Description of the White Parasol Mushroom and its Appearance (+21 Photos)

The Agaricaceae family contains many edible mushrooms. One such prized mushroom is the white parasol. This rare agaric mushroom got its name from its striking resemblance to an open parasol.

It can be found in mixed and deciduous forests throughout Russia, as well as Europe, Asia, and the Americas. This fruit is mostly collected by experienced mushroom pickers, as there are several poisonous and inedible varieties that can easily be mistaken for a true umbrella.

Characteristic features of the white umbrella

Most parasols are similar, but there are still some distinctive features that make it easy to identify the white variety. This is crucial for distinguishing the mushroom from its dangerous lookalikes.

Appearance and photo

When young, the white umbel (field umbel) has an ovoid cap, which opens with age, resembling an open umbrella. Visually, it resembles the variegated umbel, but the white fruit is pure white with lighter scales.

Like all its relatives, this specimen has a membranous ring that moves easily vertically.

Structure and species differences

The fleshy cap varies in diameter from 6 to 12 cm. Young fruits form an elongated, egg-shaped cap, which becomes flat and spreading as they mature. A distinctive feature of the mushroom is a small light-brown tubercle in the center of the cap. The matte surface is white or cream-colored. The center of the cap is smooth, and the rest of the surface is covered with small scales. Fine, flaky fibers can be seen along the edges.

The gills are densely spaced and have a thin, cartilaginous collar. Their coloration is primarily white, but in older specimens, they become brownish or creamy.

The cylindrical stem reaches a maximum height of 12 cm. Its thickness ranges from 0.6 to 1.2 cm. The stem is hollow and has a tuberous thickening near the base. Its surface is smooth to the touch and white, becoming brown or yellow near the base.

The flesh is white and does not change color where cut. The stem has longitudinally fibrous flesh. This is the main reason why the stem is often discarded. The aroma is mushroomy and quite pleasant. The raw fruit has a slightly tart flavor.

The spore powder is white. Spore size ranges from 12×8 to 15×9 µm. The spores are pseudoamyloid with several fluorescent droplets.

https://www.youtube.com/watch?v=2ZOe1hq147o

Place of distribution

This species is found throughout Europe. In Russia, it is often collected in Siberia (Krasnoyarsk and Altai Krais). White umbrellas are also common in Khabarovsk and Primorsky Krais, and can be found in Buryatia. They also grow in Central Asia, North and South America. White umbrellas are also sought after in Australia, Africa, Cuba, and the Philippines.

Forest fruits grow in well-fertilized soils rich in humus. They can also often be found in cattle pastures, fields, steppes, and open forest edges.

Consumption

The rare and delicious white umbrella mushroom is perfect for a variety of dishes. It can be boiled, fried, baked, and even preserved for winter. Its flavor is very similar to that of its relative, the champignon, so it will taste great in any dish. Only the cap is eaten, as the stem is quite tough and fibrous.

After reading the description and photo of the wild fruit, you can set out on a quiet hunt with an experienced mushroom picker.

Rules, features and places for mushroom picking

You can start looking for these mushrooms as early as early June. They prefer to grow in soil rich in turf humus and fallen leaves. These mushrooms are best foraged after heavy summer rains, followed by fine, sunny weather. They are best found in open forest areas (both coniferous and deciduous), clearings, and glades.

Distinction from false, inedible mushrooms

Inexperienced mushroom pickers may confuse the white umbrella with both poisonous and edible counterparts.

It is most often confused with its closest relatives, the parasols, which are considered edible:

• The variegated umbrella has a relatively large size, and the color of the fruiting body is predominantly brown;

  

• Conrad's parasol mushroom has a brown or whitish skin that does not completely envelop the cap and cracks in a star shape;

  

• The mammillary umbel is characterized by less dense flesh, and a more pointed tubercle is formed on the cap.

  

Mistaking a wild mushroom for its edible relatives is usually harmless, but the same cannot be said for its poisonous lookalikes. The poisonous leopita is a highly poisonous mushroom. It is distinguished by its small fruiting body, reaching a maximum height of no more than 6 cm. The cap of this specimen is grayish-pink, and the cut surface takes on a pinkish tint.

Very similar to the white umbrella, the deadly poisonous fly agaric, which lives only in forested areas, is also found. It is characterized by a free volva near the base of the stem, which can also be found in the soil. The cap is white, and filmy flakes often form on it.

Useful properties and restrictions on use

In addition to its excellent taste, parasol has a number of beneficial properties. It is used in folk medicine for the comprehensive treatment of cancer, rheumatism, and cardiovascular and nervous system disorders.

The fruit contains substances that are beneficial for the body:

• phosphorus, calcium, magnesium, iron, sodium, potassium;
• beta-glucans;
• tyrosine;
• arginine;
• melanin.

Despite its many beneficial properties, consuming this product can cause an allergic reaction. Individuals with an individual intolerance to the product, as well as pregnant and breastfeeding women, should exclude mushrooms from their diet. It is also not recommended for children under five. It is important to remember that fruits absorb harmful substances from the environment, so it is better not to eat old specimens.

Recipes and cooking methods for mushrooms

Young field umbrellas can be used to make a delicious and light mushroom soup. You'll need the following ingredients:

• 300 g mushrooms;
• one carrot;
• two onions;
• three potatoes;
• 2.5 liters of water;
• 6 tablespoons sunflower oil;
• herbs, spices and salt to taste.

The harvested vegetables should be washed, peeled, and soaked for several hours in lightly salted water. The soaked vegetables are then washed and cut into small pieces. The onions and potatoes are peeled and chopped, and the carrots are finely grated. Place the onions and carrots in a preheated frying pan, adding pepper and salt to taste. Fry over low heat until the carrots are tender.

Place the prepared parasols in a saucepan, cover with salted water, and place on the stove. Once boiling, boil them for 20 minutes. Add the potatoes and cook until tender. Then add the fried onions and carrots, along with the spices, bring to a boil, and turn off the stove. Let the finished dish sit for about 20 minutes before serving.

If the silent hunt was a success, it's time to think about preserving the mushrooms for the winter. For pickling, it's best to use young mushrooms. Clean them of any forest debris and rinse them thoroughly under running water. Place the harvested mushrooms in a saucepan and simmer in salted water for 40 minutes.

At this time, prepare the marinade for 1 kg of fruit:

• 1 liter of water;
• 8 tablespoons of table vinegar;
• two tablespoons of salt and sugar;
• 1-2 bay leaves;
• 5-7 pieces of allspice and black pepper (peas);
• a couple of cloves.

Place the cooked mushrooms in a colander and rinse thoroughly, then let them sit for a while to drain off excess liquid. Pour water into a clean saucepan and add all the necessary ingredients except the vinegar. Once boiling, carefully pour in the required amount of vinegar.

Add the mushrooms to the boiling liquid and simmer for another 20 minutes. Place the mushroom mixture in sterilized jars and pour the hot brine over them. Seale the jars and, once cooled, transfer to a cool place for further storage.

Answers to frequently asked questions

Any mushroom, even the most valuable and edible ones, raises a ton of questions among mushroom hunters. We'll answer the most frequently asked questions:

Most novice mushroom pickers avoid the field umbrella mushroom, mistaking it for the poisonous fly agaric. With an experienced partner, it's worth filling your basket with this valuable product, because once you've tried it, you'll definitely want to "hunt" for it again. Its excellent taste allows you to use it in a wide variety of dishes.