Golovach giant (giant raincoat): photo and description, medicinal properties, recipes

The golovach is a giant or gigantic raincoat that is rightfully considered the heavyweight champion 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 head look like?

The giant puffball (Calvatia gigantea) is a member of the Champignon family and belongs to the Golovach genus. 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 a cap that resembles a head. Description of the distinctive features of the giant bighead:

• spherical, oval or ovoid shape of the fruiting body;
• the cap is 10-50 cm in diameter, in young mushrooms it is white and smooth, in old ones it becomes yellowish-brown in color and becomes covered with cracks, thorns and scales;
• the leg is white, often thickened or narrowed closer to the ground, has a cylindrical shape;
• the pulp is firm, white, as it ripens, it becomes loose 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, some specimens weigh up to 7 kg.

Doubles and their differences

The giant bighead has twins, which can be easily distinguished by their characteristic features:

1. Warty pseudo-raincoat - has a tuberous fruiting body, up to 5 cm in diameter. The dense white pulp has yellow streaks; as it ripens, it acquires a brown or olive color. A ripe pseudo-raincoat, unlike a giant bighead, is not dusty.
   
2. Common pseudo-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. Spotted raincoat - 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 counterparts of the giant bighead are not suitable for food, since they belong to inedible mushrooms.

Where and how it grows

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

Is the giant head mushroom edible or not

Giant bighead belongs to edible mushrooms. In cooking, only young specimens are used, with white and firm pulp. Fruit bodies, darkened, with a bursting shell and visible spores, are not suitable for food. The pulp has an outstanding, exquisite taste, and in terms of protein content, the bighead is even superior to the porcini mushroom. Therefore, the gastronomic qualities of the gigantic raincoat are very much appreciated by both gourmets and simply mushroom lovers.

Is it possible to get poisoned by giant raincoats

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

The danger lies in the fact that 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 assistance they can stop working at any time.

How giant raincoats are prepared

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

Cleaning and preparing mushrooms

Before preparing giant heads, they must be prepared as follows:

• to clear from adhering litter and lumps of soil;
• rinse from 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 preheated pan, adding vegetable oil. Served with a vegetable side dish or as a main course. The fried head also goes well with meat.

How to pickle

The marinated giant head can be used as an appetizer, pie filling, or a leading ingredient in a variety of salads.

You will need:

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

Cooking method:

1. Peel and wash the fruit body of the giant bighead, then cut into pieces.
2. Soak in cold water for 15 minutes.
3. Boil water and lay out 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 raincoat pulp in a deep, enamel saucepan 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 the vinegar.
7. Arrange in prepared, sterilized jars and roll up.

A pickled giant head can be stored for 8-12 months in a cellar or basement.

How to freeze

Freezing fresh food significantly saves labor costs for any housewife. In order to make a mushroom blank, which will always be at hand, special efforts are not required. In the future, if guests suddenly come suddenly, this will help to prepare a fragrant and delicious dinner in just a matter of minutes.

For freezing, the cap and leg of the giant bighead 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 packaged in portions.

How to dry

You can dry the flesh of a giant bighead both in the fresh air and in the oven.

For drying in the fresh air, the fruit 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 string and suspended in a dry room until completely dry, after which they are laid out in jars or paper bags.

To dry in the oven, the chopped flesh of the bighead 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. The finished slices should be light and bend a little when tested on a bend, and break with a little effort.

Salting

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

You will need:

• 1 kg of main product;
• 2 onion heads;
• 75 g salt;
• 2 tsp mustard seeds;
• 2 bay leaves;
• 5 black peppercorns.

Cooking method:

1. Wash and cut the body of the giant bighead 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. Place onion, spices and salt cut into half rings at the bottom of sterilized jars. Top with boiled mushrooms.
5. Pour boiling water over the jars, roll up, shake and turn over.

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

Canning for the winter

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

You will need:

• 1 kg of bighead flesh;
• 1 liter of water;
• 20 g sugar;
• 25 g salt;
• 1 tbsp. l. table vinegar (9%);
• 1 tbsp. l. sunflower oil;
• 4 carnation buds;
• 3 bay leaves;
• 5 black peppercorns;
• 1 tbsp. l. mustard seeds.

Cooking method:

1. Wash and cut into pieces the cap of the giant head.
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 vinegar, vegetable oil.
4. Arrange the mushrooms in jars and pour over the marinade. Roll up and turn over.

At the end of the day, the banks should be removed to the cellar.

Other recipes for making giant heads

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

Raincoat schnitzel

It is important to mix the batter dough well and achieve medium thickness - too liquid will drain from the mushroom slices, and too thick after frying will become solid.

You will need:

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

Cooking method:

1. Cut the pulp of the raincoats so that the thickness of the slice does not exceed 0.5 cm.
2. Prepare the batter by beating the eggs with salt and seasoning.
3. Preheat the pan, pour in the oil and, after waiting for it to shoot, spread the mushroom slices, before dipping them into the batter on both sides.
4. Fry until golden brown and serve hot.

Giant Bighead 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 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 of fresh flesh of the bighead;
• 1 medium onion;
• 1 carrot;
• 3-4 tbsp. l. canned peas;
• 1 tbsp. l. sour cream;
• fresh herbs and oil for frying.

Cooking method:

1. Cut the pulp into thin slices, like potatoes for frying. Then fry in vegetable oil, season with salt and pepper.
2. Boil the pre-cooked 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 simmer for 5-7 minutes.
4. Pour green peas and fresh, chopped herbs 1.5-2 minutes before removing from heat.

Serve hot, seasoned with sour cream, with bread or toasted bread, 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 giant raincoat;
• 2-3 raw eggs;
• 3 tbsp. l. flour;
• 7 tbsp. l. vegetable oil (2 for batter and 5 for frying);
• a pinch of salt and pepper (you can add your favorite herbs).

Cooking method:

1. Cut the fruit body into flat strips and add a little salt.
2. Use a fork to make batter from flour, eggs, vegetable oil and spices.
3. Pour vegetable oil into a preheated pan. After waiting for it to warm up well, carefully lay out the mushroom slices, first dipping them into the batter on both sides.
4. Fry until golden brown and serve hot, sprinkle with chopped herbs.

Bighead 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 complete substitute for meat. It will be delicious!

You will need:

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

Cooking method:

1. Cut the body of the bighead into thin strips, cut the onion into half rings.
2. Heat a clean frying pan and sauté the onion in butter.
3. Once the onions are clear (after about 5 minutes) add the main product and stir until the liquid evaporates.
4. After the mushrooms acquire a golden color, add cream and spices, cover and simmer for 8-10 minutes.

The 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 a giant head, which does not require special culinary skills.

You will need:

• 0.7 kg of bighead flesh;
• 0.5 kg of potatoes;
• 250-300 ml of fat sour cream;
• 2 heads of onions;
• spices, salt and vegetable oil.

Cooking method:

1. Peel the golovach, chop, fry and put in a ceramic dish.
2. Fry finely chopped onions in a frying pan, transfer to the mushrooms.
3. Boil the potatoes (preferably in their uniforms), then cut into rings and fry a little.
4. In a ceramic bowl (oil from frying 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 on top of potatoes and sprinkle with fresh herbs.

The healing properties of giant bigheads

A raincoat not only has an unusual taste, but is also considered very useful. Golovach 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; therefore, thin slices of the fruiting body are used in the treatment of smallpox, urticaria and laryngitis. Spore powder is sprinkled on wounds to stop blood and speed up healing.

How to grow giant raincoats 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.Planting technology does not differ from mushroom breeding:

• 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, the fruit bodies can be harvested for 4-6 years.

Conclusion

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, since toxins and harmful substances that can damage health accumulate in the old ones.

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