About Macrolepiota procera (Scop.) Singer
The scientific name of this fungus is Macrolepiota procera (Scop.) Singer. When immature, its cap is compact and egg-shaped, with the cap margin wrapping around the stipe to seal a chamber inside the cap. As the fungus matures, the cap margin breaks away, leaving a fleshy, movable ring around the stipe. Fully grown caps can reach up to 25 centimetres (10 inches) wide. When fully mature, the cap is roughly flat, with a smooth, dark umbo at its centre. Dark flakes that match the cap's base colour remain on the upper cap surface, and can be removed easily. The stipe is relatively thin, growing 12–40 cm (4+1⁄2–15+1⁄2 in) long and up to 1.5 cm thick, and reaches its full height before the cap expands. Below the 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 is white. The whitish flesh may have a pale pink tint, but does not change colour when cut. It has a pleasant nutty scent. Macrolepiota procera is a fairly common species that grows on well-drained soils. It grows solitary, in groups, or in fairy rings in pastures, and is occasionally found in woodland. It is widespread across temperate regions of Eurasia, and may also occur in North America. More research is needed to confirm that specimens found in North America are the same species. Macrolepiota procera is a high-quality edible mushroom. It is popular and sought after in Europe, in part because of its large size, regular seasonal occurrence, and versatility in cooking. In the United Kingdom, it can be found from July to November. The stipe is inedible due to its very fibrous texture, unless it is dried and ground into powder. These mushrooms are commonly sauteed in melted butter. In central and eastern European countries, this mushroom is often prepared similarly to a cutlet: it is typically coated in egg and breadcrumbs, then fried in a pan with oil or butter. A savoury 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.
