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Parasols


Dave W

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Classic Parasol Mushrooms are often named in field guides as Lepiota procera, or Macrolepiota procera. Technically, this type of mushroom does not yet have an American species name. The caps are an excellent edible.

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One way to ID a Macrolepiota or a Chlorophyllum (both formerly in Lepiota) is by the detachable ring that can be slid up/down the stalk. But BEWARE... the Green Spored Parasol is a drastic sickener.

The Shaggy Parasol, Chlorophyllum rachodes (formerly L. rachodes, or L. rhacodes) is a good edible (caps only), but some people are sensitive to it, and there are reports of people getting sick from eating it. Right now, there's a nice fruiting underway in the nedles duff underneath the Douglas Fir tree in my backyard. Note the scarlet-to-saffron staining on the cut stalk. This collection also stained on the gills.

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Another large Parasol type mushroom is the "Reddening Lepiota", which I believe has now ben placed in the genus Macrolepiota (not sure... need to check updates :-). This one also has edible caps. It grown on wood chips or other forms of decaying wood. The species name in "americana." This type shows a fair amount of red staining/bruising.

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Are they still good to eat when they are large and opend up?? A white spore print with sliding ring for both Parisol and Shaggy Parisol?? Any sign of green or green spore print bad. Pretty sure I've got these coming up from time to time, but want to be sure before sampling any for food...

Nice pics everybody.

Paul

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Marmooskapaul, we don't have any of the procera parasols out west but do find lots of shaggies. The opened caps are fine to eat, lots of flavor, but they turn almost black when cooked. So we usually eat the buttons and dry the large opened caps. The dried caps are really useful for flavoring soup, sauces, stews, and such. They become very light and fragile when dried and easily crumble to a powder at the slightest touch. We just use the powder as seasoning.

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With Parasols, only the caps re good to eat. the stems are tough/fibrous.

Some folks are allergic to the Shaggy Parasol (Chlorophyllum rachodes = Lepiota rachodes = Macrolepiota rachodes = C.L.M. rhacodes). So if you try this type, then begin with only a small amount, and save some just in case there's a problem.

Just to reiterate... avoid the Green-Spored Parasol.

Also, and perhaps MOST importantly, avoid other types of Lepiotas. Some of the small Lepiotas are DANGEROUSLY poisonous. These types do not have the fibrous stalk, and the ring is generally more fragile. These are generally small, occasionally medium-sized. But they do superficially resemble Parasols. True Parasol mushrooms of any type are never tiny, and have the detachable ring that may be slid up/down the stem. here are two examples.

http://mushroomexpert.com/lepiota_aspera.html

http://mushroomexpert.com/lepiota_cristata.html

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  • 4 weeks later...

American parasol is now Leucoagaricus americanus. It grows in wood chips or on

dead wood, stalk is club- or bowling pin-shaped, it has maroon scales on top, white,

free gills, white spore print, when scratched or cut, it stains yellow, then maroon.

Another good edible -- but see below!

http://www.mushroomexpert.com/leucoagaricus_americanus.html

In the Lepiota group, NEVER EAT SMALL ONES! (cap less than 2" or so, with thin stalks).

There are some VERY poisonous small Lepiota -- L. josserandii is one of them --

that contain amanitins, like the destroying angel.

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