[ Ссылка ]

An under-appreciated wild mushroom that has a learning curve, shaggy parasols, also known as mazze de tamburo in Italian, are crazy delicious.

In order to be able to harvest these mushrooms you'll need to be sure of your identification of them vs false parasols / green-spored lepiota / the sickener / Chlorophyllum molybdites. Shaggy parasols have a white spore print, C. molybdites has a green spore print, and less of a shaggy cap. There's more info on the post linked above.

In the video I cover the basics of cooking. These mushrooms can hold a lot of water and need thorough cooking to be edible. The classic Italian method for cooking is just slowly frying them in oil until their moisture has evaporated and the flavor's concentrated. It's unbelievably good for how simple it is.

свернуть