shaggy parasol

My mushrooming mentor(who is notoriously difficult to track down) helped me ID these. They'd been growing in my yard for two seasons, and I was sure they were edible, but a tad afraid to try them. I cut one and photographed it and he confirmed it some months after. He said that he started mushrooming commercially in Oregon as a kid, before anyone else was and was sending them to European restauranteers. The shaggy parasol is one of those that is prolific, but extremely localized. They were delighted. The base of yours look even more like an amanita than mine, but obviously the same mushroom. I was told to cook quickly on high heat in an uncovered pan and have never had a problem with them. They have a nutty, smoky flavor and are delicious in eggs, although for texture, I prefer picking only the buttons before they begin to scale off on top.