Mushroom langermannia giant. Langermann. Application in medicine

These unique mushrooms belong to the champignon species. All of them have a specific closed fruiting body, round or pear-shaped. Dozhlevik is also called hare potato, dust, tobacco mushroom and many more names. Meanwhile, the edible varieties of this fungus are very tasty and healthy, as they have a number of medicinal properties, among which the main ones are antitumor and antibacterial.

Raincoat edible and false (poisonous) are found in the temperate latitudes of our camp almost everywhere and on any soil. They love open, well-lit and humid areas, so they can be found in fields, meadows, sunny glades of any forest. At the same time, you should be aware that these mushrooms, as a rule, do not grow in the same places every year. The season for collecting raincoats, depending on the type, has a different time frame.

Mushroom Raincoat: photo, description

This is a completely unpretentious mushroom with a fruiting body, which, depending on the species, can have a wide variety of sizes and weights from a few grams to 2 kilograms. Its surface may be white, grayish white or yellow, and is sometimes covered with small thorns or warts. The white flesh turns yellow over time, and when the spores mature, it turns into a dark brown powder that is released into the air.

Important: Raincoat is edible only when young, when it has a delicate structure, pleasant aroma and high taste.

What does raincoat mushroom look like

In Russia, there are several types of edible raincoats, which vary considerably in both shape and size.

Types of edible raincoats

Giant puffball mushroom

A giant, gigantic or golovach raincoat looks like a huge ball, it can also sometimes have a slightly flattened shape. Its fruiting bodies, with smooth or flaky skins, can reach over 50 cm in diameter. Its color ranges from white to yellow, depending on the age of the fungus. Also, as it grows, the color of the pulp changes from white to greenish-brown.

The giant puffball often grows singly. If a group of mushrooms is met, then it can have more than ten mushrooms that form large rings. Fruiting begins in August and ends in early October.

Spiky Raincoat

They are also called pearl, blackberry or needle. Their pear-shaped, slightly flattened fruiting bodies are white and then light brown in color and miniature in size, they reach from 2 to 6 cm in diameter and up to 5 cm in height. The skin of the surface of the prickly puffball is covered with small warts, it is initially white, and in the process of growth it acquires a brown color.

Young specimens have a pleasant white flesh with a sharp taste and delicate aroma. Over time, it turns gray, and then purple-brown and is no longer suitable for food. The collection of prickly raincoats begins in July and ends in early September.

pear mushroom puffball

It is named after the shape of its fruiting body, resembling a pear, the thick part of which reaches a diameter of about 7 cm and a length of 4 cm. Young mushrooms have a milky color, which eventually becomes dirty brown. Thick skin is initially covered with small spikes, which fall off over time, and the surface of the raincoat begins to crack.

The white pulp does not have a very bright taste, but it has a very pleasant mushroom smell. Over time, it becomes brownish-red, and then turns into a brown powder. Fruiting lasts from July to early October.

False mushroom Raincoat, photo

In addition to tasty edible raincoats, there are also false species, and they are often poisonous. Visually, their differences can be identified by looking at the photo with their image.

Warty puffball

Warty puffball is a poisonous mushroom with a tuberous fruiting body with a yellowish-gray, and then a light brown surface with thick and tough skin. Its diameter reaches 5 cm, the leg is absent. The aroma of the warty puffball combines the aroma of young raw potatoes and spicy herbs. These mushrooms appear at the end of May, their fruiting lasts until early October.

Common false raincoat

The common or orange puffball with a fruiting body about 6 cm in diameter has a tuberous shape, a smooth and thick shell of a dirty yellow or brown color with small scales in the upper half of the fungus. Characteristic folds are located in its bare lower part. The white flesh becomes almost black when ripe, speckled with white fibers.

Although this false puffball is considered inedible, but it has an aroma and taste somewhat reminiscent of truffles, they are added in small quantities (no more than two or three slices) to various mushroom dishes. The collection period for common puffballs begins in August and ends in September.

Spotted Puffball Mushroom

Spotted raincoat, panther or leopard sclerodema (Scleroderma areolatum) is characterized by a spherical or pear-shaped shape. The diameter of the fruit body ranges from 1 to 5 cm. The smooth, very thin skin is white or cream in color, as it grows, it changes to brownish-yellow. Small scales with peculiar rims are scattered on its surface, it is this structure that creates the leopard pattern.

The white flesh of young mushrooms changes over time to greenish-brown or dark purple with white veins. The smell is weak, sweet. The legs of the spotted raincoat are absent. This type of mushroom bears fruit from August to early September.

How to cook puffball mushroom

Many people ask: - Is it possible to eat raincoat mushrooms?

Important: you can cook various dishes and make preparations for the winter only from young raincoats with snow-white pulp.

Before cooking, mushrooms must be washed and peeled. Use them for food immediately after collection, they are not subject to storage.

Mushroom Raincoat: cooking recipes

Mushrooms baked in the oven

We'll need:

• Mushrooms - 1 kilogram;
• Onion - 200 grams;
• Mayonnaise - 5 tablespoons;
• Cheese - 300 grams;
• Vegetable oil - 3 tablespoons;
• Salt, black pepper, dill.

Cooking

1. Clean the mushrooms and cut into large pieces.
2. Cut the onion into thin half rings and add to the mushrooms.
3. Make a marinade from mayonnaise, vegetable oil, salt and pepper.
4. Pour marinade over mushrooms and leave for an hour.
5. Cheese grate on a coarse grater.
6. Transfer the pickled raincoats to a sheet of foil, wrap well and bake in the oven for half an hour.
7. Expand the foil, cover the mushrooms with chopped cheese and send open to the oven for another ten minutes.

Sprinkle the finished dish with chopped herbs before serving.

raincoat soup

Ingredients:

• Mushrooms - 300 grams
• Flour - 150 gr.
• Butter - 80 gr.
• Potatoes - 4 pieces
• Onion - 1 pc.
• Eggs - 2 pcs.
• Greens - 1 bunch
• Water - 150 milliliters
• Salt - to taste

Cooking

Put the potatoes to boil, and in the meantime sort and rinse the mushrooms. Fry them in a pan with onions. Make custard dough for dumplings - to do this, bring water with a pinch of salt and butter to a boil, add flour and eggs, while quickly mixing the dough with a spoon. After kneading it in this way, throw the mushrooms into the soup and, using a teaspoon, lay out the dough in small portions. Let it boil for 5 minutes. Then add greens, stir and remove from heat. Can be served immediately. Enjoy your meal!

Raincoats with sour cream

Ingredients:

• Raincoats - 400-500 grams
• Sour cream - 200 milliliters
• Potatoes - 6-8 pieces
• Salt - to taste
• Ground black pepper - to taste
• Bulb - 2 pieces
• Vegetable oil - 5 tbsp. spoons

Cooking

1. Peel the potatoes, rinse, cut the large one into pieces and put to boil in salted water. Drain the boiled potatoes.
2. Clean raincoats from thorns, earth and leaves. Rinse well several times.
3. Put raincoats on vegetable oil in a pan and fry for 20-25 minutes.
4. Peel the onion and cut into cubes. Fry the onion in a separate skillet in oil until golden brown.
5. Add the sautéed onions to your raincoats. Salt, pepper. Stir and fry for another 15-20 minutes.
6. 5 minutes before the end of frying the raincoats, add sour cream to the mushrooms with onions. Stir and sweat for a few minutes.
Serve puffballs with sour cream and potatoes.

Puffball mushroom was met by many in meadows, city parks and deciduous forests. It grows after the summer rains, from July to September. There are many types of raincoats, most of them are edible. From the article you can find out a detailed description of raincoats, their medicinal properties and original culinary recipes.

Mushroom puffball, photo and description, varieties

Raincoat mushroom, the photo and description of which will interest mushroom pickers, belongs to the Champignon family. It has an unusual appearance - it has no legs and hats. Its fruiting body is round, sometimes pear-shaped, of a closed structure. Most varieties are small or medium in size, but giants are also found.

Types of puffball mushrooms:

Prickly or pearl puffballs are one of the most delicious and healthy mushrooms. The fruit body is small, up to 9 cm high and up to 4 cm wide. On the shell of the fungus, small soft spikes or warts are visible. Young mushrooms, suitable for food, have white dense pulp. If you fry these mushrooms raw, they have a pleasant, strong aroma.

Of particular interest is the giant raincoat mushroom, which some mushroom pickers bypass, mistaking for a mutant because of its large size. It looks like a big white ball, easily lifted off the ground. These "balls" weigh up to 10 kg. The white dense pulp of young mushrooms is similar to Adyghe cheese or marshmallows.

If you see a giant puffball with ripe spores, do not step on it or kick it with your feet. From there, a whole cloud of small spores will fly out, which can lead to bronchospasm and respiratory arrest.

Mushrooms puffballs hedgehog, meadow and pear-shaped are also edible. Only false raincoats cannot be eaten, they differ from other varieties in the yellowish color of the pulp.

How to make raincoats

Mushrooms with white dense pulp are used for food. If the flesh begins to turn yellow, the mushroom is not suitable for food. Before cooking, mushrooms are washed and peeled.

Mushroom soup

An unusual soup can be prepared with melted cheese and mushrooms. The food combination is very tasty.

Products:

• raincoat mushroom - 400 g;
• processed cheese - 150 g;
• water - 2 l;
• onion - 1 pc.;
• greens - 3 branches;
• salt - to taste;
• vegetable oil - 2 tbsp. l.

Cooking:

1. Peeled and washed mushrooms cut into small cubes, fry with onions in a frying pan in oil.
2. Put melted cheese in hot water, salt. After two minutes, add the fried mushrooms.
3. Serve the soup with finely chopped herbs.

Breaded fried mushrooms

This delicacy resembles tender meat and cooks very quickly.

Products:

• raincoat mushrooms - 1 kg;
• - 2 pcs.;
• milk - 90 ml;
• breadcrumbs - 180 g;
• vegetable oil - 120 ml;
• salt, pepper, paprika - to taste.

Cooking:

1. Cut the prepared mushrooms into slices, about 1 cm thick.
2. For the batter, beat the egg with milk.
3. Salt and pepper the mushroom plates, dip in batter, and then in breadcrumbs on both sides.
4. Fry breaded mushrooms in hot vegetable oil until golden brown.

For this recipe, mushrooms can be pre-boiled in boiling water for 5-10 minutes, and then breaded and fried.

In addition to the proposed recipes, raincoat mushrooms are fried with carrots and onions, boiled, stewed in sour cream. They can also be dried to be used as mushroom seasoning in cooking.

Mushroom broth from a raincoat is very useful, it is given to debilitated patients to speed up recovery.

Healing properties of puffball mushroom

Raincoat mushroom, the medicinal properties of which are used by folk healers, is easily digested, removes harmful substances from the body, and normalizes intestinal activity. These mushrooms contain a valuable substance - calvacin, which has an antitumor effect. It inhibits the growth of benign and malignant tumors.

Young mushrooms are used externally to stop bleeding. To do this, peeled and washed mushroom pulp is applied to the wound. Due to the antibacterial properties of the fungus, the wound heals quickly and does not become inflamed. The raincoat is also used in home cosmetology, masks from it return skin elasticity and healthy color.

The recipe for healing tincture from raincoats is simple. To prepare it, you need to fill a half-liter jar of mushrooms with vodka, put in a dark place for 3 weeks. Strain the finished tincture, squeeze the mushrooms and discard. Drink 1 tbsp. l. three times a day before meals.

Mushroom tincture is used to treat anemia, venous congestion, eczema and other diseases.

The mushroom is effective for the treatment of fibroids and thyroid diseases.

With the help of its extract, toxins are removed from the body in case of hepatitis and kidney diseases. A raincoat helps to quickly cure an upset bowel.

Systematics:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Agaricales (Agaric or Lamellar)
• Family: Agaricaceae (Champignon)
• Genus: Calvatia (Calvation)
• View: Calvatia gigantea (Giant golovach)

Other names for mushroom:

Other names:

• The raincoat is giant;

• Langermania giant;

• Bovista gigantea;

• Langermannia gigantea;

• Lycoperdon giganteum.

Giant golovach is a type of mushroom from the genus Champignon family.

Langermania (golovach) giant (Calvatia gigantea) - the body of the fruit of the fungus is in the shape of a ball or egg, flattened, the size in diameter sometimes reaches 50 cm, at the base there is a thick root-shaped mycelial strand. The exoperidium is paper-like, very thin, and quickly cracks into irregular pieces and disappears. The shell is thick and brittle, breaks into pieces of irregular shape and falls off, revealing the cotton-like inner pulp (gleba).

The flesh (gleba) is initially white, then yellow-green, becoming olive-brown when fully ripe. The color of the fruiting body is initially white on the outside, then gradually turns brown with ripening.

Spores are the most valuable medicine. Show high antitumor activity. The drug calvacin was made from the fungus, the properties of which were tested on animals with cancer and sarcoma. This drug is active against 13 types of tumors studied out of 24. It is also used in folk medicine for the treatment of smallpox, laryngitis, urticaria, has an anesthetic property similar to chloroform.

Distribution - the fungus can be found almost everywhere, but most often in the temperate zone. It occurs alone, but having appeared in one place, it may disappear completely or not appear for a very long time. This species is called "meteor". On the territory of Russia, it was found in the European part, in Karelia, in the Far East, in Siberia in the Krasnoyarsk Territory. Also in the North Caucasus. Grows in mixed and deciduous forests, meadows, fields, pastures, steppes one by one.

Edibility - the mushroom is edible at a young age, while the flesh is elastic, dense and white in color.

Video about mushroom Golovach giant:

Golovach mushroom is a bright representative of the Golovach genus of the Champignon family. A fairly common mushroom in many regions of the Russian Federation. It can often be found in deciduous and mixed forests, meadows, steppes, fields, even in city parks and squares. The original appearance, size and shape easily distinguish it from other decomposers of its kind. Edible mushroom is widely used in cooking and folk medicine.

Grows singly or in groups. Often has a spherical, oval, egg-shaped fruiting body, slightly flattened. The golovach mushroom grows up to 10 - 50 cm in diameter. In a young specimen, the body is white, as it matures, it darkens, cracks, acquires various dark shades of yellow or brown. The pulp or gleba at the beginning of growth is white, elastic, after ripening it is cotton-like, friable, pale green or brown. The leg is white, thick, cylindrical in shape, it can thicken or narrow towards the ground, in many species the leg is short, in others it can grow up to 15–20 cm.

A characteristic distinguishing feature - during ripening, the fruiting body almost completely cracks and disappears. The spores of the fungus are brown.
For cooking, only young mushrooms with white, dense, elastic pulp are used.

Varieties and counterparts

The genus of golovach mushrooms includes more than 30 species. The most common 3 types: giant, baggy, oblong. Out of ignorance, many confuse this mushroom with raincoats, powder coats, although this is not scary, since these species are also edible.

Golovach round baggy

Another name for this species is the golovach bubble-shaped, rounded, hare raincoat. The hat is spherical, slightly compressed, from above reaches a diameter of up to 15 cm, tapers towards the ground, forming a false leg. It reaches a height of 20 cm. The surface is white, with characteristic dotted bulges resembling short needles or spikes. The pulp is white, elastic. As it ripens, the color of the fruiting body and the inner pulp changes - from yellow to dark brown. After full ripening, the upper part of the fruiting body disintegrates, exposing the pulp with spores, the fungus takes the form of a wide bowl with jagged edges. Spores are brown.

It sprouts almost everywhere - in forests, meadows and fields, in most cases you can find a single mushroom, in groups they germinate extremely rarely. Gathered from the end of May to the second half of September, the peak of growth is July.

This species belongs to the 4th category of edible mushrooms; only specimens with white flesh are eaten.

Golovach giant langermania

The fruit body is rounded, up to 0.5 m in diameter, slightly compressed from above. The leg is short, barely noticeable under a massive hat. In a young mushroom, the flesh is white, elastic, turns yellow when ripe, becomes loose, then acquires a brown hue.

The giant golovach becomes brown after full maturation, then the shell is torn almost completely, exposing the inner part with spores.

A huge, gigantic fungus sprouts mostly singly in the forests of the temperate zone.

Golovach oblong

Other names - elongated raincoat, marsupial golovach. The fruiting body is shaped like a pin or an inverted pear. It reaches a height of up to 18 cm. A small hat is rounded, smoothly passes into a pseudopod, expanded near the ground. The diameter of the wide part is 5–7 cm, the narrow part is up to 4 cm. The surface is heterogeneous, rough, covered with spikes of various sizes. The young mushroom is white, in the process of ripening it acquires darker shades, up to dark brown. At the same time, the pulp also changes - elastic and white, it darkens, becomes loose. After maturation, the cap breaks and falls off, the pseudopod in most cases remains standing. Spores are dark brown.

Golovach oblong sprouts from the second half of July until the end of September, either in groups or singly. It occurs in mixed forests, meadows and fields.

In cooking, only a hat is used.

Golovach oblong

Related species

Very often, the golovach mushroom is mistaken for a large prickly puffball, especially a specimen with a short pseudopod. It is difficult to see a big difference, especially at a young age. When ripe, the puffball ejects spores from a crack in the cap, while the cap disintegrates in the bighead.

cultivation

Golovach is easy to grow at home, in the country or in the garden. To do this, it is enough to find an old mushroom in the forest that has not yet “thrown off” its head. The hat is finely cut and soaked for a day in water, then the resulting mixture is poured into the area where they want to get a mushroom clearing.

Another way is to pass the mushroom through a meat grinder, pour the mass into a jar, add live yeast and a little sugar, mix well, let it brew for a couple of days. It is believed that the germination of fungal spores increases several times with this method of cultivation.

The first shoots can be observed after 4 - 6 months.

The benefits of the mushroom

Having a large mass and size, the giant golovach is attractive as a trophy for mushroom pickers. In any case, whether it is a young mushroom or an old one, it will find application, if not in cooking, then as a folk medicine.

Application in cooking

In cooking, only young, fresh golovachs with white flesh are used. In this they differ from champignon mushrooms and other representatives that can easily withstand long-term storage in the cold.

Do not store golovach for a long time, over time, the concentration of toxic substances increases.

The golovach is giant, baggy and oblong, unlike other mushrooms, it does not require pre-cooking. It is used in frying, baking and soups. Prepared like other mushrooms that do not require preliminary heat treatment.

Application in medicine

The giant golovach is widely used in folk and traditional medicine. For the preparation of various drugs and medicines, only fully matured specimens are used. This type of mushroom has antioxidant, anesthetic, anti-inflammatory, antitumor and hemostatic properties. Ripe spores or thin layers of golovach are used. For cuts, the wound is sprinkled with spore powder or a thin layer of pulp is applied. Also used to treat laryngitis, smallpox, urticaria.

Danger from the fungus

It is extremely dangerous to eat old golovachi, as you can get poisoned. In such mushrooms, the concentration of toxins increases; when consumed, the reaction of the body can be lethal. Signs of poisoning do not appear immediately, but after 2-3 days, during which time internal organs are severely affected.

Langermannia giant is difficult to confuse with other mushrooms, and more precisely, it is impossible. Its spherical fruiting body resembles a huge white ball, the diameter of which can reach 50 centimeters.

Most often, this mushroom can be found in a single specimen or in small groups. They grow in fields, meadows, outskirts of deciduous or mixed forests, gardens and parks. As for distribution, the fungus grows in vast areas of Western Europe, the European part of Russia, the Far East (Primorsky and Khabarovsk Territories) and Siberia (Krasnoyarsk Territory).

Golovach has a spherical or slightly elongated fruiting body with a diameter of 10 to 50 centimeters. The average weight of such a mushroom is 1-4 kilograms. But there are specimens up to 25 kilograms! The hat and stem are missing.

Outside, the mushroom is covered with a thin sensitive skin. The color is white, but as it matures, it begins to turn yellow and green. Old mushrooms crack and expose their inner contents - gleba (spores). In a still young mushroom, it is white and resembles cottage cheese or marshmallow in consistency. As the gleba matures, it also darkens and eventually becomes olive brown.

White gleba Old mushroom

Fruiting bodies are formed in August-October, and in the south of Russia - until November.

This mushroom is edible, but it is worth eating at a young age, while the flesh is white.

young mushroom old mushroom

The giant golovach contains the antibiotic calvacin, which is used to make a drug that suppresses the cure of malignant tumors and sarcomas. The spores of the mature fungus have hemostatic properties.