08/03/2021
Finally got around to trying Macrolepiota dolichaula. These gorgeous mushrooms grow widely and tend to be found in grassland and pasture during the warmer months.
Texture wise this was definitely one of, if not the nicest species of mushroom I've eaten. And the flavour is lovely too, absolutely packed with umami. Cooked by simmering in a little water with butter until the water boils off and the mushroom caramelises.
Not to be confused with the toxic Chlorophyllum molybdites, which has green spores at maturity.