I have wrestled quite a bit over whether to add this one. The Parasol Mushroom/ Lepiota (Macrolepiota procera) may be a better one for intermediate and. Descriptions and articles about the Parasol Mushroom, scientifically known as Macrolepiota procera in the Encyclopedia of Life. Includes Wikipedia. Image of Macrolepiota procera. Macrolepiota procera Trusted. Creative Commons Attribution Non Commercial Share Alike (CC BY-NC-SA
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The parasol mushroom Macrolepiota procera or Lepiota procera is a basidiomycete fungus with a large, macrolepiotta fruiting body resembling a parasol. It is a fairly common species on well-drained soils. It is found solitary or in groups and fairy rings in pastures and occasionally in woodland. Globally, it is widespread in temperate regions. The fungus was first described in by Italian naturalist Kacrolepiota Antonio Scopoliwho named it Agaricus procerus.
The stipe is relatively thin and reaches full height before the cap has expanded.
The stipe is very fibrous in texture which renders procerz inedible. The surface is characteristically wrapped in a snakeskin -like pattern of scaly growths therefore, known in some parts of Europe as the “snake’s hat” or “snake’s sponge”.
The immature cap is compact and egg-shapedwith the cap margin around the stipe, sealing a chamber inside the cap. As it matures, the margin breaks off, leaving macrolepiotta fleshy, movable ring around the stipe.
Macrolepiota procera ()
At full maturitythe cap is more or less flat, with a chocolate-brown umbo in the centre that is leathery to prlcera. Dark and cap-coloured flakes remain on the upper surface of the cap and can be removed easily.
The gills are crowded, free, and white with a pale pink tinge sometimes present. The spore print is white. It has a pleasant nutty smell. When sliced, the white flesh may turn a pale pink. It is a very sought-after and popular fungus in Europe, due in part to its large size, seasonal frequency and versatility in the kitchen.
In the UK, it may be found from July through to November. The parasol mushroom is difficult to mistake for any other, especially in regions like Europe where the poisonous look-alike Chlorophyllum proxera does not occur. Nevertheless, as with picking any fungus for consumption, caution should be exercised at all times. These mushrooms are popularly sauteed in melted butter. In central and eastern European countries this mushroom is usually prepared similarly proceta a cutlet.
Parasol (Macrolepiota procera) – mushrooms of Russia
It is usually run through egg and breadcrumbs and then fried in a pan with some oil or butter. Served with white bread, it makes a delicious meal during summer and early fall. Italians and Austrians also macrolepoita the young, still spherical caps stuffed with seasoned minced beef, baked in the same manner as stuffed peppers.
Smaller but similar in appearance is the common shaggy parasol Chlorophyllum rhacodes. Its edibility is suspect as it causes mild sickness in some people, especially when eaten raw.
One must learn to distinguish the two as their geographical ranges overlap. Differences from the parasol mushroom include its smaller dimensions, pungent fruity and reddening flesh when cut, lack macrolwpiota patterns on its stipe, and very shaggy cap surface.
Macrolepiota mastoideaa European species, is yet another very large edible mushroom. Its dimensions are generally smaller than that of M. It is also much rarer.
Species of Agaricus have brown spores and the gills of mature specimens are never white. From Wikipedia, the free encyclopedia.
Macrolepiota procera A young parasol mushroom Scientific classification Kingdom: Flora carniolica in Latin. Papers of the Michigan Academy of Sciences.
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