View allAll Photos Tagged parasol
So viele Pilze wie dieses Jahr gab es lange nicht mehr..
Ich habe mich sehr gefreut ein kleines Waldstück gefunden zu haben das unglaublich viele Pilzrten beheimatet.
Dieser Pilz hier heißt Parasol, auf französisch " Sonnenschirm", gehört zu den Speisepilzen der Champignon Familie.
So many mushrooms like this year havn't existed for a long time ..
Happily, I found a small piece of woodland with an incredible number of mushroom species.
This fungus is called Parasol, mushroom of the Champignon family.
Canon Eos r
Canon EF 100mm f 2.8 Macro
28.10.2019
Shaggy Parasol | Chlorophyllum rachodes | Agaricaceae
Samsung NX1 & Super-Takumar - 50mm f/1.4
8 Elements | Wide Open | Manual Focus | Available Light | Handheld
All Rights Reserved. © Nick Cowling 2022.
Canon EOS 6D - f/5.6 - 1/160sec - 95mm - ISO 100
- see also the other picture in the first comment
- Macrolepiota procera, the parasol mushroom, is a basidiomycete fungus with a large, prominent fruiting body resembling a parasol. It is a fairly common species on well-drained soils. It is found solitary or in groups and fairy rings in pastures and occasionally in woodland. Globally, it is widespread in temperate regions.
The height and cap diameter of a mature specimen may both reach 30 - 40 (50) cm. The stipe is relatively thin and reaches full height before the cap has expanded. The stipe is very fibrous in texture which renders it inedible. The surface is characteristically wrapped in a snakeskin-like pattern of scaly growths (therefore, known in some parts of Europe as the "snake's hat" or "snake's sponge"). The immature cap is compact and egg-shaped, with the cap margin around the stipe, sealing a chamber inside the cap. As it matures, the margin breaks off, leaving a fleshy, movable ring around the stipe. At full maturity, the cap is more or less flat, with a chocolate-brown umbo in the centre that is leathery to touch.
Tropical Elephant Ear plants adorn the Indian fountain at Ames Park and look like parasols over the water. The Anole lizards that hang out on the rocks love them!
I confess, I didn't leave them there after taking this photo. And they were very tasty.
Macrolepiota procera
Der Parasol gehört zu den beliebtesten Speisepilzen überhaupt, was sicherlich auf das ergiebige Fleisch und den angenehmen, nussigen Geschmack zurückzuführen ist. Wie kleine Sonnenschirme sprießen die Pilze aus dem Boden und werden bis zu 40 cm hoch.
Junge Parasolpilze sind rund und geschlossen, ihr Aussehen erinnert an einen Paukenschlegel. Sobald sie älter werden, öffnet sich der Schirm und wächst in die Breite.
Der Parasol wächst bevorzugt an Stellen, an denen Gras wächst.
Parasol Mushroom - a late Summer fungus that opens into the flat parasol seen in the other pictures. The Shaggy Parasol (Chlorophyllum rhacodes – formerly Macrolepiota rhacodes).
This is the last one I have of these little mushrooms. Taken when we still had some sunshine..
Hope it makes you smile!
(I know it's not a parasol mushroom, but..)
Another pic of the little Nusa Dharma temple in Nusa Dua, Bali. There was just one red umbrella there (not shown in my earlier pics) and I thought to try this selective-colour shot.
Macrolepiota procera, the parasol mushroom, is a basidiomycete fungus with a large, prominent fruiting body resembling a parasol. It is a fairly common species on well-drained soils. It is found solitary or in groups and fairy rings in pastures and occasionally in woodland. Globally, it is widespread in temperate regions.
Uses
It is a very sought-after and popular fungus in Europe, due in part to its large size, seasonal frequency and versatility in the kitchen. In the UK, it may be found from July through to November.
The parasol mushroom is difficult to mistake for any other, especially in regions like Europe where the poisonous look-alike Chlorophyllum molybdites does not occur. Nevertheless, as with picking any fungus for consumption, caution should be exercised at all times.
The parasol mushroom may not be eaten raw, because it is slightly toxic.
These mushrooms are popularly sauteed in melted butter. In central and eastern European countries this mushroom is usually prepared similarly to a cutlet. It is usually run through egg and breadcrumbs and then fried in a pan with some oil or butter. Served with white bread, it makes a delicious meal during summer and early fall.[4] A savory Slovak recipe is to bake caps stuffed with ground pork, oregano, and garlic. Italians and Austrians also serve the young, still spherical caps stuffed with seasoned minced beef, baked in the same manner as stuffed peppers.
This was in the Dubai Mall. There were thousands of these on the ceiling. It was stunning. This is the largest mall in area in the world. There is a skating rink, a wonderful spot-TWG where we had afternoon tea. These malls have much more to offer than just shopping. I guess in the summer these places are a refuge.
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