The variegated fungus (Macrolepiota procera) is an edible mushroom of the champignon family, considered the highest among cap mushrooms. His hat can be up to 40 cm in diameter, and the leg is about 60 cm in length. Usually the hat is 20-25 cm in diameter, the leg is 15-30 cm in length.
Mushroom umbrella motley, large, tall, Macrolepiota procera, cooking an umbrella mushroom for food, chops from umbrella mushrooms.
In a young motley umbrella mushroom, the hat is ovoid, then bell-shaped, in a mature umbrella-shaped hat with a tubercle protruding in the center. The hat is grayish-brownish, darker in the middle. With angular, easily detachable flakes. The pulp is white, friable, as the fungus grows, it becomes dense. The plates are white, can be with reddish veins. Separated from cap.
salads or sandwiches. Typically, stiff legs can be dried and then ground into powder and used as a seasoning with a pronounced mushroom taste and smell. Whole dried legs can be boiled in soups, then taken out and thrown away. Young umbrella mushrooms salt and pickle. Before cooking, mushroom umbrella must be cleaned of hard scales, washed and rinsed with boiling water.
Mushroom Chops Recipe.
Only a mushroom cap is used. First, grate with salt and pepper to taste, then roll in flour on both sides, put in a frying pan with warmed vegetable oil and fry on both sides until golden brown.
Mushroom umbrella recipe in batter.
Cook batter. Mix the flour with the egg, add water, beat with a fork, add salt and pepper. Dip the prepared parts of the mushroom several times in batter, to evenly cover the entire surface and put in a pan with well-heated vegetable oil. Fry for about 5 minutes on each side until a brown crust forms on both sides.