Macrolepiota procera: the parasol champignons

One of the largest edible mushrooms

The honey mushroom (Macrolepiota procera) is a large edible mushroom known for its distinctive umbrella-shaped cap. It grows in meadows, clearings, and pastures, and is distinguished by its mild flavor and delicate texture.

Names of the honey mushroom

The scientific or Latin name of this species comes from its enormous size, “procer”. This is undoubtedly one of the main characteristics of this delicious mushroom. But the Latin name does not only refer to its shape.

Most of the popular names also describe its morphology, which changes greatly in young specimens, with a club shape, to adults with an open cap resembling a parasol.

We recommend these articles on edible and poisonous mushrooms. Avoid confusion with macrolepiotas

Macrolepiota procera, a thousand names for a single mushroom

This macrolepiota is known by many names, including parasol, apagador, matacandelas, matacandil, galipierna or galamperna, cucurril, cachiporra, apagallum, cogordo, zarrota, and pan de lobo. It is one of the mushrooms with the greatest variety of popular names. This is undoubtedly due to its wide geographical range of habitats, as it appears in almost all types of terrain

Macrolepiota procera mushrooms. Learn how to identify them

One of the first things a mushroom hunter must learn is to recognize mushrooms that can harm them, i.e., toxic and poisonous mushrooms. Once you know these, you can start learning about the ones that are safe to pick. In the case of Proceras, confusion can be fatal.

Macrolepiota procera confusion to avoid. We tell you how

We will give you some tips to avoid confusing Macrolepiota procera with other poisonous lepiota mushrooms. Follow these tips and pick apagallums safely

What are Macrolepiota procera mushrooms like?

When we talk about large lepiota or giant puffball in English, we are referring to one of the largest mushrooms that can be found in the forest. A true marvel that is sure to delight any mushroom picker. We will explain what high-capped lepiota mushrooms look like and how to distinguish them so that you can be sure which species of mushroom you are putting in your wicker baskets.

Cap of Macrolepiota procera, the parasol mushroom

The shape of the cap of Macrolepiota procera is very distinctive, especially when it is developing. The name parasol mushroom comes from this shape and suits it perfectly. At first, it is spherical or oval, evolving into a flat convex shape. It has a central nipple.

Macrolepiota mushrooms are among the largest in the fungal kingdom, easily reaching 30-32 cm in diameter.

The cuticle of the macrolepiota procera separates easily and has radially arranged scales, which become more numerous as one approaches the center. The color of the cap is light, between white and pale cream, with the scales being a darker brown tone.

Gills of macrolepiota procera mushrooms

White, creamy white, crowded and soft. Free, broad and bulbous. They tend to darken with maturity

Macrolepiota procera stem

This is an extremely long mushroom stem. It can easily measure between 12 and 40 cm. This may be due to a way of ensuring the proper dispersion of spores, as this mushroom tends to grow in grassy and often tall areas. Slender and very fibrous. It is hollow and ends in a bulb that is semi-buried. It has fawn-colored lines around its perimeter in a zigzag pattern, gray-brown in color. The fibrous nature of the stem means that it should be discarded when cooking macrolepiotas.

Macrolepiota ring, a definitive characteristic to avoid confusion

This is one of the characteristics of this type of mushroom. It has a double ring. In addition, it is completely mobile, sliding smoothly over the stem. It is white on top and cream-brown on the underside. The ring is very obvious in mature specimens

Uses of macrolepiota procera

Despite the properties of this macrolepiota mushroom, its main use has been in cooking. There are delicious recipes using macrolepiota proceras mushrooms, which we will share with you below, but first we will explain in more detail its edibility and the places and times when macrolepiota mushrooms appear.

Meat and edibility of apagallums

Macrolepiotas are classified as edible, and this classification of the macrolepiota mushroom is not a lie. Edible macrolepiotas are one of the most misunderstood mushrooms. Perhaps their appearance and size scare novice pickers :-).

We are talking about a mushroom with lean, somewhat elastic flesh. It has a pleasant smell and taste, reminiscent of dried fruit or nuts, which makes it highly prized in cooking.

When macrolepiotas grow and where to harvest Macrolepiotas procera

This is a very common species found in many areas and soil types. Although we may see a few specimens of tall lepiota growing in isolation, it is common to find several specimens together, even growing in a circle, although this shape is less common. On some occasions and after a significant outbreak of macrolepiotas, hundreds of specimens have been found within a few meters

Habitat of the macrolepiota procera or parasol mushroom

The macrolepiota procera is accustomed to a wide variety of habitats and can be found almost everywhere. It is a true all-terrain mushroom

It is a mushroom that likes forest clearings, the edges of paths, pastures, in short, areas where there is light. Although it can also be found in cork oak groves or under pine, chestnut, and holm oak trees. As already mentioned, it is a very common mushroom.

When can you find macrolepiotas?

The apagallums is a traditional seasonal mushroom, found in late summer and autumn. However, in some regions, it is also common to see it in spring. As always, the development of this mushroom will depend on the climatic conditions of each area and the amount of rainfall received.

Would you like to grow your own Macrolepiotas? We recommend this substrate with Macrolepiota procera mycelium

Macrolepiota procera confusion with other mushrooms

Confusion between Macrolepiota procera and poisonous lepiota mushrooms

This is the least pleasant part, because although it is an easily recognizable mushroom if we stick to its characteristics, also it is true that Macrolepiota procera is one of the most dangerous mushrooms to confuse it with.

There are a few varieties of edible Macrolepiota in which confusion would be irrelevant:

1. Macrolepiota rhacodes: slightly smaller in size, no coloration on the stem and with reddening when cut
2. Macrolepiota excoriata: smaller in size, with a cap that is almost scale-free and with a star-shaped central scale
3. Macrolepiota mastoidea: has a pointed, visible nipple that is smaller in size

On the contrary, confusion with other poisonous lepiotas would be fatal. In fact, in 2018 there was an unusual bloom of Lepiota brunneoincarnata, which caused numerous serious problems due to poisoning. When we talk about toxic lepiotas, we are referring to:

• Macrolepiota venenata
• Lepiota helveola
• Brown-stained Lepiota

All of these have in common a smaller size, which is obvious when compared to an adult specimen of Macrolepiota procera. That is why a golden rule would be:

Never pick lepiota mushrooms with a cap less than 10 cm in diameter, NEVER.

No mushroom is worth risking your life for, none. And as we always say at La Casa de las Setas, if you have any doubts, leave it where it is or take it to a nearby mycological association so that an expert can help you identify it.

Photographs of macrolepiota procera

Finding a good specimen of apagallums or macrolepiota is a marvel that deserves to be immortalized. So, taking a picture of a macrolepiota procera is something all mushroom hunters have done. As a result, finding beautiful images and photos of macrolepiotas is not at all unusual. Here are a few for you to enjoy.

Is Macrolepiota procera edible?

If the question is whether the field mushroom can be eaten, the answer is YES, in capital letters. Although there are mushroom pickers who do not think so, the truth is that it is an edible mushroom that surprises with its versatility and taste.

Macrolepiotas, apagallums, excellent in cooking

Although we only use its cap (the stem is very fibrous and tough), the size it can reach makes this mushroom a treasure. There are even chefs who consider it a vegetable meat because of its consistency and size.

Although closed specimens have a better consistency, it is not recommended to harvest macrolepiotas less than 10-12 cm high, as confusion with other poisonous species of lepiota can be dangerous.

One of the most popular recipes is breaded or coated Macrolepiota. It is really delicate and delicious. Another is simply cooked on the grill, with a little coarse salt and a drizzle of raw oil. Some people cook cachopos de macrolepiota or use them as a pizza base. Delicious!

If you want to cook this mushroom, you can find dehydrated macrolepiota procera in our dehydrated mushroom section. Give them a try!

Nutritional properties of Macrolepiota procera

This mushroom has a high protein content, approximately 4.75g/100g of fresh macrolepiotas. As with all mushrooms, it has a high water content. As a result, it is very filling and low in calories, with between 24 and 36 calories per 100g. This makes it ideal for weight-loss diets.

They also provide a lot of fiber, antioxidants, and minerals to the diet, making them an excellent food, and delicious too.

Tell us about your experience with this mushroom. Do you know it and do you pick it? Have you ever found a large parasol mushroom? Send us your photos to our Facebook page and we will publish them. We love it!

Cheers and mushrooms!