🍄 Parasol Mushroom (Macrolepiota procera)
The Parasol Mushroom (Macrolepiota procera) is one of the most recognizable and appreciated wild mushrooms.
It appears in different forms depending on its growth stage: when young, it has a compact, bullet-like appearance; as it develops, a broad cap forms, supported by a slender stem, slightly thickened at the base.
When mature, the cap opens completely, taking on the typical umbrella shape, with clearly visible light gills on the underside. On the stem, which becomes fibrous and woody over time, a mobile and soft ring remains, a distinctive feature of this mushroom.
The Parasol Mushroom can also reach significant sizes, sometimes exceeding half a meter in height.
It grows between summer and autumn, preferring sparse woods, meadows, and clearings, and is also well-known in the areas around Borgotaro, a region historically linked to mushroom culture.
How to cook Parasol Mushrooms
The Parasol Mushroom is very versatile in the kitchen, especially using the cap, which is more tender and fragrant.
The most popular preparations are:
- Sautéed, with extra virgin olive oil and parsley
- Fried, breaded like a cutlet
- Grilled, simple and flavorful
- Raw, thinly sliced and dressed in a salad (only young, very fresh specimens)
The stem, which is tougher, is often dried or used to flavor broths and cooking stocks.
