The parasol mushroom has a large, prominent fruiting body resembling a parasol. It is common and found solitary or in groups in pastures and occasionally in woodland.
The height and cap diameter of mature parasols reaches about 40 cm. The stipe is thin and fibrous which renders it inedible. The surface of the cap is characteristically wrapped in a snakeskin-like pattern of scaly growths. The immature cap is compact and egg-shaped, at full maturity, the cap is flat. The parasol mushroom with its white gills has a pleasant nutty smell. It is edible.
The parasol mushroom is very popular in Europe, due to its large size, seasonal frequency, and versatility in the kitchen. The mushroom is popularly sauteed in melted butter. In central and eastern European countries, it is usually prepared similarly to a cutlet: It is run through egg and breadcrumbs and then fried in a pan with some oil or butter.
The parasol mushroom is difficult to mistake for any other. In Europe, the poisonous look-alike ‘green-spored parasol’ (Chlorophyllum molybdites) is rare.