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Germany · Baden- Württemberg · Alb- Donau- Kreis| Common Animals Fish Mushrooms Flora |
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Macrolepiota mastoidea |
July: The Large Parasol Mushroom continues fruiting.
Edible after heat treatment. Highly valued for taste and aroma. Commonly used in traditional European cuisine.
Grows in deciduous and mixed forests. Has a large cap with characteristic scaly surface.
Collect in deciduous and mixed forests from July to October Choose firm and intact mushrooms with undamaged caps
Avoid overripe and damaged mushrooms. Handle carefully to avoid damaging the spore layer.
Clean from debris and peel the upper skin of the cap. Remove tough stems or use them for broth preparation. Boil before consumption.
Cap: Frying, boiling, baking
Stem: Tough, suitable for broths or removal
Stem: Tough, suitable for broths or removal
Fried Large Parasol Mushroom (Frying)
Slice caps and fry with onions
Slice caps and fry with onions
1. Clean and slice caps.
2. Fry in oil with onions until golden.
3. Salt and serve hot.
2. Fry in oil with onions until golden.
3. Salt and serve hot.
Baked Large Parasol Mushroom (Baking)
Bake whole with spices and butter
Bake whole with spices and butter
1. Clean mushroom and brush with butter.
2. Sprinkle spices and bake at 180°C for about 20 minutes.
3. Serve hot.
2. Sprinkle spices and bake at 180°C for about 20 minutes.
3. Serve hot.
Large 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.