Extraordinarily tasty and very satisfying, nutritious dishes can be prepared using mushrooms. They are in place both on the festive table and in everyday life as an appetizer or side dish. Raincoat mushroom, among other things, is also distinguished by amazing healing properties, a beneficial effect on health.

Edible or not puffball mushroom?

The product in question, belonging to the champignon family, can and cannot be eaten at the same time. The fact is that the young raincoat has a white color and dense pulp inside, which is quite edible. Over time, the fungus gradually turns yellow at first, then turns brown, and closer to the period of maturation of the spores, it turns black. Therefore, it is also called "grandfather's tobacco": if you touch a ripe raincoat, then a small cloud of dark gray dust will appear from the top.

Thus, the described mushroom is edible, but only if the following characteristics are present:

• white color of the body and pulp of the puffball, without yellowness;
• dense structure;
• the absence of a stem and cap, any lamellar surfaces, the mushroom should be a single formation with a smooth or slightly rough skin.

Raincoat mushroom - useful and medicinal properties

Eating this product has the following effects on the body:

• elimination of toxins;
• cleansing the gastrointestinal tract;
• improvement of the composition of lymph and blood;
• elimination of chlorine- and fluorine-containing compounds, radionuclides.

Moreover, all traditional healers know that raincoat broth or soup cooked on its basis is much healthier than chicken counterpart. Previously, patients with tuberculosis and other diseases of the respiratory organs were soldered to them to quickly restore vitality and maintain immunity.

Mature mushrooms also have medicinal properties. Raincoat tincture is actively and widely used in the treatment of dermatological diseases and pathologies of internal organs.

The drug is easy to prepare at home:

1. Wash the mushrooms thoroughly and pack them into a half-liter glass clean jar.
2. Pour the remaining space with a mixture of vodka and water in equal proportions.
3. Infuse the product for 15 days in the refrigerator.
4. Strain the liquid.
5. Take exactly 30 g 30 minutes before meals (1 time per day), drink either water or natural juice.

Mushroom raincoat treatment

The prepared tincture perfectly helps with viral hepatitis, diseases of the genitourinary system and helps dissolve stones, sand in the kidneys. It is believed that a 10-day course of treatment eliminates dysbacteriosis.

In addition to internal use, the medicine can be applied to the skin. This will eliminate furunculosis lesions of the dermis, acne, and purulent formations.

It is alleged that the constant intake of such a peculiar drug helps in the treatment of cardiovascular pathologies, normalizes blood pressure and hormonal balance,.

It should be noted that the raincoat can be used without any additional manipulations, in its pure form. The fresh pulp of the mushroom perfectly disinfects wounds, abrasions and cuts on the skin. The raincoat acts as a mild anesthetic, relieving pain, stopping bleeding, and promoting rapid healing.

This year we did not get out to go for mushrooms. My husband is a hunter and the hunting season always coincides with the mushroom season. Guess which is more important to my husband. But we still collected a few mushrooms, although we didn’t go anywhere on purpose.

We have a dacha outside the city, there are both pine plantations and deciduous ones, we pass by fields, but for some reason mushrooms never happen there.

And now, returning from the dacha, we suddenly see that people are walking around the field and picking mushrooms. Of course, we were surprised and stopped. People collected champignons and they practically didn’t leave us, but we still got mushrooms. And they were raincoats.

For some reason, people did not collect them, apparently they did not know that this was a raincoat mushroom and it was edible. We are not great specialists in mushrooms, but we know certain species for sure and collect them boldly. And we have no doubts about the puffball mushroom - edible or not, we know for 100% that it is edible.

And I decided to tell about this mushroom, it's a pity that people, sometimes out of ignorance, trample them, kick them. And this is not only edible, but also a very tasty and healthy mushroom. By the way, in Italy they consider the raincoat to be the most delicious mushroom.

Mushroom puffball - photo and description

Raincoat mushroom belongs to the champignon family.

There are rounded varieties, and there are slightly elongated, pear-shaped, as if with a leg, as they say - “false leg”.

There are smooth raincoats, and there are with small spikes.

We rarely come across raincoats and they have always been rounded and smooth.

There is another variety - these are giant raincoats and they reach a weight of up to 10 kg. Our son found such a mushroom the only time, it weighed 1 kg and it seemed big to us, and 10 kg is even hard to imagine. Watch the giant raincoat video.

Important! This mushroom differs from other species in that it does not have a pronounced stem and cap with plates.

This must be remembered so as not to be confused with a young fly agaric, spiked raincoats are especially similar, but looking at the photo, it seems to me that the difference is obvious, the fly agaric has a leg and a hat.

Mushroom puffball - edible or not

As I said, this is an edible mushroom, but it has a feature that important know and collect taking into account these features.

! Raincoat - gets old very quickly and becomes unsuitable for collection, so you need to collect only young mushrooms.

! The flesh on the cut should be pure white, dense, elastic and uniform. If the flesh is yellowish or greenish, then such a mushroom is not suitable for collection.

Over time, the insides of the raincoat fungus become flabby, and then generally turn into a powdery spore mass, which is pushed out through the resulting hole in the upper part of the fungus. Because of these features, it is often popularly called "powder", "dust", "grandfather's tobacco". Maybe this affects the opinion that the raincoat mushroom is inedible.

There is a false raincoat and it differs in that it has a hard leathery shell, the flesh of young mushrooms is also white, but it ripens very quickly and becomes dark purple in color, the smell is also the main distinguishing feature, in false ones it is unpleasant. Those raincoats that we collected smell very much like the smell of champignons.

Puffball mushroom - how to cook

Puffball mushroom is a universal mushroom, it can be fried, boiled, pickled. For long-term storage, both freezing and drying are suitable. True, it should not be dried in the fresh air, but in an oven or dryer for fruits and vegetables.

You can cook a raincoat mushroom without pre-treatment (boiling or soaking).

And although it belongs to the fourth category, it does not affect the taste. This is a delicious mushroom, and by the way, it is the dried raincoat mushroom that in its taste and smell is not inferior to the famous mushroom.

Raincoat mushroom - useful and medicinal properties

Puffball mushroom, included in your diet, will have a beneficial effect on the body:

• it helps to eliminate toxins, as well as chlorine- and fluorine-containing compounds, cleanses the gastrointestinal tract, improves the composition of blood and lymph;
• its antiseptic, hemostatic and wound-healing properties are known, they say that it can be used right in the forest to treat wounds and cuts by applying the pulp of a freshly cut mushroom to the wound;
• in the composition of this fungus, a substance such as calvacin was found, which has an antitumor property.
• it is believed that raincoat mushroom broth is more useful than chicken broth and is widely used to quickly restore the patient's vitality, in the treatment of bronchitis, laryngitis, tuberculosis, and to enhance.

Folk healers make a tincture of puffball mushroom and use it in the treatment of various diseases.

Cut clean mushrooms and pack tightly in 0.5 l. jar, fill the remaining space with vodka, diluted with water in a 1: 1 ratio. Infuse in the refrigerator for 15 days, then strain and keep the tincture in the refrigerator.

Take the tincture inside 1 time per day, 30 ml half an hour before meals, drinking water or natural juice for such diseases as viral hepatitis, diseases of the genitourinary system, helps dissolve sand, kidney stones, and eliminates dysbacteriosis.

Also, this tincture can be used externally in the form of lotions for acne, purulent formations, for the treatment of burns.

Also in traditional medicine puffball mushroom powder is used, it helps to normalize blood pressure and hormonal balance, strengthens the immune system, when taken regularly.

How to cook: grind dried mushrooms in a coffee grinder, pour into a dry container with a lid.

Add to dishes every day, but in order not to destroy the beneficial effect of the powder, the dishes should not be hot, no more than 50 degrees.

But not only traditional healers know about the useful and healing properties of a raincoat. On the basis of this fungus, various preparations and dietary supplements have been created in pharmacology, this mushroom is also used for the manufacture of cosmetic products, since the puffball mushroom helps to improve the structure of the skin and eliminate flabbiness.

At home, you can make face masks, for this, cut the mushroom into thin slices, apply on your face and hold for 15-20 minutes.

We collected such wonderful mushrooms, though not much, just a couple of kilograms, maybe a little more, but we also spent quite a bit of time on it, about half an hour. But we are happy with that too.

I hope the information was useful, and even if you do not dare to collect raincoat mushrooms, do not kick or trample them with your feet, remember that there are lovers of these mushrooms, for example, we.

Better yet, collect them in your baskets and use them both for cooking delicious dishes and for health.

P.S. Just the other day I cooked cheese soup with raincoats, it turned out very tasty.

Elena Kasatova. See you by the fireplace.

Many mushrooms of the family Rainwear (Lycoperdales) are often collectively referred to as "raincoats", although among them there are not only raincoats ( Lycoperdon), but also fluff (powder, Bovista), golovach (Calvatia) and some other types. Any mushroom picker has seen a variety of raincoats many times: with a smooth surface and with growths, warts and needles. These mushrooms also differ in the shape of the fruiting body: spherical, pear-shaped, egg-shaped, etc. White balls of some mushrooms lie on the ground, others rise on a false leg.

Raincoats grow in forests and parks, appear in the steppes, agricultural fields, pastures and manicured lawns. If you trample on a ripe mushroom, it will release "smoke" with spores.

Mushroom pickers often trample on raincoats to release a cloud of "smoke"

There are several popular names for raincoats: "grandfather's gunpowder", "dust duster", "wolf tobacco", "damn tobacco", "hare potato", "mushroom egg" and "forest egg".

Variety of species

Even an experienced mushroom picker is not always oriented in complex taxonomy. This applies to many mushrooms, including raincoats.

At first you call all the mushrooms “wolf tobacco”, then, having learned that these are raincoats, you will call them raincoats, and then you will figure out that raincoats are different: just a raincoat, prickly raincoat, pear-shaped raincoat, needle-shaped raincoat, blackish powder, round golovach, golovach oblong. (V.A. Soloukhin).

Raincoats, porkhovka and golovach belong to the group Gasteromycetes (« nutrevikov”), because their fruiting bodies remain intact until the spores mature. Then the shell breaks, which leads to the release of "smoke" with spores. These mushrooms are saprophytes, because They need decayed organic matter for food.

Let's bring short description several mushrooms, which we call "puffballs". All of them are very tasty. They are harvested young while their fruiting bodies are firm and filled with white pulp.

Raincoat prickly (Lycoperdon perlatum) is covered with clearly visible conical needles. If the white or cream skin is peeled off, then a more or less noticeable mesh pattern will remain on it. The smell of the mushroom is pleasant. This type of raincoat can be safely put in the basket while the mushroom is young and strong, and its flesh is white and elastic. The fungus often grows in groups.

Raincoat pearl (Lycoperdon perlatum) prefers manured pastures, although it is also found in forests. The pearl raincoat grows (usually in waves) from May to mid-November. This fungus has a white, pear-shaped fruiting body that turns yellow as it matures, then becoming grey-brown. Old mushrooms are filled inside with spore powder. Peel with small growths or non-spiny spines, which are sometimes only in the upper part.

This is a very beautiful and tasty mushroom (photo from Wikipedia)

Golovach oblong (Calvatia excipuliformis) in some reference books is called a variety of prickly raincoat. However, the bighead is taller, its spines are softer and thinner, it is edible at a young age. Sometimes the fungus resembles a bubble in shape, which was inflated with air and pulled down from below (the golovach is bag-shaped, or bubble-shaped). These mushrooms often grow in pastures.

amazing appearance raincoat gigantic, or Langermanns gigantic (Langermannia gigantean). In some publications, he is ranked among the golovachs. This is a huge mushroom. It grows in forests (deciduous and mixed), meadows, fields and pastures. More likely to find it from the end of summer (August - October). The huge "soccer ball" can weigh up to 8 kg and is 40 cm across. Separate specimens-record holders are known, which weighed almost 20 kg and had a fruiting body diameter of 30 cm !!! More likely to find a giant raincoat the size of an average head of cabbage.

The skin of this raincoat can be either smooth or slightly flaky. As it grows, the color of the flesh changes from white (or slightly yellowish) to greenish-brown, then to dirty brown. In old mushrooms, the skin dries up and resembles parchment. The edible pulp is often friable, reminiscent of homemade cheeses in texture. As the fungus grows, it becomes lighter, noticeably loses weight. The giant raincoat mycelium is durable, can live up to 25 years.

Raincoat pear-shaped (Lycoperdon pyriforme) refers to small species (up to a maximum of 5 cm tall). It often grows on rotting wood, tree trunks and stumps. The shape of the fruit body is pear-shaped, resembling a white ball narrowed downwards, which has a short false leg with rare light threads of mycelium. This delicious mushroom is fried and boiled (in soups) unless it is overripe. The degree of maturity can often be determined not in the forest, but in the kitchen, because. when ripe, the mushroom does not always quickly change the color of the skin.

Puffball (Scleroderma)

False raincoat (scleroderma) should not be collected. In most books of the Soviet period, this mushroom is considered inedible or poisonous. Western authors call it only inedible, specifying that cooks sometimes add pulp to sausages instead of truffles. They all warn that the puffball can be hazardous to health if eaten in large quantities.

I have not tried this mushroom, so I can only refer to the opinions of reputable mushroom experts. I take them verbatim.

The false puffball that is used to scare us in all books about mushrooms is not poisonous at all, even when raw. It is simply tasteless, and according to the rules it should be classified as an inedible mushroom. Moreover, the young false puffball (when the flesh is white on the cut) has a sharp spicy taste and can serve as a spicy seasoning for meat and poultry dishes. This is how it is used in Europe, especially in Slavic countries.
The final inedibility of the false puffball comes from the moment when its flesh ceases to be pure white on the cut. (M. Vishnevsky).

I remind you once again: false raincoats are poisonous, however, only if you eat them in large quantities. In the Czech guide to mushrooms, J. Klan says that “for the sake of a strong spicy taste, young mushrooms are used instead of roots in the preparation of soups and sauces.” These are truly inscrutable human whims! Sacrificing your stomach health for an exotic taste? (M. Sergeeva).

We conclude: the degree of poisoning with false puffballs depends, first of all, on the amount of mushrooms eaten.

False puffballs are easy to distinguish from edible species. False puffballs usually have a warty-scaly dense skin of a yellowish-ocher color, which may have small cracks. In older mushrooms, the skin dries out, ruptures and no longer holds the spores that are under it.

False raincoats often grow in nests (photo from Wikipedia)

The color of the pulp in young mushrooms, according to the writings of most authors, is yellowish or light olive even at a young age. On it, a marble pattern with white streaks is noticeable. The central part of the false raincoat darkens as it matures, becoming first gray-violet, then almost black. The pulp of even adult puffballs retains its density. Everyone notes an unpleasant pungent odor.

For mushroom pickers who have not collected raincoats before, it is better not to take risks and not collect mushrooms with elongated false legs growing in nests. For safety reasons, it is better not to take raincoats with a clearly yellow or brown skin. Especially when it is covered with coarse growths and has noticeable cracks. The bad smell should also stop.

Which raincoats are the best?

Edible puffballs are eaten while they are young. They then have a tasty dense white pulp that is under the skin (smooth or with growths). In an adult mushroom, the flesh changes its quality and color. It becomes looser, often sticky, gray or greenish-yellow. Old mushrooms are filled with spores. The shell of their fruiting body thins, dries and is easily broken. Then the fungus becomes dusty, releases a cloud of spores and settles to the ground. It is worth saying that raincoats grow up quickly.

As you know, a young raincoat is hard and strong to the touch, and on the cut it is white as sour cream. At this time, you can, without hesitation, put it in a pan. The roast will be fragrant with an excellent mushroom aroma. With age, the pulp of the raincoat begins to turn slightly yellow, becomes watery, pressed with a finger, does not spring, does not try to straighten up. At this stage, raincoats should no longer be taken. (V.A. Soloukhin).

A ripe raincoat will seem appetizing to few

How to make a raincoat

Raincoats are a great addition to any mushroom mix. Prepared separately, raincoats will not appeal to everyone (due to the specific taste). Another thing is a giant raincoat. One such mushroom can serve as an occasion for a separate party! (A. Schwab).

I love this mushroom. True, I take only smooth young white “balls”. A frying pan of fried puffballs is a delicious and satisfying meal. To taste, this mushroom is a bit like something between mushrooms, scrambled eggs and ... chicken meat. The taste of protein is enhanced if the raincoat is fried with butter or ghee.

I like not boiled raincoats, but fried ones. They can be cut into pieces, slices or circles and put in a pan with oil. Sometimes, before frying, large slices up to 2 cm thick are rolled in flour or breadcrumbs. They can be salted and even pepper before this. Tasty and whole balls fried in oil. First, fry on one side until a beautiful golden brown, then turn over or roll to the other side. It takes a little time for this. Especially if you fry the mushroom in a frying pan under the lid.

It is worth saying that almost all raincoats have a skin that resembles either a skin or an eggshell. It's better to take it off.

V.A. Soloukhin described in detail the condition of a man who always considered all raincoats toadstools:

I remember with what embarrassment I brought home the first raincoats, how my wife refused to fry them, with what interest I tried them for the first time. And now this is for me the most common edible and tasty mushroom, of course, when there is no oil, chanterelles or aspen in the forest. But even when they are, it’s nice to add strong young raincoats to the pan for a bouquet.

Once again, we will appreciate the culinary merits of the giant raincoat, while its flesh has a pure white color. During this period, the fungus competes with the noble mushrooms themselves. The “ball” is peeled and fried, soup is boiled from it and dried. Other raincoats are also suitable for drying, even pearl ones.

V.A. Soloukhin quotes one of his readers, who not only describes how raincoats are made, but also compares how they are processed:

I love raincoats. In fried form, right, they are slightly inferior to white ones. To make the dish more tender, it is better to remove the rough shell from some of them. The golovach is oblong - carefully crushed in your hands, and the shell cracks and comes off, like a shell from a hard-boiled egg. This is best done under a tap. In some globular raincoats, the shell is removed, like the peel from an orange. The best - prickly - does not cause any worries at all: cut it into a frying pan. I successfully dry them. Crushed into a powder, you can make an excellent soup out of them.

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Also called "grandfather's tobacco" - if you step on a ripe mushroom, it will release a cloud of brown "smoke", thus scattering the spores. My son can't walk past his grandfather's tobacco without stepping on it. Says it helps the fungus spread around the area. Young raincoats can be eaten. To taste, they are a little like a potato, a little like a mushroom. Important: you can only use very young raincoats, the flesh of which, even in the very core, has not begun to turn yellow.

What does a raincoat look like?

Colour

The young raincoat is white. It turns yellow with age, then becomes dark brown. When the spores are ripe, a hole opens on the “crown”.

The form

A raincoat can be an almost perfect ball, only a thin "root" attached to the ground. Others look like a pear or a classic light bulb with the socket turned down. Any raincoat is a single body, the concept of a leg and a hat, as well as the concept of “lamellar / tubular” does not apply to it. The outer skin may be completely smooth or covered with spikes or scales that easily crumble when touched.

The size

The sizes of raincoats can be very different - from a couple of centimeters to "heads" with a diameter of 40 centimeters (I have seen such, perhaps this is not the limit). Moreover, large raincoats can be perfectly white inside, completely suitable for food. Once in the mountains of Central Asia during the raincoat season, I fed a company of 6 people with one mushroom! Without potatoes.

How to make raincoats

I fry raincoats in oil as a separate dish. Without pre-boiling. For this

1. I sort through the mushrooms, leaving only the young and strong
2. I cut off the remnants of the mycelium, scrape off the “specks” from the surface. If the skin is thick, I peel it off as well. My mushrooms.
3. I cut into cubes. Large "heads" have to be cut in layers for this.
4. Fry in a pan in vegetable oil until golden brown. Salt to taste.

The pulp of the puffball is relatively dry, so they do not fry as much as other mushrooms, but they also take more oils. Don't forget to stir so it doesn't burn.

Precautionary measures

I emphasize once again: you can’t eat a raincoat, there is a core that began to turn yellow. I already do a control check when I cut the mushroom for frying. They are not deadly poisonous, but can cause stomach upset. It is not difficult to distinguish a false raincoat from a young ordinary one - a false raincoat is never snow-white inside.

For the most inquisitive, an amazing video sketch “How mushrooms grow”:

WOLF TOBACCO OR MUSHROOM PAINCOAT

Wolf tobacco or puffball mushroom is one of the most common mushrooms. Mycologists have calculated that about 60 species of raincoats grow on earth, of which about 20 species grow in our country. Among them are spherical (round), pear-shaped, prickly, sessile, golovachi, etc. The most common raincoats are round or pear-shaped and golovachi with a spherical head on a cylindrical leg (the head and leg make up a single fruiting body of the fungus). The pulp at a young age is white, with a pleasant smell, quite elastic, easily separated from the skin. The leg of a spherical and pear-shaped raincoat is not pronounced, it reaches a height of 5-12 cm with a thickness of 3-4 cm. Raincoats belong to category IV.

Wolf tobacco or puffball mushroom is one of the most common mushrooms.

As it ages, the pulp of the puffball darkens and turns into a greenish-brown dust (spores), which is easily dispersed by wind or mechanical contact with the fungus. In autumn, a large raincoat can scatter up to several billion spores. Sometimes they are called "wolf tobacco", "grandfather's tobacco" or fluff.

These strange mushrooms can be eaten and do not differ in taste from white fungus, at the same time they are forest healers, and some of them are capable of being windsock mushrooms. Raincoats in the forest are like weather vanes for orientation in unfamiliar areas. On a typical day in the forest, without a compass, a lost mushroom picker or hunter can determine the direction with the help of a raincoat. Knowing the direction of the wind in a given area, even in the stillness of the forest air, shaking off the fruiting body of a dry raincoat, a person will accurately know the direction of an outwardly imperceptible wind. Interesting is the use of "smoking mushrooms", or raincoats, by North American Indians and tribes of African spearmen for hunting. When approaching the beast - bison, rhinoceros, lions - even with complete calm, they were able to determine the inconspicuous air draft by the behavior of the spores of the raincoat and approached the beast from the side where he could not feel the approach of the hunter. Ancient tribes of hunters used a mass of spores of these mushrooms to blind the animal, which was then attacked.