Mushrooms raincoats can be collected in meadows, in the forest, or even, for example, in a city park. These mushroom relatives grow in the Russian climate from June to September. One of their features is a rich mushroom flavor. From raincoats you can cook really tasty and aromatic dishes.
It is believed that these juicy mushrooms with snow-white pulp are just perfect for frying or stewing. Experienced cooks do not recommend cooking soup from them. When boiled, the pulp of these mushrooms becomes too soft, juicy and not particularly appetizing.
Mushroom preparation
Before you start frying or extinguishing raincoats, of course, they must be thoroughly cleaned of debris and rinsed thoroughly. Next, the mushrooms should be peeled.
One of the features of raincoats is that their skin is thick enough and well separated from the pulp. In order to peel such mushrooms, you just need to pry it off with a knife and remove it from the fruiting body in parts.
After the raincoats are cleaned, they need to be cut. For frying, these mushrooms are pre-divided into two or more parts, and then cut into plates with a thickness of about 2-3 mm. For extinguishing, raincoats are best cut into medium-sized cubes.
How to fry properly
It is in oil in a frying pan that this mushroom is cooked most often. When fried, the raincoat reveals all its best qualities. In this case, the ingredients for the preparation of such a mushroom will need the following:
- raincoats - 400 g;
- onions - two heads;
- sunflower oil - 100 g;
- some salt.
To fry raincoats, the oil in a frying pan must be thoroughly heated beforehand. Next, peeled and chopped raincoats are launched into the pan along with onions chopped into half rings and a little salt is added to the dish.
Frying these mushrooms in most cases does not take more than 20 minutes. A special feature of raincoats is that they do not emit juice during heat treatment. Therefore, to prevent the mushrooms from burning, stir frequently when frying.
Braised raincoats
Like almost any other mushroom, raincoats are best stewed in sour cream. Such a fragrant dish will surely please everyone at home. The ingredients for extinguishing raincoats are as follows:
- mushrooms - 1 kg;
- sour cream - 200 g;
- onion - 1 large head;
- sunflower oil - 50 g;
- some salt and black pepper.
Raincoats do not belong to the first category of mushrooms. However, most housewives do not boil them before stewing. The taste of raincoats from this, as already mentioned, may suffer somewhat.
However, if desired, in the event that the mushrooms were collected, for example, in a park, it is, of course, possible to subject them to such preliminary heat treatment. Boil raincoats in salted water for about 40 minutes.
To simmer mushrooms in a skillet with thick walls, heat the oil and fry the onions in it until half cooked. Next, you need to put boiled or just chopped mushrooms in a pan, salt them and fry until golden brown.
At the next stage, you need to put sour cream in a pan and simmer raincoats in it over low heat for about another 5 minutes. To serve, place the mushrooms on a wide dish and sprinkle with a little black pepper.
