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| 1 | 2 |  » Stats |
Members: 50,141
Threads: 82,308
Posts: 853,025
Top Poster: glsammy (15,069)
| | Welcome to our newest member, nippynorman | |  | 
26-07-2008, 08:43 PM
| | Active Member | | Join Date: Oct 2007
Posts: 57
| | | Parasols
I couldn't believe my eyes when my secret macrolepiota procera patch last weekend produced another large crop barely a month after the first crop. There were so many to chose from that I just took about 8 of the most perfect specimens some open and some at the bowl shape stage. I must say that I thought that they were good fried in batter and as good with egg and bread crumb although they are very sweet and the actual mushroom does not provide a lot of resistance to the teeth. Baking them in the oven though was a disaster as they went a bit gritty and with a texture that I can only describe as like fish skin. Any one had any similar experiences or any advise on how not to waste the next crop?
Regards to all.  |
26-07-2008, 10:27 PM
| | Wild Member | | Join Date: Jan 2008
Posts: 108
| | | Re: Parasols
I usually batter/deep fry or egg and breadcrumb as you suggest. However, I came across a very good recipe for stuffed parasols. Make a thickish bechamel, add a little parmesan and gruyere with smoked ham (I used bacon lardons) and peas. Mix and stuff into caps, bake in foil (I think the foil stops them drying up and going leathery) for approx 35 min at 180°C. Only did this once, but the result was excellent.
Garry |
27-07-2008, 01:35 AM
|  | Commander of the Wild Empire | | Join Date: Oct 2006 Location: Yateley, Hampshire
Posts: 3,231
| | | Re: Parasols
Quote:
Originally Posted by Lone Forager  ............. any advise on how not to waste the next crop?
Regards to all. | Send by same day courier to: D.J.Edington Esq., c/o Minley Manor, Hants, UK 
David |
27-07-2008, 01:37 AM
| | Commander of the Wild Empire | | Join Date: Oct 2006 Location: Yateley, Hampshire
Posts: 3,231
| | | Re: Parasols
Quote:
Originally Posted by fungi2bwith I usually batter/deep fry or egg and breadcrumb as you suggest. However, I came across a very good recipe for stuffed parasols. Make a thickish bechamel, add a little parmesan and gruyere with smoked ham (I used bacon lardons) and peas. Mix and stuff into caps, bake in foil (I think the foil stops them drying up and going leathery) for approx 35 min at 180°C. Only did this once, but the result was excellent.
Garry | Sounds positively delicious Garry; noted for future reference.
David |
27-07-2008, 09:13 PM
| | Active Member | | Join Date: Oct 2007
Posts: 57
| | | Re: Parasols
Thanks for the ideas, it is probably too much to expect another fruiting this year from the same patch but who knows. | | |
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