The Parasol Mushroom Identification (Macrolepiota procera)

Nutritional value

Parasol mushrooms are edible and have a rich, nutty flavor. Here are some of the nutritional values for a 100-gram (3.5 oz) serving of cooked parasol mushrooms:

• Calories: 22
• Protein: 3.3 grams
• Fat: 0.3 grams
• Carbohydrates: 1.5 grams
• Fiber: 0.8 grams
• Vitamins:
  • Vitamin B1 (Thiamin): 0.08 mg (7% of the daily recommended intake)
  • Vitamin B2 (Riboflavin): 0.31 mg (24% of the daily recommended intake)
  • Vitamin B3 (Niacin): 4.6 mg (29% of the daily recommended intake)
  • Vitamin B5 (Pantothenic acid): 1.9 mg (38% of the daily recommended intake)
  • Vitamin B6 (Pyridoxine): 0.34 mg (26% of the daily recommended intake)
  • Folate: 24 mcg (6% of the daily recommended intake)
  • Vitamin D: 0 IU
• Minerals:
  • Potassium: 398 mg (8% of the daily recommended intake)
  • Phosphorus: 72 mg (10% of the daily recommended intake)
  • Magnesium: 21 mg (6% of the daily recommended intake)
  • Calcium: 6 mg (1% of the daily recommended intake)
  • Iron: 1.1 mg (14% of the daily recommended intake)
  • Zinc: 0.6 mg (7% of the daily recommended intake)

Parasol mushrooms are a good source of vitamins B1, B2, B3, B5, B6, and iron. They are also relatively low in calories and fat, making them a healthy addition to a balanced diet.

Habitat

Parasol mushrooms are widely distributed across temperate and subtropical regions around the world. In the wild, they can be found growing in a variety of habitats, including:

1. Woodlands: Parasol mushrooms are commonly found in deciduous and coniferous forests, where they grow in the leaf litter and soil under trees. They prefer well-drained, humus-rich soil.

2. Meadows and pastures: Parasol mushrooms can also be found in open fields and grasslands, where they grow in groups or clusters. They are often associated with old pastureland or abandoned agricultural fields.

3. Roadsides and disturbed areas: Parasol mushrooms are known to grow in disturbed habitats, such as along roadsides, in gardens, and in areas where the soil has been disturbed by construction or other human activities.

4. Parks and gardens

It’s important to note that while parasol mushrooms are edible and highly prized for their flavor and texture, some other mushrooms that look similar to parasol mushrooms can be toxic or even deadly.

Look-alikes

There are several mushrooms that look similar to Parasol mushrooms some of which are toxic and can be dangerous if ingested. Here are a few mushrooms that are sometimes mistaken for parasol mushrooms:

1. Chlorophyllum molybdites: Also known as the green-spored parasol, this mushroom looks very similar to the parasol mushroom, with a similar cap shape and brown scales. However, the gills and spores of the green-spored parasol are green, while the parasol mushroom has white gills and spores. Green-spored parasols are highly toxic and can cause severe gastrointestinal symptoms.

2. Lepiota cristata: This mushroom is similar in appearance to the parasol mushroom, with a tall, slender stem and a large, flat cap. However, the cap of the Lepiota cristata is smoother and lacks the distinctive brown scales of the parasol mushroom. This mushroom is also toxic and can cause severe gastrointestinal symptoms.

3. Lepiota brunneoincarnata: Also known as the deadly parasol, this mushroom is similar in appearance to the parasol mushroom, but has a slightly different cap shape and a distinctive red-brown color on the stem. This mushroom is highly toxic and can cause severe liver and kidney damage.

4. Macrolepiota rhacodes: This mushroom is very similar in appearance to the parasol mushroom, with a similar cap shape and brown scales. However, the cap of the Macrolepiota rhacodes is usually darker in color and the gills and stem often have a pinkish tint. This mushroom is edible but can cause mild gastrointestinal symptoms in some people.

It’s important to exercise caution when foraging for wild mushrooms, and to only consume mushrooms that have been positively identified by an expert or experienced forager. It’s also a good idea to consult with a local mushroom identification guide or club to learn more. Other such interesting  mushrooms are discussed in the Wild Mushroom Course

Preserving Parasol mushrooms

Drying the Parasol mushroom is a popular method as it can help to extend the shelf life and concentrate their flavor. To dry parasol mushrooms, slice them into thin, even pieces and place them on a wire rack or in a dehydrator. Dry them at a low temperature (around 115-125°F) until they are crisp and brittle. Dried mushrooms can be stored in an airtight container for several months. Another method is to freeze them either raw or cooked.

To freeze raw mushrooms, simply clean and slice them, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the mushrooms to an airtight container or freezer bag and store in the freezer for up to 6 months. To freeze cooked mushrooms, allow them to cool to room temperature, then transfer them to a freezer-safe container and freeze for up to 3 months.

Cooking Parasol mushrooms

When you collect Parasol mushrooms make sure to place them separately from the other mushrooms that you’ll pick, this is essential because the cap of this mushroom gets fragmented very quickly and breaks up into a thousand pieces within your bag. Best is not to wash the mushroom before cooking. This wonderful mushroom can be prepared in several ways:

1. Sauteed: To saute parasol mushrooms, clean and slice them into thin pieces. Heat some oil or butter in a large skillet over medium-high heat, then add the mushrooms and saute until they are golden brown and tender. Season with salt, pepper, and any other herbs or spices you like.

2. Grilled: Grilling is a great way to cook large parasol mushrooms, which can be cut into thick slices and cooked over an open flame. Brush the mushrooms with a little oil or butter, then grill them for 2-3 minutes on each side, until they are tender and lightly charred.

3. Fried: Fried parasol mushrooms make a delicious appetizer or side dish. To fry the mushrooms, slice them into thin pieces and dip them in a seasoned flour or egg batter. Fry the mushrooms in hot oil until they are golden brown and crispy, then drain them on a paper towel and season with salt and pepper.