| Macrolepiota procera | |
|---|---|
 | |
Scientific classification | |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Agaricaceae |
| Genus: | Macrolepiota |
| Species: | M. procera |
| Binomial name | |
| Macrolepiota procera | |
| Synonyms[1] | |
| Macrolepiota procera | |
|---|---|
| Mycological characteristics | |
 | Gills onhymenium |
 | Cap is umbonate |
 | Hymenium is free |
 | Stipe has aring |
 | Spore print is white |
 | Ecology issaprotrophic |
  | Edibility ischoice butnot recommended |
Macrolepiota procera, theparasol mushroom, is abasidiomycete fungus with a large, prominentfruiting body resembling aparasol. It resembles some toxic species.
It is a fairly common species on well-drained soils. It is found solitary or in groups andfairy rings inpastures and occasionally inwoodland. It is widespread intemperate regions of Eurasia and possibly North America. It is a well-regardededible mushroom.
The fungus was firstdescribed in 1772 by Italian naturalistGiovanni Antonio Scopoli, who named itAgaricus procerus.[2]Rolf Singer transferred it to the genusMacrolepiota in 1948.[3]
The immature cap is compact andegg-shaped,[4] with thecap margin around the stipe, sealing a chamber inside the cap. As it matures, the margin breaks off, leaving a fleshy, movablering around thestipe. The cap can reach 25 centimetres (10 in) wide.[5] At fullmaturity, the cap is more or less flat, with a smooth, darkumbo in the centre.[4] Dark and cap-coloured flakes remain on the upper surface of the cap and can be removed easily.[4]
The stipe is relatively thin, growing up to 12–40 cm (4+1⁄2–15+1⁄2 in) long and 1.5 cm thick,[4] reaching its full height before the cap expands. Below the ring, the stem hasscaly growths,[4] creating the appearance ofsnakeskin.[6] Thegills are crowded, free, and white or pale pink in age. Thespore print is white.[4] The whitish flesh may have a pale pink hue but does not stain when cut.[4] It has a pleasant nutty smell.
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Although the parasol mushroom is difficult to mistake for any other, there are a few similar-lookingpoisonous species.
Additionally, members ofChlorophyllum section Rhacodium lack the snakeskin pattern, such as the smallerC. rhacodes (shaggy parasol), which has an overlapping range.Macrolepiota mastoidea is a rare Europeanedible mushroom, generally smaller thanM. procera and well less obvious stipe markings.Agaricus species have brown spores and the gills of mature specimens are never white.
Macrolepiota procera is a fairly common species on well-drained soils. It is found solitary or in groups andfairy rings inpastures and occasionally inwoodland. It is widespread intemperate regions of Eurasia and possibly North America. Further research is needed to confirm whether specimens found in North America are the same species.[10]
The species is choice as an edible mushroom.[11][7] It is sought after and popular in Europe, due in part to its large size, seasonal frequency, and versatility in the kitchen. In theUnited Kingdom, it can be found from July through to November. The stipe is inedible due to being very fibrous in texture, unless dried and ground into a powder.
These mushrooms are popularly sauteed in melted butter. In central and eastern European countries this mushroom is usually prepared similarly to acutlet. It is usually run through egg andbreadcrumbs and then fried in a pan with some oil or butter. A savory Slovak recipe is to bake caps stuffed with ground pork, oregano, and garlic. Italians and Austrians also serve the young, still-spherical caps stuffed with seasoned minced beef, baked in the same manner as stuffed peppers.[citation needed]
In some parts of Europe, it is known as the "snake's hat" or "snake's sponge" due to its scales.[citation needed]
Media related toMacrolepiota procera at Wikimedia Commons
Data related toMacrolepiota procera at Wikispecies