Thorny raincoat

Recipes for making edible raincoats at home

Edible raincoats are considered dietary products. 100 g of mushrooms accounts for about 4.3 g of protein, 1 g of fat, 0.8 g of carbohydrates and no more than 27 calories. You can eat them in boiled, fried, baked, stewed, salted or pickled form. Freshly harvested, frozen or dried raincoats can be used as raw materials.

Cleaning

Rubbing or trying to cut off the skin with a knife is not worth it, as the mushroom will crumble due to the fragile texture. It is better to first soak the raincoats in water for a couple of minutes, and then gently wipe their surface with your fingertips. Large mushrooms should be removed from the skin - pry it off with your fingernail and gently tear off the pulp.

Cooking

Raincoats are dipped in boiling water and boiled for 25-30 minutes. Water should be taken at the rate of 3 liters for every half a kilogram of mushrooms. Salt and pepper to taste. The resulting broth can be used as a basis for mushroom soup by adding potatoes, herbs and fried onions and carrots to it.

Pickling

For a simple pickle, take 1 kg of peeled and cut raincoats into uniform pieces, cook them for 20 minutes. Then add 3 pinches of salt to the pan, 1 tbsp. l. sugar, 6 black peppercorns, 2 dry cloves stars, 2 tsp. dill seeds and 2 large cloves of garlic. Leave the resulting mixture to boil for 10 minutes. At the very end, add 4 tablespoons of 6% vinegar. The next step is to pour everything over the jars and close the lids. Store pickled mushrooms in the refrigerator or basement.

Freezing

Before freezing, it is recommended to blanch the mushrooms first. To do this, pour water into a saucepan at the rate of 5 liters per kilogram of raincoats. As soon as the water boils, pour the mushrooms and let cook for 5-7 minutes. Then we filter, fill with cold water and pass through a colander again. We pack chilled raincoats in containers (containers, bags) and put them in the freezer. They can be stored frozen for up to 8 months.

Frying

Mushrooms can be pre-boiled in salted water for 3 minutes (so they will be softer). After the raincoats are sent to a preheated pan and fried in oil for 7-10 minutes, at the very end they are salted and pepper to taste. Cooked mushrooms can be used as an independent side dish, mixed with sour cream and onions, or can be added to boiled or fried potatoes.

Salting

Raincoats are salted in a cold way with preliminary soaking (for this you need to hold the mushrooms in cold water for 1-2 hours). After the raincoats are filtered and laid out in a container. Each layer is sprinkled with salt and horseradish, oak and currant leaves, allspice, bay leaves are added. You need about 40 g of salt for every kilogram of mushrooms. A lid or a plate of a suitable size is placed on the container and pressed down with oppression (weight). Cold pickled mushrooms will be ready for testing in 3-4 weeks. Store them in a cool, dark place.

Drying

The peeled mushrooms must be cut. Do not grind too much, as the slices will decrease in size by 3-4 times during drying. We line the baking sheet with parchment and put raincoats on top. We put the mushrooms in an oven preheated to 50-60 degrees. Make sure that the oven does not get too hot (we need dried, not baked mushrooms), keep the door slightly ajar. When the raincoats are completely dry, they will turn golden brown.

Canning for the winter

We clean the mushrooms, cut them into medium-sized slices. Soak them for 20 minutes in a solution of lemon juice with a pinch of salt - this will prevent the raincoats from turning black when stored in a jar. Then we wash the mushrooms and put them in a saucepan with cold water (5 liters for each kilogram of mushrooms). Cook for 20 minutes.

Now we are preparing the marinade for conservation.In a liter of water, mix the ingredients - 3 branches of thyme, tsp. mustard, Art. l. salt, 2 tsp. sugar, 3 black peppercorns, 2 cloves of garlic. Boil for 7 minutes, then add 100 ml of wine vinegar and keep on fire for another 3 minutes. We spread the mushrooms in jars and pour the broth with spices so that the liquid covers the raincoats by 2-3 cm. We roll up the lids and put them in a cool dark place.

Useful properties of raincoats

If you put a raincoat on the cut, you can disinfect the wound, relieve bleeding and speed up the scarring process as much as possible. However, it also acts as a pain reliever. In addition, the mushroom has a number of other beneficial qualities.

The raincoat contains calvacin, which is not only effective in fighting bacteria, but also has anti-cancer properties. In particular, raincoat pulp compresses are used to treat cancerous wounds caused by cancer. The fruiting bodies of the raincoat are used to remove from the body:

• heavy metals;
• radionuclides;
• toxic compounds;
• toxins formed as a result of renal inflammation, dysbiosis, hepatitis, etc.

On the basis of the mycelium of the raincoat, pharmacological preparations are also made used in the treatment of:

• bronchial asthma;
• pneumonia;
• tuberculosis;
• dysfunction of the adrenal glands;
• diabetes;
• goiter;
• lymphatic system and other diseases.

Broths and infusions are made from the young fruiting bodies of the raincoat. Back in the Middle Ages, patients were given broth from raincoats to drink, believing that it is useful for almost any disease. Now it is scientifically proven that raincoat broth is effective in treating:

1. hypertension;
2. angina pectoris;
3. leukemia;
4. malignant tumors;
5. diseases of the gastrointestinal tract;
6. kidney disease;
7. tonsillitis.

Also, decoctions are used for:

• strengthening the immune system;
• thinning blood;
• as an antipyretic.

Raincoats have also earned a good reputation among cosmetologists. Currently, masks and even creams are made with their use: thanks to them, the skin restores elasticity, tone, becomes smoother and acquires a matte shade. The pores are narrowed and the blackheads disappear. Since raincoats absorb toxins in the body and flush them out of the body, they indirectly affect the color of the eyes, making the proteins clearer.

Raincoats: contraindications

These mushrooms have practically no contraindications. The only exceptions are pregnant women and nursing mothers.

You should also be careful with people with weak stomachs, as raincoats, like other mushrooms, are difficult to digest food.

Cooking raincoats

Many types of raincoats are highly appreciated by gourmets for their taste. The nutritional qualities of a raincoat are no lower than that of porcini mushrooms. By the way, just as in the case of the latter, neither drying nor heat treatment in any way affects the beautiful white color of the raincoat.

The most delicious pearl, or as they are also called spiky raincoats. Also have a good reputation:

• umber (brown) raincoat;
• pear-shaped raincoat;
• meadow raincoat;
• a real raincoat.

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.

Remember grandfather's tobacco? I'm talking about mushrooms, familiar to many from childhood. And this is an article about them

Greetings, my dear readers. In this article I would like to tell (and remind many) about mushrooms that brought laughter and joy to some of us in childhood ...

Personally, I saw, remembered and even smelled them (did I break anything in the Zen rules?) Back in the distant 70s of the last century. In those days, children were taken out not only to pioneer camps. For the younger ones, there were also camps in the forest, where they went together with a kindergarten group and a teacher.

There were few of them, of course, and not everyone was lucky to be there ... I was. And there is something to remember. We went to the forest 2 times a day. Yes, what's there to walk around? If he was right behind the fence. More precisely, he was in our territory. But somehow we did not call these trees - forest.

And there are a lot of mushrooms in the forest. And I was no more than 4-5 years old. But I remember ... I remember how they plucked these ripe raincoats, squeezed them with our fingers and “smoked” them. They themselves did not think of this, they would, of course, but apparently, one of the older children suggested.

It was considered special chic when they brought these mushrooms to the camp, and after dinner, sitting on a bench and crossing their legs, they held and squeezed a raincoat near their mouth, making it “smoke”. And they said: “Don't bother. I smoke!" This is how far the imitation of adults went ...

Edible raincoat (Lycoperdon perlatum).

It is also called a prickly, pearl, black or needle raincoat. It belongs to the Champignon family, the Raincoat genus.

It has many more names, which is very strange, given the low popularity among mushroom pickers.

A young, dense fungus that does not have a powdery mass of spores is called a hare potato or a bee sponge. A ripe or overgrown mushroom is called a dust collector, flap, grandfather's tobacco, tobacco mushroom.

This representative of the mushroom kingdom is familiar to many from childhood. Remember - this is the same mushroom raincoat that, when damaged, makes a peculiar sound and emits a mass of grayish dust. However, only mature fruiting bodies "behave" in this way. Young ones, on the other hand, are white, beautiful and appetizing.

WHAT IT LOOKS LIKE:

Fruit body: up to 8 cm in height, white, yellowing by old age, capitate, with a well-developed cylindrical false stem. Head up to 4 cm in height, up to 5 cm in diameter. Its surface is covered with spines or small warts.

Leg: up to 5 cm in height, up to 3 cm in thickness, folded and pitted.

The flesh: young mushrooms are white, mature ones are gray-brown, without a special smell and taste; by old age it breaks down in the head and forms a huge number of spores in the form of light brown dust.

The spore powder flies out through a hole that appears at the site of the former cap tubercle. In order for the spores to fly up into a cloud of dust, it is enough to touch the mushroom.

SPREAD:

These mushrooms grow in deciduous and coniferous forests, in pastures and meadows from the beginning of summer to the end of autumn, after a good rain. Active mushroom time is from August to September.

SIMILAR SPECIES:

• Golovach oblong. The head does not form a hole at the top. The tops collapse, and only sterile legs remain in their place.
• Pear-shaped raincoat. In contrast, the fruiting body of the edible raincoat is covered with small thorns.
• Inedible smelly raincoat (Lycoperdon foetidum), which has brown curved thorns on the fruiting body, and young mushrooms have an unpleasant odor.

EDIBILITY:

According to Italians, dust makers are one of the most delicious mushrooms, especially those fried in slices. The main thing is to catch them at a time when the pulp is still loose and white. You can, of course, believe them. But the Italians do not recognize any of the types of boletus, considering them poisonous. But with this, my soul cannot come to terms!

In general, it is used boiled, fried and dried. When dried, the mushroom does not darken. Only young white fruit bodies with firm white pulp are used for food.

Several years ago I happened to eat soup from these raincoats for several days in a row. Impressions: Quite a decent first course. Transparent (like porcini mushrooms) and very satisfying.

By the way, grandfather's tobacco also has medicinal properties. In folk medicine, it is known as a good antineoplastic agent, recommended for anemia, eczema, and digestive problems.

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.

THANKS TO ALL WHO READ !!!

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.

Thorny raincoat (Lycoperdon perlatum)

• Other names for the mushroom:
• Edible raincoat
• The raincoat is real
• 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:
A prickly 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 prickly raincoat 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 prickly raincoat outwardly resembles the Oblong Golovach, which has the same pear-shaped and clavate fruiting 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 Raincoat with potatoes. Pearl raincoat - a delicious mushroom without attention

Speaking of mushrooms, we imagine strong boletus, bright boletus or, at worst, yellow perfumed chanterelles

But the mushroom kingdom is not limited to these species, in the forests there are still many tasty and healthy mushrooms, which most mushroom pickers unfairly bypass their attention.

Among them are raincoats. White round balls plentifully peeping out of the forest floor of decaying branches and leaves rarely delight "quiet hunters". But in vain. Raincoats are a whole family of different mushrooms and many of them are not only edible, but also taste great.

Beautiful and delicious pearl raincoat

The small size of the pearl slicker is compensated by the abundance of fruit chalk. In wet weather, they cover whole small meadows or surround old trees.

There are other species of this genus - for example, the giant raincoat. this is a godsend for those who like to eat tightly - the mushroom can reach several kilograms in weight.

Giant raincoat - enough for dinner for several people

And it's easy to cook it - cut into large chunks and, breaded in flour or breadcrumbs, fry in a hot frying pan.

But let us dwell in more detail on a small snow-white slicker, known under the specific name Pearl.

It is edible even without prior boiling, and in some European countries it tastes like a porcini mushroom. How to cook it?

The mushroom proved to be excellent in pickled form - standard methods of pickling mushrooms will do.A whole jar of round cute slickers will add spice to the dinner and beauty to the table setting.

Pickled raincoat

Frying mushrooms is very simple - the garbage does not stick to them, therefore, after rinsing them slightly under running water, the white balls can be sent to the pan. Delicate pulp and amazing mushroom taste will delight even true connoisseurs of culinary arts.

Fried raincoats with onions

In the soup, a raincoat is also a welcome guest, it does not darken, retaining a pleasant color, so it will not only make the soup tasty, but also decorate it.

The raincoat is valuable not only in cooking, it contains substances that prevent the development of cancer, in addition, the mushroom is also able to provide first aid - with an open wound, put a piece of the fruiting body on the injury and make a fixing bandage. The pulp has disinfecting and hemostatic properties.

Do not neglect tasty and healthy mushrooms, use the pantry of the forest to your advantage!

Smelly raincoat: photo and description

The smelly raincoat is a common species of the Champignon family. Its characteristic feature is the dark color of the fruiting body and curved thorns on the surface. In addition, the mushroom exudes a peculiar smell, reminiscent of luminescent gas, for which it received its name. In official reference books it is listed as Lycoperdon nigrescens or Lycoperdon montanum.

Description of the smelly raincoat

It is characterized by a non-standard shape of the fruiting body, therefore, the cap and leg of the smelly raincoat are a single whole. The surface is brown and densely covered with drooping thorns that fit tightly to each other, and thus form star-shaped clusters. The shade of the outgrowths is much darker than the main tone.

The smelly raincoat has a pear-shaped reverse shape, narrowed downward. The upper part is thickened, reaches 1-3 cm in diameter. The height is 1.5-5 cm. When ripe, thorns fall off the surface, leaving a light cellular pattern on a brown background. When ripe, a small hole appears at the apex through which the spores come out.

Outwardly, a smelly raincoat resembles a fleecy bump

The flesh of young specimens is white and firm. Subsequently, it acquires an olive brown hue, which indicates the maturation of the spores. The lower part is elongated and narrowed and resembles a leg. The spores of this species are spherical brown, their size is 4-5 microns.

Where and how it grows

This mushroom can be found in coniferous and mixed forests. It grows mainly in groups near spruce trees. It can sometimes be found in deciduous plantings, which is extremely rare. Prefers soils rich in organic matter and with an increased level of acidity.

Distributed in Europe and Central Russia.

Is the mushroom edible or not

A smelly raincoat is inedible. It must not be eaten fresh or processed. Even young specimens with light flesh are unsuitable for food, unlike other relatives of this family. However, given the characteristic smell of the mushroom, it is unlikely that anyone would think of collecting it.

Doubles and their differences

This mushroom is similar to other members of its family. To be able to distinguish between them, it is necessary to study the characteristic features.

1. Pearl raincoat. The fruit body of young specimens is warty, light in color. The thorns are straight and elongated. As it matures, the surface becomes bare and becomes brown-ocher. In addition, the pulp has a pleasant smell. This species is considered edible, however, only young specimens should be collected.Its official name is Lycoperdon perlatum.

Due to its snow-white color, it is not difficult to find this species in the forest.

This twin is distinguished by elongated spines that resemble hedgehog needles.

Conclusion

A smelly raincoat is not of interest to mushroom pickers. This species deserves attention due to the unusual shape of the fruit body. It will not be difficult to distinguish it from edible relatives due to its repulsive smell.

Inedible species

There are no poisonous mushrooms in the Lycoperdon family. But there are unsuitable for food (bitter and difficult to digest). Deadly are false raincoats, which look like raincoats, but belong to a different family (Scleroderma mushrooms).

Warty raincoat (Scleroderma verrucosum)

A small mushroom with a fruiting body 3-5 cm in diameter, wide at the top and narrow at the bottom. There is no pronounced leg (it has a length of no more than 0.6 cm and is completely hidden in the soil). The surface is white-brown. The pulp is white with yellow longitudinal veins. The smell is pungent and rather unpleasant. The mushroom is cosmopolitan - that is, it is ubiquitous. In Russia, it is most often found in oak forests in the Central and Central Black Earth region.

Common pseudo-raincoat (Scleroderma citrinum)

The fruit body is up to 7 cm in diameter. The surface is white with brown spots. The pulp in young mushrooms is yellowish, in mature ones it is gray or purple with large white fibers. Has a smell similar to rotting potatoes. You can meet in deciduous and coniferous forests, on clay and loamy soil. In Russia, it grows most in the European part, Western Siberia.

Spotted raincoat (Scleroderma areolatum)

A pear-shaped mushroom of yellow color with brown spots. The surface is rough to the touch. When cut, coarse greenish pulp with white veins is visible. Mature mushrooms crack when pressed, but spores, like true raincoats, do not generate dust. It grows on soil in moist coniferous and deciduous forests, mainly settles on rotting stumps. Most often found in Central Russia, Eastern Europe and North America.

Bulbous raincoat (Scleroderma cepa)

It has a cone-shaped fruit body of dark yellow or brown color with minor spots on the surface. The base is narrowed and gathered in small folds. The pulp in young mushrooms is white, in mature it is a gray or black mass. Grows in small groups on moist soil, under deciduous and coniferous trees and shrubs. Mostly these fungi are found in deciduous forests, but can appear in gardens, parks, along roadsides.

Star-shaped raincoat (Scleroderma polyrhizum)

A round mushroom with a diameter of up to 15 cm. A young pseudo-raincoat has a spherical shape with a narrowed end. The surface is yellow with white fluff. When ripe, it darkens and opens with petals, revealing a dark brown cavity with a black mass of round spores. Grows throughout Eurasia and North America in warm and humid conditions. It grows in groups of 3-7 mushrooms in deciduous and coniferous forests, on sandy and clayey soil.

Enteridium raincoat (Enteridium lycoperdon)

Distributed in Central Russia. Usually grows on dry tree branches (especially like alder and elms), along the banks of rivers, streams and swamps. Has a rounded or irregular shape. At a young age, white with a crystal-like surface. During the ripening period, the spores are darker, and from above it is covered with a whitish fluff resembling mold. The section shows light flesh with large veins. The smell is rather unpleasant, reminiscent of rotten potatoes.

Smelly raincoat (Lycoperdon montanum)

A yellow or brown mushroom with a wide fruiting body, tapering at the bottom. The top is covered with pointed spines, which, when pressed, easily fall to the ground. The height of the mushroom is up to 5 cm. The diameter in the widest part is up to 3 cm. When cut, it exudes an unpleasant odor similar to gas. The pulp is yellow; when the mushroom ripens, it darkens and is replaced by brown spores.It is found throughout Eastern Europe and in Central Russia in coniferous and mixed forests.

Description of the species

The fruit body is rounded-oblong, closed spherical or ovoid, the adult becomes pear-shaped, 3-5 (10) cm in height and 1-6 cm in diameter, with a false stem tapering downward. There are often white mycelial strands at the base of the false pedicle. Shell (peridium) - 2 layers. The outer layer consists of long (3-6 mm), connected by the tops in small bundles of thorns, first white, then beige-brown, and then dark brown. After breaking off the thorns, a mesh pattern remains on the surface of the inner layer. The inner layer is light brown, thin, leathery, opens at the top with a round hole, from which spores pour out. The spore-bearing part (gleb) is at first white; when ripe, it gradually becomes violet-gray-brown (to violet-chocolate-brown). The sterile part is lilac brown. Spore powder chocolate brown with a violet tinge, spores are spherical, strongly warty, 4-5 microns in diameter. Capillicum is light brown, up to 8 µm in diameter, with numerous small pores.