What does the parasol mushroom look like and what is its description (+26 photos)?

Mushrooms of the Agaricaceae family have high culinary value; they are delicious and will grace any table. The reddening parasol is a popular mushroom from the genus Chlorophyllum, but despite its excellent taste and nutritional qualities, it rarely makes it into the collection of even the most experienced mushroom pickers. This is due to concerns about poisoning.

This species has several poisonous lookalikes. Therefore, those wishing to enjoy these delicacies should carefully study their characteristics and individual differences.

Characteristic features of the blushing umbrella

The blushing umbel is very similar to other umbel species. The most striking characteristic of this species is its reaction to air when mechanically damaged.

Description of appearance and photo

A detailed description of the mushroom's appearance and a photo will make it easy to spot it in the forest:

1. The fruiting body consists of a cap and a stem, which are easily separated.
2. Hat in light shades: gray-beige, beige.
3. The stem is beige and has many rings, creating a striped appearance.
4. The mushroom has quite impressive dimensions: the cap diameter reaches up to 20 cm, and the stem length is up to 25 cm.
5. The cap has dark patches, characteristic of all umbrellas.

Young mushrooms resemble lollipops: a rounded cap sits on a long, thin stem. Mature mushrooms resemble umbrellas, as the cap spreads out its edges as it matures, taking on an umbrella-like shape. You can see the details of the mushroom's appearance in the photo.

Structure and species differences

Initially, the cap is ovoid or spherical, with the margins curled inward. It then becomes broadly conical. In older mushrooms, the cap takes on an umbrella-shaped form, straightening out the cracked margins. The surface is radially fibrous.

The cap's base color is beige, but the central tubercle is always a shade or two darker. The cap's surface is covered with easily detachable scales, resembling dark brown tatters.

The stipe is cylindrical, hollow inside, and has a tough, fibrous texture. It can be straight or curved. It is spherically thickened at the base. The stipe has a ring that moves easily across its entire surface. The volva is absent. The stipe also has remnants of a membranous veil, white on top and brownish underneath. This veil easily peels away from the surface. The stipe separates from the cap without effort.

The gills are dense and taper toward the stem, forming a cartilaginous collar. In young umbels, the gills are white, but as they age, they acquire a cream or beige hue. The gills are easily separated and turn red-orange when pressed. The spores are white or cream-colored.

The flesh is fleshy. It's slightly loose when young, but becomes firmer with age. The flesh is white, but when cut, it takes on a reddish tint—hence the name. The flesh has a distinct mushroom aroma and a pleasant nutty flavor.

Place of distribution

You can look for parasols in various types of forests. They can also be found in steppes, parks, fields, meadows, and garden plots. The mushroom most often grows in groups resembling circles or rows, and very rarely as a single specimen.

Parasols are found throughout the globe, with the exception of Antarctica. They grow especially abundantly in Eurasia, specifically in Turkey, Siberia, Transcaucasia, China, Japan, as well as in Australia and the Americas (Canada, the United States, Chile), and even North Africa.

Consumption

The reddening parasol mushroom is classified as an edible mushroom. It has a pleasant flavor and is prized by culinary experts worldwide. However, eating it raw is not recommended.

Rules and meeting places

The rules for collecting umbrellas are no different from the general principles of mushroom picking:

1. Don't take dubious specimens into your basket.
2. Do not tear or break the mushroom units, but carefully cut them with a knife so as not to destroy the mycelium.
3. Go mushroom hunting early in the morning.
4. On the spot, discard any rotten or wormy items so as not to take up space in the basket.
5. Go mushroom picking with wicker baskets or baskets and do not use plastic bags.

Umbrellas prefer to grow in open, well-lit areas. They are especially abundant in humus-rich soils. They occur singly or in small groups. Sometimes they form rows or rings, known among mushroom pickers as fairy rings.

The difference between a reddening umbrella and false, inedible mushrooms

Umbrellas can be confused with the following inedible species:

1. The fly agaric is smelly.
2. Panther fly agaric.
3. Chlorophyllum dark brown.
4. Chlorophyllum slag.

Doubles are distinguished by the following criteria:

All of the above mentioned look-alikes are poisonous, and the stinking fly agaric is considered a deadly poisonous mushroom.

Useful properties and restrictions on the use of mushrooms

These mushrooms are included in many diets due to their low calorie content. Parasols have beneficial properties. They contain a number of substances valuable for the human body:

• vitamins C, E, K, group B;
• potassium;
• sodium;
• magnesium;
• calcium;
• iron;
• phosphorus;
• tyrosine;
• arginine;
• beta-glucans;
• melanin.

In folk medicine, umbrellas are used to treat cardiovascular diseases. They are also taken for rheumatism. The mushrooms are also used to restore the body's nervous system.

Among other things, this species has bactericidal properties. Powder from dried umbrellas is used to purify indoor air. Certain groups of people should exercise caution when using this product. These include the following:

• patients with gastrointestinal diseases;
• patients with pancreatitis;
• people with chronic liver or kidney disease.

Recipes and cooking methods for mushrooms

Mushrooms can be prepared in a variety of ways. The most common are the following:

1. Pickled mushrooms.
2. In a frying pan.
3. Baked.
4. Stewed in sour cream.

To marinate, perform the following steps:

1. The mushrooms are cleaned, cut into pieces and rinsed several times in cold water.
2. Then the fruits are boiled in salted water with the addition of 1 teaspoon of citric acid.

   

3. Skim off any foam. Once all the mushrooms have settled to the bottom of the pan, remove them from the heat and drain through a colander.
4. For the marinade, pour 2 cups of water into a saucepan with 1 teaspoon of salt and 3 grams of citric acid dissolved in it. Bring the solution to a boil, add 50 grams of vinegar, and remove from heat.
5. The mushrooms are placed in sterilized jars and covered with the marinade. The jars are sealed. The mushrooms are tested no sooner than after a month.

   

You can make an omelet out of parasols in a frying pan. To do this, slice them and fry them until golden brown with salt and pepper. Then, pour 2 eggs, beaten until smooth, into the pan. Fry the omelet on both sides, covered.

For baking, take 2-3 mushrooms. Wash, clean, and cut into manageable pieces. Beat 2 eggs with salt. Add a couple of cloves of crushed garlic. Dip the pieces in the egg-garlic mixture and roll them in light breadcrumbs. Then place them in a hot frying pan with vegetable oil and fry until golden brown.

Parasols sautéed in sour cream are delicious and tender. The caps are washed, peeled, and sliced. The onion is sliced ​​into half rings. The pieces are sautéed with the onion, seasoned with salt and pepper. When the contents of the pan are golden brown, add a few spoons of sour cream. Simmer everything over low heat, covered, for 10 minutes.

Answers to frequently asked questions

Housewives have many questions about cooking mushrooms:

The reddening parasol is considered an edible mushroom. Its culinary value is very high, but not all mushroom pickers risk adding this species to their baskets. The parasol has several poisonous lookalikes, so extreme caution is required when picking.