Parasol
Mushroom (Coulemelle)
Lepiota
Procera
Center - Bottom
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.
