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There are two parasol species Parasol Macrolepiota procera is the best for cooking and a flavor very close to that of the cepe A large mushroom known for the snakeskin pattern on the stem and large moveable ring. The cap large is sometimes used for stuffing, broiling or roasting. Shaggy Parasol Macrolepiota rhacoded smaller than the Marcrolepita procera and without the same snakeskin stem pattern. Considered the least flavorful of the species and should be eaten in small quantities as it can sometimes cause an upset stomach or gastric distress. Its flesh turns carrot-red when bruised, and very young specimens resemble flower bulbs.
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Parasols
