About Macrolepiota fuliginosa (Barla) Bon
This species is scientifically known as Macrolepiota fuliginosa (Barla) Bon. Immature fruiting bodies have compact, egg-shaped caps. The cap margin wraps around the stipe, sealing a chamber inside the cap. As the mushroom matures, the cap margin breaks off, leaving behind a fleshy, movable ring around the stipe. Mature caps can reach up to 25 centimetres (10 in) wide. When fully mature, the cap is roughly flat, with a smooth, dark umbo at its center. Dark, cap-colored flakes remain on the upper cap surface, and these flakes can be removed easily. The stipe is relatively thin, growing between 12–40 cm (4+1⁄2–15+1⁄2 in) long and up to 1.5 cm thick. The stipe reaches its full height before the cap expands. Below the movable ring, the stipe has scaly growths that create a snakeskin-like appearance. The gills are crowded, free from the stipe, and turn white or pale pink as the mushroom ages. The spore print of this species is white. The whitish flesh may have a pale pink tint, but it does not change color when cut. This mushroom has a pleasant nutty scent. This species grows on well-drained soils, and is fairly common. It can be found growing solitary, in groups, or in fairy rings in pastures, and occasionally in woodland. It is widespread across temperate regions of Eurasia, and possibly also present in North America. Further research is needed to confirm that North American specimens belong to this species. In the United Kingdom, it can be found from July through November. Macrolepiota fuliginosa is a choice edible mushroom, and is popular and sought after in Europe. This popularity is partly due to its large size, regular seasonal occurrence, and versatility for cooking. The stipe is inedible because of its very fibrous texture, though it can be used if dried and ground into powder. These mushrooms are commonly sauteed in melted butter. In central and eastern European countries, this mushroom is usually prepared similarly to a cutlet: it is typically coated in egg and breadcrumbs, then fried in a pan with oil or butter. A savory traditional Slovak recipe bakes caps stuffed with ground pork, oregano, and garlic. Italians and Austrians also serve young, still spherical caps stuffed with seasoned minced beef, baked the same way as stuffed peppers.
