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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Parasol Mushroom Caps Stuffed with Wild Rice

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Stuffed parasol mushroom caps with wild riceLarge, elegant parasol mushroom caps (Chlorophyllum rhacodes) are basically the hot cousin of regular portobellos from a store. With their cup-shape, both types can make for good stuffed mushrooms, but shaggy parasols in particular are one of the more popular wild mushrooms for stuffing, and friends from the U.K. and Germany have both mentioned to me I should try them. 

Fairy ring of shaggy manes or Chlorophyllum rhacodes

A nice ring of large shaggy parasol mushrooms.

Wild mushrooms that are perfect for stuffing were, at least for me, additions to my foraging skill set that came years later than some of the easier to identify mushrooms like chanterelles, puffballs, and chicken of the woods. 

Once you get them down, some of the gilled wild mushrooms, especially shaggy parasols, are easy to identify. When you’re comfortable with them, picking some for the table won’t feel any different from taking a banana off the shelf in a grocery store. 

Using the stems 

In my mind, a good stuffed mushroom recipe should use the stems. With shaggy parasols there’s often lots of stem. As  the stems are a little tougher than the caps, they’re great finely chopped and added to the stuffing. Take a look at the pictures below to see exactly how I cut them for a nice, clean dice. 

Shaggy parasol or Chlorohpyllum rhacodes mushroom cap and stem
Removing the stems from the caps.
Cutting the stems of Chlorophyllum rhacodes or shaggy parasol mushrooms
Cutting stems into strips.
Cutting the stems of Chlorophyllum rhacodes or shaggy parasol mushrooms
Dicing the stem strips into tiny cubes.
Stuffed foraged parasol mushroom caps with wild rice
Finished stuffing.

Tips 

Stuffed mushroom caps are delicious, and can be rich enough to be a light meal in themselves, preferably with a salad. I have a things I always keep in mind when throwing some together, here’s the most important as I see them.

  • The stems, if available, should be chopped, cooked, and added to the filling. 
  • Use good wild rice, often labeled “natural” or “wood parched”. If you don’t know the difference between the two, I explain it here. 
  • Breadcrumbs are necessary to help bind the filling and hold moisture. 
  • Cheese. Because cheese. Preferably good parmesan like grana padano or parmigiano reggiano. 
  • Meat is optional, but this is a perfect place for a leftover hunk of bacon, a couple slices of ham or  a bit of crumbled sausage. 
  • Some kind of starch. Here I use wild rice, but bulgur, white rice, quinoa or other grains work well too. 

Stuffed parasol mushroom caps with wild rice

Variations 

I used what I had on hand here, and some of the ingredients (venison ham) you may not have, or may want to skip. Feel free to adjust things to your taste. Instead of a little ham, you can add some crumbled sausage, or just skip it.

The herbs help make this special. I love fresh thyme with mushrooms, but you could use savory, oregano, or another fresh herb you like, just stay away from rosemary here as it’s a little strong. 

Stuffed parasol mushroom caps with wild rice
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Parasol Mushroom Caps Stuffed with Wild Rice

Wild parasol mushroom caps stuffed with wild rice, venison ham, and parmesan
Prep Time30 mins
Cook Time1 hr
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: Shaggy Parasol
Servings: 4

Ingredients

  • 4 stuffable parasol mushrooms with long stems about 11 oz in total, expect some variation, with smaller mushrooms you may want anywhere from 6-8 caps
  • 1 small shallot 1oz
  • ½ cup cooked natural wild rice
  • 2 Tablespoons unsalted butter
  • Fresh thyme about 1 teaspoon chopped, or to taste
  • 1 oz bacon finely diced or finely chopped (I used venison bacon I make)
  • 2 T breadcrumbs
  • 2 T quality grated parmesan
  • Kosher salt and fresh ground black pepper from a mill

Instructions

  • Remove the stems from the mushrooms and dice them as fine as possible by cutting them into thin strips (refer to my images here).
  • Dice the shallot as fine as you can or finely chop it.
  • In a shallow, wide pan, such as a cast iron skillet or in an 8 inch saute pan, Sweat the bacon and shallot in the butter, without letting the butter brown. Add the mushroom stems, thyme, a few good cracks of fresh pepper and a pinch of salt, and cook on medium-high until the mushrooms are wilted and have released their liquid about 5-10 minutes. Add the wild rice and warm just to heat it through, then add the breadcrumbs and parmesan. Taste and adjust the seasoning for salt and pepper.
  • Sprinkle the tops of the stuffed mushrooms with parmesan, bake in a preheated 400 F oven for 5 minutes, then turn down the heat and cook for another 20-30 minutes more, or until the top is golden and the mushrooms are thoroughly cooked.
  • They’re great with a fresh green salad and/or soup, or with cooked greens alongside as an entrée.

More 

Shaggy Parasol Mushrooms

Related

Previous Post: « Smoked Venison Tasso Ham
Next Post: Giant Shaggy Parasols »

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Comments

  1. Ina

    June 14, 2022 at 8:39 am

    Hi, thank you! I definitely should try this stuffed parasol mushroom recipe. Ususally I simply fry them quickly.
    As for stems – a good option is to dry them and use later as aromatic powder.

    Reply

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
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Alan Bergo
HALP! I’ve been keeping an eye on two loaded mul HALP! I’ve been keeping an eye on two loaded mulberry trees and both got a bunch of fruit knocked down by the storms and wind. 

If anyone in West WI or around the Twin Cities knows of some trees, (ideally on private property but beggars can’t be choosers) that I could climb and shake with a tarp underneath, shoot me a DM and let’s pick some! 🤙😄

TIA

#throwadogabone #mansquirrel #beattlefruit #mulberries #shakintrees
Lampascioni, or edible hyacinth bulbs are one of t Lampascioni, or edible hyacinth bulbs are one of the more interesting things I’ve eaten. 

These are an ancient wild food traditionally harvested in Southern Italy, especially in Puglia and the Salentine Peninsula, as well as Greece and Crete. I’ve seen at least 6-7 different names for them. 

A couple different species are eaten, but Leopoldia comosa is probably the one I see mentioned the most. They also grow wild in North America. 

The bulbs are toxic raw, but edible after an extended boil. Traditionally they’re preserved in vinegar and oil, pickled, or preserves in other methods using acid and served as antipasti. (Two versions in pic 3). 

They’re one of the most heavily documented traditional wild foods I’ve seen. There’s a few shots of book excerpts here.

The Oxford companion to Italian Food says you can eat them raw-don’t do that. 

Even after pickling, the bulbs are aggressively extremely bitter. Definitely an acquired taste, but one that’s grown on me. 

#traditionalfoods #vampagioli #lampascione #cucinapovera #lampascioni #leopoldiacomosa #foraging
Went to some new spots yesterday looking for poke Went to some new spots yesterday looking for poke sallet and didn’t do too well (I’m at the tip of its range). I did see some feral horseradish though which I don’t see very often. 

Just like wild parsnip, this is the exact same plant you see in the store and garden-just escaped. 

During the growing season the leaves can be good when young. 

They have an aggressive taste bitter enough to scare your loved ones. Excellent in a blend of greens cooked until extra soft, preferably with bacon or similar. 

For reference, you don’t harvest the root while the plant is growing as they’ll be soft and unappealing-do that in the spring or fall. This is essentially the same as when people tell you to harvest in months that have an R in them. 

#amoraciarusticana #foraging #horseradishleaves #horseradish #bittergreens
In Italy chicken of the woods is known as “fungo In Italy chicken of the woods is known as “fungo del carrubo” (carob tree mushroom) as it’s one of the common tree hosts there. 

My favorite, and really the only traditional recipe I’ve found for them so far is simmered in a spicy tomato sauce with hot chile and capers, served with grilled bread. 

Here I add herbs too: fresh leaves of bee balm that are perfect for harvesting right now and have a flavor similar to oregano and thyme. 

Makes a really good side dish or app, especially if you shower it with a handful of pecorino before scooping it up with the bread. 

#chickenofthewoods #fungodelcarrubo #allthemushroomtags #traditionalfoods #beebalm
First of the year 😁. White-pored chicken of t First of the year 😁. 

White-pored chicken of the woods (Laetiporus cincinnatus) are my favorite chicken. 

Superior bug resistance, slightly better flavor + texture. They also stay tender longer compared to their more common yellow-pored cousins. Not a single bug in this guy. 

#treemeat #ifoundfood #foraging #laetiporuscincinnatus #chickenofthewoods
TBT brisket face 💦. Staff meal with @jesseroes TBT brisket face 💦. Staff meal with 
@jesseroesler and crew @campwandawega
📸 @misterberndt 

#staffmeal #brisket #meatsweats #naptime
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