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parasol mushroom
macrolepiota procera
50.8928, 6.02241
Field Notes
Description:
that was my share of the found. and the biggest from mushrooms i like to eat. i love this mushroom baked in the pan. they come from my secret place, where a farmer cut his logs, always wood on the ground. A friend and i had shared the found, and still i had almost to much for my little freezer. On the fifth picture is the sporeprint to see and on the sixth my overfull freezer.
Habitat:
The parasol mushroom (Macrolepiota procera) is a basidiomycete fungus with a large, prominent fruiting body resembling a lady's parasol. 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
Notes:
It is a very sought after and popular fungus in Europe, due in part to its large size, seasonal frequency and versatility in the kitchen.
--The parasol mushroom is difficult to mistake for any other, especially in regions like Europe where the poisonous look-alike Chlorophyllum molybdites does not occur. Nevertheless, as with picking any fungus for consumption, caution should be exercised at all times.
--The parasol mushroom may be eaten raw. It is popular soaked in butter. Only the cap of fresh specimens is considered edible.
--In central and eastern Europe countries this species of fungi is usually prepared similarly to a cutlet. It is usually run through egg and breadcrumbs and then fried on a pan with some oil or butter. Served with white bread, it makes a delicious meal of summer and early fall.
--A savory Slovak recipe is to bake caps stuffed with ground pork, oregano, and garlic. Italians and Austrians also serve the young un-flattened caps stuffed with seasoned minced beef, baked in the same manner as stuffed peppers
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