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Fans of "quiet hunting" really like to collect mushrooms in the forest, umbrellas, so that later they can cook delicious dishes. Some prefer large mushroom caps, which taste more like chicken meat, while others pick the unopened ones. Our proposed umbrella recipes will help you diversify your home diet.

It is worth saying that umbrella mushrooms are not as common in cooking as other representatives of fruit bodies. However, once you have tried a dish of umbrellas, you will be cooking them all the time. Therefore, it is a big mistake to bypass our recipes.

Umbrella mushrooms are versatile, as they can be salted, fried, boiled, stewed, made into salads, added to pizzas, fried in batter, made chops and cutlets.

Although umbrellas grow in the forest on the ground, cleaning them is quite simple because they collect little forest debris on themselves. It is enough to wipe the umbrellas with a damp kitchen sponge and remove the scales from the cap.

Today I really want to share with you the recipes for fried umbrellas. Let's try to figure out how to cook mushroom umbrellas in batter.

How to deliciously fry umbrellas in batter

The recipe for mushrooms with umbrellas in batter is very simple to prepare, but it will delight you with its unusual taste. This dish can be served as an independent dish.

• Umbrellas - 6-8 pcs.;
• Vegetable oil;
• Eggs - 3 pcs.;
• Flour - 6 tbsp. l. without top;
• Salt;
• Ground black pepper

How to fry umbrellas in batter and feed your family with a delicious dinner?

First you need to clean the mushrooms from the scales with a kitchen sponge, remove the caps. The legs will not be used during cooking, they are very hard.

Prepare the batter: in one bowl, mix eggs, salt and ground black pepper, beat.

Add flour and beat again until smooth.

Heat oil in a frying pan, cut each umbrella hat into 3 parts (if mushrooms are large).

Dip each piece of the cap in batter and put in a frying pan.

Fry on one side until golden brown and turn gently on the other.

Be sure to add oil to the pan, as umbrellas absorb fat when frying.

Put the fried umbrellas in batter on a paper towel to rid the dish of excess fat.

When serving, mushrooms can be sprinkled with chopped herbs.

Umbrella chops in batter

We offer a delicious version of mushroom chops of umbrellas in batter - a recipe with a photo of which can be seen below.

The cooking process of this dish will be within the power of even a novice cook.

• Umbrellas - 10 pcs.;
• Flour - 5 tbsp. l .;
• Eggs - 3 pcs.;
• Vegetable oil;
• Salt;
• Ground paprika and black pepper - to taste.

To know how to fry umbrellas in batter, you first need to clean them of existing scales and boil them in salted water for 15 minutes. In this recipe, we only need hats, which will need to be beaten off a little with a kitchen hammer.

After beating, rub each boiled cap with salt, paprika and ground pepper on both sides. Leave for a few minutes to marinate.

Prepare the batter: combine the flour with the eggs and beat with a whisk until a liquid consistency.

Heat vegetable oil in a frying pan, dip each hat in batter and put in oil.

Fry on both sides until golden brown and place on a paper towel to drain the fat.

Serve umbrella chops with mashed potatoes and vegetable salad.

How to cook mushroom umbrellas in batter with garlic

We suggest you learn how to cook umbrellas in batter with garlic. This option is suitable for lovers of spicy dishes.

• Umbrellas - 10 pcs.;
• Eggs - 3 pcs.;
• Flour - 5 tbsp. l .;
• Water - 50 ml;
• Lean oil;
• Garlic cloves - 5 pcs.;
• Salt;
• A mixture of ground peppers - ½ tsp.

Divide the mushrooms, remove the caps and clean them from hard scales. If the cap is large, then it can be cut into 4 parts, and the small ones are better left intact.

Make a batter: Combine eggs with flour, pour in water and beat a little with a whisk.

Add salt, a mixture of ground peppers, garlic crushed through a garlic and beat a little again until smooth.

Dip the umbrella caps several times in the batter to coat them evenly and place in a frying pan preheated with oil.

Fry on both sides until golden brown, and then serve hot.

Umbrellas fried in batter can be garnished with green parsley sprigs.

How to cook mushroom umbrellas in beer batter

How to cook mushroom umbrellas in beer batter to please your husband with the taste of this dish?

• Umbrellas - 10 pcs.;
• Beer - ½ tbsp.;
• Eggs - 2 pcs.;
• Flour - 5 tbsp. l .;
• Thyme - a pinch;
• Butter - for frying;
• Salt;
• Ground black pepper.

Prepare the batter: drive eggs into the beer (preferably dark) and beat with a whisk.

Add flour, salt, ground pepper and thyme, beat again until smooth.

Remove the caps from the umbrellas, peel them from the scales and cut into pieces (if the mushrooms are large).

Dip the mushrooms umbrellas in batter and put in a frying pan hot with oil.

Fry each piece on both sides until golden brown and can be served.

This dish can be served with mashed potatoes and fresh vegetable salad.

How to fry mushroom umbrellas in batter with chili peppers

First, let's decide what products and spices we will work with.

• Umbrellas - 10 pcs.;
• Eggs - 3 pcs.;
• Flour - 5 tbsp. l .;
• Salt;
• Water;
• Ground chili pepper - ½ tsp l .;
• Ground black pepper - ½ tsp;
• Lean oil;
• Sour cream - 200 ml;
• Green lettuce leaves.

To know how to fry mushrooms umbrellas in batter, we suggest using a step-by-step recipe.

Remove the stem from the umbrella, and gently clean the hat and remove the scales.

Cut off the dark spot from the cap at the place where the leg joins.

Prepare a mass for batter: in a small bowl of water (about 100 ml), beat in eggs and add flour.

Beat a little with a fork to break up the flour lumps.

Add chili pepper, salt and ground black pepper to the batter, beat a little again.

Cut the hats into large pieces and dip in batter.

Put the umbrellas in a frying pan hot with oil and fry on both sides.

Put lettuce leaves on plates and put umbrellas in batter on top. The dish turns out to be very tasty, aromatic and nutritious. It is a pity that umbrella mushrooms are not sold in stores like champignons and oyster mushrooms.