Edible mushroom spiny raincoat: description, cultivation and preparation methods

Preparation

It is worth noting that only young specimens of the Meadow Raincoat can be used for food. With age, the mushroom becomes less tasty, it darkens and becomes like cotton wool. During cooking, you will feel the smell of wood, which disappears only after the dish is completely cooked.

This type of mushroom has a great advantage - they do not need to be pre-soaked and boiled before cooking, which is inherent in many other types. However, they are best used for frying, and they are not very good in soups, as they resemble rubber.

Cleaning

Before cooking, the mushrooms must be peeled from the top layer of the skin. It imparts hardness to the product and tastes unpleasant.

Cooking

Wash, peel and dice the mushrooms. Cook in boiling salted water, to which you can add spices if desired. After 15-20 minutes, the raincoats will be ready to use. Throw them on a sieve and cool. Mushrooms prepared in this way can be prepared for future use by freezing them in the refrigerator, where they can be stored for up to three months.

Pickling

Pickled raincoats are a simple, quick and delicious snack. Despite the fact that these mushrooms are considered absolutely harmless, nevertheless, when pickling, you need to make the necessary acidic environment, for which you need to add vinegar or lemon. If the raincoats are large, it is worth chopping them into equal pieces, this will allow them to soak better.

Ingredients:

• raincoats - 300 g;
• vinegar - 60 ml;
• water - 900 ml;
• garlic (clove) - 1-2 pcs.;
• allspice - 3-4 pcs.;
• hot peppers (rings) - 2-3 pcs.;
• salt - 20 g;
• sugar - 20 g.

For cooking, you only need to boil the mushrooms for at least 20 minutes and put them together with spices in sterile jars. Pour the vinegar, sugar and salt marinade over the mushrooms. In a day, the fleshy mushrooms will be ready.

Freezing

Freezing is the most hassle-free way that allows you to keep the product in its original form. This method is also convenient in that it makes it possible to prepare a wide variety of dishes at any time. For proper freezing it is necessary:

• clean the mushrooms from dirt and wipe with a clean cloth.
• cut into pieces of the same size. Divide into containers and place in the freezer.

Frying

A raincoat tastes best when fried. This will require:

• raincoats - 500 g;
• butter - 100 g;
• salt - 10 g;
• onions - 2-3 pcs.

The mushrooms should be washed well and peeled. After that, they need to be chopped and fried until browned. Stir constantly during frying.

Salting

Before you start to salt raincoats, it is recommended to boil them a little in salted water with spices. For this, 15–20 minutes is enough. This will preserve the juiciness and shape of the mushrooms.

Drying

Drying makes it possible to preserve taste and all nutritional properties for a long time. It should be noted that this type of mushroom is not allowed to be washed before drying.

There are many ways to dry raincoats, but the easiest and most convenient way is to dry them in the oven.

1. Mushrooms need to be cleaned of debris and wiped with a clean cloth.
2. Sort by size. It is recommended to cut large specimens.
3. Put them on a wire rack and dry. In this case, the temperature should be no more than forty-5 degrees.
4. After that, the temperature should be increased to 16 degrees, the oven door should be slightly opened and the raincoats should be dried for 3 hours.

Canning for the winter

Harvesting the product allows you to enjoy a variety of dishes throughout the winter. The most common and simple ways to preserve the health and flavor of this mushroom are by drying, freezing, pickling, and salting. To obtain a quality product, you should use only those mushrooms that have just been harvested.

Where do raincoats grow

Mass fruiting of this species occurs in the period from mid-summer to early autumn. We can say that mushrooms grow everywhere. They can be easily found in all types of forests, parks, squares, as well as grassy lawns and meadows. It all depends on your species preferences. Some representatives of the raincoat prefer open sunny glades, others settle on stumps and at the bases of rotten, as well as felled trees.

Experienced mushroom pickers recommend going out early in the morning, when there is still dew on the grass. It is undesirable to use a knife. It is better to twist mushroom units. In this way, the integrity of the mycelium is preserved, as a result of which it continues to actively bear fruit further. This means that you can come again for the mushrooms.

Botanical description

In a raincoat, the cap and the leg form one fruiting body. It, depending on the species, reaches various sizes and weights: from a few grams to two kilograms. Shape: round, ovoid or pear-shaped. The surface of the dust collector can be white, grayish-white or yellow, sometimes covered with warts or small thorns. The white pulp, as it ripens, shrinks and transforms into a dark spore powder, which is released through a hole in the crown of the mushroom and spreads through the air. The body of an adult tobacco fungus is covered with a two-layer shell. The inner shell is leathery, and the outer one is smooth.

Edibility

A raincoat is an edible mushroom, but due to its personality, some peculiarities must be considered:

• If the cut is the pulp with a yellow or green tint, then such a mushroom is not suitable for eating. It should be firm, pure white, uniform and firm.
• It is only necessary to collect young mushrooms. This representative of the mushroom kingdom is aging rapidly. And such fruiting bodies are no longer suitable for consumption.

Edible types of raincoats:

Giant. The giant or bighead (Langermannia gigantea) is a huge ball, but sometimes it can be a little flattened. The weight can be up to 8 kg. Covered with smooth or flaky skin. In an adult mushroom, the color changes from white to dirty green. The pulp is crumbly. This is a rare species and is not often found in the middle lane. Grows in meadows, fields or old pastures; can be found in deciduous forests.

Pear-shaped (Lycoperdon pyriforme). The name comes from the shape of the fruiting body, which looks like a pear. Its thickest part reaches about 7 cm in diameter and about 5 cm in length. The young body of a milky color is covered with a double shell, from which a small false pedicle departs. The outer layer is prickly, covered with cracks or scales. In an adult fungus, the thorns fall off and this layer begins to crack. The inner gray-brown or yellowish membrane opens, which closes the spores. They penetrate through the holes on the top of the raincoat after ripening.

Thorny (Lycoperdon perlatum). Also known as pearl, black, or needle-like. The shape is pear-shaped, slightly flattened. They grow from 2 to 7 cm in diameter and up to 4 cm in height. The skin is covered with small thorns or warts. Initially white in color, and over time - gray and purple-brown, which is already a sign of unsuitability for food. Harvesting begins in early July and ends in early September.

Elongated golovach (Calvatia excipuliformis). Outwardly, it resembles a bubble pulled to the bottom. It looks smooth, but on closer inspection, you can see that it is covered with inconspicuous, delicate, thin spines. The flesh of a young mushroom is white, an adult is dark, sometimes almost black. Mushroom pickers are often confused with pseudo-raincoats because of the combination: the absence of pseudopods and the presence of needles.

Lugovoi's raincoat (Lycoperdon pratense or Vascellum pratense). White spherical shape, which flattens and turns brown over time. Small sizes from 1 to 6 cm in diameter and from 1 to 5 cm in height. Has a wrinkled pseudopod. It grows mainly on forest edges, meadows and glades. Used only at a young age.

In addition to edible species, there are also false ones:

Warty slicker (Scleroderma verrucosum). The poisonous representative of the tuberous form is yellowish-gray, and over time, light brown, with hard and thick skin. Up to 5 cm in diameter. The complete absence of the leg is characteristic. Combined, the aroma can be compared to the smell of raw potatoes and herbs.

Raincoat Ordinary or orange (Scleroderma citrinum). The fruiting body is up to 6 cm in diameter. Form - tuberous, smooth. The shell is thick, dirty yellow or brown in color with small scales in the upper half of the mushroom. The pulp is white, but when ripe it turns black with white fibers. The smell can be compared to a truffle.

Spotted, panther or leopard sclerodema (Scleroderma areolatum). Mushroom pear-shaped or spherical. The diameter is from 1 to 5 cm. The leg is absent. The skin is smooth and thin. White or cream color, at a more mature age changes to brownish yellow. The leopard print is created by small scales scattered over the surface, with characteristic rims. The white flesh, as it ripens, changes to greenish brown or dark purple with white veins. The smell is sweet.

Common pseudo-raincoat

Inedible, mildly toxic in large quantities, causes gastrointestinal upset. An allergic reaction to spores in the form of conjunctivitis, rhinitis, etc. is also possible. However, at a young age, it is sometimes added to food in small quantities, since the taste and smell is somewhat reminiscent of truffles. However, the mushroom is not recommended for use.

Description

The common pseudo-raincoat is more like not a mushroom, but a potato. It has no legs and is attached directly to the ground using mycelium strands. The fruiting body of the common pseudo-raincoat consists of peridium (outer shell) and gleb (inner contents). The pseudo-raincoat itself is small in size, reaching only 6 cm in diameter, the shape of the fruiting body is rounded.

Peridium

The surface of the peridium is smooth or with small scales. The color of the peridium is yellowish or brownish. With age, the upper surface cracks with the formation of small "craters", from a distance resembling warts.

The lower part of the mushroom does not crack, it has a wrinkled surface and tapers slightly towards the ground. A mycelial cord departs from it into the ground.

Peridium in common pseudo-raincoat is relatively thick (up to 0.4 cm). In an overripe fungus, the upper part of the shell ruptures with the release of spore powder into the external environment.

Gleb

Gleb, or the inner part of the pseudo-raincoat, is white in young specimens. Ripening, it becomes almost black with a purple tint with white veins. Overripe gleba becomes greenish brown (brown). The smell of the inside of the mushroom is similar to the smell of raw potatoes.

Spore powder

The spore powder of the common pseudo-raincoat is formed from overripe and dried gleb and has a dark greenish-brown color. The spores in it are large, round, with a mesh surface and with thorns. Individual spores are dark brown in color.

Spreading

Common false raincoat is the most common and widespread of all false raincoats. It grows in Russia (the European part, the North Caucasus and the Far East).

It is a saprotroph and grows on rotten trees and humus-rich soil. The fungus prefers light forests, moorlands, roadsides and clearings. Can grow in moss and sand, singly and in groups.A parasitic flyworm often grows on it.

Similar species

A false raincoat is similar to real raincoats, but differs in that it does not have a false leg.

He also has "doubles" among other false raincoats:

Bulbous pseudo-raincoat

Poisonous (weakly poisonous) mushroom, differs from the ordinary false raincoat not by the warty, but by the nipple-like peridium.

Large-root pseudo-raincoat

It has a pronounced and rather long false stem, it grows only in the sand.

Warty and mastoid pseudo-raincoats

They are smaller, scaly peridium and long pseudopods.

All varieties of false raincoats are inedible. Of these, in Russia, the bulbous, warty and the common pseudo-raincoat itself are most often found.

Edibility

Most sources indicate that the common pseudo-raincoat, like the rest of this genus, is inedible and even slightly poisonous. There is a known method of eating young pseudo-raincoats (they taste like a truffle).

Interesting Facts

When eating this mushroom in large quantities (2 - 3 pieces of a young specimen are considered a safe amount), poisoning may occur. It is manifested by pain in the epigastric region, vomiting and nausea, weakness, visual disturbances and loss of sensitivity in the legs.

If such symptoms occur after using the pseudo-raincoat, it is necessary to drink plenty of water and provoke vomiting. You also need to immediately call for medical help. Due to the risk of poisoning, it is not recommended to collect and eat false raincoats.

Useful properties and contraindications

The raincoat has long been used not only in folk, but also in official medicine for its medicinal properties.

It contains:

The pulp of the mushroom contains amino acids:

Beneficial features:

• improves the cardiovascular system;
• cleanses the body and removes radionuclides, toxins;
• enhances immunity;
• hemostatic;
• differs in antitumor properties;
• improves metabolic processes of the body;
• has a beneficial effect on the skin, making it firm and healthy.

Broths and infusions from young fruit bodies are used:

• at the hanged temperature;
• with high pressure, angina pectoris;
• to relieve inflammation, for example, with throat bumps, chronic tonsillitis or severe pain in the kidneys;
• to reduce hemoglobin;
• to inhibit the growth of malignant tumors and the progression of leukemia;

Not recommended for pregnant and lactating women and children under 5 years of age

Take with caution in diseases of the pancreas, kidneys and exacerbation of diseases of the gastrointestinal tract. You should not pick mushrooms in an area with poor ecology, near factories and highways, as they can contain toxins and pose a health hazard

Evaluation of the taste of spiny-prickly raincoats

These mushrooms are considered edible as long as their pulp remains whiteness and firmness, that is, at a young age. According to their taste, they are referred to the 4th category. In food, raincoats, black-spiky, are eaten in boiled and dried form. Raincoats do not tolerate long-term transportation in a basket, so it is not recommended to collect them if you plan to spend several hours in the forest.

Other mushrooms of this genus

Ragged raincoat is an edible mushroom. This is a rare type of raincoat, and one of the most beautiful members of the family. The diameter of the back-pear-shaped body is 3-5 centimeters, and its height reaches 3-6 centimeters. The surface of the mushroom is covered with cotton-like white flakes. The color of the fruiting body itself can be light cream or ocher brown. The pulp is white, and as it ripens, it becomes chocolate brown.

Raincoats clumpy grow singly or in small groups. You can meet them in oak and hornbeam forests. They prefer areas with a warm climate. The fruiting season is in summer and autumn.

The smelly raincoat is an inedible mushroom. This is a fairly common variety.The fruit body is brown with dark curved thorns. The shape of the mushroom is inverse pear-shaped. The spines on the mushroom form star-shaped clusters. The smell of young fruiting bodies is similar to lamp gas.

Stinky raincoats are quite common in coniferous and mixed forests, and they are more rare in deciduous forests. They settle mainly in the foothills under the spruce trees. Fruiting from summer to autumn.

LAT Lycoperdon echinatum Edible

Specifications:

Systematics:

Edible mushroom, belongs to the 4th flavor category.

You can pass by this mushroom not for fear that it may be poisonous and not because you will not notice it. It's just that at first glance you will not immediately realize that this is exactly a mushroom, and not some exotic flower or not too friendly animal. The spiny-prickly raincoat looks very much like a miniature cactus or an extremely disheveled hedgehog. However, despite such an unfriendly appearance, this type of raincoat is not inferior in taste to its fellows.

How to cook a giant raincoat mushroom

The mushroom is edible at a young age (while the flesh of the fruit body is pure white). Unlike many other mushrooms, Langermannia keeps well. Even without a refrigerator, a fresh mushroom can lie for at least a day. Before use, the shell is removed from it. The young, firm and white flesh inside is not only edible, but also tasty. It can be fried like a steak, rolled in large thin pieces in breadcrumbs.

A mushroom fried in dough turns out well. The dough is prepared as for pancakes. Slices of the mushroom are dipped in it and fried on both sides in any oil. It is not worth boiling this raincoat, because during cooking it absorbs a large amount of water and becomes like a wet rag. Perfect for drying. It dries easily, and, when boiled, gives a clear, light broth with a mushroom flavor.

Edible raincoat (Lycoperdon perlatum)

Other names of the mushroom: Raincoat real

Synonyms:

Usually, the actual raincoat is called young dense mushrooms, which have not yet formed a powdery mass of spores ("dust"). They are also called: bee sponge, hare potatoes, and a ripe mushroom - flap, puff, dust collector, grandfather's tobacco, wolf tobacco, tobacco mushroom, damn tavlinka, and so on.

Fruit body: The fruit body of raincoats is pear-shaped or club-shaped. The fruit spherical part is 20 to 50 mm in diameter. The lower cylindrical part, sterile, 20 to 60 mm high and 12 to 22 mm thick. In a young mushroom, the fruit body is prickly-warty, white. In mature mushrooms, it becomes brown, ocher and naked. In young fruiting bodies, Gleb is elastic and white. The puffball differs from the cap mushrooms in a spherical fruiting body.

The fruit body is covered with a two-layer shell. Outside, the shell is smooth, inside - leathery. The surface of the fruiting body of the present slicker is covered with small thorns, which distinguishes the mushroom from the pear-shaped slicker, which at a young age have the same white color as the mushroom itself. The spikes are very easily detached at the slightest touch.

After drying and ripening of the fruit body, Gleb of white color turns into an olive-brown powder of spores. The powder comes out through the hole formed in the top of the spherical part of the mushroom.

Leg: An edible raincoat can be with or without a barely perceptible leg.

Pulp: young raincoats have a loose, white body.Young mushrooms are good for consumption. Mature mushrooms have a powdery body, brown in color. Mushroom pickers call mature raincoats "damn tobacco." Old Raincoats are not eaten.

Disputes: warty, globular, light olive brown.

Distribution: Edible raincoat is found in coniferous and deciduous forests from June to November.

Edible: Little known edible tasty mushroom. Raincoats and dust covers are edible until they lose their whiteness. They eat young fruit bodies, the Gleb of which is elastic and white. It is best to fry this mushroom, cutting it into slices beforehand.

Similarity: The edible raincoat outwardly resembles the Oblong Golovach, which has the same pear-shaped and clavate fruit body. But, unlike a real raincoat, a hole does not form on its top, but the entire upper part disintegrates, after the disintegration only a sterile leg remains. And all the other signs are very similar, Gleb is also dense and white at first. With age, Gleb turns into a dark brown spore powder. Golovach is prepared in the same way as a raincoat.

Notes: These mushrooms are familiar to everyone, but almost no one picks them. When you knock off the white balls, brown clouds of smoke rise upward - the spores of these mushrooms scatter. This species was called a raincoat because very often it grows after rains. Until the raincoats inside turned green, these are delicious mushrooms. Italians consider this species to be the tastiest of mushrooms. But when Gleb becomes greenish, the mushroom becomes cottony and tasteless, but not poisonous. Therefore, the harvested mushrooms cannot be stored for a long time, even plucked ones turn green very quickly.

Mushroom photo Edible raincoat from questions in recognition:

Edible mushroom recipes

Many are interested in the question of what can be prepared from these unusual mushrooms to make a tasty and healthy dish. There are many recipes.

Cleaning

After collecting the mushrooms, they must be prepared:

1. Rinse them in clean water.
2. Pry the skin with a knife and remove it.
3. Cut the peeled fruit bodies into pieces, remove the wormy ones and leave only the young ones with pale flesh.

Cooking

The process consists of the following stages:

1. Boil raincoats for 25-30 minutes.
2. Even if you want to fry them, first boil for 7-10 minutes, and then start frying.

Pickling

A prickly raincoat can be pickled, you get a very tasty and easy-to-prepare snack. This will require:

• 2 kg of mushrooms;
• 50 ml vinegar;
• 2 tbsp. l. salt;
• 1-1.5 tbsp. l. Sahara;
• 0.5-1 tsp black peppercorns;
• 2-3 pcs. carnations;
• 1 tsp dill seeds;
• 3 cloves of garlic.

Step by step cooking

1. Boil the mushrooms for 20 minutes.
2. Place in jars.
3. Add cloves, dill seeds.
4. Pour in a hot marinade of mushroom broth, salt, garlic, pepper, sugar and vinegar.
5. Cap the jars and store in a cool place.

Freezing

This method allows you to use dust collectors at any time of the year. The advantage is that the mushrooms do not lose their taste and can be used to prepare various dishes. To do this, you need to do the following:

1. Clean the raincoats from grass and dirt, wipe with a napkin.
2. Cut into slices.
3. Arrange in containers.
4. Place in the freezer. Raincoats can be stored frozen for six months.

Frying

The fried mushrooms are delicious and easy to prepare. Here are some recipes:

1. Fry 550 grams of pulverizers along with onions in butter for 15 minutes, pour in 350 grams of cream and simmer over low heat until the sauce is reduced by half, then add a pinch of ground pepper and herbs.
2. Place the flakes in a beaten egg, roll in ground breadcrumbs and fry in vegetable oil.
3. Peel 900 grams of raincoats and boil for 7 minutes, fry with onions, add 400 grams of potatoes and simmer for another quarter of an hour, then pour sour cream (300 g) and bake in the oven for 7-10 minutes.

Salting

For this method of preparation, you will need to do the following:

1. Boil raincoats for about 15 minutes in salt water.
2. Divide into jars.
3. Pour with seasoned brine, citric acid can be added.
4. Store in the refrigerator.

Drying

It is most convenient to dry the mushrooms in the oven:

1. Clean the raincoats from leaves and dirt, wipe with a napkin.
2. Cut large specimens into pieces.
3. Place on a wire rack and place in the oven for about 3 hours (temperature - 60 degrees).

Canning for the winter

Raincoats can be prepared for future use.

You will need:

• 1 kilogram of raincoats;
• 1 tbsp. l. salt;
• 5 tbsp. l. vinegar 6%;
• 1 tbsp. l. Sahara;
• 6 peas of black pepper;
• 2 pcs. carnations;
• 3-4 dill umbrellas;
• 3 cloves of garlic.

Step by step cooking

1. Sort raincoats, clean, boil.
2. Season with salt, sugar and seasoning.
3. Cook for 10 minutes, pour in vinegar.
4. Arrange in jars, cover with boiling marinade and roll up.

Useful and medicinal properties

The edible raincoat also has medicinal properties. In folk medicine, it is known as a good antineoplastic agent, it is recommended for anemia, eczema, digestive problems and a runny nose. A raincoat is also used to stop bleeding, to relieve inflammatory processes. It cleanses the body and is used in cosmetology, improving the condition of the skin.

It is interesting that, despite all the advantages of an edible raincoat, it is extremely rarely harvested. And in vain - for example, in Italy the mushroom is considered delicious. If you decide to try making raincoats, then remember - you cannot store them for a long time, even in the refrigerator - their taste deteriorates very quickly.

Edible raincoat

Puffballs are edible, tasty mushrooms that are often used in soups and are also served as a side dish, fried in small slices.

It is important that only young mushrooms are eaten, which have elastic flesh of pure white color. It is also recommended to clean the fruiting bodies of raincoats before use as food, as their skin is rather tough.

The pulp of young raincoats does not need to be soaked or boiled for a long time, they are immediately boiled, dried, pickled, fried or salted.

Raincoats well cleanse the body of toxins and toxins, heavy metals, fluorine and chlorine compounds, their use in food is useful for people who live in areas with high radiation.

The raincoat does not lose its healing properties when dried, and also retains its taste and aroma.

Raincoats do not harm humans, poisonous analogues for this type of mushroom are not known. Still, you should not pick these mushrooms near roads, since in such places they can absorb various toxic substances and radionuclides during their growth.

Edible raincoat (Lycoperdon perlatum)

• Other names for the mushroom:
• The raincoat is real
• Thorny raincoat
• Pearl raincoat

Synonyms:

Usually, the actual raincoat is called young dense mushrooms, which have not yet formed a powdery mass of spores ("dust"). They are also called: bee sponge, hare potatoes, and a ripe mushroom - flap, puff, dust collector, grandfather's tobacco, wolf tobacco, tobacco mushroom, damn tavlinka, and so on.

Fruit body:
The fruiting body of raincoats is pear-shaped or club-shaped. The fruit spherical part is 20 to 50 mm in diameter. The lower cylindrical part, sterile, 20 to 60 mm high and 12 to 22 mm thick. In a young mushroom, the fruit body is prickly-warty, white. In mature mushrooms, it becomes brown, ocher and naked. In young fruiting bodies, Gleb is elastic and white. The puffball differs from the cap mushrooms in a spherical fruiting body.

The fruit body is covered with a two-layer shell. Outside, the shell is smooth, inside - leathery. The surface of the fruiting body of the present slicker is covered with small thorns, which distinguishes the mushroom from the pear-shaped slicker, which at a young age have the same white color as the mushroom itself. The spikes are very easily detached at the slightest touch.

After drying and ripening of the fruit body, Gleb of white color turns into an olive-brown powder of spores. The powder comes out through the hole formed in the top of the spherical part of the mushroom.

Leg:
An edible raincoat can be with or without a barely perceptible leg.

Pulp:
in young raincoats, the body is loose, white. Young mushrooms are good for consumption. Mature mushrooms have a powdery body, brown in color. Mushroom pickers call mature raincoats "damn tobacco." Old Raincoats are not eaten.

Disputes:
warty, spherical, light olive brown.

Spreading:
The edible puffball is found in coniferous and deciduous forests from June to November.

Edibility:
Little known edible delicious mushroom. Raincoats and dust covers are edible until they lose their whiteness. They eat young fruit bodies, the Gleb of which is elastic and white. It is best to fry this mushroom, cutting it into slices beforehand.

Similarity:
The edible raincoat outwardly resembles the Oblong Golovach, which has the same pear-shaped and clavate fruit body. But, unlike a real raincoat, a hole does not form on its top, but the entire upper part disintegrates, after the disintegration only a sterile leg remains. And all the other signs are very similar, Gleb is also dense and white at first. With age, Gleb turns into a dark brown spore powder. Golovach is prepared in the same way as a raincoat.

Notes:
These mushrooms are familiar to everyone, but almost no one picks them. When you knock off the white balls, brown clouds of smoke rise upward - the spores of these mushrooms scatter. This species was called a raincoat because very often it grows after rains. Until the raincoats inside turned green, these are delicious mushrooms. Italians consider this species to be the tastiest of mushrooms. But when Gleb becomes greenish, the mushroom becomes cottony and tasteless, but not poisonous. Therefore, the harvested mushrooms cannot be stored for a long time, even plucked ones turn green very quickly.

Useful properties and contraindications

The raincoat has long been used not only in folk, but also in official medicine for its medicinal properties.

It contains:

The pulp of the mushroom contains amino acids:

Beneficial features:

• improves the cardiovascular system;
• cleanses the body and removes radionuclides, toxins;
• enhances immunity;
• hemostatic;
• differs in antitumor properties;
• improves metabolic processes of the body;
• has a beneficial effect on the skin, making it firm and healthy.

Broths and infusions from young fruit bodies are used:

• at the hanged temperature;
• with high pressure, angina pectoris;
• to relieve inflammation, for example, with throat bumps, chronic tonsillitis or severe pain in the kidneys;
• to reduce hemoglobin;
• to inhibit the growth of malignant tumors and the progression of leukemia;

Not recommended for pregnant and lactating women and children under 5 years of age

Take with caution in diseases of the pancreas, kidneys and exacerbation of diseases of the gastrointestinal tract. You should not pick mushrooms in an area with poor ecology, near factories and highways, as they can contain toxins and pose a health hazard

External description of the black-prickly raincoat

The shape of the fruiting body is inverse pear-shaped, spherical, ovoid or tuberous. In the lower part, a thickening is observed, a short and thick stump is obtained, which goes into the ground with thin tapered hyphae.

The upper part of the fruiting body is densely covered with thorns, pressing against each other. Because of these spines, the mushroom looks like a hedgehog. Tiny spines are arranged in a ring around each large thorn. The spines fall off easily, and a smooth surface remains in their place. The color of the fruit body varies from white to light brown.

The pulp of young raincoats is white, while in old ones it turns into a spore powder of green-brown color. The spores are sprayed through the expanding top of the already ripe mushroom.

Places of growth of spiny-prickly raincoats

These are rare mushrooms. Spiny hedgehogs occur singly or in small groups. They grow mainly in deciduous forests and heather wastelands. They prefer to settle on calcareous soil. They choose hilly and mountainous areas. Raincoats are thorny-thorny from summer to autumn.

Storage and preparation

After collection, they are placed in a cold place, so the mushroom will not lose its beneficial properties for 1-2 days. To increase its shelf life, it can be frozen by cutting it into small pieces. In this form, it can be up to 6 months.

When dried or salted, the shelf life is increased to 12 months. Young representatives of this genus of mushrooms can be cooked without prior boiling.

Before frying, the raincoats are boiled for about 10 minutes. And when consumed boiled, boil for at least 15 minutes for full readiness.

There are various recipes for preparing raincoats safely and deliciously. The main thing is to collect only young mushrooms, having previously cut the fruit body to make sure of the white pulp and the edibility of this specimen.