooms are all made in a multicooker. It's a very convenient alternative to a conventional stovetop, as it features a cooking timer, a timer, and a setting.

What spices are best for umbrellas?

When making mushroom soup, adding fresh dill is recommended. When braising mushroom parasols, you can also add some dill, which will impart a distinctive flavor and pleasant aroma. When preparing mushroom dishes with these varieties, it's better to use garlic rather than onion. You can also add oregano, marjoram, and rosemary to taste.

Parasol mushrooms have excellent flavor. Even a novice cook can prepare them. Once you've learned the recipes and cooking techniques, you can delight your loved ones with delicious mushroom dishes.