Magdalena Putz

Fighting the chanterelle mania

Chanterelles with bread dumplings – it's not just a dish, but the expression of South Salzburg patriotism, an attitude to life, THE summer food of the wooded mountains... but let's be honest, this chanterelle mania is seriously exaggerated. Today I will reveal a secret mushroom recipe made from much larger mushroom specimens that you don't have to look for with a magnifying glass on the pine needles covered forest floor.

These specialties rise high from the forest floor...

...finally a mushroom that doesn't hide itself, but is clearly visible. A real treasure for everyone who runs blindly through the forest looking for mushrooms – THE PARASOL.MUSHROOM.

When and especially where do I find this “umbrella” mushroom:
●  From July to October
●  At forest clearings
●  On meadows
●  Sometimes you even stumble across it in gardens

But be careful not to accidentally step into an anthill, because they are usually not far away.


The young mushroom initially looks like an egg on a stick and later spreads into a large umbrella, under which even small animals can take shelter from the weather. The leathery top of the hat looks as if it has broken open into numerous broad, shaggy scales. If you look under the hat, you will find white slats that are close together and are very soft. The stem is fibrous, almost woody, hollow and breaks very easily. There is a ring around the stem that can be easily moved – an important distinguishing feature.

Risk of confusion?

My grandmother always warned me not to confuse the Parasol with its nasty twin, the death cap mushroom. And you hear repeatedly that the delicious Parasol has been mistaken for the poisonous death cap mushroom. But if you recognize the differences, then you know exactly which mushroom you can eat and which one to leave behind. It is true that the death cap also looks egg-shaped at first and then spreads out to form an umbrella, but there are very clear distinguishing features:

1. The color

The death cap mushroom is typically olive to gray-green. The outer skin of the hat is sticky in wet weather and has a silky sheen when it is dry and is easy to peel off. The Parasol, on the other hand, is brown and white and the upper skin of the hat is leathery. It cannot be peeled off without taking parts of the mushroom with it.

2. Taste and smell

The poisonous death cap mushroom tastes mild and smells more like honey and the older it gets, the more intrusive and unpleasantly sweet is the smell of it. The non-toxic parasol, on the other hand, tastes nutty and smells like forest and mushrooms.


The dangerous thing about the death cap mushroom is that the body reacts to it very late. In the case of normal food poisoning, the stomach or intestines will respond after a short time. In the case of the death cap mushroom symptoms of poisoning can appear after 10-40 hours.

© Linus, Zeitlmayr (1973), Knauers Pilzbuch, Deutschland


If you are not sure, it is better to use mushrooms from the store or have your find confirmed by a mushroom connoisseur. Always keep a small amount of the mushrooms so that you can show the doctor something if necessary.



Parasol mushrooms found and ruled out that it is a poisonous mushroom? Then off to the kitchen!

You need:

  • 4 pcs Parasol (without stem only the hat meat)
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2 eggs
  • Some milk
  • 70 grams of flour
  • 70 grams of breadcrumbs
  • Clarified butter and butter

That's how it works:

Clean the Parasol with a small soft brush and cut off the stem. Spice up the mushrooms with salt and pepper like a Wiener Schnitzel. Then build a so-called breading line: one plate with flour, the next with eggs, and the third with breadcrumbs. The eggs are whisked and mixed with a dash of milk and a little salt. Next you take the parasol and turn it in flour, then you dip it all the way in the eggs and finally you roll it in the breadcrumbs.

Meanwhile, you heat the clarified butter and butter in a coated pan – you can also use oil as an alternative. The important thing is: Don't save on the fat – my grandma always said the schnitzel (or in this case the mushroom) should swim in it and not just keep the tip of the toe in. The fat shouldn't get too hot, but it should be sizzling when you put the mushroom in. Medium heat is best so that the breading doesn't burn before the mushroom is hot inside. Your new favorite dish is ready when the Parasol schnitzel is golden brown on both sides. The dish is best served with a little parsley and a light yoghurt sauce, in which you mix yoghurt, a little sour cream, salt, pepper and a little mustard.

Have fun at the TAST(E)ing!

Magdalena Putz

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