Edible Wild Seaweeds Guide

Welcome to the Celtnet guide to wild edible seaweeds. As this recipe site has grown it has become necessary to split out and make more readily acessible various sub-sections of the site. The number of edible seaweeds described on this site has not grown large enough that they warrant their own page, as well as being described amongst the other wild foods on the site. These pages are an attempt at bringing all links to the edible seaweeds described here into one place. To use this guide simply click on the image or the name of the seaweed described below. This will take you through to a page describing the seaweed and which also provides links on this site to recipes describing the means of preparation of that particular seaweed.

This is the description page for Parasol Mushroom (Macrolepiota procera) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Parasol Mushroom.

The Parasol Mushroom, Macrolepiota procera is a species of agaroicus fungus and is a member of the Agaricaceae family of Basidiomycota (that typically reproduce sexually using wind-bourne spores) fungi that have white spore prints. It is a fairly common species on well-drained soils. It is found solitary or in groups and fairy rings in pastures and occasionally in woodland. Globally, it is widespread in temperate regions and typically friuts initially in August but is most common October and can continue fruiting through November. This is a very large mushroom that resembles a woman's parasol (hence the name). The cap is never less than 8cm in diameter and may reach up to 40cm. They are also ideal for drying and re-constitiute in water particularly well and they have a pleasant, nutty aroma. They are a very sought-after edible mushroom and the firm texture makes them ideal for a wide range of culinary uses. They are also good eaten raw.

Parasol Mushrooms can grow either singly or in rings and young specimens tend to be egg-shaped that expand initially to bell-like and then a flat cap that is characterized by a dark umbo at the top. This central dome is surrounded by concentric rings of pale brown scales on a cream cap. The edge of the cap is down-tured and typically fringed with veil remnants. The gills are fine, white and free and leave a white spore print. The stems are long and slender (typically between 15 and 30cm in height), tapering from a swollen base that bears a movable double ring (which may be rubbed off). If is fibrous and hollow and is easily snapped (this renders the stem inedible and it should be discarded). The stem also has brown snake-like markings below the double ring. The flesh is thing and white wen cut (it may colour light pink, but this is not always the case). Cutting gives off a slightly earthy smell but overall the scent is nutty. Typically these mushrooms are found in pastures, parks, open woodland, hedges and on road verges, especailly after a damp summer. To be safe always pick Parasol Mushrooms when they are open and ensure the gills are free, white and leave a white spore pattern. If you are uncertain of your identification then do not pick.

Large specimens can be picked readily as nothing else like them gorws to the same size. However, some care should be taken not to confuse Parasol Mushrooms with the related Shaggy Parasol Mushroom (Macrolepiota rhacodes) as this mushroom can cause stomach upsets and skin rashes in those sensitive to it. Typically Shaggy Parasols are smaller than the Parasol Mushroom (less than 12cm tall) it also has a very pungent (fruity) aroma and the flesh and cap are thicker and redden when cut. Shaggy Parasols also lack of patterns on their stipe, and have very shaggy cap surface. (Note that many books and recipes call this an excellent edible species, but as sensitivity can occur take care the first time you try them and always cook.)

Its firm texture makes the Parasol Mushroom excellent for pickling and preserving by drying it also makes an excellent mushroom powder if dried and ground. This mushroom is excellent in soups and stews and also makes a rather good omelette as well as being suitable for stir-fries, making fritters and frying in batter.

Tempeh Stroganoff with Parasol Mushrooms
Parasol Fritters
Pasta with Creamy Parasol Mushrooms
Stuffed Parasol Mushrooms
Mushroom Pickle