Sarah Brown
Parasol mushrooms are a delicious treat found all over the world. They are a welcome addition to most kitchens and can be easily foraged. Shaggy parasol mushrooms (Chlorophyllum rhacodes) are an intermediate-level mushroom for foragers and require a little extra time to identify. The parasol mushroom is also known as the guardian of the forest and can be easily identified by its large, umbrella-like hat and long slender stem. When cooking, it is recommended to fry the mushroom with its deep gills facing downwards.
| Characteristics | Values |
|---|---|
| Common Name | Parasol Mushroom |
| Scientific Name | Macrolepiota procera |
| Height | Up to 40 cm |
| Cap Diameter | Up to 30 cm |
| Months | May – November |
| Colour | Light-brown cap with darker scales, light-brown stem with darker pattern |
| Habitat | Oak, beech, meadow, road side, forest’s edge |
| Characteristics | Moveable ring, size, cooked |
| Taste | Nutty |
| Smell | Faintly mushroom-like |
| Preparation | Frying, boiling |
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What You'll Learn
Shaggy parasol mushrooms are edible
Shaggy parasol mushrooms (Chlorophyllum rhacodes) are edible and have been long enjoyed in Europe. They are also known as Mazze de Tamburo (drum sticks) in Italian. Shaggy parasols have a flavour similar to button mushrooms but with a denser texture and a meatier taste.
However, there are several similar-looking mushrooms, some of which are poisonous. Shaggy parasols have been known to be confused with the false parasol (Chlorophyllum molybdites), which is a common mushroom found in lawns. False parasols will not kill you, but they will cause severe gastric upset. Another similar-looking mushroom is the Lepiota, which has brilliant white gills and flesh that bruises orange or pink.
Shaggy parasols can be identified by their smooth, off-white stems and shaggy caps. When young, shaggy parasols can look similar to deadly Amanitas, but they lack a sac-like structure (volva). They also resemble the Parasol mushroom (Macrolepiota procera), which has a snakeskin-like pattern on its stem, while the shaggy parasol stem is smooth.
When cooking shaggy parasols, it is recommended to chop the raw mushroom before frying it. It is advised not to use excessive water when cleaning the mushrooms, as this may wash away their meaty taste. Shaggy parasols should be cooked thoroughly before consumption, as they can cause gastric upset in some people.
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Parasol mushrooms are spongy and need a good heat
Parasol mushrooms are a delicious treat, but they can be a little tricky to cook. Due to their spongy texture, they require a good amount of heat to prevent them from becoming flabby. This means that when frying parasol mushrooms, it is important to ensure that your pan is nice and hot before adding the mushrooms, gill-side down.
The parasol mushroom, or Macrolepiota procera, is a giant among edible fungi, with a height and cap diameter of up to 40 cm. It is easily identifiable by its characteristic large, umbrella-like hat on a long, slender stem. The caps are light brown with darker scales, while the stem is light brown with a darker pattern. The ring on the stem must be movable to identify it as a parasol mushroom. It is important to be able to distinguish the parasol mushroom from its toxic cousin, the false parasol or Chlorophyllum molybdites, which causes many poisonings across North America.
When cooking parasol mushrooms, it is recommended to fry them gill-side down for about five minutes, pressing down from time to time. This will ensure that the gills become golden brown. If the cap has a high umbo, it will gradually soften and collapse. After frying the gill side, flip the mushroom and add a tiny bit more fat or oil to the pan, frying for a couple of minutes on the skin side. Keep the heat fairly high throughout the process.
In addition to frying, boiling parasol mushrooms before cooking is also an option, as recommended in a Finnish mushroom book for Chlorophyllum Olivieri or Chlorophyllum Rhacodes, which are known as Shaggy Parasols. It is important to note that excessive water should be avoided when cleaning shaggy parasols, as it may wash away their meaty taste.
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Avoid using excess water to retain the taste
When cleaning parasol mushrooms, it is recommended to avoid using water to retain their taste and texture. Mushrooms, especially wild mushrooms, are highly absorbent, like little sponges, and will quickly become waterlogged if washed. This can affect their texture and make them slimy.
To clean parasol mushrooms without water, use a damp paper towel or a brush, such as a pastry brush, to gently wipe or brush away any dirt. If the mushrooms are relatively clean and you are confident in their source, a light brush without any water may be sufficient. If there is stubborn dirt that won't come off with a dry brush or towel, use a damp kitchen towel or cloth, ensuring it is not too wet.
Some people also recommend removing the stems of parasol mushrooms, as they don't retain flavour as well as the caps and have a different consistency. However, this is optional and depends on your personal preference.
If you are drying or dehydrating parasol mushrooms, it is especially important to avoid using excess water during cleaning. Blot the mushrooms with a paper towel to remove any excess moisture before placing them in the oven or dehydrator to prevent steaming.
When cooking parasol mushrooms, it is also advisable to avoid overcrowding the pan or cooking surface. Mushrooms release a lot of liquid during cooking, and if they are packed too closely together, they will steam instead of browning.
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Fry gill-side down for 5 minutes
Frying is a popular way to cook parasol mushrooms. However, it is important to identify the parasol mushroom correctly before cooking and consuming it. The ring on the stem must be movable, or it is not a parasol mushroom. Shaggy parasols, for example, have white spores, while their poisonous cousins have green spores.
When frying parasol mushrooms, it is recommended to fry the gill-side down for 5 minutes. This is because parasol mushrooms are very spongy and need a good, brisk heat to stop them from turning flabby. Frying gill-side down for 5 minutes will ensure the gills are golden brown. During this time, you should press down on the mushroom from time to time, especially if the cap has a high umbo, which will gradually soften and collapse.
After frying gill-side down for 5 minutes, you can then flip the mushroom and fry for a further couple of minutes on the skin side, keeping the heat fairly high. Before frying, you should remove the stalks as the stalks are tough and only use the head of the mushroom. You can also dip the mushroom cap in batter before frying for a different texture and flavor.
When frying parasol mushrooms, it is important not to use excessive water when cleaning them, as this can wash away the meaty taste. Instead, wash the caps quickly before dipping them in batter or frying to avoid them getting soggy.
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False parasol mushrooms are toxic
False parasol mushrooms, also known as Chlorophyllum molybdites, are toxic and responsible for the greatest number of mushroom poisoning cases in North America. They are also known as the "vomiter" for very good reasons—consuming them causes extreme gastrointestinal distress, with symptoms including vomiting, diarrhea, abdominal pain, and bloody stools. These symptoms occur within a couple of hours of ingestion.
False parasol mushrooms are often confused with edible species such as Lepiota procera and L. rhacodes, as well as Macrolepiota procera, commonly known as the parasol mushroom. The parasol mushroom is a giant among edible fungi, with a height of up to 40 cm and a cap diameter almost as large. It has a light-brown cap with darker scales and a light-brown stem with a darker pattern. The ring (annulus) is thick, padded, and movable.
The false parasol mushroom, on the other hand, can be identified by its white spores. It grows in meadows, lawns, and parks, and is particularly prevalent in the southern regions of the United States. The caps of false parasols are less shaggy than edible parasol mushrooms. It is important to be able to distinguish between these two similar-looking mushrooms to avoid accidental poisoning.
To clean parasol mushrooms, it is recommended to avoid using excessive water as it may wash away the meaty taste. Simply chopping the raw mushroom before frying it is one suggested preparation method.
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