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Germany · Brandenburg · Prignitz| Common Animals Fish Mushrooms Flora |
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Macrolepiota japonica |
July: The Japanese Parasol Mushroom continues fruiting.
Edible after heat treatment. Valued for delicate taste and aroma. Used in Japanese and Asian cuisine.
Grows in deciduous and mixed forests of East Asia. Cap is light with characteristic scales.
Collect in deciduous and mixed forests from August to October Choose young and intact mushrooms with firm caps
Avoid old and damaged specimens. Handle carefully to avoid damaging stems.
Clean from debris and peel the upper skin of the cap. Remove tough parts of stems. Boil before consumption.
Cap: Frying, boiling, baking
Stem: Tough, better to remove
Stem: Tough, better to remove
Fried Japanese Parasol Mushroom (Frying)
Slice caps and fry with vegetables
Slice caps and fry with vegetables
1. Clean and slice caps.
2. Fry in vegetable oil with vegetables.
3. Salt and serve hot.
2. Fry in vegetable oil with vegetables.
3. Salt and serve hot.
Baked Japanese Parasol Mushroom (Baking)
Bake with herbs and butter
Bake with herbs and butter
1. Clean mushroom and brush with butter.
2. Sprinkle herbs and bake at 180°C for about 15 minutes.
3. Serve hot.
2. Sprinkle herbs and bake at 180°C for about 15 minutes.
3. Serve hot.
Japanese 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.