Macrolepiota procera is edible, even delicious, when fresh or fried. Here’s the simplest way to prepare a Parasol mushroom. :)
1. Know your Parasol mushroom.
This is one of the largest mushrooms. Its cap can reach almost 30 cm in diameter, and its height can be up to 35 cm. It grows mostly along the sunny and grassy fringes of forests from July to October.
Parasol Mushroom's cap has a remarkable brown spot at the top and scales scattered around it. The stipe is also densely covered by brown scales.
2. Discard the scaly stem and consume the cap only. Make sure the gills are white (it means the mushroom is still fresh).
3. Wash it. Wash it several times. Unlike a lot of gilled mushrooms (for example, russula sp.) that fall apart when rinsed heavily, parasol mushrooms are sturdy.
4. Cut it up in pieces. Size can vary on whether you want it juicy or crispy.
5. You don’t have to boil it. Instead you fry it on the pan. Let it cook in its own juice for a while. Then add butter.
6. You can serve it as a substitute to meat.
N.B. Remember, it’s a heavy food and can cause gastric problems. Also, make sure you’re not allergic to it!