Edible mushroom-umbrella: characteristics of species and cooking options

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Edible mushroom umbrella, according to many experienced mushroom pickers, is one of the most delicious and healthy representatives of the mushroom kingdom. Umbrellas belong to the Champignon family. Unfortunately, they are not very popular in our country, due to their similarity with some types of deadly poisonous mushrooms.

Botanical Description

The umbrella mushroom really looks like a big umbrella. Enormous representatives of this species, resembling gigantic umbrellas lined up in a characteristic “witch circle”, are quite often found in forests.

These edible and tasty mushrooms reach a height of 0.35-0.45 m, and the diameter of the hat reaches 0.25-0.35 m. In young specimens, the plates are closely pressed to the leg, with age they become horizontal. There are many types of umbrellas, the main ones are presented in the table.

View nameLatinHat DescriptionLeg CharacteristicPulp Features
Variegated Mushroom UmbrellaMacrolepiota proceraIn young specimens, it is spherical in shape, and with age acquires a broad conical or umbrella-like shape. A surface with a dark rounded tubercle in the center. Brownish peel with angular scalesCylindrical, hollow, with a rigid fibrous structure and a spherical thickening at the baseWhitish, fairly dense, with a characteristic nutty taste and a faint mushroom smell
Mushroom umbrella gracefulMacrolepiota gracilentaThin, ovoid or bell-shaped, becomes almost flat with age, with a brownish tubercle in the center. Whitish peel with cracking and buffy scalesCylindrical, with club-shaped expansion and slight curvatureSnow-white, with a pleasant mushroom aroma and taste
Mushroom umbrella whiteMacrolepiota excoriataFlat-spaced, with a large brown tubercle in the central part, whitish or cream stained, without shineCylindrical, hollow, with a slight tuber-like thickening at the baseFibrous, white, pleasant taste and aroma
Conrad Mushroom UmbrellaMacrolepiota konradiiRelatively thick, convex-spread, with a papillary tubercle in the central partCylindrical, hollow, with a slight club-shaped thickening at the baseWhite and dense, with a pleasant mushroom aroma and taste
Mushroom Umbrella MushroomMacrolepiota mastoideaThin, umbrella-shaped, with a large and well-defined pointed tubercle in the central partCylindrical, hollow, with a slight tuber-like thickening at the baseDense and soft, pure white, with a pleasant nutty taste and mushroom smell
Blushing umbrella mushroomChlorophyllum rhacodesBeige staining, umbrella-shaped, with cracking edgesTapering at the top, hollow, with a smooth surface and a thickened baseRigid, fibrous, white, blushing at cut
Mushroom umbrella girlLeucoagaricus nympharumThin, umbellate, with a low tubercle and thin fringed edgesCylindrical, narrowed at the top, with a tuber-like thickening at the baseIt turns pink on the cut, has a rare smell, there is no pronounced taste

Photo gallery

Similar views

Most of the edible mushrooms that grow on the territory of our country have poisonous twins, and the umbrella species is no exception in this regard. False or inedible mushroom umbrella is represented by two main varieties:

  • lead-slag chlorophyllum (Chlorophyllum molybdites);
  • dark brown chlorophyllum (Chlorophyllum brunneum).

Both species, due to the soil and climatic features of our country, are not widespread in Russia and are found mainly in America, Eurasia, Australia and Africa.

Mushroom umbrella: features of the collection

Many inexperienced mushroom pickers confuse Macrolepiota with fly agaric. However, these two species are easily distinguished by the following features:

  • the presence of a three-layer ring on the Macrolepiota leg, which can be easily shifted both up and down;
  • at umbrellas the remains of a coverlet are completely absent on a leg;
  • fly agarics have a smooth and shiny hat, while the Macrolepiota is characterized by a dull surface.

Edible umbrellas are characterized by severe cracking of the skin, but in the central part it always remains intact.

Distribution area

The umbrella belongs to the category of saprotrophs and prefers sandy soils in bright forests. It is quite common in glades and forest edges, and also feels good in forest clearings or clearings. In some years, it can be found in open areas, recently it has become a frequent guest of the territory of forest park zones and personal plots. It grows best in moderate climates.

Fruiting occurs in the period from early summer to mid-autumn. Lamellar mushroom grows singly or in small groups. The view is prone to the formation of "witch circles".

Cooking methods

Cooking from Macrolepiota is easy. These mushrooms are suitable for cooking soups, delicious and nutritious main dishes, cold appetizers.

Even novice housewives can cook aromatic soup from umbrellas:

  • rinse and soak the mushrooms for a couple of hours in cold and salted water;
  • rinse the mushrooms again and cut into small pieces;
  • chop onions and potatoes;
  • grated peeled carrots on a coarse grater;
  • pass onion with carrots in vegetable oil until tender;
  • pour mushrooms with water, bring to a boil and cook for 20-25 minutes;
  • add potatoes to the soup, and after 15 minutes add the sauté and spices and cook until tender.

Mushroom soup should be served with fresh herbs and fresh sour cream.

Baked umbrellas, which are prepared according to the following recipe, have a unique mushroom aroma and delicate taste:

  • gently peel and rinse the mushrooms, completely remove the legs;
  • beat eggs with salt and chopped garlic in a blender;
  • dip in the egg mass of the mushroom cap and roll in breadcrumbs.

The obtained mushroom preparations can be baked in the oven or fried in a hot pan until a golden crust is obtained. You can use such a dish not only hot, but also cold.

Especially popular are salted or pickled umbrellas. Such mushrooms in winter can be used as a filling for pies and pies, as well as a snack, seasoned with sour cream and onions.

How to cook an umbrella mushroom

A distinctive feature of umbrellas is the lack of need for soaking and boiling before frying. Another feature - you can eat mushroom broth in food. The pulp of these unusual mushrooms has a very pleasant, pronounced nutty taste, therefore it practically does not require the use of spices in cooking.


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