Parasol mushroom
Macrolepiota procera · Fungus
Top 10 pairings
The parasol mushroom (Macrolepiota procera) is a large, prized edible fungus of grassland and woodland edges across the temperate Northern Hemisphere. Its broad, umbrella-shaped cap and nutty, faintly almond-like flavour make the cap a classic foraged delicacy — most often dredged in breadcrumbs and pan-fried like a schnitzel.
Picking a good onedrag
Firm, dry, nuttyLimp, slimy, sour
Stall freshEveryday bestThe all-rounder: fry the caps hard in butter, grill them, or slice them into a sauce. Cooked through, never raw.
Cap surfaceDuller, a scale or two rubbed off
Under the capDry still, a little flattened and settled
In the handFirm; the thumb barely marks it
SmellMild, clean, plainly mushroomy
Keeping ittap a temperature
A domestic fridge holds it about 2× longer than the counter.
95%
Humidity
Paper bag, never sealed
Airflow