KPMS Mushroom of the Month for December 2011

Botanical:	Chlorophyllum rachodes
Common:	Shaggy Parasol
Description:	Cap: 10-20 cm wide, convex becoming flat with age; cinnamon brown, breaking up into large concentric cinnamon brown upturned scales on a white background. Gills: free, white, becoming red or brown when bruised, darkening in age, close, edges finely fringed, in two or three tiers. Stalk: 10-20 cm long, about as long as the diameter of the cap, top 10-20 mm thick, thickening to a smoothly rounded bulb at the base, smooth, white, surface darkening when bruised, cut flesh staining reddish or saffron. Ring: white darkening to brown below with age, thick, persistent, membranous, movable like a ring on a finger, with two edges - one turned up and one turned down, edges fibrous and tattered. Odor and Taste: not remarkable. Spore print: white.
Habitat:	Compost, rich soil, gardens; scattered to gregarious.
4 Key ID:	White large soft cap with concentric cinnamon brown scales Stalk equal to cap diameter and stains red-orange when cut Prominent white double ring loose on stem Sloped bulbous base with no volva
Edibility:	Edible and choice, but of the gilled Chlorophyllum species in the Northwest, one or more sicken some people; it is uncertain which because in the past all three were called "Macrolepiota rachodes". Try a sampler first whenever gathering these from a new area.
Notes:	This mushroom was first Lepiota rachodes, then Macrolepiota rachodes, now it's split into 3 different species of Chlorophyllum. Please see What's Become of Macrolepiota Rachodes? for details. C. molybdites is a very similar, light-green spored species that causes many extremely unpleasant, but non-lethal poisonings in warmer climates. So far the green-spored shaggy parasol has not been reported in the PNW, but be very careful collecting shaggy parasols in warmer areas.

Recipe: Wild Mushroom & Wild Rice Stuffing

Bring rice, water, broth and salt to a boil. Reduce heat and simmer, covered 40-50 minutes or just until kernels puff open. Uncover, fluff with a fork and cook another 5 minutes. Drain off any excess liquid and let cool a bit.

Soak porcini and shaggy parasol in 2 C. warm water 10-15 minutes or until soft. Remove from water, squeeze dry and chop. Reserve 1 C. mushroom water, avoiding any grit.

Melt butter in a large skillet over medium heat. Add onions, celery, shiitake and a pinch of salt. Saute 5 minutes. Add chopped porcini and shaggy parasol. Saute another 5 minutes or until shiitake are soft but not browned. Add herbs, salt, pepper and sherry. Cook another 2 minutes.

Fold together wild rice, cooked vegetables, bread, reserved mushroom liquid and broth in a large bowl.

Put the dressing in a greased large oven proof container with cover. Cook covered at 350F for 30 minutes, uncover and cook another 15 minutes.

Note: home made stock from roasted turkey bones or the pan drippings degreased, strained and thinned 75% will make this more flavorful.