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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. Recipes Utilizing Parasol Mushroom Tempeh Stroganoff with Parasol Mushrooms |
Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods) it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place.
It is a sad fact that we have lost much of the knowledge we once had of the seasonal wild foods that we have on our own doorstep and which are not only safe to eat but which are also very tasty and fresh. This section of the site grew from the work I've done on the ancient recipes section of this site. After all, for our ancestors before farming wild foods were the only foods available. This guide therefor represents images lists and recipes for various wild foods you can gather and what you can do with them. For the most part the list contains edible plants. But I am beginning to add a new section on edible wild mushrooms and this part of the site will be expanding to include many other plants and species very soon. If you would like to know how to cook with these wild foods, then as well as having links to individual recipes on these pages you can also visit my Wild Food Recipes pages for many more (over 1000 and growing) recipe ideas.
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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
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