Macrolepiota Procera

Macrolepiota procera or Parasol mushroom is a basidiomycete fungus with a large, prominent fruiting body resembling a parasol… Just kidding.

I know I already talked about this mushroom in an earlier post. So no, this is not part of the ammherbarium series. It’s an ammrecipes post. πŸ˜‰

Usually I fry the parasol mushrooms and we eat them with fresh bread and tomatoes. But this time I decided to make some soup. The mushrooms texture is so strange. Like pig fat. It actually felt strange to eat something like that after all these years. πŸ– Sometimes my vegan meat turns out so well I have a problem eating it. πŸ‘€


  • 10-15 Baby parasol mushrooms
  • 2 big parasol mashrooms chopped
  • 1 cup of rice
  • 2 big carrots, sliced
  • 1 big onion, chopped
  • 1L bullion + 1 or 2 fresh tomatoes (totally optional)
  • bay leaf
  • 250 gr of Smoked tofu, minced
  • Smoked sweet paprika powder
  • Salt
  • Pepper
  • Parsley, fresh or dryed (I used dryed this time)
  • 2 tablespoons of oil
  • 1 slice of celery
  • 2-3 garlic cloves

Prepare a big pot. The biggest you have. You’re cooking here for a week, no joke. 🀭 This dish is better and better each time you reheat it, so you want to make a bigger portion, trust me. Chop the onion, and the big parasol mushrooms. Mince the tofu. Mix them in a bowl and add the rice, some salt, some pepper, some parsley and some smoked sweet paprika powder, and two tablespoons of oil. Press the garlic in it and mix until it’s even. With the mixture you obtained start to fill the baby mushrooms and put them in the pot you prepared. The biggest one you have. Pour the buillon over the filled baby parasol mushrooms. If they are not fully covered add the amount of water needed to cover them. Clean and slice the carrots and add it to the pot together with the celery, and put the bay leaf on top. Cook it covered for as long as you can on low heat. The ingredients will be already cooked in like 30 minutes but the longer you let it boil the better the tastes will blend together. Serve it hot with cold sour cream and parsley on top, and with fresh bread. And don’t freak out. The mushrooms will have really strange meat like texture. But you cooked it. You know it’s all vegan, right? πŸ˜‚

P.s. Don’t forget the secret ingredient. With some cat hair in it, everything tastes better. 🀫 Much better.


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