- Latin name
- Macrolepiota Procera
- 30 g dry = ±500 g fresh
- In stock
Rehydated you cannot tell the difference. Except this is even better
A tall, velvety and fragrant mushroom the Parasol is familiar with the acacia woods (around the town of Grevena) and the natural meadows where it is the delight of the Shepherds (who also happen to be our pickers).
Spread the parasol in a pan or on a plate in the oven, add a knob of butter, a little water, and let them caramelize over medium heat. Add parsley- you will no longer be able to tell the difference with a fresh Parasol. Except that this is even tastier.