Royal mushroom: what it looks like, recipes for making fly agaric Caesar

Characteristics and description of the mushroom

Amanita Caesar, along with the pale toadstool, belongs to the Amanitov family, the genus Amanita. Latin name: Amanita caesarea. Russian synonyms: Caesar's mushroom, Caesar's mushroom, imperial mushroom, Caesar's mushroom, egg mushroom, ovary mushroom, egg mushroom. The name comes from the title of ancient Roman rulers.

The fly agaric cap is 7–20 cm in diameter, hemispherical in shape, eventually convex or flat, with a grooved edge. The skin color is orange-golden or bright purple. On the cap there are sometimes pieces of the bedspread—flat, large scales. It feels dry to the touch.

The hymenophore (body under the cap) is lamellar. The membranes are golden-canary in color, wide and frequent in the middle, with slightly fringed edges. The spore powder is whitish.

The pulp is light yellow, the color does not change when cut, and it has no characteristic smell or taste. An overripe mushroom gives off hydrogen sulfide.

The leg is 8–12 cm long, 2–3 cm in diameter, orange-yellow, with a smooth surface and a tuberous base. It has the remains of a blanket in the form of a descending wide grooved ring of the same color. Sac-shaped volva up to 6 cm wide, 4–5 cm thick, with a yellowish or orange tint.

The mushroom is included in the Red Book of Ukraine and Germany.

A little history

The species was first described in 1772 by the Italian-Austrian naturalist Giovanni Antonio Scopoli.

When and how to collect?

For this delicacy, you should go to light old forest areas from early summer to mid-autumn. Traditionally it grows under oak or chestnut, but can also be found under beech, birch, hazel or coniferous trees.

In order not to harm either yourself or nature, you should follow certain rules when collecting it:

• The fruiting body cannot be cut with a knife, as the remainder of the stem may rot and destroy the entire mycelium. It is better to carefully unscrew it by hand, like a screw;
• if you doubt that you have correctly identified the species, do not pick it up and taste it, as this may be dangerous;

  Caesar mushroom collection

• if the summer is dry, then look for the mycelium near the trunk, if it is wet, at a distance from it;
• It is better not to take old fruiting bodies, as they have no taste. You should also behave carefully with young ones; if you have little experience in collecting, they can easily be confused with poisonous ones;
• pick the find only when all the distinctive signs of Caesar are present;
• Do not treat children under 6 years of age to cooked meals containing any forest delicacies.

Time and place of fruiting in nature

The edible fly agaric is a species with a wide geographic distribution, but it prefers regions with a temperate climate. Prefers acidic soil, deciduous forests with oaks, birches, pine trees, hazel trees, and well-lit places. In the post-Soviet space it grows in the forests of the Carpathians and Crimea, in the Caucasus, and the Far East. This fruit is found in America, Eurasia, even in the tropical forests of Africa, and is collected in Italy, Germany, France, and Spain. In European countries, the mushroom is highly valued by chefs and nutritionists. Athonite monks eat it.

The growing, fruiting and harvesting season is from July to October and even November.

Mushroom propagation

The fungus can develop normally only in well-lit areas. Fruits most intensively on the southern slopes of forest edges or mountains.

For the active development of the mycelium, it needs good, warm weather without sudden changes.

For almost a month there should be weather with temperatures not falling below 20 degrees Celsius.

Growing at home and in the country

Growing Caesar mushroom at home or on a personal plot has not become particularly widespread due to the technological complexity of the process. To do this, it is necessary to create specific conditions for him, close to those in which he lives in the natural environment. Moreover, it may take more than one year to obtain the first harvest. There is no official information about the cultivation of this species yet. There are no methodological descriptions of the cultivation process in the public domain. However, some enthusiasts are trying to do this and offer the following method.

To create the necessary environment, you need to have suitable trees on the site, with the roots of which the mushrooms form a symbiosis. How to grow egg mushroom in your summer cottage:

1. Plant the ground fruits shallowly under the trees.
2. Scatter pieces of fly agarics nearby, cover with leaves, and water periodically.
3. Prepare planting material: crumble the specimens brought from the forest into a container and fill with rainwater.
4. Maintain the substrate for 2 days at a temperature slightly above 20 °C. Then pour the mixture onto the planting site.
5. Constantly moisten the plot.

Application in medicine

Due to the fact that the existence of the Caesar mushroom was known more than 2000 years ago, its beneficial and dangerous properties have been carefully studied. This species does not contain or accumulate hazardous or toxic substances, so it is not capable of harming human health and well-being .

At the same time, the unique composition of vitamins and microelements makes it a useful and even medicinal food product. The raw product has low calorie content, a minimum of fats and carbohydrates, but a balanced combination of valuable animal and vegetable proteins.

False doubles

The egg mushroom differs in a number of features from its inedible relatives, and most importantly, from its poisonous rival, the red fly agaric. The photo shows what they might look like. The main differences between the dangerous double and the noble mushroom are presented in the table below.

Important! In the embryonic stage (the “egg” phase), the edible fruit is similar to the deadly poisonous fly agaric - the pale toadstool. The difference can be detected only on the cut of the cap: in the caesarean mushroom it is yellow, warm saffron, in the toadstool it is cold white.

There is a certain similarity with the saffron floater, however, this species has white plates and a leg.

Recipes

There are a lot of dishes made from Caesar's fly agaric. For cooking, it is better to use young specimens that have just emerged from the “egg” shell. They contain the maximum amount of nutrients and beneficial substances, which decreases as the fungus grows.

With cheese

To prepare this dish, it is recommended to use suluguni cheese, which will give it a special piquancy.

You will need the following ingredients:

• Caesar's fly agaric - 0.5 kg;
• butter (softened) – 60 g;
• Suluguni cheese – 150 g;
• black pepper to taste.

Preparing this dish will not take much time.

1. Preheat the oven to 200°C.
2. We clean the mushrooms, wash them, and prepare them for baking: carefully separate the stems from the caps, and cut large specimens into several pieces.
3. On a baking sheet lined with oiled parchment paper or cooking foil, place the prepared mushrooms in one layer and place them in the oven for 10 minutes.
4. Grind the suluguni on a coarse grater and mix with butter.
5. After the allotted time, take out the mushrooms, pepper them and evenly spread the cheese and butter mixture on them.
6. Place the pan in the oven for another 5 minutes.
7. When serving, the dish is generously sprinkled with herbs: cilantro, parsley, dill, etc.

If you think that suluguni is not enough for you, then add additional salt to the dish.

With bacon

A very interesting combination is obtained if you combine mushrooms with crispy strips of bacon. The composition is complemented by a barely perceptible smell of garlic, which adds even more piquancy to the dish and stimulates the appetite with its subtle aroma.

For preparation you will need:

• “Caesar mushrooms” – 500 g;
• onion – 1 pc.;
• hard cheese – 150 g;
• refined vegetable oil – 2 tbsp. l.;
• heavy cream (or sour cream) – 2 tbsp. l.;
• egg – 1 pc.;
• garlic – 1 clove;
• bacon slices.

This delicious dish is prepared in several stages.

1. Wash the mushrooms and dry them on a paper towel. Carefully unscrew the stem from each one. To increase the space for the filling, remove some of the membranes on the cap with a spoon.
2. Pour vegetable oil into a frying pan and place it over medium heat.
3. Cut the onion into small cubes and pour into the pan.
4. We chop the legs and place them together with the crushed garlic clove in a container.
5. After 5 minutes, add cream (sour cream) to the pan, add salt and pepper to taste and, without covering with a lid, simmer until done.
6. Finely grate the cheese, beat the egg well with a pinch of salt.
7. Preheat the oven to 180°C, line a baking sheet with parchment paper, and grease well with melted butter.
8. Place 1 tsp in each hat. filling and pour 1 tsp. beaten egg. Level the surface with a spoon and sprinkle with a small amount of grated cheese.
9. We place each cap filled with filling in the middle of a strip of bacon, the ends of which cover the mushroom. To ensure reliability, the edges of the bacon slice are secured with toothpicks.
10. The baking sheet is placed in the oven for 15-20 minutes.
11. Serve the dish hot, sprinkled with herbs, with vegetable salad or other side dish.

Taste category, benefits and possible harm

In terms of its nutritional value and edibility, the mushroom belongs to the first category and has a wonderful taste.

The positive and negative properties of Amanita caesarea have been studied quite well. It contains no toxic substances, so it cannot cause significant damage to the body. But a beneficial effect from its use has been established.

First of all, edible fly agaric is low in calories - about 20 kcal, that is, it is a dietary product. It contains minimal amounts of carbohydrates and fats, but a lot of protein. It also contains active acids: fumaric, succinic, ascorbic, citric, malic, alpha-ketoglutaric. The fruit is not deprived of vitamins - A, PP, D and group B; microelements - iron, manganese, sodium, potassium, selenium and others.

Medicinal properties and contraindications

It has been proven that when consumed systematically, Caesar mushroom has a positive effect on the functioning of the heart and nervous system, increases immunity, improves metabolism and hematopoietic processes, and exhibits antioxidant and anti-inflammatory properties. It contains a compound that inhibits Bacillus subtilis and staphylococcal infections. Ergosterol, used to produce vitamins, is extracted from the edible fly agaric.

Alternative medicine uses an extract from it to cure cancer and recommends eating it to prevent malignant neoplasms. The mushroom reduces the manifestations of atherosclerosis. And the tincture from it has proven itself in the fight against arthrosis and rheumatism - it is used to rub joints.

Contraindications for its use include allergies, gout and urolithiasis.

Natural healer

The classic Far Eastern species can delight you with its rich composition of microelements, minerals, and other nutrients. Even specialists from the field of pharmacology adopted it.

American scientists, together with colleagues from Japan, in a series of experiments, found that the enzymes of the cesarean fungus can serve as an effective prevention against cancer. In addition, it has a beneficial effect on men's health.

This is explained by a reduced risk of diseases associated with stopping the functioning of the prostate gland. Hence the logical recommendation from doctors to add healthy new items to the menu more often.

Thanks for all the beneficial qualities should be the chemical composition of the product, which offers:

• calcium;
• nicotinic acid;
• phosphorus;
• vitamins of group B, PP, and;
• folic acid.

Another factor in favor of this plant is its high protein level, which has a positive effect on the general condition of the body. And due to the low calorie content, you won’t have to worry about your plump figure.

The pulp is easily digested, without leaving a feeling of heavy sediment in the stomach, as happens when eating heavier mushrooms. The taste will also please you, as the middle is very tender.

The only significant drawback here is the ability of the treat to absorb various heavy metals such as:

• mercury;
• cadmium;
• Selena;
• lead

To avoid this, you need to listen to the advice of doctors, moving away from busy roads, crowded places, industrial zones, and landfills when harvesting. It is also recommended to avoid buying second hand, since it is not known where the seller got his goods. It is better to look for an additive to the menu yourself, or purchase it in certified stores. In the latter, you can always ask for a document confirming the quality of the products, because special farms grow mushrooms for sale on an industrial scale.

You also need to carefully read the contraindications for use, the list of which includes:

• gout;
• allergy;
• urolithiasis disease.

Individual intolerance is even possible, which is closely related to the body’s allergic reaction.

Cooking methods

A variety of dishes are prepared from Caesar's fly agaric and prepared for future use. It can be fried, pickled, rolled, pickled, canned, boiled and much more. Raw fruits can be stored in the refrigerator for 2-3 days. When canned, they are used for food for one and a half years. Freezing allows you to consume them for up to 12 months. Dried mushrooms can be stored for 2 years.

Primary treatment of ovarian fungus

When selecting fruits for culinary processing, first of all, pay attention to their appearance. The highest quality specimens are those with a whole cap without flaws or stains, painted bright red or orange-golden. Old fruiting bodies should not be used.

Before cooking, if necessary, they must first be cleaned of debris and soil, and then the skin must be removed. The individual peculiarity of the species is that it is undesirable to soak it for a long time - this can worsen its taste. It itself is quite clean, it practically never gets dirty, and worms do not grow in it. Therefore, it is enough to rinse lightly.

Cooking

Egg mushroom, like many other types, is boiled for 20 minutes. But you can do without this procedure, since the fruit is noble and does not contain toxins. However, some perform it for the purpose of maximum precaution, as well as to make the mushrooms more soft in certain dishes (for example, stews). Moreover, the legs are subject to longer heat treatment as the part with tougher pulp. They are more often used for sauces for meat dishes, soups and vegetable stews. And the caps are fried and stewed. Young specimens need 10 minutes to boil, while mature specimens require 15–20 minutes. Very young ones with unbroken volva can be used in salads, even raw.

Important! Like every variety of mushroom, including the highest quality, edible fly agaric should not be eaten in large quantities. This is a difficult to digest product.

Pickling

Fruits processed in this way, due to their specific taste characteristics, go well with mashed potatoes and are used in various salads.

The following ingredients are used in preparation:

• Caesar mushroom - 1 kg;
• water - 400 mg;
• vinegar (9%) - 2 tbsp. l.;
• salt - 3 tsp;
• sugar - 1 tbsp. l.;
• allspice - 2 pcs.4
• cloves - 2 pcs.;
• black peppercorns - 4 pcs.;
• laurel - 2 leaves.

How to marinate correctly:

1. Wash the fruits and boil for 20 minutes.
2. Make the marinade. Boil water, add vinegar, sugar and salt. Bring to a boil again.
3. Pour boiled fly agaric mushrooms into the marinade and keep on fire for 3-5 minutes.
4. Place spices at the bottom of sterilized jars - bay leaf, cloves, allspice and black peppercorns.
5. Fill containers with product and seal tightly with lids.

Freezing

It is considered the most useful way to store forest fruits. And the same dishes can be prepared from them as with fresh ones. And if the mushrooms have been previously boiled, then the time for creating dishes is significantly reduced.

Here's how to freeze raw royal mushroom:

1. Peel the fruits and remove soil from the stems.
2. If necessary, rinse them lightly, then be sure to dry them, otherwise they may stick together.
3. Cut into pieces, divide into portions and put in bags.
4. Place the product in the freezer.

Freezing boiled mushrooms:

1. Peel, lightly rinse the fly agarics, cut them.
2. Place the fruits in boiling water. They should cook for about 5 minutes.
3. Place in a colander and wait until cool.
4. Divide into portions and place in bags.
5. Place in the refrigerator.

ADVICE

Do not keep frozen mushrooms near fish or meat - they will absorb their smell.

Before cooking, the semi-finished product is thawed in stages. Place from the freezer on the bottom shelf of the refrigerator, then keep at room temperature. This will preserve the aroma and freshness of the product.

Frying with sour cream

With this method of cooking, the dish turns out tender, with a creamy flavor. Mashed potatoes will harmoniously complement the overall impression. The recipe is for 3-4 servings.

Ingredients:

• fruits - 300 g;
• onion - 150 g;
• sour cream - 3 tbsp. l.;
• vegetable oil - 1 tbsp. l.;
• pepper - optional;
• salt - to taste.

Preparation step by step:

1. Fry the onion in vegetable oil.
2. Place mushrooms in the pan.
3. Sprinkle with salt and pepper.
4. Fry for 10–15 minutes.
5. Drizzle with sour cream.
6. Simmer for 5 minutes.

Pickling

In this culinary version, fly agaric mushrooms are aromatic and tasty, and have a crispy consistency. Thyme, dill and garlic add a piquant touch, while the crispness is maintained by currant, cherry and horseradish leaves.

For pickles you will need:

• mushrooms - 1.5 kg;
• coarse salt - 4 tbsp. l.;
• thyme (thyme) - 1 small bunch;
• dill - 2 umbrellas;
• horseradish (leaves) - 2 pcs.;
• cherry and black currant leaves;
• garlic - 2 heads.

How the ambassador should proceed:

1. Cut the peeled fruits into pieces. The small ones are left whole.
2. Wash the dill and leaves.
3. Pour boiling water over the vessel and let dry.
4. Horseradish leaves are placed on the bottom, a layer of mushrooms is placed on top, they are covered with salt, dill, thyme, garlic, and covered with leaves.
5. Repeat installation until all ingredients are used.
6. Place a wooden circle or flat plate on top. The cover should come out freely.
7. Cover with a cloth made of natural material (you can use gauze or a linen napkin) and press down on top with a press.
8. Place and store the container with pickling in a cool place. Rinse the fabric and circle daily.

The product will be ready in 7 days.

Mushroom soup recipe

It has a wonderful multifaceted taste and rich aroma. The soup is quite easy to cook; this dish will surprise even the most sophisticated gourmet.

Ingredients:

• dried royal mushroom - 150 g;
• potatoes - 3 pieces;
• onion - 1 head;
• carrots - 2 pieces;
• noodles - 100 g;
• butter - 50 g;
• ground black pepper - to taste;
• salt - optional;
• sour cream - to taste.

Process:

1. Bring 1 liter of water to a boil. Pour the fruits into the pan, skim off the foam periodically.
2. Finely chop the onion and grate the carrot. Heat the oil in a frying pan, add these ingredients and fry them for 10 minutes until soft.
3. Add the boiled mushrooms to the vegetables, reduce the flame and simmer for 10 minutes.
4. Cut the potatoes into cubes. Add hot water to the broth (half its volume), add potatoes and cook for 10 minutes.
5. Place fly agarics, vegetables and noodles into the pan and keep on fire for another 10 minutes. Add salt and pepper to taste. When serving, add sour cream to the dish.

Drying

This is the easiest way and at the same time the best way to harvest ovarian mushroom. Due to the concentration of nutrients, dishes prepared from it are very flavorful. It is advisable to collect the fruits in warm, not damp weather - they will be cleaner. They should not be washed before the process, only remove debris if necessary. Cut large specimens into pieces.

Then put the edible fly agaric on a strong thread and dry in a ventilated area, protect from sunlight. The drying speed is affected by air temperature. Only hard mushrooms, which are completely free of moisture, can be placed in storage jars, as raw mushrooms will become moldy.

Fruits processed in this way should be kept in the refrigerator, then they will retain their original properties for six months to a year.

Canning for the winter in jars

This classic processing option makes it possible to enjoy the taste of a forest fruit at an uncharacteristic time of year. It is a good snack and goes well with a wide variety of dishes and side dishes.

For preservation you need to take:

• Caesar mushrooms - 1 kg;
• onion - 100 g;
• lean oil - 350 g;
• salt - 15 g;
• citric acid - 3 g;
• black and allspice pepper - 10 pcs. everyone;
• laurel - 3 leaves.

Preparation:

1. Process the fruits, cut large ones into small pieces.
2. Boil with the addition of citric acid (3 g) and salt (15 g) in a liter of water.
3. Then drain the liquid, add lean (or butter) oil, chopped onions, pepper, salt, bay leaves to the mushrooms and simmer.
4. After 40 minutes, put everything into jars.
5. Boil the lids, seal the dishes hermetically, and sterilize them for 2 hours. Repeatedly - after 2 days for 40 minutes.

Egg mushroom with potatoes in the oven

The proposed recipe will give you the opportunity to experience the special aroma of the famous mushroom. To create the dish we use:

• edible fly agarics - half a kilogram;
• potatoes - 1 kg;
• flour - 1 tbsp. l.;
• onion - 1 large or 2 small;
• sour cream - 400 g;
• ground black pepper - optional;
• salt - to taste;
• vegetable oil - 2 tbsp. l.

Cooking process:

1. Cut the onion into quarter rings.
2. Heat the oil in a frying pan and simmer the onion over moderate heat for 2-3 minutes.
3. Dice the mushrooms. Add to the onion and fry for another 3-4 minutes. Sprinkle with flour (to thicken the dish), stir and, after heating for a minute, turn off.
4. Cut the potatoes into thin rings.
5. Combine with fruits, pour over sour cream, sprinkle with salt (2/3 tsp). Add finely chopped dill and mix.
6. Grease a baking dish with oil and place the dough on it. Add black pepper to taste.
7. Place in an oven preheated to 180°C for 30–40 minutes, until a bronze crust appears.

This food goes well with fresh vegetables.

Stewed Caesar mushroom with cream

One of the most delicious dishes in the palette of all possible with edible fly agaric. Stewing gives it softness and a characteristic creamy hue.

Ingredients:

• fruits - half a kilogram;
• butter - 300 ml;
• onions - 3 heads;
• cream - 300 ml.

Preparation:

1. Remove the peel from the onion, wash it, cut into half rings.
2. Cut the peeled mushrooms into cubes and fry in oil until browned.
3. Add the onion to the fly agarics and continue the process for 10 minutes. on low heat.
4. Pour in half the volume of cream, add salt and simmer for another 10 minutes. stirring.

If desired, you can add dill or parsley to the finished dish.

Edibility

The fruiting body of Amanita Caesar does not contain any toxic substances. The mushroom is absolutely safe and belongs to the edible category. Young mushrooms can be consumed even without heat treatment and can be eaten raw. Caesar's fly agaric can be:

• fry;
• cook;
• marinate;
• dry;
• salt.

Important! The information presented in the material is for informational purposes only. Before use, be sure to consult a specialist.

Interesting Facts

In the Roman Empire, Caesar's fly agaric was called “boleti” and was revered as the highest grade of mushroom (“fungorum princeps”). This type of fruit was especially glorified by the general Lucullus, a great gourmet, whose grandiose feasts impressed his contemporaries and became the talk of the town. The imperial delicacy was also believed to heal wounded soldiers.

Ancient literature contains mention of this exquisite product - in the pathetic “Satires” of Juvenal Decimus Junius. He wrote: “Poor friends are served other mushrooms, of an unimportant variety, but the owner is sick.”

Today, scientific nomenclature uses the name "boletus" to designate the Borovikov genus.

The widespread use of cesarean mushroom is due to its special taste and a large list of beneficial properties. It is also actively used in dietetics, pharmacology, cosmetology and traditional medicine.

Useful properties and applications

Caesar mushroom is a real storehouse of vitamins and minerals. Only 100 grams of mushroom contains 3.6 milligrams of nicotinic acid, as well as vitamin C and betaine. These substances are excellently used as a natural antibiotic that effectively copes with various infections and viruses. Caesar mushroom also contains a lot of minerals such as potassium, sodium, iron, selenium and manganese. Possessing a rich composition, this mushroom is widely used in medicine, pharmacy and cooking.

In cooking, Caesar mushroom does not require long-term heat treatment. These young mushrooms are used raw as an addition to salads. It can also be fried, stewed and baked. The calorie content of Caesar mushroom is quite low: 22 kilocalories per 100 grams.

This mushroom is also notable for the fact that it does not have a characteristic odor. Among gourmets, the taste of this mushroom is highly valued.

Caesar's fly agaric and pale toadstool: differences

Be careful not to confuse the Caesar mushroom with the toadstool. The fact is that in the egg stage they can be similar. How are these mushrooms different?

• Firstly, the cap of the king mushroom is reddish-orange, while the cap of the pale toadstool is white or green. Below you can see the growth stages of the toadstool.
• Secondly, in the “egg” stage, the pale grebe and the royal fly agaric differ when cut into pieces. The edible caesarean mushroom has a yellow cap, while the toadstool has a white cap.

Where does Caesar's mushroom (Caesarean mushroom) grow?

Caesar's mushroom (Caesar's fly agaric or king's mushroom) grows in light deciduous forests under old trees or on the border of forests and meadows. This mushroom “neighbors” with birch, hazel or beech trees, oaks and chestnut trees, less often next to coniferous trees. As a rule, Caesar's fly agaric can be found where the soil is acidic and decalcified, the place should be warm and dry.

The air temperature for favorable growth of the Caesar mushroom is more than +20C; the ripening period occurs from the end of June to mid-October. The mushroom is widespread in Europe, America, Africa, Russia, Crimea and Ukraine.

Caesar's fly agaric. Author of the photo: Oleg Vyalykh.