Parasol Mushroom- Macrolepiota
Eshed Haklai

 

Research highlights:

Several studies in recent years have examined extracts and compounds derived from parasol mushrooms, with results that appear promising. The main findings are summarized below:

• Antioxidant activity: A study on wild mushrooms from Morocco and Portugal found that parasol mushrooms contain active compounds such as phenolic acids, flavonoids, carotenoids (including β-carotene), lycopene, and others. Extracts of the mushroom were shown to neutralize free radicals. Free radicals in the body can cause cellular damage, inflammation, and aging processes. A diet rich in antioxidants may help protect the body from such damage.

• Anti-inflammatory and cytotoxic activity: In a 2018 study (and in additional studies published afterward), specific triterpenoids isolated from parasol mushrooms were shown in vitro to inhibit nitric oxide (NO) production in inflammatory cells and to exhibit cytotoxic activity against cancer cells. In other words, compounds found mainly in the cap of the mushroom may affect inflammatory pathways and cell proliferation, indicating potential anti-inflammatory and anticancer activity.

• Anticancer activity in cell cultures: A study conducted on a human lung cancer cell line examined an extract of parasol mushroom and found that it inhibited cell growth, induced cancer cell death, and reduced cell invasion, meaning a reduced ability of the cells to spread and form metastases.
  A 2019 study on various Macrolepiota species also reported cytotoxic activity and additional bioactive properties.
  Another study examined the antimicrobial, antioxidant, and antidiabetic activity of parasol mushrooms.
   

The medical activity of parasol mushrooms has been investigated in vitro, meaning that no clinical trials in humans have yet been conducted. Nevertheless, the studies indicate clear medical potential, with active compounds isolated and examined. In addition to its nutritional and potential medicinal value, the parasol mushroom is considered a mushroom of high culinary value. It can be prepared as schnitzel, grilled, or baked in the oven.

Recipes
European-style recipe: Stuffed Parasol Mushroom “Steak”

Ingredients:
Very large parasol mushroom caps
Meltable cheese (Emmental / Gruyère / Kashkaval)
A small amount of cream (for moisture)
Parsley
Chopped garlic
Salt, pepper
Breadcrumbs (optional)
Preparation:
Mix the cheese with parsley and garlic.
Place a generous spoonful in the center of the cap.
Slightly fold the edges of the cap inward, forming a bowl shape.
Bake in a preheated oven at 200°C (390°F) for 10–12 minutes, until the cheese melts and bubbles.
Optional: sprinkle breadcrumbs on top before baking.

Northern Italian-Style Parasol Mushroom Risotto

Ingredients:
3–4 parasol mushroom caps, roughly chopped
1 cup risotto rice
1 small onion, finely chopped
2 cloves garlic, crushed
½ cup dry white wine
3 cups hot vegetable stock
2 tablespoons butter
A little Parmesan cheese
Olive oil
Salt, pepper
Preparation:
Sauté the onion and garlic in olive oil until golden.
Add the parasol mushrooms and sauté for 3–4 minutes.
Add the rice and stir for one minute.
Pour in the wine and cook until the alcohol evaporates.
Gradually add hot stock, half a ladle at a time, stirring and allowing it to absorb before adding more.
After about 20 minutes, when the risotto is creamy but not too soft, add the butter and Parmesan.

Parasol Mushroom Schnitzel

Ingredients:
Large, whole parasol mushroom caps
2 eggs
½ cup flour
1 cup breadcrumbs (panko optional)
Salt, pepper
A pinch of sweet paprika
Oil for frying
Lemon for serving
Preparation:
Gently clean the mushroom cap with a dry cloth. Do not wash with water, as it absorbs liquid.
Prepare three bowls:
Flour mixed with salt and pepper
Beaten eggs
Breadcrumbs mixed with paprika
Coat the cap in the following order: flour → egg → breadcrumbs.
Fry in a pan with hot oil (about ½ cm deep), 2–3 minutes per side, until golden.
Serve with a squeeze of lemon.