KPMS Mushroom of the Month for November 2008
Photo © Daniel Winkler
||Cap: 5-12 cm wide, convex becoming flat with a knob in age; grayish olive brown, smooth; margin like the disc at first, soon breaking up concentrically into coarsely fibrous scales on a dingy background. Gills: free, white, becoming red or brown when bruised, darkening in age, close, edges finely fringed, in two or three tiers. Stalk: 7-15 cm long, about 1 1/2 times as long as the diameter of the cap, top 7-15 mm thick, equal with an abrupt rounded bulb at the base, smooth, white, surface darkening when bruised, cut flesh staining reddish or saffron. Ring: thick, persistent, membranous, double, the edge fibrous and frayed, white with the lower surface darkening in age; movable like a ring on a finger. Odor and Taste: not remarkable. Spore print: white.
||litter under conifer or deciduous trees; scattered to gregarious.
||large dingy soft cap with darker scales, gills white darkening with age, stalk ~1.5 times as long as cap diameter, staining red-orange, double ring, bulbous base, spore print white
||edible and choice, but of the gilled Chlorophyllum species in the Northwest, one or more sicken some people; it is uncertain which because in the past all three were called "Macrolepiota rachodes". Try a sampler first whenever gathering these from a new area.
||This mushroom was first Lepiota rachodes, then Macrolepiota rachodes, now it's split into 3 different species of Chlorophyllum. Please see What's Become of Macrolepiota Rachodes? for details. C. molybdites is a very similar, light-green spored species that causes many extremely unpleasant, but non-lethal poisonings in warmer climates. So far the green-spored shaggy parasol has not been reported in the PNW, but be very careful collecting shaggy parasols in warmer areas.
Recipe: Stuffed Shaggy Parasols
12 Chlorophyllum olivieri "marshmallow" caps
3 strips bacon, fried crispy, drained and crumbled
6 T. frozen petite peas, thawed and drained
2 T. butter
1 large shallot, minced
3/4 C. milk
1/2 C. grated Gruyere
1/4C. grated Parmesan
2 T. bread crumbs
Couple of grates fresh nutmeg
Salt and pepper
Preheat oven to 350 deg. Break stalk out from shaggy parasol and clean caps. Saute shallot in butter over medium heat until translucent, then add flour and saute for 2 minutes. Gradually add milk, stirring constantly until sauce thickens. Add nutmeg, salt and pepper. Add Gruyere and 1/2 the Parmesan, stirring constantly until cheese is melted. Remove from heat and add bacon and peas. Coat the cups of a muffin pan with cooking spray. Spoon the filling evenly into the mushroom caps. Mix remaining Parmesan and bread crumbs and top the mushroom caps. Drop one stuffed mushroom into each muffin cup. Bake 30-40 minutes, or until the top is golden brown.