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Germany · Thüringen · Kyffhäuserkreis| Common Animals Fish Mushrooms Flora |
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Macrolepiota procera |
July: The Common Parasol Mushroom continues fruiting.
Edible after heat treatment. Popular edible mushroom in European cuisine. Used in various traditional dishes.
Grows in forests, meadows, and clearings. Cap is large with a characteristic scaly pattern.
Collect in forests, meadows, and clearings from July to October Choose large and firm mushrooms with undamaged caps
Avoid collecting old and overripe specimens. Handle mushrooms carefully to avoid damaging the spore layer.
Clean from forest debris and peel the upper skin layer of the cap. Remove stems or use them for broth preparation. Boil before consumption.
Cap: Frying, baking, boiling
Stem: Tough, suitable for broths or removal
Stem: Tough, suitable for broths or removal
Fried Parasol Mushroom (Frying)
Slice caps and fry in oil
Slice caps and fry in oil
1. Clean and slice caps.
2. Fry in butter or vegetable oil until golden.
3. Salt and serve hot.
2. Fry in butter or vegetable oil until golden.
3. Salt and serve hot.
Baked Parasol Mushroom (Baking)
Bake whole with spices and butter
Bake whole with spices and butter
1. Clean mushroom, brush with butter and sprinkle spices.
2. Bake at 180°C for about 20 minutes.
3. Serve hot.
2. Bake at 180°C for about 20 minutes.
3. Serve hot.
Parasol Mushroom Soup (Boiling)
Use caps for mushroom soup
Use caps for mushroom soup
1. Slice caps and sauté with onions.
2. Add to broth and simmer for 20 minutes.
3. Season to taste.
2. Add to broth and simmer for 20 minutes.
3. Season to taste.