Parasol Mushroom (Coulemelle)
Lepiota Procera

The parasol mushroom can have several fruitings during the season, which starts in late summer to ends in late autumn. Usually clean and insect free, it needs very little attention for cleaning. An excellent way of using it is to make a batter with beer or ale instead of milk, dipping the pieces into the batter and then deep-frying them. Alternatively, you can dust the segments of the cap in seasoned flour and shallowor deep-fry. Cooked like this it makes a crisp start to a meal or a good addition to a main course.

"Accomodating any meal when deep-fried..."

European Season:
Autumn

American Season:
Autumn

Parasol Mushroom Season:


Range of Products:
Fresh