Edibility and Description of the Variegated Parasol Mushroom (+19 Photos)

Edible varieties of parasols are often found in mixed and deciduous forests throughout the country. Some poisonous species, which bear a significant resemblance to the true parasol, sometimes live alongside them.

That's why only experienced mushroom pickers collect them, as beginners can have a hard time distinguishing poisonous mushrooms from edible ones. The variegated parasol mushroom is highly prized by culinary experts for its excellent taste. It is considered the most delicious and aromatic of all parasol varieties.

Characteristic features of the variety

This specimen is a striking representative of the Agaricaceae family. The fruit received its name due to its striking resemblance to an open umbrella.

Appearance and photo

The variegated parasol's appearance differs significantly from its relatives. The fruit grows quite large and has a thick stem.

The photo clearly shows that the cap is covered with angular, brown scales that are easily removed. An important detail in the mushroom's description is the membranous ring located on the stem, closer to the cap.

Structure and species differences

The distinctive features of the umbrella are:

1. The cap diameter ranges from 20-35 cm. In young specimens, it is spherical, but as it matures, it opens into an umbrella-like shape, with the edges sometimes remaining slightly curved. A small dark tubercle is often visible in the center of the cap. The skin is fibrous and brownish-gray. The gills reach 2 cm in width, are densely packed, and are white. In mature fruits, the gills are beige or cream.

   

   

   

2. The cylindrical stem ranges from 10 to 40 cm in length and from 1 to 4 cm in thickness. It is stiff-fibered, hollow, and has a spherical thickening near the base. The stem of a young specimen is brown, but with age it becomes light brown and covered with brown scales. A membranous ring forms on the stem, which moves easily up and down.

   

3. Young mushrooms have loose, fleshy flesh that thickens with age. The flesh is white or light-colored. Cut areas remain unchanged. The flesh has a mild mushroom aroma and a nutty flavor.
4. The ellipsoid spores, 15 x 10 µm in size, have a smooth surface. The gills are regularly shaped and consist of thin-walled, colorless hyphae reaching 7-15 µm in diameter.

Place of distribution

This mushroom prefers sandy soils. It grows in deciduous and mixed forests, forest edges, clearings, and clearings. This species is most common in northern temperate climates. In Europe, it can be found throughout the country. It also inhabits Asia, North America, South America, and islands such as Madagascar, Cuba, and Sri Lanka.

Consumption

The pre-scaled caps are used in a wide variety of dishes. The stem of the edible fruit is fibrous and very tough, so it is not eaten. The flavor of the finished product is very reminiscent of its close relative, the champignon.

Parasols are very popular among French gourmets, who cook them in a frying pan with butter and herbs. One drawback of the fruit is its tendency to overcook.

Rules and meeting places

You can "hunt" for this mushroom from the second half of June until November. Experienced mushroom pickers know that a wicker basket is the best container for collecting these forest bounty, as bags and buckets will quickly spoil the harvest.

This species grows in almost all forests in the central part of our country. It can even be found in vegetable gardens and forest parks.

Distinction from false, inedible mushrooms

Beginners are advised not to collect this type of forest bounty, as it has several lookalikes, including poisonous varieties. Edible lookalikes include the elegant parasol and the blushing parasol. However, these species are much smaller, and the blushing parasol is characterized by a "shaggy" cap and a reddened cut surface.

The poisonous lookalike of the Chlorophyllum slag mushroom, the lead-slag mushroom, closely resembles the parasol mushroom. Its cap is white and covered with brown scales with a pink tint. The smooth stem turns brown when damaged. The white flesh takes on a reddish tint where cut, and has no taste or odor.

Another species, Chlorophyllum sulcata, is a poisonous false parasol mushroom. It has a scaly, fleshy cap of a brown hue. Young specimens have a white stem, which turns brownish-gray as they mature. The flesh is white, turning orange or light red when cut. Unlike false parasol mushrooms, the parasol stem has a three-layered ring that can be easily moved along the stem.

Useful properties and restrictions on use

Parasols are low-calorie foods, making them a popular choice for those with diabetes and obesity and a variety of diets. In folk medicine, tinctures and extracts from this fruit are often used. It is recommended to include this product in the diet for those with cardiovascular and nervous system disorders, as well as rheumatism.

The mushroom contains the following beneficial substances:

• phosphorus, sodium, calcium, potassium, iron;
• vitamins E, K, C, B;
• arginine;
• melanin.

Despite its beneficial properties, this product can cause a severe allergic reaction. Individuals with intolerance should exclude these fruits from their diet. People with chronic gastrointestinal diseases or pancreatitis, pregnant and breastfeeding women, and children under five are also advised to avoid mushrooms. It's important to remember that forest mushrooms should be collected away from roads and industrial areas, as mushrooms accumulate harmful toxins.

Recipes and cooking features

Unlike most mushrooms, which are cooked whole, only the caps of the variegated parasols are eaten. The stems can be discarded or dried for use as a flavorful mushroom seasoning.

You can cook the mushroom caps in a frying pan. This dish is quick and easy to prepare, and the entire family will appreciate the flavor of the mushrooms. No pre-cooking is required; simply clean them of any forest debris, wash them, and remove the stems. To prepare, prepare the following ingredients:

• 700 g umbrellas;
• two eggs;
• two onions;
• three tablespoons of flour;
• 200 g grated cheese (hard);
• 100 ml sunflower oil;
• ground pepper and salt to taste;
• parsley and dill for decoration.

Beat the flour and eggs until smooth, then add salt and pepper. Cut the caps in half, dip them in the mixture, and place them in a preheated frying pan. Fry on both sides over low heat until golden brown. Finely dice the onions and place them on one side of the cap. Sprinkle with cheese, cover, and simmer for another 10 minutes. Once the cheese has melted, remove the caps. Sprinkle chopped herbs on top of the finished dish.

For the following recipe, use young mushrooms. The dish serves five and should be served with pasta or potatoes. For baking in the oven, you'll need the following ingredients:

• 10-12 umbrella caps;
• three eggs;
• 200 g grated cheese;
• three cloves of garlic;
• salt and breadcrumbs.

The caps are cleaned of debris, washed, and large specimens are cut into pieces. In a bowl, beat the eggs, add salt, and sprinkle with crushed garlic. The caps are rolled in the egg mixture and then in breadcrumbs.

Line a baking pan with parchment paper, add the fruit, and place in a preheated oven at 180°C (350°F). Bake for 15 minutes. Remove the pan from the oven and sprinkle the caps with cheese. Return the dish to the oven for a few minutes, until the cheese melts. Serve the baked caps hot.

Answers to frequently asked questions

Although this mushroom is familiar to many mushroom pickers, there are still questions that plague those who bring the umbrella mushroom home. Let's look at the most common ones:

The variegated parasol can be prepared quickly and deliciously, as this species is considered a delicious delicacy. However, it's important to remember that when hunting for wild mushrooms, it's best to be accompanied by experienced mushroom pickers, as there's a risk of confusing the edible parasol with poisonous specimens.