Pear-shaped raincoat: photo and description, recipes, medicinal properties

The pear-shaped raincoat is one of the most common representatives of the vast genus of Raincoats, belonging to the Champignon family. The pulp of a young mushroom, which has not yet had time to darken, is absolutely edible, but at an old age it is unsuitable for food. Often, mushroom pickers undeservedly ignore pear-shaped raincoats, preferring to collect more “thoroughbred” gifts of the forest during the season. However, they are wrong: the young fruiting bodies of this fungus can be fried and boiled, stewed, dried or frozen for the winter. Dishes from a young pear-shaped raincoat turn out to be excellent in taste. In addition, this mushroom is known for a number of properties that are beneficial to human health. If there is a desire, then you can try to purposefully grow a pear-shaped raincoat in your own backyard.

Description of pear-shaped raincoat

The fruiting body of a pear-shaped raincoat is a white ball, narrowed down, in shape it really resembles an inverted pear or a golf ball sitting on a short false leg. Often, the “pseudo-leg”, tightly fused with the upper part, is completely hidden in the moss, which is why the mushroom may seem completely round. The sizes of representatives of this type of raincoats are very small: they usually reach a height of 2-4 cm, and the diameter of their most voluminous part is from 3 to 7 cm.

A pear-shaped raincoat is easy to find in our forests after warm rains.

The color of the young mushroom is very light, almost white. With age, it darkens, gradually becoming dirty brown. As the pear-shaped puffball grows, the structure of its surface also changes. In young organisms, it is granular, covered with outgrowths in the form of small, non-sharp spines. In older fruiting bodies, the surface becomes smooth, but often a large mesh appears on it, hinting at cracking of the thick integumentary skin. If the mushroom is not young, it can be easily peeled off, like the shell of a boiled egg.

The pulp of young pear-shaped puffballs is colored white, less often cream-colored, and the consistency resembles dense cotton wool. It is quite edible, has a mild taste and a pleasant mushroom aroma. Over time, it becomes darker, acquiring a reddish-brown color, and turns into spores, changing the structure to loose, and then to powdery. In the upper part of the mushroom, which is fully ripe, a hole opens through which the spore powder pours out and is scattered by the wind. Old pear-shaped raincoats are unsuitable for eating.

Twins and their differences

A pear-shaped raincoat is quite difficult to confuse with other types of raincoats. It is characterized by a well-defined “pseudo-leg”, as well as features of growth – usually it is present in large close “families” on rotting wood. This fungus has no obvious twins.

However, one can find a certain similarity between pear-shaped and ragged raincoats. The latter is also an edible mushroom. Its entire surface is covered with white patches of flakes resembling cotton wool. The color of its fruiting body varies from light cream to reddish brown. This mushroom grows in small groups or singly. It is found exclusively in oak and hornbeam groves with a warm climate, while its pear-shaped “brother” can be easily found in any deciduous and mixed forests.

A ragged raincoat is distinguished by characteristic “flakes” on the integumentary skin

Another edible type of raincoat, which is sometimes confused with pear-shaped – bighead baggy. It is distinguished by relatively large dimensions (the diameter of the thickened part is 10-15 cm), as well as a characteristic shape, slightly flattened at the top. The surface of this fungus is fine-grained, covered with well-defined cracks. Baggy golovach can be found in small groups or singly in meadows, clearings, forest edges.

The baggy golovach is larger in size and looks slightly “flattened” from above

In addition, you should know that in nature there are several types of false raincoats, united in the genus Scleroderma. These mushrooms are inedible, and although they are not directly classified as poisonous, if eaten in large quantities, they can cause poisoning or intestinal upset.

Distinguishing scleroderma from an edible puffball is easy. These mushrooms usually grow in “nests” of several. False skin is usually thick, dense, covered with small scales or warty growths. It may also have small cracks. The color of the skin of scleroderma is usually yellowish or ocher, and the color of the flesh, even in a young fungus, is yellowish or olive. Sometimes on it you can distinguish a “marble” pattern, which is formed by light veins. As the fruiting body of scleroderma matures, its central part noticeably darkens, acquiring at first a gray-violet, then almost black tint. The pulp of mature puffballs retains a dense structure. The smell of these mushrooms is usually sharp, unpleasant.

Scleroderma vulgaris is a pseudo-puffball

Where and how does a pear-shaped raincoat grow

The pear-shaped puffball is found almost everywhere in Our Country from the beginning of July to the end of September. It can be found in deciduous or mixed forests, gardens and parks on rotten wood – mossy trunks of old trees, rotten stumps. Sometimes the remains of a tree can be buried in the ground where these mushrooms are found. Usually pear-shaped puffballs grow in large groups.

For growth and development, the pear-shaped puffball requires rotten wood.

Where in the forest you can find this mushroom and what it looks like, the video tells in detail: 

Edible mushroom pear-shaped puffball or not

Young specimens of pear-shaped puffball with dense and white flesh are considered quite edible. The range of their use in cooking is wide: most often they are dried, but they are often fried, stewed and grilled, and also frozen for future use. These mushrooms perfectly tolerate heat treatment – they practically do not boil down, do not become too jelly-like or soft.

However, all of the above applies only to young raincoats. Once the flesh of the fungus begins to darken as it matures, it will no longer be edible.

Their fruiting bodies are able to absorb harmful substances from air and water and accumulate them for a long time.

How to make pear-shaped raincoats

Raincoats, including pear-shaped ones, are actually not very popular with mushroom pickers. However, this attitude towards them is unfair. From a young pear-shaped raincoat, wonderful tasty dishes will turn out if you properly prepare the mushrooms and use proven recipes.

Cleaning and preparing mushrooms

Pre-treatment of pear-shaped puffball is not difficult. It includes the following steps:

1. Thoroughly rinse the mushrooms in clean water. Particular attention should be paid to the round “hat”, which must be carefully cleaned of dirt and adhering debris, as well as coarse skin particles.
2. Next, you need to clean the raincoats from the top skin. It should be picked up with a convenient knife and carefully removed.
3. After that, the mushrooms need to be cut. Small ones are divided in half, large ones are divided into more parts. If at the same time places damaged by worms are found, they must be cut out.

Pear-shaped raincoat pre-treatment includes rinsing and cleaning

How to fry

Many believe that pear-shaped raincoats are most delicious when fried. They make an excellent roast with mushroom flavor, which can be served with various sauces and side dishes.

Preparation:

1. Rinse pear-shaped raincoats well under water and remove the tough outer skin. If necessary, cut into pieces of the desired size.
2. Heat oil in a frying pan and add mushrooms. Fry, stirring, over high heat until the contents are browned.
3. During frying, add the onion, cut into small pieces. Salt the dish.
4. At the end of cooking, add crushed garlic and mix well.
5. It is recommended to serve the dish hot, after sprinkling with herbs.

The taste of fried pear-shaped puffball is incomparable

How to dry

Drying pear-shaped raincoats is the most popular way to prepare them. It is believed that this mushroom is tastier when dried than when boiled. Raincoats prepared in this way can be ground into powder and later added to the base of sauces and first courses. In particular, the broth made from dried mushrooms of this species is very tender and fragrant.

Dried raincoats make excellent first courses and sauces

To dry pear-shaped raincoats, they must be washed and cleaned, getting rid of the hard skin. If necessary, cut large specimens into several parts. Then you should choose the most convenient drying method:

1. Arrange the mushrooms on a wire rack and place in an oven preheated to 45°C, gradually increasing the temperature to 60°C. The oven door should be kept ajar. The total cooking time is about 3 hours.
2. String mushrooms on strong threads or arrange in a single layer on wide baking sheets lined with parchment for baking, and expose to fresh air in a place well lit by the sun. At night, it is advisable to bring baking sheets in a dry, ventilated room. In this case, the drying time will take several days.
3. You can use an electric dryer. Raincoats should be cut into plates no more than 1 cm thick, put on a metal tray for drying, set the temperature to about 70 ° C and hold for 6-8 hours.

How to freeze

Freezing pear-shaped puffballs allows you to save their taste, shape, aroma, texture for a long time. The resulting semi-finished product is then used for the same dishes that can be prepared from fresh mushrooms.

In order to freeze pear-shaped raincoats, you must:

• rinse fresh mushrooms;
• select those whose flesh is white and carefully wipe with paper towels;
• cut them into thin slices, distribute them in bags or containers for freezing and put them in the freezer compartment of the refrigerator.

Frozen mushrooms are best stored in special bags.

How to preserve pear-shaped raincoats for the winter

Another way to preserve pear-shaped raincoats for future use is canning in a marinade. These mushrooms make an excellent homemade preparation, which can be tasted after 4-5 days.

Preparation:

1. Sort raincoats, it is advisable to cut each one in half. Select young specimens with white flesh.
2. Soak them in cool water for 20 minutes. Then rinse thoroughly and transfer to a saucepan, filling with clean water to the top.
3. Put on fire, wait for boiling and boil for 15-20 minutes.
4. Add spices and spices. Keep on fire for another 10 minutes.
5. Remove from stove. Pour in the vinegar.
6. Arrange in pre-prepared sterile half-liter jars. On top of each of them add a little vegetable oil. Cover with parchment paper and tie with twine.
7. After cooling, place the workpiece in a cold place – a cellar or refrigerator.

Raincoats in the marinade – an excellent preparation for the future

Other recipes for making pear-shaped raincoats

There are other ways to deliciously cook pear-shaped raincoats without spending a lot of time and effort. For example, these mushrooms will turn out great if you first marinate them in homemade mayonnaise and then bake them in the oven under a ruddy cheese crust.

Preparation:

1. Peeled and washed young pear-shaped raincoats cut into pieces and put in an enameled bowl.
2. Add the onion, cut into halves of the rings.
3. Mix mayonnaise with oil, salt and pepper.
4. Pour the marinated mushrooms with onions and leave for about 1 hour.
5. In the meantime, chop the cheese (grate on a beetroot grater).
6. Line a baking sheet with foil and brush lightly with vegetable oil. Put the pickled mushrooms, cover with another sheet of foil and bake for half an hour.
7. Unwrap the foil, sprinkle the mushrooms with grated cheese and return to the oven for another 10 minutes.
8. Sprinkle the finished dish with chopped herbs before serving.

Pear-shaped raincoats, baked in the oven with cheese, can be prepared without difficulty

Pear-shaped raincoats stewed in sour cream along with boiled potatoes and onions will turn out very tasty, satisfying and fragrant.

Preparation:

1. Peel and boil the potato tubers, pre-salting the water.
2. Prepared (washed and cleaned) pear-shaped raincoats fry in vegetable oil for about 25 minutes.
3. Separately, fry the onion until golden brown.
4. Combine mushrooms and onions. Salt, pepper and fry for another 15 minutes.
5. 5 minutes before cooking, add sour cream and mix well.
6. Cover the dish with a lid and simmer for 7-10 minutes, reducing the heat to a minimum.

Raincoats stewed in sour cream with potatoes and onions are a great option for a tasty and satisfying second course

Healing properties of pear-shaped raincoats

Preparations from the spores and fruiting bodies of the pear-shaped puffball are widely used in folk medicine as a remedy for the treatment of a number of diseases. The composition of this fungus is extremely rich in bioactive components, enzymes, amino acids, micro and macro elements, which allows it to be used for medicinal and cosmetic purposes.

The benefits of a pear-shaped raincoat are as follows:

• its pulp has the ability to absorb and remove salts of heavy metals, radionuclides and toxic substances from the body;
• calvacin, which is part of this fungus, is known for its anti-cancer properties that inhibit the growth of malignant tumors;
• it is used as a natural antibiotic that reduces the activity of a number of pathogenic bacteria, in particular, tubercle bacillus;
• raincoats are used to treat frostbite and ulcers, cutting fresh mushrooms into thin slices and applying to the affected areas;
• the use of this mushroom in food helps to strengthen the human immune system, improve the functioning of the heart and blood vessels, helps with diseases of the stomach and intestines;
• powder from a dried raincoat is used as an anesthetic, as well as a means of stopping blood;
• preparations from its spores are used to treat diabetes, bronchial asthma, adrenal diseases, hypertension, pleurisy.

They help against diseases of a number of organs – in particular, the stomach, kidneys and liver. They are also used externally to get rid of skin diseases and disinfect wounds.

Alcohol tinctures on a pear-shaped raincoat are used in folk medicine as a remedy for many diseases.

Is it possible to grow pear-shaped raincoats on the site

Little is known about growing a pear-shaped puffball at home, but there is such a possibility. The basis for creating a bed with these mushrooms on your own site can be the mycelium of raincoats, purchased ready-made, or a self-made solution containing their spores.

To prepare such a solution, you will need to collect ripe raincoats. They should be finely chopped, pour cold water and leave for several days, stirring from time to time.

Next, you need to prepare the garden. The site for growing a pear-shaped raincoat in the country should be in the shade of trees or be protected by an artificial canopy from direct sunlight. On it, you need to dig a trench about 2 m wide and at least 30 cm deep. It is recommended to fill in a mixture of poplar, birch or aspen leaves, on top of which lay the branches of these trees. The layers should be tightly tamped so that their thickness is no more than 20 cm. They need to be poured with water, and then the soil is poured in a layer of about 5 cm. its branches.

If you wish, you can try to grow raincoats on your own site.

It is required to ensure that the earth in the garden does not dry out, periodically watering it. Even a slight excess of moisture is allowed.

After the mycelium sprouts, it is advisable to gently mulch the area with last year’s leaves.

Conclusion

Pear-shaped puffball is a mushroom that is very common in domestic forests and appears after warm rains. It is considered to be conditionally edible. Young specimens, the flesh of which is still white and dense, are quite edible. From them you can cook a large number of delicious dishes and preparations for the future. Ripe mushrooms lose this property: their fruiting body darkens and turns into spores, so they cannot be cooked. In addition, the pear-shaped raincoat has medicinal properties and has long been used in folk medicine. It is known that, with some effort, you can try to grow a plantation of such mushrooms artificially in your own garden.