Parasol mushroom, coulemelle
(Lepiota and Macrolepiota species)
This mushroom is widely distributed in North America, but few commercial foragers bother with them. Amateur foragers seek them out with gusto, however. Meaty and flavourful, the species is much admired in Europe for its shaggy cap and strong flavour. The unopened button stage is the form that so appeals to restauranteurs. Later, as the mushroom matures, the cap flatten out, sometimes to as much as ten inches. When this happens, the veil breaks, exposing the brittle gills and leaving a thick movable and edible ring on the upper stalk and a very perishable mushroom that can collapse overnight. Marshmallow-soft, the parasol is so lightweight and breakable that it requires very careful handling. The prized mushroom cap is thick and cushiony, but the cocoa coloured stem is too fibrous to eat. The curved cap is often stuffed with a savoury filling, or it can be simmered in a little liquid. As with shiitake, the tough stem can be simmered down for a flavourful stock.
