The Parasol Mushroom (Macrolepiota procera) is celebrated for its remarkable hazelnut-like aroma. Drying exclusively the caps concentrates this nutty sweetness, making them a delicate vessel for rich fillings. In this recipe, the rehydrated caps become soft and fragrant, perfectly balancing a silky cheese mousse.
Ingredients:
Dried Wild Parasol Mushroom Caps (Macrolepiota procera): 10-12 whole dried caps.
Cream Cheese: 150g, softened.
Aged Goat Cheese or Gorgonzola: 50g, finely crumbled (for an intense flavor kick).
Garlic: 1 small clove, minced.
Spring Onion: 1-2 stalks (green part only), finely chopped.
Fresh Thyme: 1 tsp of leaves.
Parmigiano-Reggiano: 2 tbsp, finely grated.
Panko Breadcrumbs: 1 tbsp, lightly toasted.
Unsalted Butter: 10g, melted.
Reserved Soaking Liquid: 2 tbsp, strained.
Sea Salt & Freshly Cracked Black Pepper: to taste.
Instructions:
The Rehydration: Place the dried Parasol caps in a bowl and cover with warm (not boiling) water. Soak for 30–40 minutes until completely soft. Gently squeeze out excess water and pat dry with a paper towel. Reserve 2 tbsp of the soaking liquid, straining it through a fine sieve.
The Prep: Brush the inside and outside of each softened cap with a little melted butter seasoned with a pinch of salt and pepper.
The Mousse: In a bowl, combine the cream cheese, crumbled goat cheese (or Gorgonzola), minced garlic, spring onions, and thyme. Add the 2 tbsp of reserved soaking liquid to enrich the flavor and create a silky texture. Season with salt and pepper to taste.
The Assembly: Using a small spoon or a piping bag, fill each rehydrated Macrolepiota procera cap with the cheese mousse.
The Topping: Mix the grated Parmigiano with the toasted breadcrumbs. Sprinkle this mixture over the filled caps.
The Bake: Preheat your oven to 180°C. Place the stuffed caps on a baking sheet lined with parchment paper. Bake for 10–15 minutes until the cheese is hot and the topping is golden and crisp.
Serve: Serve warm, garnished with fresh thyme or a leaf of parsley.
Gourmet Tip:
“The Macrolepiota procera is often called the ‘Steak of the Woods’ due to its size, but when dried, its nutty essence is what truly shines. Using only the caps ensures every bite is tender and packed with concentrated forest flavor.”
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