Giant Golovach (Giant Raincoat): photo and description, medicinal properties, recipes

Golovach, a giant or gigantic raincoat, is rightfully considered the heavyweight record holder in the world of mushrooms due to its size. This mushroom, which has a characteristic appearance, has excellent gastronomic properties, and therefore is very popular among mushroom pickers. The raincoat belongs to edible mushrooms, and it can be eaten immediately after heat treatment, as well as harvested for future use: dried, frozen or canned. However, the bighead has dangerous counterparts that are poisonous, so it is important to know their main signs in order to avoid food poisoning.

What does a giant golovach look like?

The giant puffball (Calvatia gigantea) is a member of the Champignon family and belongs to the genus Golovach. This mushroom is listed in the Red Book of Tatarstan, the Altai Republic and the Altai Territory.

The mushroom got its name due to the characteristic shape of the cap, resembling a head. Description of the distinctive features of the giant golovach:

• spherical, oval or ovoid shape of the fruiting body;
• a cap with a diameter of 10-50 cm, in young mushrooms is white and smooth, in old ones it acquires a yellowish-brown color and is covered with cracks, spikes and scales;
• the leg is white, often thickened or narrowed closer to the ground, has a cylindrical shape;
• the pulp is elastic, white, becomes friable as it ripens and changes color to pale green or brown;
• spores are brown, spherical in shape with an uneven surface.

Since the flesh of the bighead is dense, it is quite heavy, individual specimens weigh up to 7 kg.

Twins and their differences

The giant golovach has twins that can be easily distinguished by their characteristic features:

1. Warty puffball – has a tuberous fruiting body, up to 5 cm in diameter. The dense white pulp has yellow streaks, becoming brown or olive in color as it ripens. A ripe false raincoat, unlike a giant bighead, does not produce dust.

   

2. Common false raincoat – has a tuberous fruiting body, up to 6 cm in diameter, covered with brown or gray-yellow scaly, thick (2-4 mm) skin. The young flesh is white, becoming dark purple as it ripens.

   

3. Puffball spotted – has a pear-shaped fruiting body, olive-yellow in color, with a skin covered with thorns. The flesh of young specimens is whitish, in ripe ones it is purple.

   

All twins of the giant goby are not suitable for food, since they are inedible mushrooms.

Where and how to grow

The gigantic raincoat can be found throughout Our Country, both in mixed forests and in fields and meadows. Often, a giant golovach is found even within the city, in squares and parks. Raincoats grow in groups or singly. Prefers moist, nutritious soils.

Is the giant golovach mushroom edible or not

The giant golovach is an edible mushroom. In cooking, only young specimens are used, with white and elastic pulp. Darkened, with a burst shell and visible spores, fruiting bodies are not suitable for food. The pulp has an outstanding, refined taste, and in terms of protein content, the golovach surpasses even the porcini mushroom. Therefore, the gastronomic qualities of a gigantic raincoat are very much appreciated by both gourmets and mushroom lovers.

Is it possible to get poisoned by giant raincoats

Poisoning with giant raincoats is possible only if you eat old, darkened fruits. Poisonous toxins accumulate in their pulp, causing severe poisoning, up to death.

The danger lies in the fact that the symptoms of poisoning appear only a day after eating a poor-quality product. By this time, the kidneys and liver are already affected and, without medical help, can stop their work at any time.

How giant raincoats are made

The raincoat has a huge hat, so the use of the giant goby in cooking is very diverse. After all, having prepared it for dinner, the housewives are faced with the problem of where to put the rest of the fresh pulp. Since golovach has a dense structure, it can be pickled, salted, dried and even frozen for future use.

Cleaning and preparing mushrooms

Before cooking giant golovachi, they must be prepared as follows:

• clean from adhering litter and lumps of soil;
• rinse off sand under running water;
• Using a knife, remove the thin skin from the cap.

The pulp of the raincoat is cut into cubes or slices, depending on the chosen cooking method.

How to fry

The fruit body of a giant bighead is cut into thin strips, rolled in flour and fried with finely chopped onions in a heated pan, adding vegetable oil. Served with vegetables or as a main course. Fried golovach also goes well with meat.

How to pickle

Pickled Giant Golovach can be used as an appetizer, pie filling, or a leading ingredient in a variety of salads.

You will need:

• 1 kg of the main product;
• 25 grams of sugar;
• 30 g of rock salt;
• 5 tbsp. l. 9% vinegar;
• 5 peas of black pepper;
• 2 inflorescences of a carnation;
• 2 umbrellas of dry dill;
• 3 garlic cloves.

Method of preparation:

1. Peel and wash the fruiting body of the giant goby, and then cut it into pieces.
2. Soak for 15 minutes in cold water.
3. Boil water and put the chopped mushrooms so that the water completely covers them. Cook until they settle to the bottom (about 20 minutes), then drain in a colander.
4. Place the boiled puffball pulp in a deep, enameled pan and pour in 300 ml of cold water. Put on fire and bring to a boil.
5. As soon as the water boils, add salt, sugar, spices and cook for another 10 minutes.
6. After that, set aside the pan and add vinegar.
7. Arrange in prepared, sterilized jars and roll up.

Pickled giant golovach can be stored for 8-12 months in a cellar or basement.

How to freeze

Freezing fresh food significantly saves the labor costs of any housewife. In order to make a mushroom blank, which will always be at hand, no special efforts are required. In the future, if guests suddenly suddenly appear, this will help to prepare a fragrant and tasty dinner in just a matter of minutes.

For freezing, the cap and leg of a giant golovach are cut into thin (up to 0,5 cm thick) slices. It is better to do this on a board covered with cling film – this will get rid of unnecessary kitchen odors. After that, the slices, laid out in one layer, are sent to the freezer for 4 hours (the temperature should be – 18-20 ° C). Further, the semi-finished product can be packed in portions.

How to dry

You can dry the pulp of a giant golovache both in the fresh air and in the oven.

For drying in the fresh air, the fruiting body of the raincoat is cut into slices and laid out on clean paper or a tray in one layer. At the same time, it is important that direct sunlight falls on the mushrooms; a window sill or a glazed balcony is suitable for this purpose. After 4 hours, the dried slices are strung on a thread and hung in a dry room until completely dry, after which they are laid out in jars or paper bags.

For drying in the oven, the chopped golovach pulp is laid out on a baking sheet and placed in the oven. The temperature should be 60-70 °C. Since the mushrooms release a lot of moisture during the drying process, the door is left open. Finished slices should be light and bend a little during a bending test, and break with a little effort.

Pickling

The fruiting body of the giant goby is harvested for the winter not only by drying or freezing, but also salted.

You will need:

• 1 kg of the main product;
• 2 onion heads;
• 75 g salt;
• 2 tsp mustard seeds;
• 2 laurel leaves;
• 5 peas of black pepper.

Method of preparation:

1. Wash and cut the body of a giant goby into several parts.
2. Place in a saucepan, cover with water, add 1 teaspoon of salt and bring to a boil.
3. Cook for 7-10 minutes, drain in a colander.
4. At the bottom of sterilized jars, place onion, spices and salt, cut into half rings. Put boiled mushrooms on top.
5. Fill jars with boiling water, roll up, shake and turn over.

After complete cooling at room temperature, transfer the jars to a dark, cool place.

Canning for the winter

Preservation of giant golovach for the winter is a great opportunity to diversify the menu, as well as process a huge fruiting body.

You will need:

• 1 kg of cephalopod pulp;
• 1 L of water;
• 20 grams of sugar;
• 25 g salt;
• 1 st. l. table vinegar (9%);
• 1 st. l. sunflower oil;
• 4 bud of carnation;
• 3 laurel leaves;
• 5 peas of black pepper;
• 1 tbsp. l. mustard seeds.

Method of preparation:

1. Wash and cut into pieces the hat of the giant goby.
2. To prepare the marinade, pour 1 liter of water into a saucepan, add salt, sugar and spices. Boil.
3. Add mushrooms and cook for 7 minutes. After that, turn off and pour in the vinegar, vegetable oil.
4. Arrange the mushrooms in jars and pour over the marinade. Roll up and turn over.

After a day, the jars should be removed to the cellar.

Other Giant Golovach Recipes

The most popular recipes for making a giant raincoat (except for preparations for the winter) are schnitzel, mushroom soup, and golovach pulp fried in batter and stewed in cream or sour cream.

Schnitzel from a raincoat

It is important to mix the dough for batter well and achieve medium density – too liquid will drain from the mushroom slices, and too thick after frying it will become hard.

You will need:

• 1 kg golovach pulp cut into flat slices;
• 200-250 g bread crumbs;
• 2 large or 3 small chicken eggs;
• vegetable oil for frying, salt and pepper.

Method of preparation:

1. Cut the pulp of raincoats so that the thickness of the slice does not exceed 0,5 cm.
2. Prepare the batter by beating eggs with salt and spices.
3. Heat the pan, pour in the oil and, after waiting for it to shoot, lay out the slices of mushrooms, before dipping them in batter on both sides.
4. Fry until golden brown and serve hot.

Giant golovach schnitzel goes well with a salad of fresh herbs and seasonal vegetables.

Mushroom soup

Such a soup will turn out to be very nutritious and rich, and in taste and aroma it is in no way inferior to dishes from porcini mushrooms.

You will need:

• 2 liters of chicken broth (you can take clean water);
• 500 g fresh golovach pulp;
• 1 medium bulb;
• 1 carrots;
• 3-4 st. l. canned peas;
• 1 Art. l sour cream;
• fresh herbs and oil for frying.

Method of preparation:

1. Cut the flesh into thin slices, like a potato for frying. Then fry in vegetable oil, salt and pepper.
2. Boil the prepared chicken broth (water), add the mushrooms and cook for 12-15 minutes.
3. At this time, peel the onions and carrots, fry and add to the broth. Let it boil for another 5-7 minutes.
4. Pour green peas and fresh, chopped greens 1,5-2 minutes before removing from heat.

Serve hot, seasoned with sour cream, with bread or croutons grated with garlic.

Golovach in batter

So that the mushrooms are well fried and do not remain raw in the middle, the thickness of the slices should not exceed 0,5-0,7 cm.

You will need:

• 1 kg of chopped pulp of a gigantic raincoat;
• 2-3 raw eggs;
• 3 Art. l flour;
• 7 art. l. vegetable oil (2 for batter and 5 for frying);
• a pinch of salt and pepper (you can add your favorite herbs).

Method of preparation:

1. Cut the fruit body into flat strips and salt a little.
2. From flour, eggs, vegetable oil and spices, use a fork to make a batter.
3. Pour vegetable oil into a heated frying pan. After waiting for it to warm up well, carefully lay out the slices of mushrooms, first dipping them in batter on both sides.
4. Fry until golden brown and serve hot, sprinkled with chopped herbs.

The golovach fried in batter has an unusual taste, a bit reminiscent of fish.

Raincoat in cream

This dish can be safely served with a side dish of potatoes or cereals as a full-fledged replacement for meat. It will be very tasty!

You will need:

• 500 g of the main product;
• 1 medium head of onion;
• 250-300 ml cream (10-15%);
• 40-60 g of butter;
• salt and pepper (preferably a mixture of different) to taste.

Method of preparation:

1. Cut the body of the golovach into thin strips, the onion into half rings.
2. Heat up a clean frying pan and sauté the onion in butter.
3. As soon as the onion becomes transparent (after about 5 minutes), add the main product and stir until the liquid has evaporated.
4. After the mushrooms become golden in color, add cream and spices, cover and simmer for 8-10 minutes.

Mushrooms are considered ready as soon as the initial volume is halved.

Golovach stewed in sour cream

This is perhaps the most common recipe for making giant golovach, which does not require special culinary skills.

You will need:

• 0,7 kg of cephalopod pulp;
• 0,5 kg of potatoes;
• 250-300 ml of fat sour cream;
• 2 heads of onions;
• spices, salt and vegetable oil.

Method of preparation:

1. Golovach clean, chop, fry and put in a ceramic dish.
2. Fry finely chopped onion in a pan, transfer to the mushrooms.
3. Boil potatoes (preferably in uniform), then cut into rings and fry a little.
4. In a ceramic bowl (oil from frying the onions will drain to the bottom), fry all the ingredients a little, stirring occasionally. Add sour cream and simmer for 10-15 minutes.

Serve the dish should be laid out on potatoes and sprinkled with fresh herbs.

Medicinal properties of giant golovaches

The raincoat not only has an unusual taste, but is also considered very useful. Golovach giant is widely used in folk medicine because it has anti-inflammatory, antioxidant, anesthetic and anti-cancer properties. Calvacin contained in the pulp is a natural antibiotic, so thin slices of the fruiting body are used in the treatment of smallpox, urticaria and laryngitis. Spore powder is sprinkled on wounds to stop bleeding and speed up healing.

How to grow giant puffballs at home

Giant golovach can be grown on the site with your own hands. To do this, in a specialized store you need to purchase spores with mycelium. The planting technology does not differ from the cultivation of champignons:

• choose a shady area and loosen the soil;
• sprinkle with a layer of compost (5-7 cm) and water.

After 4-5 months, the mycelium will begin to bear fruit. For the winter, the beds do not need to be insulated, and under favorable conditions, fruiting bodies can be harvested for 4-6 years.

Conclusion

The giant golovach is an incredibly tasty and healthy mushroom, the size of which allows you to cook several dishes from just one or two copies, as well as make preparations for the winter. However, only young specimens can be used in cooking, because old ones accumulate toxins and harmful substances that can be detrimental to health.